Community Food and Health (Scotland) ran a short online survey during the summer of 2017 to get a snapshot of cooking skills activities for people living on low incomes in Scotland during that year. This short report presents the findings from this survey.
Topic: low income
Practitioners who run cooking skills courses have told us that they have worked with course participants who may be experiencing food insecurity and were struggling to feed themselves and their families. We wanted to explore this issue further by undertaking a short project to find out: what methods community cooking course practitioners currently use to support those …
In 2013 the Royal Environmental Health Institute of Scotland (REHIS) developed a new short accredited cooking course. CFHS supported the availability of this course by providing funding to 13 groups and agencies to register with REHIS and deliver the course in low-income communities. This report provides a summary of the views of trainers and describes …
Food practices among low-income mothers with young children; community food initiatives tackling food poverty in Ireland; young people, food and health; Healthy Living Tastes Better
This fact sheet summarises information gathered from across Scotland on activities that ‘train the trainers’ to deliver healthy cookery and food preparation skills in low-income communities.
Since the Elementary Food and Health course was launched nationally in 2006, CFHS has delivered a targeted programme to promote it in low-income and excluded communities. This leaflet is a summary of this work.
On 25 February Community Food and Health (Scotland) and Consumer Focus Scotland co-hosted a roundtable discussion looking at issues around older people’s access to affordable healthy food of their choice.
Special edition launching the CFHS 2009 small grant scheme
Special edition launching the 2008 small grants scheme and featuring a selection of the work undertaken by the previous year’s grant recipients.
On 18 March 2008 CFHS facilitated a national seminar to ensure that the experience and understanding of low-income communities is included in the development of a National Food Policy for Scotland. The report from that seminar has been submitted to the Scottish Government in response to the discussion paper ‘Choosing the Right Ingredients: The Future …