Defra Stats Foodfarm Food Pocketbook 2011

Food Statistics Pocketbook
2011
Food Statistics Pocketbook 2011
Department for Environment, Food and Rural Affairs
Contents
Foreword
National Statistics
6 7 10 13 15 16 17 18 19 20 21 22 23 24
Key Statistics Chapter 1: Food Chain 1.1: Economic summary of the UK food chain 1.2: Gross value added of the UK agri-food sector 1.3: UK consumer expenditure on food, drink and catering 1.4: UK food chain employees, GB basis 1.5: Trends in total factor productivity of the UK food sector 1.6: UK grocery market shares 1.7: Average retailer warehouse stock levels (days) by grocery category 1.8: Public sector food procurement & sales of food and drink in the UK food service sector 1.9: UK food & drink manufacturing GVA by product type 1.10: UK share of turnover in EU food manufacturing 1.11: UK, France, Netherlands and EU productivity, GVA per person Chapter 2: Prices and Expenditure 2.1: UK consumer expenditure on types of food & drinks for the household 2.2: UK trend in food prices in real terms 2.3: UK retail price changes by food group 2.4: Fruit and vegetable prices relative to food 2.5: Trend in UK consumer spending on food & drinks in low income & all households 2.6: Price rises in the UK compared to other EU countries 2.7: Food prices in the UK compared to France Chapter 3: Global and UK Supply 3.1: Origins of food consumed in the UK 3.2: UK Food production to supply ratio 3.3: Trends in UK food production
3
25 26 27 28 29 30 31 32 34 35
Contents
3.4: UK trade in different food groups 3.5: Trend in world food production per capita 3.6: World agricultural commodity prices 3.7: World grains stocks to consumption ratio 3.8: Factors influencing consumer product choice 3.9: UK trend in sales of ethical produce 3.10: Consumer segmentation by attitudes & behaviours Chapter 4: Environment 4.1: Greenhouse gas (GHG) emissions from the UK food chain 4.2: Energy use in UK food chain sectors 4.3: Trends in food related GHG emissions from UK households 4.4: Trends in CO2e emissions from UK food and drink manufacturing 4.5: Trends in acid rain precursor emissions from UK food and drink manufacturing 4.6: Indicators of the external impact of food transport 4.7: Percentage of companies pledging to reduce on-site water usage Chapter 5: Waste 5.1: UK food and drink waste through the food chain 5.2: UK percentage of edible food purchases that are wasted 5.3: Food and drink waste generated by businesses in England 5.4: UK food hospitality waste going to landfill 5.5: UK carbon footprint of household food and drink waste 5.6: UK recycling of separately collected food waste 5.7: UK food & drink packaging waste in the supply to households 5.8: Public attitudes & behaviours
36 37 38 39 40 41 42
43 44 45 46 47 48 49 50 51 52 53 54 55 56 57
Contents
Chapter 6: Dietary Health 6.1: The eatwell plate 6.2: Household purchases compared to the eatwell ideal 6.3: UK Trend in purchases of fruit & vegetables 6.4: Trend in the consumption of fruit & vegetables in men, women and children 6.5: Trends in intakes of fat, saturated fatty acids, non-milk extrinsic sugars & sodium 6.6: UK average micronutrient intakes 6.7: The UK household diet compared with the eating out diet 6.8: Trends in average energy intake from food & drink 6.9: UK dietary indicators by equivalised income 6.10: Levels of obesity in men & women in England 6.11: Trend in levels of overweight and obesity in England 6.12: Barriers to a healthy balanced diet 6.13: UK Regional household consumption of fruit and vegetables 6.14: UK Trend in average alcohol intake 6.15: Obesity levels in young adults across the EU Chapter 7: Safety and Confidence 7.1: Trend in the estimated number of cases of foodborne illnesses 7.2: Inspections and enforcement actions of food businesses 7.3: Contamination incidents investigated in the UK by the FSA 7.4: Number of adverse samples found in imported food 7.5: Trend in the value of food with the Red Tractor Logo 7.6: Awareness of Food Standards Agency responsibilities 7.7: Percentage of people concerned about certain food issues 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72
73 74 75 76 77 78 79
National Statistics
National Statistics The following statistics are National Statistics (official statistics that comply with the national statistics code of practice). Chapter 1: Food Chain 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.9. Chapter 2: Prices and Expenditure 2.1, 2.2, 2.3, 2.4, 2.5. Chapter 3: Global and UK Supply 3.1, 3.2, 3.3, 3.4. Chapter 4: Environment 4.5, 4.6. Chapter 5: Waste Chapter 6: Dietary Health 6.2, 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.
Foreword
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. 2. 3. 4. 5. 6. 7. Food Chain (beyond agriculture) Prices and Expenditure Global and UK Supply Environment Waste Dietary Health 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: Food Wholesaling: Food Retailing: Non-residential Catering: 10 & 11 46.17 & 46.3 less 46.35 47.11 & 47.2 less 47.26 & 47.81 56
The deductions are to remove non-food items as far as possible.

