Chamber
Meeting of the Parliament 12 March 2013
12 Mar 2013 · S4 · Meeting of the Parliament
Item of business
Food Policy
I will return to some of those themes, but I will say that even 5 million people in Scotland could not consume all the whisky that we produce, so it is quite a wise decision to export 90 per cent of it. We have important export markets that we have to utilise for the Scottish economy. I will return to some of the themes that Patrick Harvie raised.
We could debate endlessly the food system that relies on big retailers. I am the first to challenge them, as I did last summer over milk prices and as I am doing now over the horsemeat scandal. I am also a strong advocate of the new but long overdue groceries code adjudicator, because some retailers do abuse their power—I accept that. I am due to speak to the newly appointed adjudicator very soon.
Supermarkets may not be popular with all politicians, but they are popular with the public and we need to work with them. They sell most of our food and are responsible for around 240,000 jobs in Scotland. Those are important jobs. Many retailers buy produce from Scottish suppliers and tens of thousands of Scottish jobs rely on those contracts. We work hard to encourage retailers to increase Scottish sourcing. The sales of Scottish produce have increased by 28 per cent—just under £400 million—since 2007.
Of course it is not just retailers who buy and sell food. Food service companies also influence our food supply chains across the public and hospitality sectors. A major food service company recently informed me that it now turns over £60 million-worth of products from more than 100 Scottish suppliers. It sells to customers across the UK and Europe, and it will invest a further £30 million in its infrastructure in Scotland over the next two years.
Retailers and the food service industry provide the products, but we must also remember, of course, that the choices that people make are their own choices, and those choices have a real impact on our environment and our health as a country. That is why educating our children about food is a passion of mine. However, it is not just my passion; whenever I speak to people who are interested in food policy, the first priority that they always mention to me is teaching young people about food.
In 2010, we piloted projects in schools. As a result, we helped at least 800 schools and 55,000 pupils to learn about food, and around 500 teachers received additional professional development. Last year, I extended that programme with a further £2 million-worth of support. Since 2008, the cooking bus has visited 130 schools and community groups and helped 13,000 pupils and 5,000 teachers and community workers to learn to cook healthy and nutritious meals.
That emphasis on community is key to the food revolution. A real appreciation of local food is at its heart. Thriving local food networks are now emerging right across Scotland. Groups such as Savour the Flavours in Dumfries and Galloway, Taste of Arran and Argyll Foods have a business focus and co-operate to promote and sell their outstanding produce. Farmers markets have boomed. They are up 50 per cent since 2007, and sales have increased from £18 million to £25 million. Because local food is fundamental to our reputation, I recently approved the think local project through Scotland’s Rural College. That project targets support to local food companies, networks and communities. A £1.5 million community food fund will promote local food tourism, farmers markets, food festivals and other community events.
Communities want to grow their own food. Since 2007, the climate challenge fund has supported 280 food-related projects with more than £16 million, and we will soon consult on allotments legislation to help to inform the community empowerment and renewal bill.
The affordability of food is also crucial. Community Food and Health (Scotland) supports low-income communities, promotes healthy eating and addresses health inequalities. I know that we all realise that that is a massive challenge. Since 2007, Community Food and Health (Scotland) has received £4.75 million and provided grants to more than 250 community projects.
Those are just a few of the achievements of the national food and drink policy. A key theme is our high standards of provenance. That is the platform on which our food and drink success is built, and it has never been more valuable—as we have learned from the horsemeat scandal that has rocked Europe.
Food fraud in any country is totally unacceptable. Since the food policy got under way, I have stressed that we should know where our food comes from, value what is on our own doorstep, and see that food is central to our wellbeing, our environment and society at large. The horsemeat scandal has brought the discussion to the forefront. People are stopping, thinking and questioning where their food comes from. The scandal has challenged those who control our food sources to step back and think, as they must now do. Tesco’s recent announcement about more UK sourcing is just one example that shows the renewed importance of provenance—although we are right to ask why it did not source closer to home in the first place.
The Government acted to restore public confidence and ensure that we did not get complacent. We have worked with the Food Standards Agency, announced the consultation on the new food standards body, and commissioned expert groups.
Last week, ministers met local authority representatives to discuss school meals. School meal standards, which were set by legislation in 2008, are high, and those standards must be met before any tender is considered. Across the Scotland Excel contract, which covers most councils, the total value of frozen processed red meat that was used in 2012 was £792,000. Members should compare that with the £3.7 million that was spent on fresh meat. We can strive to do more, of course, but we should take confidence in our school meals, the uptake of which has risen for three consecutive years.
