Scotland's Food Strategy Conference

Douglas Scott attended as a guest of the Scottish Qualifications Authority. The conference debated all the major issues surrounding Scotland's diet with quite an emphasis on education to make a real difference.

National Food and Drink Policy was set in 2009 and published in Recipe Fir Success. This was introduced by first speaker Frank Strang, Head of Food and Drink and Rural Communities Division at Scottish Government.

Key themes now seem like a ” no brainier”. Policy he claimed was a partnership relying on partners for implementation. Scotland Food and Drink is part of the embodiment of all this. The scope is extremely wide, complex issues but reflecting that food is the staple of life.

Taking stock? Accessibility, standards and possibly policy is not entirely right. Within the framework progress has been made. Targets met early – exports ( up from £5bn to £7.1bn) and turnover ( up from £12.5bn to £16.5bn). No room for complacency eg Whisky doing very much better than food. But there is huge potential out there especially with everything that is happening in 2014. 2015 will be another year of “Food and Drink”.

Money will go to education to fund Food for thought, bringing top chefs to schools, seafood in schools. Reformulation and community health projects. Healthy choices programmes. Procurement – walk the talk, help SMEs and Commonwealth a games legacy.

Steady progress elsewhere – allotment, grow your own, local food and community food fund, Taste our best scheme in local hotels.

Nature of the challenge. We produce good food and drink but do we consume good food and drink? Vivid stats: men's waistlines 37 to 39 over last decade.

Stressed need bold actions on every strand bit need to do things with the sector not to the sector. We are good at local creativity but need to think more about upping the pace. Need to boost beef production was highlighted. Integration with land use and with the health agenda. We need to be better at focussing on the right measures. Outcomes need to be defined on education and health.

We have established that food is not just about economics but it is a core part of life. Local food and drink is a key part of local identity but needs to be a key benefit for tourists.

Dr Andrew Fraser, Director of Public Health Science, NHS Scotland introduced the topic of balance. We need social changes and skills. Need to go beyond traffic lights.

Quantity: We eat and drink too much and we take too little exercise.
Quality: more fruit, vegetables, pulses and less salt, sugar, animal fats and highly processed meats.

In 1970s the decline of manual labour
1990s watching others play sport rather than participating.
Overweight is mainly about calories in, 9% of calory intake is alcohol and although activity burns off calories but it is not the answer.

What stops us adopting a healthy diet in Scotland?
In 2011 74% of adults claimed to have a healthy diet. 14% actually had. There is limited intention of doing anything about it. There is a disconnect between what we know and what we do. Food poverty is an issue.

Obesity is life limiting, it is a condition. It is a World issue.
Poor diet cost in UK is £5bn per year. (NHS and all consequences – UK obesity). The majority of cancers are attributed to overweight. Major issues with challenges to reduce intake. There is insufficient sense of urgency of the issue and this is not particular to Scotland. Now excesses of alcohol are recognised but this needs to extend to food.

We lack evidence based interventions that work. We have seen school and community based interventions. Less promising developments includes the reaction of food manufactures. Stop offering so much calorie dense highly processed food and drink.

Step out of the clinical arena. Food is a fundamental part of physical, mental, social spiritual well being. Balance needs to be struck over every week.

Elspeth McDonald, Head of Operations and Development at FSA Scotland gave a presentation giving its views. In Scotland there are 73 officials plus another 80+ in abattoirs and cutting plants.

FSAS still has nutrition under its remit. FSA is the 'competent authority' in UK for majority of EU food and feed law. Activity going on to produce a action plan in response to Scudamore and Troop reports on horsemeat scandal.

Elspeth launched into a detailed analysis of the effects of food borne diseases. Listeria, E. coli, campylobacter and norovirus. Camplyobacter is there number one priority causing 100 deaths annually in the UK. Investment in research will be increased and help caterers understand the risks. Industry will be expected to focus on campylobacter at a senior level. Better biosecurity on farms, safer processing and education consumers about measures that can take.

FHIS now covers 34,000 food businesses in 28 of the 32 Scottish local authorities.

On nutrition Elspeth claimed consistency of labelling is essential for front of pack labelling. Front of pack labelling remains voluntary.

