Scottish Government

Responses received during the Food Discussion

(N.B - This excludes those responses that have been requested confidential or where permission has yet to be obtained (so they may be marked confidential but are not necessarily so)

Some responses (including further responses) are being formatted and will be available very shortly. You can also catch other formal responses considered for analysis at the food blog

1 Name, address and response supplied

2 Name and address supplied

The Scottish Government has the opportunity to send out a clear message to the public by insisting that all catering suppliers such as Sodexho only use Free Range Poultry and ethically raised meat products. Currently I do not use the catering facilities as I cannot get any information on the provenance of the meat products being used. I suspect Sodexho use mass produced, intensively reared battery eggs and broiler chickens which are legally(!) grown in the most appalling conditions. I would urge consultation of the following site as well... http://www.chickenout.tv/ Is it not time that legislation was introduced to force.

Poultry farmers to adhere to stricter guidelines for Free Range production such as those advocated by the Compassion in World Farming Organisation? http://www.ciwf.org.uk/ Scotland could be the world benchmark for the ethical production of meat and poultry. We also have the facilities to be food independent yet we still utilise only a fraction of our production facilities and still use appalling production techniques.

So, impress me, start the moves towards the banning of intensive farming of poultry, the removal of artificial growth hormones in our cattle and the banning of GM crops and the use of phosphates and other environmentally harmful materials in farming. Make Scotland a leader not a follower on the world farming stage. Until then this myth that we have the best produce will continue to be just that, a myth. With out respect to the animals that feed us and ethical treatment of those animals our produce is as tainted as anyone else's.

3 Name and address supplied

I could write for hours on important elements within food, health, education and behaviour. ill try and make it brief....if you would like more detailed input please contact me via my given email address. My situation: 2 year ago I was 325 pounds, pale, hung over, and in terrible shape. Today I am 204 pounds, lean and in great physical shape. this process was phoenix like for me, in both physical and mental terms. During this transformation i have been asked time and again what 'the secret it' people think I'm in a unique position to hand out this wisdom. I have now begun to embrace this responsibility and am applying to study an MSc in Public health policy to supplement my politics degree.

I'm taking part in the Scottish Governments 'learning at work' and in general my main passion in life is to share my experiences and results, and help others gain perspective and guide them through a similar change. I would dearly like to be involved in this current food debate, in particular within the nutrition and exercise portion. This is something i would happily devote my free time to. The key tennents of my approach to the health issues of Scotland today are: 1) knowledge - primarily I think that the more informed you are, the less of a crutch the government will have to provide for your well being. In particular i have found it impossible to attain government funding or assistance in pursuing my public health policy MSc, which i find unusual given the current health focus. 2) Miss information - i believe that a large portion of the health situation today in Scotland is to do with miss use of terminology and ideas.

The first thing i would do with your campaign to alter our food related habits is: change this statement. "Innovating and developing more low-fat, low-salt and low-sugar foods" The idea of fat and its dietary ramifications is outdated. Often low sugar foods are chemically altered to replace the taste, and often these products are more detrimental to our health. to universally say fat and sugar is bad in your mission statement is too simplistic and can lead to a myriad of other problems. The reality is that certain fats, and certain uses of fats are bad for you. another reality is that REFINED sugars are bad for you.

The other major thing excluded from this statement, is exactly how bad white, refined flour is for your bodies well being. these conceptions of what is causing obesity and heart problems are out of date. they have become so ingrained in our minds that its hard to change. most people are shocked to know that fat makes up 50% of my calories. they are even more shocked to know that my body fat % is 8.7% based on this diet. They are also shocked to see that i would choose to eat a brown(unrefined) sugar based, wholemeal flour cake (made with butter, not trans fats!) than have a can of diet coke. the diet coke is infinitely worse for you for a number of reasons. the point is, that food choices should be in line with your other focuses. cookie: home grown wholemeal flour, dark chocolate, butter(not trans fats), brown unrefined sugar vs standard packaged cookie - imported from god knows where, which numbers and chemicals on the back that no one understands, made with trans fats (which are the bad fats), and refined white flour and sugar - which are devoid of all nutritional value and are basically only the bad elements of these foodstuffs. people will always eat cookies, but will they eat the whole food cookie, or the chemically adulterated death biscuit. so it is not as simple as saying low fat = good. people will shun fat, their meals will not be satisfying due to this and they will 'fill the whole' late at night with junk food. or you can instead press upon them the healthy virtues of having a balanced fat intake (poly, mono and saturated fat) and avoiding trans fats. the message is all important. please change it. i have no qualifications to do with nutrition, but i would dearly love to be able to take part in discussions on these formulative stages, if only to scrutinise the status quo and help people assess concepts that are viewed at solid.

4 Jacqueline Finlay

I am a stay at home Mum with 2 young daughters, and I am obviously concerned about their health and life choices. The main points that I wish to make are as follows: In my area there are very few independent shops. Most of the weekly groceries have to be purchased at the supermarket, who have BOGOF deals mainly on a variety of cakes, pies, processed foods, etc. It is sometimes more expensive to buy good quality fresh produce than cheap and nasty ready meals, which really irritates me. Food poverty will never be improved as long as this is the case.

What I would really like is choice. I would like to go to my supermarket for certain things because I feel that they do have a role to play. However I believe that it is even more important that smaller traders and farm shops selling local produce be supported, either financially or through help with marketing. I already travel to my nearest farm shop which is approximately 10 miles away. I can't go every week because of the distance involved, but the produce there really does taste so much better, and also keeps better too! This is probably because it hasn't been sent to another country for packaging before being transported back to Scotland via a distribution depot and then onto the supermarket shelves (meanwhile losing much of its vitamin content.)

There is also much better traceability in that everything that is not from the farm itself is labelled to show where it has come from, and you get a sense that you are helping to support farmers in and around the local area. The Co-operative foodstores seem streets ahead of the "BIG 4" supermarkets in this regard, and I feel that many of their practices including information about recycling their packaging, and fat & salt content could easily be done by their larger competitors. It would be great if political pressure could help this to be achieved, although I guess their shareholders would not be impressed.

To sum up, I want to buy local quality produce from easily accessible shops at a fair price. Surely, this would have a positive impact on the environment too - it would be nice to see a few less long distance transport vehicles on the road! I am doing my own wee bit it terms of educating my children - I get them involved in growing their own flowers and vegetables in a small patch in the garden, and in helping to cook and bake, as well as talking about healthy eating. I realise that this is not possible for many children, but that Nursery and Primary School education could provide these activities.

5 Tom Gray, Braco, Perthshire

We are continually reminded of what a great and beautiful land Scotland is, the great healthy foods we produce and what a wonderful place it is to visit. Yet Scotland has the worst health, diet, crime and poverty levels in Europe. Most Scots happen to be landless. These are no accidents but consequences of our peculiar and ancient land ownership structure now being combined with an equally skewed farm ownership structure.

In short we need more people occupying our land and engaged in the production of the foods of their choice. More allotments for those urban dwellers who appreciate the health giving benefits in both the production and eating of fresh produce. More farms for those who wish to enjoy rural living, engage in food production and subsidise, from off farm income, the priceless lifestyle to be enjoyed there. More opportunity for those youngsters condemned to urban living to not only see and be told how food is produced by those who enjoy producing it, but actually gain the faintest hope that they could one day have the chance to enjoy producing it themselves.

Current farm support measures severely disadvantage smaller farmers and completely rule out everyone else. Support to individual farmers should be capped immediately if we are to avoid our land and food producing industry following a similar route as the retail trade into the monopolising hands of an anonymous few and our population becoming even more remote from food production. Our land must be enjoyed and nurtured by as many as possible if we are to firstly maximise its potential in rearing people at peace with themselves, restoring health and reducing poverty and crime, and, secondly maximise our land's potential in the production of variety of healthy home grown foods.

6 VisitScotland - Confidential

7 Robin Bate, Edinburgh

I personally enjoy organic/biodynamic food. For me it taste much better and is healthier. You try the difference between something quite straight forward - organic oat cakes and non organic oatcakes. I am much more likely to eat a healthier option if it is organic because the natural taste is so much better. I am always concerned about the amount of products with artificial sweeteners in them. As far as i am aware artificial sweeteners are a by product of an industrial process and it is a product our liver does not cope with very well. I would look to getting artificial sweeteners out of all foods as soon as possible. Replace them with fructose or raw cane sugars finely ground. I would also look to reduce refined sugars and replace them with raw cane or fruit sugars. It is very sad you cant get diluting juice now without artificial sweeteners, even the great name of Robison's barley water has artificial sweetners in them. How gross.

The use of micro wave ovens is convenient - but not only does it make the food taste a bit odd, it makes prepackaged meals easier to sell. This is an area where more knowledge could maybe help the consumer. ie too much convenient food is bad for you. But a long term campaign showing the positive side of cooking and eating meals with family and friends would be very helpful. for years we have been subjected to advertisements that show how horrible it is to slave over a stove when you can have instant soup or instant mash. And now we have celebrity chefs saying the opposite.

Food adverts should not be allowed to undermine the benefits of healthy eating, cooking (including preparing) and sharing meal times with family and friends. I noticed some sweets are coming on the market with no artificial colours sweeteners or additives - that is very encouraging. I have tasted them and they are delicious. Of course we have a large drinks industry, and an international market for many of our top drinks. But some ways of reducing the heavy drinking of quite a large part of the 15 to 45 year olds would be most welcome by many; police, NHS workers, and families themselves. Best of luck with your aims, very noble and worth while.

8 Name and address supplied

One of the main drawbacks of local food in this area is the lack of a slaughter facility, all our animals have to be transported over 50 miles which now involves more red tape, stress to animals, uses more fuel and adds cost to an already marginal crofting business. This year many lambs were "disposed" off for £15 as there was no market! Had there been a local slaughter facility many of these animals may well have been used. The area also has some small scale beef and pork producers, but, again the long distances and regulation make it "not worth the bother" of providing local food and indeed may well give up crofting altogether.

9 Name and address supplied

When so many people in the world are suffering from famine, war, pestilence, flood and global warming it seems selfish that we in Scotland who have so much wealth should be considering a food policy. You should do nothing without looking at the United Nations (UN) development goals. You also need to consider the low wages of agricultural workers and catering staff throuhgout the UK and the impacts of genetical modified food. Finally you need to consider the way food is presented on TV to a wealthy viewing public.

These days there is never any reference to the tight budgets experienced by many people who with limited cooking skills cook in high pressure family situations. Food is about human relationships. The single parent, man or woman in e.g a bedsit is seldom considered while the disabled are not even on the radar. I can hardly stress enough the importance of arms and legs when cooking. A friend had epilepsy and suffered several nasty burns from frying pans due to being unable to equip his bedsit with appropriate devices and also through lack of safety advice.

Finally disease, health & hygiene is seldom discussed on cookery programmes. Food is also about lifestyles and too often we are presented with expensive glamourous high fat dishes from cooks like Nigella Lawson who is married to one of the richest men in the world or Jamie Oliver who I am sure can't remember what it is like to be on social security beneifts. The extravagance of her larder and library of cook books is grotesque and reflects the way in today's society we are encouraged to be greedy in our everyday consumption. There should be emphasis on sharing food experiences.

10 Name and address supplied

It is good to see that there is lots in the Consultation Paper about education of children, and there is some stuff about what 'consumers' can do. I am concerned however, that much of our bad diet nationally is because many of us just don't cook, or know *how to cook* anymore. I suspect that this can make people defensive when well intentioned advice is offered, as they feel it is beyond their abilities to apply the advice. Although there are many reasons behind this, I think one must be the generation or two who didn't learn to cook basic recipes at school, when people were taught 'about' food rather than to *make* it. I gather that this has now changed and that children are again cooking in schools (we can't get one of my nephews to STOP making shortbread since he learned!).

What can we do to get the missing generations away from pre-cooked and takeaways and back into their kitchens? I know that the old mantra is 'start with the children', but what of the long term health of those who are getting it wrong now? I believe that our national diet is in a state of crisis and that a direct and nationwide campaign is needed, but not just information that makes people feel nagged at, or makes people feel that their income is inadequate to the task of good nutrition. (Have you noticed how often 'budget' has been the defence people have given in the recent sequence of shows on Channel 4 with Jamie Oliver and Hugh Fearnley-Whittingstall when asked why they don't buy healthier or more ethical produce?).

We need to find a way that encourages people to change without them feeling attacked for doing it 'wrong' now. It is an irony that the more famous chefs become, the more cooking shows there are on TV, the more recipe books that are sold, and the fancier the kitchens that MFI etc want to sell us, the less we cook and the more we buy ready-meal facsimiles of the on-screen creations. So surely, we need to find a way to teach people cooking that they feel they can afford and would like to eat. But what would that way be? Big question.

I confess that I rather like the idea of an army of WRI types touring the country in 'Battle Buses' equipped with kitchens doing cooking demonstrations from George Square to Achiltibuie, and distributing 'National Recipe Books' they go. Something like the Domestic Science part of the Australian 'Better Farming Train' of the 1920/30s!

11 Linda Brackenbury

A national food policy I think is a good idea, and it would have implications and affect everyone right across the food chain in Scotland. I believe education to be the key, if you wean a baby on liquidized good local produce, then that baby does not grow to crave chemically preserved or produced food. Schools should be looking back to practices of post war years, when good local produce was widely available, if not in quantity then at least in quality and used in school kitchens, children should be taught of where their food comes from and school cookery lessons should be made to be a compulsory part of the curriculum for boys as well as girls. As well as practical lessons, there should be lessons in nutrition and as to what the body needs to survive as opposed to what the body craves. Junk food out, good nutritious food in. The child who believes that such as Tuna comes from a tin, is not well educated and without doubt will suffer the consequences later in life.

Rural issues in the production of food are that farmers are restricted in the use of their land, and many do not produce as much as they would perhaps wish to, and transporting of local food is an issue for many living on the islands or remote areas of mainland Scotland and a co-operative among communities is not always a viable option, the same applies to livestock or fish etc, On farm facilities for food production from field to consumer are few and far between, especially in remote areas so perhaps a middle ground should be considered or reconsideration on the ability that most farmers enjoy which is to produce chemically free, good food to sell from the farm gate, such as as home produced bacon, sausages, free range eggs, jams, preseves, bread and cakes, vegetables and fruit etc, old fashioned ideas, but nonetheless good nutritious produce, at affordable prices, I have never met an unhealthy farmer yet.

There is without doubt too much red tape, between food production and consumers. Anyone involved within the food industry in Scotland are aware of their duties and obligations to the public and their customers, and for the most part these people are responsible individuals. and again it is education which holds the key, forget the six month college courses offering qualifications and go back to the training of individuals, apprenticeships and courses lasting at least two years before issuing certificates to would be professionals of tomorrow.

I think there is too much confusion among consumers, people reading labels in a supermarket are often unaware of what they are actually reading. Not everyone has in depth knowledge of either the ingredients or chemical preservatives used in pre-packaged produce. Colour coding is all very well, but what if the individual has visual impairment? If we cut the waste produced in fancy packages, we reduce the likelihood of cross-contamination, hygiene and cleaner practices kick in. I am unsure of how exactly we got from being a reasonably healthy nation to being a nation of uneducated and unhealthy individuals, but I believe that with direction from the government, less imported food, less junk food shops on every street corner, lesser opening hours for these junk food shops, quality produce in supermarkets and in quantity of which Scotland is capable of, and priced realistically is the answer.

Everyone thought that organic food was best, but restrictions placed on producers make it nigh on impossible to keep prices down, and the result is that few families with lower incomes can afford to buy it, in fact I would go as far as to say that those on low incomes are in effect being force fed junk food, simply because they cannot afford fresh local produce regardless of location.

With regard to campaigns etc, Previous governments have spent hundreds of thousands of the great british pounds in advertising and campaigns, they have gone all out to promote this or that,and all or mostly to no avail. I think this government should take a different approach, don't go all out on glossy promotions, tell it like it is, inform the people that these health choices must be made, "eat healthy or die young" educate them. Any money that may have spent on such campaigns, could be used to bring back such as daily portions of milk and fruit for every child of primary school age, Take the junk food off the school menu and make it less available in out of school hours.

12 Name and address supplied

Dear sir or madam the only way is to make healthy cheaper than standard food more so with school children. but what i am trying to say make hamburger's all the things kids like by the way i include the teenage section after school as well we are one off the best quality beef producers why not open our own branch instead of mcdonalds call it mcTavish's or the like if it taste's good & is cheaper they will go for it if we produce it ourselves it is bound to be cheaper then the parents also would enjoy the food and be happy for their family to go there instead of a mcflurry it could be replaced with fresh fruit + fresh cream. we have also a lot off dairy producer's in Scotland make the Scottish food cheaper in supermarket's but make sure they don't cash in on it by more than there usual mark up.

As you know the Scots have a reputation for being careful we have the potential, make it good make it cheap and the Scottish population will buy it then the revenue goes back into Scotland, because it was healthy our profit would be made on the quantity sold plus the quality would promote better health and would be less pressure on our health service. this was proven on a documentary that was on TV sorry i cant mind the name of it the researcher's placed a everyday person that ate a lot in fast food store's mainly because of work but also ate there in his leisure time as well because of convenience , They then found a person who ate health all the time and basically swapped places now both were examined by top Harley street doctor's, and charted all the there health result's. Thereafter a day by day check was made on each person and charted by week 1/ the healthy person began to feel ill by the second week she had to force the food down the other person began to improve dramatically and i think from memory by the commencement of the third week the healthy lady could not continue now after watching this it certainly changed my lifestyle off eating and i did feel better. Sorry i cant mind the name off the program. hope this helps in some way…well I do my best anyway.

13 Fi Bird, Kirriemuir, Angus

Given £60,000 to the Royal Highland Education Trust, which teaches children about where food comes from' This is a ridiculously small amount of money! Also, other organisations are doing similar work, for example The Scottish Countryside Alliance)and the Coop farm visits (and to a certain extent the Coop enterprise project). We need some joined up thinking and an equal chance for every child - ie not just those children fortunate enough to be involved in a Countryside Alliance, Coop or RHET project.

We need simple nutrition and food skills on the primary school curriculum. I have spent time working in primary schools where proactive Head teachers (who would probably contact RHET too)have secured funding for healthy eating/ cookery sessions and I have yet to come across a child who doesn't enjoy the sessions. If, you show children how to cook with the raw ingredient there is a far greater chance that they will eat a healthier diet. It is also a good opportunity to allude to the research concerning how many times they can say'Yuk' to something and then change your mind (I say 10 but my daughter tells me that Prue Leith says 11 !)

Aside from cookery on the primary school curriculum, I would like to see Fairtrade as high up your list as local food. Local must also mean that produce is affordable and accessible to every child. However, responsible consumerism involves buying Fairtrade products as well as local, not least because Fairtrade standards encourage sustainable production and respect for the environment.

14 Name and address supplied

There are a great many people in the food industry who have been pioneering new and innovative business processes and methods they see as important in delivering their personal values and business objectives driving change in the food sector.

We have all been meeting with government and their support agencies, over many years keeping them up to date with developments in order to tap into their support mechanism. It is therefore no surprise that we are hearing all the right words, its how change will be delivered that will demonstrate whether it will be real or not!

The benefits of the food supply chain fall roughly into four categories; 1. Sustainability and regional development (creating and sustaining hundreds of local jobs in predominantly rural communities and the development of a robust and vibrant regional economy) 2. Environmental benefits ( food & packaging waste - carbon emissions and greenhouse gases- reducing traffic congestion as well as the volumes of waste going into landfill) 3. Health and Education ( Engagement, interaction, healthy eating, information and fun - supporting disadvantaged communities and engaging with young people) 4. Commercial benefits ( win - win, new business, increased market share, reduced costs, increased efficiency, fair-trade, new export markets). The key to unlocking these benefits is the collaborative supply chain it delivers the business benefits which underpin competitive pricing and through the introduction of innovative technologies we introduce change to consumer attitudes about how food is prepared and sourced thereby building and delivering the social benefits that are directly attributed to the food chain.

Larder Bytes have been developing collaborative supply chain technologies for over 15 years and for a project to succeed at a basic level there must be trust and openness. Within the business environment strong relationship are built on the win - win principle where everyone at the table is there to benefit their own business through collaboration with their supply chain partners. These benefits and efficiencies are generally passed onto the end user i.e. the customer, as a unique selling point used to grow business volume for the entire supply chain.

The Larder Bytes concept of developing a network of collaborative supply chains is about reintroducing local food as the nations trusted champion, the majority of its products being sourced and delivered locally through regional supply chains. It is the high street merchant, the butcher, fishmonger, green grocer etc. as well as their local primary producers and food processors who are best placed to deliver these commercial and social benefits. This isn't to say that big business and even the supermarkets don't have a role to play. However I think we all believe that the issues currently being raised as part of this review are correct and worthwhile, and that we are currently failing to deliver what's required by the food industry to ensure a healthy sustainable nation. It is for this reason that more of the same just isn't good enough, we need to change, and for change to be real we need to be doing something different.

A great many local projects including ours, have met numerous obstacles in trying to secure support. Having pioneered and invested in new and innovative systems and to find your ideas and those of your colleagues being fed back to you to comment upon by the very agencies who you have asked for support is annoying. In my personal experience and that of others, we feel that if our efforts are sidelined in favour of more of the same then this will simply be a waste of money and opportunity and will have a lasting and damaging impact on public confidence. I am also a little unclear on the NFU Scotland's position. For many years they have been at loggerheads with the supermarkets and I personally do not believe that any government will legislate to control the supermarkets or even if they did that it would in any way be effective if that is indeed what is being proposed.

An Alternative maybe to work to create a different market offering an alternative introducing local food into the supply chain, a supply chain in which the supermarket can play a part . Here we have an opportunity for real change let's not waste it. There is of course a possible alternative legislative course that the government could take that would guarantee all of the benefits both social and commercial and underline the government's position in these matters. This is very straight forward, simple and would receive unanimous support from the entire food sector however we are still seeking the opportunity to explore this option. To food suppliers particularly those who have pioneered the way forward, please remember trust is the key to a successful supply chain and that innovation is the lifeblood of business especially small business.

Think about what you have to offer and if there is no benefits in sharing your innovation then don't do it supply chains are about win - win that includes you and not only those big business whose interests are clearly already funded and supported by government. To the high street and food producers the time is now, clearly the social benefits are becoming more and more important, the supply chain properly managed can deliver the cost saving which make local food a cost effective product to market. However, you need to commit - waste this opportunity at you peril! Ultimately it's the consumer who will decide, for once we have the opportunity to create a complete fully functioning supply chain, from end to end. Clearly everyone wants quality it's the supply chains job to supply this cost effectively. Does the consumer really want to see their money in the pockets of the supermarkets shareholders, or do you want to support and build your own local infrastructure and community - ultimately the choice is yours!! If you believe that the time for change is now and you want to do something, then for an insight into what is really possible visit www.larderbytes.com and register your interest.

15 Peter Davidson

This "national discussion" on food presents the perfect opportunity to highlight ways to benefit many aspects of Scottish life. My suggestion is to promote town "market days" in Scotland's communities. This would be very useful in terms of ensuring it is Scottish produce which is consumed, meaning less food miles are undertaken (and therefore better for the environment). It would also help build a sense of community spirit, and help Scottish farmers by giving them a direct line to the market. The negative sides of this proposal would be the Health and Safety rules that are in place - all farmers would need to abide by certain rules (which while necessary might be off-putting as well), and the potential for anti-social behaviour taking place (vandalism of stalls, etc.).

16 Name and address supplied

I would like to see more done to give children could get a better appreciation of what can be grown themselves linked to the importance of looking after the environment if you want to be able to grow produce on an ongoing basis.

Allotments are a good model for just that. For example, Dunblane Allotment Group is Organic. We are a recent allotment group (in our 4th year now) established after a small group of keen volunteers approached the council to turn vacant land into allotments. We now have a waiting list for plots on the land that has been turned from scrub into a productive organic haven for wildlife. People are producing food for their own consumption and looking after the land in a sustainable way.

Can Scottish Government look into expanding the availability of allotments - there is a growing demand for them and most have waiting lists. My kids come to the allotment and see for themselves the toil and trouble and joy of veg growing. We have invited schools to come but they have not shown any interest which is such a shame. Allotments are an untapped resource in the creating a healthier, wealthier, safer, stronger, greener and smarter Scotland.

17 Liz Ashworth, Elgin, Moray

I would value the opportunity to use my years of experience in the food industry to work with small food producers to make their products healthier - small businesses do not necessarily have time to look at this very important issue, due to other pressures of business. I am passionate about wholesome, good quality home grown food and working at present with the Agronomy Institute in Kirkwall Orkney developing good wholesome bakery products using the Orcadain grown and milled grains. We need to encourage and support more of these local initiatives and I will be pleased to lend a hand where possible. As a Member of the Guild of Food Writers I am also in a positiion to help to publicise initiatives and to enlist the help of fellow writers. I have begun a Healthy Eating Children's Food Club with Baxters of Fochabers and would like to be involved in any work towards prevention of overweight teenagers and the avoidance of type 2 diabetes in the young. Basically re-educating the youth of today to cook and eat a healthy diet. I look forward to hearing further from you and would very much like to be part of your team - it is only by working together that results will be achieved.

18 Jean Glass

I speak to ask for urgent research regarding the benefits of a low carbohydrate diet similar to such before the twentieth century and followed before the diabetic and obesity epidemic we have now. I have been roughly following an Atkins style way of eating for over five years now and know it kills compulsive eating stone dead allowing weight to stabilize and food obsession to just disappear. I had been hopping mad -- my cholesterol was high despite my low fat, carb heavy diet -- you know, the one that is making all the kids so huge -- and when I read the Robert Atkins book I gave it a go. You have to get past the writing style. He sounds like he is selling from the back of a caravan. This should be taken as it stands. He was a cardiologist concerned with the increasing misery of diabetes with no time to swat up on crowd pleasing tricks given the importance of his findings and his belief that the public needed to know about them urgently. Anyway I have normal blood pressure and a good cholesterol ratio now.

I think you should get all the top people who believe reduction in carbohydrates is the key to eating well and give them a chance to show what they can do. You will be criticised right away by qualified and often megapowerful agencies but of course the public are following the current advice they are giving and getting fatter, iller and more food compulsed each day. If porridge was the so called staple of the Scottish diet why did people risk death trying to poach that is what my grandad said.

19 Marion Macleod, Dornie

If the government wants to launch a National Food Police and wants the Scottish People to eat healthier food. Why don't they start by supporting the people that produce the food that we should be eating in order to be eating healthier food produced in Scotland. This is ofcourse our farmers and crofters. At the same time as there is going to be this food policy the government is also putting nail after nail in the coffin of this industry that is the backbone of the food that we eat. Farmers and Crofters are a dying breed that should be protected at any cost as without them we could forget about any healthy food policy.

20 Name and address supplied

I fully agree that in principle this is a wonderful idea and should be followed through into reality with due alacrity and tenacity.

There is a need for the consumer to become more understanding of the value of both home produced food and fast food and the corresponding attitudinal shift towards such a basis of good diet that may accompany a change of action including the value for money aspect of food and the attitude to waste.

Many consumers are, in the main, demanding of the full range of foods all year round and not aware of seasonality. In order to address this situation in favour of local produce and the food miles agenda the range of foods which would be fully available and the value of buying 'in season' may require some innovative marketing. However Scotland must deal with foods and products from various countries as well as foods or products of non Scottish origin.

There is the reality of commercial competitiveness especially in the retail and hospitality sectors that need to supply a wide range of foods all year round.

It may be that this range requires some examination to see if it is of both health and economic value to the consumer as well as being acceptable to the retailers.

This could be a spin off of a National Food policy.

Having worked for many years with food/nutritional education all sectors and the 'management of change' I know there are some attitudinal shifts that will need to be addressed if we are to progress meaningfully with a policy which values home produced and/or fresh food as a key means to eating well.

Full collaboration of all sectors- private and commercial -and levy boards will be required if there is to be a paradigm shift in the attitude to food both Scottish and non Scottish in this country.

This shift of culture should start with both young and all decision making persons. There is some evidence from other countries[eg Finland/Australia etc] of how this can be achieved but the sustainability of progress needs to be taken into consideration when evolving a policy in Scotland.

Having read the discussion paper I am delighted to note the high importance of an integrated and socially inclusive approach which is the only way forward.

Several points worth consideration are offered here for your inclusion into the debate:

Lifelong learning.

Ø Food could become a key learning driver in lifelong learning. When teaching young people aspects of Mathemathics ,English, Art etc, etc… It is as easy to count discuss/draw- apples, oranges, grapes etc as it is re cars/marbles etc.[nothing against the non food items]. In many text books used in schools there is little evidence made of food as an integrated learning driver and so from a young age many young people are not aware of the need to think ,talk or discuss about food in any format relating to life situations or focussed cognitive development never mind regard it as an essential ingredient towards good health.

Ø The use of food as a learning tool would alter this situation and lead to a change of perceptions re how, why and from where we source and eat food.

Ø This change of approach would give opportunities for constructive and inclusive thinking about food and what it means to personal development as well as beginning the shift of emphasis towards food as being essential for good living and not just as a fuel stop.

Ø The work of bodies like the British Nutrition Foundation support this integrated approach and try to offer schools valuable support tools to enable teachers to move in this direction.

Ø In school based education in Scotland very little time is given over to such a change of operation. Having worked with educators- all sectors- for many years, the majority of teachers do not see the need for such a shift of emphasis. There are however some prejudices re this approach particularly re aspects of academic studies. Issues of which may become part of the debate.

Ø Text books that are used in both primary and secondary schools are written from the prospective that food, while it is important, is not related to actual lifelong learning. There is very little cognisance taken of the need for any capability for young people and their parents/carers to affect attitudinal change re their understanding of what is meant by a culture of Food.

Ø The firm proposal re the proposed removal of the Advanced Higher Health and Food Technology by Scottish Qualifications Authority- thus downgrading the academic progression opportunities for young people to study food and its related aspects in depth seems at best bizarre and at worst a clear indication of the lack of coherence in national policies. This qualification can put young people on the path for a career in food technology, dietetics and other nutritional based careers- much needed in this country .The removal of this ever increasingly popular advanced higher has been taken apparently for historical economic reasons and as such is an indicator that all sectors of the community do not work in tandem and rate the value of high end food education to be as useful as the current food policy discussion would imply.

Educational training.

All teachers regardless of subject specific, should be given some training- during their initial training period- to make sure that they fully understand how, why and when they could introduce young people to the value of good food in the diet and the importance of sound nutritional eating.

Working with food producers and even processors at this early stage would imbed an understanding of food which- with help -could be a lifelong skill.

Many teachers are not confident to take any such matters forward as they have had no training in nutrition since second year in secondary school if that. There are several associations/companies and universities which try to address this lack of information but many teachers feel this is not mainstream knowledge and as such should be acquired only if time allows. The evidence of having some meaningful nutritional knowledge should be a given in all teacher base qualifications.

It would be worth considering that in schools nutrition education and especially practical food skills should be core and not an optional aspect of the curriculum.

The gaining of REHIS elementary food hygiene certificate should be an integral aspect of education for all year 1 and 2 in secondary schools and not just as an option.

It is well recognised and documented that education is best if applied in a practical sense and so the use of classes -given by qualified teachers who can connect various aspects of the curriculum-and which deal with practical food would be meaningful and worthwhile re the educational experiences of the cohort of young people before they become adult decision makers. Current health education programmes on this topic in most instances are tokenistic towards the real value of sound information and skills about how to eat more healthily and acquire some life skills re practical food. There are some scattered instances of good practice but as a national policy there is a lack of commitment and drive. I would include some classes for parents with children at the junior and the Pre 5 level to encourage a full understanding of how easy it could be to feed the family cheaply but usefully using good inexpensive and often locally gown food products.

The approaches of Hungry for Success and A curriculum for Excellence offer many opportunities for this approach but the thrust of such an approach would be more meaningful as part of a whole national policy about Food and not isolated to education.

University, para medical and full medical courses should have a compulsory course re food and nutrition education and not just a few cursory lectures which may suffice in a box ticking exercise.

It would be even a stronger driver for our national Food Policy and attitudinal shift if there was some form of nutritional understanding and knowledge evidenced as an integral aspect of entrance demand for such courses. [Ref the removal of advanced health and Food technology section on Lifelong learning!] I am aware that the new key aspects of A Curriculum for Excellence has as essential numeracy and literacy and for the first time aspects of health and well being. These aspects which have yet to be released publicly must be related to practical food knowledge.

The following approaches need to be strongly driven by the Government in collaboration with a range of partners and stakeholders:-

Ø Tourism would benefit from a higher profile on the great Scottish larder and the benefits of eating food lacking in food miles as opposed to eating food which has no relationship with the country in which the tourism is being promoted i.e. Scotland. This of course does not exclude food from other countries as we export and import and this economic status must be to the advantage of Scotland. The import ban on foods which are not helpful to some locally produced products eg Brazilian beef should be considered as a high level priority and consumers made fully aware of the current situation.

Ø The hospitality industry must be fully integrated into this debate as it is essential that food outlets in Scotland are seen to be promoting our best products at best value. There could be incentivisation opportunities for the industry to showcase and use more local produce thus enhancing the economic output of local producers.

Ø Scottish hoteliers and the industry should be encouraged by innovative means to use Scottish products where at all possible and there should be a national award for those outlets that are in compliance with such a scheme. It would perhaps be useful to start this approach using a limited range of products and then develop a more holistic approach after such a pilot project. There would of course be a need for serious monitoring and review of any such programme but this would be a meaningful approach.

Ø Menu transparency would be some form of support for the agenda while ensuring that outlets were in fact purchasing a majority of their input as Scottish produce where at all possible..

Ø Retailers and their staff require to be fully informed about issues relating to local produce and the value of same thus to enable consumers to access information at point of sale if necessary. This requires staff training and could be an incentive for staff and retailers if there were rewards for actively promoting this approach.

Ø Food assurance schemes [Food standards Agency] should be conjoined to produce some form of indicator which favours local produce and to make it easier for the consumer to identify same. Reference the Farm Assured Scheme products of the red meat industry.

Ø Labelling is a key issue but must be easy to understand, quickly read and purposeful in the information given. Some labels offer information which cause conflict in the mind of the consumer and as such may be ignored.

Ø Procurement strategies It should be essential that major food procurement contracts have an essential aspect of home grown produce as an integral aspect of the contract and not as a voluntary scheme. I am fully aware of' best value' for money but we are looking at a new way of operating and what must become best value for money and not just cheapness.

Ø The media. It would be very useful if there was some agreement with the media that supportive good news stories had as high an importance as inflammatory headlines such as 'Would Lock Ins for pupils support healthy eating at lunchtime?'. While maybe selling newspapers such an uncontrolled and inflammatory approach does nothing to support reasonable debate about opportunities for young people to access good school meals in a pleasant school environment.

Food processors and producers.

Ø This is an area of development re local food and food related products [like cattle feed etc] that must be more evidence in how the national food agenda is developed and the relationship between cattle feed and the environmental issue. The use of biofuels and other energy fuel sources has to be high on the agenda in order to allow some sustainable development in this matter. Some farmers may see this as an inconvenience but it should become part of the assessment process of farm assured and self evaluation to encourage a more 'eco friendly' approach.

Ø Consumers need to be informed about the rigorous assurance schemes in place applied to food produced in the UK for example as in the red meat industry.

Ø Levy Boards and the Food Standards Agency require to ensure that they inform the consumer as accurately as possible about food safety measures re food production especially but not exclusively in Scotland to enable good decision making skills by the consumer about food product choice.

Ø The issue of food miles should be a topic of general debate especially related to global warming. The media could be encouraged to have some accurate and useful reporting about this issue.

Ø The development of the levy boards should enable a more cross sectoral conversation re both values and collaboration with the range of food sources.

Ø There may be some sensitivities re various complexities in some Levy Boards and the positive post R Radcliffe agenda but this must be dealt with in an open and transparent manner in all sectors and at all levels of the boards and sector companies.

Ø This is a Scottish food policy debate but not in isolation from other parts of the UK and Europe re food assurance schemes and product procurement schemes.

Ø Many of the local authority and national bodies have no transparent policy about food procurement. This needs to be addressed in an open and accountable manner to support consumer understanding of such issues.

Ø The Hungry for Success programme needs a national coordinator to support and progress LEA developments and to work in tandem with HMIe and the local community groups involved in all aspects of health issues.

Ø Food should not be seen in isolation from activity and it would be useful to ensure that Sports Scotland is seen to be working in conjunction with the food industry to support the good delivery possibilities of the Future for Food in Scotland paper as presented to day.

Ø Public buildings should be clearly supporting an 'eat well' approach and evidence of same is important to the 'office' worker and those visiting public buildings. Ref canteens in hospitals /government offices /local authority canteens etc.

Ø Health centres and doctor's surgeries must be seen to be firmly promoting an eat well approach and giving support to such visitors. This done by action such as healthy option vending machines, free water available and competitive pricing in the vending machines /discouraging sweet eating and the consumption of fizzy drinks while waiting for attention etc..

Ø The career pathway of Food technologists must be given some improved status in Scotland. Research into improved eating quality of foods and the reduced fat and salt etc quality for foods especially those produced in Scotland etc should be seen as an important driver of economic success for Scotland. This has not been the case in the past despite very valuable research in some universities. The example of the progress in the bread production programme should be a catalyst for other products to be developed in a similar manner. This of course will require more research and as such bring into more prominence the valuable asset of food technologists working in Scotland and for Scotland.

Ø The major retailers are keen to be supportive of a better diet but there are opportunities for Scotland to lead the way in how this is implemented.

Ø Some super markets try to convince shoppers that the only way to shop is at their stores. While this is a convenience and one to be accepted as a 21st century approach it does not have to be the major way in which people continue to shop and purchase food.

21 Fergus Craig, Edinburgh

This is an opportunity to reconsider the evidence for what a healthy diet should consist of. The hypothesis that a low fat, high carbohydrate diet is beneficial in combating heart disease, diabetes and hypertension was ill conceived to begin with and is now largely discredited. It has been the established dogma for the past 40 years but has little convincing evidence to support it. Diabetes is far more effectively treated with a low carbohydrate diet, as indeed are many of the diseases of civilisation. If this was properly considered, it could truly put Scotland at the forefront of dietary thinking worldwide. What an achievement that would be!

22 Name, address and response supplied - Confidential

23 Sandra Smith

Thank you for giving this opportunity to input into Scotland's food policy. It's a burning issue and one of the things everyone is talking about these days - from taste and quality, to globalisation and intensive production methods, nutritional value (or lack of it), and general food adulteration in its many forms. It all adds up to a pretty unpleasant concoction that's seriously damaging to peoples' health and the environment. There's a bit of a mess that needs to be sorted out. We have an opportunity to make things a lot better in Scotland. I would like to comment specifically on the following areas.

Local food I would definitely support much more emphasis on fresh local food. I think there has been a gradual trend away from this and towards globalisation, which seems to have become the norm, and which is a bad almost insane thing. We should promote and support local produce as the first choice, for everything that is home produced. We do need to set up mechanisms to allow this to happen. Organic There is now such a huge demand for organic produce that current systems can't meet, and we end up with insane things like beef from Argentina and potatoes from Israel. I would definitely support active promotion and encouragement of responsible and organic farming and growing in Scotland, turning more land over to it and encouraging food diversity and innovation. The demand is out there for safe natural food people can trust.

Growing your own. More encouragement and support for growing your own food can only be good. In the cities however, this is an almost impossible thing to do, unless you have an allotment - like gold dust in the city. I would definitely support urban land being turned over for allotments, and urban food production in general. Without going into detail, there are ways and means. It doesn't have to be just a rural activity.

Education and the young. I think the whole food issue needs to be brought into schools in an innovative way to guide our young people away from a largely ignorant and passive attitude towards food and drink. They make poor choices and have become worryingly detached from reality. It could provide really valuable educational opportunities in many subject areas if food was taken through an entire process as an educational project - from the beginning in soil science and what will grow in the Scottish climate; planning a garden, planting and growing, harvesting; cooking and menu planning, nutrition and health. And at the end of the process could even slip into projects in enterprise (marketing and selling your produce in local farmers' markets for example). And I don't mean doing this just in eco-schools.

Food definitely sits very neatly in the Health and Well-being agenda, and certainly into all of the wider capacities of Curriculum for Excellence. GM technology Out of all of the food issues we currently face, this is probably the most crucial. Scotland needs to be GM-free as far as food and agriculture is concerned. In this issue precaution is not enough, and ignoring it won't make it go away. * GMOs have a negative and seriously damaging impact on the environment, and once they are out there, the effects cannot be undone. GM is a form of pollution that cannot be cleaned up at a later date. * GMOs are harmful to human health. Independent studies that have been done uncover an array of toxic and other harmful effects. * The biotech companies have behaved in a most undemocratic way, in recklessly forcing their (untested) products into the global food chain and undermining consumer choice all over the world.

Finally one other point I would like to make is in response to the prospect of 'walking more to the shops instead of driving' (in section How will we get there?). I would definitely support this, but retailers need to be open to making deliveries in their area. You can't carry much. And I wholeheartedly support 'using fewer plastic bags', but sadly this is still a norm and another message that needs to get across to retailers, who routinely pack into plastic, unless you can stop them first! Once again thank you for this opportunity. Best wishes.

24 Bob Bull, North Kessock, Inverness

I believe that it is vital that people should be given opportunities to learn about food and its production, and that we shouldn't rely on a process of "hearsay" for people to learn, as clearly this doesn't work- if it did we wouldn't be in the position we are in now. Equally we have to guard against people learning through campaigning organisations who have particular viewpoints. My family set up Glachbeg Croft Education Centre to provide programmes for schools, individuals and the widest possible community.

Our programmes provide first hand opportunities for people to have experience of aspects of food production and use. For example people have opportunities to be involved in growing food- both plants and animals- and then to use the products in cooking. I believe people should make their own choices through knowledge. This project has been funded from our own resources- with support from ABDS towards the construction of the building.Previously I ran an education centre for a local authority on which Glachbeg is modelled and also work with the National Association of Field Studies Officers and Federation of City Farms and Community Gardens. Please see www.glachbeg.org.uk.

We would very much like to increase opportunities for schools, other groups and individuals to take part in our programmes. I would also be keen to be involved in the wider debate on food education.

25 East Fife Allotments Association

We are voluntary organisation working to create an allotment site at Upper Largo near Leven, Fife. We welcome the opportunity to respond to the consultation on a National Food policy. The Association acknowledge the main focus of any future policy should be building a successful commercial food and drink industry. The Association feel however that some emphasis in future policy should be directed to encouraging people to grow their own food. We do not think this would be in conflict with commercial interests but rather, would compliment the development of a healthy food culture, providing more choice and contributing to the broader sustainability agenda. The provision of allotments is one way to provide opportunities for people to produce their own food. Demand for allotments has been steadily increasing and there are currently around 3,000 on official local authority waiting lists in Scotland.

There is further anecdotal evidence to suggest there is significant latent demand for growing your own food. Indeed our Association was established in an area where there was no official waiting list and no allotment provision. We currently have 33 members.

Reports and articles on the Scottish Allotments and Gardens Society website, www.sags.org.uk, point to an increasing number of communities either seeking land to establish allotment sites or lobbying their local authority to increase provision. We believe; that with the right forms of encouragement, incentive and co-operation from and between local authorities, national government and voluntary sector; there exists plenty of potential for local communities to successfully develop new provision.

An example the Scottish Government may wish to investigate is in England where the National Lottery has announced a £50million fund to support community food initiatives. We would therefore encourage the government to promote the increased provision and promotion of allotments as part of its national food policy. Yours faithfully Iain Anderson Chairperson East Fife Allotments Association.

26 Anne McKillop

The document raises many important points but is very industry focussed. I think it's important to get people, adults and children alike, growing and eating their own produce. I would like to see the Scottish Government supporting organisations that teach, enable and promote allotments, beekeeping and community & school gardens.

I believe there is a growing demand for more allotments from local communities throughout the country. Growing your own food focuses your mind on healthy eating through addressing the associated chemical and pest control issues. Schools working on their Eco-schools award, communities working on improving their village through BSBI etc are all well placed to engage with and promote these issues.

27 Roddy Mungall

I think that we need to know a number of things about our food. However, I do think we need to get smart about all this and rather than reaching a point where we tell people that this, that or the next thing is bad for us, it would be better to take a positive approach and take about a proportionate approach. By that I mean that we need to enable people to strike a balance and to make good choices about food. Even junk food is food, but it really does depend whether or not it dominates or is, as I would regard it, a treat. However, it happens to be cheap and accessible and so we also need to look at the price of food and how we make food which is acknowledged to be better for us readily available.

Poverty has not diminished and arguably has increased over the last few decades. This also needs to be addressed since this is surely the lynch-pin which enables people to make choices. There is also the matter of local produce versus that which comes from overseas. Whilst one does not wish to add to the problems experienced in developing countries by not taking their produce, we need to examine this (given the environmental issues which appear to be in play here).

28 Name and address supplied

This is a copy of an email I sent to the Competition Commission regarding supermarkets planning issues. I believe passionately that the issues highlighted below are key to the success of a future Food Policy. Supermarket - an oxymoron! They are not super and they do not offer a market experience in any sense of the word. Allowing the supermarkets more freedom to move into our town centres or, worse still take the centre out of town, is short sighted planning madness. Instead please allow the planning and business rates to encourage smaller independent grocers, fish mongers, butchers, bakers, delicatessens and markets back into our town centres - surely that would bring more competition? Your organisation has expressed concern about how the supermarkets treat their suppliers and it is right that you should but how can competition between a handful of corporate giants ever do anything but stifle any real competition? A wider range of retailers would surely be more beneficial to many suppliers, who have to put up and shut up, because of a lack of outlets. In the meantime the so called "super"markets are happy to let the nation sleepwalk into a microwavable waste land of real food choice, information or knowledge with the very real health problems which have already resulted from our change in shopping and eating habits. Please, please act to bring back our thriving town centres.

29 Mary Deans

I am delighted that the Scottish Government is at last taking food and health seriously. The need for understanding of nutrition and its practical application is essential to help the population improve well being. My role as community dietitian in South East Edinburgh involves me in both therapeutic dietetics, and nutrition in the community. The staffing levels for nutrition & Dietetics in the community are farcical, considering the workload that is required. Dietitians are trained and well qualified to enable community projects and grass roots interest in food & nutrition to access reliable and scientifically proven facts.

Staff who have practical understanding of food and its effects on health are key to helping the population make appropriate changes.It is this training in enabling change which makes the Dietitians role crucial. Facts and figures are not enough to make people change. There are many short term funded projects throughout Scotland who are doing important work, but living in fear of losing funding just when results are beginning to prove the value of the project.It is this short termism which prevents good practice from being rolled out broadly.

I urge the Scottish Government to encourage Health Boards to fund nutrition & dietetics to the level recommended by the BDA. This would give equitable cover to populations across Scotland. I am involved in advising people who are undernourished as well as those who are overweight. The costs to Scotland from those who are malnourished is largely hidden. Dietitians are again key to helping these folk back to full strength.

30 Dave Buchanan, Elgin, Moray

Scotland's produce is amongst the finest in the world! Having been a professional chef for 12 years working in some of Scotland and the world's top hotels, restaurants and resorts I can only agree whole-heartedly with what the Government is trying to do. The main focus however, needs to be on education and educating the public. Teaching children about healthy eating should be highly commended, but you must also provide them with the necessary skills to transfer their classroom learning to the home. For children who come from less priviliged backgrounds or for those with low incomes it's not so straight forward. Changing the attitudes of older people is notoriously difficult so the first step at school level is important, but it must be backed up latterly.

Fresh local produce must be encouraged further to ensure a prosperous local economy (and not to the detriment of our beautiful surroundings) and must be made accessible to the masses. Whether it be a reduced rate box scheme subsidised by the government or a fixed price set for suppliers and ensuring supermarkets do not take advantage. Supermarkets are the main cause of our nation's health problems as they provide (often) cheaper quicker alternatives suited to the modern family life of hectic, time-restricted schedules. Reducing salt, fat and sugar content in processed foods is a great idea, however it is still by far cheaper to make something from fresh than to buy a frozen, ready-made, pre-packed alternative. Clearly the health benefits are untold, but turning mince, butter, flour, milk, eggs and vegetables and herbs into lasagne for the uninitiated is not the simplest of tasks. Involving the entire family in food production is an integral part of family life.

I recall granny making dinner, only as and when the children and grand children had peeled the veg, browned the mince, chopped the herbs etc and opened the obligatory tin of tomatoes. You show me any family who operates to such a level and I may be forced to make an embarrassing apology as I have yet to see one in today's society. The breakdown of family life is no longer to be frowned upon as was previously the case. In fact having come from a broken home myself I am only too wary of the stresses and strains it puts everybody under. Latterly losing my father to alcoholism has not made my life any easier. Although it is fair to say that my own views on the subject are very stringent and being a licencee I also feel that a more continental attitude towards drinking socially and responsibly is also crucial to the success of our nation's health strategy.

We produce the world's finest whiskies and chose to drink cheaper, inferior, often sugar-loaded alternatives and cause mass riots at weekends when away from our 9-5s.

We need to encourage enterprising values in youngsters and equip them with the tools necessary for long, healthy, successful lives. The buck stops with individuals, but some of the above would maybe point the uneducated masses in a better direction... I am but one man, but my crusade for improving our nation's children's prosperity starts today!

31 Homeless Day Centre, Inverness

The Day Centre provided a cooked breakfast and two course 'evening meal' up until 2004. The food was sourced from external caterers. It was of low nutricious value, and very greasy and stodgy fare. There was very limited choice and virtually no fresh fruit or fresh vegetables. In consultation with our colleagues, it was agreed that a change was necessary to improve the diet of homeless/marginalised clients. A more balanced diet was required which could be accessed for a longer period of time during the day to reduce the need to queue.

After due consultation with clients and staff, we introduced a breakfast meal and afternoon snack system which offers a range of food which is both nutritious and varied. We now offer a range of cereals, porridge, fresh fruit and wholemeal breads. Freshly made soup is delivered every day, and the clients are very happy with the changes we have made. Contrary to popular misconception, clients did not like fatty/cholestral laden fare.

We felt that vulnerable people should not be denied the choice of food available to them. Many of our clients are not physically well, and the opportunity of having access to healthy eating, and therefore hopefully a healthier living style, is fundamental to addressing the needs of our client group.

32 Stirfresh, Arbroath - Response supplied

33 Iain Emslie

I would like to see e numbers and flavourings banned from school dinners. One of my kids has been diagnosed with ADD attention deficit disorder (has problems concentrating) and we have him on a strict organic diet and have witnessed a marked change in his behaviour (for the better) I cant explain the science behind this but since changing to organic food its like having a different wee boy (and yes I do relies that I may be getting fleeced by the shops but its my kids well-being on the line here) Some of the foods on offer at schools are just shocking something needs to be done. I am unable to let my kid eat at school due to the junk in the food. You are what you eat as they say. Please the kids.not just mine but all.

34 Iain Anderson, St Monans, Fife

On page 23 of the consultation document you highlight the opportunity for Voluntary sector & Community groups to be involved and highlight a number of options . While these are all positive and commendable, you omit perhaps one rather important option, that of actually growing your own food. While at present a minority interest, I believe the time is ripe, to actually promote this to members of the public and to the wider community sector.

There is a waiting list of 3,000 for allotments (with significant latent demand)in Scotland and in fact, there are many groups right across Scotland currently seeking land to start their own allotment sites or lobbying their local authority to increase provision.

In England , the Lottery has announced a £50million fund to support food initiatives and I would encourge the Scottish Government to consider as part of their strategy to include an incentive to community groups wishing to start up their own growing schemes. The outcomes would be good on all counts, healthwise, encouraging socialization, environmentally beneficial and indeed,good for people's pockets! On the broader aims of a national food policy, I would support all reasonable attempts to increase the consumption of local foods and the encouragement of pride in such produce.

35 Andrew McBride

I am pleased to note that you intend to encourage hotels, restaurants etc. to tell us more about the food they serve. I would urge you to go further and make it compulsory for all eating establishments to indicate which of their produce dishes are frozen or contain frozen elements eg. vegetables or chips. I would have thought that a standard menu, whether typed or written on a blackboard, could accommodate the addition of the frozen logo, much used in supermarkets, alongside individual dishes to indicate that the dish or item has been frozen and is not fresh.

Alternatively, there could be logo to indicate which items are fresh. Either way, the public deserve to know whether they are eating fresh produce or not.

36 Name and address supplied

I believe that it is essential for all government (National and Local) agencies to support and encourage local producers by requiring their catering contractors to source their ingredients as locally as possible. In particular this should apply to school and hospital catering. It is probably not widely known that PPP hospitals such as Edinburgh Royal Infirmary have been designed without kitchens for the preparation of patients' food, on the basis of catering contracts being let for provision of chilled meals from sources many hundreds of miles away! Such contracts actively exclude suppliers of fresh and wholesome produce, and are in breach of every principle of healthy eating and local economic benefit. The government must lead by example and bring an end to these disgraceful practices.

37 Name and address supplied

After taking considerable interest in this issue for many years, I am very pleased to see the Scottish Government putting forward a food policy which is rigorous in its approach and comprehensive in scope, and to be given this opportunity to comment on it.

The suggested aims set out in Part 6 are excellent. I would add to all of these the underlying need to work towards self-sufficiency in food production and supply. This is especially important since it is becoming obvious that the move into genetically modified crops for food, feed and biofuels abroad is threatening global staple food supplies and driving prices up. A related consideration is that Scotland as a very small player (we have about 0.075% of the population of the USA) and must not be allowed to be swamped by unnecessary imported goods due to inappropriate international trade agreements. On what we need to do, the following points need to be stressed:

Both the Government and Local Authorities must work towards: - providing training opportunities to the wider public in local agriculture and food production, especially those involving native crops and organic methods. - promoting urban agriculture, and food co-operatives such as shops, markets, farms and deliveries - promoting small businesses.

Regarding the vital need to educate the next generation in a healthy diet and the preparation of food, this should certainly be a focus in schools. However, in the longer term such learning will be left behind at the school gates if parents are not involved in parallel learning.

38 Name and address supplied

It is absolutely imperative that "proper" organic food is produced and sold locally and that supermarkets do not get to increase their current strangle hold on food supplies. Tax encouragement for small family enterprises' and small organic farmers/other food business's who work and think local is always best, instead of being a lazy fat nation that take the petrol station and the local "globally" driven supermarket as food supplier alternatives. Only Marks and Spencer's state clearly that NO GM or GM derivatives have been feed to their animals or used in their foods. The rest should be shamed into it. That way a healthy nation will arise.

We must develop and enhance policies that are completely contrary to the current EU's unbelievable stance on GM foods (are they mad?).No significant risk? would you eat 6 week old tomatoes? NO GM whatsoever (or GM derivatives) is the position. If you allow any percentage in food stocks, however small, the giant pharmaceutical and agro companies with massive budgets for persuading our gullible local authority and city politicians will escape legal redress. They can and will wriggle out of any legal cases that inevitably will arise. Rigorous testing and substantial fines will ensure compliance. People need to eat healthily and sustain ably and grants must be given to level the playing field such that every town in Scotland does not look like "franchise town USA" with nothing you want to eat or that has been "processed" to give them added value. Do NOT do any more testing on GM. The general public are very clear, they have had enough. Ask the corporations to be responsible globally and legislate if they don't. The only message to the Supermarkets is the language they understand hit them where it hurts.

Business will be good if you go truly green, not an advertising campaign to SAY you are. Assist the many small and medium genuinely "organic" business with tax reduction measures, set-up expenses offset against tax etc. Arrange that Scotland disposes of its organic waste and paper metal glass and other hazardous wastes like the rest of Europe..safely and easily. Tackle the huge chemical additives in everything not just foodstuffs. Encourage "Ecover" type products. Get them to change their ways to be biodegradable and NON TOXIC. Allergies SHOULD NOT kill 15 year old kids!. Reduce dependence on anti-biotics and intensive farming. Hospital costs will be cheaper.

Ensure that Supermarkets machine handle returned bottles and cans themselves as the main polluters just as ALL European supermarkets do. CHEAP food is just that. GOOD food is another thing. Encourage allotments and ensure a distribution system for all the surplus home-grown food that just goes to waste. Get them out into the "real" world and give grants to set up allotments themselves.

39 Scottish Association of Master Bakers - Response supplied

40 Name, address and response supplied - Consultation

41 Name and address supplied

This document paper covers a variety of issues and shows the importance of tackling health improvements from all angles ie consumers, retailers etc. Choice and availability of all foods, in a variety of portion sizes, in a variety of settings, will promote a culture of healthy choices. This will move the emphasis away from the negative aspects of unhealthy eating to a positive focus of healthy living. Empowering patients to make their own healthy choices will be the only way to sustain a cultural move towards healthy living.

42 Name and address supplied

The major change we should undertake is to move towards a completely plant-based diet. The UNFAO document "Livestock's Long Shadow" makes it very clear that farm animals contribute 18% of all global greenhouse gas emissions, which is twice what all forms of transport create. I notice the British medical Journal (26 Jan) is also coming round to this way of thinking. "While economists have been grappling with the resource implications of policies to tackle climate change, the public health implications of these policies have also come under scrutiny. The message this time is that they present unrivalled opportunities for improving public health.

Policies that reduce greenhouse gas emissions could also substantially reduce obesity, diabetes, heart disease, cancer, road deaths and injuries, and air pollution. Take food production for instance, which results in substantial greenhouse emissions, similar in magnitude to those from transport or industry. Livestock rearing for meat and dairy produce is a major source of emissions, including methane from enteric fermentation and carbon dioxide as a result of land clearance for cattle farming.

Polices that internalise the environmental costs of livestock production would reduce the consumption of animal products. This would help stabilise the climate, but would also-by reducing the amount of saturated fat and meat in the diet-reduce the incidence of cardiovascular disease and bowel cancer. Similar policies on other foods might decrease the consumption of the carbon intensive fats and refined sugars that are helping to fuel the obesity pandemic.

43 Name and address supplied

The public needs more information on whether imported produce is a good or a bad thing. Is is possible to have a situation where food can be air-freighted in an environmentally-sustainable way? This would provide jobs in developing countries and provide us with a wide selection of fruit and vegetables all year round. I would like to see every piece of packaging stamped or labelled with a symbol that shows what kind of packaging it is, for the purpose of recycling. On a related note, Councils should be given the funds to provide recycling facilities for all types of waste packaging, including all types of plastic and composite packaging (eg contaminated or waxed "tetra-pak" cardboard, cling film, cellophane, plastic containers with a built-in lid made from a different kind of plastic etc). I would like to remove a piece of packaging from a foodstuff and know exactly how to deal with it.

44 Katrina Bull

Moving to Edinburgh from Melbourne, Australia, I have been struck by the lack of fresh produce markets (often attached to a wholesale market in Australia). In Melbourne there is the Queen Victoria Market, the South Melbourne Market and a host of others. The markets have up to hundreds of basic stalls selling Australian fruit, vegetables, meat and seafood, as well as delicatessans, cheese shops, cafes and bakeries. Competition is fierce and a weekend outing to the markets provides seasonal produce at great prices, as well as alot of entertainment. It really brings the community out and about in support of fresh, tasty food and gets people interested in cooking from scratch.

I have also noted the absolute dearth of greengrocers, delicatessans and butchers in Edinburgh - the only option for reasonably priced fruit and vegetables is the supermarket, where trying to buy seasonal produce that has not been imported or wrapped in plastic is really difficult. My fiance and I don't eat much meat so we can afford to buy from the weekly Castle Farmer's Market when we get there (although it's quite tiny). I feel that getting a box of organic produce home delivered is the only option, but this removes the excitement and spontaneity and choice in planning meals.

I would like to see more fresh food markets around Scotland, offering an alternative to supermarkets and expensive 'boutique' stores. I think it's fantastic that the issue of food is being discussed seriously at this level - the state of everyday food for ordinary people in Scotland is absolutely parlous.

45 Margaret Tracey-Bower

I listened to Nick Nairns Video and agree that we have wonderful food being produced here in Scotland but much of it is expensive and a lot exported! Recently my husband bought two brace of pheasants in a local (not farmers) market. He had to defeather and gut them himself which he has done on previous occasions and is capable of this. We paid £1.50 a brace - £3 for 4 birds which produced 12 generous meals. I am not suggesting that the general public at large has either the access to the market or the ability to 'clean' the birds but I did very recently see one pheasant prepared and ready for the pot at a cost of £4.50.

Schools no longer teach their pupils how to cook and have not done this for some time, the subject is not 'academic' enough to gain entry to university! Cooking is fun and good for everybody, home cooking is better that any supermarket offering. We need to educate whole families into co-operating and enjoying being in the kitchen and that no one person (Mum) is left to do the lot and frequnetly have a job outside the home as well. My 3 year old grandchild can be left to get on with 6 eggs to crack into a bowl and beat up for scrambled egg. Assist in cake making and putting together vegetables for a casserole and she thinks its fun.

We used to have cookery programmes on TV for children I still possess both the Blue Peter Cookbook and The Fun Factory along with some other less famous books. Let's start with the children and I'm sure we can put the situation right. Good food should be available at a price people can pay!

46 Grounds for learning, Alloa

One of the best ways to teach children about healthy food is to give them an experience of actually growing, harvesting, cooking and eating it themselves. Grounds for Learning is the Scottish school grounds charity and has successfully piloted the creation of school growing spaces in 8 schools - at nursery, primary and secondary level accross 4 local authorities.

The learning from this project has been used to create a CPD training course for teachers who are interested in setting up school growing areas and a resource box of helpful publications and information. We have also established a network of around 20 trained and accredited school growing advisors across Scotland who would be able to provide schools with the bespoke technical support that they need. We have shown the value of this approach, learned how to do it effectively in a Scottish context and put in place the advisory framework to make it accessible to schools across Scotland.

But nothing further is going to happen unless funding is made available to help schools through the provision of technical advice from this national advisory network. The cost of tools, seeds and other materials for growing is fairly minimal and can often be met from within school budgets - the main constraint is the cost of professional advice and support.

The consultation document is wrong to claim that Eco-schools supports schools in food growing. Eco-schools has little or no interest in food growing and has no capacity to provide schools with individually tailored advice in this area. If the Scottish Government is serious about promoting healthy eating and a better understanding of where our food comes from then it needs to put in place a mechanism to support schools in this area.

Grounds for learning has over a decade of experience in this field and a national network of advisors ready to offer frontline food-growing support to schools and nurseries. SNH provide us with around 16% of our funding and the rest we need to find from the corporate, lottery and trust sectors. We have no other government funding to help make this expertise available to schools.

If you would like to find out more about this area and how we could help the Scottish Government to turn these laudible aspirations into reality then please get in touch. We are a little sceptical about how genuinely interested the Government is and will be surprised if we hear from you. Go on - prove us wrong!

47 Name and address supplied

I would like to see a big boost to free range meat and eggs, and organic dairy produce. Britain claims to have high animal welfare standards. But we have a long way to go before we can live up to that. Let's be a world leader.

48 Name, address and response supplied - Confidential

49 Name, address and response supplied - Confidential

50 Clare Horisk

Encouraging people to think local eat local can only be beneficial in terms of Scottish producers and the environment. Trying to keep the costs low so that all of society can enjoy fresh healthy food has to be a main consideration. A bag of frozen chips and some coke is often cheaper than a punnet of raspberries - hard for those on a low income. Encouraging the supermarkets to carry local produce like the milk in tescos from local providers should be another consideration as should the reduction of packaging.

51 Name and address supplied

This government's policies on conserving stocks are in the main deplorable but not of their making at the same time it should be recognised that fishermen only live for the day other wise the fishing industry would not be in the situation it is in to day, west coast white fish stocks are practically finished due to the removing of the 3 mile limit, and the belief that west coast sea lochs were not nurseries for small fish.

52 Louisa Brown

Cut drinking hours More specialist gym/games teachers/coaches in school food - Need to have more honest labeling: products advertised as 'low fat' are often very high in sugar and vice versa. No added sugar - but lots of artificial sweetners which have health consequences too. fat content info - is it correct that if label says fat free there are no restrictions on fat content? (programme on TV which I missed)Not sure of my facts here but they uncovered a loophole in package labelling that needs to be addressed. compulsory home economics classes for all children primary - secondary and 'real' healthy meals free cookery classes for adults with free child care subsidise healthy food and higher taxes on unhealthy 'Honey, we're killing the kids' type community/school projects - Real help/support for at risk families Advertising/programs that promote health above material posessions give incentives to supermarkets to stock local produce and get fair deals for farmers. Support local produce markets Subsidies/incentives for companies who produce truly healthy products - government endorsements? free fruit and veg/healthy snack for all primary school children and NURSERy children free school meals for all industry - if we get people to live longer healthier lives they will be able to afford products and also have more years to buy them. free leisure centres/activity clubs - cash incentives to parents who take children regularly cash incentives/extra holidays for workers who have less than .....days off work per year

53 Name and address supplied

Very interesting discussion document but nothing in it about supporting the ordinary people who wish to grow food in their gardens and allotments. Growing your own food makes people more aware of seasonal food, quality of produce and ways to cook vegetables and fruit. Children will eat vegetables they have grown and so learn to enjoy good food. In this way, awareness and educated tastes will feed back into the food chain and help fulfill the governments objectives.

The local economy would also expand through supplying seeds, plants, bulbs, fruit bushes and fruit trees. Many more people would grow food for themselves and their families if they had the opportunity to garden and help in acquiring the relevant skills.There is a great opportunity for skills training involving trained horticultural experts and chefs working with ordinary people, families and schools.

Please consult groups such as the Scottish Allotments and Gardens Society, the Royal Caledonian Horticultural Society, RBGE, FCFCG, BTCV, Grounds for Learning, Trellis for ways in which gardeners can contribute to the National Food Policy.

54 Nuffield Council on Bioethics

In November 2007 the Nuffield Council on Bioethics published Public health: ethical issues, which considers the ethical and social issues arising when designing measures to improve public health, illustrating the discussion by reference to case studies, including that of obesity, which raises a number of issues around food and food policy. The report can be downloaded from http://www.nuffieldbioethics.org/go/ourwork/publichealth/introduction.

The Council concluded that the state has a duty to help people lead a healthy life and to reduce inequalities. It proposes a 'stewardship model' (see paragraphs 2.41-2.45), which outlines how this can be justified and achieved, and an 'intervention ladder' (see paragraphs 3.37-3.38) as a way of thinking about the acceptability of different public health measures.

We are pleased to see the emphasis on health and your reference to obesity as a priority issue in The Future of Food in Scotland. We support in particular your principles of "encouraging and supporting people to make healthier food choices" and "helping vulnerable people and those on lowest incomes, especially pregnant women, babies and young children, and older people, to access affordable healthy food". These principles are consistent with the values established in our stewardship model. Below, we draw your attention to several conclusions and recommendations from Public health: ethical issues that are relevant to food policy.

The quotes include paragraph numbers which refer to the extended discussion in the report. "Businesses, including the food industry, have an ethical duty to help individuals to make healthier choices. The food and drink industries should therefore review both the composition of products that they manufacture and the way they are marketed and sold. Where the market fails to uphold its responsibility, for instance in failing to provide universal, readily understandable front-of-pack nutrition labelling or in the marketing of food more generally, regulation by the government is ethically justifiable" (paragraph 5.25). "Due to the special vulnerability of children it would be desirable not to advertise to children foods high in fat, salt and sugar by any medium, including on the Internet… Following the planned review of the EU Strategy on obesity in 2010, the European Commission should consider whether there are cases in which self-regulation of food advertising for children has proved unsatisfactory and whether more binding regulation across the EU is required" (paragraph 5.23). "When the Food Standards Agency (FSA) has reviewed its commissioned study on the effectiveness of labelling schemes, and the findings have been peer reviewed, they should form the basis for adoption by the food industry of the most effective scheme.

If, however, the food industry does not accept the scheme, it would be appropriate for the UK Government to pursue legislation (if appropriate, at the European level). As we have noted elsewhere, such information-based schemes could increase health inequalities, and this should be monitored" (paragraph 5.25). "The stewardship model's emphasis on circumstances that help people to lead healthy lives, especially if they are in vulnerable positions (paragraphs 2.41-2.44), leads to an ethical justification for the state to intervene in schools to achieve a more positive culture towards food, cooking and physical activity. […] The UK Government departments responsible for food, health and education should develop long-term strategies for schools with the aim of preventing obesity, and changing food and exercise culture, accompanied by monitoring and follow up." (paragraph 5.36)

55 Maureen Stewart

I think we should be starting to move towards more sensible localised sustainability with food. I think if out-of-season food is available through shipping/flying it in from vast distances that we like having it but most of us do not 'demand' it. It is much better to have food available when it is seasonal as we are getting so removed from the natural order of the seasons now. I think there should be a tax put on food that is not seasonal so that if folk are desperate to have out of season food they can have it but at a cost.

Doing more to support localised farmers markets is something many people would agree with. Buying locally grown and produced food is a way for us all to support our local economy. If we value our local area and appreciate living in it we should do all we can to support local enterprise. With the massive increases in transport costs it is ridiculous to continue to move food around unnecessarily. I live in Shetland where we have a large, localised supply of lamb but you still sometimes see New Zealand lamb in the supermarkets. To me that is plainly wrong.

Cutting down on unnatural and unnecessary additives is another move I think we should support in Scotland. I believe that many of the increasing problems with allergies comes from food additives. Polution is obviously the main contributer but I think there are massive hidden digestinal and other health problems created by unnatural additives in food. Some have been recognised and dealt with but there is still a lot of work to do on that.

However, I think that we should not go overboard with pushing the healthy eating campaign. Gradual changes across the board works better. Banning all junk food in and around schools just alienates children. They just end up craving the foods they have had brutally taken away. Much better to gradually exchange the junk food with more healthy options - perhaps they could be subsidised for a time to persuade youngsters to choose the healthy option rather than forcing the 'choice' on them. None of us like to be dictated to. If good quality and varied options of fresh fruit were as accessible as sweets and chocolate (but you are given a choice) more people would choose them.

56 Name, address and response supplied - Confidential

57 Name, address and response supplied - Confidential

58 Milan Senior Welfare Organisation, Edinburgh - Response supplied

59 The Moray Council - Environmental Protection - Response supplied

60 Name and address supplied

I am at present researching the healthy food needs of the homelessness. How to give them advice on Healthy food when there lives are chaotic enough. I am trying to identify a strategy to put in place for a homeless unit that is a day to day bed basis. The clients change regular. How would you promote healthy Eating to them without leaflets, brochures which realistically will not be read. As we know health eating makes you physically and mentally stronger which can help deal with life issues better I am not sure how to advise on this and where to apply for funding.

61 Name, address and response provided - Confidential

62 Andrew McLean

I agree with the ambitious vision. I was hoping that there would be a specific mention of schools in the section "What do we all need to do?" Schools can help shape young peoples views and have an important role to play. I would like to see the specific role of schools to highlighted. When are the Scottish office going to publish the curriculum for excellence outcomes for Home Economics?

63 Linda Martin

The education of people to make the correct choices of food and diet is fundamental, but it is also essential that skills are taught so that everyone can prepare and cook food that is nourishing. I have been a Home Economics teacher for 36 years and although I have had a great deal of satisfaction from the job, it has been a struggle to convince those in charge of education of the merits of all pupils learning the subject. Scotland has kept Home Economics on the curriculum but has failed to support the teachers and departments.

We are under funded in terms of time and resources and there are no auxiliary staff allocated to Glasgow Home Economics Departments so teachers have to organise resources, pre-prepare ingredients, demonstrate and conduct practical tasks and clean up after pupils - who generally are taught in blocks of about 50 minutes. There is no provision made for any of these non-teaching tasks to be done by trained technicians. HE teachers are a dwindling species that must not be allowed to become extinct. Pupils are engaged with the subject and highly motivated to learn and cooking brings with it so many bonuses - reading and interpreting instructions, adding and working out basic maths, problem solving, making instant judgements and so much more. Learning to cook at school, with teachers who are able to concentrate on teaching skills and techniques would make a massive difference to the health of the Scottish nation. Schools in England gave up their food departments and are now trying to re-instate them. This will be a very difficult task and will need more than trained teachers and some cash for ingredients to bring it back to success. Don't let Scotland go the same way.

There is a chronic shortage of teachers of Home Economics in Glasgow and recently students have been accepted for training without a practical food background so they are unable to cope with the demands of the curriculum. Many teachers are leaving because the schools expect them to do all the admin. connected to a subject which requires resourcing weekly, all the preparation before lessons so that pupils do an assembly job in the limited time they have and keep standards of Hygiene and Safety at the required standard. Classes are 20 and include all levels of ability and behaviour.

I truly believe that school pupils can be given a good basic training in Nutrition and Food choices and can learn practical skills which will help them to provide themselves and their families with good quality meals in the future, but there must be understanding of how the subject fits into the curriculum and it should be a core subject, not one that can be squeezed to insignificance by an unenlightened Head Teacher.

64 Margaret McDonald

I am a Home Economics teacher at an Aberdeenshire school. I believe that all S. 1 and S.2 pupils should have practical cookery on their curriculum. Emphasis should be put on healthy eating, using Scottish produce, if available. A range of foods should be available and good accommodation provided. My experience is that accommodation is often old, in poor condition, with floors, walls and ceilings, inadequately cleaned. Insufficient is done to maintain the standards expected by adults and young people. The kitchen equipment is often worn, with cookers etc. needing replaced. These conditions do not attract young people to carry on with the subject after S.2.

Local authorities do not have the budget to improve conditions or subsidise food. In my experience the local authority expects food costs to be paid by parents so each pupil has to pay a termly or annual payment. Obviously the cooked food goes home with the pupil but may not reach home looking as appetising as when it left school! Teachers are following storage rules and providing labels with use by date and re-heating instructions so food, cooked at school should be safe. In addition the food is procured by the school and stored appropriately until practical cookery takes place. Some parents resent paying for practical cookery as they believe that education should be free. Others find it hard, due to their circumstances to pay and may simply not pay. Therefore due to these factors some schools find the problem of funding the subject almost impossible and may resort to more baking and less cooking with quality meat, fish, fruit and vegetables.

The present rising costs of food mean that many H. E. departments will have to set higher charges for parents in 2008 - 2009. Cooking from scratch rather than with convenience foods is recommended but due to time restrictions in the curriculum, a pupil may well only spend 50 minutes in Home Economics. An adult may be able to produce a range of home cooked recipes in the time but in a mixed ability class of 20, 12 year olds and 1 teacher, realistically the dishes which can be cooked are limited.

Few Home Economics teachers are training in Scotland and some schools cannot recruit a Home Economics teacher to fill a vacant post. Some S.1 and S.2 pupils in Scotland will not be taught food skills due to this staffing crisis. Despite all these problems, some excellent work is being done to educate our young people in storing, preparing, cooking and eating healthily!

65 Tracey Moynihan, Irvine

I think there is so much good food work happening already with cooking skills groups, local schools using local produce, food co-ops selling cheaper fruit and vegetables, free fruit in schools and nurseries, free school meals pilots............yet some very vunerable groups still need our input like the homeless, excluded kids, low-income families and so many local initiatives rely on short-term funding. We need these pieces of work to be mainstreamed especially community food work......its invaluable to teach folk to cook in their own communities and have workers to do this.........some areas in Ayrshire have them and some don't but the same needs are out there. Ayrshire in parts is very rural and food access for some folk is an issue.

Food co-ops with community cafes would play a great part in helping folk eat healthier by allowing them access to cheaper fruit, veg and staples. Local farms could supply these and local folk could run them.

66 Eleanor Campbell

Teaching young children to cook and helping them learn about taste and nutrition at a young age" is important but what is really vital is that children in secondary school are facilitated to cook at school. Secondary schools have Home Economics Departments and Home Economics teachers trying to do the best they can on limited finances. In my school we do not charge children to cook but that is a practice that is condoned all over the country. Why should children pay to cook?

If government financed Home Economics departments directly that could be eliminated. Presently I spend alot of my own time shopping as we cannnot afford to shop from wholesalers as it is too costly. With better funding we could increase the use of quality local produce plus use much more fruit and vegetables in appetising dishes.

However I do not think that cooking should be compulsory except for S1 and S2 as older pupils forced to do something could be very disruptive to those who genuinely have an interest in food and health.

67 Fife Diet

Congratulations on your efforts in this area. We are a year long experiment in local eating, and have over 200 people taking part in the project that asks people to eat food only from Fife for a year, and share their experiences.

This is essentially a research project and our experience is that there is a latent demand for local food but that the following factors combine against easy acess: 1) Poor availablility of local food. 2) Irregularity of Farmers Markets which desperately need improvement and development 3) Fractured links between - for example - fishing villages and wider communities. Why is it so hard to buy fish landed in Fife, in Fife? 4) Need to improve bottling and packaging - for example Bouvrage - a lovely drink of Scottish raspberries - has to be bottled out of the country.

http://fifediet.wordpress.com/

68 Tom Findlay

At long last I am delighted to see that some thought is going into the health of our nation from the perspective of what we eat and how we produce it. I hope that this will eventually lead to a decrease in health care costs from food related illness and consequently reduce the tax burden on us all.

There is, however, one glaring omission from the discussion document; house building. There is huge pressure to build more and more houses. The house builders want easy sites ie green field sites that are flat because these will give them the least head-aches and the highest margins. These sites are also usually our best and most highly productive farming land. Within our food policy we need to alter the planning requirements to encourage building on the poorer/steeper/brownfield land and leave the rest to farming and flood plain.

If, with luck, a new food policy is created which re-establishes the Scottish farming industry as one of great importance we may well find that previously uneconomical land will be brought back into production which will in turn require more input from the timber trades for fences, the agricultural machinery trade for newer equipment and the transport industry to transfer goods to market and not least more rural employment - all beneficial to the wider economy.

A second point that has been slightly glossed over is that of food miles. Home production saves the planet. Importing potatoes from Egypt may well help the Egyptian farmer but his land is neither suited to that crop without huge irrigation nor does it help with CO2 reduction. In the above case we are denuding a dry part of the world of water all for the sake of 20p off the cost of 1kg of potatoes but at what cost to our planet. Finally, bottled water. Scotland has some of the purest, cleanest water in Europe yet we readily import thousands of tonnes of water every month for no discernable benefit. Transporting water by lorry is vastly expensive and for us pointless. Again here the major issue is one of greenhouse gases and the impact on the planet.

69 Name and address supplied

I would really like to see foods containing Hydrogenated Fats being banned in Scotland. Tesco, Marks and Sparks, Sainsbury's etc have banned these fats from all their own brand products. Our bodies find these fats very difficult to break down, and they are linked with the rise in heart attacks, strokes etc. If the big supermarket chains have banned them, it is because they fear they are associated with health risks. Why are we allowing our population to eat this rubbish? The only reason manufacturers use hydrogenated fats is to increase the shelf life of their products, ie it allows us to eat older food. I can go into a Supermarket and buy an own-brand cake and be assured there is none of this rubbish inside it. But if I go into my local bakers, I don't know what it contains. If a complete ban isn't practical, I'd like to see big health warnings on these products when they are sold in Scotland, just like on cigarettes.

70 Name and address supplied

Although I now live in Ireland, I was born and raised in Scotland and still very much consider myself a Scots woman. When, on occasion I am at home visiting relatives, I cannot help but notice how uttely devoid of "edible greenery" the towns and cities are. There are large green recreation parks and golf courses galore, but not a jot to eat in these areas. For example apple trees, fruit bushes and hedges, etc. After all if grass and lawn will grow, there are undoubtedly shrubs, trees and vegetables which could be planted and with just a little minding, would then produce fresh fruits and vegetables. Are we to be a nation of grass cutters and golfers?

Would it not make more sense for the new Scottish Government to make moneys available for greener edible park schemes? Such a program would not be difficult to set up and if local children were invited to participate via their schools it would demonstrate to them exactly where food comes from - as they would be growing it! Its a cliche, but children are our future and with the problem of over fed but under nourished wee ones and even big ones, the time has come to weed out the misconception that food "comes fae safeway". Children as young as 3 can sow a plastic container (free from safeway with most fresh produce)with a bit of soil and some cress seeds or a jam jar with sprouting beans. Older children can grow lettuces in the same containers in summer on a sunny school window ledge. This connection between ourselves and the soil has sadly been lost and it can and should be regained and the simplest place to start is in our schools. If kids are out in the parks helping to plant trees and shrubs (that will reward them with a bounty of apples or pears or blueberrys), then they are not hanging about on street corners making old ladies nervous.

Instead of having an expanse of concrete or tarmac around our schools, would it not be better to have edible vegetable and herb gardens, tended to partly by the pupils. I would in fact advocate that a working knowledge of how to provide yourself with '5 a day grown your way' should be part of the national curriculum. It would certainly be of more use to children when they become adults and then parents themselves than algebra, as they would be able to provide themselves and their family with a certain amount of the freshest produce.

Growing nutritious food is possible anywhere on any scale from the smallest window box (lettuces, cherry tomatoes, various oriental greens and many of the herbs) to the largest park, where the sky is the limit, as polytunnels will even allow you to grow peaches in summer. Im almost sure that there must be organic farms in Scotland that would be able to assist in luring our youth away from the bus shelters and chippies and into parks and gardens.

One of particular interest is here in Ireland at The Organic Centre, it really is a marvel and would undoubtedly be able to advise anyone interested in installing gardens in areas where there were previously none. Look under the tarmac in the playground you will find soil down there somewhere. Why keep it covered when it can be of more use to our nation if it is planted? The bare brick and concrete walls of our schools can be used to grow trained fruit trees and peas and beans and much tastier things than grafiti and moss. Gardening and food production should not be a pastime for just little old ladies and farmers or those who live in rural areas, but for everyone, regardless of age, occupation or habituation. It just takes someone with the interest to show you the miracle of how things grow. If our teachers could start the ball rolling, our children and consequently our adults of times to come would have a greener, better nourished future.

With our culture of canniness regards finances, it would encourage people and even businesses to plant roof gardens and window boxes in the towns and cities if there were financial incentives to do so. Perhaps with a small reduction in council tax. This would also have the knock on effect of improving our air quality. We should be making use of all this available space and stop wasting it, its there waiting to be put to good use! A packet of broccolli seeds with 30 seeds costs a few pennies and can provide you with enough of that particular vegetable to feed a family for a year, whereas enough broccolli for one meal costs the same amount, if not more in the supermarket. Few people realise this is the case and think you need huge amounts of space and money to grow things. I have been successfully growing brocolli for my family in a half barrel for the last year, so you dont need much room at all. Housing developers are of particular interest to me as they seem to have no regard for providing tenants or owner occupiers with any amount of space in which to grow food for themselves. This should change (with either carrot or stick method regarding the developers) to give provision of viable areas to plant vegetables and the like.

I recently read that a family of four can produce enough to give each of them 5 a day from a space of only 3 square meters! Surely we can find this for our families? If we are serious about changing the health of our nation for the better there are simple, not even particularly costly steps we can take to do so, but its impotant to get started coz time is a'wastin!

I have witnessed success with gardening in towns and cities in other countries in Europe. On the doorsteps of many apartment blocks in France and Italy small areas outside the building are fenced off and planted with climbing flowers or beans or even tomatoes. Just think of all that available wall space! I realise that my ideas even if taken onboard are not of any particular commercial value to the Scottish Government but if we could change the buildings in the city to greener areas it would definitely make them more attractive, just look at the roof gardens in Paris.

I believe such schemes could also have success in our prisons. I do hope that Scotland has a great nutritious future ahead of it. With great hope for the people of Bonny Scotland!

71 Ella Drinks, Alloa

I have a small business called Ella Drinks which makes juice from Scottish raspberries, a brand called Bouvrage. My experience derives from trying to sell a healthy, low sugar high fruit drink in an industry full of deceptive products in a country which shouts about its primary produce but eats a diet high in fat, sugar and salt and which consumes far too much alcohol for its own good.

Farmers markets have been extremely important in our development and will be important for the future too. We attend markets across Scotland from Aberdeen to Glasgow.

Although Scottish farmers markets started 8 years ago as a method for Scottish producers to get their products to consumers while cutting out the middle men,

Scottish Farmers Market movement are the focus for the ambition to get local food to local people

It is more than just a market each Saturday in every town; it is a means to get local food in front of local people in all parts of the food experience of people.

Not just for the special occasion, not just for the better off but

- to improve fundamentally the FOOD CULTURE of Scotland

and thereby

- to improve the health of people via education and promotion

- to improve the environment via encouragement of a low energy lifestyle

- to boost the local economy, keep money in the local economy,

both for townspeople and country people.

Over the last 30 years there has been a growing gulf between towns and government sponsored farming with one side not understanding the other. Towns need to rediscover their rural hinterlands since both have been the worse off by their artificial separation.

- town centres have become clones of each other

- out of town supermarkets are run by the multiples with their 'cheap' imports and exploited workforces at home and abroad and based around the car

- factory farms are depopulated and mechanised

- the lack of ownership by local people of land and the businesses of food processing, banking and retailing have been a major disincentive to local food producers

Bad for the local economy, for the environment, for people's sense of belonging to an area and for their diet.

Now we need a change of mindset on behalf of everyone especially councils and farmers to be able to cope with a future quite different from the past.

The Future is going to be driven by the high cost of energy. The development of IT means we can be a more de-centralised society with less inefficient journeys. We will be more networked and we will have to be cooperative to live in harmony with Nature better. Ultimately a decline in the traditional economy based on food and services devised to cope with pressured lifestyles will be balanced by an expansion in the household economy (minimise use of new resources, self-sufficiency in energy). The goal will be sustainable consumption (and not unimpeded growth) which will bring real challenges for governments, the stock market and multinationals in trying to adapt.

A shortened food chain which uses less energy will mean buying food from producers directly. A low energy economy will also mean greater diversity and cultural enrichment, in which quality food will play a growing part.

Councils will have to appreciate that food is central to our lives: we represent ourselves by how we eat; we value ourselves and each other by how well we eat. Of course we knew this but we have let globalisation obscure the role of quality food in public procurement, thinking till now that we could always get it cheaper from elsewhere but the truth is we never got that quality and was it really cheap when it cost the world all that energy.

Farmers and producers will also need to adapt, learning how to cooperate and pool resources for labour, machinery and marketing their goods.

When I call a for a new food culture, I mean, a new set of beliefs, values, ideas and attitudes around food which contribute to a sense of identity and wellbeing, to sense of belonging to the land as well as an improvement to the diet.

In practical terms we need 4 key policies to inculcate the habit of local food:

• Central government providing training to local government and on sustainable procurement, guidance on how to help SME's and support local produce. Procurers should not only understand the benefits of buying locally and healthy food but also know how to put these policy objectives into practice. Procurer should be able to

- breakdown orders to suit local SME's and enable SME's to put in joint bids to fulfil an order, even if that means practical help like distribution hubs and vans to enable consortia

- specify healthy options and low CO2/food miles

- separate delivery from product supply which would help many SME's

while still within EU procurement rules (fair, transparent and no barriers to trade).

Their reporting system ought to show that procurers are helping deliver on the broad objectives such as health, reducing CO2 and supporting the local economy.

• Councils need to take a pro-active consistent approach across the country to the development of farmers markets.

- work with the presumption that each town should have one

- ensure the facilities for markets exist, notably power, toilets, parking

Investment in market halls to give back to farmers their ancient rights to sell produce in town centres. Forget the romantic notion of outside markets. 21st C consumers are used to comfort when shopping and if they are to become regular shoppers, then we cannot allow the vagaries of the Scottish winter weather to get in the way of that.

- develop a standardised approach to trading standards and environmental health issues eg allow short term but responsible advertising on key highways to get over market dates

- keep market fees for traders below £50 per market

- support local producers in organising their markets with potential to supply services to help producers with preparing their products (pack houses, abattoirs)

- see farmers markets as the incubator for small food businesses and help develop their distribution strategies so as to get their produce into local shops, restaurants, tourism outlets, public and private sector etc

Overall see farmers markets as a means of promoting sustainable consumption rather than as an attraction to bring people into town centres. Producers are not to be encouraged, given a market and then dumped at the whim of some town vested interests.

• Supermarkets and their unrestrained power

To the ordinary shopper the superficial choice and theatre of the modern supermarket is intoxicating. The negative but largely unseen impact of supermarkets on a global scale needs to be countered by measures to redress the balance in favour of local foods and local food businesses and the local environment. I suggest

- a new planning condition requiring supermarkets to provide space for local produce

- create a tax which will discourage the ever greater use of the cars visiting supermarkets

- with sophisticated bar code systems we should impose sales taxes which discourage purchase of foods with high food miles and poor health value (especially alcohol and HFSS foods)

- significantly more useful labelling and the banning of misleading visuals on packaging

• Changing Our Food Culture

There is a major problem in Scottish society in that what we eat is not what we produce. This is bad for both our health and our wealth. The Scotland that I experience as a small company is full of barriers/ little fiefdoms with pathetically little collaboration. I include

1. academics, food researchers, bioscientists

2. big food and little food (companies) -they seem to inhabit separate universes - even support mechanisms stream them into separate places

3. cities vs the shires, Aberdeen- shire vs Aberdeen , Glasgow vs Lanarkshire. They do not cooperate on food supply or markets

4. farmers/SNFU vs small producers represented by no-one

5. the SE vs HIE vs councils, SF&D, the caterers, the retailers, the schools, FSA, national/regional, public sector/private sector…

so many barriers/politics/ boundaries- we cannot afford them either funding wise or effectiveness wise. In all the workshops I have attended over the years never once have I been told the truth about supermarkets. It's all too hard for the small food company to feel engaged in the market. This is evidenced by the fact there are so very few examples of homegrown talent selling home-grown food.

While scrapping the support mechanisms and starting again sounds sensible I think looking elsewhere for successful, collaborating, visioning countries leads me to the experience in Finland, Asia and to England. Taste of the West or better Taste of Anglia developed a trading arm to enable small producers overcome the major problems of marketing and distribution. We have an unsympathetic environment (cheap food (if whole life costs ignored), ill-informed consumers, junk food diets, environmental damage to name just 3 effects) from supermarkets and global business. If we want innovation, high added value, cooperation, uniqueness, fleet of foot operators then small companies have to be the focus. We need

A FOOD GROUP that properly supports small producers with

1. PRODUCT DEVELOPMENT - consumer research, production methods, product testing, packing techniques, packaging, test production, test marketing, premises/equipment for rent, entrepreneurship support

2. TRAINING - vocational basis/FE, further and specialist qualifications in food industry, apprenticeship training, consultancy

3. MARKETING - test marketing, product demo services, fairs, product launches, sales promotion, design, market research, logistic services, trading arm as well as general support in Meet the Buyer, Networking, Regulations, Events

All best located in a Further Education environment but sustained, funded and promoted as valuable and with strong credentials and strong skills.

It must be centrally located, so accessible to Central Belt companies as well as North East ones. Food companies can learn so much from each other if brought together. Scotland is the unit. Regional splits are pointless.

But also A SCOTTISH FOOD & HEALTH ACADEMY with healthy diet education aimed at - children, adults, gardeners, cooks, etc through to food& drink companies, product developers, educationalists, district nurses, nutritionists, doctors, caterers, retailers, growers/farmers. Developing a more knowledgeable consumer is the only way to counter the effects of market rip.

It should also have a focus for

1. bringing all academics and research programmes together

2. promotional campaigns for healthy eating and buying Scottish produce aimed at school children and adults, business people and the food service sector.

There is no doubt that government funding is needed for a lengthy period of time if not ongoing. Turnover from trading needs to be at least at £1m (at present costs in 2008) to cover costs and that does not happen overnight. But with a successful not-for-profit collaboration it is possible to provide a conduit to market for many more small food businesses in a market like Scotland.

And some chance to turnaround

- extreme lack of Scottish food businesses

- chronic lack of processing capability in Scotland in so many food/drink sectors

- to add value to produce in Scotland,

- to develop healthy options in food,

- to make up for lack of external investment in food businesses caused by the high risk nature of a business dominated by effective monopolies,

- to involve academia

"A successful product starts with a consumer and determining their needs"

72 Name, address and response supplied - Confidential

73 Name, address and response supplied - Confidential

74 Name and address supplied

The food could be better but there is a good choice.

75 Linzi Hill

I cannot but agree with all the sentiments expressed in the document however there are quite a few references to schools and their place in the bigger picture. Sadly there are fewer Home Economists trained to deliver the skills and knowledge surrounding healthy eating and other identified issues than ever before and the profession is ever ageing. It is vital that that there is a drive to promote the number of students entering the profession.

There is a definite need for a return to Home Economics degrees as many students enter the profession with a degree in consumerism which has its place but does not promote or engender food skills. In the past Home Economists delivered knowledge in Primary schools however with the advent of devolved funding the majority have been ousted from their posts which is disappointing and unhelpful.

It should also be said that Secondary schools can struggle to deliver meaningful practical work due to time pressures and the current fashion of having 53minute periods thrusted upon us means we have to be extremely inventive to get a class of 20 pupils into class, set up, completing preparation and cooking of dishes. One person in the blog alluded to this and asked for schools to cook 'useful' foods however the ones she mentioned would be difficult within the time scale many of us have to work within.

As a subject Home Economics delivers from many of the areas identified in the discussion paper to help pupils become healthier, wealthier, safer greener and smarter and there is a case for the subject to become compulsory from nursery school through to S4.

76 Gateway Centre, Foregate, Kilmarnock

I offer a 'Healthy Cooking Class' to Nursery parents who cannot cook. I show them, and we cook together simple, healthy, inexpensive meals. The following week they tell me their 'fussy' child has eaten lots of varieties of foods we cooked the previous week. These parents have never been shown how to cook, they build up confidence and their balanced diet becomes more varied, they lose a little weight, their skin is clearer & they have more energy to play with their children. They are quite sad of the wasted years they have experienced in the kitchen.

77 Name and address supplied

Response in hard copy.

78 Name and address supplied

Response in hard copy.

79 Name, address and response supplied - Confidential

80 Name and address supplied

I am heartened to learn that The Scottish Government recognises that as well as being vital to Scotland's economy, food impacts on many other aspects of Scottish life - health, education and the environment. I am encouraged to learn that The Scottish Government wants to encourage food suppliers to grow high quality food to supply the local market and to promote the high quality of Scottish food both at home and abroad. I note too that The Scottish Government proposes that Scottish producers should be encouraged to provide more organic meat, fish, fruit and vegetables, grow more fruit and vegetables, train their employees to a high level.

What a pity then that only this week, HIE Inverness and East Highland have decided that they are NOT going to fund any places on the the Local Food Apprenticeship course offered by Highlands & Islands Local Food Network (HILFN) on the basis that that they wish only to support 'larger businesses with high growth potential', and that this does not include farms, crofts or small food producers. This left the course organisers with 8 places funded by 4 LECs and 7 places not funded by 2 LECs, making it impossible for HILFN to run the course for the smaller number of students. The course was designed to give students the practical horticultural and business skills needed to make a full time living supplying fruit and vegetables direct to consumers in the Highlands and Islands.

As one of the students who should have been starting the course tomorrow, 9 March 2008, I am bitterly disappointed at the decision taken by HIE Inverness and East Highland. Their decision has had a direct impact on those of us living outwith the immediate Inverness area where job opportunities are perhaps less available and where agriculture/crofting and the self-employed/small business are vitally important to the local economy. HIE's own Economic Update of 2007 states that "Agriculture and fishing account for a higher proportion of employees in the Highlands and Islands than in Scotland".... "Business start ups tend to be higher in rural areas than in towns or cities".

I suspect that, like myself, many of the students intending to undertake the course are new entrants or prospective entrants to crofting, some of whom may already have their own land and are willing to invest in their own futures and to provide fruit and vegetables to meet local demand. The practical knowledge and skills that this course would have provided would have been invaluable.

I am particularly disappointed that HIE Inverness and East Highland considered such enterprises to be too small to be worth investing in. Perhaps they should be reminded that many large Scottish food production firms first began in a very small way, e.g Baxters of Speyside, Walkers Shortbread, Dean's of Huntly, to name but a few.

