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Case Study XY (Task 3.5)

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Case Study XY (Task 3.5) Prepared by Daniel Keech, James Kirwan, Dilshaad Bundhoo and Damian Maye CCRI, University of Gloucestershire Case Case Study Cheese in the UK (Task 3.5) Study XY (Task 3.5) Authors – Partner The research leading to these results has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 311778 2014 Contents Summary ................................................................................................................................................ 5 1. Introduction ....................................................................................................................................... 7 1.1 General introduction ................................................................................................................ 7 1.2 National context ....................................................................................................................... 7 1.2.1 Historical details ............................................................................................................... 7 1.2.2 Cheese production and consumption ............................................................................ 7 1.2.3 Milk supply in the UK .................................................................................................... 10 2. Context of the case study ........................................................................................................... 13 2.1 Global-local continuum ........................................................................................................ 13 2.2 Selection and revision of cheese types ............................................................................. 13 2.3 Global and local issues in the value chain ....................................................................... 14 Global (creamery) ................................................................................................................... 14 Local (farmhouse) ..................................................................................................................... 15 2.4 Scope of the selected chains ............................................................................................... 15 2.5 Production and processing of the cheeses ........................................................................ 16 2.6 Critical issues .......................................................................................................................... 17 3. Research design ............................................................................................................................ 18 3.1 Identification of the main research questions ................................................................... 18 3.2 Methods of data collection .................................................................................................. 18 3.2.1 Phase 1: Analysis of cheese supply chain performance at the production stage .................................................................................................................................................... 19 3.2.2 Phase 2: Analysis of cheese supply chain performance at the consumption stage .................................................................................................................................................... 19 3.2.3 Secondary data collection .......................................................................................... 20 3.2.4 Future stakeholder workshop (WP5) ......................................................................... 21 4. Methods ......................................................................................................................................... 22 4.1 The attributes ......................................................................................................................... 22 4.2 The indicators ......................................................................................................................... 24 4.3 Data Quality Check .............................................................................................................. 30 5. Results ............................................................................................................................................. 32 5.1 Farmhouse cheese - Single Gloucester .............................................................................. 32 5.2 Farmhouse cheese - Cheddar ............................................................................................. 46 5.3 Creamery cheese – Cheddar ............................................................................................. 55 5.4 Consumer Focus Groups ....................................................................................................... 63 5.4.1 Socio-economic and cheese buying profile of focus group participants ............ 64 5.4.2 Consumer cheese buying habits and behaviours .................................................... 65 5.4.3 Purchasing behaviours and the affordability of cheese ........................................ 66 5.4.4 Information and communication, including labels and labelling ........................... 69 5.4.5 Nutrition .......................................................................................................................... 71 5.4.6 Summary ......................................................................................................................... 71 5.5 Local food chain retailer perspective (Single Gloucester and Farmhouse Cheddar) ......................................................................................................................................................... 73 www.glamur.eu 2 5.6 Visual comparison of the performance of global and local supply chains, by attribute and indicators ............................................................................................................... 79 5.6.1 Affordability (Economic Dimension) ........................................................................... 80 5.6.2 Creation and distribution of added value (Economic Dimension) ........................ 83 5.6.3 Information and communication (Social Dimension) ................................................ 87 5.6.4 Consumer behaviour (Social Dimension) ................................................................... 90 5.6.5 Resource use (Environmental Dimension) ................................................................... 92 5.6.6 Biodiversity (Environmental Dimension) ..................................................................... 93 5.6.7 Nutrition (Health Dimension) ........................................................................................ 95 5.6.8 Animal welfare (Ethical Dimension) ............................................................................ 98 6. Discussion ..................................................................................................................................... 100 6.1 Key performance issues ..................................................................................................... 100 6.2 Methodological observations ............................................................................................ 103 6.2.1 Introduction ................................................................................................................... 103 6.2.2 Participatory approach ............................................................................................. 104 6.2.3 Multi-criteria nature of Glamur ................................................................................ 104 6.3 Policy ..................................................................................................................................... 104 6.4 Case study research questions .......................................................................................... 105 7. Conclusions ................................................................................................................................... 108 7.1 Issues in local/global .......................................................................................................... 108 7.2 Contextual influence ........................................................................................................... 109 7.3 Final concluding comments ................................................................................................. 110 7.3.1 Linking performance to global/local characteristics ............................................ 110 7.3.2 The importance of 'quality' when assessing performance ....................................... 110 7.3.3 Qualifying ‘nutritional benefits’ ................................................................................. 111 7.3.4 The choice of indicators............................................................................................... 111 8. References ................................................................................................................................... 112 www.glamur.eu 3 To be quoted as: Keech, D., Kirwan, J., Bundhoo, D., and Maye, D. (2014) Glamur project: UK Cheese value chain case study. CCRI, University of Gloucestershire. www.glamur.eu 4 Summary This report, which constitutes deliverable D3.2, presents data relating to the performance of local and global cheese supply
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