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Greening the Food Industry and Tackling Climate Change

The UK food and drink manufacturing sector is teaming with government to green the food supply through more sustainable practices. The programme will “reduce the global environmental impact of food production and consumption in the UK”.

Reducing the impacts of retail operations in the supply chain

Food waste during production and distribution is anecdotally about 30% of the food finally consumed. Moreover, food refrigeration makes a significant contribution to climate change: in the UK it contributes 2.4% of all GHG emissions. (Source: Food Refrigeration, University of Surrey) The programme is reducing the amount of waste generated by working with retailers, food processors, manufacturers and the catering industry to identify best practices.

Reducing the environmental impacts of food production

The scope for energy savings and greenhouse gas mitigation is significant. About 27% less energy is used for organic wheat production compared with non-organic. Most organic animal production reduces primary energy use by 15% to 40%. Breeding a new variety of wheat that increases yield by 20% could reduce energy use by 9%. Energy required for tomato production can be reduced by 70% if the proportion of combined heat and power stations is increased nationally to 100% from the current 25%. (Source: Defra project report IS0205)

As a key part of the programme, the UK government is working with retailers, manufacturers, producers and environmental specialists in developing a methodology to accurately measure the impacts of food products. This work will provide valuable inputs to the development of a food labelling programme that could guide consumers in making sustainable choices.

Food Consumption

The food one consumes or wastes can be about 30% of the personal environmental footprint.

Influencing consumer behaviour to reduce the impacts of food consumption

Consumers can be a powerful driver for change in food supply chains. Research has found, however, that even ‘green’ consumers have not made the connection between the food they consume/waste and the fact that it can be about 30% of their personal environmental footprint. This programme to green the food chain will therefore look to influence consumer behaviour through information campaigns, food labeling schemes and other point-of- sale material.