Members’ News

March 2024

Speed appointed to deliver retained PR brief for Brabantia #

Impact-driven PR agency Speed has been appointed by Brabantia to deliver its consumer PR brief, positioning the brand at the heart of modern homes through its innovative product offer and commitment to sustainability.

From modest beginnings in 1919, Brabantia has grown into a global interior design brand that is known for bringing smart and stylish design to kitchen and homeware. Committed to developing products that are beautiful, pleasurable and sustainable, Brabantia is proud to hold B Corp certification.

Speed’s lifestyle specialism, working with brands that enrich family life, coupled with the team’s strategic strength, energy and creativity saw it win through in a competitive pitch process. Speed will be focused on amplifying the brand’s voice through targeted campaigns to gain traction in national and lifestyle media, as well as online through digital PR and influencer programmes.

Kelly Pepworth, Managing Director at Speed said: “We have a rich history of working with brands that form part of the fabric of our homes. Brabantia is an amazing addition to this portfolio and builds on our strength in the lifestyle sector. We are looking forward to working with the team to bring the ethos of the brand to life, as well as using our strength in sustainability communications to emphasise the importance of making conscious decisions at home.”
David Slater, Commercial Director at Brabantia said: “We were looking for an agency that could work collaboratively with us to step-change our consumer comms. Speed really impressed us by combining a commercially minded approach with unique creative that genuinely excited us. The team bring experience, passion and energy and we can’t wait to start working together.”

Compass chefs awarded 26 medals at the Culinary Olympics #

Compass Group UK & Ireland, the UK’s largest food and support services firm, is celebrating its culinary talent after they won an impressive 26 medals at the IKA/Culinary Olympics in Stuttgart, Germany - representing teams for Compass, Craft Guild of Chefs and England’s National Team. 

The event is a pioneering celebration of international gastronomy and demonstrates the commitment of food professionals to culinary excellence. The IKA/Culinary Olympics is the oldest, largest and most diverse international culinary arts competition in the world.
16 Compass chefs travelled to Germany to compete, with the Compass Group UK & Ireland team comprising of 11 talented chefs, four support chefs including Jess Miller, Compass’ 2023 Apprentice Chef of the Year competition winner, and two team coaches.

Collectively they brought home a Gold, 18 Silvers and 7 Bronze awards. The Compass team claimed 17 medals, from across the community catering and the UK regional team table.

Nick Vadis, Culinary Director at Compass Group UK & Ireland and Team Coach said: “I am extremely proud of all our chefs who either supported, or competed, in the Culinary Olympics. To have such fantastic representation across the different categories on the world stage is a credit to our business. The dedication and time they spend honing their skills is evident in the medal haul - they are all true ambassadors for their craft. A huge well done to everyone that took part.”

Adam Thomason, Restaurant Associates, Culinary Director and England Team Captain said: "I am incredibly proud of our team's hard work, passion, and dedication. Winning so many medals as a team at the Culinary Olympics is a testament to their exceptional skill and commitment to culinary excellence. Congratulations to all!"

Nicola Harper, Group Executive Chef within ESS (Wales and West Midlands) won gold as part of the Craft Guild of Chefs UK team for Individual Culinary Arts. She said: “Winning my first Gold at such a high-level international competition is amazing - I am still over the moon and can’t wait to see what the future holds with these inspirational chefs. It was such an honour to represent the craft, Compass and Craft Guild of Chefs.” 

Nestlé Professional unveils shortlist of college students advancing to the National Heats in Toque d’Or 2024 #

As Toque d’Or’s 36th anniversary competition hots up, Nestlé Professional has announced the shortlist of college students who have made it through into the Heats. Taking place at The Grand Cookery School in York over 12 and 13 March 2024, the Heats will host 48 FOH and BOH students.  

To see the names of the 21 colleges with shortlisted students for the Heats, please visit here.  

A total of 388 students from 46 colleges registered to take part in the entry stage of this year’s competition. As well as having to record and upload a 30-second video to YouTube, explaining their passion for hospitality and desire to enter to Toque d’Or, BOH and FOH students were each tasked with a sustainability-based skills challenge. These were set by Rob Owen, executive business development chef at Creed Foodservice, and Nestlé Professional’s coffee trainers Aaron Dunn and Jo Walsh. 

BOH entrants prepared and cooked a sustainable dish of their choice using a variety of Maggi products, submitting a menu description and photos of the mise-en-place and final plated dish. Whereas FOH students created a coffee drink using Nescafé® Gold Blend Alta Rica, and laid up a table inspired by the same theme. Their entries were supported with a drink description and photos of the mise-en-place, final drink and laid-up-table. 

