About us
Our role
Food Standards Scotland was established on 1st April 2015 as Scotland’s public sector food body, to protect the health and wellbeing of consumers through three statutory objectives set under the Food (Scotland) Act 2015:
- To protect the public from risks to health which may arise in connection with the consumption of food
- To improve the extent to which members of the public have diets which are conducive to good health
- To protect the other interests of consumers in relation to food.
Through these three objectives, we:
- protect the people of Scotland from the risks of foodborne disease, poor diet and food crime
- support the nation’s economy by reducing the burden of these public health harms
- provide assurance that enable the food industry to sustain the confidence of consumers and export markets in the high levels of safety and quality of the food they produce.
Our primary focus is protecting the interests of consumers in relation to food and animal feed. We work independently of industry and the Scottish Government, being fully accountable to the people of Scotland through the Scottish Parliament.
Our remit covers all aspects of the food chain, including responsibilities for verifying the safety and standards of animal feed, egg hygiene, animal slaughter operations, wine and shellfish in Scotland. We develop policy and provide advice to Scottish Ministers, food businesses, other government departments and regulators and the public on food and feed safety, standards and public health nutrition.
Collaboration is key to our work, delivering our objectives in partnership with Scottish Government departments and agencies across Scotland, the UK and globally, whilst supporting local authorities to enforce food and feed law at businesses across Scotland. As our policy responsibilities are devolved, we work closely with the Food Standards Agency (FSA) and other UK government departments and regulators to ensure a consistent approach to food regulation and public health protection across the four nations (Scotland, England, Wales, Northern Ireland) of the UK. We also work to ensure that assurance over the safety and standards of the food exported and imported takes full account of Scotland’s interests.
Our decisions are based on evidence, with recommendations and advice based on the best available science and data. This includes data relating to:
- what we eat
- the food environment
- risks to our food chain
- social, ethical and environmental factors that influence the way food is produced, supplied and consumed.
It is critical to ensure we remain trusted by consumers, and that we drive action by government and the food industry to ensure the food we eat is safe and supports the health and wellbeing of everyone in Scotland.
The difference we make
FSS makes a meaningful difference to the people of Scotland by promoting a healthier food environment and developing and implementing policies which ensure that the food they eat is safe and authentic.
We aim to protect everyone in Scotland from the impacts of poor diet and foodborne illnesses and ensure that food is authentic and labelled accurately with the information for consumers to make safe, healthy and sustainable choices.
Foodborne illness continues to place a significant burden on our National Health Service (NHS). We work closely with Public Health Scotland (PHS) and the FSA to investigate incidents and identify ways to reduce risks. We monitor trends in the incidence of infectious intestinal disease caused by pathogens which are associated with food. We use this data alongside the results of our food surveillance and research programmes to focus our efforts where they will have the greatest impact.
We support the Scottish Government in tackling the significant challenges Scotland is facing from diet and mental health related conditions like obesity, type 2 diabetes, heart disease and some cancers. Central to our work is monitoring dietary habits and commissioning research to better understand the food environment and its impact on health. This enables us to provide recommendations and evidence that underpins dietary health policy in Scotland. We provide support for food manufacturers to reduce salt, sugar and fat in their products, and we provide clear, practical advice to support everyone in eating well. This will help to create a healthier food environment accessible to everyone in Scotland, reducing pressure on the NHS, and contribute to a healthier, more resilient population and workforce.
Helping to build a food system that benefits everyone in Scotland
Since the publication of our previous strategy in 2021, our work has evolved significantly. The impacts on the UK's food and public health environment as a result of European Union (EU) Exit, COVID-19 pandemic, and a rapidly evolving social, technological and geopolitical landscape have required us to shift the focus of our policy, science and regulatory functions. FSS must stay flexible and ready to respond quickly to change, now more than ever.
In line with developments in international trade, including the UK's new relationship with the EU, the way we deliver our risk analysis functions, and regulatory frameworks needs to adapt. This means taking account of mechanisms for four country working with the FSA and other government partners. Added to this, a changing climate and the advent of new technologies and business models are transforming the way our food is produced and sold, and therefore how it needs to be regulated.
Alongside these changes, we will be delivering this strategy in a new policy context, as wider government plans for building a more sustainable and healthy food system are implemented. This includes:
- the UK Government's National Food Strategy which has committed to considering the wider UK food system,
- the ‘Fit for the Future’ 10-year health plan for England, which contains elements that impact reserved issues
- the Good Food Nation Act in Scotland
- Scottish Government's new 10-year Population Health Framework which sets the direction for a healthier food environment.
We remain committed to meeting these challenges through robust science and evidence to ensure a safe, authentic and healthier food environment that benefits everyone.