7
Foreword
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
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: Jim.Holding@defra.gsi.gov.uk Tel: 01904 455069 Fax: 01904 455254 Food Statistics Branch Department for Environment, Food and Rural Affairs Foss House, Kings Pool 1-2 Peasholme Green York YO1 7PX Crown Copyright, 2011
Key Statistics
Economy 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
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Key Statistics
and 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.
11
In May 2011 the main food issue of concern to respondents was food prices at 61%, an increase from 54% in November 2010.
Key Statistics
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Chapter 1: Food Chain
1.1: Economic summary of the UK food chain beyond agriculture1

UK Consumers 62 million people
Exports (a) 15.9bn of which: Unprocessed 1.4bn Lightly processed 5.7bn Highly processed 8.8bn
Total Consumers Expenditure (b) on food, drink, and catering services 182bn
Consumers Expenditure (b) on catering services 78.9bn Caterers (restaurants, cafes, canteens) Gross value added 20.4bn (c) Employees 1,338,000 (d) Enterprises 113,953 Catering Outlets 396,259
Household Expenditure (b) on food and drink 103.2bn
Food and Drink Retailers Gross 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 Manufacturing Includes everything from primary processing (milling, malting, slaughtering) to complex prepared foods. Many products will go through several 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 6.4bn Lightly processed 15.4bn Highly processed 11.9bn
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Food Chain
1.1: Economic summary of the UK food chain beyond agriculture1 (continued) (a) Overseas trade data is provisional for the full year 2010 from HM Revenue and Customs (data may not equal total due to rounding). Dashed lines indicate main trade flows. (b) Consumers expenditure, properly known as household final consumption expenditure, is provisional from the Office for National Statistics for full year 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. GVA figures are from the Office for National Statistics and are final data for full year 2009, which is calculated at basic prices (market prices less taxes plus subsidies). Food and drink manufacturing GVA is an estimate, as GVA data for beer in 2008 has been suppressed for confidentiality 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 Q1 2011 from the Office for National Statistics. 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.
Excludes sectors downstream from food and drink manufacturing such as the food and drink supply industry (food processing machinery).
1
14
Food Chain
1.2: Gross value added of the UK agri-food sector, 2009
Agriculture and Fishing 8%
Non-Residential Catering 24%
Food and Drink Manufacturing 29%
Food and Drink Retailing 28%
Food and Drink Wholesaling 11%
Source: Annual Business Survey (ONS) & Agriculture in the United Kingdom (Defra)
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.
2 3
The market sector excludes government and non-profit institutions serving households. Business Demography, Enterprise Births Deaths and Survivals, ONS 2010.
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Food Chain
100 90 80 70 billion ion 60 50 40 30 20 10 0 2005
1.3: UK Consumer expenditure on food4, drink and catering

catering alcoholic drinks (on and off licence) food and non-alcoholic drink shopping
2006
2007
2008
2009
2010
Source: Consumer Trends (ONS)
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. Latest figures are for Q1 2011. Seasonally adjusted 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.
4
Food includes non-alcoholic drinks. Drink is alcoholic drinks.
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Food Chain
1.4: UK food chain employees, GB basis5, Q1 2011
Agriculture and Fishing 12% Food and Drink Manufacturing 10%
Non-Residential Catering 39%
Food and Drink Wholesaling 6%
Food and Drink Retailing 33%
Source: Labour Market Trends (ONS)6 and June Survey (Defra)
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, covered 13% of national employment in Q1 2011. 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.
5 6
Data for the food sector is not available for Northern Ireland, but numbers are likely to be small. Wholesaling, manufacturing and retailing include tobacco.
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Food Chain
1.5: Trends in the total factor productivity (TFP) of the UK food sector7
115 . 110 Index 2000 = 100 ex 105 100 95 90 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 Food and drink manufacturing Food and drink retailing Food and drink wholesaling Non-residential catering FOOD CHAIN
113
108 105
99 97
Source: Total Factor Productivity of the United Kingdom Food Chain 2000-2009, Defra
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 collected by the Office for National Statistics. 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.
7
Wholesaling includes tobacco (SIC 46.35).
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Food Chain
1.6: UK grocery market shares 2009
30% 25% 20% 15% 10% 5% 0% 14% 13% 10% 7% 4% 3% 3% 3% 2% 2% 1% 2% 9% 25%
Tesco commands a quarter of the UK grocery market.
Source: Living Costs and Food Survey (LCFS) 2009, (Defra/ONS)
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.
Kantar Worldpanel is a market research company, providing up to date statistics on sales by the grocery sector.
8
19
Food Chain
1.7: Average retailer warehouse stock levels (days) by grocery category9

