2017 is a very special year for Hospitality Action as we turn 180 years old!

Established in 1837, the year Queen Victoria came to the throne, Hospitality Action has been helping hospitality people for 180 years.

As our industry continues to grow, so do requests for our support. We have become an anchor within a fast-paced environment that is filled with people battling all kinds of issues. We ensure no one is left to face difficult times alone, by providing:

• A grants programme for financial help
• Alcohol and drug awareness seminars for hospitality students
• A retiree scheme, our golden friends, to combat loneliness in older age
• An employee assistance programme offering care and assistance 24/7

We have been there for those who have no one else to turn to, working tirelessly to ensure individuals and their families are never left in need.

In our special birthday year we are aiming to raise £1.8million and we need your help to do it! Please pledge to help your less fortunate colleagues in this special year.

You can help us celebrate by getting involved in a number of challenging and rewarding fundraising activities. Here are just a few things you can get involved with during our 180^th year:

Nominate us as your charity of the year for 2017

If you’re hosting an event in 2017, we’re calling on you to help us celebrate our big birthday. We will supply everything you need to make your Awards Ceremony, Golf Day, Gala Dinner or Conference a fundraising triumph. A simple donation envelope at your guests’ place setting or raffle in our honour really will really make a big difference.

Encouraging your colleagues to fundraise in the work place, whether through a cake sale, fancy dress day or quiz night, will also help to raise vital funds and boost morale.

Simply contact the Hospitality Action fundraising team who will work with you to help ensure your fundraising is a great success.

Taking on a challenge

Have you always wanted to sky dive or climb the three peaks? Make your wildest dreams a reality by being sponsored to take on a 10K run, a 100 mile bike ride or something even tougher.

Maybe choose one of the following challenges:

• We have spaces in the 2017 Great Manchester 10K Run and British London 10K Run.
• Participate in The Prudential RideLondon-Surrey 100
• Our famous Le Tour de Cuisine Cotswold Cycle Challenge will also be returning in 2017. Starting and finishing at the stunning Beaufort Polo Club, you will have a choice of four routes, ranging from 20 to 100 miles, and also the opportunity to relax with a cold beer and a delicious BBQ after you finish.

All are a great way to get fit and raise funds in the process.

Information regarding each of our challenge events can be found by visiting www.hospitalityaction.org.uk/getinvolved

To make a birthday donation of just £5 simply text CHEF17 £5 to 70070

We’re also open to new and inventive fundraising ideas, so however you do it, help us to make 2017 a year to remember!

To find out more about what Hospitality Action has in store for its birthday year, keep an eye on the website www.hospitalityaction.org.uk, email fundraising@hospitalityaction.org.uk or telephone 020 3004 5504.

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Gavin Darby, Chief Executive of Premier Foods, has been elected Food and Drink Federation (FDF) President 2017 in succession to Dame Fiona Kendrick, CEO and Chairman of Nestlé UK and Ireland.

The announcement was made at FDF’s annual President’s Reception at the Marriott County Hall Hotel, London. The event was attended by approaching 300 food and drink manufacturers, MPs and other stakeholders. Rt Hon. Andrea Leadsom MP, Secretary of State for the Environment, Food and Rural Affairs, gave the event’s keynote address.

Gavin Darby and FDF Director General Ian Wright paid tribute to Dame Fiona, noting the achievements during her tenure. Ramping up FDF’s efforts to address the looming skills gap has been a core priority during her Presidency, which began in January 2015 with recognition for the Nestlé CEO and Chairman in the New Year’s Honours for services to the food and drink industry and skills development. Dame Fiona’s passion and leadership ensured the first industry-led Food Engineering Degree course began at Sheffield Hallam University, with Dame Fiona providing guest lectures and facilitating senior industry engagement in the initiative. Most recently, Dame Fiona’s leadership of FDF’s productivity taskforce which, working with Sir Charlie Mayfield and other industrial partners, has helped secure the National Productivity Investment Fund announced in the 2016 Autumn Statement. Throughout the Presidency, the food and drink industry has benefited from an experienced and dedicated ambassador.

