Scottish Government clarifies support for low-impact seafood and transparent labelling for hand-dived scallops
The Scottish Government has responded to a parliamentary question regarding its plans to safeguard the global reputation of Scotland’s hand-dived scallops for quality and sustainability.
The query, lodged by Ariane Burgess MSP, sought clarification on how the government intends to support low-impact seafood through transparent certifications and mandatory menu information.
Ariane Burgess, MSP for Highlands and Islands (Scottish Green Party), had asked how the Scottish Government plans to collaborate with organisations such as Seafood Scotland, Michelin, and the AA. Her proposal included demonstrating support for low-impact seafood by encouraging transparent, evidence-driven certifications and requiring the inclusion of provenance and catch methods on menus.
In her answer, Minister Mairi Gougeon affirmed the Scottish Government’s recognition of the vital contribution from all fishermen, including hand divers, who tirelessly provide high-quality seafood. She highlighted their crucial role in the Scottish economy and for coastal and island communities, reinforcing Scotland’s “rightful reputation as a producer of world-class fish and shellfish.”
The Minister stated that the Scottish Government works closely with Seafood Scotland, its national trade and marketing body for the seafood industry, to support transparency in seafood sourcing and encourage informed consumer choice. She noted that catching and production information is already accessible to buyers through existing labelling and supply chain data.
However, Minister Gougeon clarified that the Scottish Government does not have a direct role in how menus are written. Responsibility for the provision of general food information to consumers, including fish labelling, lies with Food Standards Scotland. While there is currently no legal requirement to provide provenance and catch methods on menus, food businesses retain the option to supply this information voluntarily. In all cases, any food information provided must be accurate and not mislead the consumer.
The Scottish Government concluded by reiterating its continuous efforts to improve water management based on the best available evidence, consistently working towards more sustainable inshore fisheries that achieve a balance of economic, social, and environmental outcomes.
Source: Scottish Government
