Fair Food Price Caps

The following section sets out Food Standards Scotland's (FSS) recommended principles and criteria for selecting foods for inclusion within a food price cap policy. These recommendations are intended to support the development of a transparent and evidence-based approach to defining an essential food basket.

The recommendations have been developed with consideration of dietary guidance, health inequalities, purchasing behaviour, consumer acceptability, practicality and environmental sustainability. Further advice may be provided as policy development progresses and the scope and parameters of the policy become clearer following Ministerial decisions.

The approach should align with and support wider Scottish Government policies, including those aimed at improving diet and reducing obesity – for example imminent high in fat, sugar or salt (HFSS) promotions restrictions.

FSS do not advise restricting the inclusion of ultra-processed foods, as the evidence base in relation to processing remains uncertain and of insufficient quality. However, any processed/ultra-processed items included within the price cap should be non-HFSS[1] – for example pasta sauces, baked beans, bread and cereals.

Alignment with dietary recommendations should be a key, underpinning principle of the policy. Included items should support the achievement of a healthy, balanced diet in line with the Eatwell Guide and Scottish Dietary Goals, by:

• prioritising a variety of vegetables and fruits, and plain starchy carbohydrates (including wholegrains)
• including low fat, sugar and salt dairy and alternative foods
• including healthier sources of protein such as beans and pulses, lean meat, eggs and fish
• excluding products high in fat, salt and sugar (HFSS) – key exceptions may include oil and spreads

Items that are price capped should represent familiar, healthy, staple foods that households are likely to buy and use frequently, to ensure that the products appeal to consumers. Data on current purchase and/or consumption can be used to inform decisions on specific items.

The selection of items should recognise varying levels of cooking skills, time availability and access to facilities. This may include both staple ingredients for home cooking, alongside some preprepared or convenience options that can support quick and easy meals. Items should be practical to store and prepare, with consideration given to pack size/price per kg or litre, and product shelf life to help minimise food waste.

The policy should aspire to be as inclusive as possible, acknowledging the variation in dietary requirements and preferences and cultural practices across Scotland’s population – for example, families with children, vegetarian or vegan diets, and cultural or religious dietary practices. The list should aim to include a range of options across key food groups, including different sources of protein and dairy or alternatives, to support accessibility.

Particular consideration should be given to consumers with medically required dietary restrictions, such as food allergies, coeliac disease and lactose intolerance, as well as the nutritional needs of infants and young children. Specialist products are unlikely to be represented across all categories within a capped basket; however, potential impacts on these groups should be considered through the policy development process and relevant impact assessments.

Definitions of items and categories should be cognisant of seasonal variation, particularly for products such as fruit and vegetables. Broader categorisation may enable flexibility to account for changes in seasonal availability. Alternatively, the policy could prioritise items available year-round however this may be subject to price volatility. Inclusion of frozen and tinned options is also recommended as a means of mitigating these challenges.