Gavin will take up his role of President of the organisation in January 2017. The President provides strategic input and leadership to FDF, chairs its Executive Committee and acts as an FDF and industry ambassador.

Outgoing FDF President Dame Fiona Kendrick, CEO and Chairman of Nestlé UK and Ireland, said:

“It has been my pleasure to be FDF President over the last two years. The organisation has come a long way in that time, and has re-established itself as a strong and clear voice for our industry. Under Ian Wright’s leadership, supported by me and my Executive Committee colleagues, FDF has become an organisation that not only promotes the food and drink industry but helps to lead it.

“President-elect Gavin Darby has already made a valuable contribution to driving forward FDF’s priority areas as Chair of the Food Engineering Industrial Advisory Board for the National Centre of Excellence for Food Engineering. Gavin is an articulate and determined champion of the food and drink industry and I believe he is very well placed to lead the next chapter in FDF’s development. I wish him every success in his new role.”

FDF President-elect Gavin Darby, Chief Executive of Premier Foods, said:

“On behalf of FDF’s Executive Committee, membership and staff, our thanks go to Dame Fiona Kendrick for the exceptional leadership she has shown during her two years as President. This leadership has helped the food and drink manufacturing sector to better punch its weight, as a sector of our size and strategic importance should.

“I’m honoured to be taking on the role of President at this time. It’s never been more important for our industry to have a strong representative body as we look to play our full part in helping tackle the obesity challenge and plan for a future outside the EU. I strongly believe there are opportunities ahead for British food and drink manufacturing and I look forward to engaging constructively with Government to deliver benefits for the industry, our consumers, colleagues and the wider UK economy.”

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Following the success over the past two years, we are delighted to announce the launch of our 2017 McDougalls Young Baking Team of the Year competition.

We are on the lookout for a school caterer to lead an enthusiastic team of young, innovative bakers to crown our new champions. The winning team will be rewarded with £1,000 worth of kitchen equipment for their school giving both staff and pupils something to celebrate.

Caterers should register their interest now to avoid missing out on this exciting opportunity by simply registering below. The teams will receive a McDougalls toolkit which includes product samples, an application form and recipe inspiration to get them started.

Sarah Robb, Channel Marketing Manager comments: “After being blown away by the creativity we have seen over the last two years, we are extremely excited to be launching this competition. We are passionate about helping to inspire children to cook through the McDougalls Young Baking Team of the Year and last year’s theme of using local ingredients was so popular, we are bringing it back. Spaldwick Community Primary School used eggs which were laid by local chickens, and strawberries grown nearby to make their winning profiteroles. They certainly set the bar high and we look forward to seeing what this year’s teams will be baking.”

To be in with a chance of winning, caterers must put together a team of up to three 7 to 11 year olds. Teams should create one savoury and one sweet recipe, which includes at least one local ingredient[1] and a McDougalls flour based mix product in each. The recipes will then be judged by an expert panel including representatives from LACA, the Craft Guild of Chefs and Premier Foods, at LACA – The Main Event, where the winners will be presented with a cheque of £1,000 towards kitchen equipment for their school.

Alison Leaver, higher level teaching assistant from last year’s winning school, Spaldwick Community Primary School, comments: “We were absolutely thrilled to have been shortlisted for the final and to have won the competition was just the icing on the cake (or the chocolate on the profiteroles!) The experience was invaluable for the children and created real buzz at our school. The prize of £1,000 of kitchen equipment has benefitted the entire school and means we can offer more opportunities to get children interested and excited about cooking.”

[1] Ingredients must be sourced from within a 30 mile radius of the school’s address and can include fruit and vegetables grown, or locally made produce such as cheese or eggs

Please download the Ts & Cs here 091216 McYBT Ts & Cs FINAL.

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How big is waste issue in your sector?

WRAP (The Waste and Resources Action Programme) research indicates that the cost of food being wasted in the UK from the UK hospitality and food service (HaFS) sector is estimated at £3.0 billion in 2016. Their report draws together a number of pieces of research and highlights the opportunities to reduce waste and save money.

