Procurement
S3W-20366 - John Scott (Ayr) (Con) (Date Lodged Friday, January 30, 2009): To ask the SPCB what percentage of food served in the Scottish Parliament is sourced in Scotland.
Answered by Alex Johnstone (Tuesday, February 10, 2009): The SPCB is committed to increasing the amount of Scottish produce used within the Scottish Parliament and we are currently working with our catering partner to achieve this through the provision of fresh and seasonal food items.
It is not possible to give an accurate total percentage figure of Scottish sourced food served in the Scottish Parliament, as figures will change for some food types due to availability dictated by seasons, stock levels and price. All chicken, pork, milk, cream and bread products used are sourced in Scotland. In addition, when in season, we use vegetables grown in Scotland and endeavour to source Scottish produced foods, such as beef, lamb, fish and fruit when stocks and prices allow.
Scottish Government Procurement
S3W-20365 - John Scott (Ayr) (Con) (Date Lodged Friday, January 30, 2009): To ask the Scottish Executive what percentage of food served on its premises is sourced in Scotland.
Answered by John Swinney (Tuesday, February 10, 2009): The Scottish Government''s catering provision seeks to maximise the use of local, seasonable produce whenever possible. Depending on the season, around 75% of all perishable produce is sourced in Scotland.
S3W-14807 - John Scott (Ayr) (Con) (Date Lodged Wednesday, July 02, 2008): To ask the Scottish Executive why it has taken the decision to exclude the food and drink sector from support being directed to adult modern apprenticeships, in light of the older age profile within this sector.
Answered by Maureen Watt (Thursday, July 10, 2008): The changes announced to the modern apprenticeship programme ensures that public investments supports the Government Economic Strategy. We have committed to target new support for MA 20+ to construction, engineering and related sector, where we know our investment delivers results.
Evidence from an evaluation on modern apprenticeships in Scotland carried out by Cambridge Policy Consultants showed that many non-traditional frameworks used by adults involve little added learning and therefore do not deliver value for money. Although there is a high proportion of older workers in the food and drink sector, it is important that future interventions are employer and demand-led. Therefore, Sector Skills Councils and Skills Development Scotland are currently working with employers and training providers to consider what the most appropriate skills interventions are and how these should be supported.
S3W-14806 - John Scott (Ayr) (Con) (Date Lodged Wednesday, July 02, 2008): To ask the Scottish Executive what action it is taking to increase and improve vocational training within the food and drink sector.
Answered by Fiona Hyslop (Monday, July 21, 2008): The Scottish Government’s Skills Strategy – Skills for Scotland – outlined the importance of employers in ensuring that the education, training and qualifications systems in Scotland were responsive to their needs. The strategy also states that a sectoral approach to more effective employer engagement is the right one.
Skills Development Scotland, recently established as one of the key deliverers of the skills strategy, is liaising with Improve and Lantra, the Sector Skills Councils which cover the food and drink industry, with a view to ensuring that the training opportunities available meet the needs of the sector. The Scottish Government continues, through SQA, to invest in curriculum modernisation at NQ and HN levels to ensure that the vocational training offer remains modern, flexible and responsive to the needs of industry and of learners.
S3W-14805 - John Scott (Ayr) (Con) (Date Lodged Wednesday, July 02, 2008): To ask the Scottish Executive what action it is taking to promote the food and drink industry as a career option in schools.
Answered by Adam Ingram (Monday, July 28, 2008): The key aim of Curriculum for Excellence is to help prepare all young people in Scotland to take their place in a modern society and economy by delivering opportunities to develop skills for life and skills for work. This includes options for young people to explore a range of issues and to participate in practical activities relating to particular sectors, including food and health.
As part of this investment in vocational learning opportunities, Skills for Work qualifications have been developed to encourage young people to develop knowledge and skills which will be important for employment and for life in general, and to provide a variety of practical experiences linked to particular careers. Hospitality Intermediate Levels 1 and 2 are two examples which offer specific vocational skills and experience of the food and drink sector. Such learning is often delivered in partnership with other providers, including colleges.
