As a parent, I can’t help but worry about the sheer abundance of ultra-processed foods (UPFs) that have crept into almost every corner of daily life. Step into a school, university, hospital or leisure centre, and it’s impossible to miss the glow of vending machines crammed with crisps, chocolate bars and sugary treats. These snacks seem to lurk at every turn, ready to tempt young and old alike - and that’s before you even glance at what’s on offer in the canteen at lunchtime.

A recent petition submitted by a Perthshire mum calling for a ban on UPFs in schools gathered over 5,000 signatures. This parent raised concerns about the level of processed meat and meat-free products on her child’s school menu. I may add here that the school in question is in rural Perthshire, surrounded by farms producing high quality meat, dairy, vegetables and fruit (the area is especially well known for their soft fruits).

The Scottish Government’s position on this petition, stated:

“Current scientific evidence does not support a change to dietary advice in relation to consumption of ultra processed foods noting that the evidence base remains of insufficient quality to propose changes at this time and highlighting that not all ultra processed foods are unhealthy with many playing an important part in ensuring food safety and standards”.

Agreed, not all UPFs are unhealthy for you, if eaten as part of a balanced diet, but I think they are missing a vital point here. Why are school meal providers, especially in rural areas, not using locally sourced products from farms and food producers right on their doorstep? A case in point - venison is a sustainable, healthy, nutrient dense meat product that should be introduced onto the menus at all local authority establishments. The pilot study introducing wild venison from local estates to schools in Argyll and Bute showcases how well received this was.

It is difficult to define what UPFs are, and scientific evidence is conflicting, but surely the consensus should be that school meals should be made from fresh, locally produced and sustainable ingredients. The use of meat substitutes, such as Quorn, often features on school menus in the form of nuggets, mince or burgers. Why can’t this over-reliance on meat substitutes be replaced with meals made from fresh ingredients like vegetable and lentil stews, and pasta sauces?

The written submission from the Scottish Government on this petition confirmed that:

“Local authorities are under a statutory duty to consider sustainable procurement as they provide food, drink and catering services in schools with an emphasis on reducing reliance on processed foods in favour of fresh, local and sustainable food and drink”.

Maurice Golden, MSP for North East Scotland, responded to the government’s written submission by stating that more information should be sought from school meal providers and local authorities on the percentage of school meals that use fresh ingredients. Additionally, data should be requested on how they monitor the provision of school menus.

We await the government’s response to these points with interest and will keep you informed of any developments.