In the Highlands of Scotland, not far from the mountain resort town of Aviemore, there is a bright yellow horsebox, decorated with colourful flags. That horsebox is the home of Reviving Food, a mobile micro-bakery, where founder and owner Rosie Gray bakes and sells sourdough bread and

The return of the Westminster Agriculture Bill to the Commons in the next few days is a pivotal moment – for Brexit, for Scotland and in many ways for democracy. The latest Which? Poll out today shows 94% of people want to maintain high food standards and 77%

Cereal production in Scotland is dominated by a small number of conventionally bred varieties of barley, wheat and oats. These have low genetic diversity and tend to require a large amount of chemical input to achieve high yields. Most of the grain produced from these varieties is