Scotland is witnessing a growing debate about the quality of food and its affordability.
A number of producers and experts assert that consumers are becoming more interested in the source of food and the way it is produced. Moreover, they believe this interest exists even if it means paying more for quality.
Among them is Frenchman Jules Pal, a partner in a small artisanal butter production company in Glasgow.
He says that the food culture in France is based on attention to flavor and the quality of the ingredients.
He noted that this trend is also starting to increase within Scotland. There is a greater demand for local markets and traditional products.
In return, the SNP has pledged to cap prices on a range of staple foodstuffs, such as bread, milk and eggs.
With the aim of helping families cope with the rising cost of living.
However, this proposal has raised objections from some farmers and food producers. They believe it could affect the sustainability of production.
Food experts stress that the problem is not only about prices. It is also about poor awareness about food production and the selection of seasonal and local products.
They therefore call for the promotion of food education and the promotion of culinary skills. Along with this, they support local farmers and producers.
On the other hand, studies indicate that food prices have risen by about 40 percent over the past five years.
This increases the pressure on low-income families.
Nutritionist Alex Johnston warns that some families may have to devote a large proportion of their income to food purchases. This situation threatens their food security.
Experts say the solution lies in striking a balance between the quality of food and its provision at fair prices.
So that everyone can have access to healthy and sustainable food without imposing additional financial burdens on families.
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