Local food for everyone: consultation analysis

Executive Summary

The 2021 SNP manifesto included a focus on the 'Right to Food' which included actions under 'Eat Healthy; Eat Local'. This included "produce(ing) a local food strategy which supports locally based production and circular supply chains, cutting food miles and enabling more people to enjoy food grown locally".

While the COVID-19 pandemic has had an impact over the last two years, some of this impact has been positive in that there have been some innovative developments within the food and drink sector, although a key issue is whether all these developments will be sustainable in the longer term. Most recently, the Good Food Nation Bill was introduced in October 2021 and lays the foundation for Scotland to become a Good Food Nation where people from all walks of life take pride and pleasure from the food they produce, buy, cook and eat.

In August 2021, the Scottish Government published its 'Local Food for everyone: a discussion'. This document set out a comprehensive programme of actions the Scottish Government are taking to support local food as well as asking for views on what more could be done to create a future where all can enjoy locally produced food.

Respondent Profile

Written consultation responses

A total of 298 responses were received; 81 from organisations and 217 from individuals.

The largest organisation sub-groups with 17 respondents were campaign / advocacy or representative bodies, followed by food / food retail / producer / distributor (9 respondents) and community interest / social enterprise (7 respondents).

Consultation engagement programme

A series of 18 tailored workshops were held during October and November 2021, to provide an opportunity for further input on the Local Food Strategy in addition to written responses. A total of 297 participants attended these workshops, which were designed and co-ordinated by Nourish Scotland in partnership with Scotland's Sustainable Food Places food partnerships network and the Scottish Government.

Workshops also took place for Scotland's Sustainable Food Places regional coordinators (29th October), Nourish Scotland members (12th October) and also for the 'Good Food' in Scottish Schools Working Group looking at the provision of universal free school meals (25th October) including members from ADES Resources Network, APSE, Argyll & Bute Council, ASSIST FM, Brakes Scotland, COSLA, East Ayrshire Council, Edinburgh City Council, Health and Social Care Alliance Scotland, North Ayrshire Council, Nourish Scotland, Scotland Excel, South Lanarkshire Council, STUC, Sustain, Sustainable Food Places, The Food Foundation, The Soil Association Scotland, The University of Edinburgh Business School and Zero Waste Scotland. The latter two workshops also resulted in the submission of written consultation responses.

Comments arising from the workshops and consultation responses covered the same issues, so the findings from both are reported together.

Key Themes

A number of key themes were evident across questions as well as across respondent groups. While there was overall support for local food for everyone, respondents identified a number of barriers to be overcome in order to achieve this aim. These included a need for:

• A suitable infrastructure and short supply chains.
• Local food to be affordable and accessible to all, with a Right to Food embodied in local food policies. It was felt by some that the pandemic has served to expose dysfunctions in the current food system.
• More land to be made available and accessible for those who wish to enter the market.
• Financial support and investment, including agricultural subsidy reform.
• Changes to procurement processes and the introduction of Dynamic Purchasing Systems; extending public sector procurement for local food to all publicly-owned settings; also for central and local government to set an example by ensuring local food is procured.
• A comprehensive, holistic and interdisciplinary approach across all relevant policy areas, particularly in relation to the environment; and policy interventions as aids for prioritising local food.
• Higher levels of partnership working and cooperation.
• Clear food labelling, for example, using a traffic light system for CO₂ emissions, so that the provenance of food is highlighted and consumers can identify food that is truly local.
• A clear definition of 'sustainable'.
• Education and awareness raising of the benefits of local food as well as encouraging consumers to eat seasonal food.
• Reductions in food waste and use of packaging.

While a number of respondents cited examples of some schools, hospitals or other public institutions that provide access to local food, in general, it was felt that a far greater number of public institutions could do more to purchase local food.

A wide range of schemes and initiatives were cited by respondents as being part of the movement towards local food, although most appear to be on a localised level and use of these schemes appears to be inconsistent.

Vertical farming was seen as needing further research and support, though some respondents saw an advantage in improved food security. High start-up costs, limitations in crop variety, sustainability concerns and concerns about a lack of benefits accruing to local communities were the foremost issues identified. A majority of respondents preferred to shift the focus onto other local food solutions.