FSA Dietary monitoring comes through Living Costs & Food Survey.
Monitors intake of red and processed meat, energy density of the Scottish Diet, estimates salt intake and includes surveillance on children's diets. Work is underway to monitor retail purchases through Kanter World Panel data.

Monitoring food consumption outside the home is more difficult to assess. Initial findings “interesting” but yet to be published!

In the question and answers session how to make behavioural change was unknown. Unknown if information on labels and question about how to increase the urgency and attention. If it is personal choice do they understand and choose to act upon it.

How will government reduce the amount of sugary products on television?
Engage with the industry to reduce potentially harmful influences, partnership initially before statutory. Work with them rather than against them.

Should Scottish Government targets not be set in economic terms?
These are easiest to understand but just don't talk about the other matters in the way we should do.

Is information alone enough to make a difference to consumers? Magazines and celebrity chefs are major influencers so what is done about them ladling in salt and cream. No answer was forthcoming. SAOS asked what a tax on unhealthy food might do as an intervention.
Would this actually achieve the desired outcome? Was the response. Unproven even in terms of alcohol tax. Andrew Fraser suggested tax should come last since it would affect the poor the most. Fat tax in Denmark but results unknown.

Professor Julian Mercer, Leader Obesity and Metabolic Health Theme at the Rowett Institute of Nutrition and Health
Poor diet is a matter of food choice based on economics, availability, preference, lifestyle. He examined where the problem of Scotland's poor national diet stems from. Obesity has risen as the product range has soared. Easier access in terms of cost but need to feed at lowest cost drives them towards foods dense in calories.
I wondered if we were not to die of tobacco related, alcohol related, high blood pressure, heart disease, obesity, diabetes, gut disease, cancers, occupational hazards, road traffic accidents, would we live forever?

Agenda is to ensure a healthy diet and there are interventions that make a difference. In Finland saturated fat reduction reduced deaths through cardio vascular reasons. This is only effective if the replacement for the fat is positive. Taking saturated fatty acids out of the diet and replacing with carbohydrates does not reduces deaths to heart disease.

Research funded through Scottish Government is looking at healthy safe diets. This is relationship involving industry partnership but also examines socio behaviour barriers to change.

Strategies to limit over consumption of calories are important. Exploiting food properties such as protein being the most satiating. Gut brain responses to food change across the lifespan.

Health psychology of food choice – eating pizza instead of salad despite intention to eat healthily. Big Brother like observation to determine where the failure came from.

Delivering healthy growth has a pull between public health and the food industry. Protein enriched meal suppresses desires to eat more throughout the day. Simply fuller longer adopted by M&S.

Ian Stewart, Chief Executive of Edinburgh Community Food (est 1996), a city wide charity and social enterprise which promotes healthy eating and tackling health inequalities particularly with people in low incomes and in areas of disadvantage. Objective to get healthy food into people and people into healthy food.

The ECF Food and Health Development Team deliver a range of cooking and nutrition courses and programmes. Helping organisations to cook from scratch and on a budget but he claimed access to facilities like schools was “rubbish”. Project Little Leithers disburse vouchers for £40 monthly is supported by attendance at cooking and learning sessions as part of the programme.

Food, Health and My Child programme works on influencing parents. Examines fizzy drinks and boosts understanding. Using the Eat Well plate and demonstrating what makes up a health diet.

They run two community food co-ops but support the other 12 in the city. Broomhouse Health Strategy Group has developed other groups around their co-op related to their food and health work.

Enterprises including outlets in hospitals such as Royal Infirmary and Western General. There are also corporate customers such as Skyscanners and Virgin Money. ECF is different from retail shops because of their educational objectives. In this sector they deliver REHIS courses for Food Safety and Food Nutrition.

They question how healthy food banks are. They acknowledge food poverty and fuel poverty. Achievements include people cooking from scratch with better knowledge.

Bill Gray, National Officer, Community Food and Health NHS Scotland.
In 1769 the weavers in Fenwick set up the first community co-op so this is nothing new. Bill's remit is to tackle health inequalities and promoting social justice through the medium of food.

