Quality Meat Scotland response to Food Standard Scotland and University of Edinburgh modelling research

In response to the findings of the modelling research on the impact of reduction in red meat and dairy consumption on nutrient intakes and greenhouse gas emissions in children and young people living in Scotland from Food Standard Scotland and the University of Edinburgh, Quality Meat Scotland's Chief Executive, Sarah Millar said:

“We welcome the findings of the modelling research from Food Standard Scotland (FSS) and the University of Edinburgh showing the importance of red meat such as beef, pork and lamb in the diets of Scotland’s children and young people.

“It’s fantastic that the vast majority (90%) of Scotland’s children and young people enjoy red meat; a rich and bioavailable source of key nutrients needed for optimal health. These include iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density. The health benefits are only magnified when teenagers are considered, given the research shows this group is already at risk of low intakes of several micronutrients readily available in red meat. It also highlights that meat replacements could mitigate some – but not all – of the negative impacts on nutrient intake.

“Our previous commentary on the Climate Change Committee’s carbon budget advice for Scotland still stands – the recommendations are not suitable for Scotland from a food security, health, environmental and society perspective. This includes disregarding the critical role of agriculture in securing a stable food supply, a flawed evidence-base on current red meat consumption, and overlooking agriculture’s positive contribution to biodiversity and climate mitigation.  Nonetheless, we support the proportionate approach taken by FSS given children only make up 15% of the population, compared to the potential nutritional risks.

“Given that significant improvements are needed to the overall diets of children and young people, we also support the emphasis on carefully balancing any future dietary changes to avoid worsening exiting health and nutrition insufficiencies. You can find out more about the nutritional benefits of red meat in our topic sheet.”