Flair Magazine - Edition 2 | 2022

EDITION 2, 2022

COLOURFUL CROCKERY FOOD ZONES TRAILBLAZING TRAYS WINTER SEASONINGS

AND...

Bunzl outlines its commitment to be net zero by 2030

Cup Half Full

HOW CHRIS GARLICK HAS HELPED STARBUCKS BECOME AN AUSTRALIAN SUCCESS STORY

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t’s that time of year – Flair, Edition 2, is out and we’re taking a look at new innovations across industries, great supplier partnerships and how we can all work together to meet sustainability goals.

In this edition, we’re dissecting the cause behind winter cravings (pg 22) and unearthing the secret science of colour in our crockery (pg 12). Then take a look at how Moffat is leading the way in dishwashing excellence with their new M-Type professional dishwashers (pg 6) and join us as we shine a light on the importance of food zones in the kitchen (pg 24).

Find out how Bunzl and Hilton Foods worked together to eliminate over 120 tonnes of plastic in the supply chain (pg 5) or discover the economic benefits of buying in bulk with Kwikmaster (pg 7).

When it comes to making your business sustainable, sugarcane seems to be on the tip of everyone’s tongues – but it’s more than just a renewable material, it can also add a stylish, sleek, and elegant look to your takeaway packaging (pg 8).

Discover how Revive has eliminated the need for soaker pads in meat trays (pg 18), and the importance of safe mopping practices with Rubbermaid (pg. 4) Lastly, join us in a conversation with Bunzl Australia & New Zealand’s Lach Nankervis about teamwork and supplying customers with innovative solutions (pg 26) before we settle down into conversation with our feature guest Chris Garlick, CEO of Starbucks Australia, about challenges and triumphs (pg 27). Enjoy the read!

Lance Ward

Managing Director, Bunzl Australia & New Zealand

BUNZL ANZ flair@bunzl.com.au

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“The greatest threat to our planet is the belief that someone else will save it.”

Robert Swan

Contents 4 5 6 7

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Centre Stage: Case Study Spotlight: Hilton Foods The Process: The M Factor Check Out: Liquid Gold Citizens Cane

Find out why sugarcane is leading the future of disposable food packaging.

Palette Pleasers 12 Add a little personality to your breakfast

service with colourful crockery.

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A Journey to Net Zero

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How and why Bunzl aims to achieve net zero status by 2030.

Meat Tray Revolution

Meet a recyclable meat tray that can save money and help the environment.

Comfort Zone 22 Why we crave comfort food in winter

– including well-seasoned roast dinners.

Zoning Rules 24 How colour-coded cleaning wipes

can ensure food safety in the kitchen.

Quick-fire Q&A 26 With Bunzl’s Lach Nankervis.

Garlick 27 Chris Starbucks Australia CEO charts his rise to the top and his greatest achievements.

Cover Photography: Francesco Vicenzi @bunzlANZProcessor @bunzlANZhospitality @BunzlAustraliaandNewZealand Bunzl Australia & New Zealand

www.forte.bunzl.com.au

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CENTRE STAGE

Case study: Royal Melbourne Hospital We examined the injury risk for cleaners when using different mopping techniques and products.

Mopping a facility floor can be very vigorous exercise, putting considerable strain on the upper body. In order to lower the risk of an employee sustaining an injury when mopping, it’s vital that they are equipped with the right tools for the job.

Here are the results from a carefully controlled comparison study at the Royal Melbourne Hospital.

CONTROLLED TESTS Cleaning operatives were fitted with sensors that measured their movement and postural risk, particularly around the lower spine and shoulder areas. They were then tasked with a standard mop of a hospital room and bathroom; once using a traditional cloth head mop and bucket, and the second time using a Rubbermaid microfibre mop.

Feedback from the sensors was then collated to find which style of mop had a lower injury risk and put the body under less physical pressure, and it was the microfibre mop that was the clear winner.

BETTER THAN A TRADITIONAL MOP Overall, mopping with a microfibre mop saw a 20% lower movement risk and 49% less time spent outside the preferred movement range, meaning less chance of sustaining repetitive strain or another form of injury. There was less shoulder risk to users, too.

The microfibre mop also saw a reduction in muscle activity in the lower spine and shoulders; the areas of the body most likely to be affected by muscle strain when cleaning. To top it off, there was a 20% lower movement risk when changing a microfibre mop pad than wringing out, detaching and replacing a standard cloth mop head.

TIME TO SWITCH? Nobody wants to put their employees at risk of an injury, and cleaners are particularly susceptible to strain injuries caused by mopping. With microfibre mops such as those from Rubbermaid clearly preferable to traditional wet cloth mops, this might be the ideal time to upgrade your cleaning equipment and give employees the best mops on the market.

