‘Feeding Britain – Our Food Problems and How To Fix Them’ by Tim Lang
Nicky Lowe • January 4, 2021
A review of Tim Lang's much discussed book
It is not often that a book about the future of the British food industry and the UK’s food policy makes it onto a newspaper Christmas book list, but 2020 is like no other year and this is no ordinary book.
The book’s author, Tim Lang has been involved with issues surrounding food policy since he first started working with his viewpoint also shaped by spending seven years as a hill farmer. He is currently Professor of Food Policy at the Centre for Food Policy, City University, London which he founded in 1994 and then directed until 2016. His ideas for reform right down to the grassroots of food production appear highly relevant as the arrival of Brexit threatens to change both the farming and food producing landscape for good.
While Lang sat down two years to research and write this book his interest was originally sparked 40 years ago when he read an early Penguin Special book about preparing for the then approaching war in which food was viewed as a strategic and defence issue. By contrast, he says, in the last half century few in Europe have had to think about the full range of what exactly is meant by food ‘security’ with the term now used mainly for discussions around hunger. The major discovery he made in writing the book he tells me is that the UK’s food system is ‘messier and more fissured by complex mixes of good and bad than even I had suspected.’
Lang believes that the withdrawal of subsidies in favour of environmental reforms will result in a big shake-out in the farming industry. How does he think that UK food producers can step up to the challenge of public preference for cheaper foodstuffs (imports) following Brexit? ‘Maybe remembering the Boston Tea Party and being prepared to take cheap, lower standard imports seriously? Taking the issues to the public – do you or do you not want farmers at all? Start feeding people direct via short supply chains? Lobbying? There are many things farmers can do.’ He suggests.
How can we support British food production and engender better purchasing? ‘The elephant in the food policy room is consumption. Consumers are not being helped. They should be. There is more attention on shaving bits of CO2 from production than on persuading consumers to eat and choose differently.’ He insists.
How then does he think UK food producers and the UK public food buying sector can come together to the advantage of both? ‘It’s difficult when there are long chains. Personal relations and agreement on the values desired are essential even when there are short supply chains.’
For those who won’t make it to reading the whole 500 pages of this thorough and fascinating book on the politics of our food right now, how we got to where we are and how to fix it he concludes: ‘The UK needs to build a more diverse, regional and decentralized food system; decide whether it wants continued economic and market concentration of power in the hands of a few giant companies; rethink land use to give more priority to horticulture and to reduce in a planned way grain-fed animal production being the norm; bring in new legal powers to set strong clear targets for lowering environmental and health damage and to give institutions some leverage to accelerate the change to meeting goals; introduce a more grown up discussion and engagement with consumers about the need to alter diets now.’
Share:
You may also be interested in...
Our Prime Minister Keir Starmer was quoted in an interview last week by saying voters must choose between a 'tax break' for farmers or tackle the NHS backlogs. How about our government invests in farming and start to revolutionise the food system to produce highly nutritious food in more accessible places and affordable avenues to ultimately reduce the consumption of ultra processed foods and to deduct revenue and profit from the large corporations who are contributing to the current obesity and mental health crisis? Surely the corporate fat cats are morally and directly responsible for the heavy burden upon our NHS? Jenny Jefferies explores further the widening gap between farmer and consumer for Love British Food…
Love British Food and No Farmers, No Food are delighted to announce a partnership dedicated to promoting British farmers. Together, they will champion initiatives to ensure British food is the primary choice in public institutions and push for fair supermarket pricing that reflects the true value of our farmers' hard work.
Love British Food, the leading organisation promoting British food at grassroots and industry levels, is delighted to announce the appointment of Cathy Amos as Non-Executive Director. Cathy, who currently holds the position of Head of Customer Marketing at Brakes, is celebrated for her extensive experience in the food service sector, particularly within the public sector which is integral to Love British Food's mission. Cathy Amos has devoted her career to the food and hospitality industry, with a focus over the last decade on supporting caterers in public and care settings. At Brakes, she leads a team of development chefs who specialise in these sectors. She has also collaborated closely with leading contract caterers and various public sector bodies, including PSC, LACA, TUCO, NACC, and the HCA. She joins other non-executive directors: Derek Wright (Blackpool Catering), Tim Radcliffe (NHS England) and Ben Bartlett (Master Chefs GB).
Our family business, the British Hamper Company, was founded in 2014 by our eldest son James, together with my husband and me.
