There are many different ways to run a dairy farm. At Mossgiel Organic Farm in Ayrshire, Scotland, they are building a new model of dairy farming, one that works for farmers, for animals, and for the people drinking the milk.

In this episode I’m joined by Bryce Cunningham, Farmer and Managing Director of Mossgiel Organic Farm. He explains different approaches to dairy farming, including the ‘calf-with-cow’ policy, using a unique brewing method to pasteurise the milk, and keeping the milk non-homogenised for a more natural flavour. Bryce also shares some of the steps he’s taken to ensure Mossgiel is environmentally sustainable and supporting other local businesses.  There's also a few exciting collaborations for Mossgiel milk.   

 Useful links 

Mossgiel Organic Dairy website and Instagram: @mossgiel.farm

You can order your delivery of Mossgiel through Mills Milk if you’re in Scotland, and through Modern Milkman if you’re in England.  

To read about the nutrition, health and sustainability of milk and dairy in the UK, check out the AHDB report “Balancing health and sustainability: The role of dairy in the UK diet”. For the key messages check out the summary report here, or if you’d like to read the evidence in more detail, check out the full report here. 

Also, the bread Bryce mentioned at the end of the episode is come from Company Bakery in Musselburgh, Edinburgh 

Intro/Outro music produced by James Mosaic James Mosaic | Free Listening on SoundCloud

Being an island nation, fish sounds like it would be a staple in our diet here in Scotland. But that doesn’t seem to be the case. 

This episode explores fish consumption and the fish we import and export in the UK.  Professor de Roos talks about the nutrition and health impacts of fish in the diet, as well as how we can increase our fish intakes in a healthy and sustainable diet.

Useful links 

To find out more about some of research conducted by Professor Baukje de Roos, check out her recent publications:

Löfstedt et al. (2025) Seafood supply mapping reveals production and consumption mismatches and large dietary nutrient losses through exports in the UK. Nature Food. 6, 244-52.

Rathnayaka et al. (2025) Demand for fish in Great Britain is driven by household income and taste. Public Health Nutrition 28(1):e81 

And links to some of the resources mentioned during the podcast:

SACN report (2004) Advice on fish consumption

For dietary Guidelines on fish check out: NHS Fish and Shellfish and the Scottish Eatwell Guide

The Marine Stewardship Council (MSC) website

The ‘OnFarm’ podcast episode I mentioned with Christopher Trotter: In memoriam: Christopher Trotter - much-loved Fife food ambassador and chef | OnFARM Scottish farming podcast | Podcasts on Audible | Audible.co.uk

Christopher’s recipe book I recommend is available here: Coasts & Waters. The British Seafood Cookbook. – Fine Food From Scotland