How can community food workers make the services they provide more understanding of the experience of asylum seekers, and more accessible given everyone’s varied cultural and religious food needs? Govan Community Project’s Food for All Group answered these questions by co-creating easy to understand educational resources for those in the sector and running training sessions.

In this podcast episode, some of the group who worked on co-producing the resources share why the resources are needed and how they worked together to create them, some of the struggles experienced as an asylum seeker navigating community food services, and the impact that they hope their work will have. 

This is a useful companion listen to using the resources, which can be found on the Dignity in Practice website: https://dignityinpractice.org/going-further

Taste the Place is a Glasgow-wide campaign celebrating Glasgow’s 850th Anniversary and its rich food scene. 

In this episode we speak to Rebecca Ricketts from the Glasgow Chamber of Commerce to hear what the campaign is all about. Staff from three of the participating restaurants, Fernanda Kimani from The Calabash, Eddie Kim from Gomo Kimchi, and Yeenzy Lim-Seet from Suissi Vegan Kitchen, tell us about the food they serve and the story of how they got there.

Useful links: 

Taste the Place website, Instagram, and Tiktok

The Calabash

Gomo Kimchi

Suissi Vegan Kitchen

In this episode I speak to two organic farmers, Bryce Cunningham, the dairy farmer who founded Mossgiel Dairy in East Ayrshire, and Chris Walton from Peelham Farm, producers of meat and charcuterie products in the Scottish Borders. They discuss how they have adapted their farming practices to meet organic standards and changing customer priorities.

This episode marks the opening of applications to the 4th edition of the Glasgow Sustainable Food Directory. We have a previous episode on some of the venues in the 3rd edition of the directory - available here - and so for this episode we are focusing on sustainable food production.

For this episode we’re meeting at the intersection of veganuary and Burns Night to talk to our guests about vegan haggis. 

Featuring Glasgow-based influencer vegan Soph, James Macrae, the head chef at the iconic Stravaigin restaurant, and customers at Dig In Community Greengrocers, discussion ranges from how to make a vegan haggis, some traditional and experimental ways to enjoy haggis, and questions of whether or not to eat vegan whether in your daily life or for traditional meals like a Burns supper.

Address to a Haggis by Robert Burns, read by Ciaran Glavin

Useful links: 

Vegan Soph on Instagram, TikTok, and Threads

Stravaigin

Dig In Community Greengrocers

Tuesday 10th December was Human Rights Day, and people who want to see the human rights bill back on the Scottish Government’s agenda marched down the royal mile and demonstrated outside of Holyrood. The right to food, alongside many other rights, was to be included in the bill, and we got a chance to speak to human rights campaigners and those passionate about food justice alike about why they were there, including Lucy Miller from Human Rights Consortium Scotland and Clare MacGillivray from Making Rights Real.

Ahead of the day of action we spoke to the director of Nourish Scotland to hear a little about what the right to food would mean for our food system.

This episode is all about mushrooms, in honour of national mushroom day happening earlier this month. If you’re curious about how to grow gourmet mushrooms in the heart of the city, this is the episode for you, as we’ll hear all about how Glasgow Mushroom Company do this from co-founder Hendrik Mans. We’ll also hear about the relations between mushrooms, plants, and humans from Dr Emily May Armstrong, before hearing more from Hendrik about the different environmental impacts of mushroom growing on a small versus industrial scale.

In this episode we hear from four of the local businesses featured in the 3rd Edition of the Glasgow Sustainable Food Directory. 

They share why they are passionate about sustainability and serving great food, as well as some of the challenges to making sustainable changes. Listen if you love hearing about delicious food from passionate business owners and chefs.

Useful links: 

The Glasgow Sustainable Food Directory

Slow Food Glasgow

The Ark of Taste

The Good Choice

Le Gelatessa

Made from Grapes

Jeju Baked Goods

In this episode we speak to three people working in food policy on how the change in the UK Government could affect food policy and the changes in food policy they would like to see this new government implement. 

We hear perspectives with a focus on different parts of the UK - Sofia Parente from Sustain, Anna Chworow from Nourish Scotland, and Jill Muirie from Glasgow Centre for Population Health. 

Useful links: 

Nourish on the Right to Food

- Nourish on Instagram, Facebook, and Twitter

The Trussell Trust’s Guarantee our Essentials Campaign

Write to your MP 

Nourish’s Public Diners Report

This is the second of two episodes focusing on breastfeeding, and this episode features speakers from Breastfeeding Network UK, Glasgow Health and Social Care Partnership, and Glasgow Clyde College talking about their advice for new parents and some of the support available for challenges they might experience around breastfeeding.

Useful links:

Glasgow Breastfeeding Network UK Linktree

Parent Club

Maternity Action

In this episode we’re talking about the benefits of breastfeeding for equity, sustainability, and health. This episode isn't just for those who are breastfeeding or soon to be, it's for anyone who is interested in how breastfeeding relates to the wider food system and health.

Glasgow Health and Social Care Partnership and Glasgow Clyde College share how they're working to increase the uptake in breastfeeding by new parents.