Scottish Bakers has expressed its food security concerns following “extreme weather” in the UK ahead of its annual conference in May.

Recent rainfall contributing to one of the “wettest winters on record” has affected farmers’ ability to harvest crops, highlighted the trade association. It said it would discuss these issues at the Scottish Bakers annual conference at the Glasgow Hilton Hotel in Glasgow on 10-11th May.

Hosted by food scientist Mich Turner MBE, the event will welcome speakers to the stage, including Jeremy White, senior innovation editor at Wired; Judith Batchelor OBE, Food Matters International Ltd; Mark Thomson, insights director and TRKR; and Andy MacLachlan, managing director at Food2Market Ltd.

Lesley Cameron, chief executive of Scottish Bakers said: “The media has been reporting that extreme weather in the UK and across Europe coupled with one of the wettest winters on record are threatening crops both here and further afield and the farming industry at large is warning that flooding and extreme weather linked to climate change could undermine UK food production.

“This simply confirms what we at Scottish Bakers have known for some time. That climate change is having a huge impact on our food security and as a major user of flour to bake fresh everyday this is a huge concern for our members.”

Cameron continued: “Tackling climate change is a major global challenge but with Governments, including our own here in Scotland, rowing back from carbon and climate commitments, it’s a worry that these trends for more extreme weather events will continue.

“This is why we are tackling the issue head on at our conference in Glasgow on 10th and 11th May. We will be looking at what our members are already doing to tackle their own Scope 3 emissions head on and what more needs to be done.

“Moreover we will deep dive into how our bakery businesses can innovate whilst becoming more business and climate resilient using technology to deliver sustainable change.”