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Up Coming Events


St Andrews Day Lunch
28th of November 2010
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Books

Nichola Fletchers - Ultimate Venison Cookery

Sue travelled all over the country to speak to producers and based her recipes on these seasonal treats.

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Future Developments

The Directors wish to continue and expand on the work already done by the Food Trust. The University of Glasgow Department of Nutrition has recently expressed an interest in working with the Trust on a further study of obesity in Scotland. Two other areas identified are:

Scotskids Cookschool

If resources could be found the Trust would like to develop training and food education for socially excluded children within the deprived areas of our cities and large towns. The long-term benefits of such a development could have hugely important effects on health, and help to reverse the current fitness and dietary deficit.

Sadly many of today’s mothers and teachers no longer have the knowledge and skills to teach children how to cook, other than through the use of additive-loaded supermarket convenience foods. Specialist training for mothers as well as their children would be part of such a project.

Catering for better health and the rural economy

The training of the restaurant and hotel chefs and managers of the future can only improve the quality of Scotland’s eating out. The Trust has previous experience of a seminar describing the potential uses of the natural and artisan produced foods of Scotland, at The Scottish Hotel School in Strathclyde University.

This we would like to expand to the production of teaching materials and DVDs for all colleges and universities where catering, hotel management, and tourism are taught. At present over 40 institutions teach these subjects.


 

The potential for farmers, fishermen, and other specialist food producers is considerable. We are one of the few countries in the world where a visitor can hardly find “local” foods served. Thai, Indian and Bangladeshi, Chinese, not forgetting the ubiquitous pizza, are the staple diet of both our country’s native and visiting diners. This should change, and by educating the food preparers and presenters of the future we might be able to shift the balance. The knock-on economic effects on rural Scotland would be highly beneficial, as well as bringing dietary/health benefits to those who eat out.

The future of the Trust is tied up with dissemination of information, and communicating knowledge and understanding about Scotland’s food.

Email:
 Information Point    
Scottish Charity number SC026587