Support for local produce

The “Sustainable Food and the Procurement Process Project” traced all fresh red meat (beef, lamb and pork), fresh fish, milk and eggs supplied to Scottish local authorities and NHS Scotland during a random one week period.

The study then broke down the origin of supply into the percentage of product originating from: Scotland; the rest of the UK; EU; and non-EU.

In the case of fresh fish, 100 per cent was sourced from Scotland.

The conclusions of the project have been welcomed by Scotland’s Food Secretary, Richard Lochhead.

Mr Lochhead said:“The sustainable procurement of foods brings opportunities for local companies through sustaining jobs and short supply chains.

“It also provides guarantees on animal health and welfare and greater appreciation of where our food comes from.

“As Scotland enters the Year of Food and Drink 2015, it is extremely encouraging to get a snapshot into the provenance of foods being used by our public sector bodies. We are now on a journey towards becoming a Good Food Nation and the findings of this project will help us further develop our sourcing policies.”