Call for evidence: Seafood and Meat Exports to the EU: EFRA Committee Inquiry

Closes Friday 19th February 2021

Since Brexit there has been a range of disruption, delays and, in the case of some products such as shellfish from Class B waters, complete cessation of trade between the UK and the EU. The EFRA Select Committee has launched an inquiry seeking both evidence from those affected by the changes, and from Government.

Chair of the EFRA Committee, Neil Parish MP, said: 

“A month of delays, disruption and red tape have meant food export businesses large and small have lost many tens of thousands of pounds. This needs to be gripped by the Government at the highest level before businesses go to the wall.     

“While news of the compensation fund for fish is welcome, we need details, and fast. It’s time for the Government to get its act together and set out short, medium and long-term action plans for how it will support British food exporters. It is also clear that systems need to be streamlined, businesses supported, and mitigation plans made ahead of upcoming checks on food imports.” 

The call for evidence asks:

  1. Which seafood and meat exports have been particularly affected by border delays and disruptions since 1 January, and why? 
  2. What impact have delays and non-tariff barriers to seafood and meat exports to the EU had on UK businesses?
  3. What are the medium to long-term implications of the non-tariff barriers for UK exporters and supply chains?
  4. What steps should the UK Government take to mitigate these issues? What should its short and long-term priorities for action be?
  5. How useful and responsive were the guidance and support provided by the Government to business, before and since 1 January?
  6. What can the UK learn from other countries who export food to the EU?
  7. How ready is the UK to introduce checks on food imports from the EU during 2021, and are there lessons to be learnt from the issues that UK exporters have faced?
 

For more information, and to respond, click here.

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