HARRIS + HOOLE SODA BAN NEW YEAR HONOURS WATER FUND Sensible or sinister – New York is taking a Companies with health How hospitality small brands + big firms hard line with soft drinks at their heart businesses can raise £1bn
FOOTPRSustainable Responsible Business NTFEBRUARY 2013 £4.50 Hung out to dry: the case of the disappearing mackerel
FOOTPRINT FORUM LAST CHANCE! GM – Contemptible or Inevitable? Hosted by the USDA at the US Embassy, Grosvenor Square 28th February 1400 - 1730 Strictly members and by invitation only Registration: www.foodservicefootprint.com/event/footprint-forum-gm
Footprint Awards 2013 Open for Entries www.footprint-awards.com Footprint Awards 2013 Dinner 23rd May at Royal Institute of British Architects
CONTENTS COMMENT News 4 Analysis: Mackerel is no longer sustainable. What does it mean for healthy diets? 6 Analysis: The small coffee shop with the big brother My beef with the 7 Green Scene: Zero waste becomes a reality 8 Waste Watch Comment pork scandal 8 Halfway into its term, the coalition is a long way from being the “greenest government ever” 11 Viewpoint: The water fund that could help David Burrows hospitality businesses raise £1bn Editor-in-chief Features 12 Health & Vitality Honours: The inaugural honours showcase the work being done on T’S BEEN a tough couple of weeks for “unwitting members of the public”. It was wellbeing the British food industry. First there obvious then that foodservice – and the 14 Health & Vitality: A ban on large sugary Iwas the discovery of horse DNA in retail sector – found the issues around halal drinks is introduced in New York next burgers supplied by the food manufacturer challenging. And yet, two years on, we find month. Could it work in the UK? ABP to the likes of Burger King and Tesco. ourselves at the centre of another storm and 16 Profit sector: The small changes to staff Then pork DNA turned up in halal pastry still with a confusing certification system behaviour that can cut energy use by 20%. products made by McColgan Quality Foods and no progress on labelling. 19 Supply chain: BaxterStorey has given its and supplied to prisons through distributor Fingers can be pointed and apologies chefs the chequebook and encouraged them to source locally 3663. Islamic law forbids the consumption offered, but what consumers want is action. of pork. The new testing regime is welcome, as is 20 Products & Equipment: Meat is already expensive, but a new report suggests using Cue much pointing of fingers and the publication of the results. Europe is also even better cuts will help cut emissions soundbites in the media – “shocked” and considering labels showing how animals are 22 The Next Green Thing: The optimisation of “unacceptable” were frequently used by slaughtered. energy supplies ministers, standards agencies and food This focus on transparency and information companies alike – and then an emergency now needs to spread through the supply meeting. In a few hours the need for a new chain: whether you are a producer, CONTACTS testing regime was agreed. Given the nature processor, distributor, caterer or retailer – of the cases and the consumer backlash for and whether it’s meat, fruit, coffee or any Editor-in-chief some of the UK’s best-known brands, the other product – you have a responsibility David Burrows - [email protected] Chief sub editor Food Standards Agency needs to turn the to know what is going on above and below James Eagle theory into practice quickly. you in the chain. Yes, we need to get to the Contributors Anya Hart Dyke, Rich Wolf New testing regimes cannot be rushed, bottom of the who, why and how of the pork News but while the horsemeat issue took us by and horsemeat scandals, but enough of the [email protected] Art direction surprise, there have been questions about finger-pointing: we all have a responsibility Trevor Marshall - [email protected] halal before. In 2011, Footprint convened a to put the quality stamp back on the British Financial controller Eve Mahler - [email protected] roundtable following investigations by the food industry and ensure that consumers CEO Mail on Sunday into halal being served to trust what they are being sold. Nick Fenwicke-Clennell - [email protected] Managing director Charles Miers - [email protected] Footprint Publishing Ltd, a subsidiary of Footprint Media Group, cannot accept Advertising responsibility for unsolicited submissions, manuscripts and photographs. No part of [email protected] this publication may be reproduced without the written permission of the publishers. 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.
MSC certified fish sales have grown by 100% on a compound basis for the last few years. Fair trade sales have topped £1 billion and are expected to out strip mainstream product growth. It is clear that the consumer now really cares. Delphis Eco’s accredited, ecological cleaning range is another way to make this positive change. www.delphiseco.com
FOOTPRINT | FEBRUARY 2013 3 FOOTPRINT ANALYSIS
No return for the mack?
Fears of overfishing may put mackerel’s comeback on hold as customers face a tough choice between eating healthily and sustainably, writes David Burrows.
HAT A DIFFERENCE two catches” advised by ICES, the International the science isn’t in doubt. “It is important years make. This time in 2011, Council for the Exploration of the Sea. to recognise that science and the fishing Wmackerel was riding on the crest The European Union has been desperately industry are in agreement on this one – of a wave – in plentiful supply, promoted as trying to broker a deal that will limit catches stocks of mackerel are plentiful. What we part of a healthy diet thanks to its high levels to sustainable levels. Iceland has argued are all looking at though is the future of the of omega-3 fats and backed by a Channel 4 that it needs to catch more mackerel to stop stock and the cautionary advice now being and Hugh Fearnley-Whittingstall campaign the “invasion” crowding out other species, received from some certification bodies if to encourage fish and chip shops to sell while the Faroes walked away from talks the dispute about the north Atlantic quota more of it (“Mackbaps” were in vogue). It to develop an international mackerel stock remains unresolved.” was also cheap. management plan, fearing that its fishermen Few – apart from fishermen in Iceland and But in January this year mackerel hit choppy would be short-changed. the Faroes – disagree that catch levels are waters when the Marine Conservation unsustainable in the long term. The decision Society (MCS) announced it was removing For the time being, stocks appear in may be hasty but one of the roles of the the fish from the “to eat” list. “After years of good health. But few – apart from Marine Conservation Society’s list is to being a popular sustainable choice, mackerel ensure that today’s healthy stocks don’t fishermen in Iceland and the Faroes should no longer be appearing so regularly become tomorrow’s overfished ones. on your dinner plate,” the MCS said. – disagree that catch levels are “We’re not for one minute suggesting that Mackerel “is now rated by the charity as a unsustainable in the long term people stop buying or eating mackerel,” says fish to eat only occasionally”. the society’s fisheries officer, Bernadette Three factors combined to affect mackerel’s The row has spilled over into other quota Clarke. “Mackerel has been downrated to a rating. First, the Marine Stewardship Council talks, with the Faroes pulling out of an level of ‘caution’, but it’s not a fish to avoid. suspended its certification of the north- international agreement on herring. Ian If people want to continue eating mackerel east Atlantic stocks after what it said was Gatt, chief executive at the Scottish Pelagic they should ensure they buy it from as overfishing. Second, scientific data emerged Fishermen’s Association (SPFA), accused sustainable a source as possible.” showing that the breeding-age population is the Faroes of “acting like pirates” over By that she means fish caught locally using in good condition but declining. And third, herring and called for EU sanctions. traditional methods or from suppliers which the mackerel stock moved north, chasing The Scottish government has called for a have signed up to the principles of the its prey of small fish, crustaceans and squid neutral international mediator to be brought Mackerel Industry Northern Sustainability into Faroese and Icelandic waters. Iceland in to resolve the mackerel problem. But with Alliance. and the Faroes have, in turn, caught more no agreement in sight, what does this mean The added complication with mackerel is and more mackerel – in 2005 Iceland caught for the fish? that health experts have long campaigned no mackerel at all, but it now lands 145,000 For the time being, the SPFA and Seafish for people to eat more of it. According tonnes, while the Faroes take another suggest stocks are in good health. Gatt to the British Heart Foundation (BHF), 100,000 tonnes. According to Seafish, the suggested the Marine Conservation Society consumption of oily fish, like mackerel, UK’s authority on seafood, catches by the had reacted “far too quickly” given the “great stands at about one third of a portion per two countries since 2009 have been well deal of uncertainty in the current scientific week, while the recommended intake is one in excess of the agreed “total allowable advice”. Seafish’s CEO, Paul Williams, said portion.
