Research has found that retailers concerned about food shortages due to Brexit related disruption has led to record levels of stockpiling.
Shopping app, Ubamarket, found that 30m Brits believe Brexit will increase the price of food and produce in supermarkets
This comes after the latest survey of Britain’s retail industry, conducted by the CBI, shows that shops are braced for Brexit disruption and the peak Christmas shopping season. Although retail sales figures this year have declined by 10 per cent, retailers have continued to stockpile in preparation for the new deadline. Ubamarket conducted nationally representative research across a sample of over 2,000 UK adults, revealing Brits feel Brexit is going to affect food prices on their weekly shop:
■ 30m Brits – 59 per cent – believe that Brexit will increase the price of food and produce in supermarkets.
■ 57 per cent of Brits – 29.5m – believe that Brexit will make European goods in supermarkets considerably more expensive.
There is a concern amongst many UK shoppers regarding the prices and availability of products, with many retailers worrying that businesses will turn to supermarkets as they arguably have the most sophisticated supply logistics.
Will Broome, CEO and Founder of Ubamarket, commented: “A no-deal Brexit, in and of itself, is not the issue with food at this moment in, however, the prolonged deadline and the uncertainty around a deal, tariffs, imports and exports and checks at borders may cause alarm for both retailers and customers. Food supply chains are deep and complex, and retailers are working very hard at ensuring that food, particularly fresh food, is not in short supply after Brexit. However, there may be some short-term pain while checks at ports are sped up and any no-deal Brexit issues are ironed out.
“For retailers, there are obviously concerns from all sides, and as an industry, we need to ensure that customers are fully informed and aware of any potential delays and shortages. It is clear that there are supply chain concerns from the industry and retailers are working to try and alleviate any potential issues, however, they need greater assurances from politicians in both the UK and in Europe.”
Businesses and projects celebrating locally produced food and drink are being encouraged to apply for a share of £100,000 of funding.
Grants of up to £5,000 from the Connect Local Regional Food Fund are available to support collaborative food and drink projects during their early stages.
Rural Economy Secretary, Fergus Ewing, commented: “This fund has already played an important role in promoting and encouraging great local food initiatives. I am delighted a further £100,000 is now available to new collaborative businesses and projects to help promote Scotland’s world-leading food and drink sector.
“Not only do these grants help local food initiatives and local economies grow, they also promote the importance of locally produced food and drink and the environmental benefits of sourcing produce close to home.”
Applications for the new round of funding close on December 8, 2019.
With green issues rising up the agenda, Kellogg UK has announced an ambitious target to reduce organic waste by 2030.
It has said that by 2030, the Manchester headquartered business will cut its organic waste – which includes food waste – by 50 per cent as part of its global Better Days corporate commitment to reduce its impact on the planet. Organic waste occurs during food production due to things like cleaning processes, quality control or changeover when making different products using the same equipment.
Chris Silcock, Head of Kellogg UK, explained: “Our goal is to always prevent waste occurring in the first place. That’s why today we are saying we are going to reduce the amount of organic waste we produce by half. Where we do create food waste which is edible and safe to donate, we are committed to putting this to good use and helping to feed people. That’s why we’ll continue to donate as much of this as possible to organisations like food banks and community feeding schemes. Where we can’t donate food, we will find new innovative ways to use it, like using ingredients in other foods and selling to breweries, who can turn it into beer.”
“Only after these possibilities are exhausted we will consider sending organic food waste to animal feed or to make energy. That’s because we believe, where possible, food waste which is safe to donate should be used to help feed people in need. Where it is still edible but not completely perfect, we are committed to exploring innovative food and drink-based alternatives.”
Organic & Natural Business magazine