Category Archives: Working for Change

Flour to the People: a look back at the project

Image from Summerhill Community Centre Report by Project Coordinator Lyndsay Cochrane The ‘Flour to the People’ project aimed to work alongside community food hubs and bakers to make Scotland The Bread’s nutritious flour, and bread made with it, more accessible to communities across the country. We approached this overall goal from a variety of angles: […]

Scotland The Bread is Five!

Today marks five years since the formal incorporation of Bread for Good Community Benefit Society – better known by our trading name Scotland The Bread. This innovative not-for-profit social business, owned by our 300+ member/shareholders, researches and mills nutritious organic grains to create a Scottish home-grown flour and bread supply that is healthy, fair and […]

Scotland Born & Bread: Motivations, Barriers and Prospects for Local Grain Systems in Scotland

By Tara Wight, PhD student working on crop sciences at the University of Edinburgh This blog was first published on Nourish Scotland’s website.  The climate in Scotland is generally considered unsuitable for growing bread wheat. Yet, across the country there are dedicated people and organisations, such as Scotland The Bread, who are growing, milling and […]

Solidarity stories: bread communities working together for equal access to good food

Since launching our Solidarity Bag scheme in August 2020, Scotland The Bread customers’ generosity has seen 35 16kg bags of organic, heritage, wholegrain flour made available to community bakeries to support equitable access to nutritious bread and flour. We devised the Solidarity Bag concept in response to the critical shortage of flour during the first […]

Rediscovering wheat diversity for the public good

This essay originally took the form of a lecture given by Scotland The Bread Chairman Andrew Whitley as part of the series ‘What’s for Dinner? The future of Food & Farming in Jersey and elsewhere’ at the Royal Jersey Agricultural and Horticultural Showgrounds on Friday September 30th 2016. The series was organised by Alasdair Crosby, […]

Flour to the People: the project so far, and looking to the future

The past two months have been filled with enthusiastic conversations, sourdough success stories and the sharing of many baking tips during our Flour to the People events with community food hubs and workshops for bakers. Watch Lyndsay and Miller-Manager Connie Hunter introduce the project in this short video made by UKRI. Over 100 people from six communities […]

Organic September: Farming for Biodiversity

The recent release of an RSPB analysis titled ‘A lost decade for nature’ showed that the UK has failed to reach 17 out of 20 UN biodiversity targets agreed on 10 years ago. The other side of the scale holds the news that sales of organic food and drink hit a record high during lockdown, […]

Missing links in the grain chain: the benefits of participatory plant breeding from Syria to Scotland

A crop breeder visits a field in which a new variety of tef, a staple cereal crop, is being grown by a local farmer in Debre Zeit, Ethiopia

Photo: A crop breeder visits a field in which a new variety of tef, a staple cereal crop, is being grown by a local farmer in Debre Zeit, Ethiopia [Tara Wight 2018] By Tara Wight Cereal production in Scotland is dominated by a small number of conventionally bred varieties of barley, wheat and oats. These […]

The Solidarity Bag: Pass it Forward to Community Bakeries

Bulk bags of wholemeal flour

We have launched the Solidarity Bag: a 16 or 8 kg bag of flour paid for by you and delivered to the brilliant community bakeries working across Scotland to keep their communities fed. With her experience working with foodbanks, our new Flour to the People Project Coordinator Lyndsay Cochrane is well placed to introduce this new […]

Flour to the People: A Community Bread Project

Scotland The Bread’s Flour to the People Project Coordinator Lyndsay Cochrane introduces our Innovate UK Covid-19 rapid response funded project. 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 […]