Latest News
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Flour to the People
By Lyndsay Cochrane, Project Coordinator, Flour to the People Loaves disappeared first. Then flour. Empty shelves are a stark motif of the Covid-19 crisis. Overnight, lockdown caused a quadrupling of demand for local flour. Like other specialist mills and food businesses, the Scotland The Bread online shop was overwhelmed and had to close for a…
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Ancient Futures for Highland Hills: Reinventing the Shielings
By Col Gordon (Follow Col’s work on Instagram HERE) The Highland uplands are likely to face a number of challenges over the coming years. Subsidies are likely to start disappearing post-Brexit, the average age of Scottish farmers approaching 60, and land prices and capital costs making it very hard for new entrants not born into…
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How Did The Highland Good Food Partnership Start?
(by Emma Whitham, Highland Good Food Partnership Project Manager) Martin Sherring, from Transition Black Isle, and I started talking over a year ago about various different solutions to increase the amount of locally produced ,sustainable food for local people to buy. From our experience of managing farmers’ markets we know people want to eat local…
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A Community Food Perspective: The Rise Of The Community Fridge
MOO Food is a small, local organisation that 3 years ago set up a community fridge, orchard and 25 vegetable growing boxes in our Highland village. I have worked for MOO Food, in Muir of Ord since the beginning, and during that time I have seen several changes in perspective of ‘normal people’ with regards…
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How Can we Make Local Food Mainstream?
That was the question we asked ourselves in Transition Black Isle about 18 months ago. It was the group’s 10th anniversary and we were thinking about our successes during our short life to date, and how things might develop over the next 10 years. There were 4 monthly community markets on the Black Isle, which…