TUCO recently commissioned EFECA, who work with the RSPO, to look at the credentials of our suppliers with regard to palm oil, this report confirms their findings.
The report will assist TUCO in developing a group accreditation with the RSPO.
The research covered 20 TUCO suppliers and found a number of responses highlighted a lack of understanding surrounding CSPO and RSPO certification. The report also includes details of next steps.
Why should suppliers become RSPO supply chain certified?
There are many benefits and reasons to become a member of RSPO, such as contributing constructively towards promoting the growth and use of sustainable palm oil to protect people, planet and prosperity. The RSPO is an internationally recognised certification standard and recognised within the UK government buying standards. It is the leading global standard within palm oil and the most widely used in the UK market. Membership demonstrates a first step towards commitment to sustainable palm oil. RSPO certification gives the assurance that the claims which are being made by a company can be verified. Each member of the supply chain needs to take part in order to make public claims.
Read the findings here.
WRAP is delighted to launch £18 million of funding to support new projects aimed at resource efficiency. The grants, funded by Defra, will support key policy outcomes in the areas of food, plastics, textiles, recycling infrastructure and litter. To launch the fund WRAP has today announced the first wave of grants, which starts with Food Waste Prevention – focusing on surplus food redistribution.
Large Scale Grant - Food Waste Prevention – awarding grants between £200,000 to £1 million for capital infrastructure
This scheme is to provide capital infrastructure that will help address a current capacity gap in the sector for redistributing food that is currently being wasted, diverting this to people in need. The grants will support redistributing a significant volume of food to end beneficiaries through not-for-profit organisations.
Small Scale Grant Food Waste Prevention – awarding both capital and revenue grants between £20,000 to £170,000.
Programme of grants to provide new small-scale capital infrastructure and revenue support to organisations redistributing surplus food from the likes of retailers and food manufacturers. This programme will continue the success of the previous small-scale redistribution programme delivered by WRAP in addressing barriers to food redistribution.
For further information please visit the funding page http://www.wrap.org.uk/content/resource-action-fund
University of Manchester
13 June 2019, 10am - 1:30pm
We are delighted to have collaborated with University of Manchester to raise awareness and work to eradicate Modern Slavery. We'd like to invite you to this free session to explore issues, experiences and share ideas around the Modern Slavery agenda.
We will be sharing issues, experience, good practices and problems with a view to increasing transparency across supply chains, and by working jointly to stamp out an unacceptable practice. This is also a key opportunity to network and ensure you're clued up on the latest developments in working to remove modern slavery from our supply chains.
Date: Thursday 13th June 2019
Time: Arrival from 9:00am, event to start 10:00am. Lunch and networking from 12:30pm – 13:30pm
Location: Manchester Meeting Place, Barnes Wallis Building - Harwood Room
Confirmed speakers include:
- Mike Haslin, Chief Executive Officer, TUCO
- Sheri-Leigh Miles, Director, NETpositive Futures
- Ian Jarvey, Deputy Head of Procurement, University of Manchester
- David Hansom, Partner, Clyde & Co LLP
- Damian Dallimore, Partnership Lead for GMCA Programme Challenger
Modern Slavery: The Facts
There are estimated 40.3 million people in modern slavery around the world, including 10 million children. Modern slavery can affect people of any age, gender or race. Many people think that slavery happens only overseas, in developing countries. In fact, no country is free from modern slavery, even Britain. The Government estimates that there are tens of thousands people in modern slavery in the UK.
Sign up here.
Caterers in education sector invited to make British the first supplier of choice for British Food FortnightWritten by Anjali Dattani
British Food Fortnight (21st September – 6th October 2019), now in its 18th year and organised by Love British Food, is the national food promotion which every Autumn invites communities and organisations across the country to celebrate the diverse and delicious, high quality food produced in this country. The food service sector has been at the heart of the promotion since its early years with many of the leading food service organisations taking part resulting in hundreds of chefs in the public sectors running special Love British Food menus every year. It is now a proven commercial promotion delivering affordable quality menus that are a hit with the customer.
Public Sector (PSMI) Top 20
Alexia Robinson, Founder of Love British Food, was named in the 2018 listing of Cost Sector Catering’s Top 20 ‘most influential’ people in Public Sector catering. This is a tremendous accolade and platform for further work in the sector at a time when food supply chains and prices are at their most uncertain. With this in mind Love British Food is focusing its 2019 campaign on catering in the public sector with the aim of encouraging more school caterers to make British the first supplier of choice.
