Speed appointed PR agency for Iconic family food brand, Herta in the UK #

Impact-driven PR agency Speed has been appointed by Herta UK to drive brand awareness and reconnect the family favourite with audiences, new and old, while dialling up its range of delicious and fuss-free foods.
 
Founded by the Schweisfurth family in Herten, West Germany, over 125 years ago, Herta quickly became known for providing quality chilled goods to consumers and is now a firm favourite for households across the UK.
 
Speed’s extensive food and drink credentials and vast experience working with popular household names, combined with the team’s strategic strength and passion saw it win the business following a number of creative sessions. As a result, Speed will be focused on amplifying Herta’s UK presence within trade and consumer media through a hard-working press office complemented with creative campaigns, digital PR and influencer programmes.
 
Kelly Pepworth, Managing Director at Speed said: “We have a wealth of experience when it comes to working with food and drink brands and are looking forward to supporting the team in reconnecting such an iconic and loved brand with families across the UK, while bringing to life its ethos and communicating its range of great tasting and versatile products.”
 
Rob Forshaw, Managing Director at Herta UK said: “We were looking for an agency that could work collaboratively with us to supercharge our comms. We were really impressed with how quickly Speed got under the skin of our brand and market challenges, sharing creative insights and ideas for how Herta can have an impact not just over the next 12 months, but also in 3-5 years. We can’t wait to kick things off!”

Sheffield College team bound for India after winning Zest Quest Asia 2024 #

An ambitious Filipino-inspired menu has catapulted Phoebe Tuttle, Beth Brewster and Joe Defries of The Sheffield College into their new roles as 2024 Zest Quest Asia champions, a victory that comes with a weeklong trip of a lifetime to New Delhi, India.

The unveiling of the winners and first prize was the climax of the Zest Quest Asia gala dinner held for the first time at the Hilton London Wembley last Tuesday, 27th February.  Attending the annual event were 230 guests from industry and education along with the families of this year’s finalist teams from Cheshire College South & West, Loughborough College, North Hertfordshire College, The Sheffield College, University College Birmingham and New College Durham.

The evening kicked off with a Thai canape reception prepared by outgoing Zest Quest Asia champions University of West London (UWL), complemented by Don Papa Rum and Edinburgh Gin cocktails.  This was followed by a 3-course supper prepared by Zest Quest Asia co-founder Cyrus Todiwala OBE DL and friends, featuring a taste of the Sichuan, Hakka, Hunan and Hainan influenced cooking of India.

Earlier in the day, UWL had hosted the competition’s live cook off phase in the training kitchens of the London Geller College of Hospitality and Tourism.  It was then that The Sheffield College trio, supported by their tutor Andy Gabbitas, truly impressed the judges with their execution of a menu comprising an amuse bouche of Portobello Mushroom Sisig in a Croustade basket; a Tapsilog starter (a Filipino ensemble traditionally made of fried egg, beef tapa and garlic fried rice); a main course of Chicken Adobo with caramelised soy green beans, banana ketchup and annatto peanuts; and a dessert of Turon with ube ice cream and Don Papa caramel sauce.

Apart from taking home the first prize, Phoebe, Beth and Joe were cited for the Best Use of the Panasonic Accelerated Combination Oven, winning the oven for The Sheffield College.  As part of their prize, they were also awarded a bespoke all-day class and Dashi journey in Japanese Kaiseki. Overall runner-up, University College Birmingham, won an educational trip to France courtesy of the Grande Cuisine Academy.  The team also won the awards for Least Wastage and the Best Use of a Halide Processor.

Other awardees on the night were:

•             New College Durham – Best Menu Planning and the Andrew Bennett Teamwork Award
•             Loughborough College – Best Use of Tormek Knife Sharpener
•             North Hertfordshire College – Best Menu Presentation
•             Cheshire College South & West – Most Sustainable Menu
•             North Hertfordshire College – Best Use of Tilda Rice
 
All 18 Zest Quest Asia student finalists also received a year’s student membership of the Institute of Hospitality (IoH), the industry’s global professional body.

Special guest speaker Alistair King DL, the incoming (subject to election) Lord Mayor of London expressed his support for Cyrus and Pervin Todiwala and the competition the couple set up in 2013 with the support of the Master Chefs of Great Britian.

Cyrus Todiwala OBE DL FIH, who co-founded Zest Quest Asia with Pervin Todiwala, said, “Congratulations to The Sheffield College, for drawing inspiration from the Philippines, a country that your fellow Sheffield College students visited only two years ago.  This is what our competition is all about – students who have experienced and learned first-hand the cuisine of different Asian cultures by getting involved in Zest Quest Asia then pay their knowledge and experience forward.  This way slowly but surely more and more budding chefs can be inspired to appreciate and cook Asian food.

“I want to thank all our sponsors and supporters, especially our headline sponsor, Tilda, who will see to it that our new champions have an unforgettable time in New Delhi.  I think Tilda’s commitment to Zest Quest Asia is nothing short of a passion.  I tell the students that competing is only the beginning because from the moment they became finalists, we and our sponsors will see to it that doors open to them.  Now our winning team from The Sheffield College is going to discover the tastes and flavours of one of the world’s oldest civilisations.”

For more information on Zest Quest Asia 2024 visit www.zestquestasia.org.

Délifrance ‘bakes’ in key sustainability and environmental goals in first CSR report launch #

Délifrance has reported significant progress towards achieving the ambitious goals set out in its CSR strategy, Baking Good BETTER, following the launch of its first annual CSR report. This report highlights the projects implemented, the action plans deployed, and the results collectively achieved in 2022-23. 

Available to download here, Délifrance’s new CSR report reveals it has made significant progress on several of its key commitments: 

Planet 
a. Achieved a 13% intensity reduction in CO₂ emissions for scopes 1 and 2, as part of its 2025 target of 20% and committed to the SBTi with carbon reduction targets for all scopes of emissions for 2030. 
b. 99% of its packaging is currently recyclable, as it looks ahead to achieving 100% by 2025. 
c. Maintained a co-product recovery rate of 98%, exceeding its minimum target of 95%.  

People 
a. Achieved a 40% reduction in lost-time accidents since the launch of the CARE programme, in 2016, as it looks to progress every year. Délifrance has set the target of a 25% reduction between 2023 and 2024 
b. For the UK and Irish scope: Reached our 2025 target of 80% of employees completing at least one training course per year and making progress towards our 2025 target of 3% of payroll costs currently devoted to training. 
c. For the UK and Irish scopes: Already reached our 2025 target of 40% of positions on the UK and Ireland board filled by women.  

