The project challenges people of all ages to host a One Planet Picnic using local and sustainable ingredients.
Last year, over 9,000 Scots enjoyed their very own One Planet Picnic.
The project supports the Scottish Governments ‘Good Food Nation’ proposal, launched in 2014, which aimed to develop the nations relationship with food, highlighting the links between food and health, education, the environment and ultimately the economy.
Fred Berkmiller, chef patron of l’escargot restaurants and winner of The Scotsman Food Pioneer award for 2016, said:“Good quality food comes from committed and knowledgeable producers, you can’t have one without the other.
"So as a chef, I am dedicated to supporting the producers, those at the front line of our industry, indefinitely. Initiatives like One Planet Picnic, not only develops the relationship between the nation and good quality food, but also introduces communities to their local producers, supporting their sustainability.
"I’d encourage everyone to host a One Planet Picnic; it’s good for you, good for the environment.”
Extensive research by the New Economics Foundation into the effect of local spending on the local economy, discovered that spending £10 in a local food outlet has a value of £25 to the local economy as it gets re-spent in the community several times. In comparison, a £10 supermarket spend leads to only £2.40 being spent in the local area.
Fred, who is a true ambassador for sourcing Scottish, is widely recognised by peers for his pioneering work in the industry.
This new partnership with Keep Scotland Beautiful, was driven by his passion to engage the younger generations with food.
Derek Robertson, chief executive at Keep Scotland Beautiful, commented: “One Planet Picnic provides the opportunity to learn more about Scotland’s homegrown produce and taste the wide variety of food that is right on our doorstep.
“I hope that in 2017 we can see picnics taking place all across Scotland which serve up delicious local ingredients and inspire even more people to make sustainable food choices.”