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Annex 1. Overview of stakeholders events

A.1. Stakeholder events

This section briefly describes 12 stakeholder events which were attended by Government Ministers or officials. It should be noted that documents containing records of these stakeholders' events have been included in the content and thematic analyses of written responses to the discussion and has enabled an evaluation of the issues and themes considered in the meetings The results of this analysis are presented in section 4.3.2 and this location avoids unnecessary repetition of opinions expressed by the same respondents on different occasions.

Table A-1 summarises the timing, organisation name, attendance level and location of the 12 National Food Policy stakeholder events.

Table A-1: Details of stakeholder events to discuss National Food Policy

A.2 Summary of events

A.2.1 Scottish Food & Drink Federation event

The Scottish Food & Drink Federation event was attended by food and drink industry representatives with the purpose of direct input into the Scottish Government's discussion process.

The event was workshop-based and participants were asked to consider 5 key topics:

• Skills
• Productivity & Innovation
• Infrastructure
• Sustainable Development
• Product Safety, Health and Wellbeing

Following presentations from guest speakers participants were asked to consider the following questions:

• What are the current challenges and future opportunities we are faced with?
• What works well that can be built on further?
• What factors constrain or inhibit growth that need to be addressed?

Groups were then asked to identify priority actions and recommendations that should be implemented in order for the industry to move effectively and sustainably forward.

A.2.2 Food & Health Alliance Conference

The Food & Health Alliance Conference was attended by health professionals from throughout the Scottish healthcare system. There were six workshop themes, into which the participants self-selected to discuss some key questions relating to the context for a National Food Policy, and to make recommendations for future action. The six themes were:

• Working Throughout the Food Chain
• Community Action
• Food in the Public Sector
• Encouraging and supporting people to make healthier food choices
• Best possible Start
• Tackling the obesogenic environment

All six workshop groups discussed what actions they considered necessary to move forward towards the vision for food and health in Scotland. A multitude of recommendations were made, with particular relevance to the workshop themes delegates were addressing. After some reflection and additional expert contributions through the afternoon, the groups sought to prioritise their recommendations in the final session of the day.

A.2.3 Cross Party Group on Food (1 of 3)

The Cross-Party Working Group on Food ( CPG) provides an opportunity for Members of all parties, outside organisations and members of the public to meet and discuss a shared interest, in this particular instance food.

Richard Lochhead MSP, the Cabinet Secretary for Rural Affairs and Environment, presented an overview of the Scottish Government's plans relating to the development of a National Food Policy for Scotland. The Cabinet Secretary made it clear that food plays a role in each of the Government's five strategic themes. Therefore, this is not just a debate about promoting local food, and increasing the value of the Scottish food and drink industry, but is about ensuring people in Scotland are enabled to make informed choices and inequalities are aided.

Shona Robison MSP, the Minister for Public Health, presented an overview of the health dimensions of a food policy. She indicated that Scotland faced major challenges around health and diet and the review of the Scottish Diet Action Plan had highlighted a number of areas where we still need to make more progress. She maintained there was an important role for the food industry in leading change and there was a need for more support for them to do that. Partnership working; more support for food education; sustainable community projects; a key role for retailers, caterers and manufacturers, were all important factors to be considered.

The presentations resulted in a discussion followed by a question and answer session where issues relating to the National Food Policy and in particular the availability of food for low income families were raised.

A.2.4 Scotland Food & Drink Conference

With the aid of voting all 158 delegates, primarily from the Scottish Food and Drink sector, had the opportunity to vote on topics relating to the National Food Policy. 55% welcomed the fresh approach taken by the Scottish Government, while a further 21% thought the approach was long overdue. Particular issues that the food and drink sector would like to see addressed included investment within the skills sector of the industry and better communication throughout the food supply chain.

A.2.5 Scottish Food Advisory Committee

The purpose of the Scottish Food Advisory Committee is to offer information and advice on issues relating to the protection of public health in Scotland in relation to food, taking into account the advice of other independent advisory committees working in the food safety and standards area and focussing in particular on Scottish circumstances.

The Scottish Government's health and wellbeing objectives relate closely with those of the Food Standards Agency with respect to promoting healthy eating messages and the promotion of consumer choice.

Many of the issues arising across the Scottish Government policy debate cover large elements of the Food Standards Agency's lead policy areas. The paper presented by FSAS includes the following issues which are pertinent to the Agency's policy remit:

• Helping vulnerable people and those on the lowest incomes to access affordable healthy food.
• Advising people about the importance of safe food and good nutrition.
• Supporting business in leading change to reformulate healthier products.
• Encouraging and supporting people to make healthier food choices.

A.2.6 Cross Party Group on Food (2 of 3)

Fergus Millan (Health Improvement Strategy Division - Scottish Government Public Health and Wellbeing) gave an overview with respect to the development of a National Food Policy and how it was important that debates continue and we should look for opportunities to work together and for win-win outcomes. For example, the need for skills in the food industry and the need to educate children where their food comes from.

Moyra Burns ( NHS Lothian and SFAC member) Presented on inclusion and indicated such initiatives which included farmers' markets in low income areas, independent living skills for those leaving care or with learning disabilities - covering such issues as shopping, understanding words/symbols, budgeting and cooking.

