defra stats foodfarm food pocketbook 2011

FoodStatisticsPocketbook

2011

FoodStatistics Pocketbook2011

Department for Environment, Food and Rural Affairs

3

National Statistics 6

Foreword 7

Key Statistics 10

Chapter 1: Food Chain1.1: Economic summary of the UK food chain 131.2: Gross value added of the UK agri-food sector 151.3: UK consumer expenditure on food, drink and catering 161.4: UK food chain employees, GB basis 171.5: Trends in total factor productivity of the UK foodsector 181.6: UK grocery market shares 191.7: Average retailer warehouse stock levels (days) by grocery category 201.8: Public sector food procurement & sales of foodand drink in the UK food service sector 211.9: UK food & drink manufacturing GVA by product type 221.10: UK share of turnover in EU food manufacturing 231.11: UK, France, Netherlands and EU productivity, GVAper person 24 Chapter 2: Prices and Expenditure2.1: UK consumer expenditure on types of food & drinksfor the household 252.2: UK trend in food prices in real terms 262.3: UK retail price changes by food group 272.4: Fruit and vegetable prices relative to food 282.5: Trend in UK consumer spending on food & drinksin low income & all households 292.6: Price rises in the UK compared to other EU countries 302.7: Food prices in the UK compared to France 31 Chapter 3: Global and UK Supply3.1: Origins of food consumed in the UK 32 3.2: UK Food production to supply ratio 343.3: Trends in UK food production 35

Contents

4

Contents3.4: UK trade in different food groups 363.5: Trend in world food production per capita 373.6: World agricultural commodity prices 383.7: World grains stocks to consumption ratio 393.8: Factors influencing consumer product choice 403.9: UK trend in sales of ethical produce 413.10: Consumer segmentation by attitudes & behaviours 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: Percentage of companies pledging to reduce on-site water usage 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 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 obesity in men & women in England 676.11: Trend in levels of overweight and obesity in England 686.12: Barriers to a healthy balanced diet 696.13: UK Regional household consumption of fruit and vegetables 706.14: UK Trend in average alcohol intake 716.15: Obesity levels in young adults across the EU 72

Chapter 7: Safety and Confidence7.1: Trend in the estimated number of cases of foodborne illnesses 737.2: Inspections and enforcement actions of foodbusinesses 74 7.3: Contamination incidents investigated in the UK by the FSA 757.4: Number of adverse samples found in imported food 767.5: Trend in the value of food with the Red Tractor Logo 777.6: Awareness of Food Standards Agency responsibilities 787.7: Percentage of people concerned about certain food issues 79

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, 1.9.

Chapter 2: Prices and Expenditure2.1, 2.2, 2.3, 2.4, 2.5.

Chapter 3: Global and UK Supply3.1, 3.2, 3.3, 3.4.

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), 6.11, 6.13, 6.14.

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.

Although published in 2011 the pocketbook contains statistics for different time periods, but always using latest available data at the time of release.

Chapters are:

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

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.

Foreword

8

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/

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.

Foreword

9

Food Security

Some indicators from the Food Security Assessment are covered in “Prices and Expenditure” (2.2, 2.4, 2.5), “Global Supply and Prices” (3.1, 3.5, 3.6, 3.7) and “Safety and Confidence” (7.1, 7.2, 7.5).

Related Publications:

“Family Food 2009”“Agricultural in the United Kingdom”“UK Biodiversity Indicators in your Pocket”

Editorial team:

Jim Holding, Janet Carr, Karen Stark.

email: [email protected]

Tel: 01904 455069Fax: 01904 455254

Food Statistics BranchDepartment for Environment, Food and Rural AffairsFoss House, Kings Pool1-2 Peasholme GreenYork YO1 7PX © Crown Copyright, 2011

Foreword

10

Key StatisticsEconomy

The ● agri-food sector made up 7.1% of national market sector GVA in 2009 and 13% of national employment in Q1 2011. It was fuelled by £182 billion of consumers’ expenditure on food and drink in 2010.

Total Factor ● Productivity in the food sector remained virtually unchanged between 2008 and 2009, with efficiency gains in food manufacturing and efficiency drops in non-residential catering.

Public sector organisations, accounting for 6.7% of food ●service sales in 2010 at £2.1 billion, are covered by new Government Buying Standards (GBS) for food and catering services brought in 2011.

Food Supply & Prices

Food prices ● rose 26%, over 12% in real terms, between June 2007 and June 2011, with no evidence yet of a return to a downward trend in real terms.

Between 1998 and 2009 the ● average income of low income households rose by 22% to £208 per week before housing costs. Over the same period, food prices rose by 33%.

Compared to the rest of the EU ● food and non-alcoholic drink prices have risen by considerably more in the UK since June 2007; three times as much as France and 2.7 times as much as in Germany.

In 2009, 27 countries together accounted for 90% of ● UK food supply. Just under half of this (49.5%) was supplied domestically from within the UK.

Environment and Waste

Around 115 million ● tonnes of CO2e were emitted within the UK from domestic food chain activity in 2009. Of this farming

11

Key Statisticsand fishing was the largest contributor, accounting for 53mt CO2e.

There was a big drop (10%) in total UK GHG emissions in ●2009. Food and drink manufacturing showed a 12% drop over the same period.

UK households are the major contributor to ● food waste generating an estimated 8.3 million tonnes per year. Of this, 5.3 million tonnes 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%.

Nearly 12% of UK households had ● separately collected food waste by their local authority at the end of 2010.

Health & Food Safety

Fruit and vegetable consumption ● is falling. Both the Health Survey for England and the Family Food Survey report drops in each year since 2006.

In England in 2009 61% of people aged 16 or over and 30% ●of children were overweight or obese, but there is evidence that the rate in adults is levelling off.

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

The FSA dealt with three ● high level incidents in 2010. These related to an unauthorised ingredient in the wax coating of fresh fruit, on-farm cattle identity fraud and detection of milk and meat from the offspring of cloned cattle.

12

Key StatisticsIn May 2011 the ● main food issue of concern to respondents was food prices at 61%, an increase from 54% in November 2010.

13

1.1: Economic summary of the UK food chain beyond agriculture1

Chapter 1: Food Chain

UK Consumers

62 million people

Exports (a)£15.9bn of which:

Unprocessed – £1.4bnLightly processed – £5.7bnHighly processed – £8.8bn

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

catering services – £182bn

Consumers’ Expenditure (b)on catering services – £78.9bn

Household Expenditure (b)on food and drink – £103.2bn

Caterers (restaurants, cafes, can-teens)

Gross value added – £20.4bn (c)Employees – 1,338,000 (d)

Enterprises – 113,953Catering Outlets – 396,259

Food and Drink RetailersGross value added – £23.5bn (c)

Employees – 1,146,000 (d)Enterprises – 52,552

Stores – 91,509

Food and Drink Wholesalers(includes agents)

Gross value added – £9.3bn (c)Employees – 180,000 (d)

Enterprises – 15,326

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

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

eral stages.Gross value added – £23.9bn (c)

Employees – 382,000 Enterprises – 7,261

Manufacturing sites/factories – 9,480

Imports (a)£33.7bn of which:

Unprocessed – £6.4bnLightly processed – £15.4bnHighly processed – £11.9bn

14

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 provisional for the full year 2010 from HM Revenue and Customs (data may not equal total duetorounding).Dashedlinesindicatemaintradeflows.

(b) Consumers’ expenditure, properly known as household finalconsumptionexpenditure,isprovisionalfromtheOffice for National Statistics for full year 2010 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. GVAfiguresarefromtheOfficeforNationalStatisticsand arefinaldataforfullyear2009,whichiscalculatedatbasic prices (market prices less taxes plus subsidies). Food and drink manufacturing GVA is an estimate, as GVA data for beerin2008hasbeen‘suppressed’forconfidentiality reasons by the Annual Business Survey.

(d) Employee data for food and drink wholesalers, grocery retailers, and caterers, is for Great Britain only and is for Q12011fromtheOfficeforNationalStatistics.Food and drink wholesaling and agricultural wholesaling include an estimate of employment by food and drink wholesaling agents and wholesalers of agricultural machinery from the Annual Business Survey (employee data is rounded).

(e) GVA for food and drink manufacturing does not include farm animal feed GVA. This is included in the GVA for the agricultural supply industry.

1.1: Economic summary of the UK food chain beyond agriculture1 (continued)

Food Chain

15

Agriculture and Fishing

8%

Food and Drink Manufacturing

29%

Non-Residential Catering

24%


8%


29%

Food and Drink Wholesaling

11%

Food and Drink Retailing

28%


24%

2Themarketsectorexcludesgovernmentandnon-profitinstitutionsservinghouseholds.3 Business Demography, Enterprise Births Deaths and Survivals, ONS 2010.

The agri-food sector contributed £84.7 billion or 7.1% to ●national market2 sector GVA and 6.9% to national GVA in 2009.

In 2009 the food sector excluding agriculture increased by ●2.0% with rises of 8.4% in manufacturing and around 4% in retailing and wholesaling. Agricultural commodity and fuel price rises were passed on to the consumer.

The food sector (excluding agriculture) increased by 33% ●between 2000 and 2009 while the whole economy increased by 47%. 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.

In 2009 there was a net reduction of over 4500 registered ●enterprises in the food sector including a fall of over 3200 in non-residential catering and of over 1400 in retail3.

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

1.2: Gross value added of the UK agri-food sector, 2009

Food Chain

16

£90

£100 cateringalcoholic drinks (on and off licence)

£70

£80

£90

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

£50

£60

£70

£80

£90

£100

ion

cateringalcoholic 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

£ bi

llion


£0

£10

£20

£30

£40

£50

£60

£70

£80

£90

£100

2005 2006 2007 2008 2009 2010

£ bi

llion


4 ‘Food’ includes non-alcoholic drinks. ‘Drink’ is alcoholic drinks.

Consumer expenditure on food, drink and catering was £182 ●billion in 2010, up just 4.4% on 2009, with rises in all three areas. In 2009 expenditure had hardly risen as consumers found ways to alleviate the effects of sharp food price rises.

