Members’ News

October 2024

Coffee art excellence at Restaurant Associates 2024 Barista Championships #

Last week, premium hospitality experts Restaurant Associates hosted their annual Barista Championships, an event designed to celebrate both the art and skill of coffee-making, as well as business excellence across the business.

Close to thirty baristas competed across nine heats, making the event a true celebration of talent and creativity. Each participant demonstrated their latte art skills using Restaurant Associates’ own roast ‘Blend 53’ coffee and state-of-the-art Victoria Arduino espresso machines and grinders, with just two minutes to craft the perfect coffee. The event was exciting and visually stunning for all involved, bringing out the best in each competitor as they showcased their technical abilities to both an audience and a judging panel featuring Jaciano Moro from UCC Coffee and David Rickenback from Victoria Arduino.

The winners of the event were Marta Dragowska, who took first place and will experience an incredible trip to visit Victoria Arduino’s espresso machine factory in Italy, and Paulo Pestana and Salvatore Russo, who secured second and third place. All three baristas who competed in the final work in premium corporate settings, demonstrating the high level of expertise they deliver to their clients daily.

Marta Dragowska, a barista at Restaurant Associates in Slough, was thrilled to be crowned the winner of the Barista Championships. Reflecting on her achievement, she said: “This was my first-time taking part in the Barista Championships. It was my manager who told me about it and said I should enter. I thought, ‘let’s give it a go, life is short.’ Winning first place is so surprising and I am really excited to visit the factory. For anyone thinking of taking part in the future – it is such good fun and a great way to meet up with fellow baristas.”

Organiser of the Barista Championships and Head of Coffee at Restaurant Associates, Jack O’Keefe was incredibly impressed with the talent displayed across the event. “We hosted the event in Victoria Arduino’s training room in Camden, which certainly provided an inspiring backdrop, and we were blown away by the energy in the room. Marta, our winner, entered the competition with confidence and excitement, and her artistic ability really shone through. This event is all about giving a platform to our coffee teams and celebrating the individual baristas – it was a fantastic afternoon!”

Held annually, Restaurant Associates believes in the power of creating great things together, and events like these demonstrate the vital role every team member plays within hospitality.

FEA returns to Dubai to deliver second CFSP course #

Book now to catch some winter sun and gain an internationally recognised qualification

FEA is holding another Certified Food Service Professional (CFSP) course in Dubai, scheduled for December 2024. This is the second time the course has been held in Dubai and is part of the course’s international expansion that has seen it take place in Italy, Sweden and Ireland.

With over 750 graduates in the UK, Europe and Middle East, CFSP has been designed to raise professionalism throughout the hospitality industry by giving an in-depth knowledge of how commercial kitchens function, from the delivery area to service. Aimed at both foodservice operators and the supply chain, including operators, dealers, manufacturers, designers and consultants, it covers topics as diverse as utilities, cooking equipment and front of house design and gives graduates a holistic understanding of how foodservice kitchens operate.

 The programme is internationally recognised and thousands of people all across the globe are now CFSP certified.

 “We’re thrilled to be returning to Dubai,” says John Cunningham, Chief Executive of FEA. “It’s one of the world’s most important foodservice markets, as well as a stunning location to begin your journey to getting your CFSP accreditation. The CFSP Dubai course will make the programme accessible to those living in Dubai, across the UAE and the neighboring Gulf countries and into Asia. And of course if you’re in the UK looking to combine catching some winter sun as well as expanding your professional knowledge then we recommend booking your place now!”

The course dates are Wednesday 11th and Thursday 12th December 2024 in Dubai. The seminar and exam location is at the offices of UNOX in Dubai, UAE, and the instructor will be Graham Veal MBA FCIM CFSP, founder and managing partner of GCA Management.
The course costs £945 per delegate, which covers the programme, online study guide, evaluation of experience as well as regular updates and information in recognition of your status as a Certified Food Service Professional. The FEA can also provide a printed copy of the study guide at additional cost.

More information about December’s course can be found at the CFSP website, as well as links to the booking forms, see https://cfsp.org.uk/course-dates/

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 

Restaurant deliveries enjoy bright August as takeaway sales stabilise #

Britain’s restaurant groups finished a strong summer of delivery sales with like-for-like sales growth of 7.3% in August, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
 
Year-on-year increases in deliveries have been comfortably above the rate of inflation throughout 2024, falling below 7% only once since the start of the year. August completes a buoyant summer for restaurants’ at-home orders, following the Tracker’s figures of 17.1% and 9.4% in June and July respectively.
 
CGA’s exclusive monitor of sales also reveals a 0.1% rise in takeaway and click-and-collect sales in August. This is the first year-on-year growth for 12 months, following consumers’ steady movement away from pick-up orders to deliveries. However, the positive performance was driven by increased prices, as the volume of takeaway orders continued a downward trajectory.
 
Combined deliveries, takeaways and click-and-collect sales in August were 4.6% ahead of the same month in 2023—the 15th month of like-for-like growth in a row. They attracted just over 14 pence in every pound spent with restaurants last month, against 86 pence for eat-in visits.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “A generally cool and wet summer has been disappointing for consumers and hospitality alike, but with many people staying inside it’s worked to the advantage of restaurants’ deliveries. A buoyant August shows the ongoing appeal of ordering platforms, and it’s encouraging to see some stability in takeaways after a long-term slowdown. Less positively, it may also indicate that some consumers are opting to save money by eating restaurant food at home rather than going out. Growing eat-in sales without compromising deliveries will be a key challenge for restaurants as we enter Autumn.”
 
