A team at Harper Adams University has developed an analysis of the sustainability of the UK supply chain for HSBC UK.
Three academics from the University’s department of food, land and agri-business management prepared the report, which examines the issues currently facing the UK’s supply chain when it comes to sustainability – and makes recommendations as to how improvements could be made.
The research by the team – senior lecturer Simon Thelwell, Dr Karim Farag and Dr Richard Byrne – also draws upon two case studies, Shropshire-based family cheese business Belton Farm and multinational fresh prepared food provider Bakkavor.
Byrne believes communication is key to making the food industry more sustainable. He said: “Producers and processors are increasingly listening to consumers’ concerns, and to a large degree it’s a two-way process as change takes time.”
The report noted a series of challenges currently facing the UK’s food supply chain – including trade disruption, fluctuating energy prices and the effects of climate change on the volatility of food production. It also noted the impact of innovations in robotics, automation and technology – something which Byrne believes can have a positive impact on the supply chain, if considered in a holistic manner.
‘10 key suggestions’
In the report, UK firms looking to cut carbon emissions and carbon footprints are offered a range of 10 key suggestions. Changes to water and energy are highlighted as a particular focus for companies.
Byrne added: “Such activities can often be a demonstrable lever to encourage change in the supply chain - which requires more discussion, negotiation and dynamic interaction to ensure change is meaningful.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
