INDUSTRY NEWS: Consumers can help secure Britain’s food future - Defra

The UK’s Defra (Department for Environment, Food and Rural Affairs unveiled the government’s food strategy, Food 2030 on January 5. The report sets out Britain’s challenges in maintaining a secure food supply in the face of rapid population growth and climate change, as well as increasing prices of food. One main strategic point is that more food needs to be produced sustainably, according to Secretary of State for Environment, Food and Rural Affairs Hilary Benn. He added that a conglomerate of people can bring about a “revolution in he way food is produced and sold, and that food businesses, including supermarkets and food manufacturers, would follow consumer demand for food that is local, healthy and has been produced with a smaller environmental foodprint.”
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Consumers can help secure Britain’s food future
News Release
Date: 5 January 2010

Ensuring food security is just as important to Britain’s future as energy supply, Secretary of State for Environment, Food and Rural Affairs Hilary Benn told delegates at the Oxford Farming Conference today as he unveiled the Government’s food strategy, Food 2030.

Farming and food businesses contribute more than £80 billion to the economy and represent the UK’s largest manufacturing sector, employing 3.6 million people.

The Food Strategy sets out the challenges facing Britain in maintaining a secure food supply at a time of rapid population growth and climate change, and following the big price increases seen in 2008 following droughts and the rise in the price of oil.

Mr Benn said:

“Food security is as important to this country’s future wellbeing – and the world’s - as energy security.

We need to produce more food. We need to do it sustainably. And we need to make sure that what we eat safeguards our health.

“We know that the consequences of the way we produce and consume our food are unsustainable to our planet and to ourselves. There are challenges for everyone involved in the food system, from production right through to managing food waste.”

“We know we are at one of those moments in our history where the future of our economy, our environment, and our society will be shaped by the choices we make now.”

Mr. Benn said that people power can help bring about a revolution in the way food is produced and sold, and that food businesses, including supermarkets and food manufacturers, would follow consumer demand for food that is local, healthy and has been produced with a smaller environmental footprint – just as consumers have pushed the rapid expansion of Fairtrade products and free range eggs over the last decade.

“A decade ago, only 16 per cent of eggs produced in the UK were free range. In the last ten years that’s more than doubled to just under 40 per cent. Waitrose, M&S and the Co-op now sell only free range or organic eggs. And with the UK 80 per cent self-sufficient in free-range eggs this is a great example of how our farmers have responded to what consumers want, to the benefit of both.”

He also said that government and food businesses needed to support consumers by providing more accurate information about the origin and nutritional content of the food they buy, and called on all retailers to sign up to the Pigmeat Labelling Code of Practice, due to be published next month.

Mr. Benn continued:

“We do want to know about where and how our food is produced. Beef is already labelled by country of origin. So is poultry. Lamb is pretty well labelled. On pork, the Pig Meat taskforce we set up has agreed a code of practice on labelling. I expect all our retailers to sign up to it when it’s published.”

The food strategy sets out goals for 2030, and the changes that need to be made to achieve them, including:

* Farmers producing efficiently, sustainably and safely to high standards of animal welfare, with food production supporting our rural communities and contributing to UK and global food security.
* Farmers and fishermen producing more with fewer resources and fewer carbon emissions, with investment in the right skills.
* An innovative, competitive, skilled and resilient food sector, supported by first class scientific research and development, with sustainable supply chains..
* Informed consumers able to choose and afford healthy food, supported by better labelling and information.
* Government support for partnerships, funding of research, regulating where necessary and cutting red tape where possible, leading by example through public food procurement, and campaigning for change in Europe and globally.

Source: Defra UK