News

FSA urges people in Wales to “face freezer fears” in a bid to tackle food waste

Published

10 years ago

July 4, 2016

shutterstock_172214228 MISCONCEPTIONS about how to freeze food safely are contributing to food waste in Wales and across the UK, according to new research by the Food Standards Agency (FSA).

The research – released as part of Food Safety Week (Jul 4 – 10) – identified a number of freezing ‘myths’ that are preventing people in Wales from using their freezers to make food go further. 37% of those interviewed think that food should only be frozen on the day of purchase to be safe; 34% incorrectly said it is dangerous to refreeze meat after it has been cooked; and 39% wrongly believe that food can become unsafe to eat while in the freezer.

Three quarters (75%) of people surveyed in Wales have thrown food away in the past month, with bread (46%), fruit (39%), vegetables (34%) and leftover meals (25%) topping the list. The most common reason given by respondents in Wales for throwing food away is that they had bought too much of it, cited by 34% of people. 31% admit to throwing food away because it was past its ‘use by’ date, and over half (56%) say they feel guilty when they throw food away. However, the reasons given can all be avoided by making better use of the freezer.

In response, the FSA is focusing this year’s Food Safety Week on helping people to understand how to waste less food safely by making more of their freezers. Furthermore, the FSA, working with Defra and WRAP, has announced that it will be launching a review of the guidance provided to the food industry on date marking on food. This will include consideration for whether the remit of the guidance should be expanded to cover food storage and freezing advice for consumers.

The research also found that 93% of people in Wales say there are foods they would never freeze. A quarter (25%) of those surveyed in Wales would never freeze meat that was cooked after defrosting, with 78% of these people saying this is down to worries about food poisoning.

Steve Wearne, Director of Policy at the FSA, said:

“Every year, we throw away seven million tonnes of food and drink from our homes. Much of this waste is unnecessary, and a better understanding of how to freeze food safely could go a significant way towards tackling the problem.

“Our research shows that many of the fears the public has about freezing food are unfounded and we need to ensure they know the facts. 33% of the people we spoke to in Wales said that more information about how to safely freeze food would help them to reduce their food waste – that’s why freezing is the focus of this year’s Food Safety Week.

“The freezer is like a pause button, so you can freeze foods right up to the ‘use by’ date. While food is kept safe in the freezer, it’s the quality that deteriorates over time, so we recommend eating it within three to six months and checking for any freezing instructions on the packaging. Once defrosted, the pause button is off, so defrost food as and when you need it and eat it within 24 hours of it being fully defrosted.”

Helen White, food waste expert at Love Food Hate Waste, said:

“In the UK each household wastes the equivalent of about six meals a week, which is bad for our pockets and the planet! Reducing food waste is a big challenge, so the Love Food Hate Waste campaign is delighted to lend its support to Food Safety Week, which aims to raise awareness of this important issue. Freezing food is one of the little things we can all do to make a big difference and the best bit is that most foods can be frozen – even those you wouldn’t expect! For more fantastic freezer facts, visit wales.lovefoodhatewaste.com or hoffibwydcasaugwastraff.com.”

Top 10 tips to help reduce food waste

1) Know the difference between “use by” and “best before” dates

“Use by” dates are the most important ones to consider, as these relate to food safety. Most foods can be frozen safely up until the “use by” date, but not after.

“Best before” dates are about quality, not safety. When the date is passed, it doesn’t mean that the food will be harmful, but it might begin to lose its flavour and texture.

2) Don’t trust the sniff test!
Food can look and smell fine even after its use-by date, but that doesn’t mean it’s safe to eat. It could still be contaminated. You cannot see, smell or taste the bugs that cause food poisoning.

3) How long can I freeze things for and what about the Use by date?
Foods can be stored safely in a correctly functioning freezer for years without going off. The freezer is like a pause button, so you can freeze foods safely right up to the “use by” date. Whilst food is kept safe in the freezer, it’s the quality that deteriorates over time, so we recommend consumption within three to six months to ensure the best quality, and check for any freezing instructions on the packaging.

Once defrosted, the pause button is off, so it’s best to defrost food as required and eat within 24 hours of it being fully defrosted.

4) When should I freeze food?
Many people believe food can only be frozen on the day of purchase – as often recommended by retailers to preserve the quality of the food. However, you can safely freeze most foods right up to the “use by” date. Although it would be good to freeze the food as soon as you know you aren’t going to use it before its “use by” date expires.

5) Did you know that you can safely freeze raw and cooked meats?
You can cook defrosted meat into a new meal and freeze for use on another day. Simply defrost overnight in the fridge (be careful that raw meat doesn’t drip on any other foods in the fridge and check it is thoroughly defrosted), use within 24 hours and cook until steaming hot.

6) How long can you freeze meat for?
Generally you can freeze meat for a long time and it will still be safe to eat, but the quality will deteriorate so it’s best to eat it within three to six months to ensure it’s of the best quality. Don’t worry if it’s frozen for longer – try marinating it before cooking to improve texture or use herbs and spices to add flavour.

