US versus UK Happy birthday certified for less corp collaboration Who is winning the Responsibility Deal is New MSC scheme helps McD’s and KFC hook up obesity battle? three years old smaller firms on food waste
FOOTPRSustainable Responsible Business www.foodservicefootprint.com NTMARCH 2014 £4.50
The detail is in the data DEFRA sneaks out its update on government buying standards CONTENTS COMMENT News 4 Analysis: 82% of food procured by Quality of life services government now meets GBS 7 Review: A refresh is in store for the ISO 14001 standard 8 Waste Watch: (Waste) battle of the sexes Driven to drink 9 Political print: Sugar revelations leave sour taste for UK food industry Comment 11 My Viewpoint: Is the US tackling obesity faster than the UK? David Burrows Features Editor-in-chief 12 Feature: Three years old, but is the Responsibility Deal working? 14 Health & Vitality: Footprint Honours UST BEFORE Christmas Julie Wilson where the lines of responsibility are drawn. showcase the very best practice opened the 900th JD Wetherspoon pub John Torode (page 9) believes the nation’s 16 Contract Catering: The caterers and – the Poulton Elk in Poulton-le-Fylde, poor health is (in no small part) down to clients cosying up to save energy J Lancashire. It didn’t get much press. That the nation. Not the chefs, the marketers or 19 Pubs & Bars: Why responsible was reserved for the Hope and Champion, the supermarkets. I can see his point but businesses should offer smaller wine glasses managed by Steve Baldwin 224 miles away industry – foodservice, food manufacture in Beaconsfield, a month later. Julie’s might and food retail – have a responsibility too. 21 Supply Chain: Chip shops club together to save on sustainable fish have been the numerical milestone, but Are they living up to it? Three years into the 22 Grocery: New stretching sustainability Steve’s marked the social one. Steve’s pub is Public Health Responsibility Deal and the targets set for supermarkets on the M40. jury is still out (page 12). 24 Energy & Equipment: Getting the most Service stations are an arm of foodservice Responding to the Hope and Champion’s from unavoidable food waste that continually frustrate me. It’s not the opening, the RAC pointed to a survey of 26 Green Scene: Is the UK losing out when overpriced fuel. No, it’s the food: if you have 2,000 people that found 12% supported it comes to GM? times to keep you are shackled by these putting pubs into motorway service stations. branded beasts of bad, beige food. So I’m I wonder how many would support putting CONTACTS all for a little innovation by the roadside; better food into them? Editor-in-chief: perhaps Steve and Wetherspoons can There’s a captive market of road users to David Burrows - [email protected] Chief subeditor: deliver that? educate, entertain and excite with UK food. James Eagle However, campaigners suggest the £1.2m Why not make it organic, or sustainable, Contributors: Martin Caraher, Richard Burrell, Martin Baxter, site is “deeply concerning” and will deliver or healthy – or all three? We’ve seen that Greg Silverman News: one thing: drink-drivers. people will pay for bad food, so why not David Burrows - [email protected] Niki Goddard - [email protected] It comes down to responsibility – a theme for good food? Westmorland Farm Shops Art direction: we will be covering in some detail this year, on the M6 (and soon arriving on the M5) Trevor Marshall - [email protected] Film & new media: not least in our Pubs and Bars section. provides a fitting template of what can be Duncan Smith Online content & social media: Drinking responsibly, eating responsibly, done – indeed, what should be done – with Niki Goddard - [email protected] doing business responsibly. And, critically, our service stations. Head of business development: Anya Hart Dyke - [email protected] Financial controller: Eve Mahler - [email protected] CEO: Nick Fenwicke-Clennell - [email protected] Managing director: Footprint Publishing Ltd, a subsidiary of Footprint Media Group, cannot accept Charles Miers - [email protected] responsibility for unsolicited submissions, manuscripts and photographs. No part of Advertising: this publication may be reproduced without the written permission of the publishers. [email protected] Whilst every care is taken, prices and details are subject to change and Footprint Accounts: Publishing Ltd takes no responsibility for omissions and errors. We reserve the right to [email protected] publish and edit any letters. All rights reserved.
Green 10 helps foodservice businesses monitor their unique responsible sourcing goals and When you outsource your services to Sodexo, you’ll join over one million people provide a means by which their commitment to improvement may be measured. whose lives we enhance every day. As experts in Quality of Life services, we 8/10 Wellbeing provide a range of facilities management services that will help you concentrate Definition Measurement Healthy eating options and the necessary By making available the nutritional values on what you do best. We quickly become key players in your team and our provision of choice for consumers is associated with given products within integral to most food service providers’ a buying profile we can create powerful experience ensures that we’ll be talking your language in no time at all. In fact, offers. Overall health, energy and nutrient dashboards that can be used to track values, dietary needs, food labelling various elements of product constitution. we’re ready to talk to you today. and the availability of healthy eating These metrics can be used to target regimes have become central to catering reductions in fat salt and sugar and keep strategies. clients informed as to the content of the products and menu items offered to them. Call us now on 020 7404 0110 or visit us online at www.sodexo.com www.greenten.co.uk
FOOTPRINT | MARCH 2014 3
2274_Footprintmedia_ad.indd 1 18/03/2013 11:05 FOOTPRINT ANALYSIS FOOTPRINT ANALYSIS
Departmental key BIS – Business, Industry and Skills CO – Cabinet Office Fifty shades DCLG – Communities & Local Government DECC – Energy & Climate Change DEFRA – Environment, Food & Rural Affairs DfE – Education of green DfID – International Development DfT – Transport DH – Health DWP – Work & Pensions The latest update on the ‘greening government’ UKEF – Export Finance FCO – Foreign and Commonwealth targets shows Whitehall doing well overall FSA – Food Standards Agency HMRC – Revenue & Customs but with big differences between ministries’ HO – Home Office LOD – Law Officers performance. David Burrows reports. MoD – Defence MoJ – Justice ONS – National Statistics
HE GUARDIAN website has a rather GBS) and yet none of the food it buys met nice “green-o-meter” tracking the the standards. Where does this leave the Tgovernment’s progress against caterers that supply schools and which have its greenest government ever claims. In been encouraged to follow GBS voluntarily November 2013, the latest entry, the scale within ever-tightening budgets? Should they had hit rock bottom (“greenest never”) Greenest be following the MoJ’s lead rather than their following the prime minister’s reported wish own central department? to cut the “green crap”. At the turn of the A spokeswoman for the MoJ said year it might have crept up a little, with the its procurement strategy was, like all publication of the “Greening Government departments, based on “value for money Commitments” report for 2012-13 – had the ever? for the taxpayer. But we also want to make report been publicised. Is the government meeting its food buying standards? sure that what we deliver is sustainable.” The 60-page update on how the coalition That’s what GBS, launched in September is faring on issues such as reducing waste, 2011, set out to do. “This is the delivery of a cutting emissions and flying less has been government promise to ensure that we do ting eeti tucked away on the DEFRA website. The ee G m n not use taxpayers’ money to undermine our t g m B
lead ministers, Norman Baker (Home Office o G own farmers’ high standards of production.
