Beijing’s sweeping crackdown on so-called ‘ghost kitchens’ has drawn rare praise from UK food safety regulators, who say the action exposes global vulnerabilities in the takeaway supply chain. More than 1,700 unregistered food preparation hubs were shuttered across 30 Chinese cities this week, with authorities seizing equipment and fining operators for hygiene violations, mislabelled ingredients and unpaid wages.
The term ‘ghost kitchen’ refers to commercial cooking spaces that produce food exclusively for delivery apps like Meituan and Ele.me. They often operate without customer-facing signage or dining areas. In China, many were found to be operating without licences, with inspectors discovering mould-ridden facilities, expired meat and rodent infestations. The scale of the operation has shocked regulators in Britain, where the model has gained similar traction thanks to the rise of Deliveroo and Just Eat.
“We have long warned about the opaque nature of these supply chains,” said a spokesperson for the UK Food Standards Agency. “Workers in these environments are often on zero-hour contracts, paid below minimum wage and subjected to gruelling pressure to fulfil orders. The public has a right to know where their food comes from and who is preparing it.”
The UK market for ghost kitchens is estimated to be worth over £1 billion, with major players including Deliveroo’s ‘Editions’ and independent operators renting space in industrial estates. Unions have voiced alarm that the practices uncovered in China could be replicated here. “The race to the bottom on price is forcing corners to be cut,” said Sarah Hughes, head of the Bakers, Food and Allied Workers Union. “Pay is erratic, safety training is minimal, and we are seeing the same patterns of exploitation.”
China’s crackdown was triggered by a viral video showing a ghost kitchen worker preparing food in a public toilet. The footage prompted immediate government intervention, including fines for delivery platforms that fail to verify the hygiene ratings of their kitchens. In the UK, the FSA is now consulting on mandatory registration for all food businesses that supply delivery apps, closing a loophole that currently allows ghost kitchens to operate without direct oversight.
But campaigners argue that registration alone will not fix the problem. “The real issue is power,” said James Meek, a food policy researcher at the University of Sheffield. “Delivery platforms hold all the cards. They set the terms, take a huge commission, and shift all the risk onto the kitchen operators. That leads to desperate cost-cutting.”
China’s action has also highlighted the human cost. Delivery drivers in both countries report waiting up to an hour for food from ghost kitchens, eating into their already meagre earnings. In the UK, drivers’ pay has been cut to as little as £2 per delivery after expenses. The GMB union is calling for an investigation into whether ghost kitchens violate minimum wage laws by forcing riders to work for free during delays.
For the British public, the China crackdown serves as a stark reminder. “It is a globalised industry,” said the FSA spokesperson. “What happens in Shanghai can happen in Manchester. We must act before the UK suffers its own scandal.”
As the government considers new regulations, one thing is clear: the ghost kitchen model will face greater scrutiny. And for the millions of Britons who order takeaways each week, the question is no longer just about food safety. It is about the people behind the app – and whether their pay and dignity have been sacrificed in the name of convenience.
