LOCAL FOOD FOR

LOCAL PEOPLE CCF-3812

Growing More Food

Locally | Delivering

Horticultural Training

and Advice |

Supporting a ‘Growing

Community’

Local Food for Local People is a

project to create a low carbon

future for Uist by encouraging the

growing of more food to reduce

food miles, reduce food waste and

raise awareness of their links to

sustainability and climate change,

and also provide opportunities for

skills development and work

experience in order to deliver

health and wellbeing benefits as

well as job opportunities.

Laura Donkers Project Leader

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Local Food for Local People CCF-3812 FINAL PROJECT REPORT

Local Food for Local People CCF – 3812

Tagsa Uibhist

East Camp Community Enterprise Park, Balivanich, Isle of Benbecula HS7 5LA

01870 608905/01870 608906

https:/uistlocalfoodforlocalpeople.wordpress.com

1 STARTING POINT

Local Food for Local People is a project to create a low carbon future for Uist by encouraging the growing of more food locally to reduce food miles, reduce food waste and raise awareness of their links to sustainability and climate change, and also provide opportunities for skills development and work experience in the horticulture sector from volunteering to accredited training in order to deliver health benefits and job opportunities.

The Project is run in partnership by Tagsa Uibhist and Cothrom. Two organizations with long track-records in successful engagement with the local community to identify and meet local community needs, and in managing a wide range of community projects.

Tagsa Uibhist is a voluntary organisation based in Balivanich, Benbecula providing community services that meet the needs of the elderly and vulnerable population in Uist through provision of their own Care Home and a Care at Home service. In addition they also provide a popular community transport service, a handy man service and a domestic service, as well as a Mental Health & Wellbeing Outreach Project offering support and information to help individuals manage their mental health.

Cothrom is a community and development organisation in South Uist predominantly providing certificated training opportunities, as well as running a full-time Gaelic Nursery, a recycling enterprise, and community economic development team.

The development of Local Food for Local People has been widely supported in Uist by the following organisations: East Camp Trust; Lews Castle College UHI; CnES Skills and Enterprise; Grimsay Community Association; SAC Consulting; Storas Uibhist; Hebridean Living (CCF project, Barra)

Tagsa Uibhist previously piloted a LEADER funded Horticulture Project, which provided opportunities for local people to grow fruit and vegetables, targeted particularly at vulnerable adults to afford them therapeutic, healthy eating and wellbeing opportunities. The project demonstrated the potential to grow local food and to provide support to vulnerable members of the local community who continued to run parts of the project themselves on a voluntary basis.

The Local Food for Local People project aimed to build on that legacy by expanding protected growing facilities in the islands in the form of Keder Greenhouses and additional raised bed allotment plots, and by delivering formal (SVQ Horticulture Level 1 + 2) and informal horticultural training. These outputs would support the ‘growing community’ to develop skills and experience that would lead to decreasing reliance on supermarkets for fresh produce and promote the potential for islanders to become more self-sufficient. It also directly addressed climate change in Uist and the impact that increased local food production can have to reduce C02e due to reducing food

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miles and food waste through teaching ways to plan meals and cook using seasonal produce, which also led to health and wellbeing opportunities through improving the island community’s diet, and affording a healthy and productive activity for its growers.

Project Outcomes

Reduce CO2e annually by 4.0 tonnes and by 60.0 tonnes over the project lifetime1 through increased local production of fruit and vegetables

Reduce CO2e by 14.5 tonnes annually and by 118.6 tonnes over the project lifetime through cooking workshops and leaflets. This includes increasing the prevalence of composting of food waste in the local area

Enhanced local production and use of vegetables, salads, etc. within the community

Improve the health and wellbeing of the Project Community through promotion of healthy eating and the therapeutic and fitness benefits of growing produce, including vulnerable adults and young people facing challenges in their lives

Encourage an increase in gardening and, in particular, growing fruit and vegetables in the Uist Community, reaching around 300 adults and 200 school pupils in the community (over 10% of the population of the 8 islands) through services provided through the project

Encouraging the use (and reuse) of local resources

Skills development and training in horticulture, from informal volunteer provision for beginners and vulnerable adults to professional accredited certification for young learners and the wider community

Raise awareness of climate change on Uist, its links with food production, and mitigate some of the impacts

2 EXECUTIVE SUMMARY

Local Food for Local People (CCF3812)

Growing More Food Locally | Delivering Horticultural Training and Advice | Supporting a ‘Growing Community’

Local Food for Local People (LFLP) is a Climate Challenge Fund (CCF) project run in partnership by Tagsa Uibhist and Cothrom aiming to create a low carbon future for Uist by encouraging the growing of more local produce to reduce food miles, reduce food waste and raise awareness of their links to sustainability and climate change, and also provide opportunities for skills development and work experience in the horticulture sector in order to deliver health and wellbeing benefits as well as job opportunities.

Growing More Food Locally

The main aim of the project was to achieve an increased level of food grown throughout the islands, as well as the delivery of workshops and leaflets that would lead to food waste reduction. During a particularly poor climatic year it is rewarding to report that CO2e reduction targets have been surpassed for all project sites. This is due to an improved rate of production per m² based on produce grown at the Tagsa Allotment site giving an accurate food production rate of 4.43 kg/m² rather than the estimated rate of 3.1kg/m². Also there was a much higher number of Food Waste Reduction workshops held for a larger number of people than estimated (27 workshops delivered to 511 people rather than the estimated 12 workshops to be delivered to 84 people). These workshops ranged from

1 Project lifetime was derived from the 15-year lifespan of the three core horticultural sites

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cooking to composting: teaching both adults and school pupils how to be more successful at growing and preparing ‘freshly picked’ food, and composting green kitchen waste. Composting posters (A3 and A1 size) were given away at composting events and workshops.

