Untitled

Contents

A word from Jamie…
All Meat and Poultry Products
Eggs & Hidden Eggs
Chicken (or other farmed poultry)
Pork (excluding P.D.O. cured meats)
NonUK Protected Designation of Origin (P.D.O.) Cured Meats
Rabbit
Game (excluding rabbit)
Beef
Veal Calves
Sheep / Lamb
Dairy Cows / Milk (UK Only)
Wild Seafood
Farmed Seafood
Guidelines For Our Most Commonly Used Seafood
Palm Oil
Genetically Engineered Foods (GE / GM / GMO)
Permitted Additive List
Appendix 1 – Guidelines for livestock farming that complies with Jamie Oliver Food
Standards
Eggs & Hidden Egg
Poultry
Pork (including any porkcontaining product, sub ingredient, or UKproduced cured
meat)
Beef & Lamb
Dairy Cows / Milk
Veal Calves
Appendix 2 – Guidelines for Seafood Sourcing Complying With Jamie Oliver Food
Standards
Wild Seafood
Farmed Seafood
Appendix 3 – Our Recognised Certification Labels

Food Development Manual / Food Standards / June 2015 / January 2016 revision
2

A word from Jamie…

Hi guys
A massive thank you for taking the time to understand our food standards – the fact that
you’re reading this proves that you’re up for the challenge of supporting responsible food
production, and are part of a massive, super-important and growing movement. This
document exists to focus your mind on how to be the ultimate buyer, and by doing this you’ll
contribute to setting a brilliant example for the rest of the food industry.
Our current food system is broken – that’s a fact. Industrial agriculture is the planet's largest
polluter and millions of animals (and farmers) suffer in order to give us cheap food. Quite
simply, we must source and buy better. Buying sustainable, responsible food products
supports a fairer food system right now, and more importantly, it is an investment in the
future. The food you buy is a vote for the system from which it came.
I’ve worked tirelessly over the years to campaign for better food systems, and always
champion them within my own businesses. I do it because it’s the right thing to do, but also
because the food tastes better! It has become an important pillar of our brand – we care
about what we cook and what we put into our bodies, so it’s only right that we also care
about where that food has come from and how it has been produced.
In order to help us keep raising the bar, the pages that follow set out my minimum
acceptable standards and preferred options for the foods we use on a regular basis. We
follow these standards across everything we do, including our books and magazine, TV
shows, digital platforms, products, restaurants and our partnerships with other
organisations.
I really hope that you believe in these standards as passionately as I do, and by supporting
them, help the movement of more responsible food systems to grow. My Food Team is
always here to support you on this journey and will happily advise you on anything you need
to know.
Big love
Jamie O xxx

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All Meat and Poultry Products

- Products sold for consumption in the UK or Ireland must be from UK or Irish-reared
animals, with the exception of imported cured meats.
- Products must be fully traceable back to the batch of, or individual farms from which the
animal was produced, as well as the slaughterhouses and cutting plants used.
- This information must be instantly available on request, and provide part of the
specification for products supplied to the group.
- All animals passing through a slaughter house must be stunned effectively prior to
slaughter, including Halal production.
- Halal meats must adhere to the welfare standards listed in this document, and must be
labelled or listed as Halal to ensure transparency to the customer.
Eggs & Hidden Eggs

Acceptable Preferred
Environment / Cage-free. Cage-free.

Housing
Nest boxes (1 per 7 hens) Nest boxes (1 per 7 hens)
Litter on floor, perches (15cm per Litter on floor, perches (15cm per
hen), scratching areas hen), scratching areas
May be with or without natural Natural light in natural lighting

light, with a minimum of 10 lux patterns, with a minimum of 10 lux
throughout the house. throughout the house.
Minimum of 6 hours darkness in Minimum of 6 hours darkness in

every 24 hour period. every 24 hour period.
Single layer or multi-tier housing Single layer or multi-tier housing
Outdoor access for whole of laying

period.

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Stocking Density 9 hens/m2
indoors Less than 9 hens/m2indoors
1 hen/m2 outdoor space
Livestock No forced molting. No beak No forced molting. No beak trimming

Management trimming after 10 days. at all.
No animal by-products in feed. No animal by-products in feed.
Antibiotics must only be used to Antibiotics must only be used to treat

treat illness and not routinely used. illness and not routinely used.
Egg Laying Hen systems complying with our standards include:
(Other products may be used, providing our “acceptable standards” above are met)
Scheme Example Certification
Europe
Higher – Welfare Indoor

5

Free – Range
or Non-certified
Organic
Higher-Welfare Indoor
Pasture Raised
Americas
Organic

6

Australia
Free-Range
Organic

7

Chicken (or other farmed poultry)

Environment / Indoor, with natural light and Indoor, with natural light and
Housing environmental enrichment (e.g. environmental enrichment (e.g.
perching, pecking objects, straw perching, pecking objects, straw
bales) bales)
Outdoor access for ½ of life, natural

cover/woodland or alternative
outdoor cover.
Stocking Density Chicken: Chicken:

30 kg/m2or less in house 27.5 kg/m2or less in house
+

1 m2per bird outdoors
Livestock Intermediate growth rate breeds or Intermediate or slower growth rate

Management fast growth rate breeds with a leg breeds.
health plan.
No animal by-products in feed.
Slaughter Must be effectively stunned prior to slaughter, including Halal or other

religious production.
Traceability must be maintained from farm / farms through to meat product.
Slaughterhouse and cutting plants must be able to demonstrate good food

safety management. Please see Jamie Oliver Technical Standards for Food
Safety Management requirements.

N.B. Foie Gras or other practice involving force-feeding or poultry birds is not permitted.

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Poultry systems complying with our standards include:
Higher – Welfare Indoor
Europe
Free – Range
or meets EU legislation
Organic
Americas
Higher-Welfare Indoor or Outdoor

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Pasture Raised
Organic
Australia
Free-Range

10

Organic

11

Pork (excluding P.D.O. cured meats)

Environment / Indoor or outdoor group housing. Largely outdoors for majority of life.
Housing
No sow stalls and no fixed farrowing No sow stalls and no fixed farrowing
crates. Sows must be given space to crates. Sows must be given space to
move through free farrowing, with move through free farrowing, with
nesting and bedding material bedding material provided.
provided.
All indoor housing must have
All indoor housing must have manipulable material such as straw
manipulable material such as straw bales.
bales.
+
All pigs must have access to straw
bedding. Permanent outdoor free-range access
for sows and meat pigs, with ground
suitable for rooting, shade / shelter,
and wallowing in hot weather.

