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Food and drink funds open - Perthshire Chamber of Commerce

Food and drink funds open

Food and drink wholesalers and producers affected by coronavirus restrictions can now apply for funding.  

Grants will be provided to businesses through the £15 million Scottish Wholesale Food & Drink Resilience Fund and the £2 million Scottish Food & Drink Producers Fund.

Applications open today and close at 23:59 on Sunday 13 February.

Rural Affairs Secretary Mairi Gougeon said:

“Producers and wholesalers play a key role in Scotland’s supply chain and are integral to the Scottish economy. We know how difficult the past year has been for those working in the food and drink sector due to the pandemic. These funds will provide a vital lifeline to these businesses, especially in light of the restrictions implemented due to the emergence of the Omicron variant.

“Food & drink wholesale businesses in particular have been impacted by restrictions over the last year and we have committed an additional £10 million through the wholesalers fund to support them with their recovery.

“I would encourage all eligible businesses to get their applications in as soon as possible.”


The £2 million Scottish Food and Drink Producers Fund will provide support to primary and secondary food and drink producers who supply to the hospitality sector, and who have encountered hardship as a consequence of heightened restrictions introduced by the Scottish Government between 8 December 2021 and 24 January 2022.

The £15 million Scottish Wholesale Food & Drink Resilience Fund will provide:

  • £10 million of support for food & drink wholesalers encountering hardship as a consequence of the public health restrictions imposed on hospitality and on-trade during the period from January 2021 to August 2021
  • £5 million provided to support those food & drink wholesalers affected by the emergence of the Omicron variant and related public health restrictions on hospitality and the on-trade that were introduced in December 2021 and continued in January 2022.

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