Environmental issues in the food industry SeptemberOctober 20102008 • £2.95£4.50
AGRICULTURe How Green is my Garden? SPECIAL Steve Munkley, Executive Head Chef at the Royal Garden Hotel on his commitment to sustainability Is Retail Ahead of Foodservice? We find out where we are Palm Oil The Pressure Continues
Charlton House: Driving the Red Tractor thoughout its business
Serve Pork With a Clear Conscience: Tony Goodger of BPEX explains why
Footprint Awards 2011: Much more than just an annual award ceremony www.foodservicefootprint.com
FOODSERVICE FOOTPRINT 3 Dear Reader CONTENTS ory Sutherland, in a July column about climate change NEWS in The Spectator, concluded 4 – 10 The House of Lords is calling for foodservice industry input into “Perhaps right-wing people ‘innovative’ EU legislation. British Food Fortnight encourages R everyone to buy and serve British; Brakes Group’s ‘Green train’ can learn to like environmentalism the wins award way left-wing people learn to like Wagner – by separating the outcome from the INTERVIEWS motivation”. Whilst I don’t necessarily 20 How Green is my Garden? Steve Munkley, Executive Head chef subscribe to the premise that any at the Royal Garden Hotel, is passionate about sustainability specific area of the political spectrum FEATURES underwrites environmentalism, I do believe that Sutherland makes a very 12 Game on for Glory: Make more of British game on mainstream menus good point, arguably felt in no other 16 Palm Oil – The Pressure Continues: Is the Roundtable on industry more than in foodservice. Sustainable Palm Oil (RSPO) making a difference? Whether we are motivated by the 24 Climate Change Hits Tea and Coffee Growers Hard: Adaptation argument of diminishing resources, is imperative says Cafédirect climate change or a better world for 26 Is Retail Ahead of Foodservice? We find out where we are our grandchildren, there is no debate in terms of environmental policies, packaging, logistics and that the net result is an accountability sustainability to the environment and commercial 36 Topping the Tables: Dudson’s CSR commitment is a family affair advantage. More and more people 38 Charlton House Drives the Red Tractor: CH&Co has a firm hand on the steering wheel are confidently coming to the fore 41 The Waste Land: Foodservice must take the lead on waste and admitting that, whatever their motivation has been, there are comment noticeable advantages to the ‘bottom 30 Serve Pork With a Clear Conscience: Tony Goodger of BPEX line’. This will become a mainstream explains why view but we have a long way to go yet. CASE STUDIES Another definitive step in the right 22 Understanding Agriculture: The importance of good relationships direction will be Footprint Forum on 21 with growers September, where the members will be 32 Freshly Contracted: Brakes’ agriculture policy discussing foodservice and agriculture and will be promoting understanding events between the two sectors. Footprint 28 Footprint Awards 2011: Much more than just an annual award Forum will welcome Lord Carter of ceremony, this innovative awards programme recognises the Coles as a keynote speaker and we already massive contribution from the industry in its attempt to reduce its significant carbon footprint. hope to make headway and as ever promote transparency, understanding Contacts and cooperation. News Editor David Harris [email protected] You will also notice the launch of Sub Editor Kathy Bowry [email protected] Staff Writer/Reporter Emiliana Silvestri [email protected] Footprint Awards on page 28 in this Freelance Contributor Jackie Mitchell [email protected] issue. Over the coming months, you Art Direction Trevor Marshall [email protected] Web Design Sal Tavkar [email protected] will see a great deal of information Photography Pantone E about the first Footprint Awards and Financial Controller Eve Mahler [email protected] CEO Nick Fenwicke-Clennell [email protected] we hope you will be a part of this Managing Director Charles Miers [email protected] recognition celebration. For more Footprint Europe Patric Bauer [email protected] Footprint Events Christophe Stourton [email protected] information please do not hesitate to Footprint Intelligence James Hodgson [email protected] contact any of us. News [email protected] Advertising [email protected] For more information on both of these Accounts [email protected] events, please contact Footprint Publishing Ltd, a subsidiary of Footprint Media Group, cannot accept responsibility for unsolicited submissions, manuscripts and photographs. No part of this publication may be reproduced without the written [email protected] permission of the publishers. Whilst every care is taken, prices and details are subject to change and Footprint Publishing Ltd takes no responsibility for omissions and errors. We reserve the right to publish and edit any letters. All rights reserved. Charles Miers, Managing Director Printed on Ability Offset FSC Mixed Credit. 4 FOOTPRINT NEWS
Innovation in eu agriculture: house of lords committee Sarah lee wants your views Lord Carter of Coles An inquiry into Innovation and EU • the key players and structures needed to the Committee, please visit the Committee Agriculture has been launched by the support innovation in EU agriculture web pages
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British Food Fortnight British Food Fortnight, now in its ninth are increasingly eco year, takes place from 18 September aware and want to to 3 October. The awareness campaign know where their food not only celebrates the diverse range of comes from – the British food and drink, it encourages obvious response is everyone to buy and serve British to eat British. Every food, thereby saving food miles. year, caterers who During the fortnight, British menus respond to this reap will be served in foodservice outlets, huge rewards both there will be cookery lessons in in increased custom schools, promotions and tastings in and sales.” shops, as well as food festivals. For the first time Many major foodservice companies are this year, British Food supporting British Food Fortnight including Fortnight has its own poster boy – James Brakes, 3663 First for Foodservice, Potter, 34, a poultry farmer from North Compass Group, Aramark, Mitchells & Yorkshire (see above), James was selected Butlers, as well as the National Trust and by Max Clifford, the PR guru as the ‘Face the Youth Hostel Association. of British Food Fortnight 2010’. James is Alexia Robinson, organiser of British Food managing director of Yorkshire Farmhouse Fortnight, said: “British Food Fortnight Eggs, a family business near Thirsk, North is a proven opportunity for caterers to Yorkshire, producing free range eggs and use British produce to increase sales. running a local food distribution hub that It encourages pubs, restaurants and helps small Yorkshire producers supply the major food service outlets to buy and major multiples. serve British food, thus saving food miles During the fortnight, university caterers and lowering their carbon footprint. will be running promotions in student During the Fortnight, the delights of our cafes and canteens, setting up stalls national produce – and the environmental at Freshers’ Fairs and offering cooking benefits of eating locally produced food demonstrations for students. An education – are promoted to consumers through programme is also an important part promotions across the country. The aim of British Food Fortnight, with 9,000 is to encourage consumers to actively look volunteer chefs going into schools to teach for British food on menus not only during children how to cook. the event, but long afterwards. Consumers www.lovebritishfood.co.uk
brewers with an international profile, to the construction phase of the UK’s first Suffolk Brewers microbreweries. ‘green’ energy anaerobic digestion plant Andy Wood, Chief Executive of Adnams, which takes by-products from the brewing Leading Real commented: “We are increasingly finding process to create a renewable source of that our real ale is attracting the attention gas for injection into the national grid Ale Revolution of younger drinkers and women. The alongside the company’s fleet of delivery county’s breweries also benefit from being lorries. The company’s long-term ambition According to recent figures released by in an area with an enviable reputation for to become carbon neutral has led to such the Campaign for Real Ale (CAMRA), the growing high-quality, raw materials that innovative products as its East Green beer. number of real ale drinkers in East Anglia produce some of the best malting barley in Brewed using the ERS that recycles 100 has almost doubled in the last two years. the world. We are also fortunate in having per cent of the steam created during the Today, 70 per cent of drinkers interviewed a great climate that delivers the ideal brewing process, using it to heat 90 per said that they had tried real ale, up from conditions for the production of premier cent of the following brew, the beer is 42 per cent in the past two years. products.” made with highly-yielding barley, grown Home to such celebrated brewers as Adnams has installed a state-of-the-art in Suffolk, which greatly minimises C02 Adnams and Greene King, Suffolk is Energy Recovery System (ERS) across its emissions from transportation. Bodicea leading the charge to widen the appeal brewing operations, alongside employing Hops are also used, which are naturally of real ale in a region which boasts 50 sustainable architecture in its distribution aphid-resistant and significantly reduce the breweries, ranging from large-scale centre and, most recently, completing use of pesticides.
