Good Food – the report from the 2021vSRP Session on 16th March 2021
Session curated by the Highland Good Food Partnership and Scottish Rural Action and chaired by Professor Julie Fitzpatrick, Scientific Director of the Moredun Research Institute and Chair in Food Security in the College of Medical, Veterinary and Life Sciences at the University of Glasgow.
Scotland is in a strong position to create decentralised good food systems that are more resilient. that address structural inequities and that are better for the environment. Largescale producers and retailers have an important role to play but decentralisation will only be achieved by resourcing small, micro and community food initiatives. The purpose of the 2021vSRP session was:
- To explore how rural and island communities and businesses are leading the way in establishing Scotland as a good food nation.
- To identify action that will enable rural and island communities to nurture and develop local/micro good food production and distribution and ensure good food is accessible to all.
- Emma Whitham, founder of MOO Food and coordinator of the Highland Good Food Partnership
- Nikki Brown, co-owner of Shellfield Farm
- Kate McDonald, co-owner North Uist Distillery
- Kate Rowell, farmer and Chair of Quality Meat Scotland