The CGA by NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.
 
Partners on the Tracker are: Azzurri Group, Big Table Group, Byron, Chopstix, Cote, Creams Café, Dishoom, Five Guys, Gaucho Grill, Honest Burgers, Island Poke, Nando’s, Pizza Express, Pizza Hut UK, Prezzo, Rosa’s Thai, Tasty Plc, TGI Fridays UK, Tortilla, Wagamama, Wasabi and YO! Sushi. Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@nielseniq.com.
 

jellybean becomes an Employee Owned Food & Drink Marketing Agency #

jellybean - the multi award-winning food and drink agency – is thrilled to announce that from September 2024 it has taken a significant step forward by becoming an Employee-Owned Trust (EOT). This marks an exciting new chapter in the agency’s long history and reflects the company’s belief in the power of its incredible team.
 
From today, every employee now has a stake in jellybean’s future and will benefit from enhanced job security and a greater sense of wellbeing and purpose. The move benefits not only the talented team but also clients, who will experience an even deeper level of dedication, creativity and care which have earned jellybean its reputation for outstanding, award-winning work.
 
Speaking about her decision to make jellybean an EOT, founder and CEO, Fiona Rickard said;
“The passionate and dedicated people at jellybean are the heart and soul of the business and the foundation on which we have built 37 successful years. I wanted to leave a legacy that appreciates their loyalty and hard work, respects their contribution, and sustains our culture and values so that every employee feels invested in the future of the agency and benefits from its achievements in the years ahead”. 
 
Established in 1987 with its heartland in hospitality and foodservice, jellybean has grown year on year to become one of the leading integrated food and drink agencies and now houses not only a market leading foodservice division, but also a specialist consumer and retail division.
 
Now 100% owned by its employees, a new board of Trustees has been created with Fiona Rickard continuing her role as CEO, along with members of the Leadership Team and the wider business who will continue to lead and drive the agency, informing and making decisions based on their extensive experience and expertise.
 
Susan Wickes, Managing Director at jellybean, added;
“It’s an exciting new phase for jellybean and for our clients who we thank for being part of our journey. The EOT means that we’re not only fostering an environment where everyone’s voice matters, but every member of our team now has a vested interest in our clients’ success. As always, you can expect the same level of dedication and partnership from us that you have grown to trust, but now with an even greater sense of achievement and ownership.”

Creed Foodservice has agreed to be acquired by Kitwave Wholesale Group #

Creed Foodservice, one of the UK’s leading foodservice providers, has agreed to be acquired by Kitwave Wholesale Group (Kitwave).
The move will see Creed Foodservice take on the principal role within Kitwave’s Foodservice division, which includes the trading operations of David Miller Frozen Foods, Total Foodservice, M.J. Baker Foodservice and Westcountry Food Holdings.

With Creed’s scale, Kitwave’s Foodservice division will see depot numbers increase to 10 (16 including the on-trade business), further establishing the business as a national distributor with a total customer base of 10,700 across education, healthcare, leisure, hospitality, business and industry, and out-of-home sectors, with its annual revenues approaching £275 million.

There will be no changes to the Creed depot, operational, sales, head office teams, management team and Board. Chris Creed remains CEO of Creed Foodservice, with Philip de Ternant continuing as Chairman, who will be responsible for the strategic overview and integration into the Foodservice division. Miles Roberts will continue to be Managing Director, running the day-to-day with his current Directors. Philip Creed, the other family member involved in the business, will continue to support the company’s sustainability initiatives.

Chris Creed, CEO of Creed Foodservice, comments:
“We have been evaluating our plans to take our business to the next stage for some time now and are delighted to be able to share our growth plans.

“Our objectives have always been to keep the Creed name, remain a member of the Country Range Group, secure the right investment and strengthen our infrastructure and capacity to secure our long-term growth; and I’m pleased to say that all these goals have been achieved.

“Creed’s ethos and business approach remain at the heart of our operations. Creed has thrived on family values for over 50 years and our people, culture and values remain woven into the fabric of our extended business. This move strengthens our position within the market, offering the best possible outcome for our business, people and customers.”

Ben Maxted, CEO at Kitwave Wholesale Group, says:
“Creed has an exceptional heritage and is one of the UK’s leading foodservice wholesalers, so we are delighted to have reached this agreement, which will extend our Foodservice division. Strategically, Creed will significantly expand our geographical presence, bridging our operations in the North and South and creating a fully integrated national delivery network. We are looking forward to working with Creed's dedicated and experienced team and excited to see our Foodservice division continue to go from strength to strength."
 
Founded in 1987 following the acquisition of a single-site confectionery wholesale business based in North Shields, Kitwave’s growth to date has been achieved both organically and through a strategy of acquiring predominantly family-owned, complementary businesses in the fragmented UK grocery and foodservice wholesale market. 

