Predicted radical climate changes may still appear to be a long way off, but eventually they could dramatically alter the fresh produce seasonal calendar, delegates were told at the latest Warwick HRI conference held in London, supported by Defra.
Professor Peter Mills of Warwick HRI is project manager of a new Innovation Network project designed to tap into a wealth of scientific and commercial expertise to help develop a wide range of adaptive activities to climate change.
The general consensus is that northern Europe will fare better as temperatures rise, and be in a position to provide food for other regions that are less fortunate.
However, in this transition period, there will be other factors coming into play, as land for the production of biofuels competes with food, and public demand for local production strengthens in order to reduce distribution costs.
These concepts may not be new, but their impact is already being felt in a small way, revealed David Gregory, technical director of Marks & Spencer’s food division. The multiple has already carried out a detailed carbon footprint of its food business, which demonstrated what a small proportion transportation within the UK plays as a part of total CO2 emissions.
“New climate can mean ‘new crops’,” said Gregory. “We are already experimenting with growers to develop crops usually from overseas, such as sugar snap peas, sweet potatoes and melons.”
Local produce is also playing an increasing role on retail shelves. This season M&S, working with the Chinn family, has seen its share of the UK asparagus market based on value increase from eight to 20 per cent. Availability has also been extended, from March until mid-late July.
“Last year, in-season British cherries accounted for 48 per cent of sales, plums 26 per cent and blueberries 50 per cent,” added Gregory. “However, a long-term robust agricultural and horticultural research and development base is essential to make progress.”
Some idea of what this entails was spelt out by David Barney, UK business development manager at Bakkavor, which specialises in fresh prepared foods on an international scale.
Taking salads as an example, he highlighted the need for crops that could cope with extremes of climate, would stand better in the field, manage variability and technologies that “protected” these effectively.
One key would be better weather forecasting, which would improve planning. While salads enjoy a short harvesting period, crops are already being affected by weather patterns, which create swings in demand of up to 35 per cent. “We used to be able to model this,” said Barney, “but it can’t cope with extremes, and it’s getting worse.”
No comments yet