Fast moving groceries 14 13 12 Stock level (days) k 11 10 9 8 7 6 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 Slow moving groceries Frozen
Source: IGD Research, 2011
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). However there was a slight jump in 2009 reflecting the 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.
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.
9
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Food Chain
1.8: Public sector food procurement and sales of food and drink in the UK food service sector, 2010
Care Health Care, 3% Education, 3% Staff Catering, 7% Leisure, 9% Leisure Services, 1%
Quick Service Restaurants, 26%
Pubs, 12%
Restaurants, 20% Hotels, 19%
Source: Horizons for Success (2010)
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: Foods produced to higher sustainability standards; Foods procured and served to higher nutritional standards; and Procurement of catering operations to higher sustainability standards.
10
Greening Government Commitments: Operations and Procurement, Defra 2011
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Food Chain
1.9: UK food and drink manufacturing gross value added by product type in 200911
Oils and fats Fish processing Animal feed Grain milling and starch Soft drinks and mineral waters Dairy products Fruit and vegetable processing Confectionery Other food products Meat processing Bread, biscuits and cakes Alcoholic beverages
528 m 882 m 1,272 m 1 201 1,201 m 1,204 m 1 336 m 1,336 1,482 m 1,859 1 859 m 2,740 m 2,817 m 4,034 m 4,400 m
2008 2009
Source: Annual Business Survey (ONS)
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. Oils and fats and fish processing had a good year in 2009 with large increases in GVA, increasing by 102% (doubling) and 86% respectively.
For disclosure reasons some small contributions (less than 4% overall) to food and drink manufacturing GVA have been treated as zeros.
10
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Food Chain
1.10: UK share of turnover in EU food manufacturing
18% 16% 14% 12% 10% 8% 6% 4% 2% 0%
Manufacture of Production, food products & processing, preserving of beverages meat, meat products Processing & Manufacture of Manufacture of Manufacture of Manufacture of preserving of vegetable & dairy products other food beverages fruit & animal oils, fats products vegetables
16% 12%
11%
11%
12% 8%
3%
Source: Eurostat
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).
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Food Chain
1.11: UK, France, Netherlands and EU productivity, gross value added per person12, 2007
EU FRANCE UK NL
100 90 80 70 60 50 40 30 20 10 0 manufacture of food, beverages
thousands/person ands/person rson
Non-residential catering
Wholesale of food, beverages
Retail of food, beverages
Source: Eurostat
The UK is good at food and drink manufacturing. Labour productivity in the manufacture of food and beverages was significantly higher in the UK and the Netherlands compared to 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.
This measure of productivity is affected by exchange rates; a weakening of sterling against the euro as seen in 2008 and 2009 will reduce UK productivity compared to EU productivity.
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Chapter 2: Prices & Expenditure
2.1: UK consumer expenditure on different types of food and drinks for the household
Other food categories 10% Potatoes 5% Fish 5% Meat 23%
Sugar & sweet products 11%
Fruit and Vegetables 18% Milk, cheese and eggs 13% Bread, flour, cereals and biscuits 16%
Source: Family Food in 2009, Defra
In 2009 UK households spent 23.86 on food and nonalcoholic 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 nonalcoholic 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.
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Prices & Expenditure
2.2: UK trend in food prices in real terms, January 1998 to June 20111
115 110 Index Jan 2000 = 100 105 100 95 90 2000 Jan 2001 Jan 2002 Jan 2003 Jan 2004 Jan 2005 Jan 2006 Jan 2007 Jan 2008 Jan 2009 Jan 2010 Jan 2011 Jan
Source: Consumer Price Indices (ONS)
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.
1
Excludes alcoholic drinks and catering.
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2.3: UK retail price changes between 2000 and 2011, by food group
ALL ITEMS CATERING: canteen meals Alcoholic drink Soft drinks Other food Vegetables & potatoes Fruit Meat FOOD: ALL ITEMS Milk, cheese & eggs Fish Bread, flour & cereals Sugar, jam & confectionery Coffee, tea & cocoa Butter, margarine & cooking oil 0 10 14% 14% 18% 18% 18% 22% 25% 26% 26% 27% 27% 27% 30% 33% 49% 20 30 40 50 60 70 % 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.
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2.4: Fruit and vegetable prices relative to food
fruit
110 108 106
vegetables
Index 1996=100 dex
104 102 100 98 96 94 92 90 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010
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.
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2.5: Trend in share of spend going on food and drink2 in low income and all UK households, 2003-04 to 2009
18 16 Percentage of all spend 14 12 10 8 6 4 2 0 2003/04 2004/05 2005/06 2006 2007
All UK households
16.3
16.0
16.1
15.6
16.8 15.2
16.1
10.4
10.3
10.2
10.3
10.5
10.8
11.5
2008
2009
Lowest 20% by equivalised income
Source: Living Costs and Food Survey (LCFS), Family Spending, table 3.2E (ONS).
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%.
2 3
Excluding alcoholic drinks. Households Below Average Income (HBAI), Department for Work & Pensions (DWP).
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2.6: Price rises in the UK compared to other EU countries
130 dex Index Jan 2007 = 100 125 120 115 110 105 100 Jul-07 Jul-08 Jul-09 Apr-07 Apr-08 Apr-09 Apr-10 Jul-10 Jan-07 Jan-08 Jan-09 Jan-10 Jan-11 Apr-11 Oct-07 Oct-08 Oct-09 Oct-10
UK EU27 France Germany (including former GDR from 1991)
Source: Eurostat
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 EU 1.81 1.03 Germany 2.59 1.05 France 2.77 1.05 Total 1.86 2.66 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.
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2.7: Food prices in the UK compared to France in 2010
Fish Bread and cereals Meat Oils and fats Food and non-alcoholic beverages Other food Milk, cheese and eggs Fruits, vegetables, potatoes Non-alcoholic beverages Alcoholic beverages
0.73 0.78 0 78 0.87 0.93 0.93 0.96 0.98 1.04 1.15 1.30
Source: Eurostat
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.
31
Chapter 3: Global & UK Supply

3.1: Origins of food consumed in the UK, 2009
Turkey Ghana Thailand Colombia China Poland Costa Rica Chile New Zealand Iceland India Canada Kenya Brazil U.S.A. South Africa Denmark Belgium Italy Germany Irish Republic France Spain UK Mauritius Others (165 countries)
Based on the farm-gate value of unprocessed food

Netherlands
Source: HMRC overseas trade statistics
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.
1
UK Food Security Assessment, January 2010 (Defra).
32
Global & UK Supply

