NFU Scotland says public-sector food contracts could create more opportunities for farmers (Photo: QMS)
Scottish farmers could gain greater access to school and hospital food contracts under a new government taskforce aimed at increasing the amount of locally produced food bought by the public sector.
The Scottish Government’s new Public Procurement Taskforce will look at barriers that make it harder for Scottish produce to reach public-sector menus.
Issues including price-led procurement, limited transparency over sourcing and tight catering budgets can all restrict opportunities for domestic producers.
Agriculture Minister Jim Fairlie said the taskforce had been asked to develop practical recommendations that could strengthen local food procurement and support Scottish supply chains.
He said: “Bringing together producers, processors, caterers, and procurement specialists, I have asked the Taskforce to focus on practical, deliverable recommendations that strengthen local food procurement, support local economies and reduce food miles.”
NFU Scotland chief executive John Davidson will co-chair the group alongside ASSIST FM, with producers, processors, caterers and procurement specialists also involved.
The union has argued for some time that public-sector food spending could do more to support farmers, growers and the wider rural economy.
Davidson said: “Every year, significant sums are spent providing food in our schools, hospitals and other public institutions.”
He added: “It can support Scottish farmers and food producers, strengthen local supply chains and provide high-quality food to people across the country.”
One of the union’s key proposals is a “Scottish First” approach to public food procurement, with greater emphasis on Scottish produce and local suppliers.
NFU Scotland also wants contract decisions to give more weight to quality, provenance and wider social and economic value, rather than being driven too heavily by price.
Davidson said: “We want to see greater weight given to quality, provenance and the wider social and economic value of Scottish food, rather than decisions being driven too heavily by price.”
The union has also called for annual reporting on the value and origin of food bought by public bodies, alongside catering budgets that better reflect the cost of providing fresh, high-quality meals.
Another proposal is to review school meal regulations so Scottish produce is included wherever possible.
Any move towards stronger local preference would still need to operate within public procurement rules and value-for-money requirements.
Davidson said the real test would be whether the taskforce leads to more Scottish food being bought and served.
“The establishment of this Taskforce is a positive step. What matters now is that its recommendations are practical and lead to more Scottish food being bought and served across the public sector,” he said.
NFU Scotland said it will use its role as co-chair to press for measures that make public-sector contracts more accessible to Scottish producers.
Davidson added: “There is a real opportunity here to make public spending work harder for Scotland.”
He said greater use of Scottish produce could support farmers and growers, strengthen rural businesses and give the wider food and drink sector more dependable demand.
The success of the taskforce is likely to be judged on whether those ambitions translate into more Scottish food appearing on school, hospital and other public-sector menus.