Seòmar agus comataidhean

When will you do that?

I want to ask Heather Kelman a question on the back of her answers to Emma Harper. It is true that it is more expensive to buy higher-quality cuts of meat, but I feel that we might eat too much meat. Having a diet the majority of which is vegetarian, with fish and a reduced intake of meat, would allow that higher quality to be purchased. Everyone has different levels of what they are able to afford, but buying the best red meat that you can afford, once a week, would surely be better than having processed food.

If we look at food logistics, we see that it is incredibly complicated to get meat from the farm to our tables. What does Food Standards Scotland do to ensure that safety and standards are maintained at every step of that incredibly complicated journey?

One of the things that I was very pleased to hear about was the appointment of an HR team. At our meeting last October, Tess White was very clear about the importance of HR. I was very disappointed with the answers that we got back about that, so that is a very pleasing step that you have taken.

Gordon, you said that you have different districts doing things differently, but surely you accept that the unacceptable is unacceptable. It does not matter how you break it down: what happened was totally unacceptable.

This is a leading question for either Forbes or Anjan: what is the ethnic diversity mix of your players at differing age groups?

I asked Cricket Scotland about its data on ethnicity. Do you have that data for other sports?

I asked Anjan Luthra whether he was in contact with people in other sports around Scotland. Would it be helpful to have regular meetings at chair level? Given that Cricket Scotland is going through a formal detailed process and is having to innovate on a lot of things, surely that is the type of work that should be going on throughout all sport in Scotland and, actually, UK wide.

That is interesting. I am glad that you brought that up, because my last question is about education. We need people to be more aware of the food that is consumed. That includes looking at labels, but there is only so often that I can stand in an aisle, stare at a packet, go through the ingredients and think, “How does that work?” What could we do to not only speed up that process but make it easier for people to make the right decision?

I would not really expect you to be able to answer that question. Individual instances of racism can be stopped through education; it does not take much to move away from that. On the other hand, it takes a lot to move away from institutional racism. Do you feel that you should be undertaking work on that?

I will pause you there. What is the timescale for that?