Forth Valley & Lomond Local Food & Drink Co-ordinator

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Project Detail

Funded by Forth Valley & Lomond LEADER and Stirling Council, but in partnership with Forth Environment Link, Clackmannanshire Council and West Dunbartonshire Council, a Local Food & Drink Co-ordinator post has been appointed to help grow, support, and innovate the local food system in the area. A major focus of the role will be to create a Local Food & Drink Vision, Strategy & Action Plan for the Forth Valley & Loch Lomond area.

This work is being led by Ashley Robinson supported by a Steering Group made up of representatives from Stirling Council, FVL LEADER, Forth Environment Link, West Dunbartonshire Council, Clackmannanshire Council and others.

Project Aims

The Local Food & Drink Co-ordinator role is to help build a resilient, diverse, and vibrant local food system and economy in the Forth Valley and Loch Lomond area. Aims include:

- Producing a Local Food and Drink Strategy and Action Plan for the area

- Increasing the range and number of local food production, processing, retail, and markets in the area

- Helping businesses, agencies, public bodies, and individuals work collectively/collaboratively to increase local food production

- Supporting a food system that is rooted in local economy, tourism, and ecology - one that promotes the FVL area as an area of outstanding and varied local food.

Ashley Robinson

The person leading the charge is Ashley Robinson. She has a slight obsession with all things local food and is absolutely delighted to be in the Co-ordinator post. Contact her at: Robinsona @

Her professional background is in sustainable food education, community engagement around local food, and in rural development. She has also worked on a range of farms and in food enterprises, including an innovative market garden using bio-intensive growing practices in Canada, a variety of hill farms in the UK (sheep work), and as a director of Riverside Bakery CIC a sourdough micro-bakery. Her particular interests are in small-scale farming, innovative grazing methods, holistic management, sourdough bread, and alternative routes to market.