Creed Foodservice, originally founded in 1972, is one of the UK’s leading foodservice providers, specialising in providing a comprehensive range of products and services to caterers and chefs across the UK, including Grocery, Frozen, Chilled, Creed Fresh Produce, Creed Family Butchers, Beverages, Alcohol and Non-food categories. A founding member of the Country Range Group of independent wholesalers, the business is renowned for its service excellence and supporting its customers in achieving their food strategies and commercial objectives, consistently featuring in the ‘Best Companies’ accreditation scheme.

How Notpla’s seaweed-based packaging is leading the fight against single-use plastic pollution with an unprecedented £20 million (over $25 million) in new funding #

London, UK – Notpla, a leading innovator in sustainable packaging and winner of The Earthshot Prize, today announced the successful completion of a £20 million fundraising round (over US$25 million), doubling its initial target despite challenging economic conditions. The Series A+ raise marks a significant step forward in Notpla’s mission to offer an alternative, natural solution for single-use plastics. With their sustainable, seaweed-based packaging, Notpla expects to replace over 100 million single-use plastics per year. 

The capital injection marks a significant vote of confidence in Notpla’s business model and growth strategy, signifying a positive advancement for next-generation materials such as theirs. Founded by Pierre Paslier and Rodrigo Garcia Gonzalez, Notpla has been at the forefront of material innovation, creating natural - even edible - solutions to many of the plastic packaging items we use every day. Winning Prince William’s Earthshot Prize in 2022, their impact has already been seen at large across Europe where they've replaced over 16 million single-use plastic items. With this new funding, they’re ready to scale their solution even further, boosting their unique material properties and building on their US presence.

"Our investors recognise the commercial potential of our technology and our unique solutions. This funding allows us to accelerate our growth and continue leading the market in sustainable innovation." said Pierre Paslier, Notpla’s Co-Foudner and Co-CEO. "This investment is more than just financial support; it’s a validation of the growing demand from consumers around the world for real solutions to the plastic problem.”

Since launching in 2014, Notpla has been a trailblazer in the packaging sector. Their now-famed ‘Ooho’ - an edible liquid bubble made from seaweed - has attracted brands such as Lucozade and Decathlon to reduce plastic from their operations. Looking to broaden their impact, Notpla applied their innovative material to takeaway food packaging, developing a solution to the problematic plastic, bioplastic and chemical barriers used in conventional packaging as a grease-barrier. From this, Notpla’s seaweed-lined takeaway food containers were born and are now produced in their millions, distributed throughout Europe and used by some of the industries biggest names. In 2024 Notpla added rigid cutlery to their portfolio, producing a home-compostable ice cream spoon which is now available at scale.

With this funding, Notpla is targeting a vast uplift in their impact, projecting the replacement of over 100 million units of single-use plastic with Notpla materials annually within the next 2 years. Fuelled by increased consumer demand for environmentally friendly switch-outs, the company’s innovative packaging, which is both plastic-free and home-compostable, has been adopted by major corporations in Europe including Compass Group, Decathlon, and Just Eat Takeaway.com. Notpla’s materials are currently used in 10 European markets and help to eliminate plastic in leading stadiums and venues such as Aston Villa FC, The O2 Arena, Allianz Stadium, and Tottenham Hotspurs. 

In 2023, Notpla was part of a regulatory breakthrough where the Dutch government concluded that Notpla’s food packaging coating was the only application on the market that met its definition of plastic-free under the Single Use Plastic Directive (SUPD). Notpla’s materials are proven to meet the stringent criteria set by the SUPD in that they are both natural polymers derived from seaweed and are not chemically modified.

"Our goal has always been to create products and materials that can make a real difference," added Rodrigo Garcia Gonzalez, Notpla Co-Founder and Co-CEO “from our early days producing Ooho in our student kitchen, to seeing runners consume them in their thousands at the London Marathon, all the way through to today where we’re making millions of real, credible packaging solutions for industries - it’s just huge. This investment brings us one step closer to a world where truly plastic-free packaging is the standard, not the exception."

Bidfood Wales emphasises the importance of supporting local with the addition of 150 Welsh-based products to its range #

In celebration of British Food Fortnight, Bidfood Wales has announced the addition of 150 new products dedicated to Welsh provenance to its range. 
 
According to research commissioned by the Welsh Government on the Value of Welshness, 9 out of 10 consumers think it’s important that a venue has a good range of dishes with Welsh ingredients. Bidfood Wales’ new range will boast the best in local dairy, meat and poultry, store cupboard essentials and drinks, all of which have been produced or grown by SMEs across Wales. 

To mark the launch of its regional offering, Bidfood Wales has invited over 20 of those suppliers to the historic Hensol Castle to showcase the very best in Welsh food and drink to existing Bidfood Wales customers.  

Richard Dow, Business Unit Director for Bidfood Wales said: “This has been a much-anticipated launch for both the business and our customers based in Wales, as we’re committed to highlighting the need to support local and regional businesses in the country. This new range will allow our customers to include products and ingredients with deep, strong Welsh roots on their menus, while also communicating the provenance stories behind them to consumers.

“It’s our mission at Bidfood Wales to deliver service excellence and be a positive force for change and I’m thrilled that we now have a ‘Wonderfully Welsh’ range that supports our customers and the small business owners in Wales passionate about showcasing what Wales has to offer.”

Lucy Quinnell, Category Development Manager for Bidfood Wales added: “I’m very excited for our customers to meet the suppliers behind our new range, as sometimes, they can be overlooked.  Every single product within the new range has been tried and tested by our dedicated Technical, Sales and Marketing teams who worked with local Welsh bodies such as Food and Drink Wales to ensure their authenticity.

