DEFRA Food 2030

Food 2030

CONTENTS

Foreword  3 Introduction  4 Our approach  5 Our vision  7 Priorities for Food 2030:  9

1. Enabling and encouraging people to eat a healthy, sustainable diet  10
2. Ensuring a resilient, profitable and competitive food system  20
3. Increasing food production sustainably  31
4. Reducing the food system s greenhouse gas emissions  42
5. Reducing, reusing and reprocessing waste  53
6. Increasing the impact of skills, knowledge, research and technology  60

Delivering Food 2030  68 Measuring progress indicators for sustainable food  72 Glossary  80

Front cover photographs

Left: Defra Photo Library

Middle: North News and Pictures (students from Linthorpe Primary School, Middlesbrough) Right: Defra Photo Library

FOREWORD

Good safe food on our plates is taken for granted by most people and so it should be.

The last few decades have seen a transformation in the choice, quality,

safety and affordability of the food we all eat day in, day out.

But we face big challenges today which mean we need to think differently about food. We can t carry on just as we are. We need to produce more food without damaging the natural resources air, soil, water and marine resources, biodiversity and climate that we all depend on. We need to feed more people globally, many of whom want or need to eat a better diet. We need to tackle increasing obesity and encourage healthier diets. And we need to do all these things in light of the increasing challenge of climate change and while delivering continuous improvement in food safety.

I am proud of Britain s food sector, and I believe it has a vital role to play as we build

a flourishing low-carbon economy for the future. Food contributes over £80 billion to

our economy and is our largest manufacturing sector, with food and farming employing 3.6 million people. Looking forward, we will work to help ensure it can thrive as an innovative, competitive and resilient sector, and a sustainable source of growth and jobs.

Everyone has a role to play. That is why this strategy has been developed with, and will be delivered together with, a wide range of partners:

• Consumers can support healthy and sustainable food, and can try to throw less food away;

• Food producers farmers and fishermen

  can reduce the impact they have on the

environment, manage natural resources and biodiversity even better, and adapt to a changing climate;

• Food businesses can strive to be as efficient as possible in the ways they use energy and transport;

• Food manufacturers, retailers and caterers can help consumers to eat a healthy, sustainable diet;

• Government can help to lead the change, bringing people together to act in partnership, through legislation where  

that is needed, by funding research, and  campaigning for change in Europe and  internationally.

This strategy sets out the Government s vision  for a sustainable and secure food system for  2030, and the steps we will take to get there.  Working together, we can make Britain a  world leader in food policy and production,  and we can help to ensure that everybody has  the chance to eat safe, healthy, affordable and  sustainable food, now and in the future.

3

INTRODUCTION

This new strategy for food has been drawn up  This is a challenge for the world that will  

following the publication of the Cabinet Office  require action by a lot of people. To help this,  

Strategy Unit s report in July 2008[1]. Food  the UK Government s Chief Scientific Adviser  

Matters called for better integration of food  is leading a Foresight project on Global Food  

policy across Government and highlighted two  and Farming Futures bringing academics and  

challenges: climate change and obesity. 2008  experts together.

also saw food prices rising sharply for the  

This strategy is a response both to the big  

first time in a generation, provoking riots in  

food challenges sustainability, security and  

some parts of the world. In August 2009 we  

health and to the call for more joined up  

published our assessment of UK food security  

food policy. It sets out the priorities for the  

and set out what we need to do to maintain  

UK Government on food.  

it. This document brings all of the challenges  

together for the first time.  Many of the things we need to do to move  

It is now clear that we face a big challenge in  towards a sustainable, secure and healthy food  Defra Photo Library

system are already in place, for example the

feeding the world. With a growing population,

Change4Life campaign, the UK Low Carbon

climate change and the pressure we are

Transition Plan, and our approach to ensuring

putting on land, we will have to produce more

the UK s continued food security. But there

food sustainably. We also need to provide the

are other things we need to do. We hope that

right information for people to make more

farmers, fishermen, food businesses, local and

informed choices about what they eat. Diet

regional government, voluntary organisations

will have a huge impact not only on our health

and others will use this as a basis for deciding

and our economy, but most importantly on

what they will do. This is a matter for all of us;

sustainability.

it is time to get on with it.

OUR APPROACH

Coordinating food policy across  This includes sharing knowledge and  We will look to learn from previous Government good practice with others in Europe and  experiences and build on successful examples

internationally, in support of our EU and  of delivering sustainability in the food system, Defra coordinates all UK Government

international objectives, particularly given  for example the Milk Roadmap[1], and the Love policies on food. The Secretary of State for

much of what Government and industry is  Food Hate Waste campaign2.

Environment Food and Rural Affairs chairs a

doing in the UK is seen as new and innovative.

dedicated Cabinet sub-committee on food,  Using the most appropriate ways of

Likewise we will continue to look for  achieving what we want

formed in October 2008. And to make sure

opportunities to learn from others.

that Government gets the best advice on food

We will try and find the best way of doing policy, a Council of Food Policy Advisers was  Basing our work on sound science

things and will only regulate where we need to. established at the same time, for a duration  

High quality research and evidence will be  

of two years.

really important in guiding what we do and  Working in partnership with the food  in making things fit together. Alongside Food  and farming industries, consumers,  2030, a cross-Government Strategy for Food  the third sector and international  Research and Innovation has been launched  organisations to provide a framework to coordinate food  

Achieving a sustainable and secure food system  research and innovation.  

for 2030 depends on everyone in the food  Building on existing work  

system working together.  

There is a lot of good work going on across  

The final section of this document describes  the food supply chain. Reviewing and  

how all parts of the food system can help  evaluating the success of this work will inform  us achieve our goal, and sets indicators for  what further action will need to be taken to  measuring our progress. achieve our vision.

Working across the UK, EU and internationally

This is a UK Government strategy. Many aspects of food policy are devolved. There are  separate food policy arrangements in Scotland[1], Wales2 and Northern Ireland3 and we can  learn from each other. We are working with the Devolved Administrations to ensure that as  the UK, we share a common understanding of the future of food policy and can collaborate  whenever it makes sense to do so.

As members of the European Union, the UK food sector benefits from being part of the  single market. It also means much of our food policy is influenced by EU legislation. And as  the biggest trading block in the world, the EU is a powerful figure on the international stage. EU engagement will therefore continue to be a priority, particularly in emphasising the  importance of integrated food policy that meets the needs of Europe s citizens, and enables a  competitive and sustainable food system that supports global food security.

Beyond Europe we will continue to ensure that food security, including the food security of  developing countries is given the highest international attention.

Defra Photo Library

OUR VISION FOR A SUSTAINABLE AND SECURE FOOD SYSTEM FOR 2030

What we want by 2030  

• Consumers are informed, can choose and afford healthy, sustainable food. This demand is met by profitable, competitive,  highly skilled and resilient farming, fishing and food businesses, supported by first class research and development.

• Food is produced, processed, and distributed, to feed a growing global population in ways which:

use global natural resources sustainably,  

enable the continuing provision of the benefits and services a healthy natural environment provides,  

promote high standards of animal health and welfare,  

protect food safety,  

make a significant contribution to rural communities, and  

allow us to show global leadership on food sustainability.

• Our food security is ensured through strong UK agriculture and food sectors and international trade links with EU and  global partners, which support developing economies.

• The UK has a low carbon food system which is efficient with resources any waste is reused, recycled or used for energy  generation.

GOVERNMENT S ROLE IN CREATING A SUSTAINABLE AND SECURE FOOD SYSTEM

Government s core role in the UK food system  To play our part in delivering Food 2030  the needs of the consumer and a competitive is to correct market failures where they arise  we will: and sustainable food system that supports (for example distortions to the food economy  global food security.

Encourage change through voluntary,

caused by poor information, imperfect

regulatory, or economic approaches. Enable change by providing tools, evidence, competition, the failure to price externalities

Government will favour voluntary industry- and advice to businesses, and information to and the under-provision of public goods), and

led and owned measures wherever possible,  consumers, as we have already done through to ensure that social equity is safeguarded.

but we recognise that regulation may be  PAS 2050 for measuring the embodied Generally, this will be achieved through the

required in some instances. Where we do  greenhouse gas emissions in goods and

tax and benefit system, but special measures

need regulation, we will make sure that it  services4, and will do through integrating may be needed in some cases to ensure that

is proportionate, accountable, consistent,  nutrition and sustainability information and the more vulnerable in society have adequate

transparent and targeted, helping to ensure  advice to consumers on the eatwell website5. access to nutritious food, for example through

benefits are delivered, costs kept as low as

the Healthy Start[1] scheme. Build evidence on sustainability in the food possible, and that perceptions are positive3.

system, make research publicly available, and Government also has a role in setting the tone  We will continue to work with the supply

help to translate research into practice.

and direction of public debate about food,  chain and European institutions, to reduce

and a role in fostering cultural and behavioural  unnecessary burdens on industry.  Provide policy leadership by finding ways change. This leadership and agenda-setting  to reconcile the big choices and tensions

Lead by example by making the changes

role can be a powerful complement to direct  between achieving our vision for food and

that we are aiming for across the whole of the

interventions, but needs to be based on an  other major challenges.

food chain in what we do, for example food

understanding of its place and influence

procured in the public sector. We will also

national government is only one part of a big,

promote the importance of integrated food

diverse and influential sector2.

policy in Europe and beyond, that emphasises

PRIORITIES FOR FOOD 2030

This Strategy considers the food system  The Strategy is structured around six core issues for the food system:

at national, EU and global levels. A secure  

and sustainable food system will need us  

government, farmers, fishermen, business and  2.  Ensuring a resilient,  

other stakeholders to focus on a number of  profitable and  

important issues. The Strategy is structured  competitive food  

around these issues what the challenges are,  system

our goal for 2030, and the steps we will need  

1.  Encouraging people  3.  Increasing food  

to take to achieve this.  to eat a healthy,  production sustainably Particular focus is given to the global  sustainable diet

dimensions of food policy in sections 2 and  

3 on having a resilient, profitable and  

competitive food system, and on increasing  

food production sustainably. 6.  Increasing the impact  4.  Reducing the food  

of skills, knowledge,  system s greenhouse  research and  gas emissions technology

5.  Reducing, reusing and  reprocessing waste

1. ENABLING AND ENCOURAGING PEOPLE TO EAT A HEALTHY, SUSTAINABLE DIET

Diet-related disease and rising levels of obesity are a significant public health concern in the UK. Many people want to eat healthily, but often do not follow nutritional advice.

• 90% of people claim that healthy eating is important to them1 and public awareness of the health implications of diet is fairly high. This has been achieved over a number of years, through campaigns by Government (for example 5-A-DAY, Change4Life, the Food Standards Agency s (FSA) salt and saturated fat campaigns), NGOs and the media, with support from the food industry.

• National nutrition surveys indicate some positive changes in the diet of adults in the UK over the past 15 years, but we are still eating too much salt, saturated fat, and sugar, and not enough fruit and vegetables.

• Poor diet is estimated to account for a third of all cases of cancer, and a further third

of cases of cardiovascular disease. Obesity, which has more than doubled in the last 25 years, increases the risk of developing Type II Diabetes, cardiovascular disease and some types of cancer. Left unchecked, projections show radical increases in the years ahead with 40% of the population being obese by 2025 and 60% by 20502.

• Diet-related chronic disease is estimated  of the guideline the challenge is to make

to cost the NHS £7 billion a year, including  up this shortfall from sustainable fish stocks direct treatment costs, state benefits and  by actively managing our seas to conserve loss of earnings. The health benefits of  fish stocks and by raising awareness and meeting nutritional guidelines are estimated  consumption of alternative species of fish.

to reach almost £20 billion a year, and are

• The food industry has already made progress

estimated to prevent 70,000 premature

in helping consumers eat a healthy, balanced deaths a year3.

diet. For example through reformulating food

• Fish contains a range of nutrients and  products so that they contain less salt, fat

is a good source of fatty acids. The FSA  and sugar, and by giving clear information recommends that we eat at least two  about the nutritional content of food, both  portions of fish a week, one of which  on packaging and on menus in cafØs and  should be oily, but this cannot be managed  restaurants.

unless we have globally sustainable fish  

and aquaculture industries. Our current  

consumption of fish falls significantly short  

Fish consumption, g per week, UK4,5

Recommendation:  

2 portions/week 182 175 184 195

Oily fish White fish

Men low  Women low  Men  Women  

income income  general population  general population

1: FSA (2008) Consumer Attitudes Survey; 2: Foresight (2007) Tackling Obesities: Future Choices; 3: Cabinet Office (2008) Food Matters; 4: FSA Henderson et al (2002); National Diet and Nutrition Survey; vols 1-5; 5: FSA Nelson et al (2007); Low Income Diet and Nutrition Survey (Consumption figures for LIDNS are oily fish and dishes and for NDNS include canned tuna)

[1]Although cases of foodborne illness have reduced in recent years, there were an estimated 926,000 cases in England and Wales in 2007, costing the economy £1.5 billion.