Baseline data on the islands’ current horticultural land use was gathered during October 2015 through the ‘Reclaiming the Knowledge’ Survey. By working with all the islands’ schools, in a variety of ways, pupils were trained to become crowd cartographers in their home townships and communities in order to gather details of garden and croft production. Data revealed that at least 20% of all households throughout Uist are successfully engaged in some form of growing food for the home, on an area of 44,309 m², and that all forms of soft fruit and vegetables are currently being grown on a variety of soil types, and in various systems from raised beds, machair sites and in protected growing facilities i.e. greenhouses and poly tunnels.

Delivering Horticultural Training and Advice

Teaching how to become more successful at growing food was delivered through formal and informal horticultural training courses at the Cothrom and Tagsa sites. Cothrom delivered SVQ Horticulture Level 1 to 11 learners who successfully achieved the qualification. Informal horticultural training was delivered across the islands through a wide ranging programme of community workshops and community events.

Supporting a ‘Growing Community’

The Growing Community has been supported through various initiatives including the development of allotments at the Tagsa and St. Peters Walled Garden sites. This has afforded much needed growing space for communities in the Balivanich and Daliburgh areas. A total of 40 growers are now using the Tagsa facilities, and 25% of the growing space at St Peters has been allocated for allotment provision for the local community. Site users are further supported through the guidance of Horticultural Coordinators and volunteers who provide a weekly service of site management, including grounds care, plot management, provision of manure and compost, and general horticultural advice and support.

‘I have been involved to a greater or lesser degree over the past 15 years in advising and supporting initiatives which have been aimed at encouraging growing more local produce. It is my belief that this project - partly as a result of its learning from other past initiatives - has the potential to bring significant change in our communities’ attitudes, habits and culture in relation to local produce, growing and consumption. It’s significant successes to date have resulted from the connections it has made between a wide diversity of local communities, both geographically and across the generations, and links to learning, and the wider issues of sustainability and climate change.’

Marie Campbell, Regeneration Officer, Comhairle nan Eilean Siar

3 PROJECT OUTPUTS

Local Food for Local People has been operating since April 2015 to encourage the growing of more local food by expanding growing facilities and delivering horticultural training and community workshops that would lead towards the goals of greater self-sufficiency, and improving the community’s carbon literacy.

3.1 ‘Growing Community’ Development

Development of horticultural facilities, in the form of 2 Keder greenhouses to provide raised bed allotments and heated propagation and growing-on facilities at Tagsa Uibhist and Cothrom, have been successfully delivered at both sites supporting growers and gardeners to extend their capacity to feed their families, extended families and the community through the provision of protected growing facilities and allotments.

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o Tagsa Keder provided ‘Protected Growing’ raised bed Allotment facilities for 18 new growers + propagation facilities for all allotment holders.

o Additional raised project beds produced crops and young plants for public sale at local markets that enabled other members of the community to access ‘freshly picked’ produce, and support Grimsay Community Association’s newly set up market facility at Grimsay, North Uist

o Cothrom Keder provided ‘Propagation and protected growing facilities’ for Cothrom’s learners, including

SVQ Horticulture learners (11) 2, and Horticultural Apprentice (1)

o 8 new gardeners and 3 with some previous experience gained knowledge and support to develop their own vegetable gardens at home through SVQ Level 1 training modules delivered by Cothrom

Teaching how to be more successful at growing and preparing ‘freshly picked’ food was delivered through formal and informal horticultural training courses, and through teaching how to cook and plan meals that use local seasonal produce in order to reduce food waste and food miles at public events and through schools engagement. Teaching was also delivered at public events and through horticulture courses, and provision of a free Composting Poster (100 copies) about the value of composting - for improving soil fertility, as well as reducing the production of CO2 gases such as Methane when compostable waste goes into landfill rather than the compost bin. Cothrom held ‘Away Days’ to St Peter’s Walled Garden for their staff, learners, and children from the Cothrom Og Nursery to take part in planting up and harvesting the vegetable beds.

‘The Project has achieved a huge amount in such a short time, all of which has proven to be successful and well-received throughout the Uist community, showing that there is a need for this kind of project in the area. It has also proven that horticulture for food in the islands is a popular but complicated activity as with advice, guidance and coordination, interest in growing and demand for produce has increased in the public domain…Similarly, raising awareness of horticulture and the importance of growing within schools raises awareness and interest in the career and training pathways within these industries. These are areas which Lews Castle College UHI is keen to develop in Uist.’

Hazel Smith, Project Officer, Lews Castle College Benbecula

o Formal Training (9 months) – SVQ Level 1 Horticulture (11) Horticultural Apprentice SVQ Level 2

Horticulture (1)

o Community Workshops (9)3 - Yoga Stretch for Gardeners (8); Informal Horticultural training (21);

composting workshops (2); Allotment Holders Socials (54); Allotment Holders Training (40)

o Community Events (9) – Composting demo (15); Taste Test (49); Open Days at Cothrom, St Peters’ +

Tagsa sites (136); Gardeners’ Question Time (44); Tagsa site visits (28); Planting/harvesting ‘Away days’

(40); Food on Film (16)

3.2 Schools Engagement

Engaging all the islands’ six Primary and one Secondary schools through devising the baseline data gathering project – ‘Reclaiming the Knowledge’ (see findings below) as an inter-generational activity connecting children and young people with the people who are currently engaged with growing food. Pupils were asked to collect the information from their own families, extended families or neighbours: 500 copies of the survey were distributed to

2 (3) Total no. of participants per activity 3 (3) Total no. of activities

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all island schools. In addition project development work was carried out with S4-5 Geography teacher (1) and pupils (22) to create the survey as part of a Geography Higher assignment.

Further development work was carried out with Home Economics teachers (2) and S3 pupils (40) to expand understanding of local seasonal produce by visiting horticultural facilities to see produce growing, learn about seasonality, and carry out cooking and meal planning activities that took these factors into account.

Working with P1-7 at four Primary schools (Daliburgh, Iochdar, Balivanich and Carinish) to deliver fun opportunities to learn about food production through horticultural site visits, provision of garden ready plants for planting activities, taste tests of ‘freshly picked’ vs supermarket produce, ‘Ready, Steady, Cook’ cooking competitions and developing a regular after-school gardening club for Balivanich School pupils (5-A-Day-Club)

‘The work carried out with the schools has shown a clear need for this kind of project and gives a way forward. The need for working and developing young people into the culture of growing your own for family/friends and for that of the communities is becoming more vital.’

