GLASGOW has today enjoyed the taste of success after the city was awarded for its work to get fresh, local, sustainable food onto school plates.

The council has been given a bronze Food for Life Served Here gong, a nationally recognised mark of quality for meals accredited by Soil Association Scotland. 

This means that everyday catering teams in schools across the city work to ensure that a minimum of 75% of dishes are freshly prepared from unprocessed ingredients. 


Meals are also free from undesirable trans fats, sweeteners and additives, and use free range eggs, higher welfare meat and ingredients from sustainable and ethical sources.

Councillor Chris Cunningham, city convener for Education, Skill and Early Years, Glasgow City Council, aid: “We are delighted to have received this external recognition for our continued commitment to providing the best possible school meals.  

“It’s extremely important that our children and young people are given the opportunity of a healthy, nutritious and more sustainable lunch.   

“This makes for better concentration, better learning and it means that the food our children are eating is full of goodness and sourced from local providers to help in tackling climate change.”

Food for Life Scotland is funded by Scottish Government and supports local authorities to develop connections with local suppliers, while also working with catering teams to prepare nutritious meals from fresh ingredients.  The project demonstrates how the public sector can take tangible steps towards achieving a ‘Good Food Nation.’  

Glasgow City Council is working with local producers via suppliers such as McLays Foods, based in Glasgow. 

Mairi Gougeon, Rural Affairs Secretary, said: “I would like to congratulate everyone involved in achieving this significant milestone.  

Glasgow Times: Mairi GougeonMairi Gougeon

“The Food for Life programme has made a big difference to the lives of many young people across the country and as Scotland’s largest local authority, Glasgow City

Council’s participation will have a huge impact on pupils and local producers.

“It will also contribute to our wider goals of becoming a good food nation.”