Loch Leven’s Larder is an enterprise with the farm to fork concept at its core, with the farm providing produce to the café and shop. Since 2005, the larder has put community and sustainability at the forefront of its operations, to provide the Loch Leven area a place to enjoy locally sourced healthy food in a relaxed atmosphere with views of the land that produced their food, and the Loch Leven landscape at large.Loch Leven’s Larder looks to utilise the natural capital in their area in a way that enhances biodiversity, stimulates local economy, provide space for local community, while maintaining a healthy business that thrives through diversification. Today we are speaking with Robin Niven from Loch Leven’s Larder, to discuss their story and how understanding, utilising and enhancing natural capital has shaped there business and provides opportunities for the future.Host Harry Fisher, Producer Iain Boyd, Executive Producer Kerry Hammond.Timestamps:1:25 – 4:09  The history and purpose of Loch Leven’s Larder4:10 – 12:31 Local community importance and benefits12:32 – 21:09 Why people visit, sustainable farming practices and looking after natural capital21:10 – 29:09 Private sector funding and sustainability of food to plate28:10 – 35:45 Advice for others looking to diversify and a thriving rural economyRelated FAS Material:Rural Business resources for farmers from Farm Advisory Service (fas.scot)Biodiversity | Helping farmers in Scotland | Farm Advisory Service (fas.scot)FAS Sounds | Helping farmers in Scotland | Farm Advisory ServiceOther Related Materials:Loch Leven's Larder- award-winning Kinross-shire Café, farm shop & gifts (lochlevenslarder.com)

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