QMS highlights health, environment, and social benefits of the Scottish red meat supply chain
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), 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”.
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