In March 2020, the community and voluntary, private and public sectors responded to the Covid-19 pandemic and subsequent lockdown. Community food initiatives either closed because of lockdown restrictions or rapidly changed their services to meet a rise in the need for food delivery or food aid services. This snapshot attempts to summarise what happened, and …
This resource has been developed by North Ayrshire Community Food Workers to enable the delivery of individual workshops or sessions to community groups. It is a comprehensive guide to using the Recipe Book, Munch Crunch 2: Recipes for Change.
This report, produced from research commissioned by CFHS and undertaken by Community First Moray) provides a detailed picture of issues of concern for older people in terms of shopping, food preparation, and using food services.
The poaChing, Frying, masHing and roaSting recipe book is a compilation of tried and tested recipes contributed by community food initiatives in Scotland to improve take up of a healthy diet by building skills in cooking and preparing food.
Food Standards Agency White Paper; Bearing Fruit training; Rural Development seminar; Scottish Healthy Choices Award; nutrition research news; Information Exchange
Discussion of cooking skills courses attended by practitioners who were about to set up courses, were already doing so or were keen to build on previous work in the field.
Newsletter highlighting the work of two community projects from different urban and rural settings in Scotland – Health on Wheels in Paisley and Roots and Fruits in East Lothian – which run purpose-built mobile food shops.