Food Assembly: creating a better way to eat with community in its heart.

Food Assembly addresses directly the needs of small scale food producers who need to find safe and secure route to market and  consumers who want to buy local and seasonal but struggle to do so, all accessible to order online and then pick it up from a local venue.

To buy food directly from local farmers and producers, you firstly need to register for free at the Once your account is set up, find your local Food Assembly and choose from a wide range of local products, from fruit and vegetables to cheese, bread and home made jams and sweets. Every week, Assemblies take place in local venues where you collect your orders, and also where you can meet the people behind your food, with whom you can have a chat and find out more about the production system. And then you can go home and enjoy cooking, all with a great contribution to local economy, supporting producers.

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Watch the video and learn more about benefits of buying your food through Food Assembly.

This movement started in France and is currently present across Europe. See a list of Food Assemblies in Scotland:

  • Eyemouth: Berwickshire Food Assembly
  • Haddington: Haddington Food Assembly,
  • Edinburgh: Southside Food Assembly, New Town, Leith Food Assembly
  • Linlithgow: Linlithgow Food Assembly
  • Bathgate: Bathgate Food Assembly
  • Stirling: Stirling Food Assembly
  • Milngavie, Milngavie Food Assembly
  • Glasgow: Drygtae Food Assembly, Glasgow West Food Assembly
  • Inverness: Inverness Food Assembly
  • Dingwall: Dingwall Food Assembly

You don’t see a Food Assembly in your local area, why not starting your own?

Sorina Savascu, who launched the Southside Food Assembly says: “Seeing the struggle to find great local produce, apart from what’s available at the farmers market, I’ve decided to open my own food assembly. I’ve chosen a location close to University to encourage students to buy fresh, local food.”

Joining and buying at Food Assembly and choosing local food from sustainable sources is a great way to reduce your carbon footprint and contributing to low-carbon society.  

Slow Food #menuforchange campaign aims to raise awareness of food impact on climate change and help you to take actions at a personal level. Starting with the food we eat daily, we can do something better for the future of our planet. 

Flavours of the Festival – Edinburgh Food Festival 2017

Slow Food Edinburgh at Edinburgh Food Festival 

This was the third year that Slow Food Edinburgh participated in the Edinburgh Food Festival. Our first two years had been so successful and unusual that we weren’t sure how things would turn out. But in the end, everything worked well with some innovative events and presentations all geared to display the best of Scotland’s Good, Clean and Fair larder.

Our stall attracted a lot of genuine interest – especially when our demonstrations featured products from the Ark of Taste – a metaphorical Noah’s Ark of forgotten foods at risk of extinction through over-commercialisation or loss of heritage. There was a fascination with the Barra Snails, the Traditional Blood Black pudding; the Arbroath smokies, the Isle of Colonsay black bee honey and the diverse uses of beremeal and peasemeal.

The cricket brownies from the Ethical Carnivore generated as much attention as the snails. Denise Walton’s presentation compared cooked organic – produced sausages (chorizo and boerwurst) with the cured charcuterie equivalent. And the Sunday Scotland’s Strawberry tasting demonstrated that Pick Your Own from a fruit farm (Centenary and Arabella) yield more flavour than the finest from the supermarkets.

Each day started with “Our Daily Bread” when, with the support of Breadshare – the community bakery,  Blair Atholl watermill and the Bakehouse at Findhorn we presented bakery using different grains each day – wheat, spelt, rye, oats and bere barley. We had artisan cheeses and other interesting spreads to go with the bread.

Chef Alliance meets Ark of Taste 

At the end of each day, we had a guest chef presenter from the Slow Food Chef Alliance who featured one or more Ark of Taste products.  The “Chef Alliance meets Ark of Taste” menus included Pannacotta of Colonsay honey and Carrageen moss (Alison Henderson); Crowdie Tortellini with Musselburgh Leek and Black Pudding and Finnan Haddie Cullen Skink (Steve Brown); Ways with Shetland Mutton (Neil Forbes); and Musselburgh Leek and Lanark Blue Risottos (Marcin Medrygal). Recipes for these dishes and all the other demonstrated foods will be posted on our website part of the Slow Food Edinburgh Recipe Bank.

To support the Picnic in the Garden on the Sunday Martin Ashing prepared Slow Food tasting canapé platters for purchase.

Throughout the Festival, Slow Food members and supporters gave plenary presentations in the Piccolo Tent – Shirley Spears on The Three Chimneys and Marmalade; Amy Rankine on Urban Foraging; and Carina Contini on the Italian contribution to Scotland’s Food and Drink. A Slow Food Taste Adventure attracted about 50 children with their families and a Slow Food Youth Network panel discussion examined the contribution of young people to the Food Industry.

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Our volunteer spreading Slow Food message 

None of this could have happened without the help and encouragement of our volunteers, supporters and food suppliers. Follow the link here to a list of suppliers’ contact details should you wish to obtain any of the produce featured on our stall.

Our thanks to Assembly for welcoming us back and helping us through the week. Will we be back another year? An almost certain, Yes judging from the success and enthusiasm for this year’s event.