4 FOOTPRINT | FEBRUARY 2013 “In order to help with this environmental health and environmental agendas, but sustainability,” says Andy Milner, the issue but still keep our hearts healthy we should one take precedence over the other? procurement and supply chain director should choose our fish responsibly and try The likes of WWF-UK argue that truly for Westbury Street Holdings, the parent to vary the types of fish we eat,” says the sustainable diets consider both aspects, but company for BaxterStorey, “and within that BHF’s senior heart health dietician, Victoria universal agreement is some way off. Others customers will have [the option] to choose Taylor, adding: “People can sometimes find suggest that consumers are expecting healthier products. it difficult to reconcile the environmental businesses to offer products that are “In some respects,” he adds, “the mackerel impact of fishing and public health advice to environmentally sustainable, but want the issue has played into our hands given the eat more fish.” choice when it comes to health. focus we have on seasonal products and The mackerel issue brings together the “For us the consistent message is working with local suppliers.” Expert analysis Paul Cox
In recent years, mackerel has been celebrated by chefs and conservationists as healthy, cheap, sustainable and locally caught – the way out of our addiction to cod. We took to it with gusto and before we know it the species has been downgraded from the Marine Conservation Society’s “Good to Eat” list. If you wish to serve mackerel, try to ensure the mackerel you buy is as sustainable as possible. The advice is now to only source fish caught locally using traditional methods including handlines, ringnets and drift nets, and from suppliers who are signatories to the principles of the Mackerel Industry Northern Sustainability Alliance. Caterers can also consider using herring or sardines in place of mackerel. The best advice is for buyers to ask questions about all fish that they buy – where and how it was caught, and whether it is from a sustainably managed fishery. Good suppliers should be able to answer and provide relevant information. If they can’t, change to another supplier who can. It is important that we don’t all sigh, put it down to experience and go back to the fish fingers. The mackerel experience has started the process of reconnecting us with our fish, we’ve tried and learned to love a fish from outside the “big four” of cod, salmon, prawns and tuna and we’ve started to embrace the idea that sustainable fish is good to eat. If anything, this latest development tells us that we need to be even more flexible, even more adventurous and even more connected with our own locally caught fish and seafood.
Paul Cox is director of conservation and communication at the National Marine Aquarium in Plymouth
FOOTPRINT | FEBRUARY 2013 5 FOOTPRINT ANALYSIS
Indie café or ‘wolf in sheep’s clothing’?
Harris + Hoole has drawn critical coverage for its links with Tesco but there are good reasons why small brands risk their ethical reputation by embracing corporate giants.
AVE YOU ever been to a Tesco café? “Tesco argues that it, and the Tolley do,” one of the founders, Richard Reed, told The coffee might as well be instant, family, have always been up front the “Today” programme in 2011. “They are a the food all tastes of beige and don’t sleeping partner.” H about their relationship, but whether even consider using the toilets. Morrisons Perhaps it is not Tesco, Coca-Cola or Kraft isn’t much better. TripAdvisor had a review they have or not, the question is: that the “disgruntleds of Whitstable” need recently for Morrisons café in Wisbech which does it matter?” to be scrutinising but the banks and the about sums it up: “Prices acceptable and food quoted figure. However, for some 1% seems government. and drink OK. Certainly an improvement on too much: one Whitstable resident said The much-vaunted “funding for lending” the fast food trailer that used to be in the the operation was akin to “a wolf in sheep’s scheme launched last year, which gave banks carpark.” clothing”. Tesco argues that it and the Tolleys £80bn at low interest rates so they could Supermarkets have always struggled to have always been up front about their offer small businesses and homeowners do foodservice. And it baffles me. They relationship, but whether they have or not, better loan deals, doesn’t appear to be have a larder right in front of them and the does it matter? working. Confidence in securing bank loans perfect opportunity to promote it; not the Marketing Week magazine’s retail expert has fallen to an almost three-year low among Tesco Value stuff, maybe, but the premium Rosie Baker said Harris + Hoole’s founders small and medium enterprises, according to products. Or some of the branded goods. Or “have created a strong brand identity, a Business Monitor. perhaps even new products trying to make it good proposition and have an established It’s no surprise that budding entrepreneurs onto the shelves. That is something we want customer base. The identity of its financiers are looking elsewhere for investment. Look at to see, isn’t it: supermarkets supporting small has no impact on that and it would be a what it’s done for the Tolleys: yes, there has suppliers? crying shame if the success of a fledgling been difficult media coverage but Tesco could “We like backing great brands, helping them British brand and business were damaged by be about to put Harris + Hoole cafés into its to grow and to realise their potential,” said the misplaced principles.” stores. Tesco chief executive, Philip Clarke, recently. What’s more, this is a path trodden by On the Tesco blog Clarke wrote about “We’ve done it with suppliers for years. Great other small businesses that have looked to “loving the stores we have, making them an ideas can find it hard to get backing these other brands rather than banks to help them appealing destination for customers to come. days.” grow. Two examples are Coca-Cola taking a Dobbies, another Tesco business, does this And so to a story that has grabbed the majority stake in innocent, and Kraft buying brilliantly with coffee shops which customers attention of the national media in recent Green & Blacks, but there are many more. travel to just for the scones. When the Tolleys weeks: Tesco’s support of Harris + Hoole Much has been written about whether brands are ready, we will put them into some of our cafés. Named after coffee-loving characters founded on ethics and entrepreneurial spirit stores. They will have proved that their brand in Samuel Pepys’s diary, the business is run by will wither within the embrace of corporate and their offer work, that customers like it three Australian siblings as a “family affair”. giants, but innocent, for one, seems to be and it will be another reason for customers to According to the website “it’s all about good doing OK – would it have just launched a shop with us.” coffee and happy people”. What it doesn’t say £1.1m marketing campaign without its bigger Other supermarkets could do worse than anywhere is that it’s all about Tesco too. brother? follow their lead, but equally many small Estimates of the supermarket’s share of “The deal with Coke has allowed us to set businesses could do a lot worse than follow the business vary but 49% is the widely out to do more of the things we wanted to the Tolleys, and the likes of Reed before them.
6 FOOTPRINT | FEBRUARY 2013 FOOTPRINT ANALYSIS
The zero waste heros
Unilever, Nestlé and 3663 are setting an example for caterers facing the tricky task of sending less waste to landfill, writesDavid Burrows.