3.1: Origins of food consumed in the UK, 2009 (continued) 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 birds 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.
33
Global & UK Supply

3.2: UK Food production to supply ratio, 1988-2010
100 90 80 70 60 50 40 30 20 10 0 Indigenous Type Food All Food %
Source: Agriculture in the United Kingdom 2010, Defra
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 ratios 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.
34
Global & UK Supply

3.3: Trends in UK food production2
Trends in quantity of final output by UK agriculture 160 140 Index 1990 = 100 120 100 80 60 40 20 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010
Meat Poultry meat Milk Final output at market prices (gross output less transactions within the industry) Total cereals Fresh fruit and vegetables Potatoes
Source: Agriculture in the United Kingdom 2010, Defra
Final output3 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 1970s. Although production dipped during the 2000s, in 2010 it was almost back to 2005 levels. Red meat production showed a downward trend through much of the 1990s, 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 1990s.
2 3
2010 figures are provisional. Gross output less transactions within the industry.
35
Global & UK Supply

3.4: UK trade in different food groups, 2009
8 7 6 5 4 billion 3 2 1 0 Cereals .
Imports
Exports
Source: July 2011 Farming and Food Brief (Defra), using HMRC overseas trade statistics
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.
36
Coffee, tea, etc.
Fruit and veg
Animal feed
Sugar
Misc.
Drink
Dairy
Fish
Meat
Oils
Global & UK Supply

3.5: Trend in world food production per capita
3000 2500 es Calories / capita / day 2000 1500 1000 500 0 1960 1970 1980 1990 2000
Source: UK Food Security Assessment (Defra) updated with FAO4 balance sheets
160 140 Index 1990=100 ex 120 100 80 60 Food supply (kcal/capita/day) Food production index Population index 40 20 0 2010
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 worlds 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.
4 5
Food and Agricultural Organisation of the United Nations (FAO). Prospects for the Global Economy Trends in the global demand for food, World Bank 2011
37
Global & UK Supply

3.6: World agricultural commodity prices to June 2011
400 350 Index (2005=100) 300 250 200 150 100 50 0 Wheat Rice Sugar Beef Palm oil
Source: United Nations Conference on Trade & Development (UNCTAD)
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.
6
FAOs hunger report: The State of Food Insecurity in the World (2010).
38
Global & UK Supply

3.7: World grains stocks to consumption ratio to 2010-11
50% Stocks as a percentage of consumption 45% 40% 35% 30% 25% 20% 15% 10% 5% 0% 89/90 91/92 93/94 95/96 97/98 99/00 01/02 03/04 05/06 07/08 09/10
Coarse Grains Wheat Rice
Source: International Grains Council (IGC), United States Department of Agriculture (USDA)
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 201112. 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.
39
Global & UK Supply

3.8: Factors influencing consumer product choice in 20107
Price Quality or performance Taste or smell Promotions Healthy option Familiarity Use by or sell by date Brand Ethically produced or ecofriendly Ease of using
17% 18% 30% 19% 17% 31% 27% 57% 66% 55% 68% 46% 90%
7% 25% 9% 17% 15% 14% 32%
Most important
51%
One of top 2
50%
One of top 5
Source: IGD ShopperTrack 2010
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.
7
IGD Shopper Trends 2010. Annual monitor of key trends affecting food and grocery shopping.
40
Global & UK Supply

3.9: UK trend in sales of ethical produce
2500 2000 1500 million 1000 500 0
285 780 1737 1704
2006
2007
2008
2009
749 447 259 116 174 225 220
664
18
122
55
178
Source: Ethical Consumerism Report (ECR) 2010. The Co-operative Bank
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.
8
Excludes food and drink boycotts.
41
Global & UK Supply