Spend on food shopping has increased 26% since 2006 and ●accounted for almost half of spend in the sector in 2010. Over the same period spend on alcoholic drinks has not risen at all.

LatestfiguresareforQ12011.Seasonallyadjusted ●estimates indicate rises in spending on food and catering and no change in spending on alcoholic drinks. In volume terms this amounts to rises in purchases of food and catering but a fall in purchases of alcoholic drinks.

Demand in the food sector has been affected by food price ●rises of 10% in real terms during 2007 and 2008. The volume of demand fell 1.7% in 2008 and 3.9% in 2009 but grew back by 1.4% in 2010, suggesting that consumers are accepting higher food prices.

Source: Consumer Trends (ONS)

1.3: UK Consumer expenditure on food4, drink and catering

Food Chain

17



12%


10%


39%


12%


10%


39%


12%


10%


6%


39%


12%


10%


6%


39%


12%


10%


6%


33%


39%


12%


10%


6%


33%


39%

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 chain excluding agriculture had 3.05 million ●employees in GB in Q1 of 2011, and 3.5 million employees together with agriculture (including self employed farmers).

The total agri-food sector, which includes agriculture and ●fishing,covered13%ofnationalemploymentinQ12011.

Employment in the food chain was slightly lower in Q1 2011 ●than a year previously (-0.8%), with reductions in food and drink manufacturing and food and drink wholesaling.

Employment in food and drink manufacturing has fallen by ●21% since 2001, driving productivity growth of around 27% over the same period.

Women accounted for 58% of employees in food retailing ●and 51% in non-residential catering in 2010. Men accounted for 69% of hours worked in food manufacturing. In 2010 51% of food sector jobs were part time.

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

1.4: UK food chain employees, GB basis5, Q1 2011

Food Chain

18

113

99

108

105

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

99

108

97

105

90

95

100

105

110

115

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009

Inde

x 20

00 =

100

.

Food and drink manufacturing Food and drink retailing Food and drink wholesaling Non-residential catering FOOD CHAIN

7 Wholesaling includes tobacco (SIC 46.35).

TFP of the food chain excluding agriculture has risen ●gradually from its low point in 2002. In 2009 TFP in the food sector was broadly the same as in 2008 (our best estimate is a rise of 0.2% but this is not statistically reliable).

The calculation is based on reliable data on business sales ●and costs, employment by industry and on price indices all collectedbytheOfficeforNationalStatistics.

Food retail productivity decreased between 2008 and 2009. ●The volume of output dropped in 2009 as consumers traded down to cheaper products.

Food and drink manufacture saw the largest gains in ●productivity with labour volume dropping 27% since 2000.

Non-residential catering productivity has been falling since ●2004 in the face of reducing demand.

Benchmarking against a wider economy measure shows that ●the food chain excluding agriculture has performed above average since 2002.

Source: Total Factor Productivity of the United Kingdom Food Chain 2000-2009, Defra

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

Food Chain

19

25%

14% 13%

10%

4% 3% 3%

7%9%

5%

10%

15%

20%

25%

30%

25%

14% 13%

10%

4% 3% 3% 3% 2% 2% 1%2%

7%9%

0%

5%

10%

15%

20%

25%

30%

The combined market share of food and non-alcoholic drinks ●of the largest four food and drink retailers has remained unchanged at 62% in 2009. Tesco continues to command the largest market share at 25%.

Internet food shopping dropped in 2009 from 2.7% to 2.5% ●of sales. This goes against the recent increasing trend - possibly a reaction to higher food prices.

The Living Costs and Food Survey is National Statistics ●quality giving market shares in terms of grocery sales alone, but it is not as up to date as the Kantar Worldpanel8.

In 2011 compared to 2010 (based on 12 weeks ending 11 ●July) Kantar Worldpanel indicates little change in the market share of the big four but increases in share for Co-op, Aldi and Lidl.

Source: Living Costs and Food Survey (LCFS) 2009, (Defra/ONS)

1.6: UK grocery market shares 2009

Food Chain

8 Kantar Worldpanel is a market research company, providing up to date statistics on sales by the grocery sector.

Tesco commands a quarter of the UK grocery market.

20

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

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 ten years, warehouse retail stocks have largely ●reduced across frozen lines.

This was also the case for ambient slow moving groceries ●(SMGs).Howevertherewasaslightjumpin2009reflectingthe importance of on-shelf availability in a tough economic climate.

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 2009 industry average warehouse stock levels for FMG was 9.6 days.

Grocers have worked hard to lower stock levels of beers, ●wines and spirits, with stocks reducing consistently over the last seven years. In 2009, stock cover reduced by 4.1 days to 14.7 days cover.

Source: IGD Research, 2011

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

Food Chain

21

Health Care 3%

Education, 3%

Health Care, 3%Services, 1%

Quick Service Restaurants, 26%

Leisure 9%

Staff Catering, 7%

Education, 3%



Leisure, 9%

Staff Catering, 7%

Education, 3%



Pubs, 12%

Leisure, 9%

Staff Catering, 7%

Education, 3%



Restaurants, 20%

Hotels, 19%

Pubs, 12%

Leisure, 9%

Staff Catering, 7%

Education, 3%



Restaurants, 20%

Hotels, 19%

Pubs, 12%

Leisure, 9%

Staff Catering, 7%

Education, 3%


Food and drink sales in public sector organisations ●accounted for £2.1bn (6.7%) of total sales in the food service sector in 2010. Much is in the form of complete meals, with the public sector accounting for 2.5bn (30%) of food service meals. Education, healthcare and services are the major public sector contributors.

Horizons for Success is a commercial data source and ●therefore we are unable to comment on the data reliability.

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:

• Foodsproducedtohighersustainabilitystandards;• Foodsprocuredandservedtohighernutritionalstandards; and• Procurementofcateringoperationstohighersustainability standards.

Source: Horizons for Success (2010)

1.8: Public sector food procurement and sales of food and drink in the UK food service sector, 2010

Food Chain

10 Greening Government Commitments: Operations and Procurement, Defra 2011

22

£528 m

Fish processing

Oils and fats

£1 201 m

£1,272 m

£882 m

£528 m

Grain milling and starch

Animal feed

Fish processing

Oils and fats

2008

2009

£1 336

£1,204 m

£1,201 m

£1,272 m

£882 m

£528 m

Dairy products

Soft drinks and mineral waters


Animal feed

Fish processing

Oils and fats

2008

2009

£1 859

£1,482 m

£1,336 m

£1,204 m

£1,201 m

£1,272 m

£882 m

£528 m

Confectionery

Fruit and vegetable processing

Dairy products



Animal feed

Fish processing

Oils and fats

2008

2009

£2,817 m

£2,740 m

£1,859 m

£1,482 m

£1,336 m

£1,204 m

£1,201 m

£1,272 m

£882 m

£528 m

Meat processing

Other food products

Confectionery


Dairy products



Animal feed

Fish processing

Oils and fats

2008

2009

£4,034 m

£2,817 m

£2,740 m

£1,859 m

£1,482 m

£1,336 m

£1,204 m

£1,201 m

£1,272 m

£882 m

£528 m

Alcoholic beverages

Bread, biscuits and cakes

Meat processing

Other food products

Confectionery


Dairy products



Animal feed

Fish processing

Oils and fats

2008

2009

£4,400 m

£4,034 m

£2,817 m

£2,740 m

£1,859 m

£1,482 m

£1,336 m

£1,204 m

£1,201 m

£1,272 m

£882 m

£528 m

Alcoholic beverages

Bread, biscuits and cakes

Meat processing

Other food products

Confectionery


Dairy products



Animal feed

Fish processing

Oils and fats

2008

2009

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

Alcoholic beverages is the largest manufacturing group with ●a GVA of £4.4 billion in 2009, covering 19% of the food and drink sector. Spirits and beer are dominant. For spirits input costs were lower while the value of sales rose by 8.0%.

Confectionery GVA accounted for 7.8% of food and drink ●manufacturing GVA in 2009 at £1.9 billion. This is a decrease of 20% (£465 million) since 2008. Input costs rose 6.9% in 2009 while value of sales fell 3.7%.

Overall the GVA for food and drink manufacturing has ●increased by 8.4% since 2008 and by 32% since 2000.

Oilsandfatsandfishprocessinghadagoodyearin2009 ●with large increases in GVA, increasing by 102% (doubling) and 86% respectively.

Source: Annual Business Survey (ONS)

1.9: UK food and drink manufacturing gross value added by product type in 200911

Food Chain

23

11%11%

12%

3%

8%

12%

16%

4%

6%

8%

10%

12%

14%

16%

18%

11%11%

12%

3%

8%

12%

16%

0%

2%

4%

6%

8%

10%

12%

14%

16%

18%

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

The UK accounted for 11% of the manufacture of food ●products and beverages in the EU in 2007, as measured by turnover. The UK share was larger for beverages and smaller for oils and fats and dairy.

The UK accounted for 16% of EU value added in food and ●drink manufacturing, and 9.4% of those employed (including working proprietors).

For non-residential catering the UK accounted for over 20% ●of EU turnover, value added and employment (including working proprietors) in 2007.

For retail outlets with food beverage and tobacco ●predominating, the UK accounted for 18% of EU turnover in 2007, and 19% of value added and employment (including working proprietors).

Source: Eurostat

1.10: UK share of turnover in EU food manufacturing

Food Chain

24

EU FRANCE UK NL

8090

100EU FRANCE UK NL

60708090

100

rson

EU FRANCE UK NL

30405060708090

100

ands

/per

son

EU FRANCE UK NL

0102030405060708090

100

€th

ousa

nds/

pers

on

EU FRANCE UK NL

0102030405060708090

100

manufacture of food, beverages

Non-residentialcatering

Wholesale of food, beverages

Retail of food, beverages

€th

ousa

nds/

pers

on

EU FRANCE UK NL

0102030405060708090

100

manufacture of food, beverages

Non-residentialcatering

Wholesale of food, beverages

Retail of food, beverages

€th

ousa

nds/

pers

on

EU FRANCE UK NL

12Thismeasureofproductivityisaffectedbyexchangerates;aweakeningofsterlingagainsttheeuro as seen in 2008 and 2009 will reduce UK productivity compared to EU productivity.