Leading chefs are Ambassadors for Love British Food
The campaign is led by some of the most renowned and passionate chefs and leaders in the food world: Michelin-starred Chef Raymond Blanc, OBE, TV Presenter, Entrepreneur and Farmer Liz Earle, Michelin-starred Chef Phil Howard, GBBO 2016 winner Candice Brown, NFU President Minette Batters, Nutritionist Lucy Williamson and Children’s app developer Oli Blanc. New ambassadors for 2019 include home cook and family food writer Alex Hollywood, Presenter and expert on English Cookery, Lotte Duncan, TV Presenter, Chris Bavin, Founder of The Clink, Chef Alberto Crisci and TV Presenter and Chef Cyrus Todiwala, MBE.
Who is taking part?
LACA: increasing the number of schools that serve British Food Fortnight menus. 1.5+ million British meals were served to schools during British Food Fortnight 2018. Welsh schools have been invited to take part this year too with bilingual support materials to assist caterers to run Welsh menu promotions during the national food celebrations.
TUCO: British Food Fortnight fits well with Freshers Week and is a key time for educating young people about healthy, quality food in the university environment. Love British Food is partnering with TUCO to invite university chefs to run British Food Fortnight menus. British food recipes and How-to Student Guides will be shared with universities.
Sodexo: working with nearly 200 schools in the UK, Sodexo will be ramping up activity to include British Food Fortnight branding across all sites and introducing specific British menus.
Cucina: In 2018 supplied 60,000 students across 50 schools with a British Food Fortnight menu each day. Activity included ‘Cooking through the Ages’ with recipes dating from each decade starting with 1920s and up to 2010. This year Cucina is looking to make activity bigger and better.
Hampshire Fare & HC3S: 70% of schools in Hampshire participated with a pick and mix British/harvest men as well as additional classroom activities to fit with the curriculum.
Leading food service organisations: Brakes and Harrison Catering are all taking part this year building on their successful involvement in previous years.
Love British Food Founder, Alexia Robinson, says: “We are facing uncertain times with Brexit and there is a real need for a robust supply of quality food at stable, affordable prices. We want to encourage the food service sector to make British food the first supplier of choice throughout the year. British Food Fortnight is a proven promotion in food service and we are encouraging school caterers to take part.”
Why Should Caterers Take Part?
During the 18 years that British Food Fortnight has been running, caterers have continually been able to prove that buying British is affordable, adds value but also ensures they have a unique selling point by being able to list exactly what region or even farm the meat has come from.
Michael Hales, LACA said: “Last year we were involved with British Food Fortnight for the first time and it really opened a number of doors for us. We are looking forward to working with our members to encourage them that British food sourcing is the way forward.”
Love British Food Partner, David Mulcahy of Sodexo said: “We have partnered with Love British Food for a number of years and each year the food service activity gets bigger and better. As a company we reach a number of education establishments including schools and universities. Being able to run British promotions and showcase key British ingredients and dishes gives us a unique selling point. Our customers are keen to buy British but at the right price."
Top Tips British Food Fortnight 2019
Whether a contract caterer or meal provider to schools everyone can get involved in British Food Fortnight – the biggest national promotion of British Food. New customers can be attracted and existing customers can spend more, promotions during British Food Fortnight have had a serious impact on sales with one restaurant increasing sales by 300%.
Many will be sourcing British food already so can use British Food Fortnight to promote menus, ingredients and promotions. For those that don’t usually buy British, the fortnight is a good opportunity to source new suppliers, experiment with menus and add a number of British dishes.
- Send your suppliers a copy of the menu and ask them to if they can supply British ingredients.
- If you are catering in the public sector, consider forming a partnership with other public organisations to aggregate demand and make savings through bulk purchase.
- Don’t be put off by prices that initially may seem higher. Buying large volumes can make the whole process affordable.
- Promote your involvement in the fortnight by displaying POS material showcasing the British Food Fortnight logo on menus and around the restaurant.
- Make sure you share the menus with customers well in advance. As well as British dishes you could also include local dishes from your region.
- Run a competition to showcase the new menu. Some promotions that work include giving all diners entry to a prize draw to win a foodie treat.
- Offer tastings of specific British dishes.
- Use British Food Fortnight to see how popular dishes are or produce a special dish going forward that uses locally sourced ingredients.
- Use Love British Food website for resources on how to make the most of British Food Fortnight, including the basic details, template menus and case studies.
- British Food Fortnight national competition will continue to run. Ensure your establishment is taking part. With judges including Raymond Blanc, Phil Howard and Alberto Crisci, this is a guaranteed route to publicity and it will engage customers.
