Why feed Red Squirrels?
Why Feed Red Squirrels?
Red squirrels have become increasingly rare across the UK, with populations declining dramatically over the past century. This is because they are susceptible to the Squirrel Pox Virus which the grey squirrels pass on but are immune to.
By providing quality food sources for the red squirrels, especially during winter months, you're playing a vital role in their survival. Unlike grey squirrels, which are adaptable foragers, red squirrels are more particular about their diet and food sources.
If you live with an area of red squirrels and see grey squirrels in that area then pease contact your local red squirrel support group for advice.
What Do Red Squirrels Actually Eat?
In the wild, red squirrels feed on:
- Tree seeds (pine and fir cones)
- Hazelnuts
- Chestnuts
- Acorns
- Fungi and mushrooms
- Tree bark and buds
- Insects and larvae
- Bird eggs (occasionally)
The key is providing foods that mimic their natural diet as closely as possible. Red squirrels will forage naturally, as long as their local environment can sustain a red squirrel population, but additional feeding can help them through the colder months and at the start of the breeding season when they are particularly active. Our premium red squirrel food has been carefully tested and provides the squirrels with the additional boost that they need.
Supplemental feed can be extremely beneficial for red squirrels but it’s really important not to feed them food that can harm them.
Never feed these to red squirrels:
- Processed foods or junk food
- Salted, sweetened or roasted nuts
- Chocolate
- Avocado
- Dried corn
- Bread or biscuits
- Foods with added sugars
These can cause serious health problems or nutritional deficiencies.
As we head into Spring, Red squirrels are emerging from winter with depleted energy reserves. Offering protein-rich nuts and seeds will help them rebuild condition before breeding season.
Take a look here at our squirrel food mixes to help your local reds prepare for the the season ahead.
