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The National Pig Association and NFU Scotland have joined forces to demand that the UK foodservice sector commit more strongly to British pork. The initiative seeks to reverse growing dependence on imports and defend domestic production against European price pressure.
The UK pork sector is going through one of the most challenging periods of the last decade, with a sustained reduction of the national herd and growing dependence on imports from the European Union. The temporary closure of several processing plants over recent years accelerated that trend.
In parallel, British animal welfare standards are among the most demanding in the world, which generates cost overruns that hinder competition against imported product produced under less strict regulations.
The campaign launched jointly by the NPA and NFU Scotland targets restaurant chains, hotels and catering services to incorporate British pork into their menus and purchasing policies.
The entities highlighted that British consumers increasingly value the local origin of food and that the foodservice sector could capitalize on that preference with more transparent labeling.
The success of the campaign will be decisive in sustaining British pork production against European competition. If the foodservice sector responds, the downward trend of the herd could be reversed and the internal supply chain stabilized.
For European exporters, the move implies consolidating their presence in the British market while demands intensify for reciprocity in production and animal welfare standards.
