HC Deb 16 December 1949 vol 470 cc350-1W
Mr. Peter Freeman

asked the Minister of Food whether, in view of the fact that many hotels and restaurants do not need all the sugar permitted them, he will reduce the amount supplied to them and thereby allow an increase in the ration to the ordinary consumer.

Dr. Summerskill

The total amount of sugar going to hotels and restaurants is very small—only 4.6 per cent. of the total distributed on the ration—so that even if it were all withdrawn it would make no significant difference to the domestic ration. However, if a catering establishment does not need all the sugar to which it is entitled according to the number of meals actually served, its permit is, in fact, reduced.