Policy & Research

Food

Current work

Food services for older people in the community

Consumer Focus Scotland and Community Food and Health (Scotland) carried out research into the range of services available to older people in the community in relation to food and food access.

 This was done by:

  • Questionnaire sent to all Local Authorities to map their current provision
  • Case studies in three local areas to look at the detail of voluntary and community sector provision
  • Focus groups/in depth interviews with a number of people who use these services.

 The work builds on the roundtable discussion we held earlier in the year and also a networking event held for community food initiatives in June.  Notes from both these meetings are available at:

The main objectives were to assess the current food service provision for older people and to establish any gaps in this provision. 

In 2011/12  we will be taking  forward the findings of this research.  We will work together with Community Food and Health  (Scotland)  and relevant stakeholders including  the  Scottish Government, COSLA, Food Standards Agency  in Scotland  and Age Scotland to consider ways of ensuring the availability of improved food services for older people in Scotland, focusing on their needs and preferences.

2010-2011

Consumer information on the inspection of food premises

Consumer Focus is encouraging all Scottish Councils to participate and implement the Scottish Food Hygiene Information Scheme (FHIS). We believe the scheme has benefits both for consumers in helping them to make informed choices about places in which they choose to purchase food but also for councils in helping them to target their scarce environmental health resources. The scheme also provides an incentive to businesses to improve standards.

Background

In 2004 the former SCC published Food Law Enforcement – A Study of the views of Environmental Health and Food Safety Officers in Scotland. One of the recommendations was that the Food Standards Agency Scotland should form a Working Group to consider means by which consumers may be better informed about the results of Local Authority hygiene inspections. To this end the SCC also published Consumer Information on the inspection of food premises in Jan 2005.

The recommendation was taken up and the outcome was a pilot scheme (Food Hygiene Information Scheme) that commenced in November 2006 in five Councils. The former SCC was actively involved in this group as was the Independent UK Advisory Group.

Given the proliferation of schemes across the UK, the FSA held a UK-wide consultation covering the two tier (Pass/Fail) Scottish pilot and a hybrid 3 star scheme. CFS carried out consumer research on this consultation that showed a preference for a Pass/Fail system. At the UK FSA Board meeting in Dec 2008 it was agreed that the FHIS should continue in Scotland and that a 6 tier scheme (which had not been part of the consultation) should be established elsewhere.

Consumer Focus Scotland continues to be an advocate for the Scottish scheme and be part of the Implementation Group. Local Authority guidance on the operation of FHIS has been produced together with supporting literature.  Roll out of FHIS is going well across Scotland.  Further details are available on the FSA website.

Quality of Water in Water Coolers

In 2006 the former SCC became aware via the Scottish Food Enforcement Liaison Committee of reported problems concerning the quality of water provided by water coolers. A literature survey carried out by SCC found little research had been done. A pilot study was carried out with the Lothian and Borders Food Liaison Group, with samples taken from bottled water coolers and point of use (POU) coolers in a variety of settings including work places, leisure centres, schools and care homes. On testing 26% of samples failed to meet chosen microbiology standards –specifically 17% of POU coolers and 40% of bottled water coolers.

In March 2009, CFS published the results in the report Fountain Failures- Are poorly managed water coolers risking the health of consumers in Scotland? - which can be downloaded from the publications page. A number of recommendations were made regarding cleaning of coolers and the need to inform users of their responsibility to use units hygienically. It was also recommended that POU coolers should not be supplied from a tank. The need for a review of legislation governing the quality of water from coolers was highlighted.

The report received a lot of interest and led to questions being raised at the Scottish Parliament.

A survey has been carried out across Scotland and is being written up. Consumer Focus Scotland in partnership with industry associations BWCA and EDWCA and the Scottish Food Enforcement Liaison Committee are just finalising posters giving information for consumers and those responsible for their upkeep.

Scotland’s First National Food and Drink Policy

The Scottish Government published its discussion paper “Choosing the Right Ingredients – The Future of Food in Scotland in 2008”. CFS made a response.

Of relevance also is the Independent Review of the Scottish Diet Action Plan 1996-2005. We held a Chairs Lunch to discuss the review with stakeholders which led to the publication “Stakeholder Perspectives on the Scottish Diet Action Plan Review”.

After reviewing the responses five key themes for action (work streams) to develop the future policy were set as:

1. Supporting the sustainable economic growth of the food and drink industry

2. Supporting consumers and working with the food and drink industry to support healthier and more environmentally sustainable choices through better food education about the impact on health and environment

3. Celebrating and enhancing Scotland’s reputation as a Land of Food and Drink

4. Walking the talk – Getting Government to lead the way

5. Affordability, access and security in relation to food

Consumer Focus Scotland and Community Food and Health (Scotland) have been involved in Work streams 2 and 5.

