Food Standards Scotland confirms new chair
Heather Kelman has officially started her role at Food Standards Scotland (FSS) as the organisation’s new chair.
Kelman, who takes over as chair from Ross Finnie, has been a member of the FSS board since its creation in 2015.
FSS said that Kelman’s previous role, where health protection, promoting positive health and wellbeing, and addressing health inequalities, were central to her agenda ensures she is fully equipped to meet the demands of her new position.
She brings more than 40 years’ public sector experience, including 10 years as a dietitian, and most recently as a strategic planner and senior manager within the NHS.
Commenting on her appointment, Kelman said: “I’m honoured to steer Food Standards Scotland through the next five years, and I will work hard to create a healthier national diet and meet the organisation’s targets.
“I look forward to working closely with stakeholders right across agriculture and the food industry and retail to create quality, healthy, sustainable food for Scotland and address challenges.
“I want to thank the outgoing chair for the excellent groundwork firmly in place to build upon.”
Chief executive Geoff Ogle said: “Heather brings a wealth of experience, and we look forward to working with her to deliver on our strategic priorities.”
He added: “As a team, we will keep pace with changes in the food environment – continuing to drive compliance, maintain high standards and safeguard public health.”
In Spring 2021, FSS set out its goals for the next five years. As an independent public sector food body, FSS said it will continue to tackle “the important task of improving the Scottish diet and associated negative health consequences.”
According to FSS the organisation’s current focus is on improving the country’s eating habits while safely navigating the EU exit, Covid recovery, climate change and now the supply chain disruptions as a consequence of the conflict in Ukraine, which are creating turbulence within the food system. FSS says it is aiming to make sure these challenges don’t discourage people from prioritising food safety and food standards.