How do consumers in Scotland perceive the changes that are happening to the food system e.g. novel foods and emerging technologies. What are their key attitudes and concerns in this regard?
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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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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Food Quality and Health - Sustaining the Future
Demand for food is changing because of population growth, changing diets and increasing affluence. Food production is under increasing pressure as water and other natural resources become scarcer and competition for the ...
Funded by: BBSRC
Lead research organisation: UNIVERSITY OF READING
Why might this be relevant?
Partially relevant as it focuses on food quality and health, but does not specifically address consumer perceptions in Scotland.
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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 consumer perceptions in Scotland.
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Transformations to Regenerative Food Systems
Our vision is a transformation of food systems (FS) across the UK towards being 'regenerative'. Our current FS are responsible for major social and environmental impacts, such as poor diets, ill health and major environm...
Funded by: UKRI
Lead research organisation: University of York
Why might this be relevant?
Partially relevant as it focuses on regenerative food systems but does not specifically address consumer perceptions in Scotland.