Cabinet secretary for rural affairs, Richard Lochhead, said the tournament turned the spotlight on Scottish ingredients, such as smoked salmon, cod, haddock, beef, strawberries and whisky.
“Around 260,000 meals have been served during the tournament – that’s more than a quarter of a million opportunities we have had to serve up the finest food and drink Scotland has to offer to players, officials, media and spectators from across the globe,” he said.
The Ryder Cup was the first major event since the 2014 Commonwealth Games in Glasgow to adopt a food charter, and is believed to be the first Ryder Cup to have done so.
That meant the menu offered local food from sustainable and traceable sources with ethical, safe, and healthy choices wherever possible.
First ever zero waste to landfill
Any food waste was sent for anaerobic digestion – helping with the aim to become the first ever zero waste to landfill Ryder Cup.
“It’s anticipated that visitors to Scotland in 2014 will spend almost £33M on food and drink at events, enjoying the delicious local produce we have right on our doorstep,” Lochhead claimed.
The European team – captained by Irishman Paul McGinley – won the 40th Ryder Cup 16 ½ to 11 ½ yesterday (August 28).
Ryder Cup food and drink sales:
• 480lbs of Scottish smoked salmon
• 20,000 portions of fresh cod & haddock from Scottish waters
• 1,500lbs of local Perthshire strawberries
• 20,000 hand-pressed Simon Howie beefburgers
• 2,400 bottles of Johnnie Walker whisky