IT’S a food festival, but not as you know it and it’s back, twice as big and brimming with even more social conscience.

Let’s Eat Glasgow, the UK’s first major festival to tackle food inequality, takes place in former tobacco bond SWG3 in Finnieston on September 3 and 4.

The fiesta of food is staged by the not-for-profit Real Food, Real Folk co-operative of top Glasgow restaurants – Cail Bruich, Crabshakk, Guy’s Restaurant, Mother India, Ox and Finch, Stravaigin, The Gannet and Ubiquitous Chip.

As well as giving people the chance to enjoy the cream of food and drink produced across the west of Scotland, the event showcases social enterprises tackling food inequality and helps to raise money to for their projects at the same time.

Ubiquitous Chip chef Colin Clydesdale, chairman of Real Food, Real Folk, explains the unusual inspiration behind the formation of the co-operative.

“It was inspired by an unlikely pairing – a Scottish physicist and biologist from the last century and a larger than life, modern day Danish chef,” he smiles.

“They may come from very different backgrounds but both men made it their life’s mission to show everyone that good food is the foundation for a good life.”

The Scottish physicist was Glasgow-based Nobel Peace Prize recipient Lord (John) Boyd Orr, who proved the link between diet and quality of life and revealed that poor nutrition can be found right across society.

The Danish chef is the influential Rene Redzepi, who believes chefs must go beyond the restaurant, sharing, and inspiring people with, their creativity, culinary skills and understanding of local, seasonal produce.

Let’s Eat Glasgow! is the first major event from Real Food, Real Folk which now also has a growing programme of activity throughout the year with chefs gifting their time to support local community groups through mentoring, skills training and volunteering.

Colin adds: “We came together to create Real Food, Real Folk because we wanted to be part of the growing movement of chefs across the world who are leaving the comfort of their kitchen to work with grassroots organisations helping improve access to good food.

“We knew we couldn’t shout about the great food we have in Glasgow and across the west of Scotland without trying to do something to help address the very real food inequality across our town.”

He adds: “We are surrounded by great local produce yet we continue to be a long way from being a place where everyone has the choice and opportunity to eat well.

“We quickly discovered the wealth of really innovative and successful community projects working to improve access to good, local food here in Glasgow and designed Let’s Eat Glasgow to raise money to help them.

“We hope everyone coming along to Let’s Eat Glasgow takes the time to chat to the ten participating social enterprises, buy their produce and help drive the movement for change across the city.”

The ten groups – double the number taking part in last year’s sell-out launch event – include Evening Times Streets Ahead campaign awards winners Shettleston Community Growing Project.

Secretary Jane McBride explains that funds raised at Let’s Eat Glasgow could help pay for seeds, plants, compost, materials and repairs.

“The east end of Glasgow has a reputation for poor diets and unhealthy lifestyles,” she says. “The Shettleston Community Growing Project is challenging that stereotype, helping people to grow, cook and eat seasonal fruit and vegetables and take part in healthy exercise at our welcoming and supportive Eckford Street site.”

Other social enterprises taking part include Freedom Bakery, which helps inmates at Low Moss prison create a future by learning artisan baking skills; Urban Edge, who are creating a growing and recreational hub for surrounding communities at the former plant nursery at Daldowie; and Moogety Grubhub in Govan.

“Participating in Let's Eat Glasgow! helps Moogety Foods in a number of ways,” explains Basil Blackwell, Dig In co-ordinator at the project, which helps tackle food poverty through a range of community-led projects such as cookery classes and gardening courses.

“It gives us the opportunity to publicise our efforts, improving access to healthy food in Govan and link up with likeminded groups.”

The group plans to use funds raised at Let’s Eat Glasgow towards the cost of a delivery van for their volunteer greengrocer.

In addition to the social enterprises given free stand space at the event, Real Food, Real Folk has doubled the number of restaurants involved in the festival to 16.

The Real Food, Real Folk members and the eight guest restaurants - Banana Leaf, Café Gandolfi, El Perro Negro, Eusebi Deli, Lychee Oriental, Martha’s, The Hanoi Bike Shop and Wee Guy’s - will all donate their time to the event.

The venue, SWG3, will be transformed into a bustling market for the weekend, including a small farmyard, and the restaurants will be serving food priced from just a fiver.

Around 46 dishes will take visitors on a gastronomic world tour, reflecting the very best cuisine from Scotland, Europe, Asia and the Orient.

A European-style market will feature everything from oysters, venison and rare breed pork, to locally produced spirits and craft beers, chocolates and ice creams.

A lively programme of chef and celebrity cooking demonstrations will include guest appearances from Still Game’s Gavin Mitchell and Taggart’s Alex Norton.

Entry to Let’s Eat Glasgow is free – find out more at www.letseatglasgow.co.uk