Product and know-how 
a. Achieved 100% RSPO certified palm oil since 2021, with sights set on moving to 100% RSPO certified and segregated palm oil by the end of 2024. And, an ambitious target moving from 40% Rainforest Alliance-certified cocoa in 2023 to 100% by the end of 2024. 
b. Its 2027 target of achieving 100% sustainable wheat flour – its main raw material – on all sites is being driven by a number of initiatives such as adding wheat flour from regenerative farming practices. 
c. 71% of products are currently covered by its additive reduction approach, as it looks to achieving 100% by 2025. 

First launched in 2022, Baking Good BETTER sets out a framework for Délifrance to reduce its carbon footprint and achieve its aim of contributing to global carbon neutrality by 2050. These commitments, aligned with the ambitions of its parent company – French cooperative group VIVESCIA – are based on three key pillars aimed at making the world a better place:  

Planet – to reduce carbon footprint, limit the environmental impact of its 14 production sites, adopt eco-designed packaging, and fight against food waste.  
People – to guarantee safety and well-being at work for its 3,300 employees, boost employer brand and nurture talent, and promote diversity and inclusion.  
Product & Know-how – to ensure sustainable sourcing for its main ingredients, work towards a sustainable wheat flour supply chain, guarantee safe and high-quality products, and comply with ethical principles across the supply chain. 

Nathalie Genebes, global CSR director at Délifrance says: “It’s essential to have a well-structured and ambitious CSR strategy to meet the challenges of climate change and other pressing societal issues. As a leading manufacturer of baked goods, Délifrance has an important role to play and so, for many years, has been committed to sustainability measures across the business and our supply chain.  

“Our CSR strategy Baking Good BETTER, is feeding into product innovations such as our range becoming increasingly plant-based, as well as process innovations and partnerships with NGOs. Not to mention, it also enables us to communicate and offer greater transparency to all our teams, ensuring we meet their expectations when it comes to our own corporate commitments. 

“I’m pleased to report that our new CSR report shows we have been able to vastly improve our day-to-day practices throughout our supply chain. Now, as we look ahead, one of our first priorities is to submit our decarbonisation roadmaps to SBTi, which includes focusing on the biggest impact areas of greenhouse gas emissions such as raw materials purchasing, energy and refrigerant gases used in our factories, and freight. Our priorities for 2024 also include our commitment to zero deforestation across our entire value chain, as well as more societal issues such as workplace safety and well-being, and diversity and inclusion, areas where we need to step up our efforts.” 

To download Délifrance’s new corporate social responsibility report, please visit: https://www.delifrance.com/our-csr-approach-baking-good-better 

Popeyes UK picks up Speed Legendary American fried chicken brand appoints Speed for South West PR brief #

Legendary American fried chicken brand Popeyes, has appointed impact-drive PR agency Speed as its South West PR agency in the UK, after a competitive four-way pitch.
 
Founded over 50 years ago in New Orleans, Popeyes now has over 4,000 restaurants globally. Already an established brand name in the US, Popeyes 'broke the internet' with the launch of its Chicken Sandwich in 2019. It sold over 250 million Chicken Sandwiches in the product’s first full year. The brand is loved by celebrities like Beyonce, The Kardashians, Megan Thee Stallion, Teyana Taylor and more. Following a successful UK launch in 2021, the popular brand has recently announced ambitious plans to open 30 new sites across the UK over the next 12 months.
 
The agency will initially support on the Exeter opening, building local hype with media and key influencers. Speed’s food & hospitality specialism, 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 across the region.

Helen Collingborn, Head of Food & Hospitality at Speed said: “Popeyes is a fantastic addition to our food & hospitality portfolio. We’re excited to be working with a brand that takes a bold approach to comms as we support them on their ambitious growth journey. We were inspired by the chain’s passion for its Louisiana heritage and we’re looking forward to working with the team to bring the ethos of the brand to life in the South West.”
 
Georgie Ross, Head of Central Marketing at Popeyes UK, said: ‘We are going to be giving even more people their first taste of New Orleans as we double our estate in 2024. When we were looking for an agency in the South West, we needed a partner that could support us on our ambitious journey and also capture the spirit and energy of Popeyes. Speed ticked all the boxes, bringing the local knowledge and the creative spark that will help us bring the hype to the South West, starting with our Exeter opening this month’.
 
Popeyes joins a diverse range of brands in Speed’s Food & Hospitality portfolio including BRITA, Celtic Manor Resort and AA Hospitality.

From Grab-and-Go to Gourmet: Exploring the Thriving Trends Reshaping Food to Go in 2024 #

According to Lumina Intelligence’s latest Food to Go Market report, the UK food to go market is poised for substantial growth, with a projected increase of +3.5% to reach a value of £23 billion in 2024, outpacing its pre-pandemic value. The market's expansion is expected to outstrip both the total eating out market and inflation, indicating a resurgence in consumer demand following a challenging 2023.

One of the driving factors behind this growth is the forecasted net space expansion, with a projected increase of +0.7% to a total of 152,783 outlets. This growth is fuelled by the proliferation of various formats and locations, including travel hubs, drive-thrus, and kiosk-style services, catering to diverse consumer preferences and lifestyles.

Despite facing hurdles such as cost-of-living pressures and shifts in consumer behaviour due to factors like hybrid working and financial strain, convenience store grab-and-go segments have notably achieved robust growth compared to pre-pandemic levels. Investment in product ranges and value offerings has been instrumental in driving this resurgence.

Furthermore, the report highlights a significant trend towards healthier eating, with new product developments aligning with demands for nuanced health and premium quality. Vegan, high protein, and high-fibre products have all seen increased demand, with innovations such as gut health and immune system-boosting products entering the market in 2024.

Insight Lead Katie Gallagher added: “looking ahead, the food to go market is expected to continue its upward trajectory, reaching a value of £25 billion by 2027. Factors including economic tailwinds, boosted tourism and travel, and record employment levels are anticipated to drive growth, alongside consumer spending power bolstered by average earnings outpacing inflation and interest rate reductions.”

Bestway enters into new long-term partnership with UK’s fifth largest independent petrol forecourt operator, Penny Petroleum #

Bestway Retail, part of Bestway Wholesale, the UK’s largest independent food and drink wholesaler, has announced that it has entered into a new long-term partnership with Penny Petroleum, the fifth largest independent petrol forecourt operator in the country. Already working with the major forecourt operator, the new agreement accelerates the longer term strategic plan.
 
Over the last three years the partnership between Bestway Retail and Penny Petroleum has been focused on optimising the offer to 11 forecourts and retail stores, to deliver strong sustainable sales growth. The new agreement sees a further 57 stores joining the Costcutter operation to accelerate the customer offer.
 
As part of the agreement and development plan, Penny Petroleum will be rebranding its sites to Penny on-the Move and will join the Bestway Retail National Account division, benefitting from a dedicated business support team, that will work closely with the Penny Petroleum leadership and operational network.
 
