food statistics pocketbook 2012 - gov.uk · 7. safety and confidence although published in 2012 the...

FoodStatisticsPocketbook2012 (in year update)

FoodStatistics Pocketbook2012 - in year update

Department for Environment, Food and Rural Affairs

3

National Statistics 6

Foreword 7

Key Statistics 11

Chapter 1: Food Chain1.1: Economic summary of the UK food chain 141.2: Gross value added of the UK agri-food sector 161.3: UK consumer expenditure on food, drink and catering 171.4: UK food chain employees, GB basis 181.5: Trends in total factor productivity of the UK foodsector 191.6: UK grocery market shares 201.7: Public sector food procurement & sales of food and drink in the UK food service sector 211.8: UK food & drink manufacturing statistics byproduct type 221.9: UK & Germany shares of output in the EU food & drink manufacturing sector 23

Chapter 2: Prices and Expenditure2.1: Trend in share of spend going on food & drinks in low income & all UK households 242.2: UK trend in food prices in real terms 252.3: Income decline after housing costs, low income decile (UK) 262.4: UK retail price changes by food group 272.5: Percentage change in food purchases, low income decile (UK) 282.6: Percentage of food budget spent on Eatwell Plate categories, low income households (UK) 292.7: Factors influencing consumer product choice 302.8: UK trend in sales of ethical produce 312.9: Consumer segmentation by attitudes & behaviours 322.10: Food prices in the UK compared to France 33

Contents

4

ContentsChapter 3: Global and UK Supply3.1: Origins of food consumed in the UK 34 3.2: UK Food production to supply ratio 353.3: Trends in UK food production 363.4: UK trade in different food groups 373.5: Trend in exports of food, feed and drink 383.6: Trend in world food production per capita 393.7: World agricultural commodity prices 403.8: World grains stocks to consumption ratio 413.9: Average retailer warehouse stock levels 42

Chapter 4: Environment4.1: Greenhouse gas (GHG) emissions from the UK food chain 434.2: Energy use in UK food chain sectors 444.3: Trends in food related GHG emissions from UK households 454.4: Trends in CO2e emissions from UK food and drink manufacturing 464.5: Trends in acid rain precursor emissions from UK foodand drink manufacturing 47 4.6: Indicators of the external impact of food transport 484.7: Trend in water usage rates 49

Chapter 5: Waste5.1: UK food and drink waste through the food chain 505.2: UK percentage of edible food purchases that arewasted 515.3: Food and drink waste generated by businesses in England 525.4: UK food hospitality waste going to landfill 535.5: UK carbon footprint of household food and drinkwaste 545.6: UK recycling of separately collected food waste 555.7: UK food & drink packaging waste in the supply tohouseholds 565.8: Public attitudes & behaviours 57

5

Chapter 6: Dietary Health6.1: The eatwell plate 586.2: Household purchases compared to the eatwell ideal 596.3: UK Trend in purchases of fruit & vegetables 606.4: Trend in the consumption of fruit & vegetablesin men, women and children in England 616.5: Trends in intakes of fat, saturated fatty acids,non-milk extrinsic sugars & sodium 626.6: UK average micronutrient intakes 636.7: The UK household diet compared with the eating outdiet 646.8: Trends in average energy intake from food & drink 656.9: UK dietary indicators by equivalised income 666.10: Levels of adult obesity in England 676.11: Barriers to a healthy balanced diet 686.12: UK Regional household consumption of fruit and vegetables 696.13: UK Trend in average alcohol intake 70

Chapter 7: Safety and Confidence7.1: Trend in the estimated number of cases of foodborne illnesses 717.2: Inspections and enforcement actions of foodbusinesses 727.3: Contamination incidents investigated in the UK by the FSA 737.4: Number of adverse samples found in imported food 747.5: Trend in the value of food with the Red Tractor Logo 757.6: Spontaneous understanding of the term ‘food security’ 767.7: Percentage of people concerned about certain food issues 777.8: Extent of concern across EU whether food production meets population needs 78

Contents

6

National Statistics The following statistics are “National Statistics” (official statistics that comply with the national statistics code of practice).

Chapter 1: Food Chain1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.8.

Chapter 2: Prices and Expenditure2.1, 2.2, 2.4, 2.5, 2.6.

Chapter 3: Global and UK Supply

Chapter 4: Environment4.5, 4.6.

Chapter 5: Waste

Chapter 6: Dietary Health6.2, 6.3, 6.4 (HSE), 6.5, 6.6, 6.7, 6.8, 6.9, 6.10 (HSE), 6.12, 6.13.

Chapter 7: Safety and Confidence

Further information on National Statistics can be found on the UK Statistics Authority website.

National Statistics

http://www.statisticsauthority.gov.uk

7

This publication provides a concise round-up of statistics on food covering the economic, social and environmental aspects of the food we eat (excluding agriculture).

It contains a mixture of National Statistics, official statistics and unofficial statistics. Unofficial statistics are used where there are gaps in the evidence base.

Chapters are:

1. Food Chain (beyond agriculture)2. Prices and Expenditure 3. Global and UK Supply4. Environment5. Waste6. Dietary Health7. Safety and Confidence

Although published in 2012 the pocketbook contains statistics for different time periods, but always using latest available data at the time of release.

An in-year update published on April 10th 2013 revised the following:Chapter 1: Food Chain1.1, 1.2, 1.4, 1.5, 1.8.

Chapter 2: Prices and Expenditure2.1, 2.5, 2.6, 2.8.

Chapter 3: Global and UK Supply3.4, 3.5.

Chapter 6: Dietary Health6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 6.10, 6.12, 6.13.

Foreword

8

Economic Definition

The UK food sector is defined as food manufacturing, food wholesaling, food retailing and non-residential catering. In terms of the standard industrial classification (SIC 2007) it is defined as:

Food Manufacturing: 10 & 11Food Wholesaling: 46.17 & 46.3 less 46.35Food Retailing: 47.11 & 47.2 less 47.26 & 47.81Non-residential Catering: 56

The deductions are to remove non-food items as far as possible.

The agri-food sector is the food sector plus agriculture and fishing. Agriculture and fishing are shown in several charts for comparison.

Data sources

Data comes from Government surveys run by the Office for National Statistics and Defra and from a wide range of other sources including Government agencies and commercial organisations. Further information on data sources, including webpage links, can be found at:

http://www.defra.gov.uk/statistics/foodfarm/food/pocketstats/

Foreword

9

Glossary

Net capital expenditure

This is calculated by adding to the value of new building work, acquisitions less disposals of land and existing buildings, vehicles and plant and machinery.

Gross Value Added (GVA)

GVA is the difference between output and intermediate consumption for any given sector / industry. This is the difference between the value of goods and services produced and the cost of raw materials and other inputs which are used up in production.

Total Factor Productivity (TFP)

Productivity measures the efficiency at which inputs are converted into outputs. Total Factor Productivity provides a comprehensive picture of growth.

Food Security

Some indicators from the Food Security Assessment are covered in “Prices and Expenditure” (2.1, 2.2), “Global and UK Supply” (3.1, 3.6, 3.7, 3.8) and “Safety and Confidence” (7.1, 7.2, 7.5).

Foreword

10

Related Publications:

“Family Food in 2011”“Agricultural in the United Kingdom”“Total Factor Productivity of the United Kingdom Food Chain”

Editorial team:

Jim Holding, Janet Carr, Karen Stark.

email: [email protected]

Tel: 01904 455067

Food Statistics BranchDepartment for Environment, Food and Rural AffairsFoss House, Kings Pool1-2 Peasholme GreenYork YO1 7PX © Crown Copyright, 2013

You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. To view this licence, visit www.nationalarchives.gov.uk/doc/open-government-licence/ or write to the Information Policy Team, The National Archives, Kew, London TW9 4DU, or e-mail: [email protected]

Foreword

11

Key StatisticsEconomy

The agri-food sector contributed £96.1 billion or 7.3% to ●national Gross Value Added in 2011, and 3.3 million or 14% of national employment in Q3 2012.

Total Factor ● Productivity in the food sector (excluding agriculture) grew in 2011 by 0.7% having risen gradually since 2002 with food manufacture and food wholesale leading the growth.

Food and drink sales in public sector organisations ●accounted for £2.1bn (6.5%) of total sales in the food service sector in 2011.

Food Supply & Prices

● Food prices have risen 12% in real terms over the last five years taking us back to 1997 in terms of cost of food relative to other goods.

Median income ● after housing costs fell 12% between 2002-03 and 2010-11 for low income decile households while rising in all other income groups.

Compared to the EU ● : Food prices rose 32% in the UK between 2007 and 2012 while rising only 13% in France and Germany.

In 2011, 25 countries together ● accounted for 90% of UK food supply. Just over half of this (51.8%) was supplied domestically from within the UK.

The total value of ● food and drink exports fell slightly in 2012 to £18.2 billion but is still £5.6 billion more than in 2005 measured in 2012 prices.

12

Key StatisticsEnvironment and Waste

Around 195 million ● tonnes of CO2e were emitted within the UK from domestic food chain activity in 2010.

Emissions by UK households from food shopping, storage ●and preparation were the same in 2010 as in 2002 at 18.8mt CO2e, having peaked in 2006 at 21.4mt CO2e.

Estimated total UK food and drink waste is around 15 million ●tonnes per year, with households generating 7.2mt/year of which 4.4 is avoidable.

Overall 15% of edible food and drink purchases are wasted at ●a cost of £480 per year for an average household.

Levels of food and drink ● waste by commercial and industrial businesses in the food sector were almost halved between 2002-03 and 2009, down 49%.

In 2011, around 4 million UK households received a food ●waste collection service, twice as many as in 2010. This equates to nearly 16% of all households in the UK (in 2011).

Health & Food Safety

Fruit and vegetable consumption ● is falling. The lowest 10% of households by income purchase the least fruit and vegetables at an average of 2.9 portions per person per day in 2011, 14% less than in 2007.

In England in 2011 the ● obesity rate across all adults was 25%, with a further 37% overweight. The obesity level in adults has remained stable since 2008.

Trends in ● foodborne illnesses are mixed, with salmonella, listeria and E.coli cases reducing while campylobacter cases increase.

13

Key StatisticsThe FSA dealt with seven ● high level incidents in 2011. These included the implications of the Fukushima nuclear emergency on UK imports and outbreaks of E.coli in Germany and France.

In May 2012 the ● main food issue of concern to respondents was food prices at 63%, an increase from 60% in November 2011.

14

1.1: Economic summary of the UK food chain beyond agriculture1

Chapter 1: Food Chain

UK Consumers

63 million people

Exports (a)£18.2bn of which:

Highly processed – £10.6bnLightly processed – £6.0bn

Unprocessed – £1.6bn

Total Consumers’ Expenditure (b) on food, drink, and

catering services – £180bn

Consumers’ Expenditure (b)on catering services – £78.1bn

Household Expenditure (b)on food and drink – £101.5bn

Caterers (restaurants, cafes, canteens)

Gross value added – £25.2bn (c)Employees – 1,601,000 (d)

Enterprises – 115,177Catering Outlets – 431,109

Food and Drink RetailersGross value added – £26.1bn (c)

Employees – 1,169,000 (d)Enterprises – 53,641

Stores – 89,679

Food and Drink Wholesalers(includes agents)

Gross value added – £9.2bn (c)Employees – 187,000 (d)

Enterprises – 15,115

Food and Drink ManufacturingIncludes everything from primary processing (milling, malting,

slaughtering)to complex prepared foods. Many products will go through

several stages.Gross value added – £26.4bn (c)

Employees – 395,000 Enterprises – 7,472

Manufacturing sites/factories – 9,340

Imports (a)£37.5bn of which:

Highly processed – £13.7bnLightly processed – £16.7bn

Unprocessed – £7.1bn

15

1 Excludes sectors downstream from food and drink manufacturing such as the food and drink supply industry (food processing machinery).

(a) Overseas trade data is final for full year 2012 from HM Revenue and Customs. (Data may not equal total due to rounding). Dashed lines indicate main trade flows.

(b) Consumers’ expenditure, properly known as household final consumption expenditure, is provisional from the Office for National Statistics for full year 2011 and is calculated at current prices. (Data may not equal total due to rounding).

(c) Gross value added (GVA) is the difference between the value of goods and services produced and the cost of raw materials and other inputs used up in production. GVA figures are from the Annual Business Survey and are finalised data for full year 2011, which is calculated at basic prices (market prices less taxes plus subsidies).

(d) Employee data for grocery retailers is for Great Britain only and is for Q3 2012 from the Office for National Statistics. Food and drink wholesaling includes an estimate of employment by food and drink wholesaling agents from the Annual Business Survey. (Employee data is rounded).

1.1: Economic summary of the UK food chain beyond agriculture1

Food Chain

16

Agriculture and Fishing£9.3bn10%

Food and Drink Manufacturing

£26.4bn27%

Non-Residential Catering£25.2bn

26%

Agriculture and Fishing£9.3bn10%


£26.4bn27%

Food and Drink Wholesaling

£9.2bn10%

Food and Drink Retailing£26.1bn

27%

Non-Residential Catering£25.2bn

26%

2 Business Demography, Enterprise Births, Deaths and Survivals, ONS 2012.

The agri-food sector contributed £96.1 billion or 7.3% to ●national Gross Value Added in 2011, an increase of 7.8% on 2010.

The food sector (excluding agriculture) is showing resilience ●to the economic downturn with an increase of 6.3% in GVA in 2011. There were rises of 7.4% in food wholesaling, 4.7% in food manufacturing and 14.6% in non-residential catering. Food retailing changed little at 0.4% up on 2010.

Longer term, the food sector (excluding agriculture) increased ●by 48% between 2000 and 2011 while the whole economy increased by 61%. The food sector has less scope for growth as there is a limit to consumer intake capacity and therefore it relies largely on quality improvements.

There was a net increase in registered enterprises in the ●food sector of over 2700 in 2011 following a net reduction of over 1100 in 2010, with most changes in non-residential catering . Indications are positive for 2012 with increases in employment in non-residential catering, retailing and manufacturing see Chart 1.4.

Source: Annual Business Survey (ONS) & Agriculture in the United Kingdom (Defra).

