Brian Whittle MSP has been continuing his crusade to drive up the standard of school meals across Scotland with a summit at Dumfries House.
During the event, which was supported by the NFU Scotland and Quality Meat Scotland, the South Scotland MSP brought together senior figures from local councils, educators and charities with local food producers and the Soil Association, the Royal Highland Education Trust, Scottish Food & Drink, the Prince’s Foundation and Scotland Excel, the organisation who manage food procurement contracts for local authorities. Scotland’s National Chef and Masterchef the Professionals Champion Gary Maclean also came along and offered his thoughts.
Following a tour of Dumfries House’s Education Garden, which lets school pupils learn how to grow fruit and vegetables, guests sat down to a lunch of local produce before a Brian chaired a discussion on how to get more healthy, locally sourced produce into school meals.
Brian also invited Cumnock Academy teacher Carrie Smith, who has created an innovative programme to let pupils take any surplus school meals home with them at the end of the day.
Brian Whittle MSP said:
“Scotland produces some of the best quality produce in the world, but Scots aren’t eating enough of it. By getting more locally sourced, healthy produce into schools, we can improve the eating habits of children and improve their chances of avoiding preventable illnesses like Type 2 Diabetes and heart disease.
I’m delighted to have been able to promote the work being done here in Ayrshire by Dumfries House to promote healthy eating and Carrie Smith’s efforts at Cumnock Academy to ensure more good quality food is going to pupils and not landfill.
We had some really good discussions at the event and I’m looking forward to building on this and taking ideas forward to give children the highest quality meals in schools.”
NFU Scotland President Andrew McCornick said:
“In 2018, NFUS and other industry stakeholders published a collective vision for a Good Food Nation in the document ‘Educate, Sustain, Promote’, which urged government and the supply chain to work with primary producers to build a healthy relationship with food through education for school children and promote the value of Scottish produce, particularly through public procurement.
“NFU Scotland and our members are passionate about the fantastic offering of fresh, healthy and local produce that our members work hard to put on tables day in, day out. If we are to build on that passion, then we want to see a positive shift that sees public procurement better targeted towards buying seasonal, local Scottish food. We were delighted to discuss this important issue with stakeholders in Ayrshire today.”
Douglas Bell, Director of Strategic Engagement with Quality Meat Scotland, said:
“Scotland’s larder is renowned all over the world for its quality and our beef, lamb and pork are at the heart of that larder.
“As well as earning a global reputation for its outstanding taste, our quality assured beef, lamb and pork has an exceptionally strong story to tell in terms of sustainability and animal welfare.
“It is important that not only are our children provided with nourishing meals made with local produce, that they are also given the opportunity to learn about the care and skill which goes into its production. Dumfries House is a fantastic example of the sort of initiative which can really inspire and educate children about their food.”