David Penny, Founder and Managing Director of Penny Petroleum, said:
“Having reviewed our strategy for growth and the forward direction we are to take our business in to optimise the many opportunities on our forecourts, we are delighted to be entering a new phase of our trading partnership with the Bestway/Costcutter team.

“Over the last three years we have developed a great relationship and introduced an aligned way of working between our two teams, which has resulted in an excellent performance and impressive sales uplifts via presenting compelling environments and offer to meet our shoppers needs.

“I look forward to seeing the teams continue to work together to further develop the shopper experience within our existing forecourts and to bringing in new locations to the Penny estate.” 
 
Vicky Hennessy, Chief Operating Officer of Penny Petroleum added:
 
“it’s with good reason that we are broadening our relationship with the Bestway/Costcutter team, as together, we have formed an excellent understanding and shared commitment to delivering our mutual goals.
 
“Together, we are now concentrating on the branding and supply switch along with the roll out of our EPoS upgrade to CBE, so it is all systems go!” 
 
Retail Director for Bestway Retail, Jamie Davison, commented:
 
“Having known David and Vicky for many years and having admired their dynamic approach and consistent growth, we are delighted to have successfully demonstrated that we are best placed to partner with them as they embark on the next phase of their development.
 
“Seeing the two teams working so collaboratively has been inspiring and has undoubtedly been a key factor for us both. The Penny team are great people to work with and we are very excited about what we will achieve together.”

Heritage Portfolio and the Royal Botanic Garden Edinburgh renew partnership #

Heritage Portfolio, the specialist events and catering company within Sodexo Live! based in the Scottish capital, has announced the extension of its partnership with the Royal Botanic Garden Edinburgh (RBGE) for a further five years following a competitive tender. 
  
Since 2007, Heritage Portfolio has been a crucial part of the Garden experience, providing catering, hospitality and events services. The extension strengthens the partnership and includes the option for RBGE to extend by an additional two years.  
 
As part of the renewed partnership/contract, Heritage Portfolio will invest £1 million in the venue's facilities to ensure that visitors continue to enjoy world-class services and amenities. 
 
Central to Heritage Portfolio’s approach is its dedication to Scottish ingredients that complement a food and beverage offering which is inspired by the Garden. The team utilises seasonal ingredients, including 1.2 tonnes of organic certificated produce, equivalent to 23 kilogrammes a week - grown annually in the on-site Kitchen Garden. It has recently undergone expansion and investment, from the current third-of-an-acre plot, to include 18 raised beds. This investment underpins the joint food vision and is a true testament to sustainability by helping to reduce food mileage. 
 
In a further development, Heritage Portfolio and the Garden will collaborate to establish a hospitality hub within the John Hope Gateway. This initiative will include the delivery of educational masterclasses, blending culinary excellence with learning and community engagement. Classes will include field to fork cooking experiences, guest chef events and supper clubs, celebrating seasonal and ethically sourced produce. 
 
The planned redevelopment of the John Hope Gateway is set to enhance the visitor experience significantly. It will include the introduction of a barista coffee truck, key changes to the Gateway Café and in future, a new exclusive events space. The renovation will increase seating capacity, introduce a new style of service in the Cafe and see the creation of a new outdoor dining experience on the deck overlooking the stunning gardens.  
  
Sandy Robson, Divisional Director for Heritage Portfolio in Sodexo Live! UK & Ireland, said: “We are delighted to continue our partnership with the Royal Botanic Garden Edinburgh, which signifies our mutual dedication to providing visitors with an unparalleled experience. 
 
“The investment and developments highlight our commitment to not only maintaining, but elevating the standards of hospitality and service at this prestigious venue. Alongside our new food proposition, joint sustainability initiatives and community engagement plan, we’re aligned in our ambition to create a new level of experience for Garden visitors. This further solidifies our position as the partner of choice in Scotland following the recent contract retentions of V&A Dundee, Royal Edinburgh Military Tattoo, Dundas Castle, Musselburgh Racecourse and Mansfield Traquair.”  
 
Raoul Curtis-Machin, Director of Horticulture & Visitor Experience at RBGE said: “We look forward to working together to realise our shared vision for the guest experience at the Gardens. The transformation of space within the John Hope Gateway provides an excellent base for our work in the community and offers visitors new opportunities to enjoy our seasonal approach to dining, both inside and out.  
 
“As we look to the future, we look forward to further initiatives and developments that will continue to enhance the experience for our visitors from across Edinburgh and the world.” 
 
Heritage Portfolio’s continued partnership with RBGE is a clear indication of its commitment to the catering and events sector and will bring about a new era of culinary and service excellence at one of Edinburgh's most revered and picturesque venues. 

What’s the Next Big Thing in designer tableware and smart light equipment? #

Find out at FEA’s LET Forum 2024

Want to know which colour tableware is going to be catching the eye next year?  Or what kitchen gizmo is the next must-have for chefs?  Or the designer trends to watch out for?  FEA’s Light Equipment and Tableware (LET) Forum 2024 is the place to find out.  It’s the annual event where leading manufacturers and suppliers bring their latest concepts and launches to show to delegates including buyers, dealers and distributors.  They get hands-on experience of the products foodservice operators are going to be asking for, this year and next.  For experienced professionals, the Forum is a great refresher, too, and for new starters it’s an ideal training environment. 

FEA is now inviting delegates to apply for tickets for the 2024 Forum.  The event is at Whittlebury Hall, Towcester, on 14th and 15th May.  Delegate tickets are free and include a stimulating mix of experiences:

One and a half days LET Forum access, meeting supplier companies and seeing the latest in light equipment and tableware innovations
Refreshments and lunch on day one
Awards dinner (including drink tokens)
Evening entertainment
One night accommodation at Whittlebury Hall
Use of the hotel facilities, including the spa

Breakfast on day twoThe Forum is also a great networking event, with plenty of opportunities to meet and greet colleagues and build new business relationships.  At the awards dinner the Sales Professional of the Year will be announced, as well as the company winning the 2024 Distributor Cup.  Plus, there’s the Donald Bird Award, given for an outstanding lifetime contribution to the light equipment and tableware sector. 

“The Forum gets more popular every year,” says Steve Goodliff, chair of FEA’s LET Product Group.  “The feedback from delegates and exhibitors is incredibly positive.  A big factor is what a great use of time it is: delegates would never ordinarily be able to access so much product knowledge and hands-on experience in just a day and a half – and they are getting the information straight from the horse’s mouth!” 

Speaking about last year’s Forum, delegate Andrea Shearn-Wood of Ascot Wholesale said, “I enjoyed it this year even more than in the past.  The event generates lots of potential business for us and for our suppliers.”   Exhibitor John Temple of Tablecraft agreed, adding, “To be fair, the Forum is always good.” 

