We want to provide as much helpful guidance as we can as the Genetic Technology (Precision Breeding) Bill continues its passage through Parliament to aid understanding for everyone. We also welcome any feedback or reflections on our proposals
Our Chair, Professor Susan Jebb, introduces Our Food: An annual review of food standards across the UK. This is a comprehensive report of food standards in the UK that the FSA has published with Food Standards Scotland.
Anjali Juneja, Director of International and UK Affairs, reflects on the FSA’s international work and explains how we are supporting this year’s World Food Safety Day theme of ‘safe food and better health’.
FSA Chief Executive Emily Miles explains the challenge of getting the balance right between protecting consumers and supporting industry in our work to regulate the cannabidiol (CBD) market.
Professor David Aanensen and Dr Ed Haynes join the Pathogen Surveillance in Agriculture, Food and the Environment programme (PATH-SAFE) team at the Food Standards Agency.
Reflections on how the new FSA strategy will influence our scientific work and what the strategy means for FSA Science going forward.
Our Chair, Professor Susan Jebb, introduces Food You Can Trust – The FSA’s new five-year strategy. As well as reaffirming our commitment to ensuring that food is safe and what it says it is, we have also expanded our mission to include a role in helping the food system become healthier and more sustainable.
Rebecca Sudworth, FSA Director of Policy, reflects on the recent Food Hypersensitivity Perspectives and Practice Symposium, and how local authorities and businesses can support the food hypersensitive consumer.
Professor Robin May, FSA Chief Scientific Adviser, reflects on the recent Food Hypersensitivity Perspectives & Practice Symposium, and how we can make the UK a better place for the food hypersensitive consumer.
How the FSA is supporting WRAP’s Food Waste Action Week, raising awareness of the environmental consequences of wasting food and promoting activities that help to reduce the amount of food we waste.
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