Policy paper

Annex A: Outcome summaries  

Published 15 July 2025

Outcome 1: An improved food environment that supports healthier and more environmentally sustainable food sales  

Description and rationale

The food environment is made up of not just the physical, but the economic, political, and sociocultural context in which people make decisions about purchasing and consuming food. The current UK food environment is dominated by foods high in fat, sugar and salt (HFSS), which are widely available from retail and out of home sources and are actively marketed. This particularly affects children and people in areas of social deprivation. Food production and consumption can have a negative environmental impact (including creating greenhouse gas emissions) and shifting diets towards greater adherence to the government’s dietary recommendations, alongside other actions to encourage an environmentally sustainable diet, could considerably reduce this impact. Under the good food cycle, the food industry will be incentivised to channel resources, investment, and marketing budgets towards healthier and more environmentally sustainable foods that consumers will want and can afford to buy.   

Interaction with other outcomes:  

This outcome will link closely with improving access to healthy food (outcome 2). Improving the health of the population will contribute to improved national productivity and help create a thriving workforce (outcomes 3 and 4), as well as reducing burdens on the NHS. Well-designed policies (for example, to encourage product reformulation) with clear requirements and a sufficient implementation period can provide a level playing field and support business planning and investment. Interventions that seek to restrict advertising or marketing of less healthy or less environmentally sustainable food could potentially shift growth from less healthy to healthier products. Reducing exposure to marketing of less healthy food does not directly increase uptake of healthier options, but it can incentivise industry to increase the range of healthier options. Encouraging sales of more environmentally sustainable foods will promote demand for a sustainable supply (outcome 5). It is important to note that while healthier food can be more environmentally sustainable, this is not true in every case and there are sustainability trade-offs to consider such as importing fruit and vegetables by air, versus growing them domestically in heated glasshouses.  

Outcome 2: Access for all to safe, affordable, healthy, convenient and appealing food options​  

Description and rationale 

There is strong evidence that food price is a key factor affecting purchases, and healthier options are often more expensive per calorie. However, access is about more than just price. Availability of and access to healthier foods also tend to be lower in more deprived areas, and diet-related health indicators are worse in areas of deprivation. Improved accessibility and affordability of healthier and appealing food would reduce food insecurity, leading to healthier diets and reduced social inequality in diets, ultimately reducing diet-related ill health.  The focus on access and affordability is aligned with the government’s commitment to ending mass dependence on emergency food parcels.   

Interaction with other outcomes

Ensuring that everyone in the country can feed themselves nourishing food is fundamental to any food strategy, and improving access to healthy food will deliver economic benefits through increased workforce productivity and reduced healthcare costs.

Key tests for policies to address other outcomes will be how they impact access (increasing prices or reduce choice, for example), health (undermining food safety or promote less healthy diets, for example), and appeal (reducing options and convenience, for example).

Some policies to deliver improved health, sustainability and resilience might increase costs to food businesses. These higher costs could be passed on to consumers in the form of higher food prices, reducing access. Therefore, as we develop implementation plans we will carefully consider the impact on food prices, and affordability.

Measures to improve the food environment (outcome 1) could change the incentives in the food system over time to ensure that affordable food options are healthier, and that healthier options are more affordable. Improved confidence, knowledge and skills around preparing food (outcome 10) would allow people to make the most of the food options available to them. There is a growing body of evidence that the impacts of climate change on food supply (outcomes 5 and 7) are affecting food prices and in turn this will exacerbate food inequalities.    

Outcome 3: Conditions for the food sector to thrive and grow sustainably, including investment in innovation, and productivity, and fairer, more transparent supply chains  

Description and rationale

Food businesses, across the supply chain, need to be viable and profitable over the long term if they are to continue to feed the nation and invest for the future, including in healthier food products. Unlocking investment, adopting new technologies, encouraging innovation and enhancing productivity are important conditions for food businesses to thrive and grow sustainably. Growing sustainably means being able to grow over the long term and in a way that protects and restores our environment, health and society on which the economy depends.   

