The overarching aim is to achieve a “fair, sustainable, and successful” food sector in Scotland, and to reform the hospitality industry “from within”.

Nourish Scotland policy officer, Celia Nyssens, commented: “Chefs and cooks can be powerful advocates for Scotland’s Good Food Nation ambition, because they influence what we eat and how we think and talk about food.

“We’re delighted to launch The Manifesto of Chefs and Cooks and we hope that it will mark the beginning of an exciting new era for Scottish food.”

Supporters thus far include: Scottish national chef, Gary Maclean; development chef for Sodexo Scotland, David Ward; and chefs Neil Forbes, Sumayya Usmani, Ffion Smith.

Derek Johnstone, who came third place in last year’s National Chef of the Year and is head chef at Borthwick Castle, has also signed up.

He said: “This is a really positive step in the right direction for the whole hospitality industry, all across Scotland…I’m delighted to pledge my support.”

‘The Manifesto of Chefs and Cooks’ launched at trade show, ScotHot, this week (13 March), and sets out a vision for the future of Scottish produce, to help make the industry a “force for good in supporting local producers and offering career opportunities, while delivering top quality, internationally recognised food.”

Steve Brown, co-ordinator of Scottish Slow Food Chefs’ Alliance and a “driving force” behind the initiative, said: “Having worked in the hospitality industry for over 20 years, I have seen my share of poor behaviours and actions.

“I’m enthused to see a changing landscape - one of collaboration, creativity and camaraderie in many kitchens across the country.

“’The Manifesto of Chefs and Cooks’ is crucial to encourage everyone to achieve, maintain and strengthen the values it contains, and to work together to ensure that the industry offers positive experiences for its members, while supporting local business and protecting the environment around us.”

Sodexo development chef for Scotland, David Ward, commented: “(Sodexo) is delighted to be involved with the Manifesto and looks forward to collaborating with the movement to promote the Scottish food industry.

“The Manifesto objectives have direct synergies with Sodexo’s own sustainability efforts, from product provenance, promotion of local suppliers, minimising the impact of our industry on the environment, and ensuring we are an inclusive and diverse industry which will attract tomorrow’s talent.”