Funding for food projects
Putting food on our plates is responsible for 21% of the average Scottish household's carbon emissions. Producing, processing, packaging, transporting and storing food all results in increased emissions. Over 2 million tonnes of food is wasted every year in Scotland – meaning that the emissions from its production are also ‘wasted’ – plus if this food ends up in landfill, emissions result from its decomposition.
The Climate Challenge Fund (CCF) supports projects that aim to reduce emissions associated with food by encouraging lower carbon diets by encouraging food growing and promoting local food. CCF projects also work to reduce food waste in their communities as well as encouraging composting of unavoidable food waste.
Below you will find a guide illustrating the eligibility for CCF funding of a number activities involving food.
The CCF funds projects that aim to increase the amount of food grown in their local community. This can be achieved by creating a community garden or allotment as well as attempting to increase the amount of food grown by the community in their own homes and gardens.
Installing raised beds where required to enable disabled access, however reclaimed material should be considered.
Purchasing storage i.e. sheds, lock ups or containers.
The planting of fruit trees and bushes can be considered as part of a larger project but not on their own.
The inclusion of reasonable costs to mitigate against the impacts of a changing climate.
Installing fences etc to protect against vandalism.
Employing a gardener.
Any significant provision of infrastructure where the land is not either owned by the community or leased for 25 years.
Applicant organisations wishing to sell unprocessed vegetables should consider State Aid implications.
These projects reduce CO2e emissions through reducing the miles that food travels, however the wider social outcomes of this type of project are numerous for local economies and community resilience.
Creation of maps to promote local produce and retailers. This must include all retailers selling local produce.
Events and information sessions.
Purchasing of alcohol.
The setup of community shops or co-ops.
Minimisation - Promoting cooking methods that make the best use food bought and grown, and educating people on the effects food waste has on the environment.
Disposal - Promoting the disposal of food in a way that emits the least amount of CO2e emissions e.g. household composting or maximising uptake of kerbside collections.
Food waste collection by bike.
Cookery classes helping people use up leftovers or preserving food.
Glut swapping events and cookery classes.
The redistribution of food that would otherwise be wasted i.e. to food banks.
The purchase of composting equipment i.e. Big Hannah/Rocket, compost bins.
Providing weighing scales to participants.
Providing a service that is available through local authority collection.
Strict guidelines form SEPA should be adhered to for community composting and food waste collections.
Brewing alcoholic products.