Scottish producers are set to receive renewed support to maximise the use of locally sourced food and drink across public sector settings, following an announcement by First Minister John Swinney at the Royal Highland Show.
Speaking at the Quality Meat Scotland breakfast, Swinney unveiled plans for a new Public Sector Food Procurement Taskforce aimed at increasing the proportion of Scottish produce used in institutions such as schools, hospitals and government offices.
The taskforce will bring together key figures from across the food supply chain, including producers, processors and procurement specialists, to identify and address barriers preventing the wider adoption of locally sourced food. Its first meeting is scheduled to take place later this summer.
The move is designed to strengthen Scotland’s food and drink sector while delivering wider economic, environmental and public health benefits.
First Minister John Swinney said: “Scotland’s food and drink is among the best in the world. Food producers and processors are at the heart of our country’s economy – sustaining businesses and jobs across Scotland, including our rural and island communities, and this government will always champion them.
“This taskforce will strengthen the use of Scotland’s fantastic local produce in public sector environments – whether that is catering in hospitals, schools or government offices. Doing so will offer an important boost to local food producers including farmers and crofters and help to grow Scotland’s agricultural economy – supporting our rural communities to thrive.
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“Sourcing food locally brings significant environmental benefits, reducing the miles food needs to travel from production to plate. It will also mean more people can benefit from fresh and nutritious produce, helping them to live healthier lives.
“This government will do everything in our power to ensure that rural Scotland and our food and drink sector continue to thrive.”
The initiative aligns with broader efforts to support Scotland’s rural economy while improving access to high-quality, locally produced food in public services.
