The team at Twinings Foodservice recently spoke to Colette Heneghan, about the importance of drinking water.
Feeling tired? Drink water. Losing concentration? Drink water. We’re told over and over again to drink more water, but does it really make a difference? Colette Heneghan, Peak Performance & Nutrition Coach and Author MSc, BSc and an expert in hydration says it absolutely does.
“Even just a couple of hours in an air-conditioned room is going to have a negative effect on hydration. Normal daily turnover of water is 4% of body weight, just from everyday activities such as breathing and normal organ function. Negative effects can be observed from just 1%, so in a matter of a few hours of normal working, if you haven’t had water then there could already be implications for your performance.”
The Natural Hydration Council cite that 89% of us are not drinking enough water every day, yet being just 1% dehydrated already starts to affect our cognitive performance and short-term memory. Bouts of tiredness, headaches and lack of concentration may also be experienced, yet simply maintaining our water intake can rehydrate us and help to reverse these symptoms of dehydration. The team at Twinings Foodservice also asked Colette specifically about the importance of water for students:
“Drinking water should be a fundamental for students,” explains Colette, “it’s something that has to be spoken about. We need to get more focus on hydration as we’re missing a really easy fix here for many of our day to day symptoms such as tiredness, headaches and brain fog.”
“For students sitting in a lecture for a couple of hours, without water, concentration and cognitive function can be impaired. If you have been in a lecture for just 2 hours without a drink, it’s likely you’re dehydrated and by the end of it, you’ve already been less brilliant than you wanted to be. Interestingly, the results of a study on adult students drinking water during their exams – those students who took water into an exam performed better than those who didn’t. Students received significantly better grades than those who didn’t drink water throughout the exam.”
“Worryingly, air-conditioned buildings have an even greater effect on dehydration levels. In theory, we should be sipping water every hour to maintain hydration for optimum performance. At the end of the day we want to be at our best, so why comprise that state!?”
But the benefits of hydration are not just confined to tiredness and memory as Colette explains, “Another factor with dehydration is that it can affect our immunity, potentially making students more susceptible to colds and infections.”
But not all drinks are the same…
“There is a difference in the type of hydration that we receive from different drinks”, explains Colette, “All drinks have some hydration, but the gold standard is water. The ideal drink is something that doesn’t have sugar and doesn’t have anything artificial. The problem however, is that one of the biggest barriers to drinking water is that we don’t like the taste.”
The way forward…
So, how can we increase our water intake? “If we simply drank water immediately after we woke in the morning, after hours of dehydration, it would be a massive upgrade to our day.” Explains Colette, “Water bottles are also an easy win, they are portable and are on hand for sips of water to be taken throughout lectures.”
Jacqui Chapman, Shopper Marketing Manager at Twinings Foodservice recaps,
“We all know that we should drink more water, yet still almost 9 in 10 of us simply don’t drink enough to keep our hydration levels at the optimum level for brain and body performance. We should be drinking around 6 to 8 glasses a day but one of the biggest barriers to drinking water is the taste. This is exactly the reason that Twinings developed Cold In’fuse. Cold In’fuse is the first infuser that is able to work with cold water and is sugar free and all natural. For those who find plain water boring and hard to drink, adding a Cold In’fuse bag to cold water will release a delicious fruity flavour which makes it easier to hit the recommended 6/8 glasses or 2 litres per day.”
Colette highlights the brilliance of Cold In’fuse to help us to drink more water,
“Because of the way the bags work it’s really just like having water, as they have minimal intervention to the water in terms of hydration. University caterers can sell the bags within the staff restaurant just as they would a cup of tea, coffee or bottle of cold drink. Because the bag turns the water into an appealing colour and provides a fruity taste, it will encourage students to take extra gulps of water more regularly.”
As Colette summarises, it’s all about ‘being brilliant’ and in developing Cold In’fuse, Twinings hopes to make every one’s day that bit more brilliant!”
For further information on the effects of dehydration or to find out more about Twinings Cold In’fuse please contact Twinings Food Service on 01264 313444 or visit www.twinings.co.uk/food-service
The National Chef of the Year competition is set to be bigger than ever and the Craft Guild of Chefs has announced that chefs have more time to be part of this year’s event. Due to popular demand, the Guild has extended the deadline to enter until midnight on the 12th April 2019.
On the National Chef of the Year website, chefs can access a wealth of information to help them complete their entries including advice on taking food photos, tips on entering from former finalists and insight on this year’s brief. To be part of this year’s competition, chefs must submit a three-course menu that they can create in just two hours, if they are selected to compete at the semi-final stage.