Murdina Naylor, Tagsa Uibhist Manager

‘From the perspective of Skills and Enterprise Local Food for Local People has contributed to enhancing the Rural Skills Progression pathway, identified as a local economic priority under Developing Young Workforce. The work in terms of surveying land usage through primary schools as well as in Sgoil Lionacleit helps underpin continuity of knowledge of the importance of food production, preparation and serving food, crofting and land use. The primary schools to an extent have been engaged in a range of Crofting and growing projects, however, Local Food for Local People was able to build on this work and support transition by also engaging with Hospitality and Geography pupils at Sgoil Lionacleit.’

Theona L. Morrison, Skills and Enterprise, Comhairle nan Eilean Siar

o Schools engagement - Ready, Steady, Cook – site visits + cooking(248); 5-A-Day-Club – afterschool

gardening club (156); Planting workshops (12); Literacy Project – site visits + meal planning (28)

3.3 Findings of Reclaiming the Knowledge survey (October 2015) During 2015/16, baseline data was gathered through an inter-generational, Uist-wide survey carried out by school pupils to:

Create the opportunity for the younger generation to engage directly with members of the ‘growing community’

Record accurate information on current horticultural land use

Enable the accurate collecting of data on new production

Engage the community by recognizing o the islands historical capacity for self sufficiency o current growing capacity o current knowledge and skills

Enable sensible targeting of areas for future project expansion and training development

It comprised of two phases:

1. Reclaiming the Knowledge: Schools Project Uist-wide survey took place throughout October 2015

2. Reclaiming the Knowledge: Publication – Uist Growers Almanac the natural way to grow

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Compilation of project activity, Survey findings, Land Use maps, growers’ advice + recipes, SVQ Horticulture lesson plans, Composting Poster pull out. Due for distribution end of March 2016.

Survey findings revealed:

o Out of 500 Uist households surveyed 109 currently grow some food in the form of vegetables and fruit o Total area of production is 44,309 m² o Area of new production (2015) is 9,527 m² o Of the produce grown 85% is for domestic use (59% home use + 26% shared with extended family) 13%

share some produce with the community and 2% sell to the community o Over 90% of all current growers throughout the islands are aged over 35 years o Most grow a wide range of vegetables, fruit and herbs o 64 respondents passed on their valuable information about growing advice and recipes, which has been

incorporated into the project publication Uist Growers Almanac the natural way to grow

4 OUTCOMES

Project Outcomes

Reduce CO2e annually by 4.0 tonnes and by 60.0 tonnes over the project lifetime through

increased local production of fruit and vegetables

We started the season by growing ‘ready-to-plant’ vegetable plants, including courgette, tomato, cucumber, and brassicas, and

sold them to the public from the Tagsa site and through Grimsay Market as well as planting them out in the project’s raised bed

plots to grow on to maturity to be sold later at the market. Weighing scales and a Record Book were set up in the Allotment

Shed to enable horticultural staff and allotment holders to record the weight of all produce grown on site so that an accurate

production rate per m² could be calculated. All produce grown at the Tagsa Allotment site was weighed to give an accurate

food production rate of 4.43 kg per m² (based on total weight of produce grown 663.5kg ÷ Tagsa Allotment site 149.6m² =

4.43kg per m²). Although some level of produce weighing took place at other sites it was decided that the figure achieved for

the Tagsa site was the most reliable, and therefore production at all other sites is assumed at the Tagsa rate.

Based on the original target of reducing CO2e by 4.0 tonnes and by 60.0 tonnes over the project lifetime at an estimated

production rate of 3.1kg/m² at 3 project sites totalling 832.4m², the project has achieved an assumed production rate of

4.43kg/m² on project sites totalling 835.6m². This increased production rate means we can assume an increased CO2e annual

reduction of 5.7 tonnes and 86.0 tonnes over the project lifetime has been achieved instead.

Project Activity CO2e calculations: Growing Food ESTIMATED ASSUMED

Total project site 832.4m² 10x60m² new plots + 112m² (Tagsa) + 80m² (Cothrom) + 40.4m²(increase existing growing areas by 5%) = 832.4m²

Total project site 835.6m²p (Tagsa) 149.6m² + (Cothrom) 86m² + (St Peters) 600m² = 835.6m²

Food production 3.1kg per m² (Based on Figures recommended by Bogsa, Sustainable Uist, and Uni. of Cumbria)

Food production 663.5kg (Tagsa site) 663.5 kg ÷ Tagsa Allotment site 149.6m² = 4.43 kg per m²

From A Low Carbon Route Map: Food

832.4 x 3.1kg = 2580.44kg 835.6m² x 4.43kg per m² = 3701.7kg

Step 1 Calculate Baseline Emissions

2580.44kg x 2.09kgCO2e = 5393.1kgCO2e 3701.7kg x 2.09kgCO2e = 7736.57kgCO2e

Step 2 Calculate Project Scenario Emissions

2580.44kg x 0.54kgCO2e = 1393.4kgCO2e 3701.7kg x 0.54kgCO2e = 1998.9kgCO2e

Step 3 Calculate Annual Emissions Savings in Tonnes CO2e

5393.1kgCO2e – 1393.4kgCO2e ÷ 1,000 = 4.00tCO2e 7736.57kgCO2e - 1998.9kgCO2e ÷ 1,000 = 5.7tCO2e

Step 4 Lifetime Calculate Lifetime Emissions Savings of the project

4.00tCO2e x 15years* = 60.0tCOe 5.7tCO2e x 15 years = 86tCO2e

*This figure is derived from the 15-year lifespan of the three core horticultural sites

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In addition, data gathered through the ‘Reclaiming the Knowledge’ (Oct 2015) survey revealed that the new area of community production (2015) is 9,527 m² amounting to an additional 27% increase based on the total area of community based production (2015) of 44,309 m². If we calculate this new production in the same way as the project’s activity we can assume CO2e reductions from community activity at an annual rate of 65tCO2e and a Project lifetime equivalent of 975tCO2e.