Cautious followers: Buys some free range but unsure about the ethics 5% Habit buyers: Can afford to buy free range but not in the habit of doing so 15%
3.10: Consumer segmentation by attitudes and behaviours around free-range chicken and eggs
Indifferent shoppers: Is not concerned about animal welfare and buys little free range 26%
Full supporters: Buys free range, good understanding, rates issue important 16%
Independent supporters: Similar to Full supporters but dont feel as strongly or purchase as much. 17%
Budget watchers: Animal welfare is important but can't afford to buy free range 21%
Source: Attitudes and behaviours around sustainable food purchasing, Defra 2011
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.
42
Chapter 4: Environment
4.1: Greenhouse gas (GHG) emissions from the UK food chain, 20091
Million tonnes of CO2 equivalent (mt CO2e) nes 60 50 40 30 20 10 0 Farming and fishing Commercial transportation Fertiliser production Catering Manufacturing Households Retail 3 19 12 12 11 6
53
Source: Environmental accounts (ONS), Food Transport Indicators (Defra), Energy Consumption in the UK (DECC), British Survey of Fertiliser Practice (Defra)
Around 115 million tonnes of CO2 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.
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.
1
43
Environment
4.2: Energy use in UK food chain sectors, 20093
9 Million tonnes oil equivalent nes uivalent 8 7 6 5 4 3 2 1 0 Manufacturing cturing mercial Commercial transportation ortation Farming and ng fishing hing seholds Households Fertiliser rtiliser production duction Catering atering Retail 1.1 24 2.4 5.3 4.2 4.7 27 2.7
8.0 80
Source: Environmental Accounts (ONS), Food Transport Indicators (Defra), Energy Consumption in the UK (DECC), British Survey of Fertiliser Practice (Defra)
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.
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.
3
44
Environment
4.3: Trends in food related greenhouse gas (GHG) emissions from UK households5, 2002-2009
25 Million tonnes of CO2 equivalent (mt CO2e)
Gas Cooking Electric cooking Cold storage Food shopping (car use)
20
15
10
0 2002 2003 2004 2005 2006 2007 2008 2009
Source: Food Transport Indicators (Defra), Energy Consumption in the UK (DECC)
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.
5
Household does not include emissions from heating water for washing up or dishwashers.
45
Environment
4.4: Trend in CO2e emissions from UK food and drink manufacturing, 1990-20096
110 100 Index 1990 = 100 90 80 70 60 50 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Food and drink manufacturing UK manufacturing Total domestic CO2 emissions
Source: Environmental Accounts (ONS), Energy Consumption in the UK (DECC)
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 CO2e 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.
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.
6
46
Environment
4.5: Trends in acid rain precursor emissions7 from UK food and drink manufacturing8 to 2009
120
100 Kilotonnes SO2 equivalent (kt SO2e) nes uivalent
Ammonia
80
Nitrogen oxide Nit id
Sulphur dioxide
60
40
20
0
1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Source: Environmental Accounts (ONS)
Acid rain precursor emissions include sulphur dioxide (SO2), 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.
Emissions that cause acid rain. 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
7 8
47
Environment
4.6: Indicators of the external impact of food transport10
Air food Kilometres
150 140 index 1992=100 ndex 130 120 110 100
400 350 300 250 200 150 100 50 0 1992 1997 2002 2003 2004 2005 2006 2007 2008 2009 2010
Urban food kilometres Carbon dioxide emissions (CO2) HGV food kilometres Air food kilometres
1992 1997 2002 2003 2004 2005 2006 2007 2008 2009
Source : Food Transport Indicators (Defra)
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.
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.
10
48
Environment
4.7: Percentage of companies pledging to reduce on-site water usage

Animal feed, 2% Soft drinks, 14% drinks Fish, 5% Frozen foods, 10%
Processed foods, foods 12%
Meat and dairy, 12%
Other, 26%
Non-meat, 19%
Source : Federation House Commitment, Progress report 2010 (WRAP)12
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 sectorwide 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.
12 13
The progress report for 2011 is due to be published in Autumn 2011 by WRAP Excluding that embedded in products.
49
Chapter 5: Waste
5.1: UK food and drink waste through the food chain1
9 8 7 6 5 4 3 2 1 0
8.3
Million tonnes per year ion s ear
3.2
0.6
0.4
0.08
0.004
Household ousehold
ospitality Hospitality
Schools England (England only)
acturing Manufacturing
Source: Waste arisings in the supply of food and drink to households in the UK, WRAP 2010 The composition of waste disposed of by the UK Hospitality3 Industry, WRAP 2011 Food waste in schools, WRAP 2011
UK households2 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 hospitality3 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.
Excluding agriculture This data will be updated in Autumn 2011 by WRAP 3 This data covers 4 areas of the hospitality sector: UK hotels, pubs, restaurants and quick service restaurants. It only covers waste disposed to landfill.
1 2
50
tribution Distribution
Retail
Waste
5.2: UK percentage of edible food purchases that are wasted
0% All food and drink All food Bread Vegetables Potatoes Fruit Cereal products Desserts and other products Meat and fish Dairy and eggs Soft drinks Alcoholic drinks
5%
10%
15%
20%
25%
30%
35%
15% 17% 32% 24% 24% 20% 17% 14% 13% 8.5% 7.1% 6.3%
Source: Household food and drink purchases linked to waste, Defra 2010
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%.
4
Calculated as total purchases minus the difference between total waste and avoidable waste.
51
Waste
5.3: Food and drink waste generated by businesses in England
5 4
4.6 2002-03 2.7 2.1 2009
Million tonnes onnes es
3 2 1 0
0.7
0.7
0.4
0.4
02 0.2
Food, drink and tobacco
Retail & wholesale
Hotels & catering
Education
Source: Survey of commercial and industrial waste arisings 2002-03 and 2009, Defra
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%.
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.
5
52
Waste
5.4: UK food hospitality waste going to landfill
180 160 140
167
154
Avoidable
Unavoidable
Thousand tonnes ousand s
120 100 80 60 40 20 0 Restaurants Pubs Hotels Quick Service Restaurants 73 87
40 23
39 15
Source: The composition of waste disposed of by the UK Hospitality Industry, WRAP 2011
Waste going to landfill from the UK hospitality sector6 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.
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.
6
53
Waste
5.5: UK carbon footprint of household food and drink waste

Thousand tonnes of CO2 equivalent (kt CO2e) per year 0 Milk Wheat Coffee Tomatoes Pork Beef Rice Poultry Potatoes Tea Vegetables fresh, others Livestock others Apples Cucumbers & gherkins Goat & sheep 0 19 67 19 67 0 242 3 209 0 9 178 378 615 601 529 473 317 236 225 180 159 539 834 828 799 Avoidable Possibly avoidable 1008 500 1,000 1,500 2,000 1983 1347
706
Source: The water and carbon footprint of household food and drink waste in the UK, WRAP 2011
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.
54
Waste
5.6: UK recycling of separately collected food waste
60 50
Number of households with the facility to recycle (red line and right hand axis)
3.5 3.0 25 2.5 2.0 49 1.5 10 1.0 0.5 0.0
Thousand tonnes housand d
40 30 20 10 0 Jan-Mar 2010 Apr-Jun 2010 Jul-Sep 2010 Oct-Dec 2010 34 35 39
Millions Millions Millions Millions Millions Millio
Source: Waste Data Flow, Defra questions 10 and 12, Q3 2010/11 provisional data
During the period January to December 20109, 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 waste11 was disposed of in the municipal waste12, 22% via the sewer and the remaining 8% either home composted or fed to pets.
WasteDataFlow provisional data for Q3 2010/11, finalised data available November 2011 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%.
9 10
55
Waste
5.7: UK food and drink packaging waste in the supply to households

