Scotland has the ambition for high quality, nutritious food to be available to everyone as set out in the Good Food Nation Act. In this week’s episode of The Small Print, Jayne Jones, chief executive of the newly launched Scottish Food Commission, tells Nick Hughes how this landmark piece of legislation can help break down the barriers to food systems change and the role of the Commission in supporting its effective delivery. She also highlights key policies impacting the foodservice and hospitality sector, including those relating to public sector food, and offers advice for those seeking to make the case for a Good Food Bill in England.
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Further reading
Is it a good time for a food bill?
An alliance of organisations believes legally-binding targets are the only way to put the UK’s food system on the path to a more sustainable, resilient future
The campaign for food system targets
Nick Hughes talks to Anna Taylor of The Food Foundation and Charlotte Wright from Elior to discuss the campaign for a Good Food Bill
Transcript
Nick Hughes: From agriculture to manufacturing, eating out to sharing meals at home, food is intrinsic to Scottish culture and prosperity, but it’s also a source of health inequalities and environmental impact. How does Scotland plan to achieve its ambition of becoming a good food nation? Hello, and welcome to the Small Print Footprint’s weekly podcast that digs beneath the headlines of issues impacting the hospitality and food service sector. Through our unique lens of environmental and social affairs, Scotland has the ambition for good food to be available to everyone, as set out in the Good Food Nation Act. In this week’s episode, Jane Jones, chief executive of the newly launched Scottish Food Commission, tells me how this landmark piece of legislation can help break down the barriers to food systems change and the role of the Commission in supporting its effective delivery. She also highlights key policies impacting the food service and hospitality sector in Scotland, including those relating to public sector food, and offers advice for those seeking to make the case for a good food bill in England. Jane, thanks so much for taking time out of your busy schedule to join us on the small print. Let’s perhaps start with some context behind the original Campaign for a Good Food Nation bill in Scotland that then led to the 2022 act of Parliament. What were the challenges facing Scotland’s food system that advocates for a bill felt needed to be addressed within a single policy framework? And are these largely the same challenges facing policymakers in other parts of the UK and Western European nations? Or are there issues specific to Scotland?
Jayne Jones: Thanks so much for having me, Nick. I’m delighted to be here and to have the opportunity to talk about the work of the Scottish Food Commission and the Good Food Nation Act. In answer to your question, the answer is both. So advocates for the Good Food Nation act across Scotland were responding to a set of challenges that most or many countries in the Western world recognise. Things like stubborn diet, related health issues, food insecurity, significant issues around food waste, pressures on farmers and their livelihoods, and the growing recognition of the impact of food on climate and on nature. So the Good Food Nation act is Scotland’s framework legislation that’s designed to transform the way that we produce, buy, serve, eat and celebrate food in Scotland. And at its heart, it for the first time recognizes that food isn’t just about diet. It’s about health, climate, livelihoods, culture, fairness and how all of that works together. Now, what was really clear in Scotland as we have made our way along this journey to becoming a good food nation, is that these issues were being tackled in silos. And that’s something that is the case across The UK and most of Western Europe. Health policy sits in one area, agriculture sits in another, environmental policy sits somewhere else. And there wasn’t really that shared sense of direction and there was a clear kind of recognition that actions were needed to address that. And those actions were also not just about breaking down silos across organisation, but these issues are at different layers as well. So some needed Scottish government action, some need action that can be influenced locally or regionally. And that’s also why the Goodford Nation act focuses on both local and national plans and actions. Now, some of the challenges that we face in Scotland are similar to the rest of the uk, but we have some very specific features. So public food is a big driver in Scotland. We serve somewhere in the region of 82 million meals a year, 56 million meals in our schools. So it’s a big lever that can be used. And how our meals are delivered are different in that we’ve got that less reliance on contract catering and more cohesive delivery models. Food and drink in Scotland is our biggest manufacturing sector, so we produce world renowned, world class products that are known globally. We are net exporters of things like beef and cereal and dairy and eggs. So we’ve got much to be proud of in agriculture, but it’s also our second biggest contributor to greenhouse gas emissions. And there’s lots being done that’s helping to improve that, but it is a big issue. So while we’ve got so many good things around the food system in Scotland, we also have 15% of our households that are food insecure. That’s affecting around a million people and 210,000 children. And too many households are having to make tough decisions around whether they eat or whether they heat their homes. We in Scotland have very significant challenges around health inequalities. So 2/3 of adults in Scotland are overweight, almost a third are living with obesity. 5.9% of our adult population has a diagnosis of type 2 diabetes, and that’s a figure that’s rising every single year. Too many of us are eating too much fat, too much sugar, too much salt, we’re consuming too many calories or not eating enough fruit and veg or fibre or oily fish. Only 3% of adults in Scotland are eaten enough fiber. But those diets are hugely affected by food environments in Scotland, particularly where we have a lot of urban areas, urban density in our population, but also a lot of very rural, remote and island communities. So the challenges facing people across the country in Scotland are very, very different. And the cost of diet related ill health to The NHS in Scotland is estimated at £776 million a year, and the estimated impact on the economy is £5.3 billion a year. So, as I heard Mike Berry see in last week’s podcast, we are dealing with these poly crises of climate and of health. And I would add to that financial insecurity of many households that need to be addressed. So that’s really the drivers, and that’s why the decision was taken to have that whole systems approach to food in Scotland. And there are other factors at play there as well. And what the Good Food Nation act does is it places a legal duty on public bodies. So that’s Scottish Government, the 32 local authorities in Scotland and the 14 territorial health boards to think differently about food, to work together with people and with communities that they serve, and to begin to report on how they will improve the food system over time.