1.2: Gross value added of the UK agri-food sector, 2011

Food Chain

17

£100catering alcoholic drinks (on and off licence) food and non-alcoholic drink shopping

£70

£80

£90

£100catering alcoholic drinks (on and off licence) food and non-alcoholic drink shopping

£50

£60

£70

£80

£90

£100

ion

catering alcoholic drinks (on and off licence) food and non-alcoholic drink shopping

£30

£40

£50

£60

£70

£80

£90

£100

£ bi

llion


£10

£20

£30

£40

£50

£60

£70

£80

£90

£100

£ bi

llion


£0

£10

£20

£30

£40

£50

£60

£70

£80

£90

£100

2005 2006 2007 2008 2009 2010 2011

£ bi

llion


£0

£10

£20

£30

£40

£50

£60

£70

£80

£90

£100

2005 2006 2007 2008 2009 2010 2011

£ bi

llion


3 ‘Food’ includes non-alcoholic drinks. ‘Drink’ is alcoholic drinks. 4 QuickBite survey, Horizons June 2012.

Consumer expenditure on food, drink and catering has ●continued to rise despite the economic downturn. There was a rise of 3.5% in 2011 to £179 billion.

In 2011 expenditure on alcoholic drinks showed the largest ●increase, up 9.1%, while spend on food increased 3.1%. Catering showed a slight decrease of 0.9%.

Spend on food shopping has increased 14% since 2007 and ●accounted for more than half of spend in the sector in 2011.

Spend on all alcoholic drinks fell 5.4% between 2007 and ●2009. Yearly increases in off-licence spend were countered by a 10.5% fall in on-licence spend between 2007 and 2011.

In 2012, market research ● 4 suggests that consumers are eating out more often than in the previous two years but that spending across the sector has declined.

Source: Consumer Trends (ONS).

1.3: UK Consumer expenditure on food3, drink and catering

Food Chain

18

Agriculture and Fishing

0.44 million


0.44 million12%



0.44 million12%


0.38 million10%Non-Residential

Catering1 57 million


0.44 million12%


0.38 million10%

Food and Drink Wholesaling0.20 million

5%

Non-Residential Catering

1.57 million42%


0.44 million12%


0.38 million10%


5%Food and Drink

Retailing1 17 illi


1.57 million42%


0.44 million12%


0.38 million10%


5%Food and Drink

Retailing1.17 million

31%


1.57 million42%


0.44 million12%


0.38 million10%


5%Food and Drink

Retailing1.17 million

31%


1.57 million42%

5 Data for the food sector is not available for Northern Ireland, but numbers are likely to be small. 6 Wholesaling, manufacturing and retailing include tobacco.

The food sector in GB employed 3.3 million people in Q3 ●2012 (3.8 million if agriculture and fishing are included along with self employed farmers). It covered 13% of GB employment in Q3 2012 (14% if agriculture and fishing are included along with self employed farmers).

Employment in the food sector rose 196,000 between Q3 ●2011 and Q3 2012, an increase of 6.3% driven by the non-residential catering and retailing sectors.

An increase of 130,000 employees between Q3 2011 and Q3 ●2012 puts non-residential catering at a new employment high following six successive quarterly increases.

Women accounted for 57% of employees in food retailing ●and 53% in non-residential catering in 2012. Men accounted for 65% of employees and 69% of hours worked in food manufacturing. In 2012, 51% of food sector jobs were part time.

Source: Labour Market Trends (ONS)6 and June Survey (Defra).

1.4: UK food sector employees, GB basis5, Q3 2012

Food Chain

19

113

100

108

100

103

100

105

110

115

ex 2

000

= 10

0

.

Food and drink manufacturing

Food and drink retailing

Food and drink wholesaling

Non-residential catering

FOOD CHAIN

113

100

108

100

103

90

95

100

105

110

115

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

Inde

x 20

00 =

100

.


Food and drink retailing

Food and drink wholesaling

Non-residential catering

FOOD CHAIN

7 Wholesaling includes tobacco (SIC 46.35).

Total factor productivity of the food sector excluding ●agriculture grew in 2011 by 0.7% having risen gradually since 2002 with food manufacture and food wholesale leading the growth. Comparing 2011 with 2010 all sectors of the food chain, ●except food retail, saw year on year increases in productivity. Productivity of food retail was unchanged on 2010. Benchmarking against a wider economy measure shows the ●average annual growth in the food chain between 2002 and 2011 was 0.7% compared to 0.2% in the wider economy. The calculation is based on reliable data on business sales ●and costs, employment by industry and on price indices all collected by the Office for National Statistics.

Non-residential catering showed productivity growth of 3.0% ●for the second year running. Food and drink manufacture had the largest gains in productivity in 2011, due to a larger fall in the volume of inputs than outputs.

Source: Total Factor Productivity of the United Kingdom Food Chain 2000-2011, Defra, January 2013.

1.5: Trends in the total factor productivity (TFP) of the UK food sector7

Food Chain

20

23%

13% 13%12%

5% 5%4% 3%

6%8%

5%

10%

15%

20%

25% 23%

13% 13%12%

5% 5%4%

2% 2% 2% 1%

3%

6%8%

0%

5%

10%

15%

20%

25%

The combined market share of food and non-alcoholic drinks ●of the largest four food and drink retailers has remained unchanged at 62% in 2010. Tesco commanded the largest market share at 23%, down from 25% in 2009.

Internet food shopping increased to a new high of 3.1% of ●sales of food and non-alcoholic drinks in 2010, from 2.5% in 2009.

Data comes from the Living Costs and Food Survey which is ●fully representative of UK household food shopping.

Alternative market share estimates for 2012 from the Kantar ●Worldpanel8 are more up to date although not restricted to foods and not as representative. In 2012 compared to 2011 (based on 12 weeks ending 10 June) Kantar Worldpanel indicates little overall change in the market shares. Tesco, Morrisons and the Co-op each reduced their share by 0.4%; Aldi increased its share by 0.5% whilst Asda and Sainsbury remained unchanged.

Source: Living Costs and Food Survey (LCFS) 2010, (Defra/ONS).

1.6: UK grocery market shares 2010

Food Chain

8 Kantar Worldpanel is a market research company, providing up to date statistics on sales by the grocery sector. Market shares also include sales of non-food.

21

Health Care

Education, 3.1%

Health Care, 2.7%

Services, 0.7%

Quick Service Restaurants,

26.1%

Staff Catering, 6.7%

Education, 3.1%

Health Care, 2.7%

Services, 0.7%


26.1%Leisure, 8.8%


Education, 3.1%

Health Care, 2.7%

Services, 0.7%


26.1%

Pubs, 11.4%

Leisure, 8.8%


Education, 3.1%

Health Care, 2.7%

Services, 0.7%


26.1%

Restaurants,20.7%Hotels, 19.9%

Pubs, 11.4%

Leisure, 8.8%


Education, 3.1%

Health Care, 2.7%

Services, 0.7%


26.1%

Restaurants,20.7%Hotels, 19.9%

Pubs, 11.4%

Leisure, 8.8%


Education, 3.1%

Health Care, 2.7%

Services, 0.7%

9 Horizons for Success is a commercial data source using a wide variety of data sources. It is not possible to put a precise figure on the accuracy of the data. 10 Greening Government Commitments: Operations and Procurement, Defra 2011.

Food and drink sales in public sector organisations ●accounted for £2.1bn (6.5%) of total sales in the food service sector in 2011. Much is in the form of complete meals, with the public sector accounting for 2.4bn (30%) of food service meals. Education, healthcare and services are the major public sector contributors.

In 2011 the introduction of Government Buying Standards ●(GBS) for food and catering services10 introduces a suite of criteria covering three areas of sustainable procurement:

foods produced to higher sustainability standards,• foods procured and served to higher nutritional standards, • andprocurement of catering operations to higher sustainability • standards.

Source: Horizons for Success (2011)9.

1.7: Public sector food procurement and sales of food and drink in the UK food service sector, 2011

Food Chain

22

185

160

135

135

130

55

15

Beverages

Dairy products

Fish and crustaceans

Prepared animal feeds

Fruit and vegetables

Grain and starch products

Oils and fats

GVA of whole sector in 2011 (£m)

Number of SMEs

705

375

365

185

160

135

135

130

55

15

0 1,000 2,000 3,000 4,000 5,000 6,000 7,000

Bakery

Other food products

Meat and meat products

Beverages

Dairy products

Fish and crustaceans

Prepared animal feeds

Fruit and vegetables

Grain and starch products

Oils and fats

GVA of whole sector in 2011 (£m)

Number of SMEs

There were about 2260 small and medium sized enterprises ●(SMEs) in the food and drink sector with turnover of around £19 billion and 105,000 employees at the start of 2012.

In the food sector (excluding beverages) SMEs accounted for ●26% of employment and 25% of turnover.

Of the 2260 SMEs, almost a third (31%) are in the ●manufacture of bakery and farinaceous products.

Beverages is the largest manufacturing group with a gross ●value added (GVA) of £6.9 billion in 2011, covering 26% of the food and drink sector.

Alcoholic beverages had a GVA of £5.8 billion in 2011 a rise ●of 22% on 2010.

Source: Annual Business Survey (ONS), November 2012.

1.8: UK food and drink manufacturing statistics by product type11

Food Chain

11 For disclosure reasons some small contributions (less than 4% overall) to food and drink manufacturing GVA have been treated as zeros.

23

11% 11%12%

3%

8%

12%

16%17%

19%

16% 17%

21%

19%

14%

5%

10%

15%

20%

25% UK/EU Germany/EU

11% 11%12%

3%

8%

12%

16%17%

19%

16% 17%

21%

19%

14%

0%

5%

10%

15%

20%

25%

Manufacture of food products &

beverages

Production, processing,

preserving of meat, meat

products

Processing & preserving of

fruit & vegetables

Manufacture of vegetable &

animal oils, fats

Manufacture of dairy products

Manufacture of other food products

Manufacture of beverages

UK/EU Germany/EU

The UK accounted for 11% of EU food and drink ●manufacturing in 2007, with higher rates in beverages at 16%, fruit and vegetables at 12% and other food products at 12%.

Germany commanded 17% of EU food and drink ●manufacturing in 2007 with higher rates of 21% for dairy, 19% for meat processing and 19% for other food products.

The UK covered 16% of EU output of beverages in 2007 and ●made a larger contribution than Germany.

The UK accounted for 16% of EU gross value added in food ●and drink manufacturing and 9.4% of employment in the sector (including working proprietors).

Labour productivity in food and drink manufacturing, as ●measured by gross value added per person employed, is higher in the UK than in France but lower than in the Netherlands.

Source: Eurostat.

1.9: UK and Germany shares of output in the EU food and drink manufacturing sector in 2007

Food Chain

all food

24

16.3 16.0 16.1 15.6 15.2

16.816.1 15.8

16.6

10.4 10.3 10.2 10.3 10.5 10.811.5 11.2 11.3

4

6

8

10

12

14

16

18

Perce

ntage

of al

l spe

nd

16.3 16.0 16.1 15.6 15.2

16.816.1 15.8

16.6

10.4 10.3 10.2 10.3 10.5 10.811.5 11.2 11.3

0

2

4

6

8

10

12

14

16

18

2003/04 2004/05 2005/06 2006 2007 2008 2009 2010 2011

Perce

ntage

of al

l spe

nd

Lowest 20% by equivalised income All UK households

Chapter 2: Prices & Expenditure

The relative affordability of food can be measured by the ●share of the household budget that goes on food. Low income households are of particular concern as they tend to have a greater percentage of spend going on food. Food is exerting greater pressure on household budgets ●since 2007 when food prices started to rise in real terms. Averaged over all households 11.3% of spend went on food ●in 2011, 0.8 percentage points above the 2007 level.

For households in the lowest 20% by equivalised income ●16.6% of spend went on household food, 1.4 percentage points above 2007.

Energy content of food purchases in income decile 2 fell by ●15% between 2007 and 2011.

Source: Living Costs and Food Survey, Family Spending table 3.2e, ONS, December 2012.

2.1: Trend in share of spend going on food and drink1 in low income and all UK households, 2003-04 to 2011

1 Excludes alcoholic drinks.

25

Prices & Expenditure

0

20

40

60

80

100

12019

80

1982

1984

1986

1988

1990

1992

1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

Inde

x Ja

n 19

80 =

100

2 Excludes alcoholic drinks and catering.

Food prices have risen in real terms by 12% over the last five ●years, following a long period in which they fell.

The last five years has taken us back to 1997 in terms of the ●cost of food relative to other goods.

Three successive spikes in the price of agricultural ●commodities since 2007 have led to higher retail food prices. They have not returned to low price levels of pre-2007.

Oil prices also rose over this period, and inflation was higher ●than historically, but food prices have risen above inflation.

Those on lower incomes tend to buy different food items to ●those on average or high incomes but food prices for these different shopping baskets have risen at about the same rate.

A rise in food prices is more difficult for low income ●households to cope with because those on low incomes spend a greater proportion of their income on food - a rise in food prices has a disproportionately large impact on money available to spend elsewhere.

Source: Consumer Price Indices (ONS).

2.2: UK trend in food prices in real terms, January 1980 to July 20122

26


88

110

85

90

95

100

105

110

115

120

Inde

x 20

02-0

3 =1

00 income after housing costs at 2010-11 pricesfood prices in real terms

88

110

80

85

90

95

100

105

110

115

120

2002

-03

2003

-04

2004

-05

2005

-06

2006

-07

2007

-08

2008

-09

2009

-10

2010

-11

Inde

x 20

02-0

3 =1

00 income after housing costs at 2010-11 pricesfood prices in real terms

Median income after housing costs fell 12% between 2002-03 ●and 2010-11 for low income decile households while rising in all other income groups.

Falling income (after housing costs) and rising food prices ●produced a double effect, reducing food affordability by over 20% for lowest income decile households.

The most commonly used threshold of poverty in the UK is ●having an income which is less than 60% of the median. In 2010-11 poverty levels measured this way fell by 1%. The reduction was driven primarily by incomes at the lower end of the income distribution falling less than incomes around the median.

Source: Living Standards, Poverty and Inequality in the UK, 2012; Institute for Fiscal Studies.

2.3: Income decline after housing costs, low income decile (UK)

27


23%24%25%

28%28%29%29%29%

35%40%

47%

Processed foodVegetables, potatoes

FruitMilk, cheese, eggs

FishFOOD AND NON-ALCOHOLIC BEVERAGES

Bread, flour, cerealsMeat

Sugar, jam, confectioneryCoffee, tea, cocoa

Butter, margarine, cooking oil

16%19%19%

23%23%

24%25%

28%28%29%29%29%

35%40%

47%

0 10 20 30 40 50

ALL ITEMS CPIAlcoholic drinks

CATERINGSoft drinks

Processed foodVegetables, potatoes

FruitMilk, cheese, eggs

FishFOOD AND NON-ALCOHOLIC BEVERAGES

Bread, flour, cerealsMeat

Sugar, jam, confectioneryCoffee, tea, cocoa

Butter, margarine, cooking oil

% increase in price June 2007 to June 2012

All foods have risen in price since 2007, with rises ranging ●from 19% to 47%.