UK HaFS  (Hospitality and Food Service) outlets produce a total of almost 3 million tonnes of waste per year, consisting of packaging (1.3 million tonnes), food waste (0.92 million tonnes), and other ‘non-food’ wastes that includes disposables such as kitchen paper (0.66 million tonnes).

In addition, an estimated 130,000 tonnes of food is wasted from the preparation of ready to serve food items and meals at HaFS manufacturing sites. Read-to-serve includes sandwiches, soups, sauces and pre-prepared meals.

The amount of food that is wasted each year in the UK is equivalent to 1.3 billion meals, or throwing away one in every six of the 8 billion meals served each year.

At ResQ Club we are turning surplus from waste into an opportunity.

Buffet restaurants, cafés, bakeries, delis, hotels and even contract caterers in the workplace must predict their demand in advance and often end up with unsold portions that have to be thrown away. ResQ Club makes it possible to sell these unpredicted surplus portions to nearby people who are looking for good food deals and ways to reduce their carbon footprint! In the workplace, these deals can be offered to onsite staff only too.

It works like this: –

1. Easy to announce surplus portions

Providers can make offers of unsold portions with our simple browser interface on any device.

2. Users purchase directly via the app or browser

ResQ Club notifies nearby users with a fitting diet. They purchase portions and pay directly in the app.

3. Users pick up orders in person

Users retrieve purchased portions from the venue within the specified time frame.

It’s been 12 months since launch in Helsinki Finland. In the first 10 months

• 10 cities in Finland with a thriving ResQ Club ecosystem
• Expanding in 4 other European countries (NL, DE, SWE & EST)
• 250 provider partners publishing portions weekly
• 100 000 portions ResQ’d
• Over 60 000 registered users, 1000+ joining every week

 Provider Benefits:

• Brand boost

Providers can show customers that they care about sustainability.

• New Customers

Urban, young people visit the venue – they might come again to spend an evening

• Extra Revenue

Additional income almost directly to bottom line.

• Risk Free – no sign up or Monthly fees

Commission only for realized sales. Trying out ResQ is completely risk-free.

Customer Benefits:

• Time saved

Faster than going to a grocery store and cooking at home.

• Money saved

Quality food at a 40-70 % discount

• New experiences

An easy way to try new kinds of food and new venues.

• A sustainable choice

Getting to do one’s part in reducing unnecessary waste

If you feel that you could benefit as a provider partner with ResQ club or would just like to know a little more, please contact me at Adrian.Danks@resq-club.com or 07974423262

Our Mission:

Getting valuable resources to valuable use

Our Vision:

Cutting waste from servings surpluses by 50% in Europe by 2030.

ResQing the Earth, a few portions at a time!

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Barking & Dagenham Catering Services serve over 22,000 meals a day across 60 sites and constantly strive to ensure their pupils are fed a healthy balanced meal. They spend a great deal of time planning their menus and they were awarded the accolade of Primary School Caterer of the Year at the EDUcatering Excellence Awards in 2015 for their efforts.

Philip Oldershaw, Marketing & Client Relations Manager at Barking & Dagenham Catering Services and his team work hard to get the menus just right. ‘We pride ourselves in using the highest quality produce here. We have even introduced a hotdog as part of our innovative offer.’

The hotdog in question is supplied by Empire Dogs. To ensure they fully comply with the Food for Life Catering Mark Bronze Standards, they are manufactured in the UK with British Red Tractor meat and are low in fat and salt with no hidden additives. Different flavours and sizes are available to suit the palates of both children and adults.

‘Our mission is to change the public perception of the humble hotdog’ says Anne-Marie Clemence, Marketing Director of Empire Dogs. ‘Ours is the only Red Tractor accredited hotdog on the market’.

Jamie Palfrey, Chef Training and Food Development Manager at B&D concurs: ‘We selected Empire Dogs as it is the only compliant hotdog in the education sector, and helps us in achieving our Silver Catering Mark award’.

He continues, ‘Originally it was included on our primary menu and quickly proved to be popular with the children – so much so that we have just launched it into our Secondary schools and it has been a roaring success. The children love them.’