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Stocking For both indoor and outdoor For both indoor and outdoor
Density production, gestating sows should production, gestating sows should
have minimum floor space of 3.5m2 have minimum floor space of 3.5m2
per sow, with minimum lying area of per sow, with minimum lying area of

1.5 m2per sow. 1.5 m2per sow.
Meat pigs should have a minimum

space allowance as follows:
Live Bedded Total
2
Weight Lying Area Area (m)
2
(kg) (m )
10 0.10 0.15
20 0.15 0.225
30 0.20 0.30
40 0.26 0.40
50 0.31 0.47
60 0.36 0.55
70 0.41 0.61
80 0.45 0.675
90 0.475 0.715
100 0.50 0.75
110 0.53 0.80
Livestock No routine mutilations, including No routine mutilations, including

Management teeth grinding or tail clipping. teeth grinding or tail clipping.
No castration without anesthetic. No castration without anesthetic.
No animal by-products in feed. No animal by-products in feed.
No electric goads in use. No electric goads in use.
Slaughter Must be effectively stunned prior to slaughter.
Slaughterhouse and cutting plants must be able to demonstrate good Food

Safety Management. Please see Jamie Oliver Technical Standards for Food

13

Pork systems complying with our standards include:

Higher – Welfare Indoor /

Outdoor-bred
+additional requirement on mutilations
Europe
Free – Range
or meets EU legislation
+additional requirement on mutilations
Organic

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Higher-Welfare Indoor /
Outdoor-bred
Pasture Raised
Americas
Organic
Higher-Welfare Indoor /
Outdoor-bred
Australia
Free-Range
*”APIQ Free Range” only

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Organic

Non-UK Protected Designation of Origin (P.D.O.) Cured Meats

Environment / Indoor or outdoor group housing. Largely outdoors for majority of life.
Housing
No sow stalls. No sow stalls and no fixed farrowing
crates. Sows should be given space to
Sows must have freedom to express move through free farrowing, with
natural behaviours during gestation bedding material provided.
period, either in deep-bedded houses
or free-range on pasture. All indoor housing must have
manipulable material such as straw
All indoor housing must have bales.
manipulable material such as straw
bales. +
Permanent outdoor free-range access

for sows and meat pigs, with ground
suitable for rooting, shade / shelter,
and wallowing in hot weather.
Stocking Density indoors must be adequate for For both indoor and outdoor
Density all pigs to lie comfortably at the same production, gestating sows should
time. have minimum floor space of 3.5m2
per sow, with minimum lying area of

1.5 m2per sow.
Livestock No routine mutilations, including No routine mutilations, including

Management teeth grinding or tail clipping. teeth grinding or tail clipping.

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No electric goads in use. If surgical castration is necessary, it
should be done with use of
anaesthetic.
Immuno castration is preferred.
No electric goads in use.
Slaughter Must be effectively stunned prior to slaughter.


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Rabbit

Environment / Indoor or outdoor system. Free-range outdoors or wild (game).

Housing
No use of cages. No use of cages.
Enrichment provided such as: Large moveable outdoor pens.

Platforms, gnawing blocks, hiding
tubes, hay rack/compressed straw Enrichment provided such as:
tube. Platforms, gnawing blocks, hiding
tubes, hay rack/compressed straw
Non-wire flooring tube.
Dawn-dusk lighting transition

periods or natural light.

Stocking Minimum 800cm2per rabbit If farmed outdoor: minimum 1m2
per
Density animal
Wild: N/A
Livestock An enriched diet including forage An enriched diet including forage (hay)
Management (hay) and edible knawing objects and edible knawing objects (e.g.
(e.g. wooden sticks/blocks). wooden sticks/blocks).
Slaughter Farmed rabbit must be effectively stunned prior to slaughter, including Halal
or other religious production.
Slaughterhouse and cutting plants must be able to demonstrate good food

safety management. Please see Jamie Oliver Technical Standards for Food

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Game (excluding rabbit)

- Must be from a wild source, unless otherwise agreed by The Food Team.
- All wild game must originate from a licensed game-keeper with full traceability
information available.

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Beef

Environment / Outdoor group housing with shade Grass-fed / Pasture-raised

Housing and / or shelter as required
depending on climate. Majority of life on pasture.
Adequate shade must be provided Indoor group housing only during wet /
in hot climates. icy weather where pasture is
unsuitable for grazing.
Straw bedding provided indoors.
Stocking Outdoor Group housing: When in Indoor housing:

Density

Paved area – 4.7m2per cattle 3.3m2/ cattle <100kg

8.5m2/ cattle <600kg
Unpaved area - 23.2m2per cattle

11m2/ cattle <800kg
Livestock Higher-welfare farming practice. No added hormones.

Management
No added hormones. No tethering.
No tethering. No routine mutilations.
No routine mutilations. No animal by-products in feed.
No animal by-products in feed. No electric goads in use.
No electric goads in use. Maximum 1 transportation on a truck

prior to slaughter, excluding transport
Maximum 1 transportation on a to slaughter.
truck prior to slaughter, excluding
transport to slaughter.

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Slaughter Transport and slaughter should take place with consideration and
management of animal welfare. Design of lairage should minimise stress to
the animals.
No electric goads in use.
‘Temple Grandin’ designs are the preferred option to ensure good animal
welfare.
Must be effectively stunned prior to slaughter, including Halal or other


Beef systems complying with our standards include:
Farm Assured / Red Tractor
Higher-welfare
Europe

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Organic
Higher-Welfare
Pasture Raised / Grass-fed
Americas
Organic
Australia
Hormone-Free

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Pasture Raised / Grass-fed & Non-certified

Hormone-Free
Organic
Veal Calves

Environment / Calves must have the freedom to Fully pasture based / free-range system.
Housing move and exhibit natural
behavior.
Calves must have the ability to

turn around when in a pen, have
an element of comfortable
bedding on a non-slatted floor.
Must be within the sight, sound

and smell of other calves at all
times.
No use of cages.
Stocking For calves weighing less than When indoors:

Density 113kg (250lb): 3m2
/calf (32
sq.ft/calf) For calves weighing less than 113kg

(250lb): 3m2
/calf (32 sq.ft/calf)
For calves weighing more than
113kg (250lbs): 5m2
/calf (60 For calves weighing more than 113kg

sq.ft./calf) (250lbs): 5m2
/calf (60 sq.ft./calf)

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Livestock No tethering No tethering
Management
Calves must receive colostrum for Calves must receive colostrum for at
at least the first 24 hours. least the first 24 hours.
Calves must have the ability to Calves must have the ability to stand on
stand on their own before they their own before they are transported.
are transported.
Calves must be transported only to the
Calves must be transported only place where they will be raised.
to the place where they will be
raised. Auction selling is not permitted.
Auction selling is not permitted.


Sheep / Lamb

Environment / Pasture based system with some Fully pasture based / free-range
Housing indoor housing. system.
When indoors, sheep must have

access to a bedded lying area
sufficient to avoid discomfort.

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Stocking When indoors, space allowance and Low enough outdoors to prevent over
Density group size must allow sufficient grazing of vegetation.
freedom of movement to permit
exercise. Sheep must not be closely confined
except for the purposes of specific
Sheep must not be closely confined veterinary procedures, marking, or
except for the purposes of specific awaiting transportation.
veterinary procedures, marking, or
awaiting transportation.

Management


Sheep / Lamb systems complying with our standards include:
Farm Assured / Red Tractor
Higher-welfare
Europe

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Organic
Higher-Welfare Indoor and Outdoor
Americas
Pasture Raised / Grass-fed

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Organic
Non-certified
Hormone-Free

Hormone-Free
Australia
Organic

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Dairy Cows / Milk (UK Only)

These standards are essential for the purchase of liquid milk and yoghurt, directly by a Jamie
Oliver business. The standards do not apply to milk used within manufactured products.

Environment / Pasture access for at least 4 hours a Free-range system access to quality
Housing day, for at least 100 days per year. pasture for the majority of their lives.
When indoors, cows must have When indoors, cows must have access
access to a bedded lying area to a bedded lying area sufficient to
sufficient to avoid discomfort. avoid discomfort.
Stocking Where stalls are used, 5% more 5% more stalls available than cows
Density stalls available than cows. when indoors or sufficient lying space
within a deep-bedded barn.