7) Make the most of multi buys
If you are taking advantage of multi buys or larger pack sizes (e.g chicken breasts) you can freeze them individually in smaller bags to avoid having to eat them all at once. You can also cook enough for two (or more!) meals and eat one and freeze some for later – this avoids waste and minimises the effort of cooking.

8) Batching cooking
Batch cooking, cooking new meals from leftovers and freezing of homemade foods, can be a great way of saving money (and time) and using up foods approaching their Use By date as well as reducing waste.

9) Wrap up
It is best to place food in an air tight container or wrap food well in freezer bags, freezer wrap or cling film before placing in the freezer otherwise the cold air will dry it out. Try to expel any air from freezer bags.

10) Planning
Try and get into the habit of checking what you already have in the fridge and freezer before you go shopping. Use up foods that are approaching their Use by date and other fresh foods like fruit and vegetables, meat, fish, cheese or milk first as these can go off over time.

Entertainment

BBC unveils major new Welsh dramas with Tenby set for prime-time spotlight

Published

3 minutes ago

April 2, 2026

Tom Sinclair

New crime series Old Town Murders and supernatural thriller The Witch Farm will both be filmed and set in Wales as BBC Cymru Wales backs a fresh wave of homegrown storytelling

THE BBC has announced two major new Welsh drama commissions, with Tenby set to take centre stage in a new prime-time crime series.

Old Town Murders and The Witch Farm will both air on BBC iPlayer and BBC One, in a move the broadcaster says reflects its commitment to telling more stories from across the devolved nations.

For Pembrokeshire audiences, the biggest local interest will be Old Town Murders, a six-part crime drama set in Tenby and filmed in Tenby, Cardiff and along the South Wales coastline.

The new series stars Mark Lewis Jones and Steffan Rhodri as DI Glyn Walsh and DS Sion Dearden, two detectives and old friends brought together by personal hardship as they investigate a string of disturbing murders in the seaside town.

The BBC said the drama would be witty and twist-filled, combining dark crime stories with humour, friendship and second chances. The opening investigation centres on the murder of a respected university professor, before the detectives are drawn into further baffling cases, including the poisoning of a head teacher and a mysterious death linked to a triathlon.

The series has been written, created and executive produced by Welsh writer Matthew Barry, whose recent credits include Men Up and The Guest. It will also feature James Bamford, Bethan Mary-James, Catherine Ayers and Julie Graham.

The second commission, The Witch Farm, is a four-part ghost story and mystery based on Danny Robins’ successful podcast of the same name.

Set in South Wales in 1989, it follows Bill and Liz Rich, played by Gabrielle Creevy and Michael Socha, as they leave London for a remote farmhouse in the foothills of the Brecon Beacons in search of a fresh start. But after Liz believes she has seen a ghostly figure during a traumatic home birth, the couple find themselves drawn into a chilling sequence of unexplained events.

The BBC said the series is inspired by real events, theories and first-hand accounts explored in the original podcast, although some characters and elements have been changed for dramatic purposes.

Danny Robins, who has built a strong following through paranormal hits including Uncanny and The Battersea Poltergeist, has written and created the television adaptation. The Witch Farm will be directed by Stacey Gregg and produced by Mammoth Screen.

Nick Andrews, Head of Commissioning for BBC Cymru Wales, said the two dramas formed part of a rich season of content for viewers in Wales.

He said: “We’re heading into such a rich season of content for audiences in Wales – stories which resonate deeply here but will ricochet across the UK and beyond.”

Lindsay Salt, Director of BBC Drama, said the BBC was delighted to announce two productions that would both be filmed and set in Wales.

She said: “With fabulous writers Matthew Barry and Danny Robins, we’re extremely proud to have these two fantastic series coming to BBC iPlayer and BBC One, as part of our commitment to produce distinctive, must-see dramas across the UK.”

The announcement will be seen as another boost for Wales’ growing television industry, with both productions adding to a run of high-profile dramas made in the country.

For Pembrokeshire, however, the spotlight will fall most sharply on Old Town Murders, with Tenby’s streets, seafront and scenery expected to reach a UK-wide audience when the series airs.

With murder mysteries unfolding in one of Wales’ best-known seaside towns and a haunting tale set deep in the Welsh countryside, the BBC is making clear that Welsh stories are moving firmly into the mainstream.

News

Welsh rugby crisis eases as district moves to halt crunch WRU meeting

Published

37 minutes ago

April 2, 2026

Herald Sport

A PLANNED extraordinary general meeting of the Welsh Rugby Union could now be called off after the district that pushed for it said its main objectives had been achieved following two high-profile departures from the game’s leadership.

Central Glamorgan Rugby Union had secured enough backing from clubs to force the WRU into holding the meeting on Monday, April 13. The district had tabled three motions, including votes of no confidence in WRU chair Richard Collier-Keywood and Professional Rugby Board chair Malcolm Wall.

But the district has now written to clubs saying it intends to withdraw all three motions, arguing there is no longer a need for the EGM in its current form. That follows confirmation that Collier-Keywood will step down on July 16 after deciding not to seek a second term, while Wall left his role in March at the end of his tenure.

