Progress is ongoing to re-establish the Stirling Food Partnership in an effort to achieve Stirling Council’s aim of making Stirling a Good Food City.
Stirling Food Framework's Chef Apprentice Programme in February 2020

The Stirling Food Partnership is an initiative led by Stirlingshire Voluntary Enterprise and Forth Environment Link working on behalf of the Council and working closely with NHS Forth Valley.

Councillors were given an update on work undertaken so far at a recent meeting (11 November) of the Community Planning and Regeneration Committee against the aims stated in the Stirling Food Framework.

These include:

  • Tackling food poverty
  • Promoting healthy and sustainable food for the public
  • Building community food knowledge, skills, resources and projects.

Community Planning and Regeneration Convener, Cllr Chris Kane said: “The breadth of work covered in such a short period of time by the renewed Stirling Food Partnership is remarkable and hopefully lays a foundation for a sustainable food economy which improves access to healthy food to communities across Stirling.

“Food insecurity unfortunately remains a problem here, and across Scotland, but the work of organisations such as Start Up Stirling along with the collaborative approach sought by the SFP among partners aims to reduce the pressures faced by individuals and families, especially in the wake of the pandemic.”

A Good Food for All Fund has also been offering grants of up to £10,000 to eligible groups who deliver projects which will help to achieve the objectives of the Stirling Food Framework.

Vice Convener, Cllr Scott Farmer said: “Community based initiatives will be the lifeblood of a sustainable Good Food City. The work highlighted by the reinstated Stirling Food Partnership in achieving these aims is commendable and gives us cause for optimism that we can develop a vibrant and diverse food economy.

“By empowering our citizens, we can continue this work to remove barriers to affordable and high quality food and equip communities to share skills, knowledge and resources to reduce waste and the ecological footprint of our food system.”