‘Healthy, Safe, Sustainable: Driving Scotland’s Food Future’ for 2021-2026 is FSS’s second strategy, and it aims to realign the organisation’s efforts to achieve their goals.
It sets out how the independent public sector food body will help protect the diverse interests of people in Scotland. The organisation plans to continue to take a robust evidence-based approach in its activities as the trusted and influential source on food information and advice.
FSS will continue to work with the food & drink, hospitality sectors, government as well as key partners to deliver on its commitments.
Geoff Ogle, chief executive of FSS, said: “Significant issues and societal changes such as EU Exit and Covid-19 have dramatically changed our way of life and will have impact for years to come, while climate change presents future challenges with respect to security, nutritional quality and the safety of our food chain.
“We will continue to put consumer interests and public health protection at the heart of our work. As well as continuing to ensure the food we eat is safe and authentic, we want to empower healthier food choices including in the out-of-home food environment such as food on the go, cafes, restaurants and take-aways.”
The typical Scottish diet is too high in calories, fats, sugar and salt while being too low in fibre, fruit & vegetables and healthy foods like oil-rich fish. Two thirds of Scottish people are either overweight or obese with a high proportion of these people living in the most deprived areas.
Food Standards Scotland’s chair, Ross Finnie added: “Everyone, including FSS, government, the food and drink and hospitality sectors as well as consumers have a role to play in turning around poor health outcomes from overweight and obesity with a clear focus on preventative measures.
“We cannot do it alone. We will work with those who share our interests to reduce the burden of diet related disease that inhibits the nation’s wellbeing and prosperity.”