Management
Active programme to regularly Male calves born from the dairy cow
monitor and reduce lameness, must be utilised for veal or beef.
mastitis, poor body condition and
improve longevity. Cows should be fed a minimum of 60%
forage and a maximum of 40%
UK: concentrates.
Male calves born from the dairy Male calves born from the dairy cow
cow must be utilised within must be utilised within humane beef or
humane beef or veal production veal production systems. Breeds of
systems. cow should enable flexible use for dairy
or beef to avoid unnecessary killing of
male dairy calves.
Trading Farmers must be receiving a fair Farmers must be receiving a fair price
price for the milk they produce. This for the milk they produce. This must be
must be higher than the cost of higher than the cost of production.
production.

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Dairy systems complying with our standards include:
Pasture-based
Europe
Organic Pasture Based
Higher-Welfare
Americas
Pasture Based

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Organic

Hormone-Free
Australia
Organic

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Wild Seafood

Wild seafood is difficult to categorise as sustainable, outside of those products certified by
the Marine Stewardship Council, or other credible objective certification programmes.
The below information acts as a guideline of acceptable and best practice. Local advice
should be taken for responsible seafood choices.

Equipment Net caught / trawling with Hook & Line

management of by-catch
Long Line
No dredging
Hand / Diver caught
Jigging
Pot-caught
Sustainability No proof or evidence that species is MSC Certified

Assessment unsustainable or endangered.
MCS rating 1-2
Or
MCS rating 1-3
Or
Fishery Improvement Programme in

place (validated, with proof of
effectiveness).

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Schemes we acknowledge to be responsible seafood choices are as follows:
Scheme Example
Third-party Sustainable Sourcing

Advice
Europe
Third-party Fishery Sustainability

Assessment

Advise
Americas

Assessment

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Advise
Australia
Assessment

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Farmed Seafood

Environment / Oxygen levels in the water must be Extensive system

Housing monitored constantly, and nets
cleaned regularly.
Stocking Intensive system with maximum Extensive system

Density 17kg/m3
Livestock Harvesting and transporting fish Harvesting and transporting fish from
Management from farm to slaughter must be farm to slaughter must be done with
done with minimum stress to the minimum stress to the fish, and fish
fish, and fish must be kept in must be kept in high-quality water for
high-quality water for the whole the whole journey.
journey.
Antibiotics must only be used to Extensive system where fish feed from
treat illness. the natural flora.
No use of antibiotics or other

Feeding must be carefully observed,
chemicals.
to ensure fish have good access to
food, are eating properly and are
healthy.
Feed must be from a traceable

source, with evidence of
sustainability available. Feed must
not be made using unsustainable or
endangered fish species.
Environmental Efforts are made to manage the Extensive system where farming works
Impact impact of the farm on the in harmony with the local environment.
surrounding environment.
Waste from the farm is carefully

managed to ensure no adverse
effects on the surrounding area.

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Within farming ponds, waste is
filtered and no solids are returned
to waterways.
At sea farms are located far enough

from shores to allow adequate
dispersal of farm waste without
effecting local environment.
Sustainability No evidence that species is MCS rating: 1

Assessment unsustainable or endangered
MCS rating: 1-3

Farmed seafood systems complying with our standards include:

Higher-welfare / Responsible
Europe

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Organic
Higher-Welfare / Responsible
Americas

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Organic
Higher-Welfare / Responsible
Australia
Organic

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Guidelines For Our Most Commonly Used Seafood

This is a guide based on current status as of June 2015 for the fish we use the most. If you
have any queries for seafood not listed here, or you believe the status may have changed,
please contact the Food Team.
Anchovies Use MSC or Friend of the Sea certified where available. MSC anchovies are
produced in large quantities from Argentina for export markets.
Avoid anchovies caught off the Portuguese coast.
Bass (Seabass) Use farmed bass from a trusted producer who can demonstrate responsible
management of environmental impact.
Or use MSC certified wild bass.
Bream (Seabream) Use farmed bream from a trusted producer who can demonstrate responsible
management of environmental impact.
Clams Use MSC or Friend of the Sea certified wild clams.
Or farmed clams from a trusted producer with evidence of food safety
management.
Cod Use only MSC or Friend of the Sea certified.
Cockles Use MSC or Friend of the Sea certified or those collected by hand rakes.
Avoid dredged.
Crab Use MSC or Friend of the Sea certified where available. Crab must be pot-caught.
This is targeted and does not result in by-catch. Small or pregnant crabs should be
thrown back to sea whilst still alive.
Gurnard Use MSC of Friend of the Sea certified where available.
Use product which is from small day boats which can demonstrate responsible
practice.
Haddock Use only MSC or Friend of the Sea certified.
Ling Use either MSC certified product, or product caught using long line. Avoid ling
captured by trawling.
Lobster Lobster must be pot-caught. This is targeted and does not result in by-catch. Small
or pregnant lobsters should be thrown back to sea whilst still alive.
Mackerel Use only MSC or Friend of the Sea certified.
(Many sources of mackerel are currently suspended by MSC)
Monkfish There is currently no reliable consistent source of responsibly sourced monkfish. If
product has been landed in Cornwall by day boats as part of a mixed catch, that is
likely to be the best available.
Avoid product caught using Demersal Trawl.
Mullet Mullet is partly endangered depending on where and how it is caught. It is
currently under assessment from the MSC. To avoid using unsustainable product,
we should only use MSC certified product if and when it is available. There are no
other
Mussels Use MSC, rope grown, or hand picked.
Avoid dredged.
Octopus Octopus is not generally overfished due to limited demand, fast growth rates and
young age of reproduction. Best sources are small traps or those caught by hand /
dived.

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Oysters Use either hand-gathered, MSC of Friend of the Sea certified.
Plaice Use only MSC or Friend of the Sea certified.
Ray Skate and ray species are all generally sold as 'skate', but all true Skate should be
completely avoided. There are many species of Ray, some of which are more
sustainable than others. There is currently no Ray certified by MSC or Friends Of
The Sea. If Ray is required please speak to the Food Team to review a suggested
source.
Salmon Salmon can be wild or farmed.
For wild salmon, it must be MSC or Friend of the Sea certified.
For farmed Salmon, it must be certified by one of the below:
● RSPCA Freedom Food
● GlobalGAP
● Aquaculture Stewardship Council (ASC)
● Best Aquaculture Practice (BAP) 2*+
● Organic (with recognised certificate)
Sardines Use only MSC certified.
Scallop Scallops must be from one of the following:

Choice: Diver-caught. These are picked from the seabed by hand,
● 1st
without damaging any of the surrounding habitats. The divers should be
ensuring the sustainability of their practice, as if over-caught, the stock
would not sustain.
Choice: MSC certified. These can be from a variety of methods. One of
● 2nd
the most progressive methods is the “enhanced fishery” which closely
resembles farming by cultivating the scallops and growing in nets
permanently suspended in the sea.
Choice: A vessel belonging to the UK Responsible Fishing Scheme. This
● 3rd
should ensure that vulnerable hard rock areas of the sea bed are
protected from trawling. Dredging should only take place on soft sand /
mud, resulting in a lower environmental impact.
Shrimp (Prawns) Shrimp can be wild or farmed.