Resources for caterers are available for download from www.lovebritishfood.co.uk. There is advice not just for the Fortnight but on everything caterers need to make British food a commercial success in their establishments: advice on sourcing, supplier contacts, case studies, tips for promoting your business in the media and sample regionalised menus and ideas for working with schools. Promotional materials including bunting, posters and shelf barkers can also be downloaded on the website.
Please note there is revised pricing on the following agreements
Fruit & Vegetables
Innovative Food Concepts
Meat & Poultry
- Mrs J C Altham and Sons (Morecambe) Ltd
- MJ Birtwistle & Co. Ltd
- Owen Taylor & Sons Butchers Ltd
Grocery, Frozen & Chilled
Milk & Bread
For all new promotions visit dedicated promotions website page.
- Soho Sandwich Co-Plastic Free packaging Initiative
- AG Barr - Irn Bru Competiton
- AG Barr - TUCO P3 Promotions
- MJ Birtwistles - African Swine Fever
- Matthew Clark - Spring
- M&J - Fish & Seafood Outlook Report - May 2019
- Reynolds - April Crop report, Pink Cabbage update & UK Batavia Lettuce
- Bewley's Recyclable or Compostable Cups March 2019
- Brakes - Fresh Direct Summer Market Review
- Reynolds - Harvest Magazine spring/summer
Food Allergy Aware and Blake Morgan LLP held the Mock Trial Event on Wednesday 20th March 2019 at the offices of Blake Morgan.
In the light of the recent issues with Pret a Manger, the event was focused on what businesses NEED to do (Pret carried out labelling to the letter of the law) verses what businesses WANT to do to ensure their customer safety.
Pret were warned up to 7 times that there was an issue with sesame labelling and could have had a system in place to record near misses, but they chose to ignore the customers highlighting the issues. Had they recorded the near misses and looked at the patterns they could have saved Natasha life!
Blake Morgan’s Senior Associate Barrister, Tom Walker, and Caroline Benjamin from Food Allergy Aware put together this innovative training event that reflected a true to life scenario that delegates attending could relate to within their business environment.
This was an event that was attended by a cross section of people that work within the hospitality sector, from front of house staff and managers to those responsible for creating policies and carrying out training. Dr Hazel Gowland from Allergy Action informed the delegates of her own personal experiences as well as the increasing numbers of people living with allergies.
Lynne Regent from the Anaphylaxis Campaign spoke about recent cases and the very real consequences of ‘getting it wrong’.
The Mock trial highlighted the need to increase awareness, training of staff and having robust documented processes and procedures across the hospitality sector when dealing with customers that have allergies, intolerances and other dietary requirements. For more information about the day and the outcome of the trial visit https://www.fatc.co.uk/mock-trial-food-allergy-prosecution-best-training-ever/.
TUCO has launched the results of its most recent Benchmarking Against the High Street report. The research, completed by The Litmus Partnership, enables members to track their prices on a quarterly basis against that of the high street. The report, the latest of which covers the period Jan - March 2019, shows analysis by category, outlet, product, region and university demographic. The latest report saw a small increase of 0.21% in High Street prices.
To view the latest report click here.
You are still able to submit your annual pricing if you complete the form below. You will only need to complete the survey once, if you have annual pricing. However, you are able to remove products and add-on any that you may additionally sell later in the year, meaning you can add prices at any time via the same tool.
We hope you find the report useful in showing how high street prices are fluctuating compared to your own.
We are sad to announce TUCO Magazine Editor, Morag Wilson, passed away on 5th May after a short battle with cancer. Morag was a key part of the TUCO family, taking on everything that came her way with intellect, passion and positivity. We will miss her terribly; as a colleague and as a friend.
Morag leaves behind her son, Jamie, and her husband Ian. Ian will be running a 10k in August to raise money for Bowel Cancer UK and donations can be made here - https://www.justgiving.com/fundraising/ian-morag-wilson.
An additional donation page has also been set up, to support the family directly. Contributions can be made here - https://www.justgiving.com/crowdfunding/rebecca-airey-1?utm_term=exgJBEyb3.
Our thoughts are with Morag’s family and friends at this difficult time.
- Bold new food waste reduction campaign launched at Government symposium to tackle the £3 billion of food thrown away at hospitality and food service outlets.
- Call to arms for hospitality and food service sector to find its Guardians of Grub and Stand up for Food month of action.
- UK targets 100,000 tonnes less food wasted across the hospitality and food service sector*.