Contact your Bunzl representative for more information. bunzl.com.au/rubbermaid

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SPOTLIGHT

Case study: Hilton Foods How Bunzl and Hilton Foods worked together to reduce their overall plastic consumption.

Hilton Foods is one of the leading trans-Tasman suppliers of meat and added-value meat products to major supermarkets across Australia and NZ. Their products, all of which are palletised before leaving their premises, include red meat, poultry, sausages, fish, burgers, meatballs, kebabs, sousvide items like pulled pork and lamb shanks as well as a vegetarian and vegan line.

Finding ways to be more sustainable in the supply chain is an important part of doing business in 2022 – so with Bunzl and Hilton Foods’ mutual desire to reduce their environmental footprint and meet their sustainability goals, James Beleno, Bunzl’s National Business Development Manager in Industrial Packaging, stepped up to the challenge.

After an onsite inspection of Hilton Foods Fully Auto pallet wrappers, James made the necessary adjustments and quickly ensured a minimum 30% reduction on the film used for each pallet wrapped.

“When it came to Hilton Foods, I did my

homework around their machine settings, and adjusted their processes,” he says. “One of our main goals was to reduce the overall pallet wrap used to not only realise commercial savings but greatly reduce Hilton Foods’ environmental footprint.”

Due to the success, these processes were replicated across all sites in Australia and NZ. The film used in this process is unique to Bunzl and was developed through years of research and innovation.

Jim Rowntree, Bunzl’s Business Development Manager, says, “The benefits of this pallet wrap are not only in the significant cost reductions, but also in improving Hilton Foods environmental footprint. We can see this in the 129-tonne reduction of plastic now being used annually.”

This pallet wrap is making great headway in the sustainability space with not only Hilton Foods, but other major users of this product across the country.

Need help with your sustainability goals? Then contact our team – sustainability@ bunzl.com.au.

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THE PROCESS

The M Factor Washtech’s M-Type professional dishwashers are durable, reliable – and have legs.

Ask anyone who’s ever had to handwash dishes after a busy dinner service and they’ll be the first to tell you – a dishwasher is one of the key elements of any commercial kitchen.

And not just any dishwasher. One that’s equal parts powerful, reliable, economical, and is built with longevity in mind.

They’re four qualities that the Washtech “M-Type” range of professional dishwashers have in spades.

The five dishwashers included in the range are – the GM, UD, M1C, M2 and M2C – are constructed of heavy-duty stainless steel, utilising the most up-to-date technology available.

Some of the range’s features include advanced electronic controls, which give full mastery over everything from chemical injection settings to service reminders; soft start technology, allowing water pressure to build gradually (avoiding breakages); and a self-cleaning mode, which operates at the end of every drain cycle, filling the machine with clean water before it turns off.

The M1C, M2 and M2C models also feature “Polish Free Compatible Assured Rinse” technology, wherein a rinse booster pump ensures that temperature and pressure remain consistent throughout the cycle.

All five models can be set for 60-, 120- and 180-minute cycles, and use no more than 2.6 litres of water each time.

It’s the kind of flexibility, innovation and excellence that’s come to be expected from Washtech, which had its beginnings in Auckland in 1981 (as Wash Systems Limited). Father son duo Des and Gary Brent built their first undercounter dishwasher – the Starline – in Des’ garage, and expanded into the Australian market in 1989.

Now the company is the largest manufacturer of professional wash equipment in the country, operating with the same three values that existed when they built their first model almost 40 years ago: robustness, efficiency and reliability. bunzl.com.au/moffat 6 www.forte.bunzl.com.au

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For more information, contact your Bunzl representative.

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CHECK OUT 1.

Liquid Gold Buying liquid soap in bulk is a no-brainer for busy venues and large hotels.

Across nations, we’ve probably never washed our hands as much as we have since COVID-19 first made its presence felt in early 2020.

And we’re fortunate in Australia and New Zealand that the majority of public facilities employ liquid hand soap, which, according to the US Centers for Disease Control and Prevention (CDC) is the best option to help minimise the spread of harmful bacteria.

That’s good news for busy venues and large hotels already employing liquid hand soap. But there’s even better news on the commercial front, too, if you buy your liquid hand soap in bulk.

Buying large volumes is not only going to save you money – there are other advantages as well.

There’s the environmental benefit of cutting down on packaging (larger 20-litre bottles mean less bottles overall), and cost and time-saving value

in having to order stock less frequently (which means fewer things on your to-do list!).

Liquid soap dispensers have plenty of advantages, too. Being wall mounted means that the sink area remains tidy, with no residue; they’re also ultra-easy for your customers to use as well as being hygienic.

Kwikmaster’s Professional K10 range – which is available in 5- and 20-litre options, and come in appealing shades of pink and orange – have a neutral pH, which is also great news for your customers’ skin (generally, the higher the pH, the more drying a product is on delicate hands).