Once online entries close, all fully submitted menus will be analysed by an expert panel of judges including Gary Jones, Alyn Williams and Philip Howard. Judging is completed anonymously and only the most impressive menus are cooked up in the next round.
Chefs must create the ‘Perfect Egg Dish’ starter served hot, of the competitor’s choice. This must be suitable for a spring/summer menu and be perfectly balanced. Judges are looking for a beef main course to include two cuts and two cooking methods. The beef must be sourced from the UK and competitors should indicate the breed of beef, farm sourced from and maturation period.
For the dessert, chefs must create a delicious chocolate tart incorporating or garnished with seasonal fruits. Chefs are advised to focus on skills, creating the perfect pastry, filling, texture and overall execution of dessert.
David Mulcahy, Vice-President of the Craft Guild of Chefs said: “I would encourage all chefs to grab this extra time and incredible opportunity and get involved in the competition. You only need to look through Kuba Winkowski’s social media channels or watch Great British Menu to see the opportunities that being part of the competition will bring. It’s life-changing for those chefs who want to be part of the ultimate challenge in the culinary world. Our judges are ready and waiting to discover the next winner who will follow in the footsteps of some of the biggest names in hospitality, including Gordon Ramsay, Simon Hulstone, Alyn Williams, Mark Sargeant and David Everitt-Matthias.”
To enter the competition, chefs should complete the entry form at www.nationalchefoftheyear.co.uk. It is open to chefs who are 24 years or older as of February 1st, 2019. Competitors may come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. Competitors may be working in the UK or overseas.
The National Chef of the Year competition is run in partnership with KNORR and Lockhart Catering Equipment and is supported by British Premium Meats, CCS, Churchill, Direct Seafood, Evolve, HIT Training, Mash, Ritter Courivaud, Santa Maria, UNOX, Sous Vide Tools, OpenTable and WearerTech.
This year’s heats will take place at Sheffield College on Tuesday, 11th June, and at Le Cordon Bleu in London on Tuesday, 18th June. Ten chefs will go through to the National Chef of the Year final, which takes place at The Restaurant Show on Tuesday, 1st October 2019.
TUCO are delighted to announce details about this year's Challenge - Trek22.
On Saturday 22 June, we will be embarking upon a 22-mile trek around the beautiful Ullswater valley, taking in the breathtaking scenery past waterfalls, woods and castles and the legendary Glencoyne Wood, where William Wordsworth penned his most famous poem ‘Daffodils’ - and we'd love you to join us!
The whole route is approximately 22 miles but there is the option to just walk parts of it. We will set off at the North East corner of the lake at Pooley Bridge, heading in anti-clockwise direction towards Aira Force heading through Glenridding, Patterdale and Howton, then the final stretch back to Pooley Bridge for a celebratory dinner.
Regular comfort/refreshment stops will be taken and participants are invited to bring along partners, children, friends, family members and pets to add to the relaxed atmosphere. Download the route map.
As with previous years, Trek22 will be raising money for the Chair's Charity - Mary's Meals - supporting those suffering the effects of extreme poverty by providing every child with one daily meal in their place of education. To date we have raised over £50,000 for this very worthy cause and given that just £13.90 feeds a child for a whole year, that is over three and a half thousand schoolchildren in Malawi who have benefitted from the generosity of our wonderful TUCO members and suppliers.
Special rates have been negotiated with two local hotels and you are encouraged to contact them directly to book:
Other nearby hotels include:
- George Hotel, Penrith
- Abbey House B & B
- Station Hotel
- Lounge Hotel and Bar *
- Foundry 34 *
- Acorn Guest House
*10% off if you book direct via their website
Chester has become the first Sustainable Palm Oil City in the world, as a result of a long-running campaign led by conservationists at Chester Zoo.
More than 50 organisations in the city have revolutionised their supply chains and committed to sourcing palm oil – a vegetable oil used in thousands of household products from food items to cleaning materials and cosmetics – from entirely sustainable sources.
Oil palm plantations are causing widespread habitat destruction in South East Asian rainforests, pushing iconic species such as orangutans and tigers to the edge of extinction.
But now, under the guidance of conservation experts from Chester Zoo, an unprecedented collaboration of businesses, restaurants, schools and manufacturers from across the city of Chester have united to help tackle the crisis.
The organisations involved have removed unsustainable products from their supply chains, switching to sustainable alternatives and have made time-bound pledges to use only 100% sustainable palm oil products.
Conservationists believe Chester’s achievement in becoming the world’s first Sustainable Palm Oil City is a significant step towards preventing further rainforest destruction in tropical regions.
