As one of the member associations of the steering group for the project, the BHA is concerned that sustainable consumption is a key driver of sustainable production.
Tony Cooke, government relations director of Sodexo, who represented the BHA on the steering group, added that consumer attitudes and behaviour had a profound impact upon the demand signals to which producers ultimately respond.
“The hospitality and foodservice sector can be a powerful force for good in supporting consumers to make more sustainable choices – but there is currently too wide a gap in performance on sustainability between the best and worst within the sector.
“With the BHA we look forward to working with the steering group to improve consumer choice in sustainable products.”
"The Green Food Project has pointed out that the dual challenge of improving our environment and increasing food production cannot be fully met without considering sustainable consumption more fully,” says John Dyson, the BHA’s food and technical affairs adviser.
“There is also a gap in the knowledge and skills in this area.
“We will be convening a forum of leading members from across the hospitality and food service sector, including People 1st, the sector skills council, and the colleges, to develop an approach to promote skills and professionalism in sustainable consumption.”
Food and Drink Federation director of sustainability Andrew Kuyk, also a steering group member, added: “Dealing with the potential tensions between the need to protect and enhance the environment and the use of natural resources to deliver sustainable increases in food production, the Project builds on the analysis in last year’s Natural Environment White Paper and the earlier Foresight report.
“This has been a genuinely collaborative project addressing fundamental questions about the future direction of the UK’s food system.
“We have not come up with all the answers, but we have set a clear course for what needs to happen and shown that it is only by working together that we can reduce the risks and maximise the benefits of what we are able to produce, now and in the future, to help deliver safe, secure, affordable and nutritious food supplies for generations to come.”