Although delegate tickets are free, numbers are limited so FEA’s events manager Jocelyn Shawyer is encouraging any companies wanting to attend to book places as soon as possible.  Tickets are available from Eventbright (tinyurl.com/42ayk92e).  For more information email jocelyn.shawyer@fea.org.uk.  

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 www.fea.org.uk 

Revitalised Dining: Lumina Intelligence's Research Signals Market Rebound #

The latest data from Lumina Intelligence's Eating and Drinking Out panel reveals a robust performance in the eating out market during the fourth quarter of 2023. Bolstered by improved consumer confidence, participation in dining out experiences surged, marking a significant uptick compared to the challenges faced in the preceding year.

Key findings indicate a notable increase in market penetration, with a year-on-year gain of +4 percentage points, reaching 56.5%. This resurgence comes in stark contrast to the previous period, which was marred by railway strikes, record-low consumer confidence, and economic uncertainty during the cost-of-living crisis.

The reduction in strike actions was pivotal in encouraging evening socialising, resulting in a notable rise in dinner occasions across Quick Service Restaurants (QSR), retail, and restaurant channels. With minimal transport disruption in Q4 2023, consumers seized the opportunity for more evening socialising, albeit at the expense of breakfast, brunch, and drink-only occasions.

Moreover, the data underscores a return to habitual dinner missions among consumers, particularly driving growth in the QSR segment. Routine-led missions are regaining significance at dinner time, as consumers increasingly prioritise affordable quality meals on the go.

One standout trend highlighted in the report is the surge in pizza occasions, witnessed during both lunch and dinner hours. This growth is attributed to Domino's significant share increase within the market, demonstrating consumers' growing preference for convenient and quality pizza options.

Commenting on the findings, Insights Manager Maria Georgiou said, "The Q4 2023 insights from Lumina Intelligence's Eating and Drinking Out panel showcase a remarkable recovery in the eating out market. Improved consumer confidence has been a driving force behind this resurgence, leading to increased participation and a return to routine-led dining missions."

"As we move forward, understanding these evolving consumer behaviours and preferences will be critical for businesses to capitalise on emerging opportunities and drive continued growth in the sector.”

Levy Continue Long-Standing Partnership with Sheffield United Football Club Signing a 10-Year Contract Extension #

Levy UK + Ireland, the UK’s leading sports and entertainment caterer, is delighted to announce the extension of its partnership with Sheffield United Football Club. The 10-year contract solidifies their long-standing relationship and highlights their shared commitment to delivering exceptional dining experiences to fans and visitors at Bramall Lane.

As part of the contract extension, Levy will continue to manage all catering operations, including matchday hospitality, public concessions, corporate and non-matchday events, such as concerts. They are dedicated to providing diverse seasonal menus, from classic matchday pies to gourmet dining experiences, ensuring that all tastes are well-catered for. The hospitality menus are all prepared fresh on site, including bread and pastries, by an experienced culinary team lead by Head Chef Seymour Millington.

The 10-year extension will see further investment at the stadium, which boasts the recent launch of its ‘1889 Suite’. Named after the year Sheffield United was founded, this sleek and exclusive multi-purpose space is used for conferences, meetings and banqueting, alongside its top tier matchday hospitality status offering the best seats in the ground. This space demonstrates the shared ambition of Levy and the club to continually improve Bramall Lane’s food and beverage facilities.

Matthew Lewis, Chief Operating Officer of Levy UK + Ireland, expressed his enthusiasm about the renewed partnership, saying: "We are proud to extend our long-standing relationship with Sheffield United Football Club which started back in 2009. Our Levy team is committed to elevating the culinary experience at Bramall Lane, investing in improvements to further enhance the matchday experience for the loyal supporters and guests of this great club."

Sheffield United's CEO, Stephen Bettis, echoed the sentiment, stating: "Levy UK + Ireland has consistently demonstrated a deep understanding of our club's values and our fans' expectations. We are delighted to continue this successful partnership, which has contributed significantly to the matchday experience at Bramall Lane. We look forward to seeing our collaboration with Levy evolve even further."

Compass launches industry-first maternity jacket #

Designed by its Women in Food Community to support female colleagues throughout pregnancy, postpartum and menopause

Compass Group UK & Ireland, the UK’s largest food and support services company, has today launched its own maternity jacket; a specially-designed, industry-first uniform that provides proper support, fit and function for female colleagues throughout pregnancy and beyond.
 
Led by Compass Group’s Women in Food community and tried and tested by pregnant Compass chefs, the team worked with respected fashion designer Lynda Yong for over a year to perfect the design, health and safety specifications, comfort, fit and practicalities. This has ensured the garment meets the needs of pregnant chefs and frontline female colleagues from across its business.
 
The jacket’s features include tailored arms and detail on the shoulders and popper fastenings for health and safety, elasticated lining to allow for pregnancy growth, and functionality that lends itself to feeding or pumping, if needed. The jacket has also been made in a unique lightweight material that helps dissipate heat and promotes airflow, maintaining the wearer’s body temperature at 37.5oC, making the jacket suitable not only for pregnant colleagues but for those returning to work postpartum and anyone working through perimenopause and menopause.
 
The jacket is currently in production and will be available to Compass’ UK&I workforce next month, for anyone who wishes to wear one. Looking forward, the Group intends to roll out this innovative solution worldwide to Compass colleagues across its global operations.
 
Gemma Evans-Hurley, Head of Culinary, Dine Contract Catering and Chair of Women in Food, commented: “At Compass, when we’re presented with a problem, we don’t rest until we find a solution. We identified that, across our industry, the maternity uniforms available for pregnant and postpartum colleagues were not enabling them to bring their best selves to work every day. For years, pregnant women have simply sized-up their uniform, which isn’t comfortable or flattering, with restricted movement making everyday tasks more challenging. Our Compass-designed solution is a gamechanger.”
 
Leanne Ryan, Chef, Restaurant Associates, who tried the jacket whilst pregnant and is currently wearing it postpartum, said: “The kitchen is a challenging working environment at the best of times, but especially when you are heavily pregnant. Having this jacket, which has been designed by our Compass female chefs, feels like women are being listened to, respected and supported in an industry that has been so male dominated for such a long time.”
 
Laura Brand, Chef, Eurest, who trialled the jacket during her pregnancy and postpartum, added: “Women in Food approached me during my pregnancy and asked me to be involved in this exciting project from the very start, providing feedback throughout the design process and testing early designs in the kitchen to ensure the functionality was just right. For me, this is about more than just a jacket; it’s about feeling good, looking good, and being your best at work.”
 
Compass’ Women in Food community launched in 2016, with a view to supporting female chefs within the business and across the wider industry. The network’s remit has now widened to support all roles and functions, with the objectives of raising awareness of issues and campaigns impacting female employees, driving career progression and development and creating a space where everyone can thrive and share ideas and experiences. The network also supported on the creation of the company’s Menopause policy. 

