Defra has published conclusions to its Green Food Project, amidst mixed reactions from the industry.

Defra's study into how Britain’s food system must change to keep food affordable and cope with increasing population growth, without destroying nature, was unveiled today (10 July) by Farming Minister Jim Paice at the Great Yorkshire Show.

The ‘Green Food Project’ bringstogether government, industry and environmental partners to ‘reconcile how we will achieve our goals of improving the environment and increasing food production’ by: using less energy and water in food production; increasing crop yields; introducing more innovative technology; improving conservation management; and boosting numbers of entrepreneurial young people making careers in the food industry.

Minister Paice launched the project this morning, saying: “With our increasingly hungry world every country must play its part to produce more food and improve the environment. Britain already punches above its weight, but we’re a small island with limited space, so we’ve got to show leadership and play to our strengths more efficiently.”

“We’re not talking about setting Soviet-style targets but an overall approach in which the whole food chain pulls together. Whether it means embracing new farming technology or people wasting less, we’ve got to become more sustainable…There are already many examples of cutting edge innovations in all sectors, but these are the exception rather than the rule. We are talking about the need for a culture change across the entire food chain and this is the first step in a long-term plan to make that happen”, added Paice.

The project follows on from the government’s January 2011 Foresight report into food security that predicted the world population to increase to nine billion by 2050 and would see a sharp rise in obesity with western diets causing unprecedented demand for food and pressure on land and water.

Andrew Kuyk, the Food and Drink Federation’s Director of Sustainability and member of the Green Food Project Steering Group said: “This has been a genuinely collaborative project addressing fundamental questions about the future direction of the UK’s food system."

"We have not come up with all the answers, but we have set a clear course for what needs to happen and shown that it is only by working together that we can reduce the risks and maximise the benefits of what we are able to produce, now and in the future, to help deliver safe, secure, affordable and nutritious food supplies for generations to come.”

The Green Food Project examines how production and consumption could change in the future in five different sectors: wheat, dairy, bread, curry, and geographical areas. Some of the reports findings include producing more energy efficient toaster to save ‘significant amounts’ of energy and growing more herbs and spices in Britain to reduce the carbon footprint of curry ingredients.

But, while many have praised the project, others, such as the WWF have felt some of the project’s recommendations were ‘woolly’ and lacked specific targets and milestones.

Mark Driscoll, head of WWF-UK’s food programme, said: “We support the collaborative approach taken by the Green Food Project as a - very small - first step. However, what’s really important is the need to take action so we move towards a more equitable and sustainable food system which addresses the twin global challenges of sustainability and hunger.”

“The establishment of a consumption forum is a useful initiative, but this has to be much more than just a talking shop. It must report back with clear recommendations and a timetable for action from government, business and civil society.”

WWF also urged the government to show more leadership to fix the ‘broken’ food system, saying that trying to ramp up food production without addressing the underlying problems of the food systems such as waste, access and diets, was a ‘fool’s errand’.

Leading project members of the Green Food Project include the National Farmers Union, British Retail Consortium, Food and Drink Federation, Business Services Association, British Hospitality Association, and Defra.

The Green Food Project conclusions can be read in full on Defra’s website.