While there are many businesses within the food system that are profitable and thriving, others can struggle with issues including: attracting and maintaining workforce; meeting animal welfare, food safety and sustainability standards while maintaining competitiveness; and accessing finance to invest in research and development and technology to boost productivity and adapt to climate change.

These issues can be particularly acute for small to medium size enterprises (SMEs) which lack the economies of scale and resources of larger businesses. SMEs make up 98% of food and drink manufacturing businesses and can have advantages such as agility, specialisation and closeness to customer bases that present opportunities to strengthen sector resilience and growth. 

A food system that supports businesses and producers to meet these challenges and have long-term confidence in their business is vital to a thriving food sector and encouraging food businesses to start and stay in the UK.

Innovation and adoption of technology (including agri-tech) across the supply chain hold high potential for growth as highlighted in the Industrial Strategy. The UK has a strong research and development base for innovation and scaling up new markets including alternative proteins and has existing initiatives to build on. Innovation and technology can also support businesses to make data-driven decisions that allow them to deliver environmental, health and resilience benefits competitively.

More sustainable, competitive and fairer food chains require more transparency between producers, suppliers, growers and buyers on a level playing field. UK food regulations, labelling and standards also help maintain a level playing field for businesses and facilitate trade. We want to see prosperity flow across the supply chain so food businesses thrive at a national, regional and local level.

Interaction with other outcomes:  

Food sector investment and growth in healthier and more sustainable markets and products support economy wide growth. A more economically robust sector, including productive and profitable SMEs, that is able to invest in the future is better placed to build resilience for times of shock and contribute to better health and sustainability outcomes over the long term (outcome 8).

The wide geographic spread of the food sector can support local businesses, including SMEs, and strong food cultures (outcome 9). Thriving local food businesses can support community cohesion and connection through food (outcome 10). The long-term productive capacity of our land and seas are at risk if growth is not environmentally sustainable (outcome 5). There are risks to access to healthier food (outcome 2) if growth is driven by less healthy sales.

Export opportunities (outcome 6) and procurement policy (outcome 1) can present opportunities for food businesses to grow or increase their resilience by diversifying. Likewise imports can give consumers more choice over products and price and provide inputs to food businesses, including to support exports (outcome 6). Imports also play a key role in strengthening supply chain resilience by providing diverse sources of supply (outcome 8).   

Increasing the transparency and traceability of supply chains can also help deliver on environmental outcomes, such as preventing deforestation in the food supply chain (outcome 5).

Outcome 4: Food sector attracts talent and develops skilled workforce in every region   

Description and rationale:   

For many years, the food system has been hampered by labour issues including a skills shortage throughout the sector, with some more acute areas such as seasonal labour, vets, fishers, and seafood and meat processing.  Potential employees often do not see the sector as an attractive place to work or somewhere they could pursue a satisfying or lucrative career. Some parts of the industry can be hazardous and work can by physically demanding. Moreover, many jobs within the food system are located in rural areas which are inaccessible for many jobseekers. Labour and skills shortages are a constraint on UK food production and growth.   

Technological development will be an important part of finding solutions. For example, automation holds the long-term potential to reduce reliance on migrant labour, while increasing demand for technological skills. In order to thrive, the food sector needs to attract and inspire future talent who can bring skills, ideas and innovation.   

Food businesses are in every region and locality and thus rely on access to skills and labour around the country. In turn, they spread opportunities for food skills and careers around the country. Defra recognises this opportunity, and has supported the industry-led Mmmake your Mark campaign which provides a platform for the industry to showcase career opportunities in food and attract the next generation of talent. This is due to be relaunched in August 2025.  

Interaction with other outcomes:   

Solving workforce issues, including improving health and safety outcomes within the sector, is key to sustainable food sector growth (outcome 3). Without a productive, sustainable and safe workforce the food system cannot grow over the long term. The ability to project a stronger image of the sector as a place to thrive and innovate could help attract more workers and close the workforce gap, which in turn could improve innovation and productivity. The sustained availability of a skilled workforce opens opportunities and reduces risks to business and therefore could encourage more investment (outcome 3).