• The food we eat in the UK is the safest  and domestically-produced food, to ensure it has ever been. Illness and deaths from  the safety of our food system.

eating contaminated food have fallen

• Since the animal disease outbreaks of the

dramatically and we have a robust system to

early 1990s, the food and farming industries get safe food to the consumer.

have worked hard to increase public assurance,

• The public need to feel confident that  mainly through certification and traceability the food they eat is safe. Any decline in  schemes. 56% of us have confidence in confidence can have negative knock-on  the current food safety measures taken by economic effects on the rest of the food  everyone in the food system[1].

system. Vigilance is essential for imported

Though reported cases of foodborne illness have reduced since 2000, cases of listeria have more than doubled. Chilled ready-to-eat foods, that are not cooked or reheated before eating, are considered to be the main source of listeria infections. Listeria causes more deaths than salmonella and E.coli combined3.

Trends in the number of cases of food-borne illness in England and Wales, 2000 - 2007 250

200 Listeria

Campylobacter 150 E.coli O157

Salmonella

• In 2007 18,900 people required hospital treatment for food-borne illness, and 440 died. The majority of these cases and their associated costs could have been easily avoided by anyone preparing food adhering to some basic food hygiene and safety precautions such as the 4Cs promoted by the FSA cleaning, cooking, chilling and avoiding cross-contamination.

• Although the number of reported food contamination incidents increased from 421 in 2000 to 1,312 in 20072, this could be because of better reporting and a wider definition of

 incidents introduced during that time, and

improved engagement between Government, local authorities and the industry.

• Awareness and understanding of foodborne illness has improved in recent years4. However, to achieve more it is crucial to understand the reasons why people and organisations  fail to follow the simple, yet essential, principles of

Affordable, nutritious food is vital for everyone.

In the UK  a significant negative factor in diets3. There

are however a number of other barriers to

• Rising food prices over the last two years have

accessing healthy food including lack of exerted great pressure on budgets in low

income, education and skills, which affect income households. UK households spend an

low income and other vulnerable groups average of £36.32 per person per week on

more acutely.

food and non-alcoholic drinks1. This accounts

for 11% of all expenditure for an average  • A lot of work is already underway to household, but nearly 17% for a low-income  address these barriers, such as increasing household, up from 15% in 20052. In the EU,  access to fruit and vegetables through the

the Common Agricultural Policy (CAP) keeps  Healthy Start4 initiative, and small-scale food prices higher than they should be, as the  local initiatives, including food distribution CAP results in higher prices for farmers. In the  charities and community food growing UK, this meant that consumers paid an extra  initiatives.

£3.2 billion, or £52 each for food in 2007. The

In global terms

associated market price support and high

import tariffs impact on poorer households  • High food prices have a greater impact disproportionately. in developing countries. Households in

developing countries spend over 60% of Low income families have poorer health

• their budget on food.

than the general population. The reasons for

this are complex, but diet plays a role.  • Maternal and child under-nutrition in

developing countries remains a concern.

• Households need access to affordable,

There are significant new global threats to nutritious food to give them food security.

good nutrition including the volatility of

The Government s UK Food Security

food prices, climate change and its impact. Assessment shows that physical access to

food is not itself a significant problem, nor

on livelihoods, household food security,  wcioth tnflhe Aict asnsod gciatoiovn oernf Canocneve. nien ice  n paS torerts nership  

The Convenience Store Project

• promotes greater consumption of fruit and  vegetables in deprived areas, encourages people  

to make healthier food choices and achieve their  5-A-DAY.  

Healthy Start supports low income families to  eat nutritious foods and lead healthier lifestyles.  450,000 families are sent vouchers for fresh fruit,  vegetables, milk and infant formula.  

£30m has been invested in the Healthy Towns  Initiative, which encourages local areas to  change their communities built environment  

to support people to become more active and  promote healthy eating. Two Healthy Towns  Middlesbrough and Halifax have incorporated  food growing as part of plans to make their towns  healthier.

The Change4Life campaign promotes healthy  eating and demonstrates how a partnership  between Government, the food industry and the  third sector is removing barriers to accessible,  affordable food.

1: Defra (2009) Food Statistics Pocketbook; 2: Defra (2010) UK Food Security Assessment; 3: Ibid Based on 2007 figures - % of households within 15 minutes of a supermarket or food shop by car, public transport, walking or cycling was 97.8%, and 99.8% within 30 minutes; 4: www.healthystart.nhs.uk

Defining a healthy, sustainable diet will help give consumers clear and consistent information on the impact of what we choose to eat.

• Defining a sustainable diet would make

it easier for people to make informed choices about food, but it is not easy to

do. A sustainable diet has many attributes

  health, nutrition, access, affordability,

carbon footprint, and things like production methods, sustainability of supplies (for example fish, palm oil), transport, water use, animal welfare and support for food growers in developing countries (for example Fairtrade or Rainforest Alliance).

• Ways of measuring the footprint of food products tend to focus on single issues, such as carbon or water. Presenting the full picture is a much greater challenge, but would

help consumers cut through confusing and often conflicting information on diets, and would help the food supply chain to develop sustainable choices for consumers.

• People value different aspects of food, but not all consumers are able to purchase foods according to their values. The Government s role is to ensure robust evidence to support people s choices, and to

give advice, for example through the eatwell website[1]. Retailers and food manufacturers can support consumers by offering products that fit with their values.

• Evidence of what constitutes a sustainable diet is still developing, but there are things people can do now in order to reduce the impact of their diet. If we all did the one thing that is most important to us, the impact of our collective action could make a big difference.

Wasting less food food wasted by households in the UK makes up 3% of

total UK greenhouse gas emissions per year, and costs households an average of £480

a year. Wasting less food would mean that greenhouse gas emissions associated with food production would be reduced. Halving household food waste would be equivalent to talking 1 in 8 cars off the road2.

Eating food that is in season food that relies on natural sunlight and temperatures to grow (and tends therefore to be grown in its natural season) tends to cost less

as production and distribution costs are lower. Seasonality also relates to produce grown overseas and imported to the UK, complementing the UK growing season for example importing Seville oranges in January.

Buying food which has been shown to be produced sustainably, indicated by an industry label like the MSC3 certification or equivalent for fish, produced to higher animal welfare standards, or which supports food growers in developing countries.

• Government can also lead by example by developing sustainability criteria for food provided in the public sector. The Healthier Food Mark4 will be awarded to public sector organisations in England meeting a range of criteria for healthier, and more sustainable food. Government is also integrating

its online advice to consumers on food nutrition, sustainability and safety based on the evidence currently available. Advice will be given through the eatwell website.

Education plays an important role in reconnecting us with how and where our food is  produced, and in knowing how to cook and prepare healthy, nutritious food.

• Having an interest in and knowing about  • Government s reintroduction of cooking  

The Hornbeam centre in north east London is  food where it is from, how it is produced,  to the school curriculum and the uptake  

home to a local food hub running a number of  what effect it has on our health, and how  of cookery clubs, such as Let s Get  

local food initiatives, including a market stall selling  to prepare and store it are all likely to lead  Cooking[1] led by the School Food Trust and  local sustainably-grown food, a vegetarian cafØ,  

to us eating a better diet, better for our  partners, are steps in the right direction  a vegetable box scheme, fruit picking projects  health and better for the environment. in reintroducing lost food preparation and  and regular workshops and events. The centre is  

cooking skills. However, this should be  managed by volunteers and run by the people who  

• Though still a niche interest, public debate  strengthened to include education about  use it. It brings the community together over food  on sustainable diets has become more  

the whole food chain, from production  and has economic benefits to the local area3. sophisticated with the various complexities,  

through to disposal.

trade-offs and knock-on effects of food  

choices coming into play, such as different  • The popularity of grow-your-own has risen  production methods with different  significantly over recent years. An estimated  environmental, social and economic impacts. 33% of people already grow or intend  

to grow their own vegetables2. Growing  

• Information alone is only part of the  

food at home, in a community garden  solution to help us shift to a healthier, more  

or allotment can produce a number of  sustainable diet. Growing, cooking, and  

other benefits including better mental and  enjoying food can help this. A number of  

physical health, bringing people together  community food groups and cooperatives  

and improved skills.

have been established teaching food  Sophie Tomlinson

growing and cooking skills. Although these  

are usually small-scale, the projects are  

often innovative and can have real impact in

their local communities.

Our goal for 2030 enabling and encouraging people to eat a healthy and sustainable diet.

Access and  • People from all parts of society should be able to choose and eat a sustainable diet with reliable access to affordable,

affordability healthy and safe food.

• People feel connected to their food and treat it as a source of wellbeing and enjoyment, for example through leisure activities such as growing and cooking food.

Education,

information  • People take responsibility for their health through the food they choose to eat, understand the impacts their diets can have on their and personal  health and the environment, buy what they need and do not waste food.

responsibility

• People are aware of the origins of their food, and understand the environmental and social impacts of their choices. They know that buying some food from developing countries can reduce poverty for some of the world s poorest communities.

Tackling  • The neglected crisis of under-nutrition has been effectively tackled, particularly in the poorest countries and for the poorest families. under-nutrition in  By 2015, the first millennium development goal on poverty and hunger is achieved and the proportion of underweight children in the

developing countries world is halved (compared to 1990 figures).

Small beginnings, big potential case studies.

Fish & Kids: Serving sustainable fish at school

• The Marine Stewardship  

Council s (MSC) Fish &  

Kids project encourages  

schools and restaurants  

in England to serve  

sustainable, MSC-labelled  

seafood. Through Fish &  

Kids, children, teachers,  

parents and caterers can  Defra Photo Library

find out why choosing sustainable seafood is vital for the future of fish, fishing communities and the environment.

• Three years from launch, 18 Local Education Authorities across the country are now certified, with over 2,400 primary schools in England (around 14%) engaged in the project and offering MSC- labelled seafood school meal choices to over 800,000 pupils.

• The project was set up with support from Defra s Environmental Action Fund. The MSC has now been given support through Defra s new Greener Living Fund to build on the experience gained with the Fish & Kids model to further develop demand for sustainable seafood on a national scale by providing learning opportunities for the food service sector and, more importantly, improved buying behaviour amongst their customers.

Cook4Life

• The Cook4Life Cooking with Families initiative will be piloted in  early 2010. It is part of Government s Change4Life campaign to  tackle obesity.  

• The pilot will develop an effective model for helping at risk  families to cook healthy and nutritious food.

• It aims to build confidence and skills in food preparation and  cooking among parents and carers and to provide guidance and  recipes on weaning, first family foods and beyond.

• The pilot will start in the North West and South West regions and  will aim to train staff from 60 Sure Start Children s Centres so that  they can deliver cookery programmes.  

FACE Farming and Countryside Education www.face-online.org.uk

Action: to enable and encourage people to eat a healthy, sustainable diet.

Who What How Result

Help individuals to identify where they can get access to existing

Improving access

support, for example giving Healthy Start beneficiaries advice  Those in socially excluded groups are

to healthy and

and information about breastfeeding and a healthy diet, broader  better informed on healthy, sustainable Government sustainable food for

nutritional and public health issues, and other relevant schemes;  diets and know where to go for further socially excluded

review Government s online advice (for example DirectGov) on food  advice and information.

groups

and social exclusion.

Take forward the Healthy Food Code of Practice[1], on:

• front-of-pack labelling;

• smaller portion sizes for energy-dense foods and those high in salt; Everyone is able to achieve and

• promotion of food to children; maintain a healthy weight;

Reverse the trend in  • reductions in consumption and the levels of saturated fat and

Government,

diet-related disease,  sugar, particularly sugary drinks; People can easily find out the industry, regulators

including obesity • increasing consumption of healthier foods; nutritional content of their food choices

• single set of healthy eating messages;  and understand the impacts on their

• nutritional information on food eaten out; and health.

• raise awareness to achieve and maintain an appropriate energy

balance.

