Restaurants and eateries are being urged to buy more British pork – and provide clearer information on where their food comes from.
The National Pig Association (NPA) says doing so will help to restore confidence in a pig industry facing mounting financial pressure caused by an oversupply of pigs, low prices and rising production costs.
At the same time, independent producers have been given notice on supply contracts by processors, adding further uncertainty to a sector where margins are tight – and becoming tighter.
While supermarkets have largely maintained their support for British pigmeat, the NPA says restaurants, caterers and takeaways remain heavily dependent on imported pork, with consumers given little indication of where products originate.
Divided sector
Retailers have generally continued to back British pork, with some publicly committing to increase domestic sourcing. Retail sales data suggest supermarket support has remained relatively stable despite challenging market conditions.
Foodservice presents a different picture. Imports have traditionally dominated the sector, largely because of lower prices. Meanwhile, lack of mandatory country-of-origin information makes it hard to assess the proportion of British pork served.
AHDB figures show GB pork purchases by the foodservice sector fell by 3.5% year-on-year in the 52 weeks to 22 March, driven mainly by lower takeaway demand. But the data does not distinguish between British and imported pork.
Producer confidence
NPA chief executive Lizzie Wilson said stronger support from foodservice businesses would provide an important signal to farmers who were weighing up their future.
“The pig sector is going through an incredibly difficult time at the moment, with many independent producers, once again, fighting for their futures,” said Ms Wilson.
“There are no easy solutions but one thing that would definitely help give producers confidence to continue is a robust commitment from the foodservice sector to back British pork – and shout about it to their customers.
“We need to address this complete lack of transparency about where these companies source their pork products. The British public deserve better. We also understand the pressures the catering sector is under – and the temptation posed by cheaper imports. We are not suggesting that all imports must be replaced by British pork – just that this important sector can do a lot better.”
Ms Wilson said surveys consistently showed consumers wanted to support British farming when given the opportunity. “We know the great British public is right behind our farming industry and wants to support it. Currently, it is not being given the opportunity to do so by the foodservice sector.”
Clear actions
The NPA is calling on foodservice suppliers to increase purchases of British pork and to make sourcing information more visible. It also wants restaurants and takeaway businesses to display country-of-origin information on menus.
Consumers are being encouraged to ask where pork products come from when eating out or ordering takeaways and to make clear they prefer British produce.
The association is also urging the government to strengthen public procurement policies. It wants to see more British pork served in schools, hospitals and other public sector settings.
Ms Wilson said greater collaboration would benefit the entire supply chain. “Everyone can win out of this – farmers, the supply chain, the foodservice sector, itself and, ultimately, consumers.”