Forget the usual school lunch menu – wild venison is making its debut on plates in Scottish schools. For the first time in the UK, children on the islands of Jura and Islay are enjoying this locally sourced meat as part of their school meals. Deer are the most common source of wild meat in Scotland, and because they roam freely and eat natural diets, the meat is leaner and higher in protein than farm-raised alternatives. Using local wild game reduces food miles, which are the distance food travels from where it’s produced to where it’s eaten. It also supports the local economy and makes use of animals that might otherwise contribute to overpopulation in certain areas.
This pilot program, led by Argyll & Bute Council, brings venison from local estates – Ardlussa, Barnhill, Tarbert, and Ruantallain – onto the menus of six island schools. The meat is processed by Wild Jura, with the entire field-to-fork journey taking roughly one hour. No long-haul trucks. No warehouses. Just local food, harvested sustainably.
The meat is high in protein, low in saturated fat, and a healthy addition to school lunches. One student said, “Having venison for the first time in school was great, especially because it’s locally sourced and good for the environment. Everyone absolutely loved it.” Despite the quality upgrade, the schools reported no significant increase in meal costs – and a bump in student participation at lunchtime.
RELATIVE READING | Harvesting Balance: How Eating Wild Venison Supports Ecosystems
Conservation Meets Common Sense
Scotland’s deer population has doubled in 30 years, from around 500,000 in 1990 to about one million today. Deer often wander near towns and roads, causing almost 2,000 vehicle collisions each year. Using some of the meat for schools turns this challenge into a benefit for the community.
Why It Matters
By adding wild venison to school meals, the islands are offering nutritious food while teaching children about local, sustainable eating. It shows how food from nearby sources can be healthy, eco-friendly, and part of everyday life.
The takeaway: Scotland’s venison program shows that conservation and community can work hand in hand. By turning an overabundant wildlife resource into healthy, local food, the islands are redefining sustainability – not as sacrifice, but as smart, circular stewardship.