In its letter, Central Glamorgan said the exits of both men, together with the prospect of fresh talks with the WRU board over governance reform, meant the campaign had already achieved its key aims. The district said it now wanted constructive engagement with the WRU over future governance changes, including the way council representatives are elected to the board.

A WRU spokesperson said the union was aware of the letter sent to member clubs and was awaiting direct correspondence from Central Glamorgan.

The row had developed against the backdrop of deepening unrest in Welsh rugby over the WRU’s controversial proposal to reduce the number of professional teams from four to three by June 2027. Those plans have triggered fierce criticism, protests and legal action, particularly over fears for the future of the Ospreys.

While the latest letter did not directly settle that issue, Central Glamorgan urged the WRU to pause its plans for the professional game and publish all the evidence behind any decision before moving forward. The district also called on the union to engage with an alternative proposal aimed at preserving all four professional sides.

Central Glamorgan thanked clubs across Wales for their support, saying they had come together to safeguard the future of the game. The district added that Welsh rugby remained at a critical moment, but said it hoped the latest developments would lead to greater openness, respect and transparency between the WRU and its member clubs.

I can also give you a sharper Herald-style headline and subheadline for this.

Business

Welsh brewing sector secures funding for advanced brewer training

Published

42 minutes ago

April 2, 2026

Tom Sinclair

THE WELSH brewing industry is set for a major boost after funding was secured to roll out a new Level 4 Brewing Diploma across Wales.

The Welsh Government Drinks Cluster, working in partnership with FDQ and Medr Cymru, has backed the advanced qualification, which is aimed at developing highly skilled brewers and strengthening the industry’s long-term competitiveness.

Welcoming the move, Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs Huw Irranca-Davies said the qualification would help secure the future of the sector.

He said: “The brewing sector forms an important part of Wales’ food and drink landscape, contributing to local economies, skills and innovation. Welsh breweries continue to demonstrate ambition, innovation and a commitment to quality, and this new qualification will give them the tools they need to keep building on that success.

“By supporting the introduction of the Level 4 Brewing Diploma, we are investing directly in the future of the industry, ensuring brewers can access the high-level technical training required to thrive in an increasingly competitive market.

“This training will help secure long-term growth, enhance skills across the sector, and further strengthen Wales’ reputation for producing exceptional beer. It is a significant and very welcome step forward for brewing in Wales.”

The diploma has been developed by FDQ, a specialist awarding organisation for the food and drink industry. The body provides accredited qualifications, apprenticeship assessments and training solutions, and is the only organisation in the UK with dedicated brewing apprenticeship expertise.

The Level 4 Brewing Diploma is the first advanced brewing qualification of its kind to be delivered through an awarding organisation operating in both Wales and England.

It has been designed to give learners a deeper understanding of brewing operations, quality control, process optimisation and technical decision-making. The course is intended for those already working in the brewing sector, as well as learners seeking advanced professional skills that meet industry standards and employer expectations.

To make sure the qualification reflected the needs of the Welsh brewing industry, a working group was formed involving five breweries of different sizes and production styles. Those involved were Felinfoel Brewery, Monty’s Brewery, Magic Dragon Brewery, Purple Moose Brewery and Wild Horse Brewing Co.

The group brought together a broad range of experience, from long-established family breweries to fast-growing modern craft producers.

Monty’s Brewery, a mid Wales craft brewery known for its award-winning ales, was among those involved in shaping the diploma.

Director Pamela Honeyman said: “We’re proud to have contributed to the development of this diploma. Access to advanced technical training is essential for driving quality, efficiency and innovation, and the Level 4 Brewing Diploma will give our team the opportunity to develop new skills and progress within the industry. It’s a hugely positive development for Welsh brewing.”

Llandudno-based Wild Horse Brewing Co, known for its modern and flavour-driven beers, also took part in the working group.

Managing director Dave Faragher said: “Being part of the working group has ensured the diploma reflects the realities of modern brewing. The opportunity for Welsh brewers to benefit from industry-led, practical and technical training is incredibly valuable. We’re delighted to have helped shape it and look forward to seeing the impact across the sector.”

The new qualification is intended to help tackle skills gaps and support employers looking to develop talent from within their businesses.

The diploma is now live, and Welsh brewers can apply immediately. The programme is open to breweries across Wales, with applicants able to apply for both a place on the diploma and funding support.

Matthew Bell, Head of Engagement at FDQ, said: “The launch of the Level 4 Brewing Diploma represents a significant advancement for skills development within the Welsh brewing industry. It has been designed by the industry to equip learners with the higher-level technical knowledge and practical competence required for roles such as head brewer and production lead, integrating comprehensive brewing science, operations management and sustainability principles into a regulated, workplace-focused framework.

“This diploma supports apprentices at a pivotal stage in their career, fostering both industry expertise and long-term professional progression.”

If you want, I can also turn this into a more Herald-style version with a stronger intro and tighter quotes.