Forward Scotland Acting Chief Executive, Frazer Scott, spoke on the conference panel. Mr Scott called for a change of relationships with regulators, ensuring frameworks enable rather than restrict moves towards local and sustainable food.

Also speaking at the conference were Andrew Fairlie, Scottish Michelin-starred chef, Professor Jan Bebbington, Vice-Chair of the Sustainable Development Commission, Professor Tim Lang,  City University, London, and Jim McLaren, President of NFU Scotland.
 
Speaking at the event in Edinburgh, Mr Lochhead said:

“We want the freshest finest future for Scottish food. Food is about so much more than what we eat - it is about our environment, tourism, education and health. Supporting food processing and manufacturing in a more environmentally-friendly way is in our national interest. 

“There are a wide variety of views on how to achieve this through a national food policy and I welcome the opportunity to discuss these ideas with a range of experts today.

“I have been overwhelmed by the response so far with over 20,000 unique visitors to our website. The wide array of responses show food is clearly a subject close to many of our hearts.

“As the food discussion approaches its final week, I would urge everyone to take the opportunity to have their say by going to: www.scotland.gov.uk/food”

Fraser Scott of Forward Scotland, said:

“For Forward Scotland, local food has huge potential to engage people in an issue that is potentially beneficial not only to their health but to the environment. By reducing food miles and increasing access to a diversity of locally sourced products, we can provide producers with a viable outlet that increases their margins whilst still offering real value for money.”

Prof Jan Bebbington, Vice-Chair of the Sustainable Development Commission, said:

“The Sustainable Development Commission welcomes the discussion about the content of Scotland's national food policy.  It has been good to see so many individuals and organisations taking part in the discussion initiated by the Scottish Government.  It is important the Government takes on board these contributions, and seizes the opportunities available through a sustainable food policy which addresses economic, social and environmental issues simultaneously.”

The food policy event was held at the Carlton Hotel, Edinburgh and was organised by Holyrood Communications.

The food discussion runs until April 25 and is available for comment online at www.scotland.gov.uk/food