Cat Barton, Field Programmes Manager at Chester Zoo, said: “This is a major moment in the fight to save orangutans and other wildlife from extinction.
“A vast array of species are under threat and on the brink of being lost forever, because oil palm plantations are wiping out rainforests to produce the food and household items we all consume every day. But it is not too late. By embracing a more sustainable future, we can stop this crisis.
“The fact that more than 50 organisations in one city alone have made changes to the products they use – and committed to a 100% sustainable future – shows that the tide is turning.
“We are already seeing the wider impact of the campaign. More cities are now engaging in talks to follow this model and major large companies nationwide are working with us to make the switch to sustainable palm oil.
“Thank you to each and every individual or organisation who has taken action to make Chester the world’s first Sustainable Palm Oil City. Together, we can prevent extinction.”
Conservationists have long advocated that fully sustainable palm oil is the only viable solution to the extinction crisis. If consumers and organisations were to stop using palm oil, an alternative supply would need to be found for the global demand for edible vegetable oils. Because other oil crops – such as coconuts, soya, olives, sunflowers and maize – are less productive per square kilometre, even more land would need to be converted to agriculture.
Chris Matheson, MP for the City of Chester, said: “I am so pleased to have supported this project since the start. I know how much work the zoo has put into achieving their ambition of creating the first Sustainable Palm Oil City in the world, and I am really excited about the future of this campaign. I look forward to hearing about other cities in the UK and across the world joining the movement that Chester Zoo has started. This is fabulous news for the zoo, fabulous news for Chester and fabulous news for the planet.”
Conservationists from Chester Zoo developed the Sustainable Palm Oil City model based on the framework created by the Sustainable Fish Cities project, led by independent group Sustain, the alliance for better food and farming. The campaign is backed by the Orangutan Land Trust and the Sumatran Orangutan Society, endorsed by key conservation organisations such as the British and Irish Association of Zoos and Aquariums (BIAZA).
The initiative has been supported by a host of industry advisors such as the Roundtable on Sustainable Palm Oil, as well as palm oil sustainability consultants Murdoch Associates and Efeca.
Jason Ellison, owner of Chez Jules restaurant, the first business in the city to commit to the Sustainable Palm Oil City scheme, said: “I visited Malaysia and Borneo in 2008 and I was appalled to see the acrid smoke that lingered over Kuala Lumpur and then realised in Borneo, that it was all from rainforests being burnt and decimated for palm oil plantations. This was my very first experience first-hand of the effects of palm oil.
“When the zoo approached me in 2014 to see if I would like to work alongside them to try and raise awareness about palm oil and the need for sustainability within restaurants and the city, I jumped at the chance. The whole team at the zoo have worked tirelessly from our first embryonic meetings until now, achieving the goal of Chester becoming the world’s first Sustainable Palm Oil City, which is absolutely fantastic and I am very proud of everyone involved who has signed up to this great cause. Long may awareness continue to grow as more restaurants, suppliers and consumers all realise they really can make a difference.”
Edsential, who provide services such as catering to the education sector, have enrolled 138 primary schools and six secondary schools across the region into the scheme, including many schools who have engaged directly with Chester Zoo’s conservation outreach education programmes. Edsential’s action ensures the palm oil sustainability of more than 5.5million school meals per year.
Ian McGrady, Managing Director of Edsential Community Interest Company, said: “Chester Zoo inspired us and our schools with their campaign. We are in the privileged position of feeding most of Chester’s primary school children every day and we felt that we could make a real contribution to this project. Our children, parents and schools want to do something practical to help with rainforest conservation; the Sustainable Palm Oil City project has allowed us to support them to do just that.
“The project has inspired us to go much further and we are in the process of becoming fully certified by the RSPO, so the world’s first Sustainable Palm Oil City will soon have the world’s first certified fully sustainable school catering provider.”
The University of Chester’s support for the campaign means that education institutions in the region are supporting the campaign at all age levels.
Ian White, Domestic Bursar and Executive Director of Hospitality and Residential Services at the University of Chester, said: “This is excellent news. The University and Chester Zoo have a long history of working together, and we were more than happy to work with them on such a fantastic, globally-important project, and to have contributed towards becoming the first Sustainable Palm Oil City. As a Sustainable Palm Oil City Champion, the University’s Hospitality and Residential Services Department has worked closely with our suppliers, to ensure that every product sold across our catering outlets that contains palm oil comes from a sustainable source.”
Chester’s major arts venue Storyhouse is one of the visitor attractions to have thrown its support behind the campaign, transforming its food provision to deliver a 100% sustainable supply chain, from the food in their restaurants to the ice cream in their theatres.
