• Gordon Cairns

The Fife Diet at 15: How a Local Food Movement Inspired Healthy and Sustainable Lifestyles


©Courtesy of Mike Small
©Courtesy of Mike Small

This is the story of how a fifteen-year-old conversation around a Scottish kitchen table about some perplexing information on a packet of shrimp came to grab the attention of world leaders at the UN Climate Change Conference (COP 26), held in Glasgow last year.

In 2007, Mike Small and his wife, Karen, wondered why the Scottish prawns they were eating for dinner had travelled to Taiwan to be processed and then returned to their country to be consumed—a round trip of over 12,000 miles. Concerned about environmental costs associated with globetrotting Scottish shrimp, the Small family resolved to eat only locally sourced food for a year, defining “local” as the boundaries