Sodexo duo named in 2024 WiHTL Women to Watch index #

Sodexo UK & Ireland is proud to announce that two of its female colleagues, Inna Lim, director of strategy, marketing & execution, Corporate Services and Jo Eagling, finance director, Health & Care have been recognised in the sixth Women to Watch index.  

WiHTL & Diversity in Retail, the only Collaboration Community devoted to increasing equity, diversity and inclusion in the Hospitality, Travel, Leisure and Retail sectors launched their annual Women to Watch Index, produced in partnership with The MBS Group, ahead of International Women’s Day. 

The ‘2024 Women to Watch in Hospitality, Travel, Leisure and Retail Index’ highlights an incredible line up of over 100 women role models and trailblazers. Throughout the Index, women demonstrate visionary leadership, commercial and operational excellence, and a dedication to raising the bar for women across the industry. 

Jo Eagling, finance director for Sodexo UK & Ireland’s Health & Care business joined Sodexo in 2009 and since then has held a number of roles in finance, commercial and business development, predominantly in the Health & Care business. Jo adds significant value and leadership and has been instrumental in increasing the revenues and profitability of the Health & Care business, she has supported the site finance and commercial teams in their development and has coached them to be more accountable and self-sufficient. 

Inna Lim, director of strategy, marketing & execution for Sodexo’s Corporate Services business in the UK & Ireland, joined the company just a few years ago. Inna manages a team of 14 and provides them with the leadership and guidance they need to enable them to succeed.  Inna is an inspiring leader, she encourages her team to think more strategically, to work as a team, to push themselves out of their comfort zone and to not be afraid of failing and always learn from their mistakes. Inna is focused on developing young people, especially women who are new to the industry and are keen to follow in her footsteps. 

Raj Jones, Head of DEI at Sodexo UK & Ireland said: “At Sodexo we are committed to building a diverse and inclusive culture where our employees feel valued and supported in achieving their career aspirations. We are proud of Inna and Jo for their achievement in being recognised by WiHTL as role models, and thank for them for their continued commitment to being inspiring leaders and helping us to make a difference and ensuring that Sodexo provides an inclusive workplace where everyone feels like they belong and can be their authentic self at work, and thrive in their career with us.” 

Diversity, equity and inclusion have long-been heralded by Sodexo as real differentiators and it endeavours to make these values part of its DNA, and through its Social Impact Pledge it has committed to creating social contracts that support equity, inclusion and wellbeing. 

Tea Colaianni, Founder and Chair, WiHTL & Diversity in Retail said “We're delighted to launch our 2024 Women to Watch in Hospitality, Travel, Leisure and Retail Index in partnership with The MBS Group. Each year I am inspired by all the women featured and the paths they are forging, both for themselves and other women to follow. I am particularly excited for our inaugural ‘Technology and Engineering’ focus, as we know this segment of our industry requires additional focus and nurturing. Well done to everyone featured this year.”

Elliott Goldstein, Managing Partner, The MBS Group said “For six consecutive years, it has been our privilege to work alongside WiHTL & DiR as we seek to move the dial on equity, diversity and inclusion across our sectors. As part of that, we have a responsibility to celebrate role models and to shine a light on the many different routes to the top, in order to pave the way for the next generation of diverse leaders in our industry. The 2024 Women to Watch in Hospitality, Travel, Leisure and Retail Index is an important and inspiring publication, highlighting the women leaders who are making a lasting impact in their organisations and our sectors.” 

Find out more about DE&I at Sodexo: https://sodexouki.info/3T3S41e

Countess of Chester Hospital NHS Foundation Trust announces opening of new M&S store #

A brand-new Marks and Spencer food store is set to open at the Countess of Chester Hospital later this year. 

The new 1,000 sq ft store, which will be situated in what is currently an office space in the hospital's main entrance, will be open seven days a week and aims to enhance the visitor, patient and staff experience on site. 

Featuring self-service kiosks alongside hosts, the store will offer a generous range of great quality M&S products, including a deli selection, hot and cold drinks, fresh fruit and vegetables, as well as food to go and food for later options. 

The store will also offer a click and collect facility for purchases from marksandspencer.com. 

It is the latest expansion in the Trust’s 10-year partnership with Compass Group UK & Ireland’s One Retail, which has seen significant investment over the past three years, including the opening of a Costa Coffee shop inside the hospital's main entrance in 2021. 

The development forms part of wider improvements at the hospital that aim to ensure a variety of catering options for patients and visitors, including the recently opened Greener Café which is based within the Women and Children’s building. 

Around 20 people will be employed at the new store, and work is due to begin this spring, with opening scheduled for later in the summer. 

Simon Holden, the Countess of Chester Hospital NHS Foundation Trust's Director of Finance, said: “Thousands of patients visit our Countess site every year and we are committed to ensuring that a variety of accessible options are available for everyone. That's why we are extremely excited to be adding to the food and drink options at the hospital, which will give patients, visitors and staff even more choice. 

"Our new M&S store will be formatted to offer a generous range of great quality M&S Food products and we're really looking forward to it opening later this year," he added. 

Andy Jones, Managing Director of One Retail, part of Compass Group UK & Ireland added: “The opening of this M&S shop will enhance the experience at the hospital, offering a high street favourite to those visiting and working there. 

"We are delighted to be working in partnership with the Countess of Chester Hospital to support with the widening of their retail offer and deliver the best in technology. We are looking forward continuing to evolve our great service and high-quality retail offers.”

Sodexo UK & Ireland joins Tent UK, a new coalition of companies connecting refugees to jobs #

Sodexo UK & Ireland is one of 70 major businesses joining forces to advance the labour market integration of refugees in the UK. 

Sodexo prides itself on being an inclusive employer and through its Social Impact Pledge has committed to do all it can to actively promote social mobility across its business and support disadvantaged groups in finding employment opportunities. 

Raj Jones, head of DEI at Sodexo UK & Ireland explains: “Since the beginning, when Pierre Bellon founded Sodexo in 1966, creating social value through opportunities for people, suppliers and the communities we serve is central to how we do business. As a purpose-led business, we are committed to promoting equitable opportunities, valuing diversity, and creating an inclusive working environment for all. We are delighted to be a part of this coalition and look forward to doing all we can to support Tent UK in its efforts and to continue to welcome refugees into our workforce.” 

In recent years, the UK has welcomed more than 500,000 refugees from countries, such as Afghanistan, Hong Kong, Syria, and most recently Ukraine – yet many have been unable to find formal employment. While they have the legal right to work, refugees are over 20% less likely to be employed than the UK population, with this gap widening to 30% for refugee women, according to the UK government. 

At the same time, the UK is experiencing labour shortages, with almost one million job vacancies, across key industries such as hospitality, food service and others including manufacturing & healthcare. 

