MOVING Project – Resilience in Whisky and Food Drink Value Chains

Whisky and food and drink tourism in Speyside face challenges from demographic shifts, inflation, and climate impacts like rising water temperatures. Stakeholders propose youth engagement, improved living conditions, and policy reforms to attract workers. Energy efficiency, renewable energy use—especially biofuels—and waste heat recovery can reduce costs. Water conservation measures, including riparian woodland planting and leaky dams, aim to stabilise river flows and temperatures. Despite international market strength, implementation depends on securing funding.