For more about Empire Dogs and their products, visit their website

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We are pleased to announce that we have joined the Soil Association’s prestigious Food for Life Supplier Scheme. This means caterers awarded The Food for Life Catering Mark, or looking to achieve the Mark, can purchase some of the UK’s biggest brand names, including McDougalls, Paxo and Ambrosia, with the knowledge and reassurance that they meet Food for Life Catering Mark entry level criteria.

Sarah Robb, channel marketing manager at Premier Foods commented: “We’re always looking at ways we can best meet the needs of our customers. With more steps being taken by foodservice operators towards achieving a sustainable supply chain, and increasing demand from caterers for socially responsible suppliers, we’re proud that we can offer a number of products within our foodservice portfolio to help meet this need and add real value for customers.”

The Catering Mark demonstrates best practise in the industry. Caterers with the bronze Mark have been recognised for serving fresh food that meets nutritional guidelines and helps make healthy eating easier. At bronze award level, the Catering Mark addresses many key concerns and provides assurance to consumers that meals are traceable, healthy, made from fresh ingredients and are free from trans fats and undesirable additives. Caterers who choose to source more certified, higher welfare or sustainable products, or local and seasonal products, can achieve additional points, helping them progress to Silver and Gold award levels.

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Have you started planning your 2017 sustainability engagement programme yet?

If so, our 2017 Green & Sustainability Events Calendar is a handy tool to check out what’s coming up. 

Planning your own engagement event around a recognised international campaign is a great way to give relevance and focus to your own activity.

Check out our calendar to see when these are taking place, as well as many interesting national events being planned throughout the year.

The Planet Mark™ is taking part in a number of its own and partner events in 2017, which you can view in the calendar also. 

You can download our free Sustainability Events Calendar 2017 to keep up to date and help plan your green and sustainability activities throughout the year.

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Vegware are delighted to be featured in the Design Museum as the UK’s first compostable packaging.

Our colourful Tutti Frutti ice cream spoon is sitting proudly in their permanent ‘Designer Maker User’ exhibition. One of our designers, Alice, was excited to spot it on a recent visit – just look at that smile!

It’s a huge honour to be recognised for our design work and innovation in such a prestigious setting.  If you’re in the London area, check out the museum in its swanky new location in Kensington.

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• Pubs
• Restaurants
• Hotels
• Quick service restaurants
• Staff catering
• Leisure
• Services
• Healthcare
• Education

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A recent supplier promotion by Just Bee Drinks at Paddock Wood Depot included packs of wildflower seeds in its display.

One of the depot’s Telesales Executives in the National Call Centre, Lisa Bastin, managed to acquire from the supplier several packs for the depot to sow the seeds around their own bee hives.

Paddock Wood Depot has kept three beehives for the past five years.

Bees need our help because over the last ten years the British bee population has declined by a third. They play an essential role in food production and it is estimated 70 out of 100 crops are pollinated by bees! It’s clear it’s time to BEE helpful back!

Pictured is Lisa with some of the packs of seeds for the depot to sow near their hives.

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• Only half of patients, visitors and employees have positive views of hospital food and a majority of respondents feel that hospital food could better address patients’ needs
• Premier Foods has unveiled a new Hospital Solutions Guide based on exclusive research to help equip caterers with recipe ideas and practical tips to stay at the forefront of their customers’ needs

Great strides have been made in hospital catering, according to the latest research by Premier Foods with YouGov, however results reveal there is still room for improvement. Those who have eaten either as a patient or visitor in an NHS hospital in the past five years say the food is getting better, and more than two thirds of respondents agreed or strongly agreed that there was a good choice of food available (41%) – up by 9% compared to similar research carried out in 2015. Yet less than half of NHS patients (46%), visitors (46%) and employees (43%) have positive views of hospital food highlighting there is still work to be done to ensure their needs are being catered for.

As a result, we have unveiled our new Hospital Solutions Guide at the Hospital Caterers Association (HCA) National Leadership and Development Forum. The guide aims to help caterers provide choices that are tasty, appetising, satisfying and suitable for their diners’ needs, whether they are a patient, visitor or staff member. Alongside a suite of new recipes based on the research, the guide provides advice on the latest changes to hospital food regulations as well as tips on catering for food allergies and special dietary requirements.

