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'Farm to fork' overhaul required to address food security

A new report has called for a ‘business unusual’ approach to the way the UK manages, sells and consumes food.


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The Food Futures report also outlines recommendations for actions by industry and government.
The Food Futures report also outlines recommendations for actions by industry and government.

The Waste and Resources Action Programme (WRAP) report, which outlines the risks to the UK food system over the next decade, said ensuring the country had a diversified, sustainable supply of protein was one of the defining challenges of the 21st century.

 

The Food Futures report also outlines recommendations for actions by industry and government.

 

It highlights external risks posed to the industry including climate risks to food resilience and ‘deep environmental and societal challenges’ such as reducing food waste or tackling diet-related ill health.

 

According WRAP, the food chain’s ability to realise future opportunities will depend on building skills to meet future food challenges, new supply chain collaborations and how quickly the benefits of new digital technology opportunities can be realised.

 

Dr Liz Goodwin, CEO at WRAP said: “In the next ten years we will be faced with challenges around feeding a growing population and nutritional security. Our ‘Food Futures’ report highlights how governments, businesses and we, as consumers, can turn these challenges into opportunities.

 

“We need to be 21st Century FIT (flexible, intelligent and transparent) Ito meet this challenge.

 

“By embracing the growth in data enabled technology and aligning healthy and environmentally sustainable diets we can nourish both the individual and the planet.”

 

The next 10 years could see changes in farming such as a growing appreciation of the benefits of adopting precision agriculture and other data-enabled technologies.

 

Controlled Traffic Farming (CTF) will use water, energy and fertilisers only where it is needed, optimising yield, production efficiencies and nutritional outcomes, reducing machinery and input costs by up to 75 per cent.

 

The report added: “For the supply chain technology will be key. Businesses could use a suite of technologies and practices for intelligent temperature control during manufacture and transportation, minimising carbon impact while improving quality, freshness and product life.

 

“And industry, and increasingly consumers, will have accurate data on where their ingredients and food is from and how to get the most from it.”


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NEW TECHNOLOGY: Tracking your food from field to fork - via your phone NEW TECHNOLOGY: Tracking your food from field to fork - via your phone

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