An in-depth report on the health and environmental impact of sandwich consumption was published by Eating Better, a consortium of more than 60 companies accelerating growth in the health, environment, animal welfare and social justice in the meat and dairy sectors. The snapshot assessment, entitled "Sandwiches Unwrapped 2019," which coincides with British Sandwich Week, highlights an uptick in plant-based options in relation to shifting consumer preferences – 57 out of 620 sandwiches assessed, or nine percent, are plant-based, up from 4 percent in a previous 2016 survey. In addition, it reveals a significant lack of transparency on meat sourcing.

To accelerate progress in the space of healthy sandwiches, Eating Better is urging retailers to provide more meat-free lunch options by increasing the range of plant-based sandwiches, making clear the provenance of meat ingredients on packets and committing to better meat and dairy by offering products that meet a certified credible standard, such as free range.

The report is ostensibly aligned with the growing meatless trend. “The good news is that some retailers are responding to consumer demand for more plant-based options. But given the urgency of our climate and biodiversity crisis they need to double down on their efforts to support options that are better for the environment,” says Simon Billing, Executive Director of Eating Better.

Unknown meat origins
The analysis reveals that while some retailers, particularly Tesco and Pret a Manger, have made progress in terms of diversifying its sandwich ranges to include plant-based options – the volume of meat-based sandwiches of “unknown origin” (33 percent) is a significant concern. Among companies whose sandwiches were listed as containing meat of “unknown origin” are Boots and Subway, and the vast majority of EAT. the Real Food Company.

“These sandwiches did not provide any details of wher the meat came from, including which country it came from. Retailers are generally more inclined to promote the provenance and quality of the fresh meat they sell, compared to meat used in sandwiches,” a representative of Eating Better tells FoodIngredientsFirst. “There were very few retailers using higher animal welfare certification schemes and/or indicating this on labels (just two). This is a consumer survey so it is based on what is publicised on packets, on the web and in-store.”

Yet, some retailers have demonstrated the provision of meat with known provenance: the report cites that 45 percent of meat in UK sandwiches is sourced from within the country. Eating Better was able to determine the origin of the meat for all sandwiches at Asda, Co-op, Morrisons, Marks & Spencer (M&S) and Waitrose. Meanwhile, others were found to be lagging behind – both Subway and Boots were found to be lacking transparency on meat sourcing. Elsewher, EAT., Pret a Manger and Tesco also have a “big proportion” of sandwiches containing meat of unknown origin in their offerings. “This is simply not good enough,” the organization iterates.

“Sandwiches and ready meals make up a significant part of our diet. only 14 percent of ready meals and 30 percent of sandwiches are meat and fish-free. Replacing meat with vegetables is a critical part of our journey to eating better and living longer, but the supermarkets and manufacturers are not yet doing enough to help us make that journey,” says Anna Taylor OBE, Executive Director of Food Foundation.

Sandwiches are an iconic staple of the British diet. According to a recent YouGov “Attitudes to meat consumption” analysis by Eating Better, UK consumers bought four billion ready-made sandwiches last year, at a cost of £8 billion (US$10.1 billion). The analysis reveals that 76 percent of British consumers buy lunch to eat out-of-home for an everyday occasion, while 48 percent are willing or already committed to cutting down or cutting out meat. Movement by retailers to support these consumers when shopping in this massive category would have the potential for a big health, environment and animal welfare impact.

Sandwiches have a “staggering carbon footprint”
In an environmental context, the report highlights a “staggering carbon footprint” caused by the 11.5 billion sandwiches consumed in the UK each year, which generates, on average, carbon emissions equivalent to the annual use of 8.6 million cars. Research on the carbon footprint of UK sandwiches from the University of Manchester reveals that that the popular ready-made “all-day breakfast” sandwich, containing sausages, bacon and eggs – available in most stores surveyed – has one of the highest carbon footprints of all. In total, consumption of the sandwich variety contributes a whopping 1,441 grams of CO2 on average, or the equivalent of driving a car for 12 miles.

Collection of data
In conducting research for the report, Eating Better collected data online and through in-store visits. Additionally, the research team asked retailers surveyed to provide a full list of their current vegetarian and plant-based sandwiches, and cross-checked and supplemented findings with this data. The analysts also asked retailers about their plans to extend their plant-based sandwich ranges, as well as details of any commitments towards helping customers shift towards more plant-based eating with less and better meat and dairy.

Eating Better collected information on the origin of meat products, as stated on the packaging or in the store’s published sourcing policies. The organization also surveyed the sourcing of “better” meat by inspecting packages for labels and certificates that indicate higher standards of welfare.

Calling for plant-based sandwich options
Recent research suggests demand for plant-based food is growing, as a mainly plant-based diet with only small amounts of meat is on the rise and could soon become the norm. Awareness of the negative impacts of meat for the environment has grown, and almost a third of people (29 percent) see climate change as a key reason to eat less meat. The report notes that consumer acceptance of change should not be a problem, as the survey showed around half of people had eaten pulses (52 percent) and nuts (45 percent) in the last month.

In notable developments cited by the report, M&S launched its new own brand range “Plant Kitchen,” last December with more than 60 plant-based meals, snacks and ingredients. In January, Sainsbury’s introduced 25 new plant-based products. In the same month,, Waitrose increases its own-label vegan range with the launch of 14 new vegan products. Boots and M&S now have a different plant-based sandwich every weekday, while Tesco offers five times more plant-based sandwiches now than in 2016. Pret a Manger was cited as having a larger plant-based sandwich range than all other companies surveyed.

By Benjamin Ferrer