The Outside the Box team recently visited the Kinghorn Meeting Centre in Fife to chat with members about food, changing eating habits, the impact of climate change on food production, and the memories and traditions that connect us all through food. To help spark conversation, we brought along a selection of familiar foods, which quickly opened the door to a lively and engaging discussion.

The conversation began with fond memories of foods from years gone by, including Spam fritters, corned beef and other tinned meats such as Pek. Before long, this led to a debate about the “right” way to make stovies. Should they be made with corned beef or sausages? Opinions were divided, and everyone had their own tradition to share.

From there, the discussion turned to how the weather is affecting crops and food production. Members reflected on how changes in the climate can impact harvests, which in turn affects food prices. There was a shared recognition that rising costs do not just affect shoppers, but everyone involved in getting food from field to plate, including farmers, food manufacturers and transport providers. Many felt that while we all have a role to play in tackling these challenges, governments and supermarkets have significant influence over how food is produced and sold. The issue of food appearance was also raised, with members pointing out that fruit and vegetables do not need to look perfect to be enjoyed. As one member recalled, “My grandad used to tell me, always look for the dirtiest, the dirtier the better.”

The conversation naturally moved on to how food itself seems to have changed over the years. Members commented that bread does not stay fresh as long as it once did, bacon shrinks dramatically during cooking, and the cream that used to sit proudly on top of milk bottles has disappeared. Memories of seasonal traditions were shared too, including the fact that what many Scots grew up with ‘turnips’ that are now more commonly labelled as ‘swedes’. These hardy vegetables, rather than pumpkins, were once the traditional choice for Halloween lanterns.

Talk of pumpkins led into a discussion about food waste and how attitudes towards using food have changed. Many members remembered a time when very little was thrown away. Bones were used to make stock for soup, leftover meals were repurposed for lunch or dinner the following day, and scraps rarely went to waste. As one member put it, “We didn’t need food bins, we used everything.” This sparked discussion about how supermarkets often do not cater well for older people living alone or couples with smaller appetites. Food is frequently packaged in quantities that are larger than needed, making it difficult to avoid waste unless you have sufficient freezer space.

The subject of food waste then led to seasonal eating. Members reflected on how fruit and vegetables are now available throughout the year thanks to imports from around the world. While there was appreciation for the variety this offers, there was also agreement that some foods are best enjoyed in season. As one person observed, “Nothing beats locally grown strawberries in the height of summer when they are nice and juicy.” This prompted memories of berry picking, jam making and tattie picking, with stories shared about childhood experiences.

Looking Back to Move Forward

The session highlighted how conversations about food can open up discussions about memories, community, changing lifestyles, and the challenges posed by a changing climate. By sharing experiences from the past, members not only reflected on how food and food culture have evolved but also explored what lessons can be carried forward into a more sustainable future. It was an enjoyable conversation, full of humour, debate and personal stories, and a reminder that everyone’s experiences and wisdom have an important role to play in shaping climate action.

Thanks to National Lottery players, Outside the Box have received almost £1.5m from The National Lottery Community Fund, the largest community funder in the UK, to launch ‘Climate Wisdom’.

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