- TUCO are amongst the many food service representatives pledging to support the initiative.
A bold new industry campaign has launched to tackle nearly £3 billion worth of food that is wasted every year across the entire hospitality and food service sector, of which 75% could have been eaten.
The Guardians of Grub campaign was developed by WRAP as part of its ambitious work to cut food waste from farm to fork. The striking new campaign was unveiled at a special symposium organised by the Government’s Food Surplus and Waste Champion Ben Elliot, and attended by senior business figures, the Secretary of State for the Environment Michael Gove, and some of the UK’s most well-known restaurateurs and chefs.
The Guardians of Grub campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments. The campaign is aimed at everyone from Michelin star restaurants to local pubs and wherever food is served to order. It is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind.
Food Surplus and Waste Champion Ben Elliot, “This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall and work towards a waste-less future.” A suite of free materials has been produced for the Guardians of Grub, using the latest behavioural change strategies to inform best practice that can easily be incorporated into any business, by anyone. These include information posters and how-to guides, and a free calculator to record the changes being made.
The high-profile launch will be followed by a dedicated month of action in September when the hospitality and food service sector will come together to Stand up for Food. Already many of the UK’s largest hospitality and food service representatives have pledged their support to the initiative, including TUCO, as well as the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality.
Guardians of Grub has been developed to inspire action at every level of the hospitality and food service profession; from kitchen porter to business owner and across preparation and service. The theme of guardians helps stress the enormous environmental impact wasted food has on the planet, and makes the point that everyone has the power to defeat waste within their work. The sector itself is responsible for ten per cent (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves.
Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors, was shown to be more than £14 for every £1 invested by a business into reducing food loss and waste.
Marcus Gover, WRAP CEO; “We will not tackle the impact of global warming if we don’t fix the food system, and everyone needs to play their part. If everyone in the hospitality and food service industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet. Through this great new campaign, we are showing how everyone can reduce food waste without compromising on quality, or customer experience, and save money. It’s a double win; for the environment and for business.”
Juliane Caillouette-Noble, Sustainable Restaurant Association Development Director. “Food is such a precious commodity and everyone working in foodservice should value their role as Guardians of Grub. We wholeheartedly back WRAP’s campaign to engage professionals, across all roles in a concerted bid to reduce food waste. The SRA will be providing hands-on, tailored and practical support and advice to businesses to enable them to achieve the super-heroic targets worthy of the Guardians of Grub title.”
Kate Nicholls, CEO UKHospitality, “Food waste is a serious issue and one that consumers and businesses increasingly feel passionate about. UKHospitality, our members and the wider hospitality industry also take the issue seriously and we want to make sure we capitalise on our efforts to significantly cut down the amount of food we throw away. Guardians of Grub is a fantastic campaign and we are urging everyone in hospitality to get behind the campaign and help reduce the 1 million tonnes of food the sector currently wastes per year.”
The Guardians of Grub campaign is supported by a dedicated microsite packed with free materials that businesses can use to tackle food waste, focussing on common triggers for waste in the kitchen and plate waste. Research by WRAP found that on average 21% of food waste arises from spoilage, 45% occurring in food preparation and 34% from consumer plates. The campaign accompanies a dedicated Action Plan for the sector, published by WRAP earlier this year, which sets out specific milestones the sector needs to achieve to play its part in delivering on the UK’s part in the United Nation’s Sustainable Development Goal 12.3 (to halve global food waste by 2025), and the UK Food Waste Reduction Roadmap. These include action to reduce food waste within preparation and service, and reducing consumer waste.
A new Guardians of Grub video touches on the many environmental impacts of food. These includes the enormous amount of resources, water, land, energy and time required to produce food, as well as methane gas produced through decomposing food waste disposed of in landfill. This gas is thirty-times more harmful on the environment than carbon dioxide, with United Nation Food and Agriculture Organization (FAO) estimating that global food waste represents more greenhouse gas emissions than any country in the world, except for China and the United States***. WRAP is engaged with senior influencers in the sector to help cascade the Guardians of Grub messages outwards to create a long-term industry movement. The organisation is calling on businesses to encourage their staff to get involved, and stimulate participation more widely to Target, Measure and Act to reduce food waste.
• *Between 2015 baseline and 2025 (end of Courtauld Commitment 2025).
• **UK businesses involved in WRAP’s original Hospitality and Food Service Agreement saved an estimated £67 million through their combined actions to prevent food waste over the three-year period from 2012 to 2015. Food waste prevention activities alone saved an estimated 24,000 tonnes of food from being thrown away cumulatively over the three years of the Agreement, the equivalent to 48 million meals with a value to businesses of £67 million.