S n B
%
S minister) and Oliver Letwin (government % By doing so, we’re practising what we preach policy minister), point to “rapid progress and challenging the rest of the public sector on waste and water targets” with cuts of to follow,” said the then farm minister, Jim 15% and 19% respectively. Emissions also (GBS) for some demonstrating Paice, at the time. continue their downward trajectory with a years now, but the diversity of 14% cut since 2009-10. In 2011-12 it was this is the first time commitment. “DEFRA, the lead department for the already at 12% so there’s a long way to go to detailed data has Of the big buyers, standards, does well; likewise the Ministry of meet the 25% target by the next election. been published. DEFRA, the lead Defence. But look beyond those and the results Of the £142.5m spent, department for the become more disappointing” “This masks a wild variation in inter- almost £117m met GBS standards, did well (though departmental performance, and nowhere more (about 82%). This doesn’t declined to comment on how); Much like the prime minister, the claims so than in procurement of food and catering include the Department of Culture, likewise the Ministry of Defence. were bold, but action and enforcement services” Media and Sport or the Treasury, But look beyond those and the results have arguably been meek, even in the face What is clear from the report is that the which didn’t supply data (though the latter are more disappointing. The Department of what campaigners see as watered-down government estate is – slightly – greener than claims its facilities management company of Health met GBS for just 44% of its GBS. Compass, one of the biggest suppliers it was. However, this masks a wild variation is meeting the standards). The data is food; this doesn’t include hospitals, which of catering services to government, has in inter-departmental performance, and skewed by the Ministry of Justice (MoJ), have been encouraged to follow central said in the past that “while the approach to nowhere more so than in procurement of which spent £62.5m on food, all of which government’s lead to meet GBS. procurement remains voluntary, change will food and catering services. Footprint has been met GBS. Remove that department from The Department for Education has similar not be made”. For some departments, at following the government buying standards the equation and just 65% of food met GBS, ambitions for schools (also not covered by least, that is very much the case.
4 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 5 Higher Education Focus in Association with FOOTPRINT REVIEW Who said that?
The proposed changes, being developed by Manchester an international working group of which I’m the UK representative, will come into force in 2015. After that, every current and future user, irrespective of their industry, will have University “There are no industry figures for James Darling Photo: new requirements to work to and objectives surplus food that’s fit for consumption to achieve. [and thus redistribution]. We believe case study So what’s changing? The new standard it’s somewhere between 300,000 and New ISO 14001 will have a greater focus on improving 400,000 tonnes.” Lindsay Boswell, chief executive of environmental performance across the whole FareShare, makes the case for more food NTERNATIONAL STANDARDS provide value chain of an organisation – including “waste” to be redistributed. FareShare he University of Manchester is a structured frameworks for organisations environmental impacts associated with rescued 4,200 tonnes of surplus food Russell Group research institution Iof all kinds to improve their performance, supply of ingredients, energy and distribution. last year. Tbased in Manchester, with 11,491 writes Martin Baxter, the executive director Further key changes include the need to: members of staff and around 39,000 (policy) at the Institute of Environmental • take a whole life-cycle perspective to students. Management and Assessment. From an identify environmental impacts that an From the web Martin Smith, Executive Chef at The environment and sustainability perspective, organisation can control and influence – University of Manchester first approached whether an organisation manufactures tanks, suppliers, end-users and final disposal Greener Delphis Eco during a review of cleaning clothing or bread, it has the opportunity • evaluate risks and opportunities in the n Eat happy – the roll-out procurement contracts, as an extension through the environmental management context of changing environmental of a UK-wide educational of the University’s diverse sustainability standard ISO 14001 to reduce its impact conditions, notably the climate programme to teach primary school kids about food policy. on the environment and improve business • ensure data and information on an starts Delphis Eco carried out site surveys success. organisation’s environmental performance n Airport food (waste) – Mitie across the University of Manchester’s The widespread use of ISO 14001 by supports improvement is helping Birmingham campus kitchens and provided nine like- businesses makes it the single biggest global • be able to demonstrate compliance with airport divert its food waste to for-like product alternatives and detailed voluntary initiative dedicated to improving environmental laws and regulations a local renewable energy plant cleaning guides. environmental performance. More than The extensive supply chains which are n Patient benefits – hospital food is fit for a (future) king, as HRH the Prince Delphis Eco completed a six month trial 285,000 organisations worldwide – including typical in the foodservice and hospitality of Wales celebrated improvements in at the university starting in May 2011 of the those in the food and hospitality industries industries mean the new standard quality following products: – are certified as meeting the standard’s will present challenges, but also many • Anti-bacterial Sanitiser requirements. opportunities to improve performance. Better Grosser • Cabinet Glass Wash The International Organisation for environmental performance presents every n Lost leader: Senior executives are seen • Dishwasher Liquid Standardisation (ISO) regularly reviews its organisation with the opportunity to save as a main barrier to the implementation of energy efficiency programmes, • Hand Soap standards to ensure they meet the needs of money on energy, resources and supplies. according to 2degrees. • Heavy Duty Degreaser business and help improve performance. ISO Once finalised, the updated version of ISO n Horse meat – Labour’s shadow • Multi-Purpose Cleaner 14001 is currently being reviewed so that it 14001 will help all organisations to improve environment secretary, Mary Creagh, • Rinse Aid addresses future challenges and reflects some business and environmental performance and claimed thousands of tonnes of equine • Washing-Up Liquid wider changes made to ISO’s frameworks. gain recognition for their achievements. meat may have entered the food chain • X Factor Cleaner before 2013 The percentage of diners who don’t want to n New finance – banks rejected up to £72.4m of loan and overdraft The trial was a success and proved Trial Conclusion: have to think about food waste when eating applications from SMEs in the catering out (WRAP). Messaging therefore needs to be Delphis Eco products were: Based on the successful trial of Delphis Eco Delphis provided impeccable customer and hospitality sector in the third Num ber
• as effective as their previous products products the University of Manchester fully service right from the start, surveying cr u nc h er subtle (see page 24). quarter of 2013 • cost-effective relative to previous rolled out the use of Delphis Eco products our chosen sites and seamlessly 59% products, resulting in a savingof £3,000 as standard across 14 kitchens and 22 switching us over in just three days, outlets. The bar manager at the University and providing the staff with cleaning TUCO (The University Caterers Organisation) is delighted to Delphis Eco also rationalised the range of of Manchester is also considering a Delphis and usage guides. As a result we made formally announce a partnership with Footprint for 2014. chemicals used on site by saving on: Eco trial at the main bar. a considerable saving to the kitchen • administrative costs (fewer invoices per cleaning budgets and proved that TUCO and Footprint come together in a joint initiative to support month) Delphis Eco natural cleaners were as effective as health, well-being and sustainability within Higher and Further • associated delivery costs• associated t: +44 (0) 203 397 0096 chemical cleaners. Education throughout the UK. carbon footprint e: [email protected] Martin Smith, Executive Chef • storage (a valuable asset in kitchens) www.delphiseco.com
6 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 7 FOOTPRINT ANALYSIS FOOTPRINT ANALYSIS
Waste Watch Your waistline, your problem LEVELS OF WASTE are rising in some government SUPPLY CHAIN inefficiency has been identified as a major contributor to departments. According to the published-but- food waste. Globally, food waste has topped 1.3 billion tonnes, with lost or not-publicised 2012-13 “Greening Government wasted food costing more than $750 billion (£560 billion) a year, Commitments” report (page 4), the government claimed the World Economic Forum. Yet agriculture managed to cut its waste tonnages by 13% last year and consumer policy remains “focused on production RITICS NEED to cut chefs a bit of said about clarity – what is in things and which ministers called “significant progress”. and retail improvements, with insufficient action slack when it comes to healthy the honesty about what is in things. But Some 76% of waste was diverted from on supply chain and trade connections”. The Cfood. While information and besides that I think people should find a landfill across the government estate, problems are most acute in poorer regions, where transparency on what’s in meals can always way of being informed and making their saving £8.5m. However, the figures 94% of food loss and waste stems from supply be improved, responsibility for the growing own decisions.” conceal a wide variation in performance chain inefficiencies, yet just 5% of agricultural waistlines of most Brits should not be laid With its huge number of followers, surely at a departmental level, ranging between the funding is spent on post-harvest improvements. at the door of restaurants and foodservice “Masterchef” has a responsibility to its Department for Transport’s 49% of waste sent outlets. At least according to John Torode. audience in relation to promoting healthier, to landfill and the Food Standards Agency and HM In an interview with Footprint, published in or at least balanced, diets? Not according Treasury, where no waste was sent to landfill in full in next month’s issue, the celebrity chef, to Torode. “At the end of the day, we’re WOMEN ARE better at recycling than men. But 2012-13. Success in many cases can be attributed best known for his role in reinventing and not called ‘Masterevangelist’. We’re not men put the bin out more often. A case of monkeys to changes to the size of the estate in recent fronting the TV series “Masterchef”, pulls called ‘Masterprotester’. And we’re not and organ-grinders perhaps? The claim comes from a years. However, this has also led to some poor no punches when it comes to the health called ‘Masterawareness’. We’re called survey by BusinessWaste.co.uk which showed that 39% or women checked performances. Four departments – including the agenda. ‘MasterChef’. We are just there to find that the recycling bins had the right stuff inside. Only 19% of men took Department for Business, Innovation and Skills and “Human beings know what makes them the best amateur cook in the country,” he responsibility for this. However, it was left to the man of the house to take the Department of Health – reported worse results fat – they know the whole equation behind explains. the bins out (more often than not) and to head to the tip. “We can coin than in 2011-12. DEFRA, the lead department, is also food and exercise. If people don’t eat The Australian chef also talks about the a phrase here, and say that ‘There’s truth in what we throw away’,” said some way off meeting the 2014-15 target to cut healthily it’s not the fault of the chefs or challenges in making the public aware of BusinessWaste.co.uk’s Mark Hall, “and the truth is that women are just far waste by a quarter. the marketers or even the supermarkets. sustainability and his support for the Pig more organised with rubbish than their male partners.” I think there is probably something to be Campaign and beef industry.
