COLLABORATION BETWEEN meat processors and the armed forces has cut the cost of supplying troops with food.

The Food Chain Centre has brought together Lincs-based pork processor Geo Adams and the Defence Catering Group to improve the way pork loins and legs are cut and packed.

The result is less wastage because of smaller packs, and less time spent re-assembling chops into pork loins for packing.

The DCG spends £90m a year on ingredients to make food for the forces, with £3m going on pork products from Geo Adams.

“The MOD is a major customer of the red meat industry,” said Peter Barr, chairman of the Red Meat Industry Forum.

“Working together with all parts of the supply chain demonstrates there are considerable savings to be made to the benefit of all involved.

“This is just the tip of the iceberg: RMIF is committed to looking at every aspect of the industry to seek improvements.”

Keith Willox, food supply manager for DCG, said: “What we‘re looking for is lots of little savings that add up.

“For instance, if you get more into a box, you need fewer boxes, which means cheaper distribution. It multiplies down the supply chain.”

The MoD was also looking to source more from British producers if quality and price were right, he added.