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(Scottish Government) Reducing health harms of foods high in fat, sugar or salt

16 November 2018

Too many of us have a poor diet and an unhealthy weight, which can have a negative impact on our health and wellbeing. This is in part because we generally consume too many calories and too much fat, sugar and salt.

In seeking to reduce population-level intakes of calories, fat, saturated fat, free sugar and salt, we are seeking views on restricting the promotion and marketing of food and drink high in fat, sugar or salt with little or no beneficial nutritional value where they are sold to the public.

We consult because we want better policy – and better outcomes as a result.

As part of the consultation on a draft strategy for diet and healthy weight (October 2017- January 2018), views were sought on:

  1. types of price promotion
  2. defining the foods (i.e. food and drink) to be targeted

We are now seeking views on more detailed proposals, including:

  1. identified categories of food and drink that would be targeted
  2. forms of promotion and marketing that would be restricted
  3. places the restrictions would apply and (d) enforcement and implementation

This will help us assess whether the proposed measures are proportionate and would deliver beneficial outcomes.

Further information about the proposed consultation.

Download the consultation paper.

Getting Involved

If you are interested in leading or contributing to this consultation please send an email to [email protected].

The deadline for responses is Friday the 14th of December.

Please note:

  • The Society will only produce ONE response to any consultation.
  • Any response that goes under the Society logo MUST be signed off by the relevant Board Chair and Branch Chair in the case of Devolved Nations.
  • Responses on behalf of particular Divisions / Faculties /Member Networks are not permitted under any circumstances.
  • Please do refer to the British Psychological Society Consultation Processes document which is attached before writing and sending any comments
  • Please ensure that all comments are based on Published Evidence and not solely on Clinical opinion


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