Yorkshire Regional Food And Drink Group: 23 July 2008

Monday 11 August 2008

Speech by Deirdre Hutton, Chair, Food Standards Agency.

Introduction

Thank you for that kind introduction.

As always, it’s a pleasure to be in Yorkshire, home of some of the best of British food which finds its way onto tables around the world. Historical Yorkshire foods like Yorkshire Pudding and Yorkshire curd tart, Parkin and Wensleydale cheese. And liquorice — brought back to Britain by the crusaders in the 1300s and first grown by Dominican monks in abbeys in Yorkshire.

Tomorrow I’m looking forward to visiting Yorkshire Provender (soups) and Taste Tradition (rare breed meats). So much to see. So much to celebrate. And I’m delighted so many of you have been able to join us this evening.

Role of FSA
So what’s the role of the FSA in this great tradition of Yorkshire food? What are we bringing to this table?

The Agency has a crucial role to play in the rapidly changing global food industry.

As the Prime Minister’s 'Food Matters' report highlighted two weeks ago, these are challenging times for the food industry. Globalisation and climate change are transforming the face of the food industry for us all. And very rapidly.

Recent global food price rises are a powerful reminder that access to ever more affordable food cannot be taken for granted.

Issues – integrated advice to consumers, GM dialogue, better joined up Goverment Departments on healthy eating (Cabinet report issues).

The FSA’s role is to ensure safe and healthier food for consumers within this changing world. To protect the public interest in relation to food.

And the food industry has come a long way with us in ensuring that people have access to good quality, safer, healthier foods.

But, of course, there is more to do.

We’re come a long way but we still have further to go. More challenges and opportunities in these rapidly changing times. And it’s important that we get this right. For you. For the Agency. For consumers.

We do this best when we work in partnership.

There are lots of issues that I know are important to all of us here: salt; saturated fats and obesity; Food labelling changes to the meat hygiene service, to name a few.

I am here in listening mode. I want you to tell me about your successes, your concerns about these issues. Tell me how it is. What the FSA can do to help.

Because we have a shared vision of where we want to be. To provide the best possible food for the nation’s table.

We have a good relationship.

And I want to thank you for all that you do.

What we’ve achieved so far

The FSA, by working with business, has already achieved a great deal:
Salt: already cut salt intake form 9.5 to 8.6 grams – saving 3,500 lives a year – same number that die in car crashes.
Front of pack labelling:worked in partnership with industry to give public the information they need to make choices for their families
— a revolution. Three years ago nobody had FOP labelling. Now the public look for it.

Food Hygiene Work: progress made with industry on reducing salmonella and campylobacter and improving hygiene standards.

Sat Fats – future work

• intake of sat fats is around 20% higher than they should be.
• if we reduce sat fat by 2% we save more than 3,000 lives a year.
• target to reduce average intake by 11% by end of 2010.
• not just about statistics. It’s about the health of all our families.

Portion Size: we need to reduce portion sizes in order to reduce calorie intakes. Last month an FSA report found portion sizes have increased in the last 15 years in some fast foods and ready meals. FSA will be doing more work on this in the autumn to take this work forward.

Exercise: we know it’s important to take more exercise but we don’t do it. Must do more to find ways to make this happen.

Regulation: one of the issues that I know is at the top of your agenda is regulation.

Why? When? How?

Of course, we are trying to ensure the safe, healthier foods for consumers.

Sometimes that includes regulation. But good regulation only where it’s necessary.

But the philosophy is – only regulate where necessary. Do it in a way that achieves outcomes, may be better than rules. Regulate with the grain of the market.

I believe that if we can simplify regulations and make them easier to comply with, it is easier for businesses, like yourselves, to comply and consumers will be better protected.

But at the same time we are always looking for new, innovative ways to help small businesses.

Safer Food Better Business is a very good example. It gives you the tools you need to deal with food hygiene legislation. Research the FSA conducted found that those who used Safer Food Better Business felt more confident in dealing with food hygiene matters. They also said it was good for their businesses.

I know that spending less time on regulation means you can spend more time running your business.

More risk based farm assurance schemes: if belong to a farm assurance scheme (e.g. red tractor) it reduces the frequency of inspections.

Sector specific reviews: in recent years have carried out reviews looking at impact of regulations on specific sectors: specialist cheesemakers, craft butchers and bakers.

Found a number of areas where we could improve for those particular sectors (approvals for meat premises), but also initiatives that will benefit all SMEs.

We are planning a Route Map to Regulation so that you know which regulations apply to you and your sector.

Hopefully it will save you time from reading regulations which you find out by the last line do not apply to you.

But we also need your help.

We want staff at the Agency to understand better what it is like to run a food business. The pressures you face and your competing priorities. Businesses may also find it useful to find out how we make policy.

The FSA is organising secondments into the FSA and ones for our staff to go out into business. If anyone is interested in participating, let me know.

We also want to involve SMEs better in the policy making process. We are considering putting together a network of SMEs from diferent sectors who we can talk to about new policy initiatives.

We could conduct this business electronically rather than drag everyone to London. Again if anyone is interested in participating let me know

Finally, simplification suggestions: any regulations or food issues which are making your life particularly difficult – let us know. If we are doing something wrong. If we could do something better.

We want regulation that complements, not complicates.

Regulation that helps not hinders.

Other issues
Importance of provenance. We know that must be of huge concern to you.

Country of origin labelling and the meaning of terms such as 'local' or 'regional'.

Conclusion
I’d like to finish by thanking our hosts The Regional Food Group.

It’s good to meet people who are actually doing the job. Putting such good, safe, nutritious and delicious food onto our tables.

As I have said I am here in listening mode. Tell me how it is.

Thank you.