Alternative proteins: Progress, pitfalls and possibilities
Experiences of food provision in UK ‘asylum hotels’ and the implications for health
Experiences of food provision in UK 'asylum hotels' and the implications for health
Dr Claire Thompson
Date: Thursday 30 October, 16:00
Location: Oxford Martin School seminar room 1 and online
Join us for a talk with Dr Claire Thompson on experiences of food provision in 'asylum hotels'.
Title: Experiences of food provision in UK 'asylum hotels' and the implications for health
Abstract: Due to a combination of wars, political unrest, geopolitical crises, and climate change, there are now more asylum seekers than ever before. Shortages of suitable accommodation and a backlog of applications mean that asylum seekers in the UK have increasingly been housed in hotels, which are currently the focal point of intense debate and a wave of protests. So-called asylum hotels can be highly problematic in terms of privacy, overcrowding, hygiene, and food. The quality, quantity and safety of food provided are the subject of fervent concern for campaigners and advocates.
A qualitative study of asylum seekers experiences of contingency accommodation catering and food bank provision was carried out in a London-based food bank. Twenty-two participants with current or recent experience of the asylum system were interviewed across three focus groups (with translators). In addition, five food bank staff participated in online semi-structured interviews.
Our findings suggest that some hotel food provision is characterised by rigid mealtimes, and inadequate and low-quality catering, including accounts of unsafe, inedible and inappropriate food being served. This is exacerbated by the pressures of living for months and sometimes years in accommodation without any facilities for residents to prepare or store food for themselves. Participants reported having to engage in harmful coping strategies. They explained how they considered health challenges such as obesity, malnutrition, delayed puberty, and depression to be a direct result of their limited and inadequate diet. In order to supplement, or even mitigate, hotel food provision, residents often engaged in long-term food bank use.
The true extend of the dietary inequalities for asylum seekers is difficult to assess in the UK because poor diet and malnutrition may go unnoticed in hotel settings. Asylum seekers can experience a combination of inadequate hotel food provision, the inability to work or claim benefits, and reliance on food banks. Collectively, these can be understood as a form of institutionalised food insecurity.
Claire Thompson is a Reader in Food Inequalities and Health in the School of Health, Medicine & Life Sciences at the University of Hertfordshire. Claire completed her PhD in Human Geography at Queen Mary University of London before joining the London School of Hygiene and Tropical Medicine, where she worked as a postdoc and then undertook a Wellcome Trust Society and Ethics Fellowship about food poverty and food aid in London. Claire joining the University of Hertfordshire in 2020 and is the prevention theme lead for the NIHR Applied Research Collaboration East of England.
