We are looking for support to carry out a full energy efficiency feasibility study on our centre, which we took into community ownership in 2024. The building is from the 1970s and in need of significant updates to make it more comfortable to use and efficient to run. We then plan to use the study and recommendations to apply for external funding to begin upgrading and futureproofing the building, reducing its carbon footprint and increasing its sustainability.

We're developing our outbuilding that we use for New Scot-led cooking workshops and events, and now that the work is completed to renovate the main fabric of the building, we'd like to install solar panels on the roof to help power the building. This will keep our running costs affordable, meaning that we won't have to pass those costs on to our customers, keeping the cooking workshops accessible for a range of participants and encouraging the community to come together to share food and stories

Investment in a community apiary at Bankside to increase pollinators in our orchard and pilot a honey microenterprise with young people with additional support needs.

We are a Tenants and Residents Association (TARA) who would like to create a shared garden space on the derelict land we have taken into our ownership through a Community Asset Transfer last year. This would let us have a great outdoor space to improve mental health and grow food that we can use as residents.

We have just completed a pilot bike hire scheme and the uptake was impressive, in spite of our famous hills! We would like to create an e-bike hire hub at our base in Auchenshoogle to encourage more people to get involved and build on the learning we developed as part of the pilot project. The e-bikes will be available at affordable rates for local people, along with trailers for children, and will be charged using our existing renewable energy supply.

Addition of planters on the walking route between Eglinton and Almswall Parks in Kilwinning to boost biodiveristy and growing space, encouraging people to engage with the seasons and connect to where their food comes from.