I applaud The Scottish Government's proposal that The Future of Food in Scotland must be approached in a joined up way, perhaps it needs to remind some of its own quango's of its aims in order to get them to think and work in a joined up manner to ensure that Scotland is able to sustain its already declining agricultural sector, so that the Scottish people may continue to enjoy its quality food in the future!

81 Name and address supplied

In schools I feel that there is not enough money available per pupil to provide an appropriate range of well balanced meals. School cooks are restricted by budget and this affects the range, quality and amount of food they can provide to the children. Apart from the Catering Manager the remainder of the kitchen staff are not trained cooks, have very little training and in the absence of the manager they struggle to cope. They are extremely hardworking and dedicated but their pay and conditions are very poor and unfair. They deserve more! Surely if we are to improve the health of our children as "Hungry for Success" advocates, then our Government should fully support this financially as well as on paper.

82 Name and address supplied

I have not read everything in the report, but I would like to stress that I strongly believe there should be more local organic produce available at more affordable prices. It seems to me that all the things that are unhealthy and BAD for us are very cheap and the much healthier options are far too expensive. Also, I would like to see the supermarkets putting more 'special' offers, such as BOGOF, on wholesome, healthy foods instead of on products such as large family packs of crisps, fizzy drinks, sweets, fat laden pies, ready meals, desserts, etc. We hear all these healthy messages being promoted in the media but when we go into the supermarkets, cafes, etc, we are bombarded with cheap unhealthy options.

83 Name and address supplied

I would like to be able to buy local produce. I think the land should be farmed and not set aside. All produce must be GM Free and Organic as far as possible with regard for the countryside and nature. Local producers should get a fair price for their food, animals and produce. Take away the middle-man.

People should be encouraged to produce local food - as they did very successfully in Ireland. Such as the cheeses etc. Grants were given. There should be an end to the multi-national control, it is turning us into a 3rd World Country with the local people going out of business and choice being reduced dramatically. Nobody wants that for the 3rd World - so why accept it at home? Our government should be standing up for our country more. You should be protecting our industry to a far greater degree.

The fishing industry should also be looked after better. It is also a huge mistake to let the whisky trade be sold off abroad. You will seriously regret it, as the loss of the steel, shipbuilding and oil industries were regretted before. What a mistake to sell off the electricity as well.....all of these things are part of the food industry in one way or another. Part of making this country more successful. We have a beautiful country with many assets. We should look after them.

We should be self-sufficient as far as possible. It is far healthier for the nation and would bring back some self-respect. The lack of it and the talent that is leaving the country is tangible. Don't forget recycling as well - the supermarkets are the very first port of call to reduce packaging.

We should have national recycling - all plastics, cardboard, paper, glass and garden waste. As well as clothes, books etc. It is a very important part of the food industry and far too disjointed. Aim as high as you can, have more self-belief and put an end to the bullying of big companies. Other countries in the European Union put their countries and people first - when are we going to?

84 Name, address and response supplied - Confidential

85 Name and address supplied

Currently farming subsidies assist cattle and sheep farmers yet the production of meat is only about 10% of the efficiency of producing vegetables. As the squeeze on food supplies and prices grows through international demand (including crops for biofuels), surely more help needs to be focussed on fruit and veg growers.

Encouraging people to grow their own fruit and veg is necessary. What about more allotments and support for community growing? The lack of a local abattoir for Skye and Lochalsh is a real problem for those of us who keep small numbers of beasts. It might be economical for large floats to travel to Dingwall but not for small producers. Maybe an abattoir will not be a commercially profitable business but this does not take into account the environmental and sustainable benefits of processing meat locally. Too many crofts have become derelict which could thrive with the opportunity of rearing beasts to meet local needs. This would especially benefit pigkeeping on crofts which is not supported by the existing schemes.

Our local SAC offers courses on butchering carcasses but how much more useful if the services of a travelling slaughterman were available.

86 Aileen Hollywood

I fully endorse the proposals in the document. However, working in a school there are a few of areas I would like to highlight:

1. In my school, Home Economics is a highly valued subject and as such is given the financial support to deliver a practical curriculum based on quick, healthy recipes using fresh ingredients (including meat, poultry, vegetables and fruit);pupils cook such foods every week (two lessons)throughout S1 and S2. We have also found that in recent years the number of pupils returning to S3 and beyond is also increasing. I know for a fact that many schools are not supported to this extent and are still delivering an out-of-date curriculum with pupils completing a couple of practical cookery units over the whole academic session (my daughter's school is an example of the latter).

2. Linked to the above, there is a whole generation of parents in Scotland many of whom do not know how to cook real food. In my opinion, this is due to the fact that Home Economics in many schools was (and continues to be in some schools)underfunded and undervalued for such a long time. Also, many people still believe that fresh food is always more expensive than convenience foods and have been brainwashed into thinking this is the case by the media. There is also a direct correlation between pupils' behaviour and attainment in school and their diet. Particularly in areas of social deprivation I would like to see a commitment and strategy to teach parents how to plan, shop for and prepare inexpensive, simple, fresh meals and snacks. I accept this would be a costly exercise and it may be difficult to specify where funding should or could come from but there would, undoubtedly, be savings from improved health and well being and higher attaining and achieving young people contributing to the wealth of the country.

3. Despite initiatives such as 'Hungry for Success' some school canteens are still serving, and more often than not disposing of, over-cooked, unappealing school meals - a commitment to free school meals is to be commended but if the children are regularly opting for food such as the high fat, high salt paninis and the like it defeats the purpose of the exercise.

4. I am appalled that councils who, on one hand try to promote healthy eating, grant permits to ice cream vans and burger vans to sell their junk food outside schools encouraging pupils to eat there - not to mention the volume of litter this generates. In my role as a Home Economics teacher it always amazes me to hear what young people (from all backgrounds) eat at home (very little of which is healthy or fresh) and I am constantly taken aback by how little our young people know about fresh food e.g. a recent quote "do you have any other potatoes; these ones have dirt on them?" In my role as depute head teacher I deal regularly with behavioural issues and under-achievement much of which, I believe, is as a result of poor diet and lifestyle. I would be happy to be involved in any way I could to try to come up with strategies to improve the eating habits of the nation but particularly our young people who are the future of the country.

87 Highland Natural Products Ltd, Beauly Inverness-shire - Confidential

88 Name, address and response supplied - Confidential

89 Name and address supplied

For some time now Scotland has looked to be at the forefront in the pursuit of a Healthier Option for those members of our communities served by the institutions such as School Meals, Hospitals et al. One such initiative was the "Hungry for Success" programme designed to improve what we gave our children to eat whilst in the care of the school. As a responsible seafish manufacturer and long term supplier to schools throughout Scotland by way of the Consortium Contracts, we spent a great deal of time, effort and money in the development of a standard and very popular lunchtime meal - Breaded Scottish Whitefish (Whiting & Haddock)designed to meet all the criteria of Hungry for Success and add a few benefits as well.

The one problem that exists in schools is the fact that in order to serve the fish it was dropped into a deep fat fryer and fried for 10 - 12 minutes. The product was therefore subjected to a deep frying process whereby the quality of the oil, the temperature of the oil and the time left in frying were huge factors and the control subjective. It is known that in normal conditions with fresh oil at the right temperature and cooked for the right length of time, Breaded fish will pick up 15 - 18% of its weight in fat. So when targets for reducing Fat levels to less than 10% were published the existing product was never going to make the target despite the wish of the government to see fish eaten more and more.

We therefore looked at producing a natural fish fillet product in a coating system that enhanced the health of the product and also met or exceeded all the criteria laid down in the published targets. Breaded natural fillets of locally sourced Whitefish with a predust enhanced with long chain Omega 3, in a crumb that could be pre fried so to allow for oven baking. Salt levels reduced and a fat content less than 10% and within the criteria that could be measured on every single serving and enhanced Omega 3 oils encapsulated in the coating system. All this at no extra cost to the authorities - perfect - wrong! The schools just don't have sufficient oven space for batch oven baking and so despite a vigourous information campaign, schools chose to continue with the staus quo and deep fry our fish - to this day such a scenario exists. For our part we have lost nothing, we still supply fish for frying - our children miss out because they still get deep fried food whose fat criteria cannot be measured or controlled. So we would like to join this debate on how we can best provide healthier and safer food for those members of our communities that rely on public sector provision but we do need to witness a realisation that producers alone cannot provide all the answers - there must be positive input from Government to that will allow for an increase in infrastructure and investment in the facilities that provide the healthier options.

90 Name, address and response supplied - Confidential

91 Rowett Research Institute, Aberdeen

1. Food is at the centre of all human life and activities and its production and consumption impacts upon every aspect of Government interest. Food is also a major contributor to the global economy, and the Government has to find a balance between the free market economy that determines most of our food supply and the protection of our indigenous interests to ensure national food security is preserved. The discussion document 'Choosing the Right Ingredients' recognises these issues, and as a framework building towards a National Food Policy it is timely and an important initiative for Scotland.

2. The consultation document proposed three main aims for the policy: namely healthy well-nourished people; a profitable food industry and to achieve this in a sustainable way. These are entirely appropriate.

3. The title of the discussion document 'Choosing the Right Ingredients' indicates that choice is at the heart of the National Food Policy. However choice in isolation will not be enough. Price and convenience are likely to remain the dominant factors in food choice over food quality, healthiness, taste or environmental impact, unless the consumer can be convinced of the benefits of widening the scope of their choice. For this reason improved knowledge and understanding about how food is produced, the influence of diet upon health and the environmental impact of food production and retailing must be the central plank of the National Food Policy if it is to be successful. It is only when armed with this knowledge that there can be any hope that consumer attitudes and behaviour towards food choice, whether it is for health or for environmental reasons, will change. The benefits to the Producers and Retailers will come naturally if the consumer is looking for the change they can provide.

4. The importance of strengthening our knowledge about food across the population is not apparent enough in the sections 'How will we get there?' and 'What do we all need to do?'. While it is proposed to teach all school children about food in schools, it is important that children are reconnected to the food chain, and understand that food starts out on our farms, not on a supermarket shelf. Food production, nutrition and environment need to be embedded into the educational programmes of our children during their early school years, and this must involve some practical experience (e.g. visits to farms, etc).

5. If the National Food Policy is to be more than a collection of existing initiatives/policies, then the overall policy aims (stated above) need to be linked to some definable and measurable outcomes. On p19 of the consultation document, a number of ideas on 'how we might get there' are listed. These include some targets from previous initiatives or on-going policies. For example, producing leaner meat, eating more fish, eating less salt and saturated fat and sugars, are all recommendations which are either part of the current Food Standards Agency Guidelines for Healthy Eating and/or they were part of the Scottish Diet Action Plan 1996-2006. In the review of the Scottish Diet Action Plan in 2006, one of the main conclusions from the review was there had been a lack of joined up action across the food chain (producers, retailers, consumers, etc), and this had contributed to the poor success rate in achieving the healthy eating targets that had been set. This was an important lesson that needs to be taken on board and not repeated here. If different sectors have contributions to make to the policy, then these have to be clearly understood by them at the outset.

6. One important aspect of the policy has to be that a "one size fits all" approach does not work. Dietary requirements for different ages and different populations are different. Pregnant women, newborn babies and the elderly are some examples of populations with very different needs. As we develop our understanding of the relationship between an individual's genetic make up and dietary requirements, government recommendations may need to be modified. Folate requirements and the type of MTHFR genes an individual carries is only one example. Another is the gene for hereditary haemochromatosis, a disorder of iron metabolism. This is very common in the Scottish population (as many as 12% of the population carries the gene), but how it alters dietary iron requirements is not known. Without the research elucidating these links, policy will always be targeted towards an "average" population, and may not be optimal for sizable minorities.

7. Clearly the Scottish Research Institutes and Universities involved in Agriculture and Food and Health Related research activities have much to contribute to the improved knowledge and understanding both through research and educational initiatives. The formation of a new Rowett Institute of Nutrition and Health, involving merger with the University of Aberdeen will further enhance the research capability in understanding the health benefits of food and for improving food quality.

92 Scottish Food Advisory Committee, Aberdeen

The purpose of the paper was to facilitate a discussion and highlight the major issues which were pertinent to the Agency's policy remit including:

· Helping vulnerable people and those on the lowest incomes to access affordable health food.

· Advising people about the importance of safe food and good nutrition.

· Supporting business in leading change to reformulate healthier products.

· Encouraging and supporting people to make healthier food choices.

He added that the paper highlighted the role Scottish Government envisaged for government bodies including FSA for taking initiatives forward. This included:-

· Helping

· Advising

· Supporting

· Encouraging

Does the Committee agree that the areas of proposed future government involvement highlighted are comprehensive enough?

• Members made the following comments:-

· Members agreed the major points raised were comprehensive and it would be difficult to have issue with any suggestions within the discussion document however they recognised the suggestions were far from being policy and the major work would come when making this conversation into policy ensuring it was meaningful across the population.

· Members raised the Scottish Diet Action Plan and issues with achieving targets within this document. They added while the policy was important in relation to the food policy debate it was crucial the actions which would come out the Food Policy Debate, were completed.

· Members suggested the Scottish Government look into ensuring a level playing field for Scottish producers, manufacturers and retailers. Particular emphasis was placed on retailers and encouragement was needed for greater diversity of food and beverage retailers so there is greater diversity of Scottish produce available to buy.

· Members recognised the document was heavily based on diet & nutrition and asked that food safety element was not lost within discussions as the microbiological safety of food was still an important issue.

Are there any other areas the Committee think the Agency should be involved in?

· Members were in favour of promoting Scottish foods however they questioned if this within their remit (i.e. pushing commercial elements forward)

· Members recognised there were nutritional reasons for the promotion of Scottish producers/manufacturers within Scotland.

· Members recognised the importance of education in all elements of food.

Where does the Committee consider should be priority for Agency Involvement?

· Members recognised there was a need to ensure all elements including working with consumers, industry and looking at science all form the basis of a strong policy.

· Members highlighted the need for education and the need to change consumer attitudes towards food.

· Members again highlighted the need to continue work within food safety.

· Members recognised the Agency was already involved in many areas of work suggested within the discussion document and emphasised the Agency should continue with setting standards in nutrition and quality and communicate these to the appropriate bodies.

· Members felt there was a role for the Agency in supporting community food and health projects in deprived and rural areas through colleges and health departments.

· Members asked the Agency to recognise the lack of skills and shortage of knowledge with the technical workforce, especially with regard to reformulation, and within the enforcement community.

Does the Committee have specific advice to give the Agency on:

- Country of Origin Labelling to assist identification of 'Scottish Produce'?

· Members asked if it would be possible to label a product 'Scottish' if the majority weight of its composition was from Scotland.

· Members asked the Agency to ensure they worked with industry to ensure clarity with regard to labelling products from Scotland.

· Members raised concerns there could be exclusivity of Scottish products over UK products.

- How the Food Policy might assist Scottish industry to improve the diet of the Scottish population?

· Members encouraged the Agency to continue their work with regard to reformulation and working closely with Scottish manufacturers.

· Members questioned the buying power within public procurement across health boards and local authorities to encourage the use of Scottish produce.

· Some members hoped the food policy debate would link into other policies already in place such as obesity

• A member mentioned an initiative being piloted in the Outer Hebrides where local producers provide food to schools for a two week period. They felt this could provide best practice if successful.

93 British Society of Animal Science, Penicuik

We welcome the opportunity to contribute to the discussion on a National Food Policy for Scotland. We believe that the initiative is innovative and timely, and we strongly support it. We are especially keen that the relevant parts of the evolving policy are science-based.

We list below the areas of science in which BSAS is active, and which appear to us to be highly relevant to the proposed policy (we also give in brackets the element of the policy which seem to be most relevant):

• Improving animal genetics, nutrition, management/systems, reproduction, welfare and health - as important contributors to the economy of production and quality of livestock products (smarter; wealthier).
• Environmental impact of livestock production and assessing and improving animal welfare (greener; fairer).
• Relationships between animal products and human health (healthier).

We would be pleased to help in future, for instance by providing more specific advice on elements of the Policy as it develops, or by hosting scientific sessions of mutual interest at our meetings.

We believe that good animal science is needed now more than ever - to provide scientific underpinning for important national policies, such as the Food Policy, but also to be able to set these in the context of global drivers such as climate change. Climate change is expected to reduce food production capability in many parts of the world - a particularly serious issue in the context of the growing human population, and the expected doubling of global demand for livestock products in the first half of this century. However, agricultural productivity in Northern Europe is expected to be less affected by climate change, and may actually increase in places. These changes should increase the comparative advantage of livestock industries, such as those in much of Scotland, that produce a high quality product from land that is unsuitable for growing human food directly.

While not wishing to diminish the livestock industry's current problems, this scenario creates both a tremendous need and a great commercial opportunity for the sector in them medium term. We need to ensure we still have the industry capability, and the science capability, to rise to these challenges. We believe that these issues will be central to the success of the Food Policy.

The Scottish Government and its predecessors have been long term investors in animal science, and that has delivered many advances relevant to the Food Policy. However, animal science (and other areas of science relevant to the Food Policy) is still under threat in Scotland, as it is throughout the UK. This is partly because of a decline in some other sources of government funding, and it is partly because of the decline in industry-funded R&D. Defra funding of animal science, for example, has declined by about 20% over the last decade. Also, at a GB level red meat levy funding of R&D has declined by ~30% over the last 10 years and milk levy funding by ~80% over the last 5 years. We need to increase funding from all sectors if we are going to match the investment of our main global competitors, or the EU target of investing 3% of GDP on R&D by 2010. We believe that an important aim of the Food Policy should be to encourage and help co-ordinate greater investment in R&D that supports it.

94 Frank Yorke

I am very supportive of this new attitude to food in Scotland, at last the government is taking a positive stance. Consumers should be made aware of the products they are eating, do they contain chemicals to retain fats that will strangle there arteries, has the chicken been injected with salt to avoid import taxes whilst travelling from Thailand, is the local beef steak pie on the lunch made from 7 year old cow beef imported from Italy or Argentina. How many food miles??? Large scale caterers and there suppliers should not be allowed to damage health and use sub standard produce on the Scottish public, take the profits back to there alien head office and leave the country with the medical bills and poor health record. We have in Scotland the best produce, world renowned, creating affordable healthy produce, by smart people. Lets use it, make it happen.

95 Name and address supplied

I think the Scottish Government suggestions are worthwhile and necessary we must make everyone aware of healthy eating, healthy lifestyles and to care about food quality and provenance. Can we start in primary schools and continue into secondary. making it second nature to care about food, composting, waste - not just 'health week', but all the time, with small allotments, window box vegetable gardens or farmers/growers visiting with produce. Persuade supermarkets to stock at least 25% local fresh produce. Take the pantechnicons off the roads and get produce etc delivered by rail where possible. I'd also like to see severe restrictions on using plastic bags and unnecessary packaging.

96 Name and address supplied

I have been studying and campaigning on energy issues for over 10 years and am increasingly concerned about the impact of climate change and rising oil prices on food production. Scotland could and should be growing much more of its own produce than it does at present. This would create jobs in Scotland (both rural and urban as food can and should be grown in towns and cities too), reduce 'food miles' and increase our food security. Rising oil prices will lead to increased transportation, production and processing costs for food, all of which will be passed on to the consumer. If we are to have a healthy Scotland we should be ensuring that this country grows significant quantities of local, ideally organic, food.

I edit a magazine called Reforesting Scotland and we looked at Food last year (the magazine can be found in the Parliament's Information Centre). There are many local schemes being set up by committed individuals who understand the importance of good, local 'home-grown' food. Many such schemes are linked to schools, which has the added benefit of teaching children where food comes from and how to grow it. Such schemes should be supported by Government, as should allotments, city farms and Community Supported Agriculture (which links communities to their local farmers). Planning legislation should show preference to local food production schemes and, in my opinion, should restore the High Street and move away from the 'out of town' shopping experience.

We should also increase the biodiversity of farms (e.g. by reinstating hedgerows and reducing the scale of farming - more small local farms to reduce the need for transportation of food and to create jobs). Climate change will demand that we use less fossil fuel energy in all sectors, agriculture included, as will rising oil prices and growing global demand for energy. Scotland should lead the way in adapting our food production systems to the needs of the future, not the ways of the past.

97 David Bellamy

Schools should teaching children how to grow their own food and prepare it. There should be no VAT on materials that are used to grow you own food, e.g. certain gardening implements. All food should have the town and country of production on it, not just 'UK' or worse 'EU'. If it has travelled by air then there should be an aeroplane symbol on it. All products that contain any egg or meat from caged hens should be labelled, rather like cigarettes carry heath warnings. All fish and seafood products should carry a sustainability rating, like electrical appliances carry efficiency ratings. Ingredients should list all species of meat and fish by there English and scientific names, i.e. fish cakes should not list 'fish' as an ingridient, but Atlantic cod, 'Gadus morhua' from a un/sustainable source. Plastic food and drink containers should be banned.

98 Name, address and response supplied - Confidential

99 Name and address supplied

In general Scotland is self sufficient in food and I believe in sourcing locally and eating seasonaly. Why have supermarkets educated us to expect every kind of fruit and vegetable every day of the year no matter where it was sourced? But the key to any joined up thinking here is the water for growing and drinking. Scotland has an abundance of water and with the onset of global warming and the accelarating speed of glacial melt it is an appreciating asset. This is why it should be kept in public control. It will soon be worth as much as oil (and we all know what happened to Scotlands). This is why it should never be privatised. We have seen what has happened in the energy supply, they charge what they want and we have no control.

100 Name and address supplied

Make food a pleasure, not just something to keep us going through our busy lives. Encourage people to eat food (rather than processed stuff full of unrecognisable ingredients and made by unaccountable multinationals), eat local and seasonal food, eat slowly and preferably in company, and eat at the table (not on the go)! Children's eating habits are crucial but they have to be tackled through their parents. Food is about more than fuelling our bodies. It should be the opportunity to engage with nature, an opportunity to stop, relax and socialise, and it should be enjoyable not just sweet, salty or 'mayonnaisy'. Read in "Defence of Food" by Michael Pollan - it might seem like it states the obvious in places, but it certainly makes a lot of sense and is a offers a useful way to look at things in a way that will meet our long-term social, economic and environmental needs. Will watch how you take this work forward with interest...

101 Ronnie Eunson, Shetland

I am an Organic farmer/crofter in Shetland who finds it easier to sell my produce in London than nearer to home! Shetland lamb and beef is the only native, regional produce to have been analysed as such for its healthy/unhealthy fats. I did this in association with scientists at the Scottish Agricultural College and the North Atlantic Fisheries College. Consumers are persuaded to eat the standard supermarket commodity beef and lamb. Native breeds are too small to meet the standard, but they do have flavour and importantly for consumers are healthier. Food policy has slavishly followed the standardisation of produce thereby losing valuable health conferring traits. The small producers(crofters) need to access markets with native, regional produce. Currently they are excluded through lack of available infrastructure. A handful of operators control what enters the marketplace and, crucially, what is perceived as 'quality'. Scottish Food Policy must relect the diversity of produce and to let consumers judge 'quality'.

102 Name and address supplied

Children definitely need more cooking lessons. Why not use local people e.g. grannies or retired professionals to come into school and give lessons. The cooking should not be 'educational' but practical, and focus on making healthy simple cheap meals. This means the instructor doesn't have to be a qualified teacher. We should enable and compel the public sector to source as much local food as possible to support local producers and reduce food miles. Schools should be empowered to keep children in school at lunchtime so they don't go out to use vans and take-aways. Or why not ban all vans from a 1 mile radius around schools UNLESS they have a permit to supply food that meets Hungry for Success criteria. This will increase supply of healthy food (vital for schools with inadequate catering) and enable children to buy their lunch outwith school (seen as 'cool' by many children). Re: low fat, low sugar, low salt food products, we have to take into account consumer tastes and market success. If the products don't sell high volumes within a few weeks, they get delisted from supermarkets. This is why food companies are reluctant to develop healthy alternatives. If sugar, fat and salt is removed from many products, taste suffers. Consumers then don't buy the products and the investment in new product development has been a waste of time. It's a difficult one to solve. I prefer reducing portion sizes and putting calories in big numbers on the side of packets. Why doesn't Signposting include calories if obesity is such a problem in the UK? We should also compel takeaways to put up a sign showing average calories, fat, saturated fat and salt of their sandwiches, fish suppers, curries and other takeway foods. Some meals are in excess of 2000 calories per portion!

103 Tony Bown, Orkney

A method for the production of high quality food with high yields with out the need for toxic rescue chemistry or fossil fuel fertilizers. Fundamental adjustment of soil fertilization techniques to produce a win, win, win for human health, our environment and economic status. Food should be processed and produced to be of its most nutritious, for the benefit of the consumer. The biological method of farming which is the only way to achieve this has several simple steps:

1. Stop using chemical fertilisers- these damage the microbes in the soil and damage the soil structure. They are also expensive and take a lot of fuel to produce.

2. Take soil samples and analyse them using the Cation exchange capacity soil test, we use Thompson and Joseph, T &J House Plumstead Road, Norwich

3. Balance the soil calcium and magnesium levels using shell sand, magnesium limestone- all natural (and cheap!)

4. Promote biological (microbial) activity in the soil by improving aeration and drainage of the soil- we use a sub-soiler and a spiked aerator.

5. For more information read "The Biological Farmer " by Gary Zimmer, or "Hands on Agronomy " by Neil Kinsey. Anyone in any position to advise or educate farmers must have read these books. They will have a more open-minded approach, better understanding of agronomy in general and much much less dependence on the chemical company propaganda.

We have found this low input method of working with nature not against it, to be highly profitable, our yields are increased but are costs reduced, our animals are healthier and job satisfaction increased hugely. Food as Medicine, Medicine as Food. Micronutrient dense food is the key to good health in the animal and the human. The only way to achieve micronutrient rich food is to grow it in a soil that is biologically active. Aerobic microbes in the soil are the key to releasing minerals from the soil into the plant - thus into the animal/human. This will provide the body with all the minerals and vitamins required for good mental and physical health.

20th century N.P.K and spray soil farming practices lead to a dead anaerobic, compacted, mineral imbalanced, carbon (organic matter) depleted soil, which is incapable of producing micronutrient dense food. The soil is unhealthy - the plants are unhealthy, thus needing sprays to protect from fungal, insect and weed attack. Toxic rescue chemistry residues in food produce leaves the humans consuming food, which is at best nutrient deficient and at worst toxic. (E.g. Wheat allergies, only in conventional not in organic.) On average half a kilogram of pesticides are consumed per person per year.

A good biological soil will: · Provide as much quantity of better quality more sustainably. · Will increase soil organic matter content - i.e. take carbon out of the atmosphere and put it into the soil. · Is less hungry for N.P.K. thus no environmental impact on water and greenhouse gas emissions. · Reduce run off in heavy rain fall reducing flood risk and have better water retention - reduced drought risk. · Be economic due to fewer inputs of sprays and N.P.K. and more easily tilled soil.

Food should be processed using techniques that are not toxic to the consumer. E.g. E numbers, aspartame, mono-sodium-glutamate saccharine - all should be banned. Forage fed beef, lamb, milk, eggs and pork for vitamin A and beta-carotene enhanced levels in food. There are healthy fats and unhealthy fats. Good fats can be and should be enhanced in beef, lamb, pork, milk, eggs and chicken by the way they are raised. By reducing concentrate feeding and increasing the forage element in the diet of our animals we can produce beef, lamb, eggs and milk much richer in the health giving fats such as omega3 and conjugated linoleic acid. These essential fatty acids should be promoted by good farming/food processing practices.

Good fat is better than carbohydrate and sugar for providing slow release energy all day rather than a big peak and then a trough in the energy release leading to continual hunger and eating more. Rocketing diabetes levels show our diet is too rich in carbohydrates! Sea Salt fertilizer - a cure for cancer! I have read a book by Dr. Maynard Murray. He qualified in 1934 as medical doctor. During his studies, he noticed fresh water and land mammals were less healthy, lived shorter lives and were prone to degenerative diseases - cancer, arthritis in comparison with sea living animals. He experimented on soil treated with seawater, the results were astonishing; the crops yielded as well and suffered less plant diseases than conventional crops grown with the "best fertilizers and chemicals" The plants could resist disease when deliberately exposed to viruses. So he extended his experiments to animals and found if given a choice they preferred the salt-water treated soil grown crops. He took laboratory rats used to experiment for treatments for mammary cancers; they all normally died of cancer at nine months of age. He divided them into two groups, one fed conventional food, and the other group were fed salt water grown feed. After nine months the conventionally fed group all died of mammary tumours. After eighteen months he killed the salt fed group to look for tumours and could find none. The sea is a constant 3.5% solids soup of 92 elements and all are available in the sea for the sea creatures. Hence they live longer and are healthier. When it rains on land the micronutrients are washed into the sea, depleting the soil hence the food grown in the soil is low in micronutrients. Hence degenerative disease occurs in land creatures.

Modern farming usually only replaces five of these elements regularly: Nitrogen, Phosphate Potassium in regular fertiliser and Magnesium and calcium with lime. The sea has 92 elements that we know about. To solve cancer etc. feed the population seaweed, and food from soil treated with salt water. 600 ml/square foot lasts for 5 years, cheap effective and healthy. Nobody makes sea salt. Nobody sells it. Nobody promotes it. It is good. Common sense science - not vested interest science. Award winning Orkney beef, lamb, cheese and ice-cream all come from grass sprayed by salt spray from the sea all year round. Thus it is top quality and tasty and healthy. In spite of the imbalanced N.P.K. fertilizer used. The cure for cancer is in the salt in the sea through a plant with the carbon atom attached, not out of a chemistry lab run by people educated beyond their intelligence. When my wife was expecting our fourth child she was anaemic. The doctors gave her iron tablets 300mg. These gave her an upset stomach. She began to take iron tablets in a food form and 15mg a day cured the anaemia without the diarrhoea! The iron combined with carbon was easier for the body to handle.

Common sense science is nature. Genetic Modification of foods is both unnecessary and a con. Unnecessary because the crops we have, if grown and managed to correct farming practices will provide all we need, it is only bad farming (conventional, chemical farming) that causes the need for sprays etc which is the argument for using GM. GM is a con because it will not provide what it says. If you feed animals only GM foods they die, liver and kidneys change and cancers form. Not enough is known and it is too complicated to allow Monsanto etc to experiment on the population as a whole. When they only want to make money, not make good food. Dr Elaine Ingham is an eminent soil microbiologist. She has investigated effects of GM on the environment. It is essential you speak to her and listen to what she has found out before you make up your mind about GM in Scotland.

Pay farmers for quality not quantity. At present farmers are paid for how much they produce. In the meat industry emphasis is on weight and conformation. Taste is not considered. Brix readings measure the sugar content in the plant sap. This reading is high if there are lots of trace elements in the sap, and a high reading is only achievable by biological farming methods. Vegetable and grain growers are paid by weight. If this were changed so that micronutrient density (brix) and eating quality were rewarded then more farmers would leave the chemical farming treadmill and start producing real food.

Summary Good food is the most important element for a healthy mind and body. Good food is micronutrient dense, balanced and free from man made chemicals and industrial processes. This can only be achieved by a well-balanced soil using the correct tests (Cation exchange capacity soil tests, looking at balance of soil not just isolated measurements). Then monitor and adjust using soil friendly fertilisers, which promote aerobic microbes in the soil. This is the only way to produce healthy plants to feed healthy animals and therefore people. Healthy people have mental stability, moderate behaviour, are industrious, are not obese, have stamina, and energy. They have little or no requirement for NHS services because they have a good immune system, coming from micronutrient rich foods not vaccines or potions from the chemist.

104 Lynn Ross

What I would like to see in the food policy:

-information for preventing diabetes in the first place wherever possible

-recommendations for a "healthy" diet and other nutritional information to encourage confidence in diabetics as to what they should be doing to maximise health under the constraints of the condition.

105 Name, address and response supplied - Confidential

106 Brigitte Cosford

I think the place to start is at primary schools. Young children should be given the opportunity to touch, taste and prepare foods they may never get to try at home (very simple, healthy, affordable foods). It is likely that as children are introduced to a wider variety of foods, they will encourage their parents to widen the scope of their diets. Still thinking about the 'hard to reach' communities, simple, affordable, healthy foods need to be available from corner shops. We also need to be aware of the terminology used: words like 'healthy eating' and 'organic' can often ask as a turn off for people (the first being associated with guilt and ear-bashing, the second with so expensive as to be out of reach). Finding ways of promoting food as an enjoyable social experience would be extremely beneficial.

107 Federation of Small Businesses, Glasgow

Scotland has one of the worst health records in the developed world. This is not just bad for society in Scotland, it is also bad for business and the economy in general. Time off work due to preventable illnesses, associated with poor diet costs the Scottish economy millions of pounds every year. By improving our diet as a nation, we will allow ourselves to live longer, be healthier and more productive. It should also improve perceptions of Scotland abroad, where we have a poor reputation for our cuisine. This is unfortunate, given the high regard in which much of Scotland's produce is held abroad. Indeed, in the Index of Success (2007), the FSB stated that, " Scotland 's poor health performance is the main drag on improving the quality of life. Diet and fitness issues need to be addressed seriously."

Procurement

Small businesses often feel that they are overlooked in the procurement process, through not having the resources to participate in the tender process. The paperwork, form filling and regulations involved are also a deterrent to small businesses taking part in the process. There is a belief that the process is skewed towards large suppliers who can provide the product at a lower price due to economies of scale, but which does not necessarily represent best value. By using local suppliers, local produce could be promoted; local businesses could be supported; and 'food miles' could be reduced, thus helping to meet our environmental targets. When talking about procurement, we often talk about local authority buying power. We do tend to forget about the other government agencies, such as Scottish Enterprise and the Scottish Government itself, who due to their scale could be providing a lead by buying local products from local suppliers for their premises.

Skills

The food industry has long complained about skills shortages across a variety of sectors within the industry, such as bakers and butchers. Through this discussion paper, the Scottish Government must tackle this problem. It will involve investment and it must also be done in conjunction with the industry, through meaningful engagement. The FSB has called in the past for the Modern Apprenticeship programme to be more accessible to SMEs by lifting the barriers to participation and also allowing the training to be more focused on a particular business. Many small businesses simply do not have the resources to take on and train an apprentice, so consideration should be given to how SMEs can be both financially and practically supported to participate in the scheme. There also needs to be increased flexibility in the scheme. Employers should be given some choice within the modern apprenticeship framework about what modules and qualifications are most appropriate for their business and employees. These changes should help those in the food industry to train a new generation of employees. We would also support ideas such as "Food Academies" which could be established not only to teach the preparation of food, but also to deal with the more scientific and research aspects of food production.

Regulation

The regulatory burden is one of the key issues for small business. While we recognise the need for stringent hygiene regulations, given bacteria outbreaks in the recent past, we would welcome a review on behalf of the many small businesses who are constrained by the burden of over regulation. The regulatory framework is at times constraining the local processing, sale and transport of food and is causing it to be transported over long distances for processing and packaging.

The High Street

The FSB campaigns for a vibrant environment where small businesses can flourish. This includes fighting for small local shops, which have been struggling in recent times, due to the rise of out of town shopping centres and supermarkets. Indeed the FSB is currently running a " Keep Trade Local" campaign, which aims to highlight the plight of so many small retailers across the country. Any new food strategy must consider the suppliers and retailers on the High Street. A number of policies could be implemented to improve "foot fall" in High Streets across Scotland. For example, improved parking facilities, including where possible free parking, in order to compete favourably with out of town alternatives.

Labelling

Many small businesses feel very strongly that the labelling and traceability of food is extremely important, as these businesses often trade on a positive local reputation. Many small firms take the opportunity to differentiate themselves from their competitors by providing additional information on the product label about the origin of the ingredients used in the product. While we see this as a positive development, we also see it as an individual decision on the part of the business owner, and it should not be taken as an indication that additional information is required by the public at large and thus requiring additional regulation for small business owners.

Conclusion

The new Scottish Government has pledged to do everything within its devolved power to grow the Scottish economy and make Scotland a healthier, more skilled and more productive place. If their hopes are to be realised, then a sensible and properly thought out strategy to improve the nation's diet will be a key component in the process. Only by having a well nourished and healthy population can Scotland begin to put its unenviable reputation behind it and move forward to a healthier and more prosperous future. Small businesses will welcome such a move as it is they who can least afford to deal with the effects of a poorly nourished and generally unhealthy workforce.

108 Name and address supplied

I am pleased to see the government tackling the issue of food standards at last. I also feel the tourist board needs better standards and training to police the quality of food served to tourists. For example, the tourist board issues stars to establishments (hotels and bed & breakfasts etc), but this gives the customer no idea of the standard of food being served. A bidet in a hotel or B&B seems to help them gain a star rating but the food could be sub-standard to say the least. It's embarrassing that tourists are given this kind of impression during their visit to Scotland, a country which produces some of the best quality food in the world. These establishments act as ambassadors for the nation and more importance should be placed on the impression they create. To be brief, no establishment should be awarded a star rating unless the standard of their food matches the standard of their facilities. The tourist board needs to get its act together. As well as denying star ratings to establishments serving low quality food, education must also play a role. This would also be a major opportunity for local producers of food in this country to benefit from a shake up in the system.

109 Name and address supplied

Thorough traceability schemes so that food and animal feed are clearly labelled with details of their origin. Help Scottish farmers to grow organic feed rather than have to import from abroad. - work with local food producers - encouraging local markets and allotment schemes. Use creative thought - work with local allotment schemes and farmers to not only supply box schemes and markets but local schools, hospitals, care homes etc. LETS schemes set up to help those that find it difficult to pay in cash form. - education - children shown where their local food is produced so that they can meet the producers, see how animals are kept and crops grown. Shown how local markets and box schemes work and how they help create a caring, connected community. Shown how to produce healthy, low cost meals from local produce - how the cost to your health of buying "cheap" food can be very costly in the future. - promotion and sale of qood quality Scottish produce which is grown and reared to Soil Association standard.

110 North Lanarkshire Council Environmental Services

The Discussion Paper outlines a broad and holistic approach to food in Scotland and makes a number of aspirational statements in relation to food production through consumption. Its vision is of a much more joined-up approach to food issues with commitment across a range of sectors. As much as a food policy for Scotland must be ambitious and is required to provide direction, it requires far more detail as to how the vision for food in Scotland will be achieved and how this will be funded.

General points

The Paper makes reference to improving the nutritional quality, safety and freshness of food on offer in institutions and the catering sector. In terms of public sector catering, Scotland has come a long way in improving nutrition through the introduction of nutritional standards. However, private sector catering establishments do not have to comply with these standards; therefore, an immense amount of work is required to improve nutritional quality in this area. Thought is required in relation to the use of incentives to encourage the private sector to improve nutrition, promote healthy eating, and improve information provision. A review of uptake of the Healthy Living Award amongst private sector catering outlets would be useful.

To ensure the long-term viability of primary producers, measures must be in place to guarantee a fair price for their produce, particularly from larger retailers with immense buying power. This must be balanced by affordable prices to the consumer (particularly in relation to organic produce).

The survival of smaller, local shops is often challenging in light of the numerous, larger supermarkets which are now near to most local communities. Local grocers, fishmongers, butchers, etc must be supported to ensure they continue to provide fresh, quality, and affordable produce to families who may not have access to out of town stores.

Scotland's food and drink export market does make an important contribution to the economy. However, thought must be given to greater use of Scottish produce within Scotland. Schools, hospitals and other public sector institutions are continually encouraged to source locally produced, healthy food, yet, there are often issues of accessing local produce easily, which is affordable and in the quantities required by public sector organisations. Those involved in procuring food and drinks in public sector organisations require support in altering contracts and financing change, to allow more locally produced food to be utilised.

In light of the introduction of nutritional standards in public sector catering, further funding is required. Good quality, nutritious food and additional skilled staff to prepare food is required if standards are to be maintained - this requires greater investment in catering servicesSupermarkets need to step-up their promotion of healthy food to consumers and address their till-point promotions of food and drinks high in fat, sugar and salt. A consistent food labelling scheme amongst all manufacturers and retailers would be of more use to consumers and cause less confusion. Information provision in terms of nutritional content, where food comes from, seasonality, etc needs to be more consumer-friendly.

Scotland has developed a trend of eating convenience, ready-made foods and dishes due to a reduction in time spent in the home preparing food and family meals. Although it is important to develop convenience foods which are healthier (e.g. lower in fat, salt and sugar) it is important that we encourage a culture in Scotland where more time is spent preparing and cooking fresh foods, as well as encouraging the social aspect of enjoying eating with family and friends.

Food preparation and cooking skills should be developed from an early age. The Home Economics curriculum in secondary schools needs to be revamped and shaped in to a popular, contemporary subject that pupils wish to participate in. Perhaps young people should be consulted and involved in a review of this subject to make sure it is appealing to the target age group. Should cooking in schools be an assessed subject or simply an activity which pupils experience in schools as part of 'golden-time' activity?

Thought needs to be given to the cooking abilities of parents/carers. Often, good work in schools to improve diet and nutrition is not supported in the home due to lack of knowledge and skills around food and nutrition, as well as affordability and availability issues. Local authorities, health boards and the voluntary sector could jointly facilitate the provision of cooking skills courses for parents but this would require appropriate funding to ensure a sufficient number of appropriately-trained tutors to deliver food skills and nutrition sessions were available.

Challenges exist in relation to changing attitudes towards food and influencing consumers to choose the healthy option, whilst retaining the level of choice and autonomy the Scottish population enjoy in relation to food and eating.

111 Terry Hegarty, Edinburgh

The paper is full of laudable ambitions, and the past and present Scottish governments are to be congratulated on taking food supply, nutrition and the food industry seriously. The initiative to produce this paper and welcome responses is itself welcome.

General comment

My initial reading of the paper is that it paints a somewhat idyllic picture of the future possibilities of this neatly integrated production and processing operation, focused on producing healthy food in abundant quantities for an increasingly healthy population in an increasingly eco-friendly environment. Sadly, this may be missing the point entirely. As the paper says, Scottish agriculture supplies only one quarter of all the Scottish food and drink industry's raw materials. One of the country's major exports is whisky, which makes use of an agricultural product grown in Scotland but has nothing to do with food or nutrition (other than in a negative sense). Agriculture is a fragmented business with numerous small producers and different marketing chains operating in different ways for different commodities. And the whole industry needs profit to survive. There are many idealists and dedicated people involved, but unless they can make money they will go out of business. Despite some altruism this is a hard-nosed operation that sells what it can where it can for whatever profit it can make. Vertical integration (plough to plate) may make sense in some instances, but many of the operations of the agricultural and food businesses based in Scotland have their own ends to pursue.

Another impression given by the paper is that we may be on the verge of an improving world where those with the worst diets will be educated or encouraged to purchase more healthy food and break the destructive link between poor nutrition and poor health. Unfortunately global forces suggest that food prices will increase sharply in response to rising demands from countries such as China and India, and as competition to use land for non-food crops also increases. Poor current harvests in certain parts of the world have reduced reserve stocks of base commodities to the bare minimum, and the supply-demand equation is in full operation. Climate change is likely to make cropping in key areas increasingly unpredictable. World prices will surely continue to rise. Countries will respond in different ways to this pressure, but supplies on the world market could be profoundly affected.

As a result of food price increases I understand that there are already signs of a polarisation of the demand profile in the UK. Those with the least disposable income are inevitably seeking out the cheap-food retailers whilst those who are more affluent are likely to continue to support the organic/Fairtrade/farmers' market/sourced supply niche where a premium is paid for assurance about how food has been produced. In other words, the poorest will find it even more difficult to escape the poor nutrition/poor health syndrome.

If seen against this background, many of the challenges outlined in the paper are made even more difficult. Government has control over a limited sphere of influence, and it is within that that effort should be concentrated.

Specifics

Agricultural production is increasingly market led as subsidies and incentives have been phased out. Whilst there is a plethora of rules and regulations regarding crop and livestock diseases, welfare standards and so on, the main control lever left to government now relates more to the environment than to the mix of products leaving Scottish farms. It might be nice to think that more of the food consumed by Scots could be grown and processed here, but the processing and retail industries work in wider national and international contexts. It seems unlikely that government could now start to influence the Scottish agricultural product mix in any significant way compared to the influence of the market. (Biofuels might be the one area where support from government would encourage growth of crops that would compete with land otherwise used for food or feed production.) The production process itself will presumably still benefit from government-funded research work done in Scotland.

The processing industry is more amenable to influence from government through financial incentives. This gives some scope for manipulation of the industry in support of Scottish agriculture, or to meet Scottish food needs. Whilst those entrepreneurs with the best ideas should continue to receive support to get established, realistically, old and new companies in the Scottish food industry will only survive if they make profit in the long term. R&D could certainly help to bring this about. Encouraging processors to make "healthier" foods will, again, only be successful if the product is profitable - if individual companies feel that they will be putting themselves at a disadvantage they will opt out - or maintain their original lines as well. However, it is difficult to escape the irony that one of the major products of the Scottish food processing industry (and a profitable use of barley) is whisky, which is rarely consumed for its nutritional properties!

The retail industry is similarly not in business for altruistic reasons. All sorts of innovations can be tried out but will not survive unless they either act as loss leaders or make a profit. Niche products (eg organics) may be tolerated because they make a modest profit in their own right, or because they attract customers who buy other more profitable items whilst shopping. It is no surprise in such a competitive environment that there may be a promotion for Fairtrade one week, and for the cheapest forms of meat the next, possibly produced in countries that lack the welfare standards demanded in the UK. Retailers are, of course, in control of the specifications they set for the fresh and processed produce that they sell but there are clear limits on what they feel they want to impose. Waitrose and Marks & Spencer may be able to take the risk that their customer base will pay the extra for free range eggs, for instance; others may offer the choice but are likely to retain the cheaper option as well. The business is mainly about providing customers with what they want rather than imposing choices on them. At the other extreme, direct sales from farms to customers will meet the preference of some, but it is difficult to see how this could operate on any sizeable scale.

The public sector is clearly where government can exert some influence by "pushing" better nutrition. The food supplied in all public institutions should, of course, try to meet customer demand, but it should do it in a way that establishes proper nutritional standards as a first priority. Others will argue that this is the opportunity to link demand with local supply but I believe that this should be a secondary consideration. Hospital food, for instance, is still disappointingly poor, and would probably remain as poor under current regimes whether the food was produced locally or not. Imagination is a separate commodity that doesn't come along with the ingredients. Whether we're talking about schools where some or all of the food is locally prepared, or hospitals where the food is likely to be bought in ready-prepared, imaginative specification of menus is required in helping to supply daily nutritional requirements. Resistance to change is inevitable but experience suggests that it can be overcome (eg the Finnish experience is often quoted).

Education is the complement to the "push" that the public sector can exert by helping to create the "pull" for better nutrition. This will be a long hard flog but has to be attempted, starting with pre- and post-natal care, continuing at primary and secondary school, and then following up with the adult population. Many will continue to ignore the advice given, but some at least will respond. A category needing special attention is those who would wish to improve their own and their children's diets but find that the additional cost of change is prohibitive. Helping these people to improve their eating habits would reward investment.

Flexibility

Eating habits tend to be conservative. As food prices rise, those with least disposable incomes will tend to try to buy the same sort of food but will seek the lowest prices available. Quality in a variety of senses may well suffer. Vegetable protein is generally less expensive than animal protein yet if combined correctly is as nutritious. As price squeezes choice, nutrition can be maintained by altering the mix of ingredients in a diet, increasing vegetable-sourced components and reducing meat content. This may not be the easiest argument to put over to the general public, but it could be particularly relevant in the public sector where budgets are always pared to a minimum.

112 Jules Weston

I think it is very important that we have a more co-ordinated policy covering healthy food farmed in a sustainable way. I would like to see increased biodiversity around farms (through support schemes)and much stronger financial support for Scottish organic farming. I think the Govt and LAs could be very helpful with distribution of healthier more sustainable food and also lead the way in their own procurement. In terms of fisheries we should actively promote MSC fish in Scotland. Fish farming should be seriously looked at in terms of environmental impacts, which usually far outweigh any local economic benefits. We should support organic, small scale local farms and promote fresh seasonal produce.

113 Valerie Moffat

I am vegetarian and do not eat diary products although I do eat eggs. I prefer to eat organic produce and get an organic veg box delivered every two weeks. The only other reliable source of fresh organic fruit and veg locally is Tesco! The reason I prefer organic is because I wish to avoid any potential dangers related to the ingestion of herbicides and pesticides. I care very much about the quality of the food I eat and fortunately I can afford the premium organic commands. I fear that in the future I may not always be able to.

I find it very difficult to eat out because although restaurants provide what they think are good vegetarian choices they are usually cheese and or cream dishes - not healthy to eat on a regular basis even if I did eat dairy! There does seem to be an attitude problem with a lot of caterers - vegetarians are a nuisance/fussy eaters. The easy option for them is to do the cheese.

Sadly it has become apparent to me that many chefs do not have a good understanding of how to cater for a healthy vegetarian diet and I wonder how good their understanding is about any healthy diet. A calorie rich meal is an indulgence and eaten too often does nobody any good. Perhaps the chefs of the future should be trained to create tasty, attractive food which features more vegetables and less fat?

We need to work towards encouraging people to enjoy eating fruit and veg more for health and the environment. In a world where population is increasing it will become more important to maximize the amount of food that can be produced per acre. A vegetarian diet requires much less land and water use. Already, even in rainy Britain we have water shortages! In the 50s when I was at school all girls were taught how to cook. Nowadays very little meaningful cookery is taught in schools. The population is exposed to endless seductive advertisements for fast food and convenience foods.

As a retired teacher I have some insight into how little understanding there is about nutrition and the preparation of raw ingredients. It is vital that this gap in very important knowledge is filled. It was my experience that there was little or no time and resources (in the primary sector at least) for any meaningful work to be done in this area. In my own time and on my own initiative I established a school garden where fruit and vegetables were grown, harvested, cooked and eaten by pupils in the gardening club which took place after school. What an uphill job it was to raise the necessary money to establish and maintain this garden. Now that I have retired the club has folded. Many of the pupils who belonged to the garden club were very picky eaters and actively avoided vegetables. However, after they grew their own vegetables they were encouraged to try a much wider variety and were delighted when some of the vegetables they had grown were on the school meal menu! Sadly I was only able to work with a group of a dozen pupils at a time. Another benefit of the school garden concerns behaviour - the garden gave the less academic pupils a chance to shine at something. As more children appreciated what was going on in the garden pupils respected their environment better. I would love to see vegetable gardens in ALL schools and proper resources to allow pupils to get involved in the production and preparation of food.

114 Name, address and response supplied - Confidential

115 Pam Thomas

As a secondary school Home Economics Teacher, I think it is vital that the Scottish Government address - as a matter of priority - the major issue concering the desparate shortage of HE Teachers. We are ideally placed in schools to address the work being done into healthy eating and addressing the lack of food preparation skills. We can, and are willing to do much more (compulsory HE for all year groups for example), but are being hampered due to lack of qualified staff. The situation is only going to get worse, unless the numbers being trained is addressed - NOW!

116 Name and address supplied

Peak oil and gas decline will come to dominate food issues over the coming years. Oil production has been growing for the last 100 years. We have now reached a global production rate of about 85 million barrels per day. The global rate of oil production has tended towards a plateau for the last two years. It seems we are at or near peak oil. We have run out of cheap and plentiful oil, and are scraping barrels in the deep water and tar sands. There will be less oil in future and fierce competition for oil by price. Oil prices will rise to the level necessary to cut demand year on year, or economic decline will reduce the cash available to buy oil and food. This is separate from the issue of climate change which also requires cuts in oil use. Food production is addicted to oil. Oil for tractors, trucks, trawlers and food processing, as well as all the links with the wider economy. Food production will become local, simple and manual as oil use declines. Natural gas is also becoming expensive and scarce. Natural gas is used to make nitrate fertilizer. Expensive and scarce gas means expensive and scarce nitrate fertilizer. Food production is addicted to nitrate fertilizer. Topsoil on conventional arable farmland is deficient in organic matter. Food production will become organic as fertilizer use declines. It would be a considerable advantage to Scotland if measures to cope with peak oil and gas decline were started before prices or scarcity force change. $100 per barrel of oil is a warning-is anyone in the Scottish government listening?

117 Name and address supplied

All food waste should be composted or digested, as locally as possible to cycle nutrients and organic matter. Soil should be treated as a precious resource. Local producers and retailers should be promoted and helped (QUICKLY). The climate change implications of all aspects of our food production, retail, consumption and waste processing should be taken extremely seriously. The outrageous dominance of supermarkets should be stopped immediately. Their damaging behaviour (to the environment and communities - local and global - ) should be limited immediately. The negative impacts of certain foods, ingredients and production methods should be publicised widely. Foods should be labelled as 'produced with chemicals' 'produced with artificial fertilisers' etc rather than the organic producers having to pay for certification. Organic should be normal. Beans should not be flown in from Kenya etc etc. Only relatively sustainable practices should be encouraged. GM should never be considered and its damaging effects on communities and environments around the world should be publicised. Scotland should take responsibility for all its habits related to food consumption, production and retail. The retail and tourist industry should be encouraged to generate less waste e.g. restaurants should have to offer different size portions. Farmers markets should be established wherever possible. The advertising of unhealthy 'food' should be banned. There should be more organic and fair trade food, in fact the branding should be combined as one, as it cannot be fair if people are having to work in fields with pesticides which harm them and the animals which live in the fields. And the fields are being fertilised with fertilisers which are produced in an energy/fossil-fuel intensive way. Scotland should not allow the import of products which can be produced locally. Battery eggs should be banned, as should bad practice in terms of keeping animals. Scotland should not be bullied into bad practice by the WTO.

118 Robert Hunter

Alcohol: Far too readily available eg in service stations and small shops; needs to be treated as different from other commodities. i support the idea that supermarkets should have areas where drink is sold that is separate from other items on sale; I also think that drink especially fortified wine, cider and alcopops is too cheap and too available. We need educatio in the home and schools about sensible use of drink and support for pubs as places that sell coffee, food, drink and are convivial social settings. Cheap booze in clubs, outlets setc should be outlaweed and the pollurt should pay in terms of antisocial behaviour. Food: We need to eat more food grown locally and processed in Scotland. Supermakts in particular should be penalised if they do not give strong support to this idea; I also think that there should be some subsidy to small shops in town cenres such as delis, fishmongers, etc; perhaps preferntial tax regimens for small businesses or subsidy from spermkts to support small shops. The power of large supt mkt chains must be controlled and regulated. I understand that some of these companies are sitting on land they have bought to the detriment of other businesses starting. This should be outlawed.

119 Name and address supplied

I like what the Government propose to do with regard to food. One of the improvements I would like to see done quickly is that Scottish food should be made available in the supermarkets. At present I have problems finding scottish produce in the shops, escpecially vegetables, ones I know can be grown in Scotland at this time of year. i think that education around food is also a high priority. Teaching the population to cook the food will help to reduce the waste. people like Nick Nairn can be very influential with this. Teaching simple recipies from local produce. Even publishing cook books with recipies for local in season produce. providing us with info on how to compost and the containers to compost in will also help the general public to learn how to compost. I aslo think that the joined up vision of the government is good. I have read the paper and agree with all aspects of it. I think the important issue is that it is all properly funded and committed to from the gate to the plate. This means the Government will have to reach out and involve the public at every step not just consultation for agreement to the plan.

120 Name, address and response supplied - Confidential

121 NHS Borders, Melrose

We agree with the vision but not sure how we will be able to achieve it as a country, particularly in areas of inequalities We feel it is a start but it needs "fleshing out" It feels like it is the bare bones of something bigger. The paper doesn't seem to take on board the many issues that people have in trying to attain and consume a healthier diet e.g.. knowledge, cooking skills, motivation, time, money/budgeting etc. We feel there is a great deal about organics and healthier processed foods - these tend to be more expensive. This aspect is not geared towards inequalities. It does however seem to be looking to address access issues

All Government, Local Authority and NHS premises should be setting an example by providing locally sourced healthy food in their dining areas etc. This doesn't happen at the moment. We feel the Government should be exemplar in this. Government should be doing more to regulate "junk" food advertising especially to children and should be more proactive in food labeling.

Pages 13, 15 and 17 all refer to responsibility with Hotel, Restaurants and Pubs in terms of catering. However the document does not refer to the 'lower level' caterers such as cafes, hot and cold food takeaways who are in greater abundance, more affordable and more accessible. In that respect it is not addressing inequalities Page 16, first bullet point refers to local government encouraging suppliers to tender for public contracts. Perhaps it is the role of central government to make that pathway easier as it may be their rules/restrictions that local government are complying with.

Page 16 Health Promoting Schools and Hungry for Success have a huge role to play in ensuring children are taught about food - probably more so than eco schools. Home Economics should be supported and developed for all children Page 16 Local Government have a huge role in the access and availability of food through supporting local producers and local retailers; planners have a role in ensuring easy access to food for all (rural inequalities) Local Government should recognize that "food" is part of their remit also - not just NHS Page 16 Other Agencies - can support access and availability of food - rural inequalities. Page 17, Industry Bodies, 2nd bullet, education of caterers should be the responsibility of a range of agencies and organisations, not just industry bodies eg NHS, Colleges Page 17, NHS Boards, big ommission of the wide and diverse role played within the NHS in relation to food and health Page 17, Voluntary Sector/Community Groups - communities have a far wider remit in the food agenda than the bullets listed reflect.

Page 17. Academia - all further education establishments should be encouraged to provide locally sourced healthy food in their dining areas. Sports and Leisure have been omitted. Sports bodies both locally and nationally could support the role of healthy food in a sporting environment Groups such as Scouts, Guides, Brownies, Boys Brigade etc have a huge influence on young people and should be encouraged to support this Policy. There needs to be a robust monitoring and evaluation of this Policy from the very outset. On a personal level I like how it all fits together with providing better quality, "greener", more ethically correct food with less waste, however I just don't think that this will reach all communities.

122 Name, address and response supplied - Confidential

123 S Murray

Food Labelling. I wish manufacturers just plainly stated how many calories is in the whole of the product as well as its weight. Trying to work out, for example, 426 calories per 100g when the portion you have bought is in total 240g is too confusing. I want to know the total calories in the portion as it is bought then I know easily decide how many calories I will be consuming and work out the calorific value if I only eat half or a third of the product.

124 Name and address supplied

Support oganic initiatives, local production as much as possible, farmers markets and the like, allotments, build on less useful land like hills and rocky bits, keep good land for food production. Itegrate with theme park scotland to attract tourists for holidays, in touch with the land.

125 Planting to Plate Steering Group, Crofters Commission - Confidential

126 Hilary Burgess, Shetland

I am a veterinary surgeon by profession and my husband and I run a dairy and sheep farm in Shetland. I would like to raise the following issues.

1) Producers need some stability in order to farm successfully. Global markets can change in days whereas farming planning operates over years. Farmers need to be protected from the power of the large retailers to dictate price and conditions. Boom and bust cycles where prices are driven down to below the costs of production, supply falls and then there is a short period of increased prices before the cycle begins again are disastrous for farmers. If Scottish food production is to increase farmers need stable incomes, not reliant on changing subsidy regimes or the whims of individual supermarket buyers.

2) Levels of regulation and beaurocracy need to be dramatically reduced. Complying with existing regulations is not only time consuming and expensive but demoralising and prevents farmers initiating new food enterprises. Constantly changing regulation regimes are again time consuming and fighting against poorly considered and inpractical regulations demands further time and energy.

3) The importance of local shops in providing a supply of local Scottish food and establishing links between producers and consumers should not be underestimated. Recent national government policies which undermine the viability of these shops ie. post office closures, will have a negative impact on local food markets.

4) A lot of good work is being done currently but more needs to be done to increase links with producers and consumers and increase the general knowledge of the Scottish population regarding farming and food production. Addressing health and safety fears which often prevent farmers from getting involved in these types of project would help as would increased coverage in the school curriculum. Educational initiatives would need to also include the social and political aspects of food production with both a local and global perspective.

5) Diversity of Scottish food production should be maintained which is able to provide healthy and nutritious food for those on the lowest incomes as well as more expensive product aimed at niche markets. The most vulnerable in society ie. children, the elderly and the sick in our hospitals should not be fed the poorest quality imported processed food.

6) Farmers need to be able to feel a pride in what they are doing and feel valued by society as a whole.

7) Native Scottish breeds should be valued for their abilities to survive in our unique environment and convert rough ground, not suited to other agriculture, into protein, and not disgarded in the short term because they do not fill the supermarkets specifications.

8) Educational and marketing efforts to encourage people to eat a greater variety of meats and cuts. For example mutton rather than lamb or rabbits.

127 Lyndsay Clark

I have three main concerns: Not everyone has the same access to affordable healthy foods. Supermarkets are driving out local shops and prices charged in local shops are more expensive and often limited choice of 'healthier items' are offered. Perhaps the Govenment should look at some incentive for local shops ie rent/rate reduction therefore enabling local shops the opportunity to offer good quality reasonalby priced healthier foods as overheads would be lowered. Cooking skills is a major issue especailly in regeneration areas, and needs to be addressed if we are to improve the health and wellbeing of the Scottish people. Cookery lessons should become complusory at all levels in the curriculum and adequate funding should be given to support this. Are producers/manufacturers committed to supporting a food policy? Without their cooperation this Food policy won't work.

128 Name and address supplied

I agree wholeheartedly that food is a very important issue. The best way of eating to ensure good personal health and a sustainable future for the environment is a plant based diet. Precious resources are currently being squandered growing crops which are used as animals feed, and the breeding/keeping and killing of animals involves wasteful methods and adds to pollution problems. Of course as well as the environmental worries the rearing and killing of livestock involves significant cruelty and obviously death of the animals in inhumane and degrading fashions which are also commonly un-sanitory and therefore also dangerous to human health. There are many people on low incomes who could benefit from being educated about the health benefits of a balanced plant based diet which should also have the added bonus of being kind to the environment and the household budget. I feel strongly that it is totally wrong for children in schools to be given misleading information about the purported 'benefits' of animal flesh and dairy products, the production of which entails a serious amount of cruelty. Humans are not 'designed' to drink the milk of another animal and dairy products are harmful to the health of humans, as well as being completely unnecessary. Meat is unkind to the animals and the environment, and we are starting to see that the consumption of meat and dairy products may have serious health implications. It is high time that we started looking towards a sustainable future by taking plant based diets seriously.

129 Maureen Chalmers

I welcome this debate. I would like to see: - more food grown in Scotland including encouragement and support for school and community allotments - market days in towns - extend current farmers markets as they bring a real sense of community to the town centre and farmers often advise on preparation and use of produce; I would like to be bale to shop at local market weekly; -support for local shops - fishmonger, greengrocer and butcher - I try to always shop local but I know local shops struggle to keep going - improve procurement of food in hospitals etc - when any of my family are in hospital I always need to take food in as the food is such poor quality; food should be freshly prepared and appetising for people who are ill -support restaurants and cafe culture to use seasonal and local food; Glasgow is good for this - but travelling around highlands I have found some really seriously poor food.

130 Simon Clark, Glasgow

I think it's great that we are developing a policy on food (which should include drink and I am not 100% sure whether it does or not). I've read through the Discussion Paper and offer the following reactions:

• there is no doubt that food security is a key issue now and for the future. Scotland needs to look carefully at its food, water and energy needs.
• exhortation will not be enough! A great deal of education will be needed but the Scottish Government will have to be ready to legislate as well......
• ....which means that we probably need to try and forget about the European Commission. How can we take seriously an institution that cannot define "organic" properly and that is essentially protectionist of major agri-industry?
• .....and we need to shut out DEFRA who clearly don't like the countryside life in general and farming specifically (and I am not a farmer and have no relation with farming).
• we must wean ourselves away from oil - we eat too much.Food policy has to line up with energy policies.
• we could do with some clear reasoning on what is really important. Governments like to muddy the waters with a diversity of objectives that can be juggled as required. Let's face it, healthy eating (and we have made food a health threat) and environmental sustainability are key - everything else follows.
• agri-businesses, producers and retailers are there to make money, not feed he world. That's not a value judgment, it's a fact....
• ....but we - the people and our agencies and representatives - have a responsibility to ensure we can feed the world. This means effective tactics in relation to market distractions like the rush to biofuels but also sound long-term policies on issues such as population. More joining-up needed.
• an argument is being promoted , notably from Westminster, that cutting food miles will hurt - for example - Africa economies. Actually, what we need is a re-orientation of our aid policies and practices.
• keep GM out!
• limitless "choice" is not a natural thing.
• our public sector institutions should show the way - and this should not be "optional", it should be a requirement.
• back to education......you need to work on people, to change their behavior and to persuade them to do their bit to influence others. If you can fix them/us then all the market interests - hotels, restaurants, producers etc - will follow on.

131 Name and address supplied

We should be educated about Food & Drink from a young age - so Home Economics should a large part to play in school in addition to making use of Royal Highland Education Trust who provide a range of learning material to ensure children know where food comes from. The importance of local food is now becoming more widely appreciated, although agriculture policy is largely determined at European level with an increasing emphasis on free-er world trade. Against a backdrop of declining number of farmers in the EU and UK, we need to ensure we have a farming left to produce food: It is imperative public procurement strategies for goverment departments use strategies for food which take food provenance into account (as British food may not be the cheapest but it is produced to a high standand with a good levels of animal welfare and low levels of environmental impact). The retail industry should and could do more to help in terms of food labelling (large nos of people want to eat British, but either food is not labelled or is labelled British as it is processed here). This should apply to shops, supermarkets and restaurants.

132 West Lothian Food and Health Steering Group, Broxburn

West Lothian CHCP welcomes the opportunity to comment on the Scottish Government's plans to tackle the significant issue of healthy food production. We believe that the vision for doing so is clearly laid out in the discussion paper. We agree that there are significant gaps in 'field to fork' policies which need to be tackled to ensure that the population of Scotland can benefit from greater access to healthy food.

Although the discussion paper is a good position paper, there are significant issues that still need to be addressed before policy can be effective and our comments in relation to this are outlined below:

1. Given the differing goals of the commercial and public sectors, there are serious potential conflicts to overcome in aligning policies in relation to food production and healthy eating. We would welcome more detailed plans on how the government would overcome these conflicts.

2. We would welcome clarity on how the mechanisms to achieving the vision could be carried out national and local level and how these would be aligned.

3. The discussion paper outlines a voluntary approach to engaging stakeholders. We would welcome clarification on incentives for the various stakeholders including those consumers most at risk.

4. We would welcome clarification on the range of competence that the Scottish Government has to bring in statutory measures to control the production and sale of healthy food (including food labelling, banning the advertising of junk food, banning the sale of cheap alcohol, controlling the content of processed food) and to what extent such measures are under the control of the Westminster and European Parliaments.

5. We welcome the ideas outlined in relation to the food supply chain (p13). We do not see that there would be any disagreement to the principles, only to the extent to which they are achieved.

6. Although mentioned, the issue of tackling health inequalities has not been adequately addressed. We believe that, without particular targeted activities in the more deprived communities, many of the suggested activities could result in a widening of the inequalities gap.

7. Although presenting a compelling vision, the paper lacks robust medium- and short-term outcomes to which the disparate range of stakeholders can pledge themselves. Without these, there is a danger that activities will tinker round the edges without making any significant impact on the health of the nation.

8. The environmental health profession has a key role to play in the provision of safe food, which must be an underpinning element of the national food policy. It is not clear from the discussion document that this role is clearly recognised.

9. The safety and quality of food production is key enforcement role for environmental health. There is also an increasing imported food market to meet the demands of consumers for affordability and availability of a range of food stuffs. Again the monitoring of imported foods relies on a fully resourced environmental health service.

10. There is a concern regarding the importance of food sampling and the reducing resources available to environmental health to continue this key role in protecting food safety. Key issues in recent years regarding illegal dyes in foods etc. highlight the importance of this in regard to protecting public health. Food sampling has been undertaken looking at nutritional elements of food stuffs. This would be useful information to share, and allow others to follow up.

11. If there is increasing demand for healthier, ethical food stuffs this could lead to more misdescription and food fraud issues. Claims on labels should not mislead consumers.

12. A good example of partnership working (although still in early stages of development) can be found in West Lothian. Environmental Health are working closely with the Community Health and Care Partnership in encouraging and supporting local catering businesses to develop healthier choices in terms of their menus. It was recognised that the catering establishments were an untapped market for the Health Improvement Team. A seminar was organised and environmental health officers are encouraging businesses to work towards Healthy Living Award criteria. We are looking at further training and establishing pilot businesses to take issues forward. This can be done without excessive burden on environmental health resources.

13. It is particularly important to recognise the fact that more is being spent by the public on eating out than eating in. There will be very little if any nutritional information available with take away food to inform consumers on making healthy choices.

14. Another key consideration for future consideration is how to engage the planning process with local authorities, particularly when considering the location and siting of food premises within an area. This also links in with the environmental concerns arising from our food choices, use of cars for shopping trips, increase noise and environmental pollution from more take aways etc.

15. Healthy food has to be safe food. Increasing food choice brings with it increased demands on food industry to meet demand at an affordable cost. Consideration needs to be given to implications for food safety in reducing certain ingredients, such as salt, which has preservative properties and also in vacuum packed foods can prohibit the growth of harmful organisms such as Clostridium Botulinum. This has implications for the food industry and enforcers alike. At a national level enforcers, industry and consumer groups are all part of the Scottish Food Enforcement Liaison Committee. A group supported by the Food Standards Agency Scotland. This can be a good place to establish some of the common issues to take forward in helping to produce safer and healthier food. This could be a useful group for Scottish Government to contribute to in a wider sense.

16. This has to been seen as a long term objective. There is a concern that funding is only considered in terms of short term initiatives. At a local level a key target must be accessibility to fresh fruit and vegetables. There needs to be greater support for such community initiatives, and also greater support for teaching basic food preparation skills in terms of providing low cost healthier options for families in these communities. These projects need enough time to establish and gain community support to become embedded in the community.

17. We would welcome an indication of how the government will measure and monitor progress and where accountability will lie.

133 Sustainable Development Commission Scotland, Edinburgh

Response can be accessed via link:

http://www.sd-commission.org.uk/publications/downloads/SDC%20Scotland%20Response%20The%20Right%20Ingredients%20for%20the%20National%20Food%20Policy.pdf

134 Name and address supplied

My vision. The following are my priorities - I am glad to see that they are included in the vision of the Scottish Government, although perhaps given different weightings.

· A more self-sufficiency, sustainable and secure food supply; to protect us if/when rising fuel prices make transport of food difficult and in the event of world food shortages. Reducing food miles will aid in cutting CO2 emissions. Producing a surplus for export will, I hope, be useful for some time to come as we will need to import some items. Should our sugar beet industry be revived ? What are our global responsibilities to sugar cane growers in less developed countries ?

· Decentralised, local production and distribution; this has many parts- more small local businesses, support for individuals growing fruit and vegetables, supermarkets having many, small distribution centres, and so on.

· Food chain less dependent on oil; organic food production tends to use fewer fertilisers, and sometimes less fuel driven machinery.

· A fairer market system; we are used to the idea of Fairtrade products, but Scottish farmers need a fair system also - reports are that they barely cover costs while supermarkets make huge profits.( for example Business section of Sunday Herald 13/04/08 ) This must be changed.

· Informed and involved consumers; imaginative projects will be needed to engage some of the more hard to reach consumers.

Getting there.

· There should be face to face discussions involving all the huge number of different people and organisations involved with food. Somehow these need to be managed in a way which encourages all participants to be valued for the contributions that they make, even while some of their practices are criticised. ( see New Scientist 5 April 2008 Comment and analysis)

· Include 'joined up thinking' about the complexity of issues: for example

o Farmers have 'stewardship' of the countryside as well as the task of providing food; they may need support to farm difficult hill land

o Growing anything, especially food plants, is claimed to give mental health benefits as well as nutritional ones.

Changing attitudes of consumers.

· Changing what is produced and how it is sold will make little difference if consumers continue to put low cost as more important than quality or sustainability.

· Changing attitudes is the big challenge; exhortation by TV adverts or leaflets has not been very effective in changing eating habits over the last 40 years or more. Active involvement, preferably in a community setting, I think, has a greater chance of bringing about change. The infrastructure of local shops with fresh produce on sale may need to be provided in some areas to allow people to make choices.

· There should be many pilot projects, and their progress widely reported. One such project is in Middlesbrough Urban Jungle fruit and vegetable growing in town centre planters and parks ( www.guardian.co.uk/environment/2008/mar/26/cityfood ) The Sustainable Development Commission Scotland has a number of Case Studies on its web site, including a Food for Life project in the Highlands and the Mull Slaughter house - a community co-operative.

· The growing Transition Towns movement should be involved as part of their focus is on becoming more sustainable in all aspects of our lifestyles. The Slow Food groups should also be given a role in promoting the value of traditional preparation of food, rather than only spending 18 minutes a day heating up a prepared meal.

Some specific points.

· Biofuels: pressures to use agricultural land for fuel production should be resisted to allow for maintenance of or increase in food production.

· City food production should be increased- connects people to growing crops and reduces food miles. ( See Middlesbrough, above, or Cuba in Monty Don's Round the World in 80 Gardens BBC2 )

· Waste of food: supermarkets should, if possible, be banned from having 3 for the price of 2 promotions - why not reduce the price of the 'unit' of food ? Such promotions encourage people to buy more than they can.

· All NHS and local authority establishments should have local kitchens and use a good percentage of local food. If the Royal Infirmary Edinburgh still has cook/chill meals coming byroad from Wales this should be stopped.

· Protecting fish stocks: this is a big issue which I am not trying to cover here: I would like to see more ' no take zones' - I am told these encourage the fish to breed and the some of extra fish spread out into the nearby sea so becoming available for catching.

· Children: while the work of Eco-schools, and the Royal Highland Education Trust is valuable, the problem is too urgent to wait for children to grow up.

135 Name, address and response supplied - Confidential

136 Name and address supplied

I welcome the approach that food is everyone's business, but think that your approach could be widened to include more about re-skilling and supporting society generally to grow more food, in gardens, allotments, parks. The Transition Town movement is focusing on local food and on equipping local people, as individuals, co-operatives and businesses to grow and sell food locally as a response to the twin problems of climate change and peak oil.

Our vision. A wealthier and fairer Scotland - if Scotland is more self sufficient in food production it will be more resilient. A greener Scotland - a greener Scotland will also result from greater production and consumption of locally grown, organic food. A smarter Scotland will result from society generally being re-skilled in the art of growing food. Page 9 - what we choose - this section needs to include something about people choosing to grow their own food. Allotments in Scotland are heavily over subscribed with households typically spending 2-4 years on allotment waiting lists. Obstacles to more people growing their own food include attitudes, habit, space, skill, knowledge, experience, planning regulations, ease and money (taken from Portobello Energy Descent Plan. PEDAL)

Page 11 - I welcome your thinking that we have to focus on local food. I think your approach, however, needs to be widened to include individual and community food growing, as well as producers, retailers and consumers. I also welcome the action you have taken to educate children about where food comes from. The best way of doing this is surely to encourage the involvement of schools in locally community food growing schemes such as community orchards so they not only learn about the origins of food but also learn the skills to produce it themselves. How do we get there - p.13 Again I think you need to include local community groups and individuals in your list of groups as potential local food producers rather than simply consumers.

I also think that the how do we get there section needs to have more clear action pointers with timescales. p.15 - Scottish Government could: * fund local food growing pilot projects * develop local food initiatives * provide incentives, awards, competitions to stimulate the growing of more food locally in cities towns and villages. Please see this really inspiring article from the Guardian a few weeks ago about food being grown by local people all over Middlesborough - in Parks, derelict spaces etc http://www.guardian.co.uk/environment/2008/mar/26/cityfood * Provide Health Boards and schools with incentives to source food locally Local Government * Championing a greener, healthier approach to food could include local councils developing local food initiatives, providing incentives, awards competitions etc around local food growing * See comment above about all children being taught about food - this could be by practical involvement in local community food growing schemes * Provide space in parks for local community food growing schemes (community orchards etc) * Ensure that all new trees planted in parks and for landscaping produce edible fruit or nuts * Guidelines to planning regulations specify that all new developments must provide an edible landscaping plan NHS Boards * Provide hospitals with incentives to source food locally. Voluntary sector/Community Groups * Encouarging more people to grow their own food Retailers, hotels, restaurants and pubs * Offering a wider range of affordable, healthy, quality and local foods.

137 Dr Fiona Macpherson

I would like to see more recognition of and promotion by the Government of a vegan diet. The benefits are many: (1) Such a diet ensures the utmost ethical integrity towards animals. (2) In a groundbreaking 2006 report, the United Nations (U.N.) said that raising animals for food generates more greenhouse gases than all the cars and trucks in the world combined. Senior U.N. Food and Agriculture Organization official Henning Steinfeld reported that "The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. The findings of this report suggest that it should be a major policy focus when dealing with problems of land degradation, climate change and air pollution, water shortage and water pollution, and loss of biodiversity.

Livestock's contribution to environmental problems is on a massive scale and its potential contribution to their solution is equally large. The impact is so significant that it needs to be addressed with urgency. Major reductions in impact could be achieved at reasonable cost."("Livestock's Long Shadow: Environmental Issues and Options", Food and Agriculture Organization of the United Nations, By H. Steinfeld et al.2006, http://www.virtualcentre.org/en/library/key_pub/longshad/A0701E00.htm.) (3) It is exceptionally healthy.

I would like the government to do the following: (a) Promote the clear labelling of all food - in supermarkets and, where it is lacking most, in take-aways, hotels and restaurants. In addition, the clear labelling of all alcoholic beverages, which are often made using animal products, should be required. This last fact is little known by the general populace. (b) Encourage food producers and providers (supermarkets, restaurants, etc.) to make and provide vegan food. For example, I would like to ensure that there is vegan provision of food where choice of food is limited. For example, at all airports and on all trains. Vegan food is often suitable for people from many different ethnic, cultural and religious backgrounds, when other food is not. (c) Advertise the many benefits of a vegan diet and help people to see how easy, cheap and delicious it is to switch to a vegan diet. (d) Consult with the British Vegan Society concerning all the above.

138 Rev Ivor MacDonald, Isle of Skye

First, congratulations to the Scottish government for giving recognition to the central importance of food and its production to the nation's well being. First and foremost I believe that it is crucially important to increase the number of people directly involved in food production. That goes against many notions of economic efficiency ("efficiency" in agriculture usually means reducing human inputs and increasing inputs of machinery and fossil fuel- no longer a rational way to measure efficiency). This change of direction is vital for many reasons including effective environmental care. Governments are spending increasing amounts on beaurocratic environmental measures. The best way of looking after the earth has alwasy been to retain people on the land who have an intimate familiarity with it. Increase the numbers of people producing food and you have the best resource for environmental care.

Secondly, diminishing the numbers involved in food production leads to an alienation from the land which actually has tangible social consequences. Agriculture is more than just an industry. The communities, landscapes and culture it creates are very much part of the national soul. If our people are detached from the land then something of immense value is lost. This national identity/national soul is less easily defined than the endangered species we do our best to protect but it represents a much more significant, deeper treasure. How does one achieve the objective of reversing the detachment from food production? The new entrant scheme to farming is a good initiative but so far is not bringing new blood in to farming. It should be re visited and more money needs to go in to train up people and provide land for them. Support in general should be targeted at farms on the basis of their contribution to stabilising the labour supply rather than mere output. Many of the most heavily subsidised farms are large units which have gone furthest in replacing labour by non human inputs. Farms should not be rewarded for dispensing with people.

Organic farming should be encouraged as it is an effective way of retaining people on the land. Moves to reward producers more fairly for their products should be introduced. Retailers, especially the supermarkets, should be required to indicate the price paid to the supplier alongside the price being asked of the consumer. Let the consumer exercise his right to patronise outlets that are actually dealing fairly with the producer. Develop a Fair Trade scheme for Scottish products. Support Scottish Farmers' markets. Pursue a relentless attack on the red tape which prevents farms adding value through small scale on-farm processing. Farms are grossly over regulated. Food hygiene regulations are over zealous and simply encourage the large scale, low labour industrialised methods of food processing. We need to do all we can do to encourage farm based cheese and butter production.

Reverse the trend towards centralising abbatoirs especially in the islands. This is killing off the tradition of raising stock partially for home consumption. Require hotels and restaurants to indicate the source of their food on menus. Encourage schools to stress the value of locally produced food and the importance of eating foods in season rather than importing from across the globe. Encourage schools into food producing enterprises. One of the threats to the heritage of food production is the loss of good land to housing and motorway construction. Posterity will look back in anger on a generation that concreted over some of our best land and allowed housing development on the green belt at a time of static/declining population. However I am greatly encouraged by the government's willingness to address these issues. There is a growing mood to move in the right direction. May you have every success!

139 Donnie Macleod, Inverness

I greatly welcome this discussion about our future food policy and have read with interest some of the comments so far. However there is some very vital omissions in the discussion concerning the practicalities of us ever achieving what is generally desired. The issue of cost is fundamental to all the discussions and therefore we need to bring into the discussion a full and factual analysis of what the actual costs of producing, processing, marketing and distribution of our food are. This should include a full exposure of where and to who all public expenditure on food production is going. The general public believes that government subsidies go to help farmers reduce the cost of producing food for their communities. But in reality this is not the case. I would like to see a full appraisal on this issue by the government on this web site as it is fundamental to the problem. For example, why do some large agribusinesses get millions of pounds of taxpayers money when some small local vegetable growers get nothing ?? And --- How much money is poured into biotech research compared to local organic farming experiments ??? I will be making a full response later on the consultation as the subject is so important but I want to hear some comments on this aspect.

140 Robin Bate, Edinburgh (also 7)

i am very glad to hear Scotland is reviewing its food policy. i would like to see a significant rise in organic and biodynamic produce. In fact i would like the Government to find out more about organic and biodynamic food, its knowledge on these 2 types of farming is sadly lacking. Organic and biodynamic food is much tastier than modern farmed food, therefore more enjoyable to eat and much less need to add flavouring. So people who have tried it are eating healthier food and not ruining the food by adding additives. How can you ask children to eat fruit when modern farming methods make it so bland. So please please please have a policy that looks to have 50% of farmed produce organic by 2015 and 10% of all farmed produce to be biodynamic. Scotland food is potentially the best in the world and attracts a premium price, so why pass up this opportunity to lead the world in yet another area. As JW Goethe said "boldness has genious in it, once you commit to an action all manners of providence step in to assist, including financial and programme support. Begin it now."

141 Name and address supplied

Having healthy options in food in scotland has to be applauded but this should not be to the expense of having choice. we have to safeguard our traditional fair from outside influences such as the amount of time we hang meat from europe we have to protect what we have before it is lost. The european template one size fits all dose not harmonize with scottish food & drink.

142 David Muir

The recent discussion paper on Food Policy in Scotland is a welcome examination of food policy and the way forward. In particular, the objective of developing an overall strategy that encompasses a thriving industry from primary supply to the ultimate consumer is welcome. In addition the recognition of the impact of food on national health and on the global environment puts the policy proposals into context. However, there is a basic weakness in the current system that has not been recognised. That is, the provision of appropriate tertiary education and its related research activity.

The Scottish Executive has never supported food education or research per se. Food has hitherto been a preserve of the English partner of the Union. It is true that education in food-related topics has been available until recently at, for instance, the Auchincruive campus of the Scottish Agricultural College (SAC) and research on food-related topics was carried out at the Hannah Research Institute (HRI). In addition, there was a degree course and research group with a specific interest in food at Strathclyde University. The SAC and HRI facilities no longer exist and the Strathclyde connection with food has diminished to the provision of a postgraduate degree course. These food-related resources have not been replaced.

If Scotland wishes to have a thriving food industry it must have a mechanism for providing higher education in food-related topics. This in turn will generate appropriate research. To achieve this end the Scottish Government must make a conscious decision to support a Scottish base for a food-related degree(s). Current undergraduate courses that offer token degree options do not suffice since they do not attract the high level research activity. One option might be to endow a Chair with a specific remit in Food Science.

143 The Royal School of Dunkeld, Perthshire

As a teacher who has spent more than 20 years working with children to grow organic vegetables in our school garden I would like to stress the importance of youngsters knowing where their food comes from. Through our Sowing and Growing programme our children sow seeds, tend the growing plants, harvest them and importantly eat them in as part of their school lunches. In this way they learn about the complete cycle of food production and are more motivated to 'eat their greens.' If, as a result of this national debate, steps can be taken to make it easier for schools to grow and eat their own produce in the school dining room, it would be a great step forward. Over the years, we have had to work around bureaucratic obstacles to make this work. These are sometimes of a Health and Safety nature but more often arise from ignorance and an unwillingness to engage with the issues and explore the potential. To be told you can't take freshly harvested potatoes or carrots from the school garden into the school kitchen 'because they have dirt on them,' is just one example of the unhelpful responses we have had to deal with. Having said that, we have gradually developed a mutually acceptable way of working and this shows that with perseverance and patience children can enjoy this valuable learning experience, make healthy eating choices and form the positive attitudes which can serve them through life. Support us and encourage us in this work.

144 Anne Diack

There are a couple of points I would like to make: 1) Those who are the leaders need to lead by example. 2) reduce planning permission for the big supermarkets and encourage local shops and fruit and veg markets. New housing schemes tend to focus round one big global supplier such as Morrisons, Tescos or Asda, therefore community planning needs to be better thought out. 3) Apart from the major cities the choice of good eating places is low across Scotland. Many rural hotels serve up freezer to microwave/deep fat fryer foods (with chips). Education to think of quality as well as cost is important. 4) employers need to seriously think what they are stocking in their canteens, energy bars, crisps and chocolate and not healthy snacks (this includes Scottish Government canteens - again practice what we preach). 5) supermarkets that do exist need to make a real effort to ascertain what they stock in terms of percentage of healthy v not healthy. Aisles of chocolate biscuits, crips, chocolate, alcohol and fizzy drinks v the rest of the store. There is an imbalance here.

145 Helen Cobb

As a mother I find the whole thing confusing and difficult. I have a 10 year old daughter. In the past I thought I could go into the supermarket and buy and prepare healthy food for my family but now I am not so sure. So I buy Organic from a local box delivery veg scheme. This is really good but a bit limited in the winter so I supplement from the supermarket. The food miles from their organic produce does worry me, but not as much as feeding pesticides to my child. I try to buy free range or organic meat and poultry, but this is really expensive. I feel I am being exploited for my concern. I would like to eat pork especially Scottish but the availability and cost of outdoor reared is prohibitive. What I would like to see: 1 Really high animal welfare standards that are properly enforced 2 Standards that give the benefit of the doubt to the possibility of harm rather than requiring full evidence of harm 3 A way of knowing what the carbon footprint really is. eg is it better to buy Scottish tomatoes grown in heated greenhouses or Spanish ones transported by road.

146 Food Standards Agency

147 Eco-Schools Scotland, Stirling

Introductory Comments

Eco-Schools Scotland welcomes the Scottish Government's plan to introduce a National Food Policy, set out in the discussion paper 'Choosing the Right Ingredients - The Future of Food for Scotland'. Such a policy will have the potential to raise the nutritional standards of food in Scotland's schools and to embed in law a healthier school food culture. What we eat and where it comes from also has an impact on our environment as well as our health and Eco-Schools Scotland believes that such a Policy offers Scotland the opportunity to look at both of these important issues together. We welcome the opportunity to comment.

Background

The Eco-Schools programme is an international initiative designed to encourage whole-school action for the environment. It is an award scheme that accredits schools that make a commitment to continuously improve their environmental performance. It is also a learning resource that raises awareness of environmental and sustainable development issues throughout activities linked to curriculum subjects and areas. Involvement in the programme empowers pupils to make decisions and to take action about these issues in the school and the wider community. Involvement in the programme is linked to the Scottish Government's National Priorities in Education, specifically relating to values and citizenship education. But evidence shows that involvement can have a beneficial and positive effect on others of the five National Priorities, relating to such issues as pupil motivation, confidence and self-esteem, discipline, inclusion, attainment & achievement and on whole school ethos. All schools - nursery, primary, secondary, special needs - state and private sector, can be involved in the Eco-Schools programme - truly 3-18 years.

The Eco-Schools programme can help schools to: • Encourage active citizenship • Improve the schools environment • Reduce litter and waste • Reduce energy and water use • Devise efficient was of travelling to and from school • Promote healthy lifestyles • Build strong partnerships with a variety of community groups • Develop international and global links Issues covered under the Eco School s programme include litter, waste, energy, water, transport, health & well-being, school grounds, global issues and biodiversity. Many of these issues are also currently high on the agenda of the Scottish Government - health, climate change, waste, sustainable development and citizenship, to name but a few. Current Activity Levels To date, 3,100 Scottish schools (which equates to 93% of the total number of Local Authority schools) are now registered on the Eco-Schools programme and 567 schools have achieved the prestigious Green Flag Award.

The Proposed National Food Policy

Eco-Schools Scotland is hopeful that a National Food Policy will provide the ideal opportunity to bring about attitude and behaviour change in both our children's eating habits (at home and at school) and in issues surrounding sustainability and local food provision. For example, the Policy would be in a position to build on the successes already achieved through existing Scottish Government's programmes and policies, such as the 'Hungry for Success' and 'Health Promoting Schools' Initiatives, where schools have been encouraged to look at healthy eating options. Such a Policy could also encourage local authorities to source food locally for school meal provision. For example, the Soil Association Scotland's Food for Life campaign, launched in October 2003, is widely recognised as leading the way on the provision of fresh, local and organic food for Scotland's schools and could be rolled out across Scotland. Soil Association Scotland works with several Local Authority catering services to pilot the introduction of Food for Life targets (75% unprocessed , 50% local , 30% organic ingredients, the same nutritional targets as 'Hungry for Success', food education, including visits to organic farms). East Ayrshire now has 26 schools taking part in their Food for Life project. Highland Council has two Food for Life schools - Strathpeffer and Strathgarve. North Ayrshire has started the pilot in all 8 schools on the island of Arran. Five other local authorities are at an early stage of working towards Food for Life.

A National Food Policy could also address the issue of the provision of free school meals to pupils in Scotland's schools, which would encourage all our children to eat more healthily. This is something being piloted now in a number of local authorities with remarkable success. Many children in Scottish schools are involved in projects growing their own food. This is usually undertaken in the school grounds (in tubs, raised beds or allotment areas) or in partnership with an external body, such as a local community allotment. One school in Highland Council has created an organic farm on part of the school playing field site. The Royal Highland Educational Trust (RHET) and Scottish Allotments and Gardens Society (SAGS) are Scottish organisations very involved in initiatives encouraging schools to learn about food and farming locally and are a great resource that schools can make use of. Often, children have no idea where their food comes from or how it is grown, so such projects are to be highly commended, because school children are learning about growing, harvesting and tasting their own 'home grown' food. This has the additional positive outcome of children actually trying new fruits and vegetables and enjoying eating them! A Scottish Food Policy could encourage all schools to grow food in their school grounds and/or local environment and could possibly address the problem that some schools experience of being told by their Local Authority that they cannot eat the food that they have worked so hard to grow because of health & safety regulations.

148 Name and address supplied

I would like more to be done to teach people how to make simple, nutritious meals from scratch and rely less on processed foods. I think that we have relied on processed foods for so long that most people of my generation do not know how to make simple family meals that are healthy. My husband and I both work full time and have an 18 month old daughter so we tend to use lots of ready meals and processed foods and I would really prefer not to, but I also don't want to spend all evening cooking. A lot of recipe books have recipes which seem to be quite complex and over fancy and use lots of ingredients and I would like to see more recipes showing how to make quick easy and cheap good food. I would also like more pre made foods to be healthier as some can be a real time saver, e.g. ready made mashed potato. I definately think that schools and colleges can play a big part in the re-education of todays children and young adults but would also like courses to be available and cheap for adults like myself to go and learn new skills and better existing skills with regard to healthy nutritious cooking.

149 Name, address and response supplied - Confidential

150 Julie Sheridan

Since being diagnosed with Coeliac's Disease two years ago, I have found it virtually impossible to eat safely in restaurants and canteens, as they are under no legal obligation to detail the ingredients used in food. This makes it very hard to know which foods contain gluten/wheat and which don't, with the customer reliant on the goodwill of food providers who feel like volunteering the information. If supermarket chains, etc, have to detail ingredients, why don't other food providers? I know an increasing number of people with wheat and dairy intolerance, and feel this is bound to become more of an issue in future. It seems like a minor thing for restaurants to do, but would make a huge difference to people's quality of life.

151 David Keys

Policy should dictate that food being purchased for schools, hospitals, armed forces, government offices etc. should be purchased wherever possible from local producers. If government and councils want to reduce carbon footprints, food miles etc then they have to lead by example and purchase locally. If that happens the wider community is more likely to listen and follow.

152 Name and address supplied

We have to start with the basics. A Curriculum for Excellence sets out our aspirations for Scotland's young people - to ensure we can become successful learners, confident individuals etc. we need to bring cooking skills back into early education. It should not be a bolt-on approach in Secondary School. Invest in this in a child's early years and we will reap the benefits in the future. If there are opportunities for children to grow food then this should be encouraged too and will develop that enterprising attitude we need in our youngsters. We also need a major shake-up of packaging in supermarkets. It's ridiculous the amount that cannot be recycled due to a lack of facilities.

153 Name, address and response supplied - Confidential

154 Michael Russell, Isle of Skye

Our current food system - growing and distribution - is dependent on oil, whether in the form of fuel or fertiliser. As the price of oil has risen, so too has the price of these inputs. Farmgate prices have risen as a consequence. Given the global nature of the current supermarket system, it seems eminently sensible to source more of our food domestically if food is to remain affordable and, thus, widely available. I would question the wisdom of relying on globalisation to meet our future needs. Shorter supply chains are surely more reliable, not to mention sustainable.

155 Scottish Countryside Alliance, Edinburgh

The Scottish Countryside Alliance (SCA) welcomes the chance to comment on the Scottish Governments plans for a National Food Policy for Scotland - indeed we welcome and wholly support the idea of such a policy.

Scottish Food Fortnight (organised and funded by the SCA Educational Trust) has, over the past 5 years, given the food industry in Scotland a chance to highlight and celebrate quality, locally produced, nutritious Scottish food and drink. Over 1000 businesses have taken part in SFF, and each year the SFF message reaches at least 1 million Scots. This annual celebration has been well received by consumers, and we hope has at least partly contributed to the renaissance in local food. But much more needs to be done in order to boost sales of Scottish produce for the other 50 weeks of the year and in so doing boost the health and well being of consumers. As the National Food Policy for Scotland is developed, we hope that it can achieve these aims.

Particular issues that we would like to see addressed under the banner of the National

Food Policy for Scotland include:

• Measures to ensure the long term sustainability of Scottish livestock farming, particularly in the uplands and the LFA and also in the pig, poultry and dairy sectors. This should not just be an issue for the Scottish Rural Development Programme, it is very much a food policy issue, as without livestock farmers there will be no Scottish meat!

• The lack of abattoir facilities in many areas. This is a huge problem for many producers of local meats. Animals have to be transported over long distances, which raises welfare concerns and adds to costs and environmental impact, just to be slaughtered. This scenario contradicts the ethos of 'local food'.

• Labelling issues. Particularly 'co-mingling' of Scottish and non-Scottish produce on supermarket shelves and the lack of clear country of origin labelling in the food service sector.

• The procurement policies of the public sector. Much more needs to be done to ensure that Scottish producers are able to tender successfully for produce supply contracts.

• Bureaucracy. The plethora of rules and regulations that Scottish food producers have to operate under ensures that Scottish produce is amongst the most traceable and safest in the world. However, some rules and regulations, both current and proposed - for example in Planning or sheep tagging - may hinder the ability of Scottish produce to compete financially on a world stage and even in the domestic market. The National Food Policy must look at ways of 'cutting unnecessary red tape'.

• More promotion of Scottish game meat, particularly as a wild, natural and free range alternative to imported intensively produced poultry meat products.

• Promotion of a balanced Scottish diet. Some indigenous Scottish food products, eg Scotch pies or Scotch whisky, may be unhealthy if consumed to excess, but can be consumed as part of a balanced diet.