New Community Activity CO2e calculations: Growing Food

Total new community sites (2016) 9527m²

From A Low Carbon Route Map: Food Food production of 4.43kg per m² (based on Tagsa site rate)

9527m² x 4.43 kg per m² = 42204.6kg

Step 1 Calculate Baseline Emissions 42204.6kg x 2.09kgCO2e = 88207.6kgCO2e

Step 2 Calculate Project Scenario Emissions 42204.6kg x 0.54kgCO2e = 22790.48kgCO2e

Step 3 Calculate Annual Emissions Savings in Tonnes CO2e 88207.6kgCO2e - 22790.48kgCO2e = 65tCO2e

Step 4 Lifetime Calculate Lifetime Emissions Savings equivalent to Project rate of 15 years

65tCO2e x 15 years = 975tCO2e

Reduce CO2e by 14.5 tonnes annually and be 118.6 tonnes over the project lifetime through

cooking workshops and leaflets. This includes increasing the prevalence of composting of

food waste in the local area

Cooking Workshops

Teaching how to be more successful at preparing ‘freshly picked’ food was delivered through formal and informal horticultural

training courses, and through teaching how to cook and plan meals that use seasonal, local produce in order to reduce food

waste and food miles at public events and through schools engagement. Teaching was also delivered at public events and

through horticulture courses, and provision of a free A3 size Composting Poster (100 copies) about the value of composting -

for improving soil fertility, as well as reducing the production of CO2 gases such as Methane when compostable waste goes into

landfill rather than the compost bin. S3 pupils HE class visited the Liniclate Allotments to see the range of vegetables growing

on their doorstep and they have now all taken part in ‘Ready, Steady, Cook’ sessions adapting recipes, such as Risotto,

Vegetable Tikka, Ratatouille, and stirfry to use the range of ‘freshly-picked’ seasonal vegetables supplied by the ‘Local Food for

Local People’ project.

Composting Food Waste

Composting demonstrations were delivered at a variety of sites and in a number of ways e.g. at St. Peters Walled Garden during

Cothrom’s annual ‘Away Day’ for staff and clients, when planting, digging and making raised beds was also taking place.

Composting posters were handed out following the demonstrations as an aid to participants to help them set up their own

compost bins at home. Public composting demonstrations were planned and promoted to take place in July at the local

Agricultural Society Shows in North and South Uist. These demonstrations were timed to follow cooking demonstrations that

promoted the use of local, seasonal produce, in order to a) show how much ‘waste’ is produced in preparing freshly picked

vegetables; b) how that ‘waste’ can be turned into valuable nutrition for next year’s vegetable plot; c) why putting food waste

into landfill is particularly bad for the environment because of how that leads to the production of Methane gas.

Arrangements were made with a local bakery and restaurant to deliver their green kitchen waste for conversion into compost at the Tagsa Horticultural Project site. Over a period of two months we received 10 x 25kg bags per week = 1 tonne of kitchen waste per 4 weeks. However this did not continue due to the food businesses acquiring a vegetable scraping machine which reduced their vegetable waste dramatically. Composting Demonstration A free poster presenting simple guidance on what materials to put in and what to keep out of the compost bin was made available for the public to take away with them. A total of 47 posters were taken on the day. Questions about the look of the compost and how to use it were answered, and a demonstration was carried out to show how to layer materials to ensure a good balance of matter that could be broken down by organisms. Generally people seemed to have concerns that the compost they are making is not good enough when they compare it to commercially available compost. They also think that the sight of egg shells and sticks within the compost is a bad sign. Confusion about the length of time materials need to break down and the

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general composition of materials is a barrier to them deciding to try making it. Some of them see it as something for experts or enthusiasts rather than a general practice worth adopting. All these issues are best to be addressed as part of focused workshops and through public discussions as part of the Community Workshop Programme delivered throughout the islands.

Project Activity CO2e calculations: Reducing Food waste

Step 1 Calculate Baseline Emissions

ESTIMATED ACTUAL

Workshops 12 x food workshops and demonstrations with 6 people attending = 84 people Average weight of food waste/household (based on 2011 CCF Low Carbon Route Map) = 330kg 330 x 84 = 27,720 27,720 x (3.59+0.45) = 111,988.8kgCO2e

Total of 27 food/food waste workshops, demonstrations and events with 511 people (see below)

Average weight of food waste/household (based on 2011 CCF Low Carbon Route Map) = 330kg

330 x 511 = 168,630 168,630 x (3.59+0.45) = 681,265.2kgCO2e Community Training (5 events with 51 people)

Composting workshops (2 events with 21 people);

Allotment Holders Socials (3 events with 30 people);

Community Events (2 events with 64 people) –

Composting demo (1 event x 15 people);

Taste Test (1 event x 49 people);

Schools engagement (20 workshops with 396 participants) –

Ready, Steady, Cook (Lionacleit School)– site visits + cooking (4 workshops x 14 participants = 56);

Taste Test + Ready, Steady, Cook (Iochdar School) (2 workshops x 84 participants = 168);

5-A-Day-Club– afterschool gardening/cooking club (12 workshops x 12 participants = 144);

Literacy Project – site visits + meal planning (2 workshops x 14 participants = 28)

Leaflets 250 leaflets distributed, 20% people make a lifestyle change = 50 people 330 x 50 = 16,500 16,500 x (3.59+0.45) = 66,660kgCO2e

A3 size Composting Poster (100 copies) 100 posters distributed, 20% make a lifestyle change = 20 people 330 x 20 = 6,600 6,600 x (3.59+0.45)= 26,664kgCO2e

Step 2 Calculate Project Scenario Emissions

Workshops Estimated food waste reduction = 10% 330kg x 90% = 297kg 297 x (3.59+0.45) = 1,199.88 1,199.88 x 84 people = 100,789.92kgCO2e