People have confidence in the food Government,  Threats to the food system are managed efficiently and quickly; industry s ability to manage food safety

industry,  Public confidence in  risks;

food safety  Continued public awareness campaigns about preparing and

consumers cooking food safely. People know how to ensure food is

safe to eat.

Diet-related ill health is reduced; Consumers adopt

People make use of the opportunities available to learn more about

Consumers healthy, sustainable  The food chain responds to demand

food, creating a greater demand for healthy, sustainable food.

diets signals for more healthy, sustainable

food.

Action: to enable and encourage people to eat a healthy, sustainable diet.

Who What How Result

Identify and fill gaps in the evidence through research to define a

Clear information and  healthy, sustainable diet.

People can make informed decisions on Government advice on healthy and  Deliver clear information and advice on a healthy and sustainable diet

a healthy and sustainable diet. sustainable diets through an enhanced eatwell website[1].

Understand better the role of environmental labelling schemes.

Develop a meanwhile lease for land: facilitate local partnerships

between land owners and community groups to make land available

Government,  Making land available  on a temporary basis for food growing. More people can have the chance to

for community food

third sector grow their own food.

growing Support a feasibility study for a community land bank which

would act as a broker between land-holders and community groups

wanting land on which to grow food.

Providing additional funding to the Growing Schools Programme2 to  People understand the origins of their  Learning about how  enable a further 65,000 pupils, parents and staff to gain hands-on  food, and how the food chain works.  

Government,  and where our food is  experience of growing food; As a result they are more aware of the  

industry

produced Food producers and industry to provide more consumer education  importance of a healthy, sustainable  

(particularly for children). diet.

All schools should be providing food that meets the required nutritional  

standards and should be encouraging all pupils to take up the offer of  

healthy school lunches. Every pupil should go to a healthy school that  People are educated about the health  promotes healthy eating, an active lifestyle and emotional health and  and sustainability impacts of their diets  wellbeing. Cooking and food preparation skills are already on the school  and have the right food skills to choose,  

Government, third  curriculum. We can build on this by: prepare and cook healthy, safe and  sector, industry Enhanced food skills • Encouraging community groups to educate people, including the  sustainable diets.

vulnerable, on cooking healthy and sustainable food and developing

food skills, for example the Cook4Life initiative; and

• Food manufacturers and retailers producing marketing and

educational aids, for example recipe cards, in-store demonstrations.

2. ENSURING A RESILIENT, PROFITABLE AND COMPETITIVE FOOD SYSTEM

The UK s food sector is big, diverse and innovative.

The UK food sector in figures[1] Food is an essential part of our lives and our economy but the food system faces a  

number of diverse challenges

£80.5 billion the agri-food  • Food sustains life. The food system also provides jobs, adds value to the economy, enables  

sector s contribution to the economy in  us to eat at home or out, and helps manage the character of our landscape and countryside,  2007 6.8% of the total, and the UK s  which in turn attract tourism trade, adding further to the sustainability of rural economies. largest manufacturing sector. A rich food culture has developed in the UK reflecting the diversity of our communities.

3.6 million people • Food production depends on an extensive and complex infrastructure including the national  road and rail networks, port facilities, power plants and the national grid, water processing and  the number employed in food  supply, and sewage treatment.  

and farming.

• In order to provide sufficient safe and nutritious food, employment and profitable businesses,  

£13.2 billion the sector needs to make sure that the natural ecosystems which provide many of the inputs  

  the value  

it needs are protected and enhanced. Most of these services are currently free for example  of food exports from the UK in 2008.  

pollination, the water cycle, soil production and nutrient cycles.

We imported £31.6 billion worth  

of food. • Climate change is predicted to have a serious impact on food production globally and in the  UK. In some countries, this will result in some land changing from arable use to pasture, or  

196,000 the number of food  going out of production altogether. In others, including the UK, there may be opportunities to  

chain enterprises ranging from large  grow new crops. As well as continuing to reduce its contribution to greenhouse gas emissions,  retailers to small cafØs. the food system and its supply chains need to be ready for these changes, while meeting  increasing demand.

The realities and opportunities the international trading system presents to the food system.

The realities The opportunities now and in the future

• We live in an inter-connected world with globalised food  • International trade has been a major driver of global growth and prosperity, especially systems. Global trade offers a way to manage volatility by  important for many developing countries. As trade has expanded, global incomes have grown spreading risk, encourages productivity growth, keeps prices  and open economies have been able to harness the power of trade to boost competitiveness competitive and increases diversity of supply it is critical to  and productivity, helping to improve living standards and sustain economic growth. However global economic prosperity and food security. despite major reductions in trade barriers, protectionism continues to affect economies, most significantly those of developing countries.

• Expansion of membership of the EU has provided greater

market potential but trade barriers continue to inhibit access to  • Government, industry and other stakeholders must work together to ensure food is available new materials and to greater diversity of supply. and accessible, even for the poorest, reducing market volatility, by ensuring national, regional

and international trading systems work efficiently, and that the very poorest have access to

• The UK gains considerable advantages from trading with

social protection measures to enable them to buy enough food. The Global Partnership for over 100 different countries including European and global

Agriculture and Food Security offers a way of co-ordinating national and regional strategies markets.

for food security.

• Continued reform of the CAP should enable farmers to be fully responsive to the market and consumer demand, and enable profitable farming to thrive in a liberalised global market, without the need for subsidies across the EU.

• While working to tackle sustainability challenges for key agricultural products such as biofuels and palm oil, the UK will continue to press for improved market access through trade liberalisation, for trade distorting domestic support to be significantly reduced globally, and for the elimination of all export subsidies by 2013.

• The aim of the UK s approach to reforming the Common Fisheries Policy (CFP) is to achieve a prosperous and efficient fishing industry that is managed alongside marine conservation, so that fishing can contribute to vibrant local communities while managing fish stocks within safe biological limits, and providing a high quality sustainable food supply.

• Investment in science and innovation can help improve resource efficiency and productivity, underpinning sustainable global agricultural growth, and CAP and CFP reform to increase competitiveness of farmers and fishermen.

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The UK s food system has to cope with a series of risks managing these is central to ensuring  the system s short term operation and long term sustainability.

Keeping things going

• A resilient food system can withstand, or quickly recover from sudden shocks. These can be financial such as commodity price spikes; caused by natural disasters such as  a large scale flood; or caused by disruption to fuel supply or the road network. They can occur at any point in the food supply chain, including in retail and distribution. They  are usually short term, and do not cause profound changes.  

• The challenge to the food sector is to plan and prepare for these events, in the interests of long term sustainability. Government works with the food industry to promote  business continuity planning.

Markets that work

• Policies designed to make agriculture more efficient would make agricultural production more responsive to price signals (both domestically and internationally).  

• No one can guarantee that there will not be price spikes in future. But policies to improve the productivity and responsiveness of agriculture should tend to make it less likely  that the conditions for a spike might arise; reduce the size and duration of a price spike, and hence reduce its impact, as well as generating broader benefits such as the  growth and jobs arising from international trade. These issues are considered in more detail in the analysis of the 2007-08 price spikes, accompanying this Strategy[1].

Environmental risks

• Climate change may itself be a source of new and unexpected shocks. Possible threats include increased frequency of extreme weather and new pests and diseases arriving  in the UK. A profitable and resilient food system will need to be able to meet a variety of economic and environmental challenges by planning, and adapting to these  changes.  

• Damaging use of natural resources or damage to the ecosystems that produce renewable resources will make food production more difficult in future. The food sector will  need to innovate to reduce inputs or discover alternatives2.  

Food safety

• Food safety needs to remain a central priority for the entire food system, protecting the health and safety of consumers from both disease and contamination.

The food chain is one element of our Critical National Infrastructure it depends on the

smooth running of the national transport and utilities systems.

• Approximately 99% of our food imports arrive by ship or the Channel Tunnel, as well as much of the chemicals, fuel and machinery needed for food production and processing[1]. Ports are also the main gateway for food exports.

Seaports

• Ports are potentially vulnerable to coastal surges and storm damage, but having a greater number of ports can allow substitution of traffic and help spread the risk.

• Efficient infrastructure is the key to productive supply chains, and is a major difference between developed and developing countries.

• Agricultural inputs, food and waste are all moved around the UK by road and rail.

Transport system

• Increased demand on the transport system, especially the road network, raises the risk of delays, accidents and congestion which imposes extra costs on businesses, especially those with perishable products.

• The food supply chain depends particularly on energy, water and other critical national infrastructure.

• The food sector demonstrated its ability to deal effectively with flooding in Gloucestershire and the South-West in 2007 and more

Energy, water and

recently in Cumbria in 2009, where supermarkets remained open and were able to provide food and drink to those affected. sewage utilities

• Elements of the national infrastructure will face a number of challenges in future from increased demand from a growing population, and from declining supply such as increased water stress due to climate change.

Skills and the right regulatory balance are two factors in the success of the UK food sector.

The UK agri-food sector supports a workforce of 3.6  Applying the principles of better regulation helps protect consumers while  million people with a range of skills allowing food businesses to get on with the job

• The farming industry faces particular challenges in  • Given the cumulative impact of regulation on the economy, it is important to keep a  maintaining and building its skills base, innovating to stay  focus on efficiency and effectiveness, only regulate where there is a strong case for  profitable, and attracting new entrants to the sector. doing so, and avoid creating unnecessary burdens.

• Similarly, few young people want to join the UK fishing  • Policy making and interventions should allow flexibility, so that businesses throughout  industry. With the right incentives and reforms, fishing  the food chain can develop the best solutions for themselves, society and the  

can provide sustainable livelihoods for vibrant coastal  environment as well as responding to consumer demand.

communities.

• Better regulation approaches can help identify interventions where benefits justify  

• A major problem with training and skills within the food  costs, and get the most out of Government intervention. system is a lack of demand rather than a shortage of  

• We are committed to regulating smaller businesses in a way that considers simplified  

opportunities. It is important to raise the skills levels of current  

or more flexible approaches, to find the most effective way to meet intended  

owners, managers and workers within the food sector.  

outcomes and minimise burdens for them.

Investing in equipping staff with a range of skills will enable  

them to be more flexible in responding to future challenges. • We are exploring with business representatives better ways of joining-up inspections  where possible and using risk-based criteria. More efficient enforcement can support  

• Even at times of rising unemployment in the UK, many British  

compliance across the food sector, delivering targeted, effective interventions, without  people are unwilling to take critically important jobs in food  

unreasonable administrative cost to business.

harvesting or processing.

• Opening up the EU labour market has provided employers  •

The Rural Payments Agency has made changes to the way the Single Payment  

Scheme operates and is working with farmers organisations to confirm that those  with opportunities to bring in skilled workers from other  

changes have reduced the administrative burden. We are seeking to influence the  Member States.  

reform of the Common Fisheries Policy so that fishermen have greater control over  

• Recent rises in migrant labour from the EU has raised political  their livelihoods through regional management and better regulation. issues as well as placing a strain on rural services.  

• We will continue working with the farming industry and the European Commission to

Farming and fishing skills are discussed in more depth in  explore further ways to reduce the burden of regulation.

Section 3.

The UK can play a leading role in developing a sustainable global food supply.

• International trade and economic globalisation has improved efficiency and brought jobs and investment to developing countries. At the same time, production

in some developing countries is held back by, among other things, a lack of markets, poor access to credit, poor storage or transport facilities, and poor information and extension services.

• The UK has a moral responsibility to ensure that what we do does not damage the natural resource base of developing countries, or the other services they derive from a healthy, natural environment.

Developing countries produce 55% of world cereal production but use 70%

of world fertilisers, and the use is rising. Developed country fertiliser use has been falling over the last 20 years1;

Some developing countries routinely apply two or three times as much fertiliser to their agricultural land than is necessary. This is both wasteful as yields are barely increased, and is damaging to the environment as too much fertiliser

pollutes water courses. Conversely, in much of Africa the high cost and lack

of availability of fertiliser mean that

too little is applied, leading to depleted soils, and yields barely better than those achieved in the UK 700 years ago. Where fertiliser can be applied, yield can be vastly improved: Malawi has been able to export a substantial maize surplus to neighbouring countries in each of the last three years.

• The UK s food supply chain can have a significant impact on natural resources overseas. Some of these impacts are direct, others are caused by knock-on effects like clearing indigenous habitats for food-related crops. For example the UK imports water- intensive products like palm oil, coffee and cotton and recent studies have shown that 62% of water needed to produce goods consumed in the UK is in the form of water embedded in imported agricultural and industrial goods. It is likely that some of these goods will be grown in water scarce regions, where local water governance may not be suitably robust. Even if sourcing goods from

these countries is set against the provision of potential economic benefits to the region, it is sensible to consider the long term impacts and sustainability of food production and encourage sustainable practices.

