30 . Glasgow Business June 2015


In two recent Glasgow Talks First Minister Nicola Sturgeon says tackling inequality would lead to a more prosperous economy and we focus on the strength of Glasgow’s Food and Drink sector


EQUALITY (AND FOOD) BOOSTS THE ECONOMY


F


irst Minister Nicola Sturgeon told a Glasgow Chamber of Commerce audience that Scotland could tackle inequality while increasing productivity. In her first Glasgow Talk to a Chamber


audience since becoming First Minister, Ms Sturgeon said: “We are seeking to set out a vision not just on the economy but on our society.” She said: “Scotland is going to become a more


productive and prosperous country if we become in the process a fairer and more equal society. “I have been struck by some of the research


and evidence on the effects of inequality, not just the social effects of inequality but the economic effects.” And she said that childcare was as much an infrastructure project as building roads and railways. “Te Government doesn’t create jobs, we


don’t create successful businesses,” she said. “We would want to create the environment which gives you the best chance of succeeding.” She said that over the past seven years the


Scotish Government had created the most competitive business tax system in the UK. Te First Minister said that the new Scotish


Government Strategy launched the day before her Glasgow Talk focused on four ‘I’s’ – Investment, Innovation, Internationalisation and Inclusive growth. “Productivity, growth and equality are not


competing objectives, but two sides of the same coin. Tey are interdependent.” She said one of the main principles underpinning her first economic strategy plan since becoming First Minster was inclusive growth. Ms Sturgeon also said that she has appointed


Amanda MacMillan, a member of the Glasgow Chamber Council of Directors, to her Council of Economic Advisers. In the Glasgow Talks… Food and Drink,


James Withers, Chief Executive of trade body Scotish Food and Drink challenged the fact it was not included as a separate sector in Glasgow Chamber’s ‘economic powerhouse’ list. He said that food and drink pervades many of the sectors mentioned, particularly hospitality and events. Food and drink had been regarded as a safe


bet in a downturn because everybody needs to eat and drink. But, he said, the sector had “moved from a dull safe bet into something that could be backed hugely”. He said that Scotish Food and Drink’s plan


James Withers, Chief Executive, Scottish Food and Drink; Petra Wetzel, Founder and Managing Director of West and David Melvin, Managing Director, Cordia


was to boost the sector from £10 billion in value to £16.5bn over the decade to 2017. He said that the value of the sector had hit £13.9bn but admited “we’ve had the wind at our backs”. “Scotland has incredibly healthy natural


materials, however we are also world beaters at killing ourselves early.” He predicted £1bn in growth in sales in the


UK for Scotish brands over the next wee while. He said that whisky, while selling very well in


particular markets, generally had a good sales spread and he hoped that would be replicated more widely in the sector. He added: “We need to sell a broad range of


products to a broad range of markets. A lot of it is about building brand, articulating what Scotland stands for.”


Stuart Patrick, Chief Executive, and Neil Amner, Deputy President,


Glasgow Chamber of Commerce, with First Minister Nicola Sturgeon MSP


Key to the Scotish brand, he said, was people,


provenance and place. “We had some shocking examples of the food


we were offering tourists – that has changed.” Petra Wetzel, Founder and Managing


Director of West brewery, outlined her experience in creating a craſt beers business producing beers in strict accordance with German purity law in Glasgow. Te idea for West was born when Wetzel’s


father visited her as a student in Glasgow and was unimpressed by what was being brewed locally. She said that West was just opening a second


location – West on the Corner, in Woodlands Road in the city’s west end – nine years aſter the original location at Glasgow Green. David Melvin, Managing Director of Cordia,


said that his organisation had the challenge of catering for everyone from three-year-olds in nurseries to the oldest of Glasgow’s citizens. He said that Cordia runs catering outlets in


all Glasgow’s primary and secondary schools, serving meals to more than 63,000 children. It also supplies catering to Glasgow Caledonian University and City of Glasgow College, providing meals for a host of nationalities. Its hospitality and events division, Encore


Hospitality Services, is a key player in Scotland’s hospitality sector and provides top-level catering for top venues such as Glasgow City Chambers and Kelvingrove Art Gallery and Museum.


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