Topic: evaluation

Chopping and changing

This report is for anyone who runs, manages or commissions cooking skills courses. It uses evidence from a realist self-evaluation study group to show the impact of cooking skills courses on people who are affected by health inequalities: vulnerable people and parents managing on a low income.

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Fare Choice Edition 77

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Strengthening the future for community retailers

This publication is an accessible summary of research carried for us out in 2016 by the University of Stirling’s Institute for Retail Studies. It looked at the sustainability of community retailing. It includes the research’s key finding and recommendations. Strengthening the future for community retailers (pdf)

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Staying power

This publication consolidates and reflects on the key findings and recommendations included in five pieces of research about community retailing, which were carried out between 2007 and 2016 It also considers notes and reports of a community retailing round table, and events and meetings held for community retailers and stakeholders. Staying power (pdf)

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Fare Choice 76

October 2017 edition of our regular newsletter.

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Fare Choice Issue 74

February 2017 edition

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What’s cooking in Scotland? Part 3

This guide is for anyone who runs, manages or commissions cooking skills courses for people within low-income communities or who are vulnerable. It will also be useful for those designing or running train the trainer cooking skills courses.

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A review of practical cooking skills activities which focus on promoting an affordable healthy balanced diet for adults, young people and their families within low-income communities in Scotland

In 2014 Community Food and Health Scotland/NHS Health Scotland commissioned a realist review of community cooking skills activities run by community initiatives and agencies. The review planned to explore issues such as how the social circumstances of participants and the approach of the cooking skills activities can affect the outcomes. The researchers analysed 81 sets …

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Second helpings

Following on from the Mind the Menu event in 2012, Second Helpings offered a further opportunity for organisations working in the field to network and share their practice.

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Getting the messages too

Since 2007, CFHS has supported 51 community food practitioners to obtain a RSPH Diploma in Nutrition, Certificate in Nutrition or Level 3 Award in Nutrition for Healthier Food and Special Diets This publication reports on a survey carried out in 2014 to identify if and how this investment has benefited the community food practitioners, the organisations they work for and …

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