EALING WITH waste in a sector like chain. Farmers have already been engaged valuable management information by looking foodservice isn’t easy – the lines of and there is an appetite to help Nestlé fulfil at materials delivered to and collected from Dresponsibility are easily blurred. But its commitment, so Poonaji and his team are each of 3663’s sites. Larger customers will be there is help at hand thanks to the progress turning their attention to catering clients. offered “closed loop” reports showing what being made by three companies looking “We’ve done the easy wins,” he adds, “so has gone in and come out. to dramatically cut the waste they send to now we need to crank things up by moving Collecting data on waste is not easy or landfill. along the supply chain. I think there is a real cheap, but as more companies expand their In the space of a couple of weeks, Unilever understanding and a genuine desire to good sustainability ambitions up the supply chain, and Nestlé announced they have hit their for the environment [in foodservice], but caterers will be under more pressure to “zero waste to landfill” targets in the UK. companies are not sure how to go about it.” look at their own operations. The voluntary For Unilever, this equates to about a million Nestlé will be working closely with WRAP agreement on waste is also now in place, so household bins of waste now being recycled, (the Waste & Resources Action Programme) the chances for co-operation and sharing of composted, reused or recovered rather than to help map waste as it is created along best practice will improve as waste tonnages buried. This has been achieved during a the supply chain. It’s “quite a big task” says sent to landfill fall. period when sales have increased by around Poonaji, but the costs of the programme so 20%. far will be recouped within two years and Nestlé, meanwhile, has hit its target two there are more savings to be made. years early. Announced in 2010, the plan Another company that has set about was to divert all factory waste from landfill measuring waste in the foodservice chain by 2015 but it seems the food manufacturer, more accurately is 3663. The distributor which supplies the foodservice industry has teamed up with SITA UK, the waste through Nestlé Professional, has got ahead of management company, to run a “3663 zero” itself. And that means adjusting its sights. scheme which will provide customers with The aim now, explains the head of waste collection services. But, as the manager environmental sustainability, Inder Poonaji, is of the not-for-profit initiative, Bernadette to cut waste by 5% by 2014 along the supply Chamley, explains, it will also give customers
Hungry for a zero waste future? So are we. The Hospitality and Foodservice voluntary agreement is uniting our sector in preventing and recycling waste. Our free service matchmakes any UK business with its ideal food waste recycling. We’re part of shaping the new zero waste future - are you? a zero waste initiative HAFSA blog and free food waste matchmaking service by www.foodwastenetwork.org.uk @foodwasteuk 03300 883 654
FOOTPRINT | FEBRUARY 2013 7 FOOTPRINT ANALYSIS
Waste Watch In association with
HE HOSPITALITY industry is being encouraged to limit ORE FOODSERVICE packaging will be recycled in Tmenu choices and introduce flexible portioning as part MScotland thanks to thousands of new bins. In all, of a new global campaign to cut food waste. Backed by 2,700 recycling bins will be installed in 250 sites, taking a the United Nations Environment Programme (UNEP) and range of materials including plastic bottles and drinks cans. the Food and Agriculture Organisation (FAO) the campaign The bins will be in busy areas, such as the Nevis Range seeks to provide a platform for the exchange Mountain Resort and Edinburgh Airport. of ideas that will help create “a truly global culture of sustainable consumption of food”. In the developing world, 95% of the food waste occurs at the NE MAN’S trash is another man’s treasure, production and storage end of Oso they say, which perhaps explains why the food chain, whereas in developed used cooking oil is being targeted by thieves. A countries the problem is at the other story on the BBC recently focused on two of these end of the chain. With a new voluntary pirates who were jailed for stealing 220,000 litres agreement on waste in place, the UK from supermarkets and KFC restaurants (a case of foodservice and hospitality sector is hoping light fingers rather than finger licking). There were to get to grips with its 3.4 million tonnes no eyepatches and parrots; the men wore uniforms, of waste, including leftovers and kitchen carried false ID and had official-looking paperwork waste. High-profile campaigns in the UK to con staff into thinking they were official contractors. have helped to raise public awareness of waste – Love Food According to Agri Energy, a fifth of all used cooking oil is Hate Waste being the obvious example. If only UNEP had consulted WRAP before picking a title for its campaign: being stolen – about £50m worth. Businesses are being the excessively punctuated “Think.Eat.Save. Reduce Your told to take extra care and let staff know who should be Foodprint”. picking up their waste.
quickly followed by the ominous caveat that inadequate buying standards and once each “in tough economic times … the environment in a nebulous pledge to promote sustainable The can seem like a second order issue”. agriculture and in reference to new labelling But to whom exactly? Consumers? rules which were set by the EU. This after Political Businesses? Or more likely the government the hype of the green food project. itself, whose preoccupation with patching The covert message here is that people up the economy in the short term, however are getting fed so what’s the big deal? What Print well intentioned, has come at the cost of any is lacking is any recognition that food is kind of long-term vision for what a green central to the very economic issues that economy might look like. Either the coalition dominate the document: rising food prices HE COALITION has reached is saving itself for a sprint to the line or the reduce consumers’ discretionary income, the halfway stage of its term in “greenest government” pledge is, to put it which hampers economic growth; the Toffice, and the promise to be “the bluntly, a load of baseless nonsense. industry is a significant employer, often of greenest government ever” is proving a Those holding out for a joined-up food low-income workers; and the cost to the heavy burden to carry. In the government’s policy have also been left scratching their NHS attributable to overweight and obesity recent mid-term review document, the heads. The word “food” is mentioned just six is predicted to reach £10bn a year by 2050. first acknowledgement of the pledge is times in the document: twice in headings, In this context, it seems perverse that food is conveniently tucked away on page 18, twice in reference to the government’s so low down the government’s agenda.
8 FOOTPRINT | FEBRUARY 2013 FOOTPRINT interview
An Innocent Smoothie with... David Clarke
Pork has been in the news distinct problems that the media has yet DB: Is the Red Tractor one way of caterers quite a bit of late. Red failed to separate. ensuring that the meat they buy is exactly what it claims to be? Tractor’s CEO picks up the DB: It has been a confusing story to follow… DC: As a technical certification scheme, Red story, and explains why Tractor plays a vital role at the business to DC: On the one hand there is evidence of business level. Buyers need to know about the assurance scheme has significant levels of horsemeat in boxes of the standards of their suppliers to protect plenty still to offer. beef supplied from the east of Europe. Some their own reputations and for legal due boxed “beef” had 80% horse and one burger diligence. The system is used very widely by in the original samples had 29% and these buyers across the supply chain. David Burrows (DB): Good afternoon. You’ve gross levels of unexpected types of meat are recently teamed up with Jimmy Doherty on a totally unacceptable. DB: Are caterers as supportive of the Red new Give a Fork About Your Pork campaign. But some of the pork contamination appears Tractor scheme as retailers? How’s it going? to be at very low levels and might simply DC: “Caterers” is a pretty broad come from using the same equipment for constituency. We feel that Red Tractor fits David Clarke (DC): The campaign is only different recipes without a total clean-down. best with the contract catering sector and just getting into full swing so it’s too early the branded chains and that is where we to have any real evaluation. But it is a great DB: But surely that’s not acceptable for those focus our efforts. In the past few months we thrill to work with Jimmy and to get his who don’t eat pork for religious reasons? have made great progress with both Nando’s endorsement of the detailed standards and and KFC, both of whom are able to use Red the rigid traceability necessary to produce DC: A lot of work is now going on behind Tractor positively in their own promotions Red Tractor pork. the scenes and the industry needs to and point-of-sale information. better understand what levels of cross- DB: Indeed, meat has been in the news of late contamination might give a positive DB: Are you looking to raise awareness across thanks to horsemeat and pork scandals. Has result from these very sensitive tests and the foodservice sector? this helped to raise awareness of Red Tractor what might be considered an acceptable in a different way? tolerance. Of course contamination with DC: Without a doubt. We see more DC: It certainly has, and it was interesting pork will have to be considered as a special operators wanting to use the logo driven by to find the shadow agriculture minister case to ensure that products are acceptable customers wanting to know that their food recommending Red Tractor products early to particular religious groups. But caterers has been produced to good standards and on the first morning of the story. But we themselves should remember that they where it is from. For us, foodservice is a huge need to be careful to understand that the might have similar cross-contamination risks opportunity to raise consumer awareness of Irish DNA testing has uncovered two quite in their own processes. the Red Tractor logo and what it stands for.
