Food Waste and Food Distribution

Debate between Anne McLaughlin and Jo Gideon

Tuesday 16th April 2024 Westminster Hall

[Jo Gideon]

Yes, I congratulate the people my hon. Friend has identified. There are people and organisations in all our constituencies doing fabulous work in this space, and I would like to give a shout-out to them all.

Let me go back to retailers and things that could be helpful, such as changes to packaging, date labelling and multi-buy offers. The biggest reason for household waste in 2022 was that food was not used on time as it was past the date on the label, so we must improve our date labelling and remove unnecessary use-by stickers on fresh produce. Selling more fruit and veg uncut and free from packaging also prolongs shelf life and enables customers to buy only what they need, with the additional benefit of reducing packaging waste.

Guardians of Grub is WRAP’s food waste reduction campaign to tackle the £3 billion of food that is thrown away at hospitality and food service outlets. It explains that, on average, 18% of the food purchased by the UK hospitality and food service sector is being thrown away. Indeed, I am often concerned about the levels of food waste at catered events here in the House.

Quantifying the cost of food waste on the environment is particularly challenging, as the economic cost of climate change is highly contested, but it is clear that when it is left to decompose in landfill, food waste releases methane—a potent greenhouse gas that drives climate change—into the atmosphere. Greenhouse gas emissions could be reduced by an estimated 1.25 million tonnes per year if all local authorities collected household food waste separately to send to an anaerobic digester. Despite that, more than half of councils do not collect food waste.

I am therefore grateful that the Government have committed to proposals that councils must arrange a weekly collection of food waste. Introducing a separate collection redirects food waste away from landfill and towards recycling and reduction. It was announced in the net zero strategy that £295 million of capital funding was being brought forward to allow local authorities to prepare to implement the new weekly separate food waste collection from all households. Will the Minister clarify how councils will be expected to finance that new waste stream?

Food waste occurs throughout the food supply chain. Although it is a significant problem at the post-retail end of the chain, a large degree of wastage is documented at the start of the chain, at the farm gate. A single-year study by WRAP revealed that for just two important crops, strawberries and lettuces, £30 million-worth of food ended up as waste: 9% of strawberry production and 19% of lettuces grown. We have also heard about the problem of excessive rain this year, which means that crops will struggle.

As much as 48% of all food loss occurs pre-harvest, with food left in fields, driven by decisions on standards and specifications beyond the control of farmers, such as for the wonky veg that we heard about earlier, and an inflexible broken food system that I am determined we should do more to tackle. We need to fill the gap in food waste policy by focusing on on-farm food waste. Farmers currently lack incentives to redistribute the food, so instead it is left to rot, sent to landfill or anaerobic digestion. This is very topical: climate challenges mean that farmers have recently had to make difficult decisions.

The Government’s subsidy regime gives out £750 million to the anaerobic digestion industry each year, but 64,500 tonnes of the food processed by anaerobic digestion is perfectly good surplus food. Many categorise food waste as a hierarchy. We should aim to keep as much food as possible at the top of that hierarchy. Preferably, it should be distributed to humans, preventing it from becoming waste. Redistribution is the next best option, followed by being sent to animal feed. Recycling food through anaerobic digestion or compost should happen only when the food is unsuitable for consumption.

A recent survey by Farmers Weekly shows that if costs were not a factor, the majority of farmers would like to see surplus food redistributed to charities.

[Anne McLaughlin (Glasgow North East) (SNP)]

Does the hon. Lady agree that supermarkets leave food to the very last minute rather than distributing it for human consumption, because they are incentivised to divert it to animal feed? If we can turn that around and incentivise them, as happens in France, to divert it to human consumption or make it compulsory, we will be in a far better place. It would solve some of the problems to which she alludes.

[Jo Gideon]

The hon. Lady makes a very good point. That is exactly the problem that we need to address.

