How Lockdown changed our shopping baskets, and we fell back in love with Local
Anne Harnan • September 29, 2020
Before C-virus forced us into lockdown, our food shopping trends were often spontaneous. Many of us would take various trips to the shops each week: perhaps a large food shop and then ad hoc top ups on the way home from work. Add in takeaways whenever we felt like it, leading to throwing out the wasted food at the end of the week.
In the last six months, we’ve had to think more carefully about our food purchases, with fewer trips to the supermarkets, perhaps more use of smaller local shops, and cooking creatively with what we had in. Recent research by wrap.org.uk has identified some surprisingly positive results in our food shopping and kitchen habits over this time.
Their reports in Spring and Summer 2020 identified new ‘Food-Smart’ trends that showed a real revival in good food management skills – home economics as our grandparents would have known it. It was apparent we all rushed to buy flour so we could bake at home, but we were also cooking more creatively and ‘from scratch’, using up leftovers, reducing food waste, planning our shopping trips, and organising our food storage better.
At the supermarkets, we bought less convenience foods. Ready-meal sales dropped, as did short shelf-life foods like bagged salads. Instead we bought robust longer-life veg like carrots, radish and cabbage.
Ruth Gibbons, UK liaison for the International Federation of Home Economics (www.ifhe.org.uk) has thoughts on this resurgence of food and home management behaviour.
“In the UK, domestic science or home economics at school has given way in recent years to food technology. A generation has learnt about the design of a meal as product, rather than food preparation skills and planning. This is not the case in other countries - Ireland and Australia still have a vibrant Home Economics scene, as does Germany. Most notably, it’s the developing countries that have a huge membership of the Federation. Where there are limited supplies, home economics skills are a valuable management tool of resources.”
So perhaps a lesson for us all in living more sustainably in the future? Ruth agrees, “My hope for the future, is that lockdown will have re-generated our smaller communities, encouraging people to shop locally, buying stocks from sources close to them – knowing where their food comes from.”
Maybe the future of learning basic food management skills is through the media? Chris Bavin, author and TV presenter of BBC’s Eat Well for Less programme, helps families struggling with shopping economically and scratch-cooking. He would encourage people to have more confidence in the kitchen.
“We need to be kinder to ourselves and persevere in the kitchen. You don’t need to be a top chef to be able to pull together tasty food. With regard to food storage we can definitely be better at using our freezers. Milk, cheese and bread: these are the key foods which are often thrown away, yet they can all be frozen. Use your freezer properly, stocking it well and not like a museum.”
With experience of being a greengrocer and wholesaler himself, Chris is also passionate about buying from local producers and eating seasonally. He sees the difference that independent retailers have made over lockdown. They are much better placed to be flexible and in touch with their customer.
“We’ve seen how little it took to disrupt our supplies, with the empty shelves at the start of lockdown. We need to have a Plan B - if it wasn’t for the independent sector we would have been caught out. Without our high street and independent shops, what would we have done? And this could easily happen again post-Brexit. We need to look inwardly at our own supply chains within the UK. These are the people that will provide support. They looked after us when we needed them and we should be grateful and support them in return.”
Nationwide, each community has its own new Food Heroes - the companies who worked tirelessly over lockdown, providing box schemes and deliveries when people couldn’t get out to the shops. We have responded by using the local shops more and creating a better circular economy.
Kathryn Nicholson, of Nicholsons Butchers, Whitley Bay and a member of the Q Guild of Butchers knows this only too well. They were snowed under at the start of lockdown and she spent over 13 hours on the phone one day, taking orders from worried customers who wanted to be sure they could get what they needed.
Kathryn explained, “For us, there were really no issues with getting supplies: we have extremely good relationships with all our suppliers, and we were always able to fulfil the orders. We may have had to limit numbers per customer, but no one went without. I felt very supported by our local producers and we have good understandings with them all – I’m very proud of how we coped and what we achieved.
Since lockdown eased, business remains good – approx. 8% up on last year. We’ve had to respond by changing our hours and shop times, ensuring staff get proper breaks each week – plus we needed the time to simply restock shelves.”
Did she see customers wanting to cook more creatively? “For the first six weeks of lockdown, customers were definitely cooking more and they’ve always come to us for cooking and recipe advice. But then they returned to our prepared products, looking for new inspiration. We still have our loyal, elderly customers, who pop by Monday-Thursday, but the trend we’ve seen is that the under 45’s want speed and convenience and shop nearer the weekend. We’ve started a click and collect service and online ordering is perfect for them. Our next challenge will be facilitating the Christmas rush, when we’re limited to just 2 customers in the shop at one time. Hopefully our new online ordering systems will manage that.
I really believe that overall it has made us a better business – we are more reactive in our approach and I feel buoyant for the future - investing in the online technology will help bring in the younger generation.”
It’s great that the UK’s ‘Nation of Shopkeepers’ is so agile and flexible to react quickly. But Lockdown showed us that our modern, convenient supply chains can be fragile. Buying from British farmers and producers can cut out the middle man and shorten the chain. Even as we re-fill our diaries with appointments and busy-ness, if we can retain just a few Food-Smart habits, we can live more sustainably, support our local economy and the British food and farming industry. If there is a like-for-like choice of products on offer, whether it’s apples, plums, chicken or meat, choose the ones labelled ‘British’, and be proud of making a difference.
- Anne Harnan is a home economist and food consultant. She is an ambassador for Love British Food www.harnan.co.uk
New Paragraph
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
