Taking responsibility for your own personal development and growth is critical according to agri-businessman Ian Tremain. We find out more.

Specialist recruitment expert Hugh Pocock gives farm businesses his tips on how to attract and retain good people and explains why it isn’t all about the money.

Many believe young people don’t know or care where their food comes from. But a new report from LEAF (Linking Environment and Farming) challenges this idea following a large-scale survey.

Challenges to the labour market within the agricultural and horticultural sectors have been identified, but there are opportunities too and support available from a newly created national industry body.

Dealing with change is a normal part of running a farm business, but today’s farmers have more to contend with than ever before. The Farming Community Network’s (FCN) Stephen Dennis shares his thoughts on how farmers can increase their capacity to cope.

Richard and Fionagh Harding have had to deal with enormous changes since buying their Cornish farm 17 years ago. Here, Richard advises farmers to be positive and look for sources of support.

With numerous changes ahead, farmers must be open-minded and look at how they can adapt their businesses. Somerset-based consultant Gemma Sparks advises on how to turn these challenges into opportunities.

A farming family in Cornwall has made the radical decision to move out of beef and sheep and into dairy production. We find out why, and what this change of farming and mindset means for the business.

It’s hard to know if you are resilient until your resilience is tested. We talk to industry expert, Professor Nicola Shadbolt, about five characteristics she’s identified in resilient farmers who adapt to change well.

Building on her observations of resilient farmers in our previous interview, Professor Nicola Shadbolt describes what she believes is required for a farming business to withstand external changes.

Economist Sean Rickard shares his insight into how farmers can survive the removal of direct payments and why a change of mindset is required.

As one of the UK’s most successful business coaches, Marcus Child explains why resilience is a fundamental quality required to thrive in business.

St Ewe Eggs began life as a dairy farm, bought by Christine and Richard Tonks in the late 1960s. Now run by their daughter, Rebecca, we find out from Head of Marketing, Nikki Owen, how the company has changed to become the award-winning egg business it is today.

For Oak Park Dairy, resilience through diversity has been the cornerstone of building a successful and sustainable family dairy enterprise.