“We have rightfully named the campaign behind this launch ‘Wonderfully Welsh’ because we wanted to show just how amazing Welsh food and drink is, as well as the people behind the products are.”

To find out more about Bidfood Wales, click here: www.bidfood.co.uk/wales/

Top of Mind Report 2024: Grocery Retail and Hospitality Navigate Labour Pressures and Rising Sustainability Focus #

The recently released Top of Mind Report 2024 from Lumina Intelligence reveals that current trading conditions are among the most challenging they have been in the past 15 years for grocery retail and eating out businesses. Despite these difficulties, industry professionals are cautiously optimistic about future growth, thanks to easing cost of living pressures, falling commodity prices, and a gradually recovering economy. The report highlights three key trends shaping the landscape in 2024: ongoing labour cost challenges, an emphasis on operational efficiency, and a renewed focus on conscious consumerism.

Trading Conditions Among the Most Challenging in 15 Years

Over 80% of business professionals in the grocery and hospitality sectors report that current trading conditions are highly challenging. This marks one of the toughest periods in the last 15 years, according to Lumina Intelligence’s findings. Despite these difficulties, there is growing optimism for the future, driven by the stabilising cost of living, a decline in commodity prices, and signs of economic recovery.

Labour Costs Pressuring Businesses to Seek Efficiencies

Labour costs remain a significant burden for both grocery and eating out businesses, with 57% of eating out and 47% of grocery professionals citing it as a top concern. In response, over half of the surveyed businesses have implemented efficiency measures to cope with rising costs. As the UK government continues to prioritise policies aimed at making work pay, businesses are increasingly focused on boosting productivity and finding cost-effective solutions to remain competitive.

A Renewed Focus on Conscious Consumerism in 2024

After a dip in investment during the height of the cost-of-living crisis, businesses are refocusing on sustainability and healthier eating trends in 2024. Conscious consumerism is regaining momentum, with operators shifting their attention to local and regenerative farming practices and reducing food waste. These trends are expected to play a pivotal role in shaping consumer choices and business strategies over the coming year.

"The findings in our 2024 Top of Mind Report show a sector that remains resilient in the face of significant challenges," said Katie Gallagher Insight Lead at Lumina Intelligence. "Businesses are adapting to labour cost pressures by enhancing efficiency, and the renewed focus on sustainability reflects a long-term commitment to aligning with consumer values."

Purpose Coalition and Sodexo host Breaking Down Barriers reception at Labour Party Conference #

In a powerful display of collaboration between government and business, the Purpose Coalition and Sodexo UK & Ireland hosted Baroness Jacqui Smith, Minister of State for Skills, and Lord James Timpson OBE, Minister of State for Prisons, Parole, and Probation, at the Breaking Down Barriers reception during the Labour Party Conference.   

The event, which also featured Rt Hon Justine Greening, Chair of the Purpose Coalition, Sean Haley, CEO of Sodexo UK & Ireland; and former England Rugby Union player Matt Dawson, who has been brand ambassador for Sodexo for 15 years, headlined a crucial discussion on skills development, prison reform, and breaking down barriers to opportunity at the 2024 Labour Party Conference.  

Held in the Sodexo Live! Lounge at ACC Liverpool, the reception shone a spotlight on how employers, government, and purpose-led organisations can collaborate to dismantle the obstacles faced by disadvantaged communities across the UK. Central to this discussion was Sodexo’s Starting Fresh programme, which equips prison leavers with the skills and employment opportunities essential for successful reintegration into society and provides proactive steps for more businesses to recruit candidates directly from prisons.  

The speakers engaged in a dynamic conversation about the transformative potential of collaborative efforts between government and industry, particularly in addressing social mobility and reducing reoffending. Sean Haley highlighted how Sodexo UK & Ireland is leading the charge, not only through its commitment to inclusive hiring but also by equipping prison leavers with critical skills and sustainable employment options.  

Baroness Smith highlighted the government’s role in advancing skills and training initiatives, while Lord Timpson provided insights into reforming the prison system to promote rehabilitation and employment, key pillars of his work in reducing reoffending.   

During the event, Sean Haley was honoured by the Purpose Coalition, being featured in the Purpose Power List for his outstanding leadership in advancing the social value agenda. 

Justine Greening, Chair of the Purpose Coalition, said: “This event highlights the power of partnerships between government and purpose-led businesses like Sodexo to create real change for the better. By working together, we can break down the barriers holding people back and help them connect up to opportunities.         

“Sodexo’s Starting Fresh programme is a perfect example of how businesses can take a lead in providing skills and opportunities that not only transform individual lives but also strengthen communities. It’s this kind of crucial collaboration that will help us build a more inclusive and fairer society for everyone."  

Sean Haley, CEO, Sodexo UK & Ireland, added: “We are proud to have once again co-hosted this event alongside the Purpose Coalition, Rt Hon Justine Greening, and Nick Forbes CBE, and we extend our thanks to our special guests, Baroness Jacqui Smith, Minister of State for Skills and Lord James Timpson OBE, Minister of State for Prisons, Parole and Probation, for joining us. 

