Since 2013 there has been far greater impetus for companies to drill down into their food supply chains to gain greater understanding, with food crime now high on their risk list. The Food Standards Agency formed its National Food Crime Unit as policeman, linking other bodies across the country and Europe. The NFCU recently claimed that there were more than 20 organised crime groups involved in some aspect of food fraud in the UK.
Allowing for this greater focus on the true provenance of the products and ingredients we buy, we still hear stories of ‘passing off’ in areas such as white fish, olive oil, cheese and herbs and spices, not to mention methods of production, eg organic, or country of origin.
Foodservice is a sector arguably more exposed than many due largely the fragmented nature of its supply chains, offering nooks and crannies for shady dealing and, along with other areas of the food industry, pressure on margins.
This Footprint Forum will address the regulatory considerations and risk areas of food authenticity. It will assess the status quo, hear from the experiences of a pan-industry panel and explore ways of closing loopholes providing opportunities for food fraud and crime. The debate will cover labeling, traceability, vulnerability assessments and due diligence requirements.
To debate this issue we have assembled a team of expert speakers and panelists and those confirmed are as follows:
- Prof.Martin Caraher - Professor of Food and Health Policy at Centre for Food Policy, City University, London
- Dan Crossley - Executive Director, Food Ethics Council
- Prof.Tony Hines MBE - Head of Corporate Services & Crisis Management, Leatherhead Food Research
- Andy Morling - Head of Food Crime Unit, Food Standards Agency
- Luke Murphy - Regulatory Manager, Leatherhead Food Research