Andrew Bentley, CEO of Storyhouse, said: “We want to collaborate with Chester Zoo on this vital project, not only as a restaurant, but as a creative centre for the community. It’s incredible that the city is leading the way to pioneer such an important campaign. This is absolutely a city-wide team effort and we are proud to be part of it.”
Because interest in vegan eating is skyrocketing in the UK, more and more restaurants are scrambling to introduce animal-free options. With decades of experience in this field, People for the Ethical Treatment of Animals (PETA) has launched a new campaign to help restaurants, pubs, caterers, and other food-industry insiders expand their vegan repertoires.
From helpful tips to inspiring ideas, PETA's Guide to Introducing Vegan Options will help those in the food industry put their best animal-friendly foot forward. With huge numbers of Brits seeking plant-based foods, offering tasty, innovative vegan dishes is an inclusive way for businesses to expand their customer base. There are plant-based versions of nearly every animal-derived food, so it's time to look beyond hummus and sorbet.
The guide addresses the ins and outs of vegan eating in digestible sections with titles such as “Why Offer Vegan Options?”, “Quick Switches for Menu Favourites”, and “Hidden Ingredients”. Featuring creative suggestions for "veganising" traditional dishes, including a satisfying "fish" and chips made with battered tofu or even banana blossoms, and for using high-quality, animal-friendly substitutes like egg-free mayonnaise, vegan cheese and yogurt. The guide also highlights some of the best vegan options already on offer, including PizzaExpress' pulled-jackfruit pizza and Wagamama's Vegatsu curry.
Download your free copy here.
“Huge numbers of Brits are seeking plant-based foods, and offering tasty, innovative vegan dishes is the easiest way for restaurants to cash in,” says PETA Director of Vegan Corporate Projects Dawn Carr. “There are plant-based versions of nearly every animal-derived food, so it’s time to look beyond houmous and sorbet. From helpful tips to inspiring ideas, PETA’s guide will help those in the food industry put their best animal-friendly foot forward.”
PETA – whose motto reads, in part, that “animals are not ours to eat” – notes that in addition to sparing the lives of nearly 200 animals every year, each person who goes vegan also reduces his or her own risk of suffering from heart disease, diabetes, strokes, cancer, and numerous other health concerns. Vegans also have significantly lower carbon footprints than meat-eaters do, as animal agriculture is a major producer of the greenhouse-gas emissions that cause climate change.
TUCO have also teamed up with PETA to produce two posters to help Universities cater for vegans:
A ‘disorderly Brexit’ could see the UK’s hospitality industry suffer a £1.8 billion reduction in economic output, compared to an ‘orderly Brexit’ – a new study has revealed.
- 60% of UK hospitality businesses highlighted that leaving the EU will negatively impact their ability to hire kitchen and restaurant workers, cleaning and housekeeping staff as well as maintenance workers
- Whatever the Brexit scenario, hospitality businesses can expect to lose over a fifth of this current workforce
The report, developed by workforce management expert Quinyx in collaboration with Development Economics and Censuswide, includes economic analysis of ONS data and findings from an employer sentiment survey of 1,008 senior decision makers in UK firms that hire blue-collar workers. It highlights the importance of these workers to the UK economy, and the severe impact Brexit uncertainty will have on their jobs.
As part of the research, Quinyx compared the predicted growth and economic output of the UK’s manual and elementary service workers in the hospitality sector under both a disorderly and an orderly Brexit scenario. The comparison found that the overall increase in economic output generated by the these hospitality workers would be over £3.4 billion per year by 2024 under an orderly Brexit, compared to over £1.6 billion per year under a disorderly Brexit – this equates to a 52% reduction or £1.8 billion loss each year.
The decrease in economic output would come from a lack of access to hospitality sector workers in manual or elementary service roles – for example kitchen and restaurant workers, cleaning and housekeeping staff or maintenance workers. This could come primarily as a result of uncertainty around, or lack of, immigration policies.
The impact on businesses will vary across the UK. The research found that in the event of a disorderly Brexit, London, the East of England and the South East will see the greatest reductions in available workers and economic output.
The research found that under any Brexit scenario employers in the UK’s hospitality sector expect to lose – on average – 23% of their blue-collar workforce as a result of the UK’s departure from the EU, with 11% saying they expect to lose 31% or more. Despite this, 25% of hospitality businesses have no plan for managing their future pipeline of these workers post-Brexit.
