The Scottish Government

SCOTTISH FOOD AND HEALTH COUNCIL

23 MAY 2005

TERMS OF REFERENCE/WORKING PRACTICES

STATUS AND REMIT

1. The Council is a Departmental Working Group chaired by the Deputy Minister for Health and Community Care.

2. The formal remit of the Council is:-

• To provide leadership and expert advice to the Scottish Executive, and to further integrate cross-cutting elements of the food aspects of Scottish Executive health improvement policy and the strategies of the Food Standards Agency Scotland;
• To have a focus on delivery and to be responsible for the planning and implementation of an annual Scottish Food and Health Action Plan; and
• To offer leadership to the food aspects of health improvement policy in Scotland.

SCOPE OF SCOTTISH FOOD AND HEALTH COUNCIL ACTIVITIES

3. Under this broad remit it is envisaged that the Council will:-

• Focus on specific Scottish themes;
• Be responsible for the planning and implementation of an annual Scottish Executive Food and Health Action Plan;
• Have a Scotland-wide remit to gather, analyse and provide advice;
• Undertake or commission (via the Secretariat) work on topics of particular concern or specific relevance to Scotland;
• Advise on information and research needs;
• Provide policy advice, taking technical and scientific advice;
• Build consensus on the actions needed;
• Be a forum for policy learning;
• Encourage and stimulate good practice;
• Monitor implementation;
• Identify any relevant processes or policies which undermine progress;
• Advocate improvements;
• Liaise with international bodies, particularly at the EU level;
• Oversee and ensure delivery of food and health action plans;
• Provide leadership and 'voice' for rational, evidence-informed policy; and
• Offer clear, simple messages and a policy framework for industry, consumers and government.
• Seek and receive views from the Scottish Food and Health Alliance (SFHA)
• Ensure that food and health policy advice supports the effective integration of policies on tobacco control and alcohol control.

THE ROLE OF SCOTTISH FOOD AND HEALTH COUNCIL MEMBERS

4. Members sit on the Council in a personal capacity, not directly as representatives of any particular organisation. Consequently, they may not nominate a substitute to attend meetings if they are unable to attend in person. Members are expected to uphold the reputation of the Scottish Food and Health Council and to declare any personal and/or business interests which may conflict with their responsibilities as members. Members are also expected to adhere to the principle of collective responsibility for the work of the Council and to agreed standards of confidentiality.

EXPECTED CONTRIBUTION

5. Scottish Food and Health Council members are appointed for 2 years and are expected to: -

• pursue, objectively and diligently the collective aims of the Council. exercise their individual talents and areas of
• expertise, to help brief and guide the Council (this may include participating in, or leading working groups in particular areas, and representing the Scottish Food and Health Council at conferences); and
• attend Council meetings - normally 3 or 4 a year - and to prepare adequately for them (reading papers in advance; preparing and presenting papers for consideration; participating in discussion; helping to reach a consensus view.) In addition, members may be asked - on occasion - to sit on short-term sub-groups and to represent the Council on other occasions.

QUALITIES AND SKILLS

6. External advisers are appointed on the basis of the following qualities and skills:-

• a clear desire to improve the health of all the people in Scotland;
• a desire to narrow the opportunity gap and improve the health of most disadvantaged communities at a faster rate, thereby narrowing the health gap;
• ability to contribute strongly to overall strategic direction through effective participation in Council discussion and decisions, working for shared success;
• ability to promote good relationships between the council and its stakeholders, including acting as an ambassador for the Council;
• ability when required, to represent the Council to the media in Scotland;
• respect for collective responsibility in relation to Council decisions - and respect confidentiality where necessary;
• expertise and standing in their own field;
• good interpersonal skills;
• sound judgement and objectivity; and
• an appreciation of the wide crosscutting nature of the subject.

MEETINGS AND HANDLING OF PAPERS

7. The Health Improvement Strategy Division of the Scottish Executive Health Department provides secretarial support for the Scottish Food and Health Council. At the Council's request, the Secretariat will prepare or commission papers for the Council's consideration. Members may, of course, initiate or present their own papers. The Secretariat will endeavour, wherever possible, to circulate the Agenda and other papers two weeks prior to the date of each Council meeting. Members preparing meeting papers are expected to provide material to the Secretariat in sufficient time to allow them to meet this deadline.

8. It is anticipated that most Scottish Food and Health Council business will be conducted at full Council meetings. However, there may be occasions when the urgency of an issue upon which the Council's views are sought means that the matter should be handled by correspondence using electronic facilities. A forward programme of the Council's meetings will be agreed at the beginning of each calendar year.

9. Papers circulated for Scottish Food and Health Council meetings may bear a security marking. However see paragraph 10 regarding Freedom of Information. The grading system is as follows; -

• RESTRICTED - for Council members only.
• CONFIDENTIAL - not for public consumption but may be shared on a strictly limited need to know basis within members' organisations.
• UNRESTRICTED - information which can be shared openly.

10. The Freedom of Information (Scotland) Act 2002 (The Act) comes into full force on 1 January 2005. The Act aims to increase openness and accountability in government and across the Scottish public sector by ensuring that people have the right to access information held by Scottish public authorities. The overriding presumption therefore is that as many papers and as much information about the Scottish Food and Health Council will be made available publicly through the Scottish Executive website, in the section on Food and Health ( http://www.scotland.gov.uk/Topics/Health/health/19133/19651).

It is proposed that papers will be published as soon as possible after each meeting. On the occasion when members are providing papers for discussion at meetings, they should consider the Freedom of Information requirement and the presumption that the paper will be published. (A leaflet prepared for Scottish Executive staff is available to members for information and see also SFHC 6/2005).

11. A record of each meeting will be prepared by the Secretariat and circulated to members prior to the next meeting at which time they have the opportunity to formally approve them.

Scottish Food and Health Council Secretariat

May 2005