Manufacturing 0.4 million tonnes 8% Distribution 0.1 million tonnes 2%
Retail 1 million tonnes 20% Household 3.6 million tonnes 70%
Source: Waste arisings in the supply of food and drink to households in the UK, WRAP 2010
Packaging protects products in transit and helps maintain shelf life for perishable foods. An estimated 3.6 million tonnes of grocery13 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.
13
Including packaging from non-food and drink products sold in grocery shops.
56
Waste
5.8: Public attitudes and behaviours
I check what I have already at home for fruit, vegetables and bread I use leftovers either as part of another meal or as a meal in themselves The possibility of saving money encourages me to try to minimise food waste I make a shopping list before going shopping How much uneaten food would you say you generally end up throwing away A desire to reduce my impact on the environment could encourage me to try and minimise food waste Food shouldn't be eaten after the end of use-by-date
85% on average check these items before shopping 78% responding yes 75% responded a great deal or a fair amount 72% responded to a running list or making a shopping list 58% responded none d d or hardly any uneaten food thrown away 50% responded a great deal or fair amount 40% responding true
0%
50%
100%
Source: Household Food Waste Tracker Spring 2011, WRAP
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 surveyed14 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.
14 15
Household Food Waste Tracker Survey Spring 2011, WRAP (unpublished). See first bullet point about response levels and attitudes.
57
Chapter 6: Dietary Health

6.1: The eatwell plate
Source: Department of Health
The eatwell plate shows the types and proportions of foods that should be eaten to make a well-balanced, healthy diet. The eatwell plate balance does not need to be achieved at every meal; it is a guide to getting the balance right over time such as each day, or over the course of a week. The eatwell plate includes snacks as well as meals. We should try to eat: Plenty of bread, rice, potatoes, pasta and other starchy foods (33%). Choose wholegrain varieties when you can. Some milk and dairy foods (15%). Just a small amount of foods and drinks high in fat and/or sugar (8%). Some meat, fish, eggs, beans and other non-dairy sources of protein (12%). Plenty of fruit and vegetables (33%).
58
Dietary Health
6.2: Household purchases compared to the eatwell ideal
35% 30% 25% 20% 15% 10% 5% 0%
33%
eatwell ideal 2009 actual
33%
24% 21% 19% 15% 12% 7% 13%
23%
Bread, rice, Milk & dairy foods Foods & drinks Meat, fish, eggs, Fruit & vegetables potatoes, pasta & high in fat and/or beans & other other starchy sugar non-dairy sources foods of protein
Food and drink purchases for household supplies were grouped approximately into the five eatwell plate groups1. 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, the right proportion of meat, fish, eggs, beans and other non-dairy sources of protein, too little fruit and vegetables; purchases are 30% less than the eatwell ideal.
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.
1
59
Dietary Health
6.3: UK trend in purchases of fruit and vegetables (excluding potatoes) to 2009

