In Conversation with Scotland’s Youth Delegates – Daisy Jamieson

Over the coming weeks before Terra Madre Salone del Gusto 2018 commences we are sharing short interviews with some of the youth delegates and other Scottish food leaders attending the biggest global gathering of food communities in the world! 

Next up is Daisy Jamieson, previously Glasgow University’s Sustainable Food Promote and soon to be the coordinator for Food Sharing Glasgow. Daisy is hoping her new role helps to improve the distribution of surplus food at different community centres throughout Glasgow.

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What’s your happiest food memory?

Ooh this is difficult, but probably every time I am ill, when my girlfriend makes me a really nice brothy soup, filled with vegetables and lentils. Just what you need!

What originally inspired you to get involved in your work?

Many things, from growing up in a household where we didn’t always have the best food, to having to throw out dozens of perfectly fine sandwiches at the end of the day at my first job. I have always loved eating, and ‘community food’ represents a nice crossroads between environmental and social justice issues that I have focused on throughout my university degree.

How are you helping to or hoping to build a better food system?

Just now, I am employed at Glasgow University, working as the Sustainable Food Promoter. Through this role I have been helping the University’s hospitality services to transition towards procuring more sustainable food options, giving out surplus bread and pastries as part of ‘Breadnesday’, and additionally working towards setting up a community fridge. In the future I would like to help build a network of community fridges around Glasgow and get more involved in campaigning around food justice.

What’s the most pressing issue in food and agriculture that you’d like to see solved?

The inability for many in Scotland to access healthy, nutritious and culturally appropriate foods.

How can we best stimulate young adults curiosity about food and agriculture and encourage their participation in building healthier food systems?

I am really optimistic about this, I feel that food culture in Scotland is growing and everyone is taking more interest in what they eat, from the growth in street food to the trends towards eating less meat. However, it is difficult for the most disadvantaged to get involved in these things due to prohibitive costs and the problem of food deserts. I think a lifelong programme of community cooking classes would help so much towards this and would get young adults thinking of food as a tool for community building and as a way to take action into your own hands.

Who are you food heroes?

Everyone I meet who works in food projects around Glasgow really inspires me, there is so much passion and so many inventive ideas, and so much gets done even with very little funding. Recipe-wise, I am very much a Yotam girl.

Which of this year’s Terra Madre themes most relates to your work and why?

Food and Health: Improving access to healthy foods is something that I am passionate about. It is not only important for physical well-being but also mental well-being being able to choose the foods you want and to eat well.

If you could travel to one country in the world to experience their food culture where would it be?


You might not know this but…

I intensely dislike the taste of marzipan, amaretto, even tiramisu I cannot eat! Apparently, this is due to being able to taste/smell cyanide, present in small quantities of the bitter almonds, which only a certain percentage of the population can do.

You can find out a little more about our 19 delegates from Scotland and what they’re hoping to gain from attending Terra Madre Salone del Gusto this September in our earlier blog post!

Find out about what SFYN international will be doing at Terra Madre Salone Del Gusto by viewing the official events programme

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