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Brakes Group’s ‘Green Train’ pioneering Brakes Group’s ‘Green scheme, which imports fresh produce using rail instead of road transport, has picked up an award at the recent Local Authority Caterers Association (LACA) Train’ wins Award Conference. This was ‘The Innovation Zone Most Added Value to the School Meals Sector’ Award. Launched last year, the scheme is run in partnership with the company’s fresh produce suppliers in mainland Spain. The Green Train service transports Brakes Group’s products from Valencia via the Channel Tunnel to the company’s national distribution centre in Corby. By taking lorries off the road, this saves over 2,200 food miles for every round trip. The service has also reduced total journey time by half a day. Product temperature is remotely monitored en route by GPS and automatically adjusted to ensure products are kept fresh. Sean Negus, product supply director, Brakes Group, said: “We are committed to minimising our impact on the environment across every area of our business. We’re working with our logistics partner, Stobart Rail, to expand the operation from the start of Spain’s 2010 season. We are also investigating UK and Europe-wide opportunities to expand our use of rail for movement of stock into our depot L to R: Adrian Lackie - Logistics Solutions Manager Brakes; Ian Wilson - Business network.” Development Manager Stobart Rail; Doug Martin - Logistics Solutions Manager, Brakes www.brake.co.uk Welsh spider crab - the secret of Cardigan Bay M&J Seafood is offering spider crabs celebrity chefs like Raymond Blanc, who from Cardigan Bay to its customers, serves spider crab at his restaurant, working in partnership with Welsh Welsh Spider Crab is now seen as a fishermen to keep home-grown seafood delicacy in the UK, due to its delicate in the UK. Spider crabs have moved white meat found in the legs (which can north to Wales as the coastal waters be up to three feet long). get warmer and, as a result, between From a sustainability perspective, May and August, there are thousands Welsh Spider Crab fishermen are doing of crabs off the Cardigan Bay coast, fellow fishermen a favour in catching making the species a sustainable and them. Spider crabs are so successful at home grown catch for Aberystwyth survival, with no particular predators to fishermen. speak of, that they can make it difficult Currently 80 per cent of their catch is for other species to co-exist. They poke sent to Spain and France where spider their claws into lobster pots, steal bait crab is popular, with only 20 per cent and also eat fish. in Britain, but M&J Seafood want to www.mjseafoods.com change that ratio. With the help of FOOTPRINT NEWS 9
More dough for your bread Delhi delights Brand Innovations is just launching The highest monthly increase in the in 1974, an increase of 87 per cent. a range of popular ethnic snacks into price of wheat since 1973 ultimately Neil Saunders, Consulting Director, foodservice, known as DelhiBITES. means consumers will pay more at the commented: “With wheat prices so All the products are handmade using till, according to retail analysts Verdict elevated suppliers and retailers will have to fresh, locally-sourced ingredients following Research. Since June wheat prices have pass across costs to the consumer; and it’s traditional recipes that have been passed increased by more than 50 per cent, not just in bread, many other grain based through the generations, and are suitable driven by predicted global shortages products will also rise such as beer. That for vegetarians and Halal-approved. after floods destroyed grain crops in said, we won’t see a return to 1970s-style Ideal for Indian theme nights or for Pakistan and heatwaves and droughts inflation as the grocery sector is far more everyday vegetarian menus throughout have devastated production in Russia, competitive now than it was back then.” the year, the DelhiBITES range is perfect Kazakhstan and Ukraine. Verdict figures show that food inflation has for caterers looking to provide customers According to Verdict’s figures, the last time been muted since the start of this year but with authentic Indian cuisine. The range wheat prices went up so much the average an increase in commodity prices could uses locally-grown vegetables, herbs and price of an 800g white sliced loaf rose lead to an inflationary spike over the next spices, and products are hand-filled, from 10.1p at the start of 1973 to 18.9p 12 months. hand-rolled/hand-shaped (depending on the product, ie. the Spring Rolls are hand-rolled) and hand-fried. Basically the 40 per cent of waste remaining.” Even in range isn’t manufactured mechanically Go green straws the washrooms, customers will find one using unidentifiable ingredients. The bin for paper hand towels and the other for products are pre-fried and frozen for added The latest items to ‘go green’ at KRO, recyclable waste. convenience to the caterer. the Manchester group of Danish bars KRO’s work is being assisted by Envirolink, Brand Innovations T: 01590 623737. and restaurants, are the drinking straws. a not-for-profit organisation which supports These are now made from corn starch the development and growth of the energy and are totally bio-degradable. They join a and environmental technologies and range of eco-friendly products at the chain services sector in the north west. KRO works including menus, lids for coffee and paper with Foundation, the climate fund for the towels, which are made with recycled north west which helps businesses that products and sourced from sustainable wish to compensate for the environmental supplies. impact of their actions, with 10p from all Mark Ruby, managing director, KRO, says side dishes ordered in the restaurants being “We recycle 60 per cent of all our waste donated to Foundation. including paper, cardboard, plastic and www.kor.co.uk metal products and are now tackling the www.envirolinknorthwest.co.uk
Erratum We misquoted Thomas Jelley of Sodexo in the report of the Footprint Forum, on page 42 last issue. In the third column we quote him as saying a recent survey by a British university showed that apples air freighted from Chile and New Zealand in February were better environmentally than their stored British counterparts. He did not say ‘environmentally’ but ‘nutritionally’. A recent survey by a British university showed that apples air freighted from Chile and New Zealand in February were better nutritionally than their Mark Ruby, Managing Director of KRO Group, with environmental products stored British counterparts. 10 FOOTPRINT NEWS
Response from Greenwatch the Campaign Branston, producers of fresh potatoes and potato products, has won the Royal Institute of for the Farmed Chartered Surveyors’ (RICS) East Midlands Sustainability award for its prepared food factory. Environment The award was presented in recognition of how the factory has been designed to be as Awareness of the Campaign for environmentally efficient as possible. The factory shares resources with the main factory next door at its site in Branston. It benefits from the company’s new water recycling facility and uses the Farmed Environment remains energy that has been generated on site by the company’s anaerobic digestion (AD) plant. The high and many farmers and land 2,500 sq ft prepared foods factory was designed to maximise efficiencies and reduce any waste managers intend to take voluntary produced by the company. www.branston.com action to ensure the CFE is a success. Corrina Gibbs, CFE Project Coordinator, writes in response to the story on page 8 last issue.Over the past few months county-based postcard campaigns and local farm events have highlighted how farmers and land managers gain a greater understanding of how they can get involved. For farmers and land managers who haven’t already taken action, the Campaign partners urge them to follow these simple steps to ensure the Campaign is a success. Taking part is easy: • If you are not in ELS join the scheme and choose some key L to R: Mark Wilcox, Branston development director, Robert Peto RICS president, Vidyanath target (in-field) options. Gururajan, project director, Branston • If your ELS agreement is coming up for renewal please renew Greene King, producer of such recognised products as Old Speckled Hen, Abbot Ale and it. But in order to achieve your Ruddles County, is taking its sustainable business practices seriously. The company received its points take up options such as first Carbon Trust survey in 2006, which set the company on a journey to energy efficiency for sowing pollen and nectar or wild which it has now been recognised by the Carbon Trust Standard. The company’s work with the bird seed mixtures. These can be Carbon Trust has lead to a cut in C02 emissions of 9 per cent and 15,000 tonnes. located on areas like field corners or wet holes. Primrose Organic Centre, the organic fruit and vegetable farm at the foothills of the • Retain your former set-aside and Black Mountains, near Hay-on-Wye, has won the Recognition Certificate in the Sustainability any other areas of uncropped Development category in this year’s Wales ‘The True Taste Food & Drink’ Awards. Its Mixed Leaf land and record these on your Salad Pack also picked up several other awards. Annual Defra June survey returns. Freshly grown organic fruit and vegetables from the farm are distributed to restaurants, hotels, • Put areas of less productive land farm shops and other outlets within a 15 mile radius. or just difficult places to cultivate, drill or spray, outside of ELS into a Campaign voluntary measure (link to the Farmer Guide). These four steps are equally important and the success of the Campaign relies on every farmer and land manager doing their bit to help. Find out more at Paul Benham www.cfeonline.org.uk
12 FOOTPRINT FEATURE Game on for Glory
Game is not just for the top echelons of fine dining but is a perfect sustainable source of British-grown protein for more mainstream outlets. Kathy Bowry reports.
Attentive chefs listen as Davd Mulcahy sets the competition task The pressure is on as competitors race to beat the clock FOOTPRINT FEATURE 13
here are many benefits to serving to be then. It is better quality and better game – it is British, wild, natural, looked after. Venison particularly used to free range, fully traceable and be just a by-product of the hunt – big- Shooting Seasons Tsustainable. It is also a healthy antlered, old and musky. Nowadays it is Game can only be shot during alternative to many red meats and the killed when it is younger and at its prime. specific times of the years and a increasing growth in sales year on year “Wild deer live free in their own basic guide to the shooting seasons proves that the demand is there from environment, eating wild food including is given below. However, frozen game customers. And it is very cost effective as different plants at different times of the meat is now available year round. It all cuts can be used – first class cuts for year, and are killed in the field with little was illegal to eat frozen game out of fast cooking and secondary cuts can be stress and harvested for the table in season too, but that particular rule cooked slowly to make delicious stews and their prime, a natural product of our well was sensibly relaxed two years ago. soups – so there is little if any waste. managed countryside,” he says. Park deer According to José Souto, Chef Lecturer are raised in a park type setting, where Grouse in Culinary Arts, Westminster Kingsway they are able to roam freely and generally 12 August (Glorious Twelfth) - 10 College, London, you can do anything killed with a rifle. When human contact December with game that you can with lamb, beef, with the deer is kept to a minimum, they Pheasant pork or chicken. “Game is becoming more can be classified as being wild and the and more mainstream in our diets as its slaughter and carcass handling procedures 1 October - 1 February benefits as a healthy, natural food are are those applicable to wild deer. Partridge becoming more apparent. Game is a truly “This way they are in the natural 1 September - 1 February seasonal food, in that it is only available countryside – like sheep. They are wild Duck and Goose fresh for a short time,” he says. animals and have been since dinosaur “Venison is a very cost-effective times and it seems wrong to pen them. 1 September - 31 January alternative to beef,” he says. “It is around They are free range, but it is impossible Hare £5-£6 a kilo. From a haunch there are to have organic wild deer. If it is organic 1 August - 29 February first class cuts to be roasted and steaks then it is farmed deer.” Souto explains Red Deer Stags to griddle. For fine dining, a great dish to how, at a summer country show last year, 1 August - 30 April (England, Wales make would be a trio using steak, mini he saw a sign in the food area that read and Northern Ireland) 1 July - 20 shepherds pie and a faggot thereby adding ‘Wild Organic Venison For Sale.’ “This is a October (Scotland) interest and value to the dish. In a staff massive contradiction in terms and I had restaurant it is a wonderful buy because to go over and ask the vendor to remove Red Deer Hinds you can roast, mince and slice, it doesn’t his sign, as you can not have wild organic 1 November - 31 March (England, cost much more than beef – and it is fat venison because for it to be wild it must Wales and Northern Ireland) 21 free. You can even smoke it and slice it roam free to go where it wants unhindered October - 15 February (Scotland) like bacon. Pheasant can be scalloped, and eat whatever it wants, so therefore Sika Deer Stags flattened, pan fried and even griddled – you cannot control what the deer eat and 1 August - 30 April (England, Wales, exactly what you would do with chicken therefore cannot certify it as organic.” Scotland and Northern Ireland) – but quicker. “I have nothing against farmed organic “Game now is so different to what it was venison as long as they are naturally Sika Deer Hinds 50 years ago. In the old days game was farmed on large areas of land outside or in 1 November - 31 March (England, hung until it was really ‘gamey’ tasting parkland on large estates. But I do have Wales and Northern Ireland) 21 but modern tastebuds have changed. a problem with what the organic label October - 15 February (Scotland) Pheasant nowadays is how chicken used stands for here.” He adds that organic Fallow Bucks 1 August - 30th April José Souto was a student at Fallow Does Westminster in 1989 and returned in September 2004 1 November - 31 March (England, as chef-lecturer in culinary Wales and Northern Ireland) 21 arts, specialising in game October - 15 February (Scotland) after cooking at the House of Roe Bucks Commons, Intercontinental Park Lane Hotel, Mosimann’s, 1 April - 31 October (England The Ritz and the Savoy Grill. and Wales) 1 April - 20 October He lives and breathes game and (Scotland) knows it from field to plate as Roe Does he also spends as much time as 1 November - 31 March (England he can spare practicing most country sports, with falconry and Wales) 21 October - 31 March and stalking being the ones he (Scotland)
José Souto gets to grips with a pheasant loves most. > 14 FOOTPRINT FEATURE
>continued from page 13 will also be more expensive and promoted included a butchery demonstration and cooking game can be as well as how as a better product but he disputes this simply pan fried the cuts for the chefs to innovative they can be when using it. hotly, saying it cannot be, because, “what taste. “In the demonstration I made sure This will hopefully drive people to think can be better than something that is wild, not to give any recipes – just prepared the about using different game meats in their lives in its own wild environment and goes carcases and explained about the different kitchens as a cost-effective and seasonal where it wants to?” cuts leaving it up to the chefs to add the alternative to other meats and poultry. We When Footprint caught up with Souto he ingredients to match and complement the have done a few seminars with Game to was conducting a seminar at Westminster flavours they have identified,” he says. Eat and José Souto and plan more.” Kingsway for chefs from Sodexo eager to The chefs were subsequently let loose The day was rounded off with a five learn more about British wild game. The in the kitchen, working in teams of two course Awards dinner at Vincents, the event, organised jointly by Game to Eat to devise a starter and main course using college restaurant. The menu featured and Sodexo, gave 14 keen young chefs partridge, pheasant and venison to be dishes devised by Souto including Cured the opportunity to get hands-on with judged by two members of the Craft Guild Venison (rather like bresaola) to start and cooking venison, pheasant and partridge of Chefs. They had been asked to think Breast of Pheasant with Pheasant Black supplied by Yorkshire Game. Game to about year-round recipes for game meat, Pudding for the main. Eat, now in its 10th year, campaigns to and not just the more usual winter dishes For information on Game to Eat’s promote awareness and enjoyment of associated with game and had just over an forthcoming seminars and to find game British wild game and has sponsored hour to prepare and present their dishes to recipes visit various game training workshops at the the judges. www.gametoeat.co.uk college and elsewhere. David Mulcahy, Sodexo Craft and Food www.yorkshiregame.co.uk In Westminster’s theatre kitchen Souto Development Director says: “All the chefs explained about the various cuts and showed how easy, versatile and delicious So where to get hold of Sodexo’s game stars game?
