1. Edinburgh Conversations – 26th October 2016
Edinburgh Food Social
Edinburgh Conversations – 26th October 2016

2. Food for thought
Great feedback from kids – many hadn’t cooked in their kitchen at home for over 6 months.
A challenging and rewarding experience for our chefs – using their skills in a different way.
Kids came alive when cooking – even those who didn’t engage much in the classroom.

3. St Thomas of aquins high school
2 week pilot project with 4th year Home Economics students discussing seasonal, heritage vegetables and creating a menu to be served to peers from our truck.
Bringing in other subjects like maths through scaling up quantities for 100 people and costing meals.
Great engagement and sense of pride for those involved –including fundraising for the project.

4. Rosyth healthy takeaway & anti poverty campaign
Healthy takeaway on the last Friday night of the month from 4-7pm using produce from community gardens.
Wide range of ages with kids as young as 10 coming on their own and most saying they love the food even with more unusual ingredients.
One dad came to get curry for his 18 month old and she ate it so quickly he had to come back for more!

5. CLIMATE CHALLENGE FUNDING
The walled garden at Gracemount is a hub of activity every week for people of all ages.
Kids are more engaged with trying new foods when they’ve been involved in growing and tasting.
4 schools around the walled garden with 2 primary schools already engaged in food and growing education.

6. FOOD EDUCATION AND ENGAGEMENT FOR ALL AGES
People from the community are engaged in creating weekly community lunches every Wednesday and Thursday and young people are also helping to cook and learning new skills in the kitchen.
An outdoor kitchen is being built at Gracemount with one of the youth projects in the building.

7. Belfast market & the biscuit factory
Indoor market needed in Edinburgh which is affordable and accessible.
Range of food and craft items to engage a wider audience.
Stall prices kept to a minimum so vendors don’t have to charge a big mark up.
More fresh food vendors are needed – can anyone help?

8. THE FUTURE AT THE BISCUIT FACTORY
Training kitchen being built to deliver cooking skills workshops to adults. Some paid, others for free.
Potential for tokens at the market to be used with discounts for some customers and free produce for others.
Possible engagement with food banks and other food enterprises – interested to hear thoughts and experiences of those in the room.