Scottish Organic Abattoir Project Support

SOPA have been spearheading a piece of work investigating barriers to organic red meat slaughter at Scottish abattoirs. The work is being carried out by Adam Forrest, Organic Development Manager at Scotland Food and Drink.  Adam has been appointed by Scottish Government to research and signpost supply chain issues in the organic sector.

We are aware of the difficulties for small direct-to-retail organic butchery and meat processing since the closing of Downfield Butchery in Fife.  This has brought to the fore the lack of supply chain infrastructure across all of Scotland, for micro and small abattoir and butchery facilities.  Adam is doing some work in this area. But as the recent months have shown a fallout of commercial scale organic slaughter in Scotland, Adam has also been tasked to incorporate work on larger facilities as well. Scottish Government are supporting us in this work, alongside several key industry players QMS, SAOS and NFUS amongst others.
 
Adam is currently speaking with Scottish butchers and building a pitch for retailers and Scottish Development International to promote Scottish organic red meat and realise new commercial and cooperative opportunities for the industry. If you are looking for new markets for your produce and interested inworking collaboratively with other producers, please do get in touch.

If you have experienced difficulties with organic red meat slaughter and butchery, Adam is also still seeking evidence, case studies and views from SOPA members to contribute to the project.  Please get in touch Adam Forrest by email here.

Adam’s initial summary report is now available upon request, please email him if you would like a copy.

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