FOOTPRINT | FEBRUARY 2013 9 Footprint media ads_Layout 1 12/01/2013 18:06 Page 2
EPSYS.CO.UK 0800 230 0676 POWERFUL PURCHASING & FINANCIAL CONTROL
In a competitive and dynamic sector with a choice of e-procurement systems available, prospective clients may ask why they should choose epsys. We believe the choice is clear:
MARKET LEADING USER FRIENDLY ADAPTABLE AFFORDABLE SUPPORTIVE Designed Intuitive online Flexible to suit No hardware 24 / 7 / 365 specifically to interface any business investment and system support cope with the puts powerful and adaptable delivers huge that our clients complexities of procurement enough to easily cost-savings. can rely on. the hospitality tools at your accommodate industry. fingertips. changes.
Procure to Pay plus Procure to Pay + Procure to Pay To view February’s film ‘Feed to Fork’ visit To arrange a free demonstration or discuss your requirements www.youtube.com/watch?v=TIHWdQa65PU further please call: 0800 230 0676 or visit: www.epsys.co.uk
Help Us Build a Stronger Catering Equipment Industry
INFORMING Keeping members informed on the critical technical and legal issues INVOLVING Bringing members together to build a stronger catering equipment community INFLUENCING Representing members’ interests directly to Government and international decision makers
Information Involvement Influence
If you are interested in joining CESA, or would like more information on our work and services, contact: Catering Equipment Suppliers Association, Ground Floor, Westminster Tower, 3 Albert Embankment, London SE1 7SL. Tel: +44(0)207 793 3030 | [email protected] | www.cesa.org.uk FOOTPRINT COMMENT
My viewpoint
footprint and a new way to give back that focuses on long- Next month the WHOLE WORLD term solutions versus short-term fixes. Water Fund is launched. The plan More importantly, it‘s a sustainable business model. Filtering and selling water at our venues is profitable. It’s is to bring the world’s hospitality simple. And with WHOLE WORLD Water we build our businesses together and raise £1bn business over the long term to create massive social change. Even with the 10% contribution to the WHOLE WORLD a year to improve access to safe Water Fund from the sale of every bottle of water, I’m and clean water for a billion people. building my bottom line and participating in an exciting global marketing platform that engages our employees and Rich Wolf, co-founder of the Tao customers. Group, explains why he’s already But it’s the scale of the solution – not the issue – that’s so exciting. We are a multi-trillion-dollar industry. And WHOLE on board. WORLD Water is the first industry-wide initiative that could play a major part in solving a global issue. We have the scale – all we need is the will. Filtering our own water is easy to I’M USUALLY NOT one to believe in serendipity, implement. What’s more, it is measurable and bankable. In but the following story made me wonder. Early in 2012, I fact, sustainable business solutions guarantee sustainable began discussing with my team the idea of partnering with social solutions. “charitable organisations in the United States and around the Another unique selling point for joining WHOLE WORLD world. I always believed there was more we could do as an Water was their approach to managing the WHOLE WORLD industry to give back. At the same time, we were working Water Fund. They created the fund to provide access to clean to offer filtered water as an alternative to bottled water and safe water for everyone around the world. It will be open in our restaurants and nightclubs. Our venues go through to organisations, NGOs, charities and social enterprises. almost 1m bottles of water every year, so naturally there is a Therefore my employees understand that all of their huge cost for us in terms of investment, storage, waste and favourite water charities have the opportunity to benefit from environmental impact. this partnership. The fund takes a different approach from When we decided to install a Vivreau water system we purely charitable grant-giving by investing in programmes heard about a new initiative called WHOLE WORLD Water. with the potential to bring a return through carbon revenues It seemed like a game-changing idea: unite the hospitality and results-based financing, enabling revenues to be recycled and tourism industry around the greatest social issue facing back into the fund and deployed again. the world – the fact that nearly 1bn people don’t have access This is a new way to do business, one I’m proud to say Tao to safe and clean drinking water, and almost 2.4bn live Group is a part of. We’re out to prove that economic and without basic sanitation. They hit on everything I personally social progress are not mutually exclusive. Join us, and let’s care about: environmental sustainability, reducing our carbon see this issue eradicated in our lifetime.
FOOTPRINT” | FEBRUARY 2013 11 FOOTPRINT HEALTH & VITALITY HONOURS
Prize display for champions of healthy living
Anya Hart Dyke reports from Footprint’s inaugural Health & Vitality Honours lunch.
CCORDING TO dubious research the impact it has on society in general.” the publicity surrounding the honours will cooked up for a marketing campaign When he says “we” he means everyone, encourage other operators to follow this Aa few years ago the third Monday including business leaders. The idea of path so that collectively we can have a major of January deserves the title of “Blue “mood food” might seem a little soft for impact on the health of the nation.” Monday”. That’s when people are at their the hard corporate world but examples of The lunch at Lord’s Cricket Ground – most miserable, thanks to a combination of businesses working more closely with their created by the MCC’s executive chef, Tim post-Christmas blues, cold dark nights and caterers to provide healthier options for Harrington – provided a fitting start to the the arrival of unpaid credit card bills. This their staff are snowballing. Bupa is working event, staged with the support of Sodexo, the year it fell on January 21st and, according to with BaxterStorey on calorie labels, Charlton headline sponsor. Leading personalities from the website hosted in its honour, it was the House is helping Pernod Ricard with its the industry, including Raymond Blanc, the top trending topic on Twitter the world over. “Wellbeing Works” programme, and there are Local Authority Caterers Association chair, Good news for a bad day, perhaps. many others beside. Such achievements have Anne Bull, and Westminster Kingsway’s head Blue Monday could be a bad day for not received the recognition they deserve, of culinary arts, Gary Hunter, teamed up with business too. “Workplace malaise” is costing while the sharing of best practice has also the health and nutrition expert Dr Susan the UK as much as £93bn in lost productivity, been limited. Until now. Jebb and Sodexo’s health ambassador, Matt according to researchers at the University Dawson, to judge and honour companies of Exeter. Their study suggested that from all along the supply chain. improvements to workplace ambience could One of the most hotly contested categories help improve productivity among downbeat was the Communication and Engagement staff by 32%. But there is another area of Honours. Charlton House pipped Compass research into staff wellbeing that is gaining Just a few days before Blue Monday, UK & Ireland with its Well Being, Being Well far more traction, academically, socially and Footprint held the inaugural Health & initiative. The judges noted that in years to economically. Food. Vitality Honours (HVH) lunch. An award come companies will need to provide more At the turn of the year, the Times ran a story scheme this is not. “The honours are detail of tangible improvements – something about a “brave new world of super workers”, designed to recognise those operators and that business leaders will also be keen to fuelled by improvements to the fare in staff manufacturers – in the cost and profit sectors access when considering new contracts. canteens. Understandably, corporate nutrition of the industry – who have taken up the As HVH’s principal ambassador, Amanda has got many in foodservice excited – and challenge of improving customers’ nutrition Ursell, a nutritionist, writer and consultant, it’s also captured the interest of Footprint. and wellbeing,” explained Fenwicke-Clennell suggested, “top bosses understand well “As a nation, we’ve spent the last 10 years in his opening remarks. This is a platform that nutrition is important for employee questioning where our food comes from to showcase best practice; it is the chance performance”. However, more data will offer and, more recently, the sustainability of its to work in a non-competitive environment caterers more opportunity to show how diet supply,” explains the Footprint Media Group to help the industry improve together. “By can affect performance, productivity and CEO, Nick Fenwicke-Clennell. “Today, more the very nature of its size and reach, the morale among the workforce. than ever, we are asking questions about the foodservice industry is in the position to As discussion evolved over the lunch, benefits or otherwise of the food itself to influence a cultural shift in attitude and Mick Hickman, foodservice director at individual health, nutrition and wellbeing and behaviour,” he added. “It is our hope that Compass – runner-up for Communication
12 FOOTPRINT | FEBRUARY 2013 The first Health & Vitality Honours
