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 …
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 early 2014, CFHS worked with Evaluation Support Scotland to commission a short evidence review of the literature on the ways in which the third sector supports older people to eat well. This has now been published as part of the ESS ‘Stitch in Time’ programme. The starting point for the review was the nested …
The impact of community cookery skills activities on families – a comparison between three different approaches
In October 2012 Consilium Research and Consultancy Limited was commissioned by CFHS to explore the impact of different approaches to delivering community cookery skills activities on families. The research aims to identify and analyse the sustainable outcomes for families engaging in three approaches to delivering cooking courses.
In November 2011, NHS Fife commissioned Blake Stevenson Ltd to evaluate Fife’s Community Kitchen, located at Adam Smith’s College’s Levenmouth campus. The report, executive summary and appendices are included.
Development of a produce supply chain between community growers, caterers, and retailers in Edinburgh
CFHS commissioned Blake Stevenson to carry out research into the feasibility of establishing a produce supply chain between community growers, caterers and retailers in Edinburgh.
This study was commissioned by Consumer Focus Scotland/CFHS to provide baseline information about the range and extent of food services for older people living in the community in Scotland. The research explored consumers’ views on these services and sought to address gaps in provision.
This research report on community cafes, produced for CFHS by Clarity, looks in detail at the operation and management of 12 community cafes from across Scotland.
CFHS commissioned REACH Community Health Project to undertake research into community-based food and health work among black and minority ethnic communities across Scotland. Interviews with 790 organisations have identified a wide range of food-related work taking place within minority ethnic communities and also substantial unmet need.
The bulletin summarises existing research/evidence and showcases some of the organisations in Scotland that are putting the evidence into practice.
This report by Blake Stevenson, commissioned by Community Food and Health (Scotland) in partnership with Edinburgh Community Food and the City of Edinburgh Council, is based on an evaluation of the Happy Jack project in terms of its economic value.