In 2014, however, sugar looks set to take the while industry executives have been at consumption and obesity, a regulatory route other considerations, most recently over controversy exists, with Channel 4’s recent The its turn in the spotlight. In January a group pains to point out that, when consumed in that penalises the food industry is unlikely to DEFRA’s decision to take up an exemption “Dispatches” programme claiming that five calling itself Action Against Sugar was moderation, sugar can be part of a healthy find favour in Westminster. The government from new EU regulations which limit the out of seven members of the committee have formed to campaign for a reduction in added balanced diet. is currently operating a one-in-two-out policy amount of fat and collagen used in minced received funding in some shape or other from Political sugar in products such as cereals, yoghurts, The job of policymakers is to pick their way on regulation whereby if a new law adds meat. suppliers of high-sugar products including soft drinks and confectionery. The group, through the rhetoric and adopt a position any additional cost to business the sponsor Those following the sugar debate will Coca-Cola, Mars and Barry Callebaut. Print formed by the team behind Consensus based on the best available evidence. So department has to remove or modify existing have their eyes trained on Mexico where The most likely short-term outcome is that Action Against Salt, believes a 20% to what are their options? regulations to the value of £2 of savings for a groundbreaking tax on sugar-sweetened the government introduces voluntary targets 30% reduction within three to five years is A tax on products containing added sugar every pound of cost imposed. beverages has recently been imposed. A for sugar reduction under the Responsibility achievable. would certainly appeal to health campaigners third of the Mexican population are obese Deal. This approach would placate Those following the sugar debate will And all of sudden it seems to be open but this option would be hugely controversial, and 14% of the population have diabetes. campaigners who could hold businesses have their eyes trained on Mexico where a UGAR HAS been a staple of the British season on sugar. Prime-time documentaries not least because the evidence for sugar’s If successful in reducing consumption, the accountable to government-approved groundbreaking tax on sugar-sweetened diet ever since William Gladstone and newspaper articles have sought contribution to obesity remains inconclusive. policy could open the floodgates to similar targets while progressive companies would beverages has recently been imposed. Sremoved a tax on it in 1874. But while to expose sugar’s contribution to the The only link that has been accepted by measures being adopted elsewhere. be able to seek competitive advantage by the equally ubiquitous salt and saturated obesity epidemic. Even the World Health all stakeholders is that between sugar The reality is that in the current political For the time being, the UK government reformulating current products or introducing fat have been the focus of government Organisation is thought to be considering consumption and tooth decay. Connections climate any policy decision relating to is more likely to take its lead from its own new zero-sugar variants, which replace health campaigns aimed at reducing their lowering its recommended maximum with obesity and related diseases such as food must consider the trade-off between advisory body – the Scientific Advisory sugars with natural sweeteners such as consumption, sugar has stayed beneath the consumption of added sugar, from 10% of diabetes are still fervently disputed. potential health or environmental gains and Committee on Nutrition – which is due to stevia. radar despite growing links to obesity and calories in our diets to as little as 5%, in light Even if new evidence were to emerge the effect on the growth agenda. The word in report this year on the role of carbohydrates, One thing’s for sure – sugar’s unlikely to be diabetes. of a review of the scientific evidence. All proving beyond doubt a link between sugar Whitehall is that growth continues to trump including sugar, in people’s diets. Here again allowed to shun the limelight any longer.
8 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 9 In association with FOOTPRINT COMMENT
safety measures are the very best they can be – essential rungs on the ladder in the Manufacturing pursuit of excellence. My viewpoint “Last month we gained a coveted A-grade accreditation from the British Excellence from The Retail Consortium (BRC) – a process which US progress on child obesity has won praise from Britain ensures a company is meeting the highest standards of care in the supply of branded but both countries have much to teach each other, Stock People food products. The audit is an exacting test writes Greg Silverman. of your suitability as a food producer and leaves no stone unturned. To emerge with the highest rating possible is, therefore, IN HIS LATEST state-of-the-union Schools are working with corporate Nigel Crane, Essential Cuisine Managing Director a tremendous achievement and means address, the US president, Barack Obama, caterers to change menus. Restaurants chefs can rest assured that they are not pointed to Michelle Obama and her Let’s and corporate food producers are adding only using the finest stock products on the “Move! Campaign as an example of how healthier offerings. Parents and caregivers market, they can also trust that this quality “partnership with schools, businesses, local are learning to shop smarter and cook and even kids themselves each have a place will be passed on to their customers, every leaders has helped bring down childhood healthier. Collaboration takes time and on Team No Kid Hungry. time. Indeed, every batch of product we obesity rates for the first time in 30 years”. motivation but proves successful on almost One way that millions of Americans have make is tasted twice by trained quality Across the pond the health secretary, every front. shared their strength is through doing good technicians. Yet more evidence that Jeremy Hunt, has noted US progress on Collaboration is the name of the game at and eating well at our culinary events. Chefs professional kitchens across the UK are tackling obesity and suggested that Britain my organisation, the US national anti-hunger and restaurateurs donate their time, talent receiving only the very best stock products should embark on “national soul-searching” group Share Our Strength. It was founded and passion to ensuring no kid goes hungry to take their menus to a new level. to stem the tide. 30 years ago by brother and sister Billy and in the US by participating in our tasting “At the end of 2013, the facility was Childhood obesity rates have dropped in Debbie Shore on the premise that everyone events, seated dinners, and nationwide also awarded an extremely high energy some communities in the US, giving hope has a strength to share in the fight against dine out promotion. Guests enjoy a unique performance asset rating of B – the score for progress on a serious public health issue. global hunger and poverty. Our priority in culinary experience and help move us closer indicates the energy efficiency of the Recent Centres for Disease Control (CDC) this fight is to end childhood hunger in the to our goal. building itself, fabric, heating, ventilation, data shows that, of 40 states analysed, 20 US through our No Kid Hungry campaign. We’re excited to be bringing this flavour- cooling and lighting systems. Over time, had obesity rates that held constant, 19 had Hunger affects one in five US children, and packed programme to London in the coming the move represents a significant reduction a decline of less than 1% and only three like obesity it affects all aspects of children’s years, which will help us broaden our reach in our Co2 emissions. With the positive states increased. lives: health, education and economic to address child hunger and obesity. endorsements that these accreditations It is unmistakably good news that the rise potential. No Kid Hungry is an anti-hunger What Share Our Strength and the No “ hether you’re a chef chefs across the UK – part of the new bring, Essential Cuisine is now fully seems to be slowing, but the overall rates effort, but it’s an obesity prevention strategy Kid Hungry campaign have to share with crafting a perfectly balanced 1500sqm space is now a ‘playground’ equipped to move forward bigger, stronger, of childhood obesity are still unacceptably too. We are making sure that all kids have colleagues across the pond is not the answer Wrecipe, or a food manufacturer for our team of chefs to get creative, a safer, more united and more sustainable high, affecting 17% of children aged two to the healthy food they need every day, so but instead one of many collaborative building a production facility from the challenge they have accepted with glee. than ever before.” 