“The evening was a powerful reminder of the crucial role businesses must play in driving social mobility and breaking down barriers to employment opportunities. At Sodexo, we remain deeply committed to this mission. Through initiatives like our Starting Fresh programme, which supports prison leavers into sustainable employment, and our ongoing work to empower veterans and apprentices, we are actively creating pathways for positive change. By working together through radical collaboration, we can make a lasting impact in the communities where we live and work and ensure no one is left behind.”  

Chef Kate Austen opens Sodexo’s flagship Modern Recipe restaurant #

Acclaimed chef Kate Austen has officially opened Sodexo UK & Ireland’s flagship restaurant for its contemporary workplace dining offer, Modern Recipe. 

The flagship Modern Recipe restaurant is located at the global head office of a major plc.  Kate joined a number of VIPs to celebrate the opening of the new restaurant which under the Modern Recipe brand will transform the employee experience with evolving menus as the seasons change and sustainability at its core. 

The ethos of Modern Recipe uses food to bring people together, utilising the best responsibly sourced ingredients in the creation of exciting, healthy and delicious dishes that enable customers to eat well and feel great. Adopting an all-day food concept, Modern Recipe offers a range of food options throughout the day to suit the working patterns of today’s workforce. 

The recently refurbished Modern Recipe restaurant will serve up to around 1,500 people a day, with new digital screens and wayfinding points enhancing the customer experience. 

With a new modern design customers can choose from three main servery areas, including a large salad bar which includes a hot protein section. Menus include exciting, tasty global dishes such as Panko chicken Katsu and sweet potato Bobo with Brazilian rice and butter Farofa; delicious homemade soups and a range of bistro-style dishes including Teriyaki tuna steak, grilled lamb Kofta with Raita, Panko breaded aubergine.    

The main restaurant offers breakfast and lunch with a smaller Chapter & Verse coffee bar serving premium blend coffee crafted from 100% Arabica beans from Brazil and Colombia as well as sandwiches, wraps and baguettes throughout the day. For those in a rush, a click and collect option is also available. 

Bringing in the best from the high street into the corporate workplace Modern Recipe provides a buzzing, multi-purpose social space where colleagues and visitors can meet, work and relax over food and drink throughout the day. 

Lynsey O’Keefe, CEO Corporate Services and Energy & Resources, Sodexo UK & Ireland said: “This is an exciting step for Sodexo and Modern Recipe. We are committed to delivering sustainable food and valued experiences to all we serve, something Kate too is passionate about. At the opening of our flagship Modern Recipe restaurant Kate engaged our guests and customers with her culinary hints and tips and shared her passion for creating food and dining spaces that fuel mind, body and spirit that provide a moment of human connection in our busy lives.  She also shared a sneak preview of the signature dishes she is currently working on with our chefs which we will be introducing on our Modern Recipe menus later this autumn.” 

Kate added: “Modern Recipe is what corporate dining should be about – bringing people together to enjoy delicious, sustainable food in an environment where they can relax and enjoy downtime away from their desks, where they can meet colleagues in an informal social setting, bringing a true sense of wellbeing and community into the workplace.”

Modern Recipe is currently at more than 30 selected Sodexo client sites in the UK, within industries including energy, financial services, pharmaceuticals and technology. Outlets range in format from large restaurants, cafés and coffee shops to kitchenettes, micro-markets and smart fridges. 

Find out more about Sodexo’s partnership with Kate Austen here: https://sodexouki.info/4eiSOsO 

Compass brings together teams to celebrate National Inclusion Week #

To celebrate National Inclusion Week (23 – 29th September 2024), Compass Group UK & Ireland has organised its second “Inclusioneers” event. Bringing together over 70 colleagues from across the business at The Kia Oval, to highlight the importance of its teams continued focus on diversity, inclusion and equity.

The event was kicked off by Jon Davies, Levy UK + Ireland CEO and Jane Byrd, Compass Cymru MD, who talked about the successes of the past 12 months and how creating the right culture to attract and retain purposeful people will drive the change. Attendees then heard from guest speakers Garry Clarke-Strange, Founder of Think Inclusion Consulting and Peter Hall from FAIRER Consulting – who discussed how thinking differently can drive meaningful change and ensuring ED&I is aways a continued conversation.

To represent and drive inclusion at Compass, the organisation has several colleague networks - Within; Pride in Food; YouMatter; Ability and Women in Food. Colleagues from across these networks shared their thoughts on inclusion in the workplace, with panel host Ebony Rainford-Brent MBE, a former English cricketer who is now a commentator for the BBC and Sky and also the Levy UK + Ireland Ethnicity Employment Ambassador. The event was informative and collaborative, leaning in on experts to create forward-facing initiatives to drive forward the ED&I agenda.

The event saw a range of breakout activities, which included colleagues having time to deep dive into certain inclusion topics and explore how as an organisation inclusion needs to be accessible for all - colleagues had honest and open discussions to ensure the next 12 months built on the current successes.

Other activities this week have included internal InclusiviTEA events, seminars and training sessions facilitated by partners: Inclusive Employers and WiTHL and the announcement that Compass had become a finalist for four awards in the inaugural ‘inclusion in Awards’, powered by WiHTL & DiR.  

