Skills Development Scotland, along with partners in the private sector and Quality Meat Scotland, will invest £59,000 in a pilot project to address the skills gaps in the food and drink sector in Scotland.
The food and drink industry is a major contributor to Scotland’s economy, generating over £9.5billion per year.
Research has shown there is a gap in relation to supervisory and management skills for individuals working within the sector.
The Scottish pig sector’s innovative collaboration with the Scottish SPCA has been recognised with a major national award.
Quality Meat Scotland, as part of a five-partner innovation with Scottish Pig Producers, VION UK Ltd, ASDA and Scottish SPCA was awarded the SAOS sponsored ‘Success through Working in Partnerships’ award at last night’s Scotland Food and Drink Excellence Awards 2010 at the Benromach Distillery in Forres.
North East producers will hear about the latest advances in the beef and lamb sectors when Quality Meat Scotland hosts the first of a series of regional Beef and Lamb Forums this month.
The North East Beef and Lamb Forum – focusing on “Quality Production”- will be held from 1.30pm on Tuesday 25 May at the Barn and Bushel, Thainstone Agricultural Centre, Inverurie. Attendees will also get the opportunity to taste the recently launched healthier bacon and scotch pie with a buffet lunch at 1pm.
The twenty-fifth monitor farm in the history of the Scottish monitor farms programme was unveiled today (Tuesday May 4th) with the announcement of the first ever monitor farm for Moray and Nairn.
The Newlands family who farm at Cluny, near Forres are the latest monitor farmers in the project, supported by Quality Meat Scotland, the Scottish Government and several local sponsors with help from the NFUS.
The ability of the Scottish red meat industry to rise to the challenge of developing healthier versions of much-loved traditional meat meals shone through at a meeting in Perth today.
The results of an ambitious Quality Meat Scotland project to investigate the potential to create healthier versions of eight Scots favourites were presented to around 60 public sector buyers and suppliers attending the workshop.