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Nick Hughes: Excellent. Well, that’s a lovely summary in terms of why Scotland needs a Good Food Nation Act. And we’ll come back to some of those points, certainly around policy coherence and the need to avoid siloed working, which I know is always a problem where food is concerned, and also around some of those levers, particularly public procurement and other levers impacting the out of home sector. Jane, just tell us a little bit about the Scottish Food Commission itself. You’ve explained about the Good Food Nation act of Parliament and the duties it places on national and local authorities. Why has the Scottish Food Commission been established and what is your purpose?
Jayne Jones: So the Scottish Food Commission is set up within the act, so we’re a statutory commission enshrined in that law, and our role really is to support that food systems change. We’re here to provide independent advice. We’re here to monitor progress and we’re here to help ensure that the ambitions of the act translate into real action through oversight. So ultimately, it’s all about what we can do as a commission to oversee that. Dennis Overton, who is the chair of the Scottish Food Commission, puts it beautifully. He says, we’re like the conductors of the orchestra. So how do we make sure all the parts of the orchestra play together in a way that actually does something that’s meaningful? And that’s what we’re really here to do, is how do we make sure that we do get to the stage where we have a more healthy, sustainable food system that’s good for everyone? Our vision as a commission is making food work for all. Now, what does that mean? Well, it means that we need to think about how we’re Making food. So how do we make sure that food across our hospitals, for instance, helps our patients to recover from illness? How do we make sure that we are maximising the use of school food and seeing our children in schools and early year settings broaden their tastes and eating local and sustainable food that’s good for pupils, that it’s good for the planet and it’s good for animal welfare and it’s good for local businesses. And we’ve got brilliant examples of where that’s already happening, be that local fish being landed and served in plates in Shetland, whether it’s brilliant work around wild venison in Argyll and Bute, whether it’s organic peas making it onto plates in Aberdeen City and Moray and Highland Council, we want to be able to capture and do more of that more consistently across Scotland, focusing on making food work for all. So how do we make sure that we support our agricultural workforce, looking at fair pay and supporting a just transition for our farmers? How do we also make sure that that fair pay reaches our hospitality workers and making sure they’re employed in good conditions? How do we build on modern apprenticeships and make sure we’ve got the right workforce for food? How do we also make the system work in the sense that it helps to reduce those health inequalities for Scotland? And then how do we make it work for all, making sure that no one is left behind? So how can we, as we are on this journey, celebrate the cultural diversity through food in Scotland? How do we make sure that that good food is available for everyone? Why shouldn’t people in food insecure households be able to afford good quality, regional, sustainable and tasty food? So we’ll be working to try to improve those outcomes for everyone. And of course, when we also talk about for all, we’re including that in the broadest sense and that kind of one health angle where that also addresses the importance of animal welfare and for climate and for biodiversity as well as for people.
Nick Hughes: Yes, you’ve touched on a lot of policy areas already and I think it’s important from the outset, isn’t it, to stress that a large amount of food policy is devolved. And I know you often find yourself clarifying to people, including journalists, it must be said that certain policies relate to England rather than being UK wide. Can you just explain, Jane, what are the key areas in which food policy is devolved and what are some of the specific areas in which Scotland has already diverged from the rest of the uk?