This could enable businesses to innovate to deliver more sustainable and resilient production (outcomes 5 and 7).  While some roles within the food sector will remain low skilled and seasonal, developing a larger base of more skilled workers could lead to higher paid jobs helping those employed in the food sector to thrive, and strengthening and reinforcing regional and local food cultures (outcome 9), and supporting community cohesion and connection through food. A more valued food culture could in turn attract more people to the sector. A healthier population (outcomes 1 and 2) could result in a more productive workforce in the food sector.    

Outcome 5: Food supply is environmentally sustainable, with high animal welfare standards, and waste is reduced  

Description and rationale:   

Environmentally sustainable food supply and the reduction of food waste across the supply chain and in the home are key elements of a circular economy that will underpin the economic resilience of the sector to ensure we are able to continue to provide high quality, affordable food feeding future generations.  

With 69% of our land used for agriculture, how we produce food has a significant impact on nature. Long-term food security depends on the resilience of natural systems, from soils and pollinators to global ecosystems.  Degradation of these systems is not just an environmental issue, but a growing strategic, economic and national security risk.  The food system faces dual pressures: contributing to long-term climate mitigation while needing to adapt and maintain production amid ongoing climate impacts.

Strong leadership, direction and collaboration (including in our approach to research) are essential to protect nature’s capacity to provide the stable climate, clean water and healthy soils that make farming possible, strengthening the country’s resilience to shocks and protecting the viability of the farms and seas. Our food supply must use nature’s resources sustainably, reduce greenhouse gas emissions in line with net zero targets, adapt to the impacts of climate change, and protect our natural environment on land and in our waters. This is reflected in our new national procurement policy statement, which sets expectations for government contracts to favour products certified to high environmental standards that we think high quality British producers are well-placed to meet.

Our food system also has a significant environmental footprint overseas, via the 35% of food that we import. Internationally, we have a portfolio of Official Development Assistance (ODA) that is investing in the sustainable agriculture sector and supporting the transformation of the wider global food system.    

We have some of the highest standards of animal welfare in the world. Protecting animal welfare isn’t just the right thing to do, it makes us more resilient to risks, such as diseases you can catch from animals.  

By preventing waste, we can be more efficient with our resources at home and overseas, saving businesses and consumers money while reducing the pressure on the environment. A circular economy is a sustainable economy where reducing and re-using are the norm. Interventions aimed at preventing and reducing food loss and waste prioritise preventing waste first, then redistributing surplus, followed by recycling through animal feed or processing, and only as a last resort, disposal to landfill or incineration. The agrifood sector will be one of 6 key sectors initially prioritised for interventions in the Circular Economy Strategy, which will be published for consultation in the autumn.  

Interaction with other outcomes:  

Environmentally sustainable food supply will bring economic opportunities (outcome 3) and underpin the affordability of our long-term food supply (outcome 2). Adopting farming practices that are more environmentally sustainable has the potential to offer greater efficiencies and productivity, though this will vary at individual farm level and significant investment is needed for this transition. There will also be sector-specific opportunities for economic growth that supports sustainability, such as agri-technology, alternative proteins and precision breeding (outcome 3). Balancing the critical role of food production with the need to deliver environmental benefits is not a binary choice, but a strategic challenge that requires careful management to optimise both outcomes.   

Outcome 6: Trade supports environmentally sustainable growth, upholds British standards and expands export opportunities  

Description and rationale:   

We are committed to ensuring that our international trade and sustainability objectives are mutually supportive. The UK is one of the world’s largest net food importers. Imports are therefore critical to maintaining secure supplies of food and critical inputs, and giving consumers choice over products and price.   

We will support more exports of British produce across the world, capitalising on our internationally recognised high standards. We are working to remove barriers to market access and promote British produce internationally. 

