Rupert Ashby, chief executive of the British Frozen Food Federation (BFFF), sets out why frozen food should be recognised as a strategic asset in strengthening the UK’s food security.
The disruption in the Strait of Hormuz is a stark reminder of how exposed the UK’s food system is to global events.
The National Farmers’ Union has warned, in comments reported by the BBC, that rising fuel and fertiliser costs linked to the situation are likely to push up UK food prices. The NFU anticipates that cost impacts on some fresh produce will likely be seen by consumers within weeks, with wider cost pressures feeding through the system over time.
The situation illustrates the extent to which the UK’s food system – a critical part of the country’s infrastructure on which we all depend – is deeply interconnected with global supply chains and vulnerable to shocks far beyond our borders.
The Government’s latest food strategy recognises that access to affordable, nutritious food underpins not just public health, but national resilience. It is vital that the UK can continue to feed itself reliably in the face of disruption, and that households can continue to access food that is both affordable and good for them.
The pressures facing the UK food system
The UK’s reliance on imports remains one of its most significant structural vulnerabilities. According to Global Food Security, we import 48% of the total food we consume as a nation.
In stable conditions, global sourcing delivers variety and cost efficiency. But when disruption hits, whether through conflict, climate events or trade friction, the consequences are felt quickly in the form of lower availability and higher prices.
Climate change is also driving uncertainty. Growing conditions in many parts of the world are becoming less predictable. Yields fluctuate. Supply becomes less reliable. The result is not just periodic disruption, but a steady increase in volatility that the system must absorb.
Energy is now firmly part of the food security conversation. From production and processing to storage and transport, food is energy intensive. When energy prices rise sharply, as they have in recent years, those costs ripple through the entire chain. For producers, it can mean scaling back or delaying investment. For consumers, it shows up at the till.
Waste is another key issue. A significant proportion of food is still lost before it is eaten, representing both an environmental burden and a structural inefficiency. In a system under pressure, reducing waste is one of the most immediate ways to improve resilience.
Why frozen food changes the equation
There is one factor that plays a crucial part in all of the challenges mentioned above – the shelf-life of food. This is where freezing produce is a game-changer – it buys time.
By extending the life of produce from days to months or longer, freezing allows production and consumption to be separated. Food can be produced when conditions are right, then stored and used when needed. That shift has profound implications. It reduces reliance on continuous supply and creates a buffer when disruption occurs.
As set out in the BFFF’s work on food resilience, freezing makes a wide range of foods available throughout the year. Seasonality becomes less of a constraint. Supply becomes more predictable and, in uncertain times, these benefits are more important than ever.
There is also a clear role in strengthening domestic resilience. Food that is frozen can be sourced and stored within the UK, reducing exposure to external shocks. When global supply chains are looking increasingly fragile, that ability to hold product closer to home is a major advantage.
Waste is where frozen food delivers one of its most immediate benefits. Once frozen, food does not deteriorate in the way fresh products do. That applies across the supply chain and in the home. Food can be used when required, in the right quantities, with far less risk of it being thrown away. Food waste accounts for no less than 10% of UK carbon emissions, underlining the importance of the issue.
Then there is nutrition. Freezing preserves the nutritional content of food over time. Nutrients are retained far more effectively in frozen products than in those stored at ambient temperature, and often better than chilled alternatives. In a food security context, frozen food is therefore a more efficient means of delivering nutrition to the population, again helping to deliver resilience against shocks.
At a system level, frozen food brings a degree of efficiency that fresh food can’t compete with. It supports bulk production, smoother logistics and more predictable supply. For households, it offers flexibility. Food can be stored, portioned and used in a way that helps manage both time and money.
Infrastructure and capacity
If frozen food is to play its full role, infrastructure needs to keep pace.
Industrial freezer capacity is a strategic asset, but one that is not yet fully understood at a national level. The BFFF has called for a comprehensive audit to identify where capacity exists, who controls it and how it could be coordinated in an emergency.
Alongside this sits the need for investment. Some facilities are ageing and operating with outdated technology. Modernisation would improve both efficiency and resilience.
At the household level, freezer capacity is just as relevant.
Given the fact the British homes are smaller than in many of our European neighbours, domestic freezer capacity also tends to be more limited. This is a challenge because it means that British families can store less frozen food at home than would be ideal.
As the UK ramps up its new home building efforts – and as people refurbish older houses – thought should be given to how Government could address home freezer storage capacity, especially through requirement for new builds, to allow families to improve their own resilience and contribute to all of the above points.
Older or poorly used appliances can also consume significantly more energy than necessary. Improving appliance standards, encouraging upgrades where appropriate and ensuring households have access to reliable freezer space would all strengthen resilience in practical, immediate ways.
Building resilience before the next crisis
There is no question that frozen food is part of the infrastructure that underpins food security.
It provides flexibility when supply chains are under strain. It reduces waste in a system that cannot afford inefficiency. It preserves nutritional value when affordability is under pressure, and it offers a way to build resilience at both national and household levels.
The Government’s Food Strategy has taken an important step in recognising food security as a priority. The task now is to turn that recognition into action. That means understanding the assets already in place, investing where needed and ensuring that policy supports a more resilient system.
The situation in the Strait of Hormuz is only the latest reminder that disruption can come from anywhere, and with little warning. The question is not whether the next shock will arrive, but when.
Resilience cannot be improvised in that moment. It must be built in advance. The frozen food industry is ready to play its part.
The British Frozen Food Federation (BFFF) is the trade association for the UK frozen food industry. It represents members from across the whole frozen food supply chain.
Rupert Ashby is CEO of the BFFF, a post he has held since 2022. He ran several Co-operative Group (CWS Agriculture) farming businesses before moving to the group’s Manchester headquarters as a marketing project manager. His farming experience included growing vining peas, broccoli, cauliflowers and chipping potatoes for the frozen food industry.
Ashby then joined the Country Land and Business Association (CLA) before taking on a role in London, where he led the Regional and Membership teams, and has held a role as a board member of the CLA Game Fair.