Katya Simmons, managing director Nestlé Professional UK&I said: “Now more than ever, the industry needs to come together to inspire the next generation of hospitality leaders and through our two youth programmes, Toque d’Or and the Choose Hospitality Pledge, we hope to achieve just that. 

“Toque d’Or is one of my favourite events in the calendar year. It’s a good reminder of just how much future talent we have to look forward to as an industry. I’m delighted to welcome the 48 shortlisted candidates to the next stage of the competition. This year, the Heats has a fantastic judging panel comprising young industry talent like Chef Tom Booton, experts from within Nestlé Professional, and former Toque d’Or stars. Contestants are set to experience a learning opportunity of a lifetime, and I wish all of them the best of luck!” 

During the Heats, BOH competitors will have the opportunity to learn about the importance of plant-based menus while FOH competitors will be able to learn about the art of customer service. The two action-packed days will comprise a mix of judges from the industry, Nestlé Professional, and former Toque d’Or competitors – both finalists and winners – providing a platform for them to continue to develop their knowledge and also pass on their advice to this year’s cohort. 

BOH judges for the Heats include: 
Tom Booton, executive chef of The Grill by Tom Booton (At The Dorchester) 
John Costello, senior confectioner, Nestlé Professional 
Paul Hawkins, development chef, Nestlé Professional 

Emily Simkins, 2023 BOH finalist, North Hertfordshire College Tom Booton expressed his excitement: “This year’s competition is set to be one to remember with a truly impressive shortlist of candidates moving into the National Heats. It’s not just about the win though; it’s about the journey of growth, learning, and the chance to work with the best in our field. I’m eager to get going and can’t wait to be part of the action.”  

FOH judges for the Heats include: 
Aaron Dunn and Jo Walsh, Nestlé Professional’s coffee trainers 
Antonia Macfarlane, 2018 FOH winner, City of Glasgow College  
Sophie Taylor, 2021 FOH winner, Edinburgh College 

Joshua Kerr, 2023 FOH winner, City of Glasgow College Joining the Toque d’Or judging panel for the first time, Antonia Macfarlane, said: “After first competing in 2017 and winning in 2018, I can confidently say that the Toque d’Or experience changes the trajectory of your career. I am thrilled to be involved as a FOH judge this year; it will be fantastic to see familiar faces and relive my own time in the competition.” 

To see the full list of shortlisted entrants for the Heats, please visit here

Sodexo adds another decade to contract with prestigious Wellington College #

Independents by Sodexo has retained its contract with Wellington College in Berkshire for a further ten years with the new contract valued in the region of £80 million for the contract duration.
The contract includes the delivery of the catering, hospitality, retail and domestic services including cleaning, logistics and laundry at Wellington College as well as the hospitality and domestic services for Eagle House, the preparatory and pre-preparatory school for 360 pupils aged 3-13 located in nearby Sandhurst.
Founded in 1859, Wellington College is one of the world’s top co-educational day and boarding schools educating up 1,200 pupils aged 13 to 18. The Independents by Sodexo team has been the long-term partner at both schools, over 60 years at Wellington College and over 25 years at Eagle House.
At Wellington College Sodexo’s 160-strong catering team serves 1,000 pupils for breakfast and supper with a lunchtime service for pupils and staff of up to 1,700 covers. The main dining hall caters for around 1,000 pupils every lunchtime, offering a wide range of options from hot meals, salads, soups.
The newly revamped V&A Café serves up to 600 during the two-hour lunch service and offers a more grab and go offer which includes sandwiches and salads as well as more street food style dishes at its live cook station such as Crispy Prawn Taco’s; chicken Souvlaki; low & slow smoked pork shoulder and Mexican rice with smashed avocado, sweetcorn salsa.
The V&A Café has been designed to provide pupils and staff with a more relaxing space where they can take quick breaks and enjoy lunch away from the busy main dining hall. It is an all-day café-style destination where they can also watch the school’s sporting fixtures and other events which are broadcast on TV screens. 
Adding to the contemporary feel, the space is also used as a gallery to exhibit pupil’s artwork (including pottery, paintings etc.) and has a dedicated performance space, where live sessions by the school’s talented musicians, singers and actors are held.
Steve Hawkins, managing director, schools for Sodexo UK & Ireland said: “Wellington College is a prestigious institution, and we are proud of our team there for delivering excellence every day and providing the client with the confidence to continue with us as their partner for a further ten years. We are exceptionally proud of the V&A Café, we worked closely with Sodexo’s projects team who have used their skills and expertise to create a vibrant high street feel within a school environment. Over the next few years we will continue to work closely with the College leadership team as it further enhances the student experience with the creation of a new sixth form centre.”
To help pupils understand and adopt a more sustainable diet Sodexo is using Klimato to provide carbon labelling on a number of the main meals and the kitchen teams are using Sodexo’s WasteWatch food waste reduction programme to capture food waste data which provides clear insights into what is being wasted and why.
The introduction of this technology will enable Sodexo and the school to bring in operational and behavioural changes to help end avoidable food and plate waste, whether generated in the kitchen or by the pupils and staff.
The extension also means that Sodexo will continue to oversee the Eagle House catering and domestic services contract, along with the 130-strong domestic services team for Wellington College. The cleaning services cover the entire estate from offices, classrooms, technical labs, theatre spaces, sports facilities, chapel through to the 17 boarding houses, ensuring all services within the contract operate smoothly and to the highest standards. Other services managed by the Independents by Sodexo team include laundry and logistics.
Stephen Crouch, Chief Operating Officer, Wellington College: “We are delighted to renew our long relationship with Sodexo. The Sodexo team is part of the Wellington family and we look forward to continuing our partnership with them. We are especially grateful to Sodexo for the support and investment it has made in transforming the V&A Café which has become the beating heart of the College providing our pupils and staff alike with a food service mirroring that of the high street. Together with Sodexo’s talented team we are proud to continue to offer meal options in both the main dining hall and the V&C Café that are as tasty as they are nutritious, and as balanced as they are diverse.”