• Responsibility for ensuring the sustainability of food supply chains is shared:

The food industry has a business interest in making sure that its supply chains are resilient whether resilient to economic impacts of world financial markets,

or to the environmental impacts of deforestation or climate change;

Civil society plays a role in raising awareness of unsustainable practice and in working with the food industry to improve the sustainability of their supply chains; and

Government can support action by providing research and gathering evidence on both the impacts and potential solutions, and by providing development assistance to improve markets in developing countries which could have a large positive effect on global food supplies.

1: Defra (2009) UK Food Security Assessment; 2: WWF, Chapagain and Orr (2008) The UK Water Footprint

Our goals for 2030: a resilient, profitable and competitive food sector.

• The whole supply chain is able to support profitable businesses, and provides good value for consumers as well as fair prices for  suppliers.  

• Intellectual property rights are protected and respected encouraging innovation and investment in research. Provision is also made for  

A resilient and  transferring ideas and innovations to relevant sectors as well as sharing best practice.  

competitive food sector  • New enterprises, including social enterprises, enter the market stimulating diversity and competition.  

• The food system manages risks responsibly financial, environmental, and food safety risks. The food system is able to respond rapidly  to changes in world markets and changes in prices, through an increased focus on international trade with less distortion, helping to  promote sustainable competitive farming and global food security.

A innovative and skilled  • Training opportunities are available and support is provided for career development.

sector, providing good  

jobs • The food, farming and seafood industries are seen as attractive sectors for new entrants.

• Food, farming and fishing businesses are provided with clear and consistent guidelines which give them confidence to make  investments in improving their long term environmental and economic sustainability.  

A constructive  

• Government policy, including regulatory flexibility, allows businesses throughout the food chain to do the right thing for themselves,  

relationship between  

society and the environment as well as responding to consumer demand.  

Government and industry

• There is international cooperation over research, innovation, and knowledge sharing on methods for reducing the food system s  contribution to climate change and other environmental impacts of food production.

• Food businesses use inputs efficiently, in particular reducing their energy and water demand. As a result of this, waste is reduced, and  

Efficient use of resources  cost savings are made.

• Environmental and social goods are valued, and incentivised.  

The potential examples of how progress is already being made.

Helping make fishing sustainable in Africa

Fishing has great potential for contributing to Africa s food security and economic growth. But while current values of

fish exports from Africa are about $4.5 billion a year, weak governance and management of fisheries has led to serious levels of illegal, unreported, and unregulated fishing by both African

and international fleets. Local fisheries and particularly small-scale vulnerable communities often fall foul of illegal vessels conflict is rife, and livelihoods and local economies dependant on effective fisheries are threatened.

Defra is funding work in South Africa with the Sustainable Development Dialogue to help build capacity for regulation of

the trade in fish products. DFID is also funding the pan-African Partnership for African Fisheries with the African Union and the New Partnership for Africa s Development. This aims to create political momentum for fisheries governance reform in Africa, drawing on international best practice and evidence from successful fisheries.

It will also target specific issues of concern to African nations, in particular illegal fishing.

Investing in sustainability to ensure the longevity of supply chains

Kraft Foods are the largest buyer of coffee from Rainforest Alliance Certified farms with approximately 30,000 tonnes purchased in 2008. The Rainforest Alliance is an independent, non profit organisation which promotes standards for sustainability that conserve wildlife and ensure the wellbeing of workers and their communities.

Kraft Foods relationship with the Rainforest Alliance is estimated to have benefitted more than 306,000 farmers and helped preserve more than 61,261 hectares of forest across Latin America and Asia. Consumers are assured that their coffee comes from farms that meet demanding standards for environmental, economic and social improvements. Following a move to using Rainforest Alliance Certified coffee, one of Kraft Foods UK coffee brands, Kenco delivered exceptional business performance with a 17% increase in sales.

By incorporating sustainability as part of its business strategy sourcing sustainably farmed agricultural commodities, reducing water, energy and packaging use, transporting goods more efficiently and minimising waste Kraft Foods aim to ensure the long-term health of their business while minimising their environmental impacts.

Creating sustainable global supply chains by bringing governments, industry and civil society together

Palm oil is the world s most consumed vegetable oil but, according to UNEP, its production is also the greatest cause of deforestation in South East Asia. The Roundtable on Sustainable Palm Oil (RSPO) brings together all sections of the international supply chain and NGOs. It has already developed criteria for sustainable production and has begun certifying some producers. NGOs have played a key role in this through consistent scrutiny of those criteria and WWF recently published a scorecard of European companies on progress in sourcing sustainable palm oil a report that has been linked to a recent rise in sales against ordinary products.

Action: to ensure a resilient and sustainable food sector.

Who What How Result

Improve  Business shares best practice and skills, makes improved use of IT,  Efficiency is raised across each sector.  Food and farming  

competitiveness and  technology, and more efficient transport, and invests in long term  Exchange of skills improves UK  sectors

efficiency sustainability. competitiveness.

World Trade  

Create and protect  Free global markets transmit clear  Organisation, Doha  Complete the DDA, secure greater tariff liberalisation for agricultural  

open and stable world  price signals allowing for rational  Development Agenda  commodities and the removal of distorting and harmful subsidies.

markets management of resources.

(DDA)

Apply better regulation principles, including a preference for  Reduced administrative burden on  alternatives to regulation such as voluntary agreements where  farmers, fishermen and the food sector.  

Government,  Reduce the regulatory  appropriate. Work in partnership with industry to simplify or  The application of better regulation  industry bodies burden remove unnecessary regulations. Reduce the administrative burden  principles will cut unnecessary costs,  

of inspection and enforcement while maintaining or improving  increase efficiency and remove  regulatory outcomes. obstacles to innovation.

Making sure national  

Barriers to invest in infrastructure  infrastructure is well- Investments are made in advance to adapt to new pressures and pre-

Government, industry are removed and private investment  

prepared to withstand  empt threats. Business continuity plans are coordinated.

encouraged.

shocks

Identify threats  Food businesses manage economic and environmental risks to their  

Food businesses plan for climate  

and risks resulting  supply chains. Risks arising from potential changes to the climate are  

Government, food  change and future resource scarcity and  

in natural capital  reported to Government[1]. Government monitors and identifies future  

industry can continue to source raw materials  

degradation and  threats to food security and risks due to climate change and takes steps  

and provide food.

scarcity of resources to mitigate them.

Action: to support markets for a diversity of food businesses.

Who What How Result

Establishing rules for  Clear and unambiguous country of origin labelling; Encourage wider public interest in Government standard product  where food comes from and how it is

labelling Better environmental and welfare information. produced.

Making it easier for small local businesses and social enterprises to  Competitive markets are developed, Public sector food

Government access public sector food procurement contracts, for example by  improving the quality and value for

procurement

splitting contracts into smaller lots. money of public sector food.

Recognition for farmers and producers who reduce greenhouse gas

The market rewards responsible Industry Assurance schemes emissions, protect the environment and produce food to higher

behaviour.

animal welfare standards.

Competitive markets, enabling food Government,  Fairer supply chain  businesses to compete freely and fairly,

Profit and risk spread more fairly across the supply chain.

industry practices giving UK consumers more choice and

better value.

Provide farmers and producers with Promoting and  a way to add value to their product

Encourage greater uptake of the EU Protected Food Name Scheme and

Industry,  marketing traditional  and meet consumer demand for more the further development of sustainable farmers markets and other

Government and regional speciality  regional and local food and to find

direct sales outlets.

foods alternative routes to market for that

produce.

3. INCREASING FOOD PRODUCTION SUSTAINABLY

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Global economic growth, climate change and an increasing population are challenges that will have a significant impact on the natural environment, and therefore on food production.

• Food must be produced in a way that is environmentally sustainable

or we will create problems for the longer term. We need to feed a growing world population in a way that does not degrade the natural resources on which farming and food production ultimately depend. But we also depend on those ecosystems for other things they provide us with drinking water, regulate our climate, stem flood waters and filter pollution. Choices about food production therefore need to take account of the other services we get from the same natural resources.

• The Millennium Ecosystem Assessment showed how, across the world, we are already damaging the natural environment our soils, seas

and biodiversity. Developments in agriculture have increased yields sufficiently to provide enough food for everyone on the planet. Yet over a billion people around the world are not able to obtain enough food while a billion people are overweight or obese. With continued economic growth, a large middle class is emerging in developing countries as it did in the UK in the first half of the nineteenth century   increasing demands for goods and lifestyles with higher impacts on the environment.

• Globally, the costs and benefits of converting land for food production, need to be weighed-up carefully. The economic benefits of unconverted land, whose natural systems provide a range of important and valuable services, may outweigh the smaller and short term economic benefits realised through conversion to food production, housing or other use. It is also important to ensure that conversion of land for biofuel or biomass production as well as diversion of crops from food or feed to fuel, does not compromise local or global food security.

Worldwide:

• 60% of the ecosystems examined for the Millennium Ecosystem Assessment were being degraded or used unsustainably[1];

• The economic cost of the disappearance of forests, and the loss of value from the various services that forests perform such as providing clean water and absorbing CO is estimated to be between e1.35 trillion and e3.1 trillion2;

2

• 35% of the Earth s surface is already used for agriculture further expansion has serious implications for forests, peatland and biodiversity (a further 10- 20% of grassland and forestland is projected to be converted primarily to agriculture by 2050)3;

• Livestock grazing uses more land than any other human activity, and in developing countries meat consumption is rising at a rate of 5% a year;

• Land degradation and desertification threatens the livelihoods of around a billion people who rely on land4 two thirds of Africa is desert or drylands. In China, since the 1950s, expanding deserts have reduced cultivated land areas by almost 700,000 hectares5;

• 70% of global freshwater withdrawal is already used for agriculture6;

• In developing countries, harvest and post-harvest waste are major issues. Losses are estimated to exceed 30% for some crops in certain areas due to inefficient methods of harvesting, difficulties in transporting and storing, and poor market information7. Similar levels are wasted in developed countries, but by consumers.

• Globally, agriculture contributes 14% of greenhouse gas emissions, while land use change primarily deforestation driven by the conversion of forest to agricultural lands and cattle ranching now accounts for a further 18% of global greenhouse gas emissions8.

Given the importance of our productive relationship with the environment we should go beyond simply protecting it, but actively engage in managing it for the ecosystem services we need.

• As well as providing the essentials for  Farmers have demonstrated that they are  • However there are still issues which can producing food, the natural environment  taking their environmental responsibilities  incur costs to the environment and society: provides a range of other services from  seriously through the uptake of these  

Soil erosion in England is estimated to supplying drinking water to regulating  schemes 66% of utilisable agricultural area

cost agriculture £45 million a year, and the climate. Depending on the way they  is currently under agri-environment schemes[1].

may incur further costs by reducing water manage land, farmers can help conserve

Over the last two decades, farmers in the  quality and increasing flood risk when and enhance biodiversity and landscapes,  •

UK have succeeded in increasing yields while  that soil enters our rivers4;

which can in turn also attract tourism

reducing use of fertiliser, and greenhouse gas

which contributes directly to rural economic  The food system is a major water user,

emissions:

sustainability. Similarly, fishermen play a vital  taking 10% of all industrial abstractions role in conserving and enhancing the marine  Potato yields have increased by 18%,  and another 10% of total industrial  environment, and fishing, aquaculture and  and sugar beet by around 45% over the  water from the public supply. Although  fish processing provides jobs, often in areas  last 20 years; wheat yields have increased  agriculture uses only 1% of our water  where there are few other opportunities. by almost 8% over 10 years, and barley  resources, this masks significant seasonal  

by 6%2. and regional differences;  

• We already have measures in place to ensure  

farmers can be productive and protect the  Since 1984, the application rate of  Over 60% of nitrates, up to 40% of  environment, for example Environmental  fertiliser has decreased by up to 52% phosphorus and the majority of silt in UK  Stewardship schemes, the Rural Development  and between 1990 and 2007, total  waterways is due to agriculture. Programme for England and the Campaign  greenhouse gas emissions from  

for the Farmed Environment (see page 28).  agriculture have fallen by 20%3.  

The natural environment and the economy are intrinsically linked each providing services for

and impacting on the sustainability of the other.