The UK is good at food and drink manufacturing. Labour ●productivity in the manufacture of food and beverages was significantlyhigherintheUKandtheNetherlandscomparedto both France and the EU average in 2007.

The UK performs in line with the EU average in terms of ●labour productivity in both non-residential catering and food retailing. Productivity in non-residential catering and food retail was higher in France.

Labour productivity of food wholesaling was higher in the UK ●than France and well above that of the EU, but lower than in the Netherlands.

Data collection is harmonised between countries and ●Eurostat carry out data validation to ensure data quality.

Source: Eurostat

1.11: UK, France, Netherlands and EU productivity, gross value added per person12, 2007

Food Chain

25

Meat 23%

Sugar & sweet products 11%

Fish 5%

Potatoes 5%

Other food categories 10%

Meat 23%

Fruit and Vegetables 18%

Bread, flour, cereals and biscuits 16%

Milk, cheese and eggs 13%

Sugar & sweet products 11%

Fish 5%

Potatoes 5%

Other food categories 10%

In 2009 UK households spent £23.86 on food and non- ●alcoholic drinks for household supplies, with 23% going on meat. The proportion of spend on meat has remained virtually unchanged over the previous ten years.

The fruit and vegetable share of spend on food and non- ●alcoholic drinks for household supplies reduced from 18.6% to 17.5% between 2007 and 2009. It also fell for fish and potatoes in this period when food prices rose over 10% in real terms.

When eating out spend is included it rises to £32.12 per ●person per week, with a further £5.96 on alcoholic drinks.

Spend on eating out fell by 8.9% in real terms between 2006 ●and 2009.

Excluding alcoholic drinks, eating out accounted for 26% of ●total food spend but gave only 10% of calorie intake.

Source: Family Food in 2009, Defra

2.1: UK consumer expenditure on different types of food and drinks for the household

Chapter 2: Prices & Expenditure

26

90

95

100

105

110

11520

00 J

an

2001

Jan

2002

Jan

2003

Jan

2004

Jan

2005

Jan

2006

Jan

2007

Jan

2008

Jan

2009

Jan

2010

Jan

2011

Jan

Inde

x Ja

n 20

00 =

100

1 Excludes alcoholic drinks and catering.

Food prices have continued to rise, broadly in line with all ●items inflation, in 2009, 2010 and the first half of 2011.

Food prices rose sharply (12% in real terms) in 2007 and ●2008 following rises in agricultural commodity prices and rises in fuel prices. The four year rise between June 2007 and June 2011 was 26%; over 12% in real terms (see Chart 2.3).

Food prices followed a steady decline between 1975 and ●2007, with a real terms fall of 32%. There is no evidence yet of a return to this long term downward trend.

Lower food prices should encourage a healthier and more ●sustainable diet. Healthy foods often cost more per calorie. Brown bread is more expensive than white bread. Fresh meat is more expensive than processed meat. The retail price of food provides the first indication of changes in affordability of diet.

Source: Consumer Price Indices (ONS)

2.2: UK trend in food prices in real terms, January 1998 to June 20111

Prices & Expenditure

27

27%

26%

26%

25%

22%

18%

18%

18%

14%

14%

Milk, cheese & eggsFOOD: ALL ITEMS

MeatFruit

Vegetables & potatoesOther foodSoft drinks

Alcoholic drinkCATERING: canteen meals

ALL ITEMS

11 yr chg

4 yr chg

49%

33%

30%

27%

27%

27%

26%

26%

25%

22%

18%

18%

18%

14%

14%

0 10 20 30 40 50 60 70

Butter, margarine & cooking oilCoffee, tea & cocoa

Sugar, jam & confectioneryBread, flour & cereals

FishMilk, cheese & eggsFOOD: ALL ITEMS

MeatFruit

Vegetables & potatoesOther foodSoft drinks

Alcoholic drinkCATERING: canteen meals

ALL ITEMS

% increase in price June 2000 to June 2011

11 yr chg

4 yr chg

The largest price rise since June 2007 was in the butter ●category where prices were 49% higher in June 2011.

Most other foods rose by between 22% and 33% between ●June 2007 and June 2011, while drinks rose a little less.

Fruit and vegetable prices rose by less than the food average ●between June 2007 and June 2011.

Over eleven years to June 2011 the only foods rising less ●than 40% are fruit, processed foods (other foods category), and drinks.

Alcoholic drinks have risen less in price than any other ●category of food and drink between June 2000 and June 2011, and became cheaper in real terms.


2.3: UK retail price changes between 2000 and 2011, by food group


28

98

100

102

104

106

108

110

dex

1996

=100

fruit vegetables

90

92

94

96

98

100

102

104

106

108

11019

96

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

Inde

x 19

96=1

00

fruit vegetables

Trends in fruit and vegetable prices relative to overall food ●prices provide a partial indicator of the changing affordability of an essential element of a nutritious and varied diet, which is particularly important for poorer households.

Both fruit and vegetables are more expensive relative to all ●foods than in 1996, although it is marginal for fruit.

Vegetables rose in price relative to all foods by 18% since ●2000 (read as rising from 91 to 107 from the chart).

Fruit fell in price relative to all foods by 10% between 2003 ●and 2009 (read as a fall from 108 to 97 from the chart).

The recent food price rises since 2007 have made little ●change in the prices of fruit and vegetables relative to all food prices. This means that recent price rises in fruit and vegetables should not be an increased barrier to a healthy diet.

For estimates on purchases of fruit and vegetables, see ●Chart 6.3 and Chart 6.4.


2.4: Fruit and vegetable prices relative to food


29

16.3 16.0 16.1 15.6 15.2

16.816.1

10.4 10.3 10.2 10.3 10.5 10.811.5

6

8

10

12

14

16

18

Perc

enta

ge o

f all

spen

d

16.3 16.0 16.1 15.6 15.2

16.816.1

10.4 10.3 10.2 10.3 10.5 10.811.5

0

2

4

6

8

10

12

14

16

18

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

Perc

enta

ge o

f all

spen

d

Lowest 20% by equivalised income All UK households

2 Excluding alcoholic drinks.3 Households Below Average Income (HBAI), Department for Work & Pensions (DWP).

The relative affordability of food is a leading indicator of ●healthiness and sustainability of diet. It is measured by the share of total consumer spending that goes on purchases of food and non-alcoholic drink for household supplies.

When food prices rose in real terms in 2007 and 2008 food ●became relatively more expensive. Low income households were affected disproportionately with a rise of 1.6 percentage points to 16.8% of all spend.

Low income consumers responded to the pressure on their ●budget by trading down to cheaper products. Food prices remained higher in 2009 but their share of spend going on food dropped back to 16.1%.

The share of spend on food by all households rose gradually ●from 10.5% in 2007 to 11.5% in 2009, suggesting they are less reactive to food price changes.

Between 1998 and 2009 the average income of low income ●households rose by 22%3 to £208 per week before housing costs. Over the same period, food prices rose by 33%.

Source: Living Costs and Food Survey (LCFS), Family Spending, table 3.2E (ONS).

2.5: Trend in share of spend going on food and drink2 in low income and all UK households, 2003-04 to 2009


30

110

115

120

125

130

dex

Jan

2007

= 1

00

UKEU27FranceGermany (including former GDR from 1991)

100

105

110

115

120

125

130Ja

n-07

Apr

-07

Jul-0

7

Oct

-07

Jan-

08

Apr

-08

Jul-0

8

Oct

-08

Jan-

09

Apr

-09

Jul-0

9

Oct

-09

Jan-

10

Apr

-10

Jul-1

0

Oct

-10

Jan-

11

Apr

-11

Inde

x Ja

n 20

07 =

100

UKEU27FranceGermany (including former GDR from 1991)

Food and non-alcoholic drink prices have risen by ●considerably more in the UK since June 2007 than in the rest of the EU.

Food price rises in UK relative to others Jan 07 to Feb 09 Feb 09 to May 11 Total EU 1.81 1.03 1.86 Germany 2.59 1.05 2.66 France 2.77 1.05 3.00

UK food prices rose by three times as much as food prices ●in France between Jan 2007 and May 2011, which suggests that higher world agricultural commodity prices are not the main driver.

The exchange rate between sterling and the euro is a factor. ●Sterling weakened against the euro in 2007 and 2008 by about 25%, but has been relatively stable since then.

UK food prices rose slightly, by 5%, compared to France and ●Germany between Feb 2009 and May 2011, while exchange rates were relatively stable.

Source: Eurostat

2.6: Price rises in the UK compared to other EU countries


31

0 78

0.73

Bread and cereals

Fish

0.93

0.87

0.78

0.73

Oils and fats

Meat

Bread and cereals

Fish

0.96

0.93

0.93

0.87

0.78

0.73

Other food

Food and non-alcoholic beverages

Oils and fats

Meat

Bread and cereals

Fish

1.04

0.98

0.96

0.93

0.93

0.87

0.78

0.73

Fruits, vegetables, potatoes

Milk, cheese and eggs

Other food


Oils and fats

Meat

Bread and cereals

Fish

1.30

1.15

1.04

0.98

0.96

0.93

0.93

0.87

0.78

0.73

Alcoholic beverages

Non-alcoholic beverages



Other food


Oils and fats

Meat

Bread and cereals

Fish

1.30

1.15

1.04

0.98

0.96

0.93

0.93

0.87

0.78

0.73

Alcoholic beverages




Other food


Oils and fats

Meat

Bread and cereals

Fish

1.30

1.15

1.04

0.98

0.96

0.93

0.93

0.87

0.78

0.73

Alcoholic beverages




Other food


Oils and fats

Meat

Bread and cereals

Fish

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

Based on purchasing power parities food and non-alcoholic ●drinks were 6.6% cheaper in the UK than in France in 2010. This is despite larger price rises in the UK than the EU since 2007.