• Education and information campaigns to help consumers (from an early age) to understand and relate to the provenance of Scottish produce, thus helping them to make informed purchasing choices.

• Equality issues. The National Food Policy for Scotland should help to ensure that fresh Scottish produce is available and affordable to all consumers regardless of issues of disadvantage.

We hope that the National Food Policy for Scotland will be able to address these issues and that as a result Scotland will be healthier, wealthier and greener.

156 Scottish Countryside Alliance, Edinburgh (also 155)

157 J Shergill

As a recent arrival in Scotland I was surprised to learn that the myths about poor diet are in large parts true. Research has shown that leading a vegetarian diet is not only healthier but greener too and I think the government could play a role in that by encouraging producers, caterers, businesses and schools to provide decent, nutritious vegetarian meals. This would encourage people to try a non-meat meal and who knows, some people may even find it an enjoyable alternative! There is a surprisingly lack of 'food literacy' in the UK but it is more apparent since I moved north of the border. I see no good reason, other than a lack of enthusiasm from providers of ready made meals, supermarkets and educators. The historic problems may be due to supply and demand (i.e. not enough demand) but then I think the supply is of a poor quality so no wonder there is little demand for it! We have some great produce in Scotland and it'd be good to see more reliance on fruit and veg to satisfy the hungry nation!

158 Name and address supplied

As the parent of an 11 year old child with a severe nut allergy I would welcome any improvement in both food production and labelling. I think that the defensive labelling used frequently by manufacturers is disgraceful. Companies should be made to ensure that their equipment is cleaned thoroughly and this would get rid of the warning stating that the equipment has been used previously for products with nuts. if a company like Kinnerton can do this why can other groups not? I understand that it is maybe expensive to start off with but worthwhile in the end. As far as the "may contain traces" warning,this too is unacceptable. I feel to a certain extent people with allergies are actually discriminated against. If they had an illness or disability which was more mainstream or visible there would be legislation to help them. i hope that other people have contacted you with this but what I would really upset me would be if as a result of your work the labelling and warnings became even more common.

159 William Davies, Isle of Skye

I would like to see the end of environmentally damaging one use packaging in the food processing industries. Packaging such as Polystyrene is one use and in many places in Scotland ends up in landfill.

160 sdenterprise.co.uk, Paisley

Food has to return to being locally grown, people need to learn more about sustainable living at an early age, through education and into lifelong learning. More home grown and community grown food is just the start, large food chain stores have to be held to account for forcing local farmers out of the market as a means to increase profits. ADHD and many other learning and behaviour problems are made more agresive and even caused by poor nutrition, e numbers and lack of exercise, this needs to be addressed.

161 Name and address supplied

I think we should be encouraging more people to support our local producers, I myself buy my milk, beef, chicken and as much other locally produced goods as I can. Far better to if need be spend a few pence more to get quality fresh goods while at the same time keeping the money in the local economy. The various farmers markets are ideal as are some of the remaining traditional local shops, as an example i buy milk and oatcakes from my local dairy and the quality of both is far superior to supermarket bought equivalents. Beef and other products from a local butcher again are fresher and are free of additives and you can taste the product as it should be without the usual salty/spicy taste associated with processed goods. I believe that we are lucky to be living in a place which produces most of what we need, we should all support the food industry where possible.

162 Conditions for Learning - Confidential

163 Joy Brown

I believe all school children (male and female alike) ought to have basic education in healthy cooking & basic nutrition, the value of organic food, how to save money and buy excellent quality by simply creating interesting dishes based around vegetables and so-called warm salads (I'm not a vegetarian myself but avoid meat, hence can afford all the fish I want, etc etc). For people with health problems - or those who are just interested as they never had the privilege of such an education - perhaps there could be government-funded classes for adults as this would save the NHS plenty of money in the long run.

164 Name and address supplied

An excellent start. People, on the whole, know what they should eat but sometimes don't know how to get the ingredients into a recipe. Recipes and food tasting would be of benefit at food counters for a period of time - even on a specified day a week for a time. Recipes could be marked 'budget', 'ready quickly' or 'easy to make' etc. Large supermarkets should not be allowed to put small food producers out of business and the small producers should be given a fair price for their produce. In addition, the supermarkets should not be allowed to reject vegetables that are not of a standard shape thus reducing waste. The public would soon get used to different sized/shaped vegetables just as they used to.

All school/nursery children should be given, not just free lunch, but free breakfast. It is well known that children who do not eat breakfast do not perform as well academically. Fisheries should be required to provide large amounts of space and organic food for fish. The fish should not be crammed in so closely that they cannot swim as nature intended. One can see the difference between farmed salmon and wild salmon, ror example, just by looking at the formation of the tail. We need 'natural' food not forced, unnatural food with the increased stress hormones that we will then eat. Same with battery hens. Should be abolished forthwith not wait until 2012. Is there a way to discourage the production of intensively reared meat, poultry and fish and reward those who use humane methods?

165 Name and address supplied

More measures need to be taken to support our local food producers such as pig farmers. The government should force supermarkets to increase the amount paid to dairy farmers. People should be encouraged to shop in local, small stores and farmers markets by reducing the number of new supermarkets being built (this is not fair competition). More allotment provision should be provided in towns / cities. Also, home economics at school should teach children what ingredients are, their origins, the moral and ethical reasons not to eat fast food and most importantly how to cook. Free schools meals should be provided for all and parents should be invloved in supervision at lunchtimes where possible. Scotland has a wealth of potential in terms of agri- and aqua- culture and this needs to be supported financially and politically by government immediately before the industry and required skilss die out.

166 Name and address supplied

My first issue is with the price of food that we seem to have an abundance of, e.g. lamb. Why does lamb cost so much when our fields are bouncing with lambs. I would suggest that we export far too much and cheaper imports flood the market. The same is true of vegetables. I really object to having to buy tomatoes from Holland when Scotland, notably Tayside, is a massive producer of tomatoes. The same is also true of fish, especially shellfish, e.g. langoustines. Ok, great, there is a huge demand for this product in the swanky restaurants of London, but why can't we keep some for ourselves. Environmentally there are issues too. Having just driven from London to Glasgow on Monday I was appalled at the number of trucks carying food up and down the M6. What is going on? Finally, why is the Government not making a stand with regards food packaging. I don't want my apples in a nice wee cardboard tray and shrink wrapping, I don't care if my carrots are dirty, I have a cheese grater therefore can grate my own cheese, I have knives therefore can cut up my own vegetables. Scrap the packaging and watch the rubbish mountain drop!

167 Shora Robertson

I think the current issues have been well-summarized in the paper. As I ordinary food consumer here are the things that I think need to be addressed: Re-connecting with food. Food is no longer an integral part of life for many people. It is bought pre-packed ready made or ready to blitz in a microwave. We need to re-embed food and the joy of cooking and eating into our culture across the board. Irresponsible advertising, profit v quality are issues that need to be addressed by the food and drink manufacturers and food retailers.

168 Hetty Lancaster

I think your Discussion Paper has the all the right ingredients (no pun intended) for Scotland's future health needs - healthier, greener, affordable, etc. As a farmers daughter i have always been very interested in food and where it comes from, and as a parent i am concerned with children's eating habits.

My main issues are noted below:

- healthier food needs to be cheaper so that low income families can afford it

- people who traditionally eat 'junk' need the opportunity to be educated about the choices they are making and how it effects them and the environment

- higher health and welfare standards for livestock

- increased support for local producers (especially small, family run farms and businesses)

- education of school children to healthy food habits and why they are important, reintroduction of home economics (or if we still have it then it needs to actually teach some cooking skills along with why it is important to know what's in your food and where it comes from)

- decrease the amount of additives, sugars, salt, etc in processed food

- move towards sustainable traditional farming methods (not necessarily organic) and a decrease in the use of fertilisers, pesticides, hormones, etc

- the production of high quality produce to boost exports

- banning the farming of genetically modified crops

- encouraging the population to buy Scottish/local produce to support our own economy

- increase in community gardens?

Sorry those were in no particular order and just off the top of my head. In general i would like to see better education around the importance of what we eat, where it comes from and it's effects on our health and the environment. Support for traditional farming methods and local producers with an increase in welfare standards for the more intensively farmed livestock. Lower costs for healthy food along with higher costs for unhealthy food.

169 Dundee Trades Union Council, Dundee

We would like to take the opportunity presented by this consultation to flag up the benefits of local allotment gardens. Allotments fulfil a crucial role in a number of ways in that they: a)Provide the opportunity to grow cheap, nutritious food. b)Eliminate food miles and packaging. c)Provide opportunities for exercise in a healthy environment at little or no cost. d)Provide access to social interaction and so help counteract social exclusion. e)Provide educational opportunities, for all ages, in horticultural theory and practice. f)Provide young people with awareness of different types of food and where they come from. g)Contribute to a diverse environment and provide many different localised ecosystems. h)Are virtually carbon neutral. i)Particularly benefit areas of urban deprivation, although demand for rural allotments is real. j)Have an inherently democratic ethos based on cooperation and mutual support.

The aspirations aimed at in this consultation could be enhanced by encouraging the use and development of allotments as part of the overall strategy. To this end we would suggest: a)The development of a coherent Allotment Strategy for Scotland in liaison with Cosla, local government and in consultation with representative organisations in the allotment community. b)The provision of a central (or localised) source of funding to assist allotment associations and sites in financing both the maintenance of and improvements to infrastructure, including paths, boundaries and services (water, electricity and waste).

170 Name and address supplied

I feel that we need to move away from the barbarism of farming animals for our own manipulation, slaughter, and consumption, and direct our ethics and public resources into healthier and more compassionate means of food production, e.g. organic, free range (if animals must be involved), and vegan, i.e. no meat, dairy, poultry, etc. I wish to see less public funds, and strategies, being directed towards farming, including the fishing industry, both on a local and national level. We are on a 'hiding to nothing' with this approach, in terms of environmental, sustainability, and health concerns.

171 David Martin

The food we eat is probably the most important factor in our health and cultural wellbeing. A great deal more could be done in education to help children experience the benefits and joy of good food and learn how to use wholesome food in their daily lives. However, cookery and an understanding of ingredients is not given sufficient prominence in the school curriculum. Sadly, the skills and knowledge that were once taught by mothers and grandmothers in the home have been largely lost. Education in this important area should be a requirement for all children at secondary level, however I understand it is not. Certainly my own children learned very little, if anything, about cooking from school. I am told that in many schools the support for cookery as a subject is very limited, partly because it is expensive and partly because it is not seen as an academic subject that will provide results in the academic league tables. So that, in many schools, the support for a cookery class, in terms of resources like finance for ingredients and classroom assistance to the teacher, do not match those that would be made available to a class in science or technical subjects. There are many good reasons to give food and food preparation a higher priority and more resources in education. Health benefits and savings in remedial health treatments; benefits in quality of life and life experience; and economic benefits in improvements to our catering and leisure industries. We know that tourism is one of Scotlands biggest service industries. However, it is also generally known that the quality of catering in many of our hotels, restaurants and bars is average to poor, relying largely on pre-cooked and frozen meals, because staff with the necessary skills to prepare food can not be found. While the quality of food provided may be acceptable to a large part of our indigenous population who have been raised on on 'burger and chips' diet and culture, it does little to attract foreign visitors to Scotland.

172 Elizabeth Nicoll

As a Home Economics teacher I am anxious that the teaching of food and health related to the healthier individual is being stifled due to the shortage of specialist teachers in this area. It is time practical food skills were made compulsory on the curriculum. The earlier we can teach children the basics the more chance it will last and have an impact on the nations health. Education efficiency savings do not do justice to this possibility. We teach the whole food supply chain and the importance of choice in relation to an individuals health and well being. Let us give every single child that opportunity.

173 Kerry Walker

1. I think we should do more to educate and advertise the benefits of eating locally produced Scottish produce(to the environment, the economy and health. I remember being in Australia, where a well known businessman had endorsed food products manufactured within the country, and these were branded with a specific logo, this helped to market and educate on the benefits of eating local produce. A similar initiative might be a good idea for Scotland. I don't think people give much thought to where a food product comes from and the impact it has. (ie we might buy butter from Holland, when there is butter made 10 miles away, tasting exactly the same!)

2.I think it would be good to encourage supermarkets to stock more locally sourced ingredients. I have frequently looked for Scottish products in supermarkets and not found them, for example last week I found honey from New Zealand, Mexico, Australia and Spain in my local supermarket, but none from Scotland. The only honey made in England had been sent to Denmark for packaging!

3. It would be good to have more incentives to bring down the price of foods grown organically or with strict animal welfare standards. I may be wrong, but I have heard that supermarkets tend to put a bigger price increase on organic/free range products as they know people will buy them anyway for ethical reasons. This is unfair, and I strongly feel that these price increases should either be the same as standard products or less to help to support this more sustainable and ethical type of farming.

4. There should be measures in place so that it is illegal to retail any meat products from abroad that do not conform to British standards of production and welfare, and that this is closely regulated. Hopefully this may help in part to help local farmers.

5. I think farmer's markets are a great idea, and it would be good to extend these where possible as often they take place infrequently and not in all areas.

6. It is often difficult to support small local food shops when one works 9 -5 full time, even though one would rather use these. It would be good to promote initiatives to tackle this problem.

7. More help needs to be made to tackle people's lack of cooking skills. I see many people in my profession who do not know how to prepare food. More emphasis should be given on home economics in school and providing opportunities to learn about healthy food provision and cooking in the community, particularly for new parents etc

8. There have been some great initiatives in schools and nursery education recently - Hungry for success, free fruits, water bottles,improved dietary education.I think it is really important that these interventions are protected to continue and are built on. Some other interventions to improve children's diets could tackle parental education and skills in providing a healthy diet, and encouraging healthier food choices outwith the school and home (ie work with food outlets near schools, incentives to make food choices healthier etc)

174 Community Food and Health, Glasgow - Confidential

175 McCarrison Society - Scottish Group, Arbroath

Thank you for your phone call and letter in response to my letter to Richard Lochhead MSP dated 8th February of this year. I had intended to enclose the two sided information sheet about the McCarrison Society and the food guidelines which we promote. So it is enclosed this time.

Our views are broadly in line with those of the Soil Association. We believe that food should be produced in as natural state as possible, grown on healthy soil and supplied locally as far as possible. We believe that we should try to eat as much organic food as possible. Sometimes it is better to make a local choice - Reg. free range chicken rather than an organic alternative from another country.

I recommend that you and the Minister read a paper delivered on the 22nd November 2007 to the Soil Association by Prof. Richard Heinbergh, Prof. of Environmental Economics, University of North Carolina. It was the Lady Eve Balfour Lecture. His lecture was entitled "What Will We Eat As The Oil Runs Out?" He concludes that a hundred years from now everybody will be eating what we would define today as organic food, whether or not we act to tackle our dependence on fossil fuels.

You will see that we hold public meetings about twice per year at which are usually held in Edinburgh or Perth. I enclose a poster and flyer about our next meeting which takes place on 26th April at the Friends meeting House in Edinburgh. We are a small society but we are quite active. The UK Chairman is Prof. Michael Crawford of the Department of Brain Chemistry & Human Nutrition at London Metropolitan University. Michael will be speaking in Scotland at a FAB (Food & Behaviour) conference at Nairn in September I believe.

176 Scottish Association Of Meat Wholesalers - Confidential

177 Jim Riach

I would recommend a shift to the development local supply chains providing nutritious local grown seasonal food. Reduce packaging and food waste. Make a shift from road to rail distribution but maintain a focus on local supply chains. Reduce car dependency for shopping and encourage more "in town" development as outlined in PAN 59 Produce public sector procurement guidelines for catering services to make sustainable consumption the priority, emphasising fresh, seasonal and local fruit and vegetables. Focus on local food production and distribution networks to create greater food security for Scotland so building goals of sustainable development into the existing food economy. Build on the existing work of "Hungry for Success"

178 Name, address and response supplied - Confidential

179 Comhairle nan Eilean Siar, Isle of Lewis

4.1 Comhairle nan Eilean Siar welcomes the opportunity to respond to the discussion paper on the Future for Food in Scotland. The Islands almost total reliance on imported food from the mainland and further afield is of concern at a time of rapidly increasing food and transport costs. A more sustainable approach to the consumption of fresh produce in particular could be of significant benefit to both the inshore fisheries sector and the agricultural/horticultural sector in the Islands.

4.2 The development of the regional qualities for food production in relation to the tourism industry would benefit both the producers and the tourism operators. The distinctive regional produce locally sourced will enhance the visitor experience and benefit the producer who can sell locally without having to incur high transport costs to markets on the mainland or beyond.

4.3 Direct support for the local food sector would be required for a sustained period to allow co-ordination activities to both facilitate provision of produce and also promote production beyond its current low base. A critical mass of producers is required to give the industry stability and capacity to continue expansion over the next five to ten years. Experience on the Islands with relation to local markets is that this initial kick start is essential for success.

4.4 Much of the inshore waters fisheries catch is sent off to the continent, the market infrastructure that has been established over recent years has been developed with the high paying continental market in mind. A more local market could be established to add value, reduce transport losses and costs. There are however peaks and troughs in the fisheries and tourism sectors that are at odds with a stable local market - for example; the peak inshore fisheries season is in the run up to Christmas when the tourism sector in the Islands is in low season. Local markets would have to be able to both supply the local market at its peak but also sustain the fisheries sector during its peak period. It may be that a public/private sector approach would provide this flexibility enabling the public sector procurement to increase during the tourist low season.

4.5 Comhairle nan Eilean Siar believe that there is potentially great benefit to producers and producer groups who can supply to the public sector. The public sector in the Western Isles is a substantial part of the local economy but constraints on supplying to the public sector are such that small producers find it difficult to comply with the regulations. It may be that the best option for the Western Isles is for some form of co-operative venture between producers in order that they can "gear up" to provide for the demands of supplying to the public sector.

4.6 The proposed National Food Policy should take cognisance of the current constraints limiting production as mentioned in 4.4 above. To enable a rapid growth in production, support from development agencies should be re-focused towards small to medium sized businesses. As mentioned in the discussion paper most food and drink firms have fewer that 10 employees yet it is these small businesses in the Islands that struggle to get support.

4.7 Although the discussion paper highlights the rise in organic production crofters, in particular, have not been able to take full advantage of the organic premium for livestock. In reality the extensive nature of livestock production is equal to or exceeds organic standards but this cannot currently be recognised due to the fact that common grazings are accepted as being of organic status. More should be done to investigate a realistic interpretation of standards to allow crofters to participate in organic production whilst still utilising their common grazings.

4.8 The discussion paper outlines what local authorities might need to do to help meet the Scottish Governments' goals such as; Sharing Best practice with other public bodies, ensuring that all school children are taught about food and taking responsibility for good nutrition in schools, promoting local food networks and farmers' markets and increasing the collection of food waste from households for composting. Comhairle nan Eilean Siar are working positively in relation to the points mentioned above and indeed have agreed a pilot supply of local food to Island schools later on this year. The Comhairle have also agreed to host a local food conference later in the year to promote concept of "local food for local consumption" However, in order to provide developmental support to the sector more financial resources are required to assist and enable sustained growth.

180 Denise Matthew

Where we buy food - supermarkets decide our quantities for us;it can be very difficult to buy fruit and vegetables loose. This creates waste. The organic choice is still the expensive choice. Air miles can be misleading; yes the food may have travelled further, but its carbon footprint may be smaller. Food grown out of season here uses more pesticides, and is often kept refrigerated for long periods of time. Stop councils allowing developers to build houses with no local plans for shops that people can walk to. Teach children from a young age what is healthy to eat, and how to do it. Get councils to pilot household compost bins-educate the children.

181 Name and address supplied

That Scotland's consumers have access to wholesome, affordable food · That animals reared for food production are always treated with respect and humanity · That consumers are provided with the information they need to make informed ethical choices · That the effects of diet choices on public health are acknowledged and addressed · That the effects of food production on the environment are acknowledged and addressed · That public procurement policies make high animal welfare standards a requirement Ethics come first - now and always.

182 Name, address and response supplied - Confidential

183 Name and address supplied

The food industry spends too much time and money transporting goods around the country. Apart from the environmental and monetary costs, the items in question are deteriorating rapidly from the moment they enter the chain, resulting in a poorer quality article for the consumer. An example I encountered some years ago was where Halls of Broxburn (now Grampian Country Pork Halls)delivered sausages to a Co-op distribution depot in Leeds which then delivered the products to outlets in Scotland. This type of nonsense is common place as all the major supermarkets have large distribution depots. My other comment is on "washing vegetables". Most potatoes, carrots etc are sold by the supermarket as washed and bagged. The produce has a much shorter shelf life than that with dirt still attached, as we used to be able to buy.

184 Ann Stevenson

The Government should support the farming industry as the backbone of the rural economy and make sure that food bought for schools and other government contracts is purchased locally in Scotland and that the meals are nutritionally sound to ensure a healthy future for the Scottish people.

185 Name and address supplied

There are two main issues. One is the health of the population; physical, cultural and spiritual. The other is sustainability of food production. Both are interlinked: a well-informed population who are educated to know the best that food can offer will favour local, healthy ingredients. Scotland is well-placed to make progress on both issues, being blessed with abundant land and waters. However it is coming from behind in terms of local food, and knowledge of healthy eating. There is a myth that healthy eating must be expensive: untrue if meals with a preponderance of pulses and fresh vegetables, are prepared from scratch. We have been educated by global corporations to seek highly processed, packaged and unhealthy foods. In order to reverse this, Government has a key role in terms of legislation, education policy, and public sector leadership.

The key lies within education: if children can learn to cook with from scratch, using a mixture of local and international food to reflect and celebrate our multi-cultural society, they will learn: the value of food; key aspects of other cultures; healthy eating; vital life skills; the origins of our food. Thus within our schools we need to promote 'home economics' or a modern iteration of this, promote local and organic food for school meals (witness Hurlford Primary as an exemplar), and actively discourage the provision of obesogenic sweets, drinks and fast foods. Councils should have the authority to prevent mobile food vendors from parking within 2 miles of schools. Sustainability will be a key issue in the 21st century, with Peak Oil (officially recognised by the Government, anticipated in 2030, but some commentators and Government documents now referring to 2020) having a major effect on food security. This is because so much of our food consumption depends on highly industrialised agriculture, use of petroleum based products, fertilisers with high energy costs, and 'food miles'. Thus although a return to local food sources may cause economic pain and in some respects is less efficient, it is demonstrably more sustainable in a post-oil world.

Excessive use of natural resources such as over-fishing must be prevented: fish stocks off Newfoundland have never recovered from the failure to prevent stock depletion. Policy must also account for fair treatment of local producers in developing countries. One policy area tying all these themes together is the back-garden vegetable patch and the allotment system. I believe there is evidence that the cohort growing up through the second world war were healthier, due to restrictions on meat and sugar, the physical activity, community aspects and high proportion of vegetables consumed. There have also been experimental ventures in England based on co-operative investment and collective assistance to local farms, which are worth investigating.

186 Emma Patterson Taylor

As a student studying Sustainable Environmental Management, a worker who chooses to be employed by purveyors of quality produce and a person who believes that the issues of food and the environment are inextricably linked. I would like to see importance emphasised, awareness shown and support given to the following topics reflected in your policies for Scotland; - local produce, producers, traditional skills - food miles, issue of not being able to feed ourselves - organic produce, made more accessible and grown closer to home - fair trade, the need to support others less privileged then ourselves as a western nation - artisan producers, specialist on a small scale, high value and sometimes exclusive but should not have to be and is important in raising the bar as far as food production is concerned This scramble of issues is unfortunately like this because I am in the middle of deadline but I hope they can be recognised and understood.

If there is one issue that I would like remembered though it is the problem of the supermarkets. I know we are in an age that depend on them but things have to change in this respect. They have become like a drug, the spread of which is supported by the phrase 'but the customers want them' - this is not a good enough excuse. Do you give someone their hit of the day just because they ask you to? I refer mainly to Tesco as the real poisoner of the system but they are all guilty as charged. The price of everything that is bad for us drops thereby sucking in those who are most at risk of only surviving on this type of produce. Cheap alcohol, white sliced bread, crisps.... this is not the answer. Scots are poisoning their bodies and although no-one can just blame the supermarkets, after all we do have free will, however they really aren't helping. Neither is the governments support.

I would ask it to be understood that they way forward for Scotland is for us to take responsibility for our health and for the government to do everything they can to support this. Encourage little shops, keep money in the local community, the better the place you live the higher your well being is likely to be, which ties into relieving the NHS of its already very heavy burden, inform us, point us in the right direction, and don't narrow our choices by blanketing our country with a tesco metro on every corner, keep them open by letting all the options compete fairly. And most importantly think holistically. Remember that everything ties into everything and that the little girl will not be happier just because she got her five a day or because her local superstore is green-washing her local community by pretending that it counteracts its carbon footprint with a small windmill prominently positioned over it's front door. She will be happier if she knows the farmer who grew her apple got a good price and does not have his job continually threatened by a new promotion, if her coffee has helped a village in Kenya, if her cheese is the produce of someone who truly cares about the ingredients and how it is made, if when she does her shopping her pocket money stays in the local community, if she can buy organic without bankrupting her mother and so on... If she's anything like me anyway. Again sorry for the rambling rant but this stuff is really important. Good luck! Please produce something which we as Scots can be proud of and acknowledge by getting ourselves sorted out. Then hopefully those horrifically high numbers of heart attacks, instances of diabetes, short lives and so on can stop and we can maybe become aware, be informed consumers and turn our health track record around and in doing so become happier people... You never know... Little girls (or 21 year old ones in this case) dreams do sometimes come true......

187 Name and address supplied

Until supermarkets start stocking fruit and veg which is both ripe and flavoursome, rather than stock chosen for its ability to withstand shipping, and to last on the shelves almost indefinitely, we will have a problem with people not wanting to buy and/or eat it. For example, most of the tomatoes available (unless you can afford a premium range) are red on the surface and hard, tasteless, and colourless inside. Most fruit has been picked green, force-ripened, and as a result is hard and unappealing despite looking good. I am lucky to have a supplier locally who delivers, as otherwise I would be living off frozen and tinned veg.

188 Maureen Potter

I think we need to start looking at the quality of food which can be sourced in Scotland and reduce the number of imported expensive foods. We have excellent beef, lamb, fish, poultry, etc. We have become used to over processed foods and forgotten how to savour the distinctive flavour of real quality food. Many of the sauces whcih are used in other countries were used to disguise the poor quality of the initial ingredients. However we do need to cut down on the use of animal fats when cooking and also the use of salt. That could be remedied through vegetable or sunflower oil and appropriate use of herbs rather than salt. Education must begin in the school but perhaps there should also be adult cooking classes similar to the adult literacy classes as there is generation out there who nothing about traditional cooking.

189 Name and address supplied

I would like the national food policy to ensure the following: 1. That Scotland's consumers have access to wholesome, affordable food 2. That animals reared for food production are always treated with respect and humanity 3. That consumers are provided with the information they need to make informed ethical choices 4. That the effects of diet choices on public health are acknowledged and addressed 5. That the effects of food production on the environment are acknowledged and addressed 6. That public procurement policies make high animal welfare standards a requirement.

190 Name and address supplied

Thank you for the chance to comment The discussion paper includes "sustainable growth" as part of the vision. The only sustainable future for food production can be organic farming. Agri- chemicals will become increasingly expensive as oil supplies deplete. In addition, pollution from chemicals damages our environment. And a recent study has shown that organic food is healthier. I would like to see the promotion of locally sourced food produced by organic methods. People have become disconnected from the land and the production of food. The government can help by encouraging the expansion of allotments in cities where there are long waiting lists. Community Supported Agriculture (CSA) is another way of connecting people to food supplies and needs to be supported. All public services including health and education need to be encouraged to buy local organic produce where possible. Children at school need to be tempted to cook their own food and therefore develop new skills. A recent sudy in hospitals in Cornwall showed an improvement in patient health with locally sourced food. I see the future as local and organic rather than based on the power of supermarkets.

191 Name, address and response supplied - Confidential

192 Mr Edwin I A Hill, Dunbar

Food health scares eg. CJD have happened before. Regardless of animal welfare itself - animal welfare is in the interests of people! Animals first, is a better policy for human welfare!

193 Name and address supplied

I welcome this opportunity to comment on food policy in Scotland. There is no mention in the leaflet of game as a food source. Meat that does not require an imported cereal input is clearly of importance to Scotland and venison certainly doesn't. Presently there is little or no marketing of venison in contrast to the position of lamb or beef. The Deer Commission does not play this role. The culling rates are still not as large as the Commission would like. The retail sale of venison in the West of Scotland is split between the fish shops and the butchers. Typically venison in fish shops, while of good quality is badly cut up. Even venison coming from the large game merchants is not well prepared. I feel that the sale of venison for home consumption should be supported.

Some suggestions for action.

1) Ensure that there are the training courses for butchers include game.

2) Set up some sort of marketing organisation in line with the ones for other meat. In the case of venison I suspect that more needs to be done to establish integration of the distribution side. This organisation would need to consider barriers to higher consumption (lack of recipes, never eaten in school, can't eat Bambi) and stress the environmental and health benefits of increased venison consumption to Scotland.

3) Direct the Deer Commission to be more pro-active . More dawn raids. I have commented particularly on venison as in this section of the game production there is a known capacity for more supply. Ducks, hares, rabbits also do not require cereal input - woodpigeons may. Encouragement of home production in gardens and allotments of fruit and vegetables should play a role in the new strategy. This requires input from Scottish Government to Local Government to implement more speedily their statutory obligations to provide allotments, and to ensure that all Councils do have an allotment strategy.

194 Name and address supplied

Marketing of foods high in fat, salt and sugar

The Discussion Paper makes little reference to the marketing of foods and drinks high in fat, salt and sugar (HFSS) to consumers, in particular children. As a Nutritionist and a parent I urge the Scottish Government to look seriously at how to restrict further the marketing of HFSS foods, especially to children. Measures should address marketing in all its forms, including novel forms of marketing using SMS messaging and the internet as well as more traditional methods such as sponsorship of school football clubs and swimming badges. As a parent I am made very angry by food and soft drinks companies' attempts to undermine my efforts to instil in my children an appreciation and enjoyment of healthy foods and drinks. I learned recently, for example, that the football club my son attends at his primary school on a Wednesday lunchtime has sports bibs with a well-known fast food company's branding on them.

Red meat

According to the UN Food and Agriculture Organization (FAO) "the livestock sector has such deep and wide ranging impacts that it should rank as one of the leading focuses for environmental policy" [1]. Livestock production is responsible for 18% of global greenhouse gas emissions from all human activities measured as CO2 equivalent1, higher than transport which accounts for 14% [2].

A recent high quality systematic review of the evidence by the World Cancer Research Fund and American Institute of Cancer Research also concluded that: "Red meat is a convincing cause of colorectal cancer." [3]

For both environmental and health reasons, in my view Scotland's national food policy should look at ways of reducing the amount of meat produced and consumed in Scotland, in particular smoked, cured and salted meats. This need not mitigate against our economic success (which is clearly of the utmost importance) but would, I recognise, require significant creative thinking and structural adjustment within the agro-food sector.

Make explicit the full range of data and rationale for what is and is not included in the new national food policy

I suggest that it is critical that the new food policy for Scotland is more explicit about the data and factors in addition to consultees' views which have been collated and considered by policy makers in developing the new national food policy. There may be an equivalent and equally rigorous analysis of the context within which the new food policy will operate underpinning the Discussion Paper, similar to that produced recently by the Cabinet Office in England [4], but in the present discussion document this is not make clear. I would encourage policy makers to ensure that a rigorous analysis of the evidence has taken place. This will help ensure that the policy is realistic in its scope, and sets achievable objectives.

Be more outcome focused

The vision set out in the Discussion Paper is very welcome. However I suggest that the final national food policy needs to go much further than this vision, and needs to identify specific, measurable and time-bound outcomes which are within its gift to deliver. It then needs to establish a clear plan of action to deliver these outcomes, preferably also setting interim outcomes to check progress 'en route'.

In conclusion I would encourage the Scottish Government to be brave in championing the interests of consumers and the environment in its new national food policy, and to ensure that the policy is firmly grounded in evidence, is achievable, and progress in implementing it is measurable.

195 Elizabeth Furey

I think it would be good if food was seasonal and we bought local produce but I feel we need more education about this and Supermarkets encouraged to buy in local produce and to make people aware of whats seasonal and to encourage eating what's in season as I feel that would help to make us eat more healthily.

196 Helen Willis

I believe that the state of our food habits and obesity is so far out of control that we must take drastic measures to reverse the trend amongst children. This means restricting their access to fast food at lunchtimes, forcing them to stay in school to eat and serving healthy meals not the current choices of hot dogs, pizzas, chicken burgers etc. We should tax unhealthy food to a greater extent to prevent it being a cheap option for low income families. Encourage local shops to stock fresh fruit and veg to make them more accessible.

197 Vivienne Moir

That Scotland's consumers have access to wholesome, affordable food That animals reared for food production are always treated with respect and humanity That consumers are provided with the information they need to make informed ethical choices That the effects of diet choices on public health are acknowledged and addressed That the effects of food production on the environment are acknowledged and addressed That public procurement policies make high animal welfare standards a requirement.

198 Shirley Spear, Isle of Skye

Hopefully the National Discussion on our future Food Policy has highlighted just how large, diverse and important this subject is. I do not know what the figures are for the number of people who have taken part in this discussion, but my greatest wish is that we had looked at the whole picture in this way twenty years ago. I hope that all action we take from now onwards, is not too late. I congratulate Richard Lochhead and his team for tackling the subject so thoroughly. My greatest hope is that the national discussion will re-kindle a pride and some real passion among Scots for our fantastic, natural Scottish larder.

There are so many things changing right now. Climate change and changing World demand for ingredients is having a dramatic effect upon stocks of grain and animal foodstuffs. In turn this is affecting the cost of ingredients, from the most everyday items such as milk, eggs and bread, to top quality pork and beef. The high price of fuel is affecting the cost of production and of course, the fishing industry. All of these things affect the Tourism and Hospitality Industry directly and dramatically.

The very best quality is always home-produced and Scottish. I hope that the national discussion will increase the population's awareness of how fantastic our own Scottish ingredients are and how little attention we have paid to them in the past 30 or 40 years. As a Scot I am dismayed at the lack of pride we have shown in our food heritage and how knowledge of our own home-grown ingredients has dwindled. We have neglected our amazing culture of great home cooking and welcoming hospitality to the extent that we have lost the knowledge of how to cook the simplest meals and our renowned home baking skills. I would love to re-establish these things among Scots of all ages, first and foremost. This would have an instant effect upon the health and well-being of the nation.

Secondly - and on a grander scale - I want to see Government support firmly behind ensuring that Scots kitchens have the best pick of every crop and all fresh produce in the country's wholesale markets, High Street shops and mega-stores. I believe that far too much of our best produce goes abroad and never sees the market place in Scotland. This applies to our best quality fresh white fish, shellfish, meat and (in particular) wild game, but also some of our seasonal crops such as soft fruits, are extremely hard to buy. For example, the chance of a buying a box of Scottish asparagus during its short season, is almost non-existent for me as a Scottish restaurateur. Where do all the raspberries, strawberries, blackcurrants and redcurrants disappear to? How often do we see Scottish tomatoes or Clyde Valley plums in the shops any more? The simplest ingredients such as curly kale and potatoes should be easy to obtain, but they are not.

My third point is about the importance of local abattoirs. We have a network of local auction marts that is second-to-none. Farmers and their buyers deal with each other on very local and personal scale, but there are not enough local abattoirs to back-up this age-old system that should be preserved at all costs. This would help to encourage local production hugely, particularly in the Highlands and Islands. We should be doing everything possible to encourage small-scale stock farming in rural areas, instead of allowing it to decline.

Moving on to my fourth point: we rushed into fish farming before we had researched and understood the wider implications of the effects of this system of food production. In recent years, our knowledge has increased - but probably too late to turn-about the damage that has been done to the seabed and wild fish stocks. I also believe that we should be protecting our stocks of white fish by more careful management of fishing areas, particularly in-shore. Much more than this, we should be encouraging environmentally friendly methods of fishing in inshore waters and discouraging trawling and scallop dredging in favour of creels and hand-diving. Local fishermen should be encouraged to take pride in selling locally first, before taking the easiest route of selling-off their whole catch to the international wholesalers who are greedy for every item and control the high prices commanded at the pier.

Personally, I will continue to do everything I can do to set a good example in my restaurant and continue to work hard in my own small way, to encourage everyone in authority to take the Scottish food story more seriously. Selling Scotland through its food culture and heritage is a subject very close to my heart.

199 Church of Scotland, Church and Society Council

2. Putting the issues in Context

2.1 "Food is a central theme throughout the Bible because of the web of interactions it evokes: interactions between people and the land, between people as social actors and between people and the divine. How food was produced, distributed, prepared and eaten had consequences which went far beyond the supply of nourishment to peoples bodies."(1)

The frequency of references to food and to meals in the Bible indicate the central importance of food related issues, the centrality of food to the structure of societies and the contribution of food production to environmental and heritage issues. Agriculture has long been recognised as "multifunctional" (2). The preoccupation of looking at food and trade in food as purely economic issues is of recent vintage.

2.2 Over recent years agriculture has changed greatly both in Scotland and throughout the world. By 2020, it is estimated that the world's population will reach around 7.5 billion (current estimate 6.4 billion). Yet both food security globally, and levels of malnutrition throughout the world (measured as a percentage of total populations) have improved greatly in the last 30 years (3). In all continents except Africa, (4) the number of underweight children has declined; however, malnutrition among African children continues to increase. Overall, the number of hungry people in developing countries, excluding China, grew from 630 million to 673 million between 1990 and 2002. An estimated 824 million people in the developing world were affected by chronic hunger in 2003 (5). These are major challenges for international food policy.

2.3 World wide over the past 50 years food supply has increased at a faster rate than population growth. (6) This has sometimes led to stability but also to reductions in the world market prices of many food products, such as wheat, rice, beef and soya. Looking ahead it seems improbable that such a situation can continue. World population continues to grow. The factors which have permitted increases in agricultural production, especially those related to bringing new land into cultivation, the use of water for irrigation and the use of chemicals, seem less capable of increase in the future. Trade is increasingly vital to secure food supplies and so global issues have an increased importance to those who live in Scotland.

2.4 International institutions have become increasingly important. The current shape of Scottish agriculture is largely a product of the EU Common Agricultural Policy (CAP). Until recently it influenced what was grown and how much was grown. It still provides much of the funding for most of agriculture. The Single Farm Payment, which effectively gave farmers freedom over what they might grow, became effective as recently as 2005. It will change again and seems likely to decrease in 2013. International trade is ruled by the deliberations of the World Trade Organisation (WTO), by organisations such as the World Bank and by multinational companies such as Wal-Mart. If we wish to influence trade in food, at home or in the developing countries then we must affect the deliberations of such organisations.

2.5 In Scotland, as in other developed countries, the overall quantity and choice of foods available has improved greatly in the past 50 years. However, in a mainly urban society, the pattern of food consumption has changed as society itself has changed. This has resulted in changes in where we buy food, the variety of food we consume, the amounts of food consumed outwith the home, and the sources of the food which is "eaten out". Traditional school meals have decreased while consumption of "fast foods" has increased, and there are large social structural issues around changes in who we eat with. The increasing dominance of supermarkets and large commercial food processing companies in the mass market has dramatically changed the way people shop, eat, and think about food. The strength of the supermarket sector and the small number of players has meant that many of the crucial decisions about food have moved beyond the control of governments and into the hands of companies which may not be UK based.

2.6 The issue of fair trade in food thus clearly goes far beyond consideration of markets and of economics. It is a microcosm of most of the major issues where global economic drivers and wider societal values, especially Christian values, are in tension. In seeking to address current issues related to the fair trading of food a wider range of issues such as the role of government and the striking of an appropriate balance between economic drivers and sustainability, particularly of the environment and of social structures, must be considered.

2.8 In Scottish political terms, issues of food and agriculture are complicated by being the responsibilities of very different levels of Government. Responsibility for agriculture and rural development is devolved to the Scottish administration. But negotiations regarding European policy development, and hence the CAP, are conducted at the UK level, while negotiations with the WTO are conducted by the European Commission, with input from London. The Scottish Executive has discretionary powers when it comes to the administration of the single farm payment, and processing and marketing grants; but Scottish ministers have only a marginal influence when it comes to trade negotiations, although they can negotiate on behalf of Scottish farming on such things as the recent removal of the beef export ban. One question is how can Scottish concerns be adequately reflected at these international levels? A related one is how individual Christians or Churches can influence these international organisations many of which are multi-national businesses?

2.9 The above economically driven ideas envisage Scottish and UK agriculture competing effectively and efficiently in global agricultural markets freed from barriers that inhibit trade and production. However it would seem to us that the key issue within the food sector is that currently there are no free and fair markets in the trading of food. In addition these markets impact socially upon people as much as they impact economically on production. Any just vision for Scottish agriculture must therefore be concerned with the wider issues of trade justice. Scottish agricultural solutions must be aware of the social impact of global trading systems on people and especially on those in the developing countries.

A Perception of Societal Issues

2.14 In addition to the above traditional trade and economic related issues there are also societal issues. Within our society, the importance of family and even of communal eating, such as school meals, has diminished. Links between consumers and local producers have weakened, resulting in a poorer understanding of the links between the use of land for food production and a range of societal and heritage issues. In addition, changes in diet, particularly among poorer people, have paralleled increases in obesity and linked ailments such as diabetes and cardio-vascular disease. It is important therefore to ask whether recent changes in food supply have led to a society which is more content with itself or one which is more generous to the less well off. An example from the work of an individual church illustrates some of the problems of our current society. It also provides hope that changes affecting the lives of individuals can be made.

Wider issues

2.15 Clearly there are issues in respect of trade in food which affect farming in Scotland and producers in the developing countries. While the history and the detailed mechanisms which have generated current problems are different, some issues in both cases relate to the weight given to economics in an area which is more complex than this. The situation is exacerbated by the apparently low value placed on food by consumers in the developed nations. For all producers this is accentuated by the unequal distribution of power and resources within the food trading chain. In Scotland this is seen in the power of the supermarkets and, in the developing countries in the power of the developed world. This situation makes some kind of support, via the CAP, essential to sustaining agriculture in Scotland but also identifies the need for WTO rules that are sensitive to the needs of small producers in the developing countries .

4. Fair Food and Scottish Agriculture

Farming and Rural Scotland

4.1 Farming is not just a job - it is a way of life, a major contributor to our cultural heritage and increasingly a major part of our approach to the management of the environment. It is responsible for the management of 75% of Scotland's land area. In the recent past, farming has been at the heart of the Scottish economy and remains so in most of our rural areas. Without agriculture our food processing and tourist industries would be significantly smaller.

Box 4-1

Scottish Farming Facts

75% of the Scottish land mass is used for agricultural production.

Produce from Scottish farms and crofts is worth £2bn per year. Scotland exports £400m (£2.4 bn, including whisky) of food per year.

70k people (8% of the rural work force) are directly employed in agriculture. Around 250k jobs in total, in Scotland, are dependant on agriculture.

85% of Scotland is classified as less favoured area by the EU.

The average net farm income of all farms in Scotland in 2004/5 was £10.5k.

The average can be misleading because farm income clearly varies substantially from a small croft to a large arable farm.

Average net income was highest for farms where the principle enterprises were low ground cattle and sheep (+£17k) and for dairy farms (+£25k).

They were lowest for cereal (- £4.2k) and general cropping enterprises (-£0.6k) both of which, on average, ran at a loss.

Net farm income includes their CAP payment. CAP payments to Scottish agriculture totalled £500m last year.

This represented an average of £25k per farm.

Again the range across the 20k registered units is large and so the average is misleading. (19)

4.2 For many years, farming provided a standard of living which was above average. That is no longer the case. In addition, UK self sufficiency declined from over 80% to around 70% in the last decade. Many individual farming sectors have significantly declined. (20) Despite this, Scottish agriculture remains diverse, supplies around 25% of the food consumed in Scotland, and provides a critical base for other rural industries.

Box 4-2 Scottish Agricultural production

Livestock:

The beef industry is the single most important sector of the Scottish farming industry. Over one million beef cows produced 180k tons of beef worth £400m. Scotland has 30% of the UK beef herd and 4% of the EU herd.

Scotland has around eight million sheep. It produced 55k tons of sheep meat worth £120m. Scotland has around 22% of the UK sheep flock and over 6% of the EU flock.

Scotland produced 58k tons of pig meat worth £150m from around 10% of the UK herd.

There are 15 million poultry, four million for egg production of 853m eggs worth £30m, and the remainder for meat worth £87m. Scotland has 9% of UK egg production and almost 8% of poultry meat production.

Dairy:

199k dairy cows produced 1.3m litres of milk worth over £230m. Scotland has 9% of the UK dairy herd.

Crops:

In 2005, 417k ha of cereals were grown in Scotland. The two million tons of barley were worth £117m and the 906k tons of wheat £56m. Scotland has 12% of the UK cereal area. In 2005, Scotland had 29k ha of potatoes, 17% of the UK acreage, which produced over one million tons - worth £104m. (21)

4.3 The decreasing diversity and profitability of Scottish agriculture mean that for many "Fair Trade" and Trade Justice are important issues. The contribution of CAP to total farm income means that changes in its magnitude or allocation will have a significant effect on the whole rural sector. Whether we want a significant agricultural sector in Scotland is a real question. Without measures to improve the trading situation of our agriculture and/or continuation of CAP funding, agriculture will significantly decrease.

4.4 A major change in the emphasis of many recent government studies has been the need for farming to take more responsibility for its own future.

" Most importantly, this vision will not be delivered by the Government alone. Indeed in several places it calls for the Government to stand back and allow enterprise to flourish. Government must assist by providing the right policy framework but the future of the farming and food industry will be decided on the ground" (22).

Food Security

4.5 The future role of Scottish agriculture must be seen in the context of discussions of UK Food security. A very recent study addressed these issues and asked: How much agriculture does the UK, including Scotland, need? Is it safe for us to rely on most of our food being imported? (23) This led to the following suggestions:

1. The UK should move to a less subsidy dependent trading environment.

2. The UK self-sufficiency ratio, ie domestic production related to consumption, is no longer of importance.

3. Risks within the food chain can be dealt with via market mechanisms with food security being enhanced by the removal of barriers to trade.

4. International trade will enhance global food security by maximising the world's productive potential.

Were these conclusions to be implemented by Government it would change the status of agriculture in Scotland, of our trade with developing countries and would influence discussions on the retention of CAP. The changing importance of self sufficiency is also influenced by consumer expectations. Consumer demand for year-round availability and more exotic foods has also reduced the market share of UK agriculture. Added to this there seems to be a government view that future food security involves diversifying supply options with the risks dealt with by well functioning markets, especially through sourcing foods from other EU countries.

4.6 The Food Security report identified an important role for domestic production but doubted the importance of links between food security and issues such as environmental protection and health and nutrition. Local supply was not a priority. A main conclusion was that:

"Discourse centred on UK self-sufficiency is fundamentally misplaced and unbalanced. The real issues extend beyond agriculture, beyond food."

This leads to an agenda in which the key issues are:

1. strengthening energy security;

2. promotion of food security in developing countries especially those whose production potential is vulnerable to the impact of global climate change;

3. strengthening of the single European Market;

4. tackling domestic poverty, especially through developing access to healthy food;

5. promoting a flexible, skilled and market orientated agriculture across the whole EU including the UK ..

4.7 While these suggestions do not necessarily contradict the most recent SEERAD Rural Development Plan (24), which prioritised developing quality agriculture and food processing, enhancing rural landscapes and developing diversity within our rural communities it would significantly change priorities.

The Common Agricultural Policy

4.8 Over living memory, farming has been a supported industry. (25) The mechanism of support has varied. Post-1945 and until the UK entry into the Common Market (now the EU) this was through deficiency payments. Since 1973, it has been through the CAP support mechanism. CAP has ensured abundant food supplies to the continent's consumers, and maintained farming in areas that would otherwise have been abandoned, but at a cost of around half the EU budget. The principle change with the greatest impact on Scotland was the introduction of the single farm payment in 2005 (allocated on a historical basis in Scotland). This is unrelated to the production of specified commodities but is linked to environmental and other objectives. Recent decreases in the farm gate prices for agricultural commodities have meant that for the last decade around two thirds of the total income of Scottish agriculture has come from CAP and only one third from farming activity. In Scotland this is accentuated by the number of small, in terms of financial turnover, farm units.

4.9 The views on food security detailed above question the need for a small farm sector. On a purely economic basis it is hard to defend their role. However the special status accorded to Crofting in Scotland suggests that this role is recognised. Small units elsewhere lack the protection of Crofting. They remain under challenge as a recent UK government statement exemplifies.

"The industry needs to play its part by understanding that small is vulnerable. Farmers need to consolidate or co-operate." (26)

The average size of arable farms in Scotland is smaller than that elsewhere in the UK. This is at least in part a consequence of Scotland's geological history and especially past glaciations that have left a legacy of variable soils which restrict farm size and limit both the scale and scope of production. (27) As a result of this and other factors the margin on turnover in many farming businesses is commonly 1-2%. Given the small average size of arable farms in Scotland this leads to relatively small profits from farming and so the need for additional income sources such as CAP support.

4.10 These arrangements will undergo a "health check" in 2008 to assess whether the reformed CAP is working. The whole EU budget will be reviewed at a similar date. (28) It seems likely that radically new arrangements will come into force in 2013, with perhaps the level of payments made to farmers reducing by 50%. Potentially this could mean a loss of income for Scottish farming of one third. These reductions would inevitably fall most heavily on agriculture in less favoured farming areas. Decreased financial support for farming, as identified by the Agriculture Commissioner, is a consequence of EU enlargement, fiscal constraints, and public preference for more market orientated farming systems.

"The hard fact is that we will have less funding than we would like from 2007 to 2013 … National governments decided to take some E20bn off the commissions proposal for rural development." (29) The agricultural needs of member states will diverge further as new countries join, requiring more localised solutions."

4.11 The combined effects of a range of changes are acutely felt. Farm incomes are at historically low levels. Sheep and cattle stream off our hills in tens of thousands. Dairy farmers receive less for their milk than it costs to produce.

Box 4-3 Current plight of dairy farmers in Scotland, as seen by the Presbytery of Ardrossan.

Background

Prior to 1994 dairy farmers had to sell their milk to the Milk Marketing Boards. This was deemed by the EU to be anti competitive and the Milk Marketing Boards were de-regulated. This led to farmer owned co-ops taking their place, but with an increasing number of producers selling their milk direct to large processors. For a premium of around half to one pence per litre some farmers sell to processors such as Wiseman, Arla and Dairy Crest. Around 50% of producers currently sell their milk to the large processors. The effect of this is to weaken the position of the co-ops and reduce their collective bargaining power.

Structure

There is currently a three tier structure in the production and retailing of milk. In respect of customer contact and income this structure places farmers at the bottom, the supermarkets at the top with processors in the middle. To cover the costs of production many farmers need a minimum price of 20 pence per litre. The current actual return is around 17.5 pence per litre.

Industry

Many milk producers have in the recent past simply gone out of business. There has been a 50% reduction in the number of dairy farmers in the past ten years. Total milk output has been reduced less as some remaining producers have increased the number of cows and milk yields per cow have risen.

Recent

Over the past two years milk output has fallen by 4%. This is likely to fall further if financial returns do not rise with the real possibility of milk needing to be imported.

Reducing taxpayer support will bring many changes. Some food prices will rise, counteracting the long-term trend, although the rises sufficient to make a large impact on farmers' incomes may be hardly perceptible to consumers. A fair price for food may be higher than we have become used to paying. Already some consumers show support for food and farming systems that fit their values. Markets for FairTrade, local and organic goods grow steadily.

4.12 In addition to payment for local food production public support could be moved from artificially inflating the price of farm commodities and towards direct payments for other goods; a need already recognised by the single farm payment. Such changes recognise the role of the farming industry in maintaining the countryside and our landscapes. Government could also remove unnecessary restrictions on rural enterprise. Tourism is by far Scotland's largest rural private-sector economic activity. Many successful rural businesses that traditionally revolved around farming now provide a range of other services, paths for public access, visitor attractions, and holiday accommodation. Government must ensure our planning system allows rural enterprise to develop.

4.13 Rules and regulations are more numerous for agriculture than for almost any other industry. Farmers are required to provide information to government required of no other business sector, and feel swamped by paperwork. The move to the single farm payment (decoupled from production) has not reduced the information required by Government, which still requires detailed cropping information. The list of organisations that require information grows annually. The Water Framework Directive of the EU, administered by Scottish Water, is the most recent.

4.14 Government can help both to develop new markets and to correct market failures, those situations where public costs and benefits are not reflected in the price of goods. This is critical in the field of climate change, an area described, in the recent and decisive Stern Report for the UK Treasury, as the biggest market failure the world has ever seen.

4.15 Scotland's climate change programme attributes 12% of Scotland's greenhouse gas emissions to agriculture; food processing and transport contribute around the same again, giving a combined total significantly larger than the equivalent at a UK level. Scotland's soils present another important responsibility. The deep deposits of peat covering around a fifth of our land contain over half of all UK soil-borne carbon. Were a fraction of one per cent of this resource to be oxidised and released Scotland's greenhouse gas emissions would double. Conversely, if managed well, our soils could absorb much of the atmospheric carbon that is the main cause of climate change.

The impact of the supermarkets

4.16 In Scotland, food supply is predominantly in the hands of a small number of supermarkets. From a 20% share of the market in 1960 the multiples now have over 90%. This share is projected to grow. (30) Competition from imports depresses the prices received by Scottish producers. Most UK imports of food come from other EU countries; 63% from eight other EU members. Most trade involves processed goods. (31) Many commodities can be produced at lower prices elsewhere because of climate, significantly lower wage costs, and variations in applied quality standards. Commonly supermarkets and other contractors will buy at the lowest global prices available.

4.17 The major supermarkets active in the UK are global businesses that source food from across the world. Although most of the food sold by supermarkets does not come directly from farms, they influence farm profitability through their influence on the prices which processors and wholesalers can pay to the farm sector. Currently milk, wheat and beef are supplied, either directly or via wholesalers or processors, by Scottish agriculture to the supermarkets at a price which for many is less than the costs of production. While supermarket margins on turnover (commonly around 3-4%) are not as such excessive, the size of their total turnover leads to large profits. In a UK context their profitability seems to be geared to buying-prices which are just enough to keep the domestic food production and processing industries alive. As an element in this, supermarkets rely on the existence of CAP support to producers. This precludes the use of the single farm payment as a means of restructuring the farm business. It precludes its proper use in the delivery of environmental goods. In the current international market place it is unclear how supermarkets could be persuaded to pay more for domestic food products. Essentially, why should they pay more than they need to pay? The primary responsibility of the supermarkets is to their share holders. Progress in the supermarket sector seems most likely to come through strengthening the competitive position of Scottish agriculture and an enlargement of the supermarket vision of what is entailed by corporate responsibility.

4.18 The development of alternative sales routes for farm produce and the generation of specialist rather than commodity products would both help to move a balance, at present overwhelmingly in favour of the supermarkets, in the direction of the producers. The current structure of the food chain from producer to consumer places most of the market power in the hands of a small number of multiple retailers. Were there more outlets for food produced in Scotland and if the industry produced a wider range of branded products then the producer margin would be likely to increase.

4.19 Although the supermarkets have had negative effects on the prices received by Scottish producers the efficiency with which they work and their purchasing power has been a significant contributor to the relatively low price of food. This is a feature valued by consumers as is the year round availability and the range of "exotic" foods which they routinely stock. The supermarkets and the food supply chain, over which they have a high degree of control, are seen as key to national food security. A food market which is market-led rather than supply-driven has weakened the influence of farming on Government policy.

Box 4.4 The relative size of the major components of the UK Food supply chain.

Primary production, farming and fishing: £5.6bn gross value-added; 552k jobs.

Agricultural support industries: £1.8bn gross value-added; 47k jobs.

Food and drink manufacturing: £21.5bn gross value added; 419k jobs.

Catering: £21.1bn gross value added; 1377k jobs

Grocery retail: £ 18.8bn; 1160k jobs

UK consumers (60mil): catering service expenditure £75bn, food and drink expenditure £79bn. (32)

4.20 The above factors have not been good for domestic agriculture; a point emphasised by the Rural Development Committee of the Scottish Parliament in a study of the Food Supply Chain (33). This concluded:

• farmers and food processors needed more market power,
• the executive should promote the procurement of local produce and further develop diversified sales routes such as farmers markets,
• the burden of regulation falling on producers should be reassessed,
• business support for diversification should be reappraised, and
• the executive should engage in dialogue with the supermarkets so as to influence their contract practices.

Similar issues are being studied in a Competition Commission study of the groceries market (34). The position on these issues of organisations such as the Office of Fair Trading is fixed by the need to see issues primarily in the short term and in relation to prices to the consumer. If supermarkets reduce prices to the consumer then it must be to the consumer's benefit and so acceptable.

The Age Structure of Farming

4.21 There is a significant issue in relation to attracting new blood, especially those with out a previous farming background, into the industry. The average age of a Scottish farmer is 58 years; although it has been that for many years. Those who would like to enter the industry face significant problems. These include being able to purchase or rent land, access to finance, the historical base used for the allocation of the single farm payment in Scotland and easy access to affordable advice. Young people must be encouraged to enter, stay in or return to farming. Access to land must be made easier and less financially crippling. This is an area where government has a clear role. A more reasoned approach to current planning guidelines would allow the starting of new business options on farm sites and potentially allow the development of the tourist and specialist food industries. A young entrant's scheme, funded under the EU Rural Development Plan, would go a long way towards addressing the problem.

4.22 The image of farming is also a significant obstacle. As food is valued less by society then so farming will be a less good career choice. In many cases farms are no longer automatically passed down the generations. Rather than creating opportunities for new entrants this most often leads to a consolidation of farm ownership.

Patterns of food consumption

4.23 In the 1950's, the average household spent approximately 50% of its income on food. Now spending on food is approximately 10%. (35) We are used to cheap convenience food, and the supermarkets supply it. We think less about food because we are certain we will find what we want when we visit the supermarket. At the present time around 28% of meals are consumed outwith the home. This element is rising at a rate of around 1-2% per year. It includes public procurement (Schools/Hospitals/Prisons/Government facilities), fast food outlets and the restaurant trade. Much of this sector is controlled by large international catering firms. They buy on a global market and, because of their purchasing power, are able to buy at low prices. Currently much of the food consumed in Scottish institutions is not produced in Scotland. It travels, unnecessarily, hundreds of miles from processor to consumer. This is environmentally damaging and deprives Scottish producers of a market which would aid business stability.

4.24 Public procurement provides a real opportunity for Government to support Scottish farming. EU rules influence public procurement but flexibility in attitude as to how EU regulations are interpreted is possible as shown by the East Ayrshire school food initiative at Hurlford Primary School. (36) There is a clear need for government to assess how it might use procurement to aid domestic production rather than simply buying the cheapest available, regardless of freshness and means of production, and using EU rules as a justification.

4.25 Food culture has never been as strong in the UK as in other parts of the EU. Recent years have seen a reduction in traditional meals as a major element in our culture, caused by the use of pre-prepared meals that allow each family member to eat individually. This issue links with major changes in our overall culture, eg the length of working hours, time pressures, and has been significant in the devaluing of food within our cultural heritage. Changes in the secondary school curriculum (in which food-related subjects are optional) have not helped.

Consumer issues

4.26 While future policy changes must be fair to Scottish producers, they must also be fair to consumers; this is important for an industry benefiting from significant public support. How food is produced in Scotland can appeal to ethical consumers. However, even they need to be assured that purchasing decisions have an impact on either food quality or the environment, or both. (37) It is important that Scottish producers deliver the quality wanted by the public. Public policy should ensure that all income and age groups have access to fresh and quality foods. This is not currently the case. Access goes beyond presence on the shelves of the multiples. Consumers need to be confident about using such foods. The recent UK debate over GM food demonstrated a real ability to see the ethical issues that take food beyond chemical analysis. On GM foods the view of the public was clear. It was disappointing that Government ignored the ethical issues, focussed on economic issues, and ignored a clear public view.

How Might We Sustain Scottish Agriculture?

Greater Trade Justice

4.27 Developing a fair food policy which would positively impact on Scottish producers, and yet would not be at the expense of producers in developing countries, is not easy. Trade justice is as important to Scottish agriculture as to producers elsewhere. Scottish farmers and crofters need a fair return for their labours. This need not come from public payments, although they represent a means of linking the delivery of public good, eg care for the environment, to farming. The FAIRTRADE mark, that is applied to produce from the developing world, has had a major and positive effect in those sectors to which it applies. It allows consumers to identify those products for which a fair price has been paid and helps the ethically-minded consumer to make purchasing decisions based upon their values. A similar branding system for home produce could help Scottish consumers identify food for which a fair price had been paid. It would encourage consumers to take more interest in the means of production and re-establish links between producer and local consumer.

Changes to the CAP

4.28 The CAP has been likened, by a recent government report, to the Corn Laws of the 18th century. It has been seen as restricting imports and inflating prices. (38) The continuation of public financial support for agriculture after 2013 is far from certain. Public opinion will have a major influence on government's willingness to continue to pay farmers for the delivery of public goods such as environmental management. Living on food which appears cheap at the point of purchase but at the expense of farmers cannot be justified.

4.29 Any restructuring of CAP should recognise that present rules encourage some real injustices for producers in developing countries. Restructuring should revisit the issues of why agriculture is entitled to public support and where it does have real positive effects on environmental care (locally and globally), national cultural heritage, and food security and health. It should aid our public to acknowledge the contribution of agriculture to real sustainability. It needs to recognise the issues of those living in the poorer areas of our country. They have as much to lose from the adverse consequences of issues like global climate change.

4.30 Not all new legislation, nor the resulting paperwork, is bad. Farmers appreciate the need to be accountable. Animal passports have made the tracking of livestock easier. However, the sheer number of agencies requiring information and/or documentation is excessive. Consideration should be given to the information being given to one body and then dispersed to other agencies.

Diversification of farm activity

4.31 One of the greatest contributions which Government could make to the regeneration of agriculture would be to aid the development of a greater diversity of farming activities and assist the development of alternative outlets to supermarkets.

Box 4.5

Agriculture related developments which have, currently or in the future, potential to diversify the options for selling Scottish food.

Farmers markets (and the promotion of means of selling to those parts of the retail market not entirely dominated by the supermarkets eg independent butchers and greengrocers).

Electronic markets linking producer and food processors/restaurateurs/charity groups like churches.

Diversification and differentiation of food product eg organic production/non-GM products/ environmentally sensitive production scheme products, permaculture.

Increased range of local processed products e.g. cheeses, yogurts.

Pre-ordered box subscription schemes aided by IT support.

Supply to public procurement aided by encouragement from government.

Products with clear links to health.

Fresh and local products.

Branded seasonal products.

Farmers markets have benefited many by providing an alternative sales outlet. Specialist products have increased the return on a unit of production. Organic production methods have been recognised by consumers as justifying higher prices as a consequence of their focus on eating quality, health benefits and contribution to environmental care. New information technologies such as electronic bazaars, through which producers could contact potential purchasers wishing to source local or specialist food items, have the potential to improve the ability of farmers to understand their costs and enhance their sales strategies.

Food Quality and the Scottish Diet

4.33 The cheap food policy of the past has seen significant use of salt and sugar as alternatives to flavour. Flavourings, such as mayonnaise, are only needed because of poor quality ingredients. Farm produced foods were the basis of the nation's health. They could be again. This would mean such foods being truly accessible by all. While the average consumer spends a small percentage of their budget on food, this is not the case for all. Scotland still has many for whom food is a major item of expenditure. Many of these Scots do not have easy access to healthy or quality food close to where they live. (39) Few of the major supermarkets are located close to the poorer areas of our nation. Food deserts, areas where access to grocery retail outlets and healthy food is limited, remain a fact of life. Tackling poverty is a priority for Scotland, as is improving accessibility to quality food. Reducing the price of food by reducing returns to primary producers so as to give food to the poorer members of society is neither sensible nor effective. Poverty and the quality of the national diet are both important. There is a clear role for churches and other voluntary bodies to make a difference by providing healthy products through community ventures serving young mothers or the elderly and by such ventures developing food preparation skills.

6. Conclusions

Farm Size Issues

6.1 The issues facing Scottish farming are not unique. The EU, as a whole, has similar problems within all areas dominated by small farming. Structural issues of this type need action at EU levels. Both the future development of CAP and society's view of domestic agriculture will be critical. If food security is no longer the primary justification for farming then the future role of all farming needs to be clarified.

Supermarket issues

6.2 The major buyers of domestic production are the supermarkets and their suppliers. They control most of the food bought for home consumption. Major catering outlets service much of the third of meals eaten outwith the home and much of public procurement. Directly or through the food supply chain farmers must sell to large multinational businesses. The current distribution of resources within the food supply chain is out of balance with effort and risk. The food supply chain represents a market failure. There is need to increase the bargaining power of primary producers if they are to survive. The power of the multiples and the detached attitude of Government seem likely to result in an increasing proportion of UK consumption being sourced from outwith the UK. In the short term this may result in lower prices at the till, but in the long term this may be less good for consumers. These are issues needing consideration by OFT. To pay more for food than the market rate might seem contrary to supermarkets responsibility to their shareholders. However this market rate is determined by these major buyers. Change in practice would require a revision of the current concept of corporate responsibility. This and the attitude of Government can only be changed by public opinion, especially the buying decisions of church members.

6.3 There are other ways in which farming can be helped. Developing local procurement; which is possible under EU rules, more creative use of country of origin labelling (51) more use of fresh foods and emphasis on traceability would all help. Making primary producers more effective sellers (eg through increasing the quality of market information), developing alternative outlets (eg electronic bazaars), facilitating value adding activities (eg turning milk into cheese), and a real opening of public procurement would make the distribution of resources within the chain fairer.

CAP

6.4 Support through the single farm payment is independent of particular commodities. The current rationale is to maintain a wider rural sector, a quality environment and the ability of farm businesses to restructure. A revised CAP, or a new mechanism for rural support, is needed if agriculture is to remain a substantial industry.

6.5 The current CAP results in the low cost export of foods surpluses to developing country markets. In Scotland probably only skimmed milk powder is within this category. Fairness dictates that EU policies should not damage the prospects of third world farmers and their markets. This is a significant issue for WTO.

Food Pricing

6.6 There is need to increase the status of food. Scottish consumers need to understand cause and effect better in relation to food production. Food has long been at the heart of societal interactions. The relative cheapness of food and increasing urbanisation, have reduced food's importance. For others the struggle to make ends meet reduces the importance of quality. Despite current Government attitudes, home produced food seems likely to remain important both for its contribution to heritage and because of its links to natural environment.

200 Name and address supplied

Warmly welcome this discussion on a food policy for Scotland. I feel this is in fact long overdue. I believes that achieving high standards of animal welfare should be central to a national food policy for Scotland. In addition, the national food policy should ensure the following:

• That Scotland's consumers have access to wholesome, affordable food

• That animals reared for food production are always treated with respect and humanity

• That consumers are provided with the information they need to make informed ethical choices

• That the effects of diet choices on public health are acknowledged and addressed • That the effects of food production on the environment are acknowledged and addressed

• That public procurement policies make high animal welfare standards a requirement.

201 Name and address supplied

Bring back local slaughter houses. More honest education for primary children about food along with more exercise options e.g. yoga. Stop councils giving planning permission to fast food shops near schools. Supermarkets selling more local produce - fruit and veg and manufactured products. Supermarkets to pay a lot more to farmers for meat and dairy products. More farmers markets in cities. Give tax breaks to food shops selling healthier food i.e. juice bars Obese children - more responsibility needs to be encouraged by parents. You can put lots of fruit and veg into the schools but if parents are not encouraging positive eating at home ..... Research regarding food and poor mental health need to be made more public. People should be encouraged to have allotments/growing their own food. More allotments are needed however there are concerns about health and safety being implemented OTT. I think lots of people are interested in growing their own veg but don't know how. Council could employ people to teach/help them. Have school allotments.

202 Name and address supplied

I am a partner in a small family Farm just outside Elgin. We raise organic deer, pigs, and some arable crops. We have three children, and I care passionately about food and its role in keeping and maintaining our health. I have not had time to look at the blog or other items on your website, but a friend gave me a booklet you produced which was the discussion paper 'Choosing the right Ingredients'. I don't know where my views fit in to your discussions, but in no particular order, here are some of the things I feel strongly about.

Why do we not supply the Forces with local meat, and also hospitals and councils as well as schools. The effect of this in keeping money in a local area, instead of in Argentina, would be considerable. Just think of how much meat our local RAF gets through. Why are local farmers not the suppliers? (This is not something which I am campaigning for our own benefit, as we do not have beef lamb or pork, and I realize buying organic would not be very likely to happen, though venison is clearly the healthiest meat around (look at the nutrition charts comparing iron levels, cholesterol, and omega 3's in beef chicken and venison - it's an easy win for venison every time.) Whilst I think of it, why do we not see venison promoted as one of the best health options for food, as salmon has been?

Why do we not massively subsidize raspberry production, as we know red berries are so good for one, and everyone loves them. They grow easily in Scotland, and we should be producing masses to feed to our children, and the elderly, in particular. Ditto venison, to the elderly, who often have very poor nutrition.

Why not make our hospitals places of fantastic nutrition - the fastest way to make someone well is to feed them well. Food plays such a large role in our wellbeing, and we feed our sick people and new mothers dreadful food which has almost no nutritional value left in it.I know this costs money, but let's be imaginative. How much does it cost the NHS to have malnourished patients who are more likely to get HAI's ? Why not give everyone in hospital bioyoghurt of some kind with meals to help their systems cope with antibiotics. And why do we not pay anything for hospital food - we pay for food at home, why stop in hospital? Even a minimal charge would help offset some of this - I know this is radical but WHY NOT??? What is the point of not paying real attention to food where our most vulnerable people are?

Off my hobby horse, and back to the realities of a small farm trying to make a living , which is practically impossible given the amount of red tape . I would like to see some encouragement given to small farms like ourselves, who try to sell local meat, instead of going down the wholesale route

On the subjects of "wealthier and fairer"; how is it that the Single Farm Payment, which was supposed to untie the historic relationship between production and support, continues to reward those with the biggest area of land and therefore penalize those who struggle on small farms and crofts? Why not cap the subsidies to a figure of say 50,000 euros and use the excess to offer greater support levels in fragile, remote communities, to keep people on the land? Why not support a wider range of agriculture than the traditional cereals, sheep and cattle enterprises?

203 Susan Laing

We are a Scottish family, two adults and two children. Income is based on wages from one full-time public sector worker and one part-time public sector worker. Buying fresh fruit and vegetables on a weekly basis increases our weekly food bill. Unfortunately we are having difficulty getting the kids to eat a wide range of fruit and veg so often we are buying produce out of season which adds to the cost. It is obvious that if we had to reduce our outgoings then we would take fresh fruit and veg off our shopping list. So it is not surprising if these items are never bought by low income families affecting their general health and well-being. It is most important that a government food strategy makes fresh fruit, veg and quality meat affordable and available for all. I would want future food strategy to focus on providing the Scottish population with affordable fruit, vegetables and quality meat produced within Scotland and preferably locally to reduce transport cost, time and impact on the environment. I prefer to buy organically grown produce/reared meat but it is often at a premium price so we can't always afford organic. It would be a good use of Scottish expenditure to provide public funding towards developing organic farming with a view to increasing supply and lowering food price, with benefit to the environment and human health. Fish is important to the Scottish diet. The food strategy should include provision for maintaining and increasing fish stocks. I have concerns about the amount of packaging associated with the food industry and its impact on the environment and land fill sites. Everyone wants and expects food to maintain its freshness, and its impractical for working people to be shopping for food daily but nonetheless, the amount of package waste needs to be reduced to avoid damage to our living environment.

204 Name, address and response supplied - Confidential

205 Edinburgh Cyrenians, Edinburgh

Edinburgh Cyrenians pioneers solutions to extreme social exclusion. In our 40 years experience, food is a powerful medium through which to generate and communicate inclusion. Peoples' relationship with food is generally a measure of their relationship with themselves and their society. We cannot call ourselves a socially successful Scotland until the most excluded have the opportunity to dine at the nation's table. We have experience of offering powerful solutions. For 35 years Cyrenians Farm in West Lothian has helped turn around the lives of some of Scotland's most troubled youth. Since 2000, Cyrenians Good Food in Tackling Homelessness Programme has pioneered work in Scotland in transforming the food experience of homeless people from being a depressing confirmation of their exclusion to being something that uplifts and promotes social engagement and better health and well-being. Cyrenians Farm, the Good Food Programme and Cyrenians Food Waste Collection operate as social enterprises, generating training and work as well as the other social and environmental outcomes. From our particular perspective I would make the following suggestions: Investment in vastly increasing grassroots growing projects near cities, using centres of excellence such as Cyrenians Farm to inform, inspire and support practical development. Also invest in the networking and cross fertilisation of local growing projects and ensure that they engage a wide social mix. Encourage experimentation of approaches such as Community Supported Agriculture and outreach with schools. Investment in scaling up services for distributing surplus food to disadvantaged groups, but using the Cyrenians model to absolutely ensure that this operates: (a) as a hand-up, not a hand-out (b) to high standards and with the participation of food producers and retailers. Consideration should be given to establishing a national scheme to promote and make arrangements with the Scottish food industry - with incentives for them - and to provide quality control and support for local community outlets. Investment in community composting and in social enterprises that deal with food waste disposal, particularly those aimed at composting or other solutions that contribute to sustainable futures.

206 Scottish Federation of Meat traders Associations, Perth

Background

Scotland's butchers share your vision for food that it should make the nation healthier, wealthier and smarter with production making communities stronger and consumption respecting the local and global environment. Butchers have always been the purveyors of locally reared stock. In maintaining mutually beneficial relationships with Scottish producers, they are the longest established and most loyal supporters of Scottish agriculture. Their contribution to their local economy, using local infrastructure, supporting local tradesmen and employing local people cannot be measured but has to be very significant. Despite the rise of supermarkets the butcher's shop maintains its place at the heart of retailing. Craft skills and traditional values are continued as a basis for the unique selling point of Scotland's craft butchers.

A healthier Scotland will result from changing individual behaviour and attitudes about diet and food choices; from improving the nutritional quality, safety and freshness of food on offer in institutions and the catering sector; to supporting Scottish food manufacturers and retailers to take the initiative in driving forward consumer demand for more affordable, healthier food options. Communities across Scotland will enjoy better access to affordable, safe, healthy and fresh seasonal food.

Scotland's food and diet has a role to play in reducing obesity. Just as farmers have produced leaner livestock for slaughter, butchers have reacted to customer demands for healthier eating by reducing fat on meat sold and creating leaner meat products. Recently a survey of salt and fat levels in Scottish butchers beef sausages revealed that the bigger problem was not with fat in the product but with salt levels. SFMTA are actively working with seasoning suppliers, the Food Standards Agency and Food Innovation at Abertay University to use this information to reformulate recipes, do sensory tests on eating quality, test the ability of small manufacturers to adhere to recipes and give nutritional information at point of sale even for loose meat products. This collaboration is working towards producing a positive plan of action. We agree that healthier food should be more accessible to all and it is our view that this is less of a location issue and more of an inequality issue. It is our aim where meat product recipes are reformulated these should be for the mainstream product so that these are available and affordable in all our communities.

The Scottish public sector's spend on food is around £85m per annum giving it a unique opportunity to influence what is served and how it is sourced. Scotland's butchers would welcome the opportunity to supply into the public sector and so support moves to allow public procurement to be addressed at local levels. In this respect, SFMTA would welcome the opportunity to have dialogue with Health Scotland.

A safer and stronger Scotland will result from a thriving food industry where local communities will flourish and become better places to live through improved access to amenities and services. Accessibility Butchers businesses are usually placed in traditional shopping areas linking into public transport and removing the need for special car journeys to the edge of town. Support for existing shopping areas should be a priority and parking charges would serve better only if they increased the availability of spaces for shoppers. It is important that future planning policies deliver 'in town' development and support neighbourhood shops with good public transport access.

Much focus and financial support has been given to weekly or fortnightly Farmers Markets and on farm retailing. While this is to be applauded especially in linking the consumer to production it should not be forgotten that many of these farmers supply a niche market. Whilst this is a lifestyle choice for some better off individuals, it can never be considered a viable alternative production method to put food on the table for the vast majority. Craft butchers on the other hand trade 6 days per week, 52 weeks of the year and make a considerable contribution to local authority rates. Butchers shops very often perform the role of the everyday Farmers Market, selling locally produced fruit, vegetables, cheese and eggs. They are happy to promote and selling more affordable and healthier foods and are ideally placed to know where their food comes from.

Local Abattoirs

Butchers provide the core business for most of Scotland's small abattoirs with many actually run by butchers for butchers e.g at Galashiels, St Andrews, Shotts, Wishaw and Dingwall. In certain areas the ability of farmers and butchers to do business either direct or through a livestock mart is precluded by the absence of an abattoir to handle their product. There are particular problems in Dumfries and Galloway and on Orkney where such co-operation is stifled by the commercial interests of the meat wholesalers running these abattoirs. In other areas, in particular Aberdeenshire, wholesalers appear to have friendly operating agreements with local farmers and butchers. Smaller abattoirs operate on the islands of Tiree, Mull, Uist, Lewis and Shetland. The economic viability of all abattoirs is highly dependent on throughput and while there are clamours for more local abattoirs, especially from Skye, the continued operation of existing abattoirs should not be jeopardised by the provision of more using Government funding.

SFMTA members welcome the Food Processing, Marketing and Co-operation Grant Scheme and ask that existing abattoirs and red meat processors are given priority. SFMTA welcomes the rationalisation of The Meat Hygiene Service (MHS) which we believe has become overly bureaucratic in nature. While it has an important role to perform in safeguarding food safety in abattoirs and cutting plants, the MHS's attentions should be risk based and proportionate and there is a need to clearly define criteria under which the MHS and Food businesses operate. We would be happy to contribute to any debate that might lead to a more autonomous inspection body for Scotland.

A smarter Scotland will result from a highly-skilled and innovative food industry with consumers that are better informed about where their food comes from, how it was grown and the wider health, environmental, social and economic benefits of the choices they make. Craft Skills and Hygiene training Maintaining a unique selling point through maturing one's own supplies and cutting it in optimum ways is extremely important to craft butchers. Preservation of these skills through training, should be a priority. On the job training should be available to those entering the meat industry, whether young or old. Government funded training in Scotland is currently restricted to 16 to 19 year olds while in Northern Ireland this extends to 24 years of age and in England Train to Gain allows training for all. Scottish Meat Training (SMT) is a well respected training provider delivering vocational qualifications in meat and poultry processing and food and drink throughout Scotland.

The restricted funding in Scotland has led SMT to (successfully) seek contracts in both Northern Ireland and England. While this provides welcome income to ensure the future of this specialist training provider it is extremely disappointing that they have been forced to divert its expertise outside Scotland's boundaries. While 80% of training funding in Scotland is directed to further education colleges, 80% of training actually takes place on the job. This requires to be addressed and funds more fairly allocated. The Scottish Government's reluctance to adopt the recommendations of the Leitch Review seriously disadvantage Scottish food businesses and suggests doubt over its commitment to the training and development of the workforce. "The Review sets out a compelling vision for the UK. It shows that the UK must urgently raise achievements at all levels of skills and recommends that it commit to becoming a world leader in skills by 2020, benchmarked against the upper quartile of the OECD. This means doubling attainment at most levels of skill. Responsibility for achieving ambitions must be shared between Government, employers and individuals."

While SFMTA supports the implementation of the Scottish Sector Skills Strategy as drawn up by Improve and a National Skills Academy for food and drink in Scotland we are also aware that they and organisations such as Scotland's Food and Drink will all soak up considerable budget. We fear that we may reach a situation where there are databases and virtual centres of excellence and information but with no funding left for action at the grassroots. We read comments referring to 1 in 5 working in Food and Drink industry and biggest exporter yet we feel that there is a lack of commitment to support delivery of Food and Drink Manufacturing SVQs to those over the age of 19. With signs of migrant workers starting to return to their own countries it is even more important that the indigenous population is adequately trained.

From all agencies there is agreed recognition that there are skills gaps that need addressed yet, despite all the funding piled in at the top, there are few signs of anything being done to alter this need. Not everyone is capable of going to college and it should be acknowledged that there is a place for vocational qualifications. Copying the English system of reimbursing employers for hours spent working on qualifications would greatly increase the uptake of vocational qualifications. Careers events such as Make it in Scotland and in schools events such as the Schools Challenge and Determined to Succeed should be supported. The Scottish Food and Drink Industry needs to raise its profile and improve its perception in the market place for entrants.

Education of the Scottish population in hygiene practices and cooking techniques should be part of the school curriculum. Scottish butchers have been disappointed with customers' poor awareness of where their food comes from and how they should perform even the most basic cooking. The reduced delivery of home economics at school has been the primary reason for this ignorance. The ability to cook using fresh ingredients should be encouraged and the reliance on processed foods should be actively discouraged. Basic understanding of food hygiene is equally important and should underlie good practice in Scotland's food industry.

A wealthier and fairer Scotland will result from the sustainable economic growth of the food industry through greater co-operation and collaboration from primary production to final market, ensuring the long-term viability of primary producers, and increasing export markets for Scottish produce. Sustainability Farm Assurance and traceability in the Scottish livestock sector is well established and has become a hallmark of the Scottish Industry. As a consequence consumers can shop in confidence of knowing the origin of what they eat. Quality Assurance schemes guarantee the product from farm to fork, bolstering the primary producers' product.

Scottish farm welfare is of the highest standards. The situation where produce is brought in from countries where welfare is of a lower standard and subsequently lower production costs should be avoided. EU Agricultural Policy and rising cereal prices have combined to diminish the interest of Scottish farmers to produce beef from the suckler herd. SFMTA would welcome any moves that reverse this trend. While the world wide markets provide sufficient food this may not continue to be the case. It has to be concerning that large areas of good agricultural land continues to be used for new housing and commercial development.

Planners in Scotland should be more focussed in ensuring brownfield sites are fully considered before good agricultural land is used. A reversal of this situation would not be easily achieved. There are 750 butchers shops in Scotland, all employing local people, supporting local businesses supplying goods and services, and local producers. They are central to the vibrancy of the shopping environment, complementing other shops and businesses. As such they make significant impact to local economies both in urban and rural Scotland. The dominance of supermarkets threatens the independent retail sector and support for small, and often rural, local businesses would extend choice and compliment objectives for a wealthier and fairer Scotland. Business entrepreneurialism should be fostered in Scotland and barriers to business such as punitive employment law should be resisted. Only by doing this will innovators, thinkers and collaborators be encouraged to develop and produce in Scotland.

A greener Scotland will result from reducing the environmental impact of food and drink production, processing, manufacturing and consumption by encouraging responsible behaviour throughout the supply chain through reduced emissions, unnecessary use of raw materials, waste, packaging, energy and water use. Greener Scotland SFMTA would support any further steps that reduce food miles in the supply chain and would consider any initiatives that result in more recyclable product and packaging. We would be happy to work with the Scottish Government in this regard. Scotland's Craft butchers consider that they provide the opportunity and access for customers to reduce travelling to purchase.

Country of Origin Labelling

For all sorts of reasons it makes sense for Scottish consumers to consume Scottish produce. This extends to consumers in the public sector and in tourism. To allow this to happen it is firstly imperative that Scottish produce can be identified and traced through to consumption. The intermingling of product in supermarkets and economy with the truth in foodservice makes it difficult for consumers to know whether or not they are actually sourcing Scottish produce. The quality of the Scotch Beef brand with its inherent assurance is undermined by the more dominant use of saltires and the description Scottish.

SFMTA believes that as much information as possible should be offered to customers. Craft butchers will be able to tell their customers where their meat has come from, who has cut it up, who has made meat products, what has gone into those meat products and just what to expect from their sales in terms of quality and longevity of the product. SFMTA believes that the mandatory labelling of beef with the requirement to have every voluntary claim verified by an external certification body, is contrary to consumers' interests and effectively prevents accurate information, such as farm names and beef breed to be passed on. Cattle come with passports that provide detailed records of movements yet the information on the passport cannot be given to the consumer. This deems the whole expensive and painstaking process irrelevant. SFMTA calls for the EU Beef Labelling Act to be removed so that accurate descriptions can be applied. These descriptions could easily be checked by Trading Standards Officers.

It is imperative that Scottish produce is identifiable. All food products wherever they reach the final consumer should be marketed with country of origin labelling. To achieve this wholesalers and primary producers are required to play their part in making sure this information reaches the food business operator supplying the final consumer. Where country of origin labelling would be misleading greater information should be given. For example Scottish Bacon made from English Pork, Scottish Marmalade made from Spanish oranges, Scottish Macaroon bars made with Jamaican coconut. Greater encouragement should be given to the hospitality sector to use Scottish produce. When visitors are fed a traditional Scottish breakfast it should be just that. Eggs, sausages, bacon, mushrooms and black pudding should be produced in Scotland with stipulation made where certain products may not be from Scotland e.g Tomato or Baked Beans.

SFMTA is open to collaborative ways of working on such food issues whether it is with Visit Scotland, British Innkeepers Association or hospitality groups. Indeed we would be keen to further exploit opportunities for food tourism. This does not stop at merely tasting the product. We have hosted incoming tours for butchers around the best Scottish shops and plants and there is potential for more of these and for butchers shops to be included in farm / 'foodie' tours. We would be happy to discuss how craft based food industry could interact with tourists. Delivery SFMTA will welcome the publication of the Scottish Government's Food Policy and looks forward to participating in the added value that we all hope it brings. Whatever policy the Scottish Government eventually agrees to it is important that it actually delivers against the objectives and the healthy and Scottish options should be the default.

207 Larder Bytes Ltd, Fife

For the past 5 years we at Larder Bytes have been linking local suppliers with the tourism industry we are an award winning business who are recognized as a centre of excellence in sustainability in Europe. We have currently introduced a new innovative service which is receiving support from Green Tourism and ASSC which not only links with local suppliers but also delivers real sustainability. Larder Bytes have repeatedly requested support from Visit Scotland for our plans on how to supply local food to the tourism sector. Quite frankly their response has been a disgrace going from an initial position of having absolutely no interest to simply plagiarizing our ideas. The last time we spoke about support for the creation of a national infrastructure their only response was to suggest we take out an advert which doesn't support tourism in my opinion it just puts a few more pennies in their coffers. However, it should be remembered when in discussion with Visit Scotland that they are a private business whose primary interest is in making a profit and not contrary to popular belief supporting tourism in Scotland.

208 South Ayrshire Council, Ayr

Environmental Health services within local authorities are in an unique position to be a key partner in health improvement with Scotland's food industry and their customers. As an regulatory agency not only do we enforce food hygiene and standards provisions but also promote, train and give advice to ensure food business operators comply with statutory provisions. It is a natural progression for Environmental Health to promote nutrition and health as there is already the skills base within the profession and indeed some authorities are at present involved in training.

Environmental Health has a wide range of partners who also work in public health linking with health awards, training, etc. Through these established partnerships the beginnings of community planning in relation to health and nutrition is emerging but this needs to be formalised with an obligation for local authorities and health boards to adopt a food and nutrition improvement plan.

Environmental Health welcomes the discussion on the future for food and would like the recognition that its regulatory role can play in placing Scottish produce as a premier product contributing to the nations wealth. It can also act as a driver within local authorities to promote the aims of Scottish Government in relation to championing a healthier, greener approach to food. Every day officers from Environmental Health are engaging with businesses, influencing the way they operate in a positive manner, as the recent smoking legislation has confirmed. Environmental Health, in partnership with others, was able to influence the behaviour of business and the public without resorting to formal enforcement and this experience can have an equally positive impact on behaviour in relation to nutrition and health.

209 Lantra, Perth

Lantra is delighted that there is now a "joined up approach" for all the stakeholders within food and drink that now includes the primary producer that includes farmers, fish farmers, production horticulture, crofters, estates and all those involved in producing food. This is the first time that the primary producer has been included within the food and drink sectors and is key to providing safe quality products that can be used locally, nationally or globally. We welcome the joined up approach because it considers all of the required stakeholders and partners, the primary producer, the processor, environment, health consumers, the health of the nation and economic sustainability to ensure high quality food can be found in Scottish marketplace be it farmer markets, restaurants or supermarket shelves.

Ensuring that the right skills are in place and mechanisms to ensure this happens are paramount to the success of the future for food in Scotland. The objectives cannot be achieved if the challenge of skills gaps and shortages are not addressed and continue to exist within the sectors. We need to ensure that the skills are in place to ensure we have a supply of food for local markets, recent work has demonstrated that there is not the capacity to deliver the volumes and quality required particularly in the horticultural sector to meet the current and future market demands.

The new entrants into the horticulture sector will require training and skills development. This is does not apply only to current skills requirements but there will be significant need to develop new skills in such topics as negotiation, IT, marketing, financial, management and changes in technology such as GPS etc. There is work in place to ensure that there are suitable entry routes to encourage new entrants into agriculture but they will be required to be trained in technical, legislative and business and management to ensure efficiency, productivity and economic sustainability . However we must ensure that there is a future for existing and future producers, otherwise we will have lost the capacity to deliver the volumes of home produced Scottish food that will be required, an example would be the pig industry where current prices could mean the demise of the industry within Scotland and the result that there would be no Scottish pork to satisfy the local market.

There must be a joined up approach between the Rural Affairs and Environmental Government department and the Education and Skills department to ensure that the "Future for food in Scotland" links into the recently launched Scottish Skills Strategy. Education will play a key role and Lantra has been delighted to work with Education Authorities, schools and determined to Succeed in ensuring that the land based curriculum, through the "Skills for Work" and Scottish progression Awards in rural studies, are delivered through the schools curriculum.

Employers and farmers play a key role in working in partnership with schools ensuring that school children can gain work experience or experience vocational work in the work place and there needs to be financial support for employers who are primarily micro businesses to allow them and their staff to dedicate valuable time to allow this to happen. This is valuable in not only educating the children re health and food production but improves their employability and learning skills. Lantra works with and recognises the work of RHET in aiding this process.

Funding is also required to ensure that the right skills are in place to improve productivity and sustainability. The current demographics show that the ages of the primary producers lie predominantly in the 40 -55 years of age, currently funding is prioritised towards the under 20 years of age group. This is vitally important to the sector but there needs to be more funding for adult Modern Apprenticeships (MA). More funding must be directed to improve the skills of the current workforce and funding must be available for adult MA . Research from Lantra's Sector Skills Agreement demonstrates that there needs to be funding for single units of learning rather than just complete qualifications. The learning must be available locally and be flexible that does not entail micro businesses or SME having to send employees a distance for this learning and as a result have valuable staff out of the business for a long period of time to undertake training.

The land based and environmental sector looks to gaining new entrants from career changers, migrant workers and again they are often over 20 years of age and would attract no funding, there needs to funding in place to ensure that new entrants can be quickly upskilled to SVQ level 2/3 (SCQF level 5/6/7) to ensure they achieve optimum productivity. If the Future for Food in Scotland is to be achieved there is the need for significant information and guidance and for it to be joined up so that it can be readily accessed by all stakeholders , customers and partners. There are many interested parties and stakeholders within the document and the solution should also be joined up with a clear action plan and milestones to achieve the vision. Lantra in Scotland would welcome the opportunity to work in partnership with the Scottish Government, employers and farmers and crofters, the stakeholders and partners to achieve this welcome but challenging ambition. to achieve this welcome but challenging ambition.

210 Centre for Public Health Nutrition Research, University of Dundee

The Centre for Public Health Nutrition Research is a unique research centre based within Ninewells Medical School, University of Dundee. The main areas of expertise are Theory based, behaviourally focussed intervention studies aimed at changing diet and other lifestyle factors. The Research portfolio focuses on applied areas of nutrition e.g. how to influence food choice, eating habits and dietary change. Most studies are community focussed with issues relevant to public health (cancer prevention and maternal and child health) in Scotland. Examples of recent investigations include Examining the impact of cooking skills interventions on food preparation and dietary choices, Changing lifestyle in children (A school based approach), and Accessing Healthy Food in Scotland. Our main sources of research funding have been the Food Standards Agency, Medical Research Council, Chief Scientist Office, Departments of Health (England) (Wales) and a range of medical charities including Cancer Research UK and the Jennifer Brown Trust. In addition the Centre hosted the Berry Scotland Programme which aimed to increase the consumption of Scottish soft fruit in Scotland for the benefits of population health and the Scottish berry industry.

We welcome the vision for food in Scotland expressed in the discussion paper. There has been a long standing need to work in a cross government way particularly around agriculture, health and economic development. There is now a very clear evidence base on diet and health which can guide not only consumers (and influence individual choice) but also producers, processors and manufacturers. The evidence base on diet has moved a long way from vague concept of "moderation" to some very specific minimum, maximum and desirable targets for food items (e.g. fruits and vegetables, fish and meat) and nutrient requirements (e.g. salt, saturated fat) in our population.

Science and Research

The evidence base for food, nutrition and physical activity and the prevention of cancer has been widely researched and recommendations described (see below). The pressing research agenda is now one of understanding influences on food choice and the impact of potential interventions on dietary intake and health and using evidence from this arena to influence policy and practice. Factors that will have a significant impact on the dietary habits of families living in areas of social disadvantage has had little attention other than through work on community food initiatives (which are likely to influence small numbers and only for the length of time that they are funded to exist).

There are many opportunities to explore through cross government work on agriculture, education and health which have still to be explored. A cross government group on relevant dietary behaviour research would be desirable. It should be noted that the review of the Scottish Diet Action Plan recommended " A new committee for the UK should be hosted by Scotland, drawing on UK wide expertise. This would focus on translating sustainability and nutritional advice into behavioural terms. It would research, monitor and advise on consumer dietary behaviour, through the ecological public health prism of a new sustainable food and health policy"

Food Industry and marketing

It is crucial that this evidence base relating to diet and health (much of which is incorporated into the Scottish Dietary targets) becomes more widely known and acted upon throughout all sections of the food chain. To focus on consumer knowledge is limiting innovation and creative action from industry for re-formulation. These dietary targets have potential conflict with many of the food and drink processed in Scotland namely soft drinks, alcoholic beverages, meat products, red meat and confectionary. One example of concern is the current red meat recommendations (see below). A focus on increasing fruits and vegetables alone is highly unlikely to impact on cancer risk reduction if red meat (especially processed) intake, excess energy (evidence base points to soft drinks and confectionary as major culprits) and alcohol continue to be promoted to maintain (or increase) current consumption levels.

There have been long standing targets to increase consumption of fish and wholegrains as well as fruits and vegetables but much marketing is needed in this arena. What is very apparent is that the consumer is more easily influenced by food promotions/marketing than health education (and a quick look at company marketing versus health education budgets is all too revealing). Example of potential areas of conflict between Health and Agriculture Evidence base for Food, Nutrition, Physical activity and the Prevention of cancer For full details see web site ( http://www.dietandcancerreport.org/?p=ER)

ANIMAL FOODS Limit intake of red meat1 and avoid processed meat2. PUBLIC HEALTH GOAL Population average consumption of red meat to be no more than 300 g (11 oz) a week, very little if any of which to be processed. PERSONAL RECOMMENDATION People who eat red meat1 to consume less than 500 g (18 oz) a week, very little if any to be processed2. 1. 1 'Red meat' refers to beef, pork, lamb, and goat from domesticated animals including that contained in processed foods 2. 2 'Processed meat' refers to meat preserved by smoking, curing or salting, or addition of chemical preservatives, including that contained in processed foods.

