Flour to the People

About the project

Loaves disappeared first. Then flour. Empty shelves became 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 fortnight.

Flour to the People is our response to not only this increased consumer demand for quality flour, but also to the food insecurity that afflicts many vulnerable people when just-in-time supply chains are disrupted.

The project launched in July 2020 for an initial term of six months, and received extension funding from Innovate UK in January 2021 for a further three. So far it has seen the installation of a second innovative cyclone mill to double round-the-clock production of flour milled from nutritious grain grown in Fife. Extra sales have boosted funding for ten online events with community hubs, using video links while physical distancing continues, to teach real breadmaking skills. These will open up a future for participants that offers an alternative to purchasing the usual low-value, mass-produced and ultra-processed supermarket offerings.

Flour to the People Project Coordinator Lyndsay Cochrane introduces our Innovate UK Covid-19 rapid response funded project in this short video made by UKRI, and our Miller-Manager Connie Hunter explains the difference between our traditional wheat varieties and conventional bread wheats.

Rosie Gray of Reviving Food demonstrating brioche, pizza and bread made from Scotland The Bread flour, which volunteers later tried out on-site in their community kitchen. They then joined us on the follow-up Q&A while the bread baked.

We are also working with existing community bakeries to develop popular products and the skills to make them using Scotland The Bread’s nutrient-dense flour, in order to increase the impact of their localised supply chains and support healthier eating, personal wellbeing and food resilience into the future.

Wholegrain sourdough rolls made by Strathpeffer Artisan Bread

Flour to the People Participant Resources

We are collecting resources to help participating groups engage people in the local flour and bread economy and inspire community baking. These are currently password-protected: Flour to the People groups can request the password from our coordinator. Access the resources here.