Workshops Estimated food waste reduction = 10% 330kg x 90% = 297kg 297 x (3.59+0.45) = 1,199.88 1,199.88 x 511 people = 613138.68kgCO2e

Leaflets Estimated food waste reduction = 5% 330kg x 95% = 313.5kg 313.5 x (3.59+0.45) = 1,266.54 1,266.54 x 50 people = 63,327kgCO2e

Composting posters Estimated food waste reduction = 5% 330kg x 95% = 313.5kg 313.5 x (3.59+0.45) = 1,266.54 1,266.54 x 20 people = 25,330.8kgCO2e

Step 3 Calculate Annual Emissions Savings in Tonnes CO2e

Workshops 111,988.8 – 100,789.92 ÷1,000 = 11.2tCO2e/year

Workshops 681,265.2 – 613,138.68 ÷1,000 = 68.1tCO2e/year

Leaflets 66,660 – 63,327 ÷ 1,000 = 3.3tCO2e/year

Composting posters 26,664kgCO2e - 25,330.8kgCO2e ÷ 1,000 = 1.3tCO2e/year

Step 4 Lifetime Calculate Lifetime Emissions Savings of the project

Workshops 11.2 x 10 years (CCF Low Carbon Route Map) = 112tCO2e

Workshops 68 x 10 years (based on CCF Low Carbon Route Map) = 681tCO2e

Leaflets 3.3 x 2 years (CCF Low Carbon Route Map) = 6.6tCO2e

Composting posters 1.3 x 2 years (based on CCF Low Carbon Route Map) = 2.6tCO2e

Total CO2e Savings through the Project for reducing food waste 112tCO2e + 6.6tCO2e = 118.6tCO2e

Total CO2e Savings through the Project for reducing food waste 681tCO2e + 2.6tCO2e = 683.86tCO2e

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Enhanced local production and use of vegetables, salads, etc. within the community

Provision of Produce for Grimsay Market Plants and produce grown on the Tagsa plots and sold through Grimsay Market amounted to a total of 211 plants and 143kgs produce, which provides good baseline data on the season and volume of production, for planning future supply to markets and other community outlets. ‘The Local Food for Local People project has been a consistent and reliable supplier of fresh vegetables and plants to our weekly produce markets on Grimsay despite the poor growing season in 2015. Whilst many other producers have also supplied vegetables to the markets it has been invaluable to have a dependable supply of vegetables in quantity from this project to help meet demand. The market is only open to local, Uist-based growers, producers and artisans, and our customers have appreciated the quality fresh vegetables and locally grown plants that have been available for sale. Oftentimes, vegetables sold out within minutes of the market doors opening, such is the demand locally.’ Matthew Topsfield, Development Officer, Grimsay Community Association

Development at community sites

St Peters Walled Garden, Daliburgh, an area of 600m² has been leased to Cothrom by St Peters RC Church for community development. To make it suitable for the delivery of a new, accredited horticultural course, allotment provision and community gardening the Project Leader designed a landscaping plan for the whole site and project-managed machine levelling within the site to enable hard landscaping to be constructed suitable for disabled access. Further site development involved removal of existing compost heaps due to vermin infestation in preparation for replacing with new compost bins, vegetable plot development for learner’s, community allotments and mixed borders containing fruit bushes, flowering shrubs and herbs. 25% of the growing space has been allocated to families who do not have anywhere to grow at their homes. Provision of paths and patios has enabled disabled access to all areas of the garden. Staff and learners at Cothrom now have access to fresh vegetables throughout the year. They held an ‘Away Day’ to the garden

for their staff, learners, and children from the Cothrom Og Nursery to take part in planting up and harvesting the vegetable

beds. A Kitchen Garden event was held in September for the local community, including the local Daliburgh school children

who were interested to identify the vegetables and taste the food made from local produce.

PROJECT PRODUCE SENT TO GRIMSAY MARKET

Date Veg KGS Plants

tray x 6 Plants pot

17.06.15 1.50 8 33

24.06.15 2 67

01.07.15 7.00 24

08.07.15 3.50 17

15.07.15 8.50

22.07.15 13.50

29.07.15 4.50

05.08.15 5.00

13.8.15 16.50

19.08.15 7.00

26.08.15 18.50

02.09.15 6.50

09.09.15 8.50

16.09.15 18.00

14.10.15 8.00

21.10.15 6.00

28.10.15 4.00

11.11.15 6.50

totals 143.00 10 141

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Improve the health and wellbeing of the Project Community through promotion of healthy

eating and the therapeutic and fitness benefits of growing produce, including vulnerable

adults and young people facing challenges in their lives

Schools Engagement In May the Project Leader met with teachers in Home Economics department of Secondary School to discuss and plan a Zero Waste Cooking Project in Aug/Sep to be delivered in 2 workshops to 3 groups of S3 pupils (14 per group) in 6 x 50min sessions.

Workshop 1: visit Liniclate Allotment site to see vegetable growing in situ and learn about benefits of harvesting and eating freshly picked food

Workshop 2: ‘Ready, Steady, Cook’ – two teams to compete by producing quickly made meal with freshly picked vegetables donated by Liniclate or Tagsa Allotments

2 workshops were delivered to 3 groups of S3 pupils – total no. pupils target 84 S3 HE Literacy Project For the third group of pupils the project was expanded under the guise of a Literacy Project devised by HE teacher, Katharine Watt, which proved to be a very successful development for all parties. The remit was to develop a dish using a selection of locally-grown, seasonal vegetables. One of the restrictions stated that a minimum of three locally-grown seasonal vegetables must be used in the dish. The visit to the garden formed the statutory first investigation. In their final evaluation some comments from the pupils related to facts that they had learned about the vegetables and garden, as well as the realization that a few vegetables could make a healthy, enjoyable meal.

‘The Design Brief project has had a real impact on pupil’s learning. It has been good to work in a different and positive way with an outside partner and I would be willing to take part in such an exercise again.’