Chart 6.3
All households
Approximate portions per person per e day
Low income quintile households
6 5 4 3 2 1 0 2001/02 2002/03 2003/04 2004/05 2005/06 2006 2007 2008 2009
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.
Page 1
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.
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. 3 Low income households are those with incomes in the lowest fifth of all households. Data on low income households is only available from 2001. 4 National Diet and Nutrition Survey, Department of Health.
2
60
Dietary Health
45 40 35
6.4: Trend in the consumption of fruit and vegetables in men, women and children in England to 2009
Men Women Children
% achieving 5-A-day chieving
30 25 20 15 10 5 0
2001
2002
2003
2004
2005
2006
5
2007
2008
2009
Source: Health Survey for England 2009 (NHS Information Centre)
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.
Data from the Health Survey for England is weighted for non-response from 2003 onwards. Consumption is based on a 24 hour period.
5
61
Dietary Health
6.5: UK trends in intakes of fat, saturated fatty acids, nonmilk extrinsic sugars6 and sodium to 2009
Fat
Saturated fatty acids
NMES
Sodium
102 100 98 96 94 92 90 88 86 84 2001/02 2002/03 2003/04 2004/05 2005/06 2006 2007 2008
100 98 96
Index 2000=100 dex
87
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.
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). 8 Scientific Advisory Committee for Nutrition.
6
62
Dietary Health
6.6: UK average micronutrient intakes, 2001-02 to 20099
2001-02 200% 180% 160% 140% 120%
2006
2008
2009
% of RNI
100% 80% 60% 40% 20% 0% Riboflavin Iron Magnesium Calcium Potassium
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%, no increase was greater than 1.6% (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%.
Reference Nutrient Intake: the intake which is considered sufficient to meet the requirements of 97.5% of the population. 10 Family Food in 2009, Defra.
9
63
Dietary Health
6.7: The UK household diet compared with the eating out diet in 200911
Household food and drink 60 50
48 41 38
Eating out
% of energy intake
43
40 30 20 10 0
14
16
15
13
14
18 7 9
15
12
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. They are found in olive oils, rapeseed oil, fish oils, nuts, milk and some meat and meat products. Poly-unsaturated fatty acids are higher in the eating out diet. They are found in vegetable oils and fish oils and some meat and 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.
For recommended intakes see Dietary Reference Values (DRVs) for Food Energy and Nutrients in the United Kingdom, 1991 (Department of Health).
11
64
Dietary Health
6.8: Trends in average energy intake from food and drink to 2009
3000
average per person per day (Kcal) e
2500 2000 1500 1000 500 0 1940 1950 1960 1970 1980 1990
eating out included from 1994 adjusted NFS from 1974 alcoholic drinks, soft drinks and confectionery included from 1992
original NFS (excludes alcoholic drinks, soft drinks, confectionery and eating out)
EFS from 2001-02
2000
2010
NFS: National Food Survey 1940 to 2000 EFS: Expenditure and Food Survey from 2001-02 (now known as Living Costs & Food Survey)
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.
65
Dietary Health
6.9: UK dietary indicators by equivalised income12
125 120
Quintile 1 Quintile 2 Quintile 3 Quintile 4 Quintile 5
deviation from population average, % ion
115 110 105 100 95 90 85 80 75 Fat Saturates NMES Fruit and Veg
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 NMES13 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.
12
Household income adjusted for size and composition using the OECD scale. NMES free sugar not bound in foods e.g. table sugar, honey and sugars in fruit juices, but excluding milk sugar.
13
66
Dietary Health
6.10: Levels of obesity in men & women14 in England in 2009
40 35 30
Men Women
34% 32% 29% 27% 24% 21% 17% 13% 16% 23% 30% 31% 26%
% Obese
25 20 15 10 5 0 16-24 25-34
6%
35-44
45-54 Age
55-64
65-74
75+
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.
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.
14
67
Dietary Health
6.11: Trend in levels of overweight and obesity in England 1993-200915

70 60 50 Percentage entage 40 30 20 10 0 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 Mid year point of moving average 2009
Men obese Men M overweight including i ht i l di obese Women overweight including obese Women obese
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 that the increasing trend may be flattening out. 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 by incurring significant costs from increased health care costs and productivity losses, e.g. absenteeism, early retirement and premature death.16
15 16
Base: Aged 16 and over, three year moving average 1993 to 2009. The Lancet, August 2011
68
Dietary Health
6.12: Barriers to a healthy balanced diet
Buy the same food out of habit & don't think about diet Self-conscious eating healthy food in front of others Can't resist less healthy f d C 't i tl h lth food Healthy food doesn't keep as long Healthy foods are too expensive Don't want to give up the foods I like Don't know how to cook healthy food Don't like the taste of healthy f d food
4% 7% 13% 30% 37% 1% 30% %
24%
0%
10%
20% Percentage response P t
30%
40%
Source: Attitudes and Behaviours around Sustainable Food Purchasing, Defra 2011
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.
Based on GB data supplied by Kantar Worldpanel from a sample of 3,000 households selected from their panel of 25,000 respondents.
17
69
Dietary Health
6.13: UK Regional household consumption of fruit and vegetables, 2007-200918

Northern Ireland North East North West Yorkshire and The Humber Scotland West Midlands East Midlands Wales Eastern South East London South West Average portions of fruit and veg a day
3.1 3.2 3.3 3.4 3.5 3.6 3.9 3.9 3.9 4.1 4.1 4.2
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.
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.
18
70
Dietary Health
6.14: UK trend19 in average alcohol intake (including eating out)
Grams of alcohol - average per person erage on y per day
13 12 12 11 11 10 10 9 9 8 2002 2003 2004 2005 2006 2007 Three year moving average 2001 to 2009 2008
Wales England Scotland N Ireland
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 units for women and 3-4 units for men, significantly increases the risk of ill health.
19
Three year moving average, 2001 to 2009
71
Dietary Health
6.15: Obesity levels in young adults across the EU
14
Obesity levels aged 15 to 24 years vels (% obese)
12 10 8 6 4 2 0
Estonia
Austria
France
Slovenia
Poland
Italy
Denmark
Switzerland
Source: Eurostat; data coverage period differs across countries from 1999 to 2003.
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 200708, the period for which we have similar data for both the USA and the UK, the average bodyweight had risen by 918 kg (dependent on country and sex). This difference in weight corresponds to a 200400 kcal per day difference in energy intake or expenditure, sustained for 3 years.
Bibbins-Domingo and colleagues. Adolescent overweight and future adult coronary heart disease, N Eng J Med 2007.
20
72
Czech Republic
Netherlands
Germany
Lithuania
Romania
Iceland
Bulgaria
Latvia
Slovakia
Sweden
Finland
Spain
Portugal
Hungary
Belgium
Norway
Greece
Ireland
Malta
UK
Cyprus
Chapter 7: Safety & Confidence
7.1: Trend in the estimated number of cases of foodborne illnesses in England and Wales1
listeria 260 240 220 Index 2000=100 200 180 160 140 120 100 80 60 40 2000 2003 2004 2005 2006 2007 2008 2009 60 115 103 200 campylobacter E.coli O157 salmonella
Source: Food Standards Agency / Health Protection Agency (HPA), 2011
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.
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
1
73
Safety & Confidence
7.2: Inspections and enforcement actions of food businesses to 2009-10