A.2.7 NHS Lothian Food and Community Health

An overview of the discussion paper was presented by a member of the Food Industry Unit of the Scottish Government to delegates primarily from the healthcare profession and community support organisations within the Lothian region. Participants engaged in seven workshops, covering the following areas;

• Food and public services (including public procurement)
• Community food distribution
• Sustainable and organic food
• Healthy establishments
• Food and health inequalities
• Local food production
• Planning for a healthy food environment

In general there was a view that the approach taken will support and develop work in Lothian and Scotland. The Government, however, needs to take a leadership role on issues like food advertising and labelling, the content of food, including nutrients and additives, agricultural and land use policy, and planning systems.

There is a need to develop local food production and to link this with public procurement and local consumers through efficient distribution systems and local food networks or hubs.

A.2.8 Community Food & Health (Scotland)

A seminar was held to facilitate discussion about the national food policy. Community Food and Health (Scotland) funded and facilitated the seminar. The majority who attended work in voluntary and community projects dealing with food and health issues in areas of low income, or with groups experiencing exclusion.

Two speakers from the Scottish Government, Linda Fenocchi, Food and Wider Scottish Policy Leader, from the Food Industry Unit and Elaine McGregor, of the Food and Health Team in the Public Health and Wellbeing Directorate, opened the seminar.

Linda Fenocchi introduced and summarised the discussion document while Elaine McGregor spoke about the new funding arrangements that will give local authorities greater autonomy on the delivery of national and local outcomes. While this change may seem threatening to many local voluntary organisations in the immediate future, she affirmed that there is a real opportunity to become more involved in helping to deliver on local and national outcomes and thereby increase the long-term sustainability of valuable voluntary sector projects.

The delegates were divided into six discussion groups and spent the rest of the seminar considering the following:

• Do you understand and are you clear on what the discussion paper is saying?
• How could a national food policy contribute towards better health and wellbeing for low-income communities in Scotland?
• How could a food policy for Scotland support low-income communities to improve their access to and take up of a healthy diet?

A.2.9 Local Food Group (Moray) - Food is Everyone's Business

The event was attended by health professionals, members of the food and drink industry, educational establishments, and community organisations from within the Moray area along with representatives of the local authority. The event was jointly hosted by Richard Lochhead, MSP and the Moray Health & Food Group. The event began with presentations from:

• Richard Lochhead, MSP
• Mike Gibson (Farmer, Macaulay Institute)
• Martin Birse (Farm Manager, Pitgaveny Estate)
• Dave Simmers (Community Food Initiatives North East)
• Jim Royan (Butcher, QMS & Highlands & Islands Enterprise)
• Jeff Hamilton (Education & Social Services Committee, Moray Council)

The delegates were divided into discussion groups to consider the following;

• What are the main issues a Scottish Food Policy will need to address in order for our food to be wholesome, healthy and produced in an environmentally friendly way?
• What challenges would these issues present?
• What challenges/new policies would be required to make this happen?
• What new resources would be required to make this happen?

A.2.10 Food Retailer Event

The food retailer event was an opportunity for food retailers to tell the Scottish Government what they as a group think should be in a national food policy for Scotland. The event was attended by senior representatives from food retailers in Scotland, retail industry bodies and Scottish Government Officials.

The delegates were divided into discussion groups to consider the following:

• Local Food
• Scottish Government Priorities
• Diet and Nutrition
• Partnership
• Environmental Sustainability
• Supply-Chains
• Food Labelling
• Working within devolution
• Corporate social responsibility

A.2.11 Food Policy for Scotland Conference

The Food Policy for Scotland Conference was attended by food and drink industry representatives, healthcare professionals, educational establishments, local authorities and community organisations with the purpose of direct input into the Scottish Government's consultation process.

Presentations were provided by the following individuals:

• Richard Lochhead MSP
• Andrew Fairlie (Chef and Restaurateur)
• David Atkinson (Scottish Churches Rural Group)
• Bill Gray (Community Food and Health (Scotland))
• Prof Jan Bebbington (Sustainable Development Commission)
• Jim Mullen (Larder Bytes Ltd)
• Professor Tim Lang (City University, London)
• Jim McLaren ( NFU Scotland)
• Bill Kirkup (Public Sector Food Procurement, North East Centre of Excellence)
• Pam Rodway (Soil Association Scotland)

Topics ranged from food security and supply through to food sustainability. The delegates had the opportunity to use an electronic voting system to cast votes throughout the conference on topics relating to the food policy.

A.2.12 Cross Party Group on Food (3 of 3)

The purpose of the event was to focus on skills and sustainability in the food chain.

Sylvia Halkerston, HR Director, Macphie of Glenbervie Ltd. Indicated that the National Food Policy must outline the framework which enables the sector to grow and to ensure that an effective physical infrastructure and education system are in place to support this. All stakeholders need to take ownership of and make a significant contribution to the Food Policy agenda and delivery, including food and drink companies.

Duncan Oswald (Ecodyn Ltd) began by stating that everyone should be concerned about the environment, noting that we used and wasted too many resources and that the UK as a whole produced only about two thirds of the food it consumed. The developed world was primarily responsible for environmental concerns so the issue of sustainability could not be considered in geographical isolation.

Reducing energy loss and increasing energy production from renewable sources was achievable. However, 80% of food production and almost the all food transport used fossil fuel-based energy at some point. National economic practices needed to shift rapidly and dramatically in response to climate change.

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