Butter, margarine and cooking oils have risen most since ●June 2007.

Fish, fruit and vegetable prices have risen by around 25% ●since June 2007

The price rises initially affected milk, cheese, eggs, oils and ●fats in 2007, then moved on to bakery, cereals and meat in 2008. In 2009, sugar, confectionery and coffee prices rose and in 2010, the price of soft drinks caught up.

Food price rises had a strong effect on food shopping for low ●income households:

becoming sensitive to price rises in alcoholic drinks,• becoming sensitive to price rises in meat,• cutting back on fruit and vegetables (less so if they traded • down to cheaper foods).

Source: Consumer Price Indices (ONS).

2.4: UK retail price changes by food group, 2007 to 2012

28


12%

12%

12%

3%

5%

7%

14%

20%

Soft drinks

Fresh and processed vegetables, excluding potatoes

Fish

All Food (excludes drinks)

Confectionery

Cheese

Non carcase meat and meat products

Flour

18%

15%

12%

12%

12%

3%

5%

7%

14%

20%

Carcase meat

Fresh and processed fruit

Soft drinks

Fresh and processed vegetables, excluding potatoes

Fish

All Food (excludes drinks)

Confectionery

Cheese

Non carcase meat and meat products

Flour

Food purchases for the household by low income households ●(decile 1 and decile 2) had around 5% less energy content than the average.

In 2011 compared to 2007 lowest income households ●(decile 1) bought:

18% less carcase meat, 15% less fruit, 12% less • vegetables, 12% less fish and 12% less soft drinks; 20% more flour, 14% more non-carcase meat and meat • products, 7% more cheese and 5% more confectionery.

While trading down to cheaper products has helped many ●people offset some of the food price rises, low income households have not managed to trade down, possibly as they were already buying cheaper products.

The lowest 10% of earners slightly reduced the proportion of ●their total expenditure that was spent on recreation, health and transport and increased the proportion spent on food, energy and education3.

Source: Family Food in 2011, Defra, December 2012.

2.5: Percentage change in food purchases 2007-2011, by low equivalised income decile (UK)

3 Based on data from Family Spending 2008 and Family Spending 2011, (ONS).

29

29%

8% 7%

28% 28%

18%

12%

22%

32%

15%

Bread rice potatoes Milk & dairy foods Foods & drinks high Meat fish eggs Fruit & vegetables

Required % spend to meet Eatwell recommendations

Actual % spend in 2011

29%

8% 7%

28% 28%

18%

12%

22%

32%

15%

Bread, rice, potatoes, pasta & other starchy foods, spend £3.23

Milk & dairy foods, spend £2.12

Foods & drinks high in fat and/or sugar,

spend £3.93

Meat, fish, eggs, beans & other non-

dairy sources of protein, spend £5.70

Fruit & vegetables, spend £2.68

Required % spend to meet Eatwell recommendations

Actual % spend in 2011


The eatwell plate shows the types and proportions of foods ●that should be eaten to make a well-balanced, healthy diet (See Chart 6.1 and Chart 6.2 for more detail).

The lowest income households (decile 1) spent 32% of their ●food budget, £5.70 per person per week, on meat, fish, eggs, beans and other non-dairy sources of protein. They spent 22% on food and drinks high in fat and/or sugar.

Based on the same overall actual spend, low income ●households could shift to the eatwell proportions by spending (per person per week):

£2.20 more on fruit and vegetables,• £1.82 more on bread, rice, pasta and starchy foods,• £0.68 less on meat, fish and eggs,• £0.72 less on milk and dairy and• £2.62 less on foods high in fat and/or sugar.•


2.6: Percentages of food budget spent on Eatwell Plate categories by low income households (UK)4

4 Households in decile 1, by equivalised income, Family Food in 2011.

30

41%

7%

14%

9%

11%

5%

22%

21%

13%

6%

11%

7%

27%

42%

35%

38%

30%

36%

Price

Promotions

Quality or performance

Familiarity

Taste or smell

Use by or sell by dateRated first

41%

7%

14%

9%

11%

5%

8%

22%

21%

13%

6%

11%

7%

10%

6%

27%

42%

35%

38%

30%

36%

29%

25%

19%

12%

Price

Promotions

Quality or performance

Familiarity

Taste or smell

Use by or sell by date

Healthy option

Brand

Ease of using

Ethically produced or eco-friendly

Rated first

Rated 2nd

Rated 3rd 4th or 5th


Price is increasingly important in driving product choice, with ●41% of shoppers naming it as the most important factor and 90% listing it within their top five influences.

Promotions are highly influential with 70% listing it in the top ●5 factors.

Less importance is placed on healthy options, with only 8% of ●shoppers naming it as the most important influence and only 47% listing it within the top five.

More shoppers placed familiarity and taste/smell within their ●top five factors than healthy options.

Brand names still have a sway in many purchase decisions, ●with 33% of shoppers naming in their top 5 influences and 2% as the most important.

Ethically produced products were considered least important ●with 16% of shoppers naming it in their top 5 influences.

Source: IGD ShopperVista 2012.

2.7: Factors influencing consumer product choice5

5 IGD ShopperVista 2012, base: sample of 1000 main shoppers, fieldwork July 2012. Sample is managed to be representative of main grocery shoppers but may contain unquantifiable biases.

31

Sales in “ethical” food and drink, including organic, fair-trade, ●free range and freedom foods accounted for £6.4 billion in 20116, 7.5% of all household food sales.

Sales of ethical produce increased 52% from £4.2 billion in ●2007 to £6.4 billion in 2011, despite the economic downturn.

Sales of Fairtrade products rose by 24% in 2011, accounting ●for 17% of the ethical food sector.

Sales of organic food and drink have fallen 24% since their ●peak in 2008. In 2008, this sector accounted for 33% of all ethical food and drink sales. In 2011 this had fallen to 20% of total ethical sales, but still contributes the largest share.

Sales of sustainable fish rose by 32% in 2011 to £0.3 billion. ●

Figures are determined by the Ethical Consumerism Report ●by The Co-operative Bank based on administrative data held by ethical labelling organisations and trade associations.

Source: Ethical Consumerism Report (ECR) 2012. The Co-operative Bank.

2000

3000

4000

5000

6000

7000

Spe

nd £

mill

ion

Others*

Vegetarian products

Fairtrade

Rainforest Alliance

Organic

*Others include free range eggs and poultry, freedom foods and

sustainable fish.

0

1000

2000

3000

4000

5000

6000

7000

1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

Spe

nd £

mill

ion

Others*

Vegetarian products

Fairtrade

Rainforest Alliance

Organic

*Others include free range eggs and poultry, freedom foods and

sustainable fish.

2.8: UK trend in sales of ethical produce


6 Excludes food and drink boycotts.

32

Price is a major barrier for free range chicken and eggs with ●21% of households classed as Budget Watchers. Although sympathetic to animal welfare they purchased relatively few free range eggs, lower than any other group.

Budget Watchers and Habit Buyers, making 36% of the ●population, have good awareness and understanding of animal welfare but have barriers to purchasing free range.

Full Supporters and Independent Supporters could be viewed ●as being engaged with the issues giving an estimated 33% of the population as engaged.

An estimated 25% of the population, classed as Indifferent ●Shoppers, are not engaged with the issues of animal welfare.

Of those classed as Full Supporters, 85% purchased free- ●range eggs at least half the time.

Defra’s study was based on a survey of 3,000 households in ●Kantar’s Household World Panel in 2010.

Source: Attitudes and behaviours around sustainable food purchasing, Defra 2011.

Indifferent shoppers: Is not concerned

about animal welfare and buys little free

range26%

Full supporters: Buys free range, good

understanding, rates

Habit buyers: Can afford to buy free

range but not in the habit of doing so

15%

Cautious followers: Buys some free range but unsure about the

ethics5%

Indifferent shoppers: Is not concerned

about animal welfare and buys little free

range26%

Budget watchers: Animal welfare is

important but can't afford to buy free

range21%

Independent supporters: Similar to ‘Full supporters’ but don’t feel as strongly or purchase as much.

17%

Full supporters: Buys free range, good

understanding, rates issue important

16%

Habit buyers: Can afford to buy free

range but not in the habit of doing so

15%

Cautious followers: Buys some free range but unsure about the

ethics5%

2.9: Consumer segmentation into types of shopper for free-range chicken and eggs


33

Based on purchasing power parities ● 7, food and non-alcoholic drinks were 4.4% cheaper in the UK than in France in 2011.

Alcoholic beverages were 35% more expensive in the UK ●than in France, with prices in the UK highest in the EU apart from Ireland and the Scandinavian countries.

Fish was particularly cheap in the UK in 2011 compared to ●other countries, and 25% cheaper than in France.

Fruit and vegetables including potatoes were 22% more ●expensive in the UK than the EU average and 5.8% more than France.

Within the EU, only Germany, Ireland, Austria and Sweden ●were more expensive than the UK for fruit and vegetables.

Norway and Switzerland were more expensive for fruit and ●vegetables than any EU countries.

Food prices rose 32% in the UK between 2007 and 2012 ●while rising only 13% in France and Germany.

Source: Eurostat.

0.75Fish

0 96

0.88

0.81

0.75

Oils and fats

Meat

Bread and cereals

Fish

1 00

0.99

0.96

0.96

0.88

0.81

0.75

Other food

Milk, cheese and eggs

Food and non-alcoholic beverages

Oils and fats

Meat

Bread and cereals

Fish

1.19

1.06

1.00

0.99

0.96

0.96

0.88

0.81

0.75

Non-alcoholic beverages

Fruits, vegetables, potatoes

Other food



Oils and fats

Meat

Bread and cereals

Fish

1.35

1.19

1.06

1.00

0.99

0.96

0.96

0.88

0.81

0.75

Alcoholic beverages



Other food



Oils and fats

Meat

Bread and cereals

Fish

1.35

1.19

1.06

1.00

0.99

0.96

0.96

0.88

0.81

0.75

Alcoholic beverages



Other food



Oils and fats

Meat

Bread and cereals

Fish

1.35

1.19

1.06

1.00

0.99

0.96

0.96

0.88

0.81

0.75

Alcoholic beverages



Other food



Oils and fats

Meat

Bread and cereals

Fish

2.10: Food prices in the UK compared to France in 2011


7 Purchasing power parities compare prices in different countries after removing the effects of exchange rate differences.

34

Chapter 3: Global & UK Supply

1 UK Food Security Assessment, January 2010 (Defra).

Sourcing food from a diverse range of stable countries, in ●addition to domestically, enhances food security1.

Based on the farm-gate value of unprocessed food; ●

Twenty five countries accounted for 90% of UK food supply • in 2011. The UK supplied over half (51.8%). The leading foreign suppliers were the Netherlands (5.9%), Spain (5.1%), France (3.3%), Irish Republic (3.2%) and Germany (2.6%).Three countries accounted for 90% of dairy product and • bird’s egg supply (UK supplied 83%).Four countries accounted for 90% of meat and meat • preparation supply (UK supplied 82%).Nine countries accounted for 90% of supply of cereals and • cereal preparations (including rice). The UK supplied 62%.Twenty five countries accounted for 90% of fruit and • vegetable supply (UK supplied 23%).

Source: Defra.

3.1: Origins of food consumed in the UK, 2011

UKIndiaKenya

China

Ghana

PolandChile

Colombia

Canada

Thailand

New Zealand

Costa Rica

TurkeyVietnam

Others (144 countries)

UK

NetherlandsSpainFrance

Irish Republic

Germany

ItalyBelgium

DenmarkBrazil

South Africa

U.S.A.

IndiaKenya

China

Ghana

PolandChile

Colombia

Canada

Thailand

New Zealand

Costa Rica

TurkeyVietnam

Others (144 countries)

Based on the farm-gate value of unprocessed food

35

Global & UK Supply

30

40

50

60

70

80

90

100

%

Indigenous Type Food

0

10

20

30

40

50

60

70

80

90

100

%

Indigenous Type Food

All Food

Food Production to Supply Ratio, which is calculated as the ●farm-gate value of raw food production (including for export) divided by the value of raw food for human consumption was 63% for all food in 2011 and 78% for indigenous type food.

This compares with 61% and 75% respectively in 2010. This ●increase on 2010 is a result of increases in the value of domestically produced oilseed, beef, milk and wheat.

The production to supply ratio provides a very broad indicator ●of the ability of UK agriculture to meet consumer demand.

A high food production to supply ratio fails to insulate a ●country against many possible disruptions to its supply chain.

Production potential is more relevant at EU level than United ●Kingdom level, and the EU as a whole has a food production to supply ratio of over 90%.

Further trade liberalisation is unlikely to materially affect food ●security within the EU.

Source: Agriculture in the United Kingdom 2011, Defra.

3.2: UK Food production to supply ratio, 1988-2011

36

Global & UK Supply

60

80

100

120

140

160

Index

1990

= 10

0

Trends in quantity of final output by UK agricultureTotal cereals

Fresh fruit and vegetables

Potatoes

Meat

Poultry meat

Milk

20

40

60

80

100

120

140

160

1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010

Index

1990

= 10

0

Trends in quantity of final output by UK agricultureTotal cereals

Fresh fruit and vegetables

Potatoes

Meat

Poultry meat

Milk

Final output at market prices (gross outputless transactions within the industry)

Source: Agriculture in the United Kingdom 2011, Defra.

Final output ● 3 of UK agriculture is a proxy for UK food production. It rose 3% in 2011 but shows no overall trend, standing at 1% above 1990 levels.

Total UK cereal production has fluctuated, with significant ●dips in 2001 & 2007 linked to adverse weather conditions. Favourable planting conditions in autumn 2009, plus strong market prices, led to an increase in the area of wheat planted. The overall area of cereals decreased by 2% in 2010, driven mainly by a reduction in the area of malting barley, the result of poor market conditions.

Since 1990 there have been large increases in production ●levels of poultry meat, part of a longer term upward trend since the late 1970’s. Although production dipped during the 2000’s, in 2010 and 2011 it was almost back to 2005 levels.

