• 30/12/07
  • Comments: 3

Hi, I have been trying to do a local diet for about 8 months now in South Lanarkshire.
I originally defined local as from Scotland, but laterally have reduced this to about
a 30 Mile radius from my house.

As I was doing this off my own back, I was delighted to hear Mike being interviewed on Radio Scotland recently. It meant I could find others in Scotland who where interested in real pragmatic methods of sustainable living allowing sharing of ideas.

What kick started my big change was moving out of inner city Glasgow to a house and
garden about a year ago. Gardens give you more room to experiment with many ideas.

Here is a list of things I have dabbled with so far and will be writing about shortly:

  • Developing an organic fruit, veg and herb garden.
  • Perennial Vegetable beds
  • Seed saving and seed security and diversity
  • Fermenting beers, wines, vinegars, sour pickles and cheese making.
  • Wild Pickings.
  • Practical Alternatives to things we cannot buy locally.
  • Practical Home-brew Renewables. Making windmills and solar water systems (if anybody is interested)
    • Seed swaps and Culture swaps (Vinegar mothers etc.)

    Since I have been asked for some local suppliers on the west side of Scotland, I have
    listed what my family had for dinner at Christmas. This contains links to most of the
    suppliers I currently use. I would recommend all of them happily.

    Brunch
    Black pudding: Overton Farmhttp://freespace.virgin.net/gibson.nellfield/producers/producers.html)

    Smoked Bacon: Fencebay(http://www.fencebay.co.uk)

    Eggs: Clyde Organics

    Tottie scones: Homemade (flour Doves Farm England, Potatoes SOG Ayrshire)
    (http://www.organicgrowing.com/index.php)

    Dinner

    Potatoes: SOG Link as above

    Chipolata sausage rolled in beech smoked bacon:Blackmount organics

    and fencebay
    (http://www.blackmountfoods.com/)
    
    Brussel sprouts (sanda): Grown in Garden (http://www.realseeds.co.uk/sprouts.html)
    
    Carrots Blanc a Collet Vert & Giant Red: Grown in Garden (http://www.realseeds.co.uk/carrots.html)
    
    Turkey: Blackmount Organics See above
    Venison Steaks:  http://www.carmichael.co.uk/venison/index.htm
    
    sage & onion stuffing: Sage and onions from Garden Bread crumbs
    from homemade bread (doves farm flour)
    
    Bread: As above
    
    Ice cream: Thorntonhall Ice cream
    (http://www.thorntonhallicecream.co.uk/index.htm)
    
    Honey: arranview apiaries Fairlie Ayrshire.
    
    Cheese board
    Smoky Garlic: Arran Cheese shop.
    Old smoky, Apple smoked, Plain Jane: Isle of Kintyre Cheeses
    Lanark Blue cheese
    
    Drinks
    
    Scottish Malt Whisky: Isle of arran (http://www.arranwhisky.com/)
    
    Beer: Four crates of different beers from Craigmill BreweriesStathaven
    (http://www.strathavenales.co.uk/) The 80/- Ale is brilliant!
    Wine: Some homebrew ones and I cheated on a few Organic ones from France (well it was Christmas)
    
    
    Matthew
    
    
3 Comments
  • S January 7, 2008 at 17:16

    The carbon-footprint expert Chris Goodall has a very good article here – well worth a read.

    http://www.carboncommentary.com/2007/09/15/7

  • fifediet January 5, 2008 at 19:59

    Thanks for your comment. You are of course right and these things are complex. For example a vegetarian diet based on soya products may have come from across the world and the soya may have been grown in areas deforested for plantation. So its not always clear-cut and ‘food miles’ is not a simple issue.

    I have to agree ‘the most pressing issue of our time is surely climate change’. Some farmers (like Pete Ritchie in Lothian) have started to carbon offset their beef at source, to a local environmental community project. One possible answer.

    Mike

  • S January 5, 2008 at 19:31

    I think the local diet idea is a great way to get people thinking about food in a more sustainable way.

    But the most pressing issue of our time is surely climate change, and the worst food culprits for greenhouse gases emissions are beef, other meats, and dairy products. Sure, eating local and organic beef helps a little bit, but the real solution is to eat less meat, especially beef. Imported lentils have a much smaller carbon footprint than local beef – its a fact.

    So if your local diet involves increased red meat consumption, the chances are that it means that your carbon footprint has increased!

    See http://www.bbc.co.uk/blogs/newsnight/2007/02/meet_daisy_the_cow_global_climates_enemy_number_on.html