CONSUMERS (general)

 

 

Overview:

 

*      Food Safety and Consumer’s Concerns

*      Consumer Trends and Food Issues    

*      Future Challenges                                                      

 

 

Why are consumers currently so concerned about food and food safety?

 

A few good reasons:

 

Food safety (BSE, Mycotoxins, etc

*   Increase in food poisoning

*   Genetic modification

*   Impacts on health – good and bad

*   Residues: pesticides, vet. Drugs

*   Increase in food allergies

*   Environmental contamination

*   Food and farming issues

*   Environmental and sustainability issues

*   Social justice and fair trade issues – ‘food ethics’

*   Lack of trust in the food industry

*   Animal welfare concerns

*   Origin and traceability

*   Globalisation – ‘big’ business interest

*   The ‘real’ cost of food production and who pays if things go wrong

 

Food Safety Consumer Concerns:

 

*   Consumers expect food to be safe

*   Safe food is a basic consumer right

*   Food safety cannot be compromised

*   What level of risk is acceptable?

*   Who decides what is ‘safe’?

*   Can we afford ‘safer’ food?

*   Are we prepared to pay for it?

 

 

 

Food Safety Scare or Reality

 

*   Food poisoning incidence

*   BSE or vCJD

*   Contaminants e.g. dioxins, residues

*   Antibiotic resistance

*   Food allergies

*   Genetic modification of foods

 

 

What about the risk?

*   Short or long term

*   What is an acceptable level of risk?

*   Who makes these decisions?

*   What if the experts don’t agree?…..

*   ….and/or consumers don’t agree?

*   Can consumers protect themselves against food safety risks?

*   What happens when the level of risk is unacceptable?

 

Consumer trust

 

In the UK and Europe there is lack of consumer confidence and trust in:

*   food safety

*   food producers inc. farmers

*   regulators and enforcers

*   policy makers

*   Government departments

*   new technologies

       

 

 

 

WHAT IS SAFE TO EAT?

Key consumer questions:

Is beef safe to eat?

 

*   Should I stop eating beef now?

*   What about other meats – lamb/turkey/

*   Chicken?

*   How do I decide what the risks are ?

*   Who do I trust to inform me?

       

If I cannot protect myself……….

 

*   Who is protecting me?

*   How are they doing it?

*   Are the controls effective?

*   Can I trust the controls and information?

*   Can I really trust others to ensure that I am protected?

*   If not, what is my responsibility to protect myself?

*   Can I understand the risks and am prepared to take them?

 

 

FACTS:

*   Consumers are confused about what is safe to eat

*   Consumers are not and have not been adequately protected from unsafe food

*   Consumers now questioning how food is produced

 

 

CONSEQUENCES:

 

*   Consumers aware that there are many‘UNKNOWNS’ about food safety e.g.

BSE and vCJD

 

*   As a consequence PRECAUTIONARY ACTIONS MUST be taken

 

*   Public health interests must always be placed above trade interests

 

*   More research is needed for all to be better informed

 

*   Communications must be clear, open timely – no secrets

 

*   TRUST should be established in communicators, regulators, enforcers

 

*   Things might change as more is known, which will need further communication and information

 

 

 

From the consumer’s perspective:

 

*   Precautionary measures are paramount

*   Controls measures fully enforced – 100%

*   Better surveillance and compliance

*   Education and information essential

 

 

 

Consumer information:

 

*   Consumers want to know more about the origin of foods especially meat to make informed choices – country of origin, etc - full information should be available for ALL types of products – not only fresh meat

*  Current knowledge explained clearly, uncertainties and risks communicated, including public health measures

*   Learn from the lessons in the UK and BSE

 

 

 

Lessons to be learned from BSE

 

Vol. 1 Ch. 14:  BSE Inquiry, Phillips Report

 

*   Everyone agreed that the Government had a problem with credibility

 

*   …. A policy of openness is the correct approach

 

*   ….The Government must resist the temptation of attempting to appear to have all the answers in a situation of uncertainty

 

*   ….food scares…thrive on a belief that the Government is withholding information

 

*   If doubts are openly expressed and publicly explored, the public are capable of responding rationally

 

*   …. And are more likely to accept reassurance and advice if, and when, it comes

 

*   To establish credibility it is necessary to generate trust – Trust can only be generated by openness

 

*   Openness requires recognition of uncertainty, where it exists

 

*   The importance of precautionary measures should not be played down on the grounds that the risk is unproved

 

*   The public should be trusted to respond rationally to openness

 

*   Scientific investigation of risk should be open and transparent

 

*   The advice and the reasoning of (advisory) committees should be made public

 

 

 

The Risk Analysis Process

 

*       Risk assessment should involve and make explicit the ‘up stream’ non scientific assumptions used in framing any assessment

 

*       Policy makers need to take into account broader economic, political, social and ethical considerations

 

*       Engage the public/stakeholders in dialogue at all stages in an open transparent manner

 

*       Explain the trade-offs, how decisions are made an on what basis – benefits of reducing possible risks and costs of interventions

 

*       Policy makers need to make explicit their reasoning and assumptions behind decision-making

 

*       Transparency, consultation and communication are key throughout the process – not only at the end of the process

 

*       Where policy is changed or, in an emergency – explain the action to ensure compliance and understanding of the new actions required

 

*       Consumers health is at risk (from BSE and other food safety problems)

 

*       The extent of some risks is not known nor quantifiable

 

*       Explain what is know and what is not known and whey these difference exist

 

*       Ensure the highest level of precaution is employed, proportionate to the risks and explain this

 

*       Trust consumers with all the information to make informed decisions (or not – as they wish)

 

*       Ensure that consumers are involved at all stages of the risk analysis process – not merely communicated the policies at the end of the process

 

*       Breakdown the barriers between consumers, scientists, regulators, enforces and trade interests

 

*       Investments in food safety and quality pay dividends in the long run!

 

 

         

Consumer trends

 

*   Safe

*   Healthy

*   Nutritious

*   Natural

*   Fresh

*   Wholesome

*   Functional

*   Convenient

*   Fast

*   Fresher – for longer

*   Good Value for money

*   High quality

*   Authentic

*   Tasty

*   With integrity

*   Unprocessed

*   Organic

*   Clean and Green

*   Local

*   Exotic

 

 

Challenges

 

To provide consumers with safe foods

 

 

          *       Of the quality and quantity they want,

          *       at a price they are willing to pay,

          *       when, and where they want to buy it!

 

 

*       Food producers and retailers need to be able to adapt, to respond to (and predict) consumer trends

*       To communicate with consumes about how food is produced

*       To demonstrate and deliver consistent food safety and quality

*       Spending on food (as part of the family budget is reducing)

*       More food is eaten away from home

*       Traditional markets are changing rapidly

*       Competition is fierce from domestic and foreign producers

 

Challenges – The Future……………..

 

Food Safety, trade regulations and agricultural policies must be able to meet these challenges

 

Gain and maintain consumer confidence – if lost it is not easy to restore

 

Food Safety and Consumer Interests must come first

 

-  good for consumers and good for business!