Red meat production showed a downward trend through ●much of the 1990’s, driven by a combination of factors including the beef export ban. Since 2002 there has been a slight upward movement but levels still remain lower than those in the early 1990’s.

3.3: Trends in UK food production2

2 2011 figures are provisional. 3 Gross output less transactions within the industry.

37

Global & UK Supply

1

2

3

4

5

6

7

8

9

£ billi

on

.

Imports Exports

0

1

2

3

4

5

6

7

8

9Fr

uit an

d ve

g

Meat

Drink

Cere

als

Dairy

Fish

Coffe

e, te

a, e

tc.

Misc

.

Oils

Anim

al fe

ed

Suga

r

£ billi

on

.

Imports Exports

The value of imports is greater than the value of exports in ●each of the broad categories of food, feed and drink except ‘Drink’ which had a trade surplus of £1.68 bn in 2012, largely due to exports of Scottish Whisky.

Drinks are the largest export category by far with an export ●value of £6.8 bn in 2012. Exports (at 2012 prices) rose 25% between 2009 and 2011, but fell slightly (2.9%) in 2012. The increases were largely in the existing markets of USA, France and Singapore, but also in Brazil and Mexico.

Cereals is the next largest export group with an export value ●of £1.9 bn followed by the meat and fish categories at £1.6 and £1.4 bn respectively.

‘Fruit and vegetables’ has the largest trade deficit. In 2012 ●imports cost £8.2 bn while exports were worth £0.9 bn, giving a trade gap of £7.3 bn.

Source: HM Revenue and Customs.

3.4: UK trade in different food groups, 20124

4 2012 figures are provisional.

38

Global & UK Supply

12.6 12.9 13.415.0

15.917.2

18.7 18.2

6

8

10

12

14

16

18

20

£ bi

llion 12.6 12.9 13.4

15.015.9

17.218.7 18.2

0

2

4

6

8

10

12

14

16

18

2019

95

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

2011

2012

£ bi

llion

5 2012 figures are provisional.

6 Traders include food companies directly trading and intermediaries representing many food companies. For EU trade this excludes companies below £250 thousand turnover.

The total value of food and drink exports fell slightly in 2012 ●to £18.2 billion but is still £5.6 billion more than in 2005 measured in 2012 prices.

Exports of most types of food and drink fell in 2012. Wheat ●had the greatest reduction at £0.15 billion. Exports of wheat, wine, whisky and beef were worth £5.46 billion or 30% of food and drink exports in 2012.

The trade deficit in food, feed and drink rose in 2012 and is ●£2.31 billion more than in 2005 measured in 2012 prices.

Export values increased in 2012 for pork (by 7.1%) and egg ●and egg products (by 20%).

In 2010, around 5,000 traders ● 6 were recorded as exporting food, feed and drink to the EU and around 4,000 exporting outside the EU. Most (about 60% exporting to EU and 80% exporting outside the EU) export less than £250k per annum but make up a small amount of total exports (less than 10%). These are likely to be small and some micro enterprises.

Source: HM Revenue and Customs

3.5: Trend in exports of food, feed and drink5

39

Global & UK Supply

110

120

130

140

150

160nd

ices

199

0=10

0

Food supply index (kcal/capita/day)

Food production index

Population index

80

90

100

110

120

130

140

150

160

1960 1970 1980 1990 2000 2010

indi

ces

1990

=100

Food supply index (kcal/capita/day)

Food production index

Population index

5 Food and Agricultural Organisation of the United Nations (FAO). 6 Global Economic Prospects, World Bank June 2012.

Global production of food relative to population is a ●fundamental indicator of global food security.

Growth in the productive potential of global agriculture has so ●far exceeded the growth in effective demand.

World population is currently growing 1.1% per year and ●increased 30% between 1990 and 2010. Food production has grown at a faster rate, currently 1.6% per year, and was 56% higher in 2010 than in 1990.

Domestic food prices in developing countries remain ●25% higher relative to non-food consumer prices than in early 2005. While incomes in developing countries have continued to rise, the sharp increase in food prices will have limited gains for many households such as the urban poor, where food often represents more than half of their total expenditures6.

Source: UK Food Security Assessment (Defra) updated with FAO5 balance sheets.

3.6: Trend in world food production per capita

40

Global & UK Supply

100

150

200

250

300

350

400

Inde

x (2

005=

100)

Wheat Rice Sugar Beef Palm oil

0

50

100

150

200

250

300

350

400

Inde

x (2

005=

100)

Wheat Rice Sugar Beef Palm oil

Wheat prices rose 30% between April and July 2012, caused ●by a major drought in the US “corn belt” and poor wheat harvests elsewhere.

Wheat prices peaked in March 2008, May 2011 and again in ●July/August 2012. The first was the most severe, doubling the wheat price within a year. The second and third spikes took prices back up to 80% of the first peak.

Sugar prices peaked in Jan 2011, over 150% higher than in ●Dec 2008. Sugar prices were 23% lower in July 2012 than in the peak in Jan 2011.

Rice prices peaked in April 2008 having risen threefold over 8 ●months. The price in July 2012 was 22% higher than a year previously but 43% below the 2008 peak.

Palm oil prices peaked in Feb 2011 rising 60% in 7 months. ●The price in July 2012 was 21% lower than the 2011 peak.

There are nearly 1 billion hungry people worldwide. More ●than 60% of the world’s hungry are women. One third of all child deaths globally are attributed to under-nutrition7.

Source: United Nations Conference on Trade & Development (UNCTAD).

3.7: World agricultural commodity prices to July 2012

7 Food Price Volatility, a Growing Concern; World Bank Stands Ready to Respond, July 2012.

41

Global & UK Supply

20%

25%

30%

35%

40%

45%

50%pe

rcen

tage

of c

onsu

mpt

ion Coarse Grains Wheat Rice

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

89/90 91/92 93/94 95/96 97/98 99/00 01/02 03/04 05/06 07/08 09/10 11/12

Sto

cks

as a

per

cent

age

of c

onsu

mpt

ion Coarse Grains Wheat Rice

8 USDA projections.

Stocks to consumption ratios are an indicator of global ●resilience to food shortages and price stability. With low stocks, markets become sensitive to further supply shortfalls, which magnifies the price response.

Wheat and rice stocks remain relatively high at the end of the ●2011-12 crop year, although the downward trend in wheat stocks is projected to continue in 2012-138. Rice stocks have been on an upward trend since 2008-09. Severe drought in the USA in 2012 significantly reduced global production of maize, so the coarse grain stocks-to-use ratio is expected to fall in 2012-13.

Global cereal stocks dropped in the mid 2000s to a lower ●level than in the previous two decades, largely due to a reduction in stocks in China.

Consumption (the denominator) is on a gradually rising trend, ●pushing the indicator onto a downward trend.

Source: International Grains Council (IGC), United States Department of Agriculture (USDA).

3.8: World grains stocks to consumption ratio to 2011-12

42

Global & UK Supply

10

11

12

13

14

k le

vel (

days

)

Fast moving groceries Slow moving groceries Frozen

6

7

8

9

10

11

12

13

14

1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Stoc

k le

vel (

days

)

Fast moving groceries Slow moving groceries Frozen

9 In general, produce, chilled and fresh categories do not have a warehouse stock-holding but are cross-docked directly from the supplier onto store deliveries. For this reason, these categories are not included.

In the last five years, the industry has largely reduced stock ●levels across the majority of categories, with a combined reduction of 0.7 days. Beer, wines and spirits recorded the greatest reduction at 3.7% over this period, equivalent to 2.9 days cover.

This was also for a reduction for ambient slow moving ●groceries (SMGs). However there was a slight jump in 2009 reflecting the importance of on-shelf availability in a tough economic climate. In 2010, a reduction of 1.6 days cover returned levels to those of around 2007 at 11.8 days.

Stock levels of fast moving groceries (FMGs), such as bread, ●milk etc remained fairly stable over this period at around 9 to 10 days cover. In 2010 industry average warehouse stock level for FMG was 9.7 days.

Stock levels of frozen goods is the only category to show an ●increase over the five year period, increasing cover by one day to 9.8 days cover.

Source: IGD Research, 2012.

3.9: Average retailer warehouse stock levels (days) by grocery category9

43

Chapter 4: Environment

3

54

13 12 11 7

19

77

0102030405060708090

nes

of C

O2

equi

vale

nt (m

t CO

2e)

3

54

13 12 11 7

19

77

0102030405060708090

Ferti

liser

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

tra

nspo

rtatio

n

Ret

ail

Cat

erin

g

Hou

seho

lds

Net

trad

e

Milli

on to

nnes

of C

O2

equi

vale

nt (m

t CO

2e)

1 GHG emissions from imports and exports, food packaging, food waste and land use change are not included. Manufacturing includes emissions from electricity use and excludes emissions from road freight transport. Household does not include emissions from heating water for washing up or dishwashers. 2 Experimental data which may be subject to revision following review.

Around 195 million tonnes of CO ● 2 equivalent GHGs (CO2e) were emitted within the UK from domestic food chain activity in 2010, excluding emissions from non-fertiliser pre-farm production, food packaging, food waste and land use change.

The largest contributor to emissions is net trade in food and ●drink which is estimated at 77 mt CO2e

2 . This is emissions from food imports less emissions from food exports.

The UK farming and fishing sector was the second largest ●contributor, accounting for 54mt CO2e. Enteric fermentation in ruminating animals and oxidisation of nitrogen in fertilisers is the source of most of these emissions. Fertiliser use accounted for a further 2.8mt CO2e.

Source: Environmental accounts (ONS), Food Transport Indicators (Defra), Energy Consumption in the UK (DECC), British Survey of Fertiliser Practice (Defra), Consumption Emissions (Defra)2.

4.1: Greenhouse gas (GHG) emissions from the UK food chain, 20101

44

Environment

12 514

7 9

12.5

10

12

14

quiv

alen

t

4.3 4.9

7.9

12.5

6

8

10

12

14

nnes

oil

equi

vale

nt

1.32.4

3.04.3 4.9

2.8

7.9

12.5

2

4

6

8

10

12

14

Mill

ion

tonn

es o

il eq

uiva

lent

1.32.4

3.04.3 4.9

2.8

7.9

12.5

0

2

4

6

8

10

12

14

ertil

iser

ing

and

hing

ctur

ing

mer

cial

orta

tion

Ret

ail

Cat

erin

g

seho

lds

et tr

ade

Mill

ion

tonn

es o

il eq

uiva

lent

1.32.4

3.04.3 4.9

2.8

7.9

12.5

0

2

4

6

8

10

12

14

Ferti

liser

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

trans

porta

tion

Ret

ail

Cat

erin

g

Hou

seho

lds

Net

trad

e

Mill

ion

tonn

es o

il eq

uiva

lent

1.32.4

3.04.3 4.9

2.8

7.9

12.5

0

2

4

6

8

10

12

14

Ferti

liser

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

trans

porta

tion

Ret

ail

Cat

erin

g

Hou

seho

lds

Net

trad

e

Mill

ion

tonn

es o

il eq

uiva

lent

3 Household does not include emissions from heating water for washing up or dishwashers. Primary energy is the energy used in electricity production, not the amount of electricity used. 4 Experimental data which may be subject to revision following review. 5 Digest of United Kingdom Energy Statistics (DECC). Data excludes energy used to generate heat for all fuels except manufactured solid fuels and electricity.

Net trade is the largest contributor to energy use at 12.5 ●million tonnes of oil equivalent (Mtoe), or 32%4. This is energy use in food imports less energy use in food exports.

Energy consumption in UK food production was the same in ●2010 as in 2008, having dipped 3.5% in 2009.

Natural gas accounted for 61% of total energy consumption ●in food and drink manufacturing in 20105, followed by electricity (31%), petroleum (6.1%), fuel oil (1.2%) and coal (0.9%).

Longer term energy consumption (excluding electricity) ●in food and drink manufacturing fell 16% between 1990 and 2010, with a 94% reduction in fuel oil use and an 86% reduction in coal. Natural gas use increased between 1990 and 2000 but has since fallen 18% to 2.4 Mtoe in 2010.

Source: Environmental Accounts (ONS), Food Transport Indicators (Defra), Energy Consumption in the UK (DECC), British Survey of Fertiliser Practice (Defra), Consumption Emissions (Defra)4.

4.2: Energy use in UK food chain sectors, 20103

45

Environment

10

15

20

25

of C

O2

equi

vale

nt (

mt C

O2e

)

Gas Cooking Electric cooking Cold storage Food shopping (car use)

0

5

10

15

20

25

2002 2003 2004 2005 2006 2007 2008 2009 2010

Milli

on to

nnes

of C

O2

equi

vale

nt (

mt C

O2e

)

Gas Cooking Electric cooking Cold storage Food shopping (car use)

GHG emissions by UK households from food shopping, ●storage and preparation were the same in 2010 as in 2002 at 18.8mt CO2e, having peaked in 2006 at 21.4mt CO2e.

Cold storage and electric cooking are the largest contributors ●to household food emissions at 7.3mt CO2e (39%) and 6.7mt CO2e (36%) respectively in 2010.

Food shopping emissions increased in 2010, rising 8.3% to ●3.5mt CO2e.

Emissions from food shopping, storage and preparation are ●between 11% and 15% lower than their peaks in 2006.

Total energy use from households (excluding driving) fell ●6.6% between 2002 and 2010 to 7.9mtoe.

Source: Food Transport Indicators (Defra), Energy Consumption in the UK (DECC).

4.3: Trends in food related greenhouse gas (GHG) emissions from UK households6, 2002-2010

6 Household does not include emissions from heating water for washing up or dishwashers.

46

Environment

70

80

90

100

110

Inde

x 19

90 =

100


50

60

70

80

90

100

11019

90

1991

1992

1993

1994

1995

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

Inde

x 19

90 =

100


UK manufacturing

Total domestic CO2 emissions

7 Manufacturing figures include the share of CO2 emissions relating to electricity production using a constant emission factor. Total domestic CO2 emissions include net emissions/removals from land use and land use change but with no allowance for EU Emission Trading Scheme purchases.

CO ● 2e emissions from UK food and drink manufacturing have been on a downward trend since 1999. They were 16% lower in 2010 than in 1999 (11% lower than in 1990).

The downward trend in CO ● 2e emissions from UK food and drink manufacturing is similar to the downward trend in total domestic emissions.

The volume of output from food and drink manufacturing fell ●during the economic downturn leading to a reduction in the level of CO2e emissions.

An increase in the volume of outputs along with a prolonged ●period of exceptionally cold weather produced an increase in CO2e emissions in 2010.