Jayne Jones: Yeah, you’re letting my policy geek come out and Play like, I’m very happy to talk about policy all day. There are a lot of areas where policies around food are, are devolved to Scottish government and locally to local authorities. So public health and diet is one of the critical areas. So Scotland has its own obesity strategy, it has its own Scottish dietary goals and it has its own ability to promote healthy eating and nutritious food. We have Food Standard Scotland and Public Health Scotland doing loads of work. And we have our own population health strategy that started last year. It’s a 10 year strategy and actually recognizes diet and healthy weight as one of the critical drivers of that. We have our own policies in Scotland around food insecurity and Scottish government has a focus on cash first responses to household food insecurity. We have our own policies around the food environment and local food. So we have a strategy, Local Food for Everyone, which focuses on local food. We’ve had that in place since 2024. We have our own enshrining in law food growing strategies. So each local authority has to have its own food growing strategy. That’s part of the Community Empowerment Act. One of my big passions, of course, public sector food, public sector catering has devolved, so we have our own approaches to the delivery of hospital meals and to school food. And as we know, England have only just announced its first review of school food in over 10 years. Scotland adopted its Health Promotion and Nutrition act, which is where those Scottish food regulations for schools were enshrined in law back in 2007, so way before England did, and they were Last updated in 2021. So in Scotland, we have a requirement for both food and nutrition standards enshrined in that law. That also includes inspection of school food, it includes a whole school approach to food. So it’s not just about what the caterers do, it’s how food is approached across the whole school day. So it’s much more broad than it is in England. We also have universal free school meals for our primary pupils in primary one to primary five, and there’s a journey to reach that across all primary years. But we also have children who are in households receiving the Scottish Child Payment in primary six and seven and in secondary school years one, two and three receiving preschool meals too. So the policy drivers around that public food provision are different. We also have Scottish government commitment to the Soil Association’s Food for Life Served Here programme in Scotland. And as a result of that national commitment, over half of the local authorities in Scotland have that accreditation and that demonstrates their commitment to local, sustainable and higher welfare meals. So other just to cover a few other areas that are devolved, Child poverty, child poverty plans and action plans, agricultural policy, land use and some elements of animal welfare are devolved, food law around food safety and hygiene’s devolved and policies around climate and environment. So the agricultural emissions policy, food waste reduction plans, climate change plan, island action plan, whole plethora of policies have devolved. Now doesn’t mean to say that sometimes we bump up against other issues when we’re implementing policy and a recent example of that is the deposit return scheme. So although there was a whole plan to adopt deposit return in Scotland and there were clear issues with UK government approvals and that’s now been paused to enable a UK wide approach. And in terms of reserve matters, there are key drivers. International trade, competition law, food labelling, a number of factors around that are all reserved. And then there are other matters that impact on the food system that are reserved, such as immigration policy, welfare and so on.
Nick Hughes: Okay, so there’s a lot there. And it’s notable, isn’t it, that a lot actually of those devolved policy areas are key touch points for the hospitality and food service sector, particularly in the public food realm. We talk a lot of footprint about the need for food systems change, but of course we know that changing the food system is extremely challenging and those seeking to do so often find themselves bumping up against barriers. So what is the significance, both practically and symbolically of having the ambition of Scotland being a good food nation now written into legislation?
Jayne Jones: It’s really important because the purpose of the act and the way it’s been designed as free work legislation is to specifically achieve cross departmental and cross sectoral working so purposefully. And it’s on the front, you know, it’s very embedded in the first national plan that this is a systems approach that’s been undertaken to food systems change. And it challenges people, it challenges us all to work with people we don’t normally encounter to solve the challenges that we all face and to. One of the benefits of taking this approach is that it ensures that people see themselves, their teams, their organizations and their communities as people who can influence change, as people who can now cut across traditional silos and effect change like cogs in one giant machine. In the first national Plan there is actually a graphic and it’s got some of the food system actors and it is all cogs. And I think it’s very helpful because it helps to rein your thinking around how pulling one group here can change policy elsewhere. I think it’s really important though to Say that this is hard, this is really hard to do. If it was easy, everyone would have done it by now. And breaking down those silos and getting people to work together when it’s not traditionally, how big organisations work is going to be a challenge we’re used to focusing on. Right. That’s my job and that’s what I’m paid to do, so I will deliver on that. We’re now asking people in government and local authorities and health boards to work very, very differently. And it will take time to develop those new skills and to flex that ability to work across teams. So what the Commission will be doing is to be supportive and to be realistic about how some of this will work. I think it will be really difficult initially to match the ambition for change with the pace of transformation that’s needed. So we need to try and balance the enthusiasm that this is something we’re doing that’s very different with the reality that change is hard and that it will take a bit of time to get there.