Jen Stobart, UK Director at Tent said: “Tent is immensely proud to have brought together 70 leading businesses resolved to connect refugees to meaningful employment. Refugees face numerous barriers to formal employment, such as lower language proficiency, transportation issues, lack of childcare options, as well as a lack of social and professional networks. These hurdles require particular attention from businesses, who – by making small upfront investments and tailoring their hiring practices – can level the playing field and give a fair chance to the many refugees still looking for a job in the UK.” 

Joining the Tent UK coalition builds on the successful global relationship Sodexo has had with Tent since 2019, focused on improving the lives of refugees buy helping them to enter the workforce through, hiring, training and mentoring programmes. 

Gideon Maltz, CEO of Tent says: “At a moment when UK employers face significant labour shortages, yet refugees across the country struggle to find decent employment, we see an extraordinary opportunity for our work. The coalition of companies that has come together to launch Tent UK understands that we need to act at scale to help hundreds of thousands of refugees in the UK secure jobs, rebuild their lives, and integrate into their new communities. Tent is uniquely placed and ready to help companies develop ambitious programmes to include refugees.” 

Tent UK will offer participating companies a host of services free of charge including: resources and trainings for HR teams; the sharing of best practices and ideas distilled from Tent’s global network of over 400 major companies across a dozen countries who are hiring and integrating refugees into their workforces, as well as tailored programmes and insights to the UK market context; regular convenings and workshops with other Tent UK member companies for peer-to-peer learning; and introductions to best-in-class partners across the UK that can source refugee talent based on the type of roles, the location, and their past performance.

Bidfood’s Anna Turner takes on additional roles as Director and Vice Chairman at the Foodservice Packaging Association #

Bidfood is delighted to announce the appointment of Anna Turner as a Director and Interim Vice Chairman at the Foodservice Packaging Association (FPA), which she will undertake alongside her role as National Account Manager within Bidfood’s Catering Supplies team.
 
Anna, who has worked at Bidfood for 11 years and been a vital member of the FPA for over ten years, took on the additional roles earlier this year, highlighting her knowledge and expertise within packaging to further support customers, as well as reinforcing Bidfood’s strong position and offering within non-food.
 
With over 30 years of experience in the foodservice industry, Anna started her career as a Trainee Customer Assistant at Pal International before moving into a Sales Manager position. Now at Bidfood, Turner has spent over a decade supporting customers in the travel, leisure and pub sectors.
 
During that time, Anna has also worked closely with the FPA and played a key role in Bidfood’s move to join the trade association, not only solidifying Bidfood’s position in the world of non-food, but building awareness among customers. As an active member of FPA’s board, Anna has dedicated her time and energy to support building a clear strategy, reviewing the work of other teams and much more. In her new roles, she’ll be involved in membership engagement to ensure their needs are met, looking into businesses to join, as well as handling claims, such as greenwashing, reported to the FPA.
 
Commenting on her new role, Anna Turner said: “I am extremely proud of this acknowledgement and what it means for Bidfood. I’m always working to make sure that Bidfood remains relevant within the FPA, building our profile, reputation and credibility with customers.
 
“It will be a challenge, but it’s a task I'm more than willing to take as this, along with the packaging degree I’m starting next year, will provide me with the tools I need to put some of the strategic plans in place at Bidfood and the FPA.  We want Bidfood to be the point of reference for packaging-associated schemes and legislation like the single-use plastic ban and the potential, upcoming DRS.
 
“We also want to get more of Bidfood’s specialist categories within the FPA and we’re already making great headway with our beers, wines and spirits brand, Unity, which is sponsoring the 2024 FPA Awards. This is only the beginning and I’m excited to reveal what’s on the horizon.”

Nutritics joins forces with Zero Carbon Forum #

Market leader in food service technology, Nutritics, has become the first food technology provider to integrate with Zero Carbon Forum’s Carbon Accounting Platform, as both organisations look to accelerate their shared vision to address the climate crisis.
 
With up to 70% of an operator’s emissions being from food – Scope 3 emissions – this integration will bring together the Forum’s existing carbon emissions data across all scopes and the dish-level data available through Nutritics’ Foodprint solution. This is designed to help operators better manage and measure carbon emissions, remove complexity and automate reporting across all aspects of menu engineering to drive down carbon impacts at dish level.
 
This integration comes as Zero Carbon Forum launches its Sustainable Menus Action Group with support from Nutritics and Brakes to enable operator food teams to collaborate seamlessly on low carbon menus.
 
Commenting on the integration, Mark Chapman, Zero Carbon Forum CEO said; “Food is a leading source of hospitality’s climate impact. To take real action and make meaningful reductions in emissions, creating sustainable menus is key. By integrating Foodprint outputs into our platform, operators will now be able to capture dish-level data, enabling food development teams to not only easily measure and manage low or no carbon recipes, but also see at a glance the potential and actual cost-savings that simple food switches could contribute to the bottom line.”
 
Stephen Nolan, Nutritics’ CEO, added; “We’re on a mission to put sustainability at the heart of the food sector. This vital work with Zero Carbon Forum, allows us to continue to educate operators about the substantial environmental and financial benefits we can help them achieve. Through our unique tech offering and science-based approach, operators will have access to scientifically robust data and practical tools to make data-driven decisions on their journey to net zero, whatever stage they are at.”
 
Alongside the support that Zero Carbon Forum already provides operators on every area of emissions, members will now have access to additional expertise from Knowledge Labs, Nutritics’ consultancy arm, whose expert team of accredited professionals provide additional advice to operators on all aspects of food-related sustainability strategy. 
 
Nutritics is now also a member of Zero Carbon Forum’s supplier marketplace, which showcases the best-in-class businesses with proven track records of helping operators accelerate their sustainability ambitions.

Sodexo and Enactus UK & Ireland collaborate to introduce refugee recipes at Coventry University #

A collaboration between Sodexo UK & Ireland and social enterprise and educational charity Enactus UK & Ireland has led to the introduction of two new tasty dishes developed by refugees to the menus at Coventry University. 

Student entrepreneurs from Aston University participated in the Action4Impact incubator project in 2023 pitching their Chance for Change cookbook. The project is led by Enactus Aston in partnership with Sodexo’s Stop Hunger Foundation and is focused on empowering women and fighting food insecurity through innovation and support for young entrepreneurs. 

Two of the dishes, Chicken Galhina Cafreal and Aubergine & Potatoes, created by two refugees for the cookbook have been successfully trialled by Sodexo at Coventry University at the end of 2023. Sodexo executive chef Jason Trotter has since worked with the authors to adapt the recipes and are now included in the menu at the University. 

Sodexo launched the two dishes with special pop-up counters on the University campus in early February, the 'Chance for Change' cookbooks were also available to buy with proceeds from sales of the cookbooks funding training and other opportunities to empower the refugee authors so they can establish food-based enterprises of their own. 