For wild shrimp, it must be MSC certified.
For farmed shrimp, it must be certified by one of the below:
● GlobalGAP
● Best Aquaculture Practice (BAP) 2*+
It is important to only buy from a trusted wholesaler with full traceability back to
the farm or fishery. Any processing must be carried out by a BRC accredited
processor which can demonstrate responsible food safety management and
responsible welfare of its staff.
Squid There are no squid fisheries certified by the MSC at present, and they are not rated
by the MCS.
First choice should be squid caught by method of Jigging (lantern /net). This is a
small scale method with zero by-catch. For squid imported from Asia, there must
be evidence that the processing is carried out by a processor that has GFSI
accreditation.

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Non-jigged squid may only be used if it is the by-catch from another sustainable
fishery.
Sole (all types) Use only MSC certified.
Trout Trout should be from a farmed source and certified by one of the below:
Tuna There are various types of tuna, all with different status of sustainability. There is
no shortage of MSC certified tuna available globally, so MSC certified should always
be used where it is available.
In the absence of MSC certified tuna, it must be caught by Pole & Line to ensure
minimal damage to sustainability.
Seafood which must not be used under any circumstances:
Atlantic Halibut (wild)

Bluefin Tuna
Deepwater fish (all)
Eel
Seabass (pelagic trawled)
Shark
Skate
Spurdog (Spiny Dogfish)
Sturgeon Caviar (wild)
Swordfish (Mediterranean)
Whitebait (or any immature fish from species such as sprats, sardines, herring etc.)

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Palm Oil

Traceability Traceable to RSPO through a 100% traceable to certified sustainable

mass-balance scheme. source.
Green palm certificates are not

acceptable.
Environmental No conversion of high value forest No further conversion of forest

Impact
No exploitation of people or the No exploitation of people or the
environment environment.
No burning No burning
Forest conservation schemes working

together with oil palm plantations
Non-chemical pest control

Palm Oil systems complying with our standards include:

Globally
RSPO: Mass balance, 100% traceable, or identity preserved systems only
N.B. In the future, as soon as other credible sustainability accreditations,

including voluntary or government-endorsed schemes are available, these
may also be permitted.

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Genetically Engineered Foods (GE / GM / GMO)

Globally - We support “better” and more sustainable methods of farming
wherever possible, with chemical usage kept to a minimum.
- Where farming of GE crops have resulted in increased use of
agricultural chemicals (fertilisers, herbicides, pesticides), loss of
biodiversity or other negative environmental impact, we prefer to
avoid them as they do not fit with our ethos of responsible food
production.
- Where GE crops are used as all or part of a food product, we
encourage transparent labelling to allow consumers to make
informed choices.

Americas - Consumers looking to avoid GE food should avoid buying processed
foods containing soya, maize, canola, sugar beet or corn.
- Non-organic farmed meat products may have been fed GE crops.
- To avoid buying meat, cereals or processed foods which contain GE
ingredients, consumers can look for organic or NON-GMO labels.
- Fruits and vegetables are largely unaffected by GE farming.

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Permitted Additive List

Additives are permitted where they are absolutely necessary for food safety or
maintaining product quality, providing they are permitted on our ‘Permitted Additive List’.
Flavourings should be natural. Artificial and nature identical flavourings are not permitted
(except Truffle flavouring).
Where additives are used and declared, they should be referred to by their chemical name
rather than E number.
No more than four additives are permitted in any product purchased, developed, or linked
with the Jamie Oliver Group, without consent from the Food Team or Jamie Oliver.
Products with excessive use of additives will be compared to industry benchmark products
to assess the necessity of additives. This excludes additives for the purpose of fortification
or processing aids.
Chemical additives that have not been granted an “E Number”, are not permitted for use.

Colours
We ban colours from artificial sources. Natural food colourings may be used if required.
No. Name Permitted?
E100 Curcumin or Tumeric Yes
E101 Riboflavin Yes
E101ii Riboflavin-5-phosphate Yes
E120 Cochineal and Carmines No
E123 Amaranth No
E127 Erythrosine No
E131 Patent Blue V No
E132 Indigotine No
E140 Chlorophylls Yes
E141 Chlorophylls, copper complexes Yes
E150a Caramel I Yes
E150b Caramel II Yes
E150c Caramel III Yes
E150d Caramel IV Yes
E153 Vegetable Carbon Yes
E154 Brown FK No
E160a Carotenes Yes
E160b Annatto Extracts Yes

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E160c Paprika Oleoresins Yes

E160d Lycopene Yes
E160e Carotenal, b-apo-8 No
E160f Ethyl ester of beta-apo-8-carotenic acid No
E161b Lutein No
E161c Kryptoxanthin No
E161d Rubixanthan No
E161e Violoxanthin No
E161f Rhodoxanthin No
E161g Canthaxanthin Yes
E162 Beet Red, Beetroot Red Yes
E163 Anthocyanins Yes
E164 Saffron, crocetin and crocin Yes
E170 Calcium Carbonate Yes
E171 Titanium Dioxide** Yes
E172 Iron Oxides** Yes
E173 Aluminium Yes
E174 Silver Yes
E175 Gold Yes
E180 Lithorubin Yes
E129 Allura Red AC No
E122 Azorubine/Carmoisine No
E151 Brilliant black BN No
E133 Brilliant blue FCF No
155 Brown HT No
143 Fast green FCF No
142 Green S No
132 Indigotine No
124 Ponceau 4R No
104 Quinoline yellow No
110 Sunset yellow FCF No
102 Tartrazine No
Preservatives
We permit most preservatives for food safety purposes, to achieve an appropriate shelf life.
No. Name Permitted?
E200 Sorbic Acid Yes

44

E201 Sodium Sorbate Yes

E202 Potassium Sorbate Yes
E203 Calcium Sorbate Yes
E210 Benzoic Acid Yes
E211 Sodium Benzoate Yes
E212 Potassium Benzoate Yes
E213 Calcium Benzoate Yes
E214 Ethyl p-hydroxybenzoate Yes
E215 Sodium ethyl p-hydroxybenzoate Yes
E216 Propylparaben or Propyl-p-hydroxy Benzoate Yes
E218 Methylparaben or Methyl-p-hydroxy Benzoate Yes
E219 Sodium methyl p-hydroxybenzoate Yes
E220 Sulphur Dioxide Yes
E221 Sodium Sulphite Yes
E222 Sodium Bisulphite Yes
E223 Sodium Metabisulphite Yes
E224 Potassium Metabisulphite Yes
E225 Potassium Sulphite Yes
E226 Calcium sulphite Yes
E227 Calcium hydrogen sulphite Yes
E228 Potassium Bisulphite Yes
E230 Biphenyl Yes
E231 Orthophenyl phenol Yes
E232 Sodium orthophenyl Yes
E234 Nisin Yes
E235 Natamycin or Pimaricin Yes
E239 Hexamethylene tetramine Yes
E242 Dimethyl Dicarbonate Yes
E249 Potassium Nitrite Yes
E250 Sodium Nitrite Yes
E251 Sodium Nitrate Yes
E252 Potassium Nitrate Yes
E280 Propionic Acid Yes
E281 Sodium Propionate Yes
E282 Calcium Propionate Yes
E283 Potassium Propionate Yes
E284 Boric acid Yes

