Introduction
Following an 'Open Space' discussion held on 08 October 2007 with Scottish Government stakeholders and a subsequent debate in the Scottish Parliament on 07 November 2007, it was determined that a national food and drink policy was needed to ensure a more coherent approach in Scotland, covering every part of the food chain from farm gate to plate. The policy should provide a long-term direction and vision for the industry, to help realise the full potential of Scotland's food and drink for the benefit of everyone.
To this end, Professor Annie Anderson from the Centre for Public Health Nutrition Research, University of Dundee was appointed Chair to Workstream 2 with a committee comprising experts in public health, sustainability, consumer concerns and food and drink representation in order to
"To make recommendations on ways to work with the food and drink industry to enable and support consumers to make healthier and more sustainable choices".
Following discussions of the Workstream 2 committee, it was agreed at a meeting on 3 rd March that the recommendations in the report would be evidence-informed; had been subject to discussion (but not necessarily agreement) by committee members, and as such are presented as the views of the Chair. Professor Bill Slee, from the Macaulay Land Research Institute in Aberdeen provided substantial input to the recommendations on sustainability.
Details
A full list of Group members can be found at Annex 1a. The Group met formally three times:
- 1 st October 2008 [See report at Annex 2]
- 21 st November 2008 [See report at Annex 3]
- 2 nd March 2009. [See report at Annex 4]
Throughout these meetings, presentations were given from a range of experts. A full list of contributors to those meetings and presentations (including weblinks) can be found at Annex 1.
A Scottish Product Origin Subgroup was also convened by the Scottish Government (food Industry unit) to oversee the publication of an independent report on Scottish product labelling, including a review of perceptions about labelling and branding in the industry with respect to health, provenance, and sustainability. [See Annex 1.e for Subgroup membership]. The final report of this work will be posted on the Scottish Government website in due course.
In addition a range of further discussions between the Chair and stakeholders took place:
- On 10 th December 2008 - to examine sustainability issues in more depth [See report produced for discussion at Annex 5, and Professor Slee's paper at Annex 6; attendees at Annex 1.f, and presentations on 21 st Nov, and 3 rd March]
- On 10 th December 2008 at the Scottish Parliament's Cross Party Group joint meeting (Food and Obesity) [ http://www.scottish.parliament.uk/msp/crossPartyGroups/groups/food-docs/FoodMinutes101208.pdf]
- On 25 th November 2008, with members of the Scottish Food Advisory Committee [See Annex 1.g]
- On 4 th March 2009, with members of the SG Food Industry Unit to discuss potential health criterion (using "low, medium high" ratings for fat, saturated fat, sugar and salt) for the Food Processing Marketing and Co-operation Grant Scheme .
- On 27 th February 2009 - to examine statutory and voluntary labelling issues. [See Annex 1.i]
Following this deliberative approach, a further detailed round of discussions and presentations was undertaken on 3 rd March [see Annex 1.j] and subsequently written recommendations were set out by Professor Anderson which informed discussion at the Scottish Government's Leadership Forum on 18 th March.