A radical 10-year recovery plan for the UK food system should draw on local and community responses to the Covid-19 crisis to create a more diverse, sustainable and fairer supply chain, say experts.
The pandemic exposed fragility in the food supply system: farmers poured away more than a million litres of milk, supermarket shelves were stripped of flour while millers were unable to sell it, and potato farmers were forced to hoard stocks. Meanwhile, food banks faced unprecedented demand as household incomes plummeted.
Sue Pritchard, the chief executive of the Food, Farming and Countryside Commission, said: “The pandemic has exposed the faultlines in our food system.
“We’ve seen big gaps in availability of food, especially for the poor and vulnerable, and significant economic impacts on producers. This crisis demonstrates that people and business are ready to build back better.”