Kwikmaster Professional remains an industry leader in cleaning innovation, and all of its products are designed for use in a hard-wearing commercial environment. bunzl.com.au/KwikmasterPro

1. KWK10/5 Kwikmaster Professional K10 Liquid Hand Soap, 5L. 2. KWK10/20 Kwikmaster Professional K10 Liquid Hand Soap, 20L.

www.forte.bunzl.com.au

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Citizens Cane

WHEN IT COMES TO MAKING YOUR BUSINESS AUTHENTICALLY SUSTAINABLE, SUGARCANE HAS TRUE STAR POWER.

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1. SUSBWSC40N Sugarcane Noodle/Salad Bowl, Natural, 40oz.

2. SUSFWC Sustain wooden fork coated 160mm.

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onsumer sentiment about sustainability is rapidly changing around the globe, impacting the way we view brands and the products we purchase from them.

In Australia, research by Toluna showed that 69% of consumers prioritise packaging that is recyclable while a study by BBC News revealed 81% of Australians agree that clearly demonstrating a commitment to sustainability adds value to a brand.

Looking to markets where sustainable packaging solutions are more mature, UK consumers surveyed in a 2021 Deloitte study said avoiding single-use plastics is the most common way they demonstrate their commitment to sustainability (61% said they have cut back). Meanwhile, the latest GfK Green Consumer Europe report identified 24% of consumers as ‘Eco Actives’, who “feel responsible and are making significant steps to reduce their plastic waste.” If 24% seems insignificant, consider that a continuation of this year-on-year trajectory would see 40% of European consumers adjusting their buying behaviour by 2025, representing some $860 billion of spending power.

It’s clear that businesses must adapt, not only by providing consumers with recyclable or compostable alternatives to singleuse plastics, but by aligning their brand with environmentally friendly goals and practices. Sustainability shouldn’t be seen as a trend, but rather a shift in thinking that businesses must demonstrate to consumers. ➜

www.forte.bunzl.com.au

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PROFESSIONAL RANGE… BUILT STRONG, BUILT FOR AUSTRALIAN CONDITIONS

Built to last

The Washtech Professional Range combines the best of modern technology with an uncompromising use of high quality components and heavy duty stainless steel in their construction. The result is a machine that you can rely on for great wash results for many years to come.

The Washtech Professional Range

Contact your Bunzl representative or visit

GM

UD

M1C

M2

M2C

www.bunzl.com.au/moffat

This cycle saves hundreds of thousands of tonnes of agricultural waste that would otherwise become landfill or be incinerated.

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So what packaging options exist for foodbased businesses that want a sustainability makeover for their brand? One option is products made from sugarcane – not the cane itself, but the fibre left over when the sugarcane is crushed in production.

This fibre, known as bagasse, is 100% compostable. But that’s not where its eco credentials end. While 30% of a sugarcane crop yields sugar products, traditionally what’s left after processing has been treated as waste. Transforming bagasse into packaging repurposes waste into useful products, that can then be composted to provide nutrients (including potassium, nitrogen and phosphorous) for other plants.

This cycle saves hundreds of thousands of tonnes of agricultural waste that would otherwise become landfill or be incinerated – an authentic, sustainable initiative your customers could really get behind.

Interestingly, the word itself comes from the French word “baggage” via the Spanish term “bagazo”, meaning refuse or trash.

It was first used to describe the leftover material created from pressing foods like olives and grapes, but today it only really applies to the by-product of sugarcane.

To create packaging, the bagasse fibres are mixed with water to create a pulp. The pulp is then pressurised and heated, which enables it to be moulded into different shapes.

Little wonder, then, that Sustain, one of the leaders in sustainable food packaging, is expanding their bagasse product range.

The collection, which includes plates, bowls, clamshells, rectangular takeaway containers and portion cups, is suitable for hot, cold and oily foods, and is fridge-, freezer- and microwave-safe.

All of the products are compostable in an industrial composting facility, under specific conditions, in accordance with EN 13432:2000, the European standard.

1. SUSBWSC32N Sugarcane Noodle/Salad Bowl, Natural, 32oz.

2. SUSPCSCP60N Sustain Portion Cup Sugarcane Natural 60ml.

bunzl.com.au/sustain

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Palette Pleasers TRENTON’S BEVANDE RANGE BRINGS COLOUR TO LIFE.

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Clockwise. The Trenton Bevande range in apricot, slate, jaffa and mist.

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t probably comes as no surprise that, just as the colour of a room can influence our mood, so can the colour of crockery.

There’s swathes of scientific research happening all over the world to determine just how much colour – from the food itself to the plates we’re eating it from – impacts the eating experience.

Research by the University of Oxford has shown that the colour, size, weight and shape of everything from cups to plates have a big influence on how we taste things.

“How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes,” the researchers reported. “Even before we put food into our mouths, our brains have made a judgement about it, which affects our overall experience.”

