Red meat sourcing for school meals across the learning estate

Renfrewshire Council · 10 September 2026
Back to Finance, Resources and Customer Services Policy Board — 10 September 2026 and its agenda

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PUBLIC 
To: Finance, Resources and Customer Services Policy
Board On: 10 September 2026 
Report by: Director of Environment, Housing & Infrastructure and the Director of
Finance and Resources 
Heading: Red meat sourcing for school meals across the learning estate 
1 Summary 
1.1 At the Council meeting on 14 May 2026, Councillor Andy Doig submitted
Motion 3 as follows: 
This Council notes that the Scottish red meat industry contributes more than £2 billion
to the Scottish economy and supports around 50,000 jobs across the country, and
also brings health, and community benefits to consumers. 
Council supports the red meat industry as a major contributor to the Renfrewshire
economy and sustainability of rural Renfrewshire’s villages and communities, shares
the concern of the National Farmers Union Scotland about the rise in cheap imported
red meat products, and pledges to undertake a feasibility study to see if we can
maximise local red meat produce for use in school meals within Renfrewshire as part
of a balanced diet. 
1.2 Following a discussion and vote at the meeting, the minutes note that Council
agreed to the supporting of the red meat industry in Renfrewshire. 
1.3 In addition to the above, it was agreed that a report would be brought to the Finance,
Resources and Customer Services Policy Board to give further details on how
Renfrewshire Council procures and uses red meat across the learning estate. 
1.4 This report outlines in detail both how red meat is incorporated into the menus
across Renfrewshire schools to ensure it is part of a balanced and healthy diet and
the procurement route for red meat used by Renfrewshire Council. 
1.5 Renfrewshire Council uses the Scotland Excel Fresh Meats, Cooked Meats and
Fresh Fish Framework (Reference 0322) and the Scotland Excel Frozen Foods
Framework (reference 0825) (together “the Scotland Excel Frameworks”), to procure
red meat across all schools as part of the 3-weekly menu. There is a limit to the
amount of red meat (and red processed meat) that can be used in schools however,

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Renfrewshire Council is compliant with the Nutritional Requirements for Food and
Drink in Schools (Scotland) Regulations 2020.
1.6 Through the Scotland Excel Frameworks a "Scottish First" procurement approach is
taken, which means the Council procures Scottish meat through Scottish abattoirs
for schools. The Council cannot source red meat directly from Renfrewshire farmers
through the Scotland Excel Frameworks, however, farmers from Renfrewshire may
be able to provide red meat through associated supply chains.
2 Recommendations
It is recommended that members of the Finance, Resources and Customer
Services Policy Board:
2.1 Note the update detailed in this report in relation to red meat used within the
learning estate.
3 Background
3.1 As part of the wider Facilities and Property Services division, Soft FM oversee
schools, including meals, and ensure that menus are compliant, balanced and
healthy for pupils. Close liaison with AMEY ensures that menus in PPP schools
remain compliant as well.
3.2 Renfrewshire Council currently purchases all fresh meat from a large, Glasgow-
based supplier through the Scotland Excel Fresh Meats, Cooked Meats and Fresh
Fish Framework (“the Fresh Meats Framework”). This company has strong
sustainability policies and practices and prioritises the sourcing of local and Scottish
produce.
3.3 Within the Nutritional Requirements for Food and Drink in Schools (Scotland)
Regulations 2020 (came into force in April 2021), Standard 3 requires strict limits on
red and red processed meat in school meals to align with Scottish Dietary
Goals. Within schools, Renfrewshire Council must comply with these regulations.
3.4 Within primary schools there is a maximum 175g cooked weight per pupil, per
week for total red and red processed meat and within this, no more than 100g can be
processed meat. This is applicable not only to the analysed lunch in secondaries, but
all other menu items available such as grab-and-go, and salad bars. Secondary
schools have a slightly higher allowance but must meet nutrient-based “analysed
meal” standards across menus.
3.5 This standard is proposed to reduce exposure to nitrites and health risks (e.g. cancer
links) and to shift diets toward fruit, vegetables and fibre. Due to the regulatory need
for compliant menus, discussions have taken place with the supplier in relation to
items such as steak pie/mince and other meat-based dishes whilst a compliant
hotdog sausage was developed specifically for Renfrewshire. The use of bacon and
sausage is limited to once every week due the need to include this usage within the
weight measurement, further limiting usage within main meals.