First prize for best team work was awarded to William Tinkler, Eton College and Yorkshire Game is the biggest Nicholas Eyre, HSBC. They cooked Teriyaki Glazed Partridge with Vegetable Stir Fry with supplier to the catering trade, Oyster Mushrooms, followed by Venison Tortellini, Spinach, Garden Peas and Sauce Vierge. operating from its EC export Both chefs will be taken on a day’s shoot in Yorkshire as part of their prize. licensed plant in North Best Starter was won by Daniel Goodey, Nokia and Ben Tamlyn, Hendersons who Yorkshire. Venison, grouse, cooked Pheasant Scotch Egg with a Pickled Vegetable Salad. pheasant, partridge, wild duck, Best Main was by Paul Yeo, Bateaux London and Shaun French, The Scouts Association, woodpigeon, hare and rabbit they cooked Breast of Pheasant on Savoy Cabbage, Venison Ravioli with a Wild Mushroom are its most popular products and White Wine Sauce. but it can source most other Both teams won a place on a Game Seminar at Westminster Kingsway with José Souto. game species on request. The company acquires its game birds from a wide range of estates, shoots and individuals, all of which are required to comply with The Code of Good Shooting Practice, and follow the EC guidelines on game handling. “Wild Red deer carcasses come from Scottish stalking estates, mainly in the West Highlands. A growing number of these are SQWV (Scottish Quality Wild Venison) accredited. Yorkshire Game itself is now an accredited processor of SQWV venison. Fallow carcasses are from English park herds and Roe deer from stalkers and estates in the Scottish Best Team winners William Tinkler, Eton College and Nicholas Eyre, HSBC, receive their certificates borders”, Managing Director from Sodexo’s David Mulcahy Richard Townsend says.
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PALM OIL - THE pressure continues
After the launch of the Roundtable on Sustainable Palm Oil and sustainably produced certified palm oil became available, can we take it for granted the rainforests of Indonesia and Malaysia are saved from deforestation? Despite commitment to buying certificated oil by many leading foodservice and retail companies we are not there yet. Jackie Mitchell reports FOOTPRINT FEATURE 17 C Alain Compost / WWF-Canon
alm oil has become the world’s partnership with The Forest Trust (TFT) to most popular vegetable oil, with review its supply chain relating to palm 40 million tonnes traded every oil and to establish Responsible Sourcing PALM OIL - THE pressure continues Guidelines which will ensure that its Pyear. A 2007 United Nations Environment Programme (UNEP) report products do not have a deforestation said that palm oil plantations are now the footprint. leading cause of rainforest destruction In March this year, Nestlé faced in Malaysia and Indonesia. The knock a campaign by Greenpeace over its on effect includes the loss of habitat for relationship with palm oil supplier, Sinar wildlife, poor air quality from burning Mas, which led to the company being forests and peatlands and disregard for attacked on Facebook and YouTube. local communities. The demand for palm In response, Nestlé suspended all oil is a major factor in the orang-utan’s purchases from Indonesian palm oil decline. supplier Sinar Mas and made arrangements For these reasons, WWF helped to with several suppliers, including Cargill, establish the Roundtable on Sustainable to suspend purchasing from Sinar Mas. Palm Oil (RSPO) together with several Greenpeace had uncovered evidence that manufacturers. RSPO works with plantation Sinar Mas had been involved in continuing owners, manufacturers, retailers, banks deforestation. According to Nestlé’s web and other NGO partners including Oxfam site, Sinar Mas has hired two independent to devise standards for sustainable palm auditors, CUC and BSI to address these oil production. The world’s first certified allegations. The audit is currently in sustainable palm oil (CSPO) was imported progress. into Europe in November 2008, but little Although Nestlé only buys 0.7 per cent was being purchased by manufacturers. of world palm oil production, the company WWF decided to give them a push is committed to contributing to effective by publishing the first palm oil buyers’ and sustainable solutions. Nestlé originally scorecard in October 2009 featuring 25 pledged to achieve sustainable palm oil by buyers. This showed how companies 2015, but according to the web site, it is scored in terms of RSPO membership, making progress on certified palm oil and sustainable palm oil policies, internal palm oil certificates more rapidly with 18 systems in place to control use of palm per cent of purchases covered in 2010 and oil and their work with suppliers. Seven it expects to reach 50 per cent by the end performed well including Cadbury, Marks & of 2011. Spencer, Unilever and Sainsbury’s. “Since Adam Harrison from WWF says “Four to we published the scorecard, we have seen five per cent of global production of palm more public commitment to use sustainable oil is certified which is great progress for palm oil from Waitrose, Premier Foods something that has only been available and Boots,” says Adam Harrison, senior since November 2008.” From July 2009 to policy officer, WWF, “and from companies July 2010, 1,506,682 tonnes of certified we didn’t score such as Nairn’s, Walkers, palm oil was available and 855,770 tonnes Thornton’s and Ginsters. We’ve also seen purchased (Source RSPO www.rspo. other companies such as United Biscuits eu), “so 57 per cent has been bought,” upping their commitments or taking action says Harrison. “So we’re carrying on the on earlier promises.” The next scorecard pressure.” He thinks RSPO will introduce will be published in 2011, so it will be an on-pack logo manufacturers can use interesting to see which companies will to show a product contains certified palm surface in the top 10. oil in the next six months “or at its annual
C Alain Compost / WWF-Canon Earlier this year, Nestlé announced its conference in November.” > 18 FOOTPRINT FEATURE C Hartmut Jungius / WWF-Canon
>continued from page 17 Many companies are being proactive in their approach to disassociate themselves from the worst practices of the palm oil industry. For example, in March 2010, Unilever announced it had secured enough GreenPalm certificates of sustainable palm oil to cover the requirements of its European business. McDonalds told Foodservice Footprint: “McDonald’s UK does not cook any food in palm oil. A small number of the company’s suppliers use palm oil for cooking or as an ingredient in their products. It is McDonald’s policy in the UK that any supplier using palm oil must source it from C Alain Compost / WWF-Canon a certified member of RSPO.” Kraft Foods is equally committed. Tasmina Hoque says: “We are concerned about celebration? Ian Duff from Greenpeace “Most companies argue that they can’t the potential long-term environmental and thinks there are still several major concerns. switch until there is enough sustainable social impacts of tropical deforestation. “Firstly RSPO sustainability standard is not palm oil available on the market,” he This is why our key palm oil suppliers good enough,” he says. “It doesn’t stop the says. “But in reality such a switch will not participate in RSPO. Although we’re not huge amounts of greenhouse gas emissions even break the link between their palm a member of RSPO, we support their that occur when palm oil is developed on oil use and deforestation because RSPO goals and efforts. However, more work peatlands and it is not suitably policed to standards are too weak and not policed. needs to be done to get to widely accepted ensure that the basic standards are met. Instead companies need to cancel their standards. That is why we actively “Secondly while changes have contracts with the worst palm oil suppliers encourage our suppliers to help enforce been made, they are not happening and identify and work with producers who the organisation’s sustainability principles comprehensively enough to really stop are willing to stop clearing forests and and criteria and offer viable solutions to the the clearance of Indonesia’s remaining peatlands to grow palm oil.” issue of deforestation.” rainforests and peatlands. According to Hoque: “For our 2010 supply purchases and onwards, we are planning to purchase across our businesses Further Information a fair share of available RSPO-certified Greenpeace www.greenpeace.org.uk palm oil (i.e. from GreenPalm certificates) WWF www.wwf.org.uk that exceeds Kraft Foods share of world RSPO www.rspo.eu consumption of palm oil (0.6 per cent).” Nestlé www.nestle.com/MediaCenter/SpeechesAndStatements/ So far, so good. Or is it? With all these companies announcing their commitment AllSpeechesAndStatements/statement_Palm_oil.htm to certified palm oil, isn’t there cause for C Hartmut Jungius / WWF-Canon Pic: Paul Hilton/Greenpeace Working withnatureat Head Office: BryantsFarmKiln RoadDunsdenReadingRG4 9PB as SkipjacktunainspringwatertoourRedTractorcertification, at Farmers’andFletchers’ Hallon21stSeptember2010 we doit.Fromourcommitmenttousingsustainableproducesuch right way.WhenitcomestoCSR,ifwesayaregoingdo it, At theheartofCH&Cothereisacommitmenttodoingthings niche brandsshareacommongoal:toensurethatourbusiness activities haveaslittleimpactontheenvironmentpossible. CH&Co isproudtohostthe nextFootprintForum T 01189466 300F01189466 301 www.CHandCo.net London Office: 13Devonshire Square LondonEC2M 4TH T 0207871 0580F0207871 0581
20 FOOTPRINT INTERVIEW How Green is my Garden?
Steve Munkley champions local sourcing and a sustainable way of working in his role as Executive Chef at London’s Royal Garden Hotel and talks to Kathy Bowry.