Source: Environmental Accounts (ONS), Energy Consumption in the UK (DECC).

4.4: Trend in CO2 emissions from UK food and drink manufacturing, 1990-20107

47

Environment

120

100

120

O2e

)

Ammonia

80

100

120

vale

nt (k

t SO

2e)

Ammonia

Nitrogen oxide

Sulphur dioxide

40

60

80

100

120

nnes

SO

2eq

uiva

lent

(kt S

O2e

)

Ammonia

Nitrogen oxide

Sulphur dioxide

20

40

60

80

100

120

Kilo

tonn

es S

O2

equi

vale

nt (k

t SO

2e)

Ammonia

Nitrogen oxide

Sulphur dioxide

0

20

40

60

80

100

120

1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Kilo

tonn

es S

O2

equi

vale

nt (k

t SO

2e)

Ammonia

Nitrogen oxide

Sulphur dioxide

0

20

40

60

80

100

120

1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Kilo

tonn

es S

O2

equi

vale

nt (k

t SO

2e)

Ammonia

Nitrogen oxide

Sulphur dioxide

8 Emissions that cause acid rain. 9 Includes road freight transport but excludes electricity use. 10 The emissions are weighted together using their relative acidifying effects. The weights, given relative to SO2, are 0.7 for NOx and 1.9 for NH3. This is a simplification of the chemistry involved and there are a number of factors which can affect the eventual deposition and effect of acid rain.

Acid rain precursor emissions include sulphur dioxide (SO ● 2), nitrogen oxides (NOx) and ammonia (NH3).

Total acid rain precursor emissions from food and drink ●manufacturing have fallen by 80% since 1990 and 2.9% since 2009 to 16.25 kilotonnes of SO2 equivalent (kt SO2e) in 201010.

In 2010 nitrogen oxides accounted for 79% of all acid rain ●precursor emissions from food and drink manufacturing. Ammonia and sulphur dioxide accounted for around 8.2% and 12% respectively.

Ammonia is the smallest contributor to acid rain precursor ●emissions and has shown the lowest level of reduction of the three precursor types since 1990 at 12%.

Source: Environmental Accounts (ONS).

4.5: Trends in acid rain precursor emissions8 from UK food and drink manufacturing9 to 2010

48

Environment

120

130

140

150

ndex

199

2=10

0

Urban food kilometres

Carbon dioxide emissions (CO2)

HGV food kilometres

100

110

120

130

140

150

1992 1997 2002 2003 2004 2005 2006 2007 2008 2009 2010

inde

x 19

92=1

00

Urban food kilometres

Carbon dioxide emissions (CO2)

HGV food kilometres

Air food kilometres

11 Air, urban and HGV are measured in vehicle kilometres, CO2 emissions are measured in tonnes. 12 Emissions from food transport are also covered in Chart 4.1.

The external impacts of food transport peaked in 2006-2007. ●Although 3 out of the 4 indicators showed an increase in 2010, the underlying trends may not have changed.

UK urban food kilometres increased by 6.4% from 2009 to ●2010 but there is little evidence of a clear trend in the data:

CO• 2 emissions from food transport increased 4.1% in 2010 but remain 4.0% lower than in 2006, suggesting an underlying downward trend remains12.HGV food kilometres increased by 6.9% in 2010 broadly • in line with other national economic outputs measures. A downward trend in HGV food kilometres since 2004 is apparent despite the increase in 2010.

Urban food km is a proxy for urban road congestion; HGV ●food km is a proxy for infrastructure costs.

Air food kilometres have fallen after a period of rapid growth ●up to 2007, with some evidence that this is stabilising at around 2003 levels. Although air freight of food accounts for only 1% of food tonne kilometres, it produces 12% of the food transport CO2 emissions.

Source : Food Transport Indicators (Defra).

4.6: Indicators of the external impact of food transport11

150200250300350400

Air food Kilometres

050

100150200250300350400

19921997200220032004200520062007200820092010

Air food Kilometres

49

Environment

2 533.0

ct 2.53

2 042.5

3.0

produ

ct 2.53

2.04 1.952.0

2.5

3.0

onne

of pr

oduc

t

2.53

2.04 1.95

1 0

1.5

2.0

2.5

3.0

res pe

r tonn

e of p

roduc

t

2.53

2.04 1.95

0.5

1.0

1.5

2.0

2.5

3.0

bic m

etres

per to

nne o

f prod

uct

2.53

2.04 1.95

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2007 2010 2011

cubic

metr

es pe

r tonn

e of p

roduc

t

2.53

2.04 1.95

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2007 2010 2011

cubic

metr

es pe

r tonn

e of p

roduc

t

13 The FHC is managed by WRAP in partnership with the Food and Drink Federation: More information at www.fhc2020.co.uk

Federation House Commitment is a voluntary agreement ●for the food and drink manufacturing sector. Its aim is to help reduce the stress on the nation’s water supplies and contribute to an industry-wide target to reduce water use by 20% by 2020 against a 2007 baseline.

Water usage is declining among FHC members with a drop ●of 23% in water usage per tonne of product at 213 sites with comparable data between 2007 and 2011.

FHC signatories represent 24% of the food and drink industry ●(based on total water use in 2007).

Between 2007 and 2011 signatories collectively made a ●14.4% reduction in their water use (excluding that in product). This reduction is equivalent to 5.9 million m3 or around 2,400 Olympic-size swimming pools.

As of July 2012, the FHC has 70 signatories across 278 sites, ●60% of whom are from the ‘soft drinks & beverages’, ‘dairy’ and ‘meat processing’ sectors.

Source : Federation House Commitment (FHC)13, Progress report 2012 (WRAP).

4.7: Trend in water usage rates for 213 sites with comparable data, 2007-2011

No data available for 2008 and 2009

50

Chapter 5: Waste

7.2

3.2 3.3

2

3

4

5

6

7

8

lion t

onne

s per

year

An estimate for other sectors which

includes other parts of the hospitality and food service sectors

7.2

3.2

0.6 0.4 0.08 0.004

3.3

0

1

2

3

4

5

6

7

8

Hous

ehold

Manu

factur

ing

Hosp

itality

Retai

l

Scho

ols(E

nglan

d on

ly)

Distr

ibutio

n

Othe

r sec

tors

Millio

n ton

nes p

er ye

ar

An estimate for other sectors which

includes other parts of the hospitality and food service sectors

1 Excluding agriculture. 2 This data covers landfill waste from hotels, pubs, restaurants and quick service restaurants.

Estimated total UK food and drink waste is around 15 million ●tonnes per year, with households generating 7.2mt/year of which 4.4 is avoidable.

WRAP estimate a 1.1mt reduction between 2006 and 2010, ●although more work is needed to reconcile estimates of purchases, consumption and waste.

The hospitality ● 2 sector disposed of around 600 thousand tonnes of food waste to landfill in 2009, of which almost 400 thousand was avoidable.

Schools in England dispose of around 80 thousand tonnes ●of food waste, with primary schools generating more than secondary schools.

Estimates are based on peer-reviewed studies. Accuracy will ●vary with some being indicative only. See individual studies for further information.

Source: New estimates for household food and drink waste in the UK; The composition of waste disposed of by the UK Hospitality2 Industry; Food waste in schools, WRAP 2011.

5.1: UK food and drink waste through the food chain1

51

Waste

15%17%

32%24%24%

20%17%

0% 5% 10% 15% 20% 25% 30% 35%

All food and drinkAll foodBread

VegetablesPotatoes

FruitCereal products

15%17%

32%24%24%

20%17%

14%13%

8.5%7.1%

6.3%

0% 5% 10% 15% 20% 25% 30% 35%

All food and drinkAll foodBread

VegetablesPotatoes

FruitCereal products

Desserts and other productsMeat and fish

Dairy and eggsSoft drinks

Alcoholic drinks

3 Data was collected between 2006 and 2008.

4 Calculated as total purchases minus the difference between total waste and avoidable waste.

Overall 15% of edible food and drink purchases are wasted ●each year. Different foods are wasted at different rates; 17% of overall food purchases, 7.1% of soft drinks and 6.3% of alcoholic drinks are wasted.

Avoidable food and drink waste in the home is estimated by ●WRAP at £12 billion per year or £480 per household.

‘Not used in time’ is often cited as the reason for throwing ●away food. Bread is the most wasted food with 32% of edible purchases4 being wasted. Bread crusts are not classed as edible in this analysis.

Vegetables and potatoes are wasted at a similar rate (24%), ●equivalent to 730 thousand tonnes of edible vegetables and 400 thousand tonnes of edible potatoes wasted per year.

On a calorie basis 16% of food and drink is wasted. Some ●nutrients have a higher level of waste e.g. carbohydrate at 20% and fibre at 23%. Some nutrients are wasted far less e.g. non-milk extrinsic sugars found in confectionery, soft drinks, fruit juices and biscuits at 9.3%.

5.2: UK percentage of edible food purchases that are wasted

Source: Household food and drink purchases linked to waste, Defra 20103.

52

Waste

4.65 4.6

4

5

2002-03 2009

es

4.6

2.73

4

5

2002-03 2009

onne

s

4.6

2.1

2.7

2

3

4

5

2002-03 2009

Millio

n ton

nes

4.6

2.1

0.70.4

2.7

0.70.4 0 2

1

2

3

4

5

2002-03 2009

Millio

n ton

nes

4.6

2.1

0.70.4

2.7

0.70.4 0.2

0

1

2

3

4

5

Food, drink and Retail & wholesale Hotels & catering Education

2002-03 2009

Millio

n ton

nes

4.6

2.1

0.70.4

2.7

0.70.4 0.2

0

1

2

3

4

5

Food, drink and tobacco

Retail & wholesale Hotels & catering Education

2002-03 2009

Millio

n ton

nes

4.6

2.1

0.70.4

2.7

0.70.4 0.2

0

1

2

3

4

5

Food, drink and tobacco

Retail & wholesale Hotels & catering Education

2002-03 2009

Millio

n ton

nes

5 Comparisons between estimates for the two years will be valid, but due to the interval between the two surveys there have been inevitable changes such as the standard SIC classification scheme for businesses, which will have some unavoidable effect on the results.

The surveys covered all commercial and industrial ●businesses5 and are often used to benchmark other analyses, e.g. hospitality sector estimates for the UK.

Levels of food and drink waste in the food sector were almost ●halved between 2002-03 and 2009, down 49%:

• retail and wholesale achieved a 69% drop,• food and drink manufacturing achieved a 43% drop.

There was a relatively small reduction in food and drink waste ●at education sites, down only 30% (around 100 thousand tonnes) between 2002-03 and 2009.

Around 51% of food waste generated by businesses in the ●food and drink sector will either be recycled, composted or reused. The amount of food waste sent to landfill is about 8%.

Source: Survey of commercial and industrial waste arisings 2002-03 and 2009, Defra.

5.3: Food and drink waste generated by businesses in England

53

Waste

167154

180 167154

140

160

180

Avoidable Unavoidable

s

167154

87100

120

140

160

180


tonn

es

167154

7387

60

80

100

120

140

160

180


ousa

nd to

nnes

167154

40 39

7387

231520

40

60

80

100

120

140

160

180


Thou

sand

tonn

es

167154

40 39

7387

2315

0

20

40

60

80

100

120

140

160

180


Thou

sand

tonn

es

167154

40 39

7387

2315

0

20

40

60

80

100

120

140

160

180

Restaurants Pubs Hotels Quick Service Restaurants


Thou

sand

tonn

es

167154

40 39

7387

2315

0

20

40

60

80

100

120

140

160

180

Restaurants Pubs Hotels Quick Service Restaurants


Thou

sand

tonn

es

Waste going to landfill from the UK hospitality sector ● 6 in 2009 is estimated at 1.5 million tonnes, which includes 600 thousand tonnes7 of food waste (41%). The majority of this, 400 thousand tonnes, is avoidable.

Pubs and restaurants generate more food waste than hotels ●and quick service restaurants combined.

WRAP estimates that UK Hospitality businesses pay around ●£1.02 billion a year buying food that is subsequently wasted. Most food waste from this sector heads to landfill but WRAP estimates that £6.6 million a year could be saved if this waste went for anaerobic digestion.

Total food waste generated by schools in England is ●estimated at 80 thousand tonnes (67 thousand tonnes classed as avoidable and potentially avoidable). Of this, 55 thousand tonnes is generated by primary schools8.

Source: The composition of waste disposed of by the UK Hospitality Industry, WRAP 2011.

5.4: UK food hospitality waste going to landfill

6 This data covers 4 areas of the hospitality sector: UK hotels, pubs, restaurants and quick service restaurants. It only covers waste disposed to landfill. 7 See The composition of waste disposed of by the UK Hospitality Industry, WRAP 2011 for definitions. 8 See Food waste in schools, WRAP 2011.

54

Waste

0 500 1,000 1,500 2,000

Thousand tonnes of CO2equivalent (kt CO2e) per year

1983

1347

1008

3209

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee


1983

1347

1008

834

828

3209

0

9

178

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork


1983

1347

1008

834

828

799

615

601

3209

0

9

178

378

0

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork

Beef

Rice

Avoidable Possibly avoidable


1983

1347

1008

834

828

799

615

601529

473317

3209

0

9

178

378

0242

706

0

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork

Beef

Rice

Poultry

Potatoes

Tea



1983

1347

1008

834

828

799

615

601529

473317

236

225

3209

0

9

178

378

0242

706

0539

19

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork

Beef

Rice

Poultry

Potatoes

Tea

Vegetables fresh, others

Livestock others

Apples



1983

1347

1008

834

828

799

615

601529

473317

236

225

180

159

3209

0

9

178

378

0242

706

0539

19

67

19

67

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork

Beef

Rice

Poultry

Potatoes

Tea


Livestock others

Apples

Cucumbers & gherkins

Goat & sheep



1983

1347

1008

834

828

799

615

601529

473317

236

225

180

159

3209

0

9

178

378

0242

706

0539

19

67

19

67

0 500 1,000 1,500 2,000

Milk

Wheat

Coffee

Tomatoes

Pork

Beef

Rice

Poultry

Potatoes

Tea


Livestock others

Apples

Cucumbers & gherkins

Goat & sheep



Avoidable food and drink waste by households is responsible ●for 17 million tonnes of CO2e (carbon dioxide equivalent) per year: equivalent to one third of the emissions of CO2 (rather than CO2e) associated with household electricity in the UK.

The average carbon footprint of avoidable household waste ●is around 270kg CO2e per person per year.

