Quality Meat Scotland
highlights health, environment, and social benefits of the Scottish red meat
supply chain following Eat-Lancet Commission report
Following the publication of the second
Eat-Lancet Commission report, Quality Meat Scotland (QMS) Chair, Kate Rowell,
highlights Scotland’s farmer progress and potential in providing healthy,
sustainable food for our growing population:
“Our responsible agricultural sector is
a critical enabler in achieving a healthy population and planet and will
continue to play its part in addressing our climate and nature challenges.
“Food production and food security are
inseparable and, as global demand for nutritious protein is rising year-on-year
from a growing population, there is great opportunity for the Scottish farming
sector. People will continue to eat red meat as part of a healthy balanced
diet, so building producer confidence and support in countries such as Scotland
which has high-efficiency and lower-emissions is critical.
“The Scottish agriculture sector has
reduced emissions by 13% since 1990 and is committed to efficiencies and
productivity supporting lower emissions. This includes data capturing and
emission reduction projects such as the Environmental Baseline pilot in
partnership with Agriculture and Horticulture Development Board (AHDB).
“We agree with many of the opportunities
identified for a livestock sector transition such as gains through efficiency
and technology, responsible land management, better farming practices, animal
welfare and management of food waste. For example, ruminants supporting a
circular economy by upcycling food waste and byproducts not fit for the
consumer market in feeds.
“We are pleased that the full carbon
balance of agriculture – coupling emissions reductions with soil sequestration
– has been acknowledged in the report. Farming delivers multiple environmental
goods from its carbon removal potential to grazing animals promoting soil
health and biodiversity.
“Another welcomed addition is the focus
on social justice and everyone having the right to food, a healthy environment,
and decent work. Our red meat sector adds £2.8 billion to the Scottish
economy, supporting around 50,000 jobs across the supply chain in some of our
most rural areas. The reality is that the vast majority (85%) of Scotland’s
land cannot be used for cereal, fruit or vegetable production, making livestock
grazing the principle viable and secure option for our society and economy. The
high welfare and standards behind our Scotch brands directly drive more
efficient red meat production, helping to keep our red meat available,
affordable and lower-emission.
“Our earlier statement makes clear that we do not find
one-size-fits-all messaging to cut back red meat helpful at a country-level. Scotland
does not consume excessive amounts of red meat – in fact, average intakes are
already below the 70g UK NHS daily intake guideline in all groups. As recognised in Food Standards Scotland’s recent modelling (2024), blanket public health messaging to cut meat consumption would disproportionately reduce the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations. More information on the
powerful contribution of red meat to our health is available
in our red meat nutrition topic sheet.
“The vast majority of our population
eats meat and there has been no real recorded shift in consumption of red meat
since the 2019 report. However, more public discourse on red meat reduction is
confusing and detracts attention away from more damaging environmental and
health factors.
“By working together and recognising
efficient producers at a country-level, we can progress towards healthy,
sustainable and just food systems.”