teve Munkley, Executive Chef at London’s prestigious Royal Garden Hotel, is passionate Sabout sustainability whether it is in his kitchen or elsewhere. He is also an active member of the Royal Borough of Kensington & Chelsea Green Partners Group, a forum for the borough’s businesses and organisations to discuss, Chef Munkley in the kitchen develop and implement environmental improvement initiatives. Essex – the best food for the children, not We also get sea bass from them which is His commitment to sourcing as much Argentinian beef flown half way around farmed in a disused quarry in Anglesey. local produce as possible strongly the world, but grown right on the doorstep. “There is a scallop diver in Weymouth underpins the new à la carte British menu From that they got involved with school who gets the best scallops. However, it in the Park Terrace restaurant, over which cooks and are now actually running some is a bit hit and miss as collecting them is he presides. For the past three years school kitchens themselves as well as the often made difficult by the weather and Munkley has used a co-operative of Essex kitchen at Colchester General Hospital. tides. Sometimes he cannot see them at and East Anglian famers, Ashlyns Growers “They needed to find a market for the all in the water it is so murky. But when I and Producers, to source most if his primary cuts and looked to London. It is get to work in the morning and I see a bag meat. “All the animals are free range and very tough to break into the top end as of scallops in the larder I know who they some have been classified as organic. We any five star establishment will want a lot are from,” he says. always know the breed we are using and of trimming done on its meat, it has to be He has a lot of admiration for Tony can often tell diners the name of the farm prepared for the chef, not for a butcher’s Reynolds of Reynolds, which is where he from whence it came. We also get chicken shop, but they have done it,” he says. gets his fruit and veg from. “He spends with outstanding flavour from them, a “Our main fish supplier, James Knight days of his life driving around to see the Blackleg variety called Label Anglais,” he of Mayfair, works mainly with small fleets farmers who can supply the best produce. says. of fishermen in waters around the British He will even arrange for a Reynolds truck “Ashlyns’ is an interesting story about Isles. These are day boats that are usually to pick up the produce from small farms sustainability. They are a bunch of great at sea for a maximum of 24 hours. Before that don’t have those sorts of resources,” farmers who formed a co-operative, to cut the boats return to shore the details for the he says. out the middleman. They started off selling catch are relayed directly to our supplier But sustainable sourcing is not the secondary cuts of meat to schools around who then offers us the pick of the catch. only thing that has to be tackled by a top FOOTPRINT INTERVIEW 21
can have up to 40 waiting staff scraping leftovers off plates and that most days we serve 1,000 covers a day, in busy times it could be 4,000, you can understand how it happens.” Munkley says that pre-Microvac the hotel was sending 520 tonnes of waste (40 per cent of that was food waste, to landfill. There has been a massive 62 per cent reduction with the annual cost decimated. This figure has plummeted from £80,000 to approximately £37,000. “It has revolutionised our waste management,” he says. “I wanted to know what happened to the waste when it got to the recycling facility at Tilbury so I went down to have a look for myself. There is a huge warehouse where all the organic food waste is chucked on the floor with shredded green waste after which two diggers mix it all up. It is composted indoors at 100°C for two weeks and then spends two weeks outside. It is then sold on as compost and is used in Local Authority gardens, schools and parks. Apparently they sell it back to councils by the truckload,” says Munkley. Munkley is involved in everything the hotel does to increase sustainability – and it does a lot having been ‘green’ long before it became compulsory. The recent huge refurbishment of the Royal Garden, which has taken more than three years involved, scrutinising every detail to ensure energy efficiency and sustainablity. “We ensured that furniture was made from sustainable wood, and applied the same criterion to upholstery fabrics; we installed Executive Chef: sustainable kitchen waste vacuum waste collection machine, did low level lighting throughout, introduced disposal is in his remit too. Rocketing some research and it seemed to fit the electronic key cards so guests cannot leave land fill tax and the hotel’s commitment bill. (It reduces food waste to a slurry lights and TVs on when they go out and to finding a more environmentally which is then dewatered and the residue we even looked into what the contractors friendly system led to the Royal Garden can be recycled as compost or turned into were doing with any waste product from revolutionising its organic kitchen waste bio gas.) We were the first to install it in the refit.” disposal about five years ago. “The this country and we worked closely with A subject he has very strong views on is amount of food waste generated from a supplier Meiko’s engineers to get it just that of over-packaging. “I wish somebody 13-floor building is phenomenal and it right – we were guinea pigs in the early would do something about packaging. was a logistical nightmare. Previously, days but we are there now. The sheer amount that comes with the catering waste was cleared into black “The staff have really embraced the product! It would be so much better to sacks and then manually taken to the Microvac. Now, instead of lugging bags have it all delivered in plastic crates that compactor in the basement where it would of rubbish, they just have to take a small could be washed and returned. Why can’t stay until carted off to landfill,” explains bucket 50 yards to empty it. Nobody this happen? We could get rid of cardboard Munkley. moans about it: in fact, both kitchen altogether. Why are there no studies and According to Munkley he seriously porters are very sharp on what is thrown investigations into this?” he asks. considered installing a composter on away and will shout out if they see people While he waits for the answer, he has site but it just wasn’t practical. “I am a putting things in the wrong bin. We aren’t another green scheme lined up for the keen gardener and know how important losing so much cutlery now either. That already verdant Royal Garden. “I am trying composting is. I used to look at the used to get swept into the rubbish by to get a garden on the roof of the hotel compactor and think how frustrating… mistake and that could leave us with a bill where I can grow my own herbs,” he says. but then we heard about the Microvac up to £20,000 a year. When you think we 22 FOOTPRINT CASE STUDY Understanding Agriculture
Reynolds’ mission or Reynolds, throughout its environmental practices, some of which existence, working with suitable have been covered in previous editions of statement is suppliers has been key to Foodservice Footprint. It is fair to say that ‘passionate about Fproving consistent product of there are many facets to environmental the quality required. When the company and sustainability practices. Suppliers produce’ and the was based in Spitalfields Market, product have handled these in different ways, and was procured from the market itself. with some there has been interaction with company’s attitude to As the volume increased Reynolds was ourselves and others, we have been able sourcing fresh product able to source more products directly. to benefit from their own initiatives,” says This enabled the opportunity of a closer Tony Reynolds bears testimony that relationship with the grower base. In “We are regularly asked for locally general, suppliers who were able to sourced products. This in itself provides it is not just a glib provide this level of volume also tended challenges to a national distribution one-liner. It really to have more technical resource, or company where there is expectation to supplying customers who had further ensure consistency across a customer’s does offer a complete demands such as assured produce estate which may be spread throughout farm to fork service schemes or more recently environmental the UK. We have overcome this for a requirements. These are areas key to number of customers but with smaller thanks to the unique Reynolds. growers has required a higher level of Now, within Reynolds’ fresh product technical support. This is an area which relationship it has supplier base, the growers range from we have been keen to support if is of built up with the small local companies to multinational mutual benefit to both parties. produce suppliers. “At all levels we have “Within the supplier technical approval growers themselves seen a real commitment to progressing process and ongoing technical liaison FOOTPRINT CASE STUDY 23
with the supplier, one of the agenda is a good example of where there is a product is available as this may affect points increasingly being discussed combined benefit for both the grower and the printed menu. We also have to are environmental initiatives. As a Reynolds. consider how we support the chef with business it is paramount to understand “This also provides product with maintaining traceability once in the the requirements of each grower, what provenance to the catering establishment kitchen environment through use of the opportunities are, and how the and ultimately meets the demands of packaging and education; how does this two companies can work together. As the consumer. To ensure that this is link to the cost effectiveness of the final Reynolds increasingly works with the managed within foodservice, it is key to product; and how can we communicate supplier base it is key to understanding have a continued open dialogue with the on an ongoing basis the current seasonal the initiatives that are in place or planned supplier. The Red Tractor logo is becoming products to a busy chef; and how can our for the future. Examples of this have more apparent on supermarket shelves. food development team support menu been water recovery systems within Within this environment the process for development using these products, “ says potato washing or biological controls the supplier includes labeling of a pack Lawson. rather than over use of pesticides within and then distribution into the retailer. The “Within the technical and procurement tomato production. It is true to say that control over the final usage remains with teams, we have recognised the need we may not always influence or create the consumer – although this may be a for continued resource and expertise an environmental initiative within the slight simplification of the process! to liaise closely with grower base. We grower base but it is important that where “If foodservice is considered, there are are also pleased to be working with one has been developed that we can be two additional steps from the grower Footprint Intelligence, along with a involved and raise the awareness of this – once through a distributor such as number of other key distributors, who are to the customer base,” says Ian Booth, ourselves delivering to a kitchen, and investigating benchmarking and status Technical Director. subsequently to the ultimate consumer. systems as a method of understanding Produce Technical Manager Stuart This requires very close liaison with the key environmental criteria of the supplier Lawson reckons The Red Tractor Scheme grower as we have to consider whether base,” says Reynolds.
