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David Lloyd Leisure Club Limited has pleaded guilty to a health and safety offence after a three-year-old boy accidentally drowned in a pool at the company’s leisure club in Moortown, Leeds in April 2018. The company was fined £2.55m and ordered to pay £258,355 in costs at Leeds Crown Court.

The successful prosecution, taken by Leeds City Council, followed an investigation by the council’s environmental health team into the tragic death of a three-year-old boy as a result of drowning, at the David Lloyd Leisure Club, Moortown, Leeds.

During the investigation officers for the council identified inadequate lifeguarding arrangements at the club over a number of years leading up to the tragic event.

The investigation found that David Lloyds Leisure had been exposing club members to risks contrary to Section 33(1) of the Health and Safety at Work etc. Act 1974, between September 1, 2015, and April 22 2018 in the David Lloyd Leisure Club.

An inquest was held with a jury in 2020 and returned a verdict of accidental death. There was no CCTV footage or witnesses to establish how the child had ended up in the pool, but he was spotted by his father who sought to pull his son from the water after noticing he had left his side.  The jury found that the child had probably been under the 1.2m deep water for more than two minutes.  

The inquest heard that a single 17-year-old lifeguard was on duty and was expected to supervise up to 50 people.  The prosecution contended that there had been inadequate lifeguarding arrangements at the club over a number of years.  

Health and Safety Executive (HSE) guidance Health and safety in swimming pools – HSG179  recommends that ‘constant poolside supervision by lifeguards provides the best assurance of pool user’s safety. Where the site specific risk assessment has shown that constant poolside supervision is not reasonably practicable, robust, alternative measures must be implemented to ensure the safety of pool users.’

In a pool measuring 25m x 12.5m, the HSE guidance provides for two lifeguards, which may be required following a Lifeguard Zone Visibility Test. 

On the 1st August 2023, David Lloyd Leisure Club Limited pleaded guilty to an offence under s3 of the Health and Safety at Work etc Act 1974 relating to the company exposing club members to risks between September 2015 and April 2022.  

In imposing the substantial fine, Judge Phillips remarked that it must reflect the seriousness of the offence which he categorised as falling within the high culpability category of the Sentencing Council guidelines.

Councillor Mohammed Rafique, Leeds City Council executive member for climate, energy, environment and green space, said “I would like to begin by offering the councils sincere condolences to the  the Wright family, this tragic story underlines the importance for employers and duty holders to ensure that the safety of their employees and customers is a priority.

“I would also like to thank the council’s environmental health and legal teams, and the Barristers from St Paul’s Chambers for their dedication and hard work to ensure David Lloyd Leisure Limited were held accountable for their failings.

Gas Safety Week 2023 is taking place 11 – 17 September.

Gas Safety Week is an annual safety week to raise awareness of gas safety and the importance of taking care of your gas appliances. It is coordinated by Gas Safe Register, the official list of gas engineers who are legally allowed to work on gas.  

Badly fitted and poorly serviced gas appliances can cause gas leaks, fires, explosions, and carbon monoxide (CO) poisoning. CO is a highly poisonous gas that can kill quickly and without warning, as you cannot see it, taste it, or smell it.

The law places duties on the responsible person (employer) at any place of work to ensure that any gas appliances, installation pipework and flues under their control, is maintained in a safe condition to prevent risk of injury. If this applies to you, you are duty-bound to do the following:

• Gas equipment must be installed, commissioned, and maintained by an appropriately qualified Gas Safe registered engineer. You may be required to provide evidence of this during an inspection by the Environmental Health Officer (EHO), so ask your Gas Safe registered engineer to provide you with the relevant paperwork. If the EHO does not receive evidence of ongoing maintenance or if there are any safety concerns, they may serve a formal notice stating what actions must be taken to comply with the law.  

• Check the engineer is Gas Safe registered and appropriately qualified for the type of work you need doing. Not all Gas Safe registered engineers can work on all types of gas or appliances. The onus is on you to ensure that the engineer is qualified to work on your gas supply, as well as the type of gas appliances you have. For example: 

You can find or check a Gas Safe registered engineer in your area and check their qualifications at GasSafeRegister.co.uk.

