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Smokies served up at the Games

Scottish Food Minister Richard Lochhead MSP meets Scottish athletes at the Games.

Scottish Food Minister Richard Lochhead MSP meets Scottish athletes at the Games.

Arbroath Smokies and sumptuous strawberries from Angus are on the menu at the 2014 Commonwealth Games.

Athletes and spectators are sampling some of Scotland’s best food as the Games showcases the nation’s larder.

All caterers appointed by Glasgow 2014 have signed up to the Commonwealth Games Food Charter – the first of its kind in Scotland - which highlights the importance of where food is from and how it has been produced.

One of Glasgow 2014’s obligations is to stage a Games with responsible environmental and sustainability standards. It aims to minimise its impact on the environment and seek opportunities that will enhance the environment. The charter puts the focus firmly on sourcing local food, where possible, from sustainable and traceable sources.

Glasgow 2014 produced the Food Charter to demonstrate its commitment to taking proper account of the sustainability of food provided at the Games. Glasgow 2014 also aims to promote healthy living, and will do this via the provision of a variety of authentic foods, including healthier options.

The 6500 sportsmen and women and officials at the 2014 Athletes’ Village can enjoy a range of quality produce such as Scottish salmon and Arbroath Smokies, shortbread from Inverness and jam from the Highlands, Black face lamb from Argyll and beef from Lanarkshire, strawberries from Angus, yoghurt from Wigtownshire and ice cream from Arran, Dunshire Blue Cheese from Lanarkshire and cured bacon from Dumfrieshire.

All bottled water used at every venue is Strathmore Scottish spring water. Strathmore is bottled at source in the Vale of Strathmore near Glamis Castle, Scotland. Over one million bottles will be used by the athletes and technical officials and another 1 million will be consumed by the public during games time.

Over the course of the Games, it is estimated that more than 100 tonnes of fruit and vegetables, 10,000 loaves of bread and 60 tonnes of potatoes will be used and 25,000 litres of milk consumed.

Athletes, visitors and the workforce will also get through eight tonnes of cheese, six tonnes of eggs, more than 10 tonnes each of seafood, poultry items and meat products.

The sale of the operation means huge challenges but the food and drink on sale around venues will also feature as many Scottish suppliers as possible.

Craig Lear, general manager for catering at Glasgow 2014, said: “Scotland is a land of food and drink with some of the best natural produce in the world. The foods reared, grown and made here stand for quality – a value which people around the world attach to ‘Scotland’s larder.

“Providing food for 6,500 athletes and officials and hundreds of thousands of spectators and visitors over such a concentrated period of time is a huge challenge. But we’re committed -wherever possible and where it represents best value and best quality to a ‘buy local first’ approach. All our food suppliers have signed up to the Food Charter which means they too are focused on serving food which is local where possible, sustainable and ethically produced - and to giving people healthy options too.”

Scotland’s Food Minister Richard Lochhead said:‪“The Glasgow 2014 Commonwealth Games is the largest event ever staged in this country and the perfect platform to showcase Scotland’s outstanding natural larder.

“The two million meals that will be served at the Games represent two million opportunities to dish up the finest food and drink Scotland has to offer to athletes, team officials, media and spectators from across the globe.

‪“The Glasgow 2014 Commonwealth Games Food Charter, which I helped launch last year, means the Glasgow 2014 menu will offer local food, where possible, from sustainable and traceable sources offering ethical, safe, and healthy choices.

“These principles and standards should serve as the basis for other events in future and will be at the core of Scotland’s journey to becoming a Good Food Nation.”

 

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