45

E285 Sodium tetraborate Yes

E385 Calcium Disodium EDTA Yes
E1105 Lysozyme (from a free-range source) Yes
Antioxidants
We permit the use of some antioxidants to protect product quality. Others are banned because there are
more natural alternatives.
No. Name Permitted?
E300 Ascorbic acid Yes
E301 Sodium ascorbate Yes
E302 Calcium ascorbate Yes
E304 Fatty acid esters of ascorbic acid Yes
E306 Tocopherols Yes
E307 Alpha-tocopherol Yes
E308 Gamma-tocopherol Yes
E309 Delta-tocopherol Yes
E310 Propyl gallate No
E311 Octyl gallate No
E312 Dodecyl gallate No
E315 Erythorbic acid No
E316 Sodium erythorbate No
E319 Tertiary-butyl hydroquinone (TBHQ) No
E320 Butylated hydroxyanisole (BHA) No
E321 Butylated hydroxytoluene (BHT) No
E322 Lecithins Yes
E325 Sodium Lactate Yes
E586 4-Hexylresorcinol Yes

46

Sweeteners
We prefer the use of natural sweeteners, such as honey, fruits etc. We do not permit the use of artificial
sweeteners.
No. Name Permitted?
E420 Sorbitol or Sorbitol Syrup No
E421 Mannitol No
E950 Acesulphame Potassium No
E951 Aspartame No
E952 Cyclamates No
E953 Isomalt No
E954 Saccharin No
E955 Sucralose No
E956 Alitame No
E957 Thaumatin Yes
E959 Neohesperidine DC No
E960 Steviol Glycosides Yes
E961 Neotame No
E962 Aspartame-acesulphame Salt No
E965 Maltitol, Maltitol Syrup No
E966 Lactitol No
E967 Xylitol No
E968 Erythritol No
Flavour Enhancers
We ban the use of all added flavour enhancers. They should not be required in a quality food product or
recipe.
No. Name Permitted?
E620 L-Glutamic Acid No
E621 Monosodium Glutamate, L No
E622 Monopotassium Glutamate, L No
E623 Calcium Glutamate, Di-L- No
E624 Monoammonium Glutamate, L No
E625 Magnesium Glutamate, Di-L- No
E626 Guanylic Acid No
E627 Disodium Guanylate, 5'- No
E628 Dipotassium Guanylate No
E629 Calcium Guanylate No

47

E630 Inosinic Acid No

E631 Disodium Inosinate, 5'- No
E632 Dipotassium inosinate No
E633 Calcium inosinate No
E634 Calcium 5'-ribonucleotides No
E635 Disodium Ribonucleotides, 5'- No
E636 Maltol No
E637 Ethyl Maltol No
E641 L-Leucine No
Gases
Natural gases are permitted for food processing / packaging purposes.
No. Name Permitted?
E938 Argon Yes
E939 Helium Yes
E941 Nitrogen Yes
E942 Nitrous oxide Yes
E943a Butane Yes
E943b Iso-butane Yes
E944 Propane Yes
E948 Oxygen Yes
E949 Hydrogen Yes
Others
No. Name Permitted?
E260 Acetic acid Yes
E261 Potassium acetate Yes
E262 Sodium acetate Yes
E263 Calcium acetate Yes
E270 Lactic acid Yes
E290 Carbon dioxide Yes
E296 Malic acid Yes
E297 Fumaric acid Yes
E325 Sodium lactate Yes
E326 Potassium lactate Yes
E327 Calcium lactate Yes
E330 Citric acid Yes

48

E331 Sodium citrates Yes
E332 Potassium citrates Yes
E333 Calcium citrates Yes
E334 Tartaric acid (L-(+)) Yes
E335 Sodium tartrates Yes
E336 Potassium tartrates Yes
E337 Sodium potassium tartrate Yes
E338 Phosphoric acid Yes
E339 Sodium phosphates Yes
E340 Potassium phosphates Yes
E341 Calcium phosphates Yes
E343 Magnesium phosphates Yes
E350 Sodium malates Yes
E351 Potassium malate Yes
E352 Calcium malates Yes
E353 Metatartaric acid Yes
E354 Calcium tartrate Yes
E355 Adipic acid Yes
E356 Sodium adipate Yes
E357 Potassium adipate Yes
E363 Succinic acid Yes
E380 Triammonium citrate Yes
E385 Calcium disodium ethylene diamine tetra-acetate;
calcium disodium EDTA Yes
E400 Alginic acid Yes
E401 Sodium alginate Yes
E402 Potassium alginate Yes
E403 Ammonium alginate Yes
E404 Calcium alginate Yes
E405 Propane-1,2-diol alginate Yes
E406 Agar Yes
E407 Carrageenan Yes
E407a PES Yes
E410 Locust bean gum Yes
E412 Guar gum Yes
E413 Tragacanth gum Yes
E414 Acacia gum Yes
E415 Xanthan gum Yes

49

E416 Karaya gum Yes

E417 Tara gum Yes
E418 Gellan gum Yes
E422 Glycerol Yes
E425 Konjac gum Yes
E426 Soybean hemicellulose Yes
E431 Polyoxyethylene (40) stearate Yes
E432 Polysorbate 20 Yes
E440 Pectins Yes
E442 Ammonium phosphatides Yes
E444 Sucrose acetate isobutyrate Yes
E445 Ester gum Yes
E450 Diphosphates Yes
E451 Triphosphates No (except for use in shrimp
processing)
E452 Polyphosphates No
E459 Beta-cyclodextrin Yes
E460 Cellulose Yes
E461 Methyl cellulose Yes
E462 Ethyl cellulose Yes
E463 Hydroxypropyl cellulose Yes
E464 Hydroxypropyl methyl cellulose Yes
E465 Methylethyl cellulose Yes
E466 Carboxymethyl cellulose Yes
E468 Crosslinked sodium carboxymethyl cellulose Yes
E469 Enzymatically hydrolysed carboxy methyl cellulose Yes
E470a Sodium, potassium and calcium salts of fatty acids Yes
E470b Magnesium salts of fatty acids Yes
E471 Mono- and diglycerides of fatty acids Yes
Acetic acid esters f mono- and diglycerides of fatty
E472a acids Yes
Lactic acid esters of mono- and diglycerides of fatty
E472b acids Yes
Citric acid esters of mono- and diglycerides of fatty
E472b acids Yes

50

Tartaric acid esters of mono- and diglycerides of
E472d fatty acids Yes
Mono- and diacetyl tartaric acid esters of mono-
E472e and diglycerides of fatty acids Yes
Mixed acetic and tartaric acid esters of mono- and
E472f diglycerides of fatty acids Yes
E473 Sucrose esters of fatty acids Yes
E474 Sucroglycerides Yes
E475 Polyglycerol esters of fatty acids Yes
E476 Polyglycerol polyricinoleate Yes
E477 Propane 1,2 diol esters of fatty acids Yes
Thermally oxidised soya-bean oil interacted with
E479b mono and diglycerides of fatty acids Yes
E481 Sodium stearoyl-2 lactylate Yes
E482 Calcium stearoyl-2 lactylate Yes
E483 Stearyl tartrate Yes
E491 Sorbitan monostearate Yes
E492 Sorbitan tristearate Yes
E493 Sorbitan monolaurate Yes
E494 Sorbitan monooleate Yes
E495 Sorbitan monopalmitate Yes
E500 Sodium carbonates Yes
E501 Potassium carbonates Yes
E503 Ammonium carbonates Yes
E504 Magnesium carbonates Yes
E507 Hydrochloric acid Yes
E508 Potassium chloride Yes
E509 Calcium chloride Yes
E511 Magnesium chloride Yes
E512 Stannous chloride Yes
E513 Sulphuric acid Yes
E514 Sodium sulphates Yes
E515 Potassium sulphates Yes
E516 Calcium sulphate Yes
E517 Ammonium sulphate Yes
E520 Aluminium sulphate Yes
E521 Aluminium sodium sulphate Yes
E522 Aluminium potassium sulphate Yes
E523 Aluminium ammonium sulphate Yes