• ***The United Nation Food and Agriculture Organization states that more than 1.3 billion tonnes of food are thrown away each year, representing 3.3 billion tonnes in annual carbon dioxide emissions.
• First established in 2000, WRAP is a not for profit organisation which works with governments, businesses and citizens to create a world in which we source and use resources sustainably. Our impact spans the entire life-cycle of the food we eat, the clothes we wear and the products we buy, from production to consumption and beyond.
Research by student accommodation provider Campus Living Villages shows that many of them will run out of money before the summer term is over.
In Campus Living Villages’ survey, more than half (56%) of students said they are regularly left with little money a while before their next loan instalment or additional income comes in. This equates to 1.3 million students across the country. Of these, 23% said they often struggle to buy food and essentials for a period of time, while 31% said they often borrow money from parents or other sources.
The research also found that 83% of students create a budget when their student loan comes in to help them manage their money. However, just one in six (14%) say they always stick to the budgets they have created.
In light of reports that high-cost lenders are targeting students, Campus Living Villages is urging universities and accommodation providers to highlight the financial support available to help.
Lee McLean, CEO of Campus Living Villages, commented: “We know that the cost associated with going to university is causing concern for students and their families. With the cost of living rising, and many graduating with high levels of debt as a result of tuition fees, it is more important than ever that students know how to manage their finances effectively. We were encouraged by the number of students in our research who said they do actually create a budget, but concerned that so many don’t stick to it. And it is particularly worrying that the majority of students are at risk of running out of money before the end of term as they may use overdrafts or turn to other expensive alternatives to cover their debts.
“As students are heading into exam period, managing their money might be at the bottom of the priority list, so it’s important to ensure they have all the support they need to make good financial decisions. More than half of our survey respondents said they don’t think students receive enough information about the impact of debt on credit ratings. This means they could be unaware of the serious consequences of being late with rent payments, going into an unauthorised overdraft or not being able to pay off a credit card. So, as a sector, we need to work together to ensure this issue doesn’t get forgotten and that students have the support they need.”
Britvic has released its highly anticipated 2018 Soft Drinks Review and the report shows that 2018 was an unprecedented year for the soft drinks category with a number of impactful events to navigate. It delivered strong total value sales in the foodservice and licensed category of £7.1bn – an increase of +3.8%1 year on year.
Total licensed soft drinks value sales accounted for £4.4bn (+4.8%) while foodservice delivered £2.7bn (+2.5%)1.
“2018 was nothing short of extraordinary with a number of factors impacting the soft drinks category,” said Rachel Phillips, Out of Home Commercial Director. “We had to contend with extremely cold weather conditions at the beginning of the year, followed by the hottest summer on record for 30 years which also included the CO2 shortage early June. Against this backdrop the category delivered a sterling performance and it clearly demonstrates the opportunity that licensed operators and foodservice retailers can unlock.”
Only 8.4% of the total soft drinks market became levy liable in April last year2, signifying the concerted effort by manufacturers to create sustainable solutions through a variety of reformulation and product packaging strategies.
“The levy has left an indelible imprint on the soft drinks category,” stated Phillips. “Additionally, we’ve also seen consumers increasingly looking for low and no sugar drinks, which gives us a clear indicator of the future. Low and no alcohol drinks continued to gain traction in 2018, again pointing to the important role that soft drinks - especially adult soft drinks - can play in the licensed category.”
Soft drinks are by far the drink of choice when people choose to moderate their alcohol intake and two in three consumers want to see more adult soft drinks3 that are less sweet and favour flavours such as herbs and botanicals.
In the licensed market, growth was driven by managed wet-led, food-led freehold and leased and tenanted pubs. The foodservice sector experienced a high rate of soft drinks sales in quick service restaurants, while soft drink sales in contract catering outperformed the total foodservice market (+4.2%)1, driven by health, welfare and education. Overall, strongest soft drinks growth continued to come from the delivery market, food to go, the steady growth of coffee outlets and travel hub venues.
Product categories that drove soft drinks performance growth in both foodservice and licensed included cola, which delivered the largest actual value (+8.7% YoY), with mixers at +30.2% delivering the highest value performance1. Water Plus also delivered a strong performance with double digit growth (+13.2%) as consumers opt for more considered health choices.1
“The channel segment and product category performances shine a light on the opportunity that soft drinks sales present,” continued Phillips. “Britvic has created a simple action plan that we will be sharing in the coming weeks through the trade press to help operators and retailers realise the potential to generate additional profit.
