11
May
May
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 […]
21
Apr
Apr
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, […]
30
Mar
Mar
We approached Real Bread Week 2021 (20 – 28th February) as an opportunity to show our support to community bakeries and bakers, and some of the artisan bakeries in our […]
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 […]
Flour, Uncategorised, Working for Change
Solidarity stories: bread communities working together for equal access to good food
29
Jan
Jan
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 […]
15
Jan
Jan
Many thanks once again to our supporter Nuria Cabellos González for sharing this recipe with us, for a popular breadcrumbs-based dish that Nuria describes as giving homage to times of […]
06
Jan
Jan
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 & […]
04
Dec
Dec
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 […]
24
Sep
Sep
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 […]
01
Sep
Sep
(Photo: Wee Boulangerie’s ‘Flour of Scotland’ loaf for a previous Sourdough September) The Real Bread Campaign’s 8th annual, international celebration of the oldest way of leavening a loaf is underway. Three […]