§ Mr. P. Freemanasked the Minister of Food whether he is satisfied that the allocation of meat to all public restaurants and eating places does not exceed one penny's worth per head; what inspection and inquiry is made to see that this is being effected; and will he state the figures concerned in any typical examples so inspected.
§ Sir B. SmithThe answer to the first part of the Question is that the allowance of rationed meat in public restaurants and eating places is one pennyworth per main meal served and I am satisfied that the allowance is not exceeded. The answer to the second part of the Question is that regular inspections of the records of catering establishments are made by officials of local food offices, divisional food offices and from the headquarters of- the Ministry. The answer to the third part of the Question is that the most typical figures I can give are those which show that in the aggregate the catering establishments to which my hon. Friend refers purchase only 85 per cent. of the meat to which they are entitled on the basis I have indicated.
§ Mr. A. Lewisasked the Minister of Food whether, in view of the shortage of food, he will consider instituting a system of coupons for meals consumed in hotels and restaurants and obviate the present practice of people obtaining double
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§ Mr. P. Freemanasked the Minister of Food whether he is satisfied that the amount of food allowed to caterers, large hotels and similar suppliers without the surrendering of coupons from the public is not out of proportion to the amount allowed through grocers and other shops by the surrender of coupons; and, in view of the present food position, if he will reconsider the situation.
§ Sir B. SmithAbout two-thirds of all rationed foods consumed in catering establishments are eaten in industrial canteens and in school canteens, and similar establishments for young people and Service personnel. I would not be justified in requiring the surrender of coupons by these people. The balance of rationed foodstuffs consumed in all other catering establishments is so small as to have no appreciable effect on the total stocks. This balance would not justify the hardship and considerable inconvenience which the surrender of coupons would involve to the many classes of people, including manual and office workers, who have to use these establishments.
§ Mr. A. Lewisasked the Minister of Food whether he will consider rationing poultry, game and fish to prevent hotels and restaurants obtaining, as at present, the major supplies of these foodstuffs, and ensure an even and fair distribution to working class families.
§ Sir B. SmithThe quantity of poultry and game is too small and the supply too irregular to permit of the application of a straight rationing scheme for it. The quantity of fish which hotels and restaurants may purchase is limited by the provisions of the Fish (Supplies to Catering Establishments Order, 1943. At the present time catering establishments are allowed 3 lbs. of fish for 100 main meals served.
§ Mr. Follickasked the Minister of Food if he will restrict the whole supply of butter to private families, and withdraw all allocations of butter from teashops, restaurants and catering establishments.
§ Sir B. SmithIf I were to adopt my hon. Friend's suggestion the amount of butter released would provide an addition to the domestic ration of not more than a quarter of an ounce per week. It would inflict considerable hardship on the millions of workers who have to use 97W catering establishments, and I do not think it would be in the general interest.