HUE KNEW Even the colour of the cup from which you drink your tea, coffee and hot chocolate can have a big impact on flavour, according to researchers at the Polytechnic University of Valencia in Spain.

They asked 57 volunteers to sample hot chocolate from cups in orange, cream, red and white, and then rate each drink on a scale of one to 10 in such categories as ➜

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Versatile Cleaning Cloths

The solution is in your hands

Efficient, absorbent and machine washable

Sugarcane Range Extension Ethically sourced and made from renewable material, Sustain sugarcane packaging is a sturdy and functional, sustainable and stylish alternative to traditional packaging solutions.

CODE

DESCRIPTION

SUSRCSC0650N

Sugarcane Rectangular Container, Natural, 650ml

SUSRCSC1000N

Sugarcane Rectangular Container, Natural, 1000ml

SUSRCSC1000N

Sugarcane Rectangular Container Lid, Natural, 500-1000ml

Code

Description

Size (mm)

Qty

KW724

Regular Wipe, Blue

300 x 400

CTN/240

KW727

Regular Wipe, Yellow

300 x 400

CTN/240

KW730

Regular Wipe, Green

300 x 400

CTN/240

Sugarcane Noodle/Salad Bowl, Natural, 40oz

KW731

Regular Wipe, Red

300 x 400

CTN/240

KW739

Heavy Duty Wipe, Blue

300 x 400

CTN/100

PET Dome Lid to suit Noodle/ Salad Bowl, Clear, 24-40oz

KW737

Heavy Duty Wipe, Yellow

300 x 400

CTN/100

KW738

Heavy Duty Wipe, Green

300 x 400

CTN/100

KW740

Heavy Duty Wipe, Red

300 x 400

CTN/100

Sugarcane Noodle/Salad Bowl, Natural, 32oz

SUSBWSC32N

SUSBWSC40N

SUSBWLIDPET01

www.bunzl.com.au/sustain

150 pieces across 13 colours bunzl.com.au/trenton

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www.bunzl.com.au/kwikmaster

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Bevande is designed to be mixed and matched: try a Jaffa coffee cup on a Slate saucer or embrace the softness of pastels by serving a Mist latte cup on an Apricot saucer.

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1. TI978283 Forma Latte Cup Mist 200ml.

2. TI978362 Intorno Cappucino Tea Cup Apricot 200ml. 3. TI978024 Intorno Espresso Cup SLate 75ml. 4. TI978513 Intorno Creamer Mist 100ml.

5. TI978397 Saucer Jaffa 140mm. 6. TI978237 Forma Latte Cup Jaffa 200ml.

7. TI978402 Saucer Apricot 140mml. 8.TI978363 Intorno Cappuccino Tea Cup Mist 200ml. 9. TI978234 Forma Latte Cup Slate 200ml.

10. TI978512 Intorno Creamer Apricot 100ml.

11. TI978357 Intorno Cappuccino Tea Cup Jaffa 200ml. 12. TI978394 Saucer Slate140mm.

sweetness, flavour, aroma and enjoyment.

Orange cups were judged to deliver the most intense chocolate flavour, while cream mugs scored best for aroma and sweetness.

When it comes to plates, it’s thought that pastel tones can help to accentuate the homemade nature of food while an earthy palette signals naturalism and environmental consciousness.

BRAVO, BEVANDE This brings us to Trenton International’s Bevande range of cups and saucers, mugs, creamers and teapots, which come in a palette of fabulous colours.

Those hues are Apricot (akin to salmon pink), Jaffa (just like the iconic, orangecoated chocolate sweet), Mist (a soft pastel

blue) and Slate (a dramatic grey).

The range includes a 200ml cup and matching saucer, a 200ml latte cup, and 100ml creamer.

Bevande is also designed to be mixed and matched according to the personality and branding of your business: try a Jaffa coffee cup on a Slate saucer, for example, to add drama. Or embrace the softness of pastels by serving a Mist latte cup on an Apricot saucer. No matter how you combine the pieces, you can create an Instagram-ready breakfast table unique to your business.

The range is manufactured from highquality porcelain, making the pieces durable and perfect for commercial use in every hospitality setting.

bunzl.com.au/trenton

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A Journey to Net Zero BUNZL AUSTRALIA & NEW ZEALAND OUTLINES ITS COMMITMENT TO BE NET ZERO BY 2030.

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e are serious about playing our part in reducing emissions across the business,” says Bunzl Asia Pacific Managing Director Kim Hetherington. “We want to support global efforts to limit warming, to minimise biodiversity loss and to help create a net-zero economy by 2030. We believe in creating a sustainable environment for us and for those who follow.”

Hetherington says the goal is ambitious but necessary and takes a science-based approach to the challenge. The steps towards that goal consist of minimising emissions

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from its facilities (scope 1) and passenger fleet (scope 2) across the Asia Pacific region.

Bunzl is a trusted partner to its customers, collaborating with leading companies across sectors to help them achieve the sustainability objectives most relevant to their industries and fulfil their commitment and ambitions for sustainability. For many, this target is about transitioning to more sustainable products and packaging to support a circular economy and reduce waste to landfill. However, we also recognise the work to reduce carbon emissions is important to many as well.

“In 2020 we asked our stakeholders and

Bunzl recognises climate change as one of the biggest environmental challenges the world faces and one which could detrimentally impact its operations, distribution network and supply chain.

For further information contact our Sustainability Team at sustainability@ bunzl.com.au

many of our customers what they saw as important, and climate change was clearly a top priority. Our commitment to net zero, within a relatively short timeframe, demonstrates we’re listening and acting,” says Hetherington.

Bunzl Asia Pacific Head of Sustainability, Felicity Kelly, said carbon emission reduction has been a central focus within Bunzl Asia Pacific’s broader work on sustainable operations for some time.

“We’re on track to meet net zero by 2030.

Between 2020-2021 alone, the consolidation of sites and efficiency improvements meant we reduced carbon emissions by approximately 3%.”

Ferm Calzado-Munoz, Group Real Estate Manager, added that further reductions in emissions from general operations are now a focus, including investments in best practice facility design and construction.

“For example, Bunzl’s investment in a new Sydney distribution centre – a 6-star GreenStar rated facility – is an initiative underway that will demonstrate the significant efficiencies that good design and focus can achieve.

“We are also making changes across existing facilities. With more than 30 sites across Australia and New Zealand, supported by major distribution centres in each capital city and many major regional centres across Australia, we’re focussing our efforts on where we can have the most impact.

“By 2023 we aim to have on-site solar installations in our Perth, Adelaide, Melbourne and two of our largest Sydney distribution centres,” says Calzado-Munoz.

Kelly explains Bunzl is transitioning to hybrid vehicles in its passenger fleet and intends to purchase some renewable electricity, as well as invest in credible

carbon offsetting programs to combat those emissions that cannot yet be removed.

As a global business with over 20,000 employees and operations across more than 30 countries, Bunzl recognises climate change as one of the biggest environmental challenges the world faces and one which could detrimentally impact its operations, distribution network and supply chain.

It is committed to ambitious action on climate change, and is a member of Business Ambition for 1.5 C campaign – an urgent call to companies across all sectors and geographies to set science-based net-zero aligned emissions reductions targets. Bunzl is also committed to the Race to Zero – a global campaign to rally leadership and support from business for a healthy, resilient zero carbon recovery.

Globally Bunzl has committed to several scope 1 and 2 targets, including 25% improvement in carbon efficiency by 2025 and 50% by 2030 (against a 2019 baseline). The business is also aiming for 100% group-wide renewable energy procurement by 2030.

Bunzl will publish its global net zero roadmap by the end of 2023 in line with expectations outlined at COP26; however, progress is already underway, with the company’s 2021 reporting noting a 12% improvement in carbon efficiency and a 60% reduction in carbon intensity since 2010.

Kelly said Bunzl Asia Pacific’s net zero target aligns with Bunzl’s global commitments.

“In Asia Pacific, we are also working with partners on scope 3 emissions through to 2050. We partner with specialist providers to meet our freight needs and we are working closely with them to close the gap on emissions, in line with the 2050 target.”

www.forte.bunzl.com.au

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Meat Tray Revolution REVIVE’S HEXCELL MEAT TRAYS ARE CHANGING THE GAME.

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Revive’s range of meat trays.

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hether meat is purchased from a supermarket or your local friendly butcher, much of it is packaged on trays with a soaker pad as the absorbent base. (Trays made from foam or expanded polystyrene (EPS) are being phased out in Australian states throughout 2022).

That packaging adds up to a whole lot of material that can’t be recycled. Soaker pads – which absorb the liquid that naturally seeps from meat and poultry, preventing pooling in the bottom of the package – are generally made from silica gel and cellulose (which aren’t harmful to the environment), but they’re wrapped in a thin plastic film that’s not recyclable.

But a new-generation recyclable meat tray is changing the game.

DOUBLE BENEFITS The secret ingredient in this tray? Recycled polyethylene terephthalate, or rPET. In Australia, PET is used in a range of products, including water bottles, food containers and shampoo bottles. When it’s recycled, it becomes known as rPET, and can be used to create goods like pallet straps, panelling, carpet and clothing fibres – and now, even meat trays.

But rPET isn’t the most noteworthy thing about the trays. The hexagonal cells use surface tension to capture and retain fluid to prevent any leakage. The fluid is captured away from the meat to prevent pooling, improve presentation, keep the meat in better condition, and eliminate the need for a plastic-covered soaker pad. ➜

www.forte.bunzl.com.au

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PACKAGING FOR REAL CHANGE PLA COLD CUPS & PAPER STRAWS*

Clear compostable cold cups in 5 sizes with 3 lid options; • dome with hole • flat c-cut • sipper Single lid fits all sizes. Pair with Detpak 8mm wrapped paper straws.

PLA LINED HOT CUPS & CARRY TRAY

NEW!

Sugarcane lid

A range of single and double wall hot cups in striking retro designs.

• new sugarcane lids with great mouthfeel • Greenstripe white and kraft also available Detpak’s sturdy 4 cup drink tray in sustainable cardboard features a middle section for holding food, as well as a perforation to divide the tray into two.

www.bunzl.com.au/detpak SUGARCANE

* AUS only

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“Our trays really have a great start-of-life/end-of-life story. Not only are they made from recycled PET, they’re suitable for kerbside recycling collection.”

1. REVHXC85 HexCell tray 8x5 inch.

2. REVHXC115 HexCell tray 11x5 inch.

3. REVHXC87 HexCell tray 8x7 inch.

4. REVHXC119 HexCell tray 11x9 inch.

For butchers, this is a quality, sustainable option, while eco-savvy consumers will also appreciate having one less plastic product to dispose of.

The tray sizing is designed to match traditional foam tray sizing to ensure consistency for users and maximise the number of trays facing customers in a meat cabinet or display.

RPET FRIENDLY Wondering what the science is behind rPET? The process is reasonably simple.

After PET bottles have been sorted at a recycling centre, the material is ground into “flakes”. The flakes are then washed, helping to separate any foreign materials, and disinfectants and detergents may be

used to ensure complete purity.

The material is then rinsed to eliminate any remaining contaminants or cleaning agents before it’s ready to be “redeployed” as a manufacturing material.

The trays are sold by Revive, which also carries rPET cold cups and lids in its disposable food packaging range.

“Our trays really have a great start-of-life/ end-of-life story,” says Felicity Kelly, Bunzl Australia & New Zealand’s Sustainable Solutions Lead. “Not only are they made from recycled PET, they’re also suitable for both Australia and New Zealand council kerbside collection. And they won’t end up as landfill – they’ll become new containers for further use.”

bunzl.com.au/revive

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Comfort Zone WHY WE CRAVE COMFORT FOOD WHEN THE WEATHER TURNS COLD.

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or many of us in the Southern Hemisphere, summer’s warm weather means lots of barbecues, salads, fruit, and light, easy meals.

Then, as soon as the heat fades away and autumn and winter make their presence felt, we start to crave food like pasta, soups, pies, roast dinners, crumbles with icecream, and puddings with molten centres.

But why do we want comfort food when the weather turns cool? Turns out it might be for very scientific reasons – as well as some not-so-scientific ones.

It’s partially to do with neurochemicals.

Our stomachs produce both dopamine and serotonin, known as the happiness hormones. When we eat, a complex chain of reactions makes this duo trigger feelings of joy and well-being.

They’re also helped by sunlight and exercise – both of which are often shorter in supply in the winter months (who wants to run, swim or play tennis in the cold?).

When we’re producing less of them, the balance of good and bad bacteria in our guts gets a little out of whack, impacting the relationship between our stomachs and our brains. But by eating more in winter, dopamine and serotonin get to work again, sending “happy” messages to the brain.

OLD HABITS There are plenty of other reasons why we crave hearty comfort food in winter, too.

It may be partly evolutionary: our ancestors, living without the luxury of

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Our stomachs produce dopamine and serotonin, known as the happiness hormones. When we eat, a complex chain of reactions makes this duo trigger feelings of joy and well-being.

housing and heating, routinely “fattened up” to survive tougher conditions. Storing fat was an insurance against the risk of not finding food, which, for our prehistoric forebears, was most likely in winter.

Another factor is the weather. For the same reason that seasonal affective disorder (SAD) is more common in winter, researchers believe that many of us experience lower moods in the colder, darker months, which is linked to emotional eating.

Then there’s the fact that we eat more carbohydrates and fats in winter, both of which impact our happiness levels. “Foods high in carbs and fats trigger a release of dopamine, endorphins, and serotonin… triggering chemicals in the brain that make us feel good,” says neuroscientist Rachel Herz, author of the book Why You Eat What You Eat.

A MEATY SUBJECT

Stuffings make for comforting winter fare.

All of which is good knowledge to have if you’re in the business of selling food to hungry Australian consumers.

For butchers, in particular, cravings for a hearty winter roast with all the trimmings can only be great for business.

Lesnie’s Winter Fare range is another piece of very good news. These five stuffings – Granny’s, Chicken Supreme, Fruity Butcher Boy, Honey Macadamia and Plain – will add oodles of flavour, moisture and texture to your meat offerings.