Soil Associations’ Food for Life and Love British Food join forces to amplify the need for British food to be accessible for all Two leading food campaigning organisations have joined forces to champion the importance of buying British in public sector settings. Soil Association’s Food for Life and Love British Food will support each other’s mission for good food for all in the public sector, hospitality and beyond. [EB1] With a deep synergy between both organisations', together they will advocate for shorter, more sustainable supply chains to make British food a central part of schools, hospitals and other settings. “We are delighted that Food for Life’s sustainable catering team has approached Love British Food proposing that we collaborate to further both our organisation’s activities. I am excited in particular that Food for Life schools will now be invited to take part in British Food Fortnight, joining the hundreds of schools that already run special menus for children during the national food celebrations.” Alexia Robinson, CEO, Love British Food It’s a great time to join forces with Love British Food to amplify the work that both charities are doing to put more fresh, minimally processed, British food on the plates of the nation. We look forward to collaborating with each other to strengthen our combined calls for change across the food industry and support caterers and suppliers to access our homegrown produce. Amit Dattani, Director of Healthy and Sustainable Diets, Soil Association Notes to editors: Food for Life – Founded in 2003 has been running for over 20 years to make good food accessible for all. A Soil Association programme working directly with caterers, schools, and communities to implement sustainable and lasting change within the broken food system. Food for Life Served Here is the sustainable catering certification run by the Soil Association. It currently has certified caterers in over 6500 schools across the UK. Food for Life Schools Award empowers schools to build solutions that reach beyond the school canteen through the pioneering whole school approach. Focusing on system wide change and supporting people and communities to understand how to advocate for improved access to, and education around, good food. Currently operating in over 600 schools in England. The Soil Association is a leading sustainable food and farming charity. Since 1946 the organisation has impacted millions of people, creating practical, nature-based solutions to recover climate, nature and health through sustainable and regenerative food, farming and forestry. Promoting the connection between people, food, and the natural world, lobbying government on key environmental policies, helping to serve millions of certified school meals and engaging thousands in farmer-led research. Love British Food Love British Food was founded by Alexia Robinson in 2002. It is the leading voice promoting British food in communities around the country, working at grassroot and industry level. Its work focuses on creating a vibrant domestic market for British food that gives farmers and producers the confidence to invest and ensure our food security, enabling sustainable supply chains that make good food available for all. It is the organiser of British Food Fortnight, the national food celebration that reaches millions every autumn. 1,000s of shops, pubs, restaurants and communities, large and small, take part. Love British Food’s activities aim to make quality British food available to all sectors of society. It is a uniquely trusted voice in the public sector, where Love British Food has become an established promotion in schools, universities, hospitals, care homes. As part of this, it is the longest serving representative of the British food industry on the Public Sector Catering Alliance; working to ensure British food is the first supplier of choice. It runs a national programme of farm visits for caterers, giving them a new appreciation of the value of British food to the supply chain. To date it has hosted 193 NHS caterers on 9 farm visits. And it facilitates working groups of public sector chefs providing the industry with a knowledge exchange platform. It has a long association with the education sector having published the first guide to teaching food and cookery within the national curriculum: ‘Putting the Ooo back into Food’, endorsed by the Department of Health and Department for Education and Skills. Distributed to 35,000 schools, this established British Food Fortnight as a core event on the school calendar. Hundreds of teachers and school catering teams have taken part in the event over the years. Love British Food has a very active social media presence and a Love British Food farm to fork podcast. It launches a new series for chefs in 20245: Get Seasonal with Love British Food, aiming to help chefs buy British more easily through the wholesale sector. Further information: E: alexiarobinson@lovebritishfood.co.uk W: www.lovebritishfood.co.uk
Love British Food is delighted to announce Trimsaran Primary School as the winner of Love British Food's 'Community Competition', a highlight of this year’s British Food Fortnight. Recognised for their outstanding contribution to making good, healthy food accessible, the school was celebrated for its innovative food hub made from repurposed shipping containers. This transformative project, driven by the school’s staff and its 180 pupils, has turned underutilised shipping containers into a bustling community food shop. The hub offers a range of healthy food options at reduced prices, vital in an area where public transport is sparse and access to affordable nutritious food is limited. The school’s initiative promotes environmental sustainability by featuring homegrown produce cultivated in raised beds and a large polytunnel maintained by pupils under the guidance of a retired local gardener. The produce - including tomatoes, leeks, cucumbers, cabbages, and potatoes - is sold directly from container to community, eliminating food miles and providing the freshest ingredients to local consumers. Community Champions from Morrisons stores across the country reached out to their local communities to find the nominees for the 'Community Competition' and the winning school receive £1,000 of products from Morrisons that can be spent over the year. David Scott, Corporate Affairs Director at Morrisons and one of the competition judges, praised the project for its "intergenerational learning and the impressive repurposing of shipping containers." He highlighted how "this initiative brings the rural community together, turning the school into a linchpin of local life." Liz Earle MBE, a wellbeing broadcaster, entrepreneur, and Love British Food Ambassador, also commended the project: "It resonated with me as being distinctly innovative—using shipping containers to bring fresh, local, and well-priced food into the heart of the community. The involvement of all ages in both education and contribution creates a vibrant model for community health and cohesion." The food hub not only serves as a critical resource for affordable food but also as a social venue where the community can gather and support the school. Plans are underway to establish this initiative as a registered charity, ensuring its sustainability and potential for growth.