Health & Vitality Communication and Engagement Honours sponsored by Innocent Winner: Charlton House for its Well Being, Being Well Initiative Runner-up: Compass Group UK & Ireland Health & Vitality Sourcing Honours sponsored by Acquire Winner: DB Foods for its Brookfield Farm High Welfare English Veal Runner-up: St John’s College, University of Cambridge Public Sector Health & Vitality Honours sponsored by Brakes Winner: Sodexo with Supporting Healthy Eating in the British Armed Forces Corporate Vitality Honours sponsored by the members of Footprint Forum Winner: Nestlé Professional Runner-up: Charlton House Healthy Hospitality Honours sponsored by Nestlé Professional Winner: Compass Group UK & Ireland Runner-up: Charlton House Responsible Manufacturing Honours and Engagement and winner of the Healthy people’s diets. Foodservice companies are a sponsored by epsys Hospitality Honours – argued that it was also big part of that.” Winner: A joint venture between The Cheese incumbent upon foodservice providers to And this collaboration has to extend Warehouse and Cricketer Farm, for their West Country Reduced Sodium Eatwell Cheese satisfy growing consumer demand for more right up and down the supply chain – a fact Runner-up: Nestlé Professional information about their food. “But it requires recognised in the HVH through honours for Health & Vitality Product of the Year a lot of behind-the-scenes work to deliver it Responsible Manufacturing and a Product sponsored by Sodexo – recipes have to be analysed, labels must be of the Year. A joint venture between The Winner: A joint venture between The Cheese Warehouse and Cricketer Farm, for their West accurate and chefs have to get the portions Cheese Warehouse and Cricketer Farm Country Reduced Sodium Eatwell Cheese right,” he said. won the former category for their West Runner-up: DB Foods for its Brookfield Farm Much work has been done already to Country Reduced Sodium Eatwell Cheese. High Welfare English Veal reformulate menus and products, but the The product, which competes with full-fat Special Achievement Honours Winner: Bill Brogan, catering & conference Public Health Responsibility Deal has brought cheddar on taste even though it has 50% manager, St. John’s College, University of it all together under one roof. The deal has its less fat and 30% less salt, was developed Cambridge detractors – with calls for legislative rather in response for caterers tasked with hitting ATTENDEES than light-touch policy to tackling diet-related strict targets and committing themselves to Acquire Services Medical Research Aramark Council health issues (see page 14) – but Phil Hooper pledges under the government’s health deal. BaxterStorey Nestle Professional isn’t one of them. The corporate affairs It is more of this innovation – whether in Brakes Novus Leisure director at Sodexo – which won the Public products, menus, marketing or services – BUPA Oxford University Partners In Sector HVH for, the judges said, the way in that the HVH seek to inspire. “This venture Cambridge University Purchasing which “insight on differing needs has driven will create more transparency on health- Catering At Your Pimpernel Wharf different options” – explained how “nudge” is related issues within the foodservice supply Convenience Prestige Purchasing better than regulation. This is something he chain, and provide a truly great platform CH&Co Pret A Manger Compass Group Proserv also touched upon in an exclusive interview for businesses to showcase best practice,” Cricketer Farm Quorn in January’s Footprint when he said: “What’s said Ursell. “I can’t wait to discover what DB Foods Reynolds driven [health] up the agenda is that the the industry is doing to ‘health up’ the Delphis Eco Sodexo Ferns Coffee Splash Partnership government has looked at the problems meals they are feeding to millions of people Food Partners The Cheese around obesity and the costs of poor health every day, and am very excited about the Footprint Media Warehouse to the health service and though: ‘What can potential for the honours to inspire everyone Group The Clink HM Forces The Hub we do with industry to tackle this?’ They’ve in the industry to create tasty, good-for-you Innocent Drinks The National Trust looked at who is involved and how they affect offerings.” Isobar Ltd 3663 Johnson’s Unilever Food SPONSORS Stalbridge Solutions LACA Vacherin London Borough of Westminster Havering Kingsway London Linen Zeta Graphics Group Zoological Society London Playing of London acquireservices Fields
FOOTPRINT | FEBRUARY 2013 13 FOOTPRINT HEALTH & VITALITY
Goodbye to supersize?
As New York bans giant servings amid growing pressure to confront obesity, David Burrows asks if the UK’s soft drinks face hard regulation.
14 FOOTPRINT | FEBRUARY 2013 FOOTPRINT HEALTH & VITALITY
AST MONTH Coca-Cola unveiled and barred the use of trans fats in food Association (BSDA) says its members have a new advert, but it’s not just any preparation. Sound familiar? “led the way” in committing themselves to Ladvert. Instead of relating its drinks The UK has long had a smoking ban the deal, noting that 61% of soft drinks now to happiness the two-minute commercial in public places, while the Public Health contain no added sugar. Coca-Cola takes a responds to an issue which the soft drinks Responsibility Deal includes commitments similar line in its ad: “Across our portfolio industry is under growing pressure to on out-of-home calorie labelling and the of 650 beverages we now offer 180 low- or confront. “Today, we’d like people to come removal of artificial trans fats. So is a New no-cal versions.” together on something that concerns all York-style ban on supersized soft drinks The BSDA media director, Richard Laming, of us: obesity,” the dulcet-toned narrator coming to a UK city near you? also points out that drinks without added suggests. The company says the advert is With the responsibility deal just coming sugar now make up around 60% of the intended to address the confusion about up to its second birthday – and more market, up from 30% 20 years ago – “but the number of calories in soft drinks. Critics companies having signed pledges – the the rate of obesity is going up”. believe the move is an attempt to show it is chances are slim. However, while that deal There is also an argument that consumers serious about self-regulation. and the Change4Life programme will “hold don’t want to be told what they can and “In a veiled mea culpa, Coca-Cola finally sway”, such voluntary actions are just the can’t buy: one survey by the New York Times acknowledges the need to reverse their start of the process, as Martin Caraher, found that 60% of respondents objected to tendency toward supersized portions, professor of food health and health policy the ban. Laming says a ban in the UK would obscure label information and predatory at City University London, explains. “I would be “a total waste of time” as people will marketing to children,” Dr Harold Goldstein, argue that the responsibility deal can only simply move to other products. “We have to executive director at the California Centre get us so far.” enable people to make the right choices.” for Public Health Advocacy, wrote in the Others in the industry argue that there Huffington Post. “Unfortunately, their initial is only so much companies can do to steps and recommendations focused largely Mayor Bloomberg’s encourage healthy consumption, though. on physical activity are as flat as a lukewarm In the “Beyond Business As Usual” report soda left on the counter all afternoon. In counterparts in the published by the Food Ethics Council (FEC) fact, in light of increased public support for in January, one retail-sector representative regulations on their marketing practices, likes of Glasgow remarked: “I can play around with the Coke’s meagre changes seem cherry-picked nutritional content of a doughnut as much to provide more political cover than health and Liverpool will as I want, I can say ‘eat just one doughnut’, impact.” I can make them smaller … but I can’t stop With about a third of US children and be watching what someone eating three.” more than one in three adults overweight or So where does the UK go from here? The obese, support for regulating food and drink happens over the Coca-Cola ad will arrive on these shores companies has been bubbling along for very soon – if it hasn’t already – but will the some time, but New York’s imminent ban pond with interest bans follow? Caraher believes that Mayor could change everything. Bloomberg’s counterparts in the likes of In March, sales of fizzy drinks and other Glasgow and Liverpool will be watching sugary beverages larger than 16oz (0.5l) Caraher says that the food industry what happens over the pond with interest; will be banned, except in supermarkets is already having problems with the while some might see the initiative as and convenience stores. Those that violate responsibility deal given that firms are often draconian, pressure will build in the UK if the law, including restaurants, face a $200 working on different areas and towards companies are not considered to be moving (£126) fine. The ban – which was passed different goals. Companies will start to send fast enough. Support is gathering for a tax in September last year but in January was in their annual reports to the Department of on sugary drinks that will raise £1bn for still being challenged in the courts – is the Health in March, but a spokesman suggests a Children’s Future Fund to help pay for latest initiative in Michael Bloomberg’s that a formal review is not necessarily on school meals and provide more fruit and years-long quest to use the city’s regulatory the cards. vegetable snacks for children (see below). power to improve public health. During his Many of the big players in catering have As Dan Crossley, executive director at the tenure as mayor, New York has outlawed backed the deal – 64% of the sector is FEC, notes: “If companies like Coke think smoking in bars and restaurants, required signed up to the salt reduction targets, for they can just put out an ad like this and it’s chain restaurants to post calorie counts example. Meanwhile, the British Soft Drinks job done, they are mistaken.”