Mansoor Malik, Managing Director UK & International at Quinyx, comments:
‘’The impact that a disorderly Brexit will have on the UK’s kitchen staff, restaurant workers, and cleaners as well as the hospitality businesses that employ them is concerning. Access to manual workers or those in elementary service roles is crucial for ensuring the UK’s economic wellbeing – and employers need to make plans to avoid staff shortages in the future.
‘’A first step for employers facing staff shortages is looking at ways that they can bridge the gap between supply and demand. Given the degree of uncertainty on the horizon, seeking out new ways to attract and retain domestic workers should be a primary focus.’’
The research also found that difficulties accessing these workers as a result of Brexit are likely to be further exacerbated, as hospitality employers already face challenges in recruiting and retaining them.
Over half (51%) of UK employers in the hospitality industry with a manual and elementary service workforce currently struggle to recruit these workers, with an even greater percentage (56%) reporting that they struggle to retain them. Some of the main barriers to the recruitment and retention of these workers in the UK are low pay, unsociable hours and lack of career progression. Lack of flexibility was also cited by one-fifth (20%) of hospitality employers as a significant grievance among their workforce.
“Our research found that skills shortages, as a by-product of poor retention and the inability to recruit blue-collar workers, result in a 10% reduction of growth and an 11% drop in productivity in hospitality businesses, on average.
‘’Hiring and retaining staff is no easy task at the best of times, but with Brexit on the horizon it’s crucial that hospitality businesses now do all they can to attract motivated workers to these roles. Employers need to be creative and provide the greater flexibility that manual and elementary service workers are looking for.”
Defra and The Food Standards Agency (FSA) have been running a series of workshops on how allergen information is provided for food products.
The workshops are for 16 -24-year-old food allergy consumers specifically. It’s an opportunity for them to share their views on this subject and most importantly to help Defra and the FSA to design the right policy to make food safer for consumers. They don’t need to prepare anything in advance, just come along and be part of the discussion.
The Department for Environment, food and Rural Affairs and the Food Standards Agency have been conducting a review into allergen information provision. We have recently launched a consultation that seeks views on different options to improve the provision of allergen information to consumers on food that is prepacked for direct sale (PPDS).
(Note: PPDS foods are categorised as those that are packed on the same premise from which they are sold – such as a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase.
Time and location
The workshop will be held at: Defra, 2 Marsham Street, London, SW1P 4DF on Thursday 14 March.
Please arrive at 10:30. The workshop will finish at 13:30.
Note: We will be covering travel expenses to help you get there.
‘Free from’ is currently the No 1 emerging ingredient trend with 25% of all females, and 16% of all males, purchasing free from, with almost 40% of free from consumers believing that free from products are healthier. The total annual free from sector is now worth around £522m and growing at 14% year on year, with the ambient category – which includes healthier snacking products – accounting for the lion’s share of this at £327m.
‘Lifestylers’ now account for 87% of free from consumers – quite a swing from only 10 or 15 years ago when a gluten intolerance automatically consigned you to an often dreary and restricted diet. Increasingly influenced by, and understanding the benefits of, a free from diet, lifestylers are driving the category like never before.
With over 40 years heritage, Eat Real is the fastest growing ‘Free From’ snack brand in the UK. Eat Real was first launched in 2013 and is now worth nearly 35m, since we have launched, we have won several awards within the Food industry both in the UK and worldwide.
With the popularity of free from and plant-based diets showing no signs of slowing down any time soon, the healthier snacking category has enjoyed another bumper year with growth up 37.5% in value – and according to healthier snacking brand Eat Real, it parallels the choices that consumers are making.
“As consumers experiment with the ever-growing range of free from products available today, they’re realising they deliver big time in terms of taste, texture and health benefits – and this is only going to drive growth long term,” comments Debbie King, Director of Commercial Sales & Marketing at Eat Real.
“The shift towards healthier and free from eating has led to an explosion in popularity with many people actively seeking out great-tasting healthier snacks in preference to more traditional products,” adds Debbie.
Wider social trends in healthier snacking are no doubt driving change but changing shopper lifestyles are also playing a part in this shift in attitudes. With 68% of free from spend coming from under 28 year olds, Millennials are clearly leading the charge.
Time poor, more informed and more likely to snack more frequently than previous generations, Millennials and Gen Z are putting health very firmly at the top of their agendas and actively seeking out more diverse flavours and healthier snacks in preference to more traditional products. They’re also a major force in the growth of all-day snacking.
“More than half the population is now buying into the ‘better for you’ category but they don’t want to compromise on flavour,” adds Debbie. “They’re much more discerning, with lifestyle and dietary choices a priority, and they’re increasingly on the lookout for healthy snacks which fuel their bodies but don’t compromise on taste.”