The research revealed that one third of respondents who had eaten as a patient in an NHS hospital in the past five years wanted to see more satisfying snacks and light food options available outside of meal times. Many also wanted to see more freshly cooked food on the menu.

Sarah Robb, Channel Marketing Manager at Premier Foods commented: “The recipes we’ve developed can be flexed to meet a range of needs and dietary requirements. This includes our new Crustless Quiche recipe which is perfect as a satisfying snack or a finger food option for elderly patients, and our McDougalls cake recipes – an ideal option for dessert or afternoon tea. The recipe uses McDougalls Carrot Cake Mix which can be cooked at a low temperature in a regeneration trolley. This method has been proven to work well in a hospital environment and is a convenient way for caterers to provide freshly baked goods to patients on the ward.”

Maintaining the health of the workforce and encouraging a healthy diet is a major priority for the NHS. The research revealed that nearly half of staff members surveyed say they make sure they eat healthily (46%) and reducing sugar intake is a high priority, with 41% regularly checking sugar levels in products before purchasing. In addition, only 17% of staff agreed or strongly agreed that they felt satisfied after eating a hospital meal. Premier Foods has therefore focused on developing recipes for filling meals and healthy, reduced-sugar snacking options to fuel staff throughout the day such as our McDougalls Flapjack with over 50% oats and added fruit.

The research also revealed that 87% of visitors have eaten in a NHS hospital when visiting a patient, highlighting that there is a great opportunity for caterers to drive footfall among this audience.

Sarah Robb concludes: “Along with our portfolio of quality, trusted brands, we are dedicated to providing added value to our customers and we are delighted to be bringing the guide, with such a wealth of insights, to our hospital customers. We know that there is a real appetite for insight-driven menu solutions within the foodservice industry, and our new solutions brochure aims to help hospital caterers to put insight into action to help improve their offer and meet their diners’ needs.”

For more information, recipe inspiration download the Hospital Solutions Guide.

The research was conducted on behalf of Premier Foods by YouGov in February 2017. The guide is based on the results surveys among the following samples:

• 1,062 UK adults aged 16+ who have eaten in an NHS hospital as a patient or visitor in the last five years
• 254 UK adults aged 16+ who currently work in a hospital or have done so within the last five years

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Entries are now open for our McDougalls Young Baking Team of the Year competition so we’ve produced some hints and tips for schools to help get the most out of their cookery classes and to help get those creative juices flowing.

Working smart and planning ahead

Planning and communication are important factors for a successful cookery class or after school cookery club, so we have included some tips to help you get ready:

• Setting up your stations: Make sure you have everything you need in place for your pupils to prepare, cook and serve their dish, including equipment and ingredients. You may wish to prepare some ingredients ahead of the session to save time
• Ingredients: Use ingredients that are readily available and simple to prepare. Take a look at your local green grocer or speak to local suppliers to stay in keeping with the ‘local produce’ competition theme
• Preparing ingredients: Confirming the children have washed their hands first, take this opportunity to allow the children to learn about food they may not normally get to see

Health and safety

Good practice for health, safety and hygiene is of utmost importance when cooking with children, so we’ve included some tips to help everyone stay safe in the kitchen:

• Allergens: Understand if the dishes you prepare contain allergens and if any pupil has any allergy – try to avoid allergens to guarantee the class is as inclusive as possible as you’ll want them to taste the ingredients along the way
• Taking care: When using ovens, make sure the children are clear that only adults are able to take things out and put things in. When using knives or scissors ensure children are careful, if they are younger, ensure an adult is the only person using them
• Clean down: Check your work stations are clean and tidy – encourage children to do this and factor into the timing of your class
• The Four Cs: There are four simple rules that will help you and your team to stay safe from food-borne illnesses in the kitchen. They are:
  • Cross contamination: Good hygiene helps prevent this, so stress the importance of washing hands and utensils properly, and tying back long hair. We recommend only using cooked meats for your cookery class, which will also help save time and reduce the risk of cross-contamination
  • Cleaning: Clean kitchen surfaces after preparing foods; try to ‘clean as you go’ – have hot water, cloths and detergent on hand
  • Chilling: Do not put hot food directly into the fridge or freezer, let it cool sufficiently first; remember that cooling should be completed within one or two hours after cooking
  • Cooking: Follow recipes and label instructions on cooking times and temperatures. Remember to pre-heat the oven properly and check food is piping hot before serving