“The key to unlocking soft drinks sales potential is by understanding the trends that impact consumers today and in the future and our action plan is designed to offer bite size advice to understanding and making the most of these opportunities. We’ll be discussing how a focus on health and wellness options can drive growth, while premiumisation of mainstream brands can maximise value from the high volume core. Personalisation has a definite role to play this year and we cannot forget about the increasing number of people looking for experiences to make their out of home experiences truly one-of-a-kind.”
The 2018 Foodservice & Licensed Britvic Soft Drinks Review is available for download from https://www.britvic.com/media-centre/reports
CGA Foodservice & Licensed Value MAT to 31.12.2018
 Nielsen Scantrack, 12 weeks to we 30.06.18 vs YA Total Coverage
 Harris Interactive survey, December 2018
- 10 major UK catering businesses have made commitments to the Peas Please initiative to increase vegetable consumption
- Currently it’s estimated that for every three meals eaten out of home, we consume approximately half a portion of veg1
- New Euromonitor data shows the UK ranks 21 out of 28 in the EU for fresh vegetable consumption2
- Caterers will strive to maximise the number of vegetables they procure and sell by promoting veg, creating new veg products and providing nutritional training for staff
- Bartlett-Mitchell, TUCO, OCS at City Hall, Dynamic Earth in Edinburgh and Vacherin are among the companies to make a Veg Pledge for 2018
- BaxterStorey pledges to make vegetables 15% of food purchased by 2019
Ten catering businesses join the national Peas Please initiative to put more vegetables on UK plates. Independent think tank the Food Foundation estimates that for every three meals eaten out and onthe-go, we consume an average of half a portion of veg1, but caterers Albacore, Bartlett-Mitchell, CEC Catering and Vacherin have joined the Peas Please initiative to play their part in making veg more accessible and more appealing for UK consumers. These caterers join Sodexo and Interserve who made pledges in 2017.
The new catering pledgers have a combined reach of more than 833 sites and are all committing to substantially increasing the quantity of veg they procure and serve, pledging to drive up the numbers of portions we eat by millions over the next few years. These commitments are welcome in view of newly released Euromonitor data which show that the UK ranks 8th worst in Europe for per capita fresh veg consumption2.
Peas Please is coordinated by partner organisations in each of the four UK nations, and aims to bring together business and brands from across the food system to secure commitments to improve the availability, affordability and quality of the veg offer in shops, schools, fast-food restaurants and beyond. Peas Please has delivered 4.8 million additional portions of veg in its first year.
For every one of your five-a-day eaten, your risk of all-cause mortality decreases by 5%3 . Eighty percent of adults and 95% of teenagers eat fewer than 3.5 portions of veg a day4 , but eating more veg could prevent diet-related chronic illnesses like heart disease, cancer and diabetes, and significantly reduce the subsequent financial burden on the NHS.
When BaxterStorey with client PwC joined the Peas Please initiative, 15% of the food it purchased was veg. In just eight months it has increased that to 20%, and is now aiming to reach 25% by 2020. Spurred on by this success, which has delighted staff and both businesses alike, BaxterStorey is now making a business-wide pledge to ensure that by October 2019 15% of the food it purchases will be veg (from a baseline of 12%). This will be rolled out in over 700 sites. CEC Catering will increase the vegetable offering by 20% at each of its four sites within the next year.
Further Peas Please catering success stories include SA Brain & Co Ltd, which has sold an additional 88,000 children’s portions of veg since spring 2018 by increasing the vegetable content of children’s meals from one to two portions.
In support of the effort, university catering association TUCO has pledged to work with its members to encourage their involvement in Peas Please. Saffron, whose software is used by many of the caterers, has agreed to help develop bespoke reporting for the initiative. Mike Haslin, CEO of The University Caterers Organisation (TUCO), said: “We are delighted to support Peas Please in their initiative to increase vegetable consumption in catering establishments. As the leading professional membership body for in-house caterers operating in the higher and further education sector and public foodservice, we commit to promoting this campaign to our members, to encourage them to include two portions of vegetables as standard in a main meal. The health and wellbeing of consumers is pivotal.”
Iconic venues City Hall in London and Dynamic Earth in Edinburgh are stepping in to support veg consumption too, and will include more veg options for visitors and staff. And to ensure the kids don’t miss out, Scotland’s new Chefs@School programme is pledging to reach 6,000 children with new educational resources, along with football party company Goals who will introduce veg as a starter to their party menus, and plan to get kids eating an additional 100,000 portions in 2019.