Food and drink businesses are being urged to sign up to an online tool which may help prevent them becoming a victim of food crime.

Food Standards Scotland (FSS) has launched its Food Crime Risk Profiling Tool, an online programme which allows companies to assess their vulnerabilities to criminality.

Using the tool allows businesses to assess themselves against a series of statements on topics, such as how they source materials and their supply methods, before being given an individual report at the end which will highlight areas of good practice as well including specific guidance on areas they may wish to improve on.

To support businesses through this process, FSS will be holding several free online workshops later this year to help develop opportunities to increase authenticity and improve food crime resilience – those who sign up to the tool will receive an invite to the workshops.

Ron McNaughton, Head of the Scottish Food Crime and Incidents Unit at FSS, explained: “Food crime is serious fraud and related criminality in food supply chains. It could include adulteration, substitution or misrepresentation of origin amongst other criminal techniques.

“So we’ve decided to work with key stakeholders from the food industry and experts who have an interest in tackling fraud in food supply chains to develop an online, food crime risk profiling tool.

“Prevention is the key to winning the battle against food crime. We felt it was important to support the food industry through crime prevention in order to protect businesses and, ultimately, consumers.”

Specifically, businesses will be able to assess their processes and procedures accurately in four key areas: strategy, performance, organisation and culture.

The statements within those categories will help guide the final report.

David Thomson, the CEO of Food and Drink Federation Scotland (FDFS), believes it’s never been more important for businesses to focus on potential food crime in their supply chain.

“This tool is a great opportunity for food and drink businesses in Scotland to actually look carefully at their risk to food crime and I would urge everyone to sign up for it,” he added.

In 2013 Europe witnessed one of its most infamous cases of food crime when a huge amount of products, including burgers, were discovered to contain horse meat.

Known as the horse meat scandal, leading the UK’s independent review in the aftermath was Christopher Elliott, a professor of Food Safety and Microbiology at Queen’s University Belfast and founder of the university’s Institute for Global Food Security.

Professor Elliott says cheating in the food supply system internationally gains people up to 50 billion dollars each year, adding that if something looks too good to be true, the chances are it probably is.

He added: “In terms of which sectors are most at risk, unfortunately the answer is every sector.

“From primary agriculture through to retail and food service people will try to penetrate your business and cheat you.”

For more information and to sign up to the tool, visit: https://www.foodstandards.gov.scot/food-crime-risk-profiling-tool

A landmark agreement to forge a stronger partnership between local and national government has been signed by First Minister Humza Yousaf and COSLA President Shona Morrison.

The Verity House Agreement sets out principles for working together to empower local communities, tackle poverty, transform the economy and provide high-quality public services.

It includes commitments to:

• agree a new Fiscal Framework governing how local authorities’ funding is allocated, reducing ring-fencing and giving them greater control over their budgets to meet local needs
• regularly review councils’ powers and funding, with the expectation that services will be delivered at a local level unless agreed otherwise
• incorporate the European Charter of Local Self-Government into Scots Law
• reform public services, building on the partnership working established during the pandemic recovery
• develop a framework for collecting and sharing evidence to ensure progress is maintained

The First Minister said:

“Today we have committed to build a stronger relationship with local government, with mutual trust and respect at its core.

“The Verity House Agreement is based on the idea that councils know best how to serve the people in their communities. By giving them greater flexibility over how they use their budgets and regularly reviewing their powers and funding, we can empower them to put that knowledge into practice – whether that’s to tackle poverty, transform our economy to deliver net zero, or to provide the high quality public services on which we all rely.

“This is just the start of the process, and we look forward to working further with COSLA and councils in the interests of the people of Scotland.”

Councillor Morrison said:

“Signing the Verity House Agreement today at COSLA’s offices is a clear signal that both parties want to reset the relationship between central and local government in Scotland.

“This agreement is about creating a new way of working as a partnership of equals – discussing key issues as early as possible and using our collective expertise to deliver for communities across Scotland.