Katharine Watt, HE teacher, Sgoil Lionacleit

Schools engagement (20 workshops with 396 participants) –

o Ready, Steady, Cook (Lionacleit School)– site visits + cooking (4 workshops x 14 participants = 56);

o Taste Test + Ready, Steady, Cook (Iochdar School) (2 workshops x 84 participants = 168);

o 5-A-Day-Club– afterschool gardening/cooking club (12 workshops x 12 participants = 144);

o Literacy Project – site visits + meal planning (2 workshops x 14 participants = 28)

Volunteers 3 volunteers are supported at Tagsa site by Horticultural Coordinators to help increase production of vegetables and fruit and improve their own consumption of fresh produce, as well as providing additional assistance to all Allotment Holders by keeping their plots well-tended in their absence. They gave a combined service of approx. 4,500 hours to the furtherance of the project. 4 Volunteers attended St Peter’s Walled Garden, Daliburgh, every Tuesday, throughout the growing season accompanied by a

member of staff, to grow their own vegetables and in general keep the garden tidy, and contributed a total of 440 hours of

voluntary service.

Encourage an increase in gardening and, in particular, growing fruit and vegetables in the Uist

Community, reaching around 300 adults and 200 school pupils in the community (over 10% of

the population of the 8 islands) through services provided through the project

o Total of 27 growing and using food/food waste workshops, demonstrations and events with 511 people

o Volunteers are supported at the Project sites to help increase production of vegetables and fruit and improve their own consumption of fresh produce

o Assisted with providing access for disabled gardeners

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o Formal training of new gardeners through SVQ Level 1 continues o Informal training events delivered at Tagsa to Allotment Holders group via two social events

Uist Gardeners’ Question Time and Composting Demonstration The project encouraged an increase in gardening activity by arranging a session of Uist Gardeners’ Question Time at the local North Uist Agricultural Show. It attracted a good crowd and a good range of questions were responded to by the panel of local gardeners and growers, e.g. “What can I plant at this time of year to provide some shelter for an exposed garden?”, “Why are my carrots not growing this year?”, and “What do you do with your surplus vegetables?” The benefits of growing and eating more produce locally and how that leads to reducing food miles as well as leading to more healthy eating and improve physical activity were also discussed during the session. New Keder Opening Events Visitors were presented with a table of dishes using 12 different vegetables all grown on site and prepared by Sue MacDonald, Tagsa Uibhist’s Horticultural Coordinator. This gave an instant visual message to interested new growers of the potential that they could achieve from their own plots as well as the novelty of tasting new combinations i.e: fresh rhubarb compote with chocolate mint; broad bean, pea and feta dip; spinach and ricotta muffins.

Encouraging the use (and reuse) of local resources

o Promoted use of recycled timbers from Fish Farm walkways to create robust raised beds at St Peters Walled garden o Pallets used to construct compost bins o IBC’s from fish farms to recycle as water butts on community sites o Fish farm cages salvaged to reuse nets as wind break fences o I x raised bed made from recycled timber suitable for wheelchair users o 12 x compost bins constructed from pallets

Skills development and training in horticulture, from informal volunteer provision for

beginners and vulnerable adults to professional accredited certification for young learners

and the wider community

Formal Horticultural Training

The Keder greenhouse at Cothrom was designed and built as a training space with raised beds and propagation unit in the form

of a bespoke bench including a heat mat, capilliary matting and potting-up space. The main Keder space has been paved using

recycled paving slabs to provide full disabled access so that all learners and potential learners will be able to access this facility

fully. A vegetable bed was created for the Level 2 apprentice, which will be used and developed by future learners. An open day

was held to engage the community and find out what they would like to see being grown in the Keder. SQA accredited training

in Horticulture at level 1&2 was a new qualification for Cothrom and the local community. 11 students completed the

qualification in the first year so this was a big increase in the skills and knowledge available in Uist. Over 80% of the number (9)

were new growers and 50% of the class were providing vegetables to family and friends. I Horticultural Apprentice is

undertaking SVQ Horticulture Level 2. Next year 3 of this class will move onto the level 2 qualification which will run in

partnership with Lews Castle College UHI. 1 student is now volunteering for 1hr a week with Primary children in Daliburgh

School, to pass on her skills and make good use of the school’s horticultural facilities

Following the SQA internal moderation SQA External Assessor reported:

“…round table discussion was held with candidates and it was clear that all had enjoyed the experience. Candidates

applied to the course to increase their subject knowledge as well as to explore crops to grow in their own home

environment. They had enjoyed gathering a folio of evidence and clearly indicated how this gained knowledge will be

used.”

John MacLellan, SQA External Assessor

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Learner’s comments from Cothrom’s ‘Student Impact Statements’

Which elements of the Programme have been most beneficial to you?

- ‘due to the support of my tutors and the SVQ curriculum I now have a vegetable growing ‘operation’ (for my own use), with 6 raised beds and a compost heap which I intend to keep going next season with the addition of another 6 beds’

- ‘practical tips’, ‘tips on growing in Uist environment’, ‘visiting students gardens – each person at a different stage so we can see strengths/weaknesses of a variety of types of gardens’

- ‘learning more about horticulture’, ‘meeting new interesting people’, ‘increasing knowledge in gardening’ - ‘growing plants from seed’ - ‘growing food on the island’ - ‘introduction to gardening in a maritime and often inhospitable climate’ - ‘I learnt more about growing plants’ - ‘visiting other gardens gives me ideas for my own garden’

What suggestions do you have to improve any aspect of the Programme?

