Forth Valley Food Links (FVFL) is producing a 2nd edition of the successful ‘Find it, Eat it’ – A directory of local food in Forth Valley.
The directory will cover the three Unitary Authority areas of Clackmannanshire, Falkirk and Stirling in Central Scotland, although there are opportunities to include food producers in neighbouring authorities such as Fife and Perthshire.

The directory, funded by Falkirk Environment Trust and Stirling Coucnil's Green Force Grant Scheme, will focus on local food producers and growers, caterers, processors, hoteliers, retailers, community projects and individuals, who produce, process, sell and serve fresh food originating within Forth Valley, to the local market.

The project is being developed with Action for Change, CVS Clackmannanshire and Forward Scotland. FVFL will lead the project, draw partners together,fundraise, manage the contractors, liaise with potential listings, compile the listings information, and design the website and printed map.
Forward Scotland has offered initial advice about web development.
CVS Clackmannanshire and Action for Change will advise on the Green Map System links, and links to the Clackmannanshire Green Maps Initiative, and design the local food map icons.

There are environmental, social, economic and health spin-offs anticipated from use of the directory:-

• The directory will highlight, and be a good promotional tool for the local food sector.
• Food is central to everyone’s life but the natural connection between the consumer and the producer has become lost in recent years. Consumers will be better informed about, and have a greater awareness and understanding of the origin and production methods of the food that they eat
• Collaborative working, and links between producers and consumers will be enhanced
• There will be a greater flow of information, communication and networking between the various components of the food chain to help grow what is a currently under-developed local food sector in Forth Valley
• Increased demand and consumption of fresh local produce will help improve diets and diet-related health issues. Consumption of local food is more likely to contain higher nutrient levels due to shortening the time and distance between harvest and consumption, and less chemical treatment to help preserve them.
• Greater demand will also encourage producers to increase their levels of cultivation of fruit and vegetables, which will enhance greater biodiversity in the area. Less intensive production practices and low input growing of fruit and vegetables will help reduce potential risks from agro-chemicals.
• Increased demand for local produce will also result in less waste engendered through packaging and less pollution through long distance transporting of goods. In addition, the demand for more ‘home grown’ meat products will encourage improved animal welfare through less transportation of animals.
• The resource will assist tourists and visitors to the area to source locally-produced food.
• An increase in the purchase of locally-produced food will help bring more money into the local economy

The team will start to develop the Green Map in August 2008 and run through until March 2009.