The Environmental Audit Committee (EAC) launched a new inquiry considering how environmental changes are likely to impact future food security.

The Committee’s inquiry will examine the UK’s preparedness and resilience to future food supply stresses or shocks caused by climate change and other environmental changes. Several environmental factors threaten the stability and long-term sustainability of global food production: climate change, biodiversity loss caused by agricultural land expansion, and overexploitation of natural capital resources, including fish stocks and water resources.

Water security is inextricably tied to food security and the Committee may wish to consider broadening the inquiry – or building on it at a later date – to include water security. Water scarcity is likely to be a major issue in summer 2023 as there are fears that reservoirs may not be fully replenished.

Climate change is one of the biggest long-term threats to global and UK food security.  Agriculture around the world is vulnerable to changes in temperature and rainfall, shifting pests and diseases, and extreme weather events. The IPCC sixth assessment report (AR6) published in March 2022, warned that climate change will increasingly put pressure on food production and access to food, especially in vulnerable regions, undermining food security and nutrition

The Committee would welcome submissions to its inquiry which address any or all of the terms of reference. Submissions should be made through the Committee’s evidence portal, to be received by 5.00 pm on Thursday 15 December 2022.

To find out more, or how to respond, please click here.

The guidance for exporting or moving food, drink and agriculture products has been updated on gov.uk to add in guidance for exporting or moving commercial samples containing products of animal origin to the EU or Northern Ireland.

The guidance states:

Commercial samples containing POAO:

Commercial samples of goods that contain POAO need an export health certificate to export or move them to the EU or Northern Ireland.

Before you export your samples, contact the veterinary BCP where the samples will enter the EU to check the export requirements.

To read the guidance in full, click here

The Scottish Food Crime & Incidents Unit (SFCIU) is a branch within Food Standards Scotland (FSS) which takes the lead role in the investigation of food crime. As part of their efforts, the Control Strategy 2022-25 outlines the food crime priorities and actions being taken to prevent food crime, detect and deter criminality and prosecute offenders.

The Control Strategy looks to manage the threat of food crime and set out a clear path in what is a complex and challenging area. This strategy is informed by the UK’s Food Crime Strategic Assessment which FSS developed jointly with Food Standards Agency (FSA). This work assessed information and intelligence from a range of sources and was supported by contributions from partner agencies and industry.

To view the report, click here.

An updated version of a hygiene standards guide for the catering sector has been published by UKHospitality, who represent more than 730 companies operating around 85,000 venues across the sector in England, Scotland and Wales.

The document contains advice and guidance for caterers on how to comply with food hygiene laws in the UK, which helps environmental health officers with enforcement and inspection of caterers. The guidance was developed by industry and is recognised by the Food Standards Agency (FSA) and Food Standards Scotland (FSS).

The guide covers a range of topics, from cleaning and disinfection, pest control, food hygiene, food waste, illness of food handlers, HACCP. Allergens, cold storage and temperate control. The updated version has four new areas, with detail on food crime, donating leftovers to charity, freezing and defrosting food and the shelf life of chilled vacuum-packed meats.

Kate Nicholls, UKHospitality chief executive, said the consistent approach should make complying with legislation easier.

“Maintaining our high standards of food safety and hygiene is a top priority for all hospitality venues and this industry guide is the gold standard for the industry to get their advice and guidance on complying with legislation. It is essential reading for everyone in hospitality with a catering offering and as the rules and regulations continue to change, it was important for us to review, update and relaunch the guide,” she said.

Katie Pettifer, director of the strategy and regulatory compliance at FSA, said: “We want to make it as easy as possible for businesses to do the right thing for consumers, so we were pleased to work with UKHospitality and Food Standards Scotland on the latest update to the industry guide. It will provide up-to-date, accurate, and understandable guidance to help food businesses across the UK achieve good food hygiene compliance.”

To view the revised guide, click here.

The Food Standards Agency (FSA) and Department for Education (DfE) have launched a School Food Standards Compliance pilot across 18 participating local authorities in England.

The pilot was initially announced in the Levelling Up White Paper earlier this year, which set out the Government’s mission to transform the UK into a more equal society. The joint initiative, supported by the Office for Health Improvement and Disparities (OHID), aims to design and test a new approach in supporting schools to comply with the existing School Food Standards.

Local authorities taking part this term have begun introducing some additional questions, as well as making observations related to the School Food Standards. This could include nutrition-focused questions and observations such as menu checks. These additional questions and observations would identify any potential non-compliance with the School Food Standards. Local Authorities will then work with schools to instigate supportive interventions to aid compliance with the standards. The pilot will run in line with the full academic year.

Professor Susan Jebb, FSA Chair, welcomed the 18 local authorities’ participation, saying: “Schools play a crucial role in providing children with healthy food to help them concentrate and thrive in the classroom and beyond.
We all want to ensure that the food served in schools meets the standards that have been set. This project will give insight into what’s happening in schools today and identify whether additional support is needed to help them to do the very best they can for children and drive positive change in the school food system.”

For the list of authorities participating in the pilot, click here.