- ‘put some of the modules and matrixes online so we can keep our folios of evidence on the computer’ - ‘collate advice for each plant e.g. carrots – how to sow, maintain, store’ - ‘change SVQ format into a useable programme’, have a longer preparation period to set up modules’, ‘have some

online paperwork for students to download’ - ‘smaller class sizes’ - ‘To improve this programme the answer lies with the course providers and policy makers. Better preparation in the

planning stages for this course is essential to its success’ - ‘I did not learn enough to get a job’

Informal Horticultural Training Workshops and Events A range of Community Workshops and Events were delivered during the year including informal skills training at Tagsa Allotments

o Community Workshops (9) - Yoga Stretch for Gardeners (8); Informal Horticultural training (21);

composting workshops (2); Allotment Holders Socials (54); Allotment Holders Training (40)

o Community Events (9) – Composting demo (15); Taste Test (49); Open Days at Cothrom, St Peters’ +

Tagsa sites (136); Gardeners’ Question Time (44); Tagsa site visits (28); Planting/harvesting ‘Away days’

(40); Food on Film (16)

Raise awareness of climate change on Uist, its links with food production, and mitigate some

of the impacts

o Primary School visit to Tagsa Horticultural Project as part of their Sustainability and Climate Change Studies - 28 children visited Tagsa site

o Gave short presentation on Climate Change and its links to food production, and introduced Reclaiming the Knowledge Data Gathering Project to two school groups – P5-7 Daliburgh School (24 pupils); S4 and S5 Geography Sgoil Lionacleit (16 pupils)

o S3 pupils from HE department visited allotment to see vegetables being grown and hear the importance of local food production in tackling C02e and food miles. 25 S3 pupils attended allotment site visit

o Successful application made to Keep Scotland Beautiful’ Food on Film’ to host a film screening event to ‘inspire people to talk about, explore and discover sustainable food.’ Food Inc. was shown at public screening in local Agricultural Show hall on 26th February 2016 - 16 people attended

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5 LEARNING AND REFLECTION

The Local Food for Local People project began in April 2015, which for a growing project was rather late on in the season to begin setting up and delivering a new formal horticultural course, working with growers to plan new production, prepare new ground, build facilities i.e. Keder greenhouses and additional raised beds, and estimate potential produce supply to food outlets and a new local market. This lack of preparation time meant that project staff were under pressure to get off to a brisk and successful start, as any delay would risk the project missing the short growing season and have the secondary effect of causing it to fail on the delivery of key project outcomes outlined in the CCF-3812 application. If possible it would have been better to have a January start in order to allow time for discussion and establish working relationships between all parties as well as promotion of the project to the target community.

Project management expressed the following comments:

‘Having only one year to achieve as much as this project has, has been an eye opener. It had been a concern that to achieve as much in such a big project would be difficult but the hard work that has been put in by all staff (especially Project Leader) and the volunteers has been phenomenal.’

‘There was a huge amount of work involved in this one year project. This should have been spread out/structured over a longer period or the objectives reduced. In saying that the project has achieved a huge amount in a short timescale.’

SVQ Horticulture Course

Delays in getting the new Keder greenhouses constructed was exacerbated by an unforeseen need to acquire planning permission that meant construction was finally underway only by mid-July. This could have had an impact on delivery of the SVQ Horticulture course, however a tutor’s personal horticultural facility was used to deliver the initial 3 months of the course enabling the students to be trained in the production of vegetable plants that were ready for planting out in their own gardens in good time to catch the growing season.

‘As this was the first time an SVQ in horticulture had been provided in Uist there was a lot of interest, and so it was decided that 11 students would be enrolled instead of the estimated 6. On recruiting we employed 2 part time support workers instead of 1 full time post as that seemed the best mix of skills/experience at the time. This gave us increased flexibility in working with the learners in the most effective way possible. It was quite difficult to start a new qualification with new staff in the first year. It would have been better to have a lead into the course to allow learning materials and underpinning knowledge to have been better developed before the students came on board. However, the SVQ Level 1 went well with all 11 students completing on time and 3 of the group indicating that they wish to progress to the Level 2 qualification.’

Barbara Macdonald, Cothrom Manager

Allotments

Due to the ongoing activities of volunteers at the Tagsa site, following the LEADER horticultural project (2011-13), some excellent preparation had already begun in the form of young plant production, and the existence of an embryo allotment community, and from this basis vegetable production and community allotment development could begin straight away.

Throughout the entire duration of the project the islands experienced particularly tough climatic conditions that amounted to excessive rainfall and frequent stormy conditions that led to poor light due to grey, cloud filled skies and low summer temperatures, which affected growth in the vegetable plots as well as activity amongst growers. Due to the particularly poor growing conditions it was thought likely that existing growers would be disappointed with production this year, and that new growers would be reluctant or skeptical about the worthiness of the activity. At the Tagsa Allotment site, as a measure to improve morale and the social aspect of the allotment community, events were planned to bring growers together, with tea and scones, to discuss their experiences, share knowledge and access some informal training delivered by the Horticultural staff. Information about food production and the benefits of eating fresh food were also passed on, along with composting advice and training.

Due to the poor climatic conditions purchases of vegetable plants by local gardeners/growers were also affected, with not as many sales as expected, however, any remaining vegetable plants were sold at various outlets, including at the new Grimsay Market. Attendance at events was also lower than expected so, in order to ensure a better take up, workshops and events were timed to take place alongside similar community initiatives, such as local organisations AGM’s, and local produce markets.

15

The project had hoped to show that growing outside on Uist could be a productive and useful way for any members of the community to produce food for the home, providing fresh, healthy produce, and that it be achievable at low cost, without the need for expensive equipment and facilities. But instead, the inclement conditions highlighted the value of having facilities for protected growing sites and the importance of providing access to these by the community. As a direct response we decided to redesign the interior of the recently enlarged Tagsa Keder greenhouse to accommodate a larger number of local growers and ensure that next season they will be able to rent a protected growing plot with access to propagation facilities, as well as an outside plot.

‘The work carried out on Tagsa Uibhist site has been rewarding for all involved from staff, volunteers to those in the

community who have become involved. The community involvement has been great and very positive. The uptake with

raised beds both inside and outside has also been great to see.

