Scotland’s rural affairs secretary has written to retailers, restaurant chains and caterers asking them where they source their chicken from in an attempt to bolster demand for home-produced poultry.
The questioning by Richard Lochhead stems from the restructuring announced by the 2 Sisters Food Group of its chicken processing site at Coupar Angus which threatens more than 200 jobs and poultry farming operations across Scotland.
Industry estimates a fresh demand for 1.4million birds in Scotland a week, but throughput at the loss-making Coupar Angus site is being cut by 225,000 chickens weekly to 525,000.
The majority of the fresh chicken used in Scotland by fast-food chains, hotels and caterers is imported from Thailand and Brazil, while a significant chunk of the poultry sold by some retailers on shop shelves across Scotland comes from England or from other parts of Europe.
Mr Lochhead said: “In the wake of the horse-meat scandal, people want to know what they are buying and Scottish produce has impeccable quality and provenance. The sooner we move to a position where the poultry consumed in Scotland is produced in Scotland, the better for us all – for consumers, for food companies, and, above all, for Scotland’s poultry sector.
“I have no doubt that when consumers are served chicken or purchase chicken at their local supermarket or in a fast-food chain they would prefer it to be sourced in Scotland.
“I am convinced there is strong demand in Scotland for the fantastic poultry being produced here, which is top quality and meets the highest animal welfare standards.”
Mr Lochhead said consumers needed to know the facts and required transparency.
Tesco is the only retailer to sell 100% fresh Scottish chicken in its stores in Scotland and Mr Lochhead wants that replicated by others.
Asda and Morrisons have been persistently criticised for their poor Scottish poultry offering. Mr Lochhead has questioned them along with Tesco, Marks & Spencer, Lidl, Aldi, Waitrose and the Co-operative Group on where they source their current supplies of whole birds, chicken portions and the cooked ingredients used in their meals and sandwiches. He has also asked them on their future buying intentions.
Mr Lochhead has posed the same questions to fast-food chains McDonald’s, Burger King, KFC, Pizza Hut, Nandos and Dominos. Catering giants Sodexo, Brakes and Compass are being interrogated on their sourcing policies too.
Scotland Food and Drink chief executive James Withers said there was a strong demand from Scottish consumers for high-quality chicken. Several retailers had a strong track record of buying chicken in Scotland and they, with others, would have a pivotal role in securing the sector’s future.
But Mr Withers added: “When it comes to the catering industry, though, the picture can be much more mixed. It will be hugely helpful to explore further how the big catering firms might source chicken in future.
“I’ve spoken to hotel chefs myself who would be interested in sourcing high quality Scottish poultry and switching away from imports. It is these kinds of opportunities we now need to grasp, at the same time as developing a more sustainable processing structure.”