Eat Real’s wide range of healthier snacks are its Hummus Chips, Lentil Chips, Quinoa Chips and Veggie Straws. Free from all 14 declarable allergens and artificial ingredients (perfect for sharing with no risk of cross-allergy contamination or intolerance), they’re also suitable for Vegan, Kosher and Halal diets and come in a wide range of classic and innovative on-trend flavours.
Insight report reveals urgent need to accelerate change to tackle climate change.
The UK foodservice sector must turbo charge its efforts to tackle climate change and environmental damage through a set of three ambitious but achievable targets, a new report published today by the Sustainable Restaurant Association (SRA) concludes.
While the report, The Tastiest Challenge on the Planet, identifies pockets of progress on the big sustainability issues, it finds that the pace of change is nowhere near fast nor widespread enough, as demonstrated by the UK’s position in 24th place on the global food sustainability league table compiled by the Economist Intelligence Unit and the Barilla Centre for Food and Nutrition Foundation.
Andrew Stephen, Chief Executive of the SRA, said: “The scale and urgency of the issues facing the planet are huge. We need to challenge what we call normal, or good enough in hospitality in the UK. While the industry is taking lots of small steps, they aren’t keeping pace with the scope of what is needed. It is no longer sufficient simply to talk about being a sustainable business without targeting bigger change on the biggest issues.”
The report evaluates the state of sustainability in the UK foodservice sector, including a review of what operators have done in 2018, an assessment of the pressing challenges ahead, it’s preparedness for tackling them, and a three-pronged action plan for the industry for 2019 and beyond.
In addition to an exclusive peak inside the backdoor of more than 6,700 commercial kitchens, via the findings of the SRA’s Sustainability Rating in 2018, the report includes insights and ideas from the boardrooms of some of Britain’s best-known and most influential hospitality businesses like Azzurri Group and JD Wetherspoon, as well as from a handful of kitchens of influential chefs including Hugh Fearnley-Whittingstall and Raymond Blanc.
A panel of experts, including food policy expert Professor Tim Lang of City, University of London, and Nobel Prize winning climate scientist Professor Riccardo Valentini, provided the expertise in defining the actions the sector needs to take in the months and years ahead.
A string of recent high-profile scientific reports has highlighted the urgent need for action to keep the planet’s temperature rise below 1.5°C. Food waste and livestock farming account for more than 20% of man-made greenhouse gas emissions while foodservice still wastes almost one million tonnes of food and meat still dominates menus.
The SRA is challenging operators to act decisively now to reduce meat consumption and keep food on the plate and out of the bin.
Many of the chefs and business leaders interviewed for the report revealed that they were reluctant to dictate change, feeling more comfortable facilitating a movement. The SRA believes the time has come for a more proactive approach.
The potential benefits are huge. If foodservice reduced food waste by a quarter, it could cut its carbon emissions by just under a million tonnes a year (0.9Mt) – equivalent to grounding more than 2,000 London to New York return flights. And, as the World Resources Institute and WRAP reported recently, there’s also a massive financial incentive, as the average return on investment in food waste reduction programmes coming is 7:1.
With foodservice now fully aware of the need to reduce packaging and specifically single-use plastic, the SRA has isolated this as the third target area. For, while the report notes that most responsible businesses have ditched plastic straws and there are isolated examples of more proactive action on plastic, as many as a third of SRA members continue to offer takeaway packaging that is not recyclable, reusable or compostable.
Andrew Stephen added: “These are also areas in which we see the greatest abatement potential for positive change within the sector. If everyone matched the performance of the best operators in these areas, then collectively we would achieve huge gains.
“The whole sector needs to act now, because if we don’t fix food, we can’t fix climate change. It’s time to seize the opportunity to embrace meaningful change towards a more restorative model, capturing customers’ desire for more sustainable menus, growing pressure from investors to see the businesses they have a stake in tackling the big issues and the environmental imperative to avoid climate catastrophe.”
The SRA is calling for accelerated, measurable and tangible changes in line with the achievable targets set by WRAP, in its Plastics Pact and Food Waste Reduction Roadmap, and the World Resources Institute’s Cool Food Pledge. Supported by a programme of insightful resources and inspirational events, the SRA is committed to increasing engagement with all three of these programmes to cut food-related greenhouse gas emissions by 25% by 2030, reduce the sector’s food waste by 25% by 2025 and meet the four targets set in the Plastics Pact.