Kerry Crichton, Health and Wellbeing Development Officer, Food Education Scotland. Funded by Scottish Government and with an agenda shaped by the Schools Health Promotion and Nutrition Act.
Health and Well being is key within the Curriculum for Excellence. Original guidance from 2003 looked at learning, guidance, dining experience, staff development and communication.
Food Education Scotland creates resources for teachers to use – Food For Thought.
Supports practitioners to increase their confidence, knowledge and skills around food education. This will hopefully ensure learners gain an understanding about wider food education and links to overall Health and Wellbeing.

Resource called Sow it, Grow it, Eat it encourages propagation in schools:-
33% of secondary schools grow their own food
75% of primary schools grow their own food.

SFDF have produced materials for schools that explain jobs in the food industry. A comprehensive library of resources is accessible at www.educationscotland.gov.uk/resources/f/foodhealthskillssupportresource.asp

Education Fund has been established to allow schools to work with business to develop projects, help build garden , create recipe books etc. 333 schools directly involved throughout Scotland.

Chefs@School: inspiring food education was launched in September. [This should be copied with Butchers@School bringing expertise and enthusiasm to schools.]

Nick Nairn, Chef, Food Consultant followed this as the next speaker. He had no powerpoint and his talk jumped here and there. He said he was a man on a mission who would be controversial as usual. He started by questioning the Chefs@School project and the mission statement of the Federation of Chefs. Nick claimed that in Scotland we do not value our food enough. He feels that we could do a lot better. Problem starts at the top.

Food is so important but Scotland has a poor relationship with food. We are an island nation divorced from Europe where attitude is so different. Isolated from food cultures of France, Italy, Spain and Scandinavia. Until we check this and accept that we can do better we fail. Government needs a Minister for Food claimed NN.

This needs to be accepted at cabinet level and place great importance on diet and health. Resource needs to be devoted and maybe roads and bridges will not get built here and there.

Big changes need to happen and there should be a much clearer way of carving up the pie. Scottish taxpayers need to be convinced that the money is well spent. What do we need?
Big, Funded, Minister, Time and Resource.
Look at what is in the free school meals. Lets say £1 and do a good job on it. Harped on a bit, threw in class problems and need to work with the media. Be fired up for change he appealed. Do not waste the opportunity that 2014 brings.

Angela Mitchell, Programme Manager at Food for Life Scotland.
This is run by the Soil Association but funded by Scottish Government and Europe.
Aim is to transform food culture. Work with caters in private and public sector. One year into three year project that has evolved over the last ten years.
The Soli Association Food for Life Catering Mark awards are at the heart of their work.
There are three levels, Good, Silver and Bronze. The Bronze level has 13 standards to meet including all meat to be UK and quality assured.
Need to redefine “best value” and to increase access to freshly prepared healthy food. Food for Life supports caterers to tell a good story and deliver significant benefits.
Escalating food prices remain a key challenge.

Margaret Gilmour, Service Manager, Facilities Management Services at Stirling Council explained how they tried to achieve healthy meals on a restricted budget. Hungry for Success drove pupils out of school at lunchtimes between 2004 and 2006. Now Stirling Council school meals has Food for Life Bronze award status

Ticket prices in Stirling is £2 in Primary and £2.10 at Secondary. Uptake is consequently only at 40% because other authorities are much less – £1.20 for example.

In Stirling good food has always been a priority despite severe budget pressures from 2009/2010. Layers of management were stripped out to try and achieve efficiencies – to do school meals as cheaply as possible. Frozen food was considered and central cooking as in neighbouring Clackmannan Council.

Margaret used the every £1 invested in a Food for Life menus, the social, economic and environmental benefit was £3 to persuade her bosses that the Soil Association scheme was the route to take. This led to a fresh food production model engaging local suppliers and retaining their skilled staff who would have gone had the frozen prepared food route been taken.

Question was why did rest of the local authorise not go down this route. A representative from City of Glasgow Council said they used frozen food and that was governed by economics. They have restrictions to work within in producing 30000 meals every school day. NN said Martha Payne case was proven by Argyll & Bute Council to be nutritious.