NEW Gluten Free Pizza Base from Pan’Artisan #

Around 1 in 100 people have coeliac disease – an autoimmune condition caused by an adverse reaction to gluten.  People with many other conditions, including non-coeliac gluten sensitivity, also need to follow a gluten free diet and it is now estimated that at least 10% of UK consumers are doing so.*

Charlotte Perkins, Commercial Manager, Pan’Artisan Ltd: “Consumer awareness regarding the nutritional function of foods has increased and a marked rise in interest in gluten free products is evident, with the number of gluten intolerant diners rising.  Preparing your gluten free food offer to include one of the most requested dishes – pizza - is smart planning and sure to attract custom.

“It’s often noted that gluten free pizza bases can be tougher than a traditional thin base, but our newly launched Gluten Free base redefines this and draws on our Italian heritage to offer an incredibly light, fluffy textured pizza base.  These bases are made in the UK from an Italian blend of premium ingredients, including rice flour.  They also have a low salt content, which is under the government guideline.

“We aim to deliver on trend, versatile, Italian-inspired bakery products that not only taste delicious, but also provide catering operators with convenient and exceptional quality menu staples that support an inclusive food offering for a myriad of diet types.”

Pan’Artisan’s frozen, Gluten Free pizza bases simply need defrosting at room temperature until fully thawed before topping and baking at a recommended oven temperature of 330-350°C.  Cooking times will vary depending on oven and toppings used.

Pan’Artisan’s Gluten Free bases are available in a 12”size, with 22 units per case.

For more information on the Pan’Artisan range of products call 01730 811490 or visit

Bestway expands market-leading retail range across depot network #

In support of retail customers, Bestway Wholesale, the UK’s largest independent food and drink wholesaler, has announced the expansion of its retail range across its depot network, adding hundreds of new and best-selling products to meet retailer customers’ needs.

Bestway has launched its new convenience range across all its delivered network and continues to focus on listing regional lines for its depots as part of its strategy to respond to retailers’ local community demands through localised depots. It has added more than 1,500 additional listings across depots to meet its convenience retailer customer’s requirements, and enhanced its online customer journey to ensure all delivered retailers have access to the full range available from their local depot which will improve availability and help retailers to drive sales.

Bestway Wholesale’s Managing Director, Dawood Pervez, commented:
“We’ve listened to our customers - and we’ve responded.  We are enormously excited to be announcing this expansion of our retail and convenience range across our depot network as we know it’s exactly what our customers are looking for – a broader range giving greater choice with a more diverse and pertinent line up of products.

“By increasing our range, we aim to be a one-stop shopping destination for our retail customers offering them a wide variety of products across different categories.  At a time when they need it the most.

“We have also been reviewing our award-winning Best-one’ own label range which is widely respected for its quality and the gap it fills in the marketplace and will be making announcements soon in this respect, giving further opportunity to our retailers against consumer demand.”

Bestway Wholesale has also improved its support for retailers on these new ranges including a brand-new planogram service to support them every step of the way.