“Scottish local government is the sphere of government closest to the people of Scotland and delivers a range of essential services that impact on people’s everyday lives and livelihoods – from education to improving health; from social care to the fabric of our communities.

“When national and local government work together to tackle shared priorities, the result will be better outcomes for the people of Scotland. This is ultimately what councils seek to achieve every day of every year – better local outcomes for the people we serve, enabling everyone to live well locally.”

Food Standards Scotland (FSS) and the Food Standards Agency (FSA) have issued new voluntary industry guidance on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under. 

Manufacturers are being advised to tell retailers that they should not offer free refill promotions to under-10s, to prevent young children being exposed to excessive amounts of glycerol. 

The updated guidance follows an FSA risk assessment which found that children below this age may suffer from headaches and sickness caused by exposure to glycerol. 

FSS and the FSA are aware of two cases in Scotland, in 2021 and 2022, where children were hospitalised because of glycerol intoxication.  

At very high levels of exposure – typically when several of these products are drunk by a child in a short space of time – glycerol intoxication could cause shock, hypoglycaemia and loss of consciousness.  

Stephen Hendry, Head of Labelling, Standards & Regulated Products at FSS, said: 

“While risk assessment work shows that symptoms of glycerol intoxication are usually mild, it is important that parents are aware of the risks – particularly at high levels of consumption.

“We are grateful to those manufacturers who have already taken steps to reduce levels of glycerol, and to those who have already told us they will be adopting our new guidelines.” 

Slush ice drinks can contain glycerol as a substitute for sugar to create the slush effect. The new guidance asks businesses to only add glycerol at the minimum quantity technically necessary to achieve this effect. 

While glycerol is found in some other foods, it is added at much lower quantities than in slush ice drinks. 

The FSA’s risk assessment considered a worst-case scenario of a 350ml slush drink containing the top level of 50,000 mg/L glycerol as potential exposure but a higher threshold for adverse effects, which children aged four or below would exceed. 

Those above the age of four are considered unlikely to suffer ill effects from drinking one slush drink. This is because the effects of glycerol are related to body weight. The FSA’s risk assessment and advice considered the average weight of children at different ages.  

If, in the future, the maximum levels of glycerol used by industry decrease, the new industry guidelines may be reassessed. 

Public Health Scotland has published the first presentation of Scottish Legionnaires’ disease data since the COVID-19 pandemic, covering the years 2017 to 2022, which shows a slight increase in cases and incidence in the most recent year.

Legionnaires’ disease is a severe form of pneumonia caused by legionella bacteria, which can be acquired if tiny droplets of water containing the bacteria are inhaled.

Symptoms can include a cough, difficulty breathing, chest pain, and a high temperature, often accompanied by vomiting and diarrhoea, and, in some cases, confusion.

The surveillance report indicates that case numbers were stable in 2017 (35), 2018 (37) and 2019 (36), before reducing during the COVID-19 pandemic years of 2020 (19) to 2021 (16), and then exceeding pre-pandemic activity in 2022 (44).

Factors that may possibly explain the notification increases include changes in national testing policies; maintenance of water systems used in buildings vacant during the pandemic and changing weather patterns. The increase in Legionnaires’ disease cases identified in Scotland is also reflected across Europe.

Legionella bacteria can be found in water sources, in both natural and man-made environments such as air-conditioning units, jacuzzies and showers.

Hazel Henderson, Consultant at Public Health Scotland, said:

“Legionella bacteria exposure most often occurs when a person breathes in tiny water droplets containing the bacteria. When travelling, running any showers and taps on hot for a few minutes and opening windows where possible, can help minimise any risk of infection. Only a minority of people go on to develop symptoms, however, those who smoke or have underlying medical conditions are at higher risk.

“A less common type of legionella bacteria can be found in damp potting compost or mud. It is advisable to ensure good hygiene in relation to gardening by wearing gloves, potting plants outdoors, and   a mask if the workspace is dusty, particularly if indoors. It’s important to wash hands immediately afterwards, especially before eating or drinking.”

