Chamber and committees

I am interested in what Ben Hadfield said about innovative tech—vaccines, for instance. There has been a lot of research, development and innovation during the past few years. I have been on the rural committee, on and off, for the past two sessions of Parliament and I have been interested to hear about research and innovation during that time.

:To clarify, SEPA already extends the framework to 3 nautical miles, and the SSIs will extend it to 12 nautical miles. You are seeking to ensure simplification and avoid duplication of legislation, so that we have a framework that is more manageable and easier for people to follow—is that right?

:Mr MacGregor sends his apologies—he has inadvertently been delayed. He intended to be here to speak to his amendment. I have his speaking notes; I will be concise.

Amendment 75 would place a duty on Healthcare Improvement Scotland to set standards for premises where non-surgical procedures are provided. The amendment would require those standards to be proportionate to the level of risk that is associated with the procedures that are being carried out. Further, it would clarify that premises that offer only non-surgical procedures should be required to meet those proportionate standards, rather than be subject to hospital-grade or overly burdensome requirements.

The amendment seeks to maintain strong patient safety protections while avoiding unnecessary regulatory barriers that could exclude safe and responsible providers, limit access to services or increase costs without delivering additional public benefit.

I move amendment 75.

:I do not have anything to add. I seek to withdraw the amendment.

Amendment 75, by agreement, withdrawn.

Amendment 44 moved—[Maurice Golden].

Botulinum toxin comes in a multidose vial, so one vial would be used for more than one person. That raises issues of the traceability of that vial, its expiry date and the dosing, which might be different for each recipient.

Geoff Ogle, on the issue of high fat, sugar and salt, are you aware of current research to look at the chemicals that are added—for example, stabilisers, emulsifiers, flavourings and colourings—and how those affect people physically and mentally?

I talk about being satiated or not. Some food additives switch off the brain’s ability to say, “I’m full—I’m done.” People have proposed that some of the chemicals that are added affect our ability to feel satiated.

I will move on to the recommendation to reduce the consumption of red meat and dairy in the Scottish diet. When I looked further, I found that the recommendation was not just to reduce red meat but to reduce red and processed meat—we need to remember that.

I come from a dairy and meat-producing region. The recommendation is to reduce the consumption of red and processed meat to no more than 70g every day, and I believe that two thirds of people in Scotland already do that. We heard about that in the Rural Affairs and Islands Committee when we took evidence on the good food nation plan and the climate change plan. That means that a third of people are consuming more than 70g, but we need to remember that two thirds of Scottish people are consuming less than 70g.

What advice have you given the Government about the recommendation in relation to 70g of red and processed meat, as well as a reduction in dairy? Some kids out there wouldnae get the calcium or micronutrients that they need if they did not have half a pint of milk each day. That is my concern, given that we live in a world with food banks.

Engagement is required between all the professionals involved, including Public Health Scotland, local authorities and health and social care partnerships, but what is required in that engagement? Is there a formal requirement for a process that will outline how they come to a decision?

Good morning to youse all. I want to pick up on the issues around regulations and business with regard to the good food nation plan. It is the first such plan. When the Minister for Public Health and Women’s Health was before the committee previously, she said that it will change and evolve as science and nutritional advice, and evidence and research, allow us to make and recommend changes.

Public health is a huge concern for me, given the levels of obesity, and childhood obesity, in Scotland. We heard from Dave Thomson of the Food and Drink Federation about where calories have been removed from products. Members all know of my interest in ultra-processed food and ultra-high-processed food—calorie-dense food that is manufactured to be hyperpalatable so that people will consume 1,000 calories before they even think about being satiated.

I would like to hear comments from you about the good food nation plan and how it helps us to focus on the complexity of the food system in order to support the public health approach, with a balance that supports business as well.

What do you envision Food Standards Scotland’s role to be in helping to support the implementation of the good food nation legislation?