Number of establishments Number of enforcement actions Number of completed food hygiene inspections
* 2007 data is for 9 months only
700 600
Thousands usands
500 400 300 200 100 0 2001 2003 2004/05 2005/06 2006/07 2007 2008/09 2009/10
Source: Food Standards Agency Board paper on monitoring of food law enforcement activity, 2011
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.
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.
2
74
Safety & Confidence

400 Number of incidents mber s 350 300 250 200 150 100 50 0
7.3: Contamination incidents investigated in the UK by the Food Standards Agency (FSA) by type3
2006 2007 2009 2010
Source: Annual Report of Incidents, 2010 (FSA)
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 subcategory, 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.
Other includes food contact materials, veterinary medicines, use of unauthorised ingredients, pesticides etc. Microbiological contamination is the main cause of food poisoning.
3
75
Safety & Confidence
7.4: Number of adverse samples found in imported food by type, 2009-104

Additives Heavy metals Microbiological contamination Irradiation Other contaminants/residues Mycotoxins Labelling and claims 10 15 16 31 36 71 82
Source: Key Findings of the Imported Food Sampling & Surveillance Grants 2009/10 (FSA)
Labelling and claims and mycotoxins produced the highest number of adverse samples found in imported foods in 200910. 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.
Data for 2010/11 is due for release in late 2011. This page will be updated with the new data when it becomes available 5 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
4
76
Safety & Confidence
7.5: Trend in the value of food with the Red Tractor logo, 2003 to 2010-11
12 10 8 billion lion 6 4 2 0 Baseline 2003/04 (1st Quarter 2003) 2004/05 2005/06 2006/07 2007/08 2008/09 2009/10 2010/11 4.0 40 4.5 4.9 5.2 7.5 6.4 10.0 8.5 11 0 11.0
Source: Assured Food Standards (AFS)
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.
77
Safety & Confidence
7.6: Awareness of Food Standards Agency responsibilities, 2010-20115

Food sustainability Promoting food safety in the home Promoting & enabling healthy eating/lifestyles Country of origin labelling Nutrition labelling Date labels Ensuring the food you buy is safe to eat 0 20 40 % of respondents 60 80 35 35 38 37 43 43 47 49 55 55 63 64 82 86 100 Nov 2010 May 2011
Source: Biannual Public Attitudes Tracker, (FSA)
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.
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
5
78
Safety & Confidence

0% Food prices Amount of salt in food Food waste Amount of fat in food Amount of saturated fat in food Amount of sugar in food Animal welfare Food hygiene when eating out Food poisoning Use of additives Date labels Use of pesticides Food aimed at children (in school meals) Food miles GM foods Food hygiene at home Feed given to livestock Hormones/steroids/antibiotics in food BSE
7.7: Percentage of people concerned about certain food issues, 2010-2011

10% 20% 30% 40% 50% 60% 70%
Nov 2010 May 2011
Source: Biannual Public Attitudes Tracker, (FSA)
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.
Bovine Spongiform Encephalopathy.
79

Defra Stats Foodfarm Food Pocketbook 2011

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Food Statistics Pocketbook

Food Statistics Pocketbook 2011

Department for Environment, Food and Rural Affairs

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

Chapter 1: Food Chain

1.1: Economic summary of the UK food chain beyond agriculture1

Household Expenditure (b) on food and drink 103.2bn

Non-Residential Catering 24%

Food and Drink Manufacturing 29%

Food and Drink Retailing 28%

Food and Drink Wholesaling 11%

1.3: UK Consumer expenditure on food4, drink and catering

Source: Consumer Trends (ONS)

Food includes non-alcoholic drinks. Drink is alcoholic drinks.

Non-Residential Catering 39%

Food and Drink Wholesaling 6%

Food and Drink Retailing 33%

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

Wholesaling includes tobacco (SIC 46.35).

Tesco commands a quarter of the UK grocery market.

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

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

Source: IGD Research, 2011

Quick Service Restaurants, 26%

Restaurants, 20% Hotels, 19%

Source: Horizons for Success (2010)

Greening Government Commitments: Operations and Procurement, Defra 2011

Source: Annual Business Survey (ONS)

100 90 80 70 60 50 40 30 20 10 0 manufacture of food, beverages

thousands/person ands/person rson

Wholesale of food, beverages

Retail of food, beverages

Chapter 2: Prices & Expenditure

Sugar & sweet products 11%

Source: Family Food in 2009, Defra

Prices & Expenditure

Source: Consumer Price Indices (ONS)

Excludes alcoholic drinks and catering.

Prices & Expenditure

Source: Consumer Price Indices (ONS)

Prices & Expenditure

Index 1996=100 dex

Source: Consumer Price Indices (ONS)

Prices & Expenditure

Lowest 20% by equivalised income

Prices & Expenditure

Prices & Expenditure

Chapter 3: Global & UK Supply

Based on the farm-gate value of unprocessed food

Source: HMRC overseas trade statistics

UK Food Security Assessment, January 2010 (Defra).

Global & UK Supply

Global & UK Supply

Source: Agriculture in the United Kingdom 2010, Defra

Global & UK Supply

Source: Agriculture in the United Kingdom 2010, Defra

Global & UK Supply

Coffee, tea, etc.

Fruit and veg

Global & UK Supply

Global & UK Supply

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

Global & UK Supply