Fish was particularly cheap in the UK in 2010 compared to ●other countries. It costs 19% less than in the rest of the EU as a whole and 27% less than in France.

Fruit and vegetables including potatoes were more expensive ●in the UK. Prices in the UK were 23% above the EU average in 2010 and 4.5% above those in France.

Alcoholic beverages were 30% more expensive in the UK ●than in France, with prices in the UK highest in the EU apart from Ireland and the Scandinavian countries.

Source: Eurostat

2.7: Food prices in the UK compared to France in 2010


32

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

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

In 2009, 27 countries together accounted for 90% of UK food ●supply, up from 24 countries in 1993.

Just under half of this was supplied domestically from within ●the UK (49.5%).

After the UK, the leading suppliers were the Netherlands ●(6.3%), Spain (5.3%), France (3.7%), Germany (2.9%), and Ireland (2.9%), all of whom are members of the EU and close trading partners.

In 2009 the UK and five other European countries accounted ●for around 70% of total UK food supply.

The distribution of UK imports at continental level has ●changed relatively little over the last 15 years.

Source: HMRC overseas trade statistics

3.1: Origins of food consumed in the UK, 2009

Chapter 3: Global & UK Supply

UK

KenyaCanada

India

Iceland

New ZealandChile

Costa Rica

Poland

China

Colombia

Thailand

Ghana

Turkey Mauritius

Others (165 countries)

UK

NetherlandsSpainFrance

Irish Republic

Germany

ItalyBelgium

DenmarkSouth Africa

U.S.A.

Brazil

KenyaCanada

India

Iceland

New ZealandChile

Costa Rica

Poland

China

Colombia

Thailand

Ghana

Turkey Mauritius

Others (165 countries)

Based on the farm-gate value of unprocessed food

33

Supply diversity differs across sectors. Although 27 countries ●(including the UK) accounted for 90% of supply of all food valued on a raw food basis in 2009:

• 24 accounted for 90% of fruit and vegetable supply (UK supplied 23%), • 4 accounted for 90% of meat and meat preparation supply (UK supplied 82%), • 4 accounted for 90% of dairy product and bird’s egg supply (UK supplied 81%), • 11 accounted for 90% of supply of cereals and cereal preparations (including rice).

The value of imports in 2009 was £32.5 billion compared to ●£14 billion for exports, giving a trade gap of £18.5 billion.

From 2008 to 2009 imports increased by 3.3% in real terms ●and exports increased by 6.5%, though were lower in real terms than 1995 levels.

Since 1995 the UK trade gap in food, feed and drink has ●more than doubled, reflecting changes in competitiveness and consumer taste. In particular, the impact of BSE, stronger sterling and foot and mouth disease were key factors limiting exports in the period after 1995.

3.1: Origins of food consumed in the UK, 2009 (continued)

Global & UK Supply

34

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 60% for all food in 2010 and 74% for indigenous type food.

It increased 2 percentage points in 2010 due to better prices ●for many crops along with increased production of livestock, milk, oilseeds and vegetables.

Since the production to supply ratio’s peak at 75% in the ●1980s the UK has imported more of its required beef, pork and milk.

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 2010, Defra

3.2: UK Food production to supply ratio, 1988-2010

Global & UK Supply

35

60

80

100

120

140

160

Inde

x 19

90 =

100

Trends in quantity of final output by UK agriculture Total 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

Inde

x 19

90 =

100

Trends in quantity of final output by UK agriculture Total cereals

Fresh fruit and vegetables

Potatoes

Meat

Poultry meat

Milk

Final output at market prices (grossoutput less transactions within theindustry)

Source: Agriculture in the United Kingdom 2010, Defra

Final output ● 3 of UK agriculture is a proxy for UK food production. It rose 2% in 2010 but shows no overall trend, standing at 1% below 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 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

Global & UK Supply

2 2010 figures are provisional.3 Gross output less transactions within the industry.

36

1

2

3

4

5

6

7

8

£ bi

llion

.

Imports Exports

0

1

2

3

4

5

6

7

8Fr

uit a

nd v

eg

Mea

t

Drin

k

Cer

eals

Dai

ry

Cof

fee,

tea,

etc

.

Mis

c.

Fish Oils

Ani

mal

feed

Sug

ar

£ bi

llion

.

Imports Exports

The value of imports is greater than the value of exports in ●each of the eleven broad categories of food, feed and drink (i.e. alcoholic drink) except ‘Drink’ which had a trade surplus of £0.48 billion in 2009.

The group for which the UK has the largest trade deficit is ●fruit and vegetables. In 2009 the value of imports was £7.2 billion against the value of exports of £0.8 billion giving a trade gap of £6.5 billion.

The second largest groups in terms of imports in 2009 ●were meat and drink with imports of £5.0 and £4.4 billion respectively.

Drinks are the largest export category by far with a total ●export value of £4.9 billion in 2009, of which around 70% is Scottish whisky. Cereals is the next largest group with an export value of £1.8 billion followed by the meat and fish categories each at £1.2 billion.

Source: July 2011 Farming and Food Brief (Defra), using HMRC overseas trade statistics

3.4: UK trade in different food groups, 2009

Global & UK Supply

37

60

80

100

120

140

160

1500

2000

2500

3000

ex 1

990=

100

es /

capi

ta /

day

0

20

40

60

80

100

120

140

160

0

500

1000

1500

2000

2500

3000

1960 1970 1980 1990 2000 2010

Inde

x 19

90=1

00

Cal

orie

s / c

apita

/ da

y

Food supply (kcal/capita/day)Food production indexPopulation index

4 Food and Agricultural Organisation of the United Nations (FAO).5 Prospects for the Global Economy – Trends in the global demand for food, World Bank 2011

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 1.2% per year, and ●increased 29% between 1990 and 2009. Food production has grown at a faster rate, and was 49% higher in 2009 than in 1990 although it was unchanged between 2008 and 2009.

Per capita demand for food tends to rise with income until ●it reaches a certain threshold when it tends to level off. For grains, most of the world’s population has already reached this point. Demand for meat is still rising faster than population but the differential is declining5.

Demand for edible oils is rising faster than population and ●is expected to continue to do so for some time as poorer populations are increasingly able to afford prepared foods which are heavy in edible oil content.

Source: UK Food Security Assessment (Defra) updated with FAO4 balance sheets

3.5: Trend in world food production per capita

Global & UK Supply

38

100

150

200

250

300

350

400

Inde

x (2

005=

100)

0

50

100

150

200

250

300

350

400

Inde

x (2

005=

100)

Wheat Rice Sugar Beef Palm oil

6 FAO’s hunger report: The State of Food Insecurity in the World (2010).

From a peak in 2008 wheat prices followed a downward trend ●until June 2010, since when the price has fluctuated but on an upward trend. The price in June 2011 is 85% higher than the previous year.

Sugar prices more than doubled in the two years to January ●2010. Although prices fell back slightly during the first half of 2010, further increases followed to a new peak in early 2011.

Rice prices peaked in April 2008 but have continued on a ●downward trend since then. By June 2011 the price was around half its peak price.

Palm oil reached a new peak in early 2011 and although ●prices have fallen back slightly since then, they remain 42% higher than in June 2010.

The number of undernourished people fell in 2010 for the first ●time since 1995, largely attributable to increased economic growth and the fall in international food prices since 2008. However around 925 million people are still estimated to be undernourished in 2010, 16% of the population of developing countries6.

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

3.6: World agricultural commodity prices to June 2011

Global & UK Supply

39

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

Sto

cks

as a

per

cent

age

of c

onsu

mpt

ion Coarse Grains Wheat Rice

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.

The record global harvest in the marketing year 2008-09 ●increased grain stocks, particularly wheat. Wheat stocks to consumption ratio reached a peak in 2009-10. A slight fall in 2010-11 is estimated to be followed by another fall in 2011-12. Rice and coarse grains fell slightly over the same period, with coarse grains being down to their lowest recorded level.

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)

3.7: World grains stocks to consumption ratio to 2010-11

Global & UK Supply

40

30%

19%

17%

7%

9%

57%

31%

27%

25%

17%

15%

90%

66%

55%

68%

46%

51%

Price

Quality or performance

Taste or smell

Promotions

Healthy option

FamiliarityMost important

One of top 2

30%

19%

17%

7%

9%

57%

31%

27%

25%

17%

15%

14%

90%

66%

55%

68%

46%

51%

50%

32%

17%

18%

Price

Quality or performance

Taste or smell

Promotions

Healthy option

Familiarity

Use by or sell by date

Brand

Ethically produced or eco-friendly

Ease of using

Most important

One of top 2

One of top 5

7 IGD Shopper Trends 2010. Annual monitor of key trends affecting food and grocery shopping.

Price has become increasingly important in driving product ●choice, with 30% naming it as the most important factor and 90% of shoppers listing it within their top five influences.

Promotions are highly influential with 68% listing it within the ●top 5 factors.

Less importance is placed on healthy options, with only 9% of ●shoppers naming it as the most important influence and only 46% listing it within the top five.

More shoppers placed familiarity and use-by/sell-by dates ●within their top five factors than healthy options.

Brand names still have a sway in many purchase decisions, ●with 32% of shoppers naming it as one of their top 5 influences and 3% as the most important.

The data is from the IGD ShopperTrack. The estimates are ●from a sample of 1,000 shoppers at British main grocery stores.

Source: IGD ShopperTrack 2010

3.8: Factors influencing consumer product choice in 20107

Global & UK Supply

41

1737

285 259 116

225

664

18 55

1704

749

447

174 220

780

122 178

0

500

1000

1500

2000

2500

£ m

illion

2006 2007 2008 20091737

285 259 116

225

664

18 55

1704

749

447

174 220

780

122 178

0

500

1000

1500

2000

2500

£ m

illion

2006 2007 2008 2009

8 Excludes food and drink boycotts.

Growth in ethical produce slowed in 2009, with higher food ●prices, but still rose 6% in value of sales.