Our whole economy has been built on the  • supporting, such as forming soil and cycling  its resources, and damaging its ecosystems. base provided by the environment, which has  nutrients,  These make us poorer in the long term by itself been shaped by the economic use we  limiting our ability to continue in this cycle

• cultural, such as recreational (including

have made of it. Many ecosystems provide  (figure 3.1 below). We need to consider the

tourism), spiritual, and other non-material

benefits that are still essential to our economy.  effects our behaviour has on the health of

benefits.

These benefits are often referred to as  ecosystems, as these impact on their ability to ecosystem services and are vital to the entire  As we use natural resources to produce food  supply us with essential goods and services in food system: and other goods, we create economic benefits.  the future.

In doing so we can return some benefits to

• providing inputs, such as food and water,

the natural environment, such as responsible

• regulating systems, such as reducing the risk  management of ecosystems to allow them

of floods, land degredation, and disease, to thrive. But we can also incur costs on

the natural environment by over-exploiting

Figure 3.1: the positive and negative relationship between economic activities and the natural environment

Ecosystem management

and cultivation

The Natural Environment The Human Economy

produces inputs for economic Ecosystem services include clean water, Economy processes environmental inputs activity as well as processing and fertile soil and flood control into goods and services and feeds back

recycling waste waste material

Pressures for land clearance and

over-exploitation

Economic waste materials dumped

back into ecosystems

Sustainable increases in food production can be achieved through improving productivity and competitiveness, while conserving and enhancing the natural environment.

• The route to increasing food production   The UK is the first country to do a  and Food Security, involving effective sustainably is through improving  national-level assessment of the state of  multilateral institutions including a reformed productivity and competitiveness, while  our ecosystems the changes that have  FAO, to deliver co-ordinated in-country

using natural resources responsibly: happened to these over the past 60 years  action. Reducing post-harvest losses and from a range of pressures, the changes  food waste could improve food availability,

Production must become increasingly

likely over the next 50 years and the  increase access to food, and reduce the competitive and responsive to demands

economic and social value of these changes  need for additional production.

from the market and consumers while

to our country. This will be completed in

allowing food businesses to be profitable  The UK Government is also strongly

2011 and, alongside the results from the  •

(see also Section 2 of this Strategy). supporting the establishment of a new

forthcoming Foresight Land Use project

Intergovernmental Platform for Biodiversity Food production needs to make  will inform the future development and

and Ecosystem S ervices (IPBES) which could sustainable use of natural resources:  implementation of this Food Strategy.  

have a similar impact for biodiversity, as  Reducing and being more efficient with   Farmers are stewards of more than 70% of  the IPCC has done for climate change. UN  

man-made inputs, like fossil-fuel based  EU land. The UK is working for reform of  meetings in 2010 will discuss whether an  energy and chemical fertiliser and using  the CAP so that farmers are subsidised only  IPBES should be established and what  natural alternatives like biogas and  for producing societal benefits (particularly  functions it would have, including looking at  manure wherever possible; for environmental outcomes) which the  agricultural biodiversity and ecosystems.

Using better land management or  market cannot otherwise provide (see also  

cultivation practices, to allow for wider  Section 2 of this Strategy).  • Science, innovation and putting research  benefits of protecting and enhancing  into practice on farms and in the seafood  soil, water and wildlife; and • Globally, we will continue to work with  industry, are critical to sustainably improving  

others, including the EU, to build on the  food production helping us produce  

Where possible, integrating food  

L Aquila Food Security Initiative (through  more food and improve efficiency along  production flexibly with other types  

which the UK committed £1.1bn over three  the whole food chain. By focusing on  

of land use at the same time or

years) and FAO World Summit outcomes  productivity and resource efficiency, the

in rotation to gain multi-purpose

to sustainably increase production in the  food sector will be able to compete

benefits from land-use, such as wider

context of climate change and water  effectively in an increasingly global economy. water management, outdoor access

scarcity. This includes building support  The role of research and development is

and habitat creation.

for the Global Partnership for Agriculture  discussed in more detail in Section 6.

Putting a financial value on the natural resources the food system receives from ecosystems could lead to better management and accountability.

• Many of the services and inputs that the global food system receives from the natural environment are free. In some cases, this means that they can be undervalued, or used inefficiently as there is no financial incentive to use them responsibly short term profitable food production is achieved by overusing natural resources. This limits our future ability to use those natural resources for food production and other essential services (such as drinking water).

develop ways to measure and value these natural services. A range of public and private standards are being developed to measure certain aspects of environmental sustainability, and groups such as the EU Round Table on Sustainable Consumption and Production of Food are bringing policy makers, food manufacturers and retailers from around Europe together to develop common standards.

The English Beef and Lamb Executive s (EBLEX)  Better Returns Programme is a knowledge transfer initiative for beef and sheepmeat producers. It provides training events and easy- to-use information covering selection, breeding, feeding, health, and systems and costings issues. This initative, which received start-up support from Defra, is supporting our environmental goals by focusing on increasing the productive efficiency of our livestock farmers.

• This is an example of where the real cost of an activity is not fully factored into business decisions. Taking these costs into account when making decisions about production, investment or expansion would give producers a better understanding

of the points in the system at which we

are overdrawn . To do this, we need to

• Industry targets based on the Food Industry Sustainability Strategy, for example the Food and Drink Federation s Five-fold Environmental Ambition[1], the British Retail Consortium s A Better Retailing Climate 2, and food companies own environmental plans show what can be achieved while remaining profitable.

Our goals for 2030: UK farming and fishing need to produce more and impact less on the  natural resources on which food production depend.

The benefits of the natural environment are valued, ensuring a sustainable supply of natural resources from which  Natural resources  people can benefit now and in the future. Extraction and use of natural resources is balanced so that farmers,  

are valued fishermen and food businesses can continue to produce food, while ensuring our natural environment is healthy,  can function effectively and be resilient to challenges such as climate change.

We see an increase in availability of and access to food in developing countries, in support of our MDG 2015 targets  Globally, agriculture  and beyond, including through increasing smallholder productivity and sustainable agricultural growth, sustainable  needs to produce  fish production, improving market efficiency, reducing post-harvest losses, continuing trade reform, establishing  

more food sustainably  appropriate land tenure arrangements, empowering women farmers and encouraging livelihood diversification.  

and impact less Fairer international trading systems and international markets working better through trade reforms, and the end of  import restrictions and subsidies to producers.

Competitive, flexible  farming and fishing  

industries

Improving skills and competitiveness are central aspects of successful and productive UK farming and fishing industries into the future.

 A sustainable and profitable agricultural industry will only be  There are a number of opportunities for farmers and fishermen to improve their achieved with a highly skilled, motivated, innovative and dynamic  competitiveness including sharing knowledge and information, being better workforce Agriskills Strategy (Draft) connected to and aware of their markets and improving resource efficiency.

• Farming requires a high level and wide variety of professional skills, but  • The Rural Development Programme for England includes £600 million (over 2007-2013) many farmers do not pay sufficient attention to keeping their technical  to improve competitiveness in the agriculture and forestry sectors and to fund wider skills and their craft up-to-date to meet the demands of a changing  rural business development and sustainable rural communities. The Programme can world, nor do they all have the business skills needed to maximise their  fund a range of activities that will improve farms competitiveness, including vocational profits. training and knowledge transfer, adding value to and marketing agricultural products and modernisation of agricultural holdings.

• Government is supporting a range of initiatives to enhance the skills

of farmers and land managers to produce food in ways that are more  • The Fruit and Vegetables Task Force was launched in October 2009. It brings together environmentally sustainable. These include the Farming Futures initiative,  growers, processors, wholesalers, retailers and others to tackle the barriers to increasing and support for the work of LEAF (Linking Environment and Farming),  the production and consumption of fruit and vegetables in England. It will seek to help and the work of WRAP and Envirowise to improve skills and knowledge  our farmers compete better and to encourage young people and low-income families to on resource efficiency and environmental management in the wider food  eat more fruit and vegetables.

industry.

• Similarly, the Dairy Supply Chain Forum[1] and the Pig Meat Supply Chain Task Force2

• In April 2009, the Secretary of State for Environment, Food and Rural  aim to facilitate industry action to address the challenges facing the sectors, and give Affairs hosted a roundtable meeting on skills development. The  opportunities to develop collective solutions.

industry is now in the final stages of developing their Agriskills Strategy

which acknowledges the central role that investment in personal and  • UK action on climate change should not result in food production, and the associated continual professional development plays in the improvement of business  greenhouse gas (GHG) emissions, moving to other counties. Some measures to reduce performance, competitiveness and sustainability. greenhouse gas emissions can bring direct cost benefits to farmers (for example reduced

input of fertiliser or increased yields). The Government will work with partners to ensure

• The Agriskills Strategy sets out the actions needed by the industry,  that comprehensive programmes of advice are available to farmers so that they are aware training providers and Government to recognise existing and develop  of what they can do practically to reduce emissions from their farming activities while new skills, promote skills development as central to business success and  saving money in the process. (This is discussed in more detail in section 4.) professionalism, promote the industry as a good place to work and for

industry, Government and the wider public sector to work in partnership  • We will continue working with the farming industry and the European Commission to on skills. explore further ways to reduce the burden of regulation.

Action: increasing food production through improving the productivity and competitiveness of  farming and fishing, and increasing their responsiveness to the market.

Who What How Result

Greater opportunity for competitiveness  

and efficiency, enabling UK and EU  Helping to foster an internationally competitive industry without  

Policies aimed at  farmers to realise their full productive  Government reliance on subsidy or protection, and one which does not distort  

reforming the CAP potential and provide what the market  

international trade and the world economy

requires; consumers benefit from  greater choice and better value

Research and  New techniques and technologies in  Government,  Develop new technologies and techniques for sustainable agriculture  

development (see  practice on farms and in fisheries to  research councils,  and land use, and better knowledge transfer including through the  

also Section 6 of this  increase production using less resources  industry Sustainable Agriculture and Food Innovation Platform[1]

Strategy) and producing less pollution

Improved business skills will make  farmers quicker to respond to the  

Industry bodies,  Agriskills Action Plan for industry, training providers and Government  changing market and able to focus  

Government, training  Improving skills to recognise existing and develop new skills, promote skills  better on improving productivity  

sector development and professionalisation and competitiveness; the industry is  increasingly seen as a professional and  

attractive place to work

Farm businesses more competitive  Improving supply  and productive; benefits to wider rural  

Industry,  chain relationships,  £600m RDPE funding business development and sustainable  Government competitiveness and  Work through the Fruit and Vegetable Task Force, Pigmeat Supply  rural communities.

responsiveness to  Chain Task Force and the Dairy Supply Chain Forum

markets Expand fruit and vegetable production

and consumption in England

Action: protecting and enhancing natural resources while continuing to produce food.

Who What How Result

Applied research looking at how food production and consumption in

Food, farming and  the UK links to the value of ecosystem services A better understanding of the points in

the system at which we are overdrawn fishing industries,  Valuing ecosystems

Principles for decision-making which help in considering whether to  and which points we invest in natural Government

convert land or intensify food production in the UK based on a proper  capital and its services

assessment of costs / benefits based on ecosystems services

Encourage development and dissemination of sustainable production

Government,  Help meet increased demand for food methods to increase agricultural output without undermining the

farming industry,  Increase productivity  sustainably while avoiding large-scale

natural resource base and avoiding large-scale land use changes.

international  sustainably land use changes; ecosystem losses are

This should incorporate efforts to improve nutrient and water use

stakeholders avoided

efficiency, and sustainable land management techniques.

Protect and enhance the farmed environment through Environmental

Stewardship schemes, the Campaign for the Farmed Environment[1]

and measures described in the Soil Strategy for England2, Future

Managing the

Farming and  Water3, and the Water Framework Directive.

farmed and marine  Wildlife and biodiversity is protected fishing industries,

environments  Adapt or develop new farming and fishing techniques to support  and enhanced.

Government

responsibly sustainable production

Continue to build the evidence base through research and development

Action: improving the sustainability of global food systems.

Who What How Result

Build on the L Aquila Food Security Initiative and FAO World Summit  

outcomes to develop, and co-ordinate action through the Global  

Government,  Effective multi-lateral  Integrated, country-led processes  

Partnership for Agriculture and Food Security, in pursuit of country-

international  processes delivering on  delivering sustainable agricultural  

led sustainable agricultural development on the ground, such as that  

stakeholders the ground development

taken through the Comprehensive Africa Agriculture Development  

Programme.