The Cross Party Group on Food has been in instrumental in ensuring a wide discussion of the consultation and then the work of the different work streams. The following were published in November by the Scottish Government to coincide with the national food and drink conference:

1. Measuring the Success of Scotland’s National Food and Drink Policy: Summary of Overall Approach to Monitoring and Evaluation

 This gives a summary of the approach to measuring success of Scotland’s Food and Drink Policy. It provides details of the logic models developed and a summary of indicators; http://www.scotland.gov.uk/Publications/2010/11/18090544/0

 2. Measuring the Success of Scotland’s National Food and Drink Policy: Food and Drink Indicators: Technical Notes

 This paper presents the indicators for measuring the success of Scotland’s National Food and Drink Policy ‘Recipe for Success’. These indicators have been selected as a result of the logic modelling process which has been undertaken by the Food and Drink Leadership Forum in developing a monitoring and evaluation framework for the policy. More information on the logic modelling process and the models can be found in the paper ‘Measuring the Success of Scotland’s National Food and Drink Policy”. http://www.scotland.gov.uk/Publications/2010/11/18090502/0

Consumer Focus Scotland is a member of the Leadership Forum for the National Food Policy. 

2009-2010

Food Standards Agency Scotland/Consumer Focus Scotland Calendar Competition

For several years Food Standards Agency Scotland has run a competition inviting Scottish schools to design posters promoting key Agency messages. Originally, the competition was used as a means of promoting food hygiene education as part of the Agency’s Food Hygiene Campaign in Scotland to reduce foodborne disease, however, the remit was extended to include diet and nutrition and allergy awareness as part of the Agency’s vision of “Safe Food and Healthy Eating for All” in 2008. This year Consumer Focus Scotland will manage the calendar competition.

The competition is targeted at encouraging young people to think creatively and in depth about the Agency’s key messages of safe food and healthy eating. From this beginning, pupils are encouraged to put into practice at home the valuable lessons they have learned such as washing their hands thoroughly, properly cooking food and eating a balanced diet.

The presentation to the overall winner is highlighted as a “Celebration of Success” at which a Celebrity Chef provides a cookery demonstration to which families, teachers and local dignitaries are invited.

Consumer information on beef

The former SCC commissioned research on the use of “Scottish” and “Scotch” labelling of meat by the retail sector in Scotland .This work was undertaken in the light of the growing popularity of Scottish labelling and the Scottish governments interest in promoting the use of country of origin labelling in the catering sector and across all food products and sectors. The report Use of Scottish Origin Labelling on Fresh and Frozen Meat was published in November 2008 and is available on our Publications page.

The research showed that currently there are some areas of potential confusion for the consumer;

• A wide variety of labels and pictures are used on packs and shelves to signify Scottish origin. In many instances the terms Scotch Beef and Scotch Lamb, which are required by law to meet certain quality standards, are mixed on packs and shelves with Saltires and other unregulated Scottish origin labelling;

• The terms ‘Scotch’ (born, bred and slaughtered in Scotland in accordance with specified standards of husbandry and processing) and ‘Scottish’ (born reared and slaughtered in Scotland) are not understood.

• CFS’s Consumer Network reported a number of instances of Scottish origin merchandising being used on shelves, counters and cabinets which contained meat that appeared to be non-Scottish.

CFS recommends that in order to address this confusion and ensure that consumers are not misled Scottish Government should produce guidance in this area. There should also be a clear communication campaign for the consumer detailing the differences between ‘Scotch’ and ‘Scottish’ beef and lamb and education for retail staff so shelves are labelled and stocked properly.

The report findings have been used to inform discussions at the Product Origin Advisory Group on Scottish origin labelling held under the auspices of the national food policy.  CFS was a member of this group. In addition the research is of relevance to current EU negotiations on a proposal for a regulation on the provision of food information to the consumer where country of origin labelling has been raised.  CFS was a member of the BEUC food group where this draft legislation is being discussed.

Consumer Focus Scotland’s Consumer Network has helped the Food Standards Agency Scotland with their guide on country of origin labelling, which can be accessed here.  The volunteers also helped with the Scottish Government’s Provenance on a Plate Toolkit, which can be accessed here: www.provenanceonaplate.co.uk

Lunchtime choices of school pupils

In August 2008, the former SCC published a report of research into the lunchtime choices of pupils who regularly choose not to eat school dinners but instead prefer to purchase food out of school. The report Out to Lunch? can be downloaded from our Publications page.

The findings indicated that any changes to food in schools may not have a significant impact on uptake and that pupils’ choice to eat out should be seen as an opportunity not a threat. The challenges are for retailers to provide healthy, portable and tasty food options and for pupils to consider health and nutrition more when making food choices.

Young People and Food Safety

Following publication of our report Young People and Food Safety-Five Years On the Scottish Food Advisory Committee set up a Working Group to consider the findings and recommendations.

The Working Group ratified five recommendations after discussing the report including asking the FSA to;

• Review the term “piping hot” as it was not fir for purpose

• Review guidance on shell eggs storage

• Review guidance on re-heating food taking into account the differences between domestic, commercial and retail situation

At the SFAC Board in March, the FSA responded as follows;

• The term “piping hot” is still being reviewed. FSA recognize that it is not ideal and considers that it should not be used in isolation.

• The advice for shell eggs is currently being reviewed following opinions published by the Advisory Committee on the Microbiological Committee on the Microbiological Safety of Food (ACMSF) and recently by the European Food Safety Authority (EFSA)

• Agency advice on re-heating food is that food should only be re-heated once but recognises that further guidance may be needed depending on the product and situation. They are considering additional information in this area.