Category Archives: Working for Change

Zero Carbon: Making it Happen

On April 10th 2017, Zero Carbon: Making it Happen, a cultural launch of the Centre for Alternative Technology’s landmark report Zero Carbon Britain, took place at London’s National Theatre. Participants told Stories from the Future, imagining our food system thirty years on, as if we were living within environmental limits. There were also stories from real-life projects which […]

Redefining Value

One of Scotland The Bread’s aims is to establish ‘fair trade’ between farmers and bakers. This means paying farmers not just for the weight of wheat they produce (as at present) but rather for the amount of nutritional goodness in that wheat. If our wheat flour has more in it, we won’t need to eat so much […]

Food Sovereignty for Scotland

Nyéléni Europe Forum on Food Sovereignty Last week, Board member Dr. Chelsea Marshall participated as a delegate in the second European Forum on Food Sovereignty, held 25-30th October in Cluj, Romania. Chelsea joined other Scottish and UK delegates at the largest-ever food sovereignty gathering to discuss how to improve our food systems in Europe. Food Sovereignty and […]

An Innovative Mill for Special Grain

The whole story Scotland The Bread is the first UK owner of a Zentrofan cyclone mill to make flour from Scottish grain for home and community bakers. We saw it during a visit to heritage grain growers, millers and bakers in Sweden in 2016. What’s so special about it? Unlike industrial roller mills which waste […]

Soil to Slice Growers Gather

Soil to Slice community growers gathered in May to share their experiences growing heritage wheat, to hear an update on Scotland the Bread’s nutrient research and to practice baking real bread. Throughout the day, participants shared stories of how the simple act of growing wheat in public spaces has sparked conversations and generated interest in how this […]

Imagine a home-grown, healthy future, where . . .

farmers grow wheat full of nutrients, while keeping the land in good health millers turn the wheat into fresh, wholesome flour for local baking home and community bakers transform the flour into tasty, easily digested real bread and we can all enjoy it, knowing that everyone involved has been fairly rewarded You are invited to […]