
Safeguarding Our Supply Against Food Crime
Recently, we had the opportunity to attend a breakfast event hosted by Roythornes in Peterborough, where professionals from various industries gathered to network and discuss key issues in the food sector. A standout moment was the presentation by Professor Louise Manning from the University of Lincoln, who shed light on a critical but often overlooked topic: food crime.
What is Food Crime?
Food crime refers to illegal activities that infiltrate the food supply chain, ranging from fraud and adulteration to theft, extortion, and sabotage. Professor Manning explained that this issue spans multiple levels – it can involve an individual (“bad apple”), an organisation (“bad barrel”), or even an entire supply chain (“bad orchard”). Food crime isn’t a niche problem; with consumer spending on food and alcoholic drinks in the UK reaching £245.5 billion in 2023, it represents a substantial risk to businesses and consumers alike. These crimes not only damage businesses financially but can also put public health at serious risk.
Defending Our Food Supply Chain
Food defence is essential to protecting the integrity of the food system from intentional harm. Professor Manning emphasised that food crime is a global issue, with case studies highlighting incidents such as needles being found in food products across Canada, Australia, and Europe. These acts of sabotage are not just isolated cases; they demonstrate the far-reaching impact of food crime on the global food system.
Strengthening Resilience: Hurdles and Guardianship
Professor Manning discussed ways businesses can reduce their vulnerability to food crime. She highlighted the importance of implementing “hurdles” – physical and procedural barriers that make it harder for criminals to carry out illegal activities. These could include better product checks, enhanced security measures, and more stringent supplier audits.
Another key point was not only protecting your own business but also collaborating with others – such as regulators, industry networks, and even law enforcement – to create a united front against food crime.
Preparing Graduates for the Fight Against Food Crime
After the presentation, we had a chance to talk with Professor Manning to discuss the future of food crime, and the key skills graduates can acquire to enhance their knowledge in this field.
MDS: What foundational skills or areas of knowledge should graduates focus on to effectively contribute to food defence?
LM: The main aspect is to research and build your knowledge. There are a number of mechanisms to address food crime and food fraud, and to a certain extent, food defence (The IFST have a good starter document on the latter). The industry often employs tools like TACCP (Threat Assessment and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points), such as the SSAFE framework. Additionally, third-party certification standards, like those outlined by the BRC, mandate the use of these tools in the development of food safety and integrity management systems. Food defence extends the principles of TACCP by focusing on intentional threats and potential attacks. For a good starting point, the IFST offers a helpful introductory document on food defence.
MDS: What emerging trends in food crime should new entrants to the food industry be aware of?
LM: The current economic situation makes the potential for food crime much higher as there is so much money that can be made from illegal behaviour. Regarding food crime from a UK perspective, the FSA provides valuable background information along with a food fraud resilience self-assessment tool (These pages also include link to the Strategic Food Crime Risk Assessment). For the monthly EU reports, more up-to-date information is available at food.ec – these reports cover topics broader than the FSA standards. It is important to distinguish between product-related crime and broader criminal activities affecting food systems, such as fraud and money laundering – my paper gives some examples.
MDS: How do you foresee technology influencing food crime in the next decade, and what should graduates be aware of?
LM: Technology is advancing quickly, transitioning from laboratory-based testing to handheld and online methods. Testing can either be targeted, focusing on specific adulterants (e.g., detecting sugar syrup in honey), or non-targeted, which involves creating a ‘fingerprint’ of authentic food to assess a tested product’s authenticity. These advancements, alongside the digitalisation of traceability systems and mass balance calculations in supply chains, will make it increasingly difficult to ‘cheat’ the system.
MDS: Are there specific technological skills or software proficiencies that would benefit those looking to work in food supply chain integrity and security?
LM: Basic digital skills are essential for individuals working in food supply chains. Those involved in designing traceability systems or utilising technologies such as AI decision-support tools will require more advanced expertise. Additionally, a solid understanding of physical security measures – such as personnel identification systems, forensic accounting, and cyber-attack protection – is equally critical to safeguarding food systems.
MDS: What role does organisational culture play in preventing food crime, and how can it be instilled in new employees?
LM: Organisational culture is crucial, as illustrated by my analogy of the ‘bad apple, bad barrel, bad orchard’. Understanding who you are buying from and selling to is essential, and a compliant culture must be upheld throughout the entire supply chain. Preventative measures are necessary, as businesses expose themselves to risk if they rely solely on detection systems (Read our FSA report to learn more about prevention measures).
Final Thoughts
Food crime is a growing challenge for the food sector, with serious impacts on businesses, consumers, and global supply chains. The industry’s size, complexity, and reliance on technology make it an easy target for criminal activity. Professor Manning pointed out that tackling this issue calls for a shared effort, strong preventative measures, and a clear understanding of where the food system is most vulnerable.
For graduates, this is both a challenge and an opportunity. They have the chance to influence the future of food defence by bringing fresh ideas, adopting new technologies, and promoting a culture of vigilance and integrity within organisations. Professor Manning stressed the importance of organisational culture in preventing food crime, and new entrants to the sector are in a strong position to drive ethical practices throughout the supply chain.
While food crime might seem like an issue for big companies or agriculture, it affects us all. Professor Manning’s message was simple: protecting our food supply is everyone’s responsibility, from producers to consumers, to create a safer and more secure future.