19. And as the CDC director, Tom Frieden, national progress on child obesity puts wind answers necessary to truly end epidemics foundations up, passion for excellence Room to spread our wings means brand For almost 20 years Essential Cuisine has said, “obesity remains epidemic.” behind our backs. such as hunger or obesity. As encouraging means each element must the very best new products can be developed, while has been producing outstanding stock The Let’s Move! campaign is seeking It’s clear that the solutions to hunger and as the results cited in the CDC report are, it can be. As any chef will tell you, paying proactive work with chefs to develop ingredients that help to unleash the to reduce US childhood obesity rates to obesity are often similar, whether they are there’s still a lot more work to be done. mind to each building block ensures the bespoke menu solutions for the trade – an creativity of chefs in all sectors, always 5% by 2030. There is a lot of work yet more mothers breastfeeding, very young This is not a competition of which city, best possible end product – we feel exactly opportunity that truly sets us apart in the delivering good taste, with absolutely no to be done to reach that goal. As a chef children eating foods associated with a state or nation is ending childhood obesity the same way about our ranges of premium market – can continue to develop. quality compromise. Despite the company’s who has worked in nutrition education healthier diet, more parents and childcare the fastest. Instead, this is the time for stocks, jus, gravy, demi-glace and glaces, Crucially, the new space has allowed us to rapid development, the chef led focus in both London and Washington, I see providers being educated on healthy eating deeper collaboration to share best practice, and the environment in which we produce bring the majority of production in-house. remains a comforting constant. The people more similarities than differences in how and smart shopping, through our Cooking successes and failures as we seek to make them. Chefs can find great reassurance in the fact at the heart of the business understand we attempt to stem the national tide of Matters programme, the involvement of real, lasting change. “In September 2013, Essential Cuisine that an improved visibility of supply chain the hospitality industry better than most childhood obesity within a generation. healthcare providers, more children getting Please share with me how you personally proudly unveiled a brand new £1m state-of- means even more consistent, high quality because they have experienced the buzz In my time working with school kitchens a healthy breakfast at school or new public or professionally are committing to the-art, energy-efficient production facility. stock products. of professional kitchens first-hand. Who in Tower Hamlets, Sure Start centres in policies. collaboratively making change in your The site for expansion was not some far “Six months in and production has surged better, then, to trust with the success of Richmond and food festivals in Kensington, We continue to take our name literally; we community. flung land but a development of our pre- to a phenomenal 50 tonnes of stock and your sauces, jus and gravies than The Stock I saw much of the same collaborative truly believe that everyone has a strength to existing headquarters in Winsford, Cheshire jus each month. With such a level of People, Essential Cuisine. progress in Britain as President Obama share. Chefs, corporate leaders, governors, Greg Silverman is director of national – our British hometown. productivity, we have taken several steps to mentioned in the US. mayors, teachers, headteachers, mums, dads partnerships” at Share Our Strength The development spells good news for ensure both our energy efficiency and food Creating ingredients to inspire.
10 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 11 FOOTPRINT HEALTH & VITALITY FOOTPRINT Health & vitALITY
Deal or no deal?
The Public Health Responsibility Deal is three years old this month, but is that a reason to celebrate?
Most of the restaurant chains that agreed to add calorie labels to their Attitudes, like waistlines, take a long time to shift, but the signs from menus declined to sign the calorie reduction pledge to reformulate or the front line, or in this case, the high street, are positive YES NO reduce the portion size of their products
“I HAVE BEEN in the food industry for restricted to the larger businesses only; now practices but smaller-scale, incremental “THE RESPONSIBILITY Deal’s voluntary, consumers about calorie reduction and action prove to be unsuccessful. over 30 years, working in sales for a number it is the small high-street businesses that are improvements which, while far less partnership approach is claimed by choice of foods. Also notable is the change In the absence of any formal outcome of large manufacturers, and there are few getting on board too. There are a number of expensive, can be just as effective. Indeed government to have achieved more, faster from a commitment to report progress to evaluation, opinions are divided over whether corners of this business that I don’t know. reasons for this. some – like switching to a new type of oil, and cheaper, than regulation. Our research a commitment to report actions. This risks the Responsibility Deal is a weak alternative However, if you had put this question to For a start, the government is increasingly trimming portion sizes or even using a salt and that of others has shown that it is the legitimising the reporting of actions that do to legislation that has prioritised private me 12 months ago, I would have had few turning its attention towards this sector – shaker with fewer holes – can result in cost collaborative, voluntary working practices not represent an advancement in calorie over public interests, or a cost-effective and insights into the ins and outs of the Public last year, the then public health minister, savings for the businesses involved. of the approach that have undermined its reduction. expeditious alternative that has harnessed Health Responsibility Deal, much less been Anna Soubry, met the country’s fish and chip Ultimately isn’t that the principle of the potential as a public health policy tool and The voluntary nature of the deal is also a private-sector efforts for the good of public bold enough to comment on the success retailers to address their role in improving deal: that better nutrition and obesity are hindered its ability to deliver at a population fatal flaw, and one needs to look no further health. of this cornerstone of government public the nation’s diet – and even discussed the everyone’s responsibility if a long-term level. than the overlap between companies that Our research has shown that the deal has health policy. development of a “healthy eating sticker” change in behaviour is to be achieved? This The Responsibility Deal is among several signed a separate calorie labelling pledge and afforded private interests the opportunity From the beginning, the Responsibility to display in participating shops around the was never going to be an overnight success types of voluntary arrangements that have those that signed the calorie reduction pledge to influence in their favour the public Deal was aimed mainly at those large country. – attitudes, like waistlines, take a long time emerged in the past decade. The argument for evidence of this. Most of the restaurant health policies and strategies that affect consumer-facing businesses (Nestlé, As further evidence of this, we were to shift – but the signs from the front line, or in favour of collaboration with industry chains that agreed to add calorie labels to their products. The resulting distraction of McDonald’s, Kellogg’s) whose brands and delighted to see that one of our customers, in this case, the high street, are positive.” partners is that it is more effective than their menus declined to sign the calorie objectives and preclusion of evaluation is products are most associated with obesity Enoch’s Fish & Chips, a small independent acting independently. The argument against reduction pledge to reformulate or reduce the likely to result in a significant public health and poor nutrition – the easiest targets, if Welsh business, was chosen as a case study suggests that the approach affords industry portion size of their products. This is despite opportunity cost. For the private sector to you like. in last year’s Saturated Fat Pledge after it the opportunity to influence the development many of those businesses being characterised take meaningful actions that prioritise public Judging by the media coverage switched to omega-9 oils and thus removed of public health policy to its own ends. There by high-calorie, energy-dense foods to health interests above its own will require surrounding the deal, and in particular two tonnes of saturated fat per year from its is little doubt this has been the case. which the calorie reduction pledge would be considerable incentive. To expect them to be the launch of a Saturated Fat Pledge last customers’ diet – that’s just one shop. Take the Responsibility Deal’s approach particularly relevant. made voluntarily is misguided.” November, these businesses remain the Secondly, as part of the deal, local to calorie reduction, designed as a public- Finally, there is the monitoring of progress. government’s principal targets, and where businesses are getting increasing advice private-NGO partnership to be governed The five billion calorie reduction target was the greatest expectation to reformulate from local government – which now has by representatives of each sector. However, set by government as a means to calibrate the or reform lies. But that is not to say this is responsibility for public health including only one of three high-level steering group scale of action at national level. Signatories where the impact of the deal ends. obesity – about how to improve the health of positions reserved for public interest NGOs must report actions that contribute towards In my role as omega-9 oils market their staff and customers. was occupied as of July 2013, while industry the national target via an annual monitoring manager for Europe at Dow Seeds, I have Finally, customers are changing. They read representatives remained at their full form published on the Responsibility Deal day-to-day contact with a broad range in the papers about the responsibility of their complement of six. This imbalance could website. However, during the consultation of businesses from vast multinationals cereal manufacturer to cut salt, fat and sugar explain some of the changes to the pledge process the requirement for