Emissions due to changes in land use are excluded. If they ●were to be included it would increase the estimates by 20%.

Each tonne of food waste sent to landfill produces 4.2 tonnes ●of CO2e. Sending a tonne of food waste through anaerobic digestion rather than landfill saves around 3.7 tonnes of CO2e.

The water footprint of avoidable household food waste ●is 4,400 million cubic metres per year, representing approximately 4% of all of our water requirements.

Source: The water and carbon footprint of household food and drink waste in the UK, WRAP 2011.

5.5: UK carbon footprint of household food and drink waste

55

Waste

49

58 55 61

71

30

40

50

60

70

80

hous

and t

onne

s

34 35 39

49

58 55 61

71

0

10

20

30

40

50

60

70

80

Jan 10 -Mar 10

Apr 10 -Jun 10

Jul 10 -Sep 10

Oct 10 -Dec 10

Jan 11 -Mar 11

Apr 11 -Jun 11

Jul 11 -Sep 11

Oct 11 -Dec 11

Thou

sand

tonn

es

9 2011 data is provisional. Final data is due autumn 2012. 10 Synthesis of Food Waste Compositional Data 2010, WRAP November 2011. 11 New estimates for household food and drink waste in the UK, WRAP November 2011. 12 Separate kerbside food waste collections form part of this 64%.

Local authorities in the UK collected and recycled 244,115 ●tonnes of separately collected food waste from households in 2011, a 54% increase on 2010.

In 2011, around 4 million UK households (around 16% of the ●total) received a food waste collection service, twice as many as in 2010.

Separately collected food waste accounted for around 2.1% ●of the total UK household waste collected for recycling in 2011, compared to 1.3% in 2010.

In 2010, local authorities collected 3.8 million tonnes of food ●waste in England10, a reduction of around 840,000 tonnes from 4.7 million tonnes in 2006-07.

Disposal of UK household food waste ● 11 in 2010:Municipal waste• 12 - 64% (70% in 2007),The sewer – 26% (22% in 2007) and• Home composted or fed to pets – 10% (8% in 2007).•

Source: Waste Data Flow, Defra questions 10 and 12, 20119.

5.6: UK recycling of separately collected food waste

56

Waste

Manufacturing 0.4 million

tonnes8%

Distribution0.1 million

tonnes2%

Retail 1 million tonnes

Manufacturing 0.4 million

tonnes8%

Distribution0.1 million

tonnes2%

Retail 1 million tonnes20%

Household3.6 million

tonnes70%

Packaging protects products in transit and helps maintain ●shelf life for perishable foods.

An estimated 3.6 million tonnes of grocery ● 13 packaging enters households which is over two thirds of the total grocery packaging waste.

Food and drink packaging emissions amount to 8.7 million ●tonnes of CO2e (6.1 million for household purchases).

The Courtauld Commitment is a responsibility deal between ●the UK grocery sector and WRAP, delivered in partnership with local authorities. It has led to savings of around 670 thousand tonnes of food waste and 520 thousand tonnes of packaging waste between 2006 and 2009, which equate to around 3.3 million tonnes of CO2e being avoided - the same as stopping half a million around the world flights.

Source: Waste arisings in the supply of food and drink to households in the UK, WRAP 2010.

5.7: UK food and drink packaging waste in the supply to households

13 Including packaging from non-food and drink products sold in grocery shops.

57

Waste

85% on average check these items

I check what I have already at home for fruit, vegetables and bread

78% responding yes

85% on average check these items before shopping

I use leftovers either as part of another meal or as a meal in themselves


75% responded a great deal or a fair

amount

78% responding yes


The possibility of saving money encourages me to try to minimise food waste



58% d d

72% responded to a running list or making

a shopping list


amount

78% responding yes


I make a shopping list before going shopping




58% responded none or hardly any uneaten

food thrown away


a shopping list


amount

78% responding yes


50% responded a great deal or fair

A desire to reduce my impact on the environment

How much uneaten food would you say you generally end up throwing away





40% responding true


food thrown away


a shopping list


amount

78% responding yes



amount

Food shouldn't be eaten after the end of use-by-date

A desire to reduce my impact on the environment could encourage me to try and minimise food waste






40% responding true


food thrown away


a shopping list


amount

78% responding yes



amount

0% 50% 100%








40% responding true


food thrown away


a shopping list


amount

78% responding yes



amount

0% 50% 100%








These statistics provide response levels on awareness of ●issues because people, on average, give responses that indicate the behaviour they aspire to rather than actual behaviour. This survey was conducted online across GB.

40% of people surveyed responded correctly that food should ●not be eaten after the end of the use-by date indicating that the vast majority of consumers are misinterpreting food date labelling.

Whilst the vast majority (90%) of food shoppers buy food on ●special offer only 4% believe it leads to more food waste.

Although a third of those who cooked rice and pasta admitted ●to having leftovers, only 1 in 7 admit to throwing away food which is left over.

On what would encourage people to try and minimise food ●waste: 50% said ‘a desire to reduce their impact on the environment’ and 75% ‘possibility of saving money’.

Source: Household Food Waste Tracker Spring 2011, WRAP (unpublished).

5.8: Public attitudes and behaviours

58

Chapter 6: Dietary Health

The eatwell plate shows the types and proportions of foods ●that should be eaten to make a well-balanced, healthy diet. The eatwell plate balance does not need to be achieved at every meal; it is a guide to getting the balance right over time such as each day, or over the course of a week. The eatwell plate includes snacks as well as meals.

We should try to eat: ●

Plenty of ‘bread, rice, potatoes, pasta and other starchy •foods’ (33%). Choose wholegrain varieties when you can.Some ‘milk and dairy foods’ (15%).•Just a small amount of ‘foods and drinks high in fat and/or •sugar’ (8%).Some‘meat,fish,eggs,beansandothernon-dairysources•of protein’ (12%).Plenty of ‘fruit and vegetables’ (33%).•

6.1: The eatwell plate

Source: Department of Health.

59

Dietary Health

33%

15%

8%

12%

33%

19%21% 22%

13%

24%

10%

15%

20%

25%

30%

35%Eatwell plate ideal 2011 Actual

33%

15%

8%

12%

33%

19%21% 22%

13%

24%

0%

5%

10%

15%

20%

25%

30%

35%

Bread, rice, potatoes, pasta &

other starchy foods

Milk & dairy foods Foods & drinks high in fat and/or

sugar

Meat, fish, eggs, beans & other

non-dairy sources of protein

Fruit & vegetables

Eatwell plate ideal 2011 Actual

1 Alcohol, low calorie drinks, tea, coffee and mineral water were excluded from ‘beverages’ and ‘soft drinks’. Slimming & sports foods & infant cereal foods were excluded from ‘other cereals and other cereals products’. Only jelly, ice cream and soya foods were included from ‘other food and drink’.

Food and drink purchases for household supplies were ●allocatedintothefiveeatwellplategroups1. This shows that in 2011 household purchases included:

too much ‘food and drink high in fat and/or sugar’; nearly •three times the eatwell percentage, more than the suggested proportion of ‘milk and dairy •foods’; 6 percentage points higher than the eatwell percentage,aroundtherightproportionof‘meat,fish,eggs,beansand•other non-dairy sources of protein’, too little ‘bread, rice, potatoes, pasta and other starchy •foods’; less than 60% of the eatwell percentage, too little ‘fruit and vegetables’; around 28% less than the •eatwell percentage.


6.2: Household purchases compared to the eatwell ideal

60

Dietary HealthChart 6.3

2

3

4

5

6

ate

porti

ons

per p

erso

n pe

r day

All households second decile lowest ten per cent

Page 1

0

1

2

3

4

5

6

2001/02 2002/03 2003/04 2004/05 2005/06 2006 2007 2008 2009 2010 2011

Appr

oxim

ate

porti

ons

per p

erso

n pe

r day

All households second decile lowest ten per cent

UK household purchases of fruit and vegetables were 7.5% ●lower in 2011 than in 2007.

Purchases of 5 A DAY ● 3 across all households in 2011 remain unchanged for the third consecutive year at an average of 4.0 portions per person per day; the same level as in 2001-02.

The lowest income households ● 2 purchase the least fruit and vegetables at an average of 2.9 portions per person of 5 A DAY in 2011, 14% less than in 2007.

Households in the second decile reduced purchases of fruit ●and vegetables by the greatest amount (9.4%) in 2011 and by 20% between 2007 and 2011.

Defra estimates that 22% of edible fruit and vegetables are ●wasted4.

6.3: UK trend in purchases of fruit and vegetables (excluding potatoes) to 2011


2 Lowest income households are those with incomes in the lowest ten percent of all households. Data on low income households is available from 2001. 3 5 A DAY calculated as all purchases of fresh and processed fruit and vegetables including fruit juice divided by the adult portion size of 80 grams. 4 Household Food and Drink Waste linked to Food and Drink Purchases, Defra July 2010.

61

40

45

Men Women Children

35

40

45

Men Women Children

25

30

35

40

455-

A-d

ayMen Women Children

15

20

25

30

35

40

45ch

ievi

ng 5

-A-d


5

10

15

20

25

30

35

40

45%

ach

ievi

ng 5

-A-d


0

5

10

15

20

25

30

35

40

45

2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

% a

chie

ving

5-A

-day

Men Women Children

0

5

10

15

20

25

30

35

40

45

2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

% a

chie

ving

5-A

-day

Men Women Children

Dietary Health6.4: Trend in the consumption of fruit and vegetables in men, women and children in England to 2011

Source: Health Survey for England 2011, December 2012 (NHS Information Centre)5.

In 2011 24% of men, 29% of women and 18% of children ●(aged 5 to 15 years) consumed the recommended 5 A DAY.

In 2011 18% of children achieved 5 A DAY, having been over ●20% in 2007 and only 11% in 2003.

Achieving 5 A DAY peaked in 2006 with 32% of women and ●28% of men achieving 5 A DAY.

In 2011 6.6% of adults and 4.7% of children included no fruit ●or vegetables in their diet.

Those aged 55 to 75 eat the most fruit and vegetables. ●

In 2011 fruit and vegetable consumption increased by those ●aged 55 to 65 to an average of 3.9 portions per day for men and 4.3 portions per day for women.

5 Data from the Health Survey for England is weighted for non-response from 2003 onwards. Consumption is based on a 24 hour period.

62

99

96

94

88

90

92

94

96

98

100

102

Inde

x 20

00=1

00

% energy from fat

% energy from sat fat

99

96

94

84

82

84

86

88

90

92

94

96

98

100

102

2001/02 2002/03 2003/04 2004/05 2005/06 2006 2007 2008 2009 2010 2011

Inde

x 20

00=1

00

% energy from fat

% energy from sat fat

% energy from NMES

sodium excluding table salt

Dietary Health6.5: UK trends in intakes of fat, saturated fatty acids, non-milk extrinsic sugars6 and sodium to 2011


Sodium intake continued on a downward trend to 2.74 g/ ●person/day in 2011. This is 15% lower than in 2001-02, but above the SACN7 recommendation of 2.40g of sodium including table salt.

The percentage of food energy from NMES at 13.9% and ●from saturated fatty acids at 14.2% were both lower in 2011 than in 2008 although hardly changed compared to 2010. Neither should exceed 11%.

Total fat should contribute no more than 35% ● 8 of food energy intake (excluding alcohol). Estimates based on food purchases in 2011 from the Family Food survey exceed this at 38.1%.

6 NMES – free sugar not bound in foods e.g. table sugar, honey and sugars in fruit juices, but excluding milk sugar. 7 For recommended intakes see Dietary Reference Values for Food Energy and Nutrients in the United Kingdom, 1991 (Department of Health). 8ScientificAdvisoryCommitteeforNutrition.

63

80%

100%

120%

140%

160%

180%

200%

% o

f RNI

2001-02 2006 2008 2009 2010 2011

0%

20%

40%

60%

80%

100%

120%

140%

160%

180%

200%

Riboflavin Iron Magnesium Calcium Potassium

% o

f RNI

2001-02 2006 2008 2009 2010 2011

9 ReferenceNutrientIntake:theintakewhichisconsideredsufficienttomeettherequirementsof97.5% of the population. 10 See Chart 6.5 for the trend in intakes of Sodium.

Dietary Health6.6: UK average micronutrient intakes, 2001-02 to 20119


Based on food and drink purchases average micronutrient ●intakes except sodium10 reached at least 100% of their reference nutrient intake value, where one is set, in 2011. Intake of vitamin B ● 12 has been consistently high since 2001-02 and remains at around four times the recommended level.

Over the four years 2008 to 2011 intakes of vitamin D have ●increased while intakes of calcium, thiamin and vitamin B6 have declined.

64

Dietary Health

48

14

37

14 146

14

41

16

43

1318

9 11

0

10

20

30

40

50

60

% o

f ene

rgy i

ntak

e

Household food and drink Eating out

48

14

37

14 146

14

41

16

43

1318

9 11

0

10

20

30

40

50

60

% o

f ene

rgy i

ntak

e

Household food and drink Eating out

11 For recommended intakes see Dietary Reference Values (DRVs) for Food Energy and Nutrients in the United Kingdom, 1991 (Department of Health).

Eating out food and drink are products that are consumed ●before entering the household.

In 2011 eating out contributed about 10% of energy intake ●excluding energy from alcohol.

The percentage of energy intake from eating out has fallen ●steadily from 12% to 10% over the last ten years.

The eating out diet is higher in fat and protein but lower in ●carbohydrate and non-milk extrinsic sugars.

Mono-unsaturated and poly-unsaturated fatty acids are ●higher in the eating out diet. They are found in olive oils, rapeseedoil,vegetableoils,fishoils,nuts,milkandsomemeat and meat products.

Saturated fatty acids are slightly lower in the eating out diet. ●They are found in milk and dairy products, meat and meat products, biscuits, cakes and pastries.


6.7: The UK household diet compared with the eating out diet in 201111

65

Dietary Health

1000

1500

2000

2500

3000

per p

erso

n pe

r day

(Kca

l)

original NFS (excludes alcoholic drinks, soft drinks, confectionery and eating out)

adjusted NFS from 1974

alcoholic drinks, soft drinks and confectionery included from 1992

eating out included from 1994

EFS from 2001-02

0

500

1000

1500

2000

2500

3000

1940 1950 1960 1970 1980 1990 2000 2010

aver

age

per p

erso

n pe

r day

(Kca

l)

original NFS (excludes alcoholic drinks, soft drinks, confectionery and eating out)

adjusted NFS from 1974

alcoholic drinks, soft drinks and confectionery included from 1992

eating out included from 1994

NFS: National Food Survey 1940 to 2000EFS: Expenditure and Food Survey from 2001-02 (now known as Living Costs & Food Survey)

EFS from 2001-02

Average energy intake based on all food and drink purchases ●fell 2.1% to 2,245 kcal per day in 2011.

