Food and Drink

Tackling the challenge of growing food sustainably

Growing food fairly and sustainably is one of the greatest challenges of our time and sits at the heart of what we do at SRUC, so the chance for us to partner in the largest ‘grow your own’ project ever undertaken in Scotland feels like a once in a lifetime opportunity.…

SRUC
21/10/2021

Anything grows with new Dandelion project

SRUC is part of an innovative initiative which will see people in Scotland growing, sharing and celebrating food, music and ideas with their communities.…

SRUC
21/10/2021

Take a walk on the wild side

From riverside walks to wild food workshops, Scotland’s festival of foraging is returning with a programme of online and in-person events for participants of all ages. …

SRUC
23/08/2021

Opportunity for food and drink students to THRIVE

New and future food and drink entrepreneurs are invited to pitch their business ideas for the chance to win a free place on a weekend interactive programme.…

SRUC
30/06/2021

Report addresses knowledge gaps in microbial quality of beef mince

SRUC has worked with Food Standards Scotland (FSS) to produce a new report designed to address knowledge gaps around the microbial quality of beef mince sold in Scotland.…

SRUC
15/06/2021

Wild about food

A Danish beer brewed without hops and fermented using wild airborne yeasts will give Scottish businesses food for thought at a webinar next month.…

SRUC
20/05/2021

Initiative to entice future food and drink entrepreneurs

A new initiative has been launched to help the next generation of entrepreneurs achieve success in the food and drink industry.…

SRUC
09/03/2021

Magic Beans

Growing peas and beans and precision farming are among the most effective measures in reducing greenhouse gas (GHG) emissions on farms, new research has found.…

SRUC
22/02/2021

Microbiome science aims to tackle biggest challenges

New research and innovation collaboration networks could help to make the most of the UK’s world-renowned microbiome expertise.…

SRUC
18/02/2021

Making capital from nature

The importance of natural resources – such as clean water and fertile soil – for food and drink businesses is the focus of new research being led by SRUC.…

SRUC
17/02/2021

Rooting for Spud

Former SRUC student Spud Henderson is in the running for a prestigious scholarship. Fife chef Spud Henderson has been selected as a finalist for the second Andrew Fairlie Scholarship.The 31-year-old…

SRUC
16/02/2021

Potato bean in running to be next superfood

A plant native to America could be grown in the UK, bringing huge benefits for a balanced, sustainable diet, new research has found.…

SRUC
15/02/2021