Scottish Food Advisory Committee – September 2009

Scotland's Food and Drink Policy

David Thomson from Scottish Government expanded the “Recipe for Success” as announced by Cabinet Secretary Richard Lochhead at the Royal Highland Show.

This policy has been developed since 2007 in dialogue with all stakeholders. Five work stream reports covered a wide and challenging agenda.

Key issues identified:
• support for food and drink industry to grow
• meeting the health and diet related disease challenges
• making environmental efficiency work
• developing economic and sustainability

Support

• Work with Scotland Food and Drink to increase output to £10bn
• £750,000 to access market strategy
• Sector Skills Academy at Abertay
• Innovation – commercialisation including Food and Health
• Supermarket charter following “Supermarket Summit” in 2008.

Healthy, sustainable choices

• linking health goals to environmental goals
• environmental foot-printing and reduction (dairy industry carbon footprint project is underway)
• food safety recommendations are included along the lines of existing FSA policy
• using nutritional standards for schools and other public procurement sectors

Building reputation of Scotland as “Land of food and drink”

• Country of origin labelling needs clarified
• Food tourism, draw all agencies together to get more out of this
• Enhancing our reputation; by increasing PGI status of Scottish products from existing base of 7 approved. Scottish Government recognises importance of QMS in this. Scottish Government want to see better local food networks and certification.

Sustainable food procurement in the public sector

• Put in place guidance and support for procurers
• Support SME's to bid for public sector contracts

Secure and resilient food systems

• Understanding Scotland's place in food security
• Supporting food products (Brian Pack review was mentioned)
• Ensure fair legal framework to prevent bullying from supermarkets (ombudsman supported)
• Resilience work for emergencies (such as swine flu)

Access and affordability

• Find out more about food poverty

Food Education

• Through curriculum for excellence in schools
• Look for partnership opportunities

Monitoring Delivery

• Leadership forum to help set targets and consider best scrutiny arrangements
• National Conference on food and drink will be held in Spring 2010.

David Thomson asked what was the best way for the Food Leadership forums to interact with the Scottish Food Advisory Committee.

The Food Policy clearly is an attempt to put building blocks in place to create opportunity for culture change is Scotland.

This is a massive agenda with many challenges for example identifying the priority audience – is it children? PGI status is a painful process, Country of Origin debate is not new but of great public interest. Food security includes food safety etc. Very hard to set priorities and action plans. So much to do.

Front of Pack Labelling

SFAC had considered thoughts on traffic light system and the GDA system. Conclusion is to recommend a combination of both. How this would be implemented rather than what should be labelled appears to be the bigger issue.

Key categories:

• Prepared foods, ready meals, burgers, sausages, breaded formed meat and breakfast cereals
• Unprocessed meat and poultry would remain exempt.
• Discussion on bacon and processed meats but priority would be prepared foods.

Calorie computation would take almost everything into another classification and calories should possibly be a neutral colour. Portion size confuses matters.

Debate over added sugar or total sugar, salt thresholds require further scrutiny. Legibility and font sizes are an issue requiring clarification.

There is currently no European Standards on Front of Pack Labelling.

Iron and Health

SFAC has drafted a response to the Scientific Advisory Committee on Nutrition (SACN) whose report earlier this year failed to commend consumption of red meat to boost iron intake. Very pleasingly as you will read in the attached SFAC has clearly condemned SCAN's conclusion on reducing consumption of red meat on grounds of increasing possibility of colorectal cancer. There is a danger of scare stories! SFAC felt that SACN's report lacks balance but Charlotte Martin reminded SFAC that SACN wanted responses referenced to scientific conclusions. Evidence linking red meat to colorectal cancer will be required to be spelt out before the FSA Board will discuss the matter. Complexities surround the evidence on whether it is processed meat, overcooked red meat or red meat in general that is a claimed cause.

Next meeting of Scottish Advisory Committee will be 28th October 2009 in Aberdeen.