Sales in “ethical” food and drink, including organic, fair-trade, ●free range and freedom foods accounted for £5.5 billion in 20098, an increase of 52% since 2006.

Sales of freedom foods saw the greatest year on year ●increase in 2009 rising by 110% (more than doubling), while sales of sustainable fish increased by 39% to £178 million.

Organic food and drink accounts for around one third of all ●ethical food sales, but suffered a 14% drop in sales in 2009.

Fairtrade products, which accounted for 14% of all ethical ●food and drink sales in 2009, increased 18% to £749 million.

Sales through farmers’ markets, vegetarian products and ●sales of free-range poultry remain virtually unchanged.

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) 2010. The Co-operative Bank

3.9: UK trend in sales of ethical produce

Global & UK Supply

42

Linking shopper attitudes to shopping behaviour allows ●households to be placed on a six point scale of engagement.

They were grouped according to their level of engagement ●with animal welfare issues linked to whether their shopping behaviours support those views.

The scale ranges from: Full supporters – who have a good ●understanding of the issues, rate them as important and make purchase choices accordingly to: Indifferent shoppers – who are unconcerned about the issues, have limited understanding and make no changes to purchasing patterns.

Price is a major barrier for 21% of households (classed as ●budget watchers). 96% claimed produce was too expensive and 92% claimed to search for special offers. Although sympathetic to animal welfare they purchased relatively few free range eggs, lower than any other group.

85% of Full supporters purchased free-range eggs at least ●half the time.

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

3.10: Consumer segmentation by attitudes and behaviours around free-range chicken and eggs

Global & UK Supply

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 ethics

5%

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 ethics

5%

43

3

53

12 12 116

19

0

10

20

30

40

50

60

nes

of C

O2

equi

vale

nt (m

t CO

2e)

3

53

12 12 116

19

0

10

20

30

40

50

60

Ferti

liser

pr

oduc

tion

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

tra

nspo

rtatio

n

Ret

ail

Cat

erin

g

Hou

seho

lds

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 Barrett J., Owen A., Sakai M. (2011) UK Consumption Emissions by Sector and Origin.

Around 115 million tonnes of CO ● 2 equivalent GHGs (CO2e) were emitted within the UK from domestic food chain activity in 2009, excluding emissions from non-fertiliser pre-farm production, overseas production, food packaging, food waste and land use change.

The UK farming and fishing sector was the largest ●contributor, accounting for 53mt CO2e. Enteric fermentation in ruminating animals and oxidisation of nitrogen in fertilisers is the source of most of these emissions. Fertiliser production accounted for a further 2.5mt CO2e

Emissions due to imported food cannot be ignored with the ●UK production to supply ratio running at 58% in 2009 (see Chart 3.2). A rough estimate is 59mt CO2e per year due to overseas emissions from production of imported food2.

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

4.1: Greenhouse gas (GHG) emissions from the UK food chain, 20091

Chapter 4: Environment

44

8 09

5.3

8.0

6

7

8

9

uiva

lent

2 4

5.3

4.24.7

2 7

8.0

3

4

5

6

7

8

9

nes

oil e

quiv

alen

t

1.1

2.4

5.3

4.24.7

2.7

8.0

0

1

2

3

4

5

6

7

8

9

Mill

ion

tonn

es o

il eq

uiva

lent

1.1

2.4

5.3

4.24.7

2.7

8.0

0

1

2

3

4

5

6

7

8

9

rtilis

er

duct

ion

ng a

nd

hing

ctur

ing

mer

cial

orta

tion

Ret

ail

ater

ing

seho

lds

Mill

ion

tonn

es o

il eq

uiva

lent

1.1

2.4

5.3

4.24.7

2.7

8.0

0

1

2

3

4

5

6

7

8

9

Ferti

liser

pr

oduc

tion

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

tra

nspo

rtatio

n

Ret

ail

Cat

erin

g

Hou

seho

lds

Mill

ion

tonn

es o

il eq

uiva

lent

1.1

2.4

5.3

4.24.7

2.7

8.0

0

1

2

3

4

5

6

7

8

9

Ferti

liser

pr

oduc

tion

Farm

ing

and

fishi

ng

Man

ufac

turin

g

Com

mer

cial

tra

nspo

rtatio

n

Ret

ail

Cat

erin

g

Hou

seho

lds

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 Digest of United Kingdom Energy Statistics (DECC). Data excludes energy used to generate heat for all fuels except manufactured solid fuels and electricity.

In the UK food chain households are the largest user of ●energy. Energy use causes substantial GHG emissions and a dependency on energy supply.

Energy consumption in the UK food chain sectors excluding ●overseas trade fell by 1 million tonnes of oil equivalent, or 3.2%, between 2008 and 2009.

Natural gas accounted for 59% of total energy consumption ●in food and drink manufacturing in 20094, followed by electricity (31%), petroleum (8.9%) and coal (1.2%).

Energy consumption (excluding electricity) in food and drink ●manufacturing fell by 25% between 1990 and 2009 mainly due to a 95% reduction in fuel oil use and an 83% reduction in coal. There was a 23% rise in natural gas use over the period.

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

4.2: Energy use in UK food chain sectors, 20093

Environment

45

10

15

20

25

of C

O2

equi

vale

nt (m

t CO

2e)

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

0

5

10

15

20

25

2002 2003 2004 2005 2006 2007 2008 2009

Milli

on to

nnes

of C

O2

equi

vale

nt (m

t CO

2e)

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

GHG emissions by UK households from food shopping, ●storage and preparation came to 18.6mt of CO2e in 2009, with cold storage the largest contributor. WRAP estimate that a further 3.4mt CO2e emissions arise annually from food waste (both avoidable and unavoidable) by UK households.

There is a downward trend in GHG emissions, apparent ●since 2006, in food shopping storage and preparation, leaving emissions 13% lower in 2009 than in 2006, at about the levels in 2003 and 2004.

Emissions from electric cooking increased between 2002 ●and 2007 to 7.3mt CO2e and then fell to 6.6mt CO2e in 2009. Energy use is estimated to have increased slightly while emissions from electricity production have more than compensated.

Energy use by fridges and freezers fell 13% between 2002 ●and 2009, as households replaced older appliances with more energy efficient models. New upright freezers in 2009 consume 50% less electricity than 1990 models.

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

4.3: Trends in food related greenhouse gas (GHG) emissions from UK households5, 2002-2009

Environment

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

46

70

80

90

100

110

Inde

x 19

90 =

100

Food and drink manufacturing

50

60

70

80

90

100

110

1990

1991

1992

1993

1994

1995

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

Inde

x 19

90 =

100

Food and drink manufacturing

UK manufacturing

Total domestic CO2 emissions

6 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.

Since 1990 the food and drink manufacturing sector has cut ●CO2e emissions by 23%, including a 12% reduction between 2008 and 2009 mostly due to a reduction in natural gas use.

The UK manufacturing sector as a whole reduced its CO ● 2e emissions by more, with a 32% reduction since 1990, from its use of natural gas and coke.

There was a big drop in total domestic emissions in 2009 ●amounting to 50mt CO2e. Food and drink showed a 12% drop; manufacturing overall a 14% drop and total domestic emissions a 10% drop.

Improvements in energy intensity (energy consumption per ●unit of production) resulted in a net 1.2 million tonnes oil equivalent saving between 1990 and 2009 in the food, drink & tobacco sector. Output per unit of inputs has also risen; see productivity estimates in Chart 1.5.

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

4.4: Trend in CO2e emissions from UK food and drink manufacturing, 1990-20096

Environment

47

120

100

120

SO2e

)

Ammonia

Nit id80

100

120

uiva

lent

(kt S

O2e

)

Ammonia

Nitrogen oxide

Sulphur dioxide

40

60

80

100

120

nes

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

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

Kilo

tonn

es S

O2

equi

vale

nt (k

t SO

2e)

Ammonia

Nitrogen oxide

Sulphur dioxide

7Emissions that cause acid rain. 8 Includes road freight transport but excludes electricity use.9 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 79% since 1990 and 11% since 2008 to 20.45 kilotonnes of SO2 equivalent (kt SO2e) in 20099.

In 2009 nitrogen oxides accounted for 78% of all acid rain ●precursor emissions from food and drink manufacturing. Ammonia and sulphur dioxide accounted for around 8% and 14% respectively.

Source: Environmental Accounts (ONS)

4.5: Trends in acid rain precursor emissions7 from UK food and drink manufacturing8 to 2009

Environment

48

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

inde

x 19

92=1

00

Urban food kilometres

Carbon dioxide emissions (CO2)

HGV food kilometres

Air food kilometres

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

The external impacts of food transport peaked in 2006 - ●2007. All four indicators are now on downward trends and all reduced further in 2009.

Since 2006 all four indicators have decreased, with all ●except the urban indicator returning to around 2003 levels:

• CO2 emissions from food transport fell by 8.1% between 2006 and 200911.• Air food kilometres declined by 17% between 2006 and 2009.• HGV food kilometres declined by 5.5% between 2006 and 2009.• Urban food kilometres in 2009 are estimated to be below their 2005 level.

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

Air food kilometres grew unsustainably until 2006, although ●air freight accounts for less than 1% of food transport overall.

Source : Food Transport Indicators (Defra)

4.6: Indicators of the external impact of food transport10

Environment

150200250300350400

Air food Kilometres

050

100150200250300350400

19921997200220032004200520062007200820092010

Air food Kilometres

49

Animal feed, 2%

Fish, 5%Soft drinks 14%

Animal feed, 2%

Fish, 5%Frozen foods,

10%

Soft drinks, 14%

Animal feed, 2%


10%

Processed foods 12%

Soft drinks, 14%

Animal feed, 2%


10%

Meat and dairy, 12%

Processed foods, 12%

Soft drinks, 14%

Animal feed, 2%


10%

Meat and dairy, 12%


Soft drinks, 14%

Animal feed, 2%


10%

Meat and dairy, 12%

Non-meat, 19%Other, 26%


Soft drinks, 14%

Animal feed, 2%


10%

Meat and dairy, 12%

Non-meat, 19%Other, 26%


Soft drinks, 14%

12 The progress report for 2011 is due to be published in Autumn 2011 by WRAP13 Excluding that embedded in products.

The Federation House Commitment (FHC) was launched in ●January 2008. It is a voluntary responsibility deal managed by WRAP (Waste and Resources Action Programme) and the Food and Drink Federation. It aims to help food and drink manufacturers reduce water usage13 within their company, and by doing so, contribute to an overall sector-wide reduction target of 20% by 2020 against a 2007 baseline.