FOOTPRINT | FEBRUARY 2013 15 FOOTPRINT PROFIT SECTOR & CONTRACT CATERING
Get staff on board the green bandwagon
Cutting resource use can save vital cash for recession-hit companies but it can’t be done without engaging workers. Industry figures explain how they’ve gone about it.
ESOURCE EFFICIENCY is the by 20% [through behaviour change], you how best to use the new equipment] can name of the game for recession-hit are reducing the cost of sales by 1%, which achieve between 5% and 20% reductions Rbusinesses. Whether it’s energy, is the same as increasing your profit margin in carbon emissions,” says its energy and water or waste, cutting resource use is by 1%,” explains Dominic Burbridge, who environment manager, Oliver Rosevear. now a commercial priority rather than an leads the trust’s work with the hospitality “You can make all the changes [with new environmental ambition. Myriad campaigns and leisure sectors. “Front of house you’re equipment and so on] but unless your staff have extolled the benefits of the “simple talking about 5% or 10% on average, are on board then you won’t get the results things” consumers and businesses can do whereas in the kitchen the savings can be up you expected.” The key is to excite them: to save resources and, critically, money. A to 40%,” he adds. “Sustainability might be fascinating to a geek report by the Carbon Trust and Ricardo- Burbridge is convinced the sector can do like me, but is that the case for a barista?” AEA last summer concluded that contract more to cut resource use through low-cost Actually, after a number of discussions caterers could save more than £35m a year staff engagement programmes. But it will with staff, Rosevear was pleasantly surprised through “behavioural changes” in kitchens. take time and effort. The sector has a largely by their desire to improve, and they were Meanwhile, the Sustainable Restaurant transient workforce, so simple behaviour well-educated on the issues. What they Association (SRA) estimates that a small changes are difficult to maintain. “The Holy lacked was information on what they could foodservice outlet could save £19 a day with Grail is to create something that is rewarding do and the difference it would make. “So basic changes in staff behaviour. “It won’t for the business, engaging or fun for we’re introducing energy reporting for make you a millionaire, but encouraging your employees and measurable,” he says. stores, where they can see the changes in staff to make some changes will save you So how can those in the profit sector do energy use year by year and the difference money,” says the SRA managing director, that? they’ve made. We’re also bringing together Mark Linehan. Costa Coffee has started making efforts to a network of passionate people that can The Carbon Trust has researched “excite” its employees about sustainability. help get their teams behind the process and energy use in more than 2,000 pubs Having spent heavily on energy-efficient make the information more personal.” and restaurants; it found that costs were equipment as part of its owner, Whitbread’s, The concept of “energy champions” works between 3% and 7% of sales, or 5% on Good Together project, it has turned its for some businesses but not others. A average. attention to staff. “We realised that good soon-to-be published study looking at the “That means that if you cut energy costs employee engagement [on green issues and best triggers for changing behaviour has
www.essentialcuisine.com ASK203618
16 FOOTPRINTEC_FSFootprint_Ad_Jan13_FinalAW.indd | FEBRUARY 2013 1 08/01/2013 12:44 Trust’s Burbridge, “and that’s the start of the know that their job isn’t just about cleaning, journey.” and we need to show them the difference Repetition is key. Many businesses fall into they are making.” the trap of running an awareness campaign Flak says there are already “extraordinary for a few months in the hope that it will things” happening in some hotels thanks to spark long-term change. But the drop-off better staff engagement, while others are “so rate is very short. “Unless you constantly backward”. A new e-learning programme is reinvigorate your activity the drop-off can be expected to help, as well as overcome some six or seven months,” says Burbridge. of the language barriers. It’s perhaps not surprising that information Technology could play a critical role in campaigns didn’t work at all for the behaviour change. CESA, the Catering students. People who are already partly Equipment Suppliers Association, has engaged in the issues will take the time to been using QR codes to enable kitchen read a leaflet or poster, but these “greens” staff to download best practice videos for are still in the minority. some equipment. But the most successful As a rule of thumb, 20% of people are measures aren’t always the most technical. concluded that peer-to-peer interaction can “deep green” or “green”. At the opposite “Premier Inn has saved loads of energy by be more successful than financial rewards end of the scale are the “unpersuadables” putting three simple changes on the fob keys – even among hard-up students. Lorraine (20%). The remaining 60% tend to sit in used by housekeepers,” says Burbridge. “The Whitmarsh, an expert in the psychological between: they will do the “green thing” so key, as it were, is simplicity.” and social dimensions of sustainability long as they are not inconvenienced and Check out foodservicefootprint.com for issues from Cardiff University, has been it costs nothing. “This means that if you’re some simple energy-saving tips. involved in the research. going to appeal to an entire workforce, “We found that giving students a rebate you’re going to have to press different EDITOR’S TIps for cutting back on energy worked to some buttons,” says Burbridge. “Just saying that extent, but it’s the social approaches like it’s good for the environment isn’t enough.” Clarity. Explain why staff need to change using eco-champions and running inter- Care also needs to be taken not to dress up the way they work floor energy saving competitions that came any activity as a purely cost-saving exercise. Consistency. Drop-off can be quick, so out on top,” she says. “We did have some Staff can be cynical, so there needs to be a short campaign won’t produce lasting students nipping downstairs and turning good communication about the importance change their competitors’ lights on, but generally the of cutting energy: when asked, staff are likely Evolution. Workers like to run with the idea of co-operation towards a shared goal to want to cut their energy use rather than pack and will want to blend in, so the trick worked well.” have their number reduced. is to make the sustainability initiative the Whitmarsh says the findings are relevant Improvement and engagement can also new normal to the workplace: like students, staff don’t take time. Accor has 3,600 staff in 92 Measurement. It’s not always easy to often see an energy bill or pay it. Some countries whom it needs to engage to help measure change, but it’s an excellent way companies are already using site-based achieve the environmental targets set out in to engage staff and highlight the fruits of competitions to encourage savings: its Planet 21 programme. “Some of the staff their labour Mitchells & Butlers uses submetering to have been doing the same things for years, Enrichment. Reward staff, and not analyse energy use across some of its and we’re trying to change what they do … necessarily with financial incentives sites, which allows restaurant managers that will take time,” explains Sophie Flak, the Sources: Carbon Trust, DNV Two Tomorrows, to compete against one another. “This all hotel group’s executive VP for sustainable Ricardo-AEA helps to raise awareness,” says the Carbon development. “Our chambermaids need to
