Edinburgh Rugby announces partnership with Quality Meat Scotland to fuel performance and wellbeing

This innovative collaboration brings together both Edinburgh Rugby and Glasgow Warriors in a first-of-its-kind initiative, with QMS coming on board as Edinburgh Rugby’s Community Partner.

New this season, the Community Partner tier will see QMS and other businesses aligned closely to the club’s outreach programmes and initiatives.

“We are thrilled to partner with Quality Meat Scotland to promote healthy lifestyles and nutrition education,” said Edinburgh Rugby Managing Director Douglas Struth.

“We share QMS’s commitment to supporting the well-being of our players and fans and we’re excited to work them to bring this partnership to life over the coming months with a number of forward-thinking initiatives already underway.”

The partnership will see QMS deliver educational resources and workshops across eight development days in Glasgow and Edinburgh. These sessions will cover a range of topics including nutrition, mental wellbeing, rugby skills, and animal health and welfare.

Edinburgh Rugby hooker and Scotland internationalist Patrick Harrison, who grew up on a farm himself, is a strong advocate for the role of quality red meat in his diet.

“As a rugby player, it’s crucial to have the right fuel to perform at my best,” said Harrison.

“I’ve always been a big advocate for the role of quality red meat in my diet. Growing up on a farm, I’ve seen firsthand the importance of sustainable and nutritious food.

“Red meat provides the protein and essential nutrients I need to recover and build strength. I’m excited to see Edinburgh Rugby partner with QMS, an organisation committed to producing high-quality Scottish red meat.”

A key highlight of the initiative will be the launch of the ‘Eat to Compete’ recipe book. This resource will feature nutritious recipes specifically designed for athletes, alongside player wellbeing advice and essential nutritional information.

Additionally, it will include a map of Scotland’s rugby clubs with QR codes linking to further recipes and resources. The book aims to guide athletes and communities on maintaining a healthy diet, understanding the Scotch and Specially Selected brands, and exploring career opportunities in the agriculture-sector post-rugby.

Sarah Millar, Chief Executive of QMS commented: “Through this partnership, we are uniquely bringing the two Scottish professional clubs together to endorse the importance of our high-quality red meat in athletic performance.

“It is vital that the nutritional benefits of Scotch Beef, Scotch Lamb, and Specially Selected Pork – a great source of protein, iron and vitamin B12 – is integrated into the fabric of Scottish sports and daily life.

“By promoting educational opportunities and practical resources, we aim to inspire young and aspiring athletes and their families to make informed dietary choices that will fuel their success on and off the field.”

This partnership aligns perfectly with Edinburgh Rugby’s commitment to player wellbeing and community engagement. By working with QMS, the club can ensure its players have access to the best possible nutrition advice and resources, while also inspiring young athletes across Scotland to make healthy choices.

To manage the new programme, experienced school teacher and rugby club volunteer, Aileen Marchant joined as Sports and Community Coordinator this year, and said:

“This initiative links learning about the nutritional benefits of red meat to a popular sport, which we hope will resonate, inspire and empower our next generation of athletes. Together with Glasgow Warriors and Edinburgh Rugby, we are committed to promoting a balanced and nutritious approach to sports and community health, creating a legacy of wellbeing and excellence for generations to come.

“This is a pilot scheme in which we will gather participant feedback – we hope to make a positive impact and extend the educational programme to other sports in the future.”

About QMS

Quality Meat Scotland (QMS) is the public body which helps Scotland’s £2.8 billion red meat sector maximise its positive role in our wealth, health and environment.  In addition, the Scottish red meat industry provides more than 39,000 jobs in some of our most rural areas, of which 79% are on farm, 10% in meat processing and 11% in supplies and services to the sector.

90% of Scotland’s cattle, sheep and pig livestock farmed for red meat are part of our internationally recognised and approved assurance schemes, under the Scotch Beef UK geographical indicator (UKGI), Scotch Lamb UKGI and Specially Selected Pork brands. They give people at home and overseas the legal guarantee that the meat they buy has come from animals that have spent their whole lives being raised to the highest of standards.

The suite of assurance schemes extends across the supply chain including feeds, haulage, auction- market and processing. Together the six livestock and non-livestock schemes make sure Scotland’s red meat is among the worlds-best for quality, animal welfare standards, production and traceability.

We are evidence-informed and work closely with partners across the supply chain to track developments in the beef, pork and lamb markets, sharing latest market prices, market developments and commentary with industry.