I started an organic village bakery in the 1970s, leading a revival of real bread and sourdough artisan baking in the UK. From 2003-17, I ran 'Bread Matters' courses for amateurs and professionals. I co-founded the Real Bread Campaign in 2008 and Bread for Good Community Benefit Society (which trades as Scotland The Bread) in 2016. I remain chair of this charity. I research genetically diverse grain varieties (including historic Scottish wheats) with the aim of creating a Scottish grain and bread supply that is healthy, equitable, locally-controlled and sustainable.