Part A – Local Food

Do you agree with the Scottish Government definition of local food as set out in the strategy? (Question 1)

The majority of those who responded to this question agreed with the Scottish Government definition of local food and many comments reflected points raised in the consultation paper. There were some requests for more specific geographic delineation of local food although there was little consistency in views; there were also requests for a clear definition of 'sustainable'. Effective and short supply chains and the necessary infrastructure were seen as important, alongside the provision of support for local businesses. Environmental concerns were raised, along with comments of a need for an approach that links to climate change. There were also some comments on the need for clear labelling, together with suggestions for some form of traffic lighting on food labels.

Do you agree with the benefits associated with local food as set out in the strategy? (Question 2)

A majority of respondents agreed with the benefits associated with local food, and a number of comments agreed with, reiterated or expanded upon the benefits outlined in the consultation paper. A significant minority noted their support for organic or agro-ecological methods of growing or farming. A number of issues were outlined by respondents; these included the need for behavioural change, a need for government or local authority support, and the affordability, accessibility and pricing of local food. There were also some concerns that the descriptions provided in the consultation paper were unrealistic. Some policy interventions were suggested for ways in which local food could be prioritised.

Are you aware of any disadvantages of local food? (Question 3)

Slightly more respondents agreed there are disadvantages to local food than did not. The key theme to emerge related to local food being expensive and that it should be affordable and accessible to all. It was also felt there needs to be an acceptance of eating produce when it is in season. There were some concerns that Scottish growers will not be able to produce the range of food that individuals are used to. Again, there were references to the need for infrastructure and local supply chains and concerns that some land is not suitable for growing or that some farming techniques are not sustainable. Changes to public procurement practices were identified by some respondents.

Scottish Government Activity

Do you have any comments on the first / second / third pillar of the Scottish local government's local food strategy? (Questions 4, 5 & 6)

To a large extent, the same themes emerged across these three questions, and respondents often reiterated points made in the consultation paper. Across all three pillars, there were references to the need:

• For improved infrastructure.
• To increase awareness of local food and its benefits and value.
• For financial support and investment, including agricultural subsidy reform.
• For changes to procurement processes and the introduction of Dynamic Purchasing Systems; and extending public sector procurement for local food to all publicly-owned settings.
• For a comprehensive, holistic and interdisciplinary approach and higher levels of partnership working.

Pillar 1: The key element of importance to respondents was education. There were also calls for land reform so as to make land available to a wider range of individuals. Once again, there were also references to the need for labelling of local food.

Pillar 2: There were references to the business models of most supermarkets as being incompatible with local food strategies as well as comments that the price of local food can be too expensive for everyone.

Pillar 3: The key element was for there to be a focus on buying specified types of (healthy and beneficial) produce. There were also some comments of a need to extend this pillar, for example, to include legally binding targets or mandatory local purchasing; and concerns over the affordability of local food for all, although there were also concerns over the ability of local suppliers to meet the required capacity.

Are there any areas related to local food where Scottish Government involvement could bring further benefits or reduce disadvantages? (Question 7)

A number of responses reiterated previous points, and cited the need for support for small scale or local growers, food producers and farmers; improved infrastructure; the provision of education and the promotion of local food; and larger scale land reform. There were also comments on the need for actions to make local food accessible and affordable to those on low incomes.

The Views of Individuals

• A large majority of respondents claimed to be willing to some extent to pay more for local food (Question 8).
• A very large majority claimed to be willing to try new or different shops in order to access local food (Question 9).
• A very large majority claimed to be willing to some extent to change their diet in order to eat more local food (Question 10).
• There was widespread awareness of where to purchase local food and a high proportion of respondents claimed to be purchasing local food on at least an occasional basis. A number of these respondents were already using local shops. However, there were some comments that local food can be expensive or that it is too far to travel to access local food (Question 11).
• A significant minority of respondents claimed it is not possible for them to buy healthy and affordable food within 20 minutes walking distance of their home (Question 12); and a significant minority of respondents claimed it is not possible for them to buy local food within 20 minutes walking distance of their home (Question 13).

Potential improvements for all to have better access to healthy, affordable and locally sourced food

Do you have any further comments on improvements that could be made to allow for everyone living in Scotland to have better access to healthy, affordable and locally sourced food? (Question 14)

A number of themes echoed those from previous questions and included a need for improved infrastructure, for increased education and awareness, for increased land for production, a food policy that is linked to social, economic and environmental policy, for increased partnership working and cooperation; and changes to procurement processes and clear labelling of all food.

