Scotland has always punched above its weight when it comes to food and drink.
Whisky, salmon, Aberdeen Angus beef – these are premium products that carry the mark of Scotland’s landscape and its reputation for goodness. People across the world pay generous amounts for them because they believe they are getting authentic and high quality goods.
The romantic idea of Scotland as a land of clean rivers, rugged hills, and unspoilt farmland has been around for generations. It is part truth and part marketing, but it works. It is one of the reasons I believe the growth of organic farming across the country could be a smart way to profit from that image while protecting the land at the same time.
The reality is we cannot compete with mega-scale industrial farming. To put scale in perspective, China’s Mudanjiang mega-dairy “farm” stretches across nearly twice the area of Scotland’s total farmland. Meanwhile, Russia’s Ekaterina crop farm covers half a million hectares – about the size of the entire Central Belt of Scotland.
Scotland cannot hope to compete on size, but we can win on quality.
The latest figures show organic land in Scotland has risen 13 per cent in a single year, to 132,000 hectares. Organic oats in particular have nearly doubled since 2018, driven by consumer demand for oat milk, protein bars, and healthier breakfast options. On top of that, organic dairy cow numbers are up, and whisky producers are now experimenting with organic barley. The direction of travel is clear.
There is also evidence from the Soil Association that sales of organic produce in the UK topped £3.7 billion last year. Younger shoppers, especially Gen Z, are more motivated by health and sustainability. They want to make choices that feel better for their bodies and better for the planet. That gives Scottish producers a golden opportunity.
This is not just about oats, milk, or whisky. It’s about positioning Scotland as a home of premium organic food and drink. In the same way whisky or Scottish salmon became international brands, organic cereals, dairy, and even meat could follow that path. If we are smart, we can sell the story of our land alongside the products – clean air, green hills, ancient farming traditions. That romantic picture is powerful, and the data shows consumers are willing to pay for it.
Of course, going organic is not easy. Farmers like Bruce Mackie of Rora Dairy point out that the conversion process takes years and is full of challenges. Certification can be costly, yields are often lower than in conventional farming, and with the economy under pressure, customers may not always be able to pay a premium price. These are real risks that cannot be ignored.
But the Scottish Government has recognised this, offering incentives of up to £400 per hectare to help farms during the transition. Policy support has already led to a surge in conversion, and there is scope to go further. If government, retailers, and producers can line up behind a national organic strategy, Scotland could carve out a unique identity within the UK food market and beyond.
It is also worth noting the environmental benefits. Farmers going organic report richer wildlife, healthier soils, and more biodiversity. That adds to the marketing story but, more importantly, boosts Scotland’s ability to care for the health of the land, soil, and waters. For tourists, investors, and customers, “organic Scotland” could become shorthand for a greener future.
The temptation in business is often to chase scale. But Scotland’s food and drink sector does not need to beat the big players at their own game. Instead, we should focus on producing something distinctive, high quality, and rooted in our land. Organic farming is one way to lean into that.
A couple of generations ago we would simply have called it farming, but the marketing people have been busy. And, if we get it right, the world won’t just buy our story, they’ll buy into Scotland’s future.
SIDE (239 words)
In an exciting twist to the Scottish foodie scene, diners in two of Scotland’s biggest cities are about to get paid for eating out.
Following a successful launch down south, Shuffle, a rewards app, is set to arrive in Glasgow and Edinburgh next month.
For £2.99 a month, users can earn cash rewards for visiting local restaurants, bars and cafés. Unlike many loyalty schemes, these rewards aren’t just points – they can be spent anywhere, or even withdrawn straight back into your bank account.
A model that offers real cash rather than points is a clever refreshing change. It’s a simple yet effective way to encourage local spending across a variety of businesses..
In today’s financial climate, supporting local businesses matters more than ever. Loyalty apps are usually dominated by big corporations offering limited perks, so Shuffle could give smaller independents a way to compete, while keeping money circulating within the community.
Most people, if price were no object, would happily shop local more often. Shuffle may help bridge that gap by nudging consumers towards family-run restaurants and cafés in two of Scotland’s biggest cities.
Of course, the subscription fee is where Shuffle makes its cut, and the real test will be whether enough local businesses decide the platform is worth their time. But if it catches on, Shuffle could turn eating out into something more than just a treat – it could make every meal an act of local investment.
Weep (118 words)
Silberline, a global provider of aluminium effect pigments, has signed a ‘termination agreement’ ahead of the planned closure of its Fife factory, with around 100 jobs expected to be lost.
The closure follows reports of falling revenue and mounting exceptional expenses – an often-fatal combination for any business.
While government intervention can sometimes help keep firms afloat or provide short-term support during challenging times, there are occasions when the market offers no such forgiveness.
Perhaps the most practical step here instead is for targeted training programmes to help workers transition into growing sectors as soon as possible.
The numbers make for grim reading, and my thoughts are with the staff. Hopefully, they will be able to secure work quickly.
Laugh (129 words)
Bearsden chippie Hook and Catch has unveiled what it’s calling a ‘Glaswegian doughnut’, consisting of a crispy roll stuffed with Nutella and strawberry jam, battered, then coated in sugar.
It raises a pertinent question – is there anything we won’t batter in Scotland?
The local chippy showcased their sweet creation on TikTok, sparking a flurry of comments from curious viewers across the UK, with some even suggesting a trip to Glasgow just to try it.
Although the Glaswegian Donut is not for me, it’s great to see this small business getting savvy with social media. TikTok has an uncanny knack for making videos go viral, and Hook and Catch has certainly pulled it off here.
Fair play to the company – though I won’t be rushing over any time soon.