Nick Hughes: This year sees the launch of the first ever Footprint Festival, a two day experiential and immersive sustainability festival set on a working farm in the heart of the Hampshire country countryside. Created for senior leaders across food, service and hospitality, this one of a kind annual event takes place on September 17th and 18th will blend sensory experiences, transformative content, powerful networking and unforgettable food, drink and entertainment. Early bird tickets are now on sale. Visit footprintfestival.com for more details. You touched earlier on how the act places duties on national and local government and health boards in relation to the Act. What specifically does it require of those stakeholders and what does the Commission’s oversight role specifically involve?
Jayne Jones: So, at its core, the Goodford Nation act places a duty on Scottish ministers, local authorities and health boards to take those strategic, outcome focused approaches to food by developing, consulting on and publishing a plan, either a national plan or a local plan. Those plans will be five year plans and there will be two yearly review points and the plans will then be refreshed every five years. So this is going to be an ongoing cycle that will be multi decadal, multi generational, and we’re just at the very beginning of that journey. So, nationally, Scottish ministers have produced that first good food nation plan and that sets out some clear objectives for the food system and explains how the existing policies will contribute to them. And it also details how progress will be measured and reported. And that was only published in December, so it’s not quite four months old yet, but we now have that in place. And what Scottish government have done in that is they’ve done things like outlined what life will look like in a good food nation for different groups. So what will life look like in a good food nation for children? What will it look like for adults? One of the other groups it looks at is what will a good food nation like for that look like for the out of home sector? So recognizes and values the importance of that. There are 51 indicators in that national plan and they include things like measuring the rate of price inflation for food, measuring school meals uptake, measuring the total number of hectares of land under organic management, measuring the portions of fruit and veg consumed by our children, measuring the proportion of adults meeting the Scottish dietary goals on fibre and made and made processed meats. It measures the number of modern apprentices in the food sector and things like the gender pay gap in the food industry. So the measures are really, really bright, broad at this moment in time. Now, what happens next is locally, every one of the 32 local authorities and the 14 health boards now need to think about doing the same thing with their local good food nation plans. So they have to start to bite, develop, consult on and publish a local plan. And these need to reflect those national objectives, but they also very much have to respond to local needs and they need to explain how different parts of the system be that health, education, procurement, community planning will all work together locally. So it’s not only about like the national plan, it’s not only about inventing new policies at this stage, but about how they will align what already exists around shared goals and greater accountability. And it’ll be great if we do see some new stuff in there too, and we have a date for that. So the new plans need to be developed and published by the 1st of April 2028. So we’ve got 24 months to do that. We have a 12 month formal window when the section in the law will be enacted and that’ll be on the 1st of April 2027. So we’ve got a 24 month plan to get that done. Now, the role of the commission, the Scottish Food Commission, as part of that is providing that independent oversight. So over the next two years, we’ll be supporting the local authorities and the health boards as they begin that development process. We will then begin to review the national and the local plans. We’ll be assessing how effectively they’re being delivered and we’ll be reporting publicly on the progress and identifying if there are any gaps or opportunities. We’ll also be offering advice. We may be offering challenge if it’s needed, if that supports learning, consistency and ambition across the system. But ultimately our role will just to be to ensure that the act leads to real change over time.
Nick Hughes: Great. Okay, so you mentioned the first national plan has been published in December and I urge people to go away and read that actually, because you touched on the visions for different people and stakeholder groups and it was a really nice way I thought of making food policy accessible to people. Often food policy reports are very dry and feel somewhat inaccessible for people that aren’t policy wonks themselves, but they were really nicely put together. Let’s put our food service hats on for a moment. What are some of the key policy proposals within the plan? And let’s be clear, these are often existing policies. These are not necessarily new policies for the sector. And how important is changing that eating out of home environment to achieving the aims of the plan?
