The cost of food is now a major future concern for three out of four (76%) UK consumers, research published today by the Food Standards Agency (FSA) has shown.
Two further reports, also published today (June 7), show the rising use of food banks and community food providers across the society as well as a call from food banks to have clearer, more accessible advice on handling food safely.
The FSA’s Consumer Insights Tracker reveals that the number of people using a food bank or food charity continues to grow – from around one in ten in March 2021 (9%), to nearly one in six in March 2022 (15%). And over one in five (22%, in March 2022) say they skipped a meal or cut down the size of meals because they did not have enough money to buy food.
The FSA said it is working with businesses to ensure that donating their food is as straightforward as possible, and to support both those who work in food banks, and those who use them, to follow best practice for storing, preparing, and cooking food.
“In the face of the immediate pressures on people struggling to buy food, food banks are playing a vital role in our communities. We are urgently working with industry and other major donors, and food bank charities, to look at what more we can do together to ensure that food which is safe to eat can be redistributed to people who can benefit from this support,” Professor Susan Jebb, FSA Chair, said.
“Food banks can be a trusted lifeline in the short term, but governments and regulators must also look more widely at other ways to enable people to reliably access safe and healthy food in the long term.”
The FSA, in collaboration with Defra and the WRAP, have published best practice surplus food redistribution guidance.
“We support the FSA’s efforts to address the concerns many of us have around the cost of food,” Marcus Gover, chief executive of environmental charity WRAP, said.
“We estimate that more than 200,000 tonnes of surplus food could still be redistributed each year. So, by working together we can increase the redistribution of this food, which will also reduce the environmental impact of our food and help achieve a thriving UK food system for all.”
