SCOTTISH GOVERNMENT must deliver on its commitment to create a ‘Good Food Nation’ by guaranteeing that every school meal, where possible, is made entirely from fresh Scottish produce.
Responding to the publication of a Scottish Government report on nutritional requirements for food and drink in schools, NFU Scotland has called on ScotGov to insist that local authorities prioritise local produce when preparing their school menus.
The union noted that, given that the timetable for change set by ScotGov is autumn 2020, the process of sourcing and securing local produce for the school meals that will be served in 15 months’ time must start now.
Scotland runs the risk of scoring a 'massive own goal' if changes to school meal nutritional requirements do not support its Good Food Nation ambition and results in more imported produce appearing on school menus, coming at a higher environmental cost, additional food miles and poorer production standards.
Union president Andrew McCornick said: “The overall benefit to Scotland of a healthy, well-fed nation with a thriving food and drink industry cannot be understated. Scotland is home to producers of the best beef, lamb, soft fruit and vegetables, milk, eggs, pigs, poultry, crops and potatoes. The raw material of Scottish-produced food and drink is sustainable, healthy and nutritious.
“Headline-grabbing dietary recommendations around consumption levels of processed red meat in the diet are not new but Scottish Government’s intention to write these into school meal requirements by next autumn must be used as an opportunity," he said. “Red meat, whether processed or unprocessed, is a valued source of high-quality, natural protein, vitamins and minerals and if it is truly committed to being a Good Food Nation, then Scottish Government must insist that every gram of red meat on the school menu – in whatever form – should be Scotch.
“In the same vein, as valuable protein and nutrient sources, Scottish milk, eggs and chicken should be the first choice," said Mr McCornick. "What would be wholly unacceptable would be any further move towards imported protein sources such as imported chicken and pork or soya-based meat alternatives.
“Similarly, significantly increasing the amount of fruit and vegetables served in schools presents a huge opportunity for Scottish Government to ensure that, where possible, the high-quality fruit and veg grown here in Scotland is prioritised. And it goes without saying that, given our reputation for quality potatoes, that whether chipped, boiled or mashed, the tatties that appear on school dinner plates deserve to be Scottish."
Mr McCornick stressed that getting Scottish food onto Scottish school menus need not be a huge challenge: "We spearheaded a project in Tayside schools last year that will put more Scotch lamb on school menus in that area this year. That shows what can be achieved and can be applied to all food groups.
“That approach, driven by Scottish Government, should be rolled out across all local authority areas as clear commitments to using fresh, tasty local produce can work. Setting up those chains must start now.”
Chief executive of Quality Meat Scotland, Alan Clarke, said: “It is very important that children have a balanced diet and lean beef, lamb and pork make a valuable contribution to the diet of children and people of all ages, providing a valuable source of high-quality, natural protein and vitamins and minerals. It is vital that people understand what sets the Scottish red meat industry apart in terms of the quality of its beef, lamb and pork, which is underpinned by world-leading quality assurance standards and has earned a global reputation for quality and taste.
“Clearly it is also important that a balance is achieved and foods high in salt or fat, including some processed meats, should be eaten in moderation," he added.
“QMS will shortly be launching a campaign to highlight the integrity of our red meat industry and the care and commitment which goes into producing first-class red meat which is at the heart of Scotland’s natural larder.”
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