quantitative like those mentioned above to smaller, from their products, and are increasingly that we discovered after five freedom of monitoring metrics was removed. We also independent restaurants and producers. expecting their local restaurant to do the information requests to the Department of found no evidence of plans to monitor or These businesses all get the same patter same. Health (see below). evaluate outcomes at the population level. from me – namely that the oil produced from So the Responsibility Deal is having an Of particular note is the introduction of Inadequate monitoring minimises industry omega-9 oils is low in saturated fat (our effect on the type of businesses that are the phrase ‘education and information’. This (and government) accountability given that sunflower oil contains 75% less saturated fat following the national public health debate. Richard Burrell, client and European fundamentally expands the core remit to neither the success nor the failure of pledged Martin Caraher is professor of food and than olive oil) and high in monounsaturated It is also affecting the type of measures marketing head at Dow Seeds, was allow pledged actions that are not directly actions can be easily evaluated. This also health policy at City University London. His fats. Until a year ago, interest in the deal being undertaken – no longer just a question involved with the saturated fat pledge in the related to calorie reduction but which slows the introduction of legislative measures, research, with Clare Panjwani, is available at and the overall public health debate was of large-scale reformulation or marketing responsibility deal. focus instead on providing information to which have been promised should voluntary http://tinyurl.com/pr3ht8v
12 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 13 FOOTPRINT HEALTH & VITALITY
Oh Lords!
Footprint’s Health and Vitality Honours 2014 ‘Hits for a Six...’
atting for ‘best practice’ - the good and great of the Hospitality and BFoodservices sectors, gathered at Lords Cricket Ground for the 2014 Health & Vitality Honours, inspired by Footprint Media Group, to recognise the exceptional achievements of caterers, suppliers and manufacturers in their commitment to improve the nation’s health and wellbeing. The mood of the occasion was succinctly summarised by leading nutritionist and The Times correspondent, Amanda Ursell, in her ‘opener’ when she said that “the UK hospitality Industry has woken up to Caterers who were ‘on the wicket’ and the right way of doing business in driving singled out for an ‘Honour’ for the work they HOWZAT THEN! forward the health and wellness agenda are doing in leading the health and vitality Full list of Health & Vitality Honours for within their businesses and investing agenda were Sodexo UK & Ireland, who 2014 is: not insignificant funds into making a real received the award for Health & Vitality Health & Vitality Communication and difference whilst going way and above Sourcing, Lexington Catering, winners of Engagement Honours Government guidelines”. the Healthy Hospitality Honour, CH & Co, Winner: Premier Foods Together with Footprint’s founders, winners of the Corporate Hospitality Honour, Charles Miers and Nick Fenwicke-Clennell, and Compass Group, who took home Public Health & Vitality Sourcing Honours and Footprint Ambassador, Phil Hooper, Sector Health & Vitality Honours. Winner: Sodexo UK & Ireland (Corporate Affairs Director of Sodexo), Manufacturers who also lined up Public Sector Health & Vitality Amanda welcomed the platform for best for special recognition were Nestlé UK Honours practice to be recognised and shared, giving & Ireland, winners of the Responsible Winner: Compass Group opportunity for further collaboration and Manufacturer Honour and Premier Foods for progression across the industry as a whole. Communication and Engagement. Corporate Vitality Honours This year’s Health & Vitality Honours So, with entries opening for 2015 in around Winner: CH&Co was the second in the awards’ history and 4 months time, the H&V Honours are set Healthy Hospitality Honours organisers were ‘bowled over’ with the to ‘bounce’ into industry lights. For caterers, Winner: Lexington Catering number of entries, which doubled from manufacturers and suppliers who are leading the inaugural 2013 H&V Honours. The the way with their health and wellness Responsible Manufacturing Honours passion and commitment to health and policies, now is the time to sit up and take Winner: Nestlé UK & Ireland wellbeing has never been so evident, further note – here is the platform for you to be Health & Vitality Product of the Year recognised and amplified by the stature of recognised as a brand that is leading the Winner: Pret A Manger guests round the table. health and wellness agenda.
14 FOOTPRINT | MARCH 2014 FOOTPRINT CONTRACT CATERING FOOTPRINT CONTRACT CATERING
Love is in the air
The relationship between caterers and their clients will become increasingly important as environmental targets and ambitions intensify. Some are already reaping the benefits.
Only 3% of food is wasted Heady CO2 savings It’s good to talk Caterer: Lexington Catering Caterer: Eurest Caterer: Lexington Catering Client: LSP Marlow (site managed by Savills) Client: Heathrow Airport Client: Knight Frank, Baker Street
AVILLS IS A business which knows In addition to the food waste, all of the UREST OPERATES 26 employee “can really drive energy reductions”. NIGHT FRANK, the independent right ones. There have been other, more Sthat energy, the environment and coffee grounds are recycled daily by a Erestaurants at Heathrow Airport. As part “We’ve saved an initial 8% from our Kproperty adviser, is committed to innovative, methods introduced to help sustainability play an important role in number of customers who collect them of that contract, the caterer operates across total energy bill and projections indicate providing efficient, environmentally deliver marked improvements. Clear bags the financial success of their clients’ and use them for their vegetable plots. 7,000 square metres of real estate with this could increase to a 15% saving,” he sustainable solutions that reduce waste are used for food waste, for instance, so commercial properties. But it relies on intense energy consumption, consuming two says, adding: “That 8% equates to a heady and energy consumption and minimise client, caterer and staff alike can see the Food waste is monitored daily to the commitment of suppliers and tenants megawatts of power every year. The Eurest 43,000 less kilos of carbon. Our equipment costs for its clients. “As an organisation amount being wasted. help plan menus to drive change and reduce waste. This account director Michael Castle admits that repair bills have also shrunk and our energy advising our clients on sustainability Knight Frank works with Lexington to was a key factor when it came to deciding Lexington Catering monitors its food there’s no “magic bullet” to cut that energy savings have paid for the investment in related issues, it’s important that reducing ensure communication is clear, non- which contract caterer would provide waste using a daily production and use so, in order to cut costs and emissions equipment in less than 24 months.” waste and energy consumption is high on technical and effective so employees know food to the businesses on site at Marlow wastage sheet. This system enables the as well as comply with the law, caterer had Eurest was the first organisation in the the agenda and is one of our core business how to recycle effectively. Consistent International. team to review what has been popular to work closely with client. “We have a very industry to achieve ISO 50001 for a client strategies,” says its facilities co-ordinator, messaging about recycling is used At Marlow International all the daily when planning new menus and avoid good relationship with our client and it has site, says Castle. “Working together to tackle Iain Blake. throughout the office, in the restaurant food waste, including bones, is collected future waste. Currently, just 3% of food is become much stronger due to our joint this challenge has improved our relationship The company carries out regular and café and other communal areas, so separately and fed into a machine which wasted. focus on improving energy management,” he and brought us closer together. We’re environmental audits. This requires working that employees understand what needs breaks it down and dries it. What comes “By putting processes in place to reduce explains. now recognised as being experts in energy with suppliers, such as Lexington Catering, to go where. This helps to reinforce key out the other end is similar to coffee waste, training our staff and getting each Eurest and Heathrow have worked management and our client has invited and the office landlord in order to collect messages. “Whilst we can work with our granules in texture and colour, but with site to take responsibility for reducing the together towards the ISO 50001:2011 us to sit on the Heathrow Sustainability the right information. But there’s also an suppliers and together put the right policies no odour. The output is collected once a impact that they have on the environment Energy Management System; this has been Partnership Energy Working Group where ongoing dialogue with Knight Frank’s staff in place we rely on individuals to adhere week with 75% recycled and 25% used for we are able to make a difference,” says the “platform for change”, says Castle, given it’s hoped we’ll be able to share best practice on the site. Colour codes are used on bins to these so as not to contaminate waste,” fertiliser and fuel for anaerobic digestion. Lexington’s MD, Julia Edmonds. that it offers a well-defined strategy and and advice with other stakeholders.” so that employees can easily identify the says Blake.
