Meeting of the Parliament 20 November 2014
Food is something that we all enjoy and often take for granted. Today, we can reflect on its importance to Scotland and, indeed, to the world, because the world is, of course, changing. The world’s population is expected to increase from 7 billion today to 9 billion by 2050. It is estimated that 12 per cent of the world’s population, which is 842 million people, do not eat enough to be healthy. By 2030, the world is expected to need 40 per cent more water and 30 per cent more energy. Therefore, there is pressure on our resources like never before and, globally, food is and will remain a critical issue.
Here in Scotland we are fortunate because we are blessed with some of the most amazing natural resources anywhere on the planet. Our land, water and seas provide the foundation for the raw materials that underpin our fantastic food and drink industry, which is now one of the fastest-growing sectors in Scotland. However, it was not always like that.
Back in 2007, the Scottish Government started raising the profile of food and drink. It seems incredible today that, back then, there was no national food and drink policy. There was very little by way of a joined-up approach to growing an industry of such huge economic importance as food and drink. That position led to the first-ever national food and drink policy for Scotland—indeed, it was perhaps the first such policy in Europe—which was called “Recipe for Success—Scotland’s National Food and Drink Policy”, published in 2009. At its heart was a desire for active change.
Since then, the policy has come alive through the work of highly motivated and ambitious people all over Scotland at every level of society and, of course, in the business community. That focus has paid huge dividends, as the industry’s turnover is now £13.9 billion, representing the largest increase in turnover in Scotland, even outperforming oil and gas. Since 2007, there has been a 51 per cent increase in the value of food and drink exports and a 32 per cent increase in sales of Scottish food and drink brands across these islands. Initial growth targets were smashed an incredible full six years early.
However, perhaps we should not really be surprised at that success, given Scotland’s rich larder. Our Scotch beef and lamb are second to none and recognised by top chefs around the world. Our seafood from our pristine waters is also acclaimed worldwide. Our soft fruit, cereals and vegetables, including tatties, are renowned for their quality and taste. That is not all, though, because Scottish berries and oats are just two of our excellent products that provide particularly essential nutrients for our diet. For instance, Scottish porridge oats can help to maintain normal blood cholesterol and control our blood sugar levels, and berries provide an enjoyable and healthy addition to our diet, contributing to our five a day. In addition, in terms of drink, our famous Scotch whisky continues to be a global phenomenon, with an estimated 40 bottles per second shipped every day.
Importantly, that success is evident at the local level, with local sourcing and the celebration of Scottish produce also increasing dramatically. Indeed, there has been a 50 per cent increase in the number of farmers’ markets in Scotland and 150 new local food initiatives in the past 10 years. Through our work with Scotland’s Rural University College and our funding for a community food fund, we have seen 73 projects in the past two years alone celebrate our local produce the length and breadth of Scotland.