Our Work
We aim to develop more collaborative supply chains amongst farmers, food processors and retailers, food service companies and the public sector. We recognise that, particularly in the more traditional sectors, awareness raising and improved understanding are required. We initiate collaborative projects that deliver value for all chain participants. We work in partnership with others who share this aim.
Some recent examples of our work to promote and develop co-operation include the following:
• We made excellent progress towards establishing a distinct role for SAOS in developing more collaboration in supply chains. We participated in the working group and the stakeholder forum planning the formation of the new organisation, Scotland Food and Drink. Drawing on research and consultations we had completed in prior years, our influence helped to persuade the new organisation to identify the development of collaboration as one of its initial priorities.
• It was clearly essential that our programme of collaboration activity should complement that proposed by Scotland Food and Drink, dovetailing to establish one cohesive collaboration development initiative. To this end, we participated in the Scotland Food and Drink collaboration working group, which designed an ambitious action programme for joint implementation. This included learning from the experiences of the Food Chain Centre, managed by IGD. We maintained communications with other industry stakeholders through this period of planning, testing our ideas with them.
• We designed a survey to establish current levels of collaborative practices in Scotland’s food and drink industry. This is the first such survey of its type ever commissioned in Scotland. As well as raising awareness of the possibilities for collaboration and stimulating interest, it will provide baseline factual information that can be used to refine development plans and target activity. The survey was launched in partnership with Scotland Food and Drink, supported by Scottish Enterprise, in February 2008.
• We were commissioned by SE Lanarkshire to carry out a project to assist Scottish food and drink companies to improve and manage their distribution operations more efficiently and profitably. The particular focus was on supplying
the premium food service sector. The project identified barriers and developed solutions through more collaborative practices. As the project continues, work is underway to help all parts of the chain to implement improved practices.
• We carried out a consultation on behalf of SE Tayside to review the potential for a Tayside food and drink village to support and add value to the food and drink sector in the region. We concluded that establishing a portfolio of support across the region would be more effective than a single site solution. We proposed establishing an advisory group or forum that would include a wider network of support services, economic development, rural, tourism, foodservice and local retailing representatives.
• We worked with Seafood Scotland on behalf of SE Grampian to identify opportunities to improve competitiveness of seafood chains, particularly in relation to collaboration. We proposed learning journeys to help increase understanding.
A workshop in which Scottish Pig Producers participated, helped to demonstrate the benefits of chain collaboration.
• We worked in partnership with HGCA, providing assistance to recruit businesses in Scotland for the PROBE benchmarking service. Through the health enhancing food project, SAOS alongside HGCA, was instrumental in the successful delivery of a PR campaign to promote wider understanding of the benefits of oats in human nutrition (www.allaboutoats.com).
• We were commissioned to manage the Scottish Food and Drink Health Enhancing Foods programme for a fifth consecutive year. The programme aims to bridge academia and food and drink processors, to generate new product
innovation, and includes work in oats, berries, dairy, and red meat.
• We assisted Scottish Government to design pilot research on the feasibility of electronic identification of sheep. The pilot is expected to commence in 2008.
• We provided advice to representatives of the forestry and timber industry on a structure for a proposed collaborative supply chain development that aimed to reduce the cost of timber haulage.
• We were commissioned by Northern Ireland Seafoods to deliver a collaborative supply chain initiative in the Northern Ireland seafish industry. This commenced late in the year.