7. Improving the food environment
7.1 Restricting the promotion of less healthy food and drink is intended to make it easier for people to purchase and consume fewer HFSS products. This is in line with the SG public health priority to create a Scotland where everyone eats well and has a healthy weight. Evidence within a 2022 Scottish Government economic modelling report showed that removing price promotions on discretionary foods, such as cakes and biscuits, alone could reduce calorie intakes by around 600kcal per person, per week. The 2025 FSS consumer tracking survey wave 19 showed 54% agree that promotional offers on foods high in fat, sugar and salt should be banned.
7.2 In 2024, FSS and Public Health Scotland (PHS) issued a joint position statement, outlining the evidence in support of restricting promotions of HFSS food and drink. The statement highlighted the influence of price promotions and marketing strategies on the consumption of discretionary foods and called for action to support healthier food environments.
7.3 SG consulted on the detail of proposed regulations to restrict the promotion of less healthy food and drinks in 2024. In June 2025, it was confirmed that these restrictions will apply to pre-packaged food and drink that is high in fat, sugar or salt (as defined by the 2004/05 NPM), in addition to unlimited refills of sugar-sweetened soft drinks, in out of home settings. This policy will apply to discretionary foods, in addition to many non-discretionary HFSS foods such as breakfast cereals, sweetened yogurt and ready meals. The primary aim of the policy is to reduce the public health harms associated with the excess consumption of calories, fat, sugar and salt, including the risks of developing type 2 diabetes, various types of cancer and other conditions such as cardiovascular disease.
7.4 Evidence shows reformulation is one of the most effective ways the food industry can help improve diet and health in Scotland. The Food & Drink Federation 2016 reformulation guide on sugars highlights that reducing the calorie content and improving the nutritional profile of discretionary products can support healthier diets across the population. However, technical challenges remain in reducing calories and energy density in some products.