‘Extension for impact’ funding will allow the Flour to the People project to bring better flour and breadmaking skills to a greater number of communities, replicating the successful model developed so far. Key learnings from interaction with communities and bakers across the country will be developed into an inspiring ‘Operating Manual’ and made available to support new groups interested in engaging and involving their community in a more resilient local flour and bread system. Furthermore, the project will look for creative alternatives to the current flour distribution system through research into the most efficient low-carbon fairtrade method of getting flour to the people. The results of this research will shape our approach, ensuring that we deliver our flour in a way which causes the least negative impact on the environment and the most positive benefit to individual and community wellbeing.

Scotland The Bread is a proposal to re-establish a locally-controlled and sustainable flour and bread supply that is both healthy and fair. It links plant breeders, farmers, millers, bakers and all concerned with public health nutrition in a programme of participatory research and action. Bread Matters has applied for an Innovation Voucher to fund the testing (at James Hutton Institute) of heritage wheat varieties it grew during 2013 - for important qualities relating to human nutrition and digestibility. The findings will inform the selection and breeding of cereal varieties grown in 2014 and the collaborative process of home-growing a better bread for everyone will have begun.