The report makes clear that adding a single additional salad or vegetarian option to the menu is insufficient. Businesses like Zizzi and Wagamama have invested significantly in making changes to the balance of their menus and both are enjoying an uplift in sales.
Failure to measure, monitor, set reduction targets, redistribute surplus or offer customers the opportunity to take home leftovers stands out as is an enormous missed opportunity.
The business leaders interviewed for the report acknowledged that straws are the tip of the plastic iceberg and further timely, decisive action is required to remove single-use plastic from UK commercial kitchens and front of house.
Costa Coffee has demonstrated real leadership on this issue, collaborating with cup makers and the waste industry to make it possible to recycle 100m cups a year and has extended the scheme’s impact by opening it up to four of the other big players in the market, Caffè Nero, Greggs, McDonald’s and Pret A Manger.
The SRA believes that if restaurants and the wider foodservice sector do act decisively and collaboratively on these three issues now there’s an opportunity to change the behaviour of millions of customers, reduce its impact and mark itself out as a global leader.
Henry Dimbleby, Founder of Leon and a non-exec board member of Defra says in the report: “UK restaurants alone use a tiny amount of global resources, but their ability to make the weather and influence how people feel about sustainability and food is massive. And what we do, others in the world will follow.”
Read the full report here and contact the SRA to discuss how you can start tackling the tastiest challenge on the planet.
BBFAW recognises progress in the Restaurants & Bars Sector but still no Tier 1 ranking as Marks & Spencer, Cranswick, Noble Foods, Waitrose and Co-op Group (Switzerland) retain their positions as global leaders on farm animal welfare.
The seventh annual Business Benchmark on Farm Animal Welfare, backed by Compassion in World Farming and World Animal Protection, confirms Cranswick, Noble Foods, Marks & Spencer, Waitrose and Co-op Group (Switzerland) as global leaders on farm animal welfare. However, while many of the 150 companies covered by the Benchmark, have now adopted farm animal welfare policies and implemented farm animal management systems, the majority provide limited or no information on their farm animal welfare performance.
Commenting on the overall findings, Nicky Amos, Executive Director of BBFAW noted: “Company practice continues to show consistent year on year improvement. For example, 53% of companies now have explicit board or senior management oversight of farm animal welfare and 71% have published formal improvement objectives for farm animal welfare. However, these encouraging findings on management processes are not matched by performance; for example, while just over half of companies report on the proportion of animals that are free from close confinement, only one in four companies covered by the Benchmark provides any information on the proportion of animals that are stunned prior to slaughter and only one in five companies reports on live animal transport times.”
The 2018 Report demonstrates that UK companies achieved a significantly higher overall average score (61%), compared to companies from other geographic areas, including North America (28%) and Europe, excluding the UK, (34%).
Philip Lymbery, CEO of Compassion in World Farming commented: “This position, however, could be undermined by Brexit if existing welfare legislation is not retained in the UK. Conversely, Brexit could be an opportunity for the UK to get even further ahead if the government were to make its own animal welfare legislation, for example, by introducing a ban on caged egg production (as is the case in Germany) and banning live exports for fattening and slaughter.”
Of the 150 companies (up from 110 last year) assessed, 35 were in the Restaurants & Bars sector including the top 30 restaurant chains globally with annual revenues of over US$1 billion. There were seven new entrants from the sector with Papa John’s Pizza, The Cheesecake Factory and CKE Restaurants amongst them. Overall, in the Restaurants & Bars sector, there were four companies that moved up one tier, two that fell by one tier and 22 non-movers.
Traditionally the Restaurant & Bars sector (a category that includes many of the food service providers) has lagged behind the Retailers & Wholesalers sector and the Producers & Manufacturers sector. However, in 2017, the performance gap closed between them and has continued to do so this year with the average scores for both the Retailers & Wholesalers and Restaurants & Bars sectors being 32% in 2018. The average score for the Producers & Manufacturers lags slightly at 31%.
Despite the improved average performance, there remains no restaurant or bar company listed in Tier 1. The two highest performers are Greggs (a non-mover) in Tier 2 and Whitbread which has moved up a tier into Tier 2.
Whitbread’s success has been driven partly by a successful move towards using welfare outcomes derived from animal-based indicators to assess welfare on farm and at slaughter for its principal livestock species. Historically, Whitbread has relied predominantly on self-reporting by suppliers to ensure compliance with its welfare requirements. However, KPI assessment is now a stand-alone element of Whitbread’s independent inspections across its supply chains. This performance monitoring process provides the company with an overview of emerging health and welfare trends.