View the ‘Legionnaires’ disease in Scotland surveillance report for 2017 to 2022’

Food Standards Scotland (FSS) has published a new report on ‘Consumption of foods and drinks considered within policy proposals for the restriction of HFSS promotions in adults (16+ yr) living in Scotland’. The report is available on the FSS website.

This report presents an analysis of data from the 2021 Scottish Health Survey (SHeS) and provides up-to-date information on the consumption of discretionary foods as well as additional food categories considered within policy proposals for the restriction of high fat, sugar and/or salt (HFSS) promotions. 

Key findings of the report show:

• On average, discretionary foods and sugar-containing soft drinks provided 260 kcal per day, accounting for 15% of total energy intakes, 17% of total fat, 18% of saturated fat and 38% of free sugars intake.
• Sweet biscuits were the biggest contributor to intakes of calories, fats and free sugars.  Sugar-containing soft drinks alone contributed an additional 9% to intakes of free sugars.
• Whilst intakes of discretionary foods were greatest among the oldest age groups (75 years and above), younger adults aged between 16 – 35 years old consumed the greatest amount of sugar containing soft drinks. Intakes of sugar containing soft drinks was also greater among adults living in the most deprived areas, as was the contribution these drinks made to free sugars.
• The mean intake from all additional categories was 124g/d, providing an average of 207 kcal per day and accounting for 13% of total energy intakes, 11% of total fat and free sugars intakes, and 10% of saturated fat intakes.
• Of the additional foods, breakfast cereals contributed the most to energy, total fat and free sugars. The yoghurts, fromage frais and dairy desserts category was the top contributor to intakes of saturated fat, alongside pizza.
• Men consumed a greater quantity of the additional categories combined compared to females, with a greater proportion of energy, fats and free sugars coming from these foods in 2021.
• In total, discretionary foods, sugar-containing soft drinks and the additional foods contributed 28% to average intakes of calories, 18% to average intakes of total fat and saturated fat and 49% to average intakes of free sugars among adults in 2021.

Overall the report provides useful evidence to inform development of policy to improve diet and related health, including any future restriction on the promotion of these foods and drinks. Given that diet in Scotland is too high in saturated fat and free sugars in particular, measures which support consumers to consume fewer HFSS products (including discretionary foods and drinks) would contribute towards achieving our Scottish Dietary Goals.

In 2016 and 2017 FSS proposed a suite of measures to improve dietary health in Scotland, including a recommendation that the promotion of high fat, sugar or salt (known as HFSS) food and drink be restricted. This recommendation has been incorporated into the Scottish Government’s (SG) Healthier Future Delivery Plan, which sets out a wide range of actions to support people to eat well and maintain a healthy weight, while reducing diet-related inequalities. The SG plan to consult on the detail of proposed regulations to restrict the promotion of less healthy food and drinks in autumn 2023. This will include proposals to restrict prominent in-store price promotions which encourage people to buy more than they actually need.

In July 2022, the SG consulted on proposals to restrict promotions of food and drink high in fat, sugar or salt. The consultation proposed to target discretionary food and drink products: confectionery, sweet biscuits, crisps and savoury snacks, cakes and pastries, sugary drinks, puddings, as well as ice cream and dairy desserts. These products are high in calories, fats and sugar and can represent around 25% of all food and drink volume purchased into the home.

Food Standards Scotland (FSS) and the Food Standards Agency (FSA) are advising pregnant women and those with a weakened immune system to avoid eating ready-to-eat cold-smoked or cured fish, following publication of a risk assessment showing they are at higher risk of severe illness from listeriosis. Products include smoked salmon, smoked trout and gravlax.

As the risk of serious illness from listeriosis increases with age, FSS and the FSA  are also advising that older people should be aware of the risks associated with eating these products.

FSS and the FSA’s joint risk assessment, commissioned in response to an ongoing outbreak of Listeria monocytogenes linked to ready-to-eat cold smoked fish, found that while the risk of contracting listeriosis in higher-risk individuals from cold-smoked fish is low, the severity of the illness is high. This means there is the potential for severe illness, hospitalisation, and death among higher risk groups.