Stalbridge has reduced carbon emissions Winner of the Energy Efficiency from electricity, gas and solid fuel by 22.05% Footprint Award 2013 [email protected] 0800 093 9933
16 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 17 FOOTPRINT Pubs & Bars
Glass half full?
Spirit Pub Company is proud to support The Scottish government has launched Footprint and Footprint Awards 2014 a new campaign to encourage pubs and bars to offer smaller measures of as the Category Sponsor of the Waste wine. Can it prove more effective than legislation south of the border?
Management & Reduction Category in Size matters. The Scottish government’s T IS NO secret that the Scots like a drink. specialists Matrix Diagnostics. A 250ml minister for public health, Michael Scotland has the highest alcohol-related glass is a third of a bottle – about three Matheson, has launched the 125ml death rate in the UK with the rates in to four units. One large glass of wine will partnership with Kuehne & Nagel I campaign to tackle the country’s “difficult Scottish men almost double that of the rest therefore put the average woman over their relationship with alcohol”. of the UK. daily recommended limit for alcohol. The country was also the first in Europe The price gap between small and to prescribe nalmefene, a drug which can medium glasses is often small, however, The Telegraph’s wine correspondent, cut the amount of alcohol consumed by and customers often opt to pay a few Victoria Moore, recently pointed out that reducing cravings. The gap between sales pence more for 175ml. Paul Waterson, the this isn’t always the case. She wrote that of alcohol north and south of the border is chief executive of the Scottish Licensed the Act “obliges the licensee to make the widening, with alcohol misuse estimated Trade Association, says customers customer aware that small measures are to cost NHS Scotland £405m; the wider will appreciate the wider choice. “Our available. In practice this often means a societal costs are thought to be in excess of customers have told us that they welcome tiny line on the bar list stating that this is Organiser: edie.net £3.5 billion – or £706 per person. increased choice and that the offer of the case. At least in theory it does. It’s hardly surprising the government small, medium or large glasses of wine in “Sometimes, the licensee appears not to wants to do something about it. “Tackling our premises will make them think more be aware of these mandatory conditions. Scotland’s difficult relationship with alcohol about the amount of alcohol they are Often, you’ll ask for a 125ml glass of wine is one of the government’s key priorities,” consuming,” he adds. and find the person serving you thinks this says the public health minister, Michael Industry, including the SLTA, is is highly irregular and that the measure Matheson. backing the campaign, through the can only be achieved by pouring you a In January, Matheson launched a Scottish Government Alcohol Industry larger one and suggesting you only drink campaign to encourage bars and pubs Partnership. The new campaign is one of part of it or that he or she throws part of it across the country to increase the over 40 initiatives being run through the away for you. Not exactly the idea.” availability of 125ml wine measures. “All too government’s Alcohol Framework, which In July, the coalition government often we see only medium and large size includes legislative measures and cultural promised to tighten up the rules and Vance Fairman Smith (centre) – Head of Kevin Hulme (centre left), General Janice Aspinall (centre left), Supply Supply Chain and Purchasing, Spirit Pub Manager – Kuehne + Nagel, and Daniel Chain Planner - Food – Spirit, Libby measures of wine available behind the bar change. “strengthen measures to help people drink Company, Tracy Rogers (right) – MD, Stretton (centre right), Senior Supply Vanstone (right), Supply Chain Controller and this can mean people end up drinking The Scottish government is, for example, more responsibly”. This includes “requiring Unilever Food Solutions Chain Manager – Spirit, – Drink & Waste – Spirit, more than they realise,” Matheson says. continuing to “pursue” the UK government on-trade premises to list the price of small “Clearly it is important that people have the regarding how it intends to meet the measures, which they must already offer, Other finalists were: 6th November 2013 in Industry Sector 21st November for Sustainability Leaders ability to choose a smaller measure if they requirements of the Licensing Act 2003 on menus or price lists alongside the price Arla Awards category for Consumer Products, Awards for category Stakeholder Sodexo Engagement: Internal Operations wish and by offering the 125ml measure, (Mandatory Licensing Conditions) Order of other serving sizes”. If a customer does Other finalists were: businesses are giving their customers the 201016 north of the border. This regulation, not specify a measure, there will also be a Diageo Other finalists were: opportunity to drink responsibly.” in force since October 2010, requires requirement to make them explicitly aware Henkel AG & Co. KGaA Heathrow Airport Most pubs in Scotland sell wine in either premises to make still wine available in of those that are available, confirmed McDonald’s UK with Martin Brower UK Premier Foods 175ml or 250ml glasses, which represent a 125ml serving and places a duty on the the home secretary, Theresa May, after Naked Wines with Europa Worldwide PriDE Logistics Scotia Gas Networks a “deceptively large amount of wine in one seller to make the customer aware of the a consultation on the UK government’s University of Leeds drink”, according to the alcohol testing availability of this measure. alcohol strategy.
FOOTPRINT | MARCH 2014 19 FOOTPRINT SUPPLY CHAIN Sponsored by
Swimming together
Small foodservice companies are being offered the chance to cut the cost of MSC seafood certification by a third.
