The Ethical Dairy

The Finlay family has been farming at Rainton since the 1920s and has now become a foodie haven.

The Ethical Dairy is a sister company of Cream o’ Galloway, both based at Rainton Farm in Galloway.  Reintroducing cheese making to the farm after a 40-year break, the cheese range is highly sought after by ethical consumers due to the farm’s cow-with-calf farming model which focuses on sustainability and circular production. 

READ MORE: The Good Food Squad: Meet four of Scotland's new food ambassadors

They now have four fabulous cheeses, all made by hand. They also produce organic beef, while their creamy ice cream in a wide range of flavours has resulted in many awards and well deserved recognition.

The Visitor Centre and Cafe add another string to their sustainable bow.

The National:

Mossgiel milk

Farmer Bryce Cunningham, the third generation of the Cunningham family to work the lands of the tenanted farm of Mossgiel, was fed up being controlled by an unforgiving dairy industry.

Being paid just 15p per litre of milk meant the farm was losing £10,000 per month, making the future look bleak. Bryce fought back, stopped supplying the “mega-dairy” and started producing milk direct from the farm.

They took steps to become an organic producer, installed an on-farm pasteuriser and started supplying their now highly regarded non-homogenised milk to independent shops and cafes all across Scotland.

He is now aiming to ditch the plastic bottles using glass instead.

The National:

Scotland the Bread

Scotland The Bread began in 2012 and brings together plant breeders, farmers, millers, bakers, nutritionists and citizens with the common purpose of producing nutritious grain, milling it close to home and using it to make wholesome, slowly-fermented bread that everyone can enjoy.

Working with scientists in leading institutions, the project team began to research heritage Scottish and Nordic wheats to find nutrient-rich varieties that do well in local Scottish conditions.

These are milled into “heritage flours” that are as full in flavour as they are sustainable. Community bread-making projects are helping drive the demand for their more sustainable flours.

The National:

Mara Seaweed

Mara Seaweed is harvested by hand in the wild waters of Fife, with founders claiming the location was chosen for its exceptional water quality.

It is said its nutrient-rich varieties – from dulse to kombu, sea lettuce and sugar kelp – have multiple health benefits.

Mara farms and dries seven different varieties and is increasingly available in a wide variety of shops and even supermarkets.

The National:

Greencity Wholefoods

Named after its beloved home city of Glasgow, Greencity has been on the wholefood scene since 1978, starting by splitting sacks of lentils and peas to supply wholefoods to shops and restaurants.

Now it offers a dizzying amount of fair-traded dry goods from Scotland and the rest of the world. It also operates as a workers co-operative, run by its members.

The National: