Foodsight - April 2023

Foodsight Your insight report Issue 12. April 2023 © allmanhall

Executive Summary Hello and welcome to our latest edition of

The second topic to grace the headlines is

Foodsight.

- unfortunately increasingly commonplace in the annual cycle of food production and

Since our New Year edition, by my count, food

supply - the impact poor harvests. The recent

supply has hit the 10 o’clock news on 3

bare shelves of the major supermarkets

separate occasions…

illustrated the extent of the situation. This is of significance as fulfilling supply to the

The first being that of food inflation reaching

retail sector takes priority over catering and

headier heights since the turn of the year, with

foodservice when there are supply challenges.

CPI Food inflation registering 18% year on year

On page 24 we explore some of the key

for February 2023. More recently this week,

aspects related to these recent fresh produce

that figure has risen to over 19%. As was well

shortages.

reported in the media, this was the main cause for the unexpected rise of general inflation for the month. Our opening article, ’Prices and Predictions’ on page 19 expands on this and discusses the future outlook, explains what to expect and suggests a number of actions that can be taken.

With the levels of inflation seen over the last year, budgeting will undoubtedly require an even more considered approach this year. The pros and cons of two main methods of budgeting are explained in our article on page 22. With the levels of inflation experienced, whether that be of food, labour or energy, is it time to move from an incremental budgeting

The third way that food has hit the

method to a zero based one?

mainstream media in recent weeks is the shameful exposé of food fraud within the butchery sector. These sorts of practices must be stamped out and supply chain transparency is key to ensuring food fraud does not and cannot exist. For more on this topic, please see page 27.

1

Sustainability and our ESG credentials are

At allmanhall we will continue to understand,

now an ever constant. They are paramount

advise, manage and, where possible, mitigate

to allmanhall as an organisation and to us as

the macro challenges facing food supply.

individuals. We are committed to the UN’s

We maintain and develop relationships on a

Science Based Targets initiative to achieve

local level to negotiate terms with our joint

net zero, and have also applied to join the UN

suppliers to ensure that we can continue to

Global Compact – a commitment to implement

deliver sustainable value and the most

universally sustainable principles and, vitally,

competitive arrangements for your

with an obligation to report on these annually.

organisation.

Please do not hesitate to contact me, or any or the team, if you have any queries or requests.

I hope that this edition of Foodsight is supportive and insightful. Support and Insight, along with Value and Control, being the key pillars of our offering to deliver more sustainable food supply.

With very best wishes,

The importance of this within the food sector is detailed in our piece on page 29. Connected to this is our piece on the forthcoming ban on single use plastic. Detailed information on what this entails and what it means in

Oliver Hall

practice can be found in our article on page

Managing Director

34. We also take a look at the merits of eating seasonally in the final article on page 38.

Covering the ‘Social’ element of ESG, you’ll find our piece on Ultra-Processed Foods on page 42. From what they are, the latest guidelines and how we should look to improve our approach to them, on both a personal and industry basis and also through Government action.

2

CONTENTS 5

Events and days to look out for this summer Our top picks for the next three months

7

Commodity updates An overview of the commodity market

18/33 Foodsteps Understand the carbon impacts of your food

19

Prices and predictions What is the outlook for food supply chains for the rest of 2023?

22

Budgeting for 2023/2024 A different approach

24

Fresh produce challenges and alternative products What you can expect to see in the coming months

27

Food fraud and supply chain transparency Reports of food fraud within the processed meat industry

29

ESG and value chain planning for net zero What can you do?

3

34

The single-use plastic ban is coming!

What you need to know and what you can be doing

42

Ultra-processed foods What’s all the fuss about?

48

Seasonal eating Why is it an important catering consideration?

Find a seasonal and sustainable recipe on page 52!

4

Events and days to look out for this summer...

Dementia UK - Time for a Cuppa?

Time for a Cuppa week 1-8 May (but you can hold it on any date that suits you!) is the perfect occasion to get together with friends, family or colleagues over a cuppa and some cake, whilst raising vital funds to help families facing dementia.

Coronation Big Lunch On 6 of May, the nation will celebrate the coronation of King Charles III. A perfect way to celebrate is to host a coronation lunch or street party with family, friends, and the local community.

Salt Awareness Week This year’s National Salt Awareness Week will take place between 14-20 March and will shine a spotlight on a simple yet effective approach that will improve our health - asking the food industry to shake their salt habit!

National Vegetarian Week National Vegetarian Week 15-21 May 2023 will be bigger and better than ever with a very clear focus on the climate crisis. The week will highlight how switching to veggie meals can reduce your carbon footprint and help the planet, making your meals better by miles!

Check out our range of Vegetarian recipes for inspiration...

National BBQ Week Another event for all the foodies out there is National BBQ Week, taking place from 29 of May through to 4 of June.

This event can be celebrated by all, no matter your dietary requirements, so sit back, grab a cold drink, and stick your favourite burgers, sausages, and skewers on the barbeque!

Dates we are excited for: Saturday 13 May - International Hummus Day: Join millions of people around the world in celebrating their love for hummus. Consume, share, celebrate and profess your love for this special food. Fancy trying something new? Check out our Hummus pizza bites.

Monday 29 May - National Biscuit Day: A day for us to appreciate a nation favourite, the biscuit, and all its various types and flavours.

Friday 2 June - Fish and Chips Day: Long recognised as one of the nations favourite dishes, why not help it secure it’s spot there for years to come by ordering it and bringing recognition to it’s name!

Monday 12 - Friday 16 June - Healthy Eating Week: All about supporting and promoting healthier lifestyles, why not join in?

Monday 12 June - International Falafel Day: A day to encourage yourself or others to try falafel if you haven’t before, the healthy treat is not to be missed out on...

Thursday 15 June - World Tapas Day: Celebrating the small Spanish Tapas dish usually served with alcoholic drinks.

Sunday 18 June - National Sushi Day: Celebrates the incredibly delicious meal that is sushi and seeks the raise awareness about the truth & fictions behind it.

Monday 17 - Sunday 25 June - National Picnic Week: Picnics are a great way to soak up some sun and enjoy some great food and company!

National Hot Dog Day Wednesday 19 July - This day celebrates a summertime staple in a bun. Enjoy one piping hot and add some relish and mustard to go!

Meat or plant based, we all love a hot dog!

Commodity updates

Dairy and egg commodities Milk

Eggs

The price of milk is 30% higher than the

With UK egg prices nearly 35% higher

5-year rolling average.

than 5 years before, avian flu continues to drive prices up however this is not the full

The spring flush occurs as the calving season

picture. Whilst avian flu has been hitting

begins, cows produce more milk and can

the headlines, farmers have been calling for

graze outside meaning prices (usually)

higher prices since last April due to rising

decrease. On average a cow’s daily feed

costs.

weighs around 50kg a day and includes a hearty mix of grass, maize, soya and wheat.

The UK has been facing its largest ever

The quality of the grass is measured in

outbreak of avian influenza with more than

dryness, energy and protein and determines

300 cases confirmed since October 2021. The

how much a cow needs to eat. At the end of

risk of avian flu has meant that free-range

March on average in the UK, grass contained

birds have had to be kept inside and free-

19.9% dry matter and 12.3 MJ/kg DM

range eggs to be relabelled as barn eggs from

(energy). This would mean that a cow needs

from 27 February - 18 April.

to eat around 80kg of grass a day. Whilst feed is a substantial cost to farmers, it is not

As a result of rising input prices UK egg

the only cost they are fighting to absorb.

production declined by 7.8% in 2022, a

The rising costs of fuel and fertiliser are an

reduction of over a billion eggs.

ongoing concern on top of chronic labour shortages.

The egg price increases continue worldwide as well as in the UK. In February the average

These cost implications have also been

price of EU eggs increased by 1.5%, a 71.3%

affecting other dairy prices such as cream,

annual increase.

butter, and skimmed milk powder. Looking ahead we would expect prices to fall and bringing about more stability.

8

Fish commodities Salmon

Cod

What was once considered a luxury item,

As we move into spring, cod will start to

salmon is an increasingly popular fish species.

spawn and move into deeper, colder waters.

With global consumption tripling since 1980

This makes it harder for fishers to locate and

it now accounts for 4% of the total world

catch so the rate of fishing slows at this time

seafood market. This increase in consumption

of year, reducing availability. Bad weather in

is largely down to the growth of the salmon

Norway and Russia, two key producers, is

farming industry which now covers 70% of all

likely to cause inconsistent supply issues as

salmon production.

this has limited trawler activities further and affected flights exporting products.

Salmon farms typically reduce the number of fish they harvest during this time of year

Annual cod availability has fallen by 45%

when the water is cooler and the fish feed

due to a 20% reduction in quotas to protect

less. Colder than average water temperatures

from overfishing and inclement weather

in H1 2023 have reduced harvested volumes

conditions. Sanctions on Russian fish, which

further and driven prices up.

comprises 40% of the global market have led to increases to Norwegian cod of 18%.

High demand coupled with the various supply chain issues are causing prices to rise rapidly

Demand for traditional alternatives such as

and are currently at the same record highs

haddock and pollock have increased due to

seen in April 2022, 65% higher than the

the low availability of cod. This is happening

5-year average.

at a time when both species are spawning, which makes them harder for fishermen to

Prices are likely to remain high for the

locate, hence increasing market prices.

foreseeable future as the government in Norway, where over 50% of the global

Suitable alternatives include coley and hake.

farmed salmon market originates, is looking

Coley does not present the same spawning

to impose a tax on salmon exports. This

issues, so supply should be more consistent.

tax looks likely to be set at 35% on top of

Hake will become more readily available as

corporation tax which will inevitably mean

we move into the summer months, as this is

prices remain higher.

caught using gill nets which cannot be used during periods of strong tidal flows in spring.

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Raw commodities Potatoes

farmers continue to turn away from growing

Potatoes are typically planted in the spring to

potatoes, instead choosing to use their land

be harvested from June through to October.

for alternative crops such as wheat, sugar

Last year’s dry conditions were disastrous for

beet or rapeseed oil, which are seen as

UK and European potato yields. Not only did

relatively low risk as they require much less

the drought conditions stunt growth, but pest

labour, irrigation, disposable packaging and

presence and incidents of disease increased,

no cold storage.

and the hard ground made harvesting incredibly difficult in many areas.

Early volumes of Jersey potatoes are coming through and reports suggest that crops are

Crops harvested last year have not stored

performing reasonably well. The much-

particularly well. Quality is generally poor and

anticipated Jersey Royal has started to hit

there is a serious shortage of large bakers,

the shores of Britain. The famous potato

which will only become more difficult as we

has been grown on the steep slopes of the

move through the year, towards the new

island of Jersey for over 130 years and the

season’s harvest.

traditional method of covering the crops in local vraic seaweed fertiliser is still observed,

Market prices are currently very high and

although modern methods are more

increasing, UK white potato prices are

common. During May, the small Channel

currently sitting at £245 per metric ton

Island can export up to 1,500 tonnes of the

and are up by over 150% year-on-year.

new potatoes daily.

It is hoped that high prices will help to improve the amount of land dedicated to potato farming. However, many farmers have already taken the decision to reduce the amount of land they will devote this year, while some have decided to abandon potatoes entirely. Cedric Porter, the managing editor of World Potato Markets, estimates there will be a 10% reduction in the land being used to grow potatoes in 2023.

With production costs escalating and uncertainty about future rainfall levels, British

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Wheat

Rice

With Ukraine and Russia accounting for 30%

54% of the global rice production is

of global wheat exports, global wheat prices

produced by India and China; whilst India,

have been very volatile. The average price in

Thailand and Vietnam are the world’s largest

March was roughly £266, around 60% higher

exporters accounting for circa 65% of global

than 2018.

rice exports. In terms of commodity price dynamics, China and India set the market

The Black Sea Grain Corridor was formed

floor, so what happens in these markets

in 2022 to allow for the export of foodstuff

sets the tone for global prices. High fuel,

including grain from Russia and Ukraine

fertiliser and freight costs, alongside greater

through a safe corridor in the Black Sea.

trade polarisation have led to significant

This has been vital in supporting the supply

price rises. Over the last twelve months rice

of wheat milling across the world and has

prices in India have risen by 21%, Thailand

allowed over 25 million tonnes of grain and

by 16% and Vietnam by 5%. August marks

other foodstuffs to be exported. There were

the start of the main harvest in China whilst

concerns that the expiry of the deal, due

September marks the new season harvest

on 18 March, could lead to higher prices

for Indian Crop.

as supply is impacted. Whilst an extension to the deal has been announced, for how long is another question. Ukrainian Deputy Prime Minister of Reconstruction, Oleksandr Kubrakov, said the extension would last for 120 days whilst the Russian Foreign Ministry said Moscow agreed to a 60-day extension of a deal.

Wheat inventories of the world’s largest exporters, including Australia and Canada, are at their lowest levels since 2007/2008.

Sugar

Lack of availability will make markets

The outlook for future sugar price movement

volatile.

is uncertain. Prices for sugar cane and beet traded on the Intercontinental exchange have risen by 24% over the last twelve months to levels last seen in 2011. Brazil is the world’s largest exporter accounting for 43% of global exports but assessing future movement is complex as some input costs are reducing such as falling shipping costs, whilst others are counteracting these, such as rising energy costs.

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Cocoa

have struggled with the supply of these

Growing in the natural habitat of the lower

which can have a knock-on effect on the crop

storey of the evergreen rainforest, cocoa

quality.

plants thrive in high temperatures and a hot and humid atmosphere. With plentiful

With cocoa mass being the main ingredient

and well-distributed rainfall encouraging

in chocolate and cocoa powder as a

crop growth, rain is the climatic factor that

flavouring agent across products such as

can have the largest impact on the yield of

cakes, ice cream, biscuits and drinks, cocoa

cocoa plants. The 2022/2023 cocoa season

products make a considerable contribution

runs from 1 October to 30 September, and

to our food and drink choices. Although the

with Cote d’Ivoire, Ghana and Ecuador being

growing and processing of cocoa looks to be

the three largest cocoa producing countries,

stabilizing, pricing remains high and as with

there is much focus on the 2022/2023 mid-

all commodities, the increases across energy,

crop for cocoa which began from 1 April.

labour and transport factors continue to drive higher prices across the market.

Looking back to March 2023, cocoa futures prices rose as reports of low bean arrivals at ports led to concerns that contracts would not be fulfilled. With concerns that the lack of rainfall in key West African growing regions was affecting yields, early data from the 2022/2023 season had shown a decrease in processing activities, although the volumes of cocoa beans arriving at ports in Cote d’Ivoire were only 5% lower than the previous year. Whilst the rain has now returned, boding well for the mid-crop and later main crop, the market remains uncertain as some still perceive there to be a lack of availability of beans, despite bean availability being good. As of the beginning of April 2023, cocoa prices are 20% higher than the five-year average at 2181 GBP per metric tonne versus 1816 GBP in early 2018 (Mintec, Cocoa bean London ICE). There are still some concerns over the quality of some West African crops which has limited any decrease in cocoa prices. With the ongoing war in Ukraine limiting the Russian exports of potash and fertilisers, some cocoa farmers

12

Meat commodities Pork

With self-sufficiency rates at 62.5%, the UK

The last two years have been very

market is reliant upon imports from Europe

challenging for UK pig farmers which has

to fulfil demand. But the European market

led to a contraction in production, with the

is also experiencing similar challenges, and

UK herd size declining by 15% as farmers

prices have been on an upward trajectory

scale back or leave the industry. This has

for the past year, linked to the sudden rise

been caused by a combination of limited

in feed prices following Russia’s invasion of

abattoir processing capacity and the highest

Ukraine.

feed prices on record which now account for 70% of total pig production costs.

We expect prices to remain firm for the foreseeable future, with cheaper meats or

As a result, market prices have also reached

cuts in high demand due to the cost-of-

record highs, and September 2022 saw the

living crisis.

first time that farmgate prices broke the £2 kg threshold. Deadweight pig prices are still high reaching £2.13 kg in April.

13

Beef Record UK farmgate beef prices could exceed the £5 kg threshold for the first time in history.

Historically high prices have been fuelled by tight supplies, high production costs and strong domestic demand. Looking forward at 2023 supply, prime cattle slaughter is forecast to pick up by 1.2%.

The continued strain on household budgets is expected to have the biggest impact on shoppers’ behaviour with forecasts that shoppers will choose to opt for cheaper proteins and cuts. The out-of-home market, while suffering, may also exacerbate a potential carcase imbalance with value-led quick service retail gaining market share through dine-out and delivered takeaways. Expect cheaper beef products such as mince and diced beef being impacted the most by rising demand driven cost pressure.

Lamb Following two years of unprecedented high prices, lamb markets are returning to their five year average. Domestic supply is currently six percent higher than a year ago and expected to rise to almost 16% higher by July.

Unlike beef and pork markets, domestic retail demand remains sluggish, with the latest AHDB report indicating a 9.2% decrease in retail volumes this year. This is unsurprising as lamb is one of the most expensive proteins. During the religious festivals, Ramadan and Easter, short term demand normally acts as upward pressure on pricing however, the longer-term trajectory is lower domestic demand leading to a weakening in prices.

14

Chicken

higher energy and feed costs, early indications

Global Poultry Markets continue to be

show an increase in expected volume in 2023.

influenced by avian influenza and high input prices.

Following the trend with other cheaper protein products, poultry prices are 30% higher than

With UK poultry self-sufficiency at 65% there

the five-year average, resulting from higher

is a continued reliance upon EU imports to

input costs and consumer demand for value.

meet domestic demand. European supply

Yet, there are no signs of poultry prices falling

remains constricted, with the latest reports

in the near-term.

forecasting an annual production downturn in 2023 by up to 3%, or 420,000 tonnes on the 5-year average. Avian influenza and high feed prices are impacting poultry production but the effects of avian flu should ease as we transition to spring.

Unlike the EU, domestic production has steadily increased over the past 6 years and whilst there was a reduction in production towards the end of 2022, attributed to the

15

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Prices and predictions from potatoes to proteins

19

Food inflation is now at over 19%. For the

Conversely, potato prices are likely to hike up

rest of 2023, what is the outlook for food

later this year. There are concerns that UK

supply chains? Will we continue to see high

farmers have been restricting crop plantings

food prices?

owing to concerns following February’s record low levels of UK rainfall. Lower UK potato

The team at allmanhall provide some insight

plantings will reduce supply, impacting

and updates, to shed some light on what you

availability. Which is likely to then drive-up

can expect, to help you plan and adapt to

potato prices.

achieve the best value.

Last month we reported that the 12-month rates of inflation for all individual CPI food categories had risen by over 14.9%. The exception was fruit – that increased by 7.7%.

In reverse order, the three highest rising categories were: vegetables (including potatoes) +18%; then in second place milk, cheese & eggs +30.8%. Oils & fats were at 32.1%.

That said, many categories have reached or are close to reaching peak inflation. However,

Vegetable oil commodity prices are starting

this is not to be confused with cost reductions;

to fall. We would expect to eventually see

really what it means is a slowing of the rate at

this flow through to lower product prices

which prices are increasing.

for caterers. Spring is a time at which dairy commodity prices begin to soften, leading to

Despite the ‘rate’ of inflation falling, immediate

an anticipated drop in the average farmgate

marketplace inflation continues to be

milk price. For those that can afford lamb,

historically high, impacting food prices. While

the price of UK old season lamb is lower than

it is likely that we will see the rate of inflation

a year ago.

gradually falling over the coming twelve months, in the short run food inflation is anticipated to remain well above the five-year average. The effects of high energy costs and lower global food costs are cascading through the supply chain, and this will keep those food prices stubbornly high for now.

20

What can you do?

It’s so important to take into consideration the likely future market dynamics. Be cautious about trying to secure long term price holds when commodity market prices are high (as they currently are) and when some are likely to fall. Longer term price fixes are actually more effective when commodity prices are low as the risks associated with overpaying are minimised.

Driving value in your product choices can be done in multiple ways. For example, moving from branded purchases to own label can be highly economical. Particularly if they’re being used in back of house production and where quality standards allow.

One key means of releasing value is by understanding the relative costs of similar product groups and rebalancing purchases to preference of cheaper alternatives. For example, looking at protein at a commodity level, consider the deadweight value of beef vs pork or, especially at the moment, lamb. And non-meat protein alternatives like lentils are even more cost effective. This comparison of the value of protein options is certainly worth considering when planning menus.

Beyond pricing, do make sure you factor in the impacts of cooking on product yield and portion costs for yield loss, shrinkage and consistency.

For more on this and a range of topics, visit https://allmanhall.co.uk/blog.

If you’re an allmanhall client, visit The Pass to stay up to date with the status of all supplier price negotiations taking place on your behalf.

21

Budgeting for 2023/24 - a different approach?

With ONS CPI inflation on food and non-

Incremental budgeting

alcoholic drinks climbing to 18% for the 12

Is the traditional budgeting method of taking

months to February 2023 the thought of

the current year/period performance as a

budgeting for the upcoming financial year is

starting point and applying an increase for

not a pleasant one! Just this week figures of

the new year/period. These increases attempt

19%+ have been published.

to cover elements such as inflation, price increases, meal numbers, etc. Incremental

Spiralling food and energy prices are putting

budgeting is widely adopted and does have

catering operations under huge cost pressure

benefits;

and in turn, a need to find savings wherever possible. The process of identifying and

•

It’s easy to prepare and easy to understand

delivering savings opportunities is far from

•

Less time-consuming than other methods

easy and many organisations overlook their

•

Can be applied consistently across

budgeting method within this process. A move

organisations.

away from the traditional, incremental, method of budgeting could help.

22

There are drawbacks to the incremental

request for an increased budget, but budget

method, particularly with the level of macro

holders will have the information required

instability we are currently experiencing;

to justify any increases •

•

A lack of stability can make accurately applying increases tricky

• •

• •

Actions taken to mitigate costs are easier to realise

•

Less emphasis on spending cost surpluses.

A lack of clarity on potential increases can make them hard to justify

The major drawback of a zero-based budget is

Waste is encouraged, by assuming that

the time and knowledge required to carry out

all current and previous costs are needed,

the process. There may be an increased cost

opportunities to remove unnecessary cost

in the process that should not be overlooked.

can be missed

It may make more sense to apply a zero-

Ever-increasing budgets have the opposite

based approach to parts of the organisation’s

effect of encouraging cost reduction

budgets rather than across the board as more

Encourages a spend it or lose it attitude

stable costs may simply not require or justify

where budget holders spend up to the

increased scrutiny.

maximum to ensure they do not have budgets cut for the following year/period.

Although being efficient to prepare, incremental

What are some of the ingredients

budgeting falls short during high-cost pressure

used in plant-based meat?

times when identifying and delivering savings is crucial. So, is there a different approach?

Zero-based budgeting This budgeting method starts from zero.

Previous years/periods’ results are not considered, instead, all budget lines are built up from zero with all expenditures requiring scrutiny rather than just the amount of increase. Zero-based budgeting can be particularly beneficial in identifying cost-saving opportunities; •

By starting from zero, all costs need to be justified. Any unnecessary cost is removed from the budget from the outset

•

By fostering a questioning attitude, budget holders have more ownership

•

23

A zero-based approach may still lead to a

Fresh produce challenges and alternative products

Shortages of fresh fruit and vegetables are

many UK growers may decide against or

nothing new. As we move into summer,

reduce plantings this spring. What happens

we take a look at the factors impacting the

this month will to a large extent determine

availability of fresh produce recently and

potato prices in July 2023 to May 2024.

make forecasts regarding what you can expect to see over the coming months, to help you plan…

Climate change Quality standards and availability have always been susceptible during the challenging transitional periods between growing seasons, or due to the variability of our seasonal weather patterns. Farmers are

Food security

skilled at managing their way through these

Looking at domestic consumption in 2021,

anticipated scenarios. However, the effects

56% of all vegetables ingested were grown

of climate change are making this much

in the UK. For this UK figure was only

harder. With even greater volatility and

13%, with 26% from the EU and 61% from

weather extremes, the Environment Agency

further afield.

have stated that “planning for increasingly more extreme weather is essential in order

Food security and resilience are built upon a

for everyone to be prepared for the impacts

mixture of strong domestic production and

these events cause – both drought and

supply from diverse sources. In the case of

flooding”.

the recent shortage of tomatoes, capsicum and cucumbers, the exceptionally cold

The Met Office reported that February

weather in Spain and Morocco was made all

2023 was remarkable for its dryness, being

the more serious as a result of a significant

the UK’s driest February since 1993. This

decline in UK glasshouse production brought

has been compounded reservoir capacity

about by unaffordable energy costs – a

falling to just 49% at the end of September

perfect storm that was only ever going to

2022. With only half of UK potato plantings

be avoidable with some form of high-level

having irrigation systems, the vulnerability

intervention.

surrounding water abstraction, collection,

25

storage and distribution means an

Potatoes are not the only crop impacted

intensification of existing uncertainties

by concerns of dwindling water supplies.

brought about by the rising costs of

Particularly dry conditions in Southern

producing potatoes and rising energy bills.

England and East Anglia, which is a key

With reports that the cost of producing

growing region, are leading to apprehension

potatoes has increased by 20% it is easy to

about future availability and high prices.

understand that, with added drought fears,

With main crop drilling in March and April,

was the driest region in the UK during 2022

Energy intensive glasshouse production

which was in itself the eighth driest year since

Year-round supply of fresh produce has

1836. Groundwater levels and reservoir stocks

its environmental downsides. The impact

are below normal levels, whilst soil moisture

of transport is often overstated and can

deficit levels have increased there, fuelling

be minimal in comparison to the intensive

growers concerns in the region.

production methods used in glasshouses.

any impacts could be long lasting. East Anglia

Where these items of produce are suffering low availability, expect to see high prices

Produce grown out of season in glasshouses

(supply vs demand economics).

emits up to five times more carbon than imported produce from overseas, when grown in season and outdoors. In fact, half of all the emissions related to transport come from a very small proportion of products flown in by air. Just 1.5% of all imported fresh produce is airfreighted into the UK, these include Fine Beans from Kenya and Asparagus from Peru.

Changing climate impacts on European production The summer of 2022 was Europe’s hottest on record, according to the global climate report from the EU’s Copernicus Climate Change Service. These unusually high temperatures continued into autumn and early winter, which in turn led to severe problems early on during

High energy costs from both airfreight

the flowering and the production of salad

and glasshouses are likely to lead to high

crops. Lower availability is likely to impact

production costs and emissions and high

salad prices.

produce costs of these items. Avoiding where possible or at least reducing them in your menu planning will help achieve cost savings as well as supporting the reduction of your carbon footprint – sustainable value!

For more on this, see also our seasonal eating article on page 48

26

Food fraud and supply chain transparency

In the wake of the food fraud reports regarding

Farmers Weekly have advocated some sensible

the processed meat industry, the CEO of the

measures:

Food Standards Agency (FSA) has issued a pragmatic and realistic warning: “…at a time

•

Making digital record keeping mandatory

when cost pressures and other challenges

•

Addressing the 15 minute gap between

mean the risks of food fraud might be

auditors signing in and entering the factory

increasing, it is vital everyone involved in the

floor

food chain works to ensure that food is safe

•

Displaying whistleblowing lines in factories

and what it says it is.”

•

Undertaking independent mass balance assessments between the amount of UK product entering and exiting processors.

We challenge and transform food supply so informed decisions become clear.

The recent reports of food fraud within the processed meat industry continue to emphasise the critical nature of this mission. And the

allmanhall continues to play our part

importance of independently assessed external

in bringing transparency and making

schemes in helping to map and monitor risk

information readily available. This enables an

within UK and global supply chains.

understanding and appreciation of what lies behind the food we all provide and consume,

Through EcoVadis, allmanhall actively and

from a social, safety, environmental and quality

independently rates suppliers, to assess and

perspective. Read our supplier code of conduct.

validate supplier systems, policies, actions and results, encompassing Ethics, Labour, Human Rights and Sustainable Procurement. Our client and supplier relationships are established on fairness, integrity, longevity, and mutual respect. We require our suppliers to uphold these same values and to commit to bring

To read more about the food fraud reports that hit the headlines earlier this spring, take a look at the resources below: •

mar/29/inquiry-launched-after-foreign-pork-

about transparency in supply chains.

One of our supplier partners made this statement: “We do not tolerate any form of food fraud within our supply chain and take the accuracy of food origin claims extremely seriously.”

https://www.theguardian.com/food/2023/ is-allegedly-sold-as-british

•

https://www.bbc.co.uk/news/ business-65125811

•

https://www.farmersguide.co.uk/thousandsof-tons-of-imported-pork-sold-as-british-inlatest-food-fraud-scandal/

28

ESG and value chain planning for net zero

29

We are facing some very large, complex and

Here are several simple steps that can help

interconnected environmental challenges.

your team to start the journey to redress some

Challenges that demand our attention.

of the balance.

Exponential global population and wealth growth are fuelling our demand for ever more

1. Global issues require global responses

resources and energy, whilst the restorative

which is why any approach or plan should

power of planet remains fixed. allmanhall have

incorporate the 17 United Nations Sustainable

just submitted our letter of commitment to

Development Goals as societies, organisations

join the UN Global Compact for precisely this

and governments translate these goals into

reason.

action. Take time to familiarise yourself and your team with these. They are a global call to

As we become more powerful our planet

action for some of our most challenging issues.

becomes more fragile. Climate change is one of several material environmental challenges

2. Take action to tackle climate change. Time

facing us, alongside biodiversity loss, pollution,

is rapidly running out and our actions over the

water scarcity, the health of our oceans and

next two decades will determine our future.

the challenge of how to feed a growing global

The IPCC sixth assessment report shows

population sustainably, healthily, and equitably.

that we will probably reach 1.5˚c of warming within the next two decades and we need to cut emissions significantly to prevent the worst outcomes. 2˚c warming is risky and best estimates show a high emissions pathway leading to a catastrophic 4.4˚c by 2100.

Joining the Science Based Targets Initiative, as allmanhall has, is a way to take action.

Whilst these interconnected issues require global system change, we are also obliged to play our part in taking positive steps through the way in which we operate as individuals and as organisations and communities. Change needs to happen quickly and at all levels - top down and bottom up. These challenges also call for a rethink, including how society assigns value to nature and what value society is prepared to place on the health of our people and planet.

30

3. Up to a third of global greenhouse gas

Our Seasonality article in this edition of

emissions come from our food systems. Your

Foodsight, on page 48, has more detail.

foodservice operation can take these simple measures in relation to food ingredients. a. Use carbon footprint technology like Foodsteps to calculate recipe emissions.

f. Appreciate what lies behind our food, the environmental impacts of our food systems and the value of nature.

Healthy, tasty, nutritious and climate

i. The World Economic Forum estimates

friendly meals can be identified and labelled

that 50% of global GDP is derived from

as ‘hero’ dishes. It is also a helpful way

natural resources, so let’s look after it. If

to enable informed choices as it clearly

we destroy the natural world, we destroy

communicates the carbon intensity of

ourselves.

different food types. ii. Climate change cannot be tackled b. Recognise that transportation is usually

without eliminating deforestation and 12

only a small element of the carbon footprint

million hectares of forests are destroyed

of food. It is about what you eat, not

annually.

necessarily where it comes from. In climate terms ‘local’ is only good sometimes and the

iii. 70% of tropical deforestation is due to

food miles concept is largely defunct – don’t

the production of agricultural commodities

fall into that trap.

such as soya, palm oil, beef, pulp, timber and paper.

c. Change the dietary trend from more meat and dairy to less, which can also help

iv. Ensure that soya, palm oil and paper

to reduce cost. Livestock alone contributes

products are all sourced from certifiable

14.5% of human produced global

sustainable sources. This should include

greenhouse gas emissions. (FCRN chapter 1

mapping them as ingredients within more

Overview of Food System Challenges).

complex products. Soya and palm oil are not the problem, it is how they are grown

d. Eliminate airfreighted produce. Only

that is.

1.5% of imported fruit and vegetables travel by air but account for 50% of all fruit

v. 90% of global fish stocks are fully or

and vegetable transport related emissions.

over exploited. To combat this, make

(Centre for Environmental Strategy,

sure that the fish products used in your

University of Surrey).

foodservice operation is sustainably sourced by choosing products that are on

e. Out of season produce grown in energy

the Marine Conservation Society ‘Fish to

intensive UK greenhouses can have

Eat’ list and never purchase items on the

significantly higher environmental impacts

‘Fish to Avoid’ list.

than those grown overseas, outdoors and travelling many miles by sea or road.

31

4. Up to a third of all plastic packaging, 47 million tonnes, leak from our collection systems annually (WRAP). Take these simple steps to make a positive difference: a. Identify and eliminate problematic and single use plastics such as polystyrene, PVC cling film, non-compostable bags, single serving plastic sachets, and plastics that cannot be detected by near infrared (NIR) sorting systems. (See also our Single Use Plastics article on page 34 of this edition of Foodsight).

5. Take food waste seriously - it impacts climate change. The UK foodservice and hospitality sector throws away 1.1 million tonnes of food annually, and seventy-five

6. Measure the impact of your actions

percent is avoidable (WRAP).

to assess progress and to communicate

a. One kilo of food waste is equivalent to throwing away three kilos of CO2e (WRAP) and circa 30% of all food produced for human consumption is never consumed (FAO).

the benefits. Setting targets and pledges show good intent though it is key that these good intentions lead to quantifiable improvement. Consider joining schemes like the Science Based Target Initiative (SBTi) mentioned earlier. This will help validate your

b. Measure the amount of catering food waste at each production stage: preparation, spoilage, plate & over production. c. Segregate all waste streams for recycling. d. Recycle used cooking oil. e. Align your waste management to the

decarbonisation ambitions and ensure that your climate reduction targets are in line with the latest climate science.

For more information, please do speak to the team at allmanhall. As food procurement experts, who understand the complexities of food supply chains, we will be more than happy to provide support regarding your ESG and value chain planning.

capabilities of your local recycling facilities.

Agree that good food shouldn’t cost the Earth? Read on...

32

Interested in understanding the carbon impact of your menus?

Trial Foodsteps for FREE and do just that...

Add up to 5 recipes or food items for FREE and see the carbon impact data, instantly!

Foodsteps is so easy to use and great for communicating and understanding carbon impact assessments of your food.

Together, you and your diners can make a difference.

You won’t be able to download the carbon labels under the free trial.

But, if you like what you see, simply ask allmanhall for advice about the best option for you and how to access competitive rates.

Full T&Cs here.

The single-use plastic ban is coming!

What you need to know and what you can be doing

As of October 2023, the UK Government is

To be included in this ban, the products

introducing new legislation banning the use of

must satisfy ‘Part 1’ and ‘Part 2’ of the

certain single use plastics. This is designed to

UK’s definitions for polystyrene ban:

support and encourage a decrease in the use of plastics in the UK, to help reduce plastic

Part 1: Polystyrene is a polymer made from

littering and general plastic waste.

styrene monomers that can be used in a vast array of applications. Only polystyrene that

The UK’s single-use plastic ban follows the EU

has been through a foaming process will be

directive signed off in 2019, with clear targets

considered in the scope of this ban. Foaming

to significantly reduce plastic consumption

in this context is a method of expansion of the

across Europe by 2025.

material at any point during its manufacture, by any means, using any blowing agent.

It works towards the Government’s ambition

For clarity, products made from polystyrene

from the 25 Year Environment Plan to

that has been expanded prior to fusion are

eliminate all avoidable plastic waste by 2042.

considered Expanded Polystyrene (EPS)

Plastic pollution takes hundreds of years to

products. Those products made from

break down and inflicts serious damage to

polystyrene that has first been extruded,

our oceans, rivers and land. It is also a major

then expanded are considered to be Extruded

source of greenhouse gas emissions, from

Polystyrene (XPS) products.

its production and manufacture to the way in which it is then disposed.

Part 2: ‘Food and drinks containers’ in this instance are those used to contain food or

England is currently estimated to be using 2.7

drink that is ready to be consumed without

billion items of single-use cutlery, the majority

further preparation (such as takeaways).

of which are plastic, plus 721 million single

There is not presently an intention to

use plates per year. Of these only a very low

ban polystyrene boxes used to transport

percentage are estimated to be recycled –

unprocessed or unprepared food through the

circa 10%.

supply chain. For example, polystyrene boxes used by fishers to store and transport freshly

If these 2.7 billion pieces of cutlery were lined up, end to end, they would go around the planet they are so adversely impacting eight and a half times! (based on an average length of 15cm per item of cutlery).

35

caught fish are not in scope.

The ban will include single-use plastic plates, trays, bowls, cutlery, balloon sticks, and certain types of polystyrene cups and food containers. From October 2023, people won’t be able to buy these products from any foodservice operation.

There is some confusion over what items are included in this ban, and in which areas within the UK. To help bring some clarity, we have listed the policies below:

This includes retailers, takeaways, food vendors and the hospitality industry.

Policy

England

Wales

Scotland

Northern Ireland

Ban single use plastic cutlery, plates, straws and stirrers (including CPLA cutlery and PLA straws)

Yes, from October 2023

Included in bill in force autumn 2023

Yes, in place since 12th August 2022

Yes, in place since 2022

Ban expanded polystyrene food containers and cups

Yes, and extruded polystyrene too from October 2023

Included in bill in force autumn 2023/2024

Yes, in place since 1st June 2022

Yes, in place since 2022

Ban all oxodegradable plastics

No

Included in bill in force autumn 2023/2024

No

Yes, in place since 2022

Turtle graphic on beverage cups containing plastic

No

No

No

Yes, in place since 2022

Ban all polystyrene lids for cups or takeaway food containers

No

Included in bill in force autumn 2023/2024

No

No

NB. Wales is implementing varying stages of the bill over the autumn of 2023 and into 2024, and some elements are already active. Wales will also place a complete ban on plastic bags in 2024.

The items included within the ban, for caterers and foodservice operators to be aware of, are:

•

Plastic drink stirrers

•

Plastic drinking straws

•

Disposables plastic plates

•

Single use plastic cutlery

•

Expanded polystyrene containers, such as takeaway food and drink containers.

36

The following decisions have been made:

to the end user. This will allow foodservice operators to purchase empty plates,

•

A ban on the supply of single-use plastic

bowls, and trays to use only as packaging

cutlery, balloon sticks, and single-use

for food, yet individuals won’t be able to

expanded and extruded polystyrene

purchase these items.

containers including cups •

The ban on ‘cutlery’ will include singleuse plastic knives, forks, spoons and chopsticks made of plastic, including standard size or mini-size cutlery or a combination of cutlery, such as sporks

•

A ban on the supply of single-use plastic plates, trays, and bowls (amidst a concern that if they are not included, there will simply be a switch from using single-use plastic plates to bowls and trays rather than reusable alternatives)

•

The ban on the supply of single-use plastic plates, trays, and bowls will not apply to plates, trays, and bowls that are used as packaging, in shelf-ready pre-packaged food items as defined in The Packaging

There has been some questioning regarding

(Essential Requirements) Regulations

the proposed bans on compostable plastic

2015 regulation 3(b) (such as bowls and

applications in closed-loop environments.

platters in a frozen meal). This is to avoid

This is because bio-based, biodegradable

duplication or confusion with our proposals

and compostable plastics are still plastics.

for an extended producer responsibility

Depending on the polymer, bio-based

scheme (EPR) for packaging. For clarity,

feedstocks can be used to produce the

plastic plates, bowls, and trays that are

same plastics as conventional fossil-based

used as packaging can be used in eat-in

feedstocks. As biodegradable and compostable

and takeaway settings. However, exploring

plastics aren’t designed for reuse, they are

how the use of these single-use items can

inherently single-use in nature. There’s

be reduced is recommended, as is a move

also a real lack of evidence regarding these

to reusable alternatives instead

materials consistently breaking down as advertised, when it comes to real world

•

37

Any supply of plastic bowls and trays that

environments. They may therefore be a

are not packaging will be a ban on supply

source of plastic and microplastic pollution.

EPS Expanded polystyrene is a plastic resin

necessarily mean they are fully recyclable in

derived from crude oil often used for plastic

today’s systems.

cutlery. It can’t be recycled and flakes easily into micro plastics, often escaping from landfill

PLA lining (Bioplastics) are sometimes referred

and traveling long distances. EPS doesn’t

to as compostable packaging, which must

break down and has chemically absorbent

biodegrade within 12 weeks. However, for food

properties.

and drink packaging the materials will often only do so in industrial conditions, not in home

Aqueous coatings (or dispersion coatings)

composting conditions. There are several

are made by suspending fine particles of

packaging solutions that are compostable,

plastic in a water solution and applying that

however by standards these are only

to the surface of the cardboard. The water is

industrially compostable should they make it

then dried away, leaving behind a fine plastic

to a facility able to process them.

coating. Because less than 10% of the total weight is the coating, it will still pass home composting and paper recycling tests despite being made from plastic… but not always in industrial composting processes.

Plant-based elements such as sugarcane and corn can be used. But the fact that these are often coated with a plastic or resin doesn’t

38

Instead of being recycled with regular plastic

Alternative Solutions

materials, PLA needs to be sorted separately

There are a number of alternatives branching

and brought to a ‘closed composting

out in the market. allmanhall are currently

environment’ otherwise it contaminates

investigating the product ranges from these

the recycling stream. With the demanding

companies. The good news? There is certainly

conditions for industrial biodegradability

now a greater variety available than even a

and the time it takes, and the reliance

year or so ago!

on consumer disposal habits, it makes it practically impossible for the products to

Vegware, for example, have introduced a

complete their life cycle as marketed.

range of wooden bamboo cutlery, cups, trays, sandwich boxes and containers and the range

It is vital that compostable plastics are sent to

continue to expand. However, as shown

an industrial composter for them to compost

earlier, this doesn’t necessarily solve the PLA

as, if littered in the open environment they will

challenge.

act much like any other plastic. In addition, because they are visibly indistinguishable from

allmanhall have identified one company

non-compostable plastics, even when they

in particularly offering viable alternatives:

are sent to industrial composters there is no

Notpla.

guarantee that they will not be stripped out at the start of the process and sent to landfill or incineration plants. The Government has previously put out a call for evidence on this topic. The findings? That there is currently insufficient industrial composting capacity in England to fully manage compostable plastic and so any exemption wouldn’t be viable – it would risk improper treatment.

What all of this means is that the bans, to be effective, have to cover items made from all plastic that is bio-based, biodegradable or compostable.

By the UK Government’s legislation, PLAs could be fully banned over the next few years and alternative solutions demanded…

39

Notpla is developing a number of products

packaging for liquids. It is plastic-free, vegan,

and was recently awarded the Earthshot

naturally biodegradable and a fun and unique

Prize. Notpla offer a wide variety of disposable

way of serving a drink. Get hydrated and eat

products made from seaweed and plants,

the packaging at the same time… winning!

all of which are totally biodegradable and compostable. They have even designed an

Shown below are some of the Notpla products,

edible bubble & bottle made from seaweed.

including their edible bubble!

This is designed to replace single-use

40

What’s the impact for foodservice providers?

and reusable are an option, with the cost

If you’re serving in a dining room setting,

par with the current plastic options. Do take

the initial impact may seem fairly low.

a look at the alternative products section

However, it will be necessary to review your

of this article and, in particular, Notpla for

food takeaway policies and the products

inspiration.

of these products being, surprisingly, on a

currently being used to facilitate this.

Foodservice operators should be considering an immediate reduction in stock levels of banned products to achieve the October deadline. If a takeaway service is to continue then alternatives to the banned items need to be sourced, stocked and budgeted for.

Alternatively, a review of how the foodservice offering is operated may be required. allmanhall have recently been consulting with Badminton School, an independent boarding school for girls in Bristol. Badminton School have taken the decision to continue their takeaway service with some big changes.

Pupils and staff using this facility now have to bring their own containers to facilitate the takeaway. This has already been seen to deliver savings, both in the use of disposables items but also in terms of costs.

The introduction of a “bringing your own bottle” initiative, to encourage refillable vessels, has been well received in many foodservice environments, especially in some of our schools. Again, proactivity like this is a step in the right direction.

Other areas that are also being considered by many foodservice teams is the removal of disposable cups, moving instead to branded reusable cups. Great for promotion and also for highlighting sustainability credentials.

Polycarbonate alternatives that are washable

41

Interested in reading around the topic?

Here are some useful references: https://www.gov.uk/government/consultations/ single-use-plastic-banning-the-supply-ofcommonly-littered-single-use-plastic-items/ outcome/summary-of-responses-andgovernment-response

Ultra-processed foods what’s all the fuss about?

Ultra-processed foods (UPF) are getting a lot

They called this the NOVA classification system.

of airtime at the moment, most of it negative.

Whilst there are other classification systems

There are lots of studies now which link ultra-

available, this one is still the most widely

processed foods to negative health effects

used. Many research studies have used this

such as heart disease, weight gain, cancer and

classification as the basis of their research into

mortality. This is pretty damning considering the

the impact of processed foods on health.

UK has one of the highest consumption rates of ultra processed foods. The average person in the UK consumes 63% of their calories through ultra-processed foods with 65% of children’s daily energy intake coming from these foods.

There are differing opinions in the scientific world about whether it is the actual processing that causes the negative health effect or the fact the most UPF are higher in fat, salt and sugar.

Here we take look into what UPF are, how they are classified, the evidence behind them and what we should be doing about them in our diets.

How is processed food clarified?

The term UPF was initially developed by the Brazilian nutrition researcher Carlos Monteiro, at the University of São Paulo, Brazil. In 2009, Monterio and his team went on to develop a classification system for defining foods by the level of processing. This went from unprocessed or minimally processed, such as whole fruits and vegetables, to ultra-processed such as readymeals, biscuits and burgers.

43

Foods are placed into 4 groups:

Taken from the Soil Association Taking the Biscuit Report

44

So, what are Ultra-Processed Foods?

on the adverse associations between UPF

It’s group 4, the UPF that we’re interested in

intake and a diverse range of health-related

here. These tend to include ingredients which

outcomes.

may not be used at home such as chemicals, colourings, sweeteners, and preservatives.

These findings strongly point towards aspects

What lots of people don’t realise is these are

of ultra-processing as being important factors

often included in common staples in our diet

that impact health and question the ability to

such as breakfast cereals and bread, that we

conclude that the adverse outcomes from UPFs

may have perceived as healthy.

can be solely attributed to their nutritional quality.

For example most granary bread from the supermarket is classed as group 4 ultra-

Why are we eating so much UPF?

processed, as are baked beans.

Ultra-processed foods typically benefit from extended shelf life, an important consideration for the way we eat now and for lower income consumers without reliable access to refrigeration or those not able to shop regularly. A focus on reduced food waste is another factor.

Among other reasons for the popularity of ultra-processed foods are the inexpensive cost of their main ingredients. They are therefore highly profitable, hence they often have

What is the evidence?

aggressive marketing, especially toward youth

When it comes to UPF, scientists and nutritional

consumers and particularly in middle income

experts can’t agree on where the detrimental

countries.

health effects arise from. Some believe it is not actually the ultra-processing that causes the

In addition, the way they are made makes

increased health risk, but the fact that these

them highly palatable, easy to eat with

foods generally tend to be high in fat, salt and

minimal preparation needed. Appealing in a

sugar. And that they tend to be low in fibre,

time-poor society.

vitamins and minerals.

But many believe, and observational studies have shown, that it may not be that simple.

And that even after adjustments for fat, sugar and sodium intake, or adjustment for adherence to a range of healthy or unhealthy dietary patterns, there is a minimal impact

45

UPF and nutritional guidelines

Unfortunately there seem to be no changes on

Some countries have gone as far as to change

the horizon for UK guidelines.

their Government nutrition guidelines. For example, Brazil recommend limiting the

Dimbleby’s National Food Strategy for England

consumption of processed food and avoiding

raised concerns about ultra-processed foods.

ultra-processed food. France aims to reduce

The UK Government’s Food Strategy White

their consumption of group 4 ultra-processed

Paper, published in June 2022, recognised

foods by 20%.

UPFs as contributors to the “overconsumption of high calorie foods”. The Government had

The World Health Organisation and UNICEF,

announced plans for research funding in this

the United Nations’ Children’s Fund, both

area. However, it’s not clear how (or if) this

recognise the importance of addressing

funding will now be spent.

ultra-processed food consumption for ending childhood obesity. The UN Food and Agriculture Organization also recommends limiting UPF consumption.

In the UK it seems we have away to go to reduce UPF…

Taking the biscuit!

‘Taking the biscuit’ is a campaign launched by the Soil Association. It highlights examples of the NHS Food Scanner App endorsing ultra-

Examples that suggest it is not being taken

processed foods, promoting them as good or

seriously include the delays on measures

healthier choice. Examples included: Alpen

announced in 2021 to introduce a 9pm

Light Cereal Bar, Monster zero sugar energy

watershed on TV advertising. Also a delay

drink and Aero Chocolate Caramel Bubbly

in the restrictions on paid-for advertising of

Mousse.

foods which are high in fat, salt, and sugar online. Work has also been halted on a Health Disparities white paper, previously promised as part of Boris Johnson’s Government’s Levelling Up agenda.

More positively, SACN (Scientific Advisory Committee on Nutrition), who advise the Government on nutritional recommendations, are due to publish a position statement on UPFs later this year. Watch this space!

46

Concerns around NOVA classification

Conclusion

The BDA released a position statement on processed food in 2021 stating that it is

Does labelling foods as UPF solve problems or

important to think about the context when it

create problems?

comes to processed and ultra-processed foods.

Until there is clear agreement when it comes For example, fortified foods are designed to

to linking UPF with the nutrient profile, there

add nutrients to someone’s diet who may

is a risk it will add confusion rather than

otherwise struggle to meet their requirements.

transparency. For example, baked beans are

The act of food fortification would put a food

often labelled as a healthy choice, high in

into the processed or ultra-processed foods

fibre/ protein but would also have an UPF

category. Take bread for example; the flour

label on. From the evidence, we know we

used is fortified with added iron, niacin and

need to reduce UPFs. We know we need to

thiamine in the UK but because of this would

reduce the amount of sugar, fat, and salt

be classed as processed or ultra-processed.

we consume and eat more whole foods. To

The dichotomy therefore is that in some cases,

do this, however, there needs to be a whole

processing foods can actually make them

cultural shift. We have normalised this way of

healthier. Its this level of understanding and

eating diets high in UPFs.

complexity that requires awareness…

Political action is also required to force A bowl of bran flakes for example is as much a

changes within the food industry. This means

UPF as a chocolate rice cereal or cereal based

advertising, cost and availability.

on choc-chip cookies. Yet this is despite the

Food manufacturers have a responsibility to

bran flakes being a good source of fibre and

develop healthier products, making healthy

being fortified with numerous vitamins and

– and sustainable - choices easier, more

minerals, and often being relatively low in

convenient and accessible, and for them to be

added sugar or salt.

affordable. Until these changes happen, we are unlikely to see any big shifts occur.

Processing that preserves food such as tinning, freezing etc, is also something to be valued,

As individual consumers or as caterers, we

especially as it is often a key means for those

can all try to reduce the amount of UPF we

on lower incomes to eat a more varied diet.

eat or serve. Start by focusing on whole foods

It is also a way for all of us to reduce food

as much as possible.

waste and this has important associated environmental impacts.

It is so important that we do not allow ‘processed’ to become a confused and pejorative term when applied to foods such as this.

47

References 1. Parnham, J.C. et al. (2022). The UltraProcessed Food Content of School Meals and Packed Lunches in the United Kingdom.

Nutrients, 14(14), 2961; https://doi. org/10.3390/nu14142961.

2. Colombet, Z. et al. (2022). OP12 Social inequalities in ultraprocessed food intakes in the United Kingdom: A time trend analysis (2008–2018). Journal of Epidemiological & Community Health;76:A6-A7. http://dx.doi. org/10.1136/jech-2022SSMabstracts.12.

3. Dicken, S.J. & Batterham, R.L. (2021). The Role of Diet Quality in Mediating the Association between UltraProcessed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies. Nutrients 2022, 14(1), 23. https:// doi.org/10.3390/nu14010023.

What is seasonal eating and why is it an important catering consideration?

Many of us have heard the term ‘seasonal

Let’s take the humble spring onion for

eating’ but it is hard to fully understand what

example. A huge proportion of spring onions

that means with the vast choice and array of

consumed across the UK are imported

foods so readily available to us, year-round.

from Thailand meaning it has travelled approximately 5,900 miles to get to our

The fresh food items you buy carry labels

supermarkets. Egyptian spring onions are also

showing they’re from all over the world…

shipped into the UK. From a sustainability

tomatoes from Spain (when they’re available!),

perspective, this clearly has an impact on

sweet potatoes from South Africa and

the environment… especially if the mode of

asparagus from Mexico.

transport is airfreight. Long distance travel may mean increased environmental costs for

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Having such a selection of food at our

us however it’s important to note that the food

fingertips, all year round, is something we have

miles argument in its most simple state

come to expect. It may seem like something

is defunct. The transportation of food only

we should be incredibly grateful for, is it really

accounts for a small percentage of the value

such a good thing?

chain when it comes to emissions.

A shipped spring onion will have a lower carbon

Why is this important?

footprint than one grown out of season in

If you can base your menus on food that is

a hot house in the UK, requiring extensive

both in season and local you are potentially

resources to recreate the growing conditions

increasing the nutritional density and quality of

needed. There’s that word again – seasons are

the meals you serve.

important.

Coming back to our little spring onion, when it comes to the quality of the produce, if imported it will mean that by the time we actually eat it in a delicious dish, it will be days, if not weeks old.

Why does it matter if foods are ‘old’?

In general fruits and vegetables are picked at the peak of their ripeness and also, the peak of spring onion example is that it has had to travel

How do you know when food is in season?

for days to get to the point of being eaten,

As previously mentioned, with the majority

meaning it has started to age.

of fresh produce being available almost all

their nutritional status. The problem in our

year round it can be hard to decipher what Unfortunately, this aging leads fresh foods to

is actually in season and what isn’t. To help

lose their nutritional density. This means that

you easily plan ahead you can buy seasonal

you don’t get the same nutritional benefits

posters which can be put on walls, or download

that you would have if you had eaten it when

resources from The Pass if you’re an allmanhall

it was freshly picked. And it is not just a small

food procurement client! You can also use

change or deterioration. One research associate

allmanhall’s seasonality guide, or you can use

at the University of Austin reported that fruit

one of the resources provided below.

and vegetables found in supermarkets are anywhere from 5% to 40% lower in vitamins and minerals.

F Find out what is in season: •

Seasonal UK grown produce - Vegetarian Society (vegsoc.org)

•

What’s In Season When? (lovebritishfood. co.uk)

•

Seasonal calendar (BBC Good Food)

•

allmanhall’s Seasonality Guide

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3 top tips from allmanhall when preparing seasonal meals:

Do also speak with the team at allmanhall. We will be able to advise you regarding what is in season and or what has done particularly well

1. Get in tune with what is in season

and is abundantly available through suppliers

when. Speak with us at allmanhall so that they

at that point in time.

can help you stay informed about what is best at the time or use our seasonality guide as a

You may find this produce is better quality

reference.

and value for money too – nutritional, environmental and budgetary benefits?

2. Use cookbooks based on seasonal

That is truly welcome all year round!

eating. This will take the stress out of having to come up with recipes using ingredients you may be less familiar with cooking.

3. Ensure you are providing variety.

Although you might be choosing ingredients from a smaller pool, it is still important to focus on variety throughout the week. This will ensure you are delivering a variety of nutrients which will support overall health, including gut health. The more diverse the diet, the more diverse the good gut bacteria will be!

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For recipe inspiration, click here.

Garlic and Asparagus Soup

Ingredients Serves 4 •

2 garlic cloves

•

1/4 of a load of bread (chopped into cubes)

•

2 tsp thyme

•

2 tbsp olive oil

•

25g vegan butter

•

3 shallots (finely diced)

•

2 large handfuls of spinach

•

700ml vegetable stock

•

350g asparagus

•

Salt and pepper to serve (optional)

Method

Find out more about these carbon impact assessments

Firstly, heat your butter in a large saucepan

Back to the soup, add your garlic, shallots &

until bubbling and add in your asparagus tips

asparagus stalks to the large saucepan and

for 2 minutes, then set aside.

cook straight for 6-8 minutes.

Whilst this is happening preheat your oven

Add your spinach as well as your vegetable

to 190° and line a large baking sheet with

stock and bring to a boil.

parchment paper.

Then with a hand blender, blitz any vegetables Drizzle your bread cubes in olive oil and then

included.

sprinkle the thyme over them generously.

Season the soup if needed and scatter your Then spread them on the sheet. Bake for

asparagus tips and croutons on top with a

around 17 minutes or until visually golden

drizzle of olive oil to serve!

brown. Your croutons are now ready.

Discover how we assess the carbon impact of our recipes

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For more insight from allmanhall, click below Blog Case studies Recipes Sustainability

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