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General News

Oct 30, 2019

Pairing the future of food production with Fettercairn whisky

David Farquhar, CEO of IGS, visited Fettercairn Distillery to present to malt whisky writers about the future of food and drink in Scotland.

Written by

Georgia Lea

David Farquhar, CEO of IGS, was invited last week to visit the Fettercairn Distillery in east Scotland to speak to a group of malt whisky writers who were paying a visit to the distillery.

Fettercairn was established in 1824 as one of the very first licensed distilleries in the country. Its success has relied on entrepreneurial spirit ever since the distillery first opened its doors, and it is now keen to explore what the future of the food and drink sector in Scotland might look like.

During the group discussion session, David was able to share details of the work we are doing at IGS to bring new and innovative technology to the agricultural sector to pioneer new modes of food production fit for the future.

Of course no trip to Fettercairn could be concluded without a tour of the nearly 200-year-old distillery, and a taste of the product itself. Many thanks to the team at Fettercairn Distillery for the chance to visit and engage in exciting discussions about the future of Scottish food and drink.


Value Optimisation
Systems Thinking

At IGS, we believe that innovation is essential in agriculture, as in many other areas. A circular model must be one that we adopt more broadly, and our commitment to this is two-fold.

Sign-up below to learn more about how IGS has designed and developed a vertical farming platform to enable sustainable food production with alignment to the circular economy framework in part one. You will also seefor yourself how the engineering, supply chain management, and maintenance of the GTs aligns to circularity in part two.

Part one. How IGS’ Growth Towers enable sustainable farming and alignment to the circular economy

Recent research by the UN Environment Programme found that ‘countries are missing significant opportunities to reduce greenhouse gas emissions’ and that ‘other actions in the food system, such as reducing food loss and waste, or shifting to more sustainable diets, are widely ignored’.

‍While many of us are aware of the impact of food miles and foodsrity, the UN believes policymakers need to address ‘food waste and a shift more plant-rich diets’.

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