We could debate endlessly the food system that relies on big retailers. I am the first to challenge them, as I did last summer over milk prices and as I am doing now over the horsemeat scandal. I am also a strong advocate of the new but long overdue groceries code adjudicator, because some retailers do abuse their power—I accept that. I am due to speak to the newly appointed adjudicator very soon.
Supermarkets may not be popular with all politicians, but they are popular with the public and we need to work with them. They sell most of our food and are responsible for around 240,000 jobs in Scotland. Those are important jobs. Many retailers buy produce from Scottish suppliers and tens of thousands of Scottish jobs rely on those contracts. We work hard to encourage retailers to increase Scottish sourcing. The sales of Scottish produce have increased by 28 per cent—just under £400 million—since 2007.
Of course it is not just retailers who buy and sell food. Food service companies also influence our food supply chains across the public and hospitality sectors. A major food service company recently informed me that it now turns over £60 million-worth of products from more than 100 Scottish suppliers. It sells to customers across the UK and Europe, and it will invest a further £30 million in its infrastructure in Scotland over the next two years.
Retailers and the food service industry provide the products, but we must also remember, of course, that the choices that people make are their own choices, and those choices have a real impact on our environment and our health as a country. That is why educating our children about food is a passion of mine. However, it is not just my passion; whenever I speak to people who are interested in food policy, the first priority that they always mention to me is teaching young people about food.
In 2010, we piloted projects in schools. As a result, we helped at least 800 schools and 55,000 pupils to learn about food, and around 500 teachers received additional professional development. Last year, I extended that programme with a further £2 million-worth of support. Since 2008, the cooking bus has visited 130 schools and community groups and helped 13,000 pupils and 5,000 teachers and community workers to learn to cook healthy and nutritious meals.
That emphasis on community is key to the food revolution. A real appreciation of local food is at its heart. Thriving local food networks are now emerging right across Scotland. Groups such as Savour the Flavours in Dumfries and Galloway, Taste of Arran and Argyll Foods have a business focus and co-operate to promote and sell their outstanding produce. Farmers markets have boomed. They are up 50 per cent since 2007, and sales have increased from £18 million to £25 million. Because local food is fundamental to our reputation, I recently approved the think local project through Scotland’s Rural College. That project targets support to local food companies, networks and communities. A £1.5 million community food fund will promote local food tourism, farmers markets, food festivals and other community events.
Communities want to grow their own food. Since 2007, the climate challenge fund has supported 280 food-related projects with more than £16 million, and we will soon consult on allotments legislation to help to inform the community empowerment and renewal bill.
The affordability of food is also crucial. Community Food and Health (Scotland) supports low-income communities, promotes healthy eating and addresses health inequalities. I know that we all realise that that is a massive challenge. Since 2007, Community Food and Health (Scotland) has received £4.75 million and provided grants to more than 250 community projects.
Those are just a few of the achievements of the national food and drink policy. A key theme is our high standards of provenance. That is the platform on which our food and drink success is built, and it has never been more valuable—as we have learned from the horsemeat scandal that has rocked Europe.
Food fraud in any country is totally unacceptable. Since the food policy got under way, I have stressed that we should know where our food comes from, value what is on our own doorstep, and see that food is central to our wellbeing, our environment and society at large. The horsemeat scandal has brought the discussion to the forefront. People are stopping, thinking and questioning where their food comes from. The scandal has challenged those who control our food sources to step back and think, as they must now do. Tesco’s recent announcement about more UK sourcing is just one example that shows the renewed importance of provenance—although we are right to ask why it did not source closer to home in the first place.
The Government acted to restore public confidence and ensure that we did not get complacent. We have worked with the Food Standards Agency, announced the consultation on the new food standards body, and commissioned expert groups.
Last week, ministers met local authority representatives to discuss school meals. School meal standards, which were set by legislation in 2008, are high, and those standards must be met before any tender is considered. Across the Scotland Excel contract, which covers most councils, the total value of frozen processed red meat that was used in 2012 was £792,000. Members should compare that with the £3.7 million that was spent on fresh meat. We can strive to do more, of course, but we should take confidence in our school meals, the uptake of which has risen for three consecutive years.
In the same item of business
The Deputy Presiding Officer (John Scott)
Con
The next item of business is a debate on motion S4M-05892, in the name of Richard Lochhead, on Scottish Government food policy. I remind members to speak thr...
The Cabinet Secretary for Rural Affairs and the Environment (Richard Lochhead)
SNP
Today we are discussing food policy. Given that in taking the issue forward I often deal with the James Hutton Institute, I use this opportunity to say how s...
