Hansard

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.