Murdina Naylor, Tagsa Uibhist Manager

Schools Engagement

Reclaiming the Knowledge Survey: 500 printed copies of survey were distributed throughout the islands via the schools network with all Primary pupils receiving a copy to either complete at home or with a neighbour/relative, and also via the Secondary School’s Geography Dept Higher Class. Unfortunately Primary School involvement was rather disappointing with a lower than expected number of completed copies being returned. However, the Secondary School’s Geography Higher pupils, who undertook up to 6 surveys each, produced a much better result with most surveys being completed. This success was probably due to the fact that the Geography pupils were using the survey as part of an assignment in understanding land use, and therefore was a more purposeful exercise for them to undertake, and this activity was supported by teaching staff. In an effort to acquire more survey responses reminders were sent out to all Primary schools to try to get remaining copies of the survey completed and returned. As this did not yield many more completed forms it was clear that the moment had passed and the processing of the returned surveys began.

Project Management and Steering Group

The importance of the Project Steering Group was identified by the Project Partners as a solid platform from which to review, debate, and keep the project focused on the long term project goals.

The project management team identified the following barriers and solutions:

‘As this was a partnership project there should have been formal documentation in place to describe roles and responsibilities from the start.’

‘Projects being delivered jointly by more than one organisation have to handle their cultural and management differences as time goes on without necessarily having any joint structure robust enough to resolve them. Cooperation rather than partnership may be a safer model?’

‘The combined operation of the project across two sites managed by 2 different organisations with differing cultures and objectives created additional stress. [However] the formation and regular meetings of the Project Steering Group with input from other interest groups and stakeholders kept the project focused on its wider goals.’

And had the following advice for other groups:

Set up an effective steering group for the project with lots of outside input for ideas, to support the project leader and keep the project focused.

If possible seek a flexible funder, like CCF, which can ensure the project can access funds when it needs rather than after the fact therefore avoiding difficult cash flow problems.

Take care how joint projects are managed – consider how it will work from the project employees’ point of view. They can only effectively deliver the project if their focus is on delivering the project and not on spanning the gap between two different organisations.

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6 FINANCE AND ADMINISTRATION

Our original budget: £128,734.40 to be spent over 1 year

Changes during the delivery of the project: The only changes that came about were to budget headings. Due to a number of

changes, the main one being the loss of a coordinator, these funds were spent elsewhere to continue to deliver the project.

Staff recruitment and management: Staff were recruited via a joint advert placed in local papers, social media and on posters

into local shops. Both organisations interviewed, appointed and managed their own project staff. Due to the staff being

involved in both projects there was a lot of crossover and sharing of ideas and information

At Tagsa

The interview for the project leader post took place at Tagsa Uibhist with manager, a board member and a

representative from Cothrom on the interview panel.

The interview for the co-ordinators post took place at Tasga Uibhist with two board members and the manager.

Staff at Tagsa Uibhist have been managed overall by the line manager. The coordinators first contact was the project

leader and thereafter line manager.

Provision of support from CCF and other organisations:

CCF: Having Claire Gibson as our contact within CCF has been a great support: knowing that if issues occur and questions

needed to be asked you could contact Claire by phone or email to discuss and an answer would be given. This is a good form of

support to have for any project and we wish that more funders would have this.

Our Project Leader’s regular attendance at training events on the mainland, as well as Peer-Peer Networking events on the Isle

of Lewis have been pivotal in keeping the project on track as regards understanding delivery on CO2e reduction targets, and

connecting with other climate change aware organisations and communities throughout Scotland

Project Steering Group: All local organisations who took part in and regularly attending our monthly steering group meetings

have been very supportive to the project in offering guidance, reflection, and advice throughout the year. Meetings were

always well-attended, and feedback on project development was an invaluable part of ensuring the progression of the project

to achieve on all its outcome targets successfully.

Finances and administration issues: Overall everything ran well. There were a couple of minor issues at the start with getting

evidence together for some of the budget headings but once that was in place there were no further issues. Putting in the claim

forms was easy and if any questions arose from CCF this was resolved quickly. It was very helpful to us as a group to be able to

claim funding for Capital equipment in advance, otherwise it could have proved to be very difficult and again it would be helpful

if other funders did this.

7 SUPPORTING INFORMATION

All supporting information can be found in the accompanying publication entitled:

Uist Growers Almanac the natural way to grow

8 REPORT AUTHOR DATE

Laura Donkers (Project Leader) 9th March 2016

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9 OUTPUT GRID

How many advice/information centres – regular drop-in centre, advice surgery etc. is your project

running?

7

How many training sessions where skills and/or information were passed on – e.g. composting

training, cooking workshops, etc. – has your project has held.

26

How many events did your project hold, e.g. information fairs, open days, etc.? Do not include events

held by other organisations which you have attended.

5

How many staff, volunteers or community members have achieved qualifications through the project

– e.g. City & Guilds Energy Awareness, Trail Cycle Leader, etc.

11

How many people were directly employed by your project? Tell us the full-time equivalent (FTE)

number of employees (e.g. 3 days per week = 0.6 FTE).

3

If the project is supporting the development of any long-term jobs which are not dependent of CCF

Funding? How many?

-

How many people are actively involved in your project – attending groups & workshops, using the

project facilities etc.?

71

How many people volunteer their time and energy to keeping the project going – don’t forget the

members of your management committee or board.

16

How many schools are involved in your project? 7

How many community-owned buildings have been refurbished? -

How many Home Energy Checks or similar energy efficiency reports have been carried out by your

project?

-

How many households have been referred on to other agencies or providers (e.g. HES, Green Deal

assessor) for further action?

-

How many households installed energy efficiency measures – loft, wall or floor insulation, draft-

proofing, double glazing etc. – as a result of your project?

-

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How many households installed green energy generation measures – photovoltaic panels, solar

thermal panels, air or ground source heat pumps, wood fuelled heating systems etc – as a result of

your project?

-

How many miles of car journeys have been reduced through the activities of your project? -

How many square metres (m2) of community growing space (allotments, poly-tunnels, raised beds,

community gardens) has your project brought into use?

835.6

How many tonnes of waste have been diverted from landfill because of the activities of your project? 2.1

How many kWh of energy has been reduced because of the activities of your project? -