Jayne Jones: Absolutely. So touched on the first one, which is obviously my core background and, and that’s the value and importance of public sector food and how we can use food and food procurement in schools and hospitals and care home settings and others to improve food quality, to support local and sustainable production and to set that high bar for fairness and for health, for fair pay for animal welfare and so on. So there are a lot, and I’ve mentioned some of them, but there are a lot of indicators in there relating specifically to public food and also to children and young people and to addressing those health inequalities head on. There’s a strong focus on diet related health and tackling food insecurity. And our food service is a big, big part of that and it aligns action across health, education and social policy. We know that eating out, eating well, that framework that’s been in development in Scotland for some time, it’s in there and that’s something that will be coming to a restaurant or a food service location near you in Scotland. And that’s another really helpful tool that businesses can also use to show their support for and commitment to food systems change. So we will be looking at how many people are registered for that scheme and that will help us to see how food service is helping to deliver those outcomes and showing their support to becoming a good food nation. The plan also leans heavily into supporting primary producers and we know in Scotland, because food service is so important, the need for that connection between food service and viable farming and fishing businesses as part of a good food system. And I think we have a very clear awareness of linking that to climate and nature goals, including things like what we’re doing within food service to reduce food waste and the environmental food environmental impact of the food that people are eating. So really at this stage, the key levers that in food service are both structural. How can we use that as a bit of a therapy framework to build on? But they’re also cultural around how we eat out of the home in Scotland. So they really help to underpin better joined up approaches across government levels and developing clear outcomes. And from a Scottish Food Commission point of view, we’ll be looking at transparency around how we progress some of those. So the first iteration of the national plan, as you rightly said, is less about new initiatives and more about radio recognising those existing powers and those existing policy labors in a more coherent and system wide way. And hopefully we’ll begin to see some of those generational improvements as those policy measures start to evolve and as we start to see positive outcomes as a result of them.
Nick Hughes: Well, that’s linked very nicely to my next question, which was going to be about those positive outcomes. We’re obviously at the start of a long journey and this is going to be, as you described, an iterative and dynamic process. But when do you feel we can expect to see evidence of positive change across the food system in Scotland and what does that look like in practice? Without going into too much detail, but what are some of the key signs that will tell us that this is working?
Jayne Jones: I don’t have a short answer to that other than I think some of those outcomes and measures are going to be very, very clear. So there are some that are very tangible that we’ll be able to look at, such as school meal uptake. That’s dead easy to measure that and it’s something we’re used to measuring in Scotland. But as a commission, we are very much still in organizational set up mode and we are tussling with the question around what does good oversight and scrutiny look like. So, being absolutely honest and transparent, we are over the next few months developing our own strategy so that people can be clearer about how we will support that wider food systems transformation. And we want to do that well. We want to see green roots of progress showing and we’ll be able to see some of that through the national measurements over the course of the next year. But until we get those local plans developed and written and implemented, it’s going to be hard to kind of capture what that big picture looks like. I think what’s important to note is it’s not as though this work isn’t happening. Already it’s just not being captured in that cohesive way. So it’s really important that we try and balance those two things. The other thing that I think is really important to recognize at the moment is some of the food system pressures that people are under. With rising food cost inflation yet again with war in Southwest Asia and the impact that that’s having on fuel, on fertiliser, and on food costs for not just for vulnerable households, but also for our farming industry. It shows that we need change quickly, but systems take time to evolve. So we need to make sure that we’re both seeing progress, but also recognizing that sometimes it’ll take longer than we want it to. So it’s the tension in the system really about making sure some of that happens at the same time. And perhaps that’s something we can come back to in a future podcast is around what have we done and how have we started to improve and what are we seeing in terms of those green shoots of improvement in the food system in Scotland?
Nick Hughes: Yes, absolutely. That, that would be terrific. And of course, we now have a campaign for a good food bill in England. We had Anna Taylor of the Food foundation and, and Charlotte Rite of Elliot are on a few weeks ago discussing the case for that. Scotland’s obviously gone on this journey now and it has been a long journey, hasn’t it? We’re talking sort of, you know, a decade plus, really in the making this. What, what reflections do you have that might be useful for those working on this in England in terms of what it takes to get a bail onto the statute book, what alliances need to be built, what compromises need to be made, what would be your key sort of takeaways?