The Reynolds provenance
The Reynolds family has been supplying fresh produce for over 60 years. The journey began when William Reynolds set up a fruit and vegetables stall at the Ridley Road Market in Hackney, in London’s East End. David and his son Tony grew the business and started supplying restaurants in London and the Home Counties when they set up a bigger branch at the Old Spitalfields Market in Whitechapel. The rapid growth forced the company to relocate to a newly developed site at the New Spitalfields Market in Leyton in 1991. Over the past decade, Reynolds has seen further substantial growth under the direction of Managing Director Tony Reynolds with the assistance of a dynamic management team. As the coverage area got wider and wider, Reynolds opened a number of strategically located depots to achieve its ambition of a complete national coverage. In September 2005, the company opened a new national distribution facility at Waltham Cross. This enabled even further expansion, allowing a massive increase in the product range. 24 FOOTPRINT FEATURE
Crops are protected with banana leaves to retain as much moisture as possibe
Climate change hits coffee and tea farmers hard
A three -year initiative as well as instances of decline in annual coffee harvests across the world this year: investigating the effects of This famer is hedging his bets •50 per cent of national harvest lost in by growing an additional crop to tea climate change on four key Nicaragua due to extreme weather [1] grower regions around the world •30 per cent national fall expected in will without doubt be worst affected. Peru – third largest producer in South Calculations suggest that growers in some shows adaptation is imperative America [2] regions could see their annual incomes but solutions are obtainable. •40 per cent of national crops in Uganda slashed by up to 90 per cent [7] over the damaged by rainfall [3] next decade and a half. limate change is already • 28 per cent fall in national coffee Working with a coalition of local wreaking havoc on the world’s exports from Ethiopia, Africa’s largest producers and international experts coffee and tea growing regions, producer of beans [4] in each region, AdapCC has worked Cand sustainable adaptation According to the research, coffee and tea directly with the grower communities is now the only option to safeguard production are among the first and most to collaboratively develop a range of millions of lives, according to experts. serious agricultural casualties of climate technical and financial strategies to And, they predict the next decade will change, because crops tend to grow only cope with increasingly chaotic farming see existing climatic conditions become within a very limited subtropical climatic conditions. In some regions (Kenya) this increasingly chaotic, making many of the range. It is estimated that a change of only means diversifying into other crops, such areas in which crops are currently grown 1°C would cost the world’s biggest coffee as passion fruit, using land to sell carbon unsuitable. grower, Brazil, more than $113m per year credits (Peru), improving water planning or This bleak forecast has emerged from [5]. cultivating native tree species to bind soil an initiative known as AdapCC, a three- Since coffee has an upper temperature structures and prevent mudslides. year collaborative project undertaken by limit, after which yields dramatically Wolfgang Weinmann, Head of Strategic Cafédirect and the German Technical decline, growers are being forced to Development, Cafédirect says: “The Cooperation (or GTZ). By focusing on ever-higher altitudes, rising on average biggest impact is going to be on the four key grower regions around the by 3-4 metres per year. AdapCC research smallholder growers who own land world, the initiative has created replicable conducted on the pilot areas in Peru, further down the slopes and are going to examples of how smallholder farmers Nicaragua and Mexico predicted a rise end up having no livelihood to support can successfully cope with the impacts of of up to 2.5°C with mean annual rainfall themselves. Since there will still be climate change and improve their access rising in Peru, but falling by up to 150mm demand for tea and coffee, the bigger to financial and technical support. in Nicaragua and Mexico. [6] operations may migrate to areas made The projection coincides with a drought- Smallholder growers, by whom the suitable as a result of climate change driven record spike in Kenyan tea prices, majority of the world’s coffee is farmed, and potentially there will also be some FOOTPRINT FEATURE 25
smallholders who will benefit as climate businesses. With sustainable strategies moving this forward. change makes their land suitable for like these, we won’t need to look for “Its really exciting to see how a project growing these crops. However there is alternatives in tea and coffee.” that Cafédirect co-developed is being taken a limit as to how far up a mountain you “Over the past three years, we’ve on by both government and development can farm and so there is a potential that worked with growers around the world, agencies on a global scale to offer this will affect supply which could result all of whom are dealing daily with a practical solutions. We out there doing in prices increasing for the commodity. phenomenon that necessitates immediate and influencing, not just talking about it,” Whether this is passed onto the consumer adaptation, not just long-term mitigation. concludes Weinmann. or whether the farmers will end up getting While there’s no universal panacea to the lower and lower prices, below the cost problems farmers face, AdapCC has clearly of production, for their crop, is still to be demonstrated that by working directly [1] Lack of rain affects bean, El seen. with the grower communities, we can Financierio, Gustavo Bustamente, March “Ultimately the main point is that collectively combat the effects of climate 2009 Cafédirect and GTZ’s AdapCC project is change,” he says. [2] Coffee production in Peru should fall seeking to provide adaptation measures AdapCC has the potential to serve as the 30 per cent in 2009, Reuters, Dana Ford, so that production doesn’t have to migrate model for successful adaptation to climate May 2009 up the mountains and to maintain a change for the millions of smallholder [3] Uganda: Hostile weather hurts coffee sustainable supply,” says Weinmann. farmers around the world. Although the volumes, revenue, The Monitor, Dorothy He believes he UK foodservice industry three-year pilot initiative closed in February Nakaweesi June 2009 can support farmers through supporting 2010, increasing interest from the likes [4] Ethiopian coffee exports fall to six-year those companies that are genuinely of the Kenyan Ministry of Agriculture low after drought, Bloomberg, Jason sustainable and are working in partnership suggests that the wider implications of the McLure, July 2009 with the growers to find solutions to the project have only just begun. [5] Climate change threatens Brazil’s rich problems that are facing them. “This Weinman says: “The ripple effects agriculture, Reuters, Raymond Colitt, May project is unique to Cafédirect and just from AdapCC have been incredible. 2009 goes to prove how different we are. It In addition to the Kenyan Ministry of [6] AdapCC, 2009 is crucial that the industry realises that Agriculture, the intergovernmental body [7] German Technical Cooperation (GTZ) sustainability is not just based on paying for all of Central America, RUTA, has & CATIE, Jeremy Haggar - forecasting a a fair price - this is an important and key adopted the methodology. They are now decrease of annual net income per family element, but its just the starting point. ensuring that all smallholder agricultural from US$ 500 to US$ 50 Cafédirect’s model ensures environmental, policy and projects going forward will social and economic sustainability and consider climate change and measures of Further information about the initiative can by working closely in direct, long-term adaptation as part of their strategy. The be found at http://www.adapcc.org partnership with our growers, we are able AdapCC project is also being rolled out in www.cafedirect.co.uk to understand where profit needs to be another six tea producer organisations in invested to strengthen and grow these East Africa using the findings to date and
Cafédirect is out there influencing outcomes Some growers have been forced for growers to grow different crops to survive 26 FOOTPRINT FEATURE IS RETAIL AHEAD OF FOODSERVICE? Is retail ahead of foodservice in terms of environmental policies, packaging, logistics and sustainability? Jackie Mitchell investigates and finds that although retail might just have the
edge, foodservice is not far behind Sodexo Pic:
he question of where retail and Cedex system to look at ethical sourcing of foodservice are placed in the ingredients from their supply base, although sustainability stakes seems we’re seeing it more now in foodservice.” Thighly controversial, in view of Suppliers are a key part of companies’ the number of organisations Foodservice environmental policies, but as Booth points Footprint contacted that declined to out, they often supply both retail and comment. However, from the companies foodservice. “As Reynolds has grown, we’re we did speak to we found there was using larger suppliers who also supply a feeling that retail was slightly more retailers, so they already have sustainability advanced than foodservice, but that standards in place,” he says. foodservice was catching up fast. Nicki Fisher, Head of Sustainability, The biggest catalyst in all this it seems Pret A Manger, doesn’t necessarily think is the consumer, who is becoming very retail is ahead of foodservice. “There are eco-aware and expects both retail and pioneers and players in both retail and foodservice businesses to demonstrate their foodservice who are either leading the way environmental credibility. Dax Lovegrove, on sustainability issues or who are doing Head of Business and Industry Relations, very little,” she says. “3663 and Reynolds WWF, says “Consumer pressure is have very robust sustainability policies cascading down. The demand for ethical which look at all aspects of their business environmentally-friendly produced food is and supply chain.” growing and both retail and foodservice Thomas Jelley, Corporate Citizenship companies have to respond to that. Manager, Sodexo UK and Ireland, thinks
Pic: Sodexo Pic: Foodservice isn’t that far behind, but there’s as foodservice operators tend to be guests less direct pressure from the consumer.” on their clients’ sites, retailers have a As Ian Booth, Technical Director, significant practical advantage to the extent Reynolds, leading independent distributors that they have operational control over of fresh produce, chilled and ambient their premises, including energy and water goods to the foodservice market, says: sub-metering. “Foodservice has much more “There is more consumer of a ‘business-to-business’ operating model awareness – just look at than retail so customer awareness and the Red Tractor scheme. perception of our environmental policies, Consumers see it when packaging, logistics and sustainability, they go into supermarkets are correspondingly lower.” He feels that and then may look for the committed operators are tackling the issues logo when eating out.” and demonstrating continuous progress. Booth, who has worked in “For example, the ‘Better Tomorrow both retail and foodservice, Plan’ – Sodexo’s sustainability strategy to feels retail tends to be more 2020 – includes work with major supply advanced than foodservice, chain partners on packaging and logistics, but foodservice is catching tracking and redesigning packaging, up. “For example, retail stripping tens of thousands of miles and has been using the French deliveries out of our supply chain,” he says. FOOTPRINT FEATURE 27
Thomas Jelley John Young Ian Booth Lucy Frankel Dax Lovegrove Sodexo Huhtamaki Reynolds Vegware WWF
As he points out, Sodexo was the first environmental policies over the next few in retail “and then they can bring some of company to become a corporate member years, but the reality is that a sweeping that experience into foodservice. We need of the Red Tractor scheme and, he says: sector-wide overhaul will only really be to watch the different systems introduced “The Tillery Valley division’s Carbon Trust driven by regulation or the desire to save by retail and see what works – for example Standard success proves that we’re able money. One of these big changes will take how is Tesco getting on with carbon to perform on a level playing field with the place in the way food and packaging waste labelling?” UK’s top companies in terms of climate is managed. Sodexo’s Jelley says: “Over the next five change mitigation.” “We can take a glimpse into the near years, foodservice will hopefully develop its In the packaging and disposables future by looking at Royal Bournemouth environmental policies with a much better arena, John Young, Foodservice Sales Hospital, which uses our compostable appreciation of their links with social and and Marketing Director at disposaables disposables in its catering unit. All the used economic drivers. It is often tempting to manufacturer Huhtamaki, thinks items are disposed of together with all the address ‘green stuff’ in isolation but this the foodservice and retail sectors are food waste and collected by our partner is a mistake as all social and economic becoming closer. “Probably because of the composting service. Then in just six to activity is ultimately reliant on a healthy popularity of on-the-go food and drink. The 12 weeks, all that is left is nutrient-rich environment. convenience of on-the-move offerings has compost or biogas and topsoil. Commercial “Foodservice is faced with an excellent led both sectors to follow the same trends, composting will soon not only be the opportunity to contribute to environmental for example, when sourcing disposables,” greener option, but also the more economic management in a wide range of social he says. option.” and environmental contexts from schools He feels that healthy eating trends, local According to WWF’s Lovegrove, both to prisons, sporting events to company sourcing and ethical considerations are retail and foodservice will have to examine board-rooms. This opportunity brings with mirrored across both sectors as well. “The how to tackle meat and dairy products it a responsibility which some are already environmental, sustainability issues and which have high greenhouse gas emissions making progress on and many others will recycling schemes have proved to be a both at the producer and consumer end. follow as our collective appreciation of our focus across both areas of the industry “Production efficiency won’t solve the potential turns it into action.” too because of CSR policies and customer problem on its own. There will be a need Pret’s Fisher thinks operators need to expectations,” he says. “The retail sector in to encourage consumers to eat meat and ensure a sustainable supply chain and “see particular is leading communications and dairy in moderation. The green agenda sustainability as an opportunity, therefore educating end-consumers about recycling is also converging with health. Cancer, positioning their businesses accordingly and policies.” diabetes and heart charities are all saying communicating their USP to the customer.” Lucy Frankel from Vegware, the to consumers eat meat and dairy in So perhaps, as Booth says, it’s a case compostable food packaging company, moderation as it’s better for your health.” of watching the retail sector’s initiatives, has this to say: “ We would welcome He goes on to cite the example of North learning from them and seeing how they foodservice developing its own American contract caterer Bon Appetit. On can be introduced into foodservice. its web site, Bon Appetit describes itself as a “sustainable food service producer” and reports: “This year we’ve focused on CONTACTS reducing beef purchases by 25 per cent, WWF www.wwf.org.uk cheese by 10 per cent, tropical fruit by Bon Appetit North America 50 per cent and total food waste by 20 www.bamco.com per cent The food waste reduction and Reynolds www.reynolds-cs.com diversion is responsible for removing Pret A Manger www.pret.com 97,000 pounds of carbon dioxide- Sodexo UK www.uk.sodexo.com equivalent emissions per week from the Huhtamaki www.huhtamaki.com atmosphere.” Vegware www.vegware.co.uk How will the foodservice sector develop EcoEating www.eco-eating.co.uk its environmental policies in the future? Sustainable Restaurant Association Ian Booth feels the best way forward is for www.thesra.org Pic: Sodexo Pic: foodservice to hire people who have worked 28 FOOTPRINT FEATURE
Footprint awards 2011 The Footprint Awards are coming. Launching in September 2010, this innovative awards programme will recognize the already massive contribution from the industry in its attempt to reduce its significant carbon footprint and will also contribute to the education of its future workforce, and conduct research into sustainability that will benefit the industry as a whole.
