About the European Food Crime Research Group

meat processingThe European Food Crime Research Group is an initiative of The University of Manchester (UK), VU Amsterdam (the Netherlands) and KU Leuven (Belgium). It foregrounds the pursuit of conceptual, theoretical, empirical and methodological development in researching food crime in Europe.

Recent scandals such as the substitution of beef mince with horsemeat, or the production and distribution of fake alcohols, have increased public and policy awareness of the multiple harms that food crimes present.

These crimes affect individuals, the environment, the government and private industries.
Consequently, the European Union is now progressively concerned that such cases signal an increase in the number of food crime incidents. Furthermore, that this growing trend reflects a structural weakness within the food chain and the food system and markets more generally. However, empirical understanding of food crimes remains underdeveloped.

Our aims

It is the core aim of the European Food Crime Research Group to mobilise European-wide food crime research expertise in order to develop the ‘state of the art’ in thinking and understanding of food crimes in relation to their:

  • Causes, nature and organisation;
  • Extent and scope;
  • Common trends, patterns and features;
  • Harms (and other consequences; and
  • The associated societal responses, both state and non-state.

The Group seeks European funding to undertake and foreground collaborative research and inquiry into high priority food crime issues in Europe.