There is on-going engagement between Improve, the Sector Skills Council for the Food and Drink Industry, the careers arm of Skills Development Scotland and the Determined to Succeed teams to increase awareness of the food and drink sector and the career opportunities available within it.
S3W-8297 - John Scott (Ayr) (Con) (Date Lodged Wednesday, January 09, 2008): To ask the Scottish Executive whether food businesses are to be excluded from accessing the European Social Fund and, if so, what steps the Executive is taking to ensure that support for skills related to the retail meat and craft bakery sectors will continue to be available.
Answered by Jim Mather (Thursday, January 17, 2008): The eligibility rules under the Scottish Rural Development Plan effectively preclude support for training for thefood processing sector. This was not apparent when the Operational Programmes forthe European Social Fund (ESF) were being negotiated with the European Commission.To avoid the risk of dual eligibility and potential double funding, ESF programmesspecifically exclude such training. This was clearly set out in the draft programmesthat went out to public consultation in October 2006.
the Scottish Government is involved in on-going discussions with the food processingsector, geared towards addressing the issue of funding for food sector training.In particular, a discussion is taking place on a national food policy, demonstratingour commitment to the future of the Scottish food industry. This discussion willhelp identify key issues and future opportunities for production of food.
With ministerial support, officialsin the European Structural Funds Division are currently pursuing with the EuropeanCommission the case for adjusting the two Scottish ESF programmes to include thefood sector. While this would not in itself guarantee European Social Fund support,it would allow projects from the food sector to compete for funding with other eligibleprojects.
S3W-8294 - John Scott (Ayr) (Con) (Date Lodged Wednesday, January 09, 2008): To ask the Scottish Executive whether it considers that all food purchased by public bodies should have been produced to similar standards of welfare, hygiene and traceability as those applying to Scottish farmers and food producers and, if so, what action it is taking to achieve this.
Answered by Richard Lochhead (Friday, February 01, 2008): The Scottish Government’spolicy is that the procurement of goods and services should be based on value formoney having due regard to propriety and regularity, including compliance with legalobligations. This allows procurement decisions to take account of specific requirementsincluding quality assurance standards, required delivery frequency, seasonal availabilityand freshness, provided that these criteria are not designed to discriminate againstnon local suppliers. These legal obligations cover the whole EU and are not specificto Scottish buyers.
Livestock identificationrequirements in Scotland are set at EU level and are applicable toall live animals (only applies to cattle, sheep, goats and pigs) irrespective oftheir final destination in the food chain. Animals from EU member states will beidentified to similar standards as on Scottish farms and any animal arriving fromthird countries require to be identified on arrival to the same level as domesticanimals.
Excerpt from the Review of the Scottish Diet Action Plan: Progress and Impacts 1996-2005
Scotland’s current national dietary profile is still unacceptable and the pace of improvement too slow. With obesity levels rising fast, the case for step change is strong.
There is already a strong commitment to cross-government action to improve health and sustainability, as well as a strong political will to achieve economic, social and health improvements in a devolved Scotland. Forging alliances across government and civil society, and at national, local and international level, are essential.
To shift the entire food system in a more health-enhancing direction will take time. The task may appear daunting but the panel believes that Scotland has much in its favour to help tackle the problems, not least a political commitment to health improvement and sustainable development goals, with the foresight and courage to take legislative measures where necessary.
As a small nation in Europe, Scotland has the opportunity to lead the way on food and nutrition policy, building on the lessons learned over the past 10 years.
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Read speeches made by John Scott, Member of the Scottish Parliament for Ayr, concerning the debate on Local Food.
Speech made during Members Debate on Local Food, 21st June 2007
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First Minister’s Questions, 15th March 2007
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Speech made during Debate on Green Procurement, 1st February 2007
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Speech made during Members Debate on Local Food, 14th September 2006
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