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3.6 Within Soft FM, there is a Nutrition and Menu Officer to ensure the 3-weekly menus
are compliant. This includes providing alternatives to red meat. There are days where
there is no red meat on the menu and includes a Wednesday which is meat
free/vegetarian in Renfrewshire schools. 
3.7 His Majesty’s Inspectorate of Education in Scotland (HMIE) check compliance during
regular visits and audits across all schools. 
3.8 The primary school menu currently holds Food for Life and Pro-Veg Bronze, which
provides 72% of freshly prepared recipes and promotes the use of healthier plant-
based menu choices which aligns with The Good Food Nation ambition and NetZero. 
3.9 The service is aware of the unfamiliarity of some alternative plant and vegetable-
based products and actively carries out taster sessions with the pupils. It also
understands the perception of how limited the use of meat is within our menus due to
the need to meet statutory compliance and as such, Officers recently met with the
suppliers to discuss alternative products such a venison burger and chicken
sausages. Suppliers also understand the restrictions within school meal usage and
are actively considering other compliant meat alternatives. 
3.10 It should be noted that within the HSCP care and extra care, we use a wider variety
of fresh meat as these are not limited by regulations within these types of
establishments. 
4 Red Meat procurement in schools 
4.1 Renfrewshire Council uses Scotland Excel Frameworks to procure red meat across
the learning estate. Procurement legislation restricts Councils from specifying
Scottish-only products however the Scotland Excel Frameworks are designed to
support Scottish and local sourcing wherever possible and to encourage participation
from Scottish suppliers and small and medium enterprises (SMEs) through regional
lots. 
4.2 Within the the Fresh Meats Framework, the use of Quality Meat Scotland (QMS) and
Protected Geographical Information (PGI) specifications enables fresh meat which is
produced and/or manufactured in Scotland to be purchased.  The Fresh Meats
Framework also has the flexibility to select Scottish alternatives for certain products
where available and that the framework model generally supports shorter supply
chains, traceability and wider sustainability objectives.   
4.3 Suppliers on the Fresh Meats Framework confirmed that Renfrewshire schools
purchase QMS/PGI fresh meat, and therefore all fresh meat supplied to Renfrewshire
Council is born, reared, slaughtered and packaged in Scotland. Since Renfrewshire's
fresh meat procurement for schools is linked to Food for Life accreditation and QMS
standards, imported meat is not a factor within the Council school’s fresh meat
supply.

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4.4 Suppliers on the Fresh Meats Framework operate a "Scottish First" procurement
approach which means they prioritise sourcing of Scottish meat through Scottish
abattoirs. It may be that some of the meat supplied originates from Renfrewshire
farms however Suppliers cannot specifically source from one local authority area due
to the volumes and cuts required. Instead, meat is sourced from across Scotland and
combined through the supply chain to meet demand. 
4.5 The option of increasing meat supplied from within the Renfrewshire area was
explored with suppliers, however, they advised it would be extremely challenging in
practice and could have a significant impact on established supply chains. All
suppliers highlighted the difficulties around securing sufficient volumes, obtaining the
specific cuts required for school and public sector catering menus, and maintaining a
consistent supply throughout the year. The feedback indicated that the current model,
which sources Scottish meat from across the country, provides the scale and
flexibility needed while still supporting Scottish agriculture and ensuring continuity of
supply, and that any move to require increased use of Renfrewshire farms for
Renfrewshire schools would have a high cost and potentially disruptive effect. 
4.6 In addition to fresh meat, the Council also procures burgers for schools via the
Scotland Excel Frozen Foods Framework (reference 0825).  The red meat within the
burgers is sourced from across the United Kingdom, however the burgers are
manufactured and procured by the Supplier from a Scottish business.  
4.7 Overall, the responses suggest that the existing Scotland Excel Frameworks already
support many of the outcomes that would be associated with a "Scottish First"
approach, and the Council’s existing procurement practices ensure this is delivered
within Renfrewshire. Suppliers are able to demonstrate high levels of Scottish
sourcing and full traceability for red meat being supplied to schools, although supply
chain considerations make it difficult to guarantee sourcing from Scotland exclusively
(taking into account frozen meat) or from within a specific local authority area such as
Renfrewshire. 
Implications of the Report 
1. Financial – The financial implications of using red meat is contained within
Facilities and Property Services revenue budgets. 
2. HR & Organisational Development – None 
3. Community/Council Planning – 
• Our Renfrewshire is well – ensuring compliance with all legislation
ensures a balanced and healthy menu for pupils across
Renfrewshire. 
4. Legal – As detailed within the report. 
5. Property/Assets – None

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6. Information Technology – None 
7. Equality & Human Rights – The recommendations contained within this
report have been assessed in relation to their impact on equalities and
human rights. No negative impacts on equality groups or potential for
infringement of individuals’ human rights have been identified arising from
the recommendations contained in the report. If required following
implementation, the actual impact of the recommendations and the
mitigating actions will be reviewed and monitored, and the results of the
assessment will be published on the Council’s website. 
8. Health & Safety – As detailed within the report. 
9. Procurement – As detailed within the report. 
10. Risk – The Council looks to source good, nutritious meat and non-meat
alternatives using shorter (Scotland based) supply chains, with traceability,
sustainability and Regulatory compliance being standard for the Scotland
Excel Frameworks. 
11. Privacy Impact – None 
12. COSLA Policy Position – None 
13. Children’s Rights – None. 
14. Climate Change – The use of local suppliers from the Scotland Excel
Framework will minimize the carbon emissions from the supply of red
meat. 
List of Background Papers – 
None 
Author: Chris Dalrymple, Head of Facilities and Property Services and 
Jenny Bowles, Corporate Procurement Manager
Email:        chris.dalrymple@renfrewshire.gov.uk
jennifer.bowles@renfrewshire.gov.uk