UK Food Security

Before my hon. Friend leaves this topic, I think this comes to the heart of the matter. One of the biggest barriers, particularly for red meat producers, to putting produce into a local supply chain is the inability to get it slaughtered close to the point of production. Does my hon. Friend agree that ending the ever-increasing move towards larger, centralised abattoirs would allow a regrowth of smaller abattoirs closer to the point of production, which is better for animal welfare, carbon emissions and, ultimately, for producers being able to access that much more diverse range of markets?