When crowded calendars demand our attention and we are engrossed in working towards the next big goal, it can be easy to lose sight of the milestones that have already been passed. To celebrate the dawn of 2018 and the completion of some long to-do lists, Director Clare Fennell cast her eye back over Scotland The Bread’s progress so far:
1) Our June 2016 share offer secured more than £30,000 in shares, allowing us to draw down loans and grants for essential working capital. The Bread For Good Community Benefit Society is now (01 Feb 2018) made up of 187 members .
2) Mineral testing has shown that our grain varieties do indeed contain higher levels of several key minerals than UK reference values.
3) In June 2017 we launched the Scottish Bread Championships at the Royal Highland Show, resulting in:
- More than fifty entries
- Fantastic winners, who by chance were showcasing Scottish flour
- Our well-informed judging panel were engaged and impressed with the entries
- A great chance for us to engage with the farming community
4) Scotland The Bread’s heritage flours were launched in November 2017, attracting enough interest to prove that fresh, nutritious, locally sourced flour is important to many bakers, both commercial and domestic, and to keep the mill very busy!
5) We have continued to build collaborations with academics at the James Hutton Institute, Rowett Institute, SRUC and the Organic Research Centre on broad subjects covering grain, soil, agronomy, climate & agriculture, rural economies and health.
- Though we were disappointed not to secure research funding through the Knowledge Transfer & Innovation Fund, we expect to seek other funding to further this agenda in due course.
6) Our Soil to Slice project continues to be a successful avenue for community engagement, through the Royal Botanic Garden Edinburgh and a number of community groups in Glasgow and Edinburgh.