This report investigates the feasibility of establishing a local food hub model tailored to the Scottish Borders. It draws on detailed research, one-to-one interviews, stakeholder consultations, and the study of existing food hub models to understand how such a system could address the structural and cultural barriers currently limiting access to local, healthy food. The work forms part of an ongoing conversation across the region and was commissioned to inform the development of practical and inclusive strategies for future action.
EXECUTIVE SUMMARY
The findings reveal a clear appetite for a more joined-up local food system, supported by infrastructure that enables small-scale producers to thrive and communities to access nutritious, sustainably grown food. Throughout the report, the case for a food hub emerges not as a singular solution, but as a foundational element within a wider shift towards a fairer and more resilient regional food network.
Evidence gathered demonstrates that the Scottish Borders is home to a rich and diverse community of producers—growing fruit and vegetables, raising livestock, and crafting specialty goods—all with a strong commitment to regenerative, low-input practices. However, many of these businesses operate in isolation, facing significant hurdles in terms of storage, distribution, and access to markets. The absence of a coordinated supply network, combined with the dominance of supermarket supply chains, means that much of the region’s food never reaches local consumers.
Market access remains a persistent challenge. While some producers attend farmers’ markets or sell directly, these avenues are limited in scale and frequency. As independent retailers decline, producers are left with few reliable channels to sell their goods. Meanwhile, buyers—particularly in hospitality and public procurement—often fall back on familiar, centralised supply chains, despite expressing a desire to source more local produce.
This disconnect is not purely logistical. The report also highlights cultural and structural issues that must be addressed if a local food hub is to succeed. Many people in the region want to buy local but face barriers related to cost, convenience, and seasonal variation. For younger generations, the path into food production is unclear, and current land prices make small-scale horticulture seem inaccessible. Building a food system that works for the Borders will require not just infrastructure, but a cultural shift in how food is valued and supported.
Existing community assets offer an important starting point. Organisations such as community larders, local growing networks, and projects like the Eildon Community Food Project are already working to get fresh food to those who need it most. These could be adapted to function as collection or distribution points for a future food hub, provided practical considerations around storage, staffing, and clarity of purpose are addressed.
The report draws on learning from elsewhere, particularly from the Galloway Food Hub and the Good Food Loop, which offer replicable models for decentralised, producer-led distribution supported by digital platforms. These examples demonstrate that rural food hubs can succeed with the right blend of technology, coordination, and community engagement. In particular, the Open Food Network provides a proven digital infrastructure to host an online marketplace, enabling multiple producers to sell collectively and manage orders efficiently.
A series of practical recommendations are outlined for implementation from 2025 onwards. These include piloting a decentralised food hub using the Open Food Network, starting in a small number of engaged communities such as Kelso, Peebles, and Innerleithen. The pilot should run weekly or fortnightly ordering cycles and focus on simplicity, reliability, and building trust. Governance should be producer-led, with fair pricing and coordination roles clearly defined. Existing community venues can serve as pick-up points, and partnerships with public procurement and hospitality businesses should be developed to diversify demand.
To support this, the report identifies a need for initial investment in digital systems, coordination, shared cold storage, and training for producers in areas such as marketing, compliance, and logistics. Long-term success will depend on fostering a sense of shared ownership and purpose—among producers, consumers, and the wider community. Promoting a local food culture through events, schools, podcasts, and peer networks will be essential in building momentum and engagement.
This report concludes that a food hub, designed to suit the rural character of the Borders and grounded in collaborative values, can play a critical role in transforming the region’s food system. With the right support and leadership, it can unlock new opportunities for producers, strengthen community health and resilience, and lay the foundation for a more equitable and sustainable food future.
Download the full report HERE
