Food for Thought is a series of community events across Argyll and Bute, bringing people together to share ideas on local food, growing, and sustainability.

There’s something special about gathering people around food, it sparks conversation, creativity, and connection. That’s exactly what happened at our Food for Thought events, where local growers, businesses, crofters, farmers and community groups came together to share experiences and ideas about the challenges and opportunities, and proposed actionable solutions to enhance local food security, sustainability, and economic resilience. 

Organised by Kate and Brenna from our ABCAN (Argyll and Bute Climate Action Network) team, these conversations are part of a wider effort to shape a Sustainable Food Partnership for the region, putting community voices at the heart of decision-making around food systems, access, affordability, and resilience.

What we did

Across both events, we began with a screening of Rooted: Growing a Local Food Ecosystem by Propagate, which sparked discussion and reflection. Following the film, panels of local food experts shared their knowledge and experience:

Oban, Lorn and the Isles:

• Vicky Manning: wild food advocate, founder of The Little Foragers Kitchen

• Dave Carpenter: regenerative agriculture specialist, Sailean Project, Lismore

• Jane Wilding: pasture-based livestock and organic community garden leader

• Jill Bowis: sustainable land management and permaculture champion

Cowal and Bute:

• Pam Brunton: chef, author, and sustainable food campaigner

• Ed Pybus: community food growing and crofting development expert

• Michaela Blair: woodland smallholding and workshop leader

• Fiona Barge: family farm supporting micro dairy, livestock, vegetables, and community initiatives

The panels set the stage for facilitated discussions where participants explored key themes in the local food system:

• Local growing: including community gardens and initiatives like Greenshoots and Re:Store

• Fishing and animal farming: small-scale, regenerative, and sustainable practices

• Supporting local food businesses: farmers’ markets, artisan producers, and co-ops

• Accessible, affordable, and healthy food for all: tackling barriers to inclusion and promoting community-led initiatives

• Environmental concerns: biodiversity, regenerative farming, and reducing food waste

Highlights & Key Insights

Participants shared what’s working well:

• Local growing projects and rescued food initiatives are thriving.

• Awareness and uptake of sustainable farming and aquaculture practices are increasing.

• Community-led events and artisan food businesses are bringing people together.

• Environmental practices, such as reduced chemical use and improved biodiversity, are gaining traction.

And what needs to change:

• Better access to land and funding for community growers.

• Improved coordination and support for small food businesses.

• Development of sustainable food infrastructure like local food hubs, mobile abattoirs, and distribution networks.

• More education and opportunities to learn about growing, foraging, and food systems.

Top priorities identified included:

1. Reinstate and strengthen a community-owned food hub – supporting distribution, local access, and producer-to-consumer schemes.

2. Increase access to land for local growing – identifying available land, community ownership, and long-term leases.

3. Enhance food and farming education – workshops, school programs, and skill-sharing initiatives.

If you’d like to find out more, you can read and download the full reports here:

👉 Food for Thought – Cowal and Bute Report
👉 Food for Thought – Oban, Lorn and the Isles Report

What people said

Some reflections from attendees capture the energy and positivity of the events:

I loved the young enthusiastic folk talking animatedly about their ideas and visions for the future. It is reassuring that there is a switched-on generation out there.

It was a really great event, the discussion was very interesting, and I was so pleased that everyone seemed to have similar views.

The discussion – sometimes we can be surprised as farmers. We need to understand the way people are thinking about food.

Experiencing the goodwill towards a sustainable food system.

Join the conversation: Upcoming webinar

We’re also excited to let you know about an event inspired by these conversations:

Exploring Local Food Hubs for Argyll and Bute
📅 Monday, 8th September | 6:30–8:00pm
🎟 Free | Book your place on Eventbrite

This session will continue the discussion around local food networks and how communities can work together to strengthen access, affordability, and resilience.

What’s next?

We’re not stopping here! Further Food for Thought events are planned in Helensburgh and Lomond in November, and MAKI before the end of the year.

The ideas and priorities gathered at these events will feed into the ongoing development of a Sustainable Food Partnership for Argyll and Bute, ensuring community voices remain at the heart of decision-making.

We’d love to keep the conversation going, if you’ve got ideas, stories, or experiences about food growing in your community, please get in touch.

Let’s keep growing the conversation together.