For more info on what you can do to reduce the risk of becoming ill due to listeria, please see the FSS website: Listeria monocytogenes | Food Standards Scotland | Food Standards Scotland

Jacqui McElhiney, Head of Science at FSS, said:

“Our risk assessment shows that there is still an ongoing risk to health associated with eating cold-smoked fish for specific groups of vulnerable people, including pregnant women and individuals with impaired immunity.

“In light of the risk assessment, we are advising that these consumers avoid ready-to-eat cold-smoked and cured fish products.

“If you are in the group of people more at risk of listeria infection, and you decide to consume these products, we strongly recommend that you first cook them until steaming hot all the way through. This will ensure that any listeria present in the product is killed before it is eaten.”

FSS, the FSA and UK Health Security Agency (UKHSA) have been investigating and taking steps to tackle an ongoing outbreak of Listeria monocytogenes linked to smoked fish since cases were first reported in 2020. There have been 19 linked cases of listeriosis dating back to 2020, and sadly four people have died.  

Dr Gauri Godbole, Consultant Microbiologist at UKHSA said:

“While smoked fish has a higher risk of carrying listeria, the overall risk to the population is very low. However, some people are more likely to get a serious infection including those who are pregnant and those with weakened immune systems. The risk also increases with age.

“Most people who are affected by listeriosis will have no symptoms or experience mild diarrhoea which subsides in a few days. Those who are more vulnerable can be at risk of severe illness such as meningitis and life-threatening sepsis. Listeriosis in pregnancy can cause very serious illness in mothers and their babies.”

The updated advice applies to pregnant women and those with weakened immune systems, such as people with certain underlying conditions for example cancer, diabetes, liver and kidney disease, or anyone taking medications which can weaken the immune system.

The level of risk will depend on whether the individual has underlying health conditions. The risk also increases with advancing age and in pregnancy.

Cold-smoked fish such as smoked salmon or trout, and cured fish such as gravlax, have not been fully cooked during the production process to kill any listeria that may be present, and therefore present a higher risk of infection.

‘Cold-smoked’ fish is normally labelled as ‘smoked’ fish on packaging. Ready-to-eat cold-smoked fish typically comes in thin slices, and it can be eaten cold. It may also be found in sushi.  

Once thoroughly cooked, the smoked fish will be safe to eat, and can be served immediately, or served cold after being chilled in the fridge.  

If consumers would like to add cold-smoked fish to dishes like cooked pasta or scrambled eggs, it is important to cook it first. This is because simply warming it through while preparing a meal will not heat the fish to a high enough temperature to kill any listeria present.

Smoked fish products that have been heat-treated during production, such as tinned smoked fish, may be safely consumed without further cooking. These tinned products are heated to a high temperature during production, sufficient to kill any listeria that may be present.

Most people who are affected by listeriosis will get mild gastroenteritis which subsides in a few days. However, certain individuals are particularly at risk of severe symptoms which can include meningitis and life-threatening sepsis.  Listeriosis in pregnancy can cause miscarriages and severe sepsis or meningitis in new-born babies.

Cases of listeriosis from smoked fish remain rare overall. If you have eaten these products recently, you do not need to do anything unless you get symptoms of the infection. These include a high temperature of 38C and above, aches and pains, chills, feeling and being sick, or diarrhoea. Contact NHS 111 or your GP surgery if you are unwell and pregnant or have a weakened immune system and you think you could have listeriosis.

In response to the recent article in the Daily Record on 24 July 2023, The Royal Environmental Health Institute of Scotland, often referred to by the acronym REHIS, is the Professional Institute for Environmental Health in Scotland, responded as follows.

The delivery of the Environmental Health Service in Scotland lies primarily with Scotland’s local authorities with Environmental Health Officers (EHOs) carrying the responsibility of many statutory roles. EHOs are public health professionals, educated to degree level and professionally qualified. Their primary objective is to improve and protect the health of Scotland’s people.

