by Anne MacLennan Saturday 4th May saw the first food market outside the Hebridean Inn in Broadford. There were stalls for Skye Microgreens, Drumfearn Mussels, and Climavore. The Selkie Collective brought sourdough bread, fruit and veg – as well as indulgent chocolate...
by Shona Cameron CLIMAVORE is a social enterprise which designs community-led, circular food systems that are ecologically restorative and socially reparative. Established in 2019, in Skye and Raasay, CLIMAVORE collaborates with local residents, schools and...
The Scottish Government is consulting on its Good Food Nation Plan, which sets out out how it will work with businesses and organisations to connect people to high quality, locally produced food. This is an opportunity to shape the food landscape for years to come....
by Tom Lusink Raasay is one of six islands being supported by the Scottish Government to reach net zero by 2040. We're now implementing our community action plan, which is based on detailed community consultations. The community hall energy efficiency measures have...
by Anne MacLennan ‘Talking about Food’ has a new name. At the meeting on 22 February, we discussed the purpose and vision of the group, the objectives and how we get there. Considering the prevalent food system, there was acknowledgement of conventional unhealthy...
by Anne MacLennan Dubai COP28 in Dubai was the first climate summit to officially recognise the interdependence of sustainable agriculture, resilient food systems and climate action, in a Declaration signed by 160 countries, including the UK, last November. The...
This blog describes the work on Skye and Raasay of the Climavore project, a research platform and agency that questions how to eat as humans change climates. Climavore's work includes an oyster table that is covered and exposed by the tides, and apprenticeships for...
The Scottish Government has published its Good Food Nation Plan for consultation. The Plan sets out how Scottish Government will work with businesses and organisations to connect people to high quality, locally produced food. You can find online consultation...
It feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is...
Our Talking about Food conversation on 11th January centred on defining the purpose and mission of this informal local group, which meets at the Hebridean Inn and other venues. From the start, the stated aim has been to create a sustainable local food system with...