At its heart, this is a simple logistics problem. How can we ensure that as much food as possible reaches the table? When food that is fit to eat cannot be sold, how can we get it to the people who most need it? Has the Minister looked at using the environmental land management schemes to rebalance the incentive for farmers to redistribute their edible food waste where it will be eaten rather than sent for anaerobic digestion?

Specifications can be beneficial and problematic. UK growers are proud of the high-quality food that they produce, but stringent quality parameters have embedded a buying culture among consumers who expect cosmetically perfect-looking produce. Many retailers have launched wonky veg lines to tackle food waste issues. However, those are not as popular, because consumers are trained to think that if something does not look perfect it is in some way inferior, so there is higher in-store wastage on the wonky lines.

Growers do not aim to grow wonky veg. Commercially, it costs the same, but it does not yield the same financial returns as their core volume crops. Retailers need to adopt greater flexibility and specifications to utilise the whole crop, and as consumers we must welcome produce in all shapes and sizes.

In 2022, the Government consulted on plans to require larger food businesses to report their levels of food waste, which resulted in the adoption of a voluntary approach. Following feedback from stakeholders, that decision is being revisited. I welcome that, and I support a regulatory approach to food waste reporting for large food businesses. Will the Minister update us on progress and advise us when we can expect the Government’s decision? The longer it takes, the more food will be wasted. Wasted food is also a waste of the land used to grow it, which could be better used to achieve other societal objectives such as nature recovery.

The first step for food chain operators towards meaningful food waste reduction action is to measure current levels of food waste and publicly report them so that they can act to eliminate waste. What is not measured cannot be reduced, so that is a vital first step. Evidence shows that 99% of companies that invested in food waste reduction had a positive return on their investment, and that for half the companies a £1 investment in action to reduce food waste yields a £14 return. Large businesses would have to prevent only 0.25% of the food waste that they create each year to offset any costs of measurement. That shows that reporting can support wider measures from the Government to reduce inflation and the cost of living.

Any enhanced voluntary or mandatory reporting regime should emphasise that products that are good to eat do not end up as waste. The Company Shop Group, for example, redistributes food that is good to eat or use and is within date, but has been deemed surplus for minor issues such as labelling or packaging errors.

I could not speak on this topic without raising the excellent work of FareShare, the UK’s largest food redistribution charity, which takes edible surplus food from more than 500 businesses and redistributes it to people in need through a UK-wide network of almost 11,000 frontline charities. One in four of the charities with which FareShare works say that if it were not for that supply, they could not keep up with demand to support the people who use their services.

It is often local groups that do fantastic work in this space, so I am delighted, as always, to highlight local efforts to combat food waste. Our local food banks and community-based kitchens, which are often based in faith settings, support those who are most in need. I am always humbled, when visiting volunteer-run local organisations—sadly, there are too many to name individually—to witness how those who have little help those who have less. I recognise and hugely value the work that the charities do in the food redistribution space. We now need to widen the discussion to cover the whole redistribution sector and include opportunities for social enterprises and commercial redistributors. Those businesses have a huge impact on tackling food insecurity in local communities and have a company mission of reducing food waste.

Technology will play an ever-growing role in combating surplus food from local businesses going to waste. In my constituency, we have saved more than 56,000 meals from the bin by using the Too Good To Go app, which is equivalent to one and a half years’ worth of hot showers or 24.8 million smartphone charges. I ask the Minister to consider how that might tie in with introducing more flexibility to the apprenticeship levy, helping to fill skills gaps in the food redistribution sector and the wider food chain and creating more employment opportunities in this growing sector. Indeed, there are excellent business and social enterprise models out there, funded by surplus food in an entirely self-sustaining way, with a social mission to address pathways out of food insecurity, while also preventing food from being wasted.

The national food strategy independent review highlighted the need to rethink our approach to food production, consumption and distribution. Vast potential remains for surplus distribution. By raising awareness of the need to tackle food waste and creating a policy space that empowers businesses, we encourage innovative and supportive investment. As we celebrate the joys and connections that food fosters, let us also pledge to combat food waste and extend the spirit of sharing surplus with those in need in every community.