Nobody knows how much Scottish wheat goes directly into the bread that's eaten in Scotland, but it's probably not much.
Bread Matters has come up with a plan to change that. We want to boost local food sovereignty, health and the economy by getting good Scottish grain directly into Scottish bread.
On Thursday December 13th, Andrew Whitley of Bread Matters presented a loaf of 100% Scottish bread to Scottish Government Rural Affairs Minister Richard Lochhead.
Andrew had baked the naturally-fermented loaf from organic wheat grown in East Lothian. It wasn't long before the Minister was tweeting his approval. Andrew, accompanied by Geoff Crowe from Breadshare Community-Supported Bakery, also gave a loaf to South Scotland MSP Claudia Beamish.
So what's the big idea?
The plan is to bring together plant breeders, farmers, millers, bakers and citizens with the aim of developing wheat varieties and mixtures that grow well in the local climate, contain more nutrients and are easier to digest than current varieties. Then we'll need a network of local bakeries to supply people direct at fair prices. We're especially keen to get Scottish bread into schools, care homes and public institutions.
Greater self-reliance in this most basic of foods could mean better health, more fulfilling jobs and less pressure on the environment from long-distance supply chains. (Most of the industrial loaves eaten in the North of Scotland are made in Liverpool. How daft is that?)
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