Yum! Brands deserves recognition for moving up two tiers to Tier 3 this year. This improvement can be attributed to the publication of Yum! Brands' Sustainable Animal Protein Principles and Good Antimicrobial Stewardship policy, as well as improved reporting on its animal welfare governance and policy implementation, and animal welfare performance. Despite this progress, Yum! Brands recognises that there is more work to be done to ensure that farm animal welfare is integral to its business strategy.
Other restaurant and bar companies moving up a tier in 2018 include Dunkin! Brands and Chipotle Mexican Grill.
For more than 15 years, Chipotle has committed to sourcing from farms that follow animal welfare practices which far exceed industry standards, while avoiding the use of unnecessary antibiotics and synthetic hormones. In 2018, Chipotle identified the opportunity to further improve its chicken welfare standards by addressing a number of critical welfare issues; better genetics for improved quality of life, more living space, natural light, perches and pecking substrates to stimulate behaviour, and more humane slaughter practices. Chipotle will partner with its suppliers and farmers to build the market for chicken raised in a way that addresses these issues and will engage with animal scientists and welfare experts to adopt standards that are aligned with the new requirements of the Global Animal Partnership’s standard for broiler chickens.
Yael Cypers, Animal Welfare Manager, Chipotle Mexican Grill said: “At Chipotle, we are passionate about the food we serve and how it is sourced. We partner with suppliers who make every effort to show concern and care for the animals they raise and conduct regular audits to ensure our standards are being met. It is important that we are always finding ways to improve these processes and given that the BBFAW is considered one of the most authoritative global benchmarks for the assessment of corporate farm animal welfare practice, we are pleased that Chipotle’s rating has improved year on year.”
There were several key non-movers in the Restaurants & Bars sector, including JD Wetherspoon, Mitchells & Butlers, Starbucks, Sodexo, Compass Group and Domino’s Pizza, while two big names - McDonald’s and Subway fell one tier.
Subway’s fall was largely a consequence of what appears to be an overhaul of the company’s webpages and its sustainability reporting on its US webpage. Information previously published on national websites was not available at the time of the BBFAW’s assessment, which meant that it was not possible to determine whether the company is still fulfilling its previously stated commitments to improve animal welfare, for example, eliminating gestation crates.
McDonald’s fall from Tier 2 to Tier 3 is partly attributed to its reduced reporting on company-wide policies relating to key welfare issues (e.g. the avoidance of growth promoting substances and the avoidance of routine mutilations), as well as the increased weighting assigned to performance reporting and impact questions in 2018.
The Benchmark undoubtedly provides a solid framework for companies on which to build and improve their performance and it is driving change. The overall average score at 32% is down from 37% in 2017, but this is not unexpected with the introduction of 43 new companies and the increased weighting (from 24% in 2017 to 35% of the total score in 2018) of the performance reporting and impact questions in the 2018 Benchmark. If we were to exclude the scores for the new companies and the increase in weighting, then the overall average scores would have been 38% and 41% respectively. Notwithstanding the like-for-like improvements in scoring, it is clear that there is much work to be done before the food industry is effectively managing the business risks and opportunities associated with farm animal welfare.
Dr Rory Sullivan, Expert Advisor to the BBFAW noted: “Investors need to have confidence that companies are delivering the outcomes that they aspire to, in terms of improved farm animal welfare and in terms of better business risk management. The Benchmark exposes the gap between policies and performance, highlighting those companies whose governance processes work effectively and those that are not fit for purpose in a world where farm animal welfare is an increasingly important driver of business value.”
Philip Lymbery, CEO at Compassion in World Farming added: “The Benchmark and the investors supporting it have played a key role in keeping farm animal welfare firmly on the corporate agenda. As this year’s report shows, we need to ensure that this attention delivers real and concrete benefits for animals farmed for food.”
The Benchmark is a long-term change initiative which is showing signs of progress. Of the 55 food companies that have been continuously benchmarked since 2012, 17 (31%) have moved up one Tier, 20 (36%) have moved up two Tiers and 8 (15%) have moved up three Tiers. Furthermore, the average score for these trend companies has improved from 25% in 2012 to 48% in 2018. These improvements are even more striking given the tightening of the Benchmark criteria over time and these companies should be congratulated. Their success demonstrates that BBFAW is driving higher farm animal welfare standards across the world’s leading food businesses and, while there is still much work to be done, there is both an appetite and a willingness for change.
BBFAW provides an annual, independent assessment of farm animal welfare management and performance in global food companies. It enables investors, companies, NGOs and other stakeholders to understand corporate practice and performance on farm animal welfare. More information on the programme can be found at www.bbfaw.com