Aaron Phipps MBE, fresh from competing in the Paralympics, who is also the Levy UK + Ireland Disability Employment Ambassador, shared his story about the importance of his family during the various stages of his life. He said: “Sharing my latest Paralympic adventure is still very emotional. I am immensely proud of myself and the team on what we achieved especially the opportunities that I have been given to raise awareness to drive Paralympic sport into the mainstream. These events allow me to share and today was such a fantastic event – to see so many engaged people driving the inclusion agenda.”

Garry Clarke-Strange, Founder of Think Inclusion Consulting commented: “It’s inspiring to work with organisations like Compass Group UK & Ireland and see the journey they are on. The passion and energy in the room today is making change happen.”

Kirsty Adams, Talent, Learning and D&I Director, Compass Group UK & Ireland: “This event has been held to ensure we continue to create an inclusive environment where people feel they belong.  It is critical that everyone can be themselves and thrive; this is important to our success and that of the people within our business.  

“It’s been fantastic to witness the coming together as a company to be a powerful voice for driving change.  All our employee networks are safe spaces, focussed on ensuring we learn and grow from our colleague networks. To see everyone really get behind this important focus makes me excited for the future.”

In 2022, Compass launched Our Social Promise, which includes the Mission to a Million commitment, to provide support to one million people by 2030 through jobs, training, community engagement and development. It also outlined targets to improve diversity across the company. The commitments include ambitious gender, ethnicity (with specific targets on Black representation) and the industry’s first socio-economic representation targets. These are set for the executive and leadership team, middle management, junior management and frontline workers.   

SMEs receive guidance from Deborah Meaden in new business mini-series launched in partnership with NESCAFÉ® by Nestlé Professional #

Two SMEs - Sawn to be Wild, an eco-manufacturing business, and Picture News, a teaching resource business that delivers news-based assets to schools - have been featured in a new online mini-series launched by NESCAFÉ® by Nestlé Professional and business guru Deborah Meaden to give practical support to the small businesses community.  
 
Katie Harrison, director of Picture News, and Patrick Ellis, co-founder of Sawn to be Wild, feature in the first episode of Let’s Partner Up for Good. The episode focuses on identifying and recruiting the right talent, scaling up and expanding a business without compromising on quality. 
 
With the scale up rate among UK businesses having slowed dramatically in the last decade, much of the advice in the first episode focuses on growth.  
 
Deborah Meaden had this advice for small businesses: “If you try to enter more than one market at the same time, you’ll encounter more problems and make more mistakes. So, first, I would assess the opportunities and choose one market with the best pathway in terms of growth potential. After you’ve got the experience of dealing with one country – for example learning the sensitivities of that marketplace – you’ll be better prepared to roll out from there. I also think it’s important to find a partner in said country; someone who can help you find your way in the idiosyncrasies of local markets. That’s an incredibly valuable tool for any business.” 
 
Katie Harrison, director at Picture News, said: “Taking part in NESCAFÉ by Nestlé Professional’s Let’s Partner Up for Good campaign was a brilliant experience. Having the opportunity to ask in-depth questions to the incredible Deborah Meaden and the talented team at Nestlé Professional about how our business can grow internationally was truly an entrepreneur's dream. The advice the experts gave is already being implemented. The idea of focusing on one market and delegating responsibilities internally has already proven to be a success.”   
 
Patrick Ellis, co-owner at Sawn to be Wild, said: “Being part of the campaign was an incredible experience. It provided us with clear, actionable strategies and fresh ideas that we are excited to implement. Thank you to Deborah and all the Nestlé experts for their invaluable advice.”   
 
In total, seven small business owners will share their challenges on business growth, sustainability and wellbeing with Deborah and Nestlé Professional business experts in the 3-episode series which will air between now and December.  
 
The series can be viewed from today on the Let’s Partner Up for Good hub and YouTube: Business Growth Strategies With Expert Advice from Deborah Meaden and Business Leaders 

Zest Quest Asia Winners Share A Taste Of India #

As Headline Sponsors of Zest Quest Asia 2024, Tilda is absolutely thrilled to have supported the winning students from Sheffield College on an incredible educational journey to India, accompanied by competition founders, Cyrus & Pervin Todiwala.

On this inspiring and fulfilling trip, the students; Phoebe Tuttle, Joe Defries and Beth Brewster, witnessed first-hand the journey of the basmati rice grain from the paddy fields of Taraori, Haryana to the rice trading markets at Mundhi auctions.  A visit to Mary’s Meals, a charity supported by Tilda, that provides a school meal to some of the world’s poorest children offered a humbling revelation for the students, by contrast, the team also cycled the atmospheric, ancient streets of Old Delhi, visited the majestic Taj Mahal and stayed a night at the historic Noormahal Palace Hotel.

Annette Coggins, Head of Tilda Foodservice said “We were passionate about ensuring the students had an incredible educational experience, this unforgettable trip included visits to the paddy fields, conversations with farmers about sustainable farming methods and growing techniques, to seeing the end product traded at the Mundhi auctions. 

“One of the most moving parts of the journey was our visit to Mary’s Meals charity. Observing the positive impact of the support Tilda Foodservice give and seeing how much more we can do; this was truly heart-warming but also a powerful reminder of the difference we can make and a real eye opener for the students.

