The Executive wants you to know where the cow you are eating came from ... but is it as simple as that?
LOUISE GRAY
SCOTTISH POLITICAL CORRESPONDENT
DINERS ordering steak at their favourite restaurant will be able to find out which country the beef came from, under new rules to be brought in by the Executive.
Ross Finnie, the environment minister, said consumers were "frankly staggered" to find menus can tempt customers with an "Aberdeen Angus" steak without having to reveal that it is in fact flown in from South America.
He has ordered new regulations that would require all food outlets to tell consumers where their dinner came from.
However, the duty will not apply to any processed beef mixed in with other foods - such as beef burgers or products containing only some beef.
An Executive spokesman said that beef burgers at fast food restaurants, including the Aberdeen Angus offering recently launched at Burger King, are currently not included, although a working group is to look at whether "100 per cent" beef burgers should also come under the regulations.
Under European regulations, supermarkets and other retailers are already required to tell shoppers where pure beef cuts come from.
However, Mr Finnie said confusion remains over where beef served in restaurants is sourced. He wants to bring Scotland into line with other countries like Ireland and France where the requirement applies to all food outlets.
"Scotland is world renowned for its beef," he said. "With consumers having an increasing interest in where their food comes from, many are frankly staggered to find out that Aberdeen Angus beef can come from South America."
A working group made up of representatives of the hospitality sector, small businesses and food enforcement agencies will consider how the regulations will work.
An Executive spokesman said they will also look at whether to include certain processed meats such as "100 per cent beef burgers" in the requirements.
"It will be important that we achieve this without imposing unnecessary burdens," said Mr Finnie. "I will ensure that in developing the regulations and accompanying guidance on labelling we minimise potential costs to the food service industry."
Donald Biggar, the chairman of Quality Meat Scotland, said recent research shows the majority of people nowadays want to know where their meat came from because of concern for "food miles" and the reputation of certain countries for better quality meat.
"This is wonderful news for the Scottish red meat industry, it will strengthen our country's reputation as a premium red meat producer and ensure that Scottish consumers and visitors know if they are getting quality Scottish produce," he said.
"Restaurants and caterers that are using Scotch beef will also benefit from being able to assure customers of the quality and provenance of their products."
Carina Norris, an independent nutritionist, also said local food is often preferable as consumers can find out more about what they are eating such as whether it is genetically modified and how the animal was reared.
However, she said requirements should be extended to processed beef to show people how unhealthy the vast majority of cheap beef burgers can be.
"If these cheap, poor quality burgers are able to slip under the radar because they are not covered by the new legislation it does not really help," she said.
Ben Ayliffe, of Greenpeace, said it was all very well buying home-grown beef, but much of it may have been fed on soya animal feeds that are destroying the rain forest.
"It is important that people realise burgers do not grow on trees, that you have to transport soya for feed. That is threatening the rainforest halfway round the world. People do not think about the effects of eating so much meat."
Gavin Ellis, chairman of the British Hospitality Industry Scotland, said regulations did not have to be set down by the government.
"Any unnecessary bureaucracy in an industry that is already overburdened with regulations is not always welcome," he said. "However, there is a tremendous marketing opportunity to promote Scottish beef."
Mr Ellis also criticised the regulations for missing out processed burgers.
"It is regulation for bandits. It is with the cheaper cuts that it is most important to know what you are eating and where it has come from."
This article: http://news.scotsman.com/politics.cfm?id=210962007
Last updated: 09-Feb-07 00:27 GMT
LOUISE GRAY
SCOTTISH POLITICAL CORRESPONDENT
DINERS ordering steak at their favourite restaurant will be able to find out which country the beef came from, under new rules to be brought in by the Executive.
Ross Finnie, the environment minister, said consumers were "frankly staggered" to find menus can tempt customers with an "Aberdeen Angus" steak without having to reveal that it is in fact flown in from South America.
He has ordered new regulations that would require all food outlets to tell consumers where their dinner came from.
However, the duty will not apply to any processed beef mixed in with other foods - such as beef burgers or products containing only some beef.
An Executive spokesman said that beef burgers at fast food restaurants, including the Aberdeen Angus offering recently launched at Burger King, are currently not included, although a working group is to look at whether "100 per cent" beef burgers should also come under the regulations.
Under European regulations, supermarkets and other retailers are already required to tell shoppers where pure beef cuts come from.
However, Mr Finnie said confusion remains over where beef served in restaurants is sourced. He wants to bring Scotland into line with other countries like Ireland and France where the requirement applies to all food outlets.
"Scotland is world renowned for its beef," he said. "With consumers having an increasing interest in where their food comes from, many are frankly staggered to find out that Aberdeen Angus beef can come from South America."
A working group made up of representatives of the hospitality sector, small businesses and food enforcement agencies will consider how the regulations will work.
An Executive spokesman said they will also look at whether to include certain processed meats such as "100 per cent beef burgers" in the requirements.
"It will be important that we achieve this without imposing unnecessary burdens," said Mr Finnie. "I will ensure that in developing the regulations and accompanying guidance on labelling we minimise potential costs to the food service industry."
Donald Biggar, the chairman of Quality Meat Scotland, said recent research shows the majority of people nowadays want to know where their meat came from because of concern for "food miles" and the reputation of certain countries for better quality meat.
"This is wonderful news for the Scottish red meat industry, it will strengthen our country's reputation as a premium red meat producer and ensure that Scottish consumers and visitors know if they are getting quality Scottish produce," he said.
"Restaurants and caterers that are using Scotch beef will also benefit from being able to assure customers of the quality and provenance of their products."
Carina Norris, an independent nutritionist, also said local food is often preferable as consumers can find out more about what they are eating such as whether it is genetically modified and how the animal was reared.
However, she said requirements should be extended to processed beef to show people how unhealthy the vast majority of cheap beef burgers can be.
"If these cheap, poor quality burgers are able to slip under the radar because they are not covered by the new legislation it does not really help," she said.
Ben Ayliffe, of Greenpeace, said it was all very well buying home-grown beef, but much of it may have been fed on soya animal feeds that are destroying the rain forest.
"It is important that people realise burgers do not grow on trees, that you have to transport soya for feed. That is threatening the rainforest halfway round the world. People do not think about the effects of eating so much meat."
Gavin Ellis, chairman of the British Hospitality Industry Scotland, said regulations did not have to be set down by the government.
"Any unnecessary bureaucracy in an industry that is already overburdened with regulations is not always welcome," he said. "However, there is a tremendous marketing opportunity to promote Scottish beef."
Mr Ellis also criticised the regulations for missing out processed burgers.
"It is regulation for bandits. It is with the cheaper cuts that it is most important to know what you are eating and where it has come from."
This article: http://news.scotsman.com/politics.cfm?id=210962007
Last updated: 09-Feb-07 00:27 GMT