Food Waste and Food Distribution

Virginia Crosbie Excerpts

Tuesday 16th April 2024 Westminster Hall

[Jo Gideon]

I absolutely agree. I will come on to that point, too.

By eliminating avoidable food waste, the average four-person household could save about £1,000 each year. Worldwide, about a third of all food produced is lost or wasted. That contributes to between 8% and 10% of total global greenhouse gas emissions. If food waste were a country, it would be the world’s third largest emitter of greenhouse gases, behind the US and China, accounting for more than four times the amount of carbon dioxide emissions produced by the world’s aviation industry.

Food waste is a social, financial and environmental issue. The Department for Environment, Food and Rural Affairs is working closely with WRAP—the waste and resources action programme—and industry to meet the Government’s Courtauld commitment to reduce food waste by 50% by 2030. Policy interventions are essential. We have reached the point at which the early adopters have taken up the cause, and measures are required to encourage action from the late majority. At the supply end of the food chain, retailers and manufacturer practices can have a significant impact on household waste.

[Virginia Crosbie (Ynys Môn) (Con)]

I congratulate my hon. Friend on securing this important debate. Will she join me in thanking volunteers, such as the wonderful Bethan Davies, who work with Tesco in Holyhead and other local supermarkets to pick up surplus food, and the community champions Roy Fyles, David Coulson and others at the Anglesey food bank, who ensure that surplus food is not wasted but redistributed across Ynys Môn to those in need?

[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.