As we set out in our recent Trade Strategy, aimed at achieving long-term sustainable, inclusive, and resilient growth through trade, we will ensure our trade supports our objectives by: 

• seeking trade deals which preserve our latitude to protect the environment and promote high sustainable standards
• driving initiatives that support trade in environmental goods and services
• seeking outcomes in trading frameworks and international agreements, including at the World Trade Organization (WTO), that support sustainable trade and the UK’s domestic agenda
• not lowering food standards and upholding high animal welfare standards
• continuing to seek fair and balanced deals which include new export opportunities to grow the UK’s world class agri-food and drinks sector, the UK’s largest manufacturing sector
• maintaining the UK’s global environmental leadership, by seeking plurilateral or multilateral outcomes that support the global green transition, supporting greater international collaboration and incentives needed to reach targets under the Paris Agreement and the UN’s Convention on Biological Diversity, using our Climate and Nature Envoys to champion the global green transition, and bolstering sustainable trade in such areas as fisheries and agriculture

Through our work with multilateral institutions, such as the UN Food and Agriculture Organisation and Codex Alimentarius Commission, the UK promotes high food safety, plant health, animal welfare, and environmental standards, to produce shared global norms, ensuring trust in international trade and resilience in food systems. We have also put in place enhanced transparency and scrutiny arrangements on Free Trade Agreements that go beyond statutory obligations. The Trade and Agriculture Commission (TAC), established to assess whether new free trade agreements uphold UK standards on animal and plant health, welfare, and the environment, will continue to provide scrutiny. 

The EU is our closest neighbour and largest import and export market for agrifood.  At the UK-EU Summit in May 2025, the Prime Minister and his EU counterpart agreed concrete steps to reduce barriers to agri-food goods trade.  This included working towards a Sanitary and Phytosanitary agreement to make agrifood trade with our biggest market cheaper and easier; and a new agreement to link Emissions Trade Systems (ETS) to support the Net Zero transition and reduce trade-related compliance issues for business. 

Interaction with other outcomes:    

Strong domestic production is a key pillar of our secure supply of food; as resilient local supply reduces vulnerabilities to global disruptions and supports year-round access to fresh, healthy diets (outcome 7). Imports are also crucial to maintaining secure supplies of food. The standards applied to imports also contribute to the environmental sustainability and animal welfare standards of imports of our food supply (outcome 5).    

The UK’s work with multilaterals like WTO, and our international work on sustainable supply chains, and to counter global nature loss and climate change, all support development of more resilient supply chains (outcome 8). Internationally we have been advocating for greater stability and predictability in international agriculture trade, including being a leading voice for strengthening WTO rules on export restrictions and prohibitions on agri-food products, which can undermine the food security of net food importers like the UK.  

British farming and food and drink industries, in many cases embedded in strong national, regional and local food cultures (outcome 9) produce some of the highest quality products in the world. We can rightly be proud of them. For example, geographical indication (GI) status can play a role in supporting sales of British products. Our network of 16 agrifood attachés placed in priority export markets across the globe drive export growth, remove barriers and protect trade.  

Outcome 7: Resilient domestic production for a secure supply of healthy food  

Description and rationale:   

For the population to have a healthy and sustainable diet, we need a secure supply of the kinds of food that make up a healthy and sustainable diet. Strong and sustainable domestic production is a key pillar of this secure supply, as resilient local supply reduces vulnerabilities to global disruptions and supports year-round access to fresh, healthy diets. The UK’s food supply comes from both domestic production and trade, and over the past 2 decades, this has been roughly at a 60:40 ratio.   

Climate change is affecting UK food production on land and at sea, disrupting growing conditions, altering species distributions, and increasing risks from extreme weather. Building climate resilience is key to securing future domestic supply and food security. The UK has a growing population and how much we can grow is limited by productive land available. There are pressures on land use for agriculture and UK water supply. Domestic production is highly dependent on global supply chains including energy, fertiliser and feed inputs from abroad, meaning that cost, business viability of production and price of domestically produced food are sensitive to international shocks.    