Access to Food in Public Institutions

Do you think that Scotland's schools, hospitals and other public institutions provide sufficient access to healthy, locally sourced food? (Question 15)

In general, there was a lack of belief that Scotland's schools, hospitals and other public institutions provide sufficient access to healthy, locally sourced food, although there was a view that some public institutions are making an effort. Key barriers identified were cost, procurement processes and a lack of capacity for most public institutions to be able to prepare their own food.

Are you aware of any examples of schools, hospitals or other public institutions that have been particularly effective in providing healthy, locally sourced food? (Question 16)

Only a minority of respondents noted any specific examples of public institutions that have been particularly effective in providing healthy, locally sourced food. A wide range of institutions were cited, as well as some specific initiatives.

Has your attitude to local food changed at all due to the coronavirus (COVID-19) pandemic and related restrictions? (Question 17)

A majority of respondents felt their attitude to local food had changed – to some extent – due to the pandemic and related restrictions. In general, those whose attitude had changed commented on their greater use of local shops and their greater levels of resilience and flexibility compared to supermarkets; most of those whose attitude had not changed were already advocates of local food. There were some comments that the pandemic exposed dysfunctions and inequalities in the food system which will need to be overcome.

Organisations or schemes that have been particularly effective during the COVID-19 pandemic

• Almost half of respondents claimed to be aware of organisations or schemes that have been particularly effective in providing local food (Question 18).
• Half of respondents claimed to be aware of any organisations or schemes that have been particularly effective in developing a strong sense of local food culture and community (Question 19).
• Around two in five respondents were aware of any organisations or schemes that have been particularly effective in reducing the distance that food travels from being grown or produced to being eaten (Question 20).
• A similar proportion claimed to be aware of any organisations or schemes having been particularly effective in increasing the availability of locally produced food (Question 21).

Across these four questions, respondents cited a wide range of different organisations and schemes.

Part B – Vertical Farming

Have you considered using vertical farming technologies? (Question 22)

Only small numbers of respondents have considered vertical farming. A majority of respondents cited issues including a desire for other growing solutions to be prioritised, high start-up costs and use of too many (non-sustainable) resources; concerns were raised that vertical farming will only be suitable for a limited range of (non-staple) crops and will not enable positive effects of local food production such as community wealth building and a connection to the outdoors. Small numbers of respondents were either researching the topic or waiting for the technology to develop further.

What effect would increased usage of vertical farming have on food imports to Scotland? (Question 23)

A large majority of respondents thought increased usage of vertical farming would reduce food imports, albeit many thought this would apply to a restricted variety of crops. Respondents perceived an increase in home grown food production resulting in improved food security, but also said vertical farming would be most useful when complementing other farming methods. Concerns about sustainability and a desire for the focus to be on sustainable farming methods were reiterated.

Would vertical farming cause an increase, decrease or have no effect on the following concerns compared with conventional production? (Question 24)

A large majority of respondents thought that vertical farming would cause an increase in electricity usage (for lighting / heating / automation), freshness of produce (depending on the time between production and consumption) and cost of production (specifically start-up costs). A decrease was foreseen in emissions from transportation (less transport from abroad), pesticide and fertiliser usage (growing in a sterile environment), and land use (smaller areas used for growing). Opinions were split regarding water usage, packaging, labour requirements and seasonality of produce.

What barriers do you see to the uptake of vertical farming in Scotland? (Question 25)

The main barriers to vertical farming uptake were foreseen to be capital expenditure costs (high initial outlays), lack of knowledge or skill in vertical farming techniques, lack of awareness of vertical farming techniques (in both cases a need for upskilling) and the economic return or cost per unit being too high (high outlays, and ongoing power, irrigation and technology costs). Queries were raised concerning the usefulness of vertical farming to the environment, benefits only accruing to large producers rather than to local communities, and the uncertain nutritional value of produce; the need for further research and support was reiterated.

Are you aware of any other technologies, other than vertical farming, which would help Scotland produce more of its own food? (Question 26)

Glasshouse technology (particularly when used in conjunction with renewable energy sources) was recommended as cheaper and more usable for local communities. Various examples were also given showcasing the opportunities afforded by reuse, closed loop recycling and circular economies. Other suggestions included hydroponics, aquaponics and fermentation technologies; opportunities arising from increased automation and increased use of data were also highlighted. Non-technological suggestions were more frequently recommended however, including agro-ecological solutions, small scale or community growing, regenerative agriculture, aquaculture and agroforestry.