How will climate change impact on Scotland’s diet and the safety of our food chain?
Background
Scotland’s food system has evolved significantly since FSS was established in 2015, with environmental impacts, technological innovations in food production, new business models, dietary trends and wider food policies all driving transformation in the way our food is grown, processed and sold. Added to this, the disruptions to our agri-food supply chain resulting from geopolitical events, a changing climate and the COVID-19 pandemic have prompted action from government to prioritise food security and work with the industry on strategies for promoting a more resilient and sustainable food system for Scotland. Addressing these issues, whilst enabling everyone in Scotland to access a safe and healthy diet requires a systems thinking approach which recognises how the various stages of food production and consumption are interconnected and how they are influenced by social, economic, environmental, and political factors. The introduction of the Good Food Nation (Scotland) Act 2022 has been a particularly important milestone in that regard; providing a legislative basis for positive progress which will rely on effective collaboration across government to ensure new policies and initiatives for a better food system in Scotland are fully co-ordinated. FSS has a role to play in supporting government in achieving its ambition for a more sustainable, resilient and equitable food system, ensuring that there are no unintended consequences for food safety, standards and public health nutrition. This relies on evidence that helps us to predict and detect potential disruptions and emerging risks to our food chain and understand the opportunities and challenges that are associated with new food processing technologies, novel foods and changing diets.
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Source
This question was published as part of the set of ARIs in this document:
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Related UKRI funded projects
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CoCentre for Sustainable Food Systems
Our current food system does not meet the economic, social and environmental requirements needed to generate food security and nutrition for all. The food system faces urgent and complex challenges. This affects us local...
Funded by: ISPF
Lead research organisation: University of Sheffield
Why might this be relevant?
The project addresses the impact of climate change on Scotland's food system and proposes solutions for a more sustainable and resilient food system.
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Food Climate Research Network - Phase 2
The UK is about to establish a binding target to reduce CO2 emissions by 60% over 1990 levels by 2050. The food chain accounts for around 20% of the nation's greenhouse gas (GHG) emissions. There is therefore a clear nee...
Funded by: EPSRC
Lead research organisation: University of Surrey
Why might this be relevant?
The project focuses on food-related aspects of climate change and explores how food-related emissions might be reduced, which is relevant to the question.
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Backcasting to Achieve Food Resilience in the UK (BAFR-UK)
Context Our food systems are optimised for efficiency rather than resilience, putting them at risk of actual or apparent failure, especially due to the impacts of increasing geopolitical instability and climate change. ...
Funded by: BBSRC
Lead research organisation: Anglia Ruskin University
Why might this be relevant?
Partially relevant as it focuses on food resilience in the UK, not specifically on Scotland's diet and food safety.