WHENEVER news of another local food success story reaches my desk, the regional funding programme LEADER+ invariably has something to do with it.

Check out its track record - £2.2 million allocated to date in support of some 160 projects, which, in turn, has brought in additional money to help create a vibrant sustainable local product economy in Cumbria's fells and dales.

The LEADER+ funding programme is committed to giving help and financial support to farmers and local producers who are seeking new and different ways in which they can "add value to local products".

Before the outbreak of foot-and-mouth, rural areas were showing cracks. Farm incomes and agricultural employment were declining rapidly. FMD pushed the area over the edge, also highlighting the dependence tourism has on the environment.

Now a new relationship is forming between tourism and the farmed environment, says LEADER+.

"But for farming to survive, some major changes need to occur. There is a move to a less intensive and more environmentally-friendly way of farming. A way of farming where animals do not have to travel so far; where local farmers' markets thrive; where local produce also appears in farm shops and in other shops around the county; where farmers are reaping proper rewards for the environmental output of the hills.

"At LEADER+ we take a wide view of local produce and seek to increase connections between local producers and the rest of the community."

At the latest meeting of the Local Action Group of the Cumbria Fells and Dales LEADER+, programme co-ordinator Geoff Brown commented on the changes that have occurred in recent years.

"From an area which had no farmers' markets, little collaboration among farmers and no organic network to a place where we now have a local produce economy which is a national leader."

Another exciting project being pioneered by LEADER+ has been research aimed at creating a direct link between farmers and the catering industry by providing new markets for hill lambs.

"Two hundred hotels and restaurants were visited to find out whether there was interest there and what the chefs felt about it," said LEADER+ marketing officer Veronica Waller.

"The results and the following trial showed that currently only six of the 200 establishments buy direct from the farmers but 62 per cent thought they could charge a premium for local produce; 97 per cent indicated that they were prepared to purchase seasonal products."

However, in reality they wanted a year-round supply of seasonality but this could be met by supplying different types of lamb, commented Veronica.

"The conclusion of the report showed that the various sheep breeding groups could do well by concentrating sales in high quality establishments who are looking for a unique selling point (USP)."

The USPs would concentrate on the link between the lamb, the landscape and culture of the area, traceability to individual farms and sheep breed, the concept of seasonality and scarcity, or the taste difference between hill lamb and commercial lamb.

A hill steering group has been set up to discuss the next steps.