“But it wasn’t just about the rice—they also had the chance to experience the wonderful sights, sounds, and smells of India, fully immersing themselves in its rich and diverse culture and having lots of fun along the way.  The winning team were fantastic—eager to try everything and embrace every opportunity.  I truly believe we provided them with a once-in-a-lifetime trip, filled with memories that will last forever.” 
 
Andy Gabbitas BEM, Chef Lecturer, The Sheffield College “I cannot thank Tilda Rice and Cyrus & Pervin Todiwala enough for the incredible learning experience our students have had, a real trip of a lifetime, which has enriched their knowledge of Asian cuisine and culture enormously.

“What a fantastic prize trip; from eating at one of Asia’s finest restaurants, the Indian Accent, to witnessing the tremendous work done by Mary’s Meals, feeding under-privileged schoolchildren.

“A visit to the Taj Mahal followed by two days of learning about rice cultivation and visiting rice markets, a morning bike ride around Old Delhi to interactions with the Institute of Culinary Arts, we experienced authentic Indian life and culture and received some great education.”

UK OOH Market Sees Highest Participation Since Pandemic #

New data from the Lumina Intelligence Eating and Drinking Out Panel reveals that the UK’s out-of-home (OOH) market has reached its highest level of participation since the pandemic. In August, penetration increased by 4.6 percentage points year-on-year to 59.5%. This growth is attributed to improving economic conditions, better weather, and the absence of rail strikes, all of which have encouraged more frequent visits. Although average spending per trip remains below inflation, this is due to a shift in consumer preferences towards lower-cost meal occasions, which has contributed to the sector’s recovery.

Consumers are favouring breakfast and lunch over dinner, with fewer evening occasions centred on family or treat-led dining. Instead, there has been a rise in low-tempo occasions such as winding down or taking a break from work or study. This shift reflects a growing preference for more affordable and relaxed meals during the day, which is impacting the overall dynamics of the OOH market.

Restaurants have seen a 0.9 percentage point increase in their share of occasions, bringing them to 14.1%, equal to that of pubs and bars. This growth has been driven in part by families dining out at lunchtime, especially during the school holidays, with pizza proving popular. There is also a wider trend of consumers seeking venues that offer healthy food and quality ingredients, as these factors become more important with easing cost-of-living concerns.

Nestlé Professional highlights community benefits of regenerative agriculture in new report #

Nestlé Professional has reinforced its commitment to sustainable practices by unveiling its latest report in collaboration with Footprint, "Unlocking the Community Benefits of Regenerative Agriculture from Field to Fork". This comprehensive report reveals how regenerative agriculture is not only restoring ecosystems but also rebuilding local economies and transforming rural communities.
The report reveals that regenerative farms play a crucial role in revitalising local economies, supporting more local jobs and creating stronger connections between farmers and their communities. For instance, according to a study by GIST Impact, supported by the Global Alliance for the Future of Food, farms adopting regenerative principles often see farmer incomes rise by up to 49% due to lower input costs and increased community engagement.

Regenerative agriculture is helping to restore community connections. Farms involved in regenerative practices often work closely with schools, hospitals, and community groups to provide educational opportunities and access to fresh, sustainably produced food. The report also highlights how farm visits and open community programmes are strengthening the relationship between farms and local people.

One of the report’s key highlights is Nestlé’s partnership with First Milk, where farmers receive a sustainability bonus for adopting regenerative methods. This financial incentive rewards farmers for their broader environmental contributions, such as reduced use of chemicals, which has improved water quality and biodiversity. In collaboration with The Allerton Project, Nestlé is also providing practical land management support to farmers, helping them transition to regenerative practices. As part of these initiatives, nearly 500 Nestlé UK & Ireland employees will visit farms this year, immersing themselves in the realities of regenerative agriculture.

Katya Simmons, Managing Director at Nestlé Professional UK&I, said: “Regenerative agriculture has the power to transform not only our food systems but also the communities they support.

“By strengthening local ecosystems, improving livelihoods, and fostering community resilience, regenerative practices can make a real, lasting impact. At Nestlé, we are deeply committed to fostering partnerships that not only drive meaningful change within our supply chains but also empower communities. Together, we can help create a sustainable, resilient, and equitable future.”

The report calls for greater collaboration across the food industry. Farm clusters, where groups of farmers work together to improve local ecosystems and protect their shared resources, are proving particularly effective in scaling the benefits of regenerative farming at the community level. These collaborations are essential for creating lasting economic and social benefits for communities.

The report launch, held at a First Milk partner farm in Cumbria, featured a panel of experts discussing the real-world impact of regenerative practices on local communities.

Download the report now to discover how regenerative agriculture is reshaping the future of rural economies: Unlocking the Community Benefits of Regenerative Agriculture | Nestle Professional

Sodexo UK & Ireland chef Adam Collison advances to Cook for Change! global final #

Sodexo has announced the finalists for the company’s Cook for Change! - 2024 Global Sustainable Chef Challenge. Among the shortlist is Adam Collison, Head Chef at Alderley Park, representing Sodexo’s UK and Ireland Corporate Services business.  

Now in its third year, the Sustainable Chef Challenge is a global competition designed to inspire chefs to create tasty dishes that have low carbon emissions.   

Earlier this year, Sodexo chefs from around the world entered the challenge, competing for the coveted opportunity to display their talents on the international stage. The competition not only highlights the culinary community’s creativity but also reinforces Sodexo’s commitment to sustainability through low-carbon cooking.  