As of July 2010 FHC has 42 signatories, 43% of whom are ●from the ‘processed food’, ‘non-meat’ and ‘meat and dairy’ sectors.

Source : Federation House Commitment, Progress report 2010 (WRAP)12

4.7: Percentage of companies pledging to reduce on-site water usage

Environment

50

8.38

9 8.3

6

7

8

9

ear

8.3

4

5

6

7

8

9

s per

year

8.3

3.2

2

3

4

5

6

7

8

9

ion to

nnes

per y

ear

8.3

3.2

0.6 0.4 0.08 0.0040

1

2

3

4

5

6

7

8

9

Millio

n ton

nes p

er ye

ar

8.3

3.2

0.6 0.4 0.08 0.0040

1

2

3

4

5

6

7

8

9

ouse

hold

actur

ing

ospit

ality

Retai

l

Scho

olsEn

gland

only)

tributi

on

Millio

n ton

nes p

er ye

ar

8.3

3.2

0.6 0.4 0.08 0.0040

1

2

3

4

5

6

7

8

9

Hous

ehold

Manu

factur

ing

Hosp

itality

Retai

l

Scho

ols(E

nglan

d on

ly)

Distr

ibutio

n

Millio

n ton

nes p

er ye

ar

8.3

3.2

0.6 0.4 0.08 0.0040

1

2

3

4

5

6

7

8

9

Hous

ehold

Manu

factur

ing

Hosp

itality

Retai

l

Scho

ols(E

nglan

d on

ly)

Distr

ibutio

n

Millio

n ton

nes p

er ye

ar

1 Excluding agriculture2 This data will be updated in Autumn 2011 by WRAP3 This data covers 4 areas of the hospitality sector: UK hotels, pubs, restaurants and quick service restaurants. It only covers waste disposed to landfill.

UK households ● 2 contribute the most to food waste, generating an estimated 8.3 million tonnes per year. Of this, 5.3 million tonnes is avoidable.

The UK hospitality ● 3 sector is estimated to have disposed to landfill 600 thousand tonnes of food waste in 2009 of which almost 400 thousand tonnes was avoidable.

Eating out accounts for 10.3% of food purchases, measured ●by calories (see chart 6.7), but only around 7% of food waste.

Schools in England are estimated to dispose of 80 thousand ●tonnes of food waste. Primary schools generate more food waste than secondary schools.

These estimates are based on studies that have been peer ●reviewed. Accuracy will vary with some estimates being indicative only. See individual studies for further information.

Source: Waste arisings in the supply of food and drink to households in the UK, WRAP 2010The composition of waste disposed of by the UK Hospitality3 Industry, WRAP 2011 Food waste in schools, WRAP 2011

5.1: UK food and drink waste through the food chain1

Chapter 5: Waste

51

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

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

Waste

Source: Household food and drink purchases linked to waste, Defra 2010

52

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

Waste

53

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

Waste

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

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 20 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 330kg 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 20%.

Each tonne of food waste sent to landfill produces 4.2 tonnes ●of CO2e, whilst each tonne of food waste processed through anaerobic digestion produces only 500kg of CO2e.

The water footprint of avoidable and possibly avoidable ●household food waste is 6,200 million cubic metres per year, representing nearly 6% of all of our water requirements. A quarter of this water footprint represents water used to grow and process food in the UK.

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

Waste

55

3.560 Number of households with the facility to recycle

2 5

3.0

3.5

50

60 Number of households with the facility to recycle (red line and right hand axis)

2.0

2.5

3.0

3.5

30

40

50

60

d ton

nes

Number of households with the facility to recycle (red line and right hand axis)

Millio

34 35 3949

1 0

1.5

2.0

2.5

3.0

3.5

20

30

40

50

60

hous

and t

onne

s


Millions

34 35 3949

0.5

1.0

1.5

2.0

2.5

3.0

3.5

10

20

30

40

50

60

Thou

sand

tonn

es


Millions

34 35 3949

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

0

10

20

30

40

50

60

Jan-Mar 2010 Apr-Jun 2010 Jul-Sep 2010 Oct-Dec 2010

Thou

sand

tonn

es


Millions

34 35 3949

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

0

10

20

30

40

50

60


Thou

sand

tonn

es


Millions

34 35 3949

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

0

10

20

30

40

50

60


Thou

sand

tonn

es


Millions

9 WasteDataFlow – provisional data for Q3 2010/11, finalised data available November 201110 Municipal Waste Composition: Review of Municipal Waste Component Analyses, WR0119, Defra, January 2010.11 Household Food and Drink Waste in the UK, WRAP November 2009 – page 5.12 Separate kerbside food waste collections form part of this 70%.

During the period January to December 2010 ● 9, local authorities in the UK collected 158,127 tonnes of separately collected food waste from households and sent it for recycling. This equates to nearly 12% of the 26 million households in the UK (in 2009).

The amount of separately collected food waste accounted ●for around 1.5% of the total household waste collected for recycling in 2010.

In a 2006-07 study, food waste made up a quarter of waste ●arisings collected at the kerbside (from households) - an estimated 18% of all municipal waste in England10.

In 2007, 70% of household food waste ● 11 was disposed of in the municipal waste12, 22% via the sewer and the remaining 8% either home composted or fed to pets.

Source: Waste Data Flow, Defra questions 10 and 12, Q3 2010/11 provisional data

5.6: UK recycling of separately collected food waste

Waste

56

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

Waste

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

57

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 ● 14 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 labelling15.

Whilst the vast majority (90%) of food shoppers buy food on ●special offer only 4% believe it leads to more food waste15.

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 over15.

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

5.8: Public attitudes and behaviours

Waste

14 Household Food Waste Tracker Survey Spring 2011, WRAP (unpublished).15 See first bullet point about response levels and attitudes.

58

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-dairy

sources of protein’ (12%).● Plenty of ‘fruit and vegetables’ (33%).

6.1: The eatwell plate

Chapter 6: Dietary Health

Source: Department of Health

59

33%

15%

7%

12%

33%

19%21%

24%

13%

23%

10%

15%

20%

25%

30%

35% eatwell ideal2009 actual

33%

15%

7%

12%

33%

19%21%

24%

13%

23%

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 ideal2009 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 ●groupedapproximatelyintothefiveeatwellplategroups1. This comparison indicates that for household supplies we are purchasing:

● too little ‘bread, rice, potatoes, pasta and other starchy foods’; need to buy over 70% more,

● too much ‘milk and dairy foods’; need to reduce by 30%,

● too much ‘food and drink high in fat and/or sugar’; at 24% this makes up the largest percentage of the UK household diet and is over three times the eatwell ideal amount,

● therightproportionof‘meat,fish,eggs,beansandother non-dairy sources of protein’,

● too little ‘fruit and vegetables’; purchases are 30% less than the eatwell ideal.


6.2: Household purchases compared to the eatwell ideal

Dietary Health

60

Chart 6.3

2

3

4

5

6

e po

rtion

s pe

r per

son

per

day

All households Low income quintile households

Page 1

0

1

2

3

4

5

6

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

App

roxi

mat

e po

rtion

s pe

r per

son

per

day

All households Low income quintile households

There is a downward trend in purchases of fruit and ●vegetables since 2006 with average portions of 5 A DAY2 by low income households3 down to 3.2 portions per person per day in 2009. Purchases had increased from 3.6 to 3.9 portions per day between 2001 and 2006.

Purchases of 5 A DAY across all households dropped to ●an average of 4.0 portions per person per day in 2009. If inedible content and edible amounts wasted (see Chart 5.5) are deducted, the overall estimate of 4.0 portions purchased reduces to 2.6 portions consumed.

Fruit and vegetables in composite products such as pizza ●and stew amount to just over half a portion, according to NDNS4 which measures foods as consumed rather than as purchased.

Large rises in food prices between June 2007 and February ●2009 (see Chart 2.4) coincide with a decline in purchases of fruit and vegetables.

Dietary Health6.3: UK trend in purchases of fruit and vegetables (excluding potatoes) to 2009


2 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. 3Lowincomehouseholdsarethosewithincomesinthelowestfifthofallhouseholds.Dataonlowincome households is only available from 2001.4 National Diet and Nutrition Survey, Department of Health.

61

40

45

Men Women Children

35

40

45

Men Women Children

25

30

35

40

455-

A-d

ay

Men Women Children

15

20

25

30

35

40

45ch

ievi

ng 5

-A-d

ay

Men Women Children

10

15

20

25

30

35

40

45%

ach

ievi

ng 5

-A-d

ay

Men Women Children

0

5

10

15

20

25

30

35

40

45%

ach

ievi

ng 5

-A-d

ay

Men Women Children

0

5

10

15

20

25

30

35

40

45

2001 2002 2003 2004 2005 2006 2007 2008 2009

% 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 2009

Source: Health Survey for England 2009 (NHS Information Centre)5

Falling levels since 2006 indicate that in 2009 only 25% of ●men and 28% of women consumed the recommended 5 A DAY. The proportion of men and women who consumed 5 A DAY had increased between 2001 and 2006 to peaks of 28% for men and 32% for women.

The percentage of adults who include no fruit and vegetables ●in their diet increased slightly in 2009 to 7.3% of men and 5.7% of women.

The level of reduction in 5 A DAY in 2009 was greatest ●in men aged 45-64 and in women aged 45-54, each with reductions of around 0.4 portions per day.

The number of boys and girls (aged 5 to 15 years) achieving ●5 A DAY increased in 2009 to 21% of boys and 22% of girls.