British Food Fortnight 2024 has concluded its two-week celebration of the very best of British food with resounding success, embracing communities, retailers, and public sector institutions across the country. Kicking off at New Covent Garden Market in London, the fortnight was packed with lively events, promotions, and activities - all aimed at making British food accessible to everyone. The festivities culminated in the National Harvest Service at Southwark Cathedral, supported by HM The Queen, and highlighted the nation’s commitment to sustainable and local food production. This year marked the first British Food Fortnight with Morrisons as the Exclusive Retail Partner, who announced a three-year partnership with Love British Food. They trialled a number of initiatives, including taking customers to visit local farms and a British food module for their in-store tours for primary schools. The event saw outstanding participation, from schools and universities to hospitals and retailers, showcasing the diversity and quality of British food. Thousands of caterers crafted special menus to highlight British ingredients, reinforcing the nation's rich culinary heritage.
As part of the annual British Food Fortnight , Love British Food has issued an open letter to key wholesale industry leaders, calling on them to support the growing demand for British produce by integrating dedicated "Buy British" categories within their offerings. The letter, signed by prominent chefs and industry leaders, highlights the vital role wholesalers play in strengthening the British food supply chain. British Food Fortnight , running from 20th September to 6th October, celebrates the quality of British cuisine. It provides an opportunity for businesses across the UK to spotlight locally sourced produce and support British farmers and producers. The letter has been sent to all major wholesale industry leaders. If anyone would like to sign the letter, please email info@lovebritishfood.co.uk . Letter in full: Let's Love British Food - An Invitation to Wholesale Industry Leaders Dear Wholesale Industry Leaders, As the country embraces and enjoys British Food Fortnight, it is an important moment to reach out to a vital part of the British food supply chain - wholesalers. This two-week celebration isn’t just about appreciating British cuisine; it's about making substantial, sustainable changes that benefit our farmers, our economy, and the health of our nation. Currently, thousands of caterers across the UK are curating tailored menus that highlight the quality and diversity of British produce, a testament to the country's culinary heritage. We’ve seen that the enthusiasm for British food is vast and growing. This surge is supported by a wide array of hospitality and public sector organisations, all keen to showcase what Britain has to offer. Earlier this year, during our public sector event, we gathered and collated insights through a comprehensive report that came to conclusions from leading chefs and industry stalwarts. Our discussion revealed a clear challenge: the desire to source more British produce is strong right across the UK, yet there is a blockage. Both farmers and producers are eager to supply, and kitchens are ready to serve - however supply chain logistics complicate this enormously. While some industry leaders have commendably established a dedicated British category, making it easier for businesses to source local produce, it is imperative that more follow suit. By integrating a 'Buy British' category within your offerings, you not only simplify the procurement process for caterers and chefs but also align with a growing consumer demand for transparency and local sourcing. It is the very definition of a ‘win-win’ for all involved, not to forget the positive message you are sending from your company that you are dedicated to supporting British producers. The benefits of enhancing the visibility and accessibility of British products through your platforms: Economic Growth: Boosting the sales of British foods supports not only local farmers but also the wider UK economy. Environmental Impact: Shorter supply chains mean reduced carbon footprints, an aim we all share. Health Benefits: Fresh, locally sourced produce is key to promoting healthier food choices among consumers. Cultural Heritage: Preserving and promoting British culinary traditions. Company Profitability: The British public want to buy British - give them the option and feel the financial rewards. This British Food Fortnight, we invite you to consider featuring, or boosting, a British category. We, along with prominent figures in the industry, are ready to support and collaborate with wholesalers willing to make this commitment. Through joint efforts, we can further deliver positive change across the entire food industry. Let's lead this change together. Kind Regards, Graeme Collie, Executive Chef, King’s College London Alexia Robinson, CEO, Love British Food Chris Knott, Head Development Chef, Loughborough University Graham Senior, Executive Chef, Southampton University Alex Sim, Development Chef and Sustainability Champion, Bristol University Ben Bartlett, Board Member, Master Chefs Great Britain & Director, Love British Food Karlene Gaskell, Executive Chef, University of Reading Dunk Parsonage, Business Development Chef, Flora Food Group & Isle of Wight Technical College Michael Croy, Executive Chef, University of St. Andrews Liam MacDonough, Head of Catering Operations, University of Edinburgh