Improve the global sustainability and governance of fisheries, through  

Support the growing  the Partnership for African Fisheries, by implementing the IUU fishing  Seafood is a secure, environmentally  Government

global demand for fish regulations and Port States Controls, and by improving conservation  friendly, nutritious food source

with ICCAT, CITES and the International Whaling Commission

DFID committing £1.1 bn for sustainable agricultural development  

over 3 years, contributing to: reducing post-harvest losses in  

Government,  

Increased availability  developing countries including through improved food storage  Supplies are used more efficiently less  international  

and access to food facilities; better functioning markets; appropriate land tenure  pressure to produce more food globally stakeholders

arrangements; empowerment of women farmers; and livelihood  

diversification

Develop and implement sustainability criteria for biofuels/bioenergy  

at global and EU level, that address both direct and indirect impacts;  Bioenergy production and consumption  Ensure that biofuel  ensure biofuel/bioenergy mandates are sufficiently flexible to enable  does not compromise local or global  

(and wider bioenergy)  adjustment between fuel, food and feed sectors; undertake further  food security, including through GHG  

Government pcoromdpurcotmioin dse fooeos nod  t  research, including through Foresight food project, informed by FAO  and ecosystems impacts

and other international work; address food security in Commission-

security goals

led review of EU biofuel/bioliquid provisions by 2014 and Commission  

proposals on biomass sustainability.

4. REDUCING THE FOOD SYSTEM S GREENHOUSE GAS EMISSIONS

Action on climate change is urgently needed to prevent human suffering, ecological  catastrophes and political and economic instability. The UK, like every country, must act now  to reduce greenhouse gas emissions.

• If greenhouse gases (GHGs), like carbon  • Government has put in place a legal  • All parts of the food chain have an  dioxide from burning fossil fuels or methane  framework to ensure that we take  important role to play in delivering the  from agriculture, are not reduced, global  significant steps to decarbonise our  targets of the LCTP.

temperatures could rise by up to 6"C by the  economy by 2050.

end of the century[1].  

The Climate Change Act 2008 the first  

• This would increase global instability,  of its kind in the world enacts a legal  

conflict, public health-related mortality,  obligation for Government to reduce GHG  

degradation of natural resources and  emissions by at least 80% on 1990 levels  

migrations beyond any of our recent  by 2050.

experience.

The Act also establishes the Carbon  

• The Stern Review2 concluded in 2006 that  Budget system which sets a cap on  

uncontrolled climate change could cost the  the amount of emissions allowed over  

global economy between 5% and 20% of  consecutive five-year periods beginning  

global GDP. 2008-2012.

We must limit global average temperature  The 2018-2022 Carbon Budget requires  increases to 2"C to avoid the most dangerous  Government to reduce GHG emissions by  consequences of climate change. This means  at least 34% compared to 1990 levels.

that global emissions must start falling before  • In 2009 the Government published the UK  2020 and reduce by at least 50% by 20503. Low Carbon Transition Plan (LCTP) which  

• The UK, like every country, must play its part  sets out the responsibilities for reducing  

to reduce GHG emissions now. emissions for each sector of the economy  

along with policies to enable the UK to  meet the first three carbon budgets4.

The greenhouse gas footprint of the UK food chain was 160mtCO e in 2006, an estimated 22% of emissions associated with all UK economic activity1. Emissi2ons arise at all points of the

food chain, so everyone in the chain have a responsibility to help tackle climate change.

• Consumers are responsible for the remaining   Onsite investment in renewables or low

Greenhouse Gas Emissions associated

[1] third which is made up of production  carbon generation can deliver additional with the UK Food Chain by sector, 2006

emissions embedded in imported products  carbon savings. Technologies such as Million tonnes CO2 equivalent (net trade) and the emissions associated with  Combined Heat and Power and anaerobic

4 Pre farm the ways we shop, store and prepare food. digestion are well suited to those of the

39 Farming part of the food sector where energy

52 Fisheries For our food system to be sustainable, all  needs are intensive and constant.

Manufacturing parts of it need to reduce energy use and

Transportation greenhouse gas emissions. This includes: • Decarbonising business and farming

Retail activities which directly emit GHGs.

21 Catering Reducing electricity use: to reduce demand  For example, businesses can reduce emissions

1 Households on the National Grid and consequently reduce  by following processes that minimise the

5 13

10 15 Net Trade the total amount of electricity the UK needs  need for refrigeration, heating, or transport emissions to generate and the emissions associated with  or by using more fuel-efficient equipment.

energy generation. Farms can also reduce nitrous oxide emissions

• Primary production in the UK accounts for a  by more efficient fertiliser use.

 Green Electricity buying electricity

third of the UK food chain s greenhouse gas

from green tariffs demonstrates  Influencing reductions in levels of footprint. This is predominantly methane and  •

demand for renewables and other low- embedded emissions in products so

nitrous oxide emissions from agriculture with

carbon electricity generation, but it does  that buyers value environmentally friendly

a small amount associated with the fuel used

not deliver additional carbon savings.  products and suppliers are incentivised to

by our fishing fleet.

Businesses and consumers on green  meet this demand. For example retailers

• Collectively, the industries which process,  tariffs, therefore, should still reduce their  could choose to stock lower carbon products manufacture, distribute and sell food (through  electricity consumption and use it as  and so would encourage their suppliers to retail or catering) account for a further third. efficiently as possible.  make lower carbon products.

Retailers, manufacturers, distributors, and caterers will be affected by Low Carbon Transition Plan policies to reduce emissions from workplaces and transport.

Workplaces  transport emissions related to their own  covers around 50% of the energy used in

activities and by influencing consumers to  the food manufacturing sector3.

• The energy used in our workplaces accounted

reduce journeys related to food shopping.  

for 12% of UK greenhouse gas emissions  The CRC, a new mandatory energy

in 2008. To reduce emissions we need to  Food businesses can use these reduction  efficiency scheme starting in 2010, will change the way we do business to cut down  targets as points of comparison to measure  extend the coverage of regulatory

the amount of energy and other resources  the success of their own efforts to reduce  instruments to emissions from large

used this could also help businesses save  emissions. organisations4 outside the EU Emissions money and become more competitive. Trading Scheme and CCAs. This will affect

Policies

many large food businesses including

• The UK Low Carbon Transition Plan and

The Low Carbon Transition Plan and  retailers and manufacturers. The large wider Government policies aim to deliver a

Department for Transport s Low Carbon  corporate clients of food service businesses  13% reduction in greenhouse gas emissions  

Transport: A Greener Future2 set out the policies  may also be captured in CRC.

on 2008 levels from workplaces by 2020[1].

and initiatives that help or require businesses to  

Financial support services such as low cost  Transport  make reduce emissions. These include: •

loans, and grants for SMEs.

• In 2008 transport accounted for 20% of UK  • Regulatory schemes and fiscal incentives  

The Carbon Trust, for example, provides  greenhouse gas emissions. Government is  such as the Climate Change Levy (CCL)  

interest free energy efficiency loans. seeking to reduce these by 14% by 2020.  Climate Change Agreements (CCA), the CRC  

Passenger cars account for the majority  Energy Efficiency Scheme (CRC) and vehicle  • Advisory services including the Carbon Trust,  of transport emissions (nearly 60%), with  emissions performance standards. Business Link, the Waste and Resource  commercial road vehicles the next largest  Action Programme, and Envirowise.

Many food businesses are already affected  

contributor (approximately 30%).  

by a CCA or pay the CCL. For example, the  

• Food businesses have an important role  Food and Drink Federation s (FDF) CCA

in helping make significant reductions in

Agricultural emissions are a significant part of the UK s contribution to climate change, accounting for 7% of our total direct emissions reported annually to the UN and an estimated 33% of carbon footprint of the UK food chain1.

• The UK Low Carbon Transition Plan target  competing demands for land between  General, Ban Ki-Moon said in November for agriculture in England is a cut of 3Mt  food and bioenergy or between changes  2009 that there can be no food security CO2 by 2020. To deliver this the Government  to livestock management for emissions  without climate security. 3

committed:  reduction and the role of livestock in habitat

• The UK food system is intrinsically linked

management for wildlife. The choices and

To provide advice on how to take cost- to global food security and developing trade-offs between mitigation, the wider

effective actions; countries are far more vulnerable to

natural environment and food production

the effects of climate change and food

To work with the farming industry, and  need to be identified.

insecurity. We have a responsibility to encourage an industry-led action plan to

• The problem of greenhouse gas emissions  remain engaged with international

deliver emissions reductions;

from agriculture is global and accounts  actions on climate change mitigation and To improve the way we measure and  for 14% of emissions2. Solutions must be  adaptation, sustainable agriculture and food report agricultural emissions so that  found nationally but agricultural products  for the benefit of other nations and for our positive actions taken by farmers can be  are traded internationally. So in reducing  own.

recorded accurately; and  emissions in the UK we need to make sure

that we do not simply transfer the problem

To maximise the potential use of anaerobic

to other countries. At the same time we

digestion to reduce emissions and

need to facilitate low carbon agricultural

produce renewable energy.

growth in developing countries.

• Some of the actions to reduce greenhouse

• Food security and climate change go

gas emissions in the food system have

hand in hand. This is recognised by the benefits for the wider natural environment.

international community. The UN Secretary But tensions do exist, for example between

Consumers can help develop a lower-carbon food system by creating demand for food with a  smaller environmental footprint.

• Producers, manufacturers, retailers and the food service sector all respond to  

market signals that originate with consumers it is their demand that drives  Food miles is not a helpful measure of food s environmental  

footprint. It can mask other important considerations:

the food system. But consumers choices are constrained by knowledge, time,  

cost, convenience and retail offers. • Impact on local businesses choosing local produce over imports can  help deliver local economic benefits. But this depends on whether local  

• Business also plays a role leading demand through advertising and influencing  producers would have a market or not should local consumers choose  consumer choice by what it chooses to stock. For example retailers that offer  to buy goods from further afield. If they do have alternative markets  

the economic benefits of buying local products are small. Conversely,  only fish certified as from sustainable fisheries prevent consumers making  choosing local produce over imports can reduce the prosperity of  

unsustainable choices. communities in developing countries that do not have alternative high  

value markets for their products. For example, an estimated one million  

• Although proportionally small, the number of consumers concerned about the  rural African livelihoods depend at least partly on the fruit and vegetable  impact of their food on the climate is growing[1].  trade with the UK UK shoppers spend £1 million a day on African fruit  and vegetables3.

• If we are to reduce emissions across the food system, while also protecting  

consumer choice, we will need to find a comprehensive and accessible way  • Seasonality buying foods when they are locally in season can mean  

of informing consumers about the climate impacts of their food as well as  buying products that have had to use less energy to grow, for example  

to heat or light greenhouses or to cold-store products for out of season  encouraging and enabling them to change their behaviour. sales.

• Many people consider the food miles associated with a food product as a  • Other environmental impacts greenhouse gas emissions are not  proxy for its environmental impact. But transport accounts for only 9% of the  the only damaging environmental output of food. Food requires water  food chain s greenhouse gas emissions, and greenhouse gas emissions are just  and fertiliser, for example. Food grown in warmer climates may require  higher levels of irrigation which could contribute to water stress.

one of a number of environmental impacts associated with food production  

and consumption2. • Mode of transport The type of vehicle and how efficiently it can be  

loaded affect the transport emissions associated with a product. Ships,  

• Not all systems of production have the same greenhouse gas impact and  for example, though individually high emitters, are very efficient in  

in many cases, emissions from transporting food will be offset by lower  terms of emissions per unit of food transported. Similarly heavy goods production emissions compared to a local alternative.  vehicles can be loaded very efficiently, but in the UK they contribute to

congestion which is the most costly social impact of food transport.