Jamie McGrigor (Highlands and Islands) (Con)
Con
In relation to the promotion of Scottish venison and putting it on a level playing field, can the cabinet secretary clarify the position on single farm payme...
Richard Lochhead
SNP
Jamie McGrigor will be aware that we are currently in negotiation on the allowance for Scotland’s venison producers. We have made available £2 million for ne...
Patrick Harvie (Glasgow) (Green)
Green
I am curious at how Richard Lochhead can so easily segue from talking about local procurement and the importance of shorter supply chains into an enthusiasti...
Richard Lochhead
SNP
I will return to some of those themes, but I will say that even 5 million people in Scotland could not consume all the whisky that we produce, so it is quite...
Dr Richard Simpson (Mid Scotland and Fife) (Lab)
Lab
Will the cabinet secretary consider altering the balance between finance and quality in respect of the meat products contract for school meals?
Richard Lochhead
SNP
There are a number of important issues in that regard that will no doubt feature in others members’ speeches.The hungry for success initiative, which was lau...
Claire Baker (Mid Scotland and Fife) (Lab)
Lab
In September I was pleased to bring to the Parliament a members’ business debate on the Fife diet manifesto. I hoped to start or encourage discussion about o...
Rob Gibson (Caithness, Sutherland and Ross) (SNP)
SNP
Does the member agree that cuts in the FSA—the cuts emanated from the previous Labour Government in London and the coalition Government has made further cuts...
Claire Baker
Lab
Since 2008, under the Scottish National Party’s watch, we have seen a reduction in the number of meat inspectors and environmental health officers. Under the...
Tavish Scott (Shetland Islands) (LD)
LD
I fear that Claire Baker is right that both this debate and the debates on food that are going on in different forms throughout the country have come out of ...
Alison Johnstone (Lothian) (Green)
Green
Shelter, warmth and food are the basic things that keep us alive. According to psychologist Abraham Maslow’s famous hierarchy of needs, just above those basi...
Alex Johnstone (North East Scotland) (Con)
Con
It is a long time since I have spoken in a debate involving food and farming issues. In fact, my background as a rabid, running-dog capitalist dairy farmer i...
Patrick Harvie
Green
Will the member give way?
Alex Johnstone
Con
I am coming to the end of my remarks.
The Deputy Presiding Officer
Con
The member is in his last minute.
Alex Johnstone
Con
The idea that somehow buying better-quality cuts of meat might be an answer to this problem shows a misunderstanding of how the beef industry works. Of cours...
The Deputy Presiding Officer
Con
You should be closing, please.
Alex Johnstone
Con
I believe in high-quality produce from Scotland at cost-effective prices. I believe that this Government, if it is careful, is still steering the correct path.
The Deputy Presiding Officer
Con
Excellent. Thank you.15:02
Graeme Dey (Angus South) (SNP)
SNP
The county of Angus is very much at the centre of Scotland’s flourishing food industry, from soft fruit to smokies to popular preserves. The part of the coun...
Bruce Crawford (Stirling) (SNP)
SNP
I am disappointed that Graeme Dey has not yet mentioned the famous Forfar bridie, which I would have thought was the most important thing to get on the recor...
Graeme Dey
SNP
I must tell Bruce Crawford that I am being entirely parochial, and Forfar is not in my constituency.Beyond these islands, Mackays exports preserves to 50 cou...
Elaine Murray (Dumfriesshire) (Lab)
Lab
I, too, am glad to take part in the Scottish Government’s debate on food policy, not least because food production is an important part of the economy of Dum...
Nigel Don (Angus North and Mearns) (SNP)
SNP
I am grateful that the member has taken an intervention.I agree that too many cookery programmes show meals that very few people will ever learn anything fro...
Elaine Murray
Lab
Along those lines, l would like to see greater concentration on the cooking of healthy but inexpensive dishes—dishes that can be frozen for those whose time ...
Bruce Crawford (Stirling) (SNP)
SNP
I was delighted to hear that the Government had chosen the subject of food policy for today’s debate, and for a number of reasons.First, I am one of those pr...
Maureen Watt (Aberdeen South and North Kincardine) (SNP)
SNP
I add my condolences to those of the cabinet secretary on the deaths of the researchers from the James Hutton Institute, the Macaulay part of which is in my ...
Jayne Baxter (Mid Scotland and Fife) (Lab)
Lab
Last week, in a restaurant that is situated just off the Fife coastal path, I tried beetroot ice cream. I admit that it will not be my first choice for a con...