The importance of natural resources – such as clean water and fertile soil – for food and drink businesses is the focus of new research being led by SRUC.

New research will explore which interventions can best support the mental health and wellbeing of people in Scotland’s farming and crofting communities.

Fife chef Spud Henderson has been selected as a finalist for the second Andrew Fairlie Scholarship.

A former SRUC student has been named Farmer of the Year in the Farmers Weekly awards.

A plant native to America could be grown in the UK, bringing huge benefits for a balanced, sustainable diet, new research has found.