reat strides have been made by celebrity, winners announcement, open the foodservice industry – both bar, headache,” says organiser Christophe Footprint Awards Objectives suppliers and operators – to Stourton. “We’re very excited about seeing Gmake sustainability a priority in how innovative people have been when • To recognise the many innovative their businesses and it is time to recognise the entries and nominations start coming ways that businesses and this achievement. Accordingly, Foodservice in from 4 October.To reflect that, we’re individuals are making a difference Footprint is launching the Footprint Awards very focused on making our awards to sustainability in the foodservice – the only awards programme dedicated event different from the traditional awards industry to rewarding contributions to sustainability ceremony – so expect some surprises. • To provide businesses with the and environmental excellence in the “Award ceremonies there are a plenty opportunity to showcase their values foodservice industry. and many include an environmental or and approach to sustainability in a “The Footprint Awards are not going to be Corporate Social Responsibility award in the genuine environment merely an annual pat on the back for good mix. The Footprint Awards will focus only • To raise awareness in the work by those involved in sustainability, but on environmental efficiencies, recognising mainstream press of the progress are an ongoing commitment to promoting innovation as a means of inspiring the rest being made in foodservice towards a the extraordinary innovation and real work of the foodservice industry to more co- more sustainable future that is consistently being done in our ordinated action. It’s also there to create a • To attract new talent into industry”, says Charlie Miers, Managing legacy. More exceptional talent needs to be sustainability in foodservice from the Director of Foodservice Footprint. “We attracted into sustainability in foodservice, growing number of students studying are very focused on making this Awards and for that to happen, graduates from our sustainability and the environment in event different from the traditional awards universities need to be able to envisage further education. ceremony; the usual formula of dinner, a a career in this area – one that will not FOOTPRINT FEATURE 29
only make a difference to the and open consumers’ eyes The Categories world but will enable them to to the complexities they face make a living. We also want with issues such as packaging, Sustainable Use of Natural Resources Award - Innovation the UK to be seen as global waste recycling and reducing and efficiencies in the use of the earth’s natural resources at leader in its efforts to minimise energy use.” any stage in the foodservice supply chain. environmental impact in the So it’s important to reward and foodservice business. The recognise where real work is Innovations in Packaging Award - Where the design of awards will publicise and being done to protect our future packaging and use of materials has led to an increase in celebrate the UK’s leading role and create a more sustainable recycling and a reduction in the amount of non-recyclable in delivering a more sustainable way of feeding ourselves. waste. future,” says Miers. It’s also vital to signal to Sustainable Sourcing Award - How and where sourcing of Footprint is committed to an industry that creates so sustainable products has benefited the environment and the creating a legacy event that much negative impact on communities that supply them. encourages new talent to the environment in terms of promote and understand the energy use and packaging Environmentally Efficient Logistics Award - Where logistical importance of embracing waste that this issue is being innovation and efficiencies have produced clear environmental sustainability in foodservice. taken seriously from both an benefits, be it through co-ordinated logistics, working To further this aim, Footprint environmental as well as a collaboratively or the utilisation of a sustainable fuel source. has teamed up with selected commercial point of view. universities, including the Good stewardship now will Corporate Social & Environmental Responsibility Award - CR University of St Andrews. protect us in the future, as initiatives entered into by organisations that bring benefit to Award sponsors will commit more and more mouths need both community and the environment. to taking on a student working to be fed. The sheer reach of British Supply Award - Where buying British has brought in sustainability to do some the foodservice business is benefit to the environment, the sustainability of the supply specific research that will staggering: therefore the reach source and has contributed to the community. benefit the foodservice industry of the Footprint Awards is as as a whole. The results of the great. Energy Efficiency Award - How energy savings have been research will be published at Companies (large and small) made in the foodservice supply chain including the growing, future awards events, giving from across the foodservice storing, preparing and delivery of food. profile to the students involved spectrum are invited to submit and promoting a career in entries in various categories, Best Sustainable Catering Equipment Manufacturer - Entries sustainability in foodservice. and have the opportunity should clearly show innovation in the design and development “As well as demonstrating to nominate individuals for of more sustainable, energy efficient catering equipment. the practical results of an award for their personal Best Sustainable Foodservice Installation - The planning initiatives that large and small contribution. and installation of more efficient and sustainable catering businesses are implementing Entries will be judged by a establishments. to minimise their impact on the panel of specialists (to be environment, we will also aim announced) in the environment Commercial Benefit Through Sustainable Practice Award - to showcase innovation – the and foodservice and, for Where cost savings or business advantage has been created by kind of innovation that comes the individual awards, by the introduction of a strategy that supports sustainability. from having sustainability nomination and voting on the as a core part of business Foodservice Footprint website. Internal Communications Award - most effective internal strategy,” adds Footprint’s Nominees will be able to attend marketing and communication of sustainability initiatives CEO Nick Fenwicke-Clennell. an Awards Event in the second that promote involvement in reducing negative impact on the “With the range of household week of May 2011 when the environment and inspire other staff to contribute. name brands involved in winners will be announced. Consumer Engagement Award - This category seeks the foodservice, we should be able For details on how to enter best foodservice initiatives that have engaged consumer to communicate how seriously please visit understanding about sustainable practice. business takes its responsibility www.foodservicefootprint.com Special Achievement Award - organisations can nominate individuals from their own business, or someone they work with whom they consider to have made a special contribution to sustainability and the environment. The Community Vote - readers of Foodservice Footprint can nominate and vote for the individual they feel has made the most contribution to promoting sustainability in the foodservice industry. 30 FOOTPRINT COMMENT
limate change is acknowledged to pose one of the most significant risks to the way Serve Pork Cwe live. For some, it’s the defining issue of our time; its importance measured by its magnitude and complexity. It is in that context that the with a Clear contribution livestock farming makes to climate change has become one of the major challenges facing the agriculture sector today. To ignore that would be irresponsible; equally, to suggest short- Conscience term and ill-conceived instant remedies would be remiss. It is, therefore, important to separate the myths from the facts on this matter. Tackling climate change is the The pig industry is discovering that steps to responsibility of all industries – indeed it’s a responsibility we all share as reduce the environmental impact of its production individuals. In England, the livestock go hand-in-hand with operating efficiencies. It’s sector is not only positively engaged in the debate, but is committed to taking steps a win-win situation writes Tony Goodger, Trade to reduce the environmental impact of its activity. Sector Manager - Foodservice at the British Pig The UK Low Carbon Transition Plan requires English farmers to make and Executive (BPEX) maintain a reduction in greenhouse gas FOOTPRINT COMMENT 31
(GHG) emissions to a level at least 11 with nutrients). This can be a problem 40 per cent, according to independent per cent lower than currently predicted in marine habitats such as lakes as it estimates. by 2020. It’s a target the sector is taking can cause algal blooms, abiotic resource Sustainability in this context, though, seriously: the good news is that achieving use and waste. The list serves merely to should not be about the environmental such savings generally goes hand-in- illustrate the complexity of the issue and impact of production in isolation of the hand with production efficiencies and so shows there is no easy solution. value people drive from it. People enjoy it becomes a win-win situation for the One of the most important aspects of eating meat and it is an important and industry and for the environment alike. our work in this regard is in improving vital element of our diet. Furthermore, It is worth separating myth from fact, the environmental impact of the feed for meat is also crucially important not least the degree to which agricultural pigs by using more sustainable soya and commercially for the foodservice sector. activity impacts on the environment. developing alternative feed stocks. At It’s a ubiquitous, high-value menu item so While the consumption of food accounts present soya forms around 40 per cent it makes absolutely no sense to try to sell for around 20 per cent of the UK’s of the total diet in UK pig rations with less of it. GHG emissions, about 7 per cent can the remaining 60 per cent coming from Meat consumption has increased by be attributed to agriculture and land domestically produced wheat and barley about 60 per cent in the past 40 years use. Within livestock production, there and essential vitamins and minerals. and demand will continue to rise. Meeting are differences in GHG emissions. For Trials initiated by BPEX indicate that the demand will be a huge challenge in the use of high-protein, domestic pea, its own right; to do so sustainably will bean and legume crops could reduce require unprecedented levels of expertise the required soya level substantially. and creativity on behalf of food producers The benefits – both environmentally as well as policy makers. and commercially – are obvious. It is, The livestock industry in England is though, worth stressing that the use taking the challenges seriously. UK of soya (which is imported from North livestock farmers now almost universally America as well from South America) is accept that following a strategy of not contributing to alleged deforestation reducing GHG emissions can go hand- in South America. Only last month in in-hand with improving the productive Brazil, the Round Table on Responsible efficiency of their businesses. Soy Association (RTRS) adopted voluntary For its part, the pig sector has embarked example, using the measure of Kg per sustainability standards that will help on an active and ongoing programme CO2 equivalents for greenhouse gas ensure that current soy production and of research and knowledge transfer to emissions, chicken production measures further expansion of the crop will be done establish cost effective and practical ways 3, pork 5, beef 12 and lamb 14. What’s in an “environmentally sound and socially in which individual farmers can make a interesting is that the Kg/CO2 equivalent responsible way”. positive impact. We want to be part of the of GHG emissions for rice is 16, yet In any case in England conventional solution and not a cause of the problem, we hear little clamour to reduce our feed supplies are supplemented by waste if you like. consumption of rice. products from other primary industries The most effective solutions to the issues In committing to achieve the 11 such as confectionary, bakery, distillery, and challenges, however, will be those per cent target reduction in GHG dairy and ice-cream manufacture. If we involving the active participation of the emissions set out in the Government’s also take into account the use of by- whole of the supply chain and I would Low Carbon Transition Plan, the pig products such as the wheat bran and urge all foodservice operators to take this industry has initiated a programme that milling offals from the bread and biscuit into account in their sourcing policies. identifies practical steps that can have industries then about 30 per cent-40 per an immediate impact combined with cent of the English pig industry is fed on BPEX represents pig levy a programme of research to continue products that are already accounted for payers in England and works and expand its ability to enhance the largely in GHG emission calculations and to improve the competitiveness environmental sustainability of the sector. which would otherwise have gone into and efficiency of the English pig Efficiency gains as a result of better land fill. industry. BPEX is a division of practice are already having an effect, such The pig sector in England is also now the Agriculture and Horticulture as the improvement in the health of the embracing the development of anaerobic Development Board (AHDB). breeding stock. This has been achieved digesters to process slurry and other The Red Tractor logo is an through a combination of lower mortality, waste which can help supply energy easily recognisable badge of more pigs per litter and better feed needs, cut GHG emissions and produce quality providing the guarantee conversion, all of which contributes to a a by-product even better as a substitute that the pork and pork products lowering of GHG emissions. for fertiliser produced from fossil fuels. are fully Assured and traceable. Our research also extends to include Those producers who have been part For more information visit environmental impacts other than GHG of the Government’s Climate Change www.bpex.org.uk emissions: for example, water resources, Levy Scheme over the past decade have biodiversity, acidification, eutrophication increased production by an estimated 24 (when the environment becomes enriched per cent, while reducing energy use by 32 FOOTPRINT CASE STUDY Freshly Contracted
Pauleys was the first auleys, the specialist fresh label, which quickly and efficiently traces produce supplier under the products both forward to the consumer and national fresh produce umbrella of the Brakes Group, back to the supplier or source,” says Sewter Pinteracts with its suppliers, “Our aim is to make this clear from the supplier in foodservice to supports British farmers and, as a beginning of our relationship, especially company is encouraging the move towards making them aware of what they will be be awarded Red Tractor sustainable farming practice. It is not a new given,” adds Corras. certification and worked policy; in fact Pauleys was the first national All suppliers are supplied with a GAP fresh produce supplier in foodservice policy document which they have to closely with the AFS to to be awarded Red Tractor certification adhere to strictly. It demands that products and worked closely with the AFS to help meet the highest standards of food safety help develop the marque. develop it. Today, through Pauleys and and quality, are legally compliant, and Brakes, caterers can purchase a large range are produced with due regard for the The company continues to of Red Tractor accredited products including environment. The document also details champion British produce dairy, meat and produce. In 2009, 51 Brakes Group and Pauleys’ requirements for per cent of all Pauleys’ produce was of UK control of microbial hazards and pesticide and celebrate its growers origin. residues. Steven Corras is technical manager “When it comes to sourcing product, at Pauleys where he has end-to-end 100 per cent is bought under contract. Our responsibility on any technical aspect of customers’ needs drive our sourcing and Pauleys’ fresh produce – covering safety, we only go to expert pre-approved growers legality and quality of any product supplied to maintain quality and consistency in our to customers. He is passionate about the fresh produce. For example, we wouldn’t business he is in and says his colleagues go to a Bramley apple grower and ask for feel the same: “Our commitment doesn’t potatoes. Our growers are experts which is stop within the four walls of Pauleys. We why we use them.” want to be involved outside the company: I Senior Purchasing Manager, Craig am a member of the Produce Sector Board Buttress and Corras are both produce at Assured Produce (AP) and I have just specialists. Having spent more than a been invited to sit on the technical advisory decade working together, between them committee for SALSA (the Food Safety they have built up an impressive knowledge Certification Scheme for small to medium of fresh produce and forged relationships sized producers).” with the growers themselves. “They know Both Corras and colleague Rachel Sewter, which growers to go to and have a good Pauleys’ Marketing Manager are emphatic relationship with our suppliers because about working closely with customers they know the business so well. On the to manage their needs accordingly and flip side, growers are happy to work for put this into practice through Pauleys’ Pauleys, knowing its team understands the agricultural policy. challenges involved in growing produce on “Steven will spend time explaining to a day-to-day basis,” says Sewter. new customers about traceability, and However, another member of the team, Craig Buttress how it works via the code on the product Chris Congreve, who is Pauleys’ Supplier > 10-00144_A4 90 Years Ad 2.pdf 1 23/02/2010 15:27
Freshly Contracted
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Select Lincolnshire, the brand which showcases the range and quality of Lincolnshire food and drink to the nation.