4.7% of children included no fruit and vegetables in their diet ●in 2009, a slight improvement on the 5.7% in 2008. This compares to 10.9% in 2001.

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

62

100

98

96

9092949698

100102

dex 2

000=

100

Fat Saturated fatty acids NMES Sodium

100

98

96

87

8486889092949698

100102

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

Index

2000

=100

Fat Saturated fatty acids NMES Sodium

Dietary Health6.5: UK trends in intakes of fat, saturated fatty acids, non-milk extrinsic sugars6 and sodium to 2009

Source: Family Food in 2009, Defra; food and drink purchases for the household and eaten out.

Intakes of sodium and non-milk extrinsic sugars (NMES) ●were on downward trends but rose as food price rose in 2007- 2008. There was a small decline in intake of saturated fat which was unaffected by recent food price rises.

Total fat should contribute no more than 35% ● 7 of food energy intake (excluding alcohol), with saturated fat contributing no more than 11%. Estimates for 2009 exceed this at 38.5% and 14.5% respectively.

The percentage of food energy obtained from NMES fell ●6.6% between 2003-04 and 2007. A subsequent rise saw levels rise to 14.2% in 2009, above the recommended 11%.

In 2009 sodium intake, excluding table salt and allowing ●10% for wastage, was estimated to be an average of 2.82 g/person/day. Although 13% below 2001-02 levels, it rose 1.5% in 2009 and is above the SACN8 recommendation of 2.40g of sodium including table salt.

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%

% of

RNI

2001-02 2006 2008 2009

0%

20%

40%

60%

80%

100%

120%

140%

160%

180%

200%

Riboflavin Iron Magnesium Calcium Potassium

% of

RNI

2001-02 2006 2008 2009

9 ReferenceNutrientIntake:theintakewhichisconsideredsufficienttomeettherequirementsof97.5% of the population.10 Family Food in 2009, Defra.

Dietary Health6.6: UK average micronutrient intakes, 2001-02 to 20099


Average intakes of all vitamins and minerals met or exceeded ●recommended levels in 2009. Intakes of some minerals including potassium and magnesium only just reach the recommended levels at 109% and 101% respectively. Intake of vitamin B12 has been consistently high since 2001-02 and remains at around four times the recommended level.

Average intake of micronutrients across the whole ●population10 changed little between 2008 and 2009. Almost all showed an increase, but with the exception of vitamin C at 4.0%,noincreasewasgreaterthan1.6%(riboflavin).

Despite these small increases, intakes of micronutrients ●remain below the levels seen in 2006;

● vitamin D by 4.1%,● potassium by 3.3%,● iron by 3.1% and ● folate by 2.1%.

64

48

14

38

15 14

7

15

41

16

43

1318

912

0

10

20

30

40

50

60

% of

energ

y inta

ke

Household food and drink Eating out

48

14

38

15 14

7

15

41

16

43

1318

912

0

10

20

30

40

50

60

% of

energ

y inta

ke

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).

The eating out diet contains more fat but less carbohydrates ●than the household diet. It includes all food and drink that is not brought into the household.

Eating out contributed 10.3% of energy intake in 2009, ●excluding energy from alcohol.

Mono-unsaturated fatty acids are higher in the eating out diet. ●Theyarefoundinoliveoils,rapeseedoil,fishoils,nuts,milkand some meat and meat products.

Poly-unsaturated fatty acids are higher in the eating out diet. ●Theyarefoundinvegetableoilsandfishoilsandsomemeatand meat products.

Saturated fatty acids are 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 200911

Dietary Health

65

1000

1500

2000

2500

3000

e per

perso

n per

day (

Kcal)

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

avera

ge pe

r pers

on 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 ●increased by 1.2% to 2,304 kcal per day in 2009 from 2,276 kcal in 2008. This is 4.4% lower than the average energy intake in 2001-02.

Energy intake from food and drink recorded as eating out ●barely changed between 2008 and 2009 but has fallen by 20% 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 28% lower in 2009 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 Charts 6.10 and 6.11.

Average energy intake based on household purchases in the ●lowest income decile was 10% lower than the UK average in 2009.


6.8: Trends in average energy intake from food and drink to 2009

Dietary Health

66

90

95

100

105

110

115

120

125

ion fr

om po

pulat

ion av

erage

, %

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

devia

tion f

rom po

pulat

ion av

erage

, %

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.

There is a no income effect on the percentage of food energy ●derived from total fat intake and only a small effect on the percentage of food energy derived from saturated fat intake.

There is a large income effect on NMES ● 13 intake. The percentage of food energy obtained from NMES is highest in the lower income quintiles and falls as the income rises.

There is a strong income effect on fruit and vegetable ●purchases with the highest income quintile households purchasing over 50% more than the lowest income quintile group. Their purchases (not accounting for waste) come to 5.0 portions a day.

Purchases of fruit and vegetables in the lowest income ●quintile in 2009 were equivalent to 3.2 portions per day, see Chart 6.3.


6.9: UK dietary indicators by equivalised income12

Dietary Health

67

13%

21%

34%32%

30%

23%

17% 16%

24%27%

29%31%

26%

15

20

25

30

35

40

% Ob

ese

Men Women

6%

13%

21%

34%32%

30%

23%

17% 16%

24%27%

29%31%

26%

0

5

10

15

20

25

30

35

40

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

% Ob

ese

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.

Levels of obesity rise with age to a peak for men in the 45-54 ●bracket and a peak for women in the 65-74 bracket.

A peak rate of 34% of men between the ages of 45-54 were ●recorded as obese in 2009. A peak rate of 31% of women between the ages of 65-74 were recorded as obese in 2009.

Looking at overweight and obese, 61% of people in 2009 ●in England aged 16 or over and 30% of children were overweight or obese.

The lowest levels of obesity are in young adults, 11% in ●2009. However there was a large and widening difference between men and women in this age group. 5.9% of men aged 16 to 24 were obese in 2009, down from 7.8% in 2008, whilst the level of obesity in women aged 16 to 24 increased from 14% to 17%.

The highest childhood obesity levels are between the ages of ●11-15, with 20% of boys and 15% of girls being obese.

Source: Health Survey for England 2009 (NHS Information Centre)

6.10: Levels of obesity in men & women14 in England in 2009

Dietary Health

68

Source: Health Survey for England 2009 (NHS Information Centre)

There is evidence of a levelling off in the rate of adults who ●are either overweight or obese.

Prevalence of obesity in men increased from 13% in 1993 ●to 22% in 2009. Obesity levels in women increased from 16% to 24% over the same period. Obesity in both men and women was slightly lower in 2009 than in 2008 suggesting thattheincreasingtrendmaybeflatteningout.

Overweight and obesity are associated with cardiovascular ●risk and cardiovascular-related mortality. Obesity is also associated with cancer, disability during old age and decreased life expectancy, as well as serious chronic conditions such as Type 2 diabetes osteoarthritis and hypertension.

There is an economic cost to society of obesity by negatively ●affecting the health-related quality of life of its people but also byincurringsignificantcostsfromincreasedhealthcarecostsand productivity losses, e.g. absenteeism, early retirement and premature death.16

6.11: Trend in levels of overweight and obesity in England 1993-200915

Dietary Health

70

50

60

70

M i ht i l di

40

50

60

70

enta

ge

Men overweight includingobese

Women overweight including

20

30

40

50

60

70

Per

cent

age


Women overweight includingobese

Women obese

10

20

30

40

50

60

70

Per

cent

age



Women obese

Men obese

0

10

20

30

40

50

60

7019

9319

9419

9519

9619

9719

9819

9920

0020

0120

0220

0320

0420

0520

0620

0720

0820

09

Per

cent

age

Mid year point of moving average



Women obese

Men obese

0

10

20

30

40

50

60

7019

9319

9419

9519

9619

9719

9819

9920

0020

0120

0220

0320

0420

0520

0620

0720

0820

09

Per

cent

age

Mid year point of moving average



Women obese

Men obese

15 Base: Aged 16 and over, three year moving average 1993 to 2009.16 The Lancet, August 2011

69

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

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

The main barriers for not wanting to ensure a healthy ●balanced diet are: not wanting to give up food they like, too expensive and not being able to resist less healthy food.

The data for this Defra study was collected from the Kantar ●Worldpanel17.

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

73% of the panel say a healthy diet is important and that ●they actively seek healthy foods. Of these people, 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 who actively seek foods which support a ●healthy diet 53% are achieving 5 A DAY, compared with 26% of households who do not rate a healthy diet as important.

6.12: Barriers to a healthy balanced diet

Dietary Health

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

70

3.9

3.9

3.6

3.5

3.4

3.3

3.2

3.1

Wales

East Midlands

West Midlands

Scotland

Yorkshire and The Humber

North West

North East

Northern Ireland

4.2

4.1

4.1

3.9

3.9

3.9

3.6

3.5

3.4

3.3

3.2

3.1

South West

London

South East

Eastern

Wales

East Midlands

West Midlands

Scotland

Yorkshire and The Humber

North West

North East

Northern Ireland

Average portions of fruit and veg a day

18 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 ●highest in the South West at an equivalent of 4.2 portions per person per day, with London and the South East being just behind at 4.1 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.

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.


6.13: UK Regional household consumption of fruit and vegetables, 2007-200918

Dietary Health

71

13

on

11

11

12

12

13

erage

per p

erson

y 11

11

12

12

13

avera

ge pe

r pers

on

day

10

10

11

11

12

12

13

alcoh

ol -a

verag

e per

perso

n pe

r day

Wales Scotland

England N Ireland

9

9

10

10

11

11

12

12

13

Gram

s of a

lcoho

l -av

erage

per p

erson

pe

r day

Wales Scotland

England N Ireland

8

9

9

10

10

11

11

12

12

13

2008200720062005200420032002

Gram

s of a

lcoho

l -av

erage

per p

erson

pe

r day

Wales Scotland

England N Ireland

8

9

9

10

10

11

11

12

12

13

2008200720062005200420032002

Gram

s of a

lcoho

l -av

erage

per p

erson

pe

r day

Three year moving average 2001 to 2009

Wales Scotland

England N Ireland

19 Three year moving average, 2001 to 2009


There is evidence of a downward trend in alcohol intake in ●England, Wales and Scotland but not in Northern Ireland.

