- freely available
Scotland’s Food and Drink Policy Discussion: Sustainability Issues in the Food Supply Chain
AbstractThe purpose of the paper is two-fold. First, to identify the main sustainability issues that Scottish food supply chain actors are concerned with and any differences that exist between primary producers, processors and distributors and consumers; and second, to explore the implications of respondents’ views for the direction of food and drink policy in Scotland. The analysis was based on a dataset assembled from the written responses to the National Food Policy discussion in Scotland, which contains opinions on the different dimensions of sustainability (economic, environmental and social) from a broad range of individuals and organizations representing different segments of the Scottish population. The empirical analyses involved comparing the responses according to two criteria: by food supply chain stakeholder and by geographical region. The results indicated that whilst there were differences among the studied groups, the importance of social and economic sustainability were strongly evident in the foregoing analysis, highlighting issues such as diet and nutrition, the importance of local food, building sustainability on sound economic performance, the market power of supermarkets, and regulation and support in building human and technical capabilities.
Share & Cite This Article
Export to BibTeX | EndNote
MDPI and ACS Style
Leat, P.; Revoredo-Giha, C.; Lamprinopoulou, C. Scotland’s Food and Drink Policy Discussion: Sustainability Issues in the Food Supply Chain. Sustainability 2011, 3, 605-631.View more citation formats
Leat P, Revoredo-Giha C, Lamprinopoulou C. Scotland’s Food and Drink Policy Discussion: Sustainability Issues in the Food Supply Chain. Sustainability. 2011; 3(4):605-631.Chicago/Turabian Style
Leat, Philip; Revoredo-Giha, Cesar; Lamprinopoulou, Chrysa. 2011. "Scotland’s Food and Drink Policy Discussion: Sustainability Issues in the Food Supply Chain." Sustainability 3, no. 4: 605-631.