Sarah Dyke

I beg to move, That this House has considered the potential merits of Government support for small abattoirs. It is a pleasure to see you in the Chair, Sir Desmond. I thank the Backbench Business Committee for scheduling this important debate. The abattoir industry is at crisis point. In 2023, just 60 small abattoirs—those with a throughput of less than 5,000 livestock units per year—were left in the UK. According to a 2022 Food Standards Agency report, small abattoirs are closing at the alarming rate of 10% per year, and within a decade they may well disappear altogether. To give an idea of the scale of the issue, in 2007 there were nearly 100 small abattoirs in the UK. The remaining small abattoirs face immense and multifaceted challenges to keep their facilities open for business. A 2021 National Craft Butchers study found that 59% of small abattoirs expected to shut down within five years unless they received Government support. The loss of these essential rural businesses poses major problems for local food infrastructure, animal welfare, biodiversity and food security. A resilient, shorter and farmer-focused supply chain requires small abattoirs and butchers who have connections with local restaurants, pubs and retailers. More than ever, local livestock producers need a well-distributed network of small abattoirs that offer private kill services to farmers who wish to add value by marketing and selling their meat directly to consumers, or to farmers who breed rare or native breeds but are often unable to use larger processors. However, two thirds of those farmers have reported issues in accessing appropriate abattoir services. Meanwhile, a third of respondents to a user survey by the Abattoir Sector Group reported that their local abattoir had already closed. That is devastating for so many farmers. Small abattoirs continue to deal with increased costs, such as rising energy costs and the recent increase in employer national insurance contributions, which threaten the viability of their businesses. However, they are also hampered by an expensive and punitive regulatory system that is not suited to addressing the nuances under which smaller processors have to operate. Earlier this week, Hugh Broom, a local farmer and an old Harper Adams University friend of mine, invited me to visit Down Land Traditional Meats, a small abattoir in Sussex that processes under 5,000 livestock units per year. It is vital for the local food infrastructure in the area. Luke Smith, who runs the business, served over 2,000 customers in February, with people coming from as far as Essex to access his services. After the closure of Newman’s Abattoir in Farnborough earlier this year, farmers on the Isle of Wight are being forced to travel further afield to access abattoir facilities on the mainland, further increasing their costs, as transporting livestock off the island by ferry is very expensive. Many of them are now going to Down Land. Demand has grown so much that many farmers now face long waiting times to get their animals booked in for slaughter. The scenario is replicated across the country.