211 D Livingstone

I apologise in advance if this is off scope for this particular consultation paper. I would like to see more attention being paid to the damaging foods out there that could be addressed through legislation - in particular at this time, I'd like to see legislation introduced to ban the use of additives that have been proven to be harmful for example Hydrogenated Vegetable Fat. It has been banned in other countries I believe (including the US)and I given its proven harmful effects, I would like to see a process in government that can deal swiftly with 'no-brainers' of this type. It would also be good to see more steps taken to proactively fast track instances where substances / additives have been researched and subsequently banned or restricted in other highly developed countries where it would be reasonable to rely upon the results of their research - rather than initiate our own expensive time-consuming process.

212 Name and address supplied

I would ask that the national food policy for Scotland aims to ensure the following: That animals reared for food production are always treated with respect and humanity. This includes keeping them throughout their lives in conditions that respect their needs, natural behaviours and instincts. That consumers are provided with the information they need to make informed ethical choices. That the effects of diet choices on public health are acknowledged and addressed. That the effects of food production on the environment are acknowledged and addressed. That public procurement policies make high animal welfare standards a requirement.

213 Name and address supplied

Current UK dietary recommendations are based upon a failed hypothesis. The hypothesis is that dietary fat is the primary causative factor elevating cardiac risk. Althought this view has held sway and become a dogma over the past 3 decades, the available evidence did not support it to begin with and most definitely doesn't support it now. The resultant increased proportion of carbohydrate foods in the typical diet is at least partly responsible for the group of conditions commonly referred to as 'metabolic syndrome' namely hyperinsulinemia, obesity, high blood pressure and artheriosclerosis. The carbohydrate foods commonly thought of as staples, breads, potatoes, rice and pasta in fact cause serious disruption to human metabolism and particularly increase serum triglycerides and reduce HDL cholesterol, both of which are risk factors for coronary heart disease. The Scottish Government has an unique opportunity to break rank with other Western nations which have followed the lead of the USA in reducing dietary fat and greatly increasing carbohydrate consumption. The failure of this approach is painfully obvious in the rising tide of obesity and diabetes throughout the developed world. The failed hypothesis was initially formulated by Ancel Keys in the USA and has never been confirmed by the many clinical studies devised specifically to do so. The evidence cited against dietary fat was greatly exaggerated at the time while the evidence that carbohydrates played a significant part was routinely ignored. This one simple issue has the potential to reverse the relentless increase in obesity and diabetes evident in our country. It will take bravery and clearheadedness to achieve this, but it must be done because the health of our nation is at risk.

214 Anthony Jackson, The Black Isle

Food waste is an issue of great importance. Packaging, of course, merits a good deal of attention, and the amount of packaging must be dramatically reduced (including for cost reasons). However, and the Government must be commended for this, the waste of food products themselves needs far more attention. One third of food that is produced is wasted! This is simply not acceptable. It has negative effects on the environment, on the price of food, the need for imports, and of course the necessity to deal with this waste. Reduction of waste must be a priority, from farmers to processors, to retailers (of all sizes). Government and other public bodies must reduce their waste, and consumers need to be informed, encouraged and inspired to respect and use food in the best and least wasteful way. Education is of course a part of this, as are increasing cooking skills, and appreciation of food across the board.

Consumption (and over-consumption) is also an issue of great importance. Again there are health concerns, environmental concerns, and economic concerns. Quality needs to be stressed over quantity, and this will once again involve a radical change of perspective towards food as something to be appreciated. Education, cooking skills, understanding of food production, involvement in the food chain, and honesty throughout the sector, all have further parts to play.

Methods of production also need in depth study. How far should we intensify, should we not be looking to start to extensify for environmental and health benefits. What level of fertiliser use do we need, can we afford? What level of pesticide use do we really need, can we afford? Scottish agriculture can lead the way in proving that sufficient high quality and healthy food can be produced, and sold, at a a reasonable price and with reasonable profits distributed fairly along the chain, without excessive intensification, use of fertilisers and pesticides, and certainly without the use of GMOs.

Distribution of food needs to be improved. In Scotland and globally. This requires relative levels of poverty to be addressed, as well as issues of geography. Where there is a need, incentives for the local production of certain products will be necessary. This will also help to reduce food miles. Trade issues need to be looked at with honesty. Fair Trade does a great job, but is marginal. Public monies spent on fairly traded foodstuffs must dramatically increase. We must also be aware that other countries need to be able to produce food for their own consumption, and some incentives and pressure from richer nations actually act against this primary necessity.

Food security and Food Sovereignty are key issues for Scotland and all other Nations, and are interlinked. Why does Scotland import so much animal feed? Is it really in our best interests to have our meat sectors in hock to soya produced on the other side of the world. Should we really be supporting the production of GM varieties of maize and soya that destroy environments in South America, and increase pesticide useage across all of the Americas, by not working out how to feed our livestock with more locally produced feed. Funding can be directed to research in how much protein is really necessary. What advantages there may be by increasing the useage of pasture and straw. what protein crops can be grown in Scotland, our neighbours, the EU? And of course, why can we not reduce some of the problems of food waste, by returning to the use of pig swill. How many problems could that solve? There may be a need to extensify, but that brings environmental, welfare and branding benefits too.

The environment needs protecting and enhancing. This includes water and soil, and again should make us look at the amount of pesticides and fertilisers that we actually do need. It also means that we should stay well clear of GM crops. The environment outwith Scotland is also important. The food that we import impacts negatively on other countries environments. GM, pesticides, deforestation are all key issues. Soya, and other feed crops are again key, but so are other food stuffs, and so, of course are the issues associated with food miles and global change.

Social impacts of production should never be ignored. The use of chain gangs in Scotland needs to be addressed immediately. The conditions that some people have to work in are completely unacceptable. Social issues abroad should also not be ignored. Plantation agriculture has many problems, and we import many foods grown in such systems. We cannot indirectly support slavery.

Land grabs are also widespread. Soya cultivation in South America is not only leading to the destruction of unique and vital habitats, but also the ejection of many native peoples and campesinos from their land. Scotland, a country that remembers The Clearances, must stand in solidarity with peoples, in the 21st century, being put through the same. Empathy must lead us to look at our feed imports. Extensification and increased self sufficiency at home, will not only lead to a better control over our own food production, isolate us from the worst effects of the global food chain, and associated speculation, but also help smallholders abroad maintain their way of life, and the ability to feed themselves.

It is probably also time to recognise that if we do want a fair agricultural system, and thriving rural areas, more money needs to flow into the countryside. Although this may be a tricky time to talk about this, it may be necessary that people have to pay more money for food. The proportion of incomes spent on food is at an all time low, and this is reflected in our production methods, environmental degradation, health issues, and concerns in rural areas. In return for an increasing proportion of private and public incomes spent on food, we must demand, and get, other side of the bargain, quality, healthy food, that benefits the environment, not only in Scotland, but across the world.

With this quality production comes the ability to brand our food so that the benefits can be easily read by the consumer who is being asked to pay more to increase the margin for the producer. Locality is of course important in this, as can be methods of production. Feed is also key here for animal products, for example, as is happening across Europe, meat and dairy products can be labelled as fed on GM free food. Scotland can steal a march here and create the conditions for honesty and marketability, and profitability.

These profits must be distributed fairly. This needs a major rebalancing of power throughout the chain (and globally!). Producers need their fair share, and processors and large retailers need to be held accountable so this becomes a reality, and not just an aspiration. Small retailers also need a fair go. We all know how it can be done, and that it can be done. It just needs the will to make it happen. This will not only need the will of politicians, but also consumers, and the producers themselves, to change their behaviour. Vested interests, whether they be the multinational GM seed producers, or the domineering supermarkets, cannot be allowed to hold the food system to ransom. Food is for us all, and not just the few.

Education is vital in all of this. People need to understand food, appreciate food, and agriculture and the environment. Nutrition, cooking skills, and even the ability to grow their own food, must be encouraged. This obviously has a place in schools, but we must also inspire, and facilitate the adult population of Scotland as well. Communities, including in urban areas, can be incentivised to grow their own food, and hence re connect to what they eat every day.

Procurement has been oft mentioned, and understandably so. School canteens, prisons, the health sector, councils and central Government can collectively, and positively change the face of Scottish agriculture and Scottish food. In the same way as consumers are entitled to local, quality, labelled and fully traceable food, so are children and employees. And education is a life long process.

You have my genuine best wishes with what you are trying to achieve. If done properly, and bravely, the positive benefits can be enormous across the whole of Scottish life. The effects can also be beneficial to many others across the world, and a good example can be set for others to follow.

215 Name and address supplied

I would like more information made available on how our food is produced, especially animal produce. Customers should be able to make ethical choices based on information available. This information should be in store ,on shelves+/- on produce and should be clearly and unambiguously stated. Accurate information can also be dispersed by way of the media. This information should relate to 1.Methods of farming/production/transport 2.Nutritional value of food 3.The effect the production of that food product has had on the environment I would like public procurement policies to have high welfare standards as one of their main determining factors And most importantly, all animals raised for food are treated with compassion and respect.

216 Alan Reid, Fife

Local production and distribution should be encouraged and supported by the supermarkets. This would reduce the carbon emissions cost of food and support Scottish agriculture. The promotion of healthy eating is also vital. Supermarkets should be given a Saltire Food Rating measured against providing Scottish food products. The elements considered should be environmental production methods, support for regional specialities, provision of quality food at low prices. A Tartan Taste Award should be given annually to the outlet that has done most to promote locally produced food. This should reflect regional variation within Scotland. An important part of this is popularising quality local foods - this must not simply remain a middle class hobby but reach out to all Scots.

217 Douglas McKenzie Boyle, Crieff

My first general comment (others will follow) - it has to go beyond the farm gate to the plate because that is not sustainable. It has to consider also from the plate (the food waste) to the farm produce and back to the farm gate. By this I mean we have to maximise the SAFE use of residual organic matter and recycle it back to the next growth cycle. by SEPA's own admission our soils are depleted in organic matter, and becoming more so. This affects their ability to retain nutrients, their micro-biodiversity and their health in general. Healthy soils are a pre-requisite to healthy plants, ergo healthy animals (a greener Scotland, one of the 5 strategic objectives), in other words healthy food and ultimately a healthy nation (another of the strategic objectives). Yes it is about local food, delivered fresh to local people, but that food should also be produced using as much local resources as possible, local labour and as far as is practical local fertilisation (not massively energy-consumptive to produce and to transport chemical fertiliser from 100s of miles away. This only exacerbates nitrate and phosphate run-off anyway and pollutes both ground and surface waters). It is not farm gate to plate, it should be the full cycle, the C cycle, keeping the C in that thin onion skin of the soil element on which we depend and which is possibly our most important yet most abused resource. It is in reality about from the soil thru' the food chain and back to the soil for the next growth cycle. The Food strategy, Soil strategy, National Health strategy, Climate Change strategy, Sustainable Scotland strategy, Waste Strategy and ultimately also Wealthier Scotland and Smarter Scotland are all intimately linked together. We have a unique opportunity to get it right - Food must be considered as a full cycle and along with these other strategies, initiatives and objectives.

218 Name and address supplied

I do believe that a food policy for Scotland is a step forward, however I do feel that the multi national supermarkets are 'controlling' market forces and without their backing for the policy and willingness to change, it may not succeed. While the paper suggested that they are becoming more active in promoting local produce and healthy eating, they do so under a cloud of confusion. It may be possible to buy 'Scottish' products but locally produced products are much harder to find on supermarket shelves and in my view the vast majority of the general public are taken in by 'healthy eating claims' and still do not understand the nutritional labelling system which is still confusing and contradictory.

Cookery skills are being lost and are not a high enough priority on the national curriculum. Children are increasingly taught enterprise, diversity, cultural and citizenship skills but not basic skills that are required for to lead a healthy life and being able to cook should be seen as vital life long learning. Many people know what they should be eating in terms of a healthy diet but are not putting this in to practice for a wide range of reasons, and I believe lack of cookery skills is one of these. The policy is still vague in details and in the section 'How will we get there' has simply stated that the Scottish government and associated agencies will support, encourage and advise on a number of issues. But how? What projects that show the future vision for food and drink are to be supported? What advice is to be given? How are people to be supported and encouraged to make healthier choices? All these areas are currently being tackled to one degree or another, and in a variety of ways. But what is going to happen now that means these will move forward?

Local government responsibilities had been listed but the simple answer would be for the Government to consolidate funding streams. School children can be taught about food through Eco-schools but time demands that they must also be involved in Active Schools and so the list goes on. These initiatives all complete for curriculum time and funding and this should be reviewed as a priority. While I support the School (Health Promotion and Nutrition) Act, I am frustrated at the lack of parental responsibility it includes. This policy again is tacking that vital ingredient! Overall, at this stage it is a paper document with few new ideas or visions. I will be interested to see if it facilitates change but unless there is a real commitment to real actions, I have my doubts.

219 Duplicate of 231

220 Womans Royal Voluntary Service, Abingdon, Oxfordshire

About WRVS

WRVS is a charity registered in Scotland (SC 038924) and in England and Wales (1015988). It is also a limited company registered at Companies House (2520413). WRVS wants every older person to have the opportunity and choice to get more out of life. We enable older people to do so by delivering practical support through the power of volunteering and working to publicise and address the issues that affect older people. We also provide in-the-field support to the emergency services. Our many services are entirely reliant on our 56,000 volunteers, 11,500 of whom are in Scotland. These dedicated Scots, men and women of all ages and backgrounds, deliver hundreds of community-based projects including meals on wheels services, good neighbour befriending schemes and community transport initiatives. We have, in Scotland alone, over 200 emergency services teams involving more than 2300 people and well over 50 established hospital operations supporting visitors, patients and staff.

Our Response

WRVS supports the provision of opportunities for individuals to choose healthy lifestyles. Our various voluntary services enable many, many people, especially but not exclusively older people, to do just this. For example, we work with local authorities to deliver meals-on-wheels to people who may not easily be able to prepare a hot nutritious meal for themselves; we operate lunch clubs in the community that serve wholesome home-made food and our hospital cafes offer numerous healthy options alongside more traditional dishes and snacks. Our groundbreaking 'fruit and veg cooperative' in Sefton, Merseyside sees volunteers deliver bags of fresh fruit and vegetables to over 1500 people annually, including those who find it difficult to get out, those in sheltered accommodation, children in local schools and kids and their families in children's centres (more information on the Sefton scheme can be provided on request).

Without our community transport services many people would find it difficult to access opportunities to pursue healthy lifestyles in the community or to physically reach health providers (NHS and others) who ensure their immediate and longer term well-being. There can be no doubting our commitment to the healthy living agenda but we happily admit that there is always room for improvement and we are proud to say that we are always striving towards more and better healthy options for our service users. Our approach to service delivery is founded on enabling those who use our services to have a choice about the way they live their lives. As such we have long recognised that there is clear water between encouraging people to take up certain opportunities and obliging them to do so. This extends to the provision of food and has a unique application in the context of our hospital cafes.

We know from decades of experience, stretching back to the Second World War, that people who come into contact with our services value, more than anything else, the human contact that those services provide. A WRVS hospital cafe is not simply a place that serves food. It is a haven of sympathy and warmth in the midst of a tumult. From the joy of new parents to the grief of a family with a sick relative WRVS volunteers are there for people. People feel comfortable talking to our volunteers, being supported by them, being comforted by them being listened to by them. This is what makes WRVS services in hospitals (and elsewhere) different from those provided by others. And, as this work continues, the success of the cafes themselves helps support further WRVS activity across the community as well as gifting untold resources annually to the NHS. WRVS wants to this relationship to continue. We know that the NHS values it too. That is why, while we recognise how important it is for the Scottish Government to drive forward an agenda for healthy food options, we urge it to recognise the bigger picture with respect to our services and also to understand that any drive by the public sector - and particularly the NHS - on healthy food must recognise the difference between encouragement and obligation.

Public sector establishments do not exist in isolation when it comes to the provision of food. If the public sector chooses to limit people's options in terms of what that sector offers them or allows to be offered in its establishments and people do not like what's on offer, they will not simply 'take it', they will go elsewhere (we should note that much food typically and unhelpfully referred to as 'unhealthy' - for example chocolate or 'meat and pastry' products - is only unhealthy if consumed to excess or as part of an imbalanced diet). Restrictions on what is on offer will not necessarily develop healthier eating habits or lifestyles amongst the population and they run the risk of compromising services like those of WRVS that have hitherto striven to find, and have succeeded in finding, a balance. These are services which have been, and continue to be, able to utilise that balanced approach to deliver so much more to the thousands and thousands of people who use them every day. For WRVS this could lead to a classic situation of the baby being thrown out with the bathwater, whereby what really matters to cafe customers is lost because of well intentioned but overzealous decisions on food policy.

We trust that Scottish Government will take these comments into account when finalising its food policy. WRVS stands ready to work with the public sector and others in Scotland to ensure that what will doubtless be a measured and realistic food policy operates for the benefit of the health and well-being of the people of Scotland across all aspects of their lives.

221 Paul Zochowski

I support the local production, processing and consumption of food. I do not support any part of its production involving long distance transportation for processing or to suit the particular retailer. Local fruit and vegetable and meat markets require supporting by the government. If not then we will lose more of the local small town and village retailers that use these markets, and that harms our way of life. I resent the fact that so many people in Scotland no longer have the option of shopping in local small shops and are forced to shop in multiple retailers therefore allowing those retailers to claim that they have even greater public support by default. Local shops gives consumers choice as well as more local food and this needs urgent government action now to prevent their loss altogether.

Local shops are a hugely important part of the character of our small towns and villages - every encouragement must be made by government to retain them against the all too clear threat by the multiple retailers who having collectively monopolised the position against small retailers are now able to put their prices up when we have few alternatives in many parts of Scotland.

Lastly a comment on tourism. A vital industry of which local food produced in Scotland plays a vital part - yet multiple hotel chains eschew local produce in favour of national / international standard products. This needs reversed by government action. By way of an example, I cannot think of a single big hotel in the centre of Edinburgh that sells craft produced fresh Scottish Beer despite there being five producers in Lothian. We may sell tourists fresher food these days - time to extend it to our fresh beer products too.

222 Jo Durno

The steps being taken by the Scottish Government are a good start. Education is the single most important vector for change in eating habits, health, environmental awareness etc. Teaching children from an early age where food comes from, why it is important to their wellbeing, seasonality, food miles etc. and, in particular, that food does not come in its natural state wearing a plastic skin. Children in turn take the messages home. Making adults aware that food has a value in financial terms - and good quality comes at a price - the profits need to be shared with the producer, not just the company shareholders if there is to be a viable primary food sector in this country. Welfare, hygiene and environmental standards the public want should not be imposed on home produced food while imports do not conform and the public should know that the Big Brand Label which they trust does not necessarily confer those standards. Labelling should be a lot clearer (not more, just better)and caterers/ready meal manufacturers should be obliged to conform with the Country of Origin Labelling butchers must adhere to. Procurement for NHS, prisons, armed forces, schools etc should be led by other factors besides price. Value for money includes considerations such as environmental impact, freshness, the local economy and more. The private sector should also be encouraged to look at their purchasing policy (eg the oil industry). However encouragement of the use of home produce should not be exclusive - if the quality is inferior or inadequate, other sources should be available but should always conform to our production standards.

223 The Vegan Society, Aberdeenshire

VEGANISM IN THE NEW SCOTLAND The Vegan Society, an educational charity founded in 1944, advocates and promotes a lifestyle free from the use of all animal products, as far as possible and practicable. In dietary terms this means a diet based on the products of the vegetable kingdom, such as fruits, vegetables, cereals, pulses, nuts and mushrooms, and totally excluding all animal products, ie meat, fish, poultry, shellfish, eggs, honey, milk and dairy products, and products made from them, such as gelatine, suet and lard. The Vegan Society is based in Birmingham, England, and has members all over the world, but predominantly in the United Kingdom, including Scotland. The present Chairman of its Council of Management is George D Rodger, of 17 Howburn Place, Aberdeen, AB11 6XT, tel 01224 573034. The office address is Donald Watson House, 21 Hylton Street, Hockley, Birmingham, B18 6HJ, tel 0121 523 1730.

There are two areas of policy where veganism has particular relevance to the future of Scotland (whether devolved, independent or semi-independent!) - health, and the environment.

HEALTH

Scotland has had an unenviably poor health record, with high rates of heart disease, cancer etc. This is linked to poor diet, smoking, and high levels of alcohol consumption. Veganism is relevant to the poor diet aspect, the chief faults of which are high intakes of fat, in particular saturated fats and trans-fats, mainly from animal sources, and low intakes of fresh fruit and vegetables. It is reasonable to expect that policies resulting in lower consumption of meat, particularly processed red meats (which have recently been found to be harmful), lower consumption of dairy products and eggs, and higher consumption of fresh fruit and vegetables, in other words a move in the direction of veganism, would lead to a long term improvement in the health of the population. Compulsion in this area is obviously neither possible nor desirable, but changes can be effected by selective tax measures and subsidies, as well as by public information media.

THE ENVIRONMENT

Worldwide, food shortages are becoming a major political issue, as is access to water in many countries. As the world population continues to expand, these problems will become increasingly serious. As is fairly well known, significant quantities of food are now being diverted into the production of biofuels, and land is being diverted from food crop production to producing crops specifically for biofuel production. What is largely overlooked or deliberately ignored by the media is that large amounts of food suitable for human consumption (including maize, soya, wheat and barley) are being fed to farm animals, either as supplementary feed when grazing is insufficient, or, in the case of pigs and poultry, as the sole feedstuff. As most of the feedstuff is used simply to fuel the normal activity of the animal, only a small proportion is actually converted into usable meat, milk or eggs. In other words, much of the food grown by the world's farmers is wasted, by feeding farm animals instead of people.

If the whole world were to adopt a vegan diet, enough food is already being grown to support an even larger human population than the present one. Incidentally, as recently pointed out by the United Nations FAO, ruminant farm animals are also a major source of greenhouse gases, including methane, and worldwide this has a greater climate change effect than all forms of transport, even including air travel. Farm animals also require large quantities of water, which in many parts of the world is a scarce resource. In fact, much of the world's population is near-vegan, eating mostly staple crops such as rice, wheat, maize, millet or potatoes, supplemented with small amounts of meat and other animal products. It is the wealthy developed countries, mainly in Europe and North America, that are the main culprits consuming very large amounts of animal products. Unfortunately, the up-and-coming developing countries, such as China and India, are aspiring to emulate the rich countries by eating copious quantities of meat, and are setting up their own highly industrialised livestock industries.

Livestock production is a major part of the Scottish agricultural industry and does its share of using up food which could have been used direct by people. Much of the agricultural land in Scotland at present used for grazing cattle and sheep is lowland farm land which could equally well be used for growing cereals, pulses, vegetables or soft fruit for human consumption (or biofuel crops). Traditionally, land used for grazing was part of a rotational system along with arable crops, in the belief that animal manure is necessary for fertility, but it is now well established that fertility of crop land can equally well be sustained with composted plant material. Policies to encourage healthy eating, as outlined above, would move the industry in the direction of less livestock production and more edible crop production. Scottish farmers have always been adept at adapting to changed circumstances, and would no doubt respond to appropriate incentives.

The fishing industry has historically been a major part of the Scottish economy, and fish is at present being heavily promoted as a healthy food, particularly as a source of omega-3 essential fatty acids. There is good reason to believe that fish stocks in Scottish waters are being over-exploited, as Scots and others once over-exploited the great whales which are now commercially extinct in the North Atlantic. Fish farming is no help in this area, as farmed fish need to be fed on processed food made from wild-caught fish, and, as with land livestock, at a poor conversion rate - so fish farming actually increases the over-fishing of wild fish! Incidentally, the fishing industry is a heavy user of fossil fuels; it has been estimated that the energy content of the fossil fuel used by the fishing fleet is 12 times greater than the energy content of the catch! Ironically, the much-vaunted essential fatty acids in certain species of fish can easily be obtained from plant sources - flax seed oil is exceptionally rich in omega-3. So, when Scottish waters have been stripped of all fish, there's a nice alternative crop for Scottish farmers to grow! It is unrealistic to expect the Scottish Government to promote out-and-out veganism, much as we would like it to, but some shift in that direction would be good for the Scottish people and good for the rest of the world. Problems such as food and water shortages and climate change are whole-world problems, but Scotland can play its part in alleviating the situation.

224 Sally M Wilkins

I agree with much of what is suggested. However I would make the following points:

-these principles do not take cognisance of the way in which local government etc is bound by procurement policy - this makes it actually illegal to choose only to source produce locally - fishing needs to be sustainable. This means clean seas as well as sustainable fishing stocks. Both of which have global implications. Scotland needs to work with the rest of the world to clean up our seas and prevent over fishing. This includes taking an intense look at our own polluting practises. - educating school children does not go far enough. Particularly as they are only at school for a minority of their time. Parents exercise far more control over food choices for their children and in turn need access to information and assistance in making the right choices. - marketing: there is no doubt that children are deliberately targeted by producers of high value high fat and high sugar content foods. I would be interested in seeing plans to address this, particularly given the power these often global conglomerates exercise

- alcohol, other than the whisky industry, is not mentioned and it should be. Alcohol abuse contributes to a range of social ills, as well as having a direct impact on health. Alcohol is also associated with unhealthy eating behaviours - greasy take outs on the way home, high salt content bar snacks etc. Its use can and should be enjoyable. However the drinking culture mitigates, this with alcohol responsible for adding to many people's sugar and carbohydrate load. Do figure conscious young women fully appreciate the calorie implications of downing all that alcohol, for example. Are young people fully aware of the negative impact over consumption of alcohol has on their ability to conceive?

- UK farmers could feed this nation. However the workings of the common agricultural policy, the manner in which subsidies etc work, mean that we are dependent on imports to feed us. It is harder and harder for farmers to compete in the global marketplace. While other countries are unable to feed their own populations we are contributing to global warming by importing wheat, lamb, apples etc, all of which could (and used to be) produced on our own land. It is impossible to engage in a debate about food and ignore the global inequalities. I welcome any step to return food production to these shores but feel that greater analysis, for example of the CAP and how it is affecting UK farmers, is required. - no mention of growing your own! Gardens, allotments, window boxes. people should be encouraged to produce fruit and veg, herbs etc for their own consumption. Too many children grow up unaware of the link between the land and food production. Some do not even know that carrots come out of the ground. Gardening offers further health advantages in terms of exercise, fresh air, social returns (swapping excess production being a firm tradition). It is not, has never been and should not be the preserve of the middle classes.

- more support for adult learning - health wise type cookery classes which link to offering alternatives for people who may be on low incomes with children to feed or for widowers or others on their own and on a budget. Preparation of nutritious meals from scratch using high quality but low cost ingredients. Such classes also act as a hook into other adult learning opportunities, including literacy and numeracy support. Such acitivites help to restore a sense of self esteem. For many they may provide a pathway out of drug and alcohol misuse. - I've noted an alarming trend to see food as a fuel, a necessary evil, opportunity to throw large quantities of greasy comfort food down at speed. We're losing the culture of food as an opportunity to interact socially - with friends or family, something to enjoy and relish. If we slowed down maybe we would be more picky about what we put into our mouths.

- use the internet much more to promote positive messages about food and diet. Many people, not necessarily just young people, use the internet and texting as a primary means of communication. Upload diet sheets/ nutritional advice about what to eat and how to source it - sensible eating for weight loss will attract several people. Combine with suggestions about taking exercise, maybe, but avoid being patronising. Would be ideal if there is capability for people to add their own comments/ suggestions e.g info on local farmers' markets, local producers etc. - set the example

- all Scottish Government canteens should use locally sourced produce as far as possible. Any hospitality offered should use local producers and be utilised as an opportunity to showcase the very best of Scottish food. - promote and support the efforts of local organic farmers. They've been struggling away for years to produce quality fruit and veg on a very local basis. Give them the credit they're due

- bottled water - thorny one as Scotland produces the stuff HOWEVER not remotely justifiable in any sense whatsoever. Promote drinking tap water (filtered if necessary, bearing in mind the sometimes over enthusiastic use of chlorine in between reservoir and kitchen tap). It's a nonsense that people are prepared to pay so much money for a fluid otherwise freely available. Whilst tying up oil reserves in doing so - plastic bottles, production, transport etc. We have clean water in this country. We should be drinking it. We certainly should not be contributing to the carbon footprint by importing crate loads of the stuff. Particularly as access to clean water is still an aspiration for many in the developing world.

- healthier choices in cinemas - the big chains maximise profit by selling food and fizzy drinks. Such food is often high fat and or high sugar content. I'm not suggesting this be swept away but there should be healhtier choices on offer for people who fancy a snack that isn't loaded with carbohydrate or want their children to enjoy a trip to the pictures without being unable to concentrate of the sugar buzz.

225 Kathleen Condron

I think the patient food in a lot of hospitals should be a very important consideration. Ultimately, we are all paying for this and the standards can be very poor. One Glasgow hospital, where a few relatives of mine have been admitted serves such awful food with limited choice(if you are at the other end of the ward-it's what is left). I have heard patients sending out for food. On one occasion the fish bones were bigger than the fish! Elderly patients can be another worry. I was very worried on one occasion at the disregard if my relative ate or not.

226 East Lothian Council

Response available on separate PDF - to follow

227 Multi-agency Food and Health Strategy Working Group, Dumfries and Galloway, Dumfries

1. Background

The Dumfries and Galloway Food and Health Strategy Working Group welcomes the opportunity to respond to the Government's discussion paper on developing a national food policy. The following comments have not been considered by any formal Committee or Board but have arisen out of work done by a multi-agency Working Group, which included engagement with community groups across the region as well as with people working in the public, private and third sectors. The Working Group, led by NHS Dumfries and Galloway, has produced a draft local Food and Health Strategy which is currently out for wide consultation and is attached here for your interest. The Strategy appendix lists the wide range of local people, groups, organisations and businesses involved in both the Working Group and Sub-Groups, also those who took part in a wide-ranging consultation exercise. Further, sections five and six of the draft set out specifically what local people, and those working in the various sectors, had to say about food and health.

2. General comments

It is good to see that recognition is being given to the need for cross-cutting policy. The Working Group is aware of some examples where this has not been particularly evident to date - these are listed below - and which would therefore merit further attention by the Government. It would be interesting to know how the Government intends to achieve a balance between 'a well ~nourished population' and a 'profitable food industry', given the conflicts that exist with this.

• the mass production of cheap, unhealthy and non-nutritious food and the advertising industry which supports it.

• the low standards of food production e.g. battery hens, hormone use in animals, cruel practices for profit etc.

• the very slow progress regarding the reduction of high-levels of salt, fat, and sugar in so much processed food.

• the higher price of food which does not contain sugar, salt etc (e.g. tinned vegetables).

• the encouragement for producers and farmers to diversify into top-end, niche products and the emphasis on food tourism which provides the region with economic opportunity to attract spend from outwith. There is also a need for local producers to grow affordable food, including good quality fruit and vegetables for local people

• an import/export trade which means (quality) food products leave the country (e.g. fish) while we import in, thus undermining commitment to 'greener' and 'local'.

• there appears to be contradiction between policy which advocates sustainable local food and public sector procurement policy which favours large national contracts. This makes it very difficult for small to medium sized local enterprises.

• lack of legislation for the food industry to help address issues around food labelling, nutrition and health.

3. Government commitment

It is very welcome that the Government acknowledges that a healthier Scotland will not just come from changing individual behaviour and attitudes about diet and food choices, but that wider issues need to be addressed e.g. 'supporting' Scottish food manufacturers and retailers to take the initiative in increasing demand for healthier food. We would welcome the Government's continued commitment to this by its support for, for example,

• the Scottish Grocers Federation project evaluated so well in the central belt that the Government was keen to roll it out. Unfortunately, in Dumfries and Galloway this has resulted in one part time worker for the whole of the West of Scotland. Full time input in South West Scotland alone is required.

• if we want a healthier Scotland we really need to address the lack of affordable, good quality, fruit and veg for many people in Scotland. We need to build an infrastructure that allows for not only the production of healthier food, but also its delivery and availability to our most rural and deprived areas, as when as to those in greatest need. Policies to support small local food producing co-operatives, local convenience stores, farmers' markets etc would be beneficial e.g. through public sector procurement which takes the needs of medium and small businesses into account and works with them to.help them engage in the procurement process.

• commitment to food and health inequalities is crucial and should include a key role for the third sector.

• new nutritional specifications for the public sector are a step in the right direction, but increased funding is needed to support implementation, so that better quality food can be served in hospitals, prisons, schools, care homes and day centres etc.

4. Education, training and skills

• through the Curriculum for Excellence, ensure delivery of lifeskills in the context of health and wellbeing (for example, public and cross-sectoral consultation for our Food and Health draft Strategy has shown a strong desire for cooking to be a mandatory subject for all secondary school pupils).

• curricula for all workers with a link to food and nutrition (health workers, catering staff, care staff etc) need to be considered so that training courses include food and nutrition components, both generic and specific as appropriate, as well as issues such as seasonality, sustainability etc.

• consultation and discussion during Strategy development has also highlighted some support for food and nutrition courses to be made mandatory for care staff. It is hoped that the Government will see the commitment to, and good progress made by agencies in Dumfries and Galloway in the production of the first draft local Food and Health Strategy. Following public consultation, the intention is that the final draft Strategy will be reported to the Council and the NHS. The Government's discussion paper will be highlighted in the reporting procedures to these bodies and we do look forward to hearing the outcome of your consultation exercise.

228 Scottish Agricultural Organisation Society, Newbridge

1. SAOS is a specialist development organisation owned by 80 agricultural and rural co-ops (our members). Their collective turnover was £1.3 billion in 2007. Through their co-ops, farmers organise for efficient production (making best use of machinery, labour and land), co-operate to purchase farm inputs, and collectively store, prepare for market, and in some cases, process, their produce for market. Several key Scottish food and drink brands are owned by agricultural co-ops. Cooperation also enables very small producers to achieve scale and collective benefit, for example by staging farmers markets. A 'key points' fact sheet on the agricultural co-op sector in Scotland is appended.

2. The purpose of SAOS is to strengthen the profitability, competitiveness and sustainability of farming, the food and drink industry, and Scotland's rural economy, by promoting and assisting cooperation and collaboration amongst farmers and along supply and distribution chains. SAOS has specialist skills and experience in researching, innovating and implementing farm and supply chain strategies that satisfy customer demands through cooperation and collaboration. We also practice collaboration. We initiate and manage complex, multi-partner projects, and we participate in many industry and government stakeholder groups. In addition, SAOS provides a range of services especially designed to support co-op directors, who are mostly farmer non-executives. Our main work-streams are cooperation in agriculture, collaboration in supply chains, local foods development, and carbon management. SAOS is prohibited by its constitution from distributing profits.

3. We welcome this opportunity to contribute to the "discussion" on the future of food in Scotland. In this response, we indicate our support for establishing a national food policy, we give our perspective on priorities, and we indicate how SAOS can contribute to achieving the vision for food in Scotland.

Our Response to the Vision for Food In Scotland

4. We are supportive of the vision statement set out on page 3 of the discussion paper. We welcome the formulation of a national food policy as suggested by the Cabinet Secretary in his introduction, that is consistent with the following statement from page 5; "We need to be sure that this new, more joined up approach is understood and taken on board by everyone, not just in the industry but throughout Government and all the public and voluntary agencies whose interests overlap in any way with food and drink".

5. We support the aspirations of the vision statement for the following reasons:

a. The full potential contribution and impact of food across Scotland's society, economy and environment is acknowledged. The objectives to make Scotland healthier, wealthier and fairer, safer and stronger, greener and smarter are unarguable.

b. A coherent policy, ultimately with supporting action, will help to raise awareness of the significance of food amongst Scotland's populace. This will help to ensure that food related issues receive high profile and priority, consistent with their importance to Scotland.

c. The formulation of policy can be considered in light of best practice elsewhere in the world, and new ideas and innovation can be researched and developed for application in Scotland.

d. A single policy will help to ensure that consistent judgements are made in defining priorities and resource use across the many dimensions of food - health, the economy, rural Scotland, climate change, etc.

e. In formulating a single policy, potential, perceived and actual conflicts between different interests can be identified and either reconciled or managed. Achieving balance, or simply acknowledging where tensions will continue to persist, will be important in securing support for the policy.

6. From our particular perspective as a farming and food industry development organisation, we support the vision statement for the following reasons: a. Food production (farming in particular) is one of Scotland's most valuable primary industries and remains the cornerstone of all that is

rural Scotland. The industry merits Government priority and support, and appropriate context alongside other food related interests.

b. Scotland's food and drinks industry is distinguished in the market by its special attributes of location, farming systems and high quality. These attributes are afforded premium values in the global market and there is opportunity for market growth. The industry recognises it can increase its contribution to Scotland's economic performance, and has adopted a strategy (in Scotland Food and Drink) to achieve this, providing a basis for consistency with Government food policy.

c. The farming and food industry may be able to increase its contribution to the achievement of related Government objectives, such as health, social justice and tourism. Researching and formulating food policy should enable such opportunities to be identified and addressed.

d. The farming industry in Scotland is currently contracting, as several sectors suffer from persistent low financial returns (or losses). Formulation of a food policy would require proper and current evaluation of the contribution that farming is expected to make to a range of policy objectives, and commitment to an agreed future vision for farming to which government and industry can commit. This would help to increase farmers' confidence, and improve the prospects of the potential contribution of farming being realised for Scotland.

2

7. In addition to supporting the vision for food in Scotland, we make the following observations:

a. A cross-cutting food policy runs the danger of being always out of date relative to current change pressures and needs, such would be the degree of research, analysis, policy revision and consultation involved. Broad objectives, against which to check strategy actions, would be more enduring than prescriptive detail.

b. There must be a means of revisiting and refreshing the food policy for it to remain current, and therefore relevant. Issues of ascending and descending priority should be regularly reviewed. For example, issues of food security and global food production trends, labour availability, water management and competition for land use, are all currently in the ascendant. These look set to become important policy drivers in Scotland.

c. Tensions and conflicts across areas of policy should be identified and discussed with interested stakeholders to create understanding and ensure transparency. Failing to do so will undermine the authority of the strategy, and support for it. Within the farming and food industry, it is questioned why the discussion paper makes no mention of the drinks industry. The same farm output (cereals) may be destined for either food or drink production. The drinks industry makes one of the most significant contributions to the economy, and to Scotland's international identity.

Priorities and What SAOS Can Do To Help Deliver the Vision

8. We identify the following priorities (in no particular order) that the food policy should address:

a. Innovation in agriculture; Scotland's farming industry must make its contribution to addressing food and energy challenges in the context of the global market place. As in every industry, investment in innovation is vital for future competitiveness, but Scotland's farming has suffered a long period of low profitability, and investment by both industry and governments in production research and business innovation has slowed. This trend must be reversed for Scotland's farming and food industries to make their full potential contribution. Our primary production, and the organisation of farmers in marketing chains, must be 'world class' to survive, continuously improving its performance. Government policy should prioritise and invest in action to increase production and structural innovation.

b. Fairness in marketing chains; there is a continuously growing imbalance of power in marketing chains to the main multiple retailers. This has created a range of effects that constrain the farming and food industries from achieving their full potential in Scotland. Lack of trust deters transparency, which undermines confidence in long term planning and constrains availability of investment capital. Arguably, the degree of value that has transferred to multiple retailers has been a significant contributor to slowing innovation in Scottish agriculture.

3

Government policy should overtly support Scotland Food and Drink in seeking to change this aspect of the market environment, and identify measures that it can take that will complement the actions of Scotland

Food and Drink.

c. Improving health in Scotland; the need for improving over-all health in Scotland is beyond question. A more concerted discussion amongst farming, food industry and health, stakeholders is required. Currently, we perceive a lack of sufficient opportunity to engage in joint policy consideration and planning, and very limited understanding amongst the various stakeholders of what may, or not, be reasonable objectives and expectations to set for themselves and others. Government's priority should be to overcome these constraints, leading and facilitating joined-up action.

d. Addressing climate change; the contribution that farming and food production and distribution make to green house gas emissions and the use of natural resources is becoming clearer. Increasing environmental sustainability is consistent with the priorities identified above; more efficient production and marketing chains, with reduced waste, contribute to environmental sustainability as well as market competitiveness. The food policy should set the challenge for Scotland to become a leader in environmentally sustainable, economic, food production.

9. SAOS has adopted aims and strategies that we believe reflect the priorities above, in the development of the farming and food industries, and which make a positive contribution towards delivering the vision for food in Scotland. We consider that these should be specified in the actions required to implement a national food policy. SAOS' strategies are consistent with, and complementary to, the 'industry strategy' adopted by the members of Scotland Food and Drink, and we are actively engaged in delivering the industry strategy. We intend to continue and expand our work, thereby increasing our contribution. In summary:

a. We aim to increase farmers' participation in agricultural co-ops and joint enterprise. This will contribute to creating a smarter, wealthier, fairer, safer and stronger Scotland. Farmer participation in cooperation enables an efficient and effective strategy for innovation and fairness in value chains. Cooperation amongst farmers empowers them to overcome the disadvantages of small individual scale. (The rationale for this is set out below.)

b. We aim to increase collaboration in food supply and marketing chains and networks, increasing trust, transparency, innovation and fair value for all participants. This will contribute to creating a smarter, wealthier, fairer, safer and stronger Scotland. (The rationale for this is set out below.)

c. We aim to assist the development and expansion of local food production and distribution, and increase access to local food by all sectors of the population. This will contribute to creating a smarter, wealthier, fairer, healthier and greener Scotland. (The rationale for this is set out below.)

4

d. We aim to promote and develop the opportunities to manage and

reduce green house gas emissions through collaboration and cooperation amongst farmers and collaboration in food supply and

distribution chains. This will contribute to creating a greener, smarter, safer and stronger Scotland. (The rationale for this is set out below.)

10. In addition to the above strategic action that SAGS is taking, we believe that we can perform an increased role at the interface amongst various 'food stakeholders'. We already manage and participate in many stakeholder groups, helping participants to identify common interests and common purpose, and to formulate objectives and action plans. We believe that convening and facilitating diverse stakeholder groups will be essential in generating broad 'ownership' of a food policy in Scotland. We offer our skills and services to assist.

Increasing Cooperation Amongst Farmers - Rationale

11. The rationale for farmers cooperating is clear, supported by evidence from within the UK and around the world. Some of the main benefits are: a. Increasing farmers' share of the value of food and drink; academic research carried out in the USA has concluded that the difference between ex-farm prices and retail prices narrows as the market share of farmers' co-ops increases. Improved marketing chain efficiencies result when the competitive pressures created by farmers' co-ops remove the opportunity for over-reliance by processors on decreasing ex-farm prices to generate profits. In addition, cooperation enables farmers to aggregate produce and capital, to vertically integrate and create value-adding, food processing, businesses which invest in Scotland for the long term.

b. More secure, stable, predictable markets; farmers participating in marketing chains via cooperation and collaboration enjoy better market information, early opportunities to satisfy emerging market demands, better feed-back on farm product output, less market risk and 'distressed selling', and more security of market. These benefits enhance their profitability and sustainability.

c. More cost efficient farming; farm profit and loss accounts benefit directly, and in the short-term, when farmers adopt cooperation as a strategy to make more efficient use of their assets of machinery, labour, land and capital, sharing investment and managing farms more efficiently. Cooperation enables innovation, providing opportunities not available to individual farm businesses.

d. Maintain rural community and infrastructure; farmers' cooperatives are pillars of rural capacity and development, employing and investing in local people, facilities and businesses, and assisting in diversification of the rural economy. Farmers' co-ops make a positive contribution to creating sustainable, inclusive, rural communities.

e. Enhancing quality of production; agricultural cooperatives facilitate best practice and innovation in both farm assurance and traceability of primary food production.

12. As dependence on market returns and competitiveness increases, so too does the relevance and value of cooperation to those farm businesses who were in the past motivated, in part, by the subsidy regime. For others, farming without involvement in cooperation is no longer feasible, and it has become typical for an arable farmer in Scotland to participate in a cereals' storage and marketing co-op, a potatoes' storage and marketing co-op, a machinery ring, and a farmer-owned agronomy advice and buying group. These provide multiple business and market benefits, enhancing profits, market security and business sustainability.

13. Cooperation enables farmers to overcome the disadvantages of being small businesses, fragmented across rural areas. Cooperation is making an increasing contribution to strengthening Scotland's farming and food industry at three levels: more competitive farming - making more efficient use of resources and skills via shared machinery and labour, joint venture enterprises, and joint venture farming companies; participation in the marketing chain - addressing market and investment needs collectively by aggregating uniform quality product, integrating in marketing chains and adding value, and selling direct to consumers; achieving strategic strength - by investing in food processing and supplying direct to multiple retailers, food service companies and export markets. SAGS' specialist cooperative development role, increasing cooperation amongst farmers and growers, will make a positive contribution to achieving the vision for food in Scotland.

Increasing Collaboration in Supply and Marketing Chains - Rationale

14. In 2005, research carried out by SAGS found that effective, consumer orientated, commercial, supply chain collaboration, was a key contributory factor to competitiveness. The research found that: a. Collaborative chains respond more quickly to market opportunities;

b. Collaborative chains are more likely to be competitive and sustainable for all chain participants, and

c. Transformation from 'traditional' to 'collaborative' chains can deliver a step-change in competitiveness and performance.

15. Based on our research, we concluded that the adoption of collaborative chain practices in UK food and drink has been only partially successful so far, and can be described as being at a relatively early stage of development. To date, collaboration has been more concerned with cost saving than with value creation and joint commitment, and has not engendered trust and transparency in many chains. Addressing these shortcomings through greater collaboration will make a positive contribution to achieving the vision for food in Scotland.

16. SAGS is a member of Scotland Food and Drink. We participate on the Board of Directors and in the Executive Group. In addition, we currently act as Chair of the Collaboration Working Group.6

Developing & Expanding Local Food Production & Distribution - Rationale

17. As awareness of local foods in the market is increasing, so too is the scale of the potential market. Many opportunities to further extend the benefits of local foods in local 'economies' have been identified and are consistent with a drive towards achieving sustainable procurement and improved access. However, the development of local food manufacturers and supply chains in Scotland, which are currently often micro-scale, and the development of the market, are taking place in a fragmented pattern.

18. In addition, because the development of Scotland's local foods economy is of interest to several Scottish Government departments and agencies, fragmentation in the business environment is repeated in the policy and support environment. In 2006, we completed an overview project for SEERAD, identifying several strategy and development related issues that we believed to be constraining growth.

19. SAOS aims to assist the development and growth of Scotland's local foods economy, applying our resources to developing the role of co-operation and collaboration, which will enable small-scale producers to effectively and efficiently supply customers, by overcoming the disadvantages of their individual small scale, and by collaborating in effective supply chains. We intend to build our contribution to the development of the sector by working with businesses and other stakeholders in addressing development constraints.

20. In so doing, we will seek to improve access to local foods in target populations by working with local networks and agencies, addressing identified needs. Our action will contribute to achieving the vision for food in Scotland.

Developing Cooperation to Manage Green House Gas Emissions - Rationale

21. The Stern Review on the Economics of Climate Change reported that agriculture was responsible for 14% of global greenhouse gas emissions, and predicted that emissions from agriculture are set to increase as more land is brought into cultivation to feed the world, and as increasing prosperity drives meat consumption. Political and market motivation for environment sustainability is beginning to demand that agriculture manage its contribution to carbon emissions.

22. Cooperation will be essential in enabling agriculture to effectively manage carbon emissions, and has many proven and potential applications. All the following solutions contribute to reduced emissions, as well enhancing value and profits:

a. Using machinery rings, or joint venture farming, to increase efficiency of machinery, fuel, fertiliser and agrochemicals use;

b. Membership of a professional marketing group that interfaces with a group of farmers and the rest of the supply chain to meet customers' demands and help manage the total chain carbon footprint; 7

c. Group investment in bio-digestors to reduce the impact of animal wastes;

d. Group production and marketing of renewable fuel crops, and development of supply chains;

e. Group investment in electricity, heat, or biofuel production to add value;

f. Creation of local food production and distribution networks to improve the carbon footprint of local foods.

23. SAOS aims to promote and assist cooperation and collaboration in carbon management, and the establishment of renewable energy enterprises, in response to supply chain demands and Scottish Government's policy objectives. Our action will contribute to achieving the vision for food in Scotland.

Conclusion

24. We support the vision for food in Scotland, and the formulation of a food policy for Scotland. We consider it important that food policy formulation is inclusive and addresses potential conflicting priorities. We consider it essential that a means of refreshing food policy is identified. We believe that SAOS already makes an important contribution to delivering the vision for food in Scotland, and that the priorities we have identified should be incorporated in a food policy. We aim to increase our contribution in the years ahead toward achieving the vision for food in Scotland. We offer our services and full participation.

229 David Victor Macdiarmid, Fife

This initiative by the Scottish Government has to be congratulated, at last we are actually making steps to improve the health of a nation that consistently comes as the most unhealthy in modern europe. Scotland is a wealthy Nation and for us to be where we are health wise is a sad reflection on what's gone before. I for one will be sourcing as much food as i can locally. I am also heartened that the major supermarkets are at least willing to discuss sourcing local produce. I have no problems with my wine being French, our climate unfortunately cannot produce the grape required to turn out a cheeky wee Bordeaux that i enjoy, however with global warming round the corner "who knows"....

230 Roslyn McNay, Castle Douglas

Food Policy Scotland I my opinion there are a number of key areas that need to be addressed by the group responsible for developing a national food policy.

1. Local produce and the environment - It is all too easy for people to jump on the band-wagon and state that local food is best. There needs to be proper consideration given to the true cost of a product to the environment and our health. The policy must recognise the full life-cycle value of the produce in question before suddenly presenting the product as 'most desirable' e.g. is a tomato grown outwith season in heated tunnels in Scotland really a better choice than a tomato grown in the Spanish sunshine without need for additional energy? I believe that the Scottish public are quite capable of understanding these choices if the information is clearly presented. I recently visited a supermarket and was looking for a UK apple and although Cox's were in season they were missing from the shelves. However, some of the boxes of fruit from New Zealand, South Africa and Italy had designed the colours of the tissue inside the boxes to look like the Union Jack, thus giving the shopper the impression that the contents represented UK grown produce.

There are countries who take great pride in ensuring that they support their own national products in season. This was certainly the case in Switzerland twenty years ago and perhaps to the present day - during the summer you could only buy Swiss tomatoes in the Migros Supermarket (equivalent of our Co-op Supermarket). From September each year Italian & Spanish tomatoes would appear again on the shelves. Whilst there is no doubt EU trading implications to be considered today, I think nevertheless that politics cannot be separated from food. Indeed in Switzerland, there is pride, passion and politics on every menu!! There are great efforts made to ensure that canton specialities are supported, not only during national or regional festivities but throughout the year. This creates an interesting travel and food experience.

Whilst our supermarkets here appear to be becoming more supportive of farmers and certainly stock more Scottish produce, smaller suppliers seem to continue to struggle to be able to supply in the bulk, timeframes or within the costs set out by the big players such as Tesco. It may seem like just something we need to accept but other places are challenging the status-quo. Scallys supermarkets in Co. Cork, Ireland have developed very effective relationships with very small producers and suppliers across the south of Ireland. They have encouraged customers to try local foods and have even developed their own branding mechanism to show support for local foods. Whilst I think that it is important that local food is given the right support to flourish, it is equally important that we concentrate on developing a market to support, appreciate and fully utilise what comes from supporting local food producers. Branding has to be consistent and labelling very clear. Farmers markets and large supermarkets are equally guilty of presenting food as 'local' when indeed it comes from outwith the region or contains large quantities of non-local ingredients.

2. Food & Tourism - In a recent Rural Gateway debate "Food" was rated highest after "Scenic Location" as prime reason for choosing a place to stay in Scotland! It is therefore incredibly important that all involved in Scottish tourism effectively sign-post tourists to good Scottish food experiences. Initiatives such as the Eating Out Guide developed by the Scottish Borders Tourist Board during the late 90s is a prime example of effective tourism sign-posting and did a great deal to raise the profile of food to locals and tourists alike through the Good Food Competition. The Dumfries & Galloway Food Awards (organised by Savour the Flavours) is another good example of raising the profile of local produce, producers and hospitality establishments across the region. Exhibitions at country fairs, demonstrations and lectures all have a role to play in educating all people, young and old, good cooks, new cooks, visitors and locals.

3. Food safety - It goes without saying that environmentally sustainable methods of production, packaging and transportation need to be placed more centrally within food policy; however equally as important is the need to ensure that we are doing our part to support global food stability. By this I mean that we need to be completely aware of the impact of the choices we make on a global level, politically, socially and ecologically. Consumers need to understand the full life-cycle value of the product as well as the political and social implications of buying from developing countries. The recent labelling of air-freighted fruit has demonised certain products and may have as a result threatened livelihoods in some of the poorest countries. Whilst most people think of food safety having something to do with food safety from disease (such as F&M, Blue tongue, Bird Flu, CJD) there is likely to be greater disruption to food supply chains through potential energy shortages (affecting all levels of production & transportation) and possibly through future acts of terrorism. After all, Scotland like many other developed countries is heavily reliant on imported food (I believe that approx 75% of the food we eat is imported).

4. Waste - For at least twenty years, people have been accustomed to reading labels, checking dates and deliberating about whether or not food is safe to consume. It is therefore not surprising that most people seem willing to simply discard food rather than take any chance. Education will enable people to identify whether a food is actually past its best or a danger to health. Packaging is of course a major issue linked to transportation, marketing and food safety, however as consumers become more knowledgeable about the recycling of certain packaging then we should see a move by the big food producers towards more environmentally friendly packaging. This could be pushed along by the introduction of stricter controls on household waste. Why is it that supermarkets in this country are not forced to make sure that there is a re-packaging space at the end of the till area, so that excess packaging can be deposited at the point-of-sale? If there was such a thing then I'm sure that we would start to see a change in the level of excessive packaging accepted onto the shelves. It is widely accepted that there are many consumers who are unable to make most use of the food they buy. There needs to be a return to learning to make more use of each part of the plant or animal through understanding soups, preserving, slow-cooking and other techniques not generally utilised by modern, busy families.

5. Health - I think that the reference in the Discussion Paper to the level of 'eating out' has to be set within a lifestyle and income context, after all it is extremely unlikely that all sections of the population can afford to eat out more often than eat at home. The greatest threat to health posed by food is in my opinion undoubtedly the hidden ingredients in ready-made meals. High levels of fat, salt and sugar do not go unnoticed if you are preparing simple foods from scratch. There should be more done to encourage people to cook from raw ingredients. In a rural context it can be very difficult to access fresh fruit, vegetables, fish and meat on a daily or even weekly basis, so more support needs to be given to ensure that fresh produce can be accessed regularly and at times to suit working families.

The Food Train based in Dumfries & Galloway is an excellent example of ensuring those without easy access to shops can still prepare good healthy meals in their own home. The voluntary and charity organisation provides a grocery service to the elderly, housebound and disabled across the region. At least five supermarket chains and twenty other shops agree to make up food orders for the service. The concept of the Food Train and the lessons learnt should be worth considering for the new policy.

The role of schools in provision of healthy & satisfying meals should also form a core part of Scotland's Food Policy. As someone who grew up in a Fife coal-mining community in the 70s and 80s, I was privileged to have received free school meals throughout my school-life. I know first hand how important it was to my mother (as a single parent) to know that we had received a good solid meal at lunch-time. I developed a taste for a wide range of foods, something that has stayed with me throughout my life. In addition, I saw first-hand how well the schools coped during the miners strike when there was a huge increase in the number of children receiving school meals. Not only did the sons and daughters of miners receive free school meals, the school opened early to provide breakfast too! Finally, would so many kids today be so against having a non-fizzy drink if they had received along-side their friends a little bottle of milk each and every day at school?

Eating habits (or at least our core attitudes towards food) are formed at a very early stage in life therefore the new policy should seek to view food and the health of our nation as a long-term project. Other countries such as Finland are succeeding in changing their health record linked to changes in consumption of food and alcohol, so there is no reason to imagine that Scotland cannot also turn things around too. A bold vision carried through with determination such as the ban of plastic bags in Ireland and then the ban of smoking in public places has shown that the right policy can make a great change to our health and environment.

In summary, I feel that everything will come back to education. When we are young we learn from our parents and grandparents, we learn from our teachers and from leaders in clubs and societies. From the perspectives of the food industry there is also learning from other like-minded businesses and government can learn from actions in other countries. Companies should be encouraged to lead the way and be supported to do so, on the other hand the public sector must support our farmers, manufacturers and of course the hospitality industry. In the next LEADER rural development programme here in Dumfries & Galloway we will continue to do our bit to ensure that local food continues to play an important role in the renaissance of the region economically, environmentally and of course socially. It would no doubt be beneficial to those involved in developing Scotland's Food Policy to consider the elements of good practice that the LEADER approach has established over the past two decades. Exchange of knowledge, networking and innovation lie at the heart of our work, something which I hope will be evident in the new Food Policy for Scotland.

231 NHS Public Health Nutrition Group, Edinburgh

The NHS Public Health Nutrition Group welcomes the Scottish Government's intention to develop a national food policy for Scotland, and the open and consultative way in which the development of the policy is being taken forward.

The points we would make to contribute to the national food policy discussion are as follows:

· The tension between delivering good health and economic success: Resolving the tension between economic growth and promotion of healthy diets is often a challenge for governments, though it does not necessarily have to be. There is money to be made through the production of foods high in fat, salt and or sugar, and a lucrative market for them. Yet they contribute significantly to diseases such as coronary heart disease, cancer, stroke, diabetes and obesity, all of which cost the NHS millions of pounds each year. However there is also money to be made from the production of healthy foods. Indeed this is often identified as the food industry's number 1 growth category.

The tension between health and economic growth is evident in the national food policy discussion paper. However the tension is not explicitly acknowledged, nor are ideas for resolving the tension proposed. The new national food policy needs to do this. Should Scotland, for example, provide start-up grants for companies set up to produce products high in fat, salt or sugar? This may have happened in the past, but perhaps it is now time to use public money differently, and the national food policy is the place to do this. Even gradual change will have positive benefits which will grow over time and show pronounced impacts in 10, 20 and 50 years time.

Another measure of economic success is balance of payments. Scotland's current balance of payments deficit for food [5] can be improved not only by increasing exports, but by growing more food for consumption in a home market, thus reducing imports. The Scottish Diet Action Plan made a series of recommendations in 1996 to encourage increased production of fruit and vegetables here in Scotland, with very limited effect. The new national food policy should look again at means of encouraging sustainable, quality, home horticultural production. Quality produce should not just be for the export market.

· Is this a policy for food and drink, or a food policy alone? Currently it talks mainly about food, a little about whisky, and very little about other beverages, alcoholic or otherwise. We suggest the final policy needs to be clearer in this regard. Non-alcoholic beverages play an important part in many people's diets, both positive eg low fat milk, and negative, eg sweetened and diet soft drinks. If drinks are included, then they need to be included in the round and the full range of health issues they raise acknowledged and addressed.

· For some time the public health nutrition community, along with others, has called for local procurement of healthy foods to be made more straightforward, enabling small, local suppliers to compete on an equal footing for some of the lucrative public sector food market. Recognising that some steps have been taken to provide advice to the public sector on how to work within EU rules to procure more (healthy) food locally, we would encourage consideration of how the new national food policy could support this process still further. This would meet dual aims: reducing the carbon footprint of the public sector; and boosting the Scottish rural economy. It would also serve as a link between the national food policy and developments in national procurement policy.

· We need to understand Scottish food culture better. How can we encourage consumers in Scotland to value food more, to spend more time cooking and preparing it, to build this valuing of food into their daily lives, and to waste less of it? The discussion paper touches on waste, but broader work is needed both to understand food culture better and to use this understanding to inform future policy making and action.

· Whilst quality produce should be for Scottish consumers as much as for export, at the same time we would caution against the 'premiumisation' of niche, healthy foods at the expense of access to good, healthy food for all. Care must be taken to ensure that the new food policy does not act to widen inequalities in diet and health, but rather works in the opposite direction, actively to reduce them.

· Our final comment, and concern, is that the discussion paper overall lacks any sense of outcomes and does not explicitly express an intention to establish these. Without specific, mutually agreed outcomes, how we will we recognise success? Moreover, the 'who' and 'how' have yet to be added - who will deliver, what will they do? We presume that the final policy, and any action plan to accompany it, will be much more explicit in these respects.

232 Vivienne Gray

Production

Scottish Government aims to make production of food in Scotland sustainable and viable for producers. While there is no denying that we have plentiful supplies at present, I would question whether the food industry operates smoothly or fairly. The process of food production appears to have become increasingly skewed towards the interests of supermarket chains at the detriment of producers' livelihoods. The oft-repeated cry that supermarkets are merely responding to pressure for low prices from customers is clearly not sufficient justification for allowing this situation to continue. Therefore, in reappraising Scotland's approach to food and food production, fair payment for the producer and fair pricing for the consumer is key. Some of the food and drink produced in Scotland is of a quality that should make us the envy of the world. We have fantastic resources but we are not yet making the most of them. The discussion paper rightly states that commodities such as fresh fish caught by Scottish fishermen are highly successful exports but we need to ensure that they are recognised as Scottish. Let's make such branding part of our effort to move away from being the dietary "sick man of Europe". We also need to question whether our high quality food and drink products are solely for export. Are Scottish people and visitors to this country able to consume these high quality products or are we left with the lower grade products? The example of langoustines, most of which are exported to Europe, is a case in point. A nation which would prefer to consume reconstituted fish products in place of fresh, high-quality fish or shellfish is a nation that needs to change urgently.

Education

Getting people thinking and talking about how food is produced is an important first step. In 2007, Linking Environment and Farming (LEAF) carried out a survey that identified that 44% of Scottish people have never set foot on a farm, despite Scotland still being a predominantly rural country. Developing a new approach to food in Scotland can't only be about the freshest, finest food. There is obviously a need to go right back to basics and reintroduce Scotland's people to their food. Making this connection will contribute towards a healthier Scotland - people who understand where their food comes from and what is in their food are in a better position to make informed choices. It is surely no coincidence that in a country renowned for its poor diet, most of the population is distanced from food production. In recent years, surveys of British schoolchildren have shown that they believe that eggs come from cows and there is a general misunderstanding of where different types of meat come from. Educating people is probably the most urgent aspect of our future approach to food in Scotland. In some respects it shouldn't surprise us that people are misinformed and confused about what they should eat and in what quantities. We are surrounded by mixed signals - a surfeit of food but a desire (and pressure) to be thin. It is no surprise that after years of being 'sold' diet after diet, most of us do not know how to eat for health.

Environment

Environmental impacts of food production and consumption are key to developing a fairer, healthier and wealthier Scotland. For example, if we wish to encourage responsible behaviour we should address a system which permits/encourages sale of individually plastic-wrapped items of fruit and vegetables. These problems are interlinked to a large degree, as people have become distanced from food production, their expectations of what food looks like and how it should be presented have changed. The discussion paper states that "It's the role of the food industry to provide you with the food you want for your table - round the clock, every day of the year." This statement has interesting implications for environmental impacts and consumer expectations. At present, thanks to food imports from around the world, we are essentially living in permanent global summertime (PGST). Seasonality of food is no longer an issue for example, we can now buy soft fruits at any time of the year. In addition to the environmental impacts, this year-round availability is detrimental to the development of inventive cooking. I would also question whether this availability of a select group of fruit and vegetables is in fact for the benefit of the consumer or rather to accommodate how businesses prefer to operate. It is laudable that Scottish Government aims to ensure that we always have "a steady supply of safe food", but we do need to ensure that it is sustainable. We also have to look to how we use food once we have purchased it. It is not acceptable that around a third of the food we buy ends up in the bin. Looking at the issue on a global scale, our wasteful approach to food should shame and embarrass us when, according to research commissioned by the UN and the World Bank, approximately 850 million people still do not have enough food to eat. In reforming our own approach to food, we can also be confident that we are contributing to easing global food inequality.

Equality

Where we buy our food and how much we pay for it are closely related subjects. Our expectation now is that food should be one of the cheapest items on our shopping bill. We have also been taught that those of us on low incomes cannot afford or expect to be able to buy fresh food, relying instead on mass-produced convenience foods. This is surely one of the greatest inequalities we currently face and a major contributor to the continuing over-consumption of high fat, sugary foods. Again, education is at the heart of tackling this problem. The disparities identified in the final paragraph on page 9 of the discussion paper do exist but the question we need to ask ourselves is "how real are they?". In allowing those who are less well off to convince themselves that they cannot afford to eat fresh food, we have perpetuated a myth. With careful buying and a grasp of the basic fundamentals of food preparation, surely people of all social backgrounds in Scotland could feed themselves better than they are? The disparities and disadvantages that we urgently need to address are - knowledge of what's available and what to do with it once we've got it.

233 Name and address supplied

For the benefit of the HUMANS/THE PLANET/THE ENVIRONMENT/AND ANIMALS, please access the website of the VEGAN SOCIETY OF BRITAIN which is http://www.vegansociety.com/ The lack of knowledge of VEGANISM is appalling!! So, if governments seriously want to reduce environmental problems, reduce animal suffering and offer humanity a much healthier way of life then they will demonstrate this by accessing http://www.vegansociety.com/ Hospitality at the University of Glasgow now offers VEGAN OPTIONS!! The first university in Britain to do so!! Many thanks to Glasgow University!!

234 Scottish Food and Drink Federation, Edinburgh

General Comments

The Scottish Food and Drink Federation (SFDF) welcomes the Scottish Government's instigation of this national discussion and the outcomes based approach it is pursuing in relation to its five strategic objectives - a healthier, wealthier and fairer, smarter, safer and stronger and greener Scotland.

This new pan-government approach has the potential to deliver a more joined up / holistic approach to policy and strategy and a consequential improvement in the consistency of messages coming from government and its agencies. It is also more likely to generate results that are enduring and sustainable. In this context, we welcome the establishment of the Government's Food Industry Unit which can help to reinforce this joined up approach.

As a founding member of Scotland Food and Drink, the Scottish Food and Drink Federation also recognises the importance of industry being prepared to ensure an end to silo working and move towards improved co-ordination and working in partnership along the supply chain.

In our view, the national discussion is timely and demonstrates the Government's continued recognition of the food and drink sector's strategic importance and priority status in terms of its contribution to the Scottish economy. However, the food and drink sector also needs to be seen and heard alongside Scotland's other priority industries, such as energy, life sciences and financial services.

SFDF is of the view that the success of a national policy will be dependent on adopting a long term perspective and preparedness on the part of Government and its agencies to concentrate their efforts on establishing a framework that will enable industry to grow.

Furthermore, given the industry's strategy for growth relates to food and drink, SFDF recommends broadening the remit of the national policy to include drink, not least because it will hopefully bring renewed focus to Government's support and assistance to the industry.

Given many sectors of the food and drink industry in Scotland embody world-leading standards in quality, manufacturing and processing, the national discussion must be seized upon as an opportunity to celebrate success and used as a platform from which to promote that reputation for excellence, quality and innovation to a wider audience. Not only does this play an important role in securing new business, but it is also important in terms of attracting new talent to work in the industry.

The discussion process we are all currently engaged in also affords us an opportunity to take stock; reflect on what we do well that can be built upon; and consider what does not work so well that needs to be addressed if we are to rise to economic, social and environmental challenges and achieve sustained growth and success in the future.

However, above all, the national discussion represents an excellent opportunity for the range of stakeholders to contribute to the process of developing a shared vision on the future of food in Scotland. By embarking on a process that will enable us to scope and define that shared vision we can begin work towards outcomes that are, by virtue of the widespread support they command, more likely to be enduring and sustainable.

I trust our comments will be taken into consideration and look forward to the opportunity for the Scottish Food and Drink Federation to continue the dialogue with Government and others as the national policy is developed and an implementation plan drawn up.

Developing a National Food Policy for Scotland

Changing the Context: Developing a Shared Vision

"Food is everyone's business.… Any vision of Scotland's future prosperity

must include a well nourished population and

profitable food industry." [6]

The SFDF welcomes this statement from the Scottish Government as the expression of a vision we share. In our view, a successful food and drink manufacturing industry is a vital component of a healthy Scottish economy, not least, because it provides employment for around 50,000 people - that is, one in five people who work in Scottish manufacturing - and generates annual sales of £7.57 billion and exports worth £3.57 billion.

Community of Interest

There can be no doubt that the food and drink manufacturing industry makes an important contribution to Scotland's economy both as an employer and as a generator of wealth and profits. Given that fact, it ought to be possible to acknowledge that a 'community of interest' can exist between consumers, government and industry. By beginning a process of agreeing what constitutes that 'community of interest' and defining a 'shared vision', we not only open the door to better understanding each other's perspectives, but we can also begin to address issues in a cross-cutting way and so work towards outcomes that are, by virtue of the widespread support they command, more likely to be enduring and sustainable.

In our view, the success of a national policy for Scotland depends on acknowledging that 'community of interest' and developing a 'shared vision', supported by active and ongoing dialogue between government, consumers, industry and others.

Partnership and Shared Responsibility

By recognising that we all have a stake in, and responsibility for, delivering progress on shared public policy objectives, we can seek to establish a virtuous cycle that affords all stakeholders the opportunity of being part of the solution to the challenges we face. So begins a process of encouraging and incentivising change and of identifying opportunities for win-win outcomes.

Therefore, we urge the Scottish Government to take the lead in developing an ongoing partnership involving industry, consumers and others to promote the development of sound policy on sustainable food production and consumption that is based on social, environmental and economic dimensions.

In addition, we urge the Scottish Government to ensure that all policies are set in an economic context so that we seek to secure improvements and progress without damage to the underlying competitiveness of business.

The SFDF is committed to playing its part alongside government, educators, consumers and the rest of the food chain.

A Wealthier and Fairer Scotland: Laying the Foundation Stones

SFDF believes that economic development and business growth should be a key priority for the Scottish Government, not least because the wealth it generates enables government to fund other priorities. Therefore, in our view, it is the role of government and its agencies to establish a framework that enables business growth.

This means that the Scottish Government must ensure the physical infrastructure it puts in place facilitates growth (and does not constrain it); the education system fosters an entrepreneurial and enterprising culture; and that there is an adequate supply of appropriately qualified people to match the workforce needs of business. These are the foundation stones on which business growth can be built and sustained.

With this in mind, we would welcome a review of the range of publicly funded programmes, projects and initiatives available to support industry in order to determine if greater impact and benefit might be secured by streamlining and refocusing the application of those funds. Taking into account the difficulty many businesses encounter in seeking to identify what assistance and support is available to them, an approach that is more streamlined and joined up across government and its agencies could prove beneficial in terms of making it easier for companies to access such assistance.

Support for Innovation

Innovation is one of the key drivers of workplace productivity and economic growth. Investment in innovation in its broadest sense (including research and development, capital investment and other areas) is always a challenge for companies. However, in terms of nurturing and supporting innovation, there are obvious benefits to be derived from enabling the development of stronger collaborative relationships between industry, academia and researchers.

Therefore, we endorse Scotland Food and Drink's plans to put in place Scottish academic centres for Innovation and Value Network Initiatives. We urge the Scottish Government to support this work too.

We are also of the view that there is a strong case for improving publicly funded support for innovation and research, especially given the expectation of seeing a return on that investment through economic growth, improved productivity and increased or secured employment. Therefore, we would encourage the Scottish Government to consider how it can better support innovation through funding.

Policy and Regulation in an Economic Context

Against a backdrop of increasing raw material costs and competition from low cost economies, the ability of our industry to be agile and innovative is critical if it is to be both sustainable and successful in the long-term.

Therefore, it its essential that government ensures its policies and legislation are all set in an economic context in order to secure progress and improvements are secured without damage to the underlying competitiveness of business.

However, the fact that our food and drink industry continues to face considerable regulatory burden, adds significantly to its cost base and affects its ability to compete successfully in domestic and international markets. Indeed, the fact that regulation remains one of the biggest perceived threats to the competitiveness of our industry needs to be better understood across Government - in the Scottish, UK and EU contexts.

Therefore, SFDF urges the Scottish Government to:

· Establish an effective early warning system regarding the likely impact of legislation

· Ensure that thorough Regulatory Impact Assessments are undertaken when options for implementing regulations are being considered

· Ensure any legislation is reasonable and proportionate

· Ensure the automatic review of all new regulations affecting business after five years.

The Right Ingredients: People and Skills

A highly-skilled and innovative workforce is essential if Scotland is to continue to be regarded as a world class food and drink manufacturing country and if we are to be able to drive success into the future. Therefore, the Scottish Government has a crucial role to play in establishing an educational framework that will ensure an adequate supply of appropriately skilled people to match the workforce needs of business.

Whilst we welcome the Scottish Government's skills strategy and are heartened by recent announcements regarding flexible learning, workplace learning, etc, it will take some time to see the impact of the changes. Furthermore, we are disappointed that support in adult Modern Apprenticeships is to be refocused on construction and engineering related sectors only, leaving one of Scotland's priority industries - food and drink - out of the equation. We would urge the Scottish Government and Skills Development Scotland to think again regarding support for adult MAs in the food and drink sector.

The reality is that, in common with other priority industries, the food and drink sector has well documented skills gaps and labour shortages, particularly in the fields of technology, engineering and food science. Not only does this threaten to constrain growth, but it also impacts on industry's ability to be innovative in relation to new product development, product reformulation (to reduce fat, salt and sugar levels) and packaging innovations (to reduce waste). Therefore, urgent action needs to be taken to plug these gaps and unleash the industry's untapped potential.

Developing Skills

Developing the skills of the current workforce is central to maintaining competitiveness, raising productivity and adding value through new product development and product reformulation. It will help companies grow through innovation, increased flexibility and enabling them to make the most of new technology.

For this reason, SFDF fully supports the work of Improve Ltd and the University of Abertay in seeking to establish a Scottish Skills Academy as a single gateway for high quality training provision that is designed to meet the needs of the food and drink industry. We urge the Scottish Government to support this initiative too.

A Career Destination of Choice

At the same time as developing the existing workforce, there is a need to attract new, talented individuals to the sector.

However, if we are to succeed in turning the food and drink industry into 'a career destination of choice', there is a job of work to be done to change people's perception of the industry, to foster a culture of pride in it and to raise awareness of the rewarding career opportunities it offers. The sector offers a range of rewarding careers from scientist and engineers, to food technologists, skilled craftspeople and managers.

Therefore, we endorse Scotland Food and Drink's contribution in seeking to promote Scotland's reputation through the 'Land of Food and Drink' device. However, there is also an important role for the Scottish Government to play in raising awareness of the industry as a career destination of choice through Skills Development Scotland, the Scottish Funding Council and the Enterprise network. Indeed, the process of developing a national food [and drink] policy could be used as a vehicle to enhance the industry's reputation and attract talent to the industry.

Securing a Sustainable Future: Industry's Environmental Ambitions

As the largest manufacturing sector in Scotland, the food and drink manufacturing industry considers being 'greener' a necessity. Not only do we regard minimising any negative impact of our activities on the environment as a responsibility, but we view minimising waste and improving resource efficiency as an economic driver too.

Therefore, as a responsible industry, in October 2007 FDF made a firm, collective, commitment to make a significant contribution to improving the environment by targeting priorities where we, as a sector, can make the biggest difference. In summary, working collectively, our Five-fold Environmental Ambition is to:

· Achieve a 20% absolute reduction in CO2 emissions by 2010 compared to 1990 and to show leadership nationally and internationally by aspiring to a 30% reduction by 2020

· Send zero food and packaging waste to landfill from 2015

· Make a significant contribution to WRAP's work to achieve an absolute reduction in the level of packaging reaching households by 2010 compared to 2005.

· Achieve significant reductions in water use and contribute to an industry-wide absolute target to reduce water use by 20% by 2020 compared to 2007

· Embed environmental standards in our transport practices, including our contracts with hauliers as they fall for renewal, to achieve fewer and friendlier food transport miles.

However, in our view, there is a strong imperative to 'strike the right balance' between economic, environmental and social factors. By setting environmental policies in an economic context, we can ensure environmental improvements are secured without damage to the underlying competitiveness of business.

Therefore, we urge the Scottish Government to recognise the strong links that exist between investment in infrastructure, the business growth rate and sustainable development and take steps to ensure the physical infrastructure in Scotland is capable of enabling and promoting this dual objective of achieving business growth in a sustainable way.

Securing a Sustainable Future: The Role of Government

Whilst the discussion document, 'Choosing the Right Ingredients', does not specifically refer to the role of infrastructure in food policy, a robust and enabling infrastructure is a key ingredient in delivering many of the Government's five strategic themes. It is self evident that poor infrastructure is a major impediment to economic growth, and to how industry and consumers manage their environmental obligations in terms of reducing waste, energy efficiency and cutting emissions.

Therefore, for some time we have advocated a more strategic approach to major infrastructure projects, and so we applaud the Scottish Government for its Infrastructure Investment Plan and the national perspective it is taking in relation to major infrastructure projects, strategic priorities for Scotland and key industries, such as food and drink.

Waste

Whilst the Cabinet Secretary for Finance and Sustainability said the Infrastructure Investment Plan will "…allow us to take forward our priorities on climate change….", the absence of a national dimension in terms of commercial waste treatment, recycling and disposal infrastructure is an important omission that needs to be addressed urgently if it is not to become a constraining factor getting in the way of industry's ambitions to minimise further its environmental impact by diverting waste away from landfill.

The lack of affordable recycling facilities around Scotland currently leaves many companies with no option but to send waste to landfill. This cost is bad for business and unnecessary waste is bad news for Scotland's environment. This is a particular problem for SMEs who generate smaller quantities of waste. As the rules stand, SEPA classifies joint collection schemes as 'collection centres'. However, allowing SMEs to cooperate in the joint collection of waste could make waste collection more economical and assist SMEs in not only cutting their own costs, but also in making a greater contribution to our shared ambition of reducing the amount of waste they sent to landfill. We recommend that the Scottish Government considers how best to introduce some flexibility into the waste management system and so enable companies to pursue practical, common sense solutions.

In addition, we urge the Scottish Government to utilise information about current waste infrastructure provision - for business as well as domestic waste - to paint a national picture that identifies any gaps, in order to encourage local authorities to work together to deliver shared infrastructure projects or to stimulate private sector interest in plugging such gaps.

Furthermore, we urge the Scottish Government to commit to increased and ongoing investment to assist businesses develop innovative practices in technology and in workplaces to reduce waste and improve resource efficiency.

Transport

Scotland's food and drink industry enjoys a worldwide reputation for high quality produce, many of which have a limited shelf life. Given Scotland's relative distance from its major markets, an efficient, reliable and integrated transport system is essential to sector growth. Therefore, the Government's commitment to promoting economic growth by investing in a range of major transport and infrastructure projects is welcomed.

However, bearing in mind our ambition to move towards friendlier food transport miles, we urge the Scottish Government to commit further investment in not only the Freight Facilities Grant, but also further development of the deep water ports at Greenock and Grangemouth, including feeder services will be required if a modal shift from road to rail and water is to be achieved.

A Healthier Scotland: A "Whole Lifestyle Approach"

We subscribe to the view that a healthier, wealthier, safer and smarter Scotland will result from a highly-skilled and innovative food industry that is fully engaged with well informed consumers that know what a healthy lifestyle is, where their food comes from, have the skills to cook it, and that understand the wider health, environmental, social and economic dimensions of the choices they make.

Industry Role

As an industry, we recognise we have a responsibility to help consumers understand more about the food they eat and a role to play in helping to promote a healthy lifestyle. SFDF is committed to playing its part, alongside government, educators, consumers and the rest of the food chain, in helping to improve the nation's health.

Indeed, the publication in 2004 of our FDF Food and Health Manifesto highlighted our commitment to providing more informative labelling (e.g. nutrition labelling, Guideline Daily Amounts panel on pack) and continuing to reformulate products to reduce levels of fat, salt and sugar where technologically possible, safe and acceptable to consumers. Since then, considerable progress has been delivered. However, there is a need for the Scottish Government to provide support in the form of technical guidance and assistance to SMEs wanting to reformulate products.

Shared Responsibility

However, diet is not the only determinant of health and wellbeing. Physical activity and environmental and social factors play an important role too - and so SFDF has consistently advocated that a 'whole diet, whole lifestyle' approach in seeking to improve public health. A more holistic approach is likely to deliver better policy and better outcomes.

For this reason, we commend the recent changes in the way work has been organised within the Scottish Government's Directorates to ensure a greater link up between the various determinants of health and wellbeing, however, building and sustaining partnerships across the range of stakeholder groups beyond Government is essential too.

Therefore, we urge the Scottish Government to establish a forum - involving representatives of consumer, health, education and industry bodies - to pursue a cross-cutting approach to health and wellbeing (bearing in mind wider social and economic dimensions) and to enable the discussion and agreement of a shared vision and action plan. The purpose would be to secure wide support for shared objectives and so drive action and deliver outcomes that are more likely to be enduring and sustainable as a result.

By recognising that we all have a stake in, and responsibility for, delivering progress on shared public policy objectives, we can seek to establish a virtuous cycle that affords all stakeholders the opportunity of being 'part of the solution'. So begins a process of encouraging and incentivising change and of identifying opportunities for win-win outcomes.

In our view, encouraging and incentivising change within industry (for instance, providing technical advice to SMEs re product reformulation) and encouraging and motivating changes in consumer behaviour to bring about demand led change in industry is a more productive way forward as it creates a win-win scenario for all stakeholders.

Encourage and Enable Change

We are also of the view that it is important for Government not just to promote the concept of a healthy lifestyle, but also to facilitate more active lifestyles through changes to the built environment (more cycle lanes, well lit public spaces for recreation, evening and weekend access for community groups to school facilities) and so enable people of all ages to get involve in no cost or low physical activity; more PE in schools; ensure the life skills children learn in school enable them to make informed choices in adulthood (life skills such as nutrition, how to construct a balanced diet, physical activity, how to cook etc).

When it comes to public education on healthy lifestyles, our view is that consumer messages are more likely to be effective in influencing change if a few simple, clear messages are delivered consistently. In addition, taking an approach that celebrates food in all its forms rather than turning food into fuel or medicine is more likely to inspire change by encouraging people to enjoy and think about what they are eating. Scotland Food and Drink's 'Land of Food and Drink' device could play a part in this context.

Also, there remains considerable potential to get the healthy lifestyle message to a wider audience through employers and healthy workplace initiatives. Not only do such initiatives benefit employers through reduced absenteeism and improved retention, but they provide significant benefits to individuals in workplaces that implement them.

The food and drink manufacturing industry's pledge to establish workplace wellbeing schemes was one of the commitments made in FDF's Food and Health Manifesto, published in 2004. Our members believe that the industry can act as an exemplar when it came to promoting healthy lifestyles. Therefore, in June 2007, FDF published a report highlighting the schemes introduced by 10 leading companies which between them employ more than 40,000 people in the UK.

In Scotland, the Scottish Centre for Healthy Working Lives has done excellent work in this area and might usefully be encouraged to work closely with the food and drink sector in ensuring the assistance it can provide employers with in setting up their own workplace wellbeing schemes is proactively promoted to enterprises in the sector.

Final Comments

There can be no doubt that the food and drink manufacturing industry makes an important contribution to Scotland's economy both as an employer and as a generator of wealth and profits.

Therefore, we welcome this opportunity to raise awareness of this priority industry's contribution to our economy, and to contribute to the process of defining a 'shared vision' for food and drink in Scotland.

By seeking to establish ongoing dialogue between government, consumers and industry, we can encourage all stakeholders to take responsibility for being part of the solution in terms of delivering progress on shared public policy objectives. So begins a process of encouraging and incentivising change and of identifying opportunities for win-win outcomes.

Furthermore, the process of developing a national policy allows us to take a fresh look at public policy to ensure we 'strike the right balance' between economic, social and environmental factors. By setting public policy in an economic context, we can ensure that we secure improvements and progress - whether it is in relation to public health, environmental impact or skills - without damaging the underlying competitiveness of industry.

235 Name and address supplied

I would like more focus on the food industry to move away from meat and fodder crop based industry towards a better system. Veganism (the exclusion of all animal products from a diet) is very effective environmentally as it accounts for 18% of all global warming (see 'Livestock's Long shadow': http://www.virtualcentre.org/en/library/key_pub/longshad/A0701E00.pdf) and meat also harms the landscape on a local scale; many of the hills in the highlands of Scotland are stripped bare of all plants that were previously on them by sheep farming on the hills, with the areas where there are not sheep very clear in their larger biodiversity. I think that meat and animal-based diets and industry basis should be re-evaluated to take into account the environmental damages, and also animal rights issues, that should be seen as very important in a future for Scotland's food industry.

236 Alex Douglas

I'd like to see the word 'vegan' come up in the discussion on the future of food and drink in Scotland. The lifestyle choice of vegans and vegetarians should be considered, as in a lot of circumstances we are not given a fair choice in restaurants or hotels. The vegan diet is also arguably one of the most healthy diets around, lowering cholesterol and decreasing risk of heart disease are just 2 of the benefits a vegan diet has, as well as offering great benefits to the environment. And on top of this there are so many good, nutritious and great-tasting meals that are vegan, even non-vegans will want to eat them.

The University of Glasgow are now offering a choice of many different vegan sandwiches to all students in the catering outlets on campus, as well as a different vegan soup each day (notably the only soup the outlets offer; all customers love the vegan soup on offer every day and don't notice the lack of meat or dairy), and a different delicious vegan hot meal available every day in the bistro on campus. Both vegan/vegetarians and non-vegan/vegetarians enjoy the food on offer, which is why the University has continued this throughout the year. I'd like to see a vegan option on menus in hotels and restaurants all over Scotland, not just in specific vegan/vegetarian restaurants. There is a great demand for vegan food in hotels especially. And in restaurants around Scotland many vegans and vegetarians would like to have the option to eat something tastier and more filling than a simple green salad. I would also like to see children being introduced to the vegan/vegetarian diet in schools.

Too many people misunderstand what a 'vegan' is, and it should be introduced as a dietary option at a young age. Many waiters I have spoken to in restaurants dont know the first thing about vegan food, let alone how to cater for a 'vegan' in their restaurant. I am also worried about what hospital options there are for vegan patients. I would like to see an increase in the options patients have in hospitals anyway, including an increase in fresh fruit and veg, but would also like to see a vegan option made more available in hospitals.

237 Susan Drake, Suffolk

Animals reared for food production should always be treated with humanity and respect. Consumers should be provided with information so that can make ethical choices. The effects of diet choices on health should be acknowledged and addressed. High animal welfare standards are a priority.

238 Spokes, the Lothian Cycle Campaign, Edinburgh

Thank you for the opportunity to comment on the above. I regret we have only just come across this discussion paper, and therefore this response is written in haste as the closing date is imminent.

Spokes has, since our inception in 1977, always seen cycling within a wider context, encompassing environmental and public health issues. We therefore very much welcome the fact that the discussion paper does include a few references to the transport aspects of food, although the emphasis and the practical suggestions are insufficient.

There are 2 main areas of food transport - from producer to retail (often via processors); and from retail to consumer.

Given our limited time, we will not comment on the former, as this is widely studied and analysed (including the air miles issue), and is less relevant to our own direct concerns of 'active transport' - walking and cycling. Similarly we won't comment on bulk transport to consumer institutions such as catering, etc.

Our particular interest is the journey between home and retail. This is often - indeed, normally - forgotten in discussions on food and transport. However, it should be an area of huge concern. First, such journeys make a significant contribution to transport emissions - we believe there is research showing that this produces more emissions than does road transport from producer to retail. Second, everyday journeys, such as for shopping, have a major significance (potentially both positive and negative) for public health, although only now is this beginning to be taken a little more seriously. Deliberate exercise requires voluntary time, voluntary effort, and often voluntary money (e.g. for gym classes), and therefore is often infrequent. In contrast, journeys to shops, work, etc, are made very frequently (they cannot be avoided), and therefore if made in an active fashion can provide a major contribution to personal and public health.

We now comment on specific sections of the Discussion Paper.

Page 3 - Vision

The transport aspects have been totally omitted here - this must be corrected. We suggest changing as follows...

"A Greener Scotland will result from reducing the environmental impact of food and drink processing, manufacturing, transport and consumption ..."

"A Healthier Scotland will result from changing individual behaviours and attitudes about diet and about where and how to buy and use food ..."

Page 12-17 - How will we get there

The bullet points below should be added [square brackets are further explanation]

p13 - Retailers

?Making it easier and more rewarding for people to walk and cycle to the shops [examples are - walking/cycling routes; well-designed and very conveniently-located cycle parking; promotions involving maps/flyers with local walk/cycle route maps, options for cheap/free home delivery for purchases which cannot be easily carried...]

p13 - Consumers

?Walking or cycling rather than driving to the shops [i.e. add 'or cycling' to the existing bullet point]

p15 - Scottish Government [NB - these proposals require, and would indicate, political courage and serious intent!]

?Providing political support and encouragement to local authorities to charge retailers for the number of car spaces provided - with higher charges at out-of-town retail [Ideally requiring this]. Proceeds to be used to improve walk/cycle access routes, provide shuttle buses, run walk/cycle promotions, etc.

?Strengthening land-use/planning policies to ensure that retail and residential are located such that it is easy to walk and cycle for everyday shopping.

p16 - Local Government

?Providing safe and convenient walking/cycling on- and off-road routes between residential and shopping areas.

?Using location/planning powers and decisions to ensure retail and residential are located such that it is easy to walk and cycle for everyday shopping.

?Charging retailers for the number of car spaces provided - with higher charges at out-of-town retail [Proceeds to be used to improve walk/cycle access routes, provide shuttle buses, run walk/cycle promotions, etc].

?Working with retailers on promotions to encourage walking and cycling to shops [This should be combined with promotion of home-delivery for larger loads, either ordered in person or online].

p17 - Voluntary Sector

?Encouraging people to walk and cycle to local shops

239 Penelope Veitch, Dunblane

I believe that it is important that this discussion takes account of the growing number of vegans in Scotland. If further information is needed, the Vegan Society can be contacted at http://www.vegansociety.com Although it has become more widely known that veganism is a compassionate, healthy, 'green' way of life, it is still treated as unacceptably 'alternative' by many people in the health care services. For example, it is almost impossible to be supplied with a proper vegan diet during stays in hospital, as my elderly mother has found out. This needs to be addressed. Schools, too, need to be better educated about what veganism really is and should teach pupils about vegan living and cooking.

240 Scottish Agricultural College, Edinburgh

Response available as separate PDF - Link attached

http://www.sac.ac.uk/mainrep/pdfs/foodpolicy.pdf

241 Community Dietetic Department, NHS Grampian, Aberdeen

· We would agree with the ethos of the report and the "How we will get there?" ideas but our concerns are largely how this will be translated into practical/realistic terms for the public to incorporate into their daily life - and those who will facilitate these changes.

· A lot of the report sets the background for food provision in Scotland - but we need to have clear guidance on how we take this forward with the consumers - need to address how we change people's behaviours

· No mention is given to any of the previous dietary targets - this needs to be included for continuity with previous policy, so we can have something to measure our success but also for us to aim for

· There are very little targets for health to commit to - however maybe an opportunity for each area to develop their own action plans. The targets that should be set should be realistic and achievable - not too many and time limited and where possible allocated to specific people

· A lot of the report centred around production and where food comes from but there minimal information on how people use it and make it into family meals - unless they go and eat out! Need to emphasise the need to raise people's practical food skills - across the board

· Although working with vulnerable and deprived groups were mentioned this needs to be more explicit as it is a key priority in all the work we do

· We agree with working with schools and introducing more cooking skills in the curriculum

· Increasing the organic production should only be done if this is reflected in a reduction in the price as it is out of the price range of the majority of people - especially the most vulnerable/deprived

· We agree that further work needs to happen with processors in product development - but again the actions you suggest are not specific and very general i.e. working more closely with public sector food buyers - what does this mean?

242 North East Scotland Agriculture Advisory Group, Aberdeen

1. North East Scotland Agriculture Advisory Group (NESAAG) welcomes the Scottish Government initiative to develop a Food Policy for Scotland. NESAAG is a cross-sector partnership drawn from public and private sectors comprising three local authorities namely Aberdeenshire, City of Aberdeen and Moray, local enterprise companies, agriculture, forestry, food safety and environment agencies, industry bodies including academic and research institutions and farming sector representatives. NESAAG adopts a proactive stance towards sustainable development of rural and land based industries in the North East of Scotland. The comments detailed below represent the views of NESAAG in the group's consideration of the Discussion Paper.

2. The Scottish Government's vision for food in Scotland is that the food industry should reflect and help to deliver the five key National objectives, ie: food in Scotland should make the nation healthier, wealthier and smarter, with production making communities stronger and consumption respecting the local and global environment. The Discussion Paper provides a clear overview of the many issues, challenges and opportunities for the food and drink sector. The Discussion Paper emphasises the importance of the food and drink sector within Scotland's economy and also in relation to Scotland's health and wellbeing.

3. NESAAG welcomes the cross-cutting approach involving a wide spectrum of stakeholders to jointly develop the proposed Food Policy and deliver key actions arising thereafter. One of the biggest challenges in developing the new Food Policy is to ensure that all identified stakeholders contribute to delivering agreed actions through a co-operative and transparent approach.

4. It should be noted there are existing partnerships and organisations that currently deliver a joined up approach to food production, processing, retailing, catering, health and education initiatives. Take for example the role of Grampian Food Forum (GFF), a partnership comprising local authorities, enterprise agencies and the food industry. GFF's strategic objectives aim to consolidate the competitive position of Grampian food companies, provide support to companies for market and product development and help business grow to enable profitable growth of the food industry.

5. Taste of Grampian organised by GFF, is a highly popular promotional event showcasing regional food and drink, engendering closer links between producer and consumer. Similarly, the Royal Northern Countryside Initiative has successfully created strong links with a key consumer group, raising the awareness of primary food production to schools throughout the North East and undertaking projects that fit within the national curriculum.

6. Scotland Food and Drink, established in 2007 aims to bring everyone involved in food and drink together to work to a common and shared agenda that will deliver greater success in global markets. The goal is to grow the industry from £7.5 billion to £10 billion over the next decade. It is important therefore that the proposed Food Policy builds upon existing partnerships and makes most efficient use of existing expertise and best practice. If the Food Policy is to deliver its vision through measurable actions, a collaborative approach will be required by all stakeholders.

7. NESAAG considers that maintaining a sustainable and economically viable agriculture industry is critical to shaping the proposed Food Policy. Some of the current pressures facing the industry such as margins in relation to commodity price, for example in the pig sector, the sharp increase in input costs and reduction in the beef herd all raise the importance of ensuring that agriculture policies are robust and fit for purpose to enable key sectors to maintain economic viability. The future of support mechanisms eg: Single Payment Scheme and Less Favoured Area support will greatly influence production.

8. Training provision, providing a career structure for a skilled and versatile workforce is also essential to the development of sustainable agricultural and processing sectors, both of which experience skills shortages. This human capital aspect should be considered in the Food Policy matrix.

9. NESAAG considers the Discussion Paper does not give enough emphasis to food security issues. Liberalised European and global food policies may stimulate trade, but if the Government's aspirations are for a profitable Scottish food industry that can meet future growth targets, food security in terms of production and continuity of supply against a backdrop of competing commodity demands should be given greater emphasis as the policy is developed.

10. Proposals for the food policy to strengthen the links between producers, processors and retailers are welcomed. There needs to be greater transparency in the supply chain to ensure economic returns are spread throughout the chain. NESAAG considers issues relating to provenance and labelling of food products should be addressed within the Food Policy. This would improve consumer confidence and reduce the confusion occurs through current labelling regulations.

11. Promoting the quality of Scottish produce is welcomed, although there needs to be a balance between producing for a local market, while meeting regional and national demand. This is particularly relevant for the North East of Scotland as a major food production area serving national and global markets. NESAAG considers the Discussion Paper does not give enough emphasis of the economic aspects of the food sector in Scotland in terms of its contribution to GDP and export value. While there is little argument with promotion of local food products, ensuring the industry can compete in a global market is key to the development of the Food Policy.