Running your cookery class/after school club

We have included a list of tips to help you run the class to make it as informative, engaging and memorable as possible:

• Talk about ingredients: Explain the importance of using local ingredients – we recommend using maps to help pupils visualise where different ingredients originate
• Present dish: Make sure your food looks tasty, and don’t forget to take lots of photos to put up in your classroom and share with parents
• Maintain attention: To maintain the attention of your class, use work sheets to encourage the pupils to actively participate in the cookery class and show they are learning along the way, e.g. questions and answers on the method used to create a dish
• Seasonality: Ensure that you highlight the provenance of food and its seasonality to educate your pupils
• Social Media: People take to social media to talk about food every single day. Schools can use social media to showcase their cookery class and finished dishes to parents. This will highlight what the pupils have been learning about to encourage the conversation outside of the classroom. It will also maintain their interest and curiosity of food and cooking at home

Seasonal Food

We’ve included a handy seasonality chart highlighting what’s in season and when, alongside some interesting facts about the ingredients to help make your class memorable:

Why use local and seasonal ingredients?

• Fresh produce tends to be much more tasty when it is in season
• To reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat – sourcing locally helps to reduce ‘food miles’
• To support local businesses

To give you some inspiration, we have focused on ingredients in season throughout the McDougalls Young Baking Team of the Year competition period.

Did you know?

• Asparagus comes in three varieties – white, purple and of course our favourite, green
• Beetroot isn’t just for savoury meals, with its sweet earthy flavour, it makes a good addition to cakes and bakes like chocolate and beetroot brownie
• Broccoli stalks can be peeled and cooked along with the florets so don’t throw them in the bin!
• Cauliflower is one of the most versatile vegetables, the stalks and ribs of the leaves can be used to make soups, and the florets can be steamed, roasted or eaten raw
• Jersey Royals are protected with a PDO (protected designation of origin) and cannot be grown anywhere other than Jersey because they are so highly prized
• Purple sprouting broccoli is the original version of broccoli and has long stalks and small purple flower heads. The leaves, heads and stalks are all tender and edible
• There are literally hundreds (if not thousands) of different varieties of tomatoes, from tiny pea-sized ones (tom berries) to giant versions the size of melons (coeur de boeuf/ox heart) and colours ranging from black to green, yellow, striped, orange and red

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This week is Allergy Awareness Week which aims to raise awareness and highlight the complications people with allergies may experience, which includes food allergies and intolerances. To help support chefs and caterers, here are our top tips to ensure they feel confident in catering for customers with food allergies and that they are aware of the standards and regulations they have to follow.

• Staff training – ensure both kitchen and serving staff are trained to confidently respond to customer queries and ensure staff are aware of any recipe changes
• Purchasing and delivery of products – check the products ordered are the products delivered and ensure you have an agreement in place so that your suppliers notify you with any recipe changes
• Access to allergen information – make sure you have allergen information for all your recipes and products in storage and ensure this is accessible for all staff
• Cross-contamination – avoid this by checking your deliveries ensuring nothing has been damaged, and store allergens on lower levels to avoid spillages
• Handling and preparation – where appropriate, build in a preparation area for allergen free items to avoid cross-contamination, using dedicated equipment and utensils, and ensure food handlers wash hands in between preparation of dishes
• Managing individual needs – In schools using a board to display the picture and name of the allergy sufferer will help staff recognise individuals and ensure a process is in place from the kitchen to server to diner. Individuals aged 15 – 25 years old are considered a high risk group as they often want to be seen as ‘normal’ in front of their peers. Ensure staff understand these concerns and know how to efficiently cater for those with allergies without making individuals stand out as ‘different’. Instead look to adapt the standard menu offer where they can, so it’s suitable
• In a school/care home environment on arrival of a new pupil or resident with a specific allergy, ensure you run through which dishes on your school or care home menu are or are not suitable, and where possible revise the recipe to make the dish accessible to all
• Promote your offer – make sure your free-from menu gets noticed by promoting it on social media, on your website and in your outlet. This will help drive awareness of your offer, particularly for larger parties who may be influenced by one person’s allergy needs and may therefore choose to dine elsewhere. This includes people who are cutting out ingredients and allergens such as dairy and wheat as a lifestyle choice
• Share best practice – Twitter and Instagram are great tools for research, inspiration as well as sharing best practice with other caterers. Ensure you use popular hash tags for example #FoodAllergyAwarenessWeek to share stories and join the conversation to help you gain your audience’s trust

