A good food nation

Food Science and Technology Pub Date: 2022-09-01 DOI: 10.1002/fsat.3603_9.x

Abstract
Julia Mitchell explains the rationale behind the new SEFARI 5-year research programme and outlines the challenges that need to be addressed to improve food and drink in Scotland. Scottish Environment, Food and Agriculture Research Institutions (SEFARI) work collectively to answer global societal issues and challenges regarding our food, agriculture, environment and health, where solutions and impact need to be delivered at the national and local level. From within this collective, expertise is drawn from five of the SEFARI research institutes: Biomathematics & Statistics Scotland (BioSS), the James Hutton Institute, Moredun Institute, Rowett Institute and Scotland's Rural College (SRUC) to deliver the Strategic Research Programme funded by the Scottish Government. The new five year programme started in April 2022 with one focus being the improvement of Scottish food and drink. Projects were co-constructed with Scottish Government policy teams and agencies including Food Standards Scotland, Scotland Food and Drink and Food and Drink Federation Scotland. This programme is informed by and aims to address questions relating to strategic policy and has relevance to end-users. In 2014, the Scottish Government published the national food and drink policy Becoming a Good Food Nation, setting out the vision that by 2025, Scotland will be ‘a(chǎn) Good Food Nation, where people from every walk of life take pride and pleasure in, and benefit from, the food they produce, buy, cook, serve and eat each day.’ The Scottish Government's Good Food Nation Bill is expected to bring clear opportunities for consumers in terms of enhanced access to healthy nutritious food that is environmentally sound and in line with the revised 2016 Scottish Dietary Goals, which were designed and recommended by Food Standards Scotland to underpin diet and health policy in Scotland. The goals indicate the extent of the dietary change needed to reduce the burden of obesity and diet-related disease in Scotland. The Bill is also aligned with Food Standards Scotland Strategy for 2021-2026 and the 2018 A healthier future: Scotland's diet and healthy weight delivery plan, published by the Scottish Government's Community Health and Social Care Directorate, which sets out how the Scottish Government will work with partners in the public and private sector to help people make healthier choices about food. The Scotland Food & Drink Partnership's shared vision for 2030 is that our farming, fishing, food and drink sector will become Scotland's most valuable industry, doubling in value to ￡30bn, and becoming recognised as a model of collaboration and a world leader in responsible and profitable growth. To aid the delivery of the bold visions and ambitions outlined above, several important challenges need to be addressed to facilitate the improvement of food and drink in Scotland. Research will play a key role in helping to achieve this goal. Further knowledge and tools are needed to identify how best to develop economically profitable and sustainable Scottish food and drink supply chains that allow the growth of market value and capture of development opportunities while reducing the environmental footprint of agricultural and manufacturing processes. It will also be necessary to identify effective approaches to facilitate long-term behaviour changes towards heathy, sustainable and affordable food choices.
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