by Anne MacLennan An impressive group of scientists, academics and policy makers recently published an alarming article to raise awareness of the rising risk of acute food shocks in the UK. A food shock is when food is suddenly unavailable and/or prices rocket, with...
by Anne MacLennan Our Food System is in crisis. Food poverty is increasing, diet-related diseases are pushing the NHS to its limits, the environment is suffering, and there is little preparation for sudden ‘Food Shocks’. Industrialised agriculture has provided high...
With the publication of Scotland's first National Good Food Nation Plan in December, local authorities and local NHS Boards can now start developing their own Local Good Food Nation Plans. The National Plan provides an overview of the current state of the food system...
by Anne MacLennan The Lancet medical journal has recently published a series of strongly-worded articles about ultraprocessed foods (UPF). The authors write from a substantial evidence base, clearly deeply concerned about health and equity issues, and the lack of...
By Anne MacLennan I’ve heard it said that the proposed new Tesco supermarket in Portree will make us more food secure, but it may not be that straightforward. A food secure community has physical and economic access to sufficient safe and nutritious food that meets...
by Anne MacLennan Public Health Scotland wants to hear what you think about our food environment on Skye: what food is available and affordable to you, and how that shapes what you buy and eat. Access to affordable, healthy, acceptable and sustainable food is...
ReRoot is considering hosting a Food Information Day in March or April, with a focus on sustainability and food security. They are currently in discussions with the Rowett Institute in Aberdeen, which aims to improve diets in Scotland. The institute will be able to...
by Caroline Bruns of 'Totally Wild UK' Study Mushroom Identification: Begin by familiarising yourself with common wild mushroom species found in the UK. Understand their distinctive characteristics, habitat preferences, and growth patterns. Join Foraging Courses and...
Highland Good Food's podcast looks at different approaches and ways of composting across Highland, whether you're doing it at home, with council collections, or at your local community garden. With Pamela Sutherland, Head Gardener at Inverness Botanic Gardens. Listen...
Barley was the most cultivated cereal through the Neolithic, Bronze and Iron Ages. Around 8,000 years ago a single gene mutation in a barley plant in northern Iran enabled it to freely shed its husks when harvested and threshed, so the grain could be eaten without...