NFU Scotland is calling on the Scottish Government to take urgent action to ensure Scottish produce is prioritised in public sector food procurement, warning a major opportunity to support farmers, crofters and growers is being missed.
In a newly published paper, Putting Scottish Food First, the union says public institutions such as schools, hospitals and care settings should play a central role in strengthening local food supply chains and improving diets.
The call follows the publication of the Scottish Government’s first draft National Good Food Nation Plan, which NFU Scotland says sets out an ambitious vision but fails to use public procurement as a meaningful lever for change.
The union has raised its concerns directly with officials and Minister Fairlie and hopes the issue will be addressed when the final plan is published later this year.
To explore the issue further, NFU Scotland convened a procurement roundtable with the Public Sector Catering Alliance in November, bringing together stakeholders to discuss barriers and opportunities around sourcing Scottish food locally.
The insights from that discussion, alongside wider engagement with farmers, suppliers and public bodies, have shaped a series of recommendations aimed at reforming procurement practices.
NFU Scotland President Andrew Connon said:
“Public procurement should be a driver of better diets, stronger local economies and a more resilient farming and crofting sector. Right now, it isn’t.
“Scotland has the talent, the produce and the ambition, but without meaningful procurement reform, the Good Food Nation vision cannot be delivered.”
The union has highlighted recent decisions such as the withdrawal of long-standing local supplier contracts and moves to increase meat-free days as examples of inconsistency that risk undermining local supply chains.
NFU Scotland says these approaches directly contradict the aims of the Good Food Nation (Scotland) Act 2021 and could weaken food education, local economies and rural resilience, particularly in the Highlands and Islands.
In response, the union is calling on the Scottish Government to introduce a “Scottish First” policy for public sector food procurement, ensuring Scottish produce and local suppliers are properly weighted in contracts.
It is also urging a review of procurement criteria so that cost is balanced with quality, provenance and social and economic impact, in line with the Agriculture and Rural Communities (Scotland) Act 2024.
Additional recommendations include mandatory annual reporting on the value and origin of public sector food purchases, increased catering budgets in line with inflation, and a review of school meal regulations to ensure fresh Scottish produce is included wherever possible.
Andrew Connon added:
“Scotland’s farmers, crofters and growers stand ready to supply the nation with fresh, healthy, sustainable food.
“What we need now is clear political leadership and a procurement system that values Scottish produce, not just the cheapest option.
“Delivering a Good Food Nation must start with the food we serve in our own public institutions.”