• We offer a comprehensive hire & laundry service for chefs wear, workwear & linen • Hiring & laundering is a great eco friendly solution as you are recycling a product & re-using it • We have built environmentally friendly laundry factories • We use 70% less water & 25% less energy than standard laundries 0208 843 5810 [email protected] www.catererslinen.co.uk
J13-1102 LL Footprint.indd 1 FOOTPRINT | 09/01/2013FEBRUARY 11:42 2013 17 Louise Neville Karen Poynter & Gary Devereux – CH&Co Keeley Haworth – David Gillham, Roy Farrier & Guest - Quorn Vacherin - Acquire
Mick Hickman & Julia Gardner-Quant, Amanda Ursell Chantelle Capper - Phil Hooper Andy Weir - Reynolds - HVH ambassador Compass - Sodexo A day out ot even 3 inches of snow could stop the elite of the Nhealth and wellbeing agenda gathering at Lord’s to celebrate the results of the inaugural Health & Vitality Honours. Attendees came from as far afield as Yorkshire (whether they got back is a different matter) to enjoy an afternoon of healthy indulgence in the very special Louise Symington of the National Trust; David Tory, DB Foods; David Read, Prestige The Cheese Warehouse & atmosphere of the Long Room. Purchasing; Footprint’s Anya Hart Dyke Cricketers Farm
Eileen Steinbock - Brakes
Ed Bevan & guests of Rachel Bradford Martin Dibben - CH&Co Acquire - Nestlé Professional & Amanda Ursell
Nick Fenwicke-Clennell Matt Dawson and Bruce McLachlan, Diana Spelman - PiP, Phil Roker - Footprint Footprint’s Charlie Miers Paula Moon - Nestle Professional - Vacherin
Team Pret A Manger Katherine Shutler & Alex Welsh - London Playing Wan Mak & guest Fields Foundation, Clare Collins - Sodexo - Sodexo FOOTPRINT SUPPLY CHAIN Sponsored by
Opportunity on your doorstep
Retailers are benefiting from a passion for local food, but some caterers are eyeing the strong and growing market too. David Burrows talks to BaxterStorey’s Ian Platt.
HE GOVERNMENT’S green food in a less personalised service. That’s why provide British bacon to our clients but this report took a few by surprise with a BaxterStorey decided to buck the trend. is a core product that we want to lead from Trecommendation for farmers to grow “Chefs with autonomy – that’s what it’s all the front with.” It makes commercial sense chickpeas and spices for “UK curries”. This about,” says its supply chain manager, Ian to go further sometimes. BaxterStorey’s egg would reduce reliance on imports, help cut Platt. “Our model is based on giving every procurement policy provides a case in point. emissions and also open up new markets for chef, at each of our 500 or so client sites, In January 2012 battery farming was British farmers. A little far-fetched it may be, the freedom to source their own food.” And banned in the UK, replaced by eggs from especially for farmers who pride themselves unlike some competitors with big central “enriched cages”. BaxterStorey’s parent on their wheat, lamb or potatoes, but there buying teams, Platt’s team at head office company, WSH, chose to become the only is every chance it could work. Why? Because numbers just five. foodservice company to stock free-range people are hungry for local food. BaxterStorey chefs can design menus and eggs as standard. “We buy 8.5m [RSPCA The market research firm Mintel estimates choose ingredients locally from, on average, Freedom Food] eggs each year from our that local food sales are expected to hit three butchers, two fishmongers, two bakers Chorley-based farmer,” says Platt. It was a £6.2bn. Tesco and Asda are aiming for and two produce suppliers. They can be brave decision based on ethics rather than hundreds of millions in local food sales, “incredibly responsive” to clients’ needs, economics, given that free-range was initially while the government has also pledged says Platt. It also makes commercial sense: about 4% more expensive. But it paid off as to procure more local food for its 1,100 “Our chefs prepare their menus after careful supermarkets began promoting enriched- hospitals, 30,000 schools and 140 prisons. consultation with their local suppliers,” he cage eggs, resulting in a supply shortfall and But, as seen in last month’s Footprint says, “so they are designed around food a price increase for the catering sector that analysis of government “buy local” which is in season – and therefore plentiful crept towards what BaxterStorey was paying policies, using small suppliers can mean and inexpensive.” for free-range. “Our cost has remained steady big headaches. “It is a fine line between If this seems akin to letting the kids because our supplier arrangements were in supporting the product and overburdening loose in the sweetshop, that’s where place well in advance of the new legislation.” these businesses with unrealistic training comes in. “Our small head office Platt believes that there is a strong market expectations,” said Jane Wakeling, the team supports the chefs by vetting all for local food. Data from the researchers IGD regional sourcing manager for Compass suppliers before they can become part of last year backs him up, with 36% of shoppers Group UK & Ireland. our approved supply chain,” explains Platt. prepared to pay extra for locally produced The traditional route for larger caterers “It’s very important for us to protect our foods. In fact, local is expected to be the is to consolidate the supply chain, using company’s ethos of ‘farm to fork’.” main driver for “ethical purchasing” as the fewer, bigger suppliers – some based Born and bred in rural West Sussex, Platt recession continues. But at the moment it’s overseas. This may save money, but it can has long been a keen advocate of British largely the retailers – and BaxterStorey – that shackle the creativity of chefs and result farmers. “There is no legislation telling us to have cottoned on to this.