At the launch event in February, Avni Ahuja, from the Enactus Aston team said: “It was nothing short of extraordinary. The day radiated warmth, unity, and a shared commitment to making a tangible impact. Witnessing the seamless collaboration between our Enactus Aston team, Sodexo, and the Stop Hunger Foundation left me profoundly inspired. 

“What we achieved was more than just completing Phase 1 of our Chance for Change initiative; we created a tapestry of connections, uplifted spirits, and most importantly, empowered our beneficiaries to be the authors of their own narratives. The day wasn't just about milestones; it was about cultivating a collective force for positive change that will undoubtedly reverberate far beyond our immediate endeavours." 

Ian Gribben, Account Director, Universities at Sodexo, said: "Our partnership with Enactus and the introduction of these dishes underpins our commitment to leverage our organisational strengths to support and scale meaningful projects. The success of the food tasting event and the integration of these recipes into our menu management system, exemplifies our dedication to innovation and social responsibility." 

In addition, Sodexo has extended its support through business mentoring and at its Stop Hunger Foundation dinner, due to be held on 21 March, the menu will feature three dishes from the Chance for Change cookbook with the authors joining Sodexo’s chefs in the kitchen to help prepare the dishes on the night. The Aston Enactus team will also join Sodexo UK & Ireland CEO, Sean Haley onstage in a special panel discussion about the project. The cookbooks will also be sold on the night. 

Gareth John, European Director of Sodexo Legal Affairs and Chair of the Sodexo Stop Hunger Foundation added: "The passion and innovation displayed by the Aston Enactus team align seamlessly with Stop Hunger’s mission. This partnership not only brings unique flavours to our communities but also empowers individuals to overcome food insecurity and poverty, driving positive change. This initiative is a shining example of how corporate and educational partnerships can create impactful social change.” 

Sodexo’s partnership with Enactus UK began in 2019, focusing on mentoring, career advice, internships, and job opportunities for students, thereby enhancing student employability and success in higher education. 

Amy Brereton, Executive Director at Enactus UK & Ireland, said: "The opportunity to bring the 'Chance for Change' cookbook to life at Coventry University not only showcases the rich and diverse cultures of our refugee and migrant communities but also highlights the power of entrepreneurship in creating sustainable change. This collaboration with Sodexo and Stop Hunger Foundation illustrates what can be achieved when business and education unite for a common good.” 

Enactus UK & Ireland is a social action charity that works with academics and business leaders to support over 4,000 students each year to use business and innovation to create a better more sustainable world for us all. 

Sodexo is the founding partner of the Sodexo Stop Hunger Foundation, a UK registered charity. In the UK & Ireland, the Foundation’s mission is to act sustainably to fight food insecurity and its work complements Sodexo's Social Impact pledge. 

Thanks to the financial support of Sodexo, 100% of the donations made to Stop Hunger go directly to financing activities and sustainable solutions for disadvantaged communities to exit food insecurity. 

The Foundation's work contributes to Sodexo’s global corporate responsibility commitment, Better Tomorrow 2025 which aligns to the Sustainable Development Goals designed by the UN to make the world a fairer and more equal place. 

For more information Sodexo’s Stop Hunger Foundation, please visit: https://sodexouki.info/4afBoLp.

HRC unveils line up of culinary superstars taking part in Chef HQ 2024 #

A dynamic line up of UK and European chefs has been revealed for Chef HQ, curated by Chef Publishing, as part of HRC 2024.
Launched in 2023, Chef HQ is a large area consisting of their special guest demo kitchen, an ‘in conversation’ stage and networking area. It sits at the heart of HRC, and showcases deep dives into the latest trends, ingredients, flavours and popular cuisines from a wide range of inspiring chefs.

Claire Bosi, Editor of Chef & Restaurant Magazine, comments: “Chef Publishing are thrilled and excited to bring back Chef HQ to HRC this March. Expect some incredible demos from some of the UK’s most exciting chefs, some brilliant ‘in conversation’ pieces on our discussion stage and a very lively social networking celebration at the end of each day from 3.30pm.

“We have several surprises in store during the three days, so please don’t forget to register for your ticket and come join in on the fun. Chef HQ is your space!”

 Highlights of this year’s programme include a live demo from celebrity chef Glynn Purnell, a session with HRC Chef Ambassador Lisa Goodwin-Allen and 2023 Young National Chef of the Year Sam Dixon, a revealing session with Great British Menu contestant, Adam Smith, discussing what it’s really like to get in front of the cameras, and a must-attend ‘in conversation’ with industry legendary Pierre Koffmann as he reflects on a career spanning over 55 years.

Adam Smith, Executive Chef at Woven by Adam Smith, comments: “Entering Great British Menu took me out of my comfort zone and away from my brigade. It was a wholly new experience for me. Join me at Chef HQ at HRC on 25 March as we chat all about my time on the show and share some insights and stories from behind the scenes.”

Chef HQ will also be hosting an inspiring talk with Chris Mitchell and Robbie Laidlaw of Genuine Dining, fresh from their epic 3000-mile row across the Atlantic in aid of Hospitality Action, and The Pem's Sally Abé will be joined by newly appointed Head Chef Jennifer Collins.

Tom Shepherd, Chef Patron at Upstairs by Tom Shepherd will be opening Chef HQ on the Monday, hosting a live demo at the show and comments: “Truly looking forward to being the opening demo at Chef HQ at HRC this March. Sharing my stories and experiences with peers in such a fun, relaxed environment, surrounded by some amazing culinary stars and future generations of chefs will be a memorable moment.”

Chef HQ takes place on 25-27 March at ExCeL London as part of HRC. To view the full lineup for 2024 visit hrc.co.uk/seminar-programme.

Compass Group Foundation surpasses £1 million charitable funding milestone #

In support of its mission to improve the lives of people through education and innovation, Compass Group’s independent charitable foundation, the Compass Group Foundation, is proud to have exceeded £1 million in grant funding and charitable donations since its launch just over one year ago.

The Foundation, which is an independent charity registered with the Charity Commission in England and Wales, provides grants to non-profit organisations in countries where Compass Group operates. Its priorities are to create inclusive job opportunities, empower local suppliers, and to provide urgent support in the case of global emergencies.

In 2022, the Foundation’s first action was to donate £250,000 to the Disaster Emergency Committee in support of the Ukraine humanitarian emergency. 

Following its official launch in January 2023, the Foundation provided further funding of more than £500,000 in its first full year of operation, as detailed in its first impact report. 