The final session of the four looked at the wealth of socio-economic benefits which can be realised by supporting the production of high quality food. Discussion was on supporting development, improving standards and raising profitability within Scotland's food industry.

Facilitator Pennie Taylor, health journalist said that she was sensing a big desire to address school meals and it required cohesion across the public service.

Colette Backwell, Director Scottish Food and Drink Federation.
She said that she was pleased to hear from previous presentations were part of the solution. Food manufacturers is largest sector 21% of total industry turnover in Scotland. The sector employs up to 400,000 people across the UK.

Sustainable growth in the food and drink manufacturing industry should not come at any cost. Aim is to grow by 20% by 2020. Putting health at the heart of growth has been identified as being key. Kantar World Panel data shows that shoppers decisions are increasingly influenced by health.

Colette highlighted the draft Framework for Voluntary Action. This puts children's health first.
SFDF supports Scottish businesses to deliver healthy growth as laid out in their Developing Healthy Growth publication. Manufacturers aim to produce clear nutritional on pack labels. Many manufacturers go beyond what regulations demands to establish voluntary commitment to food marketing.

Recognising that SMEs may not have the resources to reformulate recipes for products so Scottish Government funded SFDF to run a programme. MacLeans Highland Bakery, Stockans of Orkney, Stuarts of Buckhaven and the Extraordinary Sausage Company (T&R Skinner, Kippen) were all name checked for their successes with reformulation.

Scott Landsburgh, Chief Executive, Scottish Salmon Producers Organisation talked about that industry's perspective. Scotland's number one food export. £1.5bn as retail dales worldwide. Salmon production has environmental responsibilities and great socio economic importance to areas of Scotland.
Voted the best farmed salmon in the World in 2011. Regarded as having the highest production standards that are now being copied throughout the World. Testimony is that export to 64 countries. Flag waving continued with Label Rouge, PGI, Freedom Food RSPCA monitored and the industry code of good practice that forms the framework for the standards. Only 87 days audit free and protective of their provenance that highlights the quality. Good natural water quality with three months fallow during the year. Underwater cameras check the welfare of the salmon with automatic cut out of feeding.
Wash treatments assist wild salmon fishers.
Scotland consumes 9% less fish than England and 7.5% less than the rest of the UK.

James Withers, Chief Executive, Scotland Food & Drink
Don't sell the product sell the story, borrowed from a Taste of Arran.
Everything they do to grow the market is underpinned by reputation.
Economic value of whisky is equivalent to £140 every minute, all by selling the same but at three times the price.
How do we transform? Use the policy document “Recipe for Success” and partnership.
Sustainability matters. We do not do low cost but do quality. Health is now a big driver, 15% growth in gluten free market.
Scotland's Food and Drink sector is the big success story. Exports are starting to drive that.
People, place and environment is the story and runs through everything that SF&D does.

Obesity is national problem but it is complex with no easy fixes. No bad food, bad diets. Do not need demonisation of foods. Needs a message of balance, not burning off enough calories even though we consume less calories than we did ten years ago. Traffic light simplification is dangerous.

Food and Drink industry has a responsibility to step up to the diet and health agenda. Retailers need to stop the chocolate bar offers at tills. Not banning, incremental steps.

Domestic opportunities in local foods, not everyone but important.
Export opportunities in Far East. Scottish Government supporting this with high profile politicians presence – Alex Salmond and John Swinney.

2014: 2 million meals at the Commonwealth Games. Ryder Cup is the third most watch sporting event in the World.
Tourism is key food and drink is at the heart of the offer. Taste our best mentioned.
There will be life after 2014 and there will be an increasing demand for quality food.

Questions:
What can the Scottish Food and Drink Industry do to help the nation's diet?
Do more about what they are already doing, more nutritional information, more reformulation. Challenge is boost demand for local foods and not purchasing six burgers for 99p that turn out to include horsemeat. Food has got into value despite being less expensive than before.

Considering carbon footprint is it right to be exporting Scotch Beef to Japan?
Yes because Scotland has sustainable system in contrast to Brazil where they destroy the rainforest to produce beef.

Conclusions: All about balance in the one big picture. Focus on schools and school kids. Plenty to chew over!