Kenton Burchell, Group Trading Director at Bestway Wholesale, added:
“The essence of convenience retail lies in accessibility. By adding more ranges within our depots not only gives our customers more options to choose from but it also means that they don’t need to shop anywhere else and can get everything they need under one roof, enhancing their overall shopping experience.”

McCain Foodservice Solutions' Streets Ahead Programme with KERB+ is now the topic of a podcast. #

Streets Ahead was created by the leading foodservice agency and Arena members, Omne, for McCain Foodservice Solutions and is delivered in partnership with KERB+, the social enterprise arm of KERB. It supports food entrepreneurs from less advantaged backgrounds to break into the world of Street Food.

On the B2B Marketing Podcast, Rebecca Lewis Stanton, Jasmine Preen from Omne, and Mark Hodge, VP of Marketing at McCain, discuss the project with Gavin Dunn, Managing Director of KERB+.

The podcast covers topics including how street food remains a key breeding ground for creativity and innovation in foodservice; how a CSR programme can fit seamlessly with the core values and DNA of a supplier like McCain; and how the programme will develop over time.

The episode can be found by searching the B2B Marketing Podcast on Spotify, Apple Podcasts, or wherever you listen to your podcasts.

FEA opens gateway to GulfHost’s multi-billion dollar MENA market #

Support package helps British companies participate in the exhibition’s UK Pavilion

GulfHost is one of the world’s most important foodservice equipment exhibitions, giving access to the massive and rapidly growing Middle East and North Africa (MENA) markets – and FEA has put together a package to help UK equipment suppliers take part. 

The exhibition takes place at the Dubai World Trade Centre (DWTC), in the United Arab Emirates, from Tuesday 5th to Thursday 7th November 2024.  FEA is once again organising the show’s UK Pavilion, which gives British companies the opportunity to showcase their products and services to the MENA market. 

And what a market!  The Middle East has allocated $45 billion for tourism and travel growth by 2030, with some 56,000 hotel rooms already under development.  The UAE and Saudi Arabia foodservice sectors alone are expected to be worth over $87 billion per year by 2029.  The MENA out of home dining market is projected to grow to nearly $82 billion by 2028. 

With such mind-blowing figures, it’s no surprise that the exhibition attracts so much attention, with 350+ exhibitors expected at the 2024 edition.  The show attracts visitors, too – some 40,000 will attend this November.   Previous GulfHosts have generated a 74% increase in business for exhibitors, 71% of whom said the event was the ideal gateway to the MENA market. 

The FEA package makes it simple for UK equipment manufacturers and suppliers to exhibit.  The package includes:

A company stand, designed and constructed by a professional contractor appointed by FEA.  It will be part of the attractive UK Pavilion group stand 

All pre-show administration

Pre-show exhibitor communication, to maximise the impact of each company’s participation

Technical back-up

FEA personnel on site, providing support and adviceExhibitors are responsible for dressing and staffing their company stand, each of which includes a lockable counter, carpeting, name board, stand lighting, one socket (for charging laptops, mobiles, etc.), one table and four chairs.  Any additional requirements for furniture or power can be ordered from the stand construction company closer to the exhibition time. 

The cost for the FEA package is £697 per square metre, excluding additional costs, for example for DWTC’s compulsory requirements, such as insurance (£130) and a marketing power pack (£380). 

The FEA GulfHost package is open to any UK foodservice equipment company.  FEA members get a £250 discount from the package price. 

FEA’s event manager, Jocelyn Shawyer, is organising the UK Pavilion.  She says, “We’d encourage all UK foodservice equipment companies who are interested in exporting to MENA to exhibit.  It’s just a brilliant show – and it’s specifically focused on catering equipment.  FEA will be there to assist exhibitors right from the start, with advice on areas such as accommodation and travel.  At the exhibition we’ll be on hand to help with their participation and to handle general trade enquiries.” 

For information and to book space, contact Jocelyn by email,, or call 0207 793 3029.  The deadline for booking is Thursday 28th March.  

