Farmer awaits decision on bid to upstage Tesco

Clive Hay-Smith has teamed up with Tesco’s rival, Waitrose, in a bid to build an eco-supermarket on the site at Sheringham, Norfolk, which also includes plans for a food academy.

As well as a David vs. Golliath story of a farmer taking on Tesco, the saga is also being seen as the first real test of the Government’s new planning laws, put in place last year.

Mr Hay-Smith, who set up The Greenhouse Community Project to promote the scheme, said the initiative would be more environmentally friendly and would also be a boost for local producers.

He said: “The long and chequered saga of Tesco’s supermarket proposals had already captured my attention, and it encouraged me to think that there had to be a more creative, locally focused way to combine improved supermarket provision with other elements that are dear to my heart, such as education, sustainability and social inclusion.

“I didn’t see why Sheringham couldn’t be more pioneering, rather than just becoming yet another of the thousands of “Tesco towns” with the obvious consequences for our local shops and traders.”

Under the plans, Waitrose would pay for the development of the supermarket and claims it will be its greenest store yet, employing rainwater harvesting, solar and wind power as well as a sedum plant roof.

It would also make use of the retailer’s Market Town concept to set aside an area of the store to sell local produce.

Nigel Keen, Waitrose director of development said: “Our aim is to make this our ‘greenest’ ever store through a series of innovative and sustainable initiatives and we are continuing to work with Greenhouse Community Project team to develop their ideas.

“We are confident the new store will enable Waitrose to deliver an economic boost for the region, through the creation of 150 new jobs and opportunities for both local producers and community projects.”

Meanwhile the on-site food academy, which will be bankrolled by Mr Hay-Smith, will have two full commercial teaching kitchens, each capable of delivering hands-on cookery experience and nutrition guidance for up to 25 students at a time, and would be made available to schools, community groups and individual learners.

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