Average energy intake based on all food and drink purchases ●has fallen 6.8% between 2001-02 and 2011.

Energy intake from food and drink recorded as eating out fell ●8.4% in 2011 and has fallen by 24% since 2001-02.

There is a long term downward trend in energy intake since ●1964 (visible in all components of the chart). Combining year on year changes of estimates on like bases suggests that average energy intake per person is 30% lower in 2011 than in 1974.

Despite decreasing energy intake, over-consumption of ●energy relative to our needs is a major factor in increasing levels of obesity, see Chart 6.10. Lowest income decile households purchased 4.5% less ●food for the household than the UK average in 2011, when measured by energy content.


6.8: Trends in average energy intake from food and drink to 2011

66

Dietary Health

90

95

100

105

110

115

120

125

from

pop

ulat

ion

aver

age,

%

Quintile 1 Quintile 2 Quintile 3 Quintile 4 Quintile 5

75

80

85

90

95

100

105

110

115

120

125

Fat Saturates NMES Fruit and Veg

devi

atio

n fro

m p

opul

atio

n av

erag

e, %

Quintile 1 Quintile 2 Quintile 3 Quintile 4 Quintile 5

12 Household income adjusted for size and composition using the OECD scale.

13 NMES – free sugar not bound in foods e.g. table sugar, honey and sugars in fruit juices, but excluding milk sugar.

The percentage of food energy derived from total fat does not ●vary much with income.

The percentage of food energy derived from saturated fatty ●acidsriseswithincome.Quintile5is4.8%abovequintile1.

The percentage of food energy obtained from NMES ● 13 is8.8%lowerinthehighestincomequintilethantheUKaverage. Fruit and vegetable purchases rise strongly with income, ●60%morebeingpurchasedinthehighestincomequintilecompared to the lowest in 2011.

In2011thehighestincomequintilepurchasedanaverage ●of 4.9 portions of fruit and vegetables per day. The lowest incomequintilepurchased3.1portionsperday.(SeeChart6.3 for trends).


6.9: UK dietary indicators by equivalised income12

67

10%

17%

21%

32% 31%30%

29%

12%

20%

25%

31%32% 32% 32%

10

15

20

25

30

35

% O

bese

Men Women

10%

17%

21%

32% 31%30%

29%

12%

20%

25%

31%32% 32% 32%

0

5

10

15

20

25

30

35

16-24 25-34 35-44 45-54 55-64 65-74 75+

% O

bese

Age

Men Women

14 Body Mass Index (BMI) is a measure of weight relative to height: underweight = less than 18.5kg/m2, normal = 18.5 to less than 25kg/m2, overweight = 25 to less than 30kg/m2, obese = 30kg/m2 or more (includes morbidly obese), morbidly obese = 40kg/m2 or more. 15 The Organisation for Economic Co-operation and Development: Health at a Glance 2011-2018.

Direct costs caused by obesity are now estimated to be £5.1 ●billion per year. Obesity is associated with cardiovascular risk and with cancer, disability during old age, decreased life expectancy and serious chronic conditions such as Type 2 diabetes, osteoarthritis and hypertension. In 2011 25% of adults were obese and a further 37% were ●overweight.

The obesity rate across all men was 24% in 2011 down ●from 26% in 2010. The percentage of overweight (including obese) men was 65% in 2011, having fallen in all age bands with an overall fall of 4.1%.

The obesity rate across all women was unchanged in 2011 at ●26%. The obesity rate in women aged 65-74 fell 13% in 2011 but increased 15% in women aged 75+. The OECD ● 15 reported in 2011 that the prevalence of overweight and obesity in adults exceeds 50% in 19 of 34 OECD countries.

Source: Health Survey for England 2011, December 2012 (NHS Information Centre).

6.10: Levels of adult obesity in England14

68

Dietary Health

Source: Attitudes and Behaviours around Sustainable Food Purchasing, Defra 2011.

The main barriers to a healthy balanced diet are ‘don’t want ●to give up the foods I like’, ‘healthy foods are too expensive’ and ‘can’t resist less healthy food’.

The data for this Defra study was collected from the Kantar ●Worldpanel16 in 2010.

Of the panel 19% say it is not greatly important that their food ●forms part of a healthy balanced diet, although around half of these claimed to actively seek healthier foods.

Of the 73% of the panel who say a healthy diet is important ●and that they actively seek healthy foods, the main drivers for trying to ensure a healthy diet are: still enjoying a treat from time to time (64%), knowing how to cook in healthy ways (50%) and not too expensive (46%).

Of households on the panel who actively seek foods which ●support a healthy diet 53% are achieving 5 A DAY. Only 26% of those who do not rate a healthy diet as important achieve 5 A DAY.

6.11: Barriers to a healthy balanced diet

24%Buy the same food out of habit & don't think about diet

%

1%

24%

C 't i t l h lth f d

Self-conscious eating healthy food in front of others

Buy the same food out of habit & don't think about diet

13%

30%

1%

24%

Healthy food doesn't keep as long

Can't resist less healthy food



37%

30%

13%

30%

1%

24%

Don't want to give up the foods I like

Healthy foods are too expensive





7%

4%

37%

30%

13%

30%

1%

24%

Don't like the taste of healthy f d

Don't know how to cook healthy food







7%

4%

37%

30%

13%

30%

1%

24%

0% 10% 20% 30% 40%

Don't like the taste of healthy food








P t

7%

4%

37%

30%

13%

30%

1%

24%

0% 10% 20% 30% 40%

Don't like the taste of healthy food








Percentage response

16 Based on GB data supplied by Kantar Worldpanel from a sample of 3,000 households selected from their panel of 25,000 respondents.

69

Dietary Health

4.2

4.0

3.7

3.6

3.6

3.6

3.5

3.4

East Midlands

Wales

West Midlands

Scotland

Yorkshire and The Humber

North West

North East

Northern Ireland

4.5

4.4

4.3

4.3

4.2

4.0

3.7

3.6

3.6

3.6

3.5

3.4

London

South West

Eastern

South East

East Midlands

Wales

West Midlands

Scotland

Yorkshire and The Humber

North West

North East

Northern Ireland

Average portions of fruit and veg a day

17 5 A DAY calculated as all purchases of fresh and processed fruit and vegetables including fruit juice divided by the adult portion size of 80 grams.

Purchases of fruit and vegetables (excluding potatoes) were ●highestinLondonatanequivalentof4.5portionsperpersonper day, with the South West just behind at 4.4 portions per day.

Within England, household purchases of fruit were lowest in ●the North East, and household purchases of vegetables were lowest in the North West.

Within the UK, Northern Ireland had the lowest purchases of ●both fruit and vegetables with a combined total of 3.4 portions per person per day.

Much of the regional variation may be explained by ●differences in income. In general, purchases of fruit and vegetables increase with income see Chart 6.9.

Waste and inedible content are not taken into account ●here. See Chart 6.3 for trends over time and Chart 5.2 for estimates of edible waste.

6.12: UK Regional household consumption of fruit and vegetables, 2009-201117


70

Dietary Health

12.5

n

11.5

12.0

12.5

er p

erso

n

10 1

11.0

10.5

11.0

11.5

12.0

12.5

aver

age

per p

erso

n da

y

10.1

11.0

10.09.8

9.5

10.0

10.5

11.0

11.5

12.0

12.5

f alco

hol -

aver

age

per p

erso

n pe

r day

Wales Scotland

England N Ireland

10.1

11.0

10.09.8

8.5

9.0

9.5

10.0

10.5

11.0

11.5

12.0

12.5

Gra

ms o

f alco

hol -

aver

age

per p

erso

n pe

r day

Wales Scotland

England N Ireland

10.1

11.0

10.09.8

8.0

8.5

9.0

9.5

10.0

10.5

11.0

11.5

12.0

12.5

201020092008200720062005200420032002

Gra

ms o

f alco

hol -

aver

age

per p

erso

n pe

r day

Three year moving average 2001 to 2011

Wales Scotland

England N Ireland

10.1

11.0

10.09.8

8.0

8.5

9.0

9.5

10.0

10.5

11.0

11.5

12.0

12.5

201020092008200720062005200420032002

Gra

ms o

f alco

hol -

aver

age

per p

erso

n pe

r day

Three year moving average 2001 to 2011

Wales Scotland

England N Ireland

18 Three year moving average, 2001 to 2011.

Average alcohol intake per person was similar across the four ●UK countries between 2009 and 2011.

Over the last 10 years alcohol intake has fallen by over 10% ●in England and Wales but risen by about 20% in Northern Ireland.

Within England in 2011, average alcohol intake was highest ●in the North East, more than one and a half times higher than London which was the lowest.

In Northern Ireland over 80% of alcohol intake is from ●household purchases. In Yorkshire and the Humber almost 30% of alcohol intake is from eating out.

The Department of Health is responsible for Government ●health policy on alcohol misuse. Regularly drinking above therecommendeddailylimitssignificantlyincreasestheriskof ill health.


6.13: UK Trend18 in average alcohol intake (including eating out)

71

Chapter 7: Safety & Confidence

150

120

140

160

180

200

220

240

260

Inde

x 20

00=1

00

listeria campylobacter E.coli O157 salmonella

150

112

90

5440

60

80

100

120

140

160

180

200

220

240

260

2000 2003 2004 2005 2006 2007 2008 2009 2010

Inde

x 20

00=1

00

listeria campylobacter E.coli O157 salmonella

1 Estimates for 2001 and 2002 are not available. Estimates are of cases occurring in the community, as opposed to lab-confirmed reported cases. Salmonella, campylobacter, E. coli O157 and Listeria monocytogenes have been identified by the FSA as the four major pathogens.

Listeria leads to more deaths than salmonella and E.coli ●combined. In 2010, estimated cases of listeria fell to 300 from a peak in 2007 of 500, but remain 50% higher than in 2000. The reason for a drop in listeriosis cases is unclear.

Estimated cases of campylobacter increased to 403,500 ●cases in 2010, now 12% higher than in 2000.

The downward trend in salmonella continued in 2010 with an ●estimated 22,500 cases, 46% fewer than in 2000. Control of salmonella in eggs and poultry and improved hygiene throughout the food chain are thought to have contributed significantly to this reduction.

Cases of E.coli decreased 22% between 2009 and 2010 to ●an estimated 900 cases, now 10% lower than in 2000.

Foodborne illness is caused by contamination by ●microorganisms or the toxins they produce. Due to lack of precision, the underlying data is rounded to the nearest 100 cases.

Source: Food Standards Agency / Health Protection Agency (HPA), 2012.

7.1: Trend in the estimated number of cases of foodborne illnesses in England and Wales1

72

Safety & Confidence

700Number of establishments

Number of completed food hygiene inspections

N b f f t ti

* 2007 data is for 9 months only

500

600

700Number of establishments


Number of enforcement actions


400

500

600

700

sand

sNumber of establishments




200

300

400

500

600

700

Thou

sand





100

200

300

400

500

600

700

Thou

sand





0

100

200

300

400

500

600

700

2001

2003

2004/

2005/

2006/

2007

2008/

2009/

2010/

Thou

sand





0

100

200

300

400

500

600

700

2001

2003

2004/05

2005/06

2006/07

2007

2008/09

2009/10

2010/11

Thou

sand





Some 186,050 formal enforcement actions were carried out ●in 2010-11, a rise of more than 10% on 2009-10.

There were 587,890 food establishments under Local ●Authority (LA) control at 31 March 2011.

There were 557,262 food hygiene and food standards ●interventions carried out by LAs in 2010-11.

5.9% (33,883) food establishments were not yet risk rated in ●2010-11 – a reduction from 6.8% in 2009-10.

The level of broad compliance and above ● 2 was 88.9%, an increase of 1.5% from the figures reported in 2009-10.

There were 290,934 inspections for food hygiene and 94,516 ●inspections for food standards in 2010-11.

Source: Food Standards Agency Board paper on monitoring of food law enforcement activity, 2011.

7.2: Inspections and enforcement actions of food businesses to 2010-11

2 Equivalent to the top three tiers of the National Food Hygiene Rating Scheme; a partnership scheme between FSA and LAs in England, Wales and N. Ireland, launched in 2010. Following inspection, hygiene standards are rated on a scale of 0 to 5 where 5 is the highest standard and 0 means urgent improvement is required. A parallel scheme exists in Scotland.

73

Safety & Confidence

350

400 2006, 1344 incidents in total

2007 1312 i id t

250

300

350

400nc

iden

ts2006, 1344 incidents in total

2007, 1312 incidents



150

200

250

300

350

400m

ber o

f inc

iden

ts2006, 1344 incidents in total





0

50

100

150

200

250

300

350

400N

umbe

r of i

ncid

ents

2006, 1344 incidents in total





0

50

100

150

200

250

300

350

400N

umbe

r of i

ncid

ents






0

50

100

150

200

250

300

350

400N

umbe

r of i

ncid

ents






0

50

100

150

200

250

300

350

400N

umbe

r of i

ncid

ents






3 ‘Other’ includes food contact materials, veterinary medicines, use of unauthorised ingredients, pesticides etc. Microbiological contamination is the main cause of food poisoning.

In 2011, the FSA investigated 1,714 food and environmental ●incidents in the UK, 209 more than in 2010.

Natural chemical contamination incidents rose 25% in 2011. ●Increased testing of peanuts at border inspection points may explain this increase.

Allergen incidents rose 44% in 2011 to 114 compared to 79 ●recorded in 2010. Those relating to milk increased from 9 to 27 largely due to cross-contamination issues of plain chocolate with milk chocolate.

Microbiological contamination shows a continual increase ●since 2006, having risen 91% to 281 incidents in 2011, now making 16% of all incidents.

Environmental contamination; 356 incidents, predominantly ●related to fires.

The FSA dealt with seven high level incidents in 2011, ●including the implications of the Fukushima nuclear emergency and outbreaks of E.coli in Germany and France.

Source: Annual Report of Incidents, 2011 (FSA).