Resilient production also needs to be environmentally and economically sustainable so that we have resilient production for the long term, while nature recovery is vital to the climate resilience of farming. What is required to ensure resilience varies across different kinds of food.  

A particular focus of this outcome is to strengthen the resilience of domestic production of foods that are key components of a healthy diet in the UK.  For example, fresh produce is a sector for consideration.  We only produce 15% of the fresh fruit available in the UK, and for fresh vegetables only 53%, significantly behind other food categories.  At the same time, we are not eating the recommended amount of fruit and vegetables, essential for a healthy diet.    

Interaction with other outcomes:   

Strengthening the resilience of domestic production of foods that are key components of a healthy and sustainable diet is well aligned with the objective to support healthier and more environmentally sustainable food sales (outcome 1) and improved access to healthy and sustainable food options (outcome 2). 

Strengthening domestic production in the UK to be more resilient could generate higher output and greater production stability, supporting a thriving food sector (outcome 3).  A resilient supply of healthier food that enables stable access for consumers (outcome 2) depends on maintaining a diverse supply including strong domestic production. Production at all levels depends on resilient supply chains (outcome 8).   

Where expanding production involves expanding land use there could be tensions with environmentally sustainable supply (outcome 5), and competition with other potential land uses. However, production can also be expanded without expanding land use such as through productivity gains or multi-functional land use. This needs to be carefully balanced with considerations of animal welfare (outcome 5). A thriving and growing food sector (outcome 3) could support agricultural productivity and reduce reliance on inputs making us less vulnerable to global shocks.   

Outcome 8: Greater preparedness for supply chain shocks, disruption and impacts of chronic risks  

Description and rationale:   

The UK Food Security Report highlights the increasing risks to UK food security from geopolitical volatility, animal and plant diseases and extreme climate events, and the interaction between these risks. While the UK food system is resilient in some important respects, businesses, households, communities and the country could be better prepared for shocks and disruptions to food supply. Shocks and disruption can include food and feed shortages, price shocks, energy shortages, labour shortages, cyber attacks, cold chain failure, conflict and threats to supply routes in addition to impacts from chronic risks that also reduce UK resilience over time.

We must consider the risk of shocks to our food supply at home and abroad, especially to key components of a healthy diet. Notably the UK imports a high proportion of its micronutrients such as vitamins and minerals from specific regions abroad. The risks include systemic dependencies on critical upstream inputs such as energy, fertilisers, food-grade chemicals (including CO₂), and packaging materials, many of which are imported from a narrow set of regions and are also critical inputs for other sectors. Building our preparedness for shocks must therefore go beyond end-product availability and consider the robustness and diversity of entire supply chains, including local and regional government infrastructure, as well as the prioritisation of supply for inputs with multi-sector uses.   

Internationally, the UK works to reduce risks and build stability and resilience into supply chains and the global food system. The recent food inflation spike following Russia’s invasion of Ukraine has highlighted the exposure of the UK food system to global energy price volatility. As well as strengthening the supply chain, preparedness means the whole of society having the knowledge and skills to access healthier food during shocks. The government’s Resilience Action Plan and Strategic Defence Review have outlined the need for a whole-of-society approach to ensure national security.  

Interaction with other outcomes:   

Shock preparedness has synergies with a thriving and sustainable food sector (outcome 3), an environmentally sustainable food supply (outcome 5) and resilient domestic production (outcome7) as they all reduce the impact of shocks by reducing the likelihood of shocks occurring or reducing the impact when they do happen. Thriving and growing food businesses may have more capacity to invest in shock preparedness. Farming that restores nature and adapts to the changed climate builds defences against extreme weather. For example, healthier soil is more resilient to flooding and extreme drought conditions. Resilient domestic production can help to diversify supply sources and mitigate risks to imports. In the other direction, greater preparedness of supply chains (particularly for inputs such as energy, fertiliser, and food fortification inputs) can support the resilience of domestic production (outcome 7) and protect food sector growth (outcome 3). Stronger local cultures and food skills (outcomes 8 and 9) are important facets of societal resilience to shocks. There are potential tensions with food sector growth (outcome 3) and an environmentally sustainable food supply (outcome 5) as building more resilient supply chains may require investment in new processes that, while enhancing longer-term stability, could initially be less efficient and profitable and increase waste, for example amending just-in-time supply to allow for redundancy and stocks.    

