1. Introduction and purpose
1.1 In 2015, Food Standards Scotland (FSS) introduced the term discretionary foods within its Situation Report, based on evidence identifying these foods and drinks as significant contributors to intakes of calories, fats and sugars in diets in Scotland. The term refers to confectionery, biscuits, crisps, savoury snacks, cakes, pastries, puddings and sugar containing soft drinks. These foods are not required for health yet make a significant contribution to diet.
1.2 Data from the estimation of food and nutrient intakes from food purchase data in Scotland between 2001 and 2018 and the Scottish Health Survey (SHeS) 2024 shows that diet in Scotland has seen little change since 2001. FSS analysis on the consumption of discretionary foods and drinks and other categories of dietary concern showed that in 2021, these foods account for, on average, 260kcal per day, 15% of total energy intakes, 17% of total fat, 18% of saturated fat and 38% of free sugars intake in Scotland.
1.3 Policy efforts to reduce discretionary food consumption have included planned regulations to restrict promotions of high fat, sugar, or salt (HFSS) products. FSS has proposed a number of measures for improving the diet in Scotland, many of which have been adopted within the Scottish Government’s (SG) 2018 Healthier Futures Delivery Plan and Out of Home Action Plan (2021). Improving diets is challenging, and a range of measures are needed to transform the food environment and shift consumer behaviours
1.4 This paper aims to provide an update to the 2018 FSS briefing on discretionary foods. The previous report concluded that reducing intakes of these foods, (which convey little or no nutritional benefit), by half would be a key step toward achieving the Scottish Dietary Goals (SDGs), which aim to improve population health.
1.5 The current paper presents the most recent data, reinforcing and strengthening the need to reduce discretionary food consumption. This position is underpinned by robust evidence on diet related health in Scotland, including dietary modelling for the Eatwell Guide and Eatwell Everyday resources, alongside data on dietary intake, retail purchasing trends, and public attitudes gathered through FSS consumer surveys and research.