City Hall will play host to the Vegetable Summit 2018 (free press passes available with the code MoreVeg) on 8th October as participants in the initiative celebrate the impact already made by Peas Please, announce major new pledges, welcome Northern Ireland as a new partner (Food NI), and launch the Peas Please 2018 Progress Report. Anna Taylor, Executive Director of the Food Foundation, said: “Peas Please shows that it is possible to make it easier for everyone to eat more veg but it needs concerted leadership from progressive businesses. We’ve made great progress in the last 8 months but the pressure is now on to change pledges into portions to ensure genuine impact on the nation’s health.”
Wendy Bartlett MBE, Founder and Executive Chair of Bartlett-Mitchell, said: "As a progressive business, we are always looking to provide food which not only tastes good, but also supports the health and wellbeing of our teams and customers. "We are proud to be recognised by many organisations for our thorough, engaging and creative educational programmes. As part of this pledge, we are committing to ensuring that our customers are provided with additional information and insights which will encourage them to increase their vegetable. We've already enjoyed great success with our '5 days on the veg' campaign which proved incredibly popular with our teams. We are looking forward to building on this through the 'Peas Please' initiative."
Nicola Harrison, Albacore, said: "We will record the number of the promoted items that are sold daily. We will monitor the uptake of plant based dishes on a quarterly basis, by comparing the number of vegetable based meals sold per week at the beginning of the campaign against the average number sold per week. We will request purchasing volume data from our vegetable supplier and our food wholesalers at the start, middle and end of our campaign to monitor the increase."
Chris Davidson, CEC Catering, said: “CEC-Catering is proud to be involved in the Peas Please initiative. We feel that offering more vegetables to our customers is an important part of our service. It encourages healthy eating throughout the workforce which we hope will filter down to the grass roots of family life. The extra portions of vegetables that we offer are affordable and sustainable, good for both the environment and the consumer.”
Andrew Pond, Head of Business Development at Saffron, said “From recipe and menu design through to purchasing and stock control we support a range of the leading hospitality organisations in the UK where our solution, Saffron, provides a range of innovative reports evidencing the purchase, uptake and nutritional benefits of increasing vegetable consumption”
2. Euromonitor International is a global market research company, providing strategic intelligence on industries, companies, economies and consumers around the world. Euromonitor data is based on data on the availability of fresh produce gathered from production, trade and, industrial processing and waste statistics. 18 markets are researched with a full individual country research programme (including the UK), while for the remaining 36 countries, market sizes are built centrally using secondary source information. Modelled countries are not researched, they are estimates based on most similar/representative markets. https://foodfoundation.org.uk/wpcontent/uploads/2018/10/Euromonitor-fresh-produce-data.pdf
3. Wang Xia, Ouyang Yingying, Liu Jun, Zhu Minmin, Zhao Gang, Bao Wei et al. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies BMJ 2014; 349 :g4490
In a survey of 24 countries, pizza and pasta take the top spot – closely followed by Chinese and Japanese cuisine.
An international YouGov study of more than 25,000 people in 24 countries finds that pizza and pasta are among the most popular foods in the world, as Italian cuisine beats all comers.
We asked people which of 34 national cuisines they had tried and whether they liked or disliked them, with Italian food being the most well-liked. The cuisine received an average popularity score of 84% across the 24 nations we studied.
Patriotically, the biggest fans of Italian food are Italians themselves, with 99% enjoying their national cuisine. Other big fans include Spaniards (94% of those who have tried it say they like it) and the French (92%), while the least impressed by Italian food are the Chinese (59%).
Second place behind Italian food goes to Chinese cuisine, which scored on average 78% across the countries surveyed. It’s liked by 95% of Chinese people, with Singaporeans (94% of those who say they've tried it) and Hong Kongers (91%) also particular fans. The cuisine is least popular in Saudi Arabia (54%) and Indonesia (57%).
The world’s third most popular cuisine is Japanese, scoring an average of 71% across the 24 nations. Aside from the 94% of Japanese people who like it, 94% of Singaporeans who have tried it also do, as well as 93% of Hong Kongers. Once again it’s the Saudi Arabians who are least enamoured, with only 43% enjoying it.
At the bottom of the table comes Peruvian cuisine, which received an average score of only 32%. Scoring only fractionally higher (and rounding to the same percentage score) was Finnish cuisine.