Bisto Gluten Free

Our Bisto Gluten Free Gravy joined the Premier Foods foodservice line-up in 2015. From the UK consumers’ number one gravy brand[1], Bisto Gluten Free delivers the same great taste but allows chefs and caterers to create gravies for those individuals who require a gluten free meal. Bisto Gluten Free has no artificial colours or added preservatives, and is suitable for vegetarian and vegan dishes, whilst also meeting the 2017 salt content guidelines. It’s a great addition to the free from market.

[1] IRI Grocery Outlets 52 w/e 18.03.15

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Take a look at our full impact here: http://ourimpactstory.fairtrade.org.uk/

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The Sustainable Development Goals — an ambitious set of 17 overarching global goals to combat poverty and achieve sustainable development — were adopted by the UN General Assembly in September 2015.

These goals will only be delivered successfully if smallholder farmers and workers play a central role in planning and implementation.

Over the last 25 years, our model has proved that it can be an active fame-changers, enabling producers to build strong, democratic organisations, productive businesses and fairer workplaces.

Additionally, our strong standards in production and trade are a key ingredient in making value chains work for small farmers and workers, increasing transparency and accountability and helping to protect the most vulnerable against trade-related exploitation

Fairtrade is not just the most recognised ethical label globally, but a trusted partner for thousands of companies across the globe to build fair and sustainable value chains, contributing to achieving the UN SDGs.

Take a look at the report to find out more:

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The Fairtrade Foundation are offering FREE coffee resources to help you convey your Fairtrade sourcing commitments. ‘Taste the good in your coffee’ highlights both the social and environmental ‘good’ of Fairtrade, via the Minimum Price and Premium, but also the good quality and taste resulting from farmers investing at least 25% of their Fairtrade Premium in quality and productivity programmes.

Please email ooh@fairtrade.org.uk with the resources you would like and the brand of coffee your offer.

• A2 posters (cup or producer designs)
• A4 posters (bean or producer designs)
• Table talkers
• Twist and Lock stands with postcards

There is currently no limit to the quantity of resources you can order.

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Premier Foods is launching brand new Angel Delight ready-to-eat pots into the foodservice channel, to help operators capitalise on the growing trend for food to go. They offer the delicious taste and bubbly texture that fans associate with Angel Delight and are available in the brand’s classic flavours – Super Strawberry, Bubbly Butterscotch, Banana Bubbles and Chocolate Cloud.

Made with fresh milk, no artificial colours, flavours or preservatives, Angel Delight desserts are the first ready-to-eat, aerated, ambient desserts in the market. The new pots are Food for Life compliant meaning that they can help caterers that are either part of, or working towards joining the ‘Food for Life Served Here’ scheme, to meet its entry level criteria.*

Sarah Robb, Channel Marketing Manager at Premier Foods, comments: “As we celebrate the 50^th anniversary of Angel Delight this year, we know the brand has a special place in people’s hearts and evokes childhood memories. We are really excited to bring our new, convenient ready-to-eat pots to caterers looking to extend their food on the go offering. They are a quick, easy and portable solution – perfect as a snack for the travel and leisure industries, for busy students looking for a treat in between lectures, as well as workplace catering outlets that want to take advantage of the ‘afternoon treat’ occasion.”

