Sustainability Hour: Lunch & Learn Series

Hebridean Charcuterie offers a compelling example of how small and micro rural enterprises can play a meaningful role in the transition to net zero. Rooted in localism and circular practice, the business works closely with crofters and uses wild and locally sourced meats, demonstrating how sustainability can be embedded into both place-based food systems and viable commercial growth.

A central pillar of their transition is energy decarbonisation. Current measures include ultra-energy-efficient equipment, LED lighting, and a highly insulated production facility following recent building conversion works. Looking ahead, plans include the installation of solar PV, battery storage, and an EV charge point, aiming to reduce reliance on grid electricity, cut operational costs, and lower carbon emissions.

Low-impact practice extends across the business model, from the use of compostable packaging wherever possible to operating an electric vehicle for collections, deliveries, and events.
This talk explores how a rural food enterprise can successfully integrate energy efficiency, circularity, community development, and research collaboration, offering valuable insights for students, practitioners, and policymakers interested in just and locally grounded net-zero transitions.

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