It should be pointed out, however, that Finland was one of the countries surveyed but Peru was not, meaning that the loyal 94% of Finns who like their own country’s cuisine was enough to give them the edge. Had the study included Peruvian opinions then Finnish cuisine would likely have come bottom.
The lowest opinion any nation had for another nation’s cuisine was Japan towards Saudi Arabian cuisine, with just 11% of Japanese people who have tried it saying that they like it.
In fact, the survey finds that Japanese people are the harshest food critics of any nation surveyed. Of the 34 cuisines we asked about, 23 scored less than 50% among Japanese respondents. On average only 39% of Japanese people who had tried any given foreign food said that they liked it.
By contrast, it’s Filipinos who are the most likely to appreciate international cuisine. An average of 67% of Filipinos who had tried any given cuisine said they liked it, with only five types of food being liked by fewer than half.
British cuisine is looked down on in Europe, but is more popular further afield
British cuisine is regarded as unpalatable across mainland Europe. While 91% of Britons say we like our own national cuisine, fewer than half of those in the other European countries agreed.
Holding our national dishes in particular disdain were the Germans, Spaniards, Danes and French, of whom only 25% to 28% who had tried our food said they liked it.
Only the Japanese hold our cuisine in greater contempt - just 20% like it.
Nevertheless, British cuisine tended to be more warmly received elsewhere outside of Europe, with a majority of people saying they like it in 11 of the 15 non-European countries surveyed. It’s particularly popular in Singapore (76% of those who have tried it say they like it) and Australia (71%).
When it comes to what Britons themselves like, we put Italian food on a level-pegging with our own national dishes, with 91% who have tried either cuisine saying they like it. This is followed by Chinese food (86%) and then Indian (84%).
A survey of food-service professionals reveals that sustainability concerns are changing the way the industry operates, with menus and kitchens reflecting more on the longevity of the industry and a desire to protect its future.
The report commissioned by Nestlé Professional® Toque d’Or® reveals that 40% of food-service professionals see sustainable eating becoming mainstream as one of the biggest and most exciting opportunities for the industry in the future*.
The trend is reflected behind the scenes, with eight in ten (85%) food-service professionals saying kitchens are already becoming more sustainable*, while encouragingly nearly three quarters (72%) of food-service veterans believe there is good emphasis on sustainability when training new chefs*.
Nestlé Professional® Toque d’Or’s® research shows sustainability is central to the trends set to have the biggest impact on the future of food-service. In fact, over a third of respondents listed grow your own, and alternative food sources such as plant-based ingredients, as the trends that will shape the future of the industry*.
A pressing concern for the future of the UK food-service industry, however, is the skills gap. Nearly a third (30%) of food-service professionals agree the war for talent is one of the biggest challenges facing the industry right now*.
One solution could be to raise the profile of successful chefs, as the research from Nestlé Professional® Toque d’Or® confirms that some 41% of food-service professionals believe the industry needs to shine more of a light on positive role models to attract people into a long-term career*.
The survey results are announced as Nestlé Professional® Toque d’Or® launches its Sustainable Futures campaign, to raise awareness around the future of the UK food-service industry, covering menu and operational sustainability as well as protecting long-term careers in food-service.
Speaking about Sustainable Futures, Katya Simmons, Managing Director, Nestlé Professional® UK&I, said: “For us at Nestlé Professional, sustainability covers everything from food sourcing through to talent sourcing. It is an exciting time for food-service as sustainability initiatives are gathering pace.
“Our survey also shows food-service veterans believe rewarding career opportunities, innovation and creativity are exciting prospects for young talent*, so it’s important the industry works together to celebrate its creativity and attract fresh talent.”
Now in its 31st year, Nestlé Professional® Toque d’Or® is one of the UK’s most influential industry competitions, bridging the gap between the theories of the classroom, work-based learning and the exciting reality of the industry. The Grand Finals will be held in London from 1st – 4th May and will see six college teams and six apprentices battle it out to win the coveted winning title. Over the four days, the finalists will compete in a series of challenges designed to stretch their knowledge in sustainability, wine, front of house and back of house, all the while working alongside high profile industry experts and chefs, including Simon Hulstone and James Tanner. The finals are a life-changing experience for their careers and will culminate in a glamorous awards ceremony at The Dorchester on Friday 14th June.
For more information about Nestlé Professional® Toque d’Or® 2019 and to register your interest in next year’s competition visit: www.nestleprofessional.co.uk/toque-dor-2020-interest
Twitter: #toquedor2019, @NestleToquedor
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