BSc Food & Nutrition: Food Supply, Sustainability, and Consumer Trends

This presentation examines the critical aspects of food supply and sustainability, focusing on current consumption trends, consumer issues, and the driving factors within the food industry. It addresses the structure, function, and processes of the food industry, emphasizing sustainability challenges. The research explores the impact of urbanization, consumer behavior, and retail concentration on the food supply chain. Key concerns include food safety, waste management, and the environmental impact of intensive farming practices. The presentation provides recommendations for improving food safety, waste disposal, and employee training. The conclusion highlights the importance of addressing these issues to ensure a sustainable food supply. The study references various academic sources to support its findings and offers practical insights for stakeholders in the food industry.

FOOD SUPPLY AND SUSTAINABILITY
Rationale
UK consumers are gradually having inadequate time due to
longer working hours and their culture. It has driven
constantly evolve demand related to convenience and food on
the go. Consequently, food shopping habits have transformed
with different consumers are now giving preference to do
either standalone daily shops and apply them to top up a
higher weekly shop (Freidberg, 2017). There are also concerns
regarding food safety higher in the UK as compared to the
European average.
Aims and Objectives
The main aim of this research is to address the food current food
consumption trends, consumer issues, and different areas of the supply
chain. Another aim is to address the structure, function, and processes
within the food industry and sustainability of food supply (Fridman and
Kissinger, 2019).
Following objectives would be applied for completing the main aim of the
research:
RO1: To explore the food current food consumption trends and consumer
issues
RO2: To identify the factors that can drive the change within the food
industry
RO3: To address the structure, function and processes within the food
industry and sustainability of food supply
Existing Literature
According to Forssell and Lankoski (2015), the key drivers are
urbanization level, the role of transnational food firms, food
marketing, transforming consumer behaviour and attitudes, retail
concentration, changing incomes, and trade liberalization. Retail
focus is high in the nation of UK in which, about ¾ quarters related
to groceries are bought through different big supermarkets. On the
other hand, Sgarbossa and Russo (2017) evaluated that there are
significant increases in consumption about organic foods (focuses
on enhanced environmental standards as well as, animal welfare),
functional foods (claims health advantageous beyond of basic
nutritional value), and genetically modified foods.
Supply Chain and Sustainability Challenges
In the nation of the UK, it is predicted that there are ten
million tonnes related to foods are wasted each year and
that 60% of this waste could be avoidable. It could be
predicted that there are £13 billion worth related to
useable food can be wasted in the UK each year (Tasca,
Nessi, and Rigamonti, 2017).
Intensive livestock farms can contribute in water
pollution, land, ammonia emissions, use transformation,
and increased practice of antibiotics. Animals could play
a favourable role within well-managed wider systems
like organic.
Conclusion
From the above interpretation, it can be concluded that
there are different current food consumption trends such
as convenience and rise of healthy snacks. It can be
summarised that freshness and quality of foods are key
concerns of consumer issues. It can be concluded that
there are several factors that can drive the changes within
the food industry such as safety regulation and plant
efficiency.
Recommendations
It can be recommended that the company should
develop a process for storing and disposing of the
waste as per the legal needs and it could be a key
factor of food safety. It should offer a feasible storage
area as well as, containers for wastage together with,
regularly disposing of could aid to avoid accumulate.
All employees can be trained as well as, managed in correct
processes for food preparation, personal hygiene, food
storage, waste disposal, cleaning, and pest control. It would
aid them in comprehending the significance of food safety.
References
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Programme Name
Statistical Analysis