Steven Corras (Technical Manager - Pauleys), Janet Street-Porter, David Gregory (AFS Chairman), Rob McFarlane (Director of Meat & Poultry, Prime Meats) and Rachel Sewter (Marketing Manager- Pauleys)
Auditor is the one that spends much of his pass onto the customer, as well as pre- there will be some Class 2 for which he will time with suppliers, visiting them on a daily empting what is happening in the field and try to find a home so there is no waste. basis to ensure Pauleys’ expectations are monitoring how the weather is affecting the “We also work with the grower to decide met. “He makes sure the produce we are crop,” says Sewter. Congreve will also make when to switch seasons. In fact we publish getting is up to our exacting standards. He sure the full crop is fully utilised if possible. If and distribute a yearly chart which is a also prepares crop reports which we then there is plenty of Class 1 carrots around then good guide to seasonality and crop origins. However, we monitor the locale very closely. For instance, we may plan to switch seasons if, say, cauliflower heads are just not quite right because of the weather, but will be ready shortly. There is flexibility and we will choose the right time to harvest,” says Corras. Sewter says: “I work very closely with the customer to provide marketing support. In the past few years we have seen an increase of interest in provenance and traceability and this plays a major part in our marketing strategy. Our ‘ Meet the Grower’ campaign allows us to run regular stories For further information about using the brand, visit on our growers in our publications, Seasons www.selectlincolnshire.com or email [email protected] magazine and Evergreen which go out to our Alternatively you can telephone Lincoln (01522) 550500 customer base. We have also introduced a ‘Meet the Grower’ slot on Pauleys’ website which is proving very popular. It aims to show good agricultural practice in an interesting and engaging way.” Pauleys’ and Brakes Group customers can meet the growers in the pages of the Seasons magazine Select Lincolnshire, the brand which showcases the range and quality of Lincolnshire food and drink to the nation.
For further information about using the brand, visit www.selectlincolnshire.com or email [email protected] Alternatively you can telephone Lincoln (01522) 550500 36 FOOTPRINT FEATURE Topping the tables in CSR
World-renowned the Dudson business ethics and form Reduction of energy and water Stoke-on-Trent based the foundation of our corporate social consumption remain high priorities for the foodservice tableware responsibility policy,” she says. company and the installation of a bespoke Although the company has a separate water effluent treatment plant ensures manufacturer Dudson environmental policy, it is still included that all water used in the manufacturing takes its commitment within the corporate social responsibility process can be cleaned and reused for to Corporate Social policy as it is one of the main issues facing general cleaning purposes. “The company Responsibility personally business today. For many years now, has also achieved a reduction in energy Dudson has adopted a proactive approach use by using a high performance lead- – as one would expect towards the environment, demonstrating free glaze called ThermECO*, which from a company that has commitment to waste minimisation, energy enables firing at lower temperatures. This remained family-owned and water efficiency and a safer working innovation has been achieved without and run for more than environment in line with the company’s compromising the strength and quality Environmental Management System. of product synonymous with the Dudson 200 years. Chief Executive Officer Max Dudson says: brand,” he concludes. “We have identified and improved aspects Dudson’s commitment to education in “Throughout our 210 year history in Stoke- of our business that may impact upon the local community is evidenced by its on-Trent, we have sustained a reputation the environment and the company has work with schools and colleges and this as a good corporate citizen and continue to embedded the principle of ‘continuous was recognised by the presentation of The build strong relationships with customers, improvement’, undertaking many initiatives Employer Engagement Award 2009/10, suppliers and employees around the world. to save energy and improve environmental one of the Staffordshire Business and To ensure we are a responsible company, performance. Any manufacturing process Education Awards, sponsored by the we have seven core values to guide what inevitably generates waste,” he continues. Staffordshire Partnership. The awards we do and how we do it,” says Katie “So we work closely with local businesses recognise the contribution made by local Dudson. to reuse/recycle waste, minimising the employers to the school curriculum and, The core values are built around the amount sent to landfill. As a result of this in particular, the new Diploma which following principles: Trust and Integrity; collaboration, a large proportion of our was introduced last year. The launch of Passion; Innovation; Value; Excellence; waste is recycled by other businesses. We the National Diploma in Manufacturing Expertise and Helpful. ”Backed by the have reduced general waste collections by and Product Design was hosted by the Board of Directors, these values represent almost 69 per cent since 2005.” company at its Tunstall production plant, FOOTPRINT FEATURE 37
Badge of Topping the tables in CSR Honour
Ian Dudson, High Sheriff of Staffordshire and as part of its involvement with the into a free-entry museum, displaying a vast project, the company has set design collection of items from Dudson’s 210 year Chairman Ian Dudson was this challenges for the students and hosted history. year appointed as the High Sheriff events and factory tours. The company is pleased to support local of Staffordshire. Not only will Ian Recent projects included working with charities: a committee has been set Dudson fulfil the role as the Queen’s the students on a pattern design for a up to raise money throughout the year representative for the judicial system mug for the Regent Theatre. Dudson is a via various social functions, raffles and in Staffordshire, but he also plans to long-time supporter of the Regent Theatre auctions and any monies raised at these use his year in office to launch the and Victoria Hall, (part of the Ambassador events are matched by the company. Each Canal Challenge, in which he plans Theatre Group), and is a diamond sponsor. year, three local charities (voted for by the to walk the entire 160-mile length of The company also provides invaluable committee), benefit from these activities the Staffordshire canal network to raise work experience for students from and during the last 10 years in excess funds for the Staffordshire Community Staffordshire University through a of £130,000 has been raised. In 2000, Foundation. The Foundation helps to Knowledge Transfer Partnership agreement, during Dudson’s bicentennial year, a total alleviate poverty and disadvantage helping Dudson to improve processes, of £40,000 was raised. throughout the county, and is based at competitiveness, productivity and “We also encourage and support The Dudson Centre. performance. employee involvement with many local “I thought being High Sheriff would be Dudson has emphatically put its money organisations including Keele and a great opportunity to do something where its mouth is when it comes to Staffordshire Universities, Stoke-on-Trent in a purely charitable way that was supporting its home town. The Potteries’ City Council and the North Staffordshire focused very much on Staffordshire,” oldest ceramic tableware manufacturing Regeneration Zone, North Staffordshire says Ian Dudson who has now semi- family business has donated the original Chamber of Commerce, ceramic industry retired, having handed over his Chief production site in Hanley, which is now organisations, the Chartered Institute of Executive responsibilities to his brother run as a charitable Trust, to the people of Accountants, NSPCC Staffordshire, the Max. Stoke-on-Trent. The building, now called Douglas Macmillan Hospice and Tennis “We struck on the idea of a canal walk The Dudson Centre, has been transformed Staffordshire,” says Katie Dudson. because it has so much historic and into a facility for voluntary groups, housing practical importance as to why North 15 different organisations. The Grade II *ThermECO is a trademark of Endeka Staffordshire is the world capital of listed bottle oven on the same site has Ceramics Ltd. ceramics. We wouldn’t be here if it been preserved for posterity and converted wasn’t for the canals,” he says. 38 FOOTPRINT FEATURE
aroline Fry, managing director of CH&Co’s staff catering brand, Charlton House, explains the Cthinking behind the ambitious Charlton House move to roll out Red Tractor-approved products on its menus across all parts of the CH&Co Group: “We believe the drives the Assured Food Standards scheme is particularly relevant and appropriate to our business as it covers all aspects of Red Tractor the supply chain from farm to fork – so it enables us to adopt a holistic approach, covering food safety and hygiene, animal welfare and environmental protection. The fact that the scheme covers a number of product groups – including meat, dairy products and fruit and vegetables – will allow us to incorporate a wide range of RT-approved products on menus around the UK. So we’ll be rolling-out RT dishes and menus across all parts of the CH&Co Group. “The fact that CH&Co is now certified by AFS has only been possible by working with a number of our core suppliers, who in turn now hold RT certification; these partnerships are across each of the product groups in the scheme. So in meat supplies, we’re working with Nigel Fredericks, John Sheppard and Browns Foodservice, with Campbell Brothers supporting the initiative with our Scottish sites. We have both Reynolds Catering and 4DegreesC working with us on RT approved ranges of fruit and vegetables and West Horsley Dairy already able to supply us with 1 per cent fat milk from a Red Tractor-approved source. “A number of smaller fresh food suppliers are also working to achieve accreditation and AFS has been of great assistance in helping them produce
Caroline Fry (front left) is seen here with members of the CH&Co board outside of their London offices in Devonshire Square.