Breadcrumb-based, and using premium ingredients such as fruit, herbs, spices and nuts, the stuffings are suitable for both food processors and commercial kitchens.

Comfort, indeed.

bunzl.com.au/lesnies

www.forte.bunzl.com.au

23

Zoning Rules

A LITTLE HELP UNDERSTANDING THE DIFFERENCE BETWEEN PRIMARY AND SECONDARY FOOD ZONES.

I

f you work in the catering industry, you’re going to have heard of the terms Food Zone Primary (FZP) and Food Zone Secondary (FZS). But do you actually know the ins and outs of these important classifications? Here’s a guide.

IN THE ZONE

Let’s start at the top. The methods of identifying, evaluating and controlling food safety and risk are laid out in the internationally accepted Hazard Analysis and Critical Control Point (HACCP) system.

At its essence, HACCP is about giving practical knowledge to businesses to ensure the way they handle food is safe.

HACCP principles are mandatory for most food businesses in Australia, and offer certification for equipment, materials and services based on a food zone classification

24

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system. Within this system, each item is evaluated for its suitability of use in the different zones of food-handling facilities.

The zones cover common items that are used in facilities where food is made. So, FZP (Food Zone Primary) items can be used in the “food zone” – i.e., where food is being prepared – and are suitable for contact with food. These products include disposable gloves, probe thermometers, conveyor belts, piping bags, utensils, cutting boards, baking paper and food-storage containers.

FZS (Food Zone Secondary) items can touch food contact surfaces but should not directly touch food. Cleaning cloths and non-woven wipes, scour pads, hard-surface sanitisers, food-packaging labels and washing-up detergent are all examples of FZS items.

There are other classifications too, including SSZ (Splash or Spill Zone) items

CHAT Cleaning & Hygiene Advisory Team

1.

Bunzl’s Cleaning & Hygiene Advisory Team will make sure you are prepared. This means knowing how to manage and maintain good hygiene practices, how to respond before a situation gets critical, and how your staff and business complies with best practice guidelines and government regulations.

2.

1. KW724 Kwikmaster Versatile regular, blue.

2. KW727 Kwikmaster Versatile regular, yellow.

3. KW736 Kwikmaster Versatile regular, white.

4. KW731 Kwikmaster Versatile regular, red.

5. KW738 Kwikmaster Versatile heavy duty, green.

With you, we will manage a comprehensive three-step approach.

4.

which can be used in food-handling areas such as kitchens and production and processing areas, but can’t come into contact with food or an item that will touch food. SSZ products include things like floor mats, hand-soap dispensers, light fittings, extraction hoods, mops, floor-surfacing materials and hair nets.

Finally, there’s the NFZ (Non-Food Zone) items, which can be used in and around food-handling facilities and that make a contribution to food safety, but aren’t suitable for use in areas where unpackaged food is handled. Think rodenticides, temperature-monitoring software, laundry equipment and insecticides.

5.

Execute

Secure

Conduct site evaluations and reviews

Implement agreed recommendations

Manage long term supply chain with regular updates

Provide detailed recommendations

Coordinate all product and system implementation

Activate an on-going service and support model

Develop an agreed action plan

Support all training and compliance requirements

Provide analytical reporting

Bunzl’s Cleaning & Hygiene Advisory Team will help you plan, execute and achieve your cleaning and hygiene goals.

MKT-1177

3.

Review and Advise

Contact your Bunzl CHAT advisor or visit www.bunzl.com.au/chat

ON DUTY Leading brands, including Kwikmaster, recognise the importance of the HACCP International system. Which is why their range of Versatile Wipes, in regular and heavy-duty versions, meet strict guidelines and are suitable for use in FZS zones.

The range is colour coded so you can create a system for what can be used where – for example, you might use red for raw meat prep areas, yellow for fruit/ vegetable prep areas and green for cleaning appliances. This ensures that germs aren’t spread from one surface to another. The range is antibacterial, highly absorbent, strong, economical and machine-washable.

bunzl.com.au/kwikmaster

Australia’s Favourite Flavours Supplying Butchers for Over 100 Years High quality products and ingredients that add value and flavour.

Code

Description

Pack Size

Sell UOM

KER76498 KER76550

Stuffing Mix Granny’s Sage & Onion

10kg

Bag/1

Stuffing Mix Chicken Supreme

10kg

Bag/1

KER76307

Stuffing Mix Fruity Butcher Boy

5kg

Bag/1

LES0701013

Stuffing Mix Plain

5kg

Bag/1

LES0700502

Stuffing Mix Honey Macadamia

5kg

www.forte.bunzl.com.au

www.bunzl.com.au/lesnies

Bag/1

25

QUICK-FIRE Q&A

The Big Picture Lach Nankervis shares his thoughts on how teamwork and a global perspective results in innovative solutions for customers.

