§ 50. Mr. Evelyn Walkdenasked the Parliamentary Secretary to the Ministry of Food why offal is now issued to hotel and restaurant caterers in addition to the normal supply of meat for main meals, when the average amount of offal available to retail butchers for sale to registered customers is now less than two ounces per ration card per week?
Major Lloyd GeorgeIt is my Department's policy to maintain supplies of food to the catering trade as nearly as possible on a parity with those available to the domestic consumer. This procedure, in the absence of special circumstances, is being followed with all commodities including meat and offal.
§ Mr. WalkdenAs there is only a limited supply of offal in the meat pool, does my right hon. and gallant Friend not think an injustice is being done to the mass of consumers by providing hotels with extra supplies for dinners from the common pool?
Major Lloyd GeorgeIf it were confined to hotel dinners, I might have something to say in agreement with my hon. Friend, but he knows perfectly well that catering establishments include canteens where together about 135,000,000 meals are served per week. It is a little unfair to give the idea that this is confined to hotels and restaurants.
§ Mr. WalkdenAs canteens are not able to obtain liver and hotels are, and customers find that liver has gone where the cigarettes have gone, under the counter, is there not a case to be examined?
Major Lloyd GeorgeThe amount of offal which can be secured is roughly 2 per cent. to 5 per cent. of the ordinary meat ration, and that percentage applies to catering establishments as well. Catering establishments will be allowed to get only 8 per cent. of 2 per cent., and, if my hon. Friend works that out, he will be able to see what it is.