This project observes ‘living lab’ case studies in rural and island Scotland with a focus on dominant industries analysed through an innovative blend of micro- and macroeconomic concepts and methodologies to map an understanding of circular economy drivers and barriers such as behaviours (willingness) and socio-economic capacity i.e., technologies and green skills (readiness) under alternative scenarios depicting regional circular economy paths.

Effective business relationships in vertical supply chains are thought to: (a) reduce uncertainty (b) improve access to crucial resources and ⁄or (c) raise business productivity. This project aims to review the status-quo of collaboration and engagement between various stages of Scotland’s food and drink supply chain; to identify those points under acute pressure in the wake of recent shocks and recognising their strengths and weaknesses; and to identify means by which collaboration can be enhanced. 

The consumer has a right to know what is contained within the food they eat. Allied to this, there is a significant risk in the food supply chain of fraud where a food is replaced by a cheaper or inferior alternative. This project will develop mass spectrometry-based approaches for determining the provenance of food and beverages. We are developing methods for determining the composition of whisky and meats to ensure their integrity.

The project is mitigating threats posed to key crops by new, emerging and endemic pests and pathogens, to protect Scotland’s industries and delivering integrated and sustainable crop protection strategies for Scottish growers.