USTAINABLE PROCUREMENT can down to site inspections, with each single-site auditor and as such must ensure that all sites be expensive, especially for small business visited by an auditor each year. For comply with the MSC requirements. She is Scompanies without the financial clout larger catering groups and chains, however, then audited by an independent auditor. to buy products and services in bulk. But only a sample of sites are audited provided The only specifications for joining are that for independent restaurants and fish and there is someone centrally managing the the business is UK based and a “foodservice” chip shops help is at hand thanks to a new group and ensuring that all sites follow the establishment. Small businesses that do “group certificate” initiative set up by a requirements. outside catering, as well as schools and former employee of the Marine Stewardship Westcott’s plan is to join lots of small public sector sites are also eligible. Those Council (MSC). The ROC Group, run by Ruth businesses together under a group certificate, with multiple sites can join the group, but for Westcott, will open up the MSC sustainable thereby requiring fewer audits across the businesses with more than six outlets there seafood scheme to smaller foodservice firms, group and lower costs. Having previously might be further cost savings in having their spreading the cost of their certification. worked for the MSC as commercial manager own group certificate. Half the seafood eaten in the UK is out of and overseen a similar group certification Olley’s Fish Experience, in south London, was home, with chip shops at the heart of the project with The University Caterers one of the first to sign up. The owner, Harry British relationship with seafood. Westcott, Organisation, she claims members could save Niazi, says the process is “really simple”. ROC’s MD, therefore has high hopes for “up to a third” on the cost of assessment. “There is a restaurant handbook which the initiative. “There are already over 30 However, the assessments are no less explains the MSC’s traceability requirements, restaurants and chippies MSC certified but, rigorous. which I read through to check what we needed with the right mechanism in place, that “I visit each restaurant before they can to do. We then booked in for a visit from the number could reach into the thousands,” join the group to check they are keeping group manager who checked our storage, she explains. “This is a really exciting time the necessary records and have carried out labelling and record keeping procedures. Not for independents and this new route to training. After they have joined the group, the everything was perfect and since the visit we certification will open up MSC to a new restaurant carries out a remote, paper-based have started to record our stocktakes – so we audience. “ audit annually to check ongoing compliance. always know how much MSC fish has come The bulk of the costs for MSC “chain of Because I use a mixture of on-site and remote into and out of our business,” he adds. custody” certification – which permits the audits, I am able to reduce the costs,” she More information is available at www. use of the MSC ecolabel on menus – comes says. Westcott will act as the ROC Group myrocgroup.co.uk
FOOTPRINT | MARCH 2014 21 FOOTPRINT GROCERY
2013 Target New Target Stores Waste Cut waste to landfill to under <1% landfilled by 2020 15%. Exceeded
Transport Cut delivery emissions by 15%. Cut delivery emissions 33.by.0 45% set their 2.5 Exceeded by 2020 2.0 1.5
1.0 What costs more to fill Buildings Cut energy-related emissions by Cut energy-related emissions by sights 0.5 0.0 25%. Exceeded 50% by 2020 Refrigeration Halve emissions. Exceeded Cut emissions by 80% by 2020. higher Phase out HFC refrigerants than it does to empty? Water Measure 75% of water usage. Measure 100% of water usage The retail industry’s new Exceeded by 2020 Clue: It sits in your business and you use it every day sustainability targets stores and distribution centres. In the first six lifecycle approach, looking at how products months 28,500 tonnes was thrown away. are made, transported, sold and used,” he include ambitious goals Now other supermarkets will do the same as adds. on the current hot topic of part of a new commitment to “publish total The revised commitments reinforce this, helps foodservice businesses look at waste differently. food waste figures” and report on progress – reading: “While retailers have delivered food waste, reports David the tonnages will be pooled together rather significant environmental achievements Burrows. than published individually. within their own operations, we recognise Andrew Opie is director of food and that the majority of environmental impacts We have partnered with Footprint sustainability at the BRC. He admits that this arise from the production and consumption HE RETAIL industry has set a series of target has been introduced to silence some of products. Retailers are now considering the to provide its members with insight, Call 0800 038 0300 or visit new sustainability targets having met of the environmental campaigners who have entire lifecycle of the products they sell and advice and solutions that improve Tthe current goals under the “Better targeted the supermarkets in recent months. are exploring new business models which swrwastemanagement.co.uk Retailing Climate” initiative. Launched in It was “to give some transparency,” he says. will enable them to move away from a largely sustainable credentials and help 2008, the voluntary agreement (representing “We’ve had some challenges from NGOs and linear economy towards a more circular The complete waste service over half the sector with a turnover of £160 [food waste campaigners like] Tristram Stuart economy.” reduce operating costs. billion) includes water, waste and emissions for us to show how much [is wasted] at the This will also mean a change in their targets – all of which have been exceeded. retail level.” He hopes that “when people approach to waste. The focus of retailers over “The strength of commitment is plain to realise it is a small proportion” we can move the past five years has been on moving away see when you look at how much progress on and “focus on household waste”. from sending waste to landfill and increasing has been made in the last decade,” says the the amount of waste that is recycled. British Retail Consortium (BRC) director “I’m really keen that we start to move on However, between now and the turn of the general, Helen Dickinson, highlighting the to more of a product lifecycle approach, decade, this focus will move up the waste considerable progress made on waste: “Only looking at how products are made, hierarchy to waste prevention and reuse. 6% of waste was sent to landfill in 2013, transported, sold and used” It’s an approach that’s welcomed by down from 47% in 2005.” Jamie Pitcairn, the Scotland director at The new commitments on waste are the Data from WRAP has shown that 32% of consultants Ricardo-AEA. “Recycling has ones that have attracted the most attention; food is wasted along the retail supply chain – laid the foundations, but now it is time to hardly surprising given that it’s a hot topic 16% before it gets to the store and 16% once embrace more holistic and sustainable in the food world currently. The BRC wants it’s left. Tesco and its fellow supermarkets solutions for waste and resources – and that signatories to aim for less than 1% of waste waste less than 1% in store. Opie says means looking up the hierarchy towards to landfill by 2020. It won’t be surprising if the focus on some of the lower-impact prevention. There is no better example of that is met much sooner. Sainsbury’s has sustainability issues has been an unwelcome where prevention is better than recycling already got to what it defines as “zero waste”. distraction for signatories. Plastic bags are the than food waste due to the large amounts of Morrisons sent just 3.23% of its store waste other obvious example. He says retailers are energy required during the production and to landfill in 2012/13, while Asda is at 3.5%. itching to go beyond these smaller impacts processing stages,” he adds. Tesco, meanwhile, grabbed headlines before and start tapping into the en vogue concept Look out for a full report from the first Christmas with its supply chain waste audit, of the circular economy. “I’m really keen that Fresher for Longer packaging conference in Sustainability for hospitality and foodservice showing how much food is wasted at its we start to move on to more of a product next month’s Footprint.
