Event

Food Futures Programme

A programme that seeks to showcase potential solutions to the food world’s most compelling challenges

Perhaps the easiest mistake to make about Borough Market—but an understandable one, given its long history and strong support for traditional forms of food production—is to presume that this is an institution whose focus is on the past. In truth, the secret to the Market’s remarkable longevity has been its ability to adapt to, and often mould, the innovations that bubble up through the food world in response to wider societal and environmental changes. Rather than looking back, the Market is committed to identifying current and future challenges, and then nurturing the talents of forward-thinking traders whose work is focussed on meeting them.

The Market is ideally positioned for this role. Its non-profit status and strong values afford it the space to experiment and take risks, and its high visitor numbers and international profile give even the smallest of businesses a disproportionately loud voice. Most importantly, a marketplace, unlike other more impersonal shopping environments, offers the potential for the exchange of ideas as well as goods—the chance for traders to tell their stories to customers and to each other, to share the ‘why’ as well as the ‘what’. That’s why Borough Market has, over the years, proved such a vital seeding ground for innovators whose ideas and methods have been as central to their success as the quality of their finished products.

This spring and summer, the Market will be exploring some of the biggest challenges facing the food world, including sustainability, technological advances and environmental deterioration, and provide a forum for some of the innovators and entrepreneurs whose work offers the promise of potential solutions.  


Over a 12-week period, we will be joined each week by a guest trader from the London Agri-Food Innovation Clinic (LAFIC), an organisation that supports and promotes research and innovation in London’s food businesses.

This currently includes:

myTEA

Wednesday 26th June - Satirday 29th June

At myTEA, their mission is to support both physical and mental wellbeing initiatives as well as utilise sustainable packaging  techniques. Their vegan tea lattes are brewed with Fairtrade tea leaves and organic ingredients available in matcha, earl grey, and rooibos flavours. myTEA is mighty because we not only create natural, healthy drinks but also empower you through our “me time, tea time, any time” values. myTEA contains no preservatives, emulsifiers, additives, and artificial flavours. They aim to motivate and inspire others to reuse and upcycle. When consumers return a bottle to them, they clean and reuse the bottle and donate the cost of the bottle to support physical and mental wellbeing initiatives.

"We invite you to drink myTEA. Be Mighty! And welcome to our CommuniTEA."

True Masa

Wednesday 3rd July - Saturday 6th July

True Masa was formed in 2017 with the goal of introducing truly authentic, nixtamalized corn products to the European market. Nixtamalization has been used in Mexico for over 3000 years. Using this ancient process, True Masa brings the traditional taste of Mexico to the UK. Their freshly ground corn kernel masa (dough) is made using Mexican ingredients, equipment and expertise; giving their tortillas the true flavour, aroma and texture of Mexico. Their list of products currently include white and blue nixtamalized corn tortillas, masa and totopos, which they supply to customers across the UK. They Say 'Simplicity is at the heart of what we do. Our 100% natural, stone ground products are made from corn and lime using the nixtamal process. That’s it! No additives or preservatives'.

The Green Butcher

Wednesday 10th July - Saturday 13th July

The Green Butchers was born with the aim to make the transition to a plant-based diet easier for the everyday meat eater by producing easy-to-cook, great to look at and delicious meat alternatives. The brand is revolutionising the industry, making near
identical ‘meat-style’ products that restaurants and venues can seamlessly introduce. The Green Butchers is the first UK vegan butchers in the market and was founded by two friends, Robbie Rees and Joel Elster after the success of their street food stall, The Green Grill. The range includes sausages, burger patties, chicken, mince, bacon and more. 

Nourish Kefir

Wednesday 17th July - Saturday 20th July

Nourish Kefir is a South London producer of Authentic Kefir drinks. Nourish Kefir looks back to ancient traditions to bring to life the craft and skill of fermenting live cultures - known as kefir grains - in organic cow’s milk and fresh goats milk. Each batch takes 5 days to make and the method results in a clean, natural and delicious drink, widely believed to help promote the growth of gut friendly bacteria in the gut. Deborah founded the business in 2007 and started her kefir production in London in 2009 after suffering with IBS and Crohn’s disease for more than 10 years. "To be able to eat a normal diet, not take any medication and be free from symptoms" she says is thanks to the power of authentic grains fermented kefir!