NFU Scotland has welcomed the launch of the Scottish Government’s new Public Procurement Taskforce, saying it represents a real opportunity to get more Scottish food onto plates in schools, hospitals and other public institutions.
NFU Scotland’s Chief Executive, John Davidson, will co-chair the Taskforce alongside ASSIST FM, with the Union looking for its work to result in practical measures that increase opportunities for Scottish farmers, growers and food producers.
Minister for Agriculture, Marine and the Islands Jim Fairlie said:
"It is great to have the Public Sector Food Procurement Taskforce up and running to help identify and address any barriers that are currently preventing the public sector from sourcing more locally produced food, supporting greater use of Scottish produce in settings like schools and hospitals.
“Bringing together producers, processors, caterers, and procurement specialists, I have asked the Taskforce to focus on practical, deliverable recommendations that strengthen local food procurement, support local economies and reduce food miles. This will help strengthen Scottish supply chains and contribute to our ambitions for a Good Food Nation.
“I have asked NFUS and ASSIST FM to co-chair future meetings, bringing their expertise as producers and buyers of high-quality Scottish produce to bear, and I look forward to working with the Taskforce to ensure more people can benefit from fresh and nutritious produce, and that our fantastic food and drink sector continues to thrive."
John Davidson said the establishment of the Taskforce showed welcome recognition of the role public procurement can play in supporting Scotland’s food and farming sector. He said:
“NFU Scotland called for the establishment of a Taskforce in our Election manifesto and we therefore welcome the Scottish Government’s commitment to establishing this and putting resource behind an area which has significant potential for Scottish agriculture and our wider food and drink sector.
“Every year, significant sums are spent providing food in our schools, hospitals and other public institutions. It can support Scottish farmers and food producers, strengthen local supply chains and provide high-quality food to people across the country.
“The establishment of this Taskforce is a positive step. What matters now is that its recommendations are practical and lead to more Scottish food being bought and served across the public sector.
“NFU Scotland set out eight asks on public procurement last year because we know there are barriers which make it harder than it should be for Scottish produce to find its way onto public-sector menus.
“We want to see greater weight given to quality, provenance and the wider social and economic value of Scottish food, rather than decisions being driven too heavily by price.
“We also want much greater transparency around what the public sector is buying and where that food comes from, alongside catering budgets that reflect the real cost of putting fresh, high-quality food on the plate.
“There is a real opportunity here to make public spending work harder for Scotland. If we can increase the amount of Scottish food served in our public institutions, that supports our farmers and growers, our rural economy and our food and drink sector, while providing high-quality food for the public.
“I look forward to co-chairing the Taskforce and working constructively with the Scottish Government, ASSIST FM and others to turn that opportunity into practical action.”
Last year, NFU Scotland set out eight asks aimed at increasing the amount of Scottish produce purchased by the public sector. These included:
- adopting a “Scottish First” approach to public-sector food procurement, appropriately prioritising Scottish produce and local suppliers;
- reviewing contract award criteria to better balance cost with quality, provenance and social and economic impact, in line with the objectives of the Agriculture and Rural Communities (Scotland) Act 2024;
- annual reporting across the public sector on the value and origin of food purchased;
- increasing catering budgets in line with inflation so schools, hospitals and other public institutions can access high-quality food; and
- reviewing School Meal Regulations so fresh, local Scottish produce is included wherever possible and Scottish sourcing applies to all free meals.
NFU Scotland will use its role on the Taskforce to press for practical recommendations that increase opportunities for Scottish produce across public-sector catering.
NOTES TO EDITOR
- A photograph of John Davidson is attached.
- A copy of NFU Scotland’s “Putting Scottish Food First” report is available here.
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Contact Carly Ross on 07860 642826