Adam Collison, a seasoned competitor in cooking competitions, brings a wealth of experience to the table. He was crowned Sodexo UK & Ireland Chef of the Year in 2018 and won the Meat Free Dish of the Year at the 2021 StrEAT Food Awards.  

In November, Adam will represent Sodexo UK & Ireland at the Cook for Change! live final in Paris, hosted at the renowned Lenôtre Culinary Arts School. There, he will compete against colleagues from around the world, fine-tuning his culinary skills over two days of collaboration, innovation, and competition.   

During the final, chefs will follow key principles aimed at enhancing responsible culinary practices that align with Sodexo's roadmap to net zero. These include creating tasty plant-based dishes to limit meat consumption, using sustainable ingredients paired with energy-efficient cooking methods to reduce the carbon footprint, and minimising water and energy consumption while providing healthy, nutrient-rich food. A zero-food-waste approach will also be emphasised by utilising the full potential of every vegetable, including parts often considered waste.   

Adam’s signature dish, “The Whole Cauliflower,” highlights locally sourced ingredients and exemplifies these sustainable cooking practices.  

At the competition in 2023, Sodexo UK & Ireland’s, Sharon McConnell, a chef from Northern Ireland, was one of the two joint winners. 

Lynsey O'Keefe, CEO of Corporate Services and Energy & Resources at Sodexo UK & Ireland, said: “Adam’s selection as a Cook for Change! finalist in the Global Sustainable Chef Challenge is a testament to his exceptional talent and commitment to sustainability. The challenge reflects Sodexo’s vision of creating sustainable, delicious, and low-carbon meals, while also supporting our clients’ sustainability goals. We wish Adam the best of luck as he represents the UK & Ireland on the global culinary stage.”  

Sustainable food plays a key role in Sodexo’s journey to net zero 2040 and according to its first Sustainable Food Barometer, published earlier this year, 73% of consumers believe adopting a more sustainable way of eating is now urgent.   

As part of its commitment to sustainability, Sodexo has pledged that by 2030, 70% of main dishes across its UK and Ireland sites will be low-carbon, with a target carbon footprint of just 0.9 kg CO2e—well below the current average of 2-2.5 kg CO2e.   

In March 2024, Sodexo UK & Ireland partnered with Eaternity to track the carbon footprint of its dishes, with plans to introduce carbon labels to menus at over 300 sites by the end of the year. 

FEA encourages engagement with UK Government on important new product regulations #

Call for FEA members to attend webinar explaining new Product Regulation Bill
 
The Foodservice Equipment Association (FEA) is urging its members to attend a webinar organised by the Department of Business and Trade (DBT) explaining the Government’s proposed Product Regulation and Metrology Bill.

The Bill will provide the Secretary of State with a framework with which to make secondary legislation that will regulate the marketing and use of products sold in the UK, in order to reduce risk by confirming they work effectively and efficiently. The objective is to ensure that the UK is well placed to address modern safety issues as well as harnessing opportunities to deliver economic growth.  At the same time it aims to provide a level playing field between online and high street marketplaces.

The webinar, which will take place on the 10th October 2024 between 15.00 and 15.40, will provide attendees with an overview of the current policy background, the full context of the Bill and what the powers will allow UK businesses to do. Details on specific clauses will also be given, as well as an outline of expected Parliamentary processes and timescales. There will also be time at the end where policy experts will answer any questions attendees may have.

“The UK has long been a global leader in product regulations, which help to both support businesses and protect consumers,” says John Cunningham, chief executive of FEA. “These new regulations will continue this tradition and futureproof the UK’s manufacturers, so they can continue to maintain the high standards they always aim for.”

To book your place at the webinar please visit this link and register your interest. Your invitation will be sent to the email you use two working days before the event takes place. You can also contact goods.regulation@businessandtrade.gov.uk with any other questions.

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 

Aramark UK Partners with YoungMinds to Support Mental Health in Education & Health #

Aramark UK’s Education & Health sector is proud to announce its new charity affiliations with YoungMinds, a leading mental health charity dedicated to supporting children, young adults, and their support networks.

This partnership, which commenced earlier this month, reflects Aramark UK’s commitment to making a positive impact in the communities they serve. According to the latest Mental Health of Children and Young People survey, 1 in 5 children and young people aged 8 to 25 years have a probable mental health condition.  Aramark UK has committed its time and resources to support YoungMinds to help tackle this critical issue.

Aramark will raise awareness and funds for YoungMinds, while also training and supporting its own teams to enhance mental health support for students and young lives on a national basis.

Fiona Martin, Managing Director of Education at Aramark UK, expressed her enthusiasm for the collaboration: “We have spent a long time finding a charity that we believe is a perfect fit for our sector and could not be happier to be working with YoungMinds. Mental health is a cause that deeply resonates with our teams, who often witness firsthand the challenges young people face. Together with YoungMinds, we aim to extend our support and make a difference together.”

Michelle Kerrigan, Head of Relationship Development at YoungMinds commented: “We are delighted to work with Aramark UK. Their commitment to mental health and proactive support for young people is inspiring. The funds raised and awareness generated will enable more young people to access the support they need. Through this collaboration we can create meaningful social value.”

Working together, Aramark UK and YoungMinds are committed to creating a brighter, healthier future for the next generation.