12. One area that does present a real opportunity for promotion of quality local food and drink products is through the tourism industry, not only in showcasing the key businesses within the food and drink industry which are popular visitor destinations, but also through provision of local produce in catering establishments. It is recommended the Food Policy for Scotland thoroughly investigates and develops a system to ensure that greater emphasis is laid on local/regional procurement and consumption within the tourist service sector through, for example, a quality assurance, branding, or accreditation scheme for participants.

13. Local Authorities and other public sector organisations have a strong role to play in the food industry in terms of procurement. Progressing and expanding upon initiatives such as Hungry for Success should be a key objective in the food policy, promoting health awareness in approach to food consumption.

14. In raising the profile of food in relation to health and wellbeing, one of the challenges for the food policy is the educational aspect in relation to affordability and accessibility. For families with low earnings the cost of food products is a major influencing factor and much could be done to promote low cost nutritious meals based on fresh produce. This could also involve development of new cooking skills which for many consumers have been lost.

15. The North East of Scotland is well placed to contribute to the Food Policy for Scotland, based on the scale and quality of production from both agriculture and fishing industries and the area's extensive processing capacity. However, with the bulk of production exported from the region to meet consumer demand, transport and distribution costs present a major challenge within the economics of the food and drink industry. In terms of environmental considerations regarding food distribution, NESAAG recommends the Food Policy adopts a carbon proofed approach in delivery of its strategy through creative and sustainable solutions.

243 Marian Silvester

If we really want to a food industry that contributes to a 'healthier, wealthier, safer and stronger, greener and smarter Scotland,' then we really need to be prepared to broaden our expectations and open our minds to new possibilities. The food industry, as it operates, contributes to an unhealthy diet for Scottish people, damage to the environment through poor agricultural practices, and ultimately to global warming through an over-dependence on farming animals.

Scotland, if it is to respond positively to the challenges of food supply, must reassess its current practices. It must look to use land for the production of real food for people, food that is wholesome, nutritious and contributes to health and wellness. This means that Scotland must shift its land use to produce more grain, more vegetables and more fruit. Scotland, historically, grew a lot of top-fruit, but this is virtually unknown now, except on a very small scale. The consumption of grains, vegetables and fruit, are essential for health, and a diet based on these products will ensure greater well-being for the people of Scotland.

To farm animals for human consumption is a criminal waste of land, water, resources, and food. Firstly, if people are to eat animals then the animals need to eat large quantities of food too. This animal feed has to be grown using precious resources of land, water and energy input. It is more sensible to cut-out the middle-animal, and grow food directly for human consumption. First class rather than second hand nutrition. Some parts of Scotland are not suited for the growing of grain, vegetables or fruit. These areas can be left as conservation zones, and if there were no sheep on the hills, then many of these would gradually recover and develop woodland, which would in turn improve micro-climates, and drainage.

There needs to be a wholehearted programme of incentives to reduce the cost of healthy food - fruit, veg, etc. so that it is more attractive. Unhealthy processed foods should be taxed more, as should unhealthy fast foods. The cheapness of unhealthy food means that for some people on a budget it makes up a disproportionate amount of their food intake. In terms of health, people who follow a plant-based diet have a significantly lower incidence of cancer, Alzheimer's, osteoporosis, heart disease, and obesity - than do those who follow a meat-based diet. If we want a healthier Scotland, then the plant-based diet is to be encouraged. If we want a wealthier Scotland, then becoming more self-sufficient, by growing a wider range of food, Scotland will become wealthier. It will also be safer, through becoming more self-sufficient and stronger also.

The greatest threat to the planet is environmental destruction due to the ever-increasing dependency on meat and animal products as human food. If Scotland is to be greener, then it needs to switch from farming animals, to growing proper, healthy food. The definition of madness is to keep doing the same thing, but to expect a different result. If Scotland is to prove that it is smarter, then it needs to do something different. We all need to eat, and a smarter strategy for the food industry would focus on the long-term development of a strategy to facilitate and support the growing of real food - grains, vegetables and fruit in Scotland. In addition, the development of small-holdings, to allow people to grow food on a local scale, and also the encouragement of allotments for all settlements in Scotland, will increase the diversity and quality and quantity of healthy food in Scotland.

244 Name and address supplied

The soft fruit industry in Scotland has been very important for years, and leads the world in many areas from production and research to food science and nutrition. This has not been translated into higher levels of consumption by the population, whose health is suffering as a result. Increased support for research to prove the benefits of soft fruit, to produce even better soft fruit, to look for new products, fresh and processed, and to produce it economically is vital, as is promotion of these benefits. It will be much cheaper than paying the NHS to care for all the illnesses resulting from poor diets.

245 Scottish Consumer Council, Glasgow

Response available on separate PDF - Link attached

http://www.scotconsumer.org.uk/publications/responses/resp08/re04choo.pdf

246 Kettle Produce Ltd - Confidential

247 WWF Scotland, Perthshire

Scotland's National Food Policy needs to be a Sustainable Food Policy

Introduction

A discussion to progress the development of a national food policy is welcome. Although the discussion has been started by a new Government it needs to be built on the foundation of the review of the Scottish Diet Action Plan (SDAP) undertaken by the previous administration. The conclusions of that review called for a more focused, integrated and concerted effort to tackle the rising poor health, social injustice and unsustainability of the Scottish diet. This is a conclusion which should chime with the current Scottish Government's five strategic objectives - for Scotland to be healthier, wealthier & fairer and smarter, and for our communities to be safer & stronger and our consumption to be greener. A joined up response to Scotland's diet needs to be based on delivering across all these objectives and not by trading them off against each other.

Almost however you measure it, whether in terms of public health or environmental sustainability, the Scottish diet has got worse in the last 10 years. The pressures of a rapidly changing and globalising food and drink industry and evolving consumer preferences have, in most cases, out-stripped the efforts of Government policies to limit undesirable changes. Given the country's commitment to sustainability and to world leading effort on climate change it is time that a more concerted and joined up effort was applied to our diet and food industry. WWF believe that the right response is for Scotland to develop a sustainable food policy rather than simply a national one.

What is sustainable food? Whilst we welcome the current focus on local food and food miles as one element of the sustainability of food it is not the only issue. Just in terms of climate change the way food is farmed produces far greater emissions across a range of greenhouse gases than how or how far it is transported. Farming and the food industry account for something like 25% of Scotland's climate emissions - as much as the whole of our transport emissions. These are made up of carbon dioxide lost from soils when they are cultivated, nitrous oxides from fertiliser use and methane from livestock and manures as well as carbon dioxide from fossil energy use. The nature and mix of these emissions calls for different responses than those that will apply to other sectors where emissions are dominated by fossil energy use alone like power generation and transport.

Changes in food-associated emissions will need action from all stakeholders. Consumers will need to change their behaviour, the industry will need to address efficiencies as well as make fundamental changes to what they offer the consumer and the Government will need to re-assess their policy priorities for food production as well as the rest of the supply chain. For instance since meat and dairy production globally accounts for 18% of climate emissions and is a disproportionately large element of the Scottish food industry major changes to what we produce and consume are needed. Measured more broadly than climate alone food accounts for between a quarter and a third of our ecological footprint - the measure of our impact on the world. Agriculture globally accounts for 70% of the world's use of freshwater. Much of our food takes massive amounts of water to be grown and processed and often it is grown in water scare areas like the Mediterranean and southern Africa. Farming is the main driver of habitat loss in tropical forests and grasslands. Today habitats are being lost to commodities like palm oil found in a huge number of processed foods and soy from Latin America which is used as animal feed in the UK and Europe.

More than half of the world's fisheries are already fully exploited and a quarter are over fished - an issue which is of prime and direct importance to one of Scotland's major food sectors. The problem of Scotland's food is not just a national one. Food manufacturing in Scotland accounts for almost a fifth of the UK total - a far bigger proportion than would be accounted for by Scotland's population or economy. Also since more than 40% of the food we eat in the UK is imported Scotland is as much a part of the global food crisis as anywhere. The environmental performance of the Scottish food sector and national policies needs to be measured in its entirety and in terms of its consumption rather than its production impacts alone.

The National Performance Framework for the Scottish Government includes a national outcome of "... reducing the local and global environmental impact of our consumption and production" and a national indicator and target of "reducing our Ecological Footprint." In light of this the Ecological Footprint of Scotland's diet must be used as an overarching indicator of its sustainability and of the impacts of policies and programmes. We are all responsible for these global impacts of Scotland's diet, not just the food industry and the Government, but each of us as individual consumers.

What consumers can do

Personal dietary choice is the biggest single influencer of the environmental impact of our food just as it has the single biggest impact on our health. Our work shows that following the national guidelines on eating a healthy diet could reduce our food footprint by about 15% but doing more to follow a sustainable diet can reduce it by as much as 40%. Eating more fresh and seasonal fruit and vegetables and less processed and packaged food as well as less meat and dairy produce is as good for the environment as it is for our health. Scotland is not managing to do either:

• Fruit and vegetable consumption is on average only 246g daily - the healthy target is at least 400g per day;

• Saturated fat, largely from animal sources, makes up more than 15% of the average dietary intake of energy whereas the recommended level is less than 11%

Consumers should also need to be aware of the global impacts of their food and choose credible certification schemes like the Marine Stewardship Council which assures the sustainability of fish stocks.

What the Government can do

Influencing the national diet has proven a very hard task - not least because the power of the food and drink industry and its control over the food supply chain and influence over personal choices through advertising far outstrips the budget and therefore the influence the Government may have. So the Government needs to identify where and how it can apply the full range of tools at its disposal, including regulation and not just advice, in order to deliver the biggest impacts. A renewed effort is needed to get the message across that the population needs to change it diet for its own health and for the health of the planet. The Government in particular needs to tackle the question of the over reliance on meat and dairy products in the Scottish diet.

Vested interests in the food industry should not be able to alter what should be evidence based advice. However advice and awareness raising is no longer enough. The Scottish Government uses taxpayers' money to support Scottish farming to the tune of more than £500 million a year. Yet most of the Scottish farming sector produces a short list of basic commodities in an attempt to compete with global markets. What we need is a farming industry that produces food we can eat rather than raw commodities that manufacturers and retailers can make money out of especially since they can buy inputs more cheaply from Brazil or Thailand. Where investments have been made in local processing and marketing they have resulted in a narrow range of high cost, value added foods in farm shops for tourists rather than the provision of a varied, sustainable and healthy diet for local institutions and communities. The Government's farming strategy understands that farming must aim to supply affordable, healthy, fresh, seasonal food produced sustainably and locally - but it is not directing public support to the sector in that direction. Why for instance do we subsidise meat and milk production on the one hand and recommend that we eat less of it but do little to support fresh fruit and vegetable production when we are told to eat more?

One of the most significant direct tools the Government has at its disposal is the procurement of £85 million's worth of food bought each year by central and local government with tax payers' money for things like school and hospital meals. The Government needs to improve its guidance on food procurement to make sure that it is sustainable, as it committed to doing at the time of passing the current school meals legislation. Guidance needs to be based on full life-cycle assessments of the environmental and social impacts of food and the Government needs to set public bodies the highest standards in sustainable procurement such as requiring food to meet internationally accepted standards like the Marine Stewardship Council for fish. It also needs to do more to help public bodies change how they procure by funding capacity building in sustainable procurement practices. The Government should have the courage of its convictions and use the evidence of the health and environmental impacts of poor diet to shift the balance of publicly provided food away from excessive meat and dairy consumption and to a more balanced diet with higher levels of fresh fruit and vegetables.

What the food industry can do

The food industry also needs to make changes. The Scottish Diet Action Plan review identified the lack of engagement of the food and drink industry in the healthy and sustainable food agenda in Scotland. It clearly saw the inherent conflict between the business goals of the industry and its strategy of achieving efficiency and profitability and the wider interests of health, social justice and sustainability which need to be at the core of a sustainable national food policy. For instance the Scottish Food and Drink Strategy has as its main objective value adding by producing processed rather than fresh food and seeking high value export markets as the way ahead for the economic growth of the sector. Both strategies are likely to lead to a food industry and a national diet which is less rather than more sustainable - increasing the negative impacts on the health of the nation and the planet.

The climate change impacts of the food chain are amongst its greatest. Farming and food production needs to acknowledge its dominance as the major source of greenhouse gases from food. Producers need to focus more effort on efficiencies of production to reduce emissions alongside other impacts on biodiversity, soils and water resources. However the industry also needs to accept that major changes are needed in what they produce and the rest of society consumes. The meat and dairy industry need to take particular responsibility for its impacts. Its strategy should be to shift from trying to derive profits from increasing the volume of production of low price and low quality food and move towards less but higher price and higher quality produce.

The rest of the supply chain and the consumer need to play their part in recognising that sustainable meat and dairy means that we will have to pay more for less of a higher quality than we do today. In today's globalised food economy the industry also needs to take action to reduce the global impacts of where and how it sources its ingredients. In particular the livestock industry needs to shift it sourcing of inputs like soy for animal feed to more sustainable practices which avoid the loss of valuable wild habitats in producer regions. Food processors and retailers need to focus on the impacts of sourcing of commodities like palm oil on rainforests and imported fruit and vegetables on arid areas like the Mediterranean and southern Africa. There are a number of international stakeholder dialogues underway to tackle the sustainability impacts of major global commodities including fish, palm oil, soy and sugar. The Scottish food industry needs to engage with those that are in development and source from those like the MSC and the Roundtable on Sustainable Palm Oil that are now producing certified products.

Food manufacturers also need to focus effort on the efficient use of materials, water and energy in their businesses and the food chain as a whole needs to focus more on transport, waste and energy use. The industry as a whole and retailers in particular need to take responsibility for their power to influence consumer choice as well as to offer only sustainable choices. Practices like offering discounts on environmentally damaging foodstuffs should be as unacceptable as selling unhealthy food cheaply. Offering bulk discounts and two for one offers encourages waste as much as it encourages unhealthy eating. Retailers in particular could contribute hugely to the speed with which credible certification proceeds by offering only certified choices in store. They also have a responsibility to provide clear, intelligible and accurate information about the nature of the food they offer. Retailers like the Co-operative have shown how packaging can be used to communicate in this way - other companies must follow suit.

The food manufacturing sector in Scotland punches above its weight in the UK economy and therefore needs to take a lead in shifting to more sustainable practices. If the industry is unwilling to engage in sustainability voluntarily then the Scottish government needs to show real courage to use the full range of regulatory tools available to bring the food industry to the table. The smoking ban and nutritional standards for school meals have been the few examples of where policies have delivered real results for public health where a long history of voluntary self-regulation had not worked. We need a similar approach to sustainability as we have started to have for health because in the long term it will be just as much of a threat as public health.

Recommendations:

The Government should… Use the ecological footprint of Scotland's diet as an overarching indicator of the sustainability of the food sector and of the impacts of consumer behaviour, government policies and industry practices. Ensure that targets for greenhouse gas emissions from the food sector are based on consumption emissions and not just production and that they include the basket of greenhouse gases and not just carbon dioxide. Rebalance agriculture, rural development and land use policies away from support for livestock production and intensive arable land use and towards more seasonal fruit and vegetable production and marketing as well as towards non-agricultural land uses like afforestation; Lead the way by ensuring that the public procurement of food is sustainable and based on better guidance from the Government, tough mandatory standards for themselves and support to other public agencies. In practice publicly procured food should be largely fresh, seasonal and should avoid meat and dairy; Strengthen its advice on healthy eating in particular to address the health and environmental impacts of excessive meat and dairy consumption in Scotland.

The food industry should… Refocus its strategic priorities to making profit from sustainable food - food that is healthy for consumers and the planet - rather than its current narrowly defined economic priorities of adding value and chasing export markets; Put greater effort into seeking to reduce its substantial climate emissions and global environmental impacts along the supply chain from the farm to the shop; Commit to only sourcing and using ingredients that are sustainably produced and certified by credible international organisations like the MSC and the Roundtable on Sustainable Palm Oil; Take greater responsibility for their power to influence consumer choices by removing unsustainable produce from their shelves and ending perverse incentives to waste food. Consumers should… Use their individual power and use the information provided by the Government, the industry and civil society to choose sustainable and healthy food.

248 Scottish Out of School Care Network, outcome of Glasgow event

Future for Food in Scotland Consultation Response

Event Tuesday 1st April 2008

1. Background

About the Scottish Out of School Care Network

The Scottish Out of School Care Network (SOSCN) is a charity registered in Scotland (SC 020520) and is the national organisation representing out of school care in Scotland. SOSCN provides support, advice and information to providers and users of out of school care, as well as development and support staff; works towards creating and maintaining quality and affordable out of school care services across Scotland; responds to policy consultations, and conducts research.

About Out of School Care in Scotland

There are currently over 1,100 out of school care services in Scotland run by the voluntary, private and public sectors. Out of school care services provide quality care, play and learning activities in a safe and stimulating environment for children and young people before and after school during term-time and all day during school holidays. Out of school care services are based not only in schools but also community centres, church/ village halls and their own premises. Although not a statutory service, out of school care services are registered with, and regulated by, the Care Commission and are staffed by a professionally trained and qualified workforce.

2. Introduction

The Scottish Out of School Care Network hosted two consultation events for the current Future for Food Discussion on 1st April in Glasgow and 3rd April in Stirling; these events were financially supported by Community Food & Health (Scotland).Participants came from a variety of backgrounds: voluntary and private out of school care service providers, local out of school care network representatives and local authority out of school care support and development staff. Each consultation event asked participants to focus on four questions with particular relevance to out of school care. The feedback from both events has been compiled into two separate responses; please note that these are the participants' comments, SOSCN shall be submitting our own response.

Consultation questions:

• What do you think of the discussion and how does this impact on Out of School Care?

• What's happening at the moment in Out of School Care in relation to food?

• What would you like to see happening in the future?

• What needs to be done to make the future happen?

Future for Food in Scotland Consultation Response

Event Tuesday 1st April 2008

3. Consultation Response, Tuesday 1st April Event (Glasgow)

A total of 14 delegates participated in the event which was facilitated by the Scottish Out of School Care Network. Delegates attended from East Dunbartonshire, Glasgow, North Lanarkshire, Scottish Borders, South Lanarkshire and West Dunbartonshire; eight represented voluntary sector services, two represented private sector services and four were local authority out of school care development workers.

The following consultation response is the compiled feedback to the above set of questions.

1. What do you think of the discussion (Future for Food in Scotland) and how

does this impact on Out of School Care?

The discussion is very broad and perhaps too vague, however, it is a good idea but one that needs coordination. Any resulting food policy for Scotland should be holistic with expectations met with appropriate support and resources. Any food policy must look at other policies and strategies, and see how they can complement one another and not detract, negate or confuse. Any food policy should promote a balanced diet, or at least "everything in moderation"- it should not be a technical nutritional guide but promote tasty and healthy food. Food and the act of eating should be promoted as being enjoyable and a valuable social experience. In the document, references are made to "schools" and "schoolchildren", however, delegates to this event think that reference should be made to "school-aged children" or simply "children and young people". There are many services additional to schools, including out of school care services, which provide developmental support and opportunities for learning and socialising. These services and organisations must be considered in any national food policy. Out of school care services engage with, and provide experiences for, children in ways which schools cannot, so when referring to school children, reference should be made to children and include ALL services which support them and their families.

2. What's happening at the moment in out of school care in relation to food?

Note: Many out of school care services provide snacks for children- the Care Commission inspects snack provision according to National Care Standard 3.4; all services preparing food must also comply with Environmental Health legislation and standards.

Current Barriers to Providing a Variety of Healthy & Appetising Snacks

1. Access to kitchens and appropriate catering facilities including sinks/preparation areas.

2. If access is allowed, children may not be allowed in the kitchen and so it can be difficult for children to participate in cooking activities.

3. Lack of suitable storage- although food stuffs are stored in sealed crates these may then have to be stored alongside toys and equipment. Future for Food in Scotland Consultation Response Event Tuesday 1st April 2008

4. Restrictive Environmental Health legislation and Care Commission guidance.

Examples of restrictive Environmental Health legislation:

- Children can eat only what they themselves have prepared which makes shared baking/cooking activities nearly impossible as each child has to make their own batch of muffins, for example.

- Storage of milk and other goods can be difficult- some food stuffs cannot be kept from one day to the next and must be finished or thrown out. This can be expensive and wasteful.

- Some services have been forced to use paper/disposable plates on a daily basis, this is expensive and wasteful.

- Some services with insufficient access to sinks are forced to purchase pre-packaged and prepared sandwiches, chopped fruit etc- this creates a lot of wasteful packaging and added expense.

5. Sometimes contradictory advice is given by health professionals who advise the groups.

6. There is an inconsistency between legislation relating to schools and out of school care, e.g. when children are required to bring packed lunches to all day care, the service must ensure that all packed lunches are refrigerated or kept in cool bags. However, the same children when attending school can leave their packed lunch in school bags in warm classrooms.

7. Despite healthy eating policies within the out of school care, when children are required to bring their own packed lunch, often they are unhealthy- there is a need to work with parents to encourage providing healthier packed lunches.

8. Can be difficult, and costly, catering for children with variety of food allergies or choices.

Current Good Practice

1. There is good progress with healthy eating in schools, nurseries and out of school care services. Already most out of school care groups are providing healthy snacks and have banned items such as crisps. Examples of healthy snacks provided in out of school care services.

- Fruit (everyday)

- Vegetables (crudities), although fruit and vegetables may not be provided at the same time as children prefer fruit to vegetables. - Varieties of bread (crisp breads, pita breads, baguettes, breadsticks)

- Sandwiches (wraps, pita pockets etc with a variety of savoury and salad fillings which children make themselves.)

- Soup (ready-made and reheated in the microwave)

- Bowls of yoghurt and cereal- one service also provides porridge Despite all these good examples, services would like the opportunity to do more home-cooking with the children e.g. making soup.

2. Menus rotated on a 4-week basis

Future for Food in Scotland Consultation Response

Event Tuesday 1st April 2008

3. Some groups use a "Tool kit" of food recipes, ideas and activities which tie into a cultural calendar.

4. Educational visits to farms and agricultural museums.

5. Trips to make food in restaurants.

6. Quizzes for children based on finding food in the supermarket.

7. Children making their own snack.

8. Some services use on-line shopping and delivery services- this can involve children helping to choose foodstuffs. (One negative is the amount of packaging and plastic bags that such orders come with.)

3. What would you like to see happening in the future?

1. Out of school care services would like the same rules applied to "school children" as "out of school care school children", as they are exactly the same children.

2. Out of school care services would like greater support from head teachers and schools in general regards access to kitchens, catering facilities, garden spaces etc.

3. Out of school care services would like consistency and clarification of legislation.

4. New schools should be community schools and have accommodation for

community groups, including out of school care with dedicated storage, kitchens etc.

5. Access to green space for cultivation (allotments) within schools,

community centres, hospitals and housing estates. Further, all new housing estates should be required provide communal green space.

6. In addition to greater access to allotments, resources should be available to provide training and literature on growing vegetables, fruit, salad etc in containers for areas of limited/no green space such as playgrounds.

7. All schools, hospitals, community centres, other public institutions should recycle, reduce and re-use- including the use of composters and wormeries.

7. Children should be educated in "wild food" such as being taught to identify mushrooms, fruit etc growing in the wild and how to cook it outdoors. This should also include visits to seaside and rivers for fishing trips.

8. An outdoor active lifestyle must be promoted alongside any food policy.

9. Children should be encouraged (allowed) to plan, purchase and prepare snacks within set budgets.

10. Quality affordable produce must be available locally.

11. Out of school care services can provide guidelines/ information packs to parents - backed up by the national food policy.

12. Need for training and resources on good practice and ideas.

4. What needs to be done to make the future happen?

1. Clarification and consistency between advice given by Environmental Health and the Care Commission.

2. Clearer/ more realistic legislation in terms of the resources available to out of school care services.

3. Guaranteed access to kitchens and appropriate catering facilities for out of school care services, with a need for positive links with head teachers, and support from local and national government to achieve this.

Future for Food in Scotland Consultation Response

Event Tuesday 1st April 2008

4. Government policy must recognise the role that out of school care plays in the development of children, in addition to that of schools.

5. A food policy must promote balance. "Must we always eat bananas? An occasional Mars Bar is not a problem."

6. Portable/peripatetic facilities such as ovens/cooks could be shared by services and community groups.

7. Planters provided by councils for growing food.

8. Possible helpline for support and clarity on issues.

249 Scottish Out of School Care Network, outcome of Stirling event

Future for Food in Scotland Consultation Response

Event Thursday 3rd April 2008

1. Background

About the Scottish Out of School Care Network

The Scottish Out of School Care Network (SOSCN) is a charity registered in Scotland (SC 020520) and is the national organisation representing out of school care in Scotland. SOSCN provides support, advice and information to providers and users of out of school care, as well as development and support staff; works towards creating and maintaining quality and affordable out of school care services across Scotland; responds to policy consultations, and conducts research.

About Out of School Care in Scotland

There are currently over 1,100 out of school care services in Scotland run by the voluntary, private and public sectors. Out of school care services provide quality care, play and learning activities in a safe and stimulating environment for children and young people before and after school during term-time and all day during school holidays. Out of school care services are based not only in schools but also community centres, church/ village halls and their own premises. Although not a statutory service, out of school care services are registered with, and regulated by, the Care Commission and are staffed by a professionally trained and qualified workforce.

2. Introduction

The Scottish Out of School Care Network hosted two consultation events for the current Future for Food Discussion on 1st April in Glasgow and 3rd April in Stirling; these events were financially supported by Community Food & Health (Scotland). Participants came from a variety of backgrounds: voluntary and private out of school care service providers, local out of school care network representatives and local authority out of school care support and development staff.

Each consultation event asked participants to focus on four questions keeping mind their particular relationship to out of school care. The feedback from each of these events is the delegates' responses; please note that these are not necessarily the views of SOSCN: we shall be submitting our own separate response.

Consultation questions:

• What do you think of the discussion and how does this impact on Out of School Care?

• What's happening at the moment in Out of School Care in relation to food?

• What would you like to see happening in the future?

• What needs to be done to make the future happen?

Future for Food in Scotland Consultation Response

Event Thursday 3rd April 2008

3. Consultation Response, Thursday 3rd April Event (Stirling)

A total of six delegates participated in the event which was facilitated by the Scottish Out of School Care Network. Delegates attended from Dundee, East Dunbartonshire, Falkirk and South Lanarkshire; two represented voluntary sector services, two represented private sector services, one represented a local out of school care network and one was a local authority out of school care development worker.

The following consultation response is the compiled feedback to the above set of questions.

1. What do you think of the discussion (Future for Food in Scotland) and how

does this impact on Out of School Care?

The group felt that any resulting policy for food would have to ensure that it is a cross-departmental policy with Rural Affairs, Health and Education working together in partnership on joint initiatives. Concern that any food policy might be too prescriptive i.e. focus primarily on nutritional standards, when in fact the need for balance should be emphasised.

2. What's happening at the moment in out of school care in relation to food?

Note: Many out of school care services provide snacks for children- the Care Commission provides guidelines as to what healthy snacks may be provided; all services preparing food must also comply with Environmental Health legislation and standards.

Current Barriers to Providing a Variety of Healthy & Appetising Snacks

1. Lack of access to adequate catering facilities/ kitchen areas.

2. Contradictory, restrictive or confusing legislation from Care Commission and Environmental Health e.g. Care Commission request that fresh fruit should be available yet Environmental Health states that services are not allowed to prepare food unless there is access to appropriate number of sinks. Many services do not have adequate access to sinks and so cannot prepare fresh food.

3. Cost - due to limited budgets, food costs need to be considered in relation to purchasing other resources such as materials and equipment.

4. A service without adequate access to sinks may be required to use disposable plates and cups on a daily basis; this is costly both in terms of finances and the environment.

5. Problems of storing food stuffs.

6. Apathy- can be difficult to maintain healthy eating with staff and parents.

7. In one local authority area Environmental Health banned an out of school care group from getting a wormery.

Current Good Practice

1. One participating service, at their AGM, provides information on healthy eating for the parents.

2. In one local authority, out of school care groups are each contributing q healthy snack recipe which can be made from easy-to-source-ingredients for Future for Food in Scotland Consultation Response

Event Thursday 3rd April 2008

inclusion in a recipe book to be made available to all out of school care services locally. Also contains sample snack planners.

3. In the same local authority as in 2, there is a sub-group on the Childcare Partnership which focuses on healthy eating in out of school care groups.

4. Groups survey children and parents to find out what healthy foods they would like provided.

5. In one all-day care service, the nursery cook also provides snacks such as pizzas, pancakes, fruit, pita pockets and homemade soups for the out of school care club.

6. Out of school care groups in on local authority have participated in the Cook Safe initiative.

7. In the same local authority as in 2 and 3, the local Health Board provided grants to cover 1/2 the cost of purchasing fresh fruit.

3. What would you like to see happening in the future?

Policy/Strategic Level

1. Any policy needs to take a holistic approach- healthy living is not just about nutrition- it cannot be separated. Physical exercise and activities must be emphasised and tied in with any food and eating initiatives.

2. As part of this children need to be encouraged to go outdoors more and participate in various environmental initiatives.

3. Working practices need to change in order to encourage parent-child time and free up time to prepare meals.

Provision Level

1. To be able to provide hot food.

2. To have space and opportunity to grow own food and then cook it.

3. To source food local and seasonal food at affordable prices.

4. Ideally, the group would like to have their own purpose built premises with access to appropriate catering facilities, with recycling facilities, compost bins and secure allotments.

4. What needs to be done to make the future happen?

1. Guaranteed access to appropriate catering and storage facilities, and sinks.

2. Out of school care groups need to be included in health promoting initiatives and provided with appropriate resources, not just schools.

3. The Care Commission and Environmental Health should look at ways of supporting food provision within out of school care services.

4. Greater recognition of the role that out of school care plays in supporting the development of children and young people - levels of support need to be consistent between local authorities, meaning a commitment nationally to provide resources and information to out of school care services regardless of the local authority or sector (voluntary/private/public).

5. Stronger links need to be made with Head Teachers, and schools should be opened up more for wider community use.

6. Out of school care services can share good practice and support other local services.

7. Local networks may be able to shop in bulk from local producers and retailers to guarantee better quality produce at lower prices.

250 Royal College of Physicians, Edinburgh

The Royal College of Physicians of Edinburgh is pleased to respond to the Scottish Government on its discussion paper on Choosing the Right Ingredients: The Future for Food in Scotland.

We are delighted that the Scottish Government is addressing this extremely important issue, and would like to support any initiative that addresses the problems of obesity and nutrition. This is a major public health problem that is adversely affecting the health of people in Scotland. This document, "Choosing the right ingredients", is an excellent starting point to help improve nutrition and health in Scotland.

There are a number of general issues and specific issues which are worth raising and considering within the context of policy development.

General Issues

1 To improve the nutritional quality of the Scottish Diet we need to (a) produce (b) sell more, and (c) consume more quality food. This means the focus needs to be marketing and selling as well as production of quality food. In particular, there is a need for a reduction in total fat and in saturated fat, a reduction in salt and an increase in the provision and consumption of fruits and vegetables.

2 Changes will only occur when changes occur within the food industry. They need to be involved and mentioned in the document.

3 The evidence suggests that the changes required are not huge. For instance, a reduction in the total fat consumption in the diet from 38% to below 35% is targeted. Unfortunately, all these percentages are going in the wrong direction currently.

4 "Safe" food as described in on page 5 can be considered as (a) short-term safety ie microbiological safety, and (b) long-term safety ie nutritional.

5 None of the five main supermarkets are based in Scotland. This means that the trade and economic links are weaker than in other areas. This provides great opportunity as these companies may have less influence on strategic policy in Scotland.

6 Alcohol is a major nutritional issue (as well as a social issue), especially in Scotland. This document would benefit to focus more on some of the alcohol related issues.

7 Scotland is well placed, as many (but not all) of its traditional industries are involved in the production of healthy foods. This includes a thriving offshore and onshore fishing industry, as well as a strong arable/vegetable farming and berry farming sector.

Specific Opportunities for Action

The general philosophy of the document is excellent. However, there could be more focus on specific action points. We appreciate that there may have been a deliberate attempt to avoid being too specific until after the consultation period. However, there is a definite need to create specific action points, otherwise many of the ideals outlined in this document will not be realised. We thought it would be useful to raise a number of possible action points which may help in delivering change. For instance, many of the initiatives outlined on page 11 should be evaluated to see what real change they have effected.

1 As well as supporting vegetable and fruit producers, support is required for marketing and advertising of these products. For example the "Scottish Berry Project" obtained funding from the Health Department and SEERAD, but lacked adequate funding for adequate marketing, and as a result did not succeed.

2 There could be a tax on advertising high energy foods - 70% of food adverts on children's TV are for high fat foods.

3 Cost is one of the main drivers of food consumption. We tax smoking and alcohol, and a tax on poor quality foods should be considered, possibly by:

(a) Taxing foods with more than a certain amount of fat, or saturated fat.

(b) A corporation tax on companies producing foods with high levels of fat, salt and sugar.

These revenues can be used to subsidise fruit and vegetable production and marketing.

4 Convenience is the other main drivers of food consumption. Any revenues which subsidise local provision and sales of fruit and vegetables would be welcome. For instance the Scottish Grocers' Federation Healthy Living Campaign which promotes healthier food in convenience stores in low-income areas has been successful, but would benefit from further support.

5 Anything which makes it easier for consumers to identify and choose healthy options would be advantageous. Such initiatives could include:

(a) "traffic lights" coding on food - red for unhealthy, yellow for moderately healthy and green for healthy. This has been started in some areas but to a very minor degree, and it could be made obligatory for supermarkets to code their food.

(b) Establishing standards for meals and snacks. It could be agreed or stipulated that all meals sold as "meals" should contain a maximum of 700 calories.

(c) Meals in restaurants could be standardised in a similar way.

6 There should be explicit support for the need for more research into nutrition and food choices.

7 One significant barrier to the efficiency by which producers can operate, and hence the price of the product, is the extent of bureaucracy within the food supply chain from regulatory authorities, supermarkets and food marketing groups. This could be streamlined, which would encourage more suppliers to be involved and could lower the price of fruit and vegetables.

8 Although there is a tax on alcohol, in real terms it has become cheaper over the years. There should be consideration of raising tax on alcohol further, especially on alcohols where the consumption has increased significantly over the last 10-20 years, and especially where that is in the young.

9 It may be worth extending the punishments on alcohol related crime. This could include:

(a) a lower alcohol limit for driving in Scotland (as occurs in most EU countries).

(b) more severe penalties eg immediate driving ban for drink driving - similar to Norway.

(c) Since alcohol-related street crime reflects antisocial behaviour and irresponsibility, it could be linked to points on a driving licence or other broader consequences.

A National Food Policy is very much welcomed. We have indicated a number in which we think this document and future policy could be developed. We appreciate that these ideas are just a few of many possible approaches. We have deliberately been specific with some of our ideas so that they could be considered. We would very much like to engage in any future developments and we believe these issues to be crucial to the health of people in Scotland.

We wish the Scottish Government success with taking forward this initiative.

251 Aith Junior High School, Shetland

We agree very much about the importance of encouraging healthy eating for all. We should also take account of "food miles"; locally produced food is almost always fresher and usually healthier. Fresh food should strongly be promoted as healthier than processed foods. We should encourage understanding that some foods are seasonal and variety in one's diet is desirable.

252 Joy Whitelaw

Living in Shetland, there are times when it is not possible to get the fresh fruit and vegetables that help good nutritiion because of weather stopping supplies reaching us. Always these are a day older at least, than those delivered to UK Mainland outlets. Local lamb, beef, etc is not available in supermarkets, when Shetland lamb in particular is a main agricultural product. Lamb from New Zealand seems ludicrous when perfectly good lamb is here and is fresh, or was fresh in Shetland when frozen. The same applies to fresh fish, although we do have one or two good fish shops, it means visiting other areas of Lerwick to get the fresh food. I believe that families on low incomes must find it very difficult to live here and to be able to afford good food, people who are busy need the availability of food to be where it is possible to shop once. The more that can be done to localise food products the better for flavour, quality, and it would certainly be greener.

253 Janice Matthews

"The Future For Food in Scotland" while being a fantastic idea there is one essential food manufacturer no-one has mentioned (unless I have read too fast and I confess I do!) and that is THE BEE without them we would have nothing I would like to see some sort of protection for them ie let areas of park-land grow wild, give a pack of seeds to school children. I realise this is possibly not the sort of response you are looking for but it is one I feel is important.

254 Name, address and response supplied - Confidential

255 Name and address supplied

There are two issues here:

1. Advice given to the public. One needs to be very careful about advice given to the public, as it may come back to haunt the advisor. For example right up to now Government advice has been to eat margarine not butter, cook in oil not lard. This was based on old science now proven to be false. There is nothing wrong with butter and lard as part of a balanced diet and indeed they provide essential fatty acids to the body. If anything it is foods fried in oil that are harmful. This would apply to proposed food labelling as well since it could end up being based on old science and lead the public astray.

2. Food production. Since the era of cheap (and that means unlimited) food appears to have ended, it would seem imperative to me that as much food as possible should be produced in Scotland. Why o why transport food half way around the world that could be produced in it's season here. Far too much good agricultural/horticultural land has ended up being covered with endless airports, motorways, by-passes, speculative housing estates, warehouses and shopping centres selling cheap imported goods. Creating horticultural land is a very hard fought thing to do and measures need to be taken to create it now to grow food on, eg a subsidy scheme to create allotments and make it worth folks while.

256 George Rodger

Unst really is at the end of the line for fresh fruit and vegetables. Local tatties, neeps and cabbage are available in season, apples, pears and bananas sometimes get here in quite good condition, but anything more exotic is liable to look the worse for wear after its journey here. Sad salads are the norm. Local (polytunnel-grown) strawberries have been a delight in recent years. It would be good if some local producers could be encouraged to produce some salad crops in the summer in similar conditions. The free fruit in primary schools scheme has been a success on this island, giving children the opportunity to eat more fruit and, importantly, to try new things.

257 Name and address supplied

It beggars belief that the further away food has been sourced, the cheaper it seems to be. Why is locally produced foodstuffs so expensive and by this I mean fruit, vegetables and fresh meat?

258 Name and address supplied

A Food Policy for Scotland is as big an opportunity as it is a challenge. That the vision exists to tackle the very many ways in which food affects our society is incredibly exciting. I want a Food Policy which lives up to my expectations. I believe that our interaction with food affects so many diverse aspects of our society from our health and wellbeing to respect for each other and care of the environment. But I am also passionate about food - how it looks and feels and smells and tastes and I have so many questions which I hope a Food Policy will answer:

1.Where does it comes from, how was it grown and who grew it until it was ready to be food? Which foods are in season and what's the best way to cook it? I have met many people in my work who would like to ask questions of their retailer, but don't yet have the confidence, as questioning food retailers is not something we Scots usually do. Every retailer, butcher, grocer, delicatessen and baker should be strongly encouraged to publish this information in-store and train their staff to promote it. Pro-actively encouraging customers to buy locally or buy Scottish, helping develop a sense of pride in the food Scotland produces.

2.Was the food produced with care and pride and time and knowledge and imagination or was it quickly, intensively grown for a processor who has homogenised, added, preserved, thickened, breaded, salted, sweetened, enhanced, packaged and generally "added value"? We must motivate the public to want to know what is in their food, curious about what the food label can tell them. Whenever I help people understand how to read a food label and to understand what they are eating they are usually shocked at the range and number of additives used by the processing industry.

3.How was it killed - was it humane - how did it live? The "born, reared and slaughtered in... (Scotland)" information should become the lowest common denominator for meat and fish labelling, whether sold loose or in packets. There must also be an increased number of more local abattoirs, available to farmers and small holders alike, with good community relations in schools about what happens there, after all if we are to encourage our children to eat meat they have a right to know that the animal is cared for at the end of its life and killed humanely.

4.What happened to the food after it was harvested or slaughtered - was it sold to a "middle man" or a supermarket or can I buy it direct from the producer? What choice do I have , what are the local food traditions and how can I tell if it's Scottish? Any food marketing guide must be given directly to each and every family otherwise we are merely preaching to the converted who already travel to collect good food.

5.Will they deliver it for me - how will I get it? Access to good food is one of the major barriers which the food policy must overcome and I applaud any sustainable move to tackle it but there must be consistency across Scotland and good food must be seen as something for the masses and not just the select few.

6.The food chain is not very transparent, especially with respect to the supermarkets. Everyone should be aware of the journey their food has made, including the involvement of processors or wholesalers, using words and place names on supermarket labelling instead of the present coding system.

7.Can I grow it myself and if I can, can I sell my excess at a local food market? Farmers markets should become food markets easily accessed by anyone who has an excess of their own produce, e.g. honey or eggs. This requires knowledge of the safety issues concerned being easily available to the general public and in a form which is easily understood and implemented. It is also important not to put off individuals or small holders by over burdening them with red tape or financial costs of schemes and standards more appropriate to large scale farming. It also requires an increase in the number of allotments available to the public.

8.How much does it cost - can my budget include good food or do I have to pay a premium because it's organic, free range or traditionally reared? How is it possible that German supermarkets bring organic food from Ireland and the continent with oil prices and subsequent transport costs being what they are while many of our own Scottish organic farmers can be seen to charge far higher prices. While I understand economies of scale and superior quality, I feel disappointed that so many people are unable to buy better quality food. There must be greater attempts to engage with a more general public otherwise we may further enhance a two tier system which already exists on the basis of ability to pay. Sometimes the trade is not fair.

9.Why are our new schools being built with a refectory capable of seating only a fraction of the school population for lunch? If the education authorities, planning officers, architects and funding agencies have so little interest in seeing every one of our school children sit down to a nutritious school lunch then why should our secondary school children care if they choose to eat a burger and chips from a van in the high street? The decision was already made for them by an adult, because the fact is, if they all chose to have a school lunch, the school could not accommodate them. Scotland must have schools fit for purpose and with a working Food Policy in place the school refectory becomes a place of learning for a new food culture, which is not just about teaching them where food comes from in the abstract, but apparent for all to see around them. In addition all our children should be required to stay in school at lunch time for a school or packed lunch until they leave S3.

10.Why can I not buy fruit or water easily in a sports centre or swimming pool? Most sports centres are funded by local government and I fail to understand how the councils are happy to make a profit from vending machines filled with teeth rotting candy, fizzy drinks and crisps while at the same time funding health promotion projects to combat the effects of eating the very items being sold to the public on council premises. The councils must stop this practice immediately and examine alternatives available for vending. Enjoying good food has so many benefits for each of us. Sitting round a table sharing in the pleasure of a meal, the smells and tastes, encouraging conversation, turn taking and listening, increasing personal wellbeing and health, learning table manners, how to eat a dish and what constitutes a good healthy meal, tasting something new for the first time at any age and learning to drink responsibly with food. Learning about the food and also about each other. How many families gather for a nightly or weekly meal any more and who can blame them? Would you gather for a frozen ready meal, 3 minutes in the microwave and 9 minutes of reality television and it's gone. But sadly not forgotten, because so much of our modern processed food is far higher in salt and sugar and fat than food cooked from fresh. Meltingly bad for you. Quickly prepared and quickly eaten in less time than it takes for your stomach to register that you have eaten at all, leading to massive over eating. In my job as a trainer and author I come across so many people who want to know the answers to the questions but don't know where to begin. They were not taught how to cook by a family member or by the education system. They believe that simple home cooking is time consuming. They believe that "quality" is whatever the supermarket tells them is finest and they cannot afford to buy more environmentally friendly food because many so called ethical food producers, charge whatever the market as a whole will stand. If my expectations are high it's only because I believe that we all deserve the benefits of a comprehensive and practical Food Policy which is actively implemented at every level. I wish you every success in this endeavour.

259 Bessie Barron

food should be wholesome and be as local as possible. We should re-learn to eat foods in season. Quality local ingredients simply cooked is the best type of meal. I wish you luck with your task, definately a job worth doing.

260 Scottish Grocers' Federation, Edinburgh

The Scottish Grocers Federation (SGF) would like to thank the Scottish Government for providing us with the opportunity to add our voice to the discussions surrounding the development of a national food policy.

SGF applauds the Scottish Government for initiating this discussion. The Scottish diet is notoriously unhealthy, being high in fat, salt and sugar and low in fruit and vegetables. Consequently it has a significant impact on the health of the nation. SGF shares the Government's vision of creating a healthier, wealthier, smarter, safer and greener Scotland and welcomes the development of a national food policy in achieving these goals.

About SGF

The Scottish Grocers' Federation (SGF) is the trade association for the Scottish Convenience Store Sector. It is the authoritative voice for the trade to both policy makers and the media. The SGF brings together retailers throughout Scotland, from most of the Scottish Co-ops, Somerfield, Spar and local independents who are our largest category of members. Our members sell a wide selection of products and services throughout local town centre, rural and community stores. According to recent statistics (2007) there are just over 5,600 convenience stores throughout Scotland, with annual sales in excess of £3.2 billion.

SGF promotes responsible community retailing and works with the Government and the media to encourage a greater understanding of the contribution convenience retailers make to Scotland's communities.

SGF Healthy Living Programme

Research indicates that the diet of people living in low income areas is worst of all. As deprivation increases, the percentage of adults regularly eating fresh fruit decreases. The SGF Healthy Living Programme launched in 2004 aims to provide advice on how to improve the eating habits of customers and offer a better range of healthier food options particularly fruit and vegetables.

The programme, which has the support of the Scottish Government, recognises the importance of improving the availability of healthier food options to communities through the local convenience store sector, particularly as convenience stores become the main focus for many low income areas where car ownership is below the national average. There are close to 500 convenience stores across Scotland now involved in the SGF Healthy Living Programme.

The increased availability of fresh fruit and vegetables in convenience stores is the first stage of a strategy devised by SGF to develop and expand the range of healthy food options available through the convenience store sector.

Sustainability

The convenience store sector offers a vital service to their local communities ensuring communities remain viable and vibrant. Many convenience store customers, particularly those on low or fixed incomes, budget on a day to day or even meal to meal basis thus incurring less food and financial waste. SGF believes that a national food policy must be sustainable and meet the needs of the less well off.

A national food policy should not be a "stand alone" policy but should interconnect with other existing policies such as health, waste management etc.

The Scottish Government must also make certain there is a level playing field for Scottish producers, manufactures and retailers. For example SGF members regularly find they are unable to purchase fresh local produce as local producers have committed their entire harvest to one or two large customers.

Food Safety

Food safety is an important issue in relation to public health and market stability via customer confidence. It is essential therefore to ensure that an industry recognised quality standard is applied across the whole Scottish food industry.

Branding

Whilst many Scottish producers and manufacturers are producing healthy, nutritious food it is important to remember that not all food manufactured in Scotland is healthy. This point should be reflected in any branding of "Scottish" goods. SGF believes the healthy living programme "apple" logo is now a recognisable brand among many consumers and therefore would be concerned if the brand was devalued as a consequence of country of origin labelling. There is an argument for a separate "healthy eating" logo supported by a "Scottish" logo.

Due to the dominance of the multiple grocers they are able to dictate to their suppliers the exact specifications they require for the products they sell, many of which go on to be labelled as the supermarkets own brand. Due to the structure of the convenience store sector this option is not available and consequently convenience store retailers are to an extent at the mercy of the manufacturers.

Education

A national food policy will not be successful if the population does not fully understand the ethos behind the policy. It is paramount that healthy eating and the benefits of a healthy lifestyle form part of the school curriculum. In addition it is important that that education process is on-going and reaches out to people within their communities. Consumers must be in a position to make an informed choice regarding the food they purchase which requires a level of education and understanding.

Food Service Industry

The discussion paper acknowledges that today we spend more money eating out than in. A national food policy must take into account the role of the hospitality and food service industry in influencing the nation's diet. The government must therefore ensure that a new policy applies to the food service and hospitality industries as well as retailers.

Transportation

Many convenience stores are located in remote and rural areas where the cost of transporting food is both expensive and not energy efficient. SGF believes there is an opportunity for retailers, wholesalers, producers and manufactures to collaborate to ensure a more effective supply chain is developed for remote areas. The Government should identify the options and encourage the process of collaboration.

Conclusion

In conclusion SGF would make the following points:

• The SGF Healthy Living Programme supports the accessibility of fresh fruit and vegetables to low income areas and intends to expand the range and availability of healthy eating options.

• A national food policy should be sustainable.

• Food safety is an important issue in relation to public health and market stability via customer confidence.

• There must be a separate health living logo supported when appropriate by a Scottish logo

• An education campaign promoting the benefits of healthy eating and buying locally should run in conjunction with national food policy.

• A national food policy should encourage collaboration across the food industry to promote efficient use of energy and other resources.

• Consideration be taken of role of the hospitality and food service industry in influencing the nation's diet.

261 Sheila Keith

There is a need to define "local food". From a Shetland Island context is easy to apply a geographic boundary to local food but this is not so easy for a Scottish mainland area. A restaurant in the centre of Glasgow may class local as being Scottish but is that the correct definition? There is more assistance needed to fulfill the outputs described in the Discussion Paper, i.e: - Joined up support to ensure that farmers/crofters are encouraged to grow crops/produce/meat for local use. At the moment subsidy is provided for not keeping animals and growing crops!! That isn't acceptable if people are encourage to use local produce.

Resources to encourage liking the farming community with education of where food comes from. - Changes in policy in terms of teaching home economics in schools. Home economics should be a core subject which will teach children/student valuable lessons in issues such as where food comes from, nutrition, budgeting and basic skills which will help them to create a better and healthier future for them and their own children in the future. These are basic life skills which are lacking in society today. - Better links with local authority and the health service so that diet is not just dealt with at the extreme levels of obesity or anerexia. Diet should be core in the provision of health checks, education, etc.

- Better education for adults in how to cooks good nutiritous food without buying the cheapest, poorest quality ingredients. Get adults to understand essential skills of cooking home cooked meals which can be made cheaper than ready made meals from the supermarket. The skills of bulk cooking and freezing have been lost.

- Define sustainable. Too often it is quoted by chefs that whitefish is unsustainable but if fish is caught within quota then it is either sustainable or the quotas are wrong. Fish is in abundant supply in an island community such as Shetland and should be used in schools, health centres, etc.

- Public Procurement needs to focus on the use of local produce to have a major benefit on local economy and kick start the production of sustainable supplies. - the public needs to be able to access local, health produce in its local supermarkets and if not then support should be available to assist the development of local farmers markets or shops selling local produce. The food policy is exciting to see and now is the time to develop it to encourage the use of local and sustainable food linked to education, environmental health and public health initiatives.

262 Name, address and response supplied - Confidential

263 Name, address and response supplied - Confidential

264 SCRI (Scottish Crop Research Institute), Dundee

I am pleased to respond on behalf of SCRI to the Scottish Government's Discussion Paper on a food policy. We at SCRI are encouraged that the Scottish Government are taking this important issue seriously and are prepared to demonstrate their commitment to food via the development of a food policy. Given the current debates about food security, land for food or for energy, and the potential for climate change to disrupt current food systems, discussion about the key elements of such a policy is most welcome.

One question that we have at the outset is why the policy is limited to food and omits drink? Food and drink together provide the physical sustenance for human life and, for example, separating the consumption of fruit juice from fresh fruit makes little sense in terms of a healthier population. Similarly, developing a policy that includes the production and consumption of cheese while ignoring milk, appears to us to make little sense. We would encourage the Government to develop a food and drink policy. As p12 states, we support the aim for "a future food and drink industry that's fully joined-up..". Such a policy would also have the benefit of interfacing directly with the organization established to promote the food and drink industries in Scotland, namely Scotland Food & Drink.

The discussion document is an excellent starting point for the development of a comprehensive policy. It recognizes that the policy cannot just be about human nutrition but should include the whole food system including production, processing, transporting, packaging, retailing and consuming. We feel that, as the only UK research institute working across many aspects of land-based food systems in partnership with many of the leading local and international companies, we have some unique insights into food and drink in Scotland (and beyond) that could inform and assist in the development of a Scottish policy. Retailers currently market over 20 plant-based products developed in partnerships between the SCRI Group and leading food companies, including fresh soft fruits and potatoes, leading brands of fruit drinks and processed potato foods.

We should like to see the following points considered for inclusion in the policy:

1. Food systems in Scotland are dependent on a spectrum of activities, and are diverse and complex. For example, research on household shopping patterns for food shows that different types of commodities are purchased at different times of the week; frequently, convenience "fast food" meals are bought in mid-week but "slow food", single ingredients are purchased for the big weekend meal. Local produce will be purchased together with vegetables imported from Africa, and "cheap" items will be purchased at some times with premium items at others. To be effective, the policy should embrace this diversity, and simplistic phrases such as "produce more organic.." should be eschewed. No single production method or marketing approach will answer the need.

2. The discussion document talks a great deal about wholesome and quality food but without actually stating what this means. How do we know that Scottish produce is of high quality? Can this claim for "high quality" be justified on at least a comparative basis with other food and drink produced elsewhere? For example are the products of the Scottish soft fruit industry of a better quality than that produced in, for example, Poland and Spain? SCRI can provide answers at the qualitative and quantitative level via research to such questions, and this underpinning science-based evidence would not only add credibility to the proposed national Food Policy but also contribute an element of impartiality which the public can trust.

3. The production, processing and distribution of food and drink of high quality put significant pressures on the environment raising associated issues of sustainability. Issues include nutrient (fertilizer and/or animal manures) and water use, use of fuel, use of packaging, the management of current pests and diseases and the use of "waste" products within the food system. The policy document should place the food system in this wider environmental context and explore issues such as the "ecological footprint" of food choices that can assist consumers in making informed choices. For example, emerging studies clearly show that imported food does not necessarily represent a higher environmental footprint compared with locally sourced food, produced with intensive methods and transported long distances for processing.

4. Minimizing food wastage throughout the system could save appreciable quantities of energy, natural resources and money. Plant diseases receive scant attention in comparison with that paid to animal diseases but are nevertheless appreciable. For example, losses of potato caused by potato cyst nematode and late blight cost >£100 million annually in the UK and even losses in raspberry amount to £11 million annually. To this must be added the large amount of food wasted by households and industry and the costs of treating this waste. The bruising of potato tubers alone costs the UK industry ca, £50 million per annum in terms of discards.

5. The discussion document pays scant attention to the changes in food systems that will occur in future as a consequence of, for example, the planned growth in the Scottish economy and the responses to climate change. Economic growth may promote a greater diversity of food types and more eating outside the home, while a warming climate will result in changes to production systems and their associated pests and diseases, as well as changes in diet.

6. Scotland has a good story to tell about its research capabilities and its links to the food and drink industries that could assist with a comprehensive food and drink policy. Continued scientific research is required to ensure that waste is minimized and nutritious foods of high quality find their way into the food chain and are consumed by people. We also need to consider existing and emerging food safety issues. SCRI, for example, is actively involved in identifying advanced breeding material that will minimize unwanted, unhealthy contaminants in processed potato products, and in identifying crop varieties that have durable disease resistance thereby minimizing applications of chemicals during growth. Scotland also needs to be aware that nanotechnology is emerging as a technology for new product development and needs to be engaged with assessing the associated risks and benefits. There is significant potential in Scotland for cross institutional approaches to address these issues.

7. Finally, the discussion document is rather somber but food needs to be fun. If people are to engage in the idea of Scottish food being of high quality and healthy, then putting this over in an educated but energetic manner will secure a greater buy in. At SCRI, we have engaged with primary schools and adult groups to improve knowledge of food production and supply from "farm to fork". Perhaps the Government should consider the development of compulsory hands-on experience, with Scottish produce, of meal preparation in formative years and/or the establishment of a school-team "Masterchef" competition to engage the next generation.

265 NHS Grampian Food in Focus Strategic Steering Group, Aberdeen

Response from NHS Grampian Food in Focus Strategy Steering Group to Choosing the Right Ingredients: The Future for Food in Scotland The NHS Grampian Food in Focus Strategy Steering Group welcomes the Scottish Government's intention to develop a national food policy for Scotland, its integrated vision, the recognition of the cross cutting nature of food and the open and consultative way in which the development of the policy is being taken forward.

The points we would like to make to contribute to the national food policy discussion are as follows:

1. Whilst this document outlines the importance of a healthy diet and issues around food and health inequalities in its introductory text, the final proposed actions need to address these issues more explicitly. We can make healthy food widely available and integrate the food chain but this does not guarantee that people will automatically choose to eat it. Health behaviour is complex and has many influences. The ultimate challenge in changing food behaviour and improving health is ensuring that the food on our plates is wholesome and healthy. Increased availability and knowledge alone will not ensure this. People need practical support to shop, budget, prepare and cook healthy food for themselves and their families in a way that is manageable within their lifestyles.

2. Health Promotion, as a Public Health discipline has a role to play in tackling food and health inequalities as part of the proposed food policy. The document highlights the role of the NHS as a purchaser and provider of food. Additional emphasis needs to be given in the final document to the contribution the NHS makes to this issue through its Health Promotion work.

3. The NHS as major public sector employer should be an exemplar model of good practice for nutrition in every aspect of its business. In this respect the final document should reinforce the strategy outlined in the Scottish Executive (2004) document Eating for Health, Meeting the Challenge (2004) to work with the public and private sector catering services and companies to increase the availability of healthy food choices and implement and monitor nutritional standards for the public sector, for example school meals, the NHS, local authorities and prisons to ensure that the public sector is exemplary in its food provision.

4. On page 17 of the document we would like to see additions to the following sectors: Retailers, hotels, restaurants and pubs • Work towards a more healthy balance of food provision by offering larger portions of vegetables and fruit and smaller portions of foods high in fat, sugar and salt. Academia • Investigating the behavioural aspects of food and health, in particular what would help consumers to make healthy food choices. • Evaluate policy interventions to improve uptake of healthy food and prevent obesity.

5. It would be helpful for this document to be set in the context of the work that has preceded it, the Scottish Diet Action Plan (including the Scottish Dietary Targets which we are still working towards), Eating for Health, Meeting the Challenge and the Scottish Diet Action Plan Review Report (as in 3 above).

6. This document understandably outlines actions between which tensions exist. A national food policy will need to balance these conflicting agendas and a pragmatic approach will be needed to resolve them. This will be enabled by debate between stakeholders about how we can move forward. An example from a health perspective is that we need to increase consumption of fruit and vegetables in order to improve health. Whether those fruit and vegetables are local or organic is a secondary issue from a health perspective.

7. Detailed discussion will be needed after the food policy document is published at both national and local levels about how this policy will be taken forward. Existing networks such as those supporting the Grampian Food in Focus Strategy should be used to contribute to this. We look forward to being involved in the important ongoing work to improve the diet of people in Scotland and supporting the Scottish Government's visions for food. This response has been compiled by members of the NHS Grampian Food in Focus Steering Group. The Group comprises representation from dietetics, health promotion. public health and academia in Grampian and is chaired by the Chairman of NHS Grampian. This response does not necessarily reflect the views of any one of the Group members specifically, but is the collective view of the Group as a whole. Members may also have contributed to the consultation individually or as part of other collective responses.

266 Slimming World, Derbyshire

Founded in 1969, Slimming World is the most advanced and effective weight management organisation in the UK. Each year Slimming World influences over 3 million people to eat more healthily and adopt a healthier, more active lifestyle. Slimming World holds 5,500 weekly groups across the UK run by a network of 2,500 Slimming World trained Consultants. 200 groups are held in Scotland with 7000 members attending on a weekly basis.

Slimming World Consultants are all recruited from successful group members, working in their local community. Because groups are held in the heart of communities, e.g. church halls, sports clubs and other local venues, we are uniquely placed to reach a range of people from very diverse social and ethnic backgrounds.

Every week Slimming World helps around 250,000 people who fund their own attendance, to manage their weight. Each month 50,000 new members join and 9,500 men attend our groups. A further 50,000 people chose alternative channels to access Slimming World support through the internet, Slimming World's magazine and at home service.

In 2000, Slimming World pioneered a subsidised Slimming World on Referral programme, which allows health practitioners to offer patients free membership to one of our weekly groups in their area. The programme is proving very popular with over 30 primary or secondary care teams in England now offering the service to their patients. We have also set up Slimming World on Referral schemes with Sure Start groups and similar schemes in workplaces as employee benefit services.

Slimming World welcomes the opportunity to comment on the Future for Food in Scotland Discussion Paper and we hope you will find our comments of assistance.

1. What should Scotland's vision for food be?

The scale of the obesity problem in Scotland

The recent Foresight Project Report gave stark warnings about the scale of the obesity epidemic in the United Kingdom. Obesity levels in Scotland are the second highest in the developed world behind the USA. The prevalence of obesity has increased in recent years with most adults in Scotland now classified as overweight or obese. Figures from the Scottish Health Survey showed that in 2003 64% of men and 57% of women were overweight or obese. [7] An estimate found that for the year ending March 2002, obesity and its consequences cost the NHS in Scotland approximately £171 million per year. [8]

Slimming World believes that the discussion paper is correct in identifying that poor diet has a significant impact on the health of people in Scotland. It is clear the need to take action on obesity has never been more urgent and while there is no magic bullet to tackle the issue, improving people's lifestyle has the potential to significantly reduce the ever increasing obesity rates. Slimming World firmly endorses the paper's view that by improving food diet we can help beat Scotland's three big killers - heart disease, stroke and cancers. Furthermore the paper correctly eludes to the considerable pressure which will be taken off NHS Scotland and other organisations if obesity levels can be reduced.

Slimming World's vision for food

Slimming World believes that our collective aspiration should be to produce and encourage the up-take of high quality, healthy food. As the Future for Food in Scotland Discussion Paper concedes this aspiration is yet to be achieved. Too many people today are eating unhealthy food and this is clearly having a detrimental effect on the nation's health. We believe that the Scottish Government working with other agencies including the Food Standards Agency and NHS Scotland should create an environment that encourages individuals to make healthy choices and facilitate healthy behaviours.

2. What should be done to help people in Scotland eat healthier?

Slimming World believes that in order to tackle the major problem of obesity people need help and support to eat more healthily and become more active. For example, the Scottish Health Survey for 2003 found that only 20% men and 22% of women were consuming the recommended five portions of fruit or vegetables a day. [9] Slimming World agrees with the discussion paper that "a healthier Scotland will result from changing individual behaviour and attitudes about diet and food choices." [10] However, whilst it is fair to say many people want to eat healthier there are a number of obstacles people face when trying to change their diet.

Barriers to changing diet

There are currently many barriers people face when they try to make a healthier lifestyle change. In our experience many overweight people want to make changes, lose weight, become fitter, more active or more attractive, but they lack confidence that they can make effective changes to their diet and health and require motivation and support to make these changes. This is particularly the case when related to weight loss as many fear they will have to go hungry when making dietary changes and may have to give up their favourite foods. There is often underlying low self-esteem associated with obesity, fear of failure, guilt and self-criticism affecting motivation to change.

There is a common fear that eating more healthily will be more expensive. As the discussion paper sets out convenience is a major factor in eating patterns with trends showing that in the last ten years people are taking less time to prepare meals. Slimming World has witnessed first hand the fear people feel that they will have to take more time to prepare healthier meals. This is especially the case if people believe they need to prepare separate meals if the rest of their family will not want to make the same changes.

3. What is the future role for the Scottish Government in food policy?

Scottish Government's response to the problem of obesity

Slimming World supports the Scottish Government's action plan for health and healthcare. However, we feel the government has only begun to recognise the scale of the problem and are fully aware they cannot tackle this issue alone.

In order to deal effectively with the obesity crisis, Slimming World believes it is crucial the Scottish Government does more to help people change their eating patterns. The Government should encourage and educate people to adopt healthier lifestyles and change their behaviour. To achieve this, the Government should develop clear and consistent messages on healthy eating.

Role of education

Education is a crucial factor in encouraging healthy eating and Slimming World believes more could be done to help and support people make healthier food choices. We believe by educating people on what a healthy diet consists of, we can increase the chances of people choosing healthier options. This requires the Scottish Government to develop very clear and consistent messages on healthy eating in order to encourage individuals to make changes in their behaviour

Behavioural change

In order to result in long-standing, effective behaviour change more needs to be done than simply educate - people need positive and motivational support to make changes in their diet, particularly when linked with obesity and the often associated low self-esteem, poor health and lack of confidence. Support is only effective when delivered with empathy and encouragement, without judgement, criticism or a desire to control. Public education campaigns can by their nature be viewed as judgemental or controlling and so be counter-productive to the facilitation of individual change. The shift in public attitude any campaigns seek to create must be coupled with effective individual or group support programmes to inspire and empower people to change.

Importance of clear messaging

Messages about healthy eating should be consistent at all levels - in government, public health bodies communicating to the public, health professionals, commercial and voluntary organisations. There are many conflicting messages surrounding healthy eating and weight loss particularly within the ever increasing media coverage which only serve to confuse the public, reduce trust and confidence in otherwise responsible solutions and services and so result in less commitment to change.

The Scottish government should ensure that healthy foods, products and services are available to everyone at affordable prices and with sufficient information to prevent misinformation and to increase awareness of healthy versus less healthy choices. In addition, government should put more emphasis on promoting approaches that encourage behavioural change that will bring long-term solutions. To ensure positive outcomes for and by the public (and not resistance), the government should recommend and promote effective support programmes within the public and commercial sectors to facilitate behaviour change.

4. Role of Slimming World in helping the Scottish Government to tackle obesity

We feel the Scottish government should recognise the role that responsible, private sector organisations, like Slimming World, can play in supporting people to adopt a healthier lifestyle and reduce the prevalence of obesity. Below we have outlined details of some of the programmes we currently offer to support members to lead healthier lives.

Food Optimising programme

Slimming World is uniquely placed to provide the support people need to lead healthier lives and overcome obstacles. The organisation was founded specifically to provide better support than available elsewhere, to effectively help people change their behaviour, to help raise their self-worth, confidence and self-esteem and so manage their weight. We have worked for years to develop our Food Optimising programme which is a healthy, balanced eating plan for members. We educate our members to make healthier food choices and still satisfy their appetite. The plan is designed to be easy to follow and does not involve any complex calorie calculating, counting or weighing. It is built around clear simple messages on what constitutes a healthy diet and encourages the consumption of plenty of satisfying, low energy dense foods such as vegetables and fruit, lean meat and fish, and complex carbohydrates, while controlling the intake of high energy dense foods such as confectionery and crisps. It allows people to enjoy normal, everyday foods that are the mainstay of family meals and thus bring health benefits often to the whole family.

Family Affair Programme

In January 2006 we also launched a new initiative called Family Affair, designed to give even more targeted support to families, and help tackle the rising prevalence of obesity in adolescents. The Family Affair programme reaches 10,000 adolescents and their families each year, helping them to understand the basic principles of healthy eating and encouraging them to lead a healthier life. By focusing on behaviour change rather than weight loss we empower adolescents to take responsibility for developing their own personal route to healthy eating which can be adopted for life. We encourage adolescents not to diet but help them plan what healthy changes they can make. For example swapping high sugar breakfast cereals for higher fibre options, swapping a fast-food burger and chips for a healthier home-made burger and 'baked' chips, including fruit and yoghurts as snacks, looking for lower fat take-away or eating out options such as spaghetti with tomato or bolognese sauce instead of creamy spaghetti carbonara and learning how to make healthier reduced fat versions of family favourites such as lean mince or quorn lasagne with plenty of vegetables.

A recent survey of our teenage members revealed that they now report eating 30% less take-aways and fast food, 45% less unhealthy snack food, and are 33% more likely to eat 5 portions of fruit and vegetables a day, whilst still feeling they can spend time out with their friends. They also report eating more healthily at school, feel they have more say in what food the family buys, sit down and eat with the family more often and are more confident in their social life and confident that they can eat healthily for life.

Supporting individuals to eat healthier

Furthermore our weekly support groups provide an environment where people can share experiences in a friendly, enjoyable format, explore ways to eat more healthily and become more active. Within the group meetings members learn practical ways to shop, cook and eat more healthily with an emphasis on cooking from scratch using fresh, everyday ingredients. Members share new recipe and meal ideas, new healthier ways of cooking, what foods may be on offer in local stores, and how to cook low cost, simple to prepare, healthy versions of family favourites.

Slimming World has always been effective in helping families as a whole to adopt healthier lifestyles. Our research indicates that three quarters of our members who cook for their family are buying more fresh fruit and vegetables, less sugary and fatty food and fewer convenience foods than they did before joining Slimming World. 60% of members report buying fewer take-aways and ready meals, while around 50% say they now spend more time preparing and cooking for the family. Almost two thirds report the rest of their family are now eating more healthily and over a third say that they believe the Slimming World's healthy eating plan has resulted in improvements to the health of their partner's and children.

267 Name and address supplied

I have a number of overarching concerns. One is individual freedom of choice. An illustration - Our school now does not serve white bread. As a result, since I won't eat the wholemeal alternative, is that I don't take any bread. Extrapolating this result suggests the children might take a similar attitude. I believe a less overzealous and more sophisticated approach would yield greater benefits and be more persuasive in the long term. On the other hand I do believe the industry side of food provision needs close policing. If people knew what they were sometimes eating they might well stop (if they could afford to). I refer to mechanically recovered meats and dubious industrial feed products which lead to major public health risks like BSE.

I have no trouble with the limiting of adverts for junk food (though Magnus Pyke, when he was working for the government some time ago now, said that as long as you ate a variety of junk foods you would get all the nutrients required. In small rural communities tradition and experience are not recognised by new legislation (though apologists may claim it does). Local organisations are over-policed by Local Authorities who do not interpret one-size-fits-all legislation proportionately. I speak as vice chair of Shetland Public Halls Association (representing 50 village halls which constitute a major part of remote rural Scotland's community spirit) when I say that the social capital in our communities is threatened by the strict interpretations of blinkered small minded "jobs worth" bureacrats. This is really the legislator's fault for not explicitly detailing how to set up proportionate systems. We have been hit by liquor law (not relevant to food), hygiene rules and training through the food standards agency, but interpreted draconically at local authority level. Fire safety legislation will impact soon.

Volunteers with tens of years of experience do not need to be subjected to unending training events. They just won't volunteer any more. In addition to the food provision activities of village halls, any legislation should comment more explicitly about proportionate responses to small traditional food processing "businesses". I am thinking here about the fuss over trying to set up traditional production of air-dried mutton in Shetland, but my concern would extend to many other local small scale traditional processes. Again this is often present in European legislation, but the "proportionate" aspect diminishes in emphasis in UK legislation and seems to disappear entirely when local authority bureaucrats get their hands on it.

268 Fiona Murray, Couper Angus

My views on the food industry is we need to move back to more natural less processed foods. We also need to look at alternatives to chemical sprays on crops and treating animals with vaccinations and anti-biotics. Nowadays food has no longer got flavour. The big issue for the food industry and government is to look at soil quality and ways of improving that. So many people are overweight but actually malnurished because we have lost all the minerals and vitamins from food which puts pressure on the health systems. It is not just about cutting back on salt and fat but actually getting minerals and vitamins back into people's diets and they way to do this is to look at how food is grown. Chemicals are not only bad for the environment but are creating a toxic nation with numerous health problems. The whole ethos of farming needs to be overhauled before anything else is tackled. More emphasis is required from government to make food chemical, pesticide free. The chemical industry have too much influence.

269 Name and address supplied

I support local production and consumption wherever possible keeping food miles down. However healthy fish eating might be it should only be encouraged where it's sustainable long term both in terms of continued supply and the larger ecological picture including health of the complete biosphere. Genetically modified food should be avoided completely due to following reasons: A. potential of unforeseen ecological effects such as hybridisation with wild plants B. It centralises power and wealth outside of local areas. C. potential of unforseen health effects. D. shows a lack of respect for natural systems that shouldn't be encouraged E. undermines peoples free will to avoid unnatural food as contamination of organic produce could not be guaranteed in the long term.

270 Name and address supplied

My idea is for the Government to organise a healthy-eating initiative that involves shops selling special healthy eating packs. This is described in detail below. The background to my idea is that I used to run a weight management clinic (as a community pharmacist). I asked patients to keep a food diary so I could help them to make changes in their diet. I was shocked at just how poor some people's diets are - for example, a number have had a complete lack (and I mean zero) intake of fruit and vegetables. But what was perhaps more surprising was that when I made suggestions about how to incorporate vegetables into every-day meals, many people had genuinely no idea how to cook. And this is what I think is the root of the problem: we have a generation of people for whom cooking involves heating up ready-meals, they just don't know where to start with fresh food. Giving people advice sheets on healthy eating does not work: the information needs to be broken down even further.

I had to tell some people how to cook a basic healthy meal, right down to what to buy and step-by-step cooking advice. This is the sort of advice that is needed on a much larger scale. And this is what I would like the Government to organise. The project would involve: Every week, supermarkets (and other shops too if possible) would sell a special pack containing all the ingredients required to make a healthy meal and a recipe card showing each step of the cooking process. This should be accompanied by a TV advertising campaign with a celebrity chef cooking "this week's meal". A website would be a good idea too (and maybe even online ordering of the packs). The packs should be standardised (in terms of content and branding) across supermarkets so everyone knows what they are. But supermarkets could add their own branding too (because it needs to be commercially successful for them to be involved). Packs should be retailed at an agreed price but people on low income benefits should get them for free (eg, as part of the "Healthy Start" initiative). Each week, the pack should contain a different meal, and people could opt in and out according to their food preferences (eg, one week a meat-based dish, another week vegetarian etc). Hopefully, this would be a long-term solution to healthy eating too since the recipe cards should build into a collection of healthy recipes. The recipe cards should state a shopping list of ingredients so that, if people want to make the dish again, they have a ready-made shopping list. So it would be an opportunity to try dishes out, then keep the cards of the ones you like. Hope this is useful.

271 Name and address supplied

Buying local is the slogan of the month but in practice for the Borders it means mainly meat and eggs of which there is surplus to local needs. Such a slogan as used more and more by big companies is laughable. Most of (90%?) Borders local food production goes into national processing streams - cereals, rape seed etc. That leaves fruit and vegetables - but eating 5 a day of good fresh local produce is impossible - 2 very small producers known of in Borders.

Support measures for horticulture producers is urgent. The Borders has suitable land and could be like Fife With rapidly increasing profitability for arable crops and farmland prices rising these factors are likely to make it even harder to get the necessary changes. Support would have to be disproportionate (ie compared to mainstream agricuktural support). But if horticulture got anything like the support farming does - what a change would be seen. This should be a long term goal - needs changes in EC support etc.

Small scale production of food - e.g. allotments and gardens. Since many allotments have been built on in the Borders, so this may mean some of the Common Land being converted where it is suitable. This is likely to be only in the power of local community. However any measures the government can encourage, the better.

Ensure that new schools have land suitable for horticultural crops; see if existing scho0ls can acquire more if needed. Some food production should fit well with Eco schools programme, plus fits healthy living & increased physical activity. Encourage hospitals to have open space and gardens - perhaps convert their extensive naked lawns to more productive use. Ensure new housing developments over certain size - (30 houses?) have sufficient open space which might meet future demand for allotments etc - also fits green space policies.

Cultural change - this is long term need, but a constant message of the links between costs to your pocket, physical well being, sense of community (co-operative gardens?, reducing global footprint. From school to hospital, to work place to home. Need some imaginative events held to overcome the lack of 'celebrity' status for land industries! Couple of more radical ideas - cut down on barley for malting production and release land for food; cut out all mass produced cake and biscuit manufacture - also releases more land, world wide for good food and with both measures reduces easy temptation and improves health! Just a few thoughts at last minute!

272 Name and address supplied

I would like to see more schools (Primary and High schools) growing their own vegetables to be used in the school. If a school does not have the facility to grow their own then, where possible, they should team up with a nearby school that does have the facilities. This would not only go a long way to teaching children that vegetables do not come in plastic bags but it would also allow them to taste freshly picked vegetables.

273 Angela Grant

I would like to see: A ban on all junk food/fast foods in school kitchens Properly cooked balanced meals with fruit and veg daily in schools An increase in access to free school meals Incentives (points system for rewards???) for children to make better food choices with lunches and snacks in primary and secondary schools Increased subsidies for school meals Return of free milk with a choice of free fresh orange instead (brain nourishment for learning) A ban on junk food advertising and accompanying products ( eg Macdonald toys)aimed at children.

274 Linda E Bradley

It is essential for the future of food in Scotland that we continue to educate our children and young adults about Healthy Eating and food preparation. Every secondary age child should continue to receive at least 1 to 2 hours a week of Home Economics teaching cookery skills, healthy eating, food hygiene and other related topics. We are concerned as teachers that the amount of time in the timetable for this is going to be gradually reduced - some schools have already gone down that route. PE seems to have been recognised as a subject which needs more time to help improve the health and fitness of scottish children so why then ih HE not being given the same opportunity. Fitness is not just about sport! Many schools have a very big uptake of HE in s3 - s6 and we worry that this may drop if HE is not preserved as a core subject in s1/2.

275 Name, address and response supplied

276 West Alness Residents Association, Alness

We held a regional discussion event at the West End Community Centre in Alness on Friday 11th April - this was attended by around 40 representatives from all sectors of the local community. Below are the points identified and highlighted at this event.

A healthier Scotland: Standards of food and advertising There should be agreed standards for levels ingredients in food, including additives. Packaging should be clearly labelled with an agreed, standardised system. Large companies should be challenged where their marketing practices promote less healthy options. There should be responsible media reporting.

A healthier Scotland: Alcohol There needs to be a debate about the consequences of having such a high level of cheap alcohol offers when Scotland is trying to tackle its high levels of alcohol abuse.

A wealthier and fairer Scotland: Cost Unhealthy foods should be taxed while healthy alternatives should not. Currently there are several tax anomalies which exist in the food industry. There should be a financial incentive for local producers to sell locally. Consideration should be given to food vouchers/allowances which promote healthier options along with a review of the Healthy Start system to see how well it is working.

A greener Scotland: Packaging & waste There should be a compulsory reduction in packaging and charges made for plastic carrier bags. A system of food banks should be investigated to attempt to reduce food waste.

A greener Scotland: Locally produced food Resources should be made available for individuals to lead on community growing schemes and food co-ops. Scaled rate rebates could be used as an incentive to local businesses to use local produce. Schools and hospitals should be encouraged to purchase locally sourced food as part of Health Promoting Schools and Health Promoting Health Hospitals. Any food labelling scheme should include a symbol indicating the distance travelled from field to store.

A smarter Scotland: Education should start very early and be well resourced. It should be focussed on families, schools and communities. In schools both cookery and food production should be part of the national curriculum. Cookery courses should be linked with growing projects where possible. The status of cookery knowledge and skills should be raised, particularly in schools, and it should be 'fun'.

277 Elaine Thomson

We live in an ideal climate to grow crops etc and I feel the government needs to give especially smaller farmers the incentive to continue doing this as a number are struggling with 'hardships' of weather, sale prices of crops/wool/sales lambs/calves etc along with the every increasing cost of feeding/seed/transport costs. Continual changing demands from Scottish Government who does not recognise the small farmer struggling to the point that through generations of farmers are leaving a skill that cannot be acquired overnight. The global concerns across the water gives cause for concern about the future cost of produce and lack of it in some places. Concerns are already in place in certain quarters about basic nutritional needs of certain age groups not being met and I feel further action needs to be taken to raise the profile. In Shetland we have a huge amount of arable ground to grow and supply and meet demands in the island and export outwith and feel that the SG should look beyond their own back door and support those outwith the central belt and not be influences by just the bigger picture. Thank you.

278 NHS Health Scotland, Edinburgh

Health Scotland welcomes the Scottish Government's intention to develop a national food policy for Scotland, and the open and consultative way in which the development of the policy is being taken forward.

Our response is structured as follows:

1. Our reaction to the overarching vision for food in Scotland and the specific components of that vision

2. General comments

3. Our thoughts on specific proposals identified in the paper.

1. 'Our vision' for food in Scotland

We agree with the overarching vision for food in Scotland as set out here. With respect to the specific components of the vision, our comments are as follows:

'A healthier Scotland' - Whilst changes in individual behaviour and attitudes towards food are undoubtedly critical in achieving healthier diets, we believe that the vision of the policy should go further than this and aspire to bringing about a fundamental culture-shift in the way we think about and use food in Scotland socially and economically, enabling us to tackle more successfully obesity, diabetes and the other serious health problems affecting many people in Scotland because of what and how they eat.

'A wealthier and fairer Scotland' - We support the aspiration for sustainable economic growth of the food industry in Scotland, but would emphasise that this should not be at the expense of also delivering good health. For example, production of high quality, 'luxury' food and drink products for export should not be prioritised over the development of Scotland's potential to meet more of its own needs for staple, health-promoting foods such as potatoes and other vegetables.

As well as in the 'Vision' section, we would caution more generally that throughout the new policy the importance of the food industry in Scotland to the Scottish economy should not be given primacy over the role of food in promoting and maintaining health. The economic costs of food-related ill-health are, after all, very significant. Rayner and Scarborough (2005) for example, estimate that food-related ill health cost the NHS (on a UK-wide basis) £6 billion in 2002 (9% of its budget). Similarly, the Cabinet Office Foresight: Tackling Obesities Report (Butland et al, 2007) indicates that the higher levels of sickness and absence from work that obese people suffer currently costs the UK economy £2.3-3.6 billion per year, accounting for an annual total of 45,000 lost working years. Improving diet, with its attendant improvements in health, therefore also has the potential significantly to boost the Scottish economy, whilst at the same time improving the quality of life of the people of Scotland.

2. General comments

2.1 Clarification of the scope of the policy

Given that the discussion document refers many times to 'food and drink' and hence aspires to be a food and drink policy for Scotland, we suggest that the title of any future policy document reflects this. The current discussion document's subtitle could, for example, have been 'The future of food and drink in Scotland' to make this clear.

A new 'food and drink policy for Scotland' should cover fully the range of drinks, alcoholic and non-alcoholic (such as soft drinks and fruit juices), consumed in Scotland and the health and other issues raised by them. In the discussion document particular focus seems to have been given to whisky to the exclusion of other drinks.

2.2 The importance of health as an underpinning principle of the new food policy

There is surprisingly little mention throughout the discussion paper of the serious health implications of what and how many of us eat and drink in Scotland or of the present shortcomings of the Scottish diet compared with current dietary recommendations (Wrieden et al, 2006). The recent Foresight Obesities Report makes clear the significant impact obesity is already having on health in the UK (Butland et al, 2007). We have referred already to the economic burden food related ill-health places on the Scottish economy. We suggest that these issues need to be brought through much more strongly in the final policy document.

We accept that while, as we have illustrated, good health can benefit the Scottish economy, there are also tensions between good health and economic success. The Scottish alcohol industry is one example of this; production and sales of sugared and non-sugar soft drinks, of confectionery, cakes and biscuits, and of smoked, cured and salted meat products are others. In late 2007 the World Cancer Research Fund Report (WCRF, 2007) also brought out the convincing evidence linking red meat [11] consumption with colorectal cancer, the third most commonly occurring cancer in Scotland (ISD Scotland, 2007), evidence with significant implications for Scotland's beef, lamb and pork industries. The key point we would make here is that health should be considered on an equal footing with economic success when considering whether and how to deal with such tensions.

2.3 The need for increased intensity of effort and radical new thinking

As co-ordinator of the Review of the Implementation of the Scottish Diet Action Plan (Lang et al, 2006), it is incumbent on Health Scotland to point out that many of the ideas proposed for the new national food policy for Scotland are not new. 'Producing leaner meat', 'Growing more fruit and vegetables', hotels and restaurants 'offering more healthy choices', 'taking responsibility for good nutrition in schools', 'educating people in the catering trade about nutrition', 'researching links with nutrition and health' and others were all included in the original Scottish Diet Action Plan (SDAP). Some were delivered while others were not, but the dietary targets set out in the SDAP were 'not met in 2005, and unlikely to be met by 2010' (Lang et al, 2006).

While the SDAP Review did conclude that many initiatives take time to have impact, and therefore that the full value of those which were implemented was not realised within the lifetime of the policy, in our view there is a need for both of the following in any future policy:

· radical new thinking and innovative policy making

· further and increased intensity of effort in areas where policy initiatives are showing signs of success, for example in schools through Hungry for Success and the new Schools (Health Promotion and Nutrition) (Scotland) Act, caterers offering more healthy choices through the Healthyliving Award, and nutrition guidance in the early years sector

… if we are to achieve the step change needed to achieve the desired dietary outcomes.

2.4 The importance of effective performance management

A key learning point from conducting the SDAP Review, which is a central feature of the new Scottish Government Performance Management Framework, is the importance of taking steps at the inception of any policy to ensure that the policy measures agreed upon will deliver the outcomes desired.

Based on this experience we recommend that the new national food policy establishes specific desired outcomes, and models the proposed content of the policy against these to ensure, as far as possible, that the policy measures proposed are sufficient to achieve the outcomes sought. Additionally, interim indicators to enable assessment of progress in the short as well as the medium term ie before final outcomes are reached, should be established.

2.5 Tackling health inequalities

Tackling inequalities is a key plank of Scottish Government policy as reflected in policy documents such as Better Health Better Care (Scottish Government, 2007). In view of this, we suggest that food issues relating to Scotland's most disadvantaged communities are brought out much more strongly in the final policy document than is the case in the discussion paper.

Although, for example, considerable attention is given in the paper to notions of quality and value, particularly in the light of the important debate on a sustainable, animal welfare-friendly food supply, addressing these issues is likely to increase the cost of food, and the impact of this on those living in disadvantaged circumstances needs to be fully understood.

2.6 Engaging with the food industry

One of the themes for future direction of travel for food policy in Scotland set out by the SDAP Review Panel was 'the need to re-establish the grounds for engagement with the food industry in Scotland so that public health and sustainability are key drivers for food production and supply'. Currently the Discussion Paper places considerable emphasis on the responsibilities of the food industry in respect of sustainability issues, but much less on its responsibilities in terms of public health, for example in areas such as food advertising and marketing.

It is vital to use the evidence available about the role marketing plays in encouraging consumers, and particularly child and young people, to purchase unhealthy food products (Hastings et al, 2003), and to consider introducing tighter controls in this area. Health should also be prioritised when considering which products to target for in-store promotions, which could also beneficially be used to encourage cooking and the use of raw ingredients.

The forthcoming Commonwealth Games are an excellent example of a high profile event where Scotland could make a strong and clear statement about its commitment to food and health by prohibiting food and drink advertising of any products which fail to meet a set of nationally agreed, health-oriented criteria.

Another area the policy could address is the need for clear and consistent food labelling information, that is easy to understand by all consumers including those with low literacy and numeracy skills, and thus to support the work of the Food Standards Agency in promoting a single, widely understandable front of pack food labelling scheme. We suggest the policy should also propose providing more information for consumers about the energy, fat, sugar and salt content of food bought in take-aways, restaurants and canteens.

Whilst good progress has been made to date on reformulation of food products, we feel that the new food policy needs to address this to encourage the industry to go further and faster, especially to bring down the saturated fat and energy content of key foods.

In terms of the food supply chain, smaller retailers report significant constraints in sourcing produce locally due to the way in which the food supply chain is set up to service larger retail chains. The new food policy should look at ways of enabling more affordable local supply to reach local markets.

Again, with respect to retailers, and in the light of the recent Sustainable Development Commission report (SDC, 2008) on supporting sustainable supermarket food, we call for Scotland's new food policy to tackle the issue of the fair distribution of value within food supply chains, where government leadership has been specifically identified as being needed (SDC, 2008, p.9).

2.7 Empowering and involving local communities

As the work of Community Food and Health (Scotland) and the numerous community food initiatives which run every week the length and breadth of Scotland demonstrate, working with food offers significant potential to empower local communities and the people living within them, both in terms of their physical health, and their mental and emotional health and wellbeing.

We therefore encourage policy makers to see the full potential of what the community and voluntary sector can achieve in changing cultures and attitudes in relation to food. The present reference to the Voluntary sector/Community groups on page 17 significantly underplays the potential role of the Third Sector, appearing to see it predominantly as part of a food distribution solution.

2.8 A stronger consumer voice in Scotland

The SDAP Review (Lang et al, 2006) called for a stronger consumer voice in Scotland. We would support this view, and call for the new national food policy to consider structures to ensure that the voices of consumers are brought through ever more strongly, building on the excellent work to date of the Scottish Consumer Council and Which? in Scotland.

3. Comments on specific aspects of the Discussion Paper

Scotland Food and Drink (p.5)

We call strongly for significant public health nutrition expertise to be incorporated into the work of Scotland Food and Drink in line with our comments in Section 1 above.

The public and voluntary sector (p 5)

In paragraph three under the heading 'Involving everyone' it will be important for the final policy document to acknowledge the way in which the public and voluntary sectors have been working in a very joined-up way for many years to achieve improvements in the diet and health of Scots. We welcome the enthusiasm in the Discussion Paper for the food industry to join closely with this work. Joining the Food and Health Alliance, co-ordinated from within Health Scotland and supported by the Scottish Government and the Food Standards Agency Scotland, as well as other stakeholders and partners, is one way in which the industry could become more involved.

Hotels, restaurants and pubs (pp.13 and 17)

Consideration should be given in the policy to the training of caterers in food and nutrition. This will equip them to understand appropriate portion sizing and to provide the healthy options called for. We would also like to see more imaginative provision of food for children by caterers, to get away from the culture of children's menus, predominantly high in fat, sugar and salt, which currently prevails not just in Scotland, but across the UK.

Food tourism (p.15)

In line with consumer trends across the globe towards preferring healthier options, in encouraging food tourism the Government and its partners should be mindful of health as part of what constitutes quality for visitors in Scotland.

European Commission (p.15)

We suggest that a key role of the European Commission is to safeguard consumers' health, not just in terms of food safety but also in terms of nutritional quality, and that 'nutrition and health' should be added to the list at bullet 2 in this section.

Producers (p.16)

At the first bullet in this section we would make the point that, in line with nationally agreed healthy eating guidance, fruit, vegetables (including potatoes) and grains are equally as important, if not more so, than meat and fish as part of a healthy balanced diet, and should consequently be identified specifically here, at the head of the list.

Food in schools (p.16)

The Discussion Paper refers to the importance of ensuring that schoolchildren of all ages are taught about food. We applaud this aspiration and reinforce the point that it is important, particularly at secondary level, that all children are given the opportunity to learn about and get 'hands-on' experience with food, not just those who opt for home economics.

We would like to see the policy document emphasise more the importance of continuing work to increase the uptake of school meals, including the sharing of good practice.

We also suggest that the new food policy considers the issue of media literacy support for children and young people to increase their awareness of impact marketing activity has on what they choose to eat and drink.

Manufacturers (p.16) and Retailers etc (p.17)

An emphasis is placed in both these sections on consumers' needing more information. In our view, in addition to information, what consumers need most of all is support in making healthy choices and eating healthily through further product reformulation and responsible marketing and price promotions.

Academia (p.17)

We support strongly the proposals for linking more closely with colleagues in academia and welcome the fact that increased interaction between public sector, voluntary sector, government, industry and academic colleagues is already starting to develop through knowledge exchange processes, joint seminars etc.

279 Education Food and Drink, The University of Abertay Dundee

Introduction

Education Food and Drink (EFD) is a group which initially consisted of universities and colleges with involvement in learning and training in the food and drink industry. EFD currently has a Scottish Funding Council (SFC) funded project designed to increase, both in scale and efficiency, the University and Colleges provision in the food and drink area. In particular the partnership is working externally with industry to improve the appropriateness to them of our programmes and internally to improve articulation arrangements for students on food and drink programmes. The partnership also includes the Food and Drink Sector Skills Council, Improve, and a number of trade organisations associated with the food and drink industry. The partnership is currently engaged with Improve in the development of a National Food and Drink Skills Academy for Scotland.

Comments on the Discussion Paper

The Education Food and Drink (EFD) partnership welcomes the publication of 'Choosing the Right Ingredients' and endorses the need for a heightened awareness in Scotland of the link between Food and Health. The overall vision to 'guarantee a future for Scotland where our food is wholesome, healthy and produced in an environmentally and welfare friendly way' is highly appropriate as is the need to produce a 'well-nourished population and profitable food industry'. These are all themes which relate to the work of EFD. We consider that the EFD partners will have a significant role in delivering to this agenda and also to the stated goal of Scotland Food and Drink to produce a food and drink industry worth £10 Billion by 2017.

Currently EFD is mostly concerned with education, and we will limit most of our comments in this document to this area, but we also have an interest in research and individual academic members are working closely with industry to identify new products, to analyse and test new and old products and to help with marketing, etc. i) The role of 'Academia' in 'How we might get there' Scotland's Universities and Colleges have a significant role to play in achieving the objectives set out in 'Choosing the Right Ingredients'. However the sector is not mentioned in this section of the document (page 13). Many of the ideas about how the objectives can be realised can be linked to the Universities and Colleges, for example:

• working with processors to improve supply chain relationships

• training employees to a high level and creating imaginative products that people want to buy

• using energy sources more efficiently

• waste management

• giving people more information about the food they are eating and

• making positive choices about food are all issues where increased levels of education, either specific to the food industry or in general, will help to achieve the Scottish Governments objectives as stated in 'Choosing the Right Ingredients'.

The academic sector can also contribute to:

• innovating and developing more products with reduced salt, saturated fats and sugar content and

• working with producers to add value and help increase export sales. To this end we believe that the Government must engage the academic community's assistance in helping to 'get where it wants to go'. As well as the key stakeholders of 'Producers', 'Processors and manufacturers', 'Retailers', 'Hotels, restaurants and pubs' and 'Consumers' we would add 'Educators' - from Universities and Colleges, from the NHS/ NES, private trainers, etc. ii) What do we all need to do? In the 'What do we all need to do?'

Section of the report Academia has just three proposed roles:

• continuing to research food-related science

• talking to industry so that scientific developments can be translated into new products and processes and

• researching links with nutrition and health. Whilst we would not disagree with these as aims for academia we would also suggest roles in the key issue of educating both our workforce, to improve the competitiveness, innovation and profitability of industry, and our citizens, to improve their ability to make life choices (such as dietary components), understanding of concepts such as food miles and to make decisions on issues such as organic labelling and the traffic light labelling system.

We would reiterate that the relevant SSC, Improve, has already recognised the key role of the Universities and Colleges in delivering these agenda. In conclusion The Scottish Government must be congratulated on starting to develop a joined up strategy for food and health. The EFD partnership would wish to engage with the government to assist in developing this strategy and would ask the government to consider, more fully, the role of education in both producing and delivering the strategy.

280 Royal Town Planning Institute in Scotland, Edinburgh

The Royal Town Planning Institute (RTPI) welcomes the opportunity to respond to this consultation which examines the ingredients of a successful food policy for Scotland.

The RTPI is the UK body chartered to represent the planning profession and offers these comments from the point of view of a diverse and policy-neutral professional body committed to supporting devolved government in Scotland. The Institute has approximately 2000 members in Scotland, working across all sectors of central government, local government, government agencies, the voluntary sector, private consultancy, the development industry and academia.

Since devolution, the Institute has empowered its RTPI in Scotland Office, together with its Scottish Executive Committee, with the responsibility for working with government and public bodies generally for the improvement of the planning system in Scotland. This is in accordance with its charter obligation to work for the public interest.

The quality and local provenance of our food in Scotland is a vital question for national debate. The RTPI in Scotland has a particular focus this year on the important synergies between planning, public health and our approach to climate change. Our Patrick Geddes Memorial Lecture, which will be given in Edinburgh this year by the Chief Medical Officer Harry Burns, explores this theme, and it is also the subject of our upcoming annual conference in the autumn.

The Institute supports the Scottish Government's vision for food in Scotland and agrees that 'it should make the nation healthier, wealthier and smarter with production making communities stronger and consumption respecting the local and global environment.' The Institute considers that the spatial planning implications of such a vision need to be clearly recognised. The vision should be based on sound policies relating to land use: to the protection of agricultural land, the encouragement of local markets, and to the provision of opportunities in urban areas for people to grow their own food. These factors need to be clearly recognised in national planning policy and in development plans, and included within guidance on the development of sustainable communities. Close links also need to be established between the Rural Development Plan and the National Planning Framework for Scotland.