51

E524 Sodium hydroxide Yes
E525 Potassium hydroxide Yes
E526 Calcium hydroxide Yes
E527 Ammonium hydroxide Yes
E528 Magnesium hydroxide Yes
E529 Calcium oxide Yes
E530 Magnesium oxide Yes
E535 Sodium ferrocyanide Yes
E536 Potassium ferrocyanide Yes
E538 Calcium ferrocyanide Yes
E541 Sodium aluminium phosphate No
E542 Bone phosphate No
E551 Silicon dioxide Yes
E 552 Calcium silicate Yes
E553a (i) Magnesium silicate Yes
(ii) Magnesium trisilicate Yes
E553b Talc Yes
E554 Sodium aluminium silicate No
E555 Potassium aluminium silicate No
E556 Aluminium calcium silicate No
E557 Zinc Silicate Yes
E558 Bentonite Yes
E559 Aluminium silicate; Kaolin No
E570 Fatty acids Yes
E574 Gluconic acid Yes
E575 Glucono delta-lactone Yes
E576 Sodium gluconate Yes
E577 Potassium gluconate Yes
E578 Calcium gluconate Yes
E579 Ferrous gluconate Yes
E585 Ferrous lactate Yes
E620 Glutamic acid Yes
E640 Glycine and its sodium salt Yes
E650 Zinc acetate Yes
E900 Dimethylpolysiloxane Yes
E901 Beeswax, white and yellow Yes
E902 Candelilla wax Yes

52

E903 Carnauba wax Yes
E904 Shellac No
E905 Microcrystalline wax Yes
E912 Montan acid esters Yes
E913 Lanolin No
E914 Oxidised Polyethylene wax Yes
E920 L-Cysteine Yes
E927b Carbamide Yes
E999 Quillaia extract No
E1103 Invertase Yes
E1200 Polydextrose Yes
E1201 Polyvinylpyrrolidone Yes
E1202 Polyvinylpolypyrrolidone Yes
E1204 Pullulan Yes
E1404 Oxidised starch Yes
E1410 Monostarch phosphate Yes
E1412 Distarch phosphate Yes
E1413 Phosphated distarch phosphate Yes
E1414 Acetylated distarch phosphate Yes
E1420 Acetylated starch Yes
E1422 Acetylated distarch adipate Yes
E1440 Hydroxyl propyl starch Yes
E1442 Hydroxy propyl distarch phosphate Yes
E1450 Starch sodium octenyl succinate Yes
E1451 Acetylated oxidised starch Yes
E1452 Starch aluminium Octenyl succinate Yes
E1505 Triethyl citrate Yes
E1517 Glyceryl diacetate Yes
E1518 Glyceryl triacetate; triacetin Yes
E1520 Propan-1,2-diol; propylene glycol Yes
E1521 Polyethylene glycol 6000 Yes

53

Appendix 1 – Guidelines for livestock farming that complies with

Jamie Oliver Food Standards
Eggs & Hidden Egg

Cage-free systems
Environment / Housing
● Minimum lighting of 10lux throughout the barn during the day.

● A minimum of 6 hours continual darkness must be provided within each 24 hour
period.
● Nesting boxes must be provided. There must be one nest for every 7 birds or 1 m2
of nest space for every 120 birds.
● Good quality, dry litter to enable foraging and encourage natural behavior.
● Managed ventilation to control air quality, free from strong ammonia smell.
● Perches or decks should be provided to allow Hens to perch and encourage active
behavior. These should be available at a minimum of 15cm per bird.
● There must be at least 10cm of feeder/bird and at least one drinker/10 birds.
● Water and feeding troughs are raised so that the food is not scattered.
● Any form of caged confinement is not permitted.
Stocking Densities

● Maximum 9 birds per m2 usable area.
● Nesting areas cannot count as usable space.
● For indoor barn systems:
o Max flock size: 32,000 birds

54

o Max colony size: 4,000 birds.
Livestock Management
● Antibiotics must only be used to treat illness.

● Birds must be inspected at least once a day. At the end of each laying period the
respective houses are completely cleared and disinfected.
Free Range Egg-Laying Hens
For free-range egg production, the sheds should meet the same standards as Freedom Foods Barn
Eggs, but with the addition of the below.
● Must have continuous daytime access to the range.

● Pop holes must be open by 9am, and closed at dusk.
● Outdoor vegetation must be well managed with natural soil and grass.
● Adequate shade/shelter must be sited 30 to 50 meters from the house.
● For flocks with 1000 birds or more, pop holes must be minimum 450mm high and 2m
wide to allow easy passage of Hens.
● There must be at least one pop hole per 600 birds.
Stocking Densities

● Indoors – Maximum 9 birds per m2 usable area
● Nesting areas cannot count as usable space

55

● One hectare of outdoor space must be provided per 2500 hens in fixed housing systems

(equivalent to 4 m2per hen; at least 2.5 m2per hen must be available at any one time if
rotation of the outdoor range is practiced)
● For free-range systems systems:
o Max flock size: 16,000 birds
o Max colony size: 4,000 birds.

● Birds must be inspected at least once a day. At the end of each laying period the
respective houses are completely cleared and disinfected.

56

Poultry

● Environmental enrichment must be provided for the chickens at no later than 7

days of age. This can be provided in the forms of:
o perches
o straw bales
o pecking objects
o light reflectors and
o scattering of whole grain
● This allows chickens to exercise normal inquisitive behavior and encourages

exercise, which helps to strengthen muscles and improve health.
● All indoor chicken sheds should have natural lighting during daylight hours, with a
minimum of 20 lux. This encourages active behavior amongst the chickens and
helps to prevent lameness.
● Light levels in the shed must be managed, with lighting records available on
request.
● Ammonia levels in the sheds should be monitored and not exceed 15ppm.

57

Stocking Density
● Stocking density for chicken must not exceed 30kg per m2
● Even when fully grown this will allow the birds to have adequate space, although many
will choose to flock together.
● Once settled, birds should space evenly through the shed and not be afraid of human
contact.

● There must be no animal by-products in any feed fed to the birds.
● When fully grown and ready for processing, chickens should have clean breasts. If breasts
are more dirty than those shown here, this would suggest flooring in shed is inadequate.
● For any chickens that have an average growth-rate potential in excess of 50g per day,
there must be a leg health plan in place. This should include:

58

o Records of hock burn incidence (post-mortem inspection)

o Food pad dermatitis (post-mortem inspection)
o Gait scoring (see ‘Leg Health Plan’ document for details)
● Age at slaughter must be 32 days or later

59

Free-range Chicken
If a chicken product is labeled free-range, all of the above must apply as well as the following:
● Free-range production must encourage the birds to venture outside. This can be done
through planting trees and creating shade and shelter outside.
● Bringing food and water outside is also a method of encouraging the birds to use the
outdoor space.
● Outdoor space should always be natural vegetation.
● The poultry house must be provided with pop holes of a combined length of 4m per
100m² floor space of the house.
Stocking Density

60

● Outdoor space must not exceed 1 bird per m2

● Stocking density within the shed should be 27.5kg per 1m2
.
● Age at slaughter must be 56 days or later.

● Birds must have outdoor access for at least half of their lives.