In the 12 months to 30 September 2023, the Foundation awarded funds to 14 non-profit organisations in eight countries, ranging from charities supporting people with disabilities to helping improve the livelihood of small farmers. In response to the devastating earthquake that hit southern Türkiye and northern Syria in February 2023, the Foundation also provided a grant that contributed towards the creation of temporary accommodation during the recovery and rebuilding phase following the earthquake, in coordination with Sofra Compass Group in Türkiye. 

Since then, the Foundation has committed an additional £240,000 in support of existing charity partners and a further seven non-profit organisations across 10 countries, bringing the total Foundation support since its first donation to over £1 million. 

The Foundation taps into Compass’ existing networks and expertise, enabling charitable partnerships and employee volunteering opportunities that amplify the positive social and environmental impact that Compass Group already makes within its local communities.

In the year ended 30 September 2023, the Foundation’s grants helped to improve more than 2,800 lives – both direct and indirect beneficiaries – while supporting 62 small to medium sized enterprise supplier businesses. In the same period, Compass colleagues provided more than 8,400 volunteering hours for the community in support of the Foundation’s charity partners. 

Further details of the impact, projects and people that the Compass Group Foundation has supported in its first full year of operation can be found in its 2023 Impact Report. Download a copy here 

Robin Mills, Chair of the Compass Group Foundation, said:

“I am incredibly proud to see the positive social and environmental impact that Compass Group is driving on a global scale for local communities. None of this impact would have been possible without the dedication of our colleagues who have contributed their time and expertise to partner with the charities we support.

“As we look ahead, we are excited to work with and support even more non-profit organisations that share our vision of a more sustainable and equitable world. We believe that by leveraging the resources, networks and influence of Compass’ businesses, we can make a positive difference to the lives of people in the communities where the Group operates.”
 
About the Compass Group Foundation

The Compass Group Foundation is a charitable foundation with a mission to improve the lives of people through education and innovation, empowering them to play a key role in the future of food for their communities.

Fully aligned to Compass Group’s strategic framework of People, Performance and Purpose, the Foundation will tap into Compass’ existing networks and expertise, enabling charitable partnerships, while amplifying the positive social and environmental impact that Compass Group already makes within its local communities.

Whilst Compass Group is the principal funder, the Foundation is an independent charity registered with the Charity Commission for England and Wales, under charity number 1187218, and makes funding decisions independently from Compass Group and its businesses.For more information, please head to www.compassgroupfoundation.org

Mozzo Launches Life-saving Coffee on International Women’s Day #

Mozzo Coffee launches Life-saving coffee collection, on International Women’s Day as part of its ongoing partnership with the Rebuild Women’s Hope (RWH) Cooperative.
 
The special single origin collection, in a striking green bag, features espresso, filter ground and whole beans, Nespresso-compatible 100% recyclable coffee pods as well as brew-in-cup filter coffee bags. 

Together with RWH, Mozzo has pledged to raise US$60,000 (£47,000) by donating 100% of the profits from this Life-saving range to the Hospital of Hope project.  The original hospital was built in 2020 by RWH with funds raised by Mozzo to provide maternal and paediatric healthcare for mothers and infants, as well as critical healthcare for the rest of the 185,000 strong wider community.  This next phase will see an expansion of the hospital to include an operating theatre and intensive care unit.

Founded in 2013 by Marcelline Budza in the conflict-ridden zone of the Eastern DRC, RWH was set up to enable women to take control of their destinies rather than accept the persecution, poverty and violation of rights they faced on a daily basis.

In 2015 Mozzo set up the Community2Community Fund™ (C2C) to connect, listen to and empower coffee-growing communities and in doing so, it ensures accountable social and environmental impacts can be delivered with every bean. 

Since its very first outing in 2005, in a wind and solar powered, art covered coffee cart, Mozzo has been a big believer in the uplifting power of coffee.  Whether raising spirits in the morning, to fuelling positive, daily change, the company ethos is to source responsibly, roast consistently and deliver a product that is continually reliable, while doing good for the communities who grow it.

Grant Lang, Founder, Mozzo Coffee; “We’ve just launched our Life-saving coffee on International Women’s Day at a round table event, hosted by Women in the Food Industry, because this cause is so important to us and the people that it impacts.  It was humbling to be in the same room as so many influential people who all do different things, but have the same aims - to do good, and be better tomorrow than we were today.  What Marceline is doing with Rebuild Women’s Hope is literally saving lives and the contributions we can make will see the realisation of the hospital and the creation of an ongoing legacy.”

To learn more about Mozzo Coffee and its C2C Fund go to www.C2Cfund.org www.mozzocoffee.com

Sodexo’s commitment to DEI is leading edge according to inclusion in EDI Maturity Curve #

Sodexo UK & Ireland is proud to announce that it is the highest scoring organisation within the hospitality, travel and leisure industry in the inclusion in EDI Maturity Curve and has been awarded Platinum accreditation for its continued efforts to create an inclusive, equitable workplace for its 30,000 employees.   

In an assessment conducted by the Centre for Diversity Policy Research and Practice at Oxford Brookes Business School, on behalf of inclusion in, Sodexo’s dedication to providing an inclusive workplace was evaluated against stringent benchmarks that considered various aspects of EDI integration into business practices, leadership and the overall impact on business performance.  

Sodexo's DEI initiatives have been integral to its strategy, driving positive social impact and supporting a sense of belonging among colleagues. From enhancing benefits to supporting impactful programmes such as the 10,000 Interns Foundation, Sodexo has shown a commitment to not just improving its internal culture but also influencing change across the broader industry.  

Sean Haley, CEO, Sodexo UK & Ireland, said: “Our journey towards creating a truly inclusive culture is a testament to the hard work and commitment of our entire team. Achieving Platinum accreditation and being recognised as a ‘leading edge’ company in DEI is not just an honour; it's a reflection of our ongoing dedication to inclusion and equity throughout our business.  

“Diversity, equity and inclusion is embedded at the heart of our business strategy and driven by colleagues throughout the organisation, who deliver services to our customers every day. DEI is at the core of our EVP, ensuring that our colleagues feel they belong to a team and a company that allows them to act with purpose and thrive in their own way.”  

Tea Colaianni, inclusion in CEO and WiHTL & Diversity in Retail Founder added: “We are delighted to award Sodexo the Platinum accreditation for the inaugural EDI Maturity Curve awards. This accreditation demonstrates Sodexo’s commitment to creating a truly inclusive working environment.   

“Their approach to EDI, the initiatives they’ve implemented and the subsequent results they’ve achieved are a shining example of best practice. I look forward to continuing our work with Sodexo and other organisations as we collectively raise the bar for inclusion across our industry.”  

Sodexo is committed to providing all employees with the best possible work life experience regardless of age, gender, nationality, culture or personal characteristics, and strives to build a diverse and inclusive culture where its people feel valued and respected as individuals.    

For more information about how Sodexo is creating an inclusive workplace visit: https://sodexouki.info/481NNRv