Government pushes for greener food

The first findings of the Green Food Project has outlined ways that farmers, manufacturers, retailers, restaurants and caterers can produce more food to cater for growing populations whilst minimizing environmental impacts. It outlines a set of recommendations, including cuts in energy and water use, better crop yields and making more use of technology. It also wants to see more entrepreneurial young people encouraged to take up careers in the food industry.

Launching the report, farming minister Jim Paice said: “With our increasingly hungry world every country must play its part to produce more food and improve the environment. Britain already punches above its weight, but we’re a small island with limited space, so we’ve got to show leadership and play to our strengths more efficiently. We’re not talking about setting Soviet-style targets but an overall approach in which the whole food chain pulls together. Whether it means embracing new farming technology or people wasting less, we’ve got to become more sustainable.”

The government has collaborated on the Green Food Project with groups including the National Farmers Union, British Retail Consortium and the British Hospitality Association.

John Dyson, food and technical affairs director at the BHA, welcomed the findings and said the next challenge would be to tackle consumption. “The Green Food Project has pointed out that the dual challenge of improving our environment and increasing food production cannot be fully met without considering sustainable consumption more fully.” The BHA will now convent a forum from across hospitality and food sectors to champion and advance sustainable consumption.

To download the conclusions of the Green Food Project, click here.