Livestock production is a major contributor to greenhouse gas emissions globally1, and there

are some groups that advocate a diet with less meat as a way for consumers to reduce the environmental footprint of their diet. But the evidence to inform appropriate consumer choices and policy responses is currently unclear. The following are important factors to consider in this debate:

Greenhouse Gas Emissions  the carbon intensity (i.e. GHG emissions per  • But livestock farming also delivers

kg of meat or litre of milk produced) may be  environmental benefits. For example valued

• Ruminant livestock produces methane, a

lower than alternatives.  and bio-diverse ecosystems have developed potent greenhouse gas, and accounts for

about 4% of UK direct emissions2. But not all  • Livestock can also be part of agricultural  to depend on grazing by livestock and these

contribute to the traditional character of types of meat have the same impacts, neither  systems that contribute to locking carbon

the UK countryside. This landscape is also do all systems of production. Different types  into soil, and upland livestock production

sustained in many areas by the economic and of livestock are responsible for different  is often the only economically productive

social support livestock farming provides to levels of emissions the way livestock is fed,  activity possible in such areas.

rural communities.

housed, and grazed all affect the level of

GHG emissions. Chicken, for example, is the  • Further research is needed to quantify

properly the life-cycle emissions of different

most popular meat protein in the UK and

livestock production systems. Government is

emits fewer GHGs per kg than any red meat.

challenging assumptions about home-grown

• Land-use changes overseas, such as  alternatives to soya in order to progress this

deforestation, release GHGs currently locked  debate.

in trees and soils. These changes have been

Other Environmental Impacts

associated with the production of feed for

livestock, particularly soya. Grain-fed livestock  • The environmental impacts of livestock are

production systems may, therefore, be  not limited to GHGs. For example The EU

indirectly responsible for high levels of GHG  estimates that it contributes to more than

emissions. However soya is a very efficient  50% of the eutrophication in EU waterways3.

feedstuff for maximising meat production so

Health Impacts

• Meat and dairy products are good sources of essential nutrients, such as dietary iron in red meat and calcium and riboflavin in dairy products (though there are vegetarian and vegan sources of these nutrients).

• Colorectal cancer has been linked with high levels of red and processed meat consumption, and saturated fat (found in some meat and dairy products) can contribute to coronary heart disease, the biggest killer in the UK.

Trade and Economy

• The UK meat and dairy supply chains are international. Reducing GHG emissions from meat and dairy through changes in production need to be matched by changes to demand to avoid simply exporting the climate impacts.

• Eating less meat or dairy does not necessarily mean a reduction in competitive, GHG efficient production with growing global markets, particularly in the developing world.

Going forwards the livestock sector  environmental evidence. Government should  should work to minimise its emissions and its  work with the UK livestock sector to help  environmental impact, as far as possible, here  reduce its emissions, for example by facilitating  and overseas.  product roadmaps like the milk roadmap[1].  

Government should also work with global  Consumers should be able to exercise choice  

partners to reduce emissions overseas. For  over what to eat including choosing how to  

example through initiatives like DFID/Defra s  reduce the carbon footprint of their diet.

co-operative work with Brazil which aims to  Government should continue to provide  improve the efficiency of ranching and avoid  advice to allow consumers to make dietary  deforestation2.  

choices based on up-to-date nutrition and  

Defra Photo Library

Our goals for 2030: the UK is using low carbon techniques in producing, processing, and delivering food to consumers and influencing emissions reductions from food internationally.

A competitive,  

Businesses in the food system will decouple greenhouse gas emissions from productivity, where technology exists, productive food

in order to deliver economic benefits while making absolute emissions reductions.

sector

Consumers play an essential role in driving demand for food with a low environmental footprint, while business

plays an equally important role in influencing demand and responding to consumer needs. By 2030 consumers will Consumer support for

be better informed about the climate impact of their food, empowered to change their behaviour and have the low carbon food

ability to exercise choice on environmental grounds to reduce this impact (see also Section 1: Encouraging people to eat a healthy, sustainable diet ).

Emissions from businesses across the food chain are reduced in line with the relevant targets for workplaces and A food sector  transport in the UK Low Carbon Transition Plan recognising that some sectors may be able to reduce emissions

supporting the  more easily than others.

UK Low Carbon

Transition Plan Agricultural emissions are reduced per unit yield, as well as absolutely, to deliver the sector s commitment of a 3

million tonne CO2e reduction in England in the Low Carbon Transition Plan.

Policies and measures for reducing GHG emissions of UK agriculture will be designed to avoid simply exporting the climate impacts of our food choices to overseas economies.

Global goals for low

carbon food The UK will play a lead role in developing low carbon supply chains, deploying research and innovation, and

transferring technology and best practice in order to help global partners, particularly developing countries, to reduce their climate impacts.

Action: to achieve our goal for a low carbon food system.

Who What How Result

Improved livestock management and more efficient fertiliser use reduce  

Improved agricultural  methane and nitrous oxide emissions per unit output. Reduced GHG intensity of  Farmers agriculture and 3m tonne  

practices

Better slurry management, including anaerobic digestion, reduces methane  saving in England by 2020 and nitrous oxide emissions.

Consumers  Market demand drives  Government,  

empowered to express  Clearer information on the climate impacts of food. innovation and invention to  retailers,  

environmental concerns  Provides clear incentives for retailers to supply climate-friendly products. find climate-friendly methods  consumers

in the marketplace across the food system

Reduce electricity  Identify and implement energy efficiency innovations reducing emissions per  

Food retail,  use, and decarbonise  unit output and absolutely. Reduced emissions as well as  manufacturing,  business and transport  financial savings from reduced  

logistics, catering activities that directly  Engaging with Government initiatives from the UK Low Carbon Transition  energy and other input costs

emit GHGs Plan and using appropriate advice services.

Encourage and  

Government,  The supply chain supports  

support  Exert influence on and assist suppliers to provide low-carbon products.

food retail,  innovation and uptake of  

decarbonisation of  Support low carbon initiatives by food chain suppliers and other businesses,  

manufacturing,  climate-friendly methods across  

activities by supply  for example providing anaerobic digestion for unavoidable food waste.

logistics, catering the food system

chain partners

Provide clarity on  Set trajectory for reducing emissions across the economy and levels of effort  

Government expectations for food  for key sectors. Reduced emissions from food  

sector

businesses Work with industry on emissions reduction action plans.

Policies drive  Reduced emissions from food

decarbonisation of  Continue to provide advice services, appropriate regulation and financial  sector. Responsible businesses Government UK food and support  incentives. are not put at a disadvantage

businesses to tackle  Assist businesses with interest free loans from the Carbon Trust. in the market through

climate change investment costs

The potential food businesses that are already reducing greenhouse gas emissions.

The Tesco train link - Shifting  The Cavan Bakery Ltd is a small Middlesex business employing 33 people that used a freight from the road Carbon Trust Energy Efficiency Loan to cut its bills and its carbon emissions.

• The Tesco train link between  • The bakery s two gas ovens, installed in 1946 and 1948 were massively  Daventry and Grangemouth saves  inefficient , according to the bakery s managing director Jeff Greenall  

3.18 million road miles per year and  they lost a large amount of heat, and relied on two electric steam water  reduces CO2 emissions by 2,424  boilers, which required frequent and expensive maintenance. Replacing  tonnes per year.  them, though necessary, was a big decision since having the originals  removed was an expensive proposition in itself, both in terms of labour and  

• The link received funding from the  

lost income. An interest-free Energy Efficiency loan from the Carbon Trust  Department for Transport s Rail  

helped the business replace them with an efficient, up-to-date alternative.  Environmental Benefit Procurement  

Scheme .  • The new oven creates its own steam which allowed the bakery to get rid of water boilers that

supplemented the previous gas ovens. This freed up working space in the bakery helping them

• The train carries 28 containers, each

avoid a costly move to larger premises in addition to guaranteeing significant electricity and gas one holding 48 cages. In total 1,344

savings.

cages are carried on the train which

completes 10 trips each week.  • The new oven loses far less heat, and there are no electric boilers powering it. The bakery is

now saving 1,000 units of gas and 500 units of electricity each month. In total, it has cut its

• The cages carried by the train were

gas consumption by 75% which has enabled the bakery to counter rising energy costs, and previously moved by road by 18

therefore to help the business ride out the current financial difficulties.

double-deck trailers. This amounted

to a saving of 180 double-deck  • The bakery is now looking for an affordable, energy efficient alternative to its delivery vans. journeys per week.

Savings at a glance

From DFT Low Carbon Transport: A Greener

Future.  • Annual energy savings: 12,000 units of gas and 6000 units of electricity

Original Source: Freight Best Practice case  • Annual CO2 savings: 81.2 tonnes

study 1094  • Size of loan: £31,000; Loan Payback 36 months

5. REDUCING, REUSING AND REPROCESSING WASTE

Photography courtesy of WRAP. www.wrap.org.uk Photography courtesy of WRAP. www.wrap.org.uk Defra Photo Library

Reducing waste in the food supply chain has economic and environmental benefits.

Estimates of total food waste in the UK[1]Million tonnes

1.6 3

Retailers

4.1 Food Manufacturers

Food service and restaurants

Households

8.3 3 Other2

• In total, food waste in the UK is estimated to be 18-20 million tonnes. Although household food waste makes the largest single contribution (8.3 million tonnes) more than half of this is food wasted in the supply chain3.

• Every tonne of food waste prevented has the potential to save 4.2 tonnes of CO2 equivalent4. This is from both the emissions released when making the food, as well as the methane released when it decomposes in landfill.

• Biological matter such as food waste can be recycled within the food production system. Appropriate treatment such as anaerobic digestion, composting and wormeries

can produce good quality compost and

soil improvers which provide high organic matter content and essential nutrients, helping maintain the productive capacity of soils (see box 5.1 on page 55).

• Excess packaging is often mentioned by consumers as something they would like

to see retailers reduce5, but consumers

also value the protection and hygiene

that packaging offers6. Signatories to the Courtauld Commitment have halted the growth in grocery packaging waste, and

are on target to meet their 2010 objectives

of reducing such waste. Building on the industry s achievements, the 2009 Packaging Strategy7 contains a raft of measures that will promote eco-design in packaging and build on the current rate of recycling and recovery which in 2008 reached 60% of all packaging used in the UK.

• WRAP (the Waste & Resources Action Programme) is working with producers

and researching new ways of reducing waste and creating new opportunities for recycling. This includes reducing the amount of unnecessary packaging used for food,

as well as making more of the essential packaging recyclable. Work is ongoing

to make packaging lighter, which would

also be cheaper and more fuel efficient to transport (see case study on page 57).

• In developing countries, harvest and post- harvest waste are major issues. Losses are estimated to exceed 30% for some crops in certain areas due to inefficient methods of harvesting, difficulties in transporting and storing, and poor market information.

Households throw away £12 billion worth of food every year wasting money and natural  resources, and contributing to climate change.

• UK households throw away 8.3 million tonnes  • Some food waste is unavoidable. Egg shells  

Box 5.1: Anaerobic digestion and biogas

of food a year, of which 65% is avoidable  and banana skins could never be eaten.  

  this represents £12 billion, or £480 for the  WRAP is working with local authorities to  Anaerobic digestion is a proven system for  

average household every year.  encourage more appropriate treatments of  producing energy and capturing greenhouse  

food waste, for example anaerobic digestion  gas emissions. It uses organic materials such as  

• The main issues for households are buying  or composting to reduce the amount of  manures and slurries, food waste and sewage  

and preparing too much food, and letting  biological waste going to landfill. This  sludge to make a gas that can be burnt to generate  edible food go off either untouched or in  includes incentives and advice on appropriate  electricity and heat, further processed into  opened packets. solutions for householders, gardeners and  transport fuel, or injected into the gas grid. The  

left over material (called digestate) can be used as  

• The significance of date marking and  farmers.

a fertiliser and the technology can be used in large  storage instructions on foods is not clearly  

and small scale operations.

understood by many consumers, which can  Fresh fruit, vegetables and salad make  

result in unnecessary food waste (50% of  up more than a third of households  

people asked in an FSA survey did not fully  wasted food[1]

understanding date marking). Proportions of household food waste,  

• Food manufacturers and retailers can help  by weight

consumers to reduce waste by providing  16% Fresh vegetables  

more information about meal planning,  23% and salad

storing food, judging portion sizes more  Drink

accurately, and better understanding of date  7% Fresh Fruit

Bakery produce

labelling. Development and uptake of new  7%

Meals

technologies may also give food longer shelf  16% Meat and fish

life and make it easier to store safely, such as  8% Dairy and eggs

re-sealable packaging.  10% 13% All other

Our goals for 2030: reducing, reusing and reprocessing waste.

• Supply chains are efficient and minimise waste.

Food waste is avoided as  • Consumers are food- and waste-conscious and plan, store and use food effectively.

far as possible • Food packaging is designed in a way that minimises its environmental impact, but retains its purpose in protecting and prolonging the life

of food products.

• Shared with or redistributed to vulnerable people.

Surplus food is valued • Used to generate energy through anaerobic digestion.

• Used to produce fertiliser through anaerobic digestion or composting to help grow more food.