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit 

Bidfood reveals the key to pub menu premiumisation in brand new guide #

As pubs continue to face the current energy price crisis and food inflation, one of the UK’s leading foodservice providers, Bidfood, is determined to not only help them survive, but thrive in 2024. Releasing their latest Pub Kitchen Club guide, ‘Unleashing your menu’s potential’, the wholesaler reveals how focusing on premiumisation and adding value will attract more customers and encourage spend.
More than 600 pubs permanently shut their doors in 2023, resulting in a 10.4% drop in sites since March 2020. As well as having to operate in a tricky market, still recovering from the pandemic, pubs must adapt constantly to meet the ever-changing demands they face from consumers.
Featuring detailed insight and advice from Bidfood’s Culinary Development Chefs, ‘Unleashing your menu’s potential’ provides an all-in-one solution for pub operators with tips on how to leverage the premiumisation trend, to the small tweaks and special touches they can make to stand out from the crowd. 
Tapping into the latest food and drink trends, the guide shares ideas on engineering a more profitable menu, product recommendations and a bank of delicious recipes. It also features the latest insight and research, revealing how operators can develop and adapt their offering in line with the evolving industry. 
The Pub Kitchen Club will be taking into consideration the whole pub experience, with new content on competitive socialising and expert advice from multi-award-winning pub group, Brewhouse and Kitchen.
Joe Angliss, Head of Customer Marketing at Bidfood said: “Entering into the new year, we know that pubs will be thinking about how they can bring something new to the table for their customers. It’s one of the reasons why the Pub Kitchen Club has been revamped in line with this launch, to inspire our customers.
“We’ve seen a big growth in competitive socialising over the last year and that’s why we have put together insight and advice on how to take advantage of what is a great opportunity. The fantastic input from Brewhouse and Kitchen provides an additional layer of support and insight for our customers. So whether you're a Pub Manager, Owner or Chef, you have access to support from people working in the same sector.
“It’s devastating to see how many pubs are closing every year. We hope the launch of ‘Unleashing your menu’s potential’ will inspire pub operators and arm them with the tools they need to increase footfall and ultimately, margin, to help better secure their future.”

For more guidance, inspiration and access to ‘Unleashing your menu’s potential’, please visit: 

Sodexo Live! and Nestlé Professional to host exclusive Choose Hospitality Pledge stadia career workshops #

Sodexo Live! has today announced a new partnership with the Choose Hospitality Pledge, and its co-founder Nestlé Professional, which will see them host three mass career workshops at Newcastle United’s St. James’ Park, Brighton & Hove Albion FC’s American Express Stadium and Everton FC’s Goodison Park.
The Choose Hospitality Pledge workshops will take place during the summer term, engaging up to 200 secondary school pupils across each of the three stadia locations.
The Choose Hospitality Pledge was created to give school leavers the opportunity to experience how dynamic, rewarding and exciting the sector is as a career. It aims to reshape perceptions of the hospitality sector and ignite a passion for careers among young people, ensuring the industry has a stronger talent pipeline and is well-positioned to plug its talent gap, which is expected to reach 14 million over the next few years .
Each workshop will offer school pupils the unique chance to hear first-hand from inspiring hospitality leaders and to participate in hands-on hospitality skills taster sessions. Pupils will also gain valuable career advice from prominent industry organisations on routes into the sector, from specialist college courses and apprenticeship programmes, to direct employment.
Commenting on the new the partnership, Katya Simmons, MD, Nestlé Professional, said: “The Choose Hospitality Pledge was formed to bring the industry together to improve the perception of hospitality careers, and to tackle the recruitment crisis head on.
“We’re proud to partner with Sodexo Live! to host exclusive career workshops inside incredible stadiums across the country, educating secondary school pupils about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.
“Our partnership is a prime example of how the Choose Hospitality Pledge is galvanising hospitality businesses to unite and collaborate on youth employment, one of the most pressing issues we face as an industry.”

Alexis Kennedy, HR Director, Sodexo Live! UK & Ireland said: “We are proud to support the Choose Hospitality Pledge alongside Nestlé Professional. Our teams at the three stadia are looking forward to sharing their experience of working in this exciting and dynamic industry with the school children. We hope through the workshops we can inspire a future generation of chefs with a behind the scenes look at what a culinary career could offer them and how they can make a difference by creating memorable food experiences.”
The workshops align with Provider Access Legislation (PAL) and Gatsby Benchmark 5, offering pupils the chance to have meaningful interactions with employers.
To give back to your profession by inspiring the next generation of talent at your local secondary school, please register as a Choose Hospitality Pledge ambassador by visiting:

Nutritics acquires pioneering menu solution for visually impaired diners #

Market-leading foodservice tech provider, Nutritics, has completed the acquisition of Good Food Talks, an innovative menu solution for visually impaired diners, which counts Nando’s, PizzaExpress and JD Wetherspoon among its customers.
The company provides a fully accessible menu solution that makes it easier for blind, visually impaired and dyslexic diners to independently browse the menu on their chosen device and make their own choices, alongside enabling food businesses to publish a universally accessible menu with no extra effort. Used by customers across over 2,150 sites, the solution could benefit almost 10 million people, with 340,000 people in the UK having no sight, 2 million overall with sight loss, and 10% of the population affected by Dyslexia. Good Food Talks was founded in 2013 by Matt Wadsworth, who is himself blind.
Commenting on the acquisition Stephen Nolan, CEO of Nutritics, said; “Good Food Talks is an amazing example of how hospitality operators can use technology to be more inclusive and provide visually impaired customers with the opportunity to enjoy the same experience, through a simple, easy to use solution. Accessibility and inclusion is a very real challenge for businesses and we’re delighted to be working with Matt to further his ambition to improve the dining experience for the visually impaired community around the world.”
Matt Wadsworth added; “I’ve received several approaches over the years to sell the business, however, as much as I passionately believe that Good Food Talks needs to be in every hospitality business, it had to be scaled with the right partners. The team at Nutritics are incredible and share the same drive to make good food available to everyone. I’m very excited for the opportunity ahead and very much look forward to continuing to lead the business from within the Nutritics family.”
Good Food Talks is the second acquisition completed by Nutritics, after the business acquired the menu publishing technology Ten Kites in 2021. Since then, Ten Kites has grown significantly, with revenues growing by 3x over the period. Nutritics helps hospitality and foodservice operators run safer, more sustainable, and more profitable operations in over 100 countries. Its existing suite of solutions includes Foodprint, a fully automated environmental impact scoring system which helps hospitality and foodservice businesses analyse, manage and report on their Scope 3 emissions. Last year, Nutritics was chosen by COP28 as the exclusive software provider to help create climate-friendly, nutritionally balanced menus at the global sustainability conference.
Transaction advice was provided to Nutritics by Addleshaw Goddard and to Good Food Talks by Gunnercooke and Morro Strategic Accountants.

Sodexo and AstraZeneca extend their global partnership for a further 5 years #

Sodexo reinforces its contract of food and facilities management services with AstraZeneca in the UK, Sweden, Denmark, Finland, and Norway for a further five-year period. 

Sodexo and AstraZeneca have built a trusting relationship over the years, with significant advances implemented to improve the daily lives of consumers. The collaboration between Sodexo and AstraZeneca began in 2008 in the UK with a first food and facilities management contract.
In 2012, the contract was extended to additional sites and scope of services in the UK, as well as in Sweden, Denmark, Finland and Norway. From October 1, 2023, Sodexo is subsequently proud to announce the evolution of this partnership under a Vested® agreement* for a further five-year period.
Through this highly collaborative Vested® agreement, Sodexo will continue to provide services across the global portfolio, including food services, as well as workplace services, cleaning in GMP (Good Manufacturing Practice) and quality-controlled lab areas, technical services, grounds maintenance and waste handling.
To support AstraZeneca’s activities and teams, drive efficiencies and spark further innovation, Sodexo is implementing key initiatives aligned to its 2025 ambition to deliver excellent client and consumer experience, including the implementation of:

global food brands, suitable for both manufacturing and office environments, such as Kitchen Works and Modern Recipe, delivering delicious food in stylish and welcoming spaces that foster a sense of belonging and cultivate collaboration proven solutions to reduce Astra Zeneca’s environmental impact:

WasteWatch initiative to track, analyze and limit food waste with the objective of reducing food waste by 50% by 2025;“Reusable Food Box” tracked by a personalized QR code to avoid single-use packaging waste; Carbon labelling on menus to drive consumers towards sustainable choices tech & data solutions to support a consumer-centric approach with the evolution of the existing ‘Everyday’ consumer app, enabling consumers to pre-order meals, as well as benefitting from a digitized grab and go food offer. 

The partnership will also benefit from further digitization concerning other critical areas such as health & safety, financial performance, quality and compliance through Sodexo’s global Wando app. This app generates data and insights to ensure consistency and transparency that enable informed solutions, acting as the central reporting platform to drive KPIs. 
Johan Stellingwerf, Sodexo Chief Operating Officer for Global Strategic Accounts said: “We are very pleased to have extended our long-lasting partnership with AstraZeneca. Together, we share a mutual commitment to nurturing healthy people, healthy planet and healthy society within our workplaces. We will continue to enhance AstraZeneca’s best-in-class workplace by delivering sustainable experiences every day for everyone. Together with our teams, we will continue generating value, supporting both companies’ strong commitments around Sustainability, Safety, Quality & Compliance, Innovation and People.”

Délifrance launches a new report revealing the growth opportunity for the £1.2bn UK bread market #

Retailers and operators have an opportunity to tap into the £1.2bn rise in the UK bread market over the next two years, according to a new report from bakery supplier Délifrance.  