281 Ajinomoto Company, London

Key Message: the single most effective move that the Scottish Government could take to improve public health, at no extra cost and with no need for additional regulation, is to issue clear and consistent messages that consumers who want to choose a sweetened beverage, should consider choosing a low-calorie option.

Introduction

Ajinomoto is the largest food manufacturer in Japan. We are also global leaders in the manufacture and marketing of amino acids, nucleotides, and amino acid based ingredients including the low-calorie sweetener aspartame.

Today, the Ajinomoto Group is considered the world leader in the amino-acid science and manufacture with 121 subsidiaries in 23 countries and 30,000 collaborators.

Ajinomoto welcomes the opportunity to comment on the Future for Food in Scotland Discussion Paper and we hope that you will find our comments of assistance.

What should Scotland's vision for food be?

The recent Foresight Project Report gave stark warnings about the scale of the obesity epidemic in the United Kingdom. Obesity levels in Scotland are the second highest in the developed world behind the USA. [12] In Scotland, childhood obesity is now increasingly common with recent figures showing 22% of boys and 20.1% of girls aged 2-15 years are obese. [13]

Figures from the Scottish Health Survey showed sugary drinks are consumed daily by 32% of boys and 25% of girls. [14] The recently published Food Standards Agency Scotland Survey also found that children are eating too much sugar and that one of the main sources of sugar in youngsters' diets was from soft drinks. [15] The survey also estimated that obesity in Scotland is linked to nearly 500,000 cases of high blood pressure, 30,000 cases of type 2 diabetes, and similar numbers of cases of osteoarthritis and gout. [16]

In order to counter the obesity problem in Scotland, Ajinomoto believes our long-term aspiration should be to reduce the calorific content of consumers' diets in order to tackle the dramatically increasing amount of overweight and obese people. The Scottish Government needs to encourage and educate people to choose healthier and lower-calorie options consistently as part of their everyday diet.

What is the future role for the Scottish Government in food policy and what should be done to help people in Scotland to eat healthier?

In the light of the current obesity epidemic, the Scottish Government should concentrate its efforts in reducing the calorific content of Scottish consumers' diets. To this end, the Scottish Government should develop clear and consistent messages that are backed by rigorous scientific evidence. In this respect, it is vital that the Scottish Government works with other bodies in a co-ordinated manner and does not give contradictory messages and signals.

As acknowledged by the Future for Food in Scotland Discussion Paper and the Food Standards Agency Scotland Survey, individuals, especially children, still consume too much sugar, particularly in beverages. It seems that they continue to be unaware of the detrimental effects that consuming high quantities of sugar in beverages (including fruit juices) can have on health.

In order to improve children's health and tackle rising levels of obesity in Scotland, the sugar content of the average consumer's diet needs to be significantly reduced. This would bring significant health benefits and reduce premature mortality.

The Scottish Government should educate consumers about the benefits that can be achieved by choosing low and no sugar beverages and encourage people to consume a low-calorie option, whenever available, including for their children. This would be a simple, clear message that is easy to understand and would support the Scottish Government in achieving its objectives in terms of reversing the growing number of obese and overweight people in Scotland.

To put it simply, an average portion size (250 ml) of a soft drink with added sugar, such as a regular flavoured carbonated or still drink contains about 105 Calories whereas the equivalent drink sweetened with low-calorie sweeteners, would contain 1.5 Calories.

Considerable evidence exists on the merits of using low-calorie sweeteners in reducing overall energy intake. A de la Hunty et al [17] argue that the provision of low- or reduced energy dense foods is an effective way of helping people to reduce their energy intake and enable weight maintenance or weight loss to occur.

This point is further demonstrated in the review by F Bellisle and A Drewnowski [18] on how low-calorie sweeteners can help lower the energy density of beverages. By providing sweet taste without calories, low-calorie sweeteners can help consumers to consume considerably fewer calories as part of their normal diet.

Please find both of the above studies enclosed with this submission.

282 University of Abertay, Dundee

Introduction

The University of Abertay Dundee is a major supplier of education for the food sector in Scotland and has three degree programmes and one Diploma of Higher Education in this area. All four programmes are recruiting well and the total number of students at Abertay, in this area, has increased by nearly 200% over the last four years. The University also leads a Scottish Funding Council project called 'Education Food and Drink' (EFD) which is designed to increase both the effectiveness and efficiency of food and drinks education in Scotland. Finally, and for the past two years, Abertay has operated 'foodinnovation@abertay' an ERDF funded project designed to deliver support to SME's in the East of Scotland European Partnership (ESEP) area. Because of each of these issues Abertay has a very keen interest in 'Choosing the Right Ingredients' and contributing to achieving Government policy objectives regarding health. 'Choosing the Right Ingredients'

The Scottish Government is to be congratulated on its desire to confront the issues of food and health in a holistic manner. There can be little doubt that questions related to food are of key importance to the Scottish economy in terms economic growth, both because of the significant size of the industry and the effects that its products can have on the health, and therefore fitness and effectiveness, of the Scottish workforce. Whilst the growth in adult onset diabetes tends to hit the headlines in terms of health there are many other diseases, such as various types of cancer, which are related to obesity and the cost to the economy of not addressing these issues would be enormous.

The role of Abertay (and of Higher education)

The University of Abertay Dundee considers that it has two significant roles to play which relate to 'Choosing the Right Ingredients' and these roles are in education and in research/ knowledge transfer.

Education

Higher education can assist in the development of the Scottish food strategy in a number of ways. Education can deliver graduates who can help to innovate, who are sufficiently aware to understand issues such as 'food miles', the importance of good diets and the advantages and disadvantages of organic foodstuffs. Education can do this both by producing graduates who wish to enter employment in some aspect of the food sector, and by producing graduates who are capable of understanding complex issues such as the relationship between diet and health within their own lives. Abertay has recently produced a set of graduate attributes which all of its students, of food courses or otherwise, will be expected to acquire.

These attributes include: • being confident thinkers • determined creators • flexible collaborators and • able to challenge complexity and drive change Developing these attributes will have significance to both our food and our general graduates, the former as part of the industry, the latter as consumers. In addition Abertay, along with many other Universities and Colleges, is interacting with industry to help to grow the workforce and to deliver the training that industry needs. Whilst not wishing to detract from the role of private training providers the role of our publicly funded educators should be recognised. However, in 'Choosing the Right Ingredients' 'Academia' is only mentioned once (page 17) and this in the context of research. We consider that this is an oversight and that the Government should recognise the role of education in training both the future and the current food workforce and food consumers (i.e. all of us).

Research

So, 'Choosing the Right Ingredients' does recognise the role of the Universities in developing the health and food agenda (page 17) but only in terms of: • continuing to research food-related science • talking to industry so that scientific developments can be translated into new products and processes • researching links with nutrition and health. Abertay would suggest that the role of the Universities is much wider than this, even in the arena of research and development. For example academia can offer research in: • sociological, psychological and economic aspects of food choice - with an impact directly on consumer preferences • working with industry to assist with innovation both in terms of product development and product analysis - with impact directly on product design and preparation • marketing of innovation - with impact directly on next generation foodstuffs • working with different groups from society to improve health through appropriate diet, etc. - with impact directly on health professionals, training and expertise

In conclusion

Whilst we realise that 'Choosing the Right Ingredients' was not the place to go into great detail with regard to research (or for that matter, education) the appearance of this important sector, 'Acadaemia', at the end of a long list of stakeholders, and with a potentially inadequate list of possible contributions, limits the possible impact of the recommendations likely to emerge from the document and subsequent consultations. To emphasise the role that Abertay is playing in delivering to 'Choosing the Right Ingredients', and we are convinced that other Universities and Colleges have equally significant agenda, we would list our: • work with Improve the Food and Drink Sector skills Council, through EFD (which includes Universities, Colleges, Improve and a range of private training suppliers), to deliver a Scottish Food and Drink Skills Academy • invitation to work with Paul McLaughlin of Scotland Food & Drink to help on his 'innovation' and 'education and training' working groups • work with SME's in the east of Scotland on innovation projects • introduction of food education, in the form of specific modules, on to sports degree programmes at the University and the development of a new programme on nutrition and sport We commend the 'Discussion Paper' and trust that the Government will engage more fully with the education sector in the next stages of developing a food strategy for Scotland.

283 Aileen Campbell MSP

To follow

284 Queen Margaret University, Edinburgh

1.0 General comments

Queen Margaret University is highly supportive of the Scottish Governments Discussion Paper "Choosing the Right Ingredients; the future for food in Scotland" and its vision for food in Scotland. Our broad range of expertise and track record in research and knowledge transfer in this area make us well placed to give informed comment on the consultation document. We wish to highlight three areas that are of concern to us as a member of the higher education sector, and then suggest ways that QMU can engage with the Scottish Government and other stakeholders to best utilize our resources.

1.1 The role of the higher education sector

We are concerned that the role of universities and their contribution to this extremely important initiative is in danger of being overlooked. The higher education sector, together with other institutions (such as the Scottish Agricultural College, Scottish Agricultural Science Agency, Roslin Institute and Rowett Research Institute), undertake highly esteemed research in many areas that are of direct relevance to the development of this policy. As such they are a valuable resource and body of knowledge that should be fully utilized for this initiative, and this should be fully reflected in the future food policy.

1.2 Knowledge transfer and the uptake of innovation in SME's Universities are a source of innovation and the translation of research from universities to the industry is critical to the future success of an innovative, market led food and drinks industry. We believe it is important to encourage a culture within SME's where innovation is the norm rather than the exception. The opportunity for the industry, and particularly SME's, to work with universities is largely untapped and could be vital to the effective implementation of a successful food policy.

1.3 A Cohesive approach

Some of the issues addressed in this policy also have cross-cutting themes with other policies and initiatives, for example "Better health, better care: Action Plan" and the forthcoming strategy to tackle alcohol abuse. It is vital that the "joined-up" approach not only incorporates all stakeholders in the food and drink industry, but also other ongoing national plans for public health and other relevant strategies.

2.0 How might the higher education sector contribute to a successful food policy, and the food and drink industry in general?

The higher education sector can make significant contributions to research, knowledge transfer and education. We believe that this can be facilitated by:

• Investment in infrastructure to co-ordinate the activities of universities and other research institutions.

• Investment in food science research especially that which focuses on translational research, the nutritional quality of food and production of healthier products, nutrition in the early years and nutritional support for chronic and acute illnesses.

• Investment in other related research such as factors influencing consumer choice, food tourism, innovative food processing and packaging solutions, and the development of eco-sustainable products and processes.

• Investment in knowledge transfer partnerships and support schemes, especially for SME's.

• Investment in courses to provide training in areas of strategic business management, as well as training for workers in the sector, events and hospitality.

3.0 Issues important to Queen Margaret University

It is important to us that the academic sector is fully engaged in this endeavour.

3.1 Engagement of specialist knowledge

QMU is one of the leading Scottish Universities in this field and engages in specialist research in food and drink. Furthermore we are a leading provider of teaching in Dietetics, Nutrition and Biological Sciences and work closely with the NHS in training Nutritionists and Dieticians. Our School of Business, Enterprise and Management has traditionally had a focus on consumer studies and this has now expanded to include tourism, public service management and the emerging field of events management. We believe that our research should have, were ever possible, practical benefits and it often involves a multi-disciplinary approach, bringing together expertise from these disciplines and also from the fields of retailing, psychology, consumer sciences, and business and enterprise. We are keen to utilize this expertise for the benefit of the Scottish food and drink industry.

3.2 Utilization of teaching expertise

As a higher educational institution we support the continuing education of all. We recognise the value of the instruction of workers in the food and drink sector to keep their knowledge and skills up to date. We believe that academia should develop courses to fulfil this need and, as an example, we now involve commercial clients in the delivery of course content, and in the setting and assessment of assignments, to ensure that specific courses are relevant to the commercial sector.

3.3 Knowledge transfer

We strongly believe in the importance of knowledge transfer between academia and industry and have direct experience of mutually beneficial alliances and of the commercial gain that can result. Furthermore, because of the importance we assign to the food and drinks sector, we have a Scottish Enterprise funded, Business Development Manager (BDM) working within the 2kT team to specifically address the needs and demands of the Scottish food and drink industry.

3.4 Environmental awareness and social inclusivity

QMU has an ethos of environmental awareness and social inclusiveness. We whole heartedly endorse the principle that improvements should be made at all stages of the food supply process to minimise the environmental impact. We also suggest that the food requirements of different ethnic and religious groups should be acknowledged in this policy.

4.0 Conclusions

In summary, QMU recognises and endorses the importance of the role of the food and drink industry firstly in the contribution that it can make to a healthy diet (and hence healthy nation) and secondly in the contribution that it can make to the opportunities and economic prosperity for Scotland, now and in the future. Because of the cross-cutting themes involved, we believe that both the forthcoming strategy to tackle alcohol consumption and its misuse, and the Governments "Better health, better care: Action Plan" (Dec 2007) should both be prominently linked to the food policy. We wish to see the higher education sector fully engaged in this activity and are keen for QMU expertise in particular to be fully utilized to the benefit of the Scottish food and drink industry.

285 Name and address supplied

I welcome the opportunity to comment on the future of food and drink in Scotland, as I believe this to be an issue of vital importance to our society. Here are my comments on the consultation: As a Scottish citizen, I would like to see better availability of fresh, local and seasonal foods. Recent decades have seen a shift away from fresh, local, seasonal foods towards imported produce and an increased reliance on processed foods. Although it can be argued that these imported products and convenience foods are simply fulfilling modern demands, I believe that consumers are making these choices because they simply do not see local, seasonal products available on supermarket shelves. There have been some slight improvements - e.g. supermarkets highlighting when foods are in season and displaying Union Jack stickers on produce grown in the UK, however I think that more could be done to make these products attractive to the public.

Price is a key factor and it is difficult to convince shoppers to buy a British apple, when French or South African apples sit alongside at a cheaper price. In the consultation document I read that "In Scotland we buy nearly all of our food from supermarkets or one of Scotland's 5000 independent convenience stores". As a consumer, I feel increasingly overwhelmed by the supermarket shopping experience, with its glut of processed and over packaged convenience foods and frustrated that the basic 'cook-at-home' foods such as fruit, vegetables, fish and meat are presented in vast amounts of plastic packaging. I would welcome the opportunity to shop in other places rather than just supermarkets and convenience stores. Yes, we have speciality shops and farmers' markets available and, as stated in the document, "these are becoming more popular for some sections of the community", however that is part of the problem….. only some sections of the community can afford to buy food at these outlets.

Farmers markets have become an upmarket place to shop rather than places visited by every section of the community. In addition, our towns and cities are dominated by supermarkets and chain-owned cafes and restaurants, with small independent shopkeepers and cafe-owners unable to afford the rates. I am in favour of creating markets with fresh fruit, vegetables and fish in as many Scottish towns and cities as possible. We want a healthier, wealthier, greener Scotland? Then let's make these healthy local foods available to all at a price they can afford. Create a daily fresh market in Edinburgh, in the city centre, and make it for local people. And tourists will visit too.....almost every continental European town and city you visit has a thriving market and we as British tourists flock to such markets to taste local food. So why not do the same here?

We need to encourage people to make healthier food choices by making fresh, unpackaged food more affordable and more available. Reducing salt, fat and sugar in processed foods may help, but I consider it to be vitally important to be encouraging people to buy less convenience foods and to cook more using simple basic foods. I used to believe that cooking from scratch was more time-consuming and difficult than eating convenience foods. However, I have learned that it can be very easy and quick to make basic tasty home-cooked meals. I think it would help if we encouraged more education in schools not just in how to cook, but also in how to shop and select good, healthy food. In recent generations we have lost these basic skills, which our grandparents took for granted and which, for the most part, have not been handed down to today's parents and children. These lessons can and should be fun and kids will pass on their enthusiasm to parents and hopefully encourage changes at home to the way food is prepared and consumed.

Another way to improve health and wellbeing would be to create more allotments. I read today that the number of allotments in Scotland has fallen from a high of 90,000 during WW2 to only just over 6,000 now, with 3,000 on the waiting list. Growing our own food in allotments would have a number of benefits:

• we would learn more about where food comes from and what foods grow well in this country

• children could become more involved in growing and learning about foods (kids love to plant seeds and see things grow. They can then harvest their own foods and learn about how to eat and cook them)

• allotments have great social benefits and help to bring communities together

• allotments can help to foster an interest in seasonal foods

I read with interest the consulation document's comments on eating out in Scotland: "Today we spend more money eating out than in………. Restaurants, canteens, takeaways and other food outlets have more influence on what we eat than ever before, and they're starting to give us more of the information we want about the food they serve." To this, I would like to add that there is not enough information given on whether food served in restaurants or take-aways has been prepared on the premises. I have been disappointed on several occasions by being served food which been provided by an external catering supplier and simply re-heated on the premises. I strongly believe that there should be compulsory information on menus stating whether food has been home-cooked or not. In other European countries this would not be necessary, as you can usually take it for granted that an independent restaurant will only serve home-made food. Unfortunately this is not the case in Scotland, and many overseas visitors to this country leave disappointed by the low quality of catering they have experienced. We as Scots should be disappointed too and demand better standards and clearer information on the food we buy.

Looking beyond Scotland, I believe that the global food crisis is a huge threat to mankind's future. I urge the Scottish Government to take action to prevent the needless waste of environmental resources on the production of bio-fuels. Food must come first and land must not be given over to crops being grown for bio-fuels, as these are not a sustainable alternative to fossil fuels. Thank you for considering my comments. I would like to be kept informed of developments in this area and am happy to be contacted at any time and to be involved in further discussions.

286 Name and address supplied

Of course it makes sense to use local produce, and to encourage healthy eating and the use of healthier food. Production and consumption should be considered carefully.

287 South Ayrshire Council's Home Economics, Ayr

Following the excellent conference on the 16th April and in reading the discussion paper the Home Economics Teachers from South Ayrshire would like the following to be considered:-

In the wide debate about how to achieve a sustainable food policy it is important to consider the skills of the population in relation to choice and use of the food available and how to influence consumers choice in relation to health, and sustainability.

Home Economics can play a large part in this if included, for years the subject has been suppressed in the curriculum in favour of more academic subjects but it is the only subject that provides the basic practical skills to use the foods available, includes nutrition, dietary targets, consumer choice, where food comes form and environmental issues. Home Economics teachers have strived for years to maintain their place in the curriculum and have access to a large group of the population to influence and educate them on food issues.

Ø We have compulsory Home Economics for S1 and 2 pupils but feel that this subject should be compulsory at all levels to impart valuable practical skills and develop an interest to pursue careers in teaching Home Economics, dieticians, product developers etc Would like to extend the statement under Local Government Ensuring that all schoolchildren of all ages are taught about food to include being able to produce healthy dishes from the food.

Ø Local producers should be encouraged to engage more with secondary schools to raise awareness of food production and product knowledge and subsidise local produce to be used for practical lessons. The cost of practical food work in schools is an issue and departments struggle to use healthier options. Funding is an issue.

Ø Initiatives like the REHIS food hygiene course should be taught to all pupils

Ø There is a shortage of Home Economics teachers and this needs to be promoted to fill all vacant posts

Ø More links with secondary schools and food producers should be fostered, from the conference it was evident that it happened mainly in primary schools. The food industry finds it easy to work with small numbers in primary schools but back away from the larger year groups in secondary schools.

288 Pilton Community Health Project, Edinburgh

Background
Pilton Community Health Project welcome the opportunity to have our say on what the government does about food policy. We spent half a day asking customers of 'Barri Grubb' our healthy eating shop, what they thought the government should do to help us eat more healthily, and we have included their answers in this response.

Pilton Community Health Project (PCHP) works using a community development approach and a social model of health. Our healthy eating project, Barri Grubb, has been working in the greater Pilton area since it was set up by local volunteers in 1984. The project has been running with paid staff since 1992 and we have good communication with the local community.

We work 'To address issues relating to food poverty and healthy eating' as described in the North Edinburgh Health Plan that was developed in 2000 after robust consultation with the community in the area.

We look at addressing the main barriers to healthy eating in communities as described in the Scottish Diet Action Plan, namely

· Access
· Affordability
· Culture and
· Skills

Our views
We welcome the support to communities for distribution solutions as this begins to tackle issues of access. We want to see this support at a national, regional and local level. We feel that national networks can support regional hubs which in turn support local projects and vice versa. To reach the most people with the best quality fruit and vegetables at the most affordable prices, all levels of this network need to be adequately financed and supported.

We are glad that it is recognised that vulnerable people and those on the lowest incomes need support to access affordable healthy food. We think local community health projects are well placed to deliver that support. However, we think there needs to be more thought about the other barriers for vulnerable people to achieve a healthy diet and these are well documented in the Scottish Diet Action Plan.

We think local community health projects are well placed and have good experience of encouraging and supporting people to make healthier food choices. We would like to see a stable funding environment for these projects, like Barri Grubb. This would allow us to plan, deliver and develop our services better, so members of the community know what they can expect from us. Currently, short term grants prop up the services we are able to offer and we cannot meet demand from other agencies in the area (e.g. youth groups) who would like to work with us around healthy eating.

We think the voluntary sector has a lot of experience to share, and we would like our colleagues in the NHS and Local Authorities to have the opportunity to learn from us. We also like more basic nutrition training (e.g. REHIS Elementary Food and Health course) to be made available to the voluntary sector. More co-operation between statutory and voluntary sector would be beneficial for both.

We think Scottish Government should

· Influence UK policy on advertising of 'junk' food to limit it to after the 9pm watershed
· Influence UK government to decide to legislate on compulsory Food Standards Agency recommended food labelling on all food stuff to allow people to make informed decisions on healthy eating

· Extend existing free school meals to all Primary school children
· Do more to improve the quality of school meals. Local people thought that school meals had improved but that more could be done.

· Implement the recommendations in 'from Hungry for Success to a taste of reality' produced by North Edinburgh's young people's forum. [Available to download http://www.neypf.org.uk/ ]

· Increase funding to the healthyliving Award and the Scottish Grocer's Federation healthyliving programme so that it reaches the areas that most need it, such as Pilton.

289 Glasgow City Council, Glasgow

Choosing the Right Ingredients: The Future for Food in Scotland sets out a vision for food in Scotland and seeks to stimulate discussion about the issues that must be addressed across all parts of the food supply chain. The document presents themes and ideas to ensure that the future for food in Scotland 'contributes to making Scotland's people healthier and wealthier, building on the great assets of our environment'.

The discussion paper covers a wide-range of potential areas for change including:

• New traceability schemes so people know where their food comes from
• Delivering a more sustainable food chain including the promotion of sustainable procurement practices
• Teaching children how to cook and helping them learn about taste and nutrition at a younger age
• Increasing the production, promotion and sale of safe, affordable, healthier and clearly labelled Scottish produce that is accessible to all
• The promotion of local food networks and farmers markets to encourage food tourism

In terms of local government's contribution to delivering the national food policy the following themes are proposed:

• Encouraging Scottish suppliers to tender for public contracts
• Sharing best practice with other public bodies
• Championing a greener, healthier approach to food
• Ensuring that all schoolchildren of all ages are taught about food, e.g. initiatives such as Eco-Schools
• Taking responsibility for good nutrition in schools and other institutions
• Promoting local food networks and farmers' markets to encourage food tourism
• Increasing the collection of food waste from households for composting

Glasgow City Council would broadly support the above themes as key areas of input from local government with the addition of the promotion of excellence in food safety.

The document explains that the context for future food policy direction in Scotland places a new emphasis on healthy, sustainable, local food as well as greater awareness of the environmental efficiency of the food supply chain, which will allow consumers to know how far their food has travelled and where it comes from. Delivery of this policy will require a multisectoral approach with input from several Scottish Government portfolios including health, climate change, education, infrastructure, tourism and transport, amongst others.

1. Background

1.1 This paper states the response of Glasgow City Council to the Scottish Government discussion document Choosing the Right Ingredients: The Future for Food in Scotland. It presents the Council's views on the key issues raised in the document and offers suggestions for achieving a "healthier and wealthier" Scotland through the food we eat. The response principally focuses on those areas which the Council can influence, either through its direct services or in partnership with other agencies.

1.2 The city's agencies have long experience of tackling food-related issues in challenging circumstances. This has provided models of good practice, and in particular a record of successful partnership working, which are highlighted in this paper for the Scottish Government to consider.

2. The Council's Role

2.1 The Council welcomes the publication of Choosing the Right Ingredients: The Future for Food in Scotland and the Scottish Government's invitation to a wide range of agencies and communities to comment upon the detail and shape of the themes contained within it.

2.2 Glasgow City Council believes that there is a need for Government to continue to support a food culture shift towards healthy eating, through policy and strategy, advocacy and leadership, and visible actions.

2.3 The Council considers that a national food policy should:

• Set clear, long-term cultural goals including redefining acceptable and unacceptable norms
• Require the creation of supportive food environments where people live, work and learn
• Take into account specific ethnic, socio-economic, generational, religious and cultural differences
• Recognise the enduring gender divide in food responsibility in terms of the dominant role of women in food shopping and food preparation
• Take a systematic approach to food and health with effective partnership working to ensure delivery outcomes
• Be aligned to the Government's wider agendas of health and wellbeing, urban design, transport, education, tourism, procurement as well as climate change and waste strategy.
• Consider the areas of improving children's diet and improving access to affordable, nutritious, food for excluded communities as key priorities
• Set nutritional standards for food served in all public institutions including care homes, hospitals, day centres and prisons

2.4 The Glasgow 2014 Commonwealth Games will bring an array of food-related opportunities, ranging from meeting the dietary requirements of athletes, promoting food safety through new or existing award schemes, through to the showcasing of Scotland's natural larder for spectators at the Games' events. London is committed to developing a sustainable food strategy for the Olympic and Paralympic Games 2012. Consideration will be given to the food agenda within a health impact assessment of Glasgow 2014.

3. Improving Health & Tackling inequalities

3.1 Health has improved in Glasgow over recent years, but it has improved in unequal ways. For some communities, health has not improved at all. The report Let Glasgow Flourish, published by the Glasgow Centre for Population Health, illustrates well the continuing challenge which the city faces in tackling health inequalities between the City's most and least deprived communities. A further report from the Centre, Comparisons of Health-Related Behaviours and Health Measures between Glasgow and the rest of Scotland, highlights how an improved socio-economic profile for Glasgow's residents would remove much of the city's excess health problems. The Council has a key focus on this challenge. At the same time, the Centre's work has helped to make clear that the city's poor health profile cannot only be explained in terms of poverty and worklessness. The Council will therefore continue to work with the Centre and its partners to apply evidence in developing interventions and policies towards sustainable improvements in Glaswegian health.

3.2 The Council welcomes the acknowledgement (p8 and p9) that Scotland as a nation must tackle the inequalities that exist in terms of food choice and accessibility which will lead to significant health inequalities between groups. Addressing inequalities would be a positive aim for the national food policy. However, this must be backed up by leadership from Government at a national level and by the development of capacity on a local basis. Glasgow has a strong record of policy development which has focused on inequalities and which has sought to ensure that services are planned and delivered in ways which have tackling inequalities as a key intended outcome. The NHS Board has a Corporate Inequalities Team and each CHCP has clear management responsibility for ensuring that inequalities are at the heart of planning and services. The Council similarly has created a corporate team to inform its work with a focus on tackling inequalities. These developments represent tangible examples of mainstreaming an inequalities perspective which might usefully be considered at a national level. The new Health Inequalities Taskforce set up by the Scottish Government will be charged with determining priorities for cross-cutting government activity that will have a sustained impact on widening health inequalities. A commitment to tackling health inequalities is extremely important and should be a key priority within the new national food policy.

3.3 The Council works with an analysis that is not just focused on socio-economic inequalities. It has developed a strong approach to building equality and challenging inequalities around gender, race, disability, mental health and sexuality. There is a growing body of evidence to illustrate the health inequalities experienced by different groups within the population and the need to take action to ensure equity of food access and better outcomes.

4. Tackling the Growing Obesity Problem

4.1 The Section "How We Eat" (p8) of the document highlights lifestyle and cultural issues around food consumption. Glasgow City Council also acknowledges that Scotland's obesity problems are caused by a fatal combination of poor diet, excessive alcohol consumption and lack of physical exercise.

4.2 The discussion document states that poor diet can lead to high levels of obesity and chronic diseases such as diabetes and chronic heart disease. The statistics show that 60% of adults and 20% of children in Glasgow are either overweight or obese. As such partners in the city have identified obesity as a key local challenge.

4.3 The city has a strong track record of work to encourage healthier diets as well as to increasing levels of physical activity. These include:

• A Food and Diet Action Framework which took a systematic approach to improving health and nutrition
• A multi-agency Physical Activity Strategy
• High levels of investment in healthy eating for school children

4.4 Partners will work together to challenge the causes of obesity amongst our population. However, there are broad cultural factors at work in this area which require governmental attention if their influence is to be combated. These include the dominance of advertising for unhealthy foods, continuing over-reliance on car usage, and inequality of access to healthy options. The Council is well aware that, in excluded neighbourhoods within Glasgow, the availability of healthy food options is highly limited with a corresponding prevalence of fast food and off sales outlets. The Council would welcome discussion with the Scottish Government on how a more balanced development of commercial outlets can be encouraged.

4.5 Glasgow City Council would also welcome a standardised, labelling scheme for Scotland to raise awareness of food composition. A single, mandatory front-of-pack system of nutrient labelling is essential to address the confusion caused by multiple schemes. In this respect, the Council, through its Food Safety Service, is able to provide advice to processors, manufacturers, hotels, restaurants and pubs on food labelling regulations.

4.6 Some other examples of specific actions, based on the evidence base for tackling obesity include:

• Taxes on unhealthy foods and subsidies for the promotion of healthy, nutritious foods
• Controls on the political contributions given by the food industry
• Restrictions or bans on the advertising of foods to children - direct and indirect
• Limits on other forms of marketing of foods to children
• Assessment of food industry initiatives to improve formulations and marketing strategies
• Controls over the promotion and provision of large portions
• Regulation of the nutritional content in pre-packaged foods
• Targeted social marketing to harder to reach groups
• Develop family centred programmes focussing on behaviour change and incorporating dietary and physical activity practical components (including cookery skills)
• A commonsense, multi-agency approach to obesity which includes food policy, physical activity, transport, workplace health and urban planning.

5. Taking Responsibility for Good Nutrition and Food Education in Schools

5.1 The Council recognises that schools have a fundamental role in the food system. They have the opportunity to provide healthy meals at least once a day; they can educate children about food, nutrition, and the environment; they can enable children to make informed choices and provide them with the skills to prepare food.

Healthy Eating within Schools

5.2 The Council welcomes new Government policies, such as the extended entitlement to free school meals. In July 2007, the Scottish Government announced a £5 million pilot scheme to introduce free nutritious school meals to every pupil in primary one to primary three, within five local authority areas in Scotland, including Glasgow. However, because school meals are free, it doesn't necessarily follow that they are popular. This is especially so within the secondary school sector. Glasgow City Council believes that ownership of the service model from all stakeholders - especially teaching staff - is key to its future success. There needs to be recognition within schools that achievements in health and wellbeing can significantly contribute to academic achievement.

5.3 Through the adoption of a multi-strand integrated approach to healthy eating within schools, Glasgow City Council continues to work in partnership to improve the health and achievement levels of all young people. The Council's initiatives - such as Fruit Plus, the "Big Breakfast" service and Refresh - are designed to break this cycle by addressing the current lack of true equality of opportunity for so many of Glasgow's children.

· 'Fruit Plus' is an attempt to improve the diet of Glasgow's school children. The project aims to increase the uptake and enjoyment of fresh fruit among children in the City's pre-five, SEN and primary schools thereby encouraging the habit of fruit eating at an early age that will be maintained throughout life. Each child is supplied with a free piece of fruit five days a week for consumption in the classroom.

· The "Big Breakfast" service operates in all of Glasgow's primary schools. A free, supervised and nutritional breakfast is currently offered five days per week during term time on the school premises. The breakfast service is part of a multi-strand approach, which aims to: improve health by improving nutrition in primary school children; improve attendance and punctuality in school children; and improve educational attainment levels in school.

· Glasgow pupil's have gained access to drinking water throughout the school day by the introduction of the Refresh Project. Every Primary, Secondary, Pre 5 and SEN school have had water coolers installed, these coolers supply filtered and chilled water, ready to drink. Better hydration means better performance in school, creative and sporting activities and has proven to have long term health benefits and water is also an excellent alternative to sugary drinks which cause tooth decay. All 75,000 pupils have been issued with free sports water bottles which can be filled and taken into the classroom, gym and dining hall allowing children access to water all throughout the school day.

5.4 The Council believes that resources should be targeted appropriately in order to tackle health inequalities. The issue of stigma, especially within educational establishments, can be counter productive and derisory to pupils. All proposals should reflect this issue and future initiatives should ensure that resources and systems are available to counteract this. (e.g. cashless catering system in schools).

5.5 The Council is actively involved in helping people to sustain and improve their health and would welcome the opportunity to discuss and shape initiatives such as the extended entitlement to free school meals.

5.6 The Council is committed to encouraging Glaswegians to take responsibility for their own health and wellbeing to prevent health problems arising. In this respect, Glasgow City Council has commissioned Glasgow Centre for Population Health to undertake stakeholder consultation which will provide an evaluation of healthy eating initiatives both within the school environment and beyond. One of the key findings of this research was that despite the success of healthy eating initiatives within Glasgow schools, the majority of primary school children are consuming unhealthy snacks during break times.

5.7 School food policy and programmes in Scotland are a significant success story and are already being built on further through legislation and school-based interventions. There is a strong foundation in place on which to build. Attention to the secondary school setting should remain a priority, as does the need to consider action on the consumption of unhealthy snacks.

6. Teaching Children about Food: Linking Food to Sustainability

6.1 The Eco Schools programme helps to deliver the Government's policies on sustainable development, waste minimisation, food and farming, reconnecting children with the natural world and the foundations of the food chain within the school curriculum.

6.2 Glasgow has a dedicated Eco Schools Officer for developing Eco Schools, and other sustainable development education issues within the city. Glasgow currently boasts 309 registered Eco Schools.

6.3 Within the city, a number of projects exist which encourage children to engage with food, and its provenance. Food growing within the school/or local community garden can reconnect young people with healthy food, promote an understanding of how our food is grown and encourage them to think about how they can include this food into their diets.

6.4 New guidance, to be launched in August 2008 entitled Growing and Eating Food in Schools, will inform teachers on how to grow fruit and vegetables safely in school, and covers areas such as maintenance, funding and health and safety. This will be supported with CPD opportunities with partner organisations.

6.5 In partnership with Land and Environmental Services and the Glasgow Allotment Association, Glasgow City Council Education Services are currently considering methods to link up local allotments to schools in Glasgow.

6.6 It is important that young people are given the opportunity to learn and observe the process of food growing in a local context. This allows the children to participate in all aspects of this, from sowing seeds, maintenance, harvesting, preparing and then eating food. Leadership in the form of guidance from the Scottish Government to encourage education authorities would be useful as support.

7. Taking Responsibility for Good Nutrition in Public Institutions, Other than Schools

7.1 The Hungry for Success initiative has greatly improved the nutritional standard of food served in schools and the Council would welcome the implementation of similar initiatives for all other public sector establishments.

7.2 The Council support new Government policies, such as the extended entitlement to free school meals under the Schools (Health Promotion and Nutrition) Bill as a positive step towards tackling Scotland's health inequalities and poverty. The Council would however, welcome clarification as to how the statutory nutritional standards proposed in this Bill would link with the non-statutory nutritional guidance for other public sector organisations (such as early year's institutions, hospitals, prisons and care homes etc).

7.3 The development and implementation of legislation which covers nutritional standards for all local authority public buildings would ensure a consistent approach to improving access to healthy choices for all citizens.

Bellahouston Leisure Centre: Healthy Food Pilot

7.4 It is widely accepted that major public institutions such as hospitals and sports centres have lagged behind schools in the provision of healthy food choices, and messages promoting health and wellbeing can be undermined by the food on offer. In this regard, Encore Creative Catering, which provides catering in sports facilities, higher education institutions and museums across Glasgow City have developed a healthy food brand pilot for Bellahouston Leisure Centre.

7.5 The pilot augments, and seeks to build on the Hungry for Success strategies already in existence within school meals catering. The Life Style Brand aims to enable the change program that GCC Direct and Care Services is committed to in relation to changing our cultural attitudes to fast food: the concept being that "fast food" need not be "unhealthy food". The Bellahouston pilot also aims to further develop the healthy eating dimension that should be associated with sports venues and with Glasgow winning the 2014 Commonwealth Games this initiative has even more significance and purpose.

7.6 The Life Style Brand revolves around a new range of freshly prepared sandwiches merchandised in biodegradable packaging; vegetable smoothies and a juice bar offering fruit and vegetable juices. Importantly, the healthy options available are fresh, tasty and affordable. Crisps and confectionary have been removed from the café outlets completely. The coffee is fair-trade and main meals include freshly made organic pasta with a range of low fat and low salt sauces.

7.7 The success of the pilot has promoted a roll out to additional leisure facilities in summer 2008. The Council would support a consistent approach to healthy eating across the public sector to ensure that mixed messages are not given. For example, it would seem futile to introduce a healthy eating initiative within a public building that continues to sell unhealthy foods in vending machines. The Council will work with local partners to meet this challenge.

8. Sustainable and Ethical Procurement in Public Service Delivery

Encouraging Scottish Suppliers to Tender for Public Contracts

8.1 The discussion document states that local government needs to encourage Scottish

suppliers to tender for public contracts (p16).

8.2 Glasgow City Council understands the benefits of increased consumption of locally procured food in terms of supporting the local economy, a reduction in adverse environmental impacts and improved food quality.

8.3 In relation to this, Glasgow City Council recognises that SME's often find it difficult to enter the public procurement market. As such, the Council has been at the forefront of initiatives that support the SME community such as the Supplier Development Programme (SDP), which was established to promote public procurement opportunities from within Councils and other public sector agencies while at the same time working with local companies to prepare them to bid for contracts. The development work has been undertaken; tools have been established e.g. the website www.sdpscotland.co.uk; and SDP has already been proven to benefit local business.

Promoting Ethical Procurement

8.4 The policy document refers to the increasing consumer preference for organic or Fair trade food products (p9). Glasgow is proud to be an accredited Fair trade city. The Council's Development and Regeneration Services have had a major role in supporting this trend by providing substantial funding in 2006 and 2007 to the Organic Food Festival in Glasgow and has for several years provided support for the Fairtrade Glasgow Steering Group. The future food policy should support and assist these changing preferences where possible. It is acknowledged that whilst encouraging Fairtrade may not assist Scottish producers, the Scottish Government should recognise the international trade justice issues around food where possible, especially if it does not conflict with domestic objectives. Government should also continue to provide support to the Fairtrade nation campaign.

Sustainable and Ethical Procurement: Barriers Faced by Public Bodies

8.5 Despite a concerted effort to support local business, public bodies, such as Glasgow City Council, often face restrictions in terms of sustainable and ethical procurement.

8.6 Whilst The McClelland Report and the Public Contracts (Scotland) Act aim to promote business opportunities, simplify bidding processes and improve the transparency of decisions regarding the awarding of contracts, the Council believes that SME's will face new difficulties under these reforms. The duty of public bodies to achieve "Best Value" and further implementation of the McClelland Report recommendations will result in fewer, but larger contracts attracting large corporates. In turn, the public sector's interpretation of procurement rules and a focus on short-term costs savings may unintentionally treat the SME business sector unfairly in terms of access to public sector contracts. In light of these difficulties, we welcome the statement (page 15) that Scottish Government will continue to "strive to make it easier for Scottish food and drink businesses to become suppliers to public sector organisations" and we would welcome further discussion around how this could be achieved. A suggested action could be that the methodology for demonstrating "Best Value" in government procurement policy is broadened to include longer-term health benefits and sustainable development to ensure greater use of freshly produced food in the public sector.

8.7 Secondly, complexities around EU fair competition rules can restrict local authorities from supporting sustainable and ethical food production. A rigid interpretation of EU law can often have the unintended effects of disadvantaging local businesses and failing to maximise the benefits of more local supply chains. In this regard, clear leadership and guidance from the Government on the ways in which local sourcing can be legitimately specified within existing procurement rules would be welcomed.

8.8 Thirdly, in terms of scale, it is often difficult for local food suppliers to meet the demands of a large local authority such as Glasgow City Council. For example, the Council's "Fruit Plus" Initiative in Primary, Special Education Needs (SEN) and pre-5 establishments across the city delivers 10 million pieces of fruit to 55,000 schools each year. To ensure that a variety of fruit is available all year round, the fruit is largely procured from outside Scotland due to seasonal issues. Indeed, much of Scotland's organic harvest is during the school holidays. The Council acknowledges and supports the statement (p9) that the benefits of sourcing a variety of fruits from overseas "can come with an environmental consequence". Taking "Fruit Plus" as a key example of the issues of scale and demand, it will be imperative that Government addresses industry fragmentation by increasing the capacity of Scottish farms and ensuring greater collaboration between farmers and growers to meet procurement demands such as continuity of supply and product quality.

8.9 These issues above coupled with the demands of local authorities to address potentially conflicting agendas, such as the requirement to ensure healthy food provision in schools versus the utilisation of local food suppliers, have collectively restricted the exploitation of sustainable procurement practices to date. In this regard, national government will need to explore whether current national policies support each other. For example to what extent do nutrition policies align with sustainable procurement priorities? Glasgow City Council would call for leadership from the Scottish Government on a cohesive policy approach to achieving a sustainable food system for the future.

9. Increasing the Collection of Food Waste from Households for Composting

9.1 Glasgow City Council is committed to meeting the targets in the National Waste Strategy and the local Glasgow and Clyde Waste Area Plan. In this regard, the Council welcomes the document's proposed objective for local authorities to increase the collection of food waste from household for composting (p16). Glasgow City Council is taking positive steps to improving the City's recycling record through a variety of initiatives.

Glasgow's One Year Trial for the Collection of Food Waste

9.2 Glasgow City Council is conducting a one year trial for the collection of food waste as part of a national programme funded by the Scottish Government. The Council, in partnership with the Community Recycling Network Scotland (CRNS), will be undertaking a weekly collection of source-segregated food waste. The service will be offered to the residents of 684 flats in a total of six high-rise blocks of flats in the Scotstounhill area of Glasgow. Each household will be offered a kitchen caddy and biodegradable liners. The waste will be sent to Deerdykes composting facility.

9.3 Remade Scotland will provide overall project management and co-ordination. SWAG will provide and implement a communication strategy for the trial areas and undertake public surveys on participation levels and householder satisfaction with the trial services.

9.4 Fifty three tonnes of waste are expected to be diverted from landfill over the duration of the trial.

Treatment Options for Food Waste in Glasgow

9.5 Glasgow City Council is also considering residual waste treatment options to meet its recycling and diversion techniques. These systems would be able to process food waste as part of the overall waste mix.

10. Promoting Quality Food that meets Food Safety Standards

10.1 Food safety has already become an important driver of food policy reform. The UK's experience over the BSE ("mad cow") crisis has clearly demonstrated that food safety is not only of concern to the consumer but is also at the very root of a proper functioning of the European Union's internal market.

10.2 Food safety is therefore not only a prerequisite for protecting consumer health in Scotland but will also serve the interests of producers and those involved in processing and marketing foods and agricultural products. As such, food safety must be a core element of any national food policy.

Food Safety and the National Food Policy

10.3 Glasgow City Council, LES, Food Safety Service will contribute to the implementation of the national food policy in the following ways:

• Consumers are informed of food safety messages by means of articles in magazines (Insider and Glasgow Magazine) and by participation in National Food Safety Week. In addition, business inspection reports are made available online. Easy access to these reports encourages improvements by inspected businesses.
• School pupils, the consumers of tomorrow, are targeted during Food Safety Week and also by assistance and advice during their Health Weeks and Home Economics classes
• Reaching community groups by participating in jointly funded projects with the Food Standards Agency Scotland (FSAS).
• Encouraging caterers to raise standards to above those legally required through participation in the Eat Safe award scheme. Co-operation with the Scottish Consumer Council in the administration of the Healthy Living Award. Both of these award schemes not only promote excellence in food safety but also encourage food tourism.

The Use of GM Foods

10.4 Glasgow City Council's Direct and Care Services currently has a policy of not knowingly using any Genetically Modified (GM) products in its catering. The discussion document does not refer to GM products. The Council would welcome clarification on Government policy on GM, including current policy for imported products. Scotland's tourist industry is strongly supported by its natural environment, and as such, support for GM agriculture or other GM issues might have an adverse impact on this image.

11. Conclusions

11.1 The comments above show that there is much that local authorities can do to support the food agenda and that much is already being done by Glasgow City Council. The Council recognises, however, that there is a wider context of cultural norms and attitudes towards food within Scotland and the UK which need to be changed. This requires action across the Scottish and UK Administrations and especially within communities. There is a variety of community-based projects in Glasgow which relate to food - such as community cafes, Healthy Living Centres, and specific food projects. Many of these are funded directly through Council grant awards and work within some of the city's most excluded neighbourhoods. They offer advice and access to affordable healthy food, in some cases actually growing local produce. 'Get Cooking, Get Shopping' courses are also made available within community venues through NHS funding to support vulnerable people to source and prepare nutritious, healthy, and affordable food. These programmes all contribute to shifting cultural values about food in a positive way and to supporting individuals and families.

11.2 Glasgow has always been at the forefront of food policy development in Scotland. Its 'Food and Health Framework 2001-2006' set a context and a set of challenges for the city's partners which have led to innovative and sustainable approaches to food. The Council welcomes the opportunity to contribute to the national debate and looks forward to engaging with the Scottish Government as specific proposals emerge from this discussion.

290 The Macaulay Institute, Aberdeen

Food and drink are significant cross-cutting policy issues. The Macaulay Institute is pleased to have the opportunity to respond to this important question and the Scottish Government's discussion paper Choosing the Right Ingredients. The government's forthcoming draft national food policy will need to be grounded in a solid evidence-base and the Macaulay Institute's researchers are already working on the aspects of science which will help to inform such policy. Our current research priorities include: local responses to climate change; linking society and the environment; changing landscapes; managing water resources; assessing and enhancing soil quality and understanding biodiversity. These priorities are interlocking and are constructed to address the complex ecological, economic and social networks in Scotland. As such, they get at the heart of the key issues that a cross cutting initiative such as national food and drink policy will need to address.

The Scottish Government's national food discussion website asks: "Where should we be going? How might we get there? What do we need to do?" We respond to each of these questions below. Where should a national food and drink policy be going? The Macaulay Institute believes that sustainability should be at the core of the national policy. Specifically, sustainable ecological, economic and social development goals should act as the guiding principles for the policy's development.

The policy should:

1. Identify and encourage ways that food and drink production and consumption can help reduce the impacts of climate change and enrich rather than deplete Scotland's rich natural resources.

2. Continue to recognise the importance of the agro-food complex in wealth creation and wider development in rural Scotland.

3. Target opportunities to enhance small and local business development, especially in rural communities.

4. Pursue opportunities to enhance the social benefits of a more localised and sustainable food chain as well as create and strengthen links between rural and urban communities.

How might we get there?

Choosing the Right Ingredients is a helpful framing document. It demonstrates a wide range of awareness about the broad spectrum of issues involved in the forthcoming food and drink policy. The Macaulay Institute applauds this initial effort and suggests that the next steps are to put flesh onto the bones of this framework by linking a national food and drink policy to existing policy and through targeted, joined-up, cross cutting initiatives that are linked to solid progress markers. A national food and drink policy should strengthen internal Scottish networks between food and drink producers, processors and consumers. These are the networks that will allow cross cutting policy to join-up across different sectors.

(1) In order to identify and encourage ways that food and drink production and consumption can help reduce the impacts of climate change and enhance Scotland's natural resource base:

• A national food and drink policy should be tied directly to the Scottish Government's Climate Change Bill targets of cutting emissions by 80% by 2050. This would mean encouraging more sustainable farming practices that reduce greenhouse gas emissions, reducing both transport distances as well as encouraging alternate methods of transportation, such as rail links from farm to processing and from processing to the consumer. Food accounts for approximately 20% of the ecological footprint of a household. It therefore provides many tangible opportunities for improvement which the Scottish Government should encourage.

• A national food and drink policy should provide support to farmers to diversify their farm businesses, through a broader range of crop production or reducing the intensity of conventional agricultural inputs, in order to increase Scotland's natural resources including soils, water and biodiversity.

• A sustainable national food and drink policy needs to support retailers by providing an agreed definition of 'sustainable' and 'local' for food labelling. Consumers are becoming more concerned about issues of provenance and food miles and deserve better information with which to make purchasing decisions.

• Food and drink processors and retailers should be encouraged to: o Reduce packaging o Increase transport efficiencies o Include more Scottish seasonal produce when it is available o Choice edit their product lines to only the most sustainable options o Support 'fair trade' efforts for Scottish farmers as well as international farmers o Source and process produce within Scotland This effort should be part of a larger move to relocalise the food economy, which not only provides positive ecological impacts it also increases the nation's food security.

• Food waste and packaging needs better management 'downstream' as well. The forthcoming policy should be linked to improved recycling targets for both.

(2) In order to recognise the importance of and give appropriate support to the agro-food complex in wealth creation and wider development in rural Scotland, a national food and drink policy should:

• Develop best practice guidelines and disseminate best practices within the food and drink industry in relation to training, hygiene, product development etc.

• Support initiatives and developments which add value to Scottish primary products, thereby ensuring the maximum benefit in employment and wealth creation to Scotland from the high quality products which Scotland is able to produce.

• Facilitate increased co-operation amongst farmers so that they may increase their market share and build a stronger position from which to negotiate with supermarkets.

• Support collaborative supply chain management with strategic public investment to ensure that there are good information flows and effective liaison among all actors along the food and drink supply chain.

• Support initiatives which nurture the 'up-scaling' of sustainable food supply chains/networks into mainstream food supply system.

• Work to address supermarkets' monopolistic practices in the food and drink retail sector including restricting the development of one supermarket towns.

• Learn from the experience of effective competitors in the red meat market such as New Zealand.

(3) In order to target opportunities to enhance small and local business development, especially in rural communities:

• A national food and drink policy should work with both Scottish Enterprise and Highlands and Islands Enterprise to provide targeted funding for more Scottish food and drink processing (for example, more local abattoirs) in order to reduce the distance travelled by farmers' produce once it leaves the farm gate, where these can become viable. Such an effort would additionally create more jobs in local communities.

• The Scottish Government should set a good example of supply-chain reduction by moving towards a localised model of public procurement in government canteens, schools, hospitals and prisons. There is abundant evidence that such a goal can be pursued within EU procurement guidelines by focussing on the values of seasonality and freshness. Such an effort would additionally support the growth of local business to serve the public sector.

• There should be improved efforts to connect locally produced high quality Scottish food and drink to the tourist sector. While there have been welcome improvements in the Scottish tourist's sector, all too often UK and overseas visitors are not presented with the exceptional quality ingredients which are on offer and which can add distinctiveness to the tourist experience.

• The policy should continue to support farmers' market links through additional direct to consumer sales opportunities (farm shops, farmer's markets etc.) as well as support farmers' skills growth by providing training opportunities in marketing and direct sales. Such an effort should support both green tourism goals as well as offer the potential for strengthened community ties and an increased number of rural jobs.

• We see the fostering of local food and drink networks as a way of rebuilding trust between consumers and producers, delivering a greater share of the retail pound to hard-pressed farmers and rebuilding a strong sense of place in Scottish rural communities. This should celebrate diversity and help to re-affirm place identities.

• We welcome the provisions in the Scottish Rural Development Programme to support better marketing and value adding opportunities.

(4) In order to pursue opportunities to enhance the social benefits of a more localised and sustainable food chain as well as create more and strengthen links between rural and urban communities:

• A national food and drink policy should encourage behaviour change at the individual level by increasing its commitment to community food initiatives which increase access to healthy food, teach preparation skills and link food and drink producers with local communities. This is an issue of both food culture and health and it requires a cultural change from pre-school onwards. The Scottish Government can boast a large number of innovative health, education and community programmes already, but these are isolated examples. These best practice models should be harnessed in order to mainstream successful programmes nationally and ensure longevity for the already operating programmes to continue providing community benefits.

• The new policy should encourage behaviour change at the community level and local governments can support this goal by reducing planning obstacles to innovative community projects, for example by increasing opportunities to repurpose brown field sites for community gardens or allotments. In addition, an increasingly localised and seasonal public procurement system, as advocated above, sets a good example by demonstrating that government is able to 'practice what it preaches'.

• The Scottish Government should make an even greater effort to elicit input from local communities as well as industry bodies when it comes to writing a final policy. The food and drink sector is the most important element in rural economies in areas like Moray, Dumfries and Galloway or Orkney. A food and drink policy matters to people and communities around Scotland and they should have an active role in its framing.

What do we need to do?

The policy needs to create a framework for all of the departments across government to work together in order to join-up the cross cutting effort as well as to encourage support for food and drink policy initiatives from the top tier of each department right down through local delivery. Because food is also an international issue, the policy needs to identify where the national food and drink policy should be tied to UK and the EU policies and initiatives that will support Scotland's sustainable food and drink policy.

The research proposed in Choosing the Right Ingredients has missed acknowledging the place for social science research. The Scottish Government should be sure to include social science research in its policy delivery plan. We consider that there is a continued and pressing need for a better research base on key triggers to dietary and other health-related behaviour changes and on the effectiveness of various initiatives and policies. The expansion of social research within the Food Standard's Agency's programme of research acknowledges this issue, but the specific Scottish challenges make this a pressing need within a Scottish food and drink policy.

A national food and drink policy needs to be accountable to be effective. The policy should set targets and ensure that these are linked to a specific timeline. These should be linked to impacts and other progress markers. Targets should also be tied to the existing evidence base as well as to a continuing programme of research. The Macaulay Institute offers its expertise in joining-up cross cutting issues through strategic research. This can yield a more holistic systems view which is necessary to understanding and improving the networks which tie Scottish food and drink to issues of land use, rural stewardship, health, wellbeing and positive environmental change. The Macaulay Institute was founded in 1930 and has a history of interdisciplinary research across the environmental and social sciences, which aims to support the protection of natural resources, the creation of integrated land use systems, and the development of sustainable rural communities. Our mission is to be an international leader in research on the sustainable use of land and its natural resources for the benefit of people, their communities and the environment.

291 World Cancer Research Fund International, London

The World Cancer Research Fund (WCRF) is a non-governmental organisation dedicated to researching the evidence on the prevention of cancer through food, nutrition, physical activity and weight control. The WCRF recently published its second landmark report: 'Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective'. The Report was the result of a comprehensive review by a panel of independent experts from around the world, based on a series of systematic literature reviews conducted by independent academic institutions in the UK, continental Europe and the USA. Based on this exhaustive review of the evidence, the panel drew conclusions as to the likely causality of specific nutrients, foods and nutritional status measures with specific cancers, using a rigorous framework for judgement. The full process is described in the report and on the website (www.dietandcancerreport.org).

The Panel made the following broad recommendations. Each of these "headline" recommendations is supported by more specific public health and personal recommendations, quantified where appropriate. Again these can be accessed via the website. Though each recommendation stands alone and is evidence based, WCRF recommends that they are taken as an overall package representing the overall balance of foods within a diet that will help to prevent cancer. In addition these recommendations are consistent with prevention of a wide range of other chronic diseases. We recommend that all these recommendations are included in some form within a food and nutrition policy, and stress that each is based on the most comprehensive and exhaustive review of the literature to date.

1. Be as lean as possible without becoming underweight

2. Be physically active for at least 30 minutes every day

3. Avoid sugary drinks. Limit consumption of energy-dense foods (particularly processed foods high in added sugar, or low in fibre, or high in fat)

4. Eat more of a variety of vegetables, fruits, wholegrains and pulses such as beans 5. Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats

6. If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day

7. Limit consumption of salty foods and food processed with salt (sodium)

8. Don't use supplements to protect against cancer

Special Population Recommendations

9. It's best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods

10. After treatment, cancer survivors should follow the recommendations for cancer prevention

WCRF would like the Scottish Executive to incorporate the report's recommendations in its proposed food policy. WCRF is instigating a continuing review of the evidence (http://www.dietandcancerreport.org/cu/), based on a live system of scientific data that is updated on an ongoing basis from which, at any point in time, the most current meta-analysis of scientific data can be performed. In addition, a companion to the diet and cancer report, entitled 'Policy and Action for Cancer Prevention', to be launched in late 2008, will summarise the evidence and make recommendations on what can be done to influence and change the lifestyle choices that people make, as they relate to their risk of cancer. As well as funding research, WCRF translates the evidence into practical educational materials, distributed throughout the UK. For more information see http://www.wcrf-uk.org/.

292 Name and address supplied

I am sending you this email, in response to a leaflet I picked up in library. I have a few suggestions.

Firstly, that to the best availability, all produce should be from the local area and scotland as a whole. Providing for Scotland. Therefore reducing risk to environment and to local producers/Farmers.

Secondly, more local set up of food fare/barras in local communitys. To provide good fresh fruit, veg, etc. to everyone. Reducing the need to travel far to get food, rebuild communities and employ people to run them, even voluntary, to get people into the work domain.

293 Aberdeenshire Council, Aberdeen

1. Aberdeenshire Council is pleased to contribute to the Scottish Government's National Discussion regarding the development of a Food Policy for Scotland. This response on behalf of Aberdeenshire Council is submitted after consultation with the North East Scotland Agriculture Advisory Group and Grampian Food Forum and will be subject to approval at the next meeting of the Council's Infrastructure Services Committee scheduled 08 May 2008.

2. Aberdeenshire Council welcomes the Scottish Government initiative to develop a Food Policy for Scotland. The proposals for a more joined up and holistic approach in developing the Food Policy for Scotland align closely with Aberdeenshire Council's Strategic Priorities relating to Community Wellbeing, Jobs and the Economy, Lifelong Learning, Sustainable Environment and Developing Our Partnerships.

3. The Scottish Government's vision for food in Scotland is that the food industry should reflect and help to deliver the five key National objectives, ie: food in Scotland should make the nation healthier, wealthier and smarter, with production making communities stronger and consumption respecting the local and global environment. The Discussion Paper provides a clear overview of the many issues, challenges and opportunities for the food and drink sector. The Discussion Paper refers to the importance of the food and drink sector within Scotland's economy and also in relation to Scotland's health and wellbeing. This is welcomed by Aberdeenshire Council as health and wellbeing is considered integral to economic prosperity for the region.

4. Aberdeenshire Council welcomes the cross-cutting approach involving a wide spectrum of stakeholders to jointly develop the proposed Food Policy and deliver key actions arising thereafter. One of the biggest challenges in developing the new Food Policy is to ensure that all identified stakeholders contribute and have buy in to delivering agreed actions through a co-operative and transparent approach. Aberdeenshire Council considers that a regional approach should be made to develop and deliver the Food Policy's strategic objectives. Using this approach will enable best use of existing partnerships and ensure regional priorities and needs are met.

5. It should be noted there are existing partnerships and organisations that currently deliver a joined up approach to food production, processing, retailing, catering, health and education initiatives. Take for example the role of Grampian Food Forum (GFF), a partnership comprising local authorities, enterprise agencies and the food industry. GFF's strategic objectives aim to consolidate the competitive position of Grampian food companies, provide support to companies for market and product development and help business grow to enable profitable growth of the food industry.

6. Taste of Grampian organised by GFF, is a highly popular promotional event showcasing regional food and drink, engendering closer links between producer and consumer. Similarly, the Royal Northern Countryside Initiative has successfully created strong links with a key consumer group, raising the awareness of primary food production to schools throughout the North East and undertaking projects that fit within the national curriculum.

7. Scotland Food and Drink, established in 2007 aims to bring everyone involved in food and drink together to work to a common and shared agenda that will deliver greater success in global markets. The goal is to grow the industry from £7.5 billion to £10 billion over the next decade. It is important therefore that the proposed Food Policy builds upon existing partnerships and makes most efficient use of existing expertise and best practice. If the Food Policy is to deliver its vision through measurable actions, a collaborative approach will be required by all stakeholders.

8. Aberdeenshire Council has adopted a proactive stance towards health and education in relation to food through the Hungry for Success initiative. The Hungry for Success programme aligns very closely with the proposals for the Food Policy for Scotland. Improving awareness of healthy choices in food and accessibility to provision of school menus that meet good nutritional standards are core to the Council's strategic priorities for Community Wellbeing. Local Authorities and other public sector organisations have a strong role to play in the food industry in terms of procurement. Progressing and expanding upon initiatives such as Hungry for Success should be a key objective in the food policy, promoting health awareness in approach to food consumption.

9. The Council's Scrutiny and Audit Committee undertook a key investigation to evaluate the Hungry for Success initiative and consider actions that can add value to the achievements made. In March 2007 a total of 26 recommendations from the Scrutiny and Audit Committee were approved by the Council in relation to enhancing the provision, range, nutritional standard and marketing of school meals. The Council considers however, that if initiatives such as Hungry for Success are to be further developed and if nutritional standards are to be improved throughout the public sector, it is essential that the Food Policy ensures that the value and importance of such initiatives is not lost, given the breadth of the proposed policy. Also, as the Health Promotion and Nutrition Act comes into force in August 2008, the Food Policy will require to give due consideration to funding such initiatives and consider this as a high priority within competing priorities.

10. Aberdeenshire Council considers that maintaining a sustainable and economically viable agriculture industry is critical to shaping the proposed Food Policy. Some of the current pressures facing the industry such as low profit margins in relation to commodity price, for example in the pig sector, the sharp increase in input costs and reduction in the beef herd all raise the importance of ensuring that agriculture policies are robust and fit for purpose to enable key sectors to maintain economic viability. The future of support mechanisms eg: Single Payment Scheme and Less Favoured Area support will greatly influence production and subsequent throughput in the processing sector in Aberdeenshire and the North East.

11. Training provision, providing a career structure for a skilled and versatile workforce is also essential to the development of sustainable agricultural and processing sectors, both of which experience skills shortages. This human capital aspect should be considered in the Food Policy matrix.

12. The Council considers the Discussion Paper does not give sufficient emphasis to food security issues. Liberalised European and global food policies may stimulate trade, but if the Government's aspirations are for a profitable Scottish food industry that can meet future growth targets, food security in terms of production and continuity of supply against a backdrop of competing commodity demands should be given greater emphasis as the policy is developed.

13. Proposals for the food policy to strengthen the links between producers, processors and retailers are welcomed. There needs to be greater transparency in the supply chain to ensure economic returns are spread throughout the chain. This is an issue where a regional approach in delivering the Food Policy could have positive impact, building upon existing partnerships to identify best practice.

14. The Council considers issues relating to provenance, labelling and marketing of food products should be addressed within the Food Policy as a priority. This would improve consumer confidence and reduce the confusion that is experienced by consumers through current labelling regulations.

15. Promoting the quality of Scottish produce is welcomed, although there needs to be a balance in the Food Policy between producing for a local market, while meeting regional and national demand. This is particularly relevant for the North East of Scotland as a major food production area serving national and global markets. The Council considers the Discussion Paper does not give enough emphasis of the economic aspects of the food sector in Scotland in terms of its contribution to employment, GDP and export value. While there is little argument with promotion of local food products, as is actively the case in Aberdeenshire, ensuring the industry can compete in a global market is key to the development of the Food Policy.

16. One area that does present a real opportunity for promotion of quality local food and drink products is through the tourism industry, not only in showcasing the key businesses within the food and drink industry which are popular visitor destinations, but also through provision of local produce in catering establishments. It is recommended the Food Policy for Scotland thoroughly investigates and develops a system to ensure that greater emphasis is laid on local/regional procurement and consumption within the tourist service sector through, for example, a quality assurance, branding, or accreditation scheme for participants.

17. In raising the profile of food in relation to health and wellbeing, one of the challenges for the food policy is the educational aspect in relation to affordability and accessibility. For families with low earnings the cost of food products is a major influencing factor and much could be done to promote low cost nutritious meals based on fresh produce. This could also involve promotion of and development of new cooking skills which for many consumers have been lost.

18. Aberdeenshire and North East stakeholders are well placed to contribute to the Food Policy for Scotland based on the scale and quality of production from both agriculture and fishing industries and the region's extensive processing capacity. However, with the large percentage of production exported from the region to meet national consumer and export demand, transport and distribution costs present a major challenge within the economics of the food and drink industry. In terms of environmental considerations regarding food distribution, the Council recommends the Food Policy adopts a carbon proofed approach in delivery of its strategy through creative and sustainable solutions, for example, a thorough examination of distribution networks and initiatives to reduce food miles.

294 East Ayrshire Council, Department of Educational and Social Services Kilmarnock

A Perspective

Sustainable Food Strategies are emerging internationally as a critical area of public policy where food is treated as a strategic area rather than as a small element of other policy areas, like for example: business development, education, or health. A Food Strategy can place Scotland at the forefront of developments by being one of the first nations to bring coherence and integration to a range of food relevant policy issues interrelated to the economy, social justice, education, agriculture, fisheries, health and environmental stewardship which signpost;

• Support for local and regional economies

• Improved resource efficiency

• Reductions in waste

• Health Improvement, and

• Cultural and cognitive change through education developing food awareness

Examples of relevant policies in Scotland include; the Schools (Health Promotion and Nutrition) Act 2007, Choosing our Future Scotland's Sustainable Development Strategy, A Forward Strategy for Scottish Agriculture, Scotland's Climate Change Declaration, and notably policy guidance 'Integrating Sustainable Development into Public Procurement of Food and Catering Services ' (which reflects the EU guidance) by setting out a hierarchy of key priorities which take account of the main sustainable development priorities, and the recent 2007 Review of the Scottish Diet Action Plan. A Food Strategy which brings these policies and supplementary guidance together can produce significant benefit to the economy of Scotland and the health and well-being of its people.

A sustainable food strategy for Scotland also fits in with the priority areas given by the European Commission which are based on the Lisbon, Leipzeg and Gothenburg agendas which address threats to human health, climate change, the management of natural resources, sustainable transport, and economic and social renewal and growth of jobs. The Public Sector guided by a Food Strategy can play an important role in leading change and it is this Council's view therefore that Scotland's proposed Food Strategy is timely and welcome.

Challenges for the Public and Private Sectors

1. The ability of the public sector to implement a sustainable public food strategy in relation to procurement.

2. The ability and skill level of catering staff to deliver affordable local food.

3. The experience and capacity of producers to meet public food needs.

4. Local Authority Education and Public Health partners in promoting the consumption of unadulterated and lightly processed food from sustainable agriculture.

A Food Strategy Involving the Public Sector

The Public Sector generally and Local Authorities in particular can have a multi faceted role in promoting sustainable development, and thereby improving health, nutrition and environmental education. In addition Local Authorities have the opportunity to encourage SME food producers and farms to engage with the needs of the market and the public sector which itself has the capacity to be a major purchaser of food produced in Scotland, to a greater extent than is currently the case.

Wealthier and Fairer

The production, distribution, preparation and eating of food should be one of the principal mechanisms for creating a more cohesive and healthy society, between rural and urban areas. The globalisation of food culture has led to standardisation of production systems and products. There is a growing distance between food producers and consumers creating divisions between different sections of society and the growth of health problems through ignorance of the importance of a good diet. Decisions on what we consume are taken by a smaller and smaller number of companies and producers. A Food Strategy can promote the economic value of sustainable local food production in Scotland and can produce a range of social, and environmental benefits. An increase in the diversity of food businesses can offer wider choice to suppliers and consumers, making local food more accessible and affordable, facilitating a greater retention of income within communities through increased use of locally produced food within the public sector. However it has to be recognised that local and organically produced food while offering a range of benefits for sustainable development is generally more expensive and will present funding issues that require wider understanding of whole life costs associated with food consumption and the benefits that will accrue from sustainable procurement. Smarter Food increasingly has a defining role in reflecting local culture allied to the realisation that without 'local' producers capable of supplying the needs of public catering, many of the wider environmental targets which governments ascribe to for 2012 and 2020 will not be achievable. At the same time there is a crisis in farming of financial viability, disappearing skills and the age profile of farmers. There is a growing understanding among governments, business, environmentalists, the agricultural community, health professionals and academics that the current model of food production and the effect on the health of the population and climate change, is unsustainable.

Safer and Stronger

At a time when it is predicted that the problem of food shortages and the rising economic cost of food rivals that of climate change, local food production can become significant in ensuring food security within Scotland while also enhancing opportunities for education and employment. Understanding the provenance of food and how it has been produced can more confidently be assured through better procurement practices in the public sector, by taking account of these aspects when specifying food in contracts and evaluating tenders. This can build confidence and approval for the quality of food provided in schools, hospitals and prisons in the general public.

Healthier

Food is a critical issue in preventing the rise in obesity, cardiovascular disease, and diabetes. Diet-related diseases burden the NHS in the UK, with obesity alone costing an estimated £7.4 billion a year. The Government investment in free fruit schemes in primary schools and nurseries, and the Schools (Nutrition and Health Promotion) Act are to be applauded and must be maintained.

Greener

Food production, harvest, transportation, preparation, consumption and waste, account for the production of 30 % of green house gases which cause global warming and this underlines why there is a need for a Food Strategy within which 'Green Issues' are addressed. The use of food produced in an efficient sustainable way which is sensitive to the energy required in its production should lead logically towards greater use of seasonal and unprocessed or lightly processed food. Reliability of supply for large contracts is a key reason why the public sector currently buy on open tender and do not generally consider, as a priority, sustainable food production or local procurement.

Establishing local supply chains that have the capacity to meet local demand will be challenging but essential to consider in the development of a Food Strategy. Organically grown crops require around 50% less energy input per unit area than do conventional crops, benefiting climate change as well as significantly enhancing farmland Biodiversity however increasing the amount of organically produced food in Scotland would require a sea change and may have to be incentivized to achieve. Work in East Ayrshire Council Since 2004, by a phased programme, the School Meals service has linked Hungry for Success (the Scottish Government's initiative to introduce a Whole School Approach for school meals) to the Council's Community Plan, to national policy through Scotland's Sustainable Development Strategy, and Scottish executive guidance on local procurement in the public sector; to create programme of work that contributes directly to the environment, economic regeneration and local employment as well as the health and education of children. The approach is characterised by local sourcing of innovative menus and recipes which have removed processed food, and is underpinned by strong partnerships involving; pupils, school staff, parents, public health practitioners, dieticians, food suppliers, catering staff and food campaigners.

The school meals services are able to work through Hungry for Success and take an active role in supporting pupils to become educated consumers of tomorrow who will understand the health and environmental impacts of their food choices.

• 30 schools throughout East Ayrshire purchase all of their fresh produce within 30 miles of Kilmarnock. This includes fresh meat from Aftonglen Farm in New Cumnock, poultry from Auchincruive, artesan cheese from Dunlop Dairy in Stewarton, organic milk from Clyde Organics in Lanark, free range eggs from Mauchline, locally grown vegetables from Stair, fruit and fresh fish.

• The food provided in school dining rooms is currently 35% organic, 75% locally produced, and 90% is fresh and unprocessed and the service subsequently adopted the Soil Association's Food for Life scheme as a framework for the initiative that has been developed. • While it is true to say East Ayrshire's producers do not make huge profits from their contracts with schools it is nevertheless significant that ca. £250,000 is now repatriated into the local economy.

• Food education is emerging as a key issue in East Ayrshire's ambition to produce knowledgeable consumers of tomorrow who understand the importance of making good food choices and understanding the impact on the environment. Costs/Environmental Benefits In addition to creating a local food market East Ayrshire's school meals service is contributing to environmental sustainability switching to local suppliers has reduced the average distance food travels by at least a third, the savings calculated for one school alone are.

• Reduction of 3.1 Tonnes of CO2 emissions in one school, in one month, with a forecasted annual saving of 14.5 Tonnes.

• Carbon saving of 0.82 Tonnes in one school, in one month, with a forecasted annual saving of 7.8 Tonnes.

• A cost increase of 15 pence per two-course meal provided in the school, equating to an annual increase in expenditure of approximately 10%.

Conclusion

Scotland can be at the forefront of countries in practical and conceptual terms through the development of a Food Strategy which promotes a system of sustainable food production and agriculture within Scotland linking this to the interrelated issues of the economy, social justice, education, agriculture, fisheries, health and environmental stewardship. Access to good food and a healthy diet is at the core of Sustainable Development and should be prioritised by the correlation of national and local health improvement with the proposed Food Policy. In particular effecting cultural change through food education in schools and elesewhere and embedding this message into community is a strategy where Scotland is already leading. The role of the public sector in leading change can be considered a key factor in the way forward. Introducing change in diet, food production and farming, has to be led. In order to change public opinion and demonstrate that another food system is possible, the public sector generally, and in particular local authorities who have clear community regeneration and well-being responsibilities, should be held up as leading actors for change. The Public Sector guided by a Food Strategy can play an important role in leading change and it is this Council's view therefore that Scotland's proposed Food Strategy is timely and welcome.

295 Wallyford Community Office

To follow

296 Scottish Out of School Care Network, Glasgow

1. Background

About the Scottish Out of School Care Network

The Scottish Out of School Care Network (SOSCN) is a Scottish registered charity (SC 020520) and is the national organisation representing out of school care in Scotland. SOSCN provides support, advice and information to providers and users of out of school care, as well as development and support staff; SOSCN works towards creating and maintaining quality and affordable out of school care services across Scotland; SOSCN disseminates policy information, views and feedback from the sector, and conducts research.

SOSCN is committed to promoting and supporting children's rights according to the United Nations' Convention on the Rights of the Child.

About Out of School Care in Scotland

There are currently over 1,100 out of school care services in Scotland run by the voluntary, private and public sectors. Out of school care services provide quality care, play and learning activities in a safe and stimulating environment for children and young people before and after school during term-time and all day during school holidays. Out of school care services are based not only in schools but also community centres, church/ village halls and their own premises.

Although not a statutory service, out of school care services are registered with, and regulated by, the Care Commission and are staffed by a professionally trained and qualified workforce.

2. Introduction

The Scottish Out of School Care Network (SOSCN) is responding to this discussion as out of school care services play a key role in delivering healthy eating in the form of snacks and information, and active lifestyles through indoor and outdoor activities and play. SOSCN actively promotes healthy eating and active lifestyles to all groups within out of school care through our Aiming High Quality Assurance Scheme, our publication: "Inspired Healthy eating for Play, Care and Learning Services" and our Active Clubs project*

The Care Commission annually inspects all registered out of school care services according to the National Care Standards, in which standard 3.4 states: * SOSCN provided free training and a British Heart Foundation "Active Club Pack" to all interested out of school care groups in Scotland. "Children and young people have Access to a well-balanced and healthy diet (where food is provided) which takes account of ethnic, cultural and dietary requirements, including food allergies. Staff make sure that help with feeding is given in a way that best meets the needs of the child or young person."

All the above evidence clearly shows the importance of food provision and "education" within out of school care services and the need for out of school care to be included in any future food policy. Despite the requirement to provide healthy snacks (if snacks are being provided), very few out of school care services are based within their own premises with access to appropriate catering facilities and food storage- most out of school care services are based within schools, village/church halls or community centres. In such circumstances, most out of school care services must share the space allocated to them with other services. In many instances, the out of school care service will be denied the same access rights to catering facilities as the principal user, despite the fact that the facilities are not in use. In short, kitchens and other catering facilities often lie empty and unused during the hours in which out of school care services operate.

3. What we think

Need for a "joined-up" holistic approach

A national food policy is an ambitious project which will require a holistic approach to ensure outcomes are met. By this, we mean that policies perhaps not even directly concerned with food will have to complement any goals or outcomes from the overall food policy. For example, any policies encouraging active lifestyles must complement healthy eating in order to tiein with the overall aim of reducing obesity and improving the nation's health. Currently this joined-up, holistic approach appears not to be working in some cases with respect to the out of school care sector in Scotland. To give a concrete example of current confusion we need only to turn to legislation relating to the Registration and Inspection of All Day Care of Children and Environmental Health Legislation. As already mentioned, 3.4 of the National Care Standards says that, should a snack be provided the diet must be "healthy" and "well-balanced"; for many services this means providing freshly prepared and chopped fruit and vegetables, sandwiches etc. However, as a provider of food, an out of school care service must then also comply with Environmental Health legislation which states that food preparation can only happen if there is easy access to a certain number of sinks.

We have had reports from across Scotland of groups being advised by environmental health officers that due to the lack of appropriate sinks they are not allowed to chop fruit and vegetables and so must buy pre-chopped and prepared fruit, vegetables and sandwiches. (In most instances, groups have access to one sink but perhaps not two.) So in order to fulfil both sets of guidelines and legislation, some out of school care services are buying preFuture of packed sandwiches, fruit and vegetables which should be served on and in disposable paper plates and cups. This of course has corresponding knockon effects: a greater financial burden on clubs, which are already financially very vulnerable; and environmental damage due to the waste created by the disposable crockery used on a daily basis. But more importantly, what is this message teaching children? That only pre-packaged food is good or safe or healthy? Out of school care services want to provide home cooking, and involve children in the whole process- not just preparation and cooking, but also the selecting, buying and even growing of the food.

The other option for groups facing this dilemma is simply not to provide a snack, which again is not in the best interest of the child- most are hungry on leaving school and require some form of sustenance. Whilst there are other such examples of contradictory advice or restrictions on practice, we shall not mention them here but instead direct you to two responses we submitted separately on behalf of delegates attending our consultation events held in Glasgow and Stirling. SOSCN would like to see not only a holistic approach taken towards joining up future policies, but also for current seemingly contradictory or restrictive legislation to be looked at, reassessed and, where possible, for national guidelines to be produced and distributed in the light of any possible revision. SOSCN is willing to provide input and support with any such process.

Include out of school care in any initiative or strategy which is also aimed at schools

In the discussion document mention is made of the role that schools in particular can play: "all schoolchildren of all ages are taught about food, e.g. initiatives such as Eco-schools", we would like this vision to be extended to all services which provide support to school-aged children, out of school care being one of them. In fact, we would like to take this further and for any policy to talk quite simply about "children and young people and all services which support their growth and development". Since education is a statutory provision, most government resources and initiatives only relate to, or include schools. However, despite not being statutory, out of school care is an invaluable bridge between school and home, and whilst schools only provide a service during "term-time" many out of school care services operate year-round and during the school holidays provide all-day care from 8 am until 6 pm. This means that out of school care services can provide the children in their care with experiences different from those provided by schools, and not just in peer groups but in a mixed-age environment.

Furthermore, out of school care services must be capable of putting the needs of individual children at the core of their work- out of school care services provide support for the emotional and physical development of children in their care. All high quality services will consult with children and will encourage them to take a pro-active approach in the governance of the service. In short, out of school care services are invaluable to the growth and development of children and young people, in a different but complementary way to schools, and must therefore be included in any food initiatives or strategies, nationally and locally, to ensure that children are being given the best start in life.

Our vision for a future food policy

In addition to what we have already mentioned, we would like to see the following in any future national food policy (these are not ranked in any order- they are of equal importance):

• Equal billing for out of school care services alongside schools in any initiatives, with a guarantee that schools must include out of school care in the development of any such strategy locally. After all, it is the same children out of school as in, yet a child may attend the out of school care service more weeks in a year than the school - both support children in equally valid but different ways.

• If an out of school care service is based within a school, then, it should have guaranteed access to appropriate kitchen and catering facilities when not required by the school or catering services.

• Access within school grounds to a garden and allotment area for all children; where an out of school care is based within the school, the service should have access to these areas, or indeed have their own.

• If no actual ground is available then resources and information should be made available to out of school care services to access other external areas such as local authority allotments.

• Where no ground is available anywhere, then resources and information should be provided on how to grow vegetables, salad leaves, fruit etc within containers.

Access to allotments and participation in tending them, is not only important from a food point of view, but it also fulfils the objectives of getting children outdoors more and leading more active lifestyles.

• For out of school care services to be able to provide children with warm and cold healthy snacks which the children have helped plan, prepare and cook.

• For the children to access food outwith the confines of an allotment and to visit the countryside/seaside and learn how to identify food growing naturally and then how to prepare and cook it. Again, this fulfils just more than any food objectives.

• We would like to see not only a holistic approach at a policy level but also at a local level "on-the-ground" so to speak meaning statutory and non-statutory services working together and not in opposition: for schools, out of school care services, health specialists, active schools co-ordinators, sports co-ordinators etc to work together on sharing resources, information and work plans in order to provide integrated services which meet the specific needs of children.

297 Edinburgh Community Food Initiative, Edinburgh

Edinburgh Community Food Initiative (ECFI) has a long-standing history of delivering food and health messages to some of the most disadvantaged people in Edinburgh. We are pleased to see the development of a food policy that shares our aim to create a healthier Scotland.

Changing food culture- a long term commitment

We feel that Scotland's first food policy must be specific in how the government intends to tackle health inequalities. Many projects like our own work to shift Scotland's attitude towards food and health; however, this can only be achieved if projects are followed through and given longer term funding and support. Influencing people's food choices, so they demand healthier options within their local neighbourhoods, requires a major culture change amongst some groups and cannot be done over 2-3 years. Continued support is needed for community projects to promote and educate on healthy living, and this requires committed support from the government.

Tackling health inequalities

In order to make a comprehensive and useful food policy for Scotland we should be focusing our efforts on the social causes of food inequalities:

• Providing affordable foods

• Improving access to food shops that sell good quality produce,

• Increasing the availability of a variety of healthy choices

• Helping to change people's attitudes towards healthier options that will significantly impact on their lives for many years to come and

• Improving people's aptitudes in buying, preparing and cooking healthy food, through food education and preparation/cooking skills classes.

This 5 'A's framework underpins all our work and we would urge the Scottish Government to adopt this in developing its food policy. Listening to people Marginalised communities need a voice in this policy, one that allows them to have a say in their changing surroundings. A Scottish food policy should be about enabling ALL Scottish consumers to access healthy food, rather than simply helping Scottish producers access lucrative markets.

Sustainability

There are long term sustainability benefits for both producers and consumers in establishing local supply chains and we would like to see models of community growing, community supported agriculture and similar initiatives developed and strengthened, as well as strong links between communities and local growers and processors.

298 Food Standards Agency Scotland, Aberdeen

Main report of meeting available as separate Word document

Summary of the main issues for future consideration arising from the Retailing food and health inequalities meeting

Organised by Scottish Government (Health and Wellbeing Directorate) and the Food Standards Agency Scotland

12th March 2008

Retailing

· There was a general recommendation that small general food shops should be encouraged to increase their range of healthy foods.

· Overall, the view was that research should focus less on establishing whether there is adequate retail access to healthy food and more on exploring the reasons behind the choices people make.

· The current challenge is to make the default choice a healthier one, perhaps by restricting buy-one-get-one-free (BOGOF) offers to healthier produce as has been proven to work with fruit and vegetables with results in increase purchasing.

· The Scottish Grocers Federation could also be given further tools to build on the work of the healthy living neighbourhood shops, for example to be given a clearer steer on what is healthy.

Neighbourhood Shops Scheme

· Success of the Neighbourhood Shops Scheme was related to 'Healthy Living' branding, the use of movable fruit and vegetable displays placed at prominent sites, and the refurbishment of some stores (including chilled cabinets).

· The Healthy Living brand is currently working and therefore should be continued to be supported for the smaller retailers. Further tools could be made available to the local shops which build on current work. This could potentially include more guidance on what can be included in the healthier ranges. This will be taken forward by the Scottish Government and FSAS.

· A separate strategy may however be required when addressing the larger supermarkets. It was noted that the Food Industry Unit has a supermarket forum that is currently trying to do so.

Cost and purchasing of fruit and vegetables

· The large supermarkets have bulk buying power for fruit and vegetables and large storage facilities.

· Smaller stores do no have the same bulk buying power to keep the costs down; the quality of fruit and vegetables available is also a problem.

· The potential for large supermarkets to offer some of their vast storage as hubs for community Co-ops could be explored.

· Experience from the community and voluntary sector indicates that there is a perceived need to pay a nominal sum for waste/surplus fruit and vegetables in order that it is valued.

299 NHS Tayside and partners, Dundee

To follow

300 Name, address and response supplied - Confidential

301 Forth Valley Food Links, Stirling

Forth Valley Food Links (FVFL) welcomes the opportunity to respond to the Scottish Government's discussion document, 'Choosing the Right Ingredients - The Future for Food in Scotland'. FVFL's contribution to the discussion is influenced by the current and timely proposals to create a Scottish Climate Change Bill , the recent FAO report World agriculture: towards 2015/2030, Food Links UK's Ramsbury Convention on Sustainable Food Systems (June 2007), and examples from FVFL's past and present work as an exemplar project and demonstrator of local action in developing a sustainable local food system in Forth Valley. FVFL makes a number of suggestions and recommendations for action towards delivering a National Food Policy nationally and locally.

FVFL is a Company Limited by Guarantee, with Charitable Status, that works with individuals, communities and local food producers to increase access to fresh, local produce, aiming to bring long-term sustainable benefits to communities throughout Clackmannanshire, Falkirk and Stirling Council areas. Established in 2002, and arising from the Soil Association's 1999-2001 Food Futures Programme, FVFL has been one of the pioneering organisations moving forward a vision for a local food sector across the UK, to develop the potential economic, social, environmental and health benefits of food. FVFL has adopted sustainability as a focus throughout its objectives, basing actions on established environmental, social, health and economic sustainability principles. Its work is focused on supporting small to medium scale producers and growers, and linking them with local markets. Our strap-line is, 'local food for local people'. FVFL has one part-time member of staff and is based in Stirling.

• Food Security, Resilience & Climate Change

A number of global challenges exist to our current food system - Climate Change, Peak Oil, GM food, biofuels, rising world population-that are having, and will have a profound effect on Scotland's ability to feed itself in future. The Scottish Government's target of a cut in Greenhouse Gas emission by 80% by 2050, is a challenge that has to be built in to all actions arising from the National Food Policy. The NFUS has warned that food security is becoming a key issue for the first time since World War 2. There is an increased demand for food but there is less production as land has been released for building, leisure, wildlife. In the UK, selfsufficiency in food has declined from 75% in 1986 to 60% at present . The food system needs to have built-in resilience to significant disruptions, access of consumers to affordable, nutritional and safe food on a permanent basis, and public confidence in that system.

FVFL recommends that a National Food Policy for Scotland must have sustainable development at its core as a means of securing a 'wealthier & fairer, smarter, healthier, safer & stronger, and greener' food future for Scotland, with a food system that puts Scotland's ability to producing food for itself above all others.

Sustainable development issues that should underpin a sustainable food policy, are as follows:

'CHOOSING THE RIGHT INGREDIENTS'

Response to the National Food Policy for Scotland Discussion Document

Page 1

• Environmentally and socially responsible food production practices, including promoting high environmental and animal welfare standards, valuing nature and biodiversity, reducing energy consumption, and encouraging waste recycling. FVFL has played an important role locally in promoting these practices through its Small Grants Scheme (no longer in operation due to funding limitations) for farmers, growers and community groups, to encourage the development of existing food growing projects as well as the establishment of new ones. It also links with other organisations and networks such as Waste Aware Forth Valley, the Soil Association, and Scottish Natural Heritage, to ensure a flow of information to promote good practice.

• Access to healthy food to improve diet and general health The Review of the Scottish Diet Action Plan Progress and Impacts 1996-2005 called for a greater integration in combining the goals of diet and health and sustainable food production. It cited FVFL as an exemplar project in working towards improving the local diet through encouraging the uptake of fresh, local vegetables and fruit throughout the community. FVFL works closely with NHS Forth Valley's Community Food Development Workers to link local community food projects and networks with local producers. They have supported the establishment of community-run Fruit & Vegetable Barras and Community Food Networks in Clackmannanshire, Falkirk and Stirling. FVFL also supports numerous community initiatives in Single Outcome Agreement areas eg the Falkirk Helix Project and the Alloa Community Orchard Project.

FVFL recommends that the Scottish Government gives support to, and invests in public health partnerships, Community Planning Partnerships, local authorities, and Healthy Living Centres to continue linking grassroots community food projects with local food producers to enable greater access to healthy, fresh and affordable local food.

• A Local Food Supply Chain & Local Food Economy

The Scottish Government should be aware of the scale of interest and action in local food production currently taking place or planned across Forth Valley, involving small scale producers, schools, community groups, allotments, smallholders and individuals. Individually and collectively, their contribution to a securer and more sustainable local food supply must be acknowledged. They are as important as the larger commercial businesses in terms of developing social capital and community bonds, developing educational links between producers and consumers, and helping to diversify land use in urban and rural areas. They produce food on a smaller, local-scale in response to demand, and as such, deserve recognition and support. FVFL recommends that the Scottish Government takes a broader view of the composition of the food supply chain, to include those elements above which collectively can make an important contribution to a sustainable local food supply chain, and whose contributions have so far been undervalued . It is estimated that every pound we spend locally generates almost twice as much income for the local economy than if we had spent it in a supermarket. It means that our money can circulate back into local businesses to increase opportunities for more local food production and for higher levels of employment. FVFL has been active in supporting the establishment of local markets for locally-produced food eg the recently-formed Forth Valley Smallholders' Association, sourcing chilli growers for a preserve-making business, finding a market for organic pig products, sourcing local suppliers for village markets, and Farmers' Markets in Stirling and Falkirk. Celebrating our local food is also an important aspect in sustaining a local food economy. In 2005 & 2006, FVFL held the 'Good Food for All' Awards which brought together the best local food businesses in Forth Valley to celebrate local food, good value and good service to people who live, work or holiday in the area. The judging process and event itself generated new business-to-business links.

FVFL urges the Scottish Government to acknowledge the contribution that the smaller producers and businesses make to a sustainable local food economy. With an increase in food growing activity among community groups and smaller-scale producers, there is a growing demand for land for allotments and other growing and rearing enterprises. In Forth Valley, Falkirk Allotments Society, established in 2007, is still seeking land for allotments.

FVFL strongly urges the Scottish Government to develop a strong policy agenda regarding allotments and community growing which encourages local authorities to take a lead in promoting such projects, including making land available in public open space where demand requires it.

• Sustainable Public Sector Procurement in Forth Valley

The discussion document states that the public sector food procurement accounts for £85m per year in Scotland, of which £57m is by local authorities. In 2004, FVFL held a ground-breaking 'Sustainable Food in the Public Sector: The future for local food' seminar, to re-examine opportunities for all those involved in food production and procurement to take the 'local' route. As a result of the seminar, FVFL worked with members of its Food Producers' Forum-small-scale producers-to gain access to public sector joint-catering contracts in Clackmannanshire / Falkirk, but found many barriers to entry in terms of the procurement regulations, contract letting process and capacity of the producers. FVFL also worked briefly with the NHS Forth Valley to discuss the issues around getting more local produce into Forth Valley Hospitals. Again, similar barriers were found. Reaction of the producers was, "If people want to eat it, we will grow it - we just need enough time to plan". FVFL can play a role as intermediary in identifying potential producers for these contracts and providing support and guidance through the regulations.

FVFL recommends that the Scottish Government works with public sector procurement staff to be more flexible when implementing EU procurement rules to allow sourcing local, seasonal and fresh produce, and makes guidance for sustainable public sector procurement more accessible and understandable to smaller-scale producers.

• Fairness & Social Justice

The UK and Scotland's food supply system is dominated by a few large-scale retailers with heavily consolidated market positions, and global reach and distribution systems. Smaller retailers and producers find it difficult to compete. The National Food Policy should address these inequalities and promote a food system that gives a fair price to smaller-scale producers and retailers, and encourages fair trade and ethical employment in the UK and overseas. The policy must also address the issue of access to healthy food for those on low incomes, particularly availability and affordability, and cooking and shopping skills. FVFL will continue to work with the NHS Forth Valley Community Food Development Workers to address these issues locally, by linking local producers wherever possible to local Fruit Barras and other community food projects.

• Sustainable Transport & Distribution

In Forth Valley, many small producers and processors are faced with the issue of how to get product into a wider range of outlets without losing too much margin in getting them there. Equally there is a desire among retailers, hotels, restaurant and schools to stock local produce with low carbon footprint and higher nutrition and quality maintained in the product. A need for a co-operatively owned or directed local food hub for local producers has been identified to distribute bread, bakery goods, fruit and vegetables, jams and preserves, meat of all varieties, bacon, eggs, juices, dairy products, cheese etc which use locally grown ingredients, with a regular delivery run to hotels, restaurants, schools, hospitals, company canteens and retailers. By cooperatively owning or directing the means of distribution, the costs to the SME, the environment and the final customer will be reduced.

FVFL recommends that the Scottish Government promotes the establishment of such local food hubs as a means of sustainable local produce distribution and job creation.

• Skills & Knowledge Development

The acquisition of skills and knowledge at all levels in the food chain is essential for a sustainable food economy. Consumers need to be more engaged with the food system, and be equipped with the knowledge of where their food comes from. To this end, FVFL, and NHS Forth Valley and Forth Environment Link have piloted and evaluated a 'Food Miles Plus' Game for schools and community groups, that raises awareness and understanding of the many issues involved in bringing our food from farm-to-fork, not just food miles. It helps people to think about making informed choices about buying more healthy and sustainable food, and provides information about locally-produced food from Forth Valley, and local food initiatives.

FVFL recommends that resources that raise awareness and understanding of where our food comes from are adopted as a standard in Scotland's schools.

FVFL also produces a range of publications-including a two-monthly eBulletin, the 'Forth Valley Foodie' and a website (www.fvfl.org.uk) - to raise awareness and understanding of the issues surrounding local food, and food produced, processed, served and sold locally in Forth Valley. Working in association with the Highlands & Islands Local Food Network, FVFL is aiming to introduce a Local Food Apprenticeship in Horticulture course in Forth Valley, that will enable trainees to gain horticultural and business skills needed to supply a full-time living from the sale of fresh, seasonal fruit and vegetables to the local market. Such training opportunities are rare, so FVFL recommends that the Scottish Government should work with colleges, training establishments, public authority economic development services and relevant training bodies such as Lantra, to mainstream such training initiatives across Scotland.

• Definition of Local Food

The discussion document makes reference to 'local' and 'Scottish' food / foods. Numerous definitions of 'local food' abound, but the term is in danger of being appropriated as a brand. Local food is not a brand but a food system that supports small-scale producers, local markets and develops relationships between these and local people. It delivers a range of sustainable benefits, which are in danger of being lost as 'local food' becomes increasingly viewed as a niche product. FVFL would urge the Scottish Government to define 'local food' as a food system, and enforce this definition across the board.

• Support for Small-scale Food Enterprises

FVFL is concerned that the Scotland Food & Drink organisation misses an opportunity to support the smaller-scale food enterprises in Forth Valley. The membership fees of this new body is beyond the means of many small-scale producers, and the agenda of the new organisation-focusing on niche markets and exports-is not compatible with that of these smaller producers. A whole tier of food producers and processors will have little practical support, other than that offered by FVFL and similar organisations, whose resources are stretched to the limit.

FVFL strongly urges the Scottish Government to support Forward Scotland's work to develop a Scottish Local Food Network that will provide a national network of support for local food activity across Scotland.

• Support for Third Sector Food Initiatives In Scotland, funding for local food projects has not been available to the extent that it has in the rest of the UK. Recently, there has been a £50m Big Lottery Fund for local food projects in England & Wales. Much of this activity takes place in the Third Sector. In the current review of Voluntary Sector funding, FVFL would urge the Scottish Government to work closely with the Big Lottery Fund in Scotland, Forward Scotland, public bodies, and other interested parties to develop a dedicated funding programme for local food activity in Scotland.

FVFL has an important role to play locally to support the aims of the National Food

Policy. It has worked for 6 years to support activity towards the development of a sustainable local food chain. Former NHS Forth Valley 's Director of Public Health, Dr Malcolm McWhirter stated in the 'Health of the population of Forth Valley' (15th) report, stated, "The Food we eat is an important part of our lives. Many of the important social events of our lives hinge around meals. We are lucky in Forth Valley to have a very innovative project, Forth Valley Food Links, that looks at food in its totality. Fresh fruit and vegetables grown locally and sold locally mean fresher food but also less polluting transport of food. … The key theme is that we should be growing more food locally and buying it locally." In spite of this and other endorsements, FVFL finds it increasingly difficult to access funding for its core work. Funding from 'core partners' continues to reduce year-on- year, although FVFL has a valuable contribution to make to their various strategic plans into which its work has been incorporated. Our aim is to build on this relationship in order to achieve further quantifiable targets and measurable successes in support of the Single Outcome Agreements and other strategic requirements to achieve positive outcomes for local food production and producers, community and economic health into the future.

