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Green Food Project


A major study into how Britain’s entire food system must change to keep food affordable without destroying nature, at a time of soaring world population growth, has been unveiled by Farming Minister, Jim Paice.

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The initial report of the Green Food Project sets out the first steps on the road to: using less energy and water in food production; increasing crop yields; introducing more innovative technology; improving conservation management; and boosting numbers of talented, entrepreneurial young people making careers in the food industry.

Speaking about the Green Food Project this week on the BBC Radio Four Farming Today programme, Jim Paice said;

“The important thing is the whole issue of how you actually produce more food and do so completely sustainably, because if we are going to feed the world in the next 40-50 years as the population grows dramatically, we have got to learn to produce more food from basically a limited resource.”

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The UK Egg Laying Sector

UK egg producers are a perfect example of a sector that has already made enormous progress towards the objectives contained in the Green Food Project. As a food source, eggs are naturally one of the most efficient and sustainable ways producing healthy food for a growing population.

Use of advanced quantitative genetics , pioneered by Hendrix Genetics, have dramatically prolonged the laying lives and egg numbers that each bird can achieve. The target of 500 eggs in 100 weeks, per bird is now a reality that would have seemed an impossibility only a few years ago. Looking to the future the use of  genomics offers even faster and more accurate progress, bringing the chance to select for both consumer preference and bird welfare traits.

The cumulative impacts of these advances will lead to increasing improvements in animal welfare, reduced energy consumption, lowered fuel emissions and the potential to dramatically increase food supply in a naturally sustainable way, with the least environmental impacts.

These are precisely the aims set out in the Green Food Project.

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