At the heart of our role is the need to ensure food is safe and what it says it is, and in doing so protect consumers from risks within the food system and ensure high food standards. Core to this is a risk analysis process which relies on independent, science-led risk assessment and socio-economic analytical evidence, to support effective risk management decisions. To assure food safety and standards, we must also recognise that the UK is part of an international food supply chain, where we only produce around 50% of all the food we eat in the UK. Our exit from the EU and push for wider international trade has further highlighted how we need to understand the role of trade and international differences in production systems and food standards.
Please contact the FSA Science Strategy, Research and Capability Unit at ari@food.gov.uk
This question was published as part of the set of ARIs in this document:
Demand for food is changing because of population growth, changing diets and increasing affluence. Food production is under increasing pressure as water and other natural resources become scarcer and competition for the ...
Funded by: BBSRC
Lead research organisation: University of Reading
The project addresses the impact of food production systems and food standards on trade and the food available to UK consumers, but does not fully answer the question.
The overall objective of HOLiFOOD is to improve the integrated food safety risk analysis (RA) framework in Europe to i) meet future challenges arising from Green Deal policy driven transitions in particular in relation t...
Funded by: Horizon Europe Guarantee
Lead research organisation: QUEEN'S UNIVERSITY OF BELFAST
The project is relevant as it focuses on improving food safety risk analysis and considers the entire environment in which food is produced, which partially addresses the question about differences in food production systems and standards.
In this project we will support individuals and organisations across the food system to develop their knowledge of resilience. Producers, processors, manufacturers, retailers, policy makers and consumers will all have to...
Funded by: BBSRC
Lead research organisation: University of York
The project investigates the nature of resilience in the food system and how it can be promoted, which is relevant to understanding the impact of food production systems and food standards on trade and the food available to UK consumers.