61

Other Poultry
All other poultry animals must be raised to standards equivalent to those set out for chicken, with
the following differences:
Turkey:
Stocking Density
Higher-welfare Indoor:
● 25kg per m2
Free-Range sheds:

● 25kg per m2indoors PLUS 4m2per bird outdoors
Organic:

● 25kg per m2indoors PLUS 4m2per bird outdoors
Duck:
Stocking Density
Higher-welfare Indoor:
● 17kg per m2
Free-Range sheds:

● 17kg per m2PLUS 2m2per bird outdoors

62

Pork (including any pork-containing product, sub ingredient, or

UK-produced cured meat)
Sows – All systems
● Outdoor rearing of pigs is preferred.

● Indoor rearing may be used where weather conditions prevent outdoor rearing from
being possible.
● Sows should be grouped together. If sows are mixed with unfamiliar sows, this should be
done in a way to minimise aggression.
● Wallows / cooling systems must be provided depending on climate to control heat stress
in sows.

63

● For outdoor-bred pork, sow arks or farrowing huts should be clean and comfortable,
contain thick straw and with ventilation through both ends. This is to help the sow to
remain cool and comfortable through warmer weather.
● For production where farrowing crates must be used to protect piglets in indoor systems,
these crates should have the facility to be opened at all times other than the farrowing.
This is to allow free movement of the Sow.
● Straw bedding material should also be provided to allow Sow to exhibit natural farrowing
behavior.
● Use of sow stalls is not permitted.
Stocking Density
● For both indoor and outdoor production, gestating sows should have:

o Minimum floor space of 3.5m2 per sow.

o Minimum lying area of 1.5 m2 per sow.
● Tail docking of sows is not permitted.

● Teeth clipping of sows is not permitted.

64

Meat Pigs
Piglets
Weaning (separation from Sow)
Finishing

65

● Comfortable bedding and shelter must be provided for indoor and outdoor systems.
● Access to deep straw or other suitable media to encourage proper expression of rooting,
pawing, mouthing and chewing behaviors.
● Access to an area that provides at least 8 hours of natural day light / or high level artificial
light (minimum 50 lux).
● A period of continuous darkness for at least 6 hours in every 24 hour period.
● Access to shelter, which is windproof and waterproof.
● Pigs must have a solid, bedded lying area. Fully slatted floors or fully concrete floors are
not permitted.
● Pigs must always have plenty of fresh, dry bedding material, such as straw.
● If pigs have access to outdoors, they must also have access to shelter or shade, and to
cooling wallows, dips or showers.
● Forms of environmental enrichment must be provided. These must include one or more
of the following:
o Chains
o Balls
o Straw bales
● In the case of all pigs, including those for cured meats, pigs must be reared without the
use of sow stalls.
Stocking Density
● Minimum space allowances for growing pigs should be as follows:

2
Live Weight Bedded Lying Total Area (m)
2
(kg) Area (m)
10 0.10 0.15
20 0.15 0.225
30 0.20 0.30
40 0.26 0.40
50 0.31 0.47
60 0.36 0.55
70 0.41 0.61
80 0.45 0.675
90 0.475 0.715
100 0.50 0.75
110 0.53 0.80

66

67

● Weaning should happen no earlier than 21 days.

● Weaning outdoors is preferred, where the climate permits. For pigs that are weaned
indoors, conditions must adhere to the standards for finishing as below.
● Teeth clipping and tail docking is not allowed.
● Surgical castration is not allowed. Immunocastration is permitted.
● Use of sow stalls is not permitted.
● Antibiotics must only be used to treat individual medical issues.
● Transport to slaughter, and slaughter itself must be carried out in a way that keeps stress
to the absolute minimum possible.
● Male pigs reared for curing or fresh meat that undergo castration, must be administered
an anesthetic such as Lidocaine, and the process must be carried out in the first week
after birth.
● If stockmanship is good within the group, pigs will respond well to human contact.

68

Beef & Lamb

● Indoor housing must be:

o Kept clean to minimise spread of disease and keep stock clean
o Well drained with dry lying areas available
o Appropriately lit with effective ventilation
o Appropriate for group size and stocking density
Stocking Density
● Cubicle housing systems allow a minimum of one cubicle per animal.

● Cubicle design and size must be suitable for the animal breed and size.
● Group yards and group housing systems must allow space for all to lie down
simultaneously, rise without difficulty, turn around and stretch.

69

● Full livestock traceability from birth to slaughter.
● Animal health & welfare plans in place with appropriate documentation.
● Controlled use of medicine by qualified personnel.
● Antibiotics must only be allowed to treat a specific medical issue. No subtherapeutic use
permitted.
● Controlled use of feed and water with appropriate documentation available.
● No animal byproducts allowed in feed (except for milk).
● No use of added growth hormones.

70

Dairy Cows / Milk

Cattle must not be permanently housed. They must spend the majority of their lives
outdoors on pasture.
When indoors, cows must a comfortable clean and dry / lying / resting area which must
be solid and not more than 50% slatted.
Stocking densities
The total grazing area must be at least 0.27ha (0.66 acres) per cow per grazing season.
This area can be part of a grazing rotation.
When housed indoors, the following space must be provided:
Live weight Lying area or indoor Additional space per head

Total m2
area mper head*
2
required mper head~
2
Up to 600kg 6.0 4.5 10.5

Above 600kg 1m2
/100kg 4.5 -
* This is the minimum lying area (under cover and bedded) for loose housing or the total indoor area for cubicle
housing.
~ This additional area can be indoors or outdoors.

71

Cows must be allowed to graze fresh organic forage through the grazing season, where
natural methods are used to fertilise the land.
Fresh or dried organic fodder, roughage or silage must account for a minimum of 60% of
the diet. 40 % can be from organic concentrates.
Calves must not be weaned before 3 months of age.

72

Veal Calves
● Calves must have the freedom to move and exhibit natural behavior.
● Calves must have the ability to turn around when in a pen, have an element of
comfortable bedding on a non-slatted floor.
● Must be within the sight, sound and smell of other calves at all times.
● No use of cages.
Stocking Density
● The minimum total bedded area allowance must be as follows:

Liveweight (kgs) Minimum bedded area (m2
)
<100 2.0
101-200 3.5
201-250 4.0
251-300 4.5
301-350 5.0

73

● After 2-3 weeks of age they must be presented with solid food.
● Age at kill should be between 5-9 months.

74

Appendix 2 – Guidelines for Seafood Sourcing Complying With Jamie

Oliver Food Standards

Wild Seafood
All wild fish should be from a source that is the most sustainable and has the least
environmental impact within reasonable reach of the consumer. Where an MSC option is
available, this is preferred. Every effort must be made to challenge the retailer from which it is
bought.
● Crustaceans (e.g. crab, lobster, langoustine, crayfish etc) should be preferably from UK
sources for use within UK. Pot caught product is best, where it is available. Imported and
air freighted products should be avoided. Use of female pregnant lobsters should also be
avoided and returned to retailer where possible.
● Molluscs (e.g. scallops, clams, cockles, whelks etc) should be preferably from UK sources
for use with UK. Product from small day boats is preferred because they cause less
environmental damage.
● White Fish (e.g. cod, haddock, coley, whiting etc) should be from a source that is the most
sustainable at the time of purchase. Rod & line caught is preferred where available and
affordable. If the fish is net caught, we should encourage the use of seine nets rather than
bottom trawling.
● Regional British (e.g. plaice, bass, mackerel, sole etc) should be encouraged where they
are available and local. Products from UK day boats have minimal environmental effects,
and make good alternatives to imported white fish.