FVFL would urge the Scottish Government to ensure that local authorities are aware of the contributions that organisations like FVFL make to supporting the development of a sustainable local food economy, and to ensure that it is adequately resourced to continue its work with local food producers, processors, wholesalers, retailers, caterers, distributors and communities into the future. Forth Valley Food Links will look forward to working with the Scottish Government in taking forward these ideas and recommendations as a contribution to the delivery of a National Food Policy for Scotland.

302 UNISON Scotland, Glasgow

Executive Summary

• UNISON is Scotland's largest public service trade union representing over 162,000 members working largely in the public sector. Many of our members work in public sector catering or in areas such as the Meat Hygiene Service and environmental health.

• UNISON welcomes plans to introduce a cross-cutting National Food Policy. It makes total sense to draw together a range of policy areas as they affect food, including climate change, sustainable development, health, education, transport etc., addressing issues such as public sector food procurement, food labelling, animal welfare and local sourcing of food.

• Sustainability should be at the heart of food policy.

• UNISON has long called for a 'Food for Good' policy across the public sector, with the aim of providing quality healthy, sustainable food in nurseries and other early years settings, schools, hospitals, prisons, care homes etc.

• UNISON Scotland has launched a new 'Food for Good' Charter for the public sector. This covers: Sustainability, Health, Social Justice, Excellence and Skills.

• Universal Free School Meals should be a major part of the Scottish Food Policy, but as a minimum, we need enabling legislation to allow pilots.

• It is important to learn the lessons of what went wrong in public sector catering in the past, with policies of Compulsory Competitive Tendering, PFI, privatisation and outsourcing which cut pay and conditions for contracted-out staff and saw poor food quality and standards with great reliance on cook-chill and cook-freeze.

• Scotland must retain an independent meat and poultry inspection service. Current job losses at the Meat Hygiene Service put quality at risk. Any further cuts, or privatisation or outsourcing could put public health at risk.

In the interests of health and sustainability, we need well-resourced quality public sector catering provided by directly employed staff with proper training and good employment conditions.

Introduction

This paper constitutes UNISON Scotland's response to the Scottish Government Discussion Paper Choosing the Right Ingredients, The Future of Food in Scotland.

UNISON Scotland welcomes the opportunity to take part in this discussion.

UNISON is Scotland's largest public service trade union representing over 162,000 members working largely in the public sector in Scotland. Many of our members work in public sector catering, or in areas such as the Meat Hygiene Service and environmental health, engaged in providing nutritious food, improving /enforcing standards and educating people about healthy eating.

UNISON has long argued that food policy needs to be addressed in a cross cutting way, with a clear leadership role for the public sector both as a provider of food in schools, hospitals, prisons etc., and in its roles as a purchaser, in awareness-raising and in setting standards.

In 2003 UNISON Scotland launched a major 'Food for Good' Charter for NHS catering services including: food quality, fair trade, recycling, animal welfare, staff training and employment conditions.

More recently we proposed expanding this across all of the public sector, embracing local and global social justice factors. That concept is the focus in this submission.

A Scottish Food Policy and the public sector

We welcome the Scottish Government's decision to adopt a national food policy and agree that a holistic, joined-up approach is required, given the range of areas that food policy links into. These include climate change, health, education, transport etc., addressing issues such as: tackling obesity, public sector food procurement, food labelling, welfare, access to healthy food and local sourcing of supplies, including organic.

The Discussion Paper acknowledges the potential role of the public sector in being a market for food in Scotland that is worth about £85m. There are substantial health and environmental benefits related to improving the quality and sustainability of food purchased by and provided by the sector in nursery settings, schools, hospitals, prisons, care homes etc. These have been shown by the success of the pioneering Hungry for Success initiative in schools.

We are pleased that the Sustainable Development Commission Scotland recommends, in its response to the Food discussion, that the schools work "should be taken forward to build a sustainable food culture by linking public procurement in schools, hospitals and prisons with ecological food production".

'Food for Good' across the public sector

Our 10-point 'Food for Good Charter' in 2003 addressed the fact that diet and food production had become major social, ethical and environmental issues and that the NHS should be a "beacon of good practice".

It covered: organic food, animal welfare, meat quality, fair trade, 5 portions a day, recycling/composting, patients not profit, resources, real food and fair pay.

UNISON Scotland's Revitalising Our Public Services campaigning has five principles - Democracy, Investment, Fairness, Excellence and Partnership. We believe these could be applied to a National Food Policy.

We have updated our 'Food for Good' policy for 2008 and beyond to cover the entire public sector, with a five point Charter, encompassing areas that of course do have some overlap: Sustainability, Health, Social Justice, Excellence and Skills.

The Charter - for Scotland's public sector

1. Sustainability

Food should be fresh, prepared locally and sourced locally where possible.

Mains-fed water coolers should be provided, minimising the use of bottled water.

Public bodies should produce annual reports giving clear 'global footprint' type information on all aspects of their food use, including e.g. % of fresh, local food, progress on waste minimisation and recycling etc.

2. Health

Universal free school meals should be recognised and adopted as a major contributor to improving health and tackling childhood obesity.

The aim for all public sector catering should be to give a daily option of an organic/ethically produced main meal, ideally locally sourced.

Vending machines on school/hospital premises should be used for healthy alternatives, not junk/fast food.

3. Social Justice

Fair trade food should be used where possible, with targets of 50% by 2010 where relevant fair trade products are available.

Decisions about menu options should give consideration to providing less meat-intensive diets, with more fresh, seasonal fruit and vegetables and sustainable fish.

Animal welfare must be prioritised, with an aim for animal produce of using only recognised farm assured schemes or organic schemes by 2015.

4. Excellence

All food must meet quality nutritional standards, monitored by relevant regulators. This involves excellence in procurement and in staff training and conditions.

The top priority must be the contribution of food to health and wellbeing, with recognition of the folly of previous policies that pursued Compulsory Competitive Tendering, privatisation, PFI and outsourcing - cutting standards and employment conditions, increasing the use of cook-chill and cook-freeze food, and allowing 'fast' and junk food in schools and hospitals.

The public must have access to clear relevant information about food, including via labelling and annual reports.

5. Skills

Quality training and proper pay and employment conditions for the sector, including training in environmental factors as part of 'green workplaces'.

Lessons for young people in primary and secondary schools about the food chain, sustainability and preparation of healthy meals.

Public awareness campaigns on healthy diets, tied in with support to local food co-operatives and similar initiatives to improve access to quality food for the most vulnerable.

These principles in practice

UNISON Scotland commends these principles to the Scottish Government. In the interests of health and sustainability, we need well resourced catering provided by directly employed staff with proper training and good employment conditions

There are a number of examples of food initiatives that demonstrate how such principles can be put into practise very successfully. East Ayrshire Council radically improved school meal menus with organic food, reduced fat, sugar and salt, fresh and unprocessed ingredients and no colourings, artificial flavourings or GM foods. The sustainable school meals initiative attracted the attention of the Soil Association and the council adopted their Food for Life scheme. The council used contract specifications to encourage small local suppliers and reduced the average distance travelled per menu item from 330 miles to 99 miles. There was a slight cost increase overall, but a Scottish Executive evaluation in 2006 said that: "…ingredient and administration costs have gone up modestly, though they remain within the range that many Local Authorities are already paying. This allays to some extent the fear that increased costs would mean local supply is not viable." Cost, of course, should not be the only factor and the council's foresight may well have made a major impact on child health simply by cutting out colourings and artificial flavourings, given that the Food Standards Agency wants six artificial colourings banned due to links with hyperactivity. Several Scottish councils are looking at following East Ayrshire's lead in their own schools.

In Wales the Assembly Government has ordered the removal of junk food from NHS vending machines, as part of efforts to tackle obesity and diet-related ill health. In Renfrewshire the local council has taken steps to use licensing restrictions to stop burger bars and ice cream vans operating near schools. The move is supported by NHS Greater Glasgow and Clyde, which also supports a new curriculum pack in Glasgow for teaching primary school children about the importance of diet, nutrition and exercise.

The importance of these principles for Food Policy

Climate Change, Food and Sustainability

The threat to the world from climate change is serious and the action required is urgent. The proposed Scottish Climate Change Bill will see Scotland aiming to be a world leader in public policy on reducing greenhouse gas emissions. In this context it is clear that sustainability should be at the heart of food policy, with a local and global outlook, incorporating health promotion and social justice. UNISON Scotland has suggested the Scottish Climate Change Bill should place a duty on public bodies to consider the impact of all their decisions on climate change and to report annually. Such reporting should incorporate relevant information about their food use, food waste etc. Negotiated green workplace agreements should also include food factors and there should be training for staff involved in implementing 'green' food policies.

The goal of sustainable development is to enable all people throughout the world to satisfy their basic needs and enjoy a better quality of life without compromising the quality of life of future generations.

A Scottish Food Policy has to have an international element addressing climate change, fair trade, and the major impact of rising energy, fuel and food prices on the most vulnerable in society, here and across the world. Buying fair trade products guarantees a fair deal for workers in developing countries. Public sector bodies need strengthened public procurement guidance and support on how they can specify the use of fair trade products, and other relevant specifications, when putting contracts out to tender. It is important to encourage diversity and sustainable, fair, local trading relationships and to avoid local, small suppliers being driven under by the 'might' of the supermarket chains. The policy also has to adopt a long-term approach, something politicians do not do often enough, recognising that taking action now, will improve quality of life in the future, rather than passing on problems to future generations. (E.g. investing in free healthy school meals, or in greater use of public transport by the food industry). The future cost benefits are apparent (e.g. in healthier adults in the future, with reduced costs to the NHS, or because - as the Stern report argued - acting sooner rather than later on climate change will keep the costs of tackling it down). However, the benefits to society of such a policy will be measured in a great deal more than just the future financial savings. Health and quality of life provide less immediate measures, but are far more valuable to us all. Improved nutrition in food for elderly people, for example, can make a significant contribution to their mental and physical wellbeing.

As well as the international and long-term focus, the policy will need to look at every part of the food supply chain, to establish the 'global footprint' of products using agreed standards/measurements and to ensure proper labeling to allow consumers and purchasers (from small businesses to large hospitals) to make choices and assessments in buying healthy, sustainable food. These will include where food comes from, how 'green' the production process has been and will take into account options many people want such as organic, free range, vegan or GM free. It will also include looking at the ingredients within food products, so as to, for example, avoid palm oil that has been grown on cleared rainforests.

Various factors affect decision-making on whether food products can be classed as sustainable or organic. The recent global food price increases are a severe threat to life for many in developing countries and have highlighted problems with biofuels policies, while debate has also raged around air miles and whether food flown thousands of miles from overseas can legitimately be labeled as organic, with some suggesting that potentially the carbon footprint of its production might be considerably lower than some food produced here or in nearby countries. It is clear that the policy will need to look at these various issues and take decisions based on best practice and/or 'gold standard' type certifications. UNISON Scotland and Stop Climate Change Scotland has proposed that the Scottish Government should be advised by an independent Scottish Climate Change Committee, which would use the best and most up-to-date scientific and other advice. This should include food sector issues, where required, and the National Food Policy should be updated in accordance with relevant advice.

Other important areas for the policy to look at include: reducing food waste - currently Scots consumers throw away £800 million worth of food annually, then there is food packaging waste too; making a switch away from bottled water, which damages the environment both with plastic bottles and in the transport required. Mains-fed water coolers in workplaces would make a major contribution to reducing carbon emissions. The Scottish Government has already announced that it is to use mains water for hospitality events.

As well as looking at the international impact of food through buying fair trade products, the food policy should consider health and sustainability advice on dietary choices. Sustainable Development Commission Scotland, in its response to the Food discussion, recommends on sustainability that procurement priorities should make sustainable consumption visible to the public "e.g. a clear shift in public sector catering towards an emphasis on less meat-intensive diets maximising the use of fresh, seasonal fruit and vegetables and promoting more sustainable fish species." UNISON believes that animal welfare should also be prioritised by the public sector, which should seek to avoid importing food from intensive rearing systems abroad that would fall short of UK standards, e.g. in chicken and egg products. Animal produce should ideally be sourced from organic schemes or from recognised farm assured schemes (e.g. the RSPSCA Freedom Food Scheme or Quality Meat Scotland schemes), with the aim of sourcing 100% of it this way by 2015.

Health and Excellence

As part of Scotland's efforts to tackle both obesity and other health issues and its prioritising of action on climate change, we believe that the universal provision of free school meals could be a major part of the new National Food Policy. However, if Ministers do not support this, we would suggest that, as a minimum, councils should be given enabling powers to set up innovative pilot schemes, as proposed by UNISON in submissions prior to the passing of the Schools (Health Promotion and Nutrition) (Scotland) Act 2007. These could build on school meals work done in Hull, for example, and would, in our view, provide strong support for universal provision.

The benefits to patients, staff and visitors of having hospitals provide much healthier food will be enormous and similar benefits will apply in nurseries, prisons and care homes. All public sector catering should meet quality nutritional standards, monitored by relevant regulators and updated where appropriate in line with the best evidence-based medical and scientific advice.

Quality food provision will never be possible without a properly resourced and trained and well-paid workforce. Many catering staff in Scotland, poorly paid to start with and mainly female, were treated appallingly during various privatisation processes. While it is excellent that many contracts have come back in-house, it is important that the Scottish Food Policy addresses issues around training, pay and employment conditions and opposes any further privatisation, whether through PFI/PPP or other outsourcing routes. A number of PFI contracts include catering services. UNISON believes that these should be reviewed to see how new standards in the food policy can best be provided. We would like to see in-house bids for these contracts when they come up for benchmarking.

Real food, freshly produced and locally sourced where possible, should be standard, in preference to cook-chill and cook-freeze meals. We would want the public sector purchasers of food to also engage with suppliers about how to reduce the use of pesticides, steroids, antibiotics and additives. GM products should be avoided while there are concerns about health risks. The use of vending machines selling fizzy drinks, crisps and chocolate etc. in schools and hospitals obviously flies in the face of healthy eating advice and awareness campaigns by government and other organisations. These should be removed or stocked with alternative healthy food and drinks.

All these issues are relevant to food policy in terms both of having well trained and educated staff, on good conditions, and over food standards, including freshness, sustainability and nutritional quality. We need to ensure schools have suitable dining areas, kitchens and equipment to allow staff to cook fresh produce on site and serve it in a positive dining environment. Proper facilities for cooking should be the norm across the public sector. If PFI/PPP schemes do not allow for this, intervention is needed. The 2005 Turning the Tables - Transforming School Meals report for the Department of Education and Skills south of the border warned that: "The existence of long-term contracts cannot be allowed to adversely affect the health of pupils in PFI schools."

Another policy area that needs to be reviewed is 'shared services', as much of this looks at centralised purchasing. This would favour using large UK-wide bulk suppliers rather than local firms. As UNISON's Scottish Secretary Matt Smith told a Trade Union week meeting in the Scottish Parliament in January 2008: "At a time that Government is advocating sourcing supplies like food locally, to move to fewer, large suppliers, delivering across the UK runs counter to attempts to decrease the delivery mileage and assist in tackling climate change."

Meat Hygiene Service

UNISON is greatly concerned at present at the threat to the Meat Hygiene Service from job losses and possible privatisation. More than 70 jobs UK-wide are being cut, with more to come, and disparities in pension packages for some of those affected. UNISON opposes these cuts and any compulsory redundancies and has warned the Scottish and UK governments that there could be a risk to public health if the service is not maintained as an independent public sector body with sufficient staffing to carry out a quality inspection service. UNISON fears that the options being considered by the MHS and the Food Standards Agency (MHS is an Executive Agency of the FSA) point to privatisation, outsourcing or inspection by the producers themselves. We would question any moves to effectively dismantle Scotland's independent meat inspection. We want the Scottish Government to step back from the UK MHS/FSA proposals and to retain a high quality, committed meat and poultry inspection public service.

Conclusion

If the public wants a high quality service, the staff involved deserve to be properly rewarded, with excellent training, pay and conditions. The Food Policy should make a clear commitment to employment conditions.

We believe that the public sector can lead by example on climate change generally and on food policy in particular. The National Food Policy can create the framework for these 'Food for Good' principles, which we believe would have wide public support on top of all the long-term benefits for health and the environment.

303 Jane Anderson

I think all the issues are extremely important and I think one of the ways to empower people and communities whether they are impoverished or not, to guarantee a healthy nation, is to equip them with the skills and knowledge to grow and cook their own affordable fruit and vegetables. I definately feel there is a need for every town and community in Scotland to have its food co-op and its own community garden so that each person is learning to eat healthily, gaining physical exercise maintaining the garden and benefiting mentally through socialising. Local authorities should consider making land available specifically for this purpose and maybe these major health issues could be addressed.

304 Improve Ltd

Introduction & Vision

Improve Ltd. welcomes the intention to develop a National Food Policy as a means of enhancing a key contributor to individual, business and countrywide success.

We wholeheartedly agree with the overall vision statement that it should make the nation healthier, wealthier, smarter, safer and greener.

However, we would especially emphasise the importance of the food and drink manufacturing industry to making Scotland wealthier and fairer through the economic benefits of a flourishing industry in terms of employment, economic impact, export value and global appeal of Scottish produce.

In parallel with our objectives for a smarter Scotland through the continued development of skilled and talented individuals who are an essential part for the innovation, quality and leadership needed.

Keeping these two objectives at the heart of the policy will enable the other objectives for healthier, safer and greener to be more readily realised.

We are supportive of the newly formed Scotland Food & Drink and the industry led approach that it is taking to make a bigger success out of what is already a globally recognised industry and to maintain its hard fought status.

However, Scotland Food & Drink like us as the Sector Skills Council for Food & Drink manufacturing consider it vital that Food and Drink (alcoholic and non-alcoholic) are linked together and should be considered together in this Food Policy discussion.

This submission is presented under five key themes which we feel are appropriate to help realise the objectives of a food policy:

Productivity, Quality & Innovation

Talented & Skilled Individuals

Infrastructure

Sustainability

Healthy Benefits

Productivity, Quality & Innovation

The main thrust for the Food & Drink policy has to be to support, develop and harness the economic and employment benefits that the industry brings.

With 49 000 employees and £7.6 billion in sales it is a significant part of the manufacturing base in Scotland, something which Scotland can be proud and will allow us to compete globally if done so in the right manner.

The policy needs to encourage the need to improve/increase productivity, add value and come up with innovative new ideas to grow sales and economic benefit.

At the core of this success is the quality of the raw materials, environment, products and people involved.

Productivity across the Food & Drink manufacturing industry is good on the whole. However a number of key sub-sectors productivity is well below the most productive sub-sectors which are beverages, milling & starches and oils & fats. Meat & Poultry, Bakery and fish which are significant sub-sectors in Scotland generate less than half the Gross Value Add per person employed than the star performers above.

The work of Scottish Manufacturing Advisory Service is showing some real benefits when working with Food & Drink manufacturing companies and should be highlighted.

It is in this area that the role Food Scientists and Food Technologists is vitally important to companies if they are to develop new products, processes, improve quality and keep up with latest developments in consumer trends, needs of the big retailers as well as legislation.

Talented & Skilled Individuals

There needs to be more done to promote the Food & Drink industry as an attractive career choice for school, college and university leavers.

The Food & Drink policy needs to make a strong link with Determined to Succeed as a way of engaging with schools to offer students a positive experience of the Food Supply Chain. For example the Schools Food & Drink Challenge is a hugely successful initiative, with industry support that brings schools and businesses together and offers an insight into the roles and practical careers available within the sector including craft, technician, engineering, scientific and management roles.

The Food & Drink Policy needs to ensure that a strategic role is played by the Scottish Funding Council in the support and direction given to Scottish colleges and universities to maintain the necessary provision to produce the future generations of food scientists, food technologist's necessary for the projected growth in the industry through innovation, development and new technology.

To underpin the Scottish Governments strategy - Skills for Scotland, a lifelong learning strategy the Food & Drink Policy should ensure that sufficient priority is given by Skills Development Scotland to make available funding for workplace development via the National Training Programmes.

Additionally the Food & Drink Policy should recognise and support the need for funding to made available to those employees who are aged over 20 and also support programmes at Level II (SCQF Level 5) as well as Level III (SCQF Level 6)

The Food & Drink Policy should also address the current situation where skills' training has been ruled ineligible from the European Social Fund as well as the Scottish Rural Development Plan. As it stands this has resulted in long standing programmes being offered by the Bakery and Retail Butchers sectors being jeopardised by a lack of funding. This situation needs to be quickly resolved and this type of training for the food and drink sector being eligible under this programme.

The Food & Drink Policy should also support the plans laid out by Scotland Food & Drink with support from Improve Ltd. and industry for the creation of as demand led Centre of Excellence to act as a focal point for the training, development and skills acquisition that is essential to realise the ambitious growth plans for sales over the coming years.

A more entrepreneurial spirit needs to be fostered in business owners and managers to encourage risk taking, seeking outside investment and plan for ambitious growth. A lot could be learned from other industry sectors like IT, financial services and the energy sector. This would help achieve the step change needed to grow in line with already stated plans.

Infrastructure

Many of Scotland's food and drink businesses are located in rural areas or close to the natural resources/raw materials that they rely on. It therefore follows that many are well away from main centres of population and the main transport routes.

There is a need to ensure that there is a solid range of transport options (road/rail/sea) open to businesses to get their products into the distribution chain. A lot of this was looked at and pulled into the freight action plan which should be used as the basis of meeting this need.

The rural location of some food and drink businesses has also resulted in a large reliance being placed on migrant workers to fulfil businesses need for more staff. Whilst this has been beneficial there is a risk for businesses in placing to high a dependence on migrant workers particularly as their home economies improve, their job prospects improve in this country by acquiring better language skills and through relaxation in the restrictions placed by countries neighbouring their countries of origin that will come about in 2009 e.g. Germany, Austria.

There is therefore a need to look at how the local transport network can support rural businesses, attract more staff from beyond the immediate labour pool, as they grow.

Likewise the Food Supply Chain will benefit from further investment in the IT/telecommunications/broadband availability throughout Scotland. Good communications which are reliable will help businesses keep in touch with their suppliers, customers and partners and provide the basis for entry in the global world of e-commerce.

Sustainability

Sustainability can provide an added benefit to the Food and Drink industry as a marketing edge if businesses can show that they are operating in a sustainable way in their use of natural ingredients, waste minimisation, energy efficiency and transportation.

The Food and Drink industry would benefit from the adoption of a consistent standard of measuring and reporting data collated.

The Food and Drink industry would also benefit from a common approach to labelling their sustainability credentials on packaging, promotion and marketing activities in order to inform consumers.

Skills and workforce development needs to support the sustainability agenda can then be built into the qualification ad training provider development work being done by Improve Ltd. and the industry.

Healthy Benefits

There is a big potential to tie up the economic and employment benefits of the food and drink supply chain with the health benefits of a large range of Scottish produce including soft fruit, vegetables/potatoes, oat products (e.g. porridge/oat cakes) spring water and fish (including oily fish)

By highlighting the health benefits of a large number of locally sourced and produced goods would have a positive effect on the economic performance of the industry.

The food policy should also encourage/promote the industry to highlight the healthy benefits of a balanced diet, portion size and GDA's rather than let the large retailers set the agenda and be seen to be on the consumer's side.

305 City of Edinburgh Council, Edinburgh

The City of Edinburgh Council welcomes the opportunity to comment on the above Discussion paper. The purpose of the Discussion paper is to promote all aspects of the Scottish food industry, particularly from the viewpoint of its further development for the benefit of the economy and employment. In general terms we find the proposals well set out and logical and are supportive of both the ethos and direction of the document We have detailed below a number of comments and observations which we feel could significantly enhance the positive potential impacts of the application of the proposed policies and activities. Several representatives from City of Edinburgh Council have attended recent focus groups and consultation events and have given feedback through these channels.

Food Hygiene and Safety

Whilst there is a reference to Food Safety linked to diet and food choices in the Vision Statement this single reference is considered to be insufficient to reflect the pivotal role of local authorities throughout food production, manufacture, processing, preparation and service in addressing a range of risks to ensure that consumers are adequately protected from e.g. microbiological and chemical agents, fraudulent activities and other potentially harmful risks such as the presence of allergens. Indeed the document gives scant regard to the pivotal role of local authorities in ensuring both safety and wholesomeness for the ultimate consumer in their multi faceted enforcement role where they can also act as a catalyst for dietary change and improvement whilst also fulfilling a role as educator Specifically, dealing with potential Environmental Health Services inputs to the local food sector, Environmental Health Officers are well placed to provide information to local businesses and sign post Government/ FSA(S) initiatives.

In the City of Edinburgh we have proud history of working with other stakeholders to further food policy initiatives aimed at securing higher standards of food quality and food safety. We feel that it is essential that both the existence of these building blocks is acknowledged and is coupled with a policy commitment to their maintenance and enhancement. Business support Cooksafe, the FSA(S) Food Safety Management System has been maintained by this Authority following removal of FSA(S) funding. This continuation is due to the clear identification by enforcement personnel that businesses continued to require a high level support in this area. We also actively support both the Healthy Eating Award and Eatsafe initiatives although we acknowledge that due to budgetary and other resource constraints we are not as proactive as we would like to be.

Composition and Labelling/ Sampling and Traceability/ provenance

Local Authorities have the primary statutory responsibility for maintaining food standards through enforcement of legislation on composition. These responsibilities include assessing food labelling, claims, nutrition statements, etc. and apply to prepacked foods, locally sold produce (markets, exhibitions, functions, etc), restaurants and the catering sector. Local authorities provide advice, support and assistances to local manufacturers not only to ensure that they comply with legal requirements, but also to assist in improving quality, presenting and promoting their products. With regards to the encouragement to source Scottish produce, a clear definition of what is and what is not 'Scottish' needs to be developed. i.e. grown, packaged, harvested, manufactured, part sourced abroad or purely indigenous.

All Scottish Local Authorities are required to develop and implement Food Sampling Programmes. Is there a proactive role here for enhancing food law enforcement officers' activities in monitoring traceability in the food chain whilst protecting the 'Scottish' brand? In Edinburgh we are seeking to target and refine future sampling activities using intelligence from the NHS and other stakeholders by participating in the Joint Health Improvement Plan and incorporating Health Profiles into our annual sampling programme decision making process. Furthermore, local food law enforcement officers could be ideally placed to assist in producing local food maps using on the ground intelligence.

Licensing

The licensing process can afford local authorities the opportunity to take a lead role in promoting the Scottish food sector. Local authorities can promote, sponsor and participate in local festivals, farmers markets, and other local events, show casing Scottish food and promoting quality.

Health Improvement

With regard to health improvement there is no acknowledgement in the Discussion paper of the raft of food related health improvement initiatives currently undertaken by local authorities with support from the Food Standards Agency. It is strongly felt that enhancing the Agency's ability to increase such support would have positive impact at a local level.

Environment

The quality of Scottish produce is based in part on the perception of Scotland's clean, fresh, uncontaminated environment (cf how Switzerland promotes its food industries. Local authorities jointly with the Scottish Environmental Protection Agency (SEPA) have the major role in maintaining and protecting the environment. This also is done through advice, guidance and education, as well as enforcement.

Primary Production

Local authorities have a primary role in animal welfare, which is essential to maintain and promote the quality of Scottish primary produce. Primary Production inspections are now undertaken by local authority food enforcement officers. These functions are undertaken with a complement of advice, guidance and education, as well as enforcement. Up-skilling Environmental Health staff In terms of the better regulation agenda, given that Environmental Health Officers and others who enforce food law, visit all food businesses, is there an opportunity to upskill these officers in the fields of food and nutrition with a view to enhancing their knowledge on these subjects enabling them to identify opportunities for potential nutritional improvement whilst passing on appropriate advice and information?

Waste Management Page 13: The role of the consumer is mentioned in terms of throwing away less food, and using fewer plastic bags. However it is likely that significantly more food waste is produced by producers, processors and retailers. The Scottish Government does appear to acknowledge the role of processors and retailers here but it is likely that producers will also have significant waste arisings which need to be managed properly and where possible reduced. There may be a possibility to link to other aspects of Government policy such as cleaner energy, e.g. by the use to food waste to generate energy, compost, etc. In addition, the reference to plastic bags may be misleading- any type of single trip bag will have an environmental impact, and in some cases the environmental impact may be greater than a plastic bag. It may be helpful to review this issue and discourage the use of unnecessary or excessive shopping bags.

Page 16: The role of local government as waste managers is noted; however this cannot be achieved in isolation. At present most Councils are unable to introduce food waste collections due to the lack of processing infrastructure. The Government will need to allow for the costs of such collections, and the waste management industry will need the confidence to invest in facilities. It should also be noted that only around 25% of waste is handled by local authorities- there may be a need for private sector food collections (from restaurants, etc) to meet national objectives. Given the difficulties already apparent in getting recycling carried out in the commercial sectors, the Government needs to consider how this objective can be achieved.

City Centre Management

It is felt that technical research of products in regards to nutrient etc is good but that this is a long term process. Education in food production and home cooking is also important in the long term. However in addition to long term projects, there is a need for some quick fixes and projects to keep the momentum going in stimulating people to think about where their food comes from. Specific projects need to be identified and then prioritised but should be passed out for consultation. Small producers need simple information in regards to legislation of food production. Many small meat producers are very worried about small abattoirs closing down because of new EU legislation. Major support is essential for these businesses as they in turn support the rural economy and reduce food miles etc.

A balanced approach to legislative food safety control must be in place to prevent these businesses from going under. Environmental Health Officers have a major role to play but a consistent approach is required throughout Scotland. Financial support and funding should be given to these businesses as they need to be nurtured. Food tourism and the promotion of local food in Scotland to tourists could be one 'quick fix' as there is already market demand. Restaurants should be encouraged to source locally which would contribute to the local economy. In the longer term, public procurement for schools and hospitals should focus on sourcing local produce.

Food trails throughout Scotland should be promoted. Visit Scotland have accredited a selection of farmers markets, restaurants and other food businesses through their Eat Scotland scheme. Edinburgh Farmers' Market attracts extra tourists to the area making a positive impact on the survival of small producers as their overall costs have gone up.

Children and Families - Health Improvement

Account needs to be taken of, and reference made in the document to the Schools (Health Promotion and Nutrition) (Scotland) Act 2007 and the guidance on the nutritional aspects of this which come into force in August 2008. These documents set out statutory requirements regarding nutrition in schools. The importance of good nutrition in institutions other than schools is recognised as the most vulnerable children and young people may be excluded / not attending school and therefore need to be reached through other channels.

City of Edinburgh, Children and Families Department is rolling out the Health Promoting Schools scheme to all Children & Families establishments (i.e.. nurseries, community centres, residential and secure units, child and family centres). This will ensure a more holistic and consistent approach to health promotion nutrition across these establishments. This will also provide the opportunity for children and young people to learn about food in settings other than school. The consultation document should provide more detail on how local authorities might fulfil their responsibilities out with the school setting. The importance of involving parents and carers in messages around healthy eating and food / community based cooking classes etc, should be included in the document.

Importance of early years should be emphasised. Health inequalities - City of Edinburgh Council, Children & Families Department are working in partnership with Aegon and Heart of Midlothian Education and Community Trust to further develop the provision of breakfast clubs in Edinburgh primary and special schools. This will ensure that those children most in need are receiving a good and healthy start to their day. The document could provide more detail on some of the ways that local authorities can work to address inequalities in relation to food and health.

Eco Schools

The Eco Schools programme encapsulates a wider environmental agenda rather than just health and it is important to mention other programmes such as Health Promoting Schools. Most organisations that work in schools in the field of environmental education are on short-term contracts with no long term stability. The Scottish Government should capitalise on the specialisms and expertise of existing organisations by using this opportunity to mainstream and allocate dedicated funding when creating this policy and setting objectives. Creating new organisations with associated branding will waste time, expertise and energy when there is ample opportunity to stabilise and build upon what's there already.

Towards the end, in the section titled 'What do we all need to do?' under 'Scottish Government and associated agencies' all are health related with no mention of waste etc. The Scottish Government should tackle environmental issues including packaging and waste by creating strong policies which will apply to all. Processors, manufacturers, retailers, hotels, restaurants and pubs must all be encouraged to avoid unnecessary food and packaging waste by adopting a top down approach. It is extremely important for Local Authorities to champion a greener, healthier approach to food. There are many references to Scotland's high rate of food export throughout the document. Is there any conflict between a huge drive to increase global exports while encouraging food to be produced locally for local consumption?

306 Council of Antonine Parents, Bonnybridge - Confidential

307 Edinburgh Transition City Food Group

Edinburgh Transition Initiative aims to develop a range of community led responses To climate change and peak oil. To do this effectively will take more than changing a few light bulbs; we will need to make major changes in our lifestyles. We believe that if many of the currently very dispersed functions of our communities are re-localised, both challenges will be addressed, and the quality of life in our communities will be enhanced.

This transition from our current way of life to a low energy future has major implications for the provision and distribution of food in Scotland.

Ideally Scotland should have a decentralised system of local food production:

• Benefit
• • More resilient local economies
  • Communities eating fresher food
  • Less vulnerable to global food problems
  • Reduced food miles - lowering CO2 levels
  • Reduction in packaging
• In addition if much of this is organic
• • Reduced need for oil-based fertilisers
  • Improved soil structure and resilience: organic farms keep 30% more carbon locked in the soil
  • Less chemical and anti-biotic build up in the environment, humans and other species
  • Increased biodiversity
• In addition, if communities grow their own food
• • Greater local coherence and self sufficiency
  • Greater awareness of the process of food production - involvement and connection with the land (the fact that people want more connection is demonstrated by the length of waiting lists of allotments in Scotland)
  • Proven mental health benefits of experience of gardening
  • Huge community benefits of such projects
  • Involvement of young people in learning the skills needed to grow food

A few good examples we have come across:

Future Farms: http://www.dailymail.co.uk/pages/live/articles/news/news.html?in_article_id=559580

City of Middlesbrough: www.guardian.co.uk/environment/2008/mar/26/cityfood

Edinburgh Community Food Initiative: http://www.ecfi.org.uk/

The Bridgend allotments at the Inch in Edinburgh

The Donkey Field Community Orchard, PEDAL, Edinburgh: contact Eva on 0131 657 2555

Earthshare, Forres: http://www.earthshare.co.uk/

Goodforewe, Wester Ross: http://www.goodforewe.org/

Stroud Community Agriculture, Stroud: http://www.stroudcommunityagriculture.org/open-csa.php

To make this happen:

Current public awareness of the benefits to people and the planet of a locally based food production system are low. Formal education and information projects are unlikely in themselves to change attitudes to the necessary extent, so projects like that in Middlesbrough where people are actively involved would be very helpful.

Consumers must have the infrastructure to allow them to make this choice; shops with fresh, local produce at affordable prices should be close to all. Farmers need to have the confidence that they have a market for producing the kind of food that will be consumed locally.

Many consumers are keen to grow their own vegetables and fruit, if land is made available. Planning should protect growing areas from development and look for new ways of increasing available land. New housing developments should always include land for growing.

Producers will struggle to change in the current system, even if consumers change their demands. Farmers are tied in to the current system by subsidies and financial insecurity. It will require a great deal of support to re-establish a relationship between farmers and consumers. Initiatives such as Community Supported Agriculture schemes and (e.g.) The Lochaber Larder http://www.lochaberlarder.co.uk/welcome.htm would be good models to follow.

Local authorities should provide leadership and support through a range of different projects aimed at changing consumer attitudes. The results should be should be shared so that learning opportunities and examples of best practice can inform on-going work.

Local authorities, NHS trusts and other large, public institutions should have to use local produce for a given percentage of the meals they provide. This percentage should increase over time.

Supermarkets come in for much criticism:

• They don't pass on enough profit to farmers, and tend to require them to grow mono-crops which are not conducive to developing a robust local food economy (and are also particularly vulnerable to climactic changes)
• Attractive offers (3 for 2 etc.) encourage waste of food
• They should do more to stock, and advertise, really local food (although most are now good at carrying and labelling Scottish produce).
• Their huge sites and massive investment in their stores is a great threat to local businesses and the health of local high streets.

Scottish Government should:

• Publicise the actions they will take to implement a food policy, with a time-line as part of the plan.
• Progress on these actions should be reported annually.
• Maintain a system of Local Food Grants, and publicise widely.
• Consider a tax on highly processed and packaged food.
• Establish a 'local food, logo, similar to the Fairtrade branding, that could be used by farmers, shops and restaurants.
• Continue to support the teaching of food preparation in schools.
• Continue to support Eco-schools, and encourage them to include growing and preparing food as part of their awareness raising activities.
• Integrate the healthy eating aspect of the NHS strategy on nutrition with a local, seasonal agenda, so that people are not confused by mixed messages (e.g. images of tropical fruit as 'healthy food choices')

Note: We are strongly opposed to GM crops because of their potential to permanently damage the environment. A system of local, organic agriculture can best deliver the solutions needed to feed Scotland.

308 Michelangelo Project

Introduction

The Michelangelo project has been set up to help to improve the general lifestyle and diet of Scotland through principles based on a Mediterranean diet.

The aim is to use a variety of sources to influence decisions for Scottish citizens to choose healthy options in their diet and lifestyle.

While the principles and aims are broad based, the project believes that its objectives can be best achieved through targeted and focused initiatives.

These will be aimed at schools, hospitals and prisons in the country as well as to the general populace at large.

The project will work with the co-operation of sponsors from Scotland and from Italy to achieve its objectives.

Background

The Mediterranean Diet is now widely recognised as a healthy diet allowing people to live longer and healthier lives. Scotland will benefit from having its principles included in its general health and education policy.

This does not imply persuading people to start eating airfreight delivered sun dried tomatoes, but to use existing Scottish ingredients to achieve a healthier diet.

It includes eating different food types in the right proportion, from legumes, vegetables, grain based products from bread to pasta, up to meat and fish while also including fresh fruit.

Scotland is blessed with all the necessary produce to provide this healthy diet.

But it is also a lifestyle that needs to be examined, not simply eating ready meals, but realising the value as well as enjoyment of preparing food at home. It means realising the importance of a family sitting down to eat together, something which has reduced dramatically over the past twenty years.

Jamie Oliver and other celebrity chefs have been pivotal to this movement; changing school meals to healthier options, bringing awareness to the value of locally produced foodstuffs and showing the sheer fun available from cooking.

But it is not easy and stories of mothers handing their children burgers and chips through school railings because the children do not like the healthier diet need to be taken seriously.

Thus the Michelangelo project proposes targeted initiatives to help overall with the government's aims.

Actions

The project proposes initially to work with Scottish schools.

• Targeted invitations to the project's base in Edinburgh to assist school cooks with their menu choices.
• Hold seminars for school cooks and for teachers and for parents to discuss how food can be improved.
• In school demonstrations in Home Economic classes on the fun of food, such as how to make fresh pasta. This will involve the parents as we want to pupils to take home the food that they produce.
• School visits to farms to learn how food is grown and where our meat comes from.
• Sponsor a competition among schools for the pupils with the best idea for school menus and the best at preparing them.

Performance Measurements

• The project will detail each of the initiatives and outcomes.
• The project will agree targets of numbers to be achieved for each of the initiatives.
• The project will follow up with interviews of families, children and school staff to monitor ongoing changes.

Resources

• The project has established links and agreements with a number of partners based in Italy.
• The Micene Association, based in Turin, is a non profit making organisation offering seminars and materials on healthy living; they have agreed to assist us.
• A number of chefs, based in Scotland and in Italy, will also take part.
• Corporate sponsors will include a Scottish supermarket (name withheld) who are concentrating on sourcing local produce and supporting specialist growers

Personnel

• The project is headed by Piera Adamo whose career has been based in the hospitality industry ensuring standards of service. Now based in Edinburgh Piera has wide experience and contacts in the food world
• She will work with Andrew Currie, former marketing director of Isle of Arran Distillers and with Alberto Massimo. CV's are available.

Direct Response to 'Choosing the right ingredients.'

• Page 7. Figures for UK, are there any figures for Scotland?
• Page 7. Cows do not look Scottish.
• Page 8. Lean meat is not necessarily the best, need fat for some kinds of cooking. Again there is nothing wrong with butter in the right amounts.
• Page 9. Picture of packaged meat, says a lot about the meat we eat. Packaging is for start an environmental waste and does not apply to proper food.
• Page 11. No cooking teaching in schools mentioned.
• Page 13. Consumers should be educated at the beginning of life. This should be the priority not secondary consideration.
• Page 15. Where is this fruit market?
• Page 16. Local government and food waste, can this be used for composting?

309 Royal Highland and Agricultural Society of Scotland, Edinburgh - Confidential

310 The Scotch Whisky Association, Edinburgh - Confidential

311 Ella Drinks Ltd, Alloa

I have a small business called Ella Drinks which makes juice from Scottish raspberries, a brand called Bouvrage. My experience derives from trying to sell a healthy, low sugar high fruit drink in an industry full of deceptive products in a country which shouts about its primary produce but eats a diet high in fat, sugar and salt and which consumes far too much alcohol for its own good.

Farmers markets have been extremely important in our development and will be important for the future too. We attend markets across Scotland from Aberdeen to Glasgow.

Although Scottish farmers markets started 8 years ago as a method for Scottish producers to get their products to consumers while cutting out the middle men, Scottish Farmers Market movement are the focus for the ambition to get

local food to local people

It is more than just a market each Saturday in every town; it is a means to get local food in front of local people in all parts of the food experience of people.

Not just for the special occasion, not just for the better off but

- to improve fundamentally the FOOD CULTURE of Scotland

and thereby

- to improve the health of people via education and promotion

- to improve the environment via encouragement of a low energy lifestyle

- to boost the local economy, keep money in the local economy,

both for townspeople and country people.

Over the last 30 years there has been a growing gulf between towns and government sponsored farming with one side not understanding the other. Towns need to rediscover their rural hinterlands since both have been the worse off by their artificial separation.

- town centres have become clones of each other

- out of town supermarkets are run by the multiples with their 'cheap' imports and exploited workforces at home and abroad and based around the car

- factory farms are depopulated and mechanised

- the lack of ownership by local people of land and the businesses of food processing, banking and retailing have been a major disincentive to local food producers

Bad for the local economy, for the environment, for people's sense of belonging to an area and for their diet.

Now we need a change of mindset on behalf of everyone especially councils and farmers to be able to cope with a future quite different from the past.

The Future is going to be driven by the high cost of energy. The development of IT means we can be a more de-centralised society with less inefficient journeys. We will be more networked and we will have to be cooperative to live in harmony with Nature better. Ultimately a decline in the traditional economy based on food and services devised to cope with pressured lifestyles will be balanced by an expansion in the household economy (minimise use of new resources, self-sufficiency in energy). The goal will be sustainable consumption (and not unimpeded growth) which will bring real challenges for governments, the stock market and multinationals in trying to adapt.

A shortened food chain which uses less energy will mean buying food from producers directly. A low energy economy will also mean greater diversity and cultural enrichment, in which quality food will play a growing part.

Councils will have to appreciate that food is central to our lives: we represent ourselves by how we eat; we value ourselves and each other by how well we eat. Of course we knew this but we have let globalisation obscure the role of quality food in public procurement, thinking till now that we could always get it cheaper from elsewhere but the truth is we never got that quality and was it really cheap when it cost the world all that energy.

Farmers and producers will also need to adapt, learning how to cooperate and pool resources for labour, machinery and marketing their goods.

When I call a for a new food culture, I mean, a new set of beliefs, values, ideas and attitudes around food which contribute to a sense of identity and wellbeing, to sense of belonging to the land as well as an improvement to the diet.

In practical terms we need 4 key policies to inculcate the habit of local food:

1. Central government providing training to local government and on sustainable procurement, guidance on how to help SME's and support local produce. Procurers should not only understand the benefits of buying locally and healthy food but also know how to put these policy objectives into practice. Procurer should be able to

- breakdown orders to suit local SME's and enable SME's to put in joint bids to fulfil an order, even if that means practical help like distribution hubs and vans to enable consortia

- specify healthy options and low CO2/food miles

- separate delivery from product supply which would help many SME's

while still within EU procurement rules (fair, transparent and no barriers to trade).

Their reporting system ought to show that procurers are helping deliver on the broad objectives such as health, reducing CO2 and supporting the local economy.

2. Councils need to take a pro-active consistent approach across the country to the development of farmers markets.

- work with the presumption that each town should have one

- ensure the facilities for markets exist, notably power, toilets, parking

Investment in market halls to give back to farmers their ancient rights to sell produce in town centres. Forget the romantic notion of outside markets. 21st C consumers are used to comfort when shopping and if they are to become regular shoppers, then we cannot allow the vagaries of the Scottish winter weather to get in the way of that.

- develop a standardised approach to trading standards and environmental health issues eg allow short term but responsible advertising on key highways to get over market dates

- keep market fees for traders below £50 per market

- support local producers in organising their markets with potential to supply services to help producers with preparing their products (pack houses, abattoirs)

- see farmers markets as the incubator for small food businesses and help develop their distribution strategies so as to get their produce into local shops, restaurants, tourism outlets, public and private sector etc

Overall see farmers markets as a means of promoting sustainable consumption rather than as an attraction to bring people into town centres. Producers are not to be encouraged, given a market and then dumped at the whim of some town vested interests.

3. Supermarkets and their unrestrained power

To the ordinary shopper the superficial choice and theatre of the modern supermarket is intoxicating. The negative but largely unseen impact of supermarkets on a global scale needs to be countered by measures to redress the balance in favour of local foods and local food businesses and the local environment. I suggest

- a new planning condition requiring supermarkets to provide space for local produce

- create a tax which will discourage the ever greater use of the cars visiting supermarkets

- with sophisticated bar code systems we should impose sales taxes which discourage purchase of foods with high food miles and poor health value (especially alcohol and HFSS foods)

- significantly more useful labelling and the banning of misleading visuals on packaging

4. Changing Our Food Culture

There is a major problem in Scottish society in that what we eat is not what we produce. This is bad for both our health and our wealth. The Scotland that I experience as a small company is full of barriers/ little fiefdoms with pathetically little collaboration. I include

- academics, food researchers, bioscientists

- big food and little food (companies) -they seem to inhabit separate universes - even support mechanisms stream them into separate places

- cities vs the shires, Aberdeen- shire vs Aberdeen , Glasgow vs Lanarkshire. They do not cooperate on food supply or markets

- farmers/SNFU vs small producers represented by no-one

- the SE vs HIE vs councils, SF&D, the caterers, the retailers, the schools, FSA, national/regional, public sector/private sector… so many barriers/politics/ boundaries- we cannot afford them either funding wise or effectiveness wise. In all the workshops I have attended over the years never once have I been told the truth about supermarkets. It's all too hard for the small food company to feel engaged in the market. This is evidenced by the fact there are so very few examples of homegrown talent selling home-grown food.

While scrapping the support mechanisms and starting again sounds sensible I think looking elsewhere for successful, collaborating, visioning countries leads me to the experience in Finland, Asia and to England. Taste of the West or better Taste of Anglia developed a trading arm to enable small producers overcome the major problems of marketing and distribution. We have an unsympathetic environment (cheap food (if whole life costs ignored), ill-informed consumers, junk food diets, environmental damage to name just 3 effects) from supermarkets and global business. If we want innovation, high added value, cooperation, uniqueness, fleet of foot operators then small companies have to be the focus. We need

A FOOD GROUP that properly supports small producers with

1. PRODUCT DEVELOPMENT - consumer research, production methods, product testing, packing techniques, packaging, test production, test marketing, premises/equipment for rent, entrepreneurship support

2. TRAINING - vocational basis/FE, further and specialist qualifications in food industry, apprenticeship training, consultancy

3. MARKETING - test marketing, product demo services, fairs, product launches, sales promotion, design, market research, logistic services, trading arm as well as general support in Meet the Buyer, Networking, Regulations, Events

All best located in a Further Education environment but sustained, funded and promoted as valuable and with strong credentials and strong skills.

It must be centrally located, so accessible to Central Belt companies as well as North East ones. Food companies can learn so much from each other if brought together. Scotland is the unit. Regional splits are pointless.

But also A SCOTTISH FOOD & HEALTH ACADEMY with healthy diet education aimed at - children, adults, gardeners, cooks, etc through to food& drink companies, product developers, educationalists, district nurses, nutritionists, doctors, caterers, retailers, growers/farmers. Developing a more knowledgeable consumer is the only way to counter the effects of market rip.

It should also have a focus for

1. bringing all academics and research programmes together

2. promotional campaigns for healthy eating and buying Scottish produce aimed at school children and adults, business people and the food service sector.

There is no doubt that government funding is needed for a lengthy period of time if not ongoing. Turnover from trading needs to be at least at £1m (at present costs in 2008) to cover costs and that does not happen overnight. But with a successful not-for-profit collaboration it is possible to provide a conduit to market for many more small food businesses in a market like Scotland.

And some chance to turnaround

- extreme lack of Scottish food businesses

- chronic lack of processing capability in Scotland in so many food/drink sectors

- to add value to produce in Scotland,

- to develop healthy options in food,

- to make up for lack of external investment in food businesses caused by the high risk nature of a business dominated by effective monopolies,

- to involve academia

"A successful product starts with a consumer and determining their needs"

312 Name and address supplied

I have for some time been concerned that we have an attitude to food ploicy and food production that does not reflect the basic needs of a nation. There is a belief that food will always be on the shelves of the supermarkets and that we must concern ourselves only with the quality of that food and the varieties available. This may not always be so. The current near panic over fuel due to the proposed strike at Grangemouth proves how tenuous our supplies really are. This was also shown to be true in the previous fule blockades. our food supplies are totally dependent on the availability of oil to transport the food Scotland can only produce a restricted range of food products but it is important that the basics are done well. There may come a time when the country is dependent on our home producers and we should have some contingency for this possible situation. When it comes to a crunch, people will not be interested in beans from Africa or fruit from South America. They will want sustenance, the basics. How can this be addressed in a modern Scotland. The EU is proud to have eliminated the grain mountains and beef surpluses. Great but where are the contingency supplies. Every government needs to be able to supply the basics: food, water, security. What happens if these basics fail? So as well as addressing the the concerns of the celebrity Chefs, the Organics and the other interest groups let us look at the basics. Farmers and other food producers need to be brought back into the fold of essential suppliers. After all a food producer can save your life, a beaurocrat can only record your death.

313 Carey Coombs, Lanark

The Scottish food system is complicated. Issues of dietary inadequacy and of food access and inequality contrast with images of quality. The farming industry is suffering economically, rural communities are struggling, and the public is still not guaranteed, equitable, quality food supplies. While there are examples of small, successful models of sustainable food system practices, no detailed vision or plan exists on how to modernise the whole system to deliver on both health and sustainability.

I would like to suggest the following goals for a Scottish Food Policy. Lack of attention to any of these will seriously compromise the delivery of a truly sustainable food system. Development of actions to deliver on all of these issues is not only possible but essential.

16 Goals that embed social, economic and environmental sustainability.

A Scottish food system must:

1. Promote food choices that lead to healthy eating.

In a healthy food system, freshness, nutrition and taste are primary goals and people eat a balanced diet with fresh whole foods that are produced and processed in ways that maintain high nutritional content.

2. Provide easy access for all to healthy affordable food from retail outlets.

In a sustainable food system, transportation, household income, the existence of food outlets, social assistance and other factors make it easy for Scots to obtain healthy food at reasonable prices.

3. Provide for meaningful livelihoods and opportunities for all food and farming workers and facilitate business start-up for farmers, foresters, aquaculturists, processors, retailers, and restaurateurs.

In a sustainable food system, people employed in Scotland's food and agriculture sector have access to fairly compensated, dignified and meaningful work that provides a safe and respectful working environment as well as opportunity for personal development and advancement. A sustainable food system reduces the barriers to new entrepreneurs, supporting them in starting up new food and farming initiatives.

4. Support a 'bio-regional' or 'food-shed' approach to the food supply system by encouraging an awareness of where, how and by whom, food is produced.

A sustainable food system encourages the development of Scottish and regional food self supply and security. This means not only support for local supplies but minimising inputs and commodity transport.

In a sustainable food system, people know there food comes from, how and by whom it was grown, raised or caught, and how and where it was processed and packaged.

5. Be promoted by exemplary standards in public procurement.

In a sustainable food system it is beholden on the public services to set an example in how public money is spent. They must therefore support appropriate sustainable food supply mechanisms. The Scottish Government must build on and implement the Sustainable procurement guidelines.

6. Support regional and cultural identities through food and reinforce and encourage the development of different food cultures.

In a sustainable food system, food and food production play a role in defining and deepening a sense of place and identity in a given region, thereby building market opportunities and generating demand for both unique and staple products. A sustainable food system encourages a rich variety of foods and food traditions, providing fresh foods to all cultures.

7. Support and increase the diversity of both wild and cultivated species.

A sustainable food system provides people with real choice in the foods they eat. Not only are the products diverse, but within a product category, a range of crop and breed varieties are offered as well.

8. Conduct farming, fishing and forestry activities so that water, air, and soil resources are enhanced and wildlife habitats are increased- so that food production may continue in perpetuity and preserve farmland, forests, and oceans.

In a sustainable food system, farming practices preserve and enhance wild and managed areas, and successfully manage freshwater and marine food sources. Organic farming is the best model of an agri-ecological approach.

Food production, processing and distribution must not undermine the health of quality farmland or forest and ocean ecosystems. The future sustainable food system will minimize its footprint on natural ecosystems. Farms will operate in harmony with wild nature and fisheries will eliminate harvesting practices and production methods that harm freshwater and marine environments. Farmland will be more free of economic or development pressures.

9. Reduce and recycle its wastes

The sustainable food system consumes as few input materials as possible (in particular non-renewable inputs such as fossil fuels) and minimises its production of unwanted outputs (such as solid waste, effluent and air pollution).

10. Mitigate against climate change and reduce energy use.

The biggest environmental challenge of all must be addressed by the whole food chain. Agriculture accounts for 25% of Scotland's GHG emissions. Farming and land use must become proactive in becoming more energy efficient.

11. Employ humane practices in animal care.

In a sustainable food system, animal production adheres to high standards of animal welfare by encouraging a state of complete mental and physical health where animals are in harmony with their environment.

12. Provide opportunities for revenue from on-farm energy production, tourism, education and other sustainable business practices.

In a sustainable food system, producers are able to supplement their income with compatible activities on their land, through services such as educational and artistic access, mentoring young farmers, contributing to smart development, and offering rural recreational activities.

13. Reward farmers for the environmental services that they provide.

A sustainable food system compensates farmers, foresters and fishermen for providing stewardship services other than day-to-day food production, such as wildlife habitat management, ecosystem service provision, energy production, compost generation, and recycling of urban wastes.

14. Provide opportunities for food, fishing, and farming practice to be profitable and promote efficient markets that share information and proceeds equitably amongst all players in the food chain.

In a sustainable food system, power and market share are more equally distributed among links in the food chain as well as among actors at each level, with co-operation, partnership and information sharing as the norm rather than the exception. Ethical trading relationships are expected.

In a sustainable food system, co-operation and transparency are encouraged among all actors in the value chain so that risks and rewards are shared, supply is managed, quality is maximised and all entities throughout the value chain have viable profit margins.

15. Be characterised by many locally owned and operated food and farming businesses.

A sustainable food system will require a critical mass of businesses throughout the value chain that are owned and operated by local people who are vested in the community, having enough of the regional market share to provide economic resilience to the region and nurture community, innovation, accountability, and quality. This means that people must have access to land, whether to grow their own as in allotments, or as small medium or large farms. Scotland's frozen land tenure and ownership systems must be reviewed.

16. Encourage business structures and forms of capitalisation that provide investment and ownership opportunities to workers and community members.

The sustainable Scotland food system will promote community-based, community-owned and managed business models that foster a sense of investment among local members.

314 Highlands and Islands branch of Scottish Green Party - Confidential

315 West of Scotland Branch of the Hospital Caterers Association, Kilmarnock

On behalf of the West of Scotland Branch of the Hospital Caterers Association we are delighted to take this opportunity to give our views on the above Discussion paper and the Food and Health Alliance Conference held at Murrayfield on 5th February 2008.

As passionate hospital caterers we are delighted to see the profile of food to be given the accolade it deserves and in the whole we support having a national food policy.

We also strongly support the rationale that NHS Boards should 'using their buying power to provide fresh, nutritious food that's good value for money' however this can be out of the caterer hands when Boards are forced to out-source catering supplies to Cook-Chill / Cook-Freeze operations due to PFI contracts

In addition, there was an aspiration within the conference for 'every hospital to a have a fruit shop' and as much as we support this vision we feel it is important that every hospital has a production kitchen which produces fresh, nutritious food - many hospitals have had their kitchens closed/not built in new hospitals and food procured from elsewhere due to alleged efficiency savings.

In addition, and more importantly, we support the recommendation 'NHS Boards encouraging Scottish suppliers to tender for NHS contracts' however current Procurement rules /tendering process make it very difficult for Scottish suppliers to supply /tender for NHS business.

It is also against EU procurement rules to have NHS food specifications which only allows for Scottish foodstuffs to be procured.

We have recently renewed the Butchermeat contract and although we have tried to source Scotch Beef the butchers are advising that Scotland is not regarded as a beef producing nation and the nearest country of origin we can get is 'UK'. We think this is a ridiculous situation however it is the one we having to work with.

We wish you well in the future of national food policy.

316 Antonia Ineson, Perthshire

The opportunity to contribute to the development of a National Food Policy which brings together food, health and environmental sustainability is an important one for the NHS and partners in Lothian.

This response to the document has been informed by the experience of many years' work to improve diet-related health in Lothian, and the extensive range of work which currently exists. The Review of the Scottish Diet Action Plan demonstrated the lack of progress on the majority of the targets, and emphasised the need to take more strategic and integrated approach. The discussion paper provides the starting point to put this into practice.

In Lothian, as elsewhere in Scotland, the need to improve food and diet is recognised as an urgent public health issue. Work in underway to develop a framework to address the rise in people becoming overweight and obese. As the recent Foresight report identified, the causes are very complex, and food and diet is only one aspect. However the type of approach indicated in the discussion paper, addressing food production, retailing and consumption in an environmentally sustainable way, has the potential to contribute to the promotion of healthy weight.

Consultation in Lothian

As part of preparing this response, a consultation day was organised by NHS Lothian and was attended by 55 people, representing a wide range of types of involvement in food. They included people from farming and growing, public sector food procurement and provision in schools and hospitals, councils, environmental health, organisations which distribute food to community food co-operatives, and public health, health promotion and other health workers.

The day was introduced by Gillian Barclay from the Food Industry Unit, and it was valuable to have someone directly involved in the development of the discussion paper taking part in the discussion.

Priority areas which need to be addressed in the National Food Policy

Overall, the approach taken in the discussion paper is strongly welcomed, as a first step towards a National Food Policy which has an integrated approach to food, health and environmental sustainability. It now needs to be developed, and a fundamental aspect which needs to be included is the recognition of inequalities. Food and diet are an important part of inequalities in health related predominantly to poverty, but also to gender, ethnicity, disability, and sexuality through complex mechanisms - for example, homelessness or domestic abuse.

The following areas and comments include those discussed at the consultation day.

• Action at government and EU level.

Many of the most important influences on food and diet are the responsibility of national government and the EU and are also influenced by global changes. Action on agricultural policy to support the sustainable production of healthy food for a local market, on the content of processed food (including nutrients and additives), and on the advertising, labeling and sale of food is essential to complement action by Health Boards, councils and the voluntary sector at local level. The "traffic light" labeling system for foods should be strongly supported.

In particular, the promotion of unhealthy foods to children should be prevented. Agricultural land near urban areas should be protected through planning regulations to ensure that the production of food for a local market can be developed. Agricultural policy should support the sustainable production of food, including through organic methods.

• Public procurement of food.

The benefits of developing public food procurement so that it includes local and organic food to both the environment and the local economy have been demonstrated in pilot projects, such as the work in East Ayrshire schools and in hospitals in London. There is interest in developing this in Lothian, but there are currently significant barriers which need to be addressed. These include the centralised nature of hospital food procurement, the need for the development of local supply chains and local food production, and the limited budgets available. There is a need for the type of development work being carried out by Defra in England. If the use of local food in the public sector is to become a reality, it will have to be economically viable for the farmers and producers and to be affordable within public sector budgets. The approaches taken in the work of the Public Procurement Reform Board, the implementation of the National Nutritional Specification for NHS Catering and the National Food Policy must be complementary.

The design of schools, prisons and hospitals also has to be appropriate for using local food - including production kitchens, preparation areas and storage systems. All new public buildings should be required to include these facilities unless there are particular reasons why they are not needed.

• Inequalities in access to healthy food.

People living in deprived and rural areas, and on low incomes, often have less access to healthy food. In Lothian, there are community organisations which distribute affordable fruit and vegetables to community food co-operatives. There is a need for these to become more effective through long-term and integrated development, so that they can become part of local food systems linking farmers and producers with consumers. This needs to be supported at national level, to ensure that long-term funding is available and also that a national infrastructure links with local work.

• Food and health inequalities

Since food is an essential part of everyone's life, all groups and communities which experience inequalities in health also need support and resources if they are to have a healthy diet. Some of these are mentioned in the discussion paper, such as those on lowest incomes, but others, including people from minority ethnic groups, homeless people, people with learning disabilities, and people with mental health problems, should also be recognised. People with particular illnesses, such as diabetes, are more likely to live on low incomes and to need support to eat healthily.

Action on the content of the cheapest food is important in this context, as it is often the least healthy.

• Ethnicity, culture and food

The National Food Policy should recognise the multicultural nature of Scotland, and the contribution made to farming, food production, retailing and provision by many different cultures, as well as the particular needs of some ethnic groups in relation to food and health.

• Food retailing.

Access to affordable, healthy food also depends on supermarkets, neighbourhood shops and farmers markets. The planning system needs to work effectively to ensure that everyone has access, particularly in deprived and rural areas. This should link with sustainable travel planning, so that out-of-town supermarket development is not allowed to replace shops which can be reached on foot or by cycle. Farmers markets in urban areas should be established so that all have easy access, including in deprived areas, not only as a tourist attraction. Planning systems should also be able to restrict the number of take-ways selling unhealthy foods near schools and parks.

• Local "Foodlinks".

There is a need for integrated development of local food systems which can support all parts of the food chain in an area, following the type of model being developed by Forth Valley Foodlinks. This would involve partnership working involving local councils and the NHS, public procurement, work in schools and local communities, and links with farmers and producers.

• Community involvement.

There are many community organisations in Lothian involved in food and diet, through activities like cookery classes, parenting courses, cafés, and growing fruit and vegetables in community gardens and allotments. Despite the range of activities, this does not meet the potential need and tends to be fragmented and run on short-term funding. There is a need for long-term funding at a higher level if community activities are to make a significant contribution to change at a population level.

• Breast feeding and weaning.

Breast feeding is recognised as the best way to feed babies, and it is important that the National Food Policy supports work to increase the rates, to extend the time for which babies are exclusively breast fed, and to ensure that weaning starts with appropriate and healthy foods. Working with parents and babies in deprived areas is particularly important, to improve this aspect of health inequalities.

• Schools and nurseries.

While the Health Promoting Schools Scheme has lead to improvements in the food provided and in taking a whole school approach to food and diet, it is important that all aspects of food, diet and health are integrated into the curriculum, including Home Economics. The Eco-schools scheme and school garden initiatives, including links with allotments, can be an important way of interesting school pupils in food and healthy eating from an early age, and resources to develop this work are needed. The food provided in nurseries and other places where children are cared for also needs to meet nutritional standards.

In conclusion, there has been a high level of interest in Lothian in this discussion paper and the National Food Policy, and we look forward to being able to contribute to the development and implementation of the policy. The potential is there to take action in partnership at local and national level to make real progress in improving food, health and sustainability in Lothian.

317 Angela Moohan

I welcome this discussion and hope that we can all make valuable contributions to a healthier and more confident Scotland where all citizens have the opportunity to flourish and meet their full potential. The benefits of eating a healthy balanced diet are well documented but what I hope can be captured through this discussion is the important role that community food projects are playing in breaking down some fo the barriers that exist to eating a healthy diet. Not everyone has the knowledge and or skills to be able to make healthy food choices and to buy, prepare and eat the recommended 5 portions of fruit and vegetables each day. Over the years cooking skills have been lost as has the ability to identify the ingredients of a balanced diet. There are so many diets out there that tell us what we should or should not eat that many of us are very confused.

Community food projects increase access to affordable fresh fruit and vegetables, provide advice and information on healthy eating and provide cookery classes, taster sessions and 5-a-day bags. All of these activities play an important role in the regeneration of some of our most deprived communities and it this work that I think the Government has to pay more attention to. Funding for this work to continue and grow has to be more sustainable and implemented consistently throughout Scotland. There are many different regional variations which means that there are very different levels of funding across Scotland, depending on the political will of the local authorities. A fund for food work could be established at a national level to allow the Government to work in partnership with food networks to identify prioirty areas and gaps in provision.

The private sector are well represented around the politicians tables and have the ability to influence decisions more than ordinary people in our society. This food policy cannot only be about the food producers and small to medium size businesses and how they can be supported to develop a strong food economy in Scotland. Consideration should be given to small farmers and how we can get more local produce out into our communities whether it be through our community food projects of in other ways. One of the main problems with this is that more often than not the small farmer cannot transport his produce so anyone buying has to collect and community food projects have limited access to transport. So how can we use existing networks and transport infrastructure to do this more efficiently.

A food policy will not be effective in the long-term if it does not recognise the different levels at which it will have to operate i.e. community level, including end customers, public body level and private sector level. Any food policy must be backed up by robust action plans that are cross cutting, encouraging real and not rhetorical 'seamless' Government. The production, selling and eating of food covers most Government departments so how will the Government ensure that it is Cross cutting? One of my main concerns is how this National policy will be interpretated and implemented at a local level and what funding will be attached to it. The Government should take some responsibility to encourage good practice across Scotland, support links between the private and voluntary sectors as well as social enterprises so that we can all work together to become a healthier Scotland.

318 Name and address supplied

As a qualified dietitian and journalist I welcome the Scottish Government's attempt to develop a unified approach to food in Scotland. I do think that we as a nation could do more to maximise the economic and health benefits of our food resources, while becoming more self-sufficient and sustainable. I believe we need to offer more guidance and support to our farmers to help them diversify and remain economically viable, while protecting or enhancing the natural environment. Helping farmers to satisfy market demand, reach new markets and secure a fair price for their produce - especially from the supermarkets - would help to grow rural economies, which have suffered from depopulation, migration of skills and loss of amenities in recent years. We also need better support for start-up and developing indigenous food companies, including help to break into lucrative export markets.

My main interest, however, is the link between food and well-being. A healthy diet, with optimum quantities of fresh food, is simply not affordable to those on low incomes. We hear a great deal about fuel poverty - and there are specific UK and Scottish initiatives in place to address this - but very little has been done on food. Instead, we criticise the population for making unhealthy food choices when, for many, it's Hobson's Choice - the only food they can afford. At UK level, energy companies are required to fund programmes to address fuel poverty, amounting to many hundreds of millions of pounds. A potential solution to ensure that vulnerable people have access to affordable fresh produce may be to place a similar requirement on supermarkets, based on a percentage of food sales. This contribution could be paid into a Scottish Food Trust (perhaps with additional public funds) which could be used to fund vouchers or smart cards for low income households. The "credits" could be redeemed at any major supermarket against fresh foods, such as vegetables, fruit, meat, fish, milk, eggs and possibly staples such as bread and cereals. It may even be possible for wealthier shoppers to donate to the Food Trust at the checkouts.

After affordability, accessibility of food is a key issue, especially for many older people. I would like to see the supermarkets introduce a special counter where older and single customers can buy small quantities of food instead of huge multi packs. I would also like to see a "personal shopping" service for older or disabled customers, available at certain times, when staff fetch and carry for these more vulnerable customers. It may be possible to partly resource such an initiative through an after school programme for young people. This would give youngsters the chance to earn a little extra money and help teach them many skills which would be useful in later life. The project could include helping elderly people home with their shopping, providing older people with valuable social contact. In time, this would help to bridge the generation gap and contribute towards more cohesive and caring communities.

For elderly people and the housebound, a return to the traditional meals on wheels service - of wholesome food, prepared by local teams and uptake heavily encouraged - would improve the health of this group of people. The majority of hospitals and care homes could improve the quality of their food, however, a more pressing issue is helping patients who have difficulty feeding themselves. Nursing and care staff rarely have enough time to do the job properly. A youth volunteering programme could help here, perhaps by involving schools and incentivising it so that youngsters can earn "extras" for their school, or receive "citizenship" certificates after a period of time - presented by their MSP. Also, could unemployed people be obliged to contribute to society by undertaking a few hours' volunteering each week?

Another key issue relating to food is the lack of cookery and home economics skills among the population in general - along with competing priorities, that has resulted in major changes to the way we eat, with more ready meals and less fresh food. The supermarkets will, naturally, promote ready meals over fresh food, because ready meals represent added value and are more profitable. We will never eliminate reliance on the ready meal, but we would have a healthier, greener and smarter Scotland if we encouraged people to cook using fresh ingredients. There are so many cookery programmes on TV, but these fail to motivate or inspire people to cook largely, I believe, as a result of people's lack of confidence in the kitchen. I have been working on a book for some time now, that aims to address this issue and teach people how to cook the type of food they'd like to eat - even if they are absolute beginners. It also provides nutritional guidance, but the emphasis is on encouraging enjoyment of good food, sound home economics and increasing culinary confidence. Personally, I would like to see food and nutrition back on the school curriculum and Government backed cookery classes in communities, using school facilities. Many different groups could benefit, from young people becoming independent for the first time, to widowed or divorced people whose partners previously did all the cooking in the home. Oh - and a quick note on school meals. While I applaud healthier meals in general, feedback from my eight-year-old and her friends is that the pendulum has swung too much the other way. School meals are like kids - being "good" most of the time is enough. More than that is boring. Enjoyment is as much of a factor in well-being as adhering to nutritional guidelines.

319 NHS Forth Valley, Stirling

Within NHS Forth Valley, the Department of Nutrition and Dietetics facilitated 3 consultations on the discussion paper Choosing the Right Ingredients. These were delivered through the Food Networks that exist in each of the 3 Local Authorities and have been established by the Community Food Development Workers. Two of the events were supported by grants from Communities Food and Health (Scotland).

The detailed comments from each event are provided separately. However, across all of the consultation events 5 priority areas were identified by local people and these are summarised below.

1. One of the major themes coming out from all 3 local consultations was the need to strengthen support for local community food work and for that support to be sustainable. An increase in the number of Community Food Development Workers with the appropriate skills and knowledge and with long term funding was seen as key to facilitating and growing local food activities delivered in the community by volunteers, activists and workers in the community ranging from Community Education Workers to local nursery groups.

It was identified that if this was robust enough then this could create a local/virtual hub which would have a higher profile (perhaps using local media) to publicise regular ongoing activities, e.g. scheduled practical skills groups, Local Community Workers, or example Health Visitors could encourage people to attend and could also link into anticipatory care projects.

This was seen as a way to help information sharing, food networks and engaging people in the concept of food as an important family focus rather than food as fuel. It would also allow a mechanism to enhance community workers food skills and knowledge to enable them to also support the delivery of practical food skills.

2. Following on from this was the recognition of the need for permanent funding of Communities Food and Health Scotland and for that organisation to have an increased capacity:

i. to support more detailed sharing between communities for example an electronic database of locally produced, tried and tested recipes, resources, activities and toolkits.

ii. to strengthen links with local areas, the community grants they offered were also valued.

3. In addition there was a strong message about the need to continue to build on and strengthen the more formal opportunities for developing skills at a national level in food and nutrition - and that the content of courses should be about making healthy choices "normal". More resources need to be put in to taking forward/adapt the REHIS course on Food and Nutrition and the Food Hygiene courses to be more community focused rather than industry led - this would then help to encourage uptake of accredited courses. This in turn could help to contribute to participants future employability.

Particular reference was made to the requirement for cooking in schools for all pupils. However, it was stressed that this needs to be back to basics using real food rather than about food production i.e. using fresh apples rather than tinned to make apple crumble along with getting the healthy eating messages across in a simple way i.e. reducing the fat and sugar content and increasing fibre. Comparison was made to the simple practical cooking sessions delivered by Community Food Workers. In this context proposals were made for the need to target school leavers to ensure they had basic budgetary, shopping and cooking food skills.

4. In terms of industry, retailers and caterers there were a number of aspects identified but these could all be defined by the overarching desire for:

· clarity

· consistency

· responsible/ethical approaches

These included:

i. Standard national food labelling with clear, concise and accurate messages provided in a consistent way. An avoidance of "double messages" i.e. a food labelled healthy and low in fat but still high in sugar or salt was identified as essential.

ii. Responsible labelling and promotion generally but particular with reference to supermarkets:

- why 2 for 1 offers rather than cutting costs to half price. These lead to over consumption through larger portion sizes and can also impact on food waste.

- if having loss leaders/specific promotions these should be for healthier options not crisps, fizzy drinks, alcohol, etc.

- money off vouchers/loyalty points should focus on healthier options and in addition target those who do not buy them.

iii. Excess packaging came in for strong criticism particularly in relation to wrapped fruit and vegetables. In this context shelf edges/shelf tickets could be put to better use.

- Overall advertising and promotion was criticised for its focus, and also the excessive marketing/promotional leaflets sent out with local papers.

iv. Layout in supermarkets/where food is located needs to be changed so the staples and healthier items are at the front rather than having to go through the crisps, biscuits, etc to reach them. The need for better promotion of local produce was also stressed.

5. Issues relating to sustainability also came high on the agenda with the need for greater availability of local/Scottish/British produce and return to more "seasonality" by consumers. In this respect a National Food Policy was seen as important in helping to change attitudes and behaviours. Supporting and promoting local growers was essential not least because this could also help employment. A range of proposals were made to support/pump prime local growing and farming

- subsidies/grants to get started

- signposting and support.

320 North Glasgow Community Health and Care Partnership, Glasgow

The Scottish Government are developing a new food policy for Scotland, and through their discussion document 'Choosing the Right Ingredients' want everyone to have their say on what would make a successful and inclusive policy. The North Glasgow Food and Health Framework facilitated 5 discussion events with existing community groups, in order to hear their opinions on what their aspirations are for their diet, what barriers they perceive to achieving this and what they think can be done to improve these. The information from this consultation will hopefully ensure that a Food Policy for Scotland is grounded in what real people think, and that any action taken will be relevant and targeted for maximum success. We spoke to 62 local people of all ages and backgrounds, and found some strong key priorities emerged: What we want: To be able to access healthy, organic, tasty food that is bought as well as produced locally, easy to cook and is convenient to fit with our lifestyles. What is stopping us? We do not have enough dietary education, cookery skills or local access to buy and grow our own healthy food. Unhealthy food tends to be cheaper, more convenient and widely advertised making it an easier choice. Culturally, our Scottish diet is poor so it is sometimes difficult to make changes after becoming used to unhealthy foods. How can you help? We need to improve our education, cookery skills and local access to healthy food. Support at a government level could help to subsidise or provide incentives for food to be provided in healthier ways, supporting small local food producers and retailers. The government could provide initiatives to improve dietary education and cookery skills in schools and the general community. Tighter regulation on standards of 'fast', processed foods and regulating advertising of these would be beneficial. This document aims to report real people's opinions and ideas for a food policy for Scotland, and to pull from these some practical steps that can be taken to achieve this.

Introduction

The Scottish Government are developing a new food policy for Scotland, and through their discussion document 'Choosing the Right Ingredients' want everyone to have their say on what would make a successful and inclusive policy. We need a food policy for Scotland as our poor eating habits are a major cause of preventable ill health. Our diet is too low in fruit and vegetables, and too high in fat and sugar. More people are becoming overweight or obese, especially children (NHS Health Scotland). In some areas of North Glasgow the male life expectancy is as much as 14 years lower than the national average (Glasgow Centre for Population Health). Food is everyone's business: from the producers to the consumers, from public bodies such as the NHS to private retailers. In our series of events we aimed to elicit local people's views on food, what they value and how we can improve food in their community, and the rest of Scotland. Our findings will inform the National Food Discussion, Community Food and Health Scotland, and the work of the North Glasgow Food and Health Framework.

Methodology

The events were facilitated through the North Glasgow Food and Health Framework, an action network consisting of local food projects, representatives from Dietetics and Oral Health, Community Planning, Glasgow City Council and the Health Improvement Team from the North Glasgow Community Health and Care Partnership. We engaged existing groups in the community and used healthy food to encourage participation and facilitate discussion through tasting new things, cookery sessions, and the opportunity to sit down together to enjoy a healthy lunch. Group size ranged from 5 to 20 participants, from a variety of backgrounds.

Groups consulted:

• 'Young People in Need of More Choices, More Chances'

• Milton Food Project's 'Waist Winners' weight management class and project

staff and volunteers

• Possil and Milton Forum on Disability: users, workers and volunteers

• Older people from Broompton Road Community Centre

• North Glasgow Community Food Initiative Volunteers

The sessions focused on 3 main questions with activities to help illicit views and produce a bright visual display of all the ideas and opinions. This also prioritised the main ideas and action points. Facilitators used a list of prompt questions if needed to open up discussion. Care was taken to make these open and not leading. A list of example prompts can be found in the appendix.

1. In an ideal world what would you eat?

We aimed to discover people's aspirations for food and what they would value from a food policy. We need to know what people want in order to target interventions appropriately, in a way that makes sense and is relevant to Scottish people.

Activity: using pictures of food, participants were asked to make up a plate of food that they would like to eat in an ideal world and annotate this to explain why.

2. What stops you eating more healthily?

We wanted to find out what barriers people perceived to eating more healthily. Activity: we used 'rotten apples' for people to write identified barriers on, and these were all placed on a 'tree' on a sticky wall. This allowed similar themes to be grouped together, and to identify the 3 main points through discussion. 3. What would help you (and others) to eat more healthily?

We wanted people's ideas on how we can improve food in their community, and Scotland as a whole. Activity: we used 'good apples' for people to write their ideas on how to improve people's diets, and these were grouped and prioritised as before. We have presented the results from each group individually as the groups were very diverse. We then explore the main themes overall, giving equal weighting to the priorities expressed from each group and express these as key action points for a Food Policy for Scotland.

Findings from Individual Events

1. 'More Choices, More Chances' Young People's Group This group consisted of 5 teenagers taking part in food activities at North Glasgow Community Food Initiative (NGCFI) as part of the 'More Choices, More Chances' programme. The participants cooked and ate a healthy breakfast before the discussion, and then prepared lunch afterwards.

"I love vegetables! If I could cook them myself… cos my mum doesn't buy them, other

people's fridges have vegetables in them but mine doesn't so I don't know how to cook them"

"All the good stuff I like is BAD for me! There's no chance I'm gonna eat healthy"

This group's experience of food was very much lead by what is cooked for them and available at home, or what was easy. This tended to mean a high proportion of takeaways. They had awareness that perhaps their diets weren't all that healthy, but that their tastes had been set by a young age.

"It would help if my maw fed me more healthier food when I was younger"

The group had lots of ideas about what would help them eat more healthily. They discussed how many fast food outlets there are around, and how they were never taught basic things like how to cook vegetables in home economics at school. This group shows the importance parents have in developing children's eating habits, and the lack of cooking skills that many young people have. They have however been enjoying a series of cooking and healthy eating sessions with the NGCFI, and show an interest to learn more about food.

What would help us to eat more healthily?

• Healthier convenience food and better availability in local shops

• Cookery classes and being able to try new things

• Learn how to grow own vegetables, or more 'pick your own'

What stops us eating healthily?

• Laziness

• Takeaways are easier and cheaper: convenience

• Lack of cooking skills

In an ideal world:

• Food would be home cooked, by their Mum

• It would be quick, easy and convenient

• It would be chosen for the taste

2. Milton Food Project's 'Waist Winners' Group

There were seven participants including four women on their last week of the 'Waist Winners' course. This is a weight management class through Keep Well, an anticipatory care programme, aimed to promote health in adults aged 45 to 64 in the most deprived communities. Also present were a volunteer and two workers from the Milton Food Project. The group enjoyed a healthy minestrone soup before the session. The group discussed how learning by doing, and having the opportunity to try new things was invaluable, e.g. the vegetable curry they had made previously.

There was also a large discussion about pesticides in our food, and people agreed that they would like to know more about this.

"Do we really need pesticides in our food?"

It was interesting to note that participants were at their last week of 'Waist Winners' and they commented that if they had done this exercise at the beginning of the course their answers would have been very different. Now the group felt they were much more driven by healthy eating messages and were very aware of what these were.

In an ideal world:

• Food would be healthy

• Food would be organic and locally sourced

• Food would be good quality, tasty, and appetising

What stops us eating healthily?

• Lack of cooking skills and knowledge of healthy eating

• Advertising, especially to children

• Cost of healthy food

What would help us to eat more healthily?

• Target parents

• Target children: back to basics from a young age

• Government level: target advertising and standards in food outlets and

junk food

3. Possil and Milton Forum on Disability

Participants were 20 users of the centre, volunteers and support workers. Throughout the 2 hour session we had tasters of soup, stir-fry, vegetable pasta bake and fruit salad.

These were prepared by the 'Cook n Care' chef. 'Cook n Care' offer a meal delivery service for people who would find it difficult to cook for themselves.

"I would eat fresh fruit and veg if you could get it in small amounts; deals in the supermarkets means it goes off before I can eat it"

Most people chose food that they liked the taste of for what they would eat in an ideal

world, not all of which was healthy! Four main themes came across overall:

"It's fresher from the fishmongers, though there aren't enough fishmongers now"

"My husband is set in his ways; I don't want to have to cook two meals"

The group gave many healthy eating messages as ideas to help improve our diets.

They felt that people need to take some ownership of what they are eating.

"Pricing of unhealthy food is a problem: 20 burgers for a pound!"… "Make healthier

food cheaper and junk food dearer"

In an ideal world:

• Food would be home cooked

• It would be from local shops, quality butchers and fishmongers

• Convenience: food must be easy to cook, and easily accessible

• People wanted their food to be healthy

What stops us eating healthily?

• Access (including physical access in shops) and availability in

local community

• Lack of cooking skills, especially younger generation

• Cost of healthy food

What would help us to eat more healthily?

• Cooking skills: target young parents, school, cooking for one.

• Support for local speciality shops, e.g. butchers, and more healthy

options in local shops

• Tighter regulation on fast foods and advertising for these

4. Broompton Road Community Centre

There were nine participants in this group, mainly older people who use the centre. Before the discussion we had a healthy lunch provided by the North Glasgow

Community Food Initiative: tuna pasta bake and salad. One of the participants, aged 79, tried tuna for the first time and realised that she actually likes it after years of thinking she didn't! There were many requests for the recipe to try it out at home.

"I don't buy fair trade or organic due to price, but in an ideal world I would if prices were affordable"

"I don't drive so my shopping needs to be in walking distance"

A lot of the conversation surrounded culture and generational comparisons of the way we cook and eat now. Group members emphasised the importance of learning to cook by watching their own parents

"Show kids how YOU learned to cook"

In an ideal world:

• Traditional, family orientated home cooking

• Food to be available locally, from speciality shops like butchers

and fishmongers

• Food would be convenient to cook

What stops us eating healthily?

• Culture, and the tastes this gives us, (e.g. for sweet food and

salt) and fussy families

• Cost and time of home cooking

• Complicated and conflicting healthy eating information

What would help us to eat more healthily?

• Cooking skills passed on through the generations:

intergenerational education projects

• More food co-ops/better provision in local shops

• Culture shift: more value placed on home cooking

5. North Glasgow Community Food Initiative Volunteers

Eleven volunteers from the North Glasgow Community Initiative turned out to give us their opinions about food. This group included local people, students and asylum seekers. We had a healthy buffet lunch, prepared by one of the volunteers before the discussion started.

"It is important that food is healthy, for my family"

This group were also interested in the environmental impact their food had, wishing for sustainable production, support for small producers and animal welfare. The need for food to be quick and easy to prepare, and value for money was also recognised.

"Ideally no pesticides, but this costs!"

From an asylum seeker: "for Scots, money is less of an issue, as they can afford to buy cigarettes or booze, leaving them nothing to buy vegetables with. It's culture, so

putting down the price won't necessarily increase the consumption of healthy food"

This group also demanded government level intervention:

• Tighter regulations: on advertising, artificial additives, use of pesticides

• Subsidies/incentives for local growers and big firms to improve the health

value of their products

"Home grown, organic veg in season, in people's gardens, in allotments, in local

green spaces…"

In an ideal world:

• Food would be healthy

• Food would be produced locally

• Food would be organic, fresh and in-season

What stops us eating healthily?

• Scottish Culture/lifestyle (on the go, no time to cook)

• Cost: of both healthy and unhealthy food

• A lack of education, skills and access: made strong point that we need all

three!

What would help us to eat more healthily?

• We need more education and practical cookery skills across

ages, and people to deliver this

• We need space to 'grow our own' in our own community

• We need to improve access to healthy food: more co-ops, food projects,

community cafes serving healthy home cooked food.

Overall Findings

We took the priorities for each of the three questions from each group and combined similar themes. All responses were given equal weighting and are listed in order of most mentioned. Many themes overlap, and need to be tackled together.

In an ideal world food would be:

• Convenient: both to buy locally and to cook

• Home cooked, family meals

• Healthy

• Tasty

• Organic

• Locally produced

• In Season

What stops us eating healthily?

• Lack of cooking skills and education about a healthy diet

• The cost of healthy food, and also the cost of unhealthy food

• Local availability/access to healthy food

• Scottish Culture

• Unhealthy eating often the easy option: easier to access, takes less time,

power of advertising, and a general lack of motivation,

What would help us to eat more healthily?

• More education and cookery skills: targeting children, schools, parents and grandparents too. • Improve access to healthy food in the community: e.g. more food co-ops, support for local shops, especially specialists like butchers, provide space for people to grow their own.

• The government needs to:

o Have tighter regulation on standards of 'fast' or processed food, and of advertising for these

o Subsidise or provide incentives for food to be produced in healthier ways, and to support small, local businesses.

Discussion

In an ideal world people want healthy and tasty food, which is an encouraging start! People need the necessary skills and knowledge to achieve this. Healthy food needs to be quick and easy to access and prepare to encourage this. We need to increase the use of Scottish produce and support local shops and suppliers. We need to make organic food easier to access to all in society, and to make this the norm. And finally, we need a culture shift back to home cooking and families eating together. One group noted poor house design was not conducive to the latter. There are very real barriers to people eating healthily in North Glasgow, many of these interlinked. As one participant concisely commented: " people need the education, the skills, and the access to healthy food, you can't work on one without the other". We live in a culture that often makes it easier to make the unhealthy choice. Participants felt that education about food should start before birth and continue throughout the life cycle, targeting children and parents specifically. Another group felt intervention at baby weaning stage was crucial. If parents introduced a variety of food at this stage there would be less fussy habits later. More practical cookery classes would enable people to try new things without the risk of wasting food, and hence precious money. To improve access we need to look at the cost of both healthy and unhealthy food, and improve local provision of healthy food. Many of our participants pointed out that simply reducing the cost of healthy food won't necessarily make people buy more. There needs to be a culture shift so that we place more value on the food we consume. Other suggestions were that we need to improve access to healthy food: there are many areas in North Glasgow that are populated by takeaway shops, or where healthy food is simply not available in local shops. Another solution is to look at the source of healthy food: can we increase the number of food co-ops or opportunities for people to grow their own food? The government could also look at subsidising the healthier option, e.g. in hospital canteens and community cafes. Although discussion was very diverse across the different groups we consulted, the clear themes identified as ways to improve our diet were to improve education, skills and access. The government has a large role to play in this. We need to support work with communities to deliver on this, e.g. to provide more food co-ops, cooking classes, and improve standards in community cafes and local shops to provide healthier food. We should build on the Healthy Living Award for food outlets, and the Scottish Grocers Federations Healthy Living Initiative, improving availability of healthy choices in local shops.

The events demonstrated the important role community initiatives have to play in improving healthy eating: participants in the 'Waist Winners' course had learned and put into practice healthy eating messages, the youth group were engaged in learning how to cook, and the Possil and Milton Forum on Disability members requested more healthy eating and cookery activities in the future. Food co-ops, already run by two local food initiatives were seen as successful and there is scope to increase capacity of these to target more areas. The fact that the consultations identified a high demand for more education and practical skills, both cooking and growing, demonstrates the need for continued funding of such organisations.

Our Message to the Scottish Government

The Scottish Government needs to take real people's opinions into consideration to achieve a successful food policy. People aspire to eating a healthy diet, but perceive many real barriers to achieving this. We have spoken to 62 people in the North of Glasgow, and this has provided some practical ideas of how we might be able to achieve this.

Key Priorities

Improve Access

• Support local shops to provide healthy choices, building on work such as the Scottish Grocers Federation Healthy Living Programme

• Support the extension of the delivery of food co-ops providing affordable fresh fruit and vegetables

• Support community cafes, and institutional facilities to promote healthy choices, e.g. through the Healthy Living Award

• Make more land available for people to 'grow their own' in their own communities, and for this to be owned by communities

• Support local producers

• Support the production and retail of organic foods

Support could be in the form of education, training, subsidies and incentives. Improve Education and Skills

• Ensure dietary education, food preparation and cookery skills are given a high priority within the school curriculum, for all 3 to 18 year olds and in youth work out-with schools

• Emphasis on improving education and skills for new parents - encouraging a healthy diet in young children to help shift the ingrained culture for a poor diet

• Practical cookery skills are crucial for the whole community; there was a great idea to provide intergenerational cooking classes, where the young and old can learn from each other.

• Support and extend the capacity of community based food projects through secure long term funding to deliver on this, and build on the success of initiatives such as 'Waist Winners' and community run food co-operatives.

• Gardening skills support for those who want to grow their own food Government Support

• Financially supporting the above, and providing a structure to learn from successful initiatives

• Provide incentives/subsidies for local production and sales of food, such as 'city markets' and for providing healthier choices in food outlets and shops.

• Provide stricter regulation on the content of 'fast' and processed foods, and for the advertising of these, specifically to children

• Through planning, ensure new houses have dining kitchens for family meals

321 WEA Reach Out Project

Food Discussion on Friday 19th April 2008

The comments from the participants:

Healthy Eating

During our discussion everyone agreed that parents should try to eat more healthily in front of their children and that we should all take time to cook for ourselves.

Many people said that they'd love to eat healthier but find it more expensive.

Food production

Too many houses have been built on good arable land. This land could have been used to grow better quality food.

In Aberdeen there are not a lot of allotments and gardens. This is due to new housing being built with no gardens.

The government should be supporting the local farmers more and subsidies could be offered so that they grew more healthy organic produce.

There could be more fish farms for sea fish so that stocks are better protected, the government could offer more support to establish these. We could have more local markets that sell low cost healthy local food.

There could be more and clearer information on pesticides and where our food comes from and how the animal's are treated.

They should expand composting schemes. Food waste could be picked up in the same way we recycle other items and then the end product could be made available to gardeners.

Shops

Tesco? World domination? They're taking over and they're buying up local land. This land could be used to produce healthier produce.

Some people felt Torry for example had limited choice, e.g. bus services to the supermarkets. The shops that are the nearest are the most expensive.

Garages and convenience stores have hardly any fresh or healthy snacks.

There is too much processed food in the shops.

Fair trade/organic is too expensive but frozen can be better than fresh.

The way shops are set up, the lay out, appear to be made this way to encourage us to buy too much.

Labelling

E numbers- what do they mean?

We need more information on what they do to our children and ourselves.

Its always small print on the back of the packaging telling us what's in the food and this can be either misleading or not easy to understand and can be difficult to read.

The sugar/salt quantity in tins can be confusing.

We need more information about what's really in our food.

We could all get too carried away with checking every item you buy, to see what it has in it.

If we buy locally we know more or less what were getting because local produce would appear to be easier to understand.

Waste

I couldn't believe that we throw out a third of what we buy, but after thinking about it in more detail, it's actually true.

I'd recycle more if there were more recycling collections.

Not every one gets their recycling collected. We can't be expected to take all our recycling to a supermarket or to other recycle points as this would be difficult for a lot of people.

Not every bit of food packaging is recyclable and there is far too much of it.

We should recycle our bags too, e.g. take the plastic bags we have at home back to the shop/supermarket. Re-use.

I find people aren't interested in recycling or just can't be bothered.

We need to look after our planet more.

Litter dropping, we need to educate our children more.

Other Issues

When we eat out how do we know its fresh and where it comes from?

Also it can sometimes cost more than eating in.

Importing food from different countries is usually done by plane or boat. Think of the amount of fuel that is used to get into Britain. This effects the environment.

I go to Harlaw Academy and I feel that there should be more fruit and vegetables available.

We could be told to eat the right kinds of food at the right time of year e.g. salads in summer and more soups and meat in the winter. A lot of people don't

My son is at nursery and I feel he has good varied choices of healthy food.

I do believe that some foods e.g. biscuits, sweets and fizzy juice's do effect our children's behaviour and health.

At the end of the day it's all about budgeting, choice and educating the next generation.

FOOD DISCUSSION QUESTIONARE

Are you happy with your local choice of shops?

Comments…

The feedback from this question was varied. Many thought that although they have a good choice locally they found that good, healthy food was expensive. If they wanted to buy good healthy food it meant travelling to the nearest supermarket. This is sometimes difficult due to financial issues and disability access. Some thought that the choices available locally were very poor.

Do you try & eat local food?

Comments…

Once again the feedback varied. Although many tried to buy locally, once again, because of cost this was seen as now and then treat. Also it is difficult to find out where the 'local' food came from. Most tried to use local bakers, butchers etc when possible.

Do you think shops could offer more to encourage you to eat healthier?

Comments…

The answer top this question was a definite yes. What's in food is not clearly shown or is not easy to understand. There seems to be more choice with processed food as opposed to fresh. Although supermarkets offer a lot of two for one deals there doesn't seem to be many of these offers on healthy food but they seem to be more focused on fizzy drinks, cakes etc. Everyone agreed that small shops and garages especially were difficult to buy the healthy options. More tastings, free samples in supermarkets of healthier choices would be more helpful and could encourage people to buy them. We all spend so much time waiting in line to pay for our shopping surely its a better idea for supermarkets to put healthier food next to the checkouts rather than sweets and junk. This only encourages people, especially if they are shopping with their children, to throw sweets etc into the basket.

Do you eat organic food?

Comments…

Most didn't because of the difference in price. Once again this was looked upon as a treat depending on the financial situation at the time. Many had tried but didn't notice a difference in taste but found a difference if they used fruit and veg for juicing. Lately there has been more of a public awareness regarding how farm animals are kept. This has made a difference to some when buying produce such as eggs.

Would you eat it if it was cheaper?

Comments…

The most popular answer to this was yes but some didn't think they would because they found there was no difference in taste or they found some organic food tasted too strong.

Do you think there is too much packaging on food?

Comments…

The answer to this is an overwhelming YES. Why should a single neep be shrink wrapped? Why, in an environment where we're told to recycle, recycle, recycle, do supermarkets etc insist on so much packaging? This makes for more rubbish and a lot of it is hard to recycle.

Do you find that food is packaged in quantities too large for your needs?

Comments…

The answers here were varied depending on those with families or those on their own. For single people shopping can be a nightmare and they found that a lot waste was created because they had to buy larger quantities rather than single portions.

Do you end up throwing out a lot of unused food?

Comments…

Many found that they did throw out a lot of unused food mainly because the food was bought too near to the sell by date or because of packaging. Depending on circumstance, some composted or fed the food waste to animals such as chickens etc. This all depended upon the geographical situation of the person.

