- Dark kitchens now make up around 15 per cent of all online food retailers operating on major delivery platforms in England including Deliveroo, Just Eat and Uber Eats
- The UK’s first widely agreed definition of ‘dark kitchens’ is set to address a major gap in understanding and regulation within the rapidly growing sector of the food industry, following research by a team of experts, including researchers at the University of Sheffield
- This research highlights that adopting a clear definition is essential for public health efforts, as dark kitchens have previously operated outside existing planning controls and the regulatory frameworks for traditional takeaways
- Consumer awareness of these sites remains low, with fewer than one in four having heard of dark kitchens
One in seven food outlets on the UK’s major delivery apps is now a "dark kitchen" according to new research that reveals the true scale of the nation’s invisible takeaway industry.
Dark kitchens, also known as ‘cloud’, ‘ghost’ or ‘virtual’ kitchens are delivery-only food operations with no customer-facing storefront. They range from small pop-up premises to large-scale providers, such as Deliveroo Editions.
Despite their rapid growth, dark kitchens have - until now - lacked a clear and consistent definition, creating challenges for regulators, local authorities, food safety officers, industry stakeholders and consumers.
A new industry-wide definition is set to bring delivery-only hubs under strict planning and public health oversight for the first time. The framework is the result of a major NIHR-funded project involving the University of Sheffield, Sheffield Hallam University, Teesside University, the University of Cambridge, and the University of Central Lancashire. By consulting directly with national governing bodies and industry workers, the team has created a foundation for clearer regulation across the UK.
The new research defines a dark kitchen as:
“Technology-enabled commercial kitchen(s) operating primarily for delivery, to fulfil remote, on-demand, consumer online orders of food for immediate consumption.”
Dr Lucie Nield, co-lead investigator, from the University of Sheffield, said:
“People deserve greater transparency about the food they are ordering online, and these businesses must be held to the appropriate regulatory standards. Without this, dark kitchens risk falling through the gap, with potential consequences for public health. Particularly by encouraging increased use of online takeaways, greater availability and therefore greater consumption of high fat, salt or sugar food.
“Dark kitchens have previously been poorly defined and under-researched, making their impacts difficult to fully understand. Adopting a shared definition is essential for clearer communication, more effective regulation and inspection, and for driving public health agendas.”
While these dark kitchen models offer commercial advantages, including lower operating costs and flexible locations, the new research highlights a range of potential implications for public health, local communities and high streets.
While traditional takeaways can be regulated by local authorities using spatial planning policy, dark kitchens are less visible. Place-based interventions, such as takeaway management zones around schools – which are designed to limit the density of takeaway and support healthier food environments – do not currently apply to dark kitchens and may be undermined by their delivery radius.
Alongside developing a comprehensive definition, researchers also examined consumer engagement with dark kitchens. A 2023 UK survey found that 40 per cent of participants purchased a takeaway at least weekly, commonly via delivery apps, primarily as a treat or for convenience.
Awareness of dark kitchens was low, with only 24.7 per cent of participants having heard of dark kitchens and just 9.1 per cent had knowingly purchased from one. After reading a working definition, 54.9 per cent said they would consider purchasing from a dark kitchen, but most wanted this to be made explicit at the point of ordering.