The Institute is the awarding body for the qualification which permits an individual to work as an Environmental Health Officer (EHO) and Food Safety Officer (FSO) in Scotland. To qualify as an EHO in Scotland requires academic study, structured professional practice, and completion of a professional examination. 

Student EHOs are required to achieve a BSc (Hons) accredited degree in Environmental Health and follow this by attaining the REHIS Diploma in Environmental Health.  The current accredited course is the BSc (Hons) in Environmental Health with Professional Practice at the University of the West of Scotland. The REHIS Diploma requires 48 weeks practical training (which is now integrated into the degree programme) followed by the submission of a portfolio and then oral examinations covering all areas of Environmental Health.

The route to qualifying to be an EHO provides a clear, evidenced qualification which shows the level of skills and knowledge an officer holds.  This is vital when giving advice and guidance to business and particularly when enforcement action, which may result in legal court proceedings, is taken.   One of the unique elements of the profession is that EHOs can take a holistic view of a situation to determine impact on public health.

The Institute recognised that aspiring EHOs might have completed Honours or Masters degree programmes in relevant subject areas earlier in their career and might not be in a position to return to full-time education to complete the accredited degree programme. An Alternative Route has been established which allows individuals with relevant qualifications and experiences to apply for an assessment of these, to determine whether they have the requisite knowledge to pursue the professional EHO qualification. Such professionals may be required to complete additional academic learning and further practical experience but could progress to the professional examination without completing the entire accredited route.

The Institute also operates the Scottish Food Safety Officers Registration Board (SFSORB) which awards the Higher Certificate in Food Practice, the professional qualification required to practice as a Food Safety Officer (FSO) and carry out food law official controls in the UK.

The Institute, whilst committed to maintaining and enhancing the professional standards and qualifications of the Environmental Health workforce in Scotland, is concerned with the current challenges facing local authority Environmental Health workforce.  It is recognised, that whilst there are improvements made with the integrated degree programme and the alternative route, it will take some years to resolve the situation.  The Institute continues to work with national partners including the Society of Chief Officers of Environmental Health in Scotland, the Scottish Government, and Skills Development Scotland, to promote and attract candidates to the profession to ensure a sustainable workforce to meet the national public health need right now and for the future.

For further information contact@

Health and Safety Update

Final arrangements are being made for the online Health and Safety Update on Wednesday 6 September. The agenda and booking form will shortly be available on the website.
 
Professional Examinations

Plans are fully underway for the next diet of professional interviews, which will be at the Carnegie Conference Centre, Dunfermline on 26 – 28 September 2023.
 
REHIS Course Presenters Seminar

Save the date for the annual Presenters Seminar which is being held as an ‘in person’ event on Wednesday 11 October 2023 (all day) at the Dewars Centre in Perth. The programme and booking form will be available soon.
 
Annual General Meeting

This year’s AGM will be held on Friday 17 November as a hybrid meeting. Any members interested in being elected to the Institute’s Council (our governing body) are encouraged to discuss their interest with an existing member of the Council or with Jackie McCabe, Chief Executive. Nomination papers will be circulated to all members in due course. The free to members Environmental Health update event will take place on the morning of the same day and full details will be available nearer the time.
 
Director of Professional Development – Job Vacancy

The Institute is looking to recruit a Director of Professional Development. For more information, please refer to the website Director of Professional Development – REHIS

Public Health Scotland (PHS) has today published the final report on the independent evaluation of the impact of minimum unit pricing (MUP) for alcohol in Scotland. Evidence shows that MUP has had a positive impact on health outcomes, including addressing alcohol-related health inequalities. It has reduced deaths directly caused by alcohol consumption by an estimated 13.4% and hospital admissions by 4.1%, with the largest reductions seen in men and those living in the 40% most deprived areas.

MUP led to a 3% reduction in alcohol consumption at a population level, as measured by retail sales. The reduction was particularly driven by sales of cider and spirits through the off-trade (supermarkets and shops) products that increased the most in price. Evidence from a range of data sources shows that the greatest reductions were amongst those households purchasing the most alcohol, with little impact on households purchasing at lower levels.