75

Farmed Seafood
Where the above standards are not clearly understood, the following provides guidance on the
standards that must be adhered to.
Salmon ● Maximum stocking density of fish (SALMON) in a seawater enclosure - 17kg per 1m³
● Oxygen levels in the water must be monitored constantly, and nets cleaned
regularly.
● Feeding must be carefully observed, to ensure fish have good access to food, are
eating properly and are healthy.
● Harvesting and transporting fish from farm to slaughter must be done with minimum
stress to the fish, and fish must be kept in high-quality water for the whole journey.
● Every effort must be made to minimise effect of a fish farm on the environment. The
highest environmental standards attainable in the eyes of the local environmental
authority must be attained.
● All fish feed used must be made using fish harvested from a sustainable source.
Bass, bream, ● Oxygen levels in the water must be monitored constantly, and nets cleaned
trout and any regularly.
other farmed ● Feeding must be carefully observed, to ensure fish have good access to food, are
eating properly and are healthy.
fish in all
● Harvesting and transporting fish from farm to slaughter must be done with minimum
territories stress to the fish, and fish must be kept in high-quality water for the whole journey.
● Every effort must be made to minimise effect of a fish farm on the environment.
The highest environmental standards possible in the eyes of the local environmental
authority must be attained.
● All fish feed used must be made using fish harvested from a sustainable source.
Shellfish and ● Every effort must be made to minimise effect of a fish farm on the environment.
prawns The highest environmental standards possible in the eyes of the local
environmental authority must be attained.
● Extensive farming systems are preferred over intensive systems, eliminating the
need for manufactured feed.
● Intensive farms which cannot demonstrate consideration for the environment must
be avoided. Wild, whole products are preferred due to the less intensive production
methods.
● Ethical issues should be monitored including child labour, working conditions,
equality etc.

76

Appendix 3 – Our Recognised Certification Labels

RSPCA Freedom Food www.freedomfood .co.uk/

UK based charity, part of the RSPCA.
Freedom Food audits farmed animals
against welfare standards set by the
RSPCA.

Red Tractor www. redtractor .org.uk/

This is the label used by Red Tractor /
Farm Assurance. This organisation audit
standards of farming in Britain and ensure
traceability through to product in
supermarkets.
Certified Humane www.certifiedhumane.org

This is the certification managed by
Humane Farm Animal Care. The
organisation audits farmed animals across
North and South America to standards set
by it’s scientific committee. Standards are
similar to those used by Freedom Food.
RSPCA Approved http://www.rspca.org.au/

The RSPCA in Australia audits farmed
animals to a set of higherwelfare farming
standards. Standards are similar to those
used by Freedom Food.

Animal Welfare Approved www.animalwelfareapproved
.org/

77

This organisation sets and certifies welfare
standards for farmed animals in the USA
and Canada. Standards are very high and
the scheme is focused on smaller
independently owned and run farms.

Free Range Egg and Poultry Association www. frepa .com.au/

FREPA set standards for and audit
freerange egg and poultry farming in
Australia.
The Soil Association www. soilassociation.org/

The Soil Association is a long established
UK organisation promoting organic farming.
It sets and audits standards for organic
livestock and arable farming in the UK.

Organic Farmer and Growers www. organicfarmers .org.uk/

OF&G is the UK’s second largest organic
certification organisation in the UK behind
the Soil Association. It sets and audits
standards for organic livestock and arable
farming in the UK.
USDA Organic www.usda.gov/organic

The USDA regulates the use of the
nationally recognised organic logo in the
USA. The USDA does not always insist in
high animal welfare for all farm animals,
however it does for some. You need to be
wary of this logo!

78

Global Animal Partnership http://www.globalanimalpartnership.org/

The Global Animal Partnership was set up
specifically for Wholefoods in the USA and
has now expanded to reach other parts of
the world. The system has 5 steps for
animal welfare. Often the level 1 refers to
meeting basic legal requirements, up to
step 5 which demonstrates the highest
standards of animal welfare.
Organico Brasil http://www.portalorganico.com.br/home

Organico Brasil is the nationally recognised
organic certification in Brazil. In most
cases, the logo stands for higher welfare for
farmed animals under the scheme.
Canada Organic http://www.inspection.gc.ca/food/organicpr
oducts/

Canada Organic is the nationally
recognised organic certification in Canada.
In most cases, the logo stands for higher
welfare for farmed animals under the
scheme.

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A word from Jamie…

All Meat and Poultry Products

Eggs & Hidden Eggs

Environment / Cage-free. Cage-free.

May be with or without natural Natural light in natural lighting

Minimum of 6 hours darkness in Minimum of 6 hours darkness in

Single layer or multi-tier housing Single layer or multi-tier housing

Outdoor access for whole of laying

1 hen/m2 outdoor space

Livestock No forced molting. No beak No forced molting. No beak trimming

No animal by-products in feed. No animal by-products in feed.

Antibiotics must only be used to Antibiotics must only be used to treat

Egg Laying Hen systems complying with our standards include:

Scheme Example Certification

Chicken (or other farmed poultry)

Outdoor access for ½ of life, natural

Stocking Density Chicken: Chicken:

Livestock Intermediate growth rate breeds or Intermediate or slower growth rate

Slaughter Must be effectively stunned prior to slaughter, including Halal or other

Traceability must be maintained from farm / farms through to meat product.

Slaughterhouse and cutting plants must be able to demonstrate good food

Scheme Example Certification

Higher – Welfare Indoor

Higher-Welfare Indoor or Outdoor

Pork (excluding P.D.O. cured meats)

Meat pigs should have a minimum

Livestock No routine mutilations, including No routine mutilations, including

No castration without anesthetic. No castration without anesthetic.

No animal by-products in feed. No animal by-products in feed.

No electric goads in use. No electric goads in use.

Slaughter Must be effectively stunned prior to slaughter.

Traceability must be maintained from farm / farms through to meat product.

Slaughterhouse and cutting plants must be able to demonstrate good Food

Higher – Welfare Indoor /

+additional requirement on mutilations

*”APIQ Free Range” only

Non-UK Protected Designation of Origin (P.D.O.) Cured Meats

Permanent outdoor free-range access

Livestock No routine mutilations, including No routine mutilations, including

No animal by-products in feed.

Immuno castration is preferred.

No animal by-products in feed.

No electric goads in use.

Slaughter Must be effectively stunned prior to slaughter.

Traceability must be maintained from farm / farms through to meat product.

Slaughterhouse and cutting plants must be able to demonstrate good Food

Environment / Indoor or outdoor system. Free-range outdoors or wild (game).

Enrichment provided such as: Large moveable outdoor pens.

Dawn-dusk lighting transition

Traceability must be maintained from farm / farms through to meat product.

Slaughterhouse and cutting plants must be able to demonstrate good food

Game (excluding rabbit)

Environment / Outdoor group housing with shade Grass-fed / Pasture-raised

Straw bedding provided indoors.

Stocking Outdoor Group housing: When in Indoor housing:

Livestock Higher-welfare farming practice. No added hormones.

No tethering. No routine mutilations.

No routine mutilations. No animal by-products in feed.

No animal by-products in feed. No electric goads in use.

No electric goads in use. Maximum 1 transportation on a truck

No electric goads in use.

Must be effectively stunned prior to slaughter, including Halal or other

Traceability must be maintained from farm / farms through to meat product.

Slaughterhouse and cutting plants must be able to demonstrate good Food