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Meeting of the Parliament 12 March 2013

12 Mar 2013 · S4 · Meeting of the Parliament

Item of business

Food Policy

Lochhead, Richard SNP Moray Watch on SPTV

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 sorry I am to hear that the institute has lost two talented and valued colleagues in a recent tragic accident, as reported in today’s news. I know that I speak for the whole chamber when I offer our condolences to the families and friends of Dr Stewart Rhind and Dr Julian Dawson and to all their colleagues at the institute.

Food is vital to all our lives, our environment and our economy. In the past few weeks, the horsemeat scandal has reminded society of that and has raised awareness of provenance and quality. Consumers are now asking more questions about what is in the products that they are buying and about what is on their plate. That can only be a good thing, because Scottish produce competes with the best.

Retailers and food service companies should respond by sourcing closer to home, adopting ethical purchasing policies and acting more responsibly. This transformative moment in the food debate should change the way that we think about what is on our plate, what we are eating, where it is from and how it was produced. I want, as I am sure the rest of the chamber wants, Scotland to be a good food nation.

In 2007, the Scottish Government started raising awareness of food policy. Back then there was no national food and drink policy and there was no joined-up approach to growing an important industry of huge economic importance. We wanted change, so Scotland’s first ever national food and drink policy was published in 2009. Since then, the policy has come alive through partnership working all over Scotland. We have made a difference, and I will pick out a few highlights.

First, the sector’s economic performance has been truly outstanding. Food and drink companies have not been immune to the downturn, but a sector that in 2007 was worth £10 billion is now worth £12.4 billion and has been one of our fastest-growing sectors. It is a sector that relies on Scotland’s rich natural environment, of course. Back in 2007, there was no environmental strategy for the industry. Last month, I launched its first ever environmental strategy, which is an important step forward, given the sector’s carbon footprint.

While we want Scots to enjoy even more of their own larder, we also want visitors to do likewise. In 2007, there was no focus on food in Scotland’s tourism industry. Since then, it has featured heavily in the 2009 homecoming; 2010 was a tourism focus year; and it will be a key theme in homecoming 2014.

We also want our public sector to source quality food from our own country. In 2007, an estimated 34 per cent of food that was publicly procured for schools and care homes was sourced in Scotland. The estimated figure is now 48 per cent across the whole public sector, and the figure is growing all the time.

Those are great strides forward. Of course we cannot be complacent—there is always so much more to do—but let us consider the bedrock of that fantastic success, which is the outstanding produce that Scotland can offer. Our Scotch beef and lamb, for instance, are second to none—a fact which is recognised by top chefs everywhere. The meat is traceable from farm to fork and the Scotch label is a standard for quality.

Our seafood, from our pristine waters, is acclaimed worldwide. Scottish salmon was the first ever non-French product to be awarded the label rouge. Our soft fruit, cereals, vegetables and potatoes are also well known for quality and taste, and our Scotch whisky is a global success—we ship overseas an estimated 40 bottles per second. Why would anyone want to look elsewhere for what we can supply?

Thankfully, local sourcing and celebration of Scottish produce are increasing all the time. I have seen that myself; a food revolution is under way throughout the country. It is under way overseas, as well. A recent trade mission to China and Japan gave us an insight into the massive opportunities in those markets. As a result, one buyer will now supply Scottish salmon to 90 Michelin-starred and other top-end restaurants in Japan, and an agreement with the World Association of Chefs Societies will see 10 million chefs—I repeat, 10 million chefs—worldwide commit to using Scottish langoustine and salmon in their cooking competitions and restaurants.

That international success is borne out by the export figures, which are at an all-time high of £5.4 billion—up 52 per cent since 2007.

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Meeting of the Parliament 12 March 2013

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