Do you know where the food you buy comes from?

Comments…

Some made an effort to see where the food comes from but some didn't. The more 'aware' someone was the more effort they put into finding out for various reasons. Some don't agree with food having to travel so far and totting up 'air miles' and some wanted to make sure they were buying Scottish produce.

Would you like more information on where your food comes from & how it is produced?

Comments…

99% agreed that they would want to know because they would like to know that the animals were well looked after before slaughter and that the workers involved in production were well looked after. Some thought that if we knew too much about what was in our food they wouldn't eat anything due to chemicals etc.

In your experience what do you think of the food that is served in establishments such as - schools, hospitals, prisons?

Comments…

Everyone asked found this food to be very bland. The choice was poor and could be improved if they didn't steam everything in the hospital. The presentation of the food is very poor.

How could food in these establishments be improved?

Comments…

Although there are healthy options in schools there are still processed foods on offer and kids tend to take up these instead. The government should put more pressure on schools to serve only healthy food.

Everyone agreed that more choice, better presentation and more flavour would be a positive move.

Are you aware of the current topical issues surrounding the discussions on food? e.g. 5 a day/ limit salt, etc

Comments…

Most said yes but were getting confused by the different messages they receive in the papers, on TV etc.

Do you take these messages on board when buying food?

Comments…

Most said that they did know about these issues and did take on board these messages. Once again financial circumstances had a big impact on what food each person bought. People with health issues seemed to be more aware while shopping.

If not, why not?

Comments…

Any other comments/suggestions…

· More schemes could be created for friends and families to buy organic and healthy food in bulk. This would lower the costs and hopefully produce less waste.

· More television programmes showing the general public how to shop healthier for less money. This would encourage us all to have a healthier more balanced diet.

· Reduce the cost of organic produce.

· Encourage parents to eat healthier in front of their children.

322 West Lothian Council, Environmental Health & Trading Standards

1. The environmental health profession have a key role to play in the provision of safe food. This must be an underpinning element of the national food policy. It is not clear from the discussion document that this role is properly recognised.

2. The safety and quality of food production is a key enforcement role for environmental health. There is also an increasing imported food market to meet the demands of consumers for affordability and availability of a range of food stuffs and ingredients. The monitoring of imported foods relies on a fully resourced environmental health service.

3. There is a concern regarding the importance of food sampling and the reducing resources available to environmental health to continue this key role in protecting food safety. Key issues in recent years regarding illegal dyes in foods etc. highlight the importance of this in regard to protecting public health.

Food sampling has been undertaken by environmental health to monitor nutritional composition and claims of food stuffs. This would be useful information to share to allow environmental health and others to follow up.

4. If there is increasing demand for healthier, ethical food stuffs this could lead to more misdescription and food fraud issues. Claims on labels should not mislead consumers.

5. A good example of partnership working can be found in West Lothian. Environmental Health are working closely with the Community Health Care Partnership in encouraging and supporting local catering businesses to develop healthier choices in terms of their menus. It was recognised that the catering establishments were an untapped market for health improvement working. A seminar was organised and officers are encouraging businesses to work towards Healthy Living Award criteria. We are now looking at further training events and establishing pilot businesses to take issues forward. This can be done without excessive burden on environmental health resources.

This work is particularly important in recognition of the fact that more money is being spent by the public on eating out than eating in. There will be very little if any nutritional information available with take away food to inform consumers on making healthy choices.

It is a key example of working together. No one profession or body has the necessary expertise to address all these issues.

6. Another key consideration for the future is how to engage the planning process within local authorities. Particularly when considering the location and siting of food premises within an area. This also links in with the environmental concerns arising from our food choices, use of cars for shopping trips, increased noise and environmental pollution, smell nuisance, litter from more takeaways etc.

7. Healthy food has to be safe food. Increasing food choice brings with it increased demands on food industry to meet demand at an affordable cost.

Consideration needs to be given to implications for food safety in reducing certain ingredients, such as salt, which has preservative properties and also in vacuum packed foods can prohibit the growth of harmful organisms such as Clostridium Botulinum. This has implications for the food industry and enforcers alike.

At a national level enforcers, industry and consumer groups are all part of the Scottish Food Enforcement Liaison Committee. This group is supported by the Food Standards Agency Scotland. This can be a good place to establish some of the common issues to take forward in helping to produce safer and healthier food. This could be a useful group for Scottish Government to contribute to in a wider sense.

8. The national food policy has to been seen as a long term objective in certain areas. There is a concern that funding is only considered in terms of short term initiatives. There are many good projects which don't get a chance to establish themselves because central government funding is always looking to support the next "fad". At a local level a key target must be accessibility to fresh fruit and vegetables. There needs to be greater support for such community initiatives, and also greater support for teaching basic food preparation skills in terms of providing affordable healthier options for families in these communities. These projects need time to establish and receive community support.

323 Dr Wendy Wrieden, Aberdeen

I am delighted to see an attempt made to draw together the food producers, retailers, caterers, consumers, public sector, health professionals and academics in this discussion paper. I do hope we will be able to work together to achieve the aspirations stated in the document. However I realise that there may have to be some priorities set for the numerous 'tasks', all of which have merit. In the final policy I do trust that mention will be made of the Scottish Diet Action Plan for Scotland of 1996, which was a forerunner of this report and has yet to be fully implemented. Very few of the Scottish Dietary targets for 2005 were met but many are still valid as an aspiration that we should work towards for the health of our nation.

As an academic researcher and the principal investigator on the project to monitor the Scottish Diet I would stress the following. On p 8 of the document it says "Today we spend more money eating out than in" I think this figure includes the expenditure by tourists. If you look at the Family Food report (2005-06) from The Department of the Environment, Food and Rural Affairs we still spend more on household food than "eating out" and in terms of the actual food eaten only about one eighth of our calories come from food eaten out - I hope this will be rectified for the final report. It makes me realise that retailers probably have the biggest influence on what we eat.

Some comments on particular sections.

Consumers (p 13)

This needs to include "Eating more fruit and vegetables " as levels are still far short of the target of 400g/day or 5 a day which should be a minimum.

"Eating less salt, saturated fat and sugary ingredients" is commendable but needs more support from those who produce and sell our food. The catering industry could help by providing a more healthy balance of food provision by offering larger portions of vegetables and fruit and smaller portions of foods high in fat, sugar and salt. Somehow consumers have to be convinced that healthy eating involves the plate being over two thirds covered with vegetables, potatoes, rice or pasta and a much smaller portion of meat. So often we are given a plate half covered in meat which is both expensive, unnecessary and not compatible with current evidence based recommendations (see the recent WCRF report and the Food Standards Agency's Eatwell plate).

Academia

The role outlined is somewhat "woolly". We already know a lot about the links between nutrition and health and the importance of a healthy diet. What is needed is research that:

· Investigates the behavioural aspects of food and health, in particular how we can help consumers to make healthy food choices.

· Properly evaluates policy interventions to improve uptake of healthy food and prevent obesity so we can find out what works.

In addition I have heard the industry bemoaning the fact that there is a shortage of trained professionals to work in the industry. Perhaps there needs to be some kind of financial incentive to encourage young people to take up training in food related courses, as there has been in the area of IT.

324 Advocates for Animals, Edinburgh

INTRODUCTION

Advocates for Animals (Advocates) welcomes the opportunity to contribute to the consultation on a national food policy for Scotland. Advocates supports the view that Scotland must aim to guarantee a future where food is wholesome, healthy and produced in an environmentally- and animal-welfare-friendly way.

We believe the provision of verifiable standards of good animal welfare is not only an ethical imperative, but also adds value for consumers. Advocates therefore believes that achieving high standards of animal welfare should be central to a national food policy for Scotland.

Advocates believes that a national food policy should aim to ensure:

§ that Scotland's consumers have access to wholesome, affordable food;

§ that animals reared for food production are always treated with respect and humanity;

§ that consumers are provided with the information they need to make informed ethical choices;

§ that the effects of diet choices on public health are acknowledged and addressed;

§ that the effects of food production on the environment are acknowledged and addressed;

§ that public procurement policies make high animal welfare standards a requirement.

SUMMARY OF RECOMMENDATIONS

Advocates for Animals believes the Scottish Government should:

· ensure that achievement of high standards of animal welfare is a central part of a national food policy for Scotland;

· improve labelling of animal products to provide consumers with clear information on welfare standards;

· adopt policies aimed at reducing overall consumption of animal products and replacing intensively-produced animal products with healthier free-range and organic produce, as part of the drive to tackle obesity and reduce the impact of food production on the environment;

· lead by example by ensuring that high standards of animal welfare are a requirement in public procurement policies;

· encourage retailers to include animal welfare in their corporate social responsibility policies, ensure fair pricing of high welfare products, promote sales of high welfare products and adopt specific schemes to improve farmed animal welfare;

· encourage producers to view improving welfare as an opportunity rather than a threat and provide support for organic and other high welfare production systems;

· provide support for local authority animal health and welfare services;

· seek to establish Scotland as a world leader in the production and supply of high welfare produce.

CONSUMER AND SOCIAL ISSUES

Consumer choices

For many people a logical extension of their concern for animal welfare is a decision to reduce or eliminate consumption of meat and other animal products. Advocates recognises that, currently, most people prefer to have some meat in their diet and as long as this is the case, the Government should ensure that the livestock industry in Scotland strives for the highest possible animal welfare standards.

Eurobarometer surveys on consumer attitudes to the welfare of farmed animals, published by the EU Health and Consumer Protection Directorate, show that consumers attach a high level of importance to the protection of farmed animal welfare (average rating of 8 out of 10) and that 77% believe the welfare protection of farmed animals needs to be improved [19].

74% of consumers believe they can improve animal welfare through their shopping choices and a majority are willing to pay more for animal welfare-friendly food products and would be prepared to change their usual place of shopping in order to be able to buy more animal welfare-friendly products [20][21]. However, the surveys also reveal consumer concern that such products are difficult to identify, with 55% believing current labelling does not allow them to identify products sourced from animal welfare-friendly production systems [22].

Advocates believes that improved labelling is essential to enable consumers to make informed choices and would urge the Scottish Government to press for progress on the proposal in the EU Action Plan for Animal Health and Welfare 2006 - 2010 for an EU animal welfare labelling system. Until this is introduced, the Scottish Government should offer guidance on, and encouragement towards, the clear and honest welfare labelling of animal-based products as a means of satisfying consumer preferences, enhancing animal welfare and informing the general public.

Public health issues

The current high levels of consumption of animal products in the western diet are damaging for our health. Advocates believes that Government should help the public towards a fuller understanding of the health benefits of a plant-based diet, which carries a reduced risk of bowel cancer, heart disease, hypertension, obesity, diabetes and osteoporosis.

The over-consumption of energy-dense foods such as animal products is fuelling a global obesity crisis [23]. A discussion paper published by the UK Government-sponsored National Committee on Nutrition Education states that meat and dairy products make up about 60% of our total consumption of fat and should be reduced substantially [24]. Obesity is a serious public health concern in Scotland and the rising levels of obesity in children are particularly concerning. The number of obese children in Scotland is double the UK average: an NHS survey found that more than a third of 12-year-olds are overweight, 19% obese and 11% severely obese and that one fifth of children aged three-and-a-half are overweight, 9% obese and 4% severely obese [25]. Obesity can lead to a number of secondary health problems including cardiovascular disease, type II diabetes, several cancers and arthritis [26].

There is an inherent contradiction between a public health policy that aims to reduce obesity and other health problems, and a food production policy that promotes greater consumption of red meat - such as the current "Pork on the fork" campaign, which is supported by the Scottish Government. Advocates would like to see Scotland's food policy address that contradiction, and to be confident that support for the localfarming industry is based on accurate representation of all the relevant facts.

Advocates believes that all consumer material about meat consumption should be based on the fullest and most up-to-date information available. This is particularly relevant in light of the recent promotional campaign by Scotland's red meat promotion body, Quality Meat Scotland, with funding from Scottish Enterprise, intended to counter any negative publicity arising from the findings of the World Cancer Research Fund (WCRF) report with regard to the link between red meat consumption and colo-rectal cancer, and to minimise the impact of the WCRF report on retail sales to the consumer [27]. The WCRF report concludes that the evidence that red meat is a cause of colorectal cancer is stronger than ever before and recommends that people who eat red meat should limit consumption to less than 500g a week and that population average consumption should be no more than 300g per person per week. The report also concludes that there is convincing evidence that processed meats, including bacon and ham, increase the risk of colo-rectal cancer and advises that these should be avoided [28].

It is not just excessive consumption of red meat that is damaging to our health. UK consumption of poultry has doubled in the last thirty years. In 1974, individuals in the UK purchased 132 grams of poultry per week, whereas in 2005/6, they purchased 260 grams per week, in addition to 152 grams of ready meals [29], which are very frequently based on chicken. This growth in demand has been met through chickens reared at high stocking densities in intensive systems and selectively bred to grow so quickly that many suffer from painful leg disorders and heart failure. Research at the University of Bristol reveals that over 97% of commercial meat chickens in the UK have some degree of leg problem and over a quarter have significant difficulty walking [30].

Chicken has traditionally been promoted as a low-fat high-protein food. However, a typical supermarket chicken today contains proportionally 2.7 times as much fat and 30% less protein than in 1970 and now contains nearly 40% more fat than protein [31]. Professor Michael Crawford of the Institute of Brain Chemistry and Human Nutrition at London Metropolitan University suggests that the explanation may be that traditionally reared chickens used to be active and eat vegetation and seeds, whereas modern intensively reared chickens are fed on high energy foods and are very inactive; he concluded that these changes in the intensive chicken's diet and rearing system may be contributing to rising levels of obesity in people [32].

Chicken produced to higher welfare standards is healthier for human consumers. Organic chicken has 25% less fat than intensively reared chicken and contains more protein than fat [33]. Meat from free-range chickens and from slower-growing breeds also contains less fat [34][35].

Whilst it is desirable to reduce overall fat consumption, especially saturated and trans fats, there is concern that the Omega-3 content of modern diets is often too low relative to overall fat consumption. Omega-3 fatty acids (which can be derived from both plant and animal sources) are important for healthy brain function and the prevention of heart disease. The amount of the Omega-3 fatty acid, DHA, in a typical supermarket chicken decreased by 85% between 1980 and 2004 [36]. Organic chicken contains 38% more Omega-3 than non-organic chicken [37] and meat from free-range chickens and from slower-growing breeds also contains higher levels of Omega-3 [38]. Similarly, organic milk contains higher levels of Omega-3 compared with conventional milk [39].

Advocates welcomes the fact that the Scottish Government is making it a priority to tackle obesity and believes that policies aimed at reducing overall consumption of animal products and substituting intensively-produced animal products with healthier free-range and organic produce should be central to this.

Environmental protection

Over-consumption of animal products is not only damaging for our health but is also unsustainable. Advocates welcomes the Scottish Government's acknowledgement that our food choices have an impact on the environment and believes the environmental consequences of livestock rearing should be considered as part of Scotland's national food policy.

Livestock production is responsible for 18% of global greenhouse gas emissions from human activities, measured in CO2 equivalent [40]; this is a higher share than transport, which accounts for 14% [41]. Emissions from agriculture contribute 13% of Scotland's total greenhouse gas emissions and enteric fermentation from cattle is the largest single source of methane emissions in Scotland, contributing nearly 40% of total Scottish methane emissions [42].

Livestock production is also responsible for 64% of global ammonia emissions, which contribute to air, soil and water pollution, acid rain and damage to the ozone layer [43]. The UN Food and Agriculture Organisation (FAO) states that "The livestock sector has such deep and wide ranging impacts that it should rank as one of the leading focuses for environmental policy." [44]

Intensive animal production systems are particularly damaging in terms of the heavy demands placed on natural resources of land and water to grow animal feed-crops. One third of the world's total arable land is used for animal feed-crop production; over 90% of the world's soya beans and 60% of maize and barley are grown for livestock feed [45]. Diets high in meat and dairy products are less energy efficient and have a higher carbon footprint compared with diets high in plant-based foods [46].

ANIMAL WELFARE ISSUES

Mutilations, transport and slaughter

There are three points in the lives of all farmed animals where they are particularly vulnerable to practices that cause suffering, either because of the procedure itself or from carelessness or bad handling.

On-farm management of animals usually involves a large number of "mutilations" - procedures involving interference with the bone structure or sensitive tissue. These range from the castration and tail-docking of lambs and the tail-docking and tooth-clipping of piglets, to the beak-trimming of poultry, de-horning of cattle and sheep, and the use of tattoos, ear-notching and toe-removal for identification of various species.

For more information see Advocates for Animals' report Painful Reality: Why painful mutilations of animals must be reviewed http://www.advocatesforanimals.org/pdf/painfulreality.pdf

Transport imposes many stresses on animals such as loading and unloading, unfamiliar surroundings and mixing of unfamiliar animals, overcrowding and extremes of heat, cold, hunger and thirst. While transport legislation in the UK is generally thought to be better observed and enforced than in other countries the same cannot be said of all countries in Europe and beyond.

Modern slaughterhouses are designed to kill large numbers of animals at a rapid pace. Automated fast production lines, where animals are treated as units on a conveyor belt rather than individual sentient creatures, have the potential to cause suffering.

Advocates opposes the slaughter of animals without pre-stunning, which is often conducted for religious purposes. Whilst we are aware of religious sensitivities, we believe that all religions should be respectful of the animal kingdom. We also believe that governments have a duty to ensure that all animals killed for food are spared unnecessary suffering.

Advocates believes that animals should be slaughtered as close as possible to the place of production. If suitable on-farm slaughter is not possible - and usually, it is not - then slaughter should take place at the nearest suitable abattoir. Public policies, such as public procurement standards, should specify slaughter as close as possible to the place of production. Smaller local abattoirs can have some welfare advantages over the larger ones. They tend to have a lower throughput, so that animals are more likely to be treated as individuals, rather than units. However, they may not have the resources to provide a specially trained animal welfare officer or specialist lairage or penning facilities, or to work to enhanced quality assurance standards. Larger abattoirs may only deal with a single species and are thus more likely to have specialist staff, facilities and policies; on the other hand they are likely tio be more subject to time and productivity pressures.

Purchasers' inspection of abattoirs, allied with requirements for optimum welfare, can influence standards and help to ensure that animals slaughtered for human consumption are treated with as much respect as possible.

Promoting high welfare production systems and practices

The benefits of organic farming systems for human health and animal welfare are widely acknowledged. In 2007, Motion S3M-716 in the name of Sarah Boyack MSP asked the Scottish Government to step up support for organic produce in the light of recent EU-funded research showing the health benefits of organic foods. Advocates supported this Motion, as organic livestock production requires considerably higher animal welfare standards than conventional basic standard production, including lower stocking densities, reduction of transport and prohibition or reduction of mutilations.

Free-range and enriched indoor (e.g. RSPCA Freedom Food) farming systems also offer many welfare advantages over intensive systems, including more space and environmental complexity and opportunities to express important natural behaviours, such as rooting, foraging and wallowing in pigs and foraging, perching and dustbathing in poultry. Providing an enriched environment with opportunities for foraging can reduce problems with tail-biting in pigs and feather-pecking and cannibalism in poultry and thus eliminate any perceived need for certain mutilations.

Consumers should, however, be made aware that the standards for membership of some quality assurance schemes, such as Quality Meat Scotland, are often the same as -or little more than - the basic minimum legal welfare standards, with which every producer is required to comply.

Advocates welcomes the development of a new strategy for Scotland's aquaculture industry [47] and believes that improving welfare standards should be a key focus of the new strategy. Intensively farmed fish suffer from a range of welfare problems including overcrowding, physical injuries (e.g. fin erosion), eye cataracts, skeletal deformities, soft tissue anomalies, increased susceptibility to disease, sea lice infestation, high mortality rates, pre-slaughter starvation and, in some cases, inhumane slaughter methods [48]. Organic and RSPCA Freedom Food standards should form the basis of welfare standards across the whole aquaculture sector, including a reduction in stocking densities, limits on transport, a general prohibition of predator killing, a reduction in pre-slaughter starvation periods and prohibition of inhumane slaughter methods.

Producers

Raising standards of animal welfare is often seen by producers as a threat to profitability. Advocates believes that high welfare standards should be viewed as an opportunity rather than a threat and that improving welfare can increase profitability. Production in developing countries can be so cheap that Scotland is often not able to compete on price alone, but it can still focus more on high quality, which must include high welfare standards.

Producer margins are generally greater for higher welfare production systems. For example, gross margins for free-range egg production are around twice as high as those for battery egg production [49].

The production costs of chicken produced to Freedom Food standards are only marginally higher than for standard chicken and Freedom Food production may actually be more profitable, even without taking into account the premium paid to producers, because the improved welfare of the birds results in lower mortality rates and a greater proportion of grade 'A' carcasses compared with standard production [50].

Modern dairy cattle have been selectively bred for unsustainably high levels of milk production. As a result, many suffer from infertility, chronic mastitis and lameness and the average cow now completes only around three lactations before being culled. Production efficiency over the lifetime of the animal is increased if cows are able to complete more lactations, so it would be more profitable to have a lower yield per lactation sustained over more lactations [51]. Breeding for improved health and welfare, which must include breeding for lower milk production, would therefore be beneficial for farmers as well as for the cow.

Retailers

Retailers have an important role to play in encouraging and auditing high welfare standards, promoting high welfare products to consumers and ensuring the affordability of welfare-friendly products. Many companies have adopted corporate social responsibility (CSR) policies focusing on social and environmental issues. As part of Scotland's national food policy, retailers should be encouraged to follow the example of those companies that have extended their CSR policies to include animal welfare. Advocates believes there is not only an ethical case but also a sound business case for doing so.

Advocates recognises that the current pricing of free-range and organic products may deter some consumers. The difference in production costs of free-range and standard animal products is often much less than the difference in retail price. For example, free-range chicken costs around 74p per kg more to produce than standard intensively-produced chicken, yet major retailers charge on average £1.24 extra per kg for free-range [52]. Similarly, free-range eggs cost around 1.7p extra per egg to produce compared with cage eggs, yet major retailers charge on average an extra 6.8p per egg [53]. Retailers should be encouraged to make high welfare products more affordable to consumers. A national food policy for Scotland should aim not only to promote free-range and organic produce but also to raise baseline welfare standards so that all consumers can be confident of the welfare standards of the food they purchase. Sainsbury's has recently committed to converting all of its standard chicken to RSPCA Freedom Food standard or equivalent. This represents a huge step forward in making higher welfare products accessible and affordable for the majority of consumers and other retailers should be encouraged to take similar steps.

Over 60% of laying hens in the UK are still confined in battery cages, where they have less space than the area of an A4 sheet of paper per bird and are unable to flap their wings or carry out important natural behaviour including nesting, perching, foraging and dustbathing. The conventional battery cage will be banned across the European Union from 2012. Several major retailers have already committed to only selling and using non-cage eggs. For example, Marks & Spencer sells only free-range shell eggs and uses only free-range egg ingredient across its entire product range. Waitrose and Co-op sell only free-range shell eggs and have committed to using only free-range egg ingredient in their own label products by 2009 and 2010 respectively. Sainsbury's is the first of the "big four" supermarkets to commit to only selling non-cage shell eggs and using non-cage egg ingredient by 2010.

Many dairy bull calves are currently exported to the continent to be reared for veal. Young calves are particularly poorly adapted to cope with transport because their immune system and stress response are not yet fully developed. As a result, they suffer high rates of morbidity and mortality both during and in the few weeks immediately following transport [54]. Most exported calves are likely to be reared in barren slatted systems that would be illegal in Scotland. Tesco has announced that as of January 2008, each of the 930 dairy farmers supplying milk to Tesco must demonstrate that they either rear their own calves, sell to a known farmer who does not export, or sell the calves into one of their dedicated UK rearing supply chains (high-welfare straw-bedded group-housed calf rearing units) [55]. This welcome move will protect the welfare of calves as well as supporting UK producers and other major retailers should be encouraged to implement similar measures.

Public procurement

The Scottish Government should lead by example by ensuring that high standards of animal welfare are a requirement in public procurement policies. Specification for public procurement in many public bodies includes ethical issues such as fair trade and environmental impact; there is a strong case for extending this to animal welfare.

Some local authorities are already taking the initiative. For example, Midlothian Council sources only free-range eggs. This policy should be extended to other animal products and other local authorities should be encouraged to follow suit. In doing so, they will not only be benefiting animal welfare and consumers but also protecting Scottish producers from imports of lower welfare products from outside the EU, such as eggs from hens kept in conventional battery cages when these cages are banned in the EU from 2012.

Ensuring compliance with welfare standards

Advocates believes that food production policy should include regular, independent inspection of animal welfare in all production units. As long ago as 1999 the Farm Animal Welfare Council (FAWC) recommended an increase in the number of unannounced State Veterinary Service (now Animal Health) inspections, particularly at intensive pig and poultry farms [56]. In 2006, however, only 7% of Scottish pig farms were inspected for any reason, and only 1% of poultry units (Table 1) [57].

Table 1: Summary of percentages of farm animal units inspected by Animal Health (formerly the State Veterinary Service) in 2006 and the first six months of 2007. Source: Answer to Written Question S3W-1878.

Scottish local authorities have a statutory duty to enforce animal health and welfare legislation, but they are hard-pressed to meet this obligation. Scotland currently has 35 790 livestock holdings, 29 markets and 43 import / export locations - but only 33.6 specialist animal health inspectors are employed within 21 of the 32 Scottish local authorities to enforce the legislation.

In England and Wales, many local authorities have a Framework Agreement with DEFRA which allows for joint working with Divisional Veterinary Managers, allowing for best use of resources and reducing the regulatory burden on businesses. In Scotland, no such agreement exists and the local authority animal health and welfare services receive no direct support from the Scottish Government.

Local authorities pointed out recently that "The proposed £1.6bn rural development programme and Scottish food policy, due to commence in 2008, will rely on Scotland being able to prove its effectiveness in the control of matters relating to animal health and welfare to the Food and Veterinary Office (FVO) of the European Union." [58] Resourcing and delivery of these services are therefore essential, for the sake of the animals used in production, to meet legal obligations and to meet public expectations.

More must be done to ensure compliance with welfare legislation and codes of practice. For example, EU legislation requires that pigs be provided with manipulable material, such as straw, and prohibits the routine tail-docking of piglets [59]. Despite this, many pig farmers are failing to provide straw or other suitable manipulable material and continue to tail-dock piglets routinely. A Scottish opinion survey carried out to coincide with publication of Advocates' report Painful Reality: Why Painful Animal Mutilations Must Be Reviewed [60] found that nearly two thirds (63%) of people interviewed were unaware that millions of young farmed animals were subjected to mutilations in Scotland each year without pain relief. At the same time, nearly two thirds (62%) of people said they would prefer to buy meat and other animal products derived from animals that had not been subjected to mutilations. A ban on the beak-trimming of laying hens is due to come into force in Scotland (and across the UK) on 1st January 2011 [61]. Steps should be taken now to encourage producers to work towards managing flocks without beak-trimming in preparation for the ban.

Meeting the increasing demand for high welfare products

Sales of high welfare products have been increasing over recent years. As far back as 2006, retailers were struggling to meet the demand for free-range products and resorting to importing high welfare produce from abroad [62]. Sales of free-range eggs have overtaken sales of caged eggs and sales of organic produce have risen more than four-fold since 2000 [63]. Following recent TV programmes in which celebrity chefs Hugh Fearnley-Whittingstall and Jamie Oliver highlighted the reality of intensive chicken meat and egg production, there has been a surge in demand for free-range chicken meat and eggs [64], which is likely to further increase the gap between supply and demand for high welfare products in the UK.

There is an opportunity for Scottish producers to increase free-range production to meet this increased demand across the UK. Some producers are already responding and others should be encouraged to follow their example. Scotland's biggest chicken producer is aiming to double its weekly output of free-range birds: Grampian Country Food Group plans to increase free-range production from 45 000 to 90 000 a week and boost organic output by 5,000 birds weekly to 20 000. Farmlay, near Strichen in Aberdeenshire, plans to add 30,000 dozen free-range eggs to its weekly production in response to the increase in free-range sales [65].

Many more producers would be likely to invest in higher welfare systems if financial support was made available. Support can be provided under the EU Rural Development Regulation [66] (RDR) to assist producers with meeting newly introduced EU standards. With the impending ban on battery cages in 2012, this could be used to help egg producers with the costs of moving to non-cage systems. Support with part of the capital costs can be given under the RDR's "Modernisation of Agricultural Holdings" measure and a partial contribution can be made for up to five years to the additional running costs under the RDR's "Meeting Standards" measure. The Scottish Government should make full use of these measures to encourage more producers to invest in non-cage systems for laying hens.

Demand for free-range pork is also increasing but there is concern from the industry that lack of action from government could limit supplies [67]. A national food policy for Scotland should seek to take advantage of the increasing demand for welfare-friendly products and establish Scotland as a world leader in the production and supply of high welfare produce.

325 Quality Meat Scotland, Newbridge

Joint statement from NFU Scotland, Quality Meat Scotland and the Scottish Agricultural Organisations' Society.

Scotland's food policy has massive potential to deliver benefits across a whole range of government portfolios, from rural development and health, to tourism and enterprise. However, the potential of the policy can only be realised if Scotland's food and drink production capacity is secured and strengthened. Global factors - particularly increasing population, greater affluence and the impact of climate change - are putting agricultural production issues back under the spotlight. In addition to this, there is a distinct domestic context with increasing numbers of people demanding locally-produced, high quality food and drink. These factors present real challenges to the industry but are also cause to be optimistic for the future. However, despite increasing recognition of Scottish agriculture's importance and the determination of the industry to grasp emerging opportunities, the businesses at its heart - and who represent Scotland's food production capability - have rarely faced greater pressure and uncertainty.

The financial pressure is particularly acute in the red meat sector, however even in the arable markets, where prices have risen over the last 12 months, all the signs point to increasing volatility. These short-term pressures must be bridged if Scotland is to be well-equipped to exploit the longer-term opportunities. Breaking the link between agricultural support payments and production in 2005 placed a renewed onus on the market to create the economic incentive to produce food and drink. However, the market is imperfect for many reasons and is not delivering the return required to sustain production. This is jeopardising everyone's hopes and aspirations for the national food policy. In situations of clear market failure such as this, government action is necessary.

Government must identify the failures of the market and support the industry to counter and mitigate them. In short, the industry and consumers require political leadership to ensure the market - in particular the major retailers - protects the social, economic and environmental interests of the Scottish people. That political leadership must be focussed on delivering a food and drink supply chain which provides a sustainable income for each link within it. In the absence of this, the ability of a national food policy to further the Scottish Government's five strategic objectives will be significantly undermined.

Quality Meat Scotland Submission Scottish Red Meat Sector, Its Products and Scotland's Food Policy

The red meat sector is a major force in Scotland's food industry, supplying top quality beef, lamb and pork for Scottish consumers and a premium product much desired by consumers south of the border and on the continent. Our brands are Scotch beef, Scotch Lamb and Specially Selected Pork. Both Scotch Beef and Scotch Lamb have been awarded Protected Geographical Indication status (PGI), the much coveted EU marque linking country of origin to quality. The Scottish red meat sector has a turnover of more than £1400 million and is a significant contributor to Scottish GDP. In addition the sector creates employment for around 30,000 people in Scotland. Scottish processors sold beef, lamb and pork with a value of some £725 million in 2006.

As stated in the opening paragraph if the scope and scale of the industry is to be maintained, and for Scotland to continue to produce a level of quality, nutritious product that can feed our indigenous population in addition to supplying a profitable export market, then it is vital that the critical mass of our livestock industry does not reduce further. We are a leading player in the premium red meat market and our quality of product, backed by world-class production standards, is a major factor in helping us maintain our position in an increasingly competitive global marketplace. A valuable point of differentiation from our competitors is that what we produce is underpinned by a unique, industry funded but independently audited, assurance scheme offering guarantees to the consumer on aspects such as quality, provenance and livestock welfare. For product to qualify for the industry's brands livestock must have lived its whole life in Scotland and be covered by whole life assurance.

The red meat sector was the first of the food industries to introduce consumer assurance in the late 1980s and it is rightly considered as an exemplar. In the following paragraphs we outline a number of key areas where we recommend the Food Policy should reflect the interests of our red meat businesses and the needs of consumers.

Place of Provenance

Consumer research* shows that Scots increasingly want to know the origin of the food they're eating and that Scots, more than the English, show fervour for home produced meat. For the Food Policy to meet these expectations and support the Scottish Government's vision for a sustainable Scottish food industry then clear, concise and accurate labelling must be a priority. The red meat sector has the ability to trace meat all the way back to the farm. In order to capitalise on this traceability Government should enact the European Union's Place of Provenance legislation, deliberately designed to address issues of identification in "regions", those countries such as Scotland who are part of a larger Member State, in our case the UK.

Place of Provenance legislation for beef, lamb and pork in both the retail and food service sectors should be applied to better inform the consumer and protect the industry from confusion with inferior imported product. The increasing use of the Scottish Saltire flag by retailers to indicate Scottishness also has the potential to confuse or mislead consumers and clear guidelines on its usage are required to avoid this. Ideally these should be linked to the mainstream quality assurance scheme for the respective sector, whether it be meat, vegetables or fish. *IGD 2007

Public Procurement

Since the introduction of new guidelines governing procurement of goods, including red meat, for the public sector QMS has worked closely to develop better trading links between local authorities and red meat businesses. Mindful of the requirement for the public sector to comply with EU legislation, QMS has funded and coordinated a number of events aimed at increasing opportunities for Scottish red meat companies to win contracts to supply local authorities. Much progress has been achieved in this sector and most recent research indicated that all of Scotland's 32 local authorities include sustainability criteria in their contracts and are meeting the Scottish Government's guidelines. Our work with the NHS in Scotland has been less successful and we suggest that the Scottish Government addresses the issue of the volume of meat being served in our hospitals that is not from Scotland.

Skills

As previously stated in this submission the industry is a major employer in Scotland nevertheless the problem of securing a skilled workforce to work in the diverse range of red meat businesses is well documented. We require good workers at all points in the chain from farm gate to plate: from the farmer, to the abattoir, to the butcher to the food technologist. As a body we regularly consult industry and offer specialised training where appropriate and where it has the potential to help companies improve links and trade with customers. QMS is in the process of putting an industry group together and this group will be ready to work with other skills bodies and the Scottish Government as part of its wider discussion on ensuring we have a highly skilled and innovative food industry. In relation to this it is very disappointing to see the recent announcement by the Cabinet Secretary for Skills and Lifelong Learning that in future the vast majority of funding for training would be concentrated exclusively upon the construction and engineering sectors. QMS believes this policy is not helpful given the recognised skills shortages within the red meat industry and it will compromise our ability to meet the ambitious aims of the Food Policy.

Health

QMS formed the Red Meat Health Benefits Group last year, made up of industry, academia and health experts to advise us on our growing work in the area of health and education. As an organisation we promote eating red meat as part of a healthy, balanced diet and produce informative material to be distributed to consumers. The proven health benefits of red meat - including its iron, zinc and B vitamin content and ability to help meet the body's requirement for protein are well documented. Through our activities the Scottish red meat industry is helping fund regular cookery demonstrations of healthy meals in Scotland's schools. Another example of practical support from the industry to help improve Scotland's diet is the piloting of a voucher scheme whereby schools could purchase beef, lamb and pork to the value of £100 to be used as part of school cookery classes. This has been extremely well received with many schools saying budgetary constraints mean they are usually restricted to cooking with cheaper proteins.

QMS looks forward to continuing our work in this important area and believes we are well placed to contribute to Food Policy formation to help deliver a healthier Scotland. Research and Development The red meat sector has a strong record in funding practical research that can help our businesses continue to compete in an increasingly competitive global marketplace. We welcome the Scottish Government's support for a wide body of research projects and we hope this policy will continue. We believe effective research with a practical focus can underpin the sustainable growth of our food industry and a wealthier Scotland. As the red meat industry body we look forward to working with Scottish Government and other partners on the formulation of Scotland's first Food Policy.

APPENDIX A Some examples of QMS activity in the key areas outlined in the QMS response to the Food Policy Discussion Scottish Red Meat Sector, Its Products and Scotland's Food Policy QMS is the guardian of the Scottish industry's voluntary assurance schemes, covering over 90% of all cattle and sheep and nearly 100% of our pigs. Scottish SPCA inspectors often accompany scheme Assessors on farm inspections. Membership of the schemes is voluntary and funded by industry. Our key target export markets for red meat, in particular beef and lamb, are England, France, Italy and the Benelux. Place of Provenance QMS targeted over a million Scottish households in a major public information exercise advising consumers how to tell if the beef they are buying is Scotch. QMS has campaigned for beef labelling legislation in the retail sector to be extended to the food service sector to address evidence of consumer confusion. Public Procurement QMS works alongside the Scottish Government Procurement Directorate to help more public sector organisations meet the government's own guidelines on procurement. QMS publishes the "Public Buyers Guide to Red Meat" to help the public sector source more red meat from Scotland without breaching EU legislation. Skills QMS funds and coordinates regular specialised training workshops to help different sectors of the industry. These include a master-class in offals butchery featuring a French master butcher. An event enabling young butchers to "walk the chain" of red meat production from farm gate to plate. A workshop for chefs and butchers showcasing opportunities for using less well-known cuts of the carcase. Health Coordinating and funding 15 cookery demonstrations annually in Scottish primary and secondary schools. Development of Meaty Matters - an interactive educational resource aimed at educating young people about where the meat they are eating comes from and how it is produced. Production of Performance +, an acclaimed sports nutrition guide for young people who are interested in sport. Over 100,000 copies have now been distributed. Research and Development QMS invests £800,000 annually on R & D projects for the industry. This includes the running costs of the Monitor farm Network with 10 farms throughout Scotland and the Scottish Sheep Strategy.

326 Donnie Macleod, Inverness

The Future of Food in Scotland Many of the aspects (price, availability, quality, etc.) of a Scottish food policy could be addressed by the current global free-market dominated by multinational businesses and supermarkets However, this discussion shows very clearly that there is a consensus among the Scottish people that what is required is a predominance of locally produced organic food That creates a massive problem because the existing structure of the global free market simply does not have the ability to allow it to happen. In order for it to be achievable we need to radically alter the whole process and start with our farmers. A food policy on it's own cannot be properly addressed unless the corresponding farming policy is also taken into account.

It is all very well to say that we should be supporting farmers markets and buying local organic food but the questions that need to be asked are: -

Who is going to produce it?

Where is it to be grown?

What is the cost of growing it?

Should people have to pay more for it rather than the global brand?

What financial measures does society has currently in place that need to be altered in order to make it happen?

Currently our farming policy is supposed to support farmers and subsidise quality food production. It doesn't!

The vast majority of the public money for ongoing agricultural support (taken from people in taxes) goes to promote the industrialisation of farming, environmental pollution, and undermining social justice. Most of the money is given to big farmers and agri-businesses. Exports, funded by farming subsidies hurt developing countries by outcompeting their local producers. There are many examples throughout the whole farming support structure such as: - Farmers are paid to grow oil-seed rape for bio fuel but not if they grow vegetables for human consumption. Farmers are paid to set aside land but not if they produce local food. Farmers in the LFA (less favoured area) such as Highland are penalised if they grow vegetables instead of declaring the ground as forage for stock. Farmers are paid SFP (Single Farm Payments) based on what they received when the system was agreed to be wrong (with entitlements to this money able to be sold and bought regardless of whether they produce anything for the local community). Non- farmers are receiving payments perfectly legally for simply renting some unused land on some highland mountaintop and buying entitlements to subsidy.

When it comes to money for research, the GM industry receives many many times more financial backing than is spent on researching local organic farming methods and our organic farmers are left to try and learn from places like Cuba. The environmental costs of industrial farming and the rapidly advancing cost of climate change due to globalisation of food is borne locally by society but the benefits are taken globally by the multinationals. Meanwhile the very few local vegetable producers receive next to nothing but words of encouragement. Those, and many more reasons are why the cost to produce local organic food is so high.

Therefore, in order to have any chance of success with the Scottish food policy, I believe that we must stop rewarding the fat cats of the mass market place through our existing farming policy and instead we need to use our institutional structures to support the small family farms that can deliver the desired outcome of local organic food. It is simply not acceptable to have a system that will be dependant on personal sacrifices of concerned producers whilst the others are taking the cream. I accept that there are many one-off grants and loans to support local initiatives but those are not the same as ongoing support. Some radical suggestions for starters could be: - Put a limit of £30,000 on payments to individual farming enterprises instead of paying hundreds of thousands to the wealthiest. Introduce a Fertiliser tax and use it to provide mobile composting equipment for local vegetable production. Introduce a Herbicide tax and use it to make weeding equipment available for weeding local vegetables. Remove all export subsidies and use them to fund farmers markets (which are currently forced to be self-sufficient). Stop supporting projects that are designed to 'add value ' to local products and instead focus on projects that 'reduce costs' of local products. (Adding value simply makes it more expensive for local people). Switch all 'set aside' payments to 'local food produce' payments. Don't make ongoing organic or local payments competitive. Introduce a new 'entitlement' to SFPs based on local organic food production.

327 Name and address supplied

The Scottish diet is still a huge problem and the NHS is Scotland will have to deal with the fall out from the poor Scottish diet for many many years to come. Not enough is being done by anyone to cut fat, salt and sugar in the diet. Schemes like Hungry for success and Healthy Scotland have had limited success but need to go further. Why are schools not inspected on the quality of their school meals and why does the gov not offer incentives to large companies who operate a healthy works canteen. There also need to more of a focus on knowing where food comes from and the Gov, needs to be doing more in the area by supporting Scottish famrmers and producers of food. The gov also need to get more involved with the large supermarket chains and encourage then to keep prices down on healthy options especially fruits and vegetables. They should also encourage supermarkets in Scotland to supply locally grown foods esp Scottish beef, cheese, fruit and veg.

328 British Heart Foundation Scotland, Edinburgh

Introduction

The British Heart Foundation Scotland (BHF) welcomes this discussion document that enables input into the development a national food policy. The BHF response naturally focuses on the issue of food and health, particularly on the role of diet in the prevention of cardiovascular disease (CVD). The prevention of childhood obesity, in particular, is a key issue for us.

In addition to the specific comments on each section of this Discussion Paper, we have also added further suggestions where we believe action is required

We believe that it is essential that the achievement of a healthier Scotland is the prime focus of a Scottish food policy and the key aims should be to

• promote a positive change in behaviour and culture around food, health and diet
• reduce the current inequalities in food and health in Scotland's disadvantaged communities

Everyone's Business

It is important to ensure that the requirements to achieve a wealthier, safer and stronger, greener and smarter Scotland do not conflict with the need to make the population healthier. Whilst the various aims may at times be complementary, there is a risk that other aims may have negative effects on the healthiness of the nation's diet - for example, a wealthier Scottish food industry may be a result of very successful manufacturing and marketing of unhealthy foods. Similarly, there is a risk that greener food production may increase the relative costs of healthy foods and reduce their accessibility to the more economically deprived sections of the community.

Given the current high levels of CVD and the key role that diet plays in the primary prevention of CVD, it is essential that the achievement of a healthier Scotland is the prime focus of the development of a Scottish food policy.

We are aware of the Government's plan to publish a detailed Food and Health Delivery Plan in 2008 to complement the development of the national food policy that will set out how a healthier national diet can be encouraged in Scotland.

Where we've come from

We agree that the government must move food policy away from the past issues of ensuring adequate supplies of staple foods to dealing with health impacts of the amounts and types of food that we eat in Scotland.

The issues of food security and food safety remain important but the key issues with regard to 'safety and security' relate to the longer term health risks of poor diet in the population.

There are important lessons to be learnt from the previous 'Scottish Diet Action Plan' [68] and it is disappointing to see no reference to this in 'Choosing the Right Ingredients'. The 'Review of the Scottish Diet Action Plan' [69] highlighted the achievements of the 10 years of the action plan and on what still needs to be done. We would like to see an explicit commitment to continued work designed to achieve the original aims of the Scottish Diet Action Plan.

Where we are now

Numerous factors influence the food choices that people make and there are a number of ways that the Scottish Government could influence these choices with the overall aim of making the diet of the nation more healthy and reducing the future incidence of CVD. It is essential that all current and future policies are closely examined and evaluated to ensure that they do not exacerbate the current inequalities in health between the least and most deprived sections of the community.

Particular attention should be paid to how the diets of children can be improved in order to help reduce the prevalence of diet relate disease in the future. The recent HBSC Scotland national report highlighted previous research findings showing the poor diet of Scottish schoolchildren in the international context of Europe and North America. In particular, young people in Scotland have high levels of consumption of soft drinks, sweets, chips and crisps [70]. The survey reported that only 40% of young people eat fruit and 38% vegetables daily, with the proportion eating fruit daily decreases with age. Sweets are consumed daily by 34%, crisps by 28% and chips by 13%.

Where we're going

We believe that the Scottish Government is right to focus its thinking on healthier, local food and to raise awareness of environmental impacts on the food chain, but firmly believe that, given the current prevalence of diet related ill health, that the greatest focus must be on policy that aims to make the diet of the Scottish people healthier.

However, sustainability is an important issue in order to ensure healthy food choices continue to be available in the future. BHF believes that a primary function of our prevention work should be to promote the benefits of a healthy diet. We know that many types of white fish provide a good source of low fat protein and micronutrients, whilst oily fish also provide omega-3 fatty acids. However, we recognise that we also have a role in ensuring that later generations enjoy healthy diets in order to prevent heart disease in the future. We therefore acknowledge that we have a role in promoting sustainable sources of healthy foods, and will seek to do this where possible.

The Discussion paper summarises some of the things that the Government has done since coming to office in May 2007 that may have helped promote a healthier diet in Scotland but there is still much more that could be done.

The continued support for community food and health projects in deprived and rural areas is welcomed, but many of these projects continue to be dependent upon short term grant funding. There is a need to ensure that there is evaluation of such projects and that beneficial projects are provided with sustainable funding.

Again, the continued support for Healthyliving Award for food outlets is welcomed. Schemes such as this encourage healthy choices and the reformulation of dishes to reduce fat, salt and sugar, helping the consumer to make healthy choices, but we believe that this could be taken further by requiring food outlets to provide information at point of purchase about content of meals.

The British Heart Foundation Scotland applauds action aimed at tackling deep rooted health inequalities. The Scottish Government has made a bold decision to provide free nutritious school meals for younger children, which could contribute to a sustained approach to tackling childhood obesity and unacceptable rates of heart disease in Scotland. It is important to learn from the evaluation of changes in pupil's views on healthy meals and on changes in eating habits, both at school and at home and consider how best to extend the coverage of free school meals.

Subsequently funding to tackle childhood obesity has been announced [71] requiring Scottish Health Boards to set up family-focussed healthy weight treatment programmes designed to help at least 20,000 overweight and obese children. However, it has been estimated that 18.0% of boys and 13.8% of girls under the age of 16 are obese [72]. Based on estimates [73] of population almost 150,000 of Scotland's children could therefore be obese. It is essential, therefore, that action is taken to prevent children becoming overweight and obese and not just providing interventions targeted at the obese and overweight.

How will we get there

The numerous potential roles of the wide range of stakeholders emphasises the complexity of the issues with which a Scottish Food Policy will have to deal. We would further emphasise the need for health issues to be foremost.

Producers

We agree that producers should continue to produce leaner meat, but it is also important that processors and manufacturers develop and produce meat products with lower fat and salt content. Growing more fruit and vegetables should also be encouraged, particularly if this increases the availability of lower cost local fresh produce and promotes increased consumption of these. Producers should also work more closely with public sector food buyers, again with the aim of promoting increased availability and consumption of health food. The Government should address any legislative and administrative barriers that may currently inhibit such close working.

Processors and manufacturers

Training employees to a high level and creating new and imaginative products that people want to buy and working with producers to add value should be supported so long as such efforts are focussed on innovating and developing more products with reduced salt, saturated fat and sugar content. Processors and manufacturers should also work more closely with public sector food buyers, again with the aim of promoting increased availability and consumption of health food and again the Government should address any legislative and administrative barriers that may currently inhibit such close working.

Retailers

Retailers should be encouraged to promote and sell more healthy options that are affordable and are clearly signposted and labelled. We believe that it is important to ensure that consumers have adequate information available at the point of purchase to support them in making healthy choices.

Consumers

Eating less salt, saturated fat and sugary ingredients and eating more fish and more fruit and vegetables, will bring health benefits to the population of Scotland. Further action is required to identify and overcome the barriers that seem to be stopping people making positive, healthy choices about food.

BHF Scotland warmly supports the initiatives to provide cookery classes to children to promote learning about taste, nutrition and cooking at an early age. This is an issue we have raised in our Food4Thought campaign, and we look forward with interest to hearing more detail upon it.

What do we all need to do?

Some of the action that the BHF is calling for is within the power of the Scottish Government and Scottish statutory organisations, but other aspects require the Scottish Government to influence thinking and decision making with the UK and European Parliaments.

The BHF as a UK organisation will continue to lobby the UK and European Parliaments on a range of health related issues within their respective jurisdictions but call upon the Scottish Government to examine ways in which their actions may support this. For example, although nutritional labelling on food packaging is covered by European legislation, are there opportunities for the Scottish Government to make improved nutritional labelling a requirement when providing financial support to sectors of the Scottish food industry?

The Scottish Government and associated agencies should

• Support research into new ways to sell positive nutrition messages building on social marketing approaches and into identifying and overcoming the barriers to healthy food choices - affordability, availability, aptitude, and attitude.
• Help vulnerable people and those on the lowest incomes access affordable healthy food
• Advise people about the importance of safe food and good nutrition
• Support businesses in leading change to reformulated healthier products
• Encourage and support people to make healthier food choices
• Maximise opportunities to promote the role of food in our health when planning for major events such as Glasgow 2014

Local Government should

• Champion a healthier approach to food
• Take responsibility for good nutrition in schools and other institutions - by ensuring and promoting healthy meal choices in schools, sports centres, staff restaurants and vending machines.
• Learn from and share best practice with regard to food co-operatives and similar initiatives that promote and support health food choices and aim to reduce health inequalities.
• Ensure that such initiatives that are proving to be effective have secure funding to ensure planning of sustainable activities.

Processors and manufacturers should

• Make sure people know as much as possible about what they're buying
• Make best use of the available science to develop healthier products
• Reformulate products to reduce salt, saturated fat and sugar content.

Industry bodies should

• Educate people in the catering trade about nutrition
• Support research into new products that promote healthier choices
• Promote the available science to help develop healthier products and new processes

NHS Boards should

• Use their buying power to provide fresh, nutritious food that's good value for money
• Set high standards of nutrition throughout the NHS

Voluntary and community groups should

• Encourage people to buy healthier food

Retailers, hotels, restaurants and pubs should

• Give people good information about the food that they are buying or eating
• Offer a wider range of affordable, healthy, quality foods

Academia should

• Continue to research food-related science
• Continue to research links between nutrition and health
• Research on whole system effects of policies
• Research new ways to sell positive nutrition messages building on social marketing approaches and into identifying and overcoming the barriers to healthy food choices.

Further issues and recommendations

There are a number of other policy areas that BHF has called for action on that we believe are worthy of mention here.

Obesity strategy and targets - we would like to see robust targets for a reduction in obesity by age group, and firm commitments from the government to their fulfilment, especially on a reduction in childhood obesity.

The current national target in this area states a commitment to 'reduce the rate of increase in the proportion of children with their Body Mass Index outwith a healthy range by 2018.' BHF's target is to reverse the increase in childhood obesity, and we would prefer to see this level of commitment and ambition from the Government. Even a commitment to halt the rate of increase would be preferable - with this target childhood obesity can continue to rise and the objective would still be met.

Our Food4Thought initiative seeks to raise awareness amongst young people aged 11-13 of the impact that their decisions about what they eat can have on their heart health. In addition to the social marketing elements, Food4Thought includes educational resources for teachers to engage with young people on these issues, as well as online resources. We would be very willing to discuss with the Government how we can work together on these areas.

Food4Thought also has a campaigns element, which last year focussed on the impact that junk food marketing has on young people's decision-making. BHF has called for a complete ban on junk food advertising aimed at children, including online, in packaging and in the broadcast media before 9pm. This issue is reserved to Westminster, but, as it has a major impact on health in Scotland, we feel it is very important this view is made clear to the UK Government.

Another reserved issue that is important to note here is food labelling. The BHF supports clear, consistent and mandatory labelling, which includes meaningful information on the nutritional value of foods. As well as numerical information, labels should include graphics and other visual aids, as these can be more easily understood by the majority of shoppers. It is vital that any new labelling scheme involves consumers at the planning stage, in order to determine what information is meaningful to them. An educational campaign should also be developed to ensure that consumers are not confused by changes and are able to understand any new system.

Many food labelling issues can be addressed only at the European level. Therefore, the BHF encourages the Scottish Government to work with the UK Government to champion mandatory food labelling at the European level, where the minimum requirements for what information should appear on food labels are set.

How can access and take up of healthy diet be promoted? An environment that enables people to make healthy choices needs to be in place to address the problem of obesity fully. This means not only the physical surroundings, but also the social and cultural environment, so that making healthier choices is the norm. Changes to the food system and the built environment should also be accompanied by the provision of skills and knowledge to enable people to make healthier choices about the food that they eat. We have noted earlier our strong support for the suggestion that all children should receive practical cookery classes. There may be an opportunity to go further and extend cookery classes beyond schools - initially involving parents and families of young people but with the possibility of extending such a scheme to include young adults, students.

329 Scottish Natural Heritage, Perth

Overview

SNH welcomes this debate on the future for food in Scotland, and the opportunity to contribute both at this stage and as the Government's overall approach is developed further. We welcome the recognition of the need for a joined-up approach - an approach is needed that involves not only agriculture policy, land-use policy, and marine policy, but one that encompasses areas such as health policy and planning policy as well. We would support a National Food Policy that is helpful for the environment and contributes to a richer natural heritage in food-producing areas. One of the central objectives of a National Food Policy should be to minimise both the environmental footprint and any adverse effects arising from food production and consumption.

Comments on key issues

Impacts on the natural heritage

The production of food (both the raw materials and any subsequent processing) impacts on the natural heritage in a variety of ways, some positive and some negative.

Examples of positive interactions are:

· crop production can provide food and shelter for a range of wildlife

· appropriate grazing by livestock providing biodiversity in semi-natural areas

· intricate mixture of cropped and grazed areas providing an attractive 'patchwork' landscape

· well-managed and maintained hedges, dykes, hedgerow trees and farm woodlands can both contribute much to the attractiveness of the countryside and create valuable wildlife habitats, whilst well-designed assemblages of farm buildings are a major - and often regionally distinctive - element of landscape character.

Similarly, in the aquatic environment the appreciation of the need to sustainably manage areas for seafood production has associated benefits for the marine natural heritage.

Examples of negative interactions are:

· the effects of soil erosion on water bodies

· heavy grazing by livestock of semi-natural areas resulting in a loss of the natural flora and fauna

· the use of fertilisers and pesticides on farmland in such a way as to affect both the wildlife using that land and the wildlife value of adjacent semi-natural areas

· pollution of air, water and semi-natural areas by intensive pig and poultry units

· pollution of the aquatic environment by fish food and chemical inputs

· overfishing of the seas, beyond the point of sustainable harvests

· impacts from the disposal of abattoir and other food processing waste

· blots on the landscape arising from badly designed and prominently located agricultural buildings and from the neglect of existing farm infrastructure, including traditional buildings.

SNH wants to see the positive contributions to the natural heritage by food production enhanced and promoted. There is already much marketing of products based on their links with and benefits to the natural heritage and other aspects of Scotland's environment. These benefits can be amplified through a combination of the maintenance of standards, the promotion of genuine beneficial links and improving consumer awareness of the implications of their purchasing and other choices.

SNH wants to see the negative impacts of food production minimised - and we recognise that this is being addressed through mechanisms such as regulation, cross-compliance and quality assurance standards. It is important that these are implemented effectively with a clear focus on delivering the outcome of improving environmental - and other - standards.

Environmental footprint

It is important to remember that the embodied energy and carbon footprint of food is a result of all the activities that it takes to get it from 'field to plate' - and not just the distance it has travelled, or the way it has been produced. We need to ensure that reliable, accurate information is provided to all those making decisions about food - whether it is consumers, policy makers or those in the industry.

If a National Food Policy is going to help make Scotland greener, this has implications for the type of food we choose as consumers, the type of products we plan to export and also those we look to import.

In terms of exports and imports, transport of bulky products over long distances should normally be avoided, though this should be assessed in the context of the energy used in the production system - intensive production systems in which animals are housed and fed on fodder transported to them may require more energy than extensive production systems in which animals feed outdoors on pastures.

Similarly, the environmental footprint of out-of-season produce imported from abroad should be considered, as this can be significant especially if air freight is involved.

While we welcome the development of the local food sector, it is important to recognise that localising production and supply does not necessarily lead to a reduction in the environmental footprint. Transport, especially, of locally-produced food needs to be organised in an efficient way to minimise its overall environmental footprint.

We recognise that there is a strong expectation that a significant proportion of the food produced in Scotland will be exported to markets in the rest of the UK and elsewhere. This is especially the case for high-value products, which help promote the distinctiveness of Scotland. However, it should be noted that there is an inherent conflict in, on one hand, encouraging the export of local branded produce and, on the other hand, discouraging the use of imports because of the carbon and other environmental footprint associated with transport of food.

Finally, climate change and energy use are currently the most high-profile aspects of food's environmental footprint. It is important to remember, though, that many food production systems still present a risk to the environment through their potential for damage through chemical pollution or direct physical damage.

Links between food, health and the environment

As the discussion paper emphasises, there is a clear link between the food that people eat and the standard of their health. Recent initiatives have sought to address some of the issues involved, such as the 'five-a-day' promotion of the consumption of fruit and vegetables. SNH's main area of interest here has been in working with a range of other organisations in encouraging people to be more active - this clearly complements the work to promote a better diet. However, there are also other ways in which environmentally-friendly food is a win-win with healthy food.

Examples these win-win situations or possibilities include:

· planning of urban developments so that people can easily walk or cycle to food retail outlets, such as local markets and supermarkets, rather than having to use their cars

· planning policy encouraging the retention or creation of allotments in urban areas to enable more people to grow their own food and at the same time being physically active - allotments can also provide both greenspace for people and areas for wildlife within the urban environment

· recent research by the RELU programme has shown positive connections between the nutritional value of some foods and the biodiversity value of the land they were produced on - for example, cheese, beef and lamb from more biodiverse pastures has been found to have a healthier fatty-acid profile, with the lamb also having higher levels of vitamin E.

Rural development and food production

Although the importance of primary industries, such as agriculture, is declining as a proportion of GDP in most areas, food production as a whole remains a key component of many rural economies and is an important part of the culture in much of Scotland. It is, therefore, vital that there is recognition of the 'food capital' and the opportunity that Scotland has - and that it is well used in developing Scotland's rural areas.

The links between high-quality food products and rural development are well-established. For example, the European Charter for Mountain Quality Food Products recognises that the food sector overall plays a crucial role in the economic and social development of mountain areas, as well as in the preservation and development of mountain heritage.

Similarly, research work commissioned by the European Parliament and the European Commission indicates that food quality assurance schemes can have positive impacts on rural development, on maintaining local culture and traditions, and enhancing social cohesion in rural areas. Food quality assurance schemes can help improve competitiveness, contribute to the maintenance of ecosystems, and to the quality of life by safeguarding jobs in local processing of food and in agri-tourism.

Tourism - and especially food tourism - has an important part to play in delivering this. Around three-quarters of potential visitors to Scotland say that they want to taste traditional dishes, regional specialities and fresh local produce - most indicating that they would pay more for locally-produced food as a result of the expectations of freshness, enhanced taste and an interest in the community they are visiting.

SNH is keen to work with a range of partners to help the food sectors in our rural areas develop in a sustainable way that most benefits both the environment and local communities.

Local varieties and distinctiveness

Many of our distinctive foods in Scotland, as elsewhere in the world, have evolved as a result of the use local varieties and the development of particular traditions. These aspects of our food heritage are important for both rural development and tourism, as discussed above, and for other aspects of sustainable development.

These varieties have particular characteristics and flavours, and are often suited to local conditions and can be grown with the minimum of artificial inputs. At a time when current systems of production (especially those which are generally energy-intensive) are increasingly being scrutinised, it is important to be aware of the genetic resources that these varieties contain - and that we may need to make use of in the future. They make an important contribution to the overall biodiversity of Scotland. Indeed, it is important to bear in mind that the Convention on Biological Diversity puts emphasis on conserving the biological diversity we now have both for its intrinsic value and for its sustainable use in the future.

The eventual food policy should address how to help conserve these genetic and cultural resources. We feel that there are two main ways to deliver the desired outcome - through a co-ordinated approach to maintaining seed stocks, and encouraging tourism businesses which make use of and promote local varieties and foods.

There are good examples of where this has been done elsewhere. At an international level, one of the key areas of work of the Slow Food organisation (www.slowfood.com) is to find ways to promote and preserve local varieties. An example of a more local approach is Arche Noah in Austria, which is an initiative by gardeners, farmers and journalists to support the preservation and cultivation of endangered vegetable, fruit and grain varieties (www.arche-noah.at).

Reducing the amount of food wasted

The paper highlights that about a third of food produced is thrown away, and we welcome the emphasis on reducing the waste of food by consumers. Reducing this waste will help reduce the impact on the environment - the impacts of production, transport and the disposal of wasted food. Alongside reducing the waste of food that is purchased by consumers, it is also important to make use of as much of the primary product as possible. Continued effort is need to make sure that we use as much as possible of livestock, seafood and plants that are reared, caught or grown for food. This will require the food industry to find ways of making use of all its raw material, but also education of the consumer to be prepared to use as much of our production as possible - for example, using the cheaper cuts of meat.

Educating consumers

The discussion paper emphasises throughout the importance of educating consumers on a range of issues relating to the food that they buy and consume, and encouraging them to ask questions about their prospective purchases. We welcome this, but feel that it will be important to ensure that consumers have enough information to help them make their decisions - including information on sourcing, production systems, nutritional value and carbon footprint.

There is a certain amount of this information that should be provided to consumers to help them make a decision at the 'point of sale'. However, information on some issues - or more complex information - may best be provided through other means.

For example, as mentioned earlier in our response, it is also important to encourage consumers to consider the environmental footprint of out-of-season produce imported from abroad - the environmental impact of supplying out-of-season food can be significant. Part of raising consumers' awareness is, therefore, likely to be informing them of what is available in each season in their area.

Consumers' concerns about pesticides should also be borne in mind - the National Pesticides Strategy recognises the importance of informing people about residue limits and other aspects of pesticide use. In addition, it is important to educate consumers both about the potential environmental impact of pesticide use and the reasons why food producers need to use pesticides in certain circumstances. This is important in the case of crop protection products, but also in relation to animal medicines and products used in aquaculture.

Local marketing of food

The discussion paper makes reference to local food marketing, including the recent publication of the local food marketing guide. In 2004, SNH and a range of other partners contributed to the Scottish Consumer Council's publication of Feeding the Interest - a discussion of the potential benefits of the local food sector to the economy, the environment, communities and health in Scotland. This looked at the potential benefits of - and barriers to - developing the local food sector in Scotland.

As mentioned earlier, we welcome the development of a local food sector, especially where this leads to a reduction in the overall environmental impact of the supply of food, or the promotion of systems that benefit the natural heritage.

However, it is not inevitable that localising production and supply will lead to direct environmental benefits. Transport of locally-produced food needs to be organised in an efficient way to minimise the carbon footprint. It is important that consumers and purchasers work with producers to best effect - purchasers need to plan to make use of what is likely to be available at different times of the year, and producers need to plan to be able to supply what is needed. Marketing is about more than 'promotion' - it is about agreeing with your customers what you can supply and when.

One aspect of local food marketing that has developed significantly over the last decade or so has been farmers' markets. While it is difficult to be clear on the relative environmental benefits or disbenefits of the transport of food to and from these, farmers' markets do provide those consumers that use them with a clear opportunity to find out more about the food they are buying and where it comes from.

Organic food production

There is much debate over the benefits of organic food - both the benefits for human nutrition from consuming it, and the relative benefits to the environment of organic production systems over other systems. We see a place for organic food production and consumption in Scotland, and we welcome the expansion in both production and consumption over the last 10 to 15 years. On balance, there is reasonable evidence that organic production is beneficial, compared with 'conventional' systems, for certain aspects of the environment.

Food quality and assurance schemes

We have commented earlier on the potential contribution of these schemes to rural development. Alongside this, food standards schemes and quality assurance schemes help to internalise some of the societal costs of food production that might not otherwise be borne directly by producers and consumers. For example, by raising the standards of a production system and reducing pollution, the cost of either accepting or clearing up the damage to the environment no longer has to be borne by society at large.

SNH looks forward to being involved in the further development of the National Food Policy for Scotland - both at a national level in developing the overall approach, and in helping put practical implementation measures in place at a local level.

330 S A Murray

I consider the discussion paper omits reference to the potential increased contribution that individuals and communities can make by growing some of their own food. The emphasis of the document is heavily balanced towards industry and marketing, with little about the role of the consumer. With ongoing concerns about rising food prices, worldwide changes in climate, the need to reduce energy, we will increasingly need to become more self-reliant for our food security. As an allotmenteer with at least 15 growing seasons, my family of four have benefited from eating a varied diet of fresh organic fruit and vegetables - everything from a 9 month staple supply of potatoes to pumpkins and sweetcorn. Our household waste is greatly reduced by composting.

A quick economic note: just a packet of French Bean seeds costing £1 has grown into £40 equivalent of shop bought produce. All produced within walking distance - in fact 15 minutes walk from the centre of Edinburgh. One of your website Blogs referred to the Edinburgh Allotment Strategy and a waiting list of 450 for Council owned allotment plots. The document was produced in 2002 and excluded independently owned sites. Since then, there have been dramatically increased waiting lists, not only in Edinburgh but throughout Scotland. For an up-to-date picture of the allotment situation throughout Scotland see research carried out by the Scottish Allotments & Gardens Society: Finding Scotland's Allotments 2007. http://www.sags.org.uk/docs/ReportsPresentations/AuditReport07.pdf Glasgow City Council is currently consulting on a strategy for its allotments, and contain optimistic plans for the future: http://www.glasgow.gov.uk/NR/rdonlyres/8E5232A9-D241-4993-B45B17C6936C1BC5/0/DraftConsultativeAllotmentsStrategy1.pdf

I am against the introduction of GM crops in Scotland. Amongst other things it would resrict the diversity of produce. Many gardeners save and swap seed with others, therefore maintaining the heritage of many seeds which are unavailable in mainstream agriculture and important source for our future food security. This is worthy of future investment, similar to the Heritage Seed Library run by Garden Organic (The Henry Doubleday Research Association).

Growing, preparing and cooking food have to be some of the most important lifeskills we can possibly acquire. No food, no life. Therefore Eco-schools have an important role for future generations. Many appear to be based in primary schools, where there is more freedom in the curriculum than at Secondary level. Involvement by High Schools should be encouraged. Support needs to be available for training of teachers in these skills, and involve parents in these opportunities. The Scottish Government, through Community Food & Health (Scotland), support work with low-income communities to improve access to an affordable, healthy diet and shows examples of many innovative projects. This is also the type of work that would benefit the general population, with training and funding support for community groups to develop local projects eg outreach work to assist those with underused gardens. One of the challenges for growing food is limited availability of land, competing with housing. High Schools often have large areas of land, some of which could become food growing areas, likewise with larger institutions such as further education establishments, prisons, hospitals and even large businesses. I look forward to the Scottish Government producing measurable and timed targets for the forthcoming Food Policy.

331 Scottish Parliament's Cross Party Group (CPG) on Food, Edinburgh

http://www.scottish.parliament.uk/msp/crossPartyGroups/groups/food-docs/Food_minutes060208.pdf

http://www.scottish.parliament.uk/msp/crossPartyGroups/groups/food-docs/Food_Minutes050308.pdf

http://www.scottish.parliament.uk/msp/crossPartyGroups/groups/food-docs/Food_Agenda160408.pdf

332 The Scottish Nutrition and Diet Resources Initiative, Glasgow

The Scottish Nutrition and Diet Resources Initiative (SNDRí) welcomes the opportunity to respond to Choosing the Right Ingredients, which sets out the ingredients needed to develop Scotland's first National Food Policy.

SNDRí agrees with and supports the vision for food and health in the discussion paper. As an organisation whose business is the provision of high quality diet and nutrition information for use by professionals and the public, we are acutely aware of the critical importance in the provision of dietary information and advice in helping people in Scotland make appropriate food choices. We therefore believe that education and access to reliable information in the required format are both important elements of any future national food policy for Scotland.

In respect of the discussion paper, we believe our work falls more closely into the areas described on page 15 under 'Scottish Government and Associated Agencies'. In particular we provide information that advises people on the importance of good nutrition (bullet 8) and encourage and support people to make healthier food choices (bullet 10).

Although many resources we produce are designed to support the treatment of individuals with specific medical conditions, we would emphasise that contact with NHS services, whether in the acute or community setting, present important opportunities to communicate wider food and health messages, and to reinforce the role of the NHS as a source of credible food and health advice. We are therefore clear that SNDRí plays an important public health role. In the same way, we would encourage the forthcoming national food policy to recognise the important role dietitians and other health professionals who provide information and advice, have to play in implementation of the policy. We are keen that this should be reflected in the new policy. This is in addition to the role of the NHS Boards already outlined in the discussion page on page 17.

We also look forward to the opportunities that will lie within the National Food Policy to engage with and support others such as the health agenda and the food industry.

SNDRí's Role in Supporting the Scottish National Food Policy

Good quality health information is essential for greater patient involvement in healthcare1. SNDRí can support this by empowering patients, the public and carers to take more responsibility for their health by providing timely, relevant, reliable and easy to understand diet and nutrition resources on topics from diet and weight management, cardiovascular disease and diabetes to diet and teenage pregnancy. Good quality health information is an essential component of any strategy to promote health literacy, self-care, choice, shared decision making, medication and self-management of chronic diseases.

Written information can improve knowledge, recall, and therefore involve patient, the public and carers more in decision-making processes and self-management1. Lack of appropriate information creates uncertainty for patients/the public, and is itself a major source of worry and concern.

The information has to be robust, credible, reliable, consistent with policy and available in different formats to suit different needs. SNDRí can support this as it already operates within a robust production cycle, which develops and publishes resources in partnership with patients, healthcare professionals and agencies to specifically meet the needs of different groups for example culturally sensitive resources and resources for people with communication and language difficulties.

By producing and supplying nationally resources we can achieve cost savings through pooling of expertise, avoiding duplication of efforts by healthcare professionals and other agencies. SNDRí works with FSAS and NHS Health Scotland to ensure the delivery of consistent health messages throughout Scotland.

333 Community Retailing Network (CRN), Argyll

The Community Retailing Network (CRN) welcomes the opportunity to contribute to the discussion and looks forward to playing a role in the delivery of a sustainable food policy for Scotland.

Background

The CRN was set up in 2004 with a remit to support and develop existing and fledgling community-owned retailers to become more viable and sustainable. Its Members are scattered across some of the remotest parts of Scotland and deliver vital services to their local communities.

Initially developed in the 1970's through the work of the Highlands and Islands Development Board community-owned retailers have become some of the most successful community businesses, operating in areas where private stores have been unable to survive.

The stores function as multi-service outlets providing a broad range of items including fresh, chilled and frozen food, medicines, hardware, coal, gifts and crafts, as well as diversifying to meet local needs. For example many provide a post office, petrol, tourist facilities, home delivery and supplies to the local school (a summary of the services provided by the CRN's 8 trading members is included at the end of the response paper).

They have a major impact on their local communities, collectively generating an annual turnover of over £3 million and providing 16 full-time and 37 part-time/seasonal jobs.

Key to their success is the strong link that has developed with the Co-operative Group. Practicing what it preaches through its commitment to fairer food access and co-operation amongst co-operators the Co-operative Group offers a 'corporate membership' package to community-owned retailers which allows them to order direct from the Co-op depot and have a wide range of goods delivered to their door at the same cost as elsewhere in the UK. The initiative means the stores have a regular and diverse supply of good quality, fresh, affordable fruit and vegetables which otherwise would simply not be available to such isolated localities.

Further support includes the Co-op's Community Food Discount Card which gives a 10% discount on products. The community stores are also linked to a supportive Co-op 'buddy' store in their area where they can order goods using their discount card.

Given the competitive pressure on large-scale retailers to centralise their supply chain and scale everything up to make it more efficient the Co-operative Group should be commended for its continued commitment to its very small-scale, local and remote members.

The CRN is the main support organisation for community-owned retailers and plays a crucial role in enabling the community stores to link up with one another and other relevant organisations to share best practice and improve sustainability.

Given the increasing recognition of the value of community ownership and the growing pressure on small, local retailers and Post-Offices, the promotion of the community retailing option is very timely and with this in mind the CRN has recently recruited a Co-ordinator to develop the CRN and build on its current capacity.

Community-owned retail: what can it deliver?

While community shops are profitable they are social enterprises and therefore aren't driven purely by profit. This enables them to deliver much wider social and community benefits and as they are largely self-financing makes them an economical and sustainable way of delivering essential rural services and valuable public goods. For example:

Access to fresh food

Community shops currently play a fundamental role in addressing access to fresh, healthy food in the most remote parts of Scotland. For example, since using the Co-op as a supplier, the community shop in Eday has increased its sale of fruit and vegetables tenfold.

Further than this they play a key role in promoting healthy eating both through the general retail operation and through links formed with local schools to provide free milk and to supply a variety of fresh fruit and vegetables in line with the 'Hungry for Success' and 'Healthy Start' initiatives.

The community retailing model also offers a valid solution to the inequality in access to fresh food seen across many urban communities.

Investment in the local economy

Community shops make a significant investment in the local economy in a number of ways. They create and retain local jobs, often becoming the largest employer in the area, helping to stop the outward migration of people. They keep money in the local economy and help to create and support local supply chains through sourcing products and services locally.

Community development and cohesion

Community shops promote and invest in community development. The shops are owned and governed by local people and this encourages people to take part in decision-making and helps to build stronger and more engaged communities. It also gives people confidence and enables them to learn new skills.

A wider social remit enables the stores to support other local community groups and businesses. For example, the stores actively support community activity and fund raising and all support local growers. Between them the Ollaberry and Eid stores on Shetland, support around 16 local growers/suppliers, including bread, butter, cheese, biscuits, chocolates, vegetables, meat, fish, eggs, cards and crafts. They are also committed to promoting the traditional and cultural aspects of their local area through, for example, support for crofting practice and local crafts.

The community shop adds vibrancy and is often the cornerstone of the community. It provides a resource of local information and an opportunity for social interaction that is fundamental in breaking down barriers and bringing people together to create a sense of 'community'.

Environmental benefits

Community stores are committed to reducing their environmental impact through reducing waste and energy use. With further investment and support this can be taken even further. For example, through its recent work to develop and expand its community store, Uig Community Development Company will install a wind turbine to power its shop and sell energy back to the national grid.

In more general terms the existence of local shops reduces our dependency on driving to out-of town supermarkets which is known to be a major contributor to climate change [74].

The CRN believes these are all positive contributions towards the Governments goals of making Scotland healthier, wealthier and fairer, safer and stronger, greener and smarter and hope that the new national food policy will enable the community-owned retailing sector to grow and flourish.

Choosing the right ingredients

A national food policy that will encompass wider social and environmental goals presents an exciting and timely opportunity for change. We strongly believe that community-based initiatives can be a valuable asset in delivering such change and in particular reference to the community retailing sector we would like the policy to help:

• Stimulate and support a growth in community-owned shops

The community retailing model is successful, delivers a multiple dividend for local communities and can reach and engage the most remote and deprived areas in Scotland. While there is huge potential for community retailing across Scotland, it has been slow to expand and develop unlike in England where around 20 new community-owned shops are opened each year.

The relative strength of the community retail sector in England is seen to be the result of the work of several sustained development and funding initiatives. CRN would like to see similar recognition and support of the community retailing sector in Scotland.

• Increase the recognition that community shops are 'community assets'

Community shops can demonstrate that they are sustainable with almost all making trading profits. However, as with other community-owned assets, they do require additional support to improve and develop. All too often the existing stores, viewed simply as retail businesses, struggle to gain financial and development support. We would like to see the role of the community shop recognised and its enterprise and development facilitated and supported.

Further, we believe there are opportunities for local public bodies and community shops to work together through procurement strategies, delivery of services and so on.

In more general terms we wish to note the following:

• To deliver the wide ranging changes to the supply chain, health and food culture, outlined in the discussion document, community-based action is fundamental and we would ask that the Government recognises the role of the community-sector and commit to providing greater and more sustained support to help it thrive.

• Scotland Food & Drink will deliver a valuable service on behalf of the larger scale food and drink industry, particularly in terms of export markets. We would ask that the needs and aspirations of the smaller-scale, locally-based retailers, producers and their communities are also reflected within the policy.

• We would like to see support for rural economies through encouraging and facilitating local food production. We would also like to see a commitment to Fairtrade supply chains.

• We would like to see the policy outline clear strategies for action on climate change and food security.

• In terms of healthy eating we would like people to gain the knowledge to be able to make an informed choice about the food they buy and have the skills to prepare and cook fresh food which is sadly something that has diminished over recent years.

• We would like to see an emphasis on the enjoyment of eating good fresh food and agree that it is fundamental for schools to teach children about food and nutrition and in particular, how to cook.

• Finally we would like the Government to ensure the policy has appropriate and measurable objectives, outputs and outcomes.

Current Community-owned Retailers

334 Co-operation and Mutuality Scotland, Glasgow

1. Introduction

1.1 Co-operation and Mutuality Scotland (CMS) is a membership organisation with a clear and focused purpose and vision. Our purpose is to develop and extend co-operation and mutuality in Scotland's communities. Our vision is to be a strategic voice for co-operation and mutuality; to be a partner, with government and others, in the development and support of new and existing co-operatives and mutual enterprises, and to be an effective forum for co-operative and mutual enterprise.

1.2 CMS is the main umbrella organisation for the co-operative and mutual sector in Scotland; it was launched in June 2003. CMS covers the full range of co-operative and mutual enterprises - namely worker co-ops, employee-owned businesses, housing co-ops, credit unions, other financial services, agriculture, fishing community businesses and consumer co-ops.

1.3 The co-operative and mutual sector has been in existence for nearly 200 years. It employs tens of thousands of people and contributes millions to the UK economy every year.

2. Scope of Co-operative Involvement in the Food Industry

2.1 CMS welcomes the opportunity to take part in this consultation. We believe that a joined-up approach to food policy will be a great benefit to the people of Scotland. Co-operative and mutual enterprises play an important role in the food sector in Scotland. From large retail supermarkets to small health-food workers co-operatives; co-operatives offer a variety of solutions to the problems of food policy in Scotland. Co-operatives are involved in food production across Scotland, the Co-operative Group has its own farms and there are smaller scale food producing co-operatives. Co-operatives are the largest food retailers in Scotland, between the Co-operative Group and two co-operative societies (Scotmid Society and Lothian, Angus and Borders Society) co-operatives run over 450 supermarkets and convenience stores in Scotland. The Community Retailing Network is making its own response to the consultation but they represent a number of community food retail co-operatives in the islands of Scotland. This demonstrates that there are co-operative solutions to food policy issues which are valid for both urban and rural Scotland. We would argue that co-operatives are unique in this respect.

3. Overview

3.1 Unlike many other government consultations Choosing the Right Ingredients is not particularly prescriptive in its approach. This approach by the government is welcomed; however it does mean that the responses to this consultation are likely to be an eclectic mix of views. We would welcome further details of how the Scottish Government will take forward the ideas which come out of this policy consultation.

3.2 At page 5 of the document the Scottish Government sets out a vision of the issues that face the food industry in Scotland. "We've begun to look at the much broader issues that affect everyone. Issues such as how we square a successful industry and satisfied consumers with a healthy natural environment; how we guarantee the safety and quality of our food; how we keep it wholesome and health-giving yet affordable, and how we position Scottish food to best advantage in the global marketplace, maximising returns back to Scotland."

3.3 We believe that the only sector in the food industry that currently has a positive contribution to make on all of these issues is the co-operative sector.

4. Food is everyone's business

4.1 We welcome the government's recognition that "food is everyone's business". Through membership schemes co-operatives recognise that everyone has the right to a say about food policy and about the actions of their food retailer. One of the principles of co-operatives is democratic member control; we believe that the Scottish Government should offer further support for co-operatives in the food sector. If the government is serious about making food "everyone's business" then it should encourage democratic involvement in the work of food retailers and suppliers.

4.2 CMS recognises that the majority of the Scottish population buy their food from supermarkets or convenience stores and that this means that the biggest customers for Scottish produce are retailers. Co-operatives are very aware of the responsibilities which this brings; another principle for co-operatives is concern for community. Co-operatives are active in promoting local and Scottish produce as well as highlighting healthy-eating. Evidence of this can be seen in the Ethical Food Policy of the Co-operative Group or in the aims of smaller worker co-operatives such as GreenCity Wholefoods in Glasgow or Highland Wholefoods based in Inverness.

4.3 Scotland has an unenviable reputation for having a poor diet and everyone involved in the food industry has a role to play in improving this situation. As the consultation paper states poor diet has an impact on many other parts of Scottish life and government activity. Poor diet does lead to a poor quality of life for the people concerned and it also leads to spending on the NHS which could be avoided. Many co-operatives promote healthy food. The Co-operative Group after consulting with members and customers has committed to providing a greater range of healthy foods in its stores and in its own-brand products. CMS believes that this is because unlike other multiple food retailers the Co-operative Group has a duty to listen to its members and customers.

4.4 Public procurement of food by central and local government should make every effort to ensure that food bought plays a role in promoting healthy eating and in sustaining the environment and Scottish industry. CMS believes that buying from co-operatives, especially co-operative food producers, would be a major step forward in achieving these goals.

4.5 As part of co-operatives concern for the community all co-operatives are concerned about the environmental impact of food production and retail. Food producing co-operatives in Scotland contain people who live in the local area and have a commitment to the area and therefore they put a commitment to the environment high on their list of priorities. Small retail co-operatives are generally very committed to protecting the environment. The Co-operative Group is committed to action on its environmental impact. The Co-operative Group is the UK's leading retailer on climate change, be this via its support for renewable electricity; on-site renewables generation, energy efficiency or investment in quality carbon offset schemes. The Co-operative Group seeks to reduce the carbon footprint of products, but not at the expense of the poorest producers in the developing world. It seeks to reduce the waste arising from its operations and to increase recycling. The Co-operative Group is reducing its own brand packaging and switching to recycled or biodegradable materials. The Co-operative Group is increasing its use of products from sustainable sources.

4.6 CMS believes that co-operative and mutual food producers and retailers have an enviable record in terms of commitment to protecting the environment. CMS believes that the Scottish Government should look at the work done by the co-operative and mutual sector as an exemplar of good practice in the protection of the environment.

5. Contribution to the Scottish Economy

5.1 CMS welcomes the Scottish Government's recognition that it is the government's job to promote prosperity and opportunity in Scotland in a way that is economically and socially viable and we also welcome the recognition that the food sector has important part to play in this task. We believe the co-operatives make a major contribution in this field. Co-operatives are found in the remotest parts of Scotland as well as in the most deprived parts of urban Scotland. Co-operative retail outlets provide services for areas that companies driven by the needs of share-holders neglect. CMS believes that the government should take this point on-board and provide further support for co-operatives.

5.2 Co-operatives contain primary producers and retailers as well as representing consumers through the democratic member control of co-operative societies. CMS welcomes the government's belief that there is a need for a joined-up approach and again we would highlight that co-operatives represent one of the few sectors where many of these aspects have been joined-up already.

5.3 At page 11 in the consultation document the Scottish Government highlights some of the actions it has taken in the promotion of food policy since May 2007. CMS is disappointed to note that there are no specific mentions of working with the co-operative sector in this section of the document. We hope that the Scottish Government will see that it should work with the co-operative sector and promote co-operatives. Co-operatives provide the solutions to many of the problems which the government has raised.

6. Conclusion

6.1 As was stated at the outset of this paper CMS has welcomed the opportunity to contribute to this consultation. We hope that the government will see the positive impact which co-operatives are making throughout the length and breadth of Scotland. We hope that the government will do more to promote co-operatives as an important part of food industry in Scotland. Co-operatives can play a part in making Scotland's food industry a successful industry which satisfies customers and promotes concern for the environment; which delivers healthy, quality food which is affordable and which maximises returns to back to Scotland.

335 RSPB Scotland, Edinburgh

RSPB Scotland is part of the RSPB, which speaks out for birds and wildlife, tackling the problems that threaten our environment and promote the conservation of wild birds and their habitats. It is supported by 76,800 members in Scotland, with a strong membership base in rural areas as well as towns and cities. We have practical experience of managing land for conservation, farming, forestry and other enterprises, and of providing advice to land managers. RSPB Scotland manages over 67,000 hectares of land, much in management agreements with local farmers/ crofters and graziers. Our land management interests cover the wide range of habitats and geographic areas within Scotland. We undertake biological and economic research to underpin our policy analysis and advocacy. We also have experience of environmental education and training for all ages. The RSPB is the BirdLife International partner in Scotland. A National Food Policy for Scotland An input to the Scottish Government discussion by RSPB Scotland, April 2008

2. 1. Introduction

1.1 RSPB Scotland welcomes the opportunity to take part in a national discussion on food. Given the increasing pressures on our land it is important that such a discussion is linked to wider land use and marine policies, and to Common Agricultural Policy reform. The discussion document contains many positive environmental aspirations such as reducing transportation distances of food, producing more organic food, reducing energy use and waste in processing and promoting consumption of local foods. It is, however, important that the wider environmental effects, including those on biodiversity and water resources, are considered from an early stage in the development of a food policy.

3. 2. The environmental impacts of food production and consumption

2.1 Whilst we welcome a focus on local food and food miles as one element of sustainability of the food industry, this should not be considered in isolation. Food production is responsible for far greater emissions of greenhouse gases than the transportation of food. Agriculture is responsible for 12% of Scotland's greenhouse gas emissions, mainly due to the use of nitrates in fertiliser and methane from livestock, whilst land use change accounts for a further 8% in the form of carbon dioxide lost from cultivated soils. These are minimum estimates as they only include emissions associated with changes from one type of land use to another and not the emissions from continued cultivation, muirburn, etc.

2.2 The main way in which agriculture can reduce its greenhouse gas footprint is through a reduction in the use of artificial fertilisers and more efficient recycling of animal waste. Methane emissions from ruminant animals are agriculture's second A National Food Policy for Scotland An input to the Scottish Government discussion by RSPB Scotland, April 2008

biggest contribution to climate change. Agricultural practices in Scotland also cause greenhouse gas emissions indirectly in other countries. For example, the production of feed for livestock may drive the clearing of tropical forests to produce soy. These emissions are much more difficult to measure.

2.3 It is therefore important not to be overly simplistic when considering measures that are ostensibly carbon saving- firstly to ensure that carbon 'equations' which are taken into account factor in all important aspects; and secondly, that they are not in conflict with other important environmental aims. Livestock production provides a good example. Extensive livestock production in Scotland's uplands contributes to greenhouse gas emissions, primarily through the production of methane from animals that live for longer on the hill. However, advocating the intensification of the livestock rearing process on the basis of increased carbon efficiency per unit, is an overly simplistic response. As pointed out above, feed production may drive detrimental land use change in other countries. Secondly, the maintenance of livestock in the uplands, retains grazing regimes and mixed systems of farming that are important for biodiversity and landscape protection. This demonstrates the importance of taking all aspects of food production into account as well as considering other environmental impacts in addition to greenhouse gas emissions.

2.4 Agricultural intensification has caused large declines in the number of farmland species through decreasing heterogeneity of habitat, the removal of non-productive landscape features and heavy use of fertilisers, herbicides and pesticides. Agricultural chemicals have also had impacts on water quality and can cause high costs to water users. However, many farmland species rely on active agriculture. The current trend of intensification in the most productive areas and reduction of active farming in upland and island areas is likely to have detrimental effects on large numbers of upland and lowland species. A food policy should examine how space can be left for wildlife in the most intensive agricultural systems but also how High Nature Value farming systems1 can be protected and promoted. Sheep and cattle grazing systems are in decline across many parts of Scotland. Crofting also faces an uncertain future in many areas. HNV systems should receive special support, particularly through reform of CAP payments, and recognition for the additional expense involved in producing quality food products while protecting Scotland's natural heritage. Measures could include providing infrastructure for local processing and financial support where wildlife, the landscape and wider environment is conserved. We also note the recent International Assessment of Agricultural Science and Technology for Development (IAASTD) report, backed by the UN and World Bank, which made a call for wider use of agricultural practices that favour use of local resources, and uses natural processes such as crop rotation and organic fertilisers.

1 HNV farming systems are, typically, "low intensity, low input systems, frequently with high structural diversity" IEEP (2007) HNV Indicators for Evaluation, Final report for DG Agriculture. Contract notice 2006-G4-04 A National Food Policy for Scotland An input to the Scottish Government discussion by RSPB Scotland, April 2008

2.5 A food policy cannot ignore the increasing use of agricultural land to produce energy crops. Recent evidence suggests that current biofuel targets are not sustainable and many first generation biofuels may lead to net greenhouse gas emissions. RSPB's recent publication "A Cool Approach to Biofuels" lays out our views on biofuels and the international impacts2. The IAASTD report further highlights the pressure on environmental resources (soils, water and forests) arising from agricultural activity including feedstocks for biofuels.

2.6 The majority of Scotland's commercial fish stocks are not exploited in ways that could be considered sustainable; this is reflected plainly in the ICES stock assessment advice for 2007. Not only has overfishing run down fish stocks and the fishing industry but it has also had powerful knock-on effects on seabirds and the rest of our marine wildlife. In a bid to make up for declines, aquaculture has become the fastest growing sector in the world food economy. 'Industrial' fisheries catch fish not for direct human consumption, but for processing into fish meal and oil as feed for livestock and the fish-farming industry. These fisheries, which predominantly target small, bony fish such as sandeels, sprats or anchovy, are more accurately described as 'feed' fisheries, rather than the 'food' fisheries that catch species like cod, haddock and mackerel for human consumption. Concern is growing, however, over the consequences of catching feed fish from low down the food chain and whether we risk fundamental and irreversible changes in the fabric of marine ecosystems, in particular on the numerous predators dependent on these fish where the fishery overlaps with the birds' foraging areas.

2.7 All policies that seek to increase the consumption of Scottish wild captured finfish, shellfish and aquaculture products must only be considered once the full environmental sustainability implications of an enlarged market and/or increased Scottish supply within the market are fully understood. This means for example robustly assessing the carrying capacity for aquaculture in Scottish waters and resolving outstanding issues such as feed sustainability, farm siting and escapes. It also means that the ecosystem approach needs to be the basis of the work of the Scottish Fisheries Council when it considers market and supply chain development through its sectoral working groups.

4. 3. Addressing the environmental impacts of food

a) Minimum regulatory standards

3.1 Minimum standards for agriculture and fisheries should ensure that no food production, wherever in the world it happens, causes damage to the environment. In Europe, cross compliance currently provides a baseline standard for agriculture but it is not well enforced in Scotland , partly because some of the conditions within GAEC (Good Agricultural and Environmental Condition) are ambiguous . Rules should be clear and easy to measure to ensure that they are implemented equally across the country. They should ensure that agricultural practices do not damage biodiversity, water quality, the landscape and historic environment or cause large

2 http://www.rspb.org.uk/Images/Biofuels_tcm9-187450.pdf.

A National Food Policy for Scotland An input to the Scottish Government discussion by RSPB Scotland, April 2008 compliance requirements in order to ensure they provide clear and enforceable baseline conditions attached to the payment of annual public funding of £450 million.

3.2 Scottish Government should also work with the food retail sector to develop meaningful production standards on issues like biodiversity impacts and climate emissions to sit alongside their current standards on animal welfare and food safety in sectors like horticulture and pork production which are only partially covered by cross-compliance regulations. The encouragement of environmental criteria within quality assurance schemes for farmed produce should also be explored, particularly as membership of some of these schemes is currently subsidised by the public purse through Rural Development Contracts.

3.3 Planning rules should also be properly enforced to ensure environmental damage from changes to the use of agricultural land is minimised. Agricultural EIAs, in particular, would benefit from a review of their role in preventing such damage, and we would like to see a review of their current use and scope initiated by Scottish Government.

3.4 The recent loss of the majority of set-aside in Scotland, has shown the need to ensure safeguards are in place to protect water quality and wildlife on our farmed land, as voluntary approaches are inadequate, especially in the face of buoyant market conditions for arable crops. Minimum standards, including cross-compliance, should ensure that space is left for habitats for wildlife to feed, breed and migrate, particularly in the context of climate change, or Scotland will fail to meet its international commitments on biodiversity.

3.5 Minimum standards outside the EU can sometimes be weaker but there should be a collective drive to raise them rather than enter a race to the bottom, not least because consumers should expect standards comparable to those from domestically sourced produce. The Scottish Government should help the food industry to apply the same sorts of standards to imported commodities that it sources internationally as it does to domestically sourced produce. Areas of particular concern include the import of soy for animal feed for the Scottish meat and dairy sector which contributes to habitat loss in the Amazon and the South American Cerrado savannah. Equally important is the amount of fruit, vegetable and olive oil sourced from the Mediterranean Basin. The vertically integrated UK retail sector is in a prime position to push up standards globally and the Scottish Government has a part to play in making sure that it does.

3.6 Recent moves towards accrediting individual Scottish fisheries through Marine Stewardship Council certification are to be welcomed in terms of management and transparency for consumers. Despite some shortcomings, the MSC Standard is the only internationally recognised set of environmental principles for measuring fisheries to assess if they are well managed and sustainable. These are A National Food Policy for Scotland An input to the Scottish Government discussion by RSPB Scotland, April 2008

based on the condition of the fish stocks, the impact of the fishery on the marine environment and the fishery management systems that are in place. MSC should provide the minimum benchmark for all Scottish fisheries to move towards and food policies dealing with marketing, supply chain development and public procurement should focus on supporting MSC accredited fisheries.

b) Public funding to producers

3.7 Different farming methods have the potential to have very different impacts on Scotland's biodiversity, landscape, water quality and climate. A truly joined-up strategy should consider these in greater detail and signpost ways to promote win-win situations i.e. production of good quality Scottish food integrated with the delivery of public benefits. A national discussion of the objectives of public subsidies to agricultural producers should be a central part of developing a national food policy. Farming subsidies represent a very large amount of Scottish taxpayers' money. In 2006 alone, £600 million was spent on agricultural subsidies in Scotland, with Single Farm Payments (SFP) making up 75% of this. The SFP is directed according to historic productivity and the largest payments are directed towards a small number of land managers. This can disadvantage smaller, less commodity-productive farmers and crofters, whose low-input, low-output farming practices can be much more environmentally friendly.

3.8 Reducing subsidies based on historical productivity, whilst increasing spending on rural development should help to maintain positive agricultural activity while ensuring funding is linked to public benefits. Scotland's landscape and biodiversity are acknowledged as being of enormous importance to Scotland's tourism and food and drink industries. Views of Scotland's hills or iconic native species are used to promote many Scottish products to consumers in Scotland and abroad. RSPB Scotland advocates the introduction of a sustainable land management and rural development policy for Europe building on the current Rural Development Regulation. Such a policy should secure public goods; deliver good management to Europe's protected areas; support High Nature Value farming; ensure environmental schemes deliver their objectives and help mitigate climate change.

c) Market opportunities

3.9 The essential components of a sustainable food policy are a drive to ensure consumers have access to healthy food, make sure that the use of all resources is sustainable, and reduce the climatic impacts of food production. Consumer choices are of paramount importance in reaching these aims and this should be addressed both through education e.g. schools, labelling of products and legislation