Alcohol intake fell 11% in England between 2002 and 2008. ●

Alcohol intake was 15% lower in Northern Ireland than the ●rest of the UK during 2007, 2008 and 2009.

During 2007, 2008 and 2009 average alcohol intake was ●highest in the North West and lowest in London.

The Department of Health is responsible for Government ●health policy on alcohol misuse. Regularly drinking above the recommended daily limits for lower risk drinking of 2-3 unitsforwomenand3-4unitsformen,significantlyincreasesthe risk of ill health.

6.14: UK trend19 in average alcohol intake (including eating out)

Dietary Health

72

2

4

6

8

10

12

14

vels

aged

15 to

24 ye

ars(%

obes

e)

0

2

4

6

8

10

12

14

Malta UK

Germ

any

Irelan

dIce

land

Portu

gal

Finlan

dDe

nmark

Hung

arySw

eden

Cypru

sCz

ech R

epub

licSp

ainBu

lgaria

Norw

aySlo

venia

Fran

ceAu

stria

Belgi

umSw

itzerl

and

Gree

ceEs

tonia

Nethe

rland

sIta

lyLit

huan

iaLa

tvia

Slova

kiaPo

land

Roma

niaObes

ity le

vels

aged

15 to

24 ye

ars(%

obes

e)

Obesity is far higher in the UK than almost anywhere else in ●the EU. Only Malta recorded higher levels.

On average obesity levels are slightly higher in women but it ●varies from country to country.

There is a pattern of increasing obesity with age up to 64 ●years that is apparent in most countries.

High bodyweight early in life increases future cardiovascular ●disease risk, independent of adult BMI. It is estimated that by 2035 in the USA the present prevalence of overweight and obesity in adolescents could lead to a 5 – 16% increase in coronary heart disease20.

Between 1990 and 2007–08, the period for which we have ●similar data for both the USA and the UK, the average bodyweight had risen by 9–18 kg (dependent on country and sex). This difference in weight corresponds to a 200–400 kcal per day difference in energy intake or expenditure, sustained for 3 years.

Source: Eurostat; data coverage period differs across countries from 1999 to 2003.

6.15: Obesity levels in young adults across the EU

Dietary Health

20 Bibbins-Domingo and colleagues. Adolescent overweight and future adult coronary heart disease, N Eng J Med 2007.

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listeria campylobacter E.coli O157 salmonella

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1 Estimates for 2001 and 2002 are not available. Estimates 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. Estimates have been rounded to the nearest ten or one hundred

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

Foodborne illness is caused by contamination by ●microorganisms or the toxins they produce.

Estimated cases of listeria doubled between 2000 and 2003 ●but, apart from a peak in 2007, have remained stable since 2003. Listeria is a less common cause of food poisoning, but leads to more deaths than salmonella and E.coli combined.

Cases of salmonella have been on a downward trend since ●2003. In 2009 there were an estimated 24,800 cases, 45% fewer than in 2003.

Cases of E.coli and campylobacter increased between 2007 ●and 2009, E.coli up 28% and campylobacter up 11%. There were an estimated 1,150 cases of E.coli in 2009 and 371,300 cases of campylobacter.

Source: Food Standards Agency / Health Protection Agency (HPA), 2011

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

Chapter 7: Safety & Confidence

74

Number of establishmentsNumber of enforcement actionsNumber of completed food hygiene inspections

* 2007 data is for 9 months only

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Some 165,828 food hygiene enforcement actions were ●carried out in 2009-10, a slight fall on 2008-09 but includes notable increases in prosecutions, closures/prohibitions and Hygiene Improvement notices.

Of premises inspected in 2009-10 for food hygiene 88% were ●rated as broadly compliant or better2, a rise on the previous year.

The total number of food establishments under Local ●Authority (LA) control at 31 March 2010 was 582,764, up 3.7% from 2008-09. All 434 LAs provided returns to the Food Standards Agency through the Local Authority Enforcement Monitoring System (LAEMS).

LAs carried out over 0.5 million on-site interventions at food ●establishments, with higher risk category establishments being prioritised. Among high risk establishments 99% of all due food hygiene interventions were carried out.

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

Safety & Confidence7.2: Inspections and enforcement actions of food businesses to 2009-10

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.

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

In 2010, the FSA investigated 1,505 incidents in the UK, ●nearly 300 more than in 2009. Where needed, action was taken to ensure consumers were protected from eating unsafe food.

Key movements in incidents between 2006 and 2010 were: ●

• Environmental contamination; 342 incidents in 2010 (23% of all incidents), similar to 2006 but greater than intervening years reflecting an increase of fire-related incidents in 2010.

• Microbiological contamination; shows a continual increase since 2006 to 271 incidents in 2010 (18% of all incidents). Although bacterial contamination is the largest sub- category, the increase in 2010 was linked to the number cases of Norovirus (both suspected and confirmed) early in the year.

The FSA dealt with three high level incidents in 2010. These ●related to an unauthorised ingredient in the wax coating of fresh fruit, on-farm cattle identity fraud and detection of milk and meat from the offspring of cloned cattle.

Source: Annual Report of Incidents, 2010 (FSA)

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

Safety & Confidence

76

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Heavy metals

Additives

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Heavy metals

Additives

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4 Data for 2010/11 is due for release in late 2011. This page will be updated with the new data when it becomes available5 Sampling was targeted at foods most likely to be affected by the specific areas of concern e.g. nut products were tested for mycotoxins. ‘Microbiological contamination’ is the main cause of food poisoning. ‘Additives’ includes the presence of non-permitted substances and non-labelling of permitted substances. ‘Labelling claims’ excludes includes 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. ‘Other’ includes pesticides, veterinary medicines and natural, process and organic contaminants

‘Labelling and claims’ and ‘mycotoxins’ produced the highest ●number of adverse samples found in imported foods in 2009-10. The greatest volume of testing5 was for heavy metals, which includes cadmium, mercury and arsenic.

The greatest percentage of non-compliances in 2009-10 ●originated from Asia, with China, India and Thailand being the top three countries. There has been a gradual improvement in compliance from products from Asia since the monitoring programme began in 2003.

Source: Key Findings of the Imported Food Sampling & Surveillance Grants 2009/10 (FSA)

7.4: Number of adverse samples found in imported food by type, 2009-104

Safety & Confidence

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Over 78,000 businesses are now part of the Red Tractor ●Assurance chain, covering farmers and growers along with leading food supply businesses across the UK.

Year on year increases have seen the value of sales of food ●with the Red Tractor logo rise from £4.0 billion in 2003 to reach £11 billion in 2010-11. Total consumer expenditure on food and drink was £182 billion in 2010, see Chart 1.3.

Red Tractor Assurance sets effective, internationally ●recognised production standards to various product sectors and through the supply chain. The standards cover food safety, animal welfare and environmental protection.

The Red Tractor logo was launched in 2000 and in 2010 it ●harmonised standards across the six production sectors; Beef & Lamb, Dairy, Fresh produce, Combinable crops & sugar beet, Pigs and Poultry.

Source: Assured Food Standards (AFS)

7.5: Trend in the value of food with the Red Tractor logo, 2003 to 2010-11

Safety & Confidence

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Date labels

Nutrition labelling

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Promoting & enabling healthy eating/lifestyles

Promoting food safety in the home

Food sustainability

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May 2011

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0 20 40 60 80 100

Ensuring the food you buy is safe to eat

Date labels

Nutrition labelling

Country of origin labelling

Promoting & enabling healthy eating/lifestyles

Promoting food safety in the home

Food sustainability

% of respondents

Nov 2010

May 2011

5 FSA places seven questions on the TNS consumer face to face omnibus survey on a biannual basis in order to monitor key Agency issues. 6 A representative sample of UK adults numbering 2,078 in May 2011 and 2,105 in November 2010.7 In October 2010 responsibility for nutrition policy in England transferred to the Department of Health. Defra have responsibility for country of origin labelling and food sustainability issues in England

In May 2011 83% of respondents said they were aware of ●the Food Standards Agency (FSA), compared to 79% in November 20106.

Of those respondents who were aware of the FSA, in May ●2011, 86% thought the main issue to fall under the Agency remit was ensuring that food bought is safe to eat, an increase on the 82% response in November 2010.

There is confusion over the role of the FSA who are not ●responsible for nutrition labelling, country of origin labelling and food sustainability7.

Of those respondents who were aware of the FSA, 66% ●reported that they trusted the Agency to do its job.

Source: Biannual Public Attitudes Tracker, (FSA)

7.6: Awareness of Food Standards Agency responsibilities, 2010-20115

Safety & Confidence

79

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

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Food poisoning Use of additives

Date labelsUse of pesticides

Nov 2010

May 2011

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

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Food hygiene at homeFeed given to livestock

Hormones/steroids/antibiotics in foodBSE

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Food hygiene at homeFeed given to livestock

Hormones/steroids/antibiotics in foodBSE

Nov 2010

May 2011

8 Bovine Spongiform Encephalopathy.

In May 2011 the main food issue of concern to respondents ●was food prices at 61%, an increase from 54% in November 2010.

Almost all the food issues showed an increased level of ●concern between November 2010 and May 2011 with the following showing the biggest increases;

• date labels – up from 21% to 27%,• amount of salt in food – up from 45% to 50%,• amount of fat in food – up from 40% to 44%, and • food aimed at children – up from 22% to 26%.

Food waste, amount of fat/saturated fat and sugar in food ●and animal welfare all rate amongst the higher levels of concern (40% or above), whilst food hygiene in the home, feed given to livestock and BSE8 remain at the lower level of concern.

Source: Biannual Public Attitudes Tracker, (FSA)

7.7: Percentage of people concerned about certain food issues, 2010-2011

Safety & Confidence

defra stats foodfarm food pocketbook 2011

Documents