7.3: Contamination incidents investigated in the UK by the Food Standards Agency (FSA) by type3

74

Safety & Confidence

3

3

Heavy metals

Non-permitted GMO*

10

3

3

Microbiological contamination

Heavy metals

Non-permitted GMO*

26

16

10

3

3

Irradiation

Contaminants


Heavy metals

Non-permitted GMO*

48

27

26

16

10

3

3

Food contact materials

Mycotoxins

Irradiation

Contaminants


Heavy metals

Non-permitted GMO*

80

48

27

26

16

10

3

3

Labelling and claims


Mycotoxins

Irradiation

Contaminants


Heavy metals

Non-permitted GMO*

80

48

27

26

16

10

3

3

Labelling and claims


Mycotoxins

Irradiation

Contaminants


Heavy metals

Non-permitted GMO*

4 Sampling was targeted at foods most likely to be affected by the specific areas of concern e.g. nut products were tested for mycotoxins 5 ‘Labelling claims’ excludes general checks carried out by public analysts but includes nutritional composition and claims such as ‘organic’ where a chemical analysis is required to test the claim. ‘Food contact materials’ covers migration of primary aromatic amines from kitchen utensils, phthalates from jar lids and formaldehyde from melamine ware.

Samples taken as part of this programme are targeted ●towards areas of known or suspected risk4. As a result, it is expected that rates of non-compliance would be higher than those taken as part of randomly-selected foods

During the 2010-11 programme, a total of 4836 samples were ●submitted for testing.

‘Labelling and claims’ and ‘food contact materials ’ produced ●the highest number of adverse samples found in imported foods in 2010-11.

As seen in previous years, Asia was the source continent ●of the highest number of non-compliances (60%), with the majority of these samples originating from China, India and Thailand

Source: Key Findings of the Imported Food Sampling & Surveillance Grants 2009/10 (FSA). *Genetically Modified Organism

7.4: Number of adverse samples found in imported food by type, 2010-11

75

Safety & Confidence

14

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Over 78,000 farms in the UK are now part of the Red Tractor ●Assurance scheme, along with livestock markets, hauliers and food supply businesses. The scheme sets effective, internationally recognised production standards to various product sectors and through the supply chain covering food safety, animal welfare and environmental protection.

Yearly increases have seen the value of sales of food with ●the Red Tractor logo rise to £12 billion in 2011-12. Total consumer expenditure on food and drink was £179 billion in 2011, see Chart 1.3.

Freedom Food is the RSPCA’s farm assurance and food ●labelling scheme. It is the only UK farm assurance scheme to focus solely on improving the welfare of farm animals reared for food and covers the whole of the animal’s life from birth to slaughter.

LEAF ● 6 is a registered charity supporting farmers to produce foods whilst also caring for the environment. Defra has named the LEAF Marque as the standard to which all Government Departments and Agencies must adhere in their procurement of food.

Source: Assured Food Standards (AFS).

7.5: Trend in the value of food with the Red Tractor logo

6 Linking Environment And Farming. For more information see: www.leafuk.org/leaf/home.eb

76

Safety & Confidence

2%Other

4%

3%

2%

H i i d ti / ti / ki

Observance of sell-by dates

Other

4%

4%

3%

2%

Availability of food/ enough to feed the population

Hygiene in production/preparation/packing


Other

4%

4%

4%

3%

2%

Knowing its origin/traceability




Other

7%

4%

4%

4%

3%

2%

Compliance with food safety standards





Other

40%

26%

7%

4%

4%

4%

3%

2%

Nothing

Don't know






Other

40%

26%

7%

4%

4%

4%

3%

2%

Nothing

Don't know






Other

7 A representative sample of UK adults numbering 1,014 between July 2009 and July 2010.

Defra’s definition of food security is for all consumers to have ●access at all times to sufficient, safe and nutritious food for an active and healthy life at affordable prices.

Understanding of the term ‘food security’ had little resonance ●with the general public.

In a survey ● 7:two thirds of respondents could not provide an answer,• 4% of respondents linked the term to the availability of • enough food to feed the population and75% of respondents had no recollection of the food security • topic being discussed in the media.

Concerns about UK and international food security stem from ●security of key inputs such as energy and water, potential impact of global climate change and the recent economic crisis and current recession.

Source: Consumer insight into food security, Defra 2012.

7.6: Spontaneous understanding of the term ‘food security’

77

Safety & Confidence

0% 10% 20% 30% 40% 50% 60% 70%

Food prices

0% 10% 20% 30% 40% 50% 60% 70%

Food pricesAmount of salt in food

Food wasteAmount of fat in food

Amount of saturated fat in food

0% 10% 20% 30% 40% 50% 60% 70%



Amount of saturated fat in foodAmount of sugar in food

Animal welfareFood hygiene when eating out

0% 10% 20% 30% 40% 50% 60% 70%





Food poisoning Use of additives

Date labelsUse of pesticides

May 2012

Nov 2011

0% 10% 20% 30% 40% 50% 60% 70%







Food aimed at children (in school meals)Food milesGM foods

May 2012

Nov 2011

0% 10% 20% 30% 40% 50% 60% 70%








Food hygiene at homeFeed given to livestock

Hormones/steroids/antibiotics in foodBSE

May 2012

Nov 2011

0% 10% 20% 30% 40% 50% 60% 70%








Food hygiene at homeFeed given to livestock

Hormones/steroids/antibiotics in foodBSE

May 2012

Nov 2011

The main food issue of concern to people is food prices, ●with 63% concerned in May 2012, an increase from 60% in November 2011.

The second highest food concern was the amount of salt in ●foods, with 49% of respondents concerned in May 2012.

There was an increased level of concern in almost all food ●issues between November 2011 and May 2012. Large increases included:

amount of fat in food – up from 40% to 45%,• amount of sugar in food – up from 38% to 42%,• food aimed at children – up from 23% to 27% and• food miles – up from 19% to 23%.•

Food prices, salt, waste, fat, saturated fat, sugar and animal ●welfare are the food issues where more than 40% of people are concerned.

Source: Biannual Public Attitudes Tracker, (FSA).

7.7: Percentage of people concerned about certain food issues, 2011-2012

78

Source: Europeans’ attitudes towards food security, food quality and the countryside; European Commission, 20128.

People in Greece and Portugal are very concerned about ●their national food security. 94% of those polled in Greece and 85% of those polled in Portugal expressed concern.

People in Netherlands, Denmark, Sweden and Germany are ●less concerned about national food security.

Across the EU (most Member States) 76% expressed ●concern that sufficient food is produced to meet the needs of the world’s population.

Across the EU (most Member States) 43% expressed some ●degree of concern that sufficient food is produced to meet the needs of their country.

In 17 out of the 27 Member States the proportion of ●respondents who are not concerned about food production in their own country is greater than the proportion of those who are concerned.

9485

74 71 69 68 64 6156 55

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86 87 89 89

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9485

74 71 69 68 64 6156 55

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26 29 30 30 35 37 43 4251 52 52 56 58 56 60

68 66 6870 76 74 78

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7.8: Extent of concern across EU whether food production meets population need in ‘their own country’

Safety & Confidence

8 A survey of 26,593 respondents across the 27 Member States of the European Union between 10th and 25th March 2012.

The title for each organisation provides a link to its homepage. 1. Food Standards Agency (FSA)

Biannual Public Attitudes Tracker Surveywww.food.gov.uk/science/socsci/surveys/publictrackingsurvey

Annual Report of Incidents http://www.food.gov.uk/multimedia/pdfs/annual-report-of-incidents.pdf

Imported Food Sampling and surveillance Grantshttp://www.food.gov.uk/foodindustry/imports/enforce_authorities/samplingandsurveillance/

2. NHS Information Centre for health and social care

Health Survey for England, 2011http://www.ic.nhs.uk/Health Survey

3. Department of Health

Dietary Reference Values for Food Energy and Nutrients in the UK, 1991http://www.dh.gov.uk/health/2011/10/dietary-energy/

The Eatwell Plate http://www.nhs.uk/Livewell/healthy-eating

Food Statistics Pocketbook 2012: data sources

http://www.foodstandards.gov.uk

http://www.ic.nhs.uk

http://www.dh.gov.uk

Data sources

4. Department for Environment, Food and Rural Affairs (Defra)

Living Costs and Food Survey (LCFS)http://www.defra.gov.uk/statistics/foodfarm/food/familyfood/

June Survey of Agriculture and Horticulturehttp://www.defra.gov.uk/statistics/foodfarm/landuselivestock/farmstats/

Agriculture in the United Kingdomhttp://www.defra.gov.uk/statistics/files/defra-stats-foodfarm-crosscutting-auk-auk2011-120709.pdf

Food Transport Indicators http://www.defra.gov.uk/statistics/foodfarm/food/transport/

Total Factor Productivity of the UK Food Chainhttp://www.defra.gov.uk/statistics/foodfarm/food/food-chain-productivity/

Attitudes and behaviours around sustainable food purchasinghttp://www.defra.gov.uk/statistics/files/defra-stats-foodfarm-food-attitudes-report-110406-mainreport.pdf

UK Food security assessment, January 2010http://archive.defra.gov.uk/foodfarm/food/pdf/food-assess100105.pdf

Environmental Statisticshttp://www.defra.gov.uk/statistics/environment/

British Survey of Fertiliser Practicehttp://www.defra.gov.uk/statistics/foodfarm/enviro/fertiliserpractice/

http://www.defra.gov.uk/

http://www.defra.gov.uk/

Data sources

5. Department of Energy and Climate Change (DECC)

Digest of United Kingdom Energy Statisticshttp://www.decc.gov.uk/en/content/cms/statistics/publications/dukes/dukes.aspx

Energy Consumption in the UKhttp://www.decc.gov.uk/en/content/cms/statistics/publications/ecuk/ecuk.aspx

6. Office for National Statistics (ONS)

Annual Business Survey (ABS)http://www.ons.gov.uk/ons/publications

Labour Market Trendshttp://www.ons.gov.uk/ons/rel/lms/labour-market-statistics/march-2013/statistical-bulletin.html

Consumer Tendshttp://www.ons.gov.uk/ons/rel/consumer-trends/consumer-trends/q1-2012/stb-consumer-trends-q1-2012.html

Consumer Price Indiceshttp://www.ons.gov.uk/ons/rel/cpi/consumer-price-indices/january-2013/stb---consumer-price-indices---january-2013.html

Annual Survey of Earnings and Hours (ASHE)http://www.ons.gov.uk/ons/rel/ashe/annual-survey-of-hours-and-earnings/2011-provisional-results--soc-2010-/stb---ashe-results-2011--soc-2010-.html

Business Demography, Enterprise births, deaths and survivalshttp://www.ons.gov.uk/ons/taxonomy/index.html?nscl=Structure+of+Businesses

http://www.decc.gov.uk

http://www.statistics.gov.uk

Data sources

UK Environmental Accountshttp://www.ons.gov.uk/ons/taxonomy/index.html?nscl=Agriculture+and+Environment

Family Spending 2012http://www.ons.gov.uk/ons/rel/family-spending/family-spending/index.html

7. The Co-operative Bank

Ethical Consumerism Report, 2012http://www.co-operative.coop/PageFiles/416561607/Ethical-Consumer-Markets-Report-2012.pdf

8. Institute of Grocer Distribution (IGD)

ShopperVista 2012 http://www.igd.com/index.asp?id=1&fid=2&sid=2&tid=94

9. Assured Food Standards (AFS)

The Red Tractor Schemehttp://assurance.redtractor.org.uk/rtassurance/global/home.eb

10. Kantar Worldpanel

11. Horizons for Success

Foodservice databasehttp://www.hrzns.com/services/database

QuickBite Surveyhttp://www.hrzns.com/services/quickbite

http://www.goodwithmoney.co.uk

http://www.igd.com

http://www.redtractor.org.uk

http://www.redtractor.org.uk

http://www.kantarworldpanel.com/en

http://www.hrzns.com

Data sources

12. Waste Resource Action Programme (WRAP)

Press releaseshttp://www.wrap.org.uk/media_centre/press_releases/index.html

Federation House Commitmenthttp://www.fhc2020.co.uk/fhc/cms/assets/FHC-2012-annual-report-.pdf

13. Food and Agriculture Organisation of the United Nations (FAO)

FAOSTAThttp://faostat.fao.org/default.aspx

14. International Grains Council (IGC)

http://www.igc.org.uk/en/downloads/gmrsummary/gmrsumme.pdf

15. United Nations (UN)

United Conference on Trade & Development (UNCTAD)http://unctad.org/en/Pages/Home.aspx

16. The Organisation for Economic Co-operation and Development (OECD)

Health at a Glance 2011-2018http://www.oecd.org/health/healthpoliciesanddata/healthataglance2011.htm

17. The World Bank Global Economic Prospects, June 2012http://documents.worldbank.org/curated/en/2012/06/16742449/global-economic-prospects-managing-growth-volatile-world-vol-2-2-main-report

http://www.wrap.org.uk

http://www.fao.org

http://www.fao.org

http://www.igc.org.uk

http://www.un.org

http://www.oecd.org/

http://www.oecd.org/

http://www.worldbank.org

Food Price Volatility, a growing concern: World Bank stands ready to respond, July 2012http://www.worldbank.org/en/news/2012/07/30/food-price-volatility-growing-concern-world-bank-stands-ready-respond

18. United States Department of Agriculture (USDA)

Foreign Agricultural Servicehttp://www.fas.usda.gov/psdonline/psdHome.aspx.

19. Department for Work and Pensions (DWP)

Households Below Average Income (HBAI)http://research.dwp.gov.uk/asd/index.php?page=hbai

20. Scientific Advisory Committee on Nutrition

21. European Commission (EC)

Eurostathttp://epp.eurostat.ec.europa.eu/portal/page/portal/food/data/database

Europeans’ attitudes to food security, food quality and the countryside, 2012http://ec.europa.eu/agriculture/survey/2012/389_en.pdf

22. Institute for Fiscal Studies

Living Standards, Poverty and Inequality in the UK, 2012http://www.ifs.org.uk/publications/6196

23. HM Revenue and Customs (HMRC)

24. Health Protection Agency (HPA)

Chief Scientist Report

Data sources

http://www.usda.gov

http://www.dwp.gov.uk

http://www.sacn.gov.uk

http://ec.europaeu/

http://www.ifs.org.uk

http://www.hmrc.gov.uk/

http://www.hpa.org.uk

http://www.food.gov.uk/multimedia/pdfs/publication/csr1011.pdf

25. Linking Environment and Farming (LEAF)

Data sources

http://www.leafuk.org/

food statistics pocketbook 2012 - gov.uk · 7. safety and confidence although published in 2012 the...

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