Catering Scotland

‘Scotland is undergoing a food revolution but must ensure it does not come at an environmental cost no one can afford’, according to  Cabinet Secretary for Environment, Food and Rural Affairs, Richard Lochhead.

Speaking to an audience of chefs, hoteliers, restaurateurs and tourism chiefs at an event hosted by the Sustainable Restaurant Association (SRA) at the Scottish Cafe & Restaurant in Edinburgh earlier this week.

Mr Lochhead (pictured, far right),  told delegates at Ingredients for Success,  that while the sector contributed hugely to the country’s economy it also had to consider its impact on the environment, and said sustainability had a big part to play in the future of the industry: ‘Resources are under threat and we must be aware of that when producing our fantastic food,’ he said. ‘Demand for local food has increased dramatically and it is important to look at the whole story from farmers and fishermen direct to the table.’

Gathering some of Scotland’s most prolific producers and restaurateurs at The National Gallery to celebrate the positive part they are playing in the country’s food revolution, the SRA also welcomed James Withers, Chief Executive of Scotland Food and Drink, who added that Scotland was well placed to set an example globally: Food is about people, produce and place, and the more people who take home the message of sustainability, the better. Can Scotland lead on sustainability? Yes! And we need to get it into every single business in Scotland.’
Meanwhile, CIS Excellence Awards winner Guy Grieve, who runs the Ethical Shellfish Company on Mull, issued a rallying cry to save what he called Scotland’s garden – the sea surrounding the country – which, he said, is in grave danger from unsustainable fishing methods: ‘We have a great garden around Scotland which we need to respect, and we need to pick the apples without trampling on the flowers. Let us set an example for the world by protecting our garden.’

Visit www.thesra.org for more information.