Scotland's food and drink industry is seriously at risk
Scotland's food and drink industry is one of our greatest national assets. Renowned for its quality, provenance and people, it sustains livelihoods, supports rural communities, and forms a vital part of our economy and identity.
READ MORE: Police to breathalyse passengers arriving at Scottish airport in pilot scheme
But the climate crisis is putting all of this at risk. This is not just an environmental emergency, it is also an economic and social one.
Take potatoes: a Scottish staple and global export. But popular varieties such as Ayrshire and Maris Piper are now at risk. Research by the James Hutton Institute indicates that when temperatures exceed 25C, potato plants stop growing and start fighting for survival – a change that slashes yield and quality.
By 2030, we could see up to 60 days of 'heat stress' per growing season, an existential threat to a crop that underpins jobs, exports, and diets across the country. Barley – the beating heart of our whisky industry – is facing a similar fight. The 2018 heatwave caused a 7.9% drop in UK spring barley production, hitting growers and also hammering distillers with higher prices and reduced supply.
As drought risk increases, so does the chance we'll start to see changes in the flavour, consistency, and availability of our national drink.
Livestock farming, too, is feeling the pressure. In hotter weather, cattle and sheep face increased heat stress, reduced fertility, and lower feed intake – all of which affect growth rates and animal welfare.
Farmers are having to adapt animal husbandry practices to protect stock from prolonged exposure to extreme conditions, adding yet more strain to already thin margins.
These examples are not one-offs, but early warning signs. From cancelled harvests to delayed deliveries, rising costs and shrinking margins, producers are feeling the impacts of climate change.
Supply chain resilience is being tested and those who operate on the finest of margins are close to breaking point.
To protect Scotland's food future, we must act now. The transition to net zero is often framed as something businesses 'have to do' that costs an arm and a leg.
The reality is that it's one of the most important investments we can make in the future strength and resilience of Scotland's food sector. By cutting emissions, businesses are often also cutting costs. Whether it's regenerative farming, switching to renewable energy, or simply recycling more, practical steps exist today to build both resilience and competitiveness.
The longer we delay, the fewer options we will have. The good news is, as with all universal issues, no-one has to do this alone.
Through the Scotland Food & Drink Partnership's Net Zero Commitment, we're working closely with government, industry bodies and the wider supply chain to provide the tools, guidance and support businesses need.
That means making grant schemes easier to find, requesting extended funding windows, offering application support, and investing in infrastructure and practical business advice.
We must ensure that every grower – large or small – can access the tools they need to thrive in a changing climate.
And above all, it means recognition from retailers, policy-makers and the public that backing Scottish produce isn't just about national pride. It's an investment in our food security, our rural economy and our net zero future.
If we want to keep Scotland's shelves stocked with Scottish food – and if we want our farmers to be part of the climate solution rather than casualties of it – the time to act is now. Let's use this summer's heat as a turning point, not a warning unheeded.
Simon McKeating is programme manager at the Scotland Food & Drink Partnership's Net Zero Commitment
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