Charlton House has pulled off two major coups in a robust audit trail to demonstrate that the integrity of the supply chain its drive towards providing its customers with the is maintained. Clearly, this will be ultimate in sustainably sourced and healthy food. a challenge in providing accredited The company launches this month a variety of menus fresh produce throughout the year and distributors must be able to demonstrate loaded with Red Tractor items sourced from a wide systems that prevent the substitution of range of RT-approved products from its suppliers. It product from a non-approved source. has also pushed out the boat and is now serving up “We’re working closely with AFS to show that a complex business like pole and line caught tuna canned in spring water CH&Co can promote RT-approved rather than brine. products and menus, with a wide-range FOOTPRINT FEATURE 39
of suppliers, rather than just a simple source it for our customers because we menu with limited choices,” says Fry. wanted the dual benefits of sustainability Another major initiative by the company and the enhanced health benefits from the is to ditch tuna canned in brine and lower salt levels. guarantee the fish is caught sustainably. “One of our key distributors, 3663 First CH&Co is the first catering company in the for Foodservice, rose to the challenge and UK to serve pole and line-caught tuna in has worked closely with supplier MCM spring water throughout its 120 restaurants Select Foods who identified a sustainable nationwide. The tuna will be served across source of pole and line-caught Skipjack all of its specialist catering brands including tuna from the Indonesian Sea and Charlton House (staff restaurants), Lusso procured it on our behalf. It now comes in (City-based fine dining), Ampersand catering-sized 1.88 kilo cans. Putting it in (catering in iconic venues) and Chester spring water rather than brine reduces the Boyd (catering within Livery Halls and City salt content by six per cent. of London venues), and is part of a series “We specified Skipjack as there have of initiatives to improve the health of its been concerns over the sustainability of 60,000 customers nationwide by cutting blue fin tuna. Skipjack tuna is fished in baked beans throughout its restaurants levels of sugar and salt. small day-boats using traditional hand-line while in August all of its restaurants “Although Skipjack tuna in spring water methods, minimising the environmental started offering 1 per cent fat milk. The is available to consumers via select retail impact.” measures were only implemented after the outlets, it has never been available to Healthy eating is very much to the fore company’s team of executive chefs had contract caterers, primarily because of the of the CH&Co philosopy and the company conducted thorough tasting sessions to size of the cans. We were determined to already serves reduced salt and sugar ensure that the replacement products were as tasty as their predecessors. “Cheese, sausages and bouillon are currently under the spotlight to see what improvements can be made there,” says Fry.“We encourage our chefs to use herbs and spices instead of salt to season food. Any tinned fruit used is now in juice rather than syrup, resulting in a massive reduction in sugar levels. “Our customers are aware of the changes but they haven’t noticed any difference in the quality or taste. We want to make it as easy as possible for people to make healthier eating choices. We will continue to make improvements and although they are relatively small changes, they can make a big difference to overall health, particularly given that the majority of our customers eat in our staff restaurants every day,” says Fry.
CH&Co is hosting the next Footprint Forum
2pm Tuesday 21 September 2010 Farmers’ and Fletchers’ Hall, 3 Cloth Street, London EC1A 7LD The Awards programme exclusively dedicated to recognising contribution to sustainability and environmental excellence in the Foodservice Industry
“We’re very excited about seeing how innovative people have been when the entries and nominations start coming in from 4 October. To reflect that, we’re very focused on making our awards event different from the traditional awards ceremony - so expect some surprises.” Christophe Stourton, Footprint Events
FOR MORE DETAILS AND HOW TO ENTER... www.foodservicefootprint.com/awards FOOTPRINT FEATURE 41 THE How caterers dispose of their rubbish sustainably, WASTE be it packaging or food waste, is a complicated issue but it is essential operators get their LAND heads round it. Kathy Bowry sifts through the options.
n March the former Government year which by anyone’s standards equates cannot be sent to landfill. You must set out its plans to sort more waste, to scary amounts of money simply being dispose of category 3 animal by-products save resources and cut greenhouse thrown away. at approved premises, by rendering or Igas emissions. The joint Defra and This landfill tax loading gives an incineration, or disposal at an approved Welsh Assembly Government publication impetus for the industry to race to fulfil biogas or composting plant. Generally ‘Consultation on the Introduction of the Government’s target for alternative you cannot send category 3 animal by- Restrictions on the Landfilling of Certain and more sustainable ways of disposing products to landfill. Wastes’ considers the case for restricting of waste other than sending it to landfill. Sending any waste to landfill is not sending the following types of waste to Catering waste, which is designated the best solution anyway as we are landfill: paper and card; food; textiles; as animal-by product is defined in fast running out of sites – Environment metals; wood; garden waste; glass; plastics; the EU Regulation as ‘all waste food Agency figures for 2007 showed a drop and electrical and electronic equipment. including used cooking oil originating of 21 million cubic metres and that figure The former Environment Secretary Hilary in restaurants, catering facilities and is still falling. Burying organic waste in Benn announced: “I want to make it kitchens, including central kitchens and landfill is also a waste of resources and easier for us all to do the right thing and household kitchens’. This definition also a contributor to dangerous greenhouse I am making it very clear today that any includes catering waste from vegetarian gases as it contains methane. A far obligation to sort waste would fall primarily restaurants and kitchens and makes better solution is recycling as compost on the waste collection authority and on no distinction for waste which is only or converting it into biogas. However businesses.” vegetable matter, originating in rare catering waste can only be sent to a Immediately after that announcement, circumstances from a premises which composting or biogas facility approved the standard rate of landfill tax went up may not handle any animal by-products – under the Animal By-Product Regulations on 1 April from £40 to £48 per tonne and such as a vegan kitchen. so operators will need to organise will increase by £8 per tonne each April Catering waste includes cooked or collections. Landfills cannot accept up to and including April 2013, meaning processed meat and fish, bakery products liquid waste so you should collect used that in April 2013 landfill tax will be £72 and fruit and vegetables. What are termed cooking oil in suitable containers and per tonne. For operators this would be a as Category 3 animal by-products such have it removed by an authorised waste massive drain on resources: WRAP says as raw meat, fish and eggs, lightly cooked carrier. Most of this used cooking oil goes food waste from the catering industry meat and fish and meat and fish products to make biodiesel or is incinerated to amounts to around 3.3 million tonnes a that require cooking before consumption generate electricity. > NP Sustain ad 4.8.10 AW 10/8/10 15:15 Page 1
42 FOOTPRINT FEATURE Environmental sustainability >continued from page 41 is at the very heart of the NESTLÉ® business
The message with food waste is that the to reduce waste, increase recycling and and generating heat in the process. more you can reduce it on site, whatever increase use of recycled material,” he Four years ago 3663 First for method of disposal you choose to use in says. Foodservice trialled a recycling initiative the end, the cheaper it is going to be to Whittall would like to build up the which turns waste cooking oil into get rid of it. Large organisations might infrastructure to be able to deal more biodiesel for use in trucks in its transport consider installing an anaerobic digester efficiently with recyclable packaging, look fleet. In 2008 the trial turned into a (see interview with Executive Head Chef at consumer recycling when it comes to full-time programme and now more than of The Royal Garden Hotel on page 19) recyclables and composting. “It all has a 75 per cent of the 3663 fleet runs on a on site which macerates food waste part to play in the lifetime of the product standard diesel and biodiesel mix. 3663 and stores it in a sealed tank until it is from cradle to grave,” he said. has achieved ISO 14064 for validating collected for composting. Restaurateur Cyrus Todiwalla, a member the reduction in greenhouse gasses Packaging is another story. A recent the London Food Board, and Chair of associated with its waste oil recycling Footprint Forum, The Throwaway the Sub Committee for Waste, says: scheme. Industry? organised by the publishers “Foodservice has to lead the way. Ideally Unilever has recently introduced of Footprint, heard Neil Whittall, Chair in five years time, if we all act collectively square tubs for Knorr Bouillons that of the Food Packaging Association say: we will get manufacturers, producers and use less plastic than the previous round We work closely with our “Legislation is extremely confusing. collectors all listening and doing exactly design, and create four per cent less customers, partners and suppliers We have to reduce waste and recycle what we wish them to do, which is to CO2 emissions in the manufacturing to reduce our environmental by composting and developing organic help us to create a zero waste community process. Not only are emissions reduced, impact. recycling. WRAP has recently refocused of end users.” but because of the shape and reduced its efforts on food waste but it is It looks as though suppliers are weight, the company now needs 11 important to realise that packaging is listening. Nestlé Professional recently fewer transport trips a year and 285 a very important part of food hygiene. announced that its coffee composite cans fewer pallets. “These may seem like small We have got to get packaging out of are now fully recyclable and as a result, actions but over time these changes can landfill but each company looks at CSR three million fewer tins could be sent to make a big difference,” says Richard individually – there is no cohesion. Now landfill each year. The catering cans are Firth, Channel Marketing Director for we must get the industry together to made from a combination of steel, board Unilever Foodsolutions. more seriously communicate the message and paper. The can is recyclable as steel that the UK packaging strategy must be with the board and paper getting burnt off To find out more information, visit www.nestleprofessional.co.uk NP Sustain ad 4.8.10 AW 10/8/10 15:15 Page 1
Environmental sustainability is at the very heart of the NESTLÉ® business
We work closely with our customers, partners and suppliers to reduce our environmental impact.
To find out more information, visit www.nestleprofessional.co.uk Passionate about British produce
Sourcing British produce whenever possible is more than just being able to offer customers some of Britain’s finest regional and local food. It’s also about celebrating British food culture whilst supporting food and artisan producers the length and breadth of Britain.
Our commercial team is committed to sourcing British meat and poultry whenever they can. Prime Meats, our speciality butcher now offers 65% of its range from British farmers.
Under our British Skippers Scheme, nominated skippers embark on a fishing trip, knowing that M&J Seafood, our fresh fish specialist business, will buy the best of their last day’s catch.
We also work hard to promote underutilised species from British shores. Our commitment to British, sustainable & ethically caught named species, including Cornish line caught Albacore tuna, is helping to rejuvenate the British fishing industry. We promote and encourage the use of alternatives such as pollack, hake and megrim, which reduce the demand for sensitive and depleted fish stocks.
To find out what else we are doing visit the Brakes Group website at www.brakesgroup.co.uk
www.brake.co.uk Customer Service 0845 606 9090
Bgroup_Foodservice_Footprint_A4_a.indd 1 27/1/10 12:19:03