A roast dinner with a full plate of meat and vegetables covered in gravy is a staple part of British cuisine, but new research suggests that much of the produce going on to plates might also be covered in pesticides harmful for our health and environment.
More than 100 pesticides are sprayed on vegetables that would go into a classic Sunday lunch, new analysis by Greenpeace has revealed. The environmental campaigning group examined Food and Environment Research Agency (FERA) Pesticide Usage Survey data covering all the vegetables associated with a roast dinner, followed by strawberries for a classic British dessert.
Greenpeace has called on the government to halve pesticide and fertiliser use in British farming by 2030, far more than the current target of 10 per cent. They added the government should support farmers in reducing reliance on chemical inputs and place restrictions on pesticide use in public spaces and homes.
Analysis found that onions and leeks are treated with 43 different pesticides, while a cocktail of 40 are sprayed on carrots and parsnips. Field potatoes are treated with 31 pesticides, peas are slightly less at 29, while swede and turnips are treated with 20. Stored potatoes, preferable in the winter, are treated with five pesticides.
As for strawberries, the favourite summer fruit is treated with 42 different pesticides.
Of the 102 pesticides used, seven are already banned in the EU due to their links to cancer and endocrine disruption in humans, as well as the risk they pose to bees, birds, mammals and aquatic ecosystems.
Dimethomorph, sprayed on strawberries and onions, is banned in the EU due to being “toxic to reproduction,” while Benthiavalicarb, used on potatoes, was banned because of evidence that it is carcinogenic.
Of the nine most commonly used pesticides, eight are classified as Highly Hazardous Pesticides toxic to humans or wildlife – of which three were classified as forever chemicals, which are synthetic chemicals that can have harmful effects in humans, including cancer, depending on the amount of exposure.
Nina Schrank, senior campaigner at Greenpeace UK, said that the number of pesticides being used in British farming could worsen food security.
“A Sunday roast and strawberries might feel like one of the most natural and traditionally British meals imaginable but behind the scenes they’re produced using an astonishing cocktail of pesticides,” she said.
“Our countryside is being drenched in pesticides, with devastating consequences for bees, birds, butterflies, rivers and the soil. Fields that once hummed with wildlife are falling silent while agrochemical giants rake in enormous profits and farmers are trapped in a costly cycle of chemical dependency. That doesn’t strengthen food security – it makes it more fragile.
“Farmers are also under huge pressure from rising costs, climate shocks and volatile markets but some are already showing there’s another way. They’re reducing pesticide use and producing food alongside helping wildlife. If the government is serious about restoring nature and ensuring food security, it must properly back farmers and commit to halving pesticide use by 2030.”
The government has committed to reducing pesticides by 10 per cent by 2030 as part of its Pesticides National Action Plan. Part of this plan encourages growers to take a holisitc and sustainable approach to preventing pests, including crop rotation, encouraging natural predators, and growing pest-resistant variety produce.
A Defra spokesperson said: “We place strict limits on pesticide residue levels in food, which are set after rigorous risk assessments to make sure levels are safe for consumers. These limits apply to both food produced domestically and imported from other countries.
“Our UK National Action Plan, published last year, sets out how we will support farmers, growers and other land managers to increase their use of sustainable practices to reduce potential harm from pesticides, while controlling pests and pesticide resistance effectively and protecting food security.”