Published this month, the Prove It: Breaking Bread report predicts the UK's £7.8bn bread market will grow by 15% to reach a value of £9bn by 2026.  

The report says businesses have a huge opportunity to take a slice of this growth by embracing evolving trends in the bread category such as:  

Demand for specialty and world breads  
Products using clean-label and regeneratively farmed ingredients  
Bread that offers health benefits or caters to specialist diets  
The impact of smaller bakeries on the wider market  
Consumers' response to the cost-of-living crisis  These topics and many more are examined in the report, which has been compiled following a survey of 1,000 UK adults who regularly eat bread and offers insight into bread consumers' behaviour in and out of home.

The report also makes use of Délifrance internal market estimates and insight, external market data and the experience and views of Harris & Hayes, one of the UK’s most trusted food consultants and future forecasters.  

"Our latest Prove It report looks at the trends shaping the category, from the continued growth of sourdough to the opportunities offered by breads from across the globe," says Délifrance marketing director Stéphanie Brillouet.  

"We also take a deep dive into consumer attitudes to bread and examine what drives purchasing decisions, how consumption differs in and out of home, and the impact of consumers’ environmental and economic concerns."  

Among the findings are how well bread is weathering the economic crisis. With bread seen as offering excellent value for money, more than a quarter of consumers cite a drop in their household budget as a reason for increasing their in-home consumption of bread.  

And despite the pressure on consumer spending, quality remains key. More than half of consumers (52%) say they choose where to buy bread from based on the quality of products sold and these consumers are most likely to shop at independent bakeries and supermarket ISBs.  

“It’s an exciting time for the bakery category," says Harris & Hayes. "Shoppers are responding well to innovation, with regional specialties, snacking and occasion-led bakery representing a significant growth opportunity. Retailers and operators will benefit from offering considered ranges that cater to a plethora of differing needs and budgets."  
To download the full report visit: 

Sodexo Live! appoints Claire Morris as new CEO for UK & Ireland #

Sodexo Live! a global leader in worldclass hospitality, retail and event catering services for sports & leisure venues as well as major events, is pleased to announce the appointment of Claire Morris as its new CEO for the UK and Ireland.  

Claire has been with the business for 17 years and brings a wealth of experience and a proven track record of success. She joined the sports & leisure (now Sodexo Live!) global executive team in 2015, leading the marketing function and now also leads the growth organisation for the global business

Claire has more than 25 years’ experience in the food and facilities industry and has led many strategic marketing initiatives from acquisition integration to brand and concept development as well as developing a high performing growth team to accelerate sales performance. In the past year she has created a dedicated digital and tech start up function for Sodexo Live! and is passionate about the customer experience at every touchpoint. She will continue to lead the Global Marketing, Sales and Digital department for Sodexo Live! 

She has a clear vision and ambition to do things differently in the live events and hospitality marketplace, by supporting the businesses and clients Sodexo Live! partners with, through innovation, food, and pioneering technology.   

Nathalie Bellon-Szabo, Sodexo Live! Global CEO, said:   

"Claire's dedication, leadership, and client-centric focus make her the perfect choice to lead our operations in the UK and Ireland. We are confident that under her guidance, Sodexo Live! will continue to thrive and deliver outstanding value to our client partners and their guests.   

“Her prior experience, and knowledge of the UK market is invaluable, couple this with her global role and innovative approach, it will unlock a wealth of opportunities for clients, customers and colleagues.”   

Claire added:   

“I am delighted to take on the role of CEO for Sodexo Live! in the UK and Ireland. The company’s commitment to excellence and client satisfaction aligns seamlessly with my own values, and I am excited to contribute to the success of Sodexo Live! in this new capacity.”  

Compass reports -9.4% emissions reduction inclusive of 20% business growth in industry-first transition plan #

Achievements to date include:
1. -9.4% absolute reduction in emissions inclusive of 20% business growth (FY19 baseline – FY23, Scope 1,2,3).
2. -25% reduction in carbon intensity
3. -162,828 tCO2e reduction in emissions attributed to purchases of food and drink.
4. 1 in 4 recipes analysed now rated as “low carbon impact” (A and B rated) as part of a wider project to reduce the footprint of 214mn meals served annually.
5. 185,000 meals donated to charities in past 12 months, contributing to a total of 1mn meals redistributed via FareShare since 2014.
6. Three quarters of a million litres of cooking oil converted into biofuels.
7. 31 tonnes of cling film saved - the equivalent of over 5,200 miles – it could stretch from the UK to USA.
8. Removed almost 50mn pieces of cutlery, 6.3mn plastic bottles, 1.4mn cans, and 3.9mn sachets.
9. Recipe reformulation >90% of its recipes now containing low to medium amounts of sugar and salt. 

