EXECUTIVE SUMMARY
The Scottish Government is committed to the delivery of a national food and drink policy. To support the developing food and drink policy, a think tank was organised by the Rural and Environment Research and Analysis Directorate ( RERAD), Scottish Government, in November 2008. The theme of the think tank was the evidence for the benefits/disadvantages/tensions of local versus export markets for Scottish producers, and where the balance should lie.
Active debate was undertaken around this complex issue and the following major points were made:
Economic growth
Production:
- The red meat industry is contracting. It is important to stop a major decline in the short term to be able to support expansion in the longer term
- Evidence is needed to allow further insight into how different breeds of animals and different feeding systems impact on greenhouse gas emissions
- The current state of Scotland's fish industry is complex and dynamic, and exports of fish are already high. Expansion is unlikely in the wild sector, but there is a possibility for slow, managed growth in the aquaculture sector
- More research is needed on consumer attitudes to fish. There could be scope for improving technology to alter the product to appeal more to the consumer
- There is potential for expanding production for export in the whisky market However, changes in land use to support anticipated demand will take a long time to effect, unless yield of wheat and barely crops can be increased
- The majority of crops are used as inputs to production (whisky, beef fodder). Oat is likely to be the only type of crop for which an export market opportunity could be exploited.
Processing:
- The number of abattoirs in Scotland is adequate to cope with the demands of an industry that is shrinking. Additional processing capacity in remote areas could be of benefit, but it would be necessary to demonstrate the economic viability of making the necessary improvements to infrastructure
- There could be scope for expanding secondary processing of meat, where this can be done with benefit to health.
- There are requirements for technology, innovation, skills and labour inputs into processing. The need is for courses that are practical and include both technical and economic components
- In the salmon industry it is processors, rather than producers, who sell to retailers, and therefore processors who determine demand
Boosting local economies:
- Public procurement of food currently fails to consider opportunities for sourcing local produce. Small, positive steps could focus on a range of sizes of venture in order to reconnect people with the food they eat and how and where it is produced and processed. Success of local initiatives is likely to depend on the diversity of local produce and how issues of seasonality are addressed
- There are opportunities for tourism policies to link into the wider food and drink policy to maximise spending on Scottish produce
Sustainability
- The ageing profile of the farming sector may be a barrier to the industry's future, as labour and skills are lost. Currently there is a lack of initiatives that could bring people into farming
- It is important to establish which breeds of animal are the most efficient metabolically. The benefits of different feeds and the nutrient quality of Scottish soil also need to be taken into consideration
- Food produce is seasonal by nature, so Scotland can never be entirely self-sufficient
- The impacts of food transport are complex, and involve many trade-offs between different factors, as well as food miles travelled. It is important to raise consumer awareness of how food systems work
- Local food is typified by simpler packaging, which may mean that it is less efficient, resulting in reduced shelf life and increasing food waste
- Labelling cannot capture all the considerations that consumers might/should need to know when purchasing a food item. Systems need to be consistent and as simple as possible
- It is important to work on changing attitudes to and behaviours concerning Scottish produce. The way forward should include working with the media to encourage positive stories about local food and ensuring that children are taught about the food they eat as early as possible in life
Health
- Local food is not necessarily healthier than imported - there are issues relating to length of storage, the complexity of the chain, packaging and shelf life, as well as the nutrient quality of the soil
- Increasing local food production might have adverse health effects, for example in relation to the risk of certain types of cancer associated with the consumption of red meat
- 'Health' should be considered as a broader concept than human nutrition. The health status of local communities, animals and the soil should be factored into any decision making process in relation to the food industry.
Affordability and Access
- There is a need to look at the impact of food price increases on food inequalities
- A shift towards more local production and consumption should not disadvantage people who are economically deprived; for example, there is an opportunity to promote 'Grow your own' initiatives more widely
- It is important to be more holistic in the approach to inequality; to engage families in thinking of cheaper and healthier ways of cooking and to focus on addressing food behaviours in schools