22 FOOTPRINT | MARCH 2014
SWR full or empty advert V2.indd 1 10/01/2014 11:47 FOOTPRINT ENERGY & EQUIPMENT FOOTPRINT ENERGY & EQUIPMENT
No time (or money) KFC and McDonald’s to waste collaborate to cut food waste
David Burrows reports from three key conferences which WO OF THE world’s largest who are environmentally aware has quick-service restaurant helped to successfully roll out a KFC head of health and safety showed the hospitality sector is hungry for answers on Food for thought: chains are working together new recycling programme. Front of Janet Cox (right) and Mike Hanson, head of T in a bid to reduce the food wasted house was an altogether different how to cut avoidable food waste and turn the unavoidable environment at BaxterStorey (third from right, by their customers, and improve proposition, however. “We had one above) were among those who helped provide an portion into energy. recycling rates front of house. KFC trial in store asking customers to honest assessment of food waste across the sector. and McDonald’s have both been separate” but they “are just not faced with new regulations in interested”, she said. “Customers HERE WAS a certain irony that, at a In November, he made this clear. In an Scotland which require businesses are our problem” when it comes to conference focused on food waste, open letter to the waste sector, he suggested The conferences: to separate their food waste and recycling programmes. the lunchtime sandwiches ran out. government had played its part and now recyclables for collection. Speaking Cox told Footprint that KFC T n Fresher for Longer. Organised by FfL steering That this happened before I got there was it was up to businesses to tackle the UK’s at the February ADBA conference was working “very closely” with group, including Kent Resource Partnership, just bad luck. So, on arriving at the Anaerobic mountain of food waste. “Our current on food waste, KFC’s head of health McDonald’s on front-of-house WRAP and INCPEN. Digestion & Biogas Association’s (ADBA) programmes of work on anaerobic digestion and safety, Janet Cox, explained that solutions to encourage customers conference a few days later, I was happy [AD] and food waste are nearing completion; n No Opportunity Wasted. Organised by the most of the company’s food waste to recycle and separate their waste. to be seated right next to the door. The the responsibility for taking work forward will Kingdom of the Netherlands. arises back of house and was being This would ensure that there was thing is, lunch was far from my mind as the largely rest with the industries concerned. n AD & Hospitality 2014. Anaerobic Digestion separated and dealt with effectively. consistency in the messages coming day’s event provided one of the most open, We will also be taking forward a limited & Biogas Association She said employing young adults from the two companies. honest and informative meetings of its kind programme of work on waste prevention,” (Footprint Forums aside of course). he wrote. Not the best end to 12 months in From the moment KFC’s head of health which food waste had been catapulted to the together reached a consensus that “the key to don’t want to think about wasting food and safety – a role which she soon realised top of the environmental agenda. everything is separate collections and a ban when eating out (7% said leaving some was also covers waste – admitted her troubles Tim Fox is the head of environment and on food to landfill”. A ban would overcome “normal”) and yet 79% felt “we all needed More legislation in encouraging recycling among customers energy at the Institution of Mechanical the second barrier identified – high collection to work harder to reduce food waste”. The (see right) to the support for more legislation Engineers and author of the report that rates – as the economies of scale kicked in. messaging therefore needs to be subtle, please...we’re English hinted at by McDonald’s environment arguably kicked it all off last March – “Global It was interesting to hear WRAP’s head Hunter added, with staff training playing a expert, there was a feeling that attendees Food: Waste Not Want Not” concluded of hospitality and foodservice make several big part. HE GOVERNMENT might When it’s left up to the market it’s a were looking for answers to some of the key that up to half the world’s food is wasted. references to food waste legislation either in For Janet Cox, head of health and safety have said it has no intention chicken and egg situation.” challenges facing the hospitality sector when There’s been a “significant rise” in activity force or expected to arrive soon in Scotland at KFC, “the customers are the problem” Tof sticking its oar in when it This is the case in foodservice: it comes to food waste. on food waste in the past year, he said at the and Wales respectively. Brendan Hunter as “the staff are all on board” (see right). comes to waste, but foodservice businesses have plenty of food No Opportunity Wasted event organised by said voluntary targets and initiatives can be Baroness Scott, chair of the House of Lords businesses and waste companies waste to send to AD but waste A ban would overcome the second barrier the Dutch government and the Sustainable enough but “it’s up to the industry to get EU subcommittee on agriculture, fisheries, alike are looking to them for a nudge. companies are struggling to identified – high collection rates – as the Restaurant Association (and sandwiched together and take action. If consumers can be environment and energy, also touched upon In a lively discussion session at make the collection services work economies of scale kicked in. neatly between the other two conferences). encouraged to take action, the battle is half this in her talk at the No Opportunity Wasted the ADBA conference, the head of financially. Legislation would force “The question now is: How can we build that won.” event when she spoke of the “dance” taking environment at BaxterStorey, Mike the issue, he said. Earlier in the week I’d been to see the waste momentum and move into the solutions place between retailers and consumers. Hanson, said that government at minister, Dan Rogerson, speak at the first phase? For example, what’s the balance 59% of diners don’t want to think about She wondered whether there comes a arm’s length might sound wonderful “What would be helpful is more Fresher for Longer conference (an initiative between legislation and voluntary action?” wasting food when eating out and yet 79% felt point when supermarkets and foodservice but there needs to be an element guidance from the waste industry.” led by WRAP concerning packaging’s role in This is an issue that popped up time and we all needed to work harder to reduce food businesses need to start having a dialogue of “command and control”. Pointing tackling food waste; more from that in April’s again through the series of food waste waste. The messaging needs to be subtle regarding the provision of huge varieties of towards new regulations in Scotland issue). He also has responsibility for water conferences in February. There is clearly food at all times of day. She said that “there’s requiring business to separate food Helen McFarlane, representing and rural affairs so was clearly struggling more that government can do. At the ADBA This, of course, can often be the sticking an enormous price to pay in terms of food waste, he said: “In Scotland, the McDonald’s, agreed. “Legislation given the flooding in Somerset and elsewhere conference, for instance, “lack of legislation” point for foodservice businesses. Hunter waste” if the staff canteen is still offering the market has recognised [the law] does help a lot,” she said. “What in recent weeks. But waste is not a priority for was one of the three top barriers preventing presented the findings of some consumer same choices 10 minutes before it closes as was coming and the opportunities would also be helpful is more Rogerson – full stop. more food waste ending up in AD. Attendees research which showed that 59% of diners when it opened. that are there. That makes it happen. guidance from the waste industry.”
24 FOOTPRINT | MARCH 2014 FOOTPRINT | MARCH 2014 25 WW FP Advert_Layout 1 08/01/2014 16:06 Page 1
FOOTPRINT FINAL THOUGHT
Frankenfood debate lurches back to life Genetically modified crops are on the agenda again as supporters raise fears the EU’s hostility could mean missing out on major benefits.
ENETICALLY MODIFIED food is John Innes Centre, said the restrictions on firmly back on the agenda. After GM in Europe forced her to look further afield Ga year in which the controversial to develop the new crop. Canada is “more technology resurfaced as a topic of social, enlightened”, she told the BBC. “They look at The only Waste & Resource economic and environmental debate, 2014 the trait not the technology and that should promises to produce more of the same. The be a way we start changing our thinking event dedicated to battle lines were drawn long ago, but there is – asking if what you’re doing is safe and foodservice and hospitality a change in tactics among those who support beneficial, not ‘Is it GM and therefore we’re the technology. Tired of the Frankenfood going to reject it completely’.” labels pinned to their developments, researchers and biotech companies are British shoppers are unlikely to see purple UK hospitality industry could save an estimated £724million a year looking beyond the (almost) GM-free borders tomatoes any time soon, despite the first through increased recycling and a proper focus on food waste* of Europe to countries that, they say, see the “bumper harvest” in Ontario, Canada benefits of pest-resistant plants and nutrient- Co-located with Hotelympia – the UK’s largest and most important stuffed superfruits. Martin isn’t the first scientist to be left frustrated by the EU’s anti-GM stance, and trade exhibition for foodservice & hospitality – WasteWorks is she certainly won’t be the last. A report in dedicated to food & hospitality waste solutions. These will help you January by the all-party group on science save money and comply with regulations. and technology in agriculture noted that the “regulatory hostility to biotech is having Exhibitors will be showcasing the latest products in the following areas: its most serious impact in agricultural research”, with the German-based BASF and Anaerobic Digestion Food Digesters the US major Monsanto withdrawing from Balers/Compactors Grease Management Solutions Europe. The group suggests Syngenta could follow suit which would condemn the EU, Bins/Containers Recycling/Composting Take the purple tomato. Developed by including the UK, to “the global slow lane” in Consultancy/Audit Services Waste Collection/Management scientists at the John Innes Centre in Norfolk, biotechnology. Services the tomatoes have the same potential health Owen Paterson, the environment secretary benefits as blueberries thanks to their high and a keen supporter of GM, told January’s levels of anthocyanins. They are among the national farming conference in Oxford that first GM plants that have been developed Europe could become a “museum of world co-located with: Supported by: with consumers rather than farmers in farming” as the world bypasses the continent mind – to date the technology has been used using new biotechnologies. As Footprint went principally to benefit growers (mostly outside to press, Europe was gearing up to vote on the EU), with disease or pest-resistant crops. whether to give the green light to the first GM However, British shoppers are unlikely to crop in 15 years – an insect-resistant maize see them any time soon, despite the first developed by DuPont and Dow Chemical. “bumper harvest” in Ontario, Canada, with Supporters suggest that waiting another sales of GM purple tomato juice possible 15 years could be disastrous for UK food Register Now: in the USA within two years. The lead security. The organic farming sector argues researcher, Professor Cathie Martin from the otherwise. www.hotelympia.com/wasteworksFP * WRAP 2013
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