Jayne Jones: Yeah, you’re absolutely right. And at the Scottish Food Commission’s launch event a few weeks ago, we showed a short video that traced our journey to becoming a good food nation. And I’m happy to share that link to your listeners if that would be helpful. But it traced the Good Food Nation ambition back to the inception of the Scottish Parliament in 1999, right through to the publication of Scotland’s first national food policy, which was back in 2007. We went through having a non statutory food commission that ran from about 2014 to 2018, and then the journey through the pandemic to actually creating a bill and an act. So change absolutely takes time. And the reason we have got there is because this has been a result of the need for change being clearly articulated by many actors right across the food system, most notably the Scottish Food Coalition, which is that broad coalition, coalition of civil society organizations, NGOs and third sector organizations who have largely led some of the charge on this, supported though by many others, including many of us working in food service and public food. And we know that there are many tensions and polarities in the food system that can sometimes lead to a bit of inertia and it makes it hard for things to change. Lots of people are resistant to change, they’re quite comfortable with the food system the way it is. So it takes time to build momentum, to build consensus and to hold those tensions in an honest and transparent way, which is, I think, something that’s been quite successful in Scotland. I think one of the learnings from the Scottish experience is not to compromise on certain critical factors. So one of the things was the creation of an independent food commission. Now, that wasn’t part of the original Good Food Nation bill as it was drafted and as it made its way through the process, and it was a result of continued discussions and efforts that led to it being included. So I think it’s really important to prioritise what are the key actions, what are the key policy levers that will drive change and what are the things that you’re unwilling to leave out or to give up on. But then it’s also important to be pragmatic and do it on the basis of what you can actually achieve, because we can always grow from there. And I think framework legislation is helpful in doing that because it gives us that really helpful starting point. But that is what’s led to the position we’re in in Scotland is that ability to have open and honest conversations that led to the Concludation act being passed unanimously across all political colours by the Scottish Parliament. And that in itself is really highly unusual. But it was achieved through that discussion.
Nick Hughes: Yes, and that’s really helpful, I think, in terms of framing, this will be challenging, won’t it? And it will take time. But equally, it feels like food is having a moment at the moment in terms of the cost of living crisis and obviously the impacts of what’s happening in the Middle East. So if not now, then when? I guess would be a useful maxim to put to politicians. But, Jane, just closing on Scotland and from a personal perspective, you’ve spent much of your career working within the food system and I know as you touched on your particularly passionate about improving public sector food provision, how do you view the challenge of heading up the commission personally and what experiences will you be leaning on as you perform your role?
Jayne Jones: So heading up the Scottish Food Commission is a real privilege and it’s a challenge I’m not taking on lightly. It’s a very serious responsibility. The challenge isn’t just a technical one about correcting the food system, it’s cultural. How do we actually change the food system for people? And as I’ve said a couple of times, it’s all about how that food policy sits at that intersection of health, environment and economy, and identity and progress will depend on building trust and holding space for all of those different perspectives. What I’ll be leaning on, or I am leaning on from my career today, is the experience of working across systems rather than within silos. Being rooted in public food for 20 years has given me huge opportunities to break out of silos and to reach across other parts of influence. So my work around public procurement led to involvement in the Scottish Organic Action Plan, for instance. My work during the pandemic during COVID meant that I was privileged enough to understand more and reach into the world of food insecurity and cash first interventions and so on. So I’ll be leaning on my experience of how I’ve managed to go from working in of what could be a silo of public food to having that broader experience. And for me, what’s really critical is talking about lived experience and people’s stories. When we are looking at data and evidence of change, it’s not just about empirical data and things we can count. It’s about the stories of people across Scotland that I want to hear about and how we can do that while also constructively and challenging people to improve. What’s happening that those who work in our food sector and people across Scotland, we cook, we enjoy and we eat food every day. So for me, this is very much a journey focused on people. That’s something that I’ve always been focused on. And we also can’t forget as we’re on this journey to celebrate food, to think about the joy that food brings and to treat it as something that brings happiness, contentment, and for many of us. So it’s really important that we don’t. Don’t just think about this as a task to do that. We continue to celebrate food and the pleasure it brings as part of our journey. So I’m very conscious that the Commission won’t be delivering policy itself, but we will be delivering and shaping the conditions for change. And my plan is to do that by staying curious, by asking questions, by keeping a focus on the outcomes and helping Scotland to stay honest about what is working and what isn’t. As we continue to bring joy and to celebrate the food that we eat.
Nick Hughes: Well, very best of luck in conducting the orchestra, as you put it earlier. We’ll look forward to seeing your progress in Scotland and delivering against those outcomes. And Jane, thanks so much for joining us on the Small Print.
Jayne Jones: It’s been a pleasure. Thank you so much for having me, Nick.
Nick Hughes: We’ll be back next week with another episode of the Small Print. If you like what you’ve heard, please take a moment to rate, share and subscribe.