 *We’re proud to have joined the prestigious Food for Life Supplier Scheme. This means caterers that are part of the ‘Food for Life Served Here’ scheme, previously known as the Soil Association’s Food for Life Catering Mark, can purchase some of the UK’s biggest brand names, including McDougalls, Paxo and Ambrosia, with the reassurance that they meet the scheme’s entry level criteria. For more information visit: http://www.plate2planet.co.uk/premier-foods-joins-pioneering-food-life-supplier-scheme/

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This document is intended to aid professionals who help manage energy usage within their organisations to implement effective communication strategies for energy efficiency behaviour change. After months of research, an industry survey and interviews with professionals, this document brings together academic and industrial research in easy to understand actionable steps.

The report covers:

• The difference behaviour change can make to energy use vs. technological interventions
• The energy efficiency steps that people will most often be implementing as standard
• A C.L.E.A.R methodology for behaviour change
• Specific considerations for workplace and household energy usage and associated communications
• Segmentation by approaches to energy use
• The most effective language and appeals to drive performance uplift
• Barriers to energy efficiency and overcoming this
• Tactics proven to aid campaigns
• Setting up monitoring and measurement of results
• Advice of sources of further reading

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Edinburgh Mela’s Director Chris Purnell explains why and how the this multicultural performing arts event has banned polystyrene and gone completely compostable – for a zero waste festival.

“In every aspect of what the Mela is trying to do, we’re trying to raise the bar – artistic achievement, artistic quality, raise the profile of our event and the people that participate in it. And our waste management policy is part of that process of raising standards.

A big part of the festival is the food. Our global food village is quite legendary in the city. People come to the festival for the food. They come for many reasons but one of the big draws for the festival is the amazing food that’s on offer. And obviously with that comes packaging. I was horrified when I first arrived to run the event at seeing the mountain of polystyrene and plastic that we were producing and then having to send to landfill. So we just thought we’ve got to do something about this.

Having discussed and thought about the problem for quite some time, we decided that the best way forward was to ban polystyrene and introduce a compostables only policy.

So we decided that right from the get-go with traders we would let them know immediately that this is our policy and this would be in the contract. We have our market managers monitor the situation. So if anyone is using non compostables, even plastic forks, we will tell them they are not complying. The ultimate sanction is that we stop them trading. People do get it.

When we were considering how we would make this work, we saw Vegware as a natural fit. Vegware have been incredibly supportive, in guiding us through the processes and helping us achieve our goals.

The success of our policy has meant that we are actually used as a case study as best practice. Making the process fun in some ways is key. We have fully trained volunteers who help people make those decisions when they’re at the bin stations. A top tip is keep it simple…easy as possible to help people comply.

The Mela aims to bring people together. Basically it’s a coming together of communities, cultures, people. And that’s the beauty of it, that’s the joy of it, when you see those people coming together and enjoying a party, essentially it really is, that’s the satisfying bit for me.”

First published at: https://vimeo.com/132440180?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter

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We have redeveloped our McDougalls Sponge Mix and Reduced Fat Sponge Mix, now both with 30% less fat than previous versions[1], helping caterers rise to the challenge of creating freshly baked cakes which will appeal to a growing number of health conscious consumers. From restaurants and coffee shops looking to offer a lighter cake, to school caterers who need to comply with the School Food Standards, the new recipes ensure the mixes are versatile and deliver consistent results time after time.

The McDougalls Sponge Mix recipes for both products have been reformulated and now come with improved mixing instructions, helping to create an even better, quality product. With a demand among profit and cost sector caterers for time saving solutions when it comes to baking, these products are well placed to meet their needs. Although some caterers may turn to ready-made products to cope with the time constraints faced in the kitchen, it is far more cost-effective to prepare baked goods using flour based mixes.

Sarah Robb, Channel Marketing Manager at Premier Foods, comments: “We have listened to customer feedback and are pleased to re-launch these two products, offering caterers an improved baking experience. The Reduced Fat Sponge Mix is ideal for those caterers looking to provide a lighter option; whilst the new Plain Sponge Mix offers greater rise, making it perfect for use when baking large cakes and gateaux.

“Our McDougalls Mixes are ideal for creating fresh baked goods quickly and easily, and the new Plain Sponge Mixes will offer caterers the versatility and freedom to create a range of on-trend cakes. As a business, we are committed to continually updating our product portfolio to suit the developing needs of our customers.”

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