Tackling waste in  • Internationally, post-harvest losses are reduced through better storage facilities in developing countries, and the UK demonstrates developing countries international leadership in developing technological solutions to producing energy from waste food.

The potential case studies.

Staples Vegetables is one of the largest producers

of vegetables in the U.K. Based near Boston in Lincolnshire the company supplies a number of major retailers, packers and processors from its farms located around the country[1]

• Staples Vegetables is developing one of five anaerobic digestion (AD) demonstration projects funded by Government. They are building an anaerobic digester which will process unsold vegetables created by the existing vegetable harvesting and packaging process.

• The AD plant will produce electricity which will be used on-site with the excess fed into the grid. The processed vegetable matter (digestate) will be applied back to the land using an existing irrigation network and spreading equipment, replacing the need for some of the fertiliser currently being used.

• The heat generated by the process will be used to chill processing areas through heat absorption coolers, which will reduce the amount of energy used by the business considerably. Excess heat will be used to heat offices and staff buildings on the site.

Reducing the weight of cans

• WRAP has worked with Heinz to reduce the amount of material used to  make their cans. The project resulted in a 10% reduction in the thickness of  the can ends. By implementing the lighter weight ends, Heinz is saving 1,400  tonnes of steel and 585 tonnes of carbon emissions a year with corresponding  financial savings.  

• If similar reductions were achieved across the market, it would result in  a saving of 15,000 tonnes of steel. Also, lighter cans need less fuel to  transport reducing the greenhouse gases associated with the food.  

• WRAP is now working with Heinz on the second phase of this project,  which is to lighten the can body.

FareShare is a national charity established in  2004 to support communities to relieve food  poverty

• From 12 locations around the UK FareShare aims to help vulnerable groups  through the provision of Food Redistribution supplying surplus fit for  purpose product from the food and drink industry to organisations working  with disadvantaged people in the community.

• Last year FareShare redistributed food to 600 local charities, benefiting  29,000 people a day. The food redistributed contributed towards 7.4 million meals and helped businesses save 14,000 tonnes of CO2 emissions.

Action: reducing food waste in the supply chain and at home.

Who What How Result

Less food waste to landfill and fewer WRAP research, advice and support and £3.5m in grant funding for  greenhouse gas emissions;

local authorities seeking to introduce new food waste collection

Government,  Divert food waste

schemes. Local authorities increase doorstep food waste collection,  opportunity to use food for power local authorities from landfill

support development of infrastructure to process food waste;  generation and nutrients are returned Government incentivises reprocessing over disposal. to the soil through the digestate

produced by anaerobic digestion.

Consumers know what they need to WRAP s Love Food Hate Waste campaign and partner campaigns  buy, and how much.

Households,  with retailers.

consumers/NGOs/ Meal planning Consumers can take full advantage community groups WRAP s work with retailers to help consumers make the best use of  of special offers, and know how to

offers, for example recipe suggestions. manage the extra food offered through these promotions.

Easier for consumers to waste less food Help consumers  Promotional schemes are sensitive to the need to reduce food waste;

Food industry and take advantage of promotional

reduce food waste flexibility offered in portion sizing.

offers.

Consumers are clear on what to eat, by Clear, unambiguous  when and how to store food properly;

Joint work between Defra, the FSA, WRAP and the food industry

Government,  date labelling, food

to improve the clarity and consistency of date labelling and storage  Enables retailers to manage stock food industry storage and usage

guidance. efficiently;

guidance

Food safety is ensured.

Action: reducing food waste in the supply chain and at home.

Who What How Result

Food appearance and shelf life is still Processors and retailers  Measures to optimise packaging set out in the 2009 Packaging  protected; Innovative packaging uses

Food industry

reducing waste Strategy and second phase of the Courtauld Commitment. fewer resources such as oil, water, and

energy.

Development of Anaerobic Digestion Implementation Plan,  Fewer greenhouse gas emissions;

based on recommendations of Anaerobic Digestion Task Group;  Reduces the amount of waste going to Government, food  Reducing waste in the

£10m Anaerobic Digestion Demonstration Programme Support  landfill; Enables power to be generated industry food supply chain

under financial incentives for renewable energy and capital grant  from waste; Digestate can be used as a programmes; Online anaerobic digestion advice portal. fertiliser.

6. INCREASING THE IMPACT OF SKILLS, KNOWLEDGE, RESEARCH AND TECHNOLOGY

Defra Photo Library Defra Photo Library FACE Farming and Countryside Education www.face-online.org.uk

Food research is a complex, multi-disciplinary field which requires collaboration between public  and private sectors to innovate.

Research and development will be increasingly important  

as all countries learn to use the finite resources available  Effects of the climate  Competition and synergies  

change on agriculture and  with biofuels and  sustainably to produce ever more food to feed the growing  aquaculture; water and land  biorenewables, and effects  global population[1].  use; and biodiversity of energy prices on food

Research could help towards our production and  Environment

environmental goals in areas such as developing crop  

varieties which require lower inputs but still meet end-user  Economics,

and agri-ecological requirements, while recognising the  politics and Energy value of agricultural biodiversity including plant genetic  social

Global  

resources and crop wild relatives (wild plants from which  commodities  

crops are developed) to this work. Developing precision  markets and  Food

farming and Integrated Pest Management systems can also  world trade  

reduce chemical and energy inputs needed to grow our  policies

food. Human Emerging

health technologies

GM, like nanotechnology, is not a technological panacea  

for meeting the varied and complex challenges of food  

security, but could have some potential to help meet  Research and

future challenges. Safety must remain our top priority  Nutritional  development for example  

and the Government will continue to be led by science  requirements linked  nanotechnology in  when assessing the safety of GM technologies. The Food  to health agri-food Industry

Standards Agency is taking forward a programme of  

consumer engagement which will provide an opportunity

to discuss with consumers their understanding of GM, their  Underpinning biology, chemistry,

understanding of the benefits, and their concerns. economics, engineering and social science

Realising the potential of UK science, innovation and skills and continuing to translate research into practice will all play a major role in achieving our goals.

• Historically the UK has led the world in the development of new crop varieties, livestock breeds, farming techniques, food manufacturing technology and product innovation. The advanced and sophisticated agricultural sector is well linked to a global system providing chemical, biological and informational inputs.

• We need to make sure that the results of research are transferred into the food system, public policy and our lifestyles, and that best practice is shared across the supply chain both at home and abroad.

• Translation of research into practice is a major part of Government s support of sustainable farming and fishing, especially in developing collaborative projects with industry. This means that the food sector can readily use findings of new research

to improve their products and processes. Closer communication between the research community and the food industry enables researchers to identify the challenges facing the food system, and help them develop

complementary research programmes.

The Technology Strategy Board s Sustainable Agriculture and Food Innovation Platform[1] will bring together business, academia

and Government to understand better the challenges and drive forward innovation in business.

• Total UK Government and Research Council spending on food and agriculture was over £350 million in 2008. Defra and BBSRC2 encourage industry-led agricultural research and development. Government sponsored programmes have supported innovation by industry and will continue to do so through the Technology Strategy Board Sustainable Agriculture and Food Innovation Platform.

• The UK plans to double investment in agricultural research for development to £80 million a year by 2013 to provide poor farmers with access to technologies and help national governments with more effective agricultural policies, based on a robust evidence base. This includes support to the Consultative Group for International

Agricultural Research (CGIAR), and regional research organisations in Africa. The Foresight Global Food and Farming Futures project is looking at the challenge of how a global population of 9 billion by 2050 can be fed healthily and sustainably. The project takes a global view of the food system, considering issues of demand, production and supply as well as broader environmental impacts, to strengthen understanding and analysis of the global uncertainties and interdependencies.

2030 goals for research, development and skills.

Research is joined up  

Food research and innovation funded by the public and private sector is developed with end-users of that research, across disciplines and

and is effectively translated into practice in primary production, to promote a thriving agri-food sector, and translated effectively

allow businesses to be more sustainable and efficient in meeting economic, environmental and social goals. into practice

Information and best  

Knowledge, best practice and skills are accessible and exchanged across the food system. practice are shared

Skills are at the heart  Farmers, fishermen, and employees within the agri-food sector recognise the importance of maintaining and

of successful food,  developing their skills and have access to opportunities to learn through advice, informal and formal education, and farming and fishing  encourage new entrants to join the sector. Similarly, new entrants are attracted to careers in food research and

businesses development.

The public are  

engaged with and  People are well informed, and can participate in debate about the risks and opportunities posed by the use of new  support food science  technologies in the food sector.

and research

The UK is a world leader on food research and innovation and is co-operating with a range of international  

The UK is a world  partners, through various mechanisms including the EU framework initiatives and Sustainable Development  leader on food R&D Dialogues, to find solutions to international challenges including reducing greenhouse gas emissions from primary  production.

Government is leading collaboration on research, by helping to connect funders, researchers and users of science.

• Our vision for a sustainable and secure

food system can only be achieved through

a strong contribution from research and innovation. This will provide the evidence to support effective, coordinated policies and ensure the development and dissemination of new knowledge, technologies and skills.

• The UK Strategy for Food Research and Innovation , developed under the leadership of the Government Chief Scientific Adviser, provides a framework to coordinate food research and innovation across Government and the Devolved Administrations. Many of the research issues, by their nature, are complex and multi-disciplinary, and will often cross departmental and organisational remits. Tackling these in an effective way requires strong links between funders to address the key questions while making best use of increasingly pressured resources.

• The Research and Innovation Strategy is centred on the contributions of the public sector, but also considers the important links and shared interests with the wider

research communities and users, in industry and elsewhere.

• The Research and Innovation Strategy

also sets out how we will engage internationally on evidence and innovation to promote policy interests and to influence European and other international research organisations. This collaboration offers opportunities to address common policy challenges through joint research, exploit the complementary strengths of different national research programmes and be

able to fund large-scale projects. We will also promote development and poverty reduction in poorer countries, helping

to provide poor farmers with access

to technologies and helping national governments to make better policies on agriculture.

Action: research, science and skills to underpin the transition to a sustainable and secure  food system.

Who What How Result

Better value for money is achieved from  Joining-up and  

A new research programme on food security, coordinated by BBSRC  research budgets; research programmes  integrating research  

and being developed jointly with Research Councils and Government  across disciplines, organisations and  Government across Government,  

departments, as well as the Devolved Administrations, and including  sectors are coordinated and produce  private sector and  

close engagement with industry and the third sector. high quality research and practical  

third sector

applications.

A new Sustainable Agriculture and Food Innovation Platform led by  

the Technology Strategy Board, co-funded by Defra and BBSRC with  

Government,  The whole food chain is supported  

Effectively translating  £90m over 5 years, to fund innovative technological research and  

industry, research  in adopting new, more sustainable  

research into practice development in areas such as crop productivity, sustainable livestock  

community techniques encouraging more to do so. production, waste reduction and management, and greenhouse gas  

reduction.

Research and  Wider application of traditional  

DFID doubling investment in research and development to £80m a  

Government,  development to  and new technologies to support  

year by 2013 providing poor farmers in developing countries with  

research  support improvements  sustainable global agriculture, including  

access to technology, supported by Defra-sponsored work including  

community in sustainable global  through the conservation of agricultural  

on crop genetic resources and agricultural biodiversity.

agriculture biodiversity.

Future challenges  A major Foresight study[1] is looking over the long term at how a future  

Long term planning reduces future  Government prepared for in  world population of 9 billion can be fed healthily and sustainably. It is  

threats to the food system.  advance set to launch its findings in October 2010.

Action: research, science and skills to underpin the transition to a sustainable and secure food system.

Who What How Result

A new BBSRC Advanced Training Partnership scheme to provide a

Government, skills  Greater availability of training for those

Maintain and improve  range of specialist high level training (masters, professional doctorate

councils, research  in and wishing to enter the food sector,

the food sector s skills and continuous professional development) to meet industry needs in

community, Industry including health and sustainability.

partnership with higher and further education sectors.

The public and civil

Government,  society are engaged in

research community,  and better informed  Make research priorities and outputs of research projects widely

Raised public trust in research. food industry and  about research,  available and easy to understand.

civil society its outputs and

applications

Demand created for  Provide wider opportunities to the workforce and better address

food sector skills; food  the needs of the sector, by making training available that supports  The food system attracts talented Food businesses,  industry is seen as an  entry into the sector, career development and vocational learning,  people with the skills needed to adapt education system attractive employer  for example Lantra s Skills Manager tool an online tool to enable  to new challenges, including into R&D

with a highly skilled  employers to manage staff more effectively by recognising and  roles.