Compass Group UK & Ireland’s first transition plan, published today, shows what it takes to decarbonise its £multi-billion business, in a period of continued high growth for the caterer.  The plan draws on the largest food and drink carbon impact assessment undertaken and openly shared by any foodservice provider to date.
The UK’s largest food and support services company has become the first in its sector to share a detailed transition plan aligned to the UK government’s Final Disclosure Framework following its recent release by the Transition Plan Taskforce (TPT). The Framework is intended to help companies develop and deliver ‘gold standard’ climate transition plans.
The business reports an absolute reduction in emissions of -9.4% across Scope 1,2,3 (FY19 baseline – FY23). This has been achieved, inclusive of the company’s high organic growth, acquisitions and joint ventures. By including Compass’ growth within its analysis, an estimated -25% reduction in carbon intensity has been calculated.
Compass analysed a staggering 2.2 million rows of data, of which over 1.7m accounts for food and beverage. The data analysis, which has been externally verified, and achieved in collaboration with leading data scientists and food systems specialists, provides the business, its clients, peers and the wider economy with greater insights into the impact of the company’s operations.
Compass serves 214mn meals a year across 4000 locations. Food and drink represents 62.5% of the caterer’s FY23 footprint, where the business has achieved a reduction of -162,828 tCO2e of emissions attributed to food and drink purchases.
Examples of the impact achievable through Compass’ size, scale and agency are explained in the plan through four core levers of change: supply chain, operations, ingredients, and culture.
1. Supply chain.
Compass’ procurement arm, Foodbuy is launching a new Net Zero Pipeline for FY24, where category buyers will assess the environmental implications of one product against another. 50 potential carbon reduction initiatives have already been put forward in emissions intensive categories, e.g., beef and dairy.

2. Operations.
Strong sectorised leadership across 2,900+ partnerships is shown through specific interventions, data-driven action, and accountability. For example, in Levy UK + Ireland, Compass’ sports and leisure sector, 30% of all general managers’ bonuses are now linked to 124 site-level environmental KPIs; and in its business and industry (B&I) sector, minimising the most carbon intensive dishes is now a KPI for chefs working across the business.

3. Ingredients.
25% of 8,004 centrally analysed recipes (1 in 4) now have A and B rated footprints. These are a representative sample of its wider library of recipes, as part of Compass’ commitment to reformulate a centralised bank, that’s as closely aligned to 1.5C as possible. This work is part of its strategic partnership with UK sustainability tech company, Foodsteps.**

4. Culture.
Successfully reducing the carbon footprint of its 12 top selling meals in Compass’ business and industry sector has strengthened the alignment of its climate and health strategies, achieving an average saving per portion of 1.39kg CO2e across 209,029 meals sold every year.
Commenting on Compass UK&I’s transition plan, Baroness Vere, Minister at HM Treasury said:
“Transition plans are a key tool for companies and investors to understand the risks and opportunities facing a company in greater depth and detail. I am delighted that Compass UK & I have drawn on the excellent work of the Transition Plan Taskforce to drive their own transition planning and look forward to more firms doing so.”
Professor Sir Charles Godfray, Chief Climate and Sustainability Advisor, Compass UK&I said:
“I am confident Compass’ approach and resolve will have a measurable, positive impact on the business, its clients, the foodservice sector, and the wider economy. I also believe that companies like Compass, that anticipate the need to become sustainable, have a more resilient business model that will benefit the financial bottom line as well as contributing to keeping the planet inhabitable.”
Robin Mills, Chief Executive Officer, Compass Group UK & Ireland added:
“We always knew setting a 2030 target was ambitious, but it has helped to accelerate change in our business and drive positive behaviours as we seek to operate more sustainably in all that we do. It’s great to see that the actions we are taking are having an impact. At the outset we said we wanted to be transparent and share our learnings. I am delighted to be publishing our transition plan, which I hope provides great learnings for others to also work with.”
Carolyn Ball, Director of Delivery for Net Zero, Compass Group UK & Ireland concluded:
“Compass’ opportunity to contribute to society, the economy, and the natural environment we depend on has motivated a growing and talented multi-disciplinary team. Over the coming years there will be developments we can’t foresee or accurately forecast. This means our plan will necessarily evolve over time. We sincerely thank everyone who continues to support us.”