FOOTPRINT | FEBRUARY 2013 19 FOOTPRINT EQUIPMENT & PRODUCTS
report, albeit tentatively. Nick Allen, sector director at EBLEX, suggests encouraging A taste for tripe people to eat less meat in the UK “makes little sense” given that it’s “an efficient place to produce beef and lamb”. What does make sense is WWF-UK’s “considered approach UK consumers have become ‘squeamish’ about eating to these issues rather than the usual ‘meat certain cuts but a new report argues that meat – is bad, so eat less’ message”. He adds: “All too often it can appear that meat produced including offal – needs to be valued rather than wasted. is not valued by the consumer or, in some instances, the retailer.” The consequence of disregarding the ERGUS HENDERSON will be pleased. A identified nine ways to define “better” meat quality of the meat we eat was highlighted report published this month by WWF- consumption including “better for human by two scandals which grabbed the media FUK and the Food Ethics Council (FEC) health”, “better for the environment”, spotlight in recent weeks. claims that food companies, consumers “better for farming profitability”, “better for The discovery of horse DNA in burgers and the government must place a greater taste and quality” and “better for reducing supplied by the food manufacturer ABP value on meat. Valuing meat as a precious waste”. Offal falls into the last category, and to the likes of Tesco and Burger King was resource, making the most of each carcase anything to reduce waste in the food system followed in early February by revelations and reducing the amount of edible food is widely supported. However, defining pork DNA had been found in halal pies and that ends up in pet food, incinerated or in what is better for the environment, better pasties supplied to prisons. As Footprint went household rubbish are all advocated as ways for farmers and better for health is more to press, food distributor 3663 had identified of improving meat consumption in the report, complex. The report states: “We recognise McColgan Quality Foods as the source of “Prime Cuts: Valuing the Meat We Eat”. that climate change, environmental and “the very small number of halal savoury beef In an exclusive interview with Footprint last producer benefits from less but better meat pastry products” found to contain porcine year, Henderson – the chef renowned for his consumption are only potential benefits, as protein. Islamic law forbids the consumption creativity with offal, pictured below right – the relationship between consumption and of pork and 3663 said in a statement that it argued much the same. “These animals are production is not clear.” was “shocked” by the discovery. reared to be eaten, but we need to make sure Others have been less surprised. “If you we eat the whole beast,” he said. “Surely that “We need to make sure have a competition that says: Who can sell makes sense?” the cheapest stuff? Inevitably at a point in Environmentally, it does: rearing livestock we eat the whole beast time you will get something like this,” said the has a considerable environmental impact ... surely that makes sense?” Waitrose chief, Mark Price, in an interview thanks to the production of methane – a with Reuters. powerful greenhouse gas – so using more of - Fergus Henderson Perhaps consumers and suppliers will be the meat from each animal would reduce the more prepared to consider damage. Economically, it does: better carcase Mark Driscoll, WWF-UK’s head of food, quality as well as price in the use could benefit producers who currently is fully aware that defining what is meant wake of these scandals. If have to look overseas to sell certain cuts of by “less, but better” meat is a difficult nut so the impeccably timed meat. But how about socially? to crack, but moving the debate from the “Prime Cuts” report The report notes: “While there may be more simplistic “less” could resonate with will offer them food for opportunities here, there are also challenges consumers and benefit producers. “We thought – and perhaps in engaging UK consumers who might be know there are good reasons for reducing ensure that another ‘squeamish about offal’ and are used to our meat consumption in the West,” he says. repeat is not eating a significant proportion of meat in pre- “However, a simple ‘less meat’ message inevitable. packaged and processed forms.” could have unintended consequences for UK producers are faced with a diminishing farmers’ livelihoods, rural communities and home market for certain cuts of meat – by landscapes and runs the risk of alienating 2020 the market for edible offal is expected consumers who want to eat meat. Some have to have fallen from 165,500 to 130,500 suggested ‘less but better’ meat could be tonnes and half that again by 2050 – as they the answer, but no-one has really looked into home in on very specific tastes. what this means.” So what is the meat to eat? The researchers Farming organisations have welcomed the
20 FOOTPRINT | FEBRUARY 2013 Photo: Patricia Niven FOOTPRINT Sustainable solutions
www.baxterstorey.com www.meiko-uk.co.uk www.pipltd.net
www.chandco.net www.rational-online.com www.prestige-purchasing.eu
http://uk.sodexo.com www.fosterrefrigerator.co.uk www.directmeats.co.uk
www.compass-group.co.uk www.winterhalter.co.uk www.dingleydell.com
www.brake.co.uk www.acquireservices.com/epsys/
www.3663.co.uk www.adande.com www.solocupeurope.co.uk
www.creedfoodservice.co.uk www.unileverfoodsolutions.co.uk www.foodservice.huhtamaki.co.uk
www.reynolds-cs.com www.nestleprofessional.com www.vegware.com
acquireservices
www.delphiseco.com www.acquireservices.com www.llanllyrwater.com
FOOTPRINT | FEBRUARY 2013 21 FOOTPRINT THE NEXT GREEN THING
Energy optimisation
Strong currents How much? them more conscious of the electricity we’re HERE’S SOMETHING you might not know: There’s a cost to consider and these devices using – and in many cases wasting.” Another the declared electricity supply in the UK aren’t cheap. For smaller premises optimisers hotel in North Yorkshire is expecting to is 230 volts with a tolerance of ±10%. Yet are available for around £3-4,000 but on save £7,900 a year on energy bills (and cut the voltage supplied to you will typically be large sites the costs can escalate to tens of carbon emissions by 65.7 tonnes) having around 245V. Most appliances will work thousands. There are plenty of case studies invested £39,500 in voltage optimisation. more efficiently and use less electricity at with figures and data on the savings, but very Whitbread has also invested in the a much lower voltage. This means that on few showing the initial capital investment. technology, with early data showing savings most sites, electrical equipment is running at as high as 18% on some sites. There are a voltage much higher than needed, causing £15,500 and counting also devices across government sites and losses. Foxhills Hotel and Resort adopted the the Environment Agency says it is saving technology a couple of years ago and energy an average of 8% and up to 17% in some Voltage optimisation bills at the 70-room hotel have been cut buildings. Voltage optimisation devices maintain by £15,500 a year. Given that the annual the supply at 220V. That equates to about a bills are in the region of £156,000 that’s not One more thing 10% reduction in energy use. By eradicating bad. “The savings are threefold, really,” says The amount of space required for low the usual peaks and troughs of supply, they the facilities director, Ben Biggs. “It not only voltage optimisation equipment ranges from can also increase the life expectancy of saves us money by reducing the amount of 0.5 sq. m to about 2 sq. m. It’s also heavy equipment, particularly lighting. Lamp life power we use but it reduces the strain on – most units weigh 100-1,200kg. So, if you expectancy can be reduced by up to 50% by equipment, which means it lasts longer, and are planning to expand and anticipate that excess voltage. Optimisation means fewer by monitoring our energy consumption in real your electrical demand will increase then tell lightbulbs and less time spent changing them. time it provides me with crucial information the installer, as they will have to allow more which I can then take to my staff to make headroom by installing a larger unit. No guarantee As with many sustainability initiatives, the EDITOR’S TIps savings are not guaranteed. One government study showed returns ranging from a 19% If you rent your premises anything you do needs to have the backing of the landlord and, saving to a 4% loss. It depends on the given the returns on investment, you need to be sure you are not going anywhere any premises, your equipment and what it’s used time soon. This will add value to the premises. for. Manufacturers can provide estimated savings and, in time, energy bills can be Many manufacturers have cost savings calculators, which allow you to input your compared, but for those wanting to know equipment and see the savings available. However, you need to do a full assessment of exact savings there are devices such as iVolt your energy use and demands before considering such a big investment. This should be which show actual energy use with and carried out – often for free – by the installer. without voltage optimisation.
22 FOOTPRINT | FEBRUARY 2013 Let Notbox revolutionise your Food Services supply chain
One Food Services customer making 200,000 deliveries a year will achieve savings of £30,000 - so what can we do for your business?
REDUCE your carbon emissions by replacing single-use cardboard boxes with the new re-usable Notbox
SAVE money … by using reusable Notboxes for ambient and chilled produce to deliver cost savings www.thenotboxcompany.com
Call us to learn more about the entire range of Notbox solutions 0845 689 3700
Standard and insulated Notboxes come in any size and are easy to brand.Just tell us what you need Beating Carbon Reduction Targets
We targeted a 25% reduction in carbon emmissions by the end of 2013. By the end of 2012, we had already reduced emissions by 31%
And we’re committed to a further programme of initiatives for improvements in:
■ Carbon reduction ■ Waste to landfill reduction ■ Reduced water consumption ■ Pollution prevention
Customer Service 0845 606 9090 www.brake.co.uk Protecting tomorrow today
Food Service_Jan2013.indd 1 10/01/2013 18:18