For those people with alcohol dependence there was limited evidence of any reduction in consumption and there is some evidence of consequences for those with established alcohol dependence on low incomes, that led them to prioritise spending on alcohol over food. At a population level there is no clear evidence of substantial negative impacts on social harms such as alcohol-related crime or illicit drug use.

The evaluation report shows that while the impact on alcoholic drink producers and retailers varied depending on the mix of products made or sold, there is no clear evidence of substantial negative impacts on the alcoholic drinks industry in Scotland as a whole.

Clare Beeston, Lead for the evaluation of MUP, Public Health Scotland said:

“We have seen reductions in deaths and hospital admissions directly caused by sustained, high levels of alcohol consumption, and this is further evidence that those drinking at harmful and hazardous levels have reduced their consumption. MUP alone is not enough to address the specific and complex needs of those with alcohol dependence who will often prioritise alcohol over other needs, and it is important to continue to provide services and any wider support that addresses the root cause of their dependence.

“Those living in the most socioeconomically deprived areas in Scotland experience alcohol-specific death rates at least five times greater than those living in the least deprived areas. Alcohol-related disorders are a leading contributor to health inequalities in Scotland.

“Overall, the evidence shows that MUP has had a positive impact on improving health outcomes, including alcohol-related health inequalities, and can play a part in addressing the preventable harm that affect far too many people, families and communities.”

Dr Nick Phin, Director of Public Health Science, Public Health Scotland said:

“Public Health Scotland is committed to evidence-informed policy, and we are confident in the validity of the robust research published today. The evidence in our report is consistent with earlier research on minimum pricing elsewhere.

“Public Health Scotland is confident that MUP is an effective mechanism to reduce alcohol-related harm in Scotland and we support the continuation of MUP beyond April 2024.”

View the ‘Evaluating the impact of Minimum Unit Pricing for alcohol in Scotland’ report

Food and Drink Federation (FDF) Scotland – in partnership with Food Standards Scotland (FSS) – has provided funding to 13 well-known Scottish bakery businesses across the country to help them make their products healthier.

Much-loved brands Aulds Delicious Desserts, Cobbs Bakery, Dean’s of Huntly, Stoats and Stockan’s Oatcakes have been awarded funding. While a whole host of popular high street bakers – the Bread Guy, Cuckoo’s Bakery, Fisher & Donaldson, George Marchbank Bakers, the Hame Bakery and Three Sisters Bake – have received support. Specialist cake maker Northern Lights Cakery and the Bread for Good Community Benefit Society have also received funding.

FDF Scotland will support these food businesses with projects that will help improve the nutritional content of a variety of savoury and sweet bakery products including oatcakes, bread, cakes, desserts and biscuits. Some projects will help reduce calories, fat and sugar content while others will enrich products with fibre or fruit and veg.

The businesses are based in wide range of communities across Glasgow, the Highlands and Islands, Lothians, Mid Scotland and Fife, North East Scotland, South of Scotland, and West of Scotland – maximising support to improve dietary health.  

The Healthier Bakery Fund has provided successful applicants with funds from £1,000 to £5,000 to be used for a wide range of activities. This includes accessing nutritional testing and technical support, working with ingredient suppliers to access and trial new innovative solutions that can improve the health of products to developing new marketing and promotional materials.

Joanne Burns, FDF Scotland’s Reformulation for Health Manager, said:

“I am delighted to award funding to a wide range of popular bakery producers in communities right across Scotland. We had so many great applications – which gave the judges a tough time in picking the projects to fund.

“I can’t wait to start working on these interesting projects – together we will be helping to make some of Scotland’s favourite bakery products healthier.”

Lesley Curtis, Public Health Nutrition Advisor at FSS, said:

“Evidence shows reformulation, for example by reducing portion size or calories, is one of the most effective ways industry can help improve dietary health in Scotland.

“FSS is pleased to be supporting the Scottish bakery sector engage in reformulating their products, which can lead to a positive change to public health.”

The full ‘baker’s dozen’ of Scottish bakery businesses that have received funding from the Healthier Bakery Fund: