Flour to the People

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:

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, our online shop was overwhelmed and had to close for a fortnight.

Flour to the People was our response to this increased demand for quality flour and our strategy for strengthening communities’ resilience when just-in-time supply chains are disrupted.

The project launched in July 2020 and received extension funding from Innovate UK in January 2021 for a further three months. Flour to the People has enabled the installation of a second innovative cyclone mill to double our round-the-clock production of flour milled from nutritious grain grown in Fife.

Alongside this, we partnered with ten food hubs in communities across Scotland to hold online baking events to share breadmaking skills and knowledge. These events aimed to open up a future for participants that offers an alternative to purchasing the usual low-value, mass-produced and ultra-processed supermarket offerings.

We also worked with existing community bakeries to increase the impact of localised supply chains and support healthier eating, personal wellbeing and food resilience into the future. This means working with community bakers to develop popular products and strengthen confidence and skills to bake with Scotland The Bread’s nutrient-dense flour.

Feedback from the communities involved was overwhelmingly positive, with many local people inspired to try baking at home and food hubs keen to include Scotland The Bread’s more nutritious flour in a whole range of breadmaking activities. We want to continue developing this work and supporting more communities to discover the joys of baking together – scroll down to find out how you can help us do so.

Rosie Gray of Reviving Food demonstrating brioche, pizza and bread made from Scotland The Bread flour. Community members tried out these recipes at home, then joined us online for a follow-up Q&A session.


We are delighted that Flour to the People won the Food Innovation category of the BBC Radio 4 Food & Farming Awards 2021!  Judge Dan Saladino came to Fife to learn more about the project and hear about the impact it has had on communities involved. Listen to his interview here.

You can also listen to the awards ceremony here, where we were honoured to stand alongside so many inspiring people making positive changes in the food and farming system.



photo credit: Summerhill Community Centre


In partnership with Nourish Scotland and a talented group of bakers, we have developed resources to help community groups inspire people to bake and to engage in a local flour and bread system.

  • Ideas and advice for hosting baking workshops
  • Popular and delicious recipes for a range of occasions
  • Techniques for ‘selling the story’ of local and wholemeal flours
  • Tips for increasing new bakers’ confidence and skills
  • A package to introduce sourdough breadmaking to your community
Access the Resources



Support our work

Donate now to support us in empowering communities to create their own local and healthy flour and bread supply. Your contribution will help us to:

  • support a growing network of communities in Scotland working to improve access to healthy and sustainable bread
  • connect people to the joy and benefits of growing and baking with nutritious, local grains and flour
  • extend our work to reach children and young people