Outcome 9: Celebrated and valued UK, regional and local food cultures   

Description and rationale:   

From Welsh lamb to Ayrshire New Potatoes to Cornish Sardines, the regions and nations of the UK produce exceptional food and drink. Food is often at the core of a community’s cultural heritage and identity. An important example is coastal communities where fishing is the lifeblood of generations who have lived there. There is an opportunity to do more to promote UK food culture, and to celebrate the food we make which is uniquely British, combining our heritage and the expertise and innovation of our food businesses.

Through the GREAT campaign and our trading relationships we have promoted UK food and drink to other nations. The strategy will seek to share the same messages more clearly with UK citizens and increase pride in our unique food heritage and vibrant food culture at a national, regional and local level. Local community initiatives are a key vehicle for achieving this outcome and for harnessing a stronger food culture in support of our health, sustainability and resilience outcomes. The strategy will help strengthen pride in our unique food heritage and cultures and inspire a good food movement around the country.  

Interaction with other outcomes:   

Championing UK food cultures can directly support a thriving food sector (outcome 3). Recognition of the quality and strength of our homegrown food products, such as through geographical indication (GI) protection and promotion, could encourage investment and increase consumption of domestically produced food, and by extension the UK market share of food sales. It could also boost the reputation of UK products abroad, helping to support export growth and food tourism (outcome 6).

Stronger local and regional food cultures could support growth that is distributed through regions and communities, benefiting SMEs in particular. Greater pride in UK food could attract more people to work in the sector and to develop the right skills (outcome 4). Strong and positive food cultures can support an improved food environment (outcome 1) for enabling healthy and sustainable dietary choices, improved access to food, including for the most vulnerable (outcome 2), and more sustainable production (outcome 5).  

Outcome 10: People are more connected to their local food systems and have the confidence, knowledge and skills to cook and eat healthily  

Description and rationale:  

An improved food system and revitalised food cultures needs more people who are knowledgeable, passionate and confident when it comes to buying, preparing and eating food. Creating an environment that enables and celebrates initiatives like local and community restaurants, partnerships between schools and food businesses, and community-based food education will strengthen local food systems, contribute to better food practices in homes, and encourage more active engagement with food.

This is especially true if we develop better ways to map, access and participate in local food systems and existing community initiatives. Place-based support through family hubs and NHS campaigns including Start for Life and Healthier Families already seek to improve food knowledge and skills for families.   

There are opportunities to collaborate with partners outside government who are already delivering inspiring activity, such as Veg Power, TasteEd, Chefs in Schools, as well as local initiatives like London’s Take & Make recipe box scheme. Increased food skills open the door to better food everywhere, from homes, to school food services, to hospitals, to high end restaurants. This goes beyond the school or college gates: community organisations like Incredible Edible and Jamie Oliver’s Ministry of Food are already working with citizens of all ages and backgrounds to develop growing and cooking skills. These and other activities can be amplified through place-based partnerships like Sustainable Food Places, supported or coordinated by local government.

Interaction with other outcomes:  

Connecting individuals with their local food systems enlivens food culture (outcome 9), strengthens communities and gives people greater confidence and opportunity to prepare their own healthy, appealing food (outcome 2).  Stronger food connections within local communities can support improved food environments (outcome 1), local food businesses (outcome 3), sustainable local production and reduced waste (outcome 5).

Increased food knowledge and skills will also increase awareness of both safe kitchen practices and what healthy diets look like. Improved food education and skills would help develop the workforce of the future (outcome 4). Households and communities that are more connected and engaged with local food systems are likely to be better placed to be resilient to food system shocks (outcome 8).