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What is the relationship between food production and public health?

3 March 2020

The next evidence session of the Select Committee on Food, Poverty, Health and Environment hears from the National Farmers' Union and Soil Association on sustainability in farming and from industry on promoting a healthier eating environment. The first session explores the relationship between food production and public health and the second session covers the responsibilities of the retail and catering industries toward promoting public health.


Tuesday 3 March, Committee Room 2A, Palace of Westminster

At 10.40am

  • Philip Hambling, Head of Food and Farming Policy, National Farmers' Union
  • Rob Percival, Head of Policy (food and health), Soil Association

At 11.40am

  • Judith Batchelar OBE, Director of Sainsbury's Brand, Sainsbury's
  • Andrew Opie, Director of Food and Sustainability, British Retail Consortium

Possible questions

  • What, in your view, does sustainable agriculture mean?
  • Does the Agriculture Bill offer an opportunity to more closely align food and public health?
  • Does a sustainable diet cost more to produce? How might any increased costs be mitigated to ensure that everyone can access this?
  • What responsibilities do the retail and catering industries have towards public health?
  • How can consumers be provided with the right information at the right time to allow them to make healthy choices?
  • What actions can retailers and caterers take to ensure that the food they are providing is environmentally sustainable?

Further information