Reference Number: 555
Year: 2008
Link: Link to original paper
Summary
This chapter presents the findings of an investigation into the role of ethical concerns in one of the UK’s most important food supply chains, covering the production of wheat and its transformation into flour and bread. Bread has long been a staple food in the UK. Today, the British consume the equivalent of around nine million large loaves a day, almost all of it made from wheat flour. Wheat and bread are thus linked by a complex chain that must be both flexible and reliable. This chain presents considerable challenges both to traceability and to the tracing of ethical aspects of production.
Significance to a baker:
This study gives an overview of UK wheat supply chains, which is key to understanding the importance of sourcing flour or grain and the place of the baker within the food system.
