Are you buying what you think you are buying, and are your clients eating what they think they are eating? It’s a question being asked along every food supply chain since the horsemeat incident of 2013, which together with other high profile adulteration and substitution incidents continues to hit the headlines today.
Since 2013 there has been far greater commercial impetus for companies to drill down into their food supply chains to identify the vulnerabilities they may be exposed to, with food fraud and food crime now high on the agenda of the authorities and media alike. The Food Standards Agency has been quick to respond - forming its National Food Crime Unit (NFCU) to extend their links between enforcement bodies across the UK, Europe and the rest of the world. The NFCU are still assessing the extent of the issue to our food and drink supply chain but have recently claimed that UK livestock with a value of seven million pounds was stolen in 2014 alone.
Purchasing teams are now far more aware of the risk and vulnerabilities within the global food supply chain and the spectrum of issues they need to manage. This spectrum ranges from mildly misleading to a consumer or buyer at one end, to organized crime and species substitution at the other.
Foodservice is a sector arguably more exposed than many due largely the fragmented nature of its supply chains, and along with other areas of the food industry, pressure on margins.
This Footprint Forum will address the regulatory themes you need to consider, including key labelling requirements, traceability measures, vulnerability assessments , mitigation measures and, of course, due diligence requirements.