Whose plate will it end up on?

In an increasing number of communities there is an appetite to reduce food miles and explore ways to use what is available locally. One food resource available potentially in abundance in some rural and remoter communities is deer.

It seems a simple process - kill the deer, butcher and process them locally, then sell locally.

Sadly, the venison industry is anything but simple. The growing taste for venison means that we are actually importing venison from the other side of the world with it being flown thousands of miles from New Zealand to meet the demand from processors, supermarkets and restaurants for this lean meat.

At the same time, according to Scotland on Sunday over a third of the venison produced by the £70.4 million a year industry gets sent to the continent - primarily by the game dealers – to end up being stuffed into German sausages.

Part of the problem is there are restrictions on when deer can be culled, so they are not available all year round – unless farmed. Another issue is licensing. Historically most of the deer culled has gone to licensed game dealers who can get more from exporting than selling locally ( this is the fate of much deer culled on John Muir Trust land as it is for many estates).

Investment in local butchering and processing is a costly affair. The capital costs for deer larders that meet the standards and facilities to skin the beasts make it prohibitive for many communities to look at.

So are there other ways to get local food to your plate?

The Fife Diet encourages people to sign-up to eating food from the region, monitor their progress and share their experience. They are working closely with suppliers and local farmers. The group aims to shorten the supply chain, reduce food miles, create innovative distribution services and re-localise produce. This approach is meeting with some success with some 800 people already signed up to the initiative.

In Assynt and North Lewis, thanks to funding through the climate challenge fund communities are hoping to look at the issues around food production and food miles.

According to research some 70% of food miles are created by the consumer driving out to buy food.

Meanwhile, next time you have a plate of venison, check where it comes from. Has it taken 11,000 airmiles to arrive on your plate from New Zealand or a maximum of 370 airmiles from Scotland?

Sustaining the future in Assynt

Situated amongst some of the wildest and most remote scenery in the North West Highlands of Scotland, the parish of Assynt is dominated by spectacular mountain landscapes.

Pioneers in the past, leading the first community buyout of land in 1993 ( through the Assynt Crofters Trust) the community of Assynt are again seeking to pioneer approaches to sustaining their future. This time, they are tackling the challenges of climate change through the newly established Assynt Renewables. With support from the Scottish Government’s Climate Challenge Fund they are seeking to reduce the carbon footprint of the Assynt Parish area through an energy efficiency project and to secure a more sustainable future through looking at what natural resources can be used for energy.

Chairperson for Assynt Renewables, Alastair Macaskill commented:
“ We are delighted to have been awarded this grant. We will use the £74,220 to employ a project officer for two years and meet project costs. This will be a challenging piece of work as we have housing dispersed throughout a large area along with minimal access to public transport. Looking to the future we know we need to use less energy and find ways to be more sustainable. We know that some 28% of carbon emissions come from householders. This is something we can start to tackle.”

Mark Lazzeri, Development Manager of Assynt Foundation and a member of the board of Assynt Renewables explained:
“ We will start with small steps encouraging householders to take part in an energy audit then look to what solutions we can find as a community to reduce our energy usage. We will investigate ways to make the most of the resources we have around us from food to fuel sources.”

Another board member Chris Chant added:
“One of the exciting possibilities we are exploring is how to reduce our fuel for transport so we investigating options such as electric vehicles and hybrid vehicles. Transport is a real issues here and we had a taste of what happens when the price of oil rocketed last summer. We want to be at the front of change rather than on the receiving end of it in the future.”

The specific objectives for the project include:
· Establishing the baseline carbon footprint of the area.

· Carrying out an energy audit of houses, community buildings and businesses

· Supporting a programme of insulation and efficiency measures to reduce the carbon footrpint

· Investigating the feasibility of local microrenewables schemes which could serve clusters of houses and community buildings

· Assessment of options to reduce the transport miles and food miles in the parish through greater use of local food products and greater quantity of local food processing as well as looking at options for electric and/or hybrid power vehicles

· Looking at possibilities for greater use of wood as a fuel


The project is being supported by Changeworks (Energy Saving Scotland Advice Centre for the Highlands and Islands ) and the John Muir Trust. It will work also with Community Energy Scotland in terms of auditing of some community buildings and looking at community run renewable energy options .