Sleek Art Deco style with Libbey’s Modern America Coupe. @trentoninternational

LACH NANKERVIS General Manager, Hospitality & Retail

Ground avocado seed is the star in new eco-friendly body scrubs. @healthpak

Centrepiece

Bunzl products and partners you need to follow on Instagram.

Combat dry winter skin with 2-in-1 moisturising hand sanitiser. @purellbrand

rPET offers a sustainble alternative in single-use plastic cups. @bunzlanzhospitality

26

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Contact Lach at Lach.Nankervis@ bunzl.com.au

Tell us about your role at Bunzl. I currently lead the hospitality and retail sectors across Bunzl ANZ. Our fantastic team works towards developing and implementing our strategy across diverse market sectors, supporting customers through innovation and specialisation.

How has your experience benefitted your role? While studying and travelling, I worked in various hospitality roles, giving me a strong work ethic and grounding to be able to take on new challenges. This has given me a great understanding of how our customers’ operations work and allowed me to think differently about how we can push the boundaries to support new ideas and innovation.

What’s the most interesting thing about your job? My role sees me work with many extremely talented people. I really enjoy working in partnership to launch new projects and I love seeing the positive end results.

Tell us about a career challenge. The past two years have been very challenging for our hospitality and retail customers, with border closures, capacity limits and even venue closures in some cases. I’m extremely proud of the work my team has delivered to help customers navigate their way through COVID, and how we have been able to provide solutions to keep customers’ operations running and their staff and customers safe.

What about a highlight? I’ve really enjoyed the “big picture focus” that exists across Bunzl. As a member of the Bunzl Global Hotel Platform, I’ve welcomed the opportunities to engage with colleagues globally to share ideas and build on broader hospitality opportunities. Seeing how different businesses operate has created great networks for me, as well as opportunities to take on new challenges and share new ideas with key customers.

Chris outside Starbucks’ Exhibition Street store in Melbourne’s CBD.

“I’m convinced that we’re better together.

The things you can achieve as a group is what gives me real pride.”

A CUT ABOVE

Chris Garlick

PHOTOGRAPHY: FRANCESCO VICENZI

The Starbucks Australia CEO reflects on how teamwork has been integral to his success.

L

ike many Australian graduates, Chris Garlick headed to London when he finished university – but his first job wasn’t quite the typical backpacking bar gig. He landed a job at Mobil Oil, and says the position gave him his first taste of a corporate career that would eventually see him become CEO of Starbucks Australia.

His next career move turned out to be a graduate role at BP Australia, based in Melbourne. “That started a really fantastic phase of my career,” says Garlick, who stayed with the company for the next 16 years.

This phase saw him take on various roles across BP’s global businesses, including a stint in Chicago, before a fresh challenge arose in the form of a role at Coles as General Manager, Non-Food. “That, again, was a great experience and very different from BP,” Garlick reflects. “I arrived in the middle of the turnaround at Coles after it had been purchased by Wesfarmers,” he says. “And we found a way to start winning against Woolworths.”

On a winning streak, Garlick joined Starbucks Australia as CEO in 2014.

Over the past eight years, Garlick says his team has worked together to build a business with “longterm viability” in the Australian market.

It has required taking the Starbucks proposition – “which is so strong and powerful throughout the world” – and applying it in an Australian setting.

“We’ve been really thoughtful about how we’ve built our business model,” Garlick says. “The cost of doing business in Australia is much higher than many other places, whether labour or supply chain or rents. The dynamics in this market, when you add them all up, create a lot of challenges, particularly relative to other places.”

The outbreak of the COVID-19 pandemic in 2020 across the nation triggered a difficult period for the hospitality industry. With a large proportion of its network located in CBDs and tourist areas, Starbucks Australia was hit hard by lockdowns and travel bans. “We didn’t have enough stores in the suburbs where people lived and were spending their time during COVID,” observes Garlick. As a result, he says, “revenue fell away”.

More than two years into the pandemic – and six months after the end of Melbourne’s final lockdown – Garlick says business is bouncing back. People are returning to the CBDs; domestic tourism is strong and international tourism is also beginning to pick up. Starbucks is also finding success in expanding its footprint to the suburbs.

By far the most rewarding part of Garlick’s job is the people – or “partners” in Starbucks parlance – that he works alongside. “I enjoy collaborating with people,” he says. “I’m convinced that we’re better together. The things you can achieve as a group is what gives me real pride.”

www.forte.bunzl.com.au

27

HexCell rPET Trays

CODE

DESCRIPTION

COLOUR

DIMENSIONS

UOM / QTY

REVHXC85

Revive HexCell rPET Tray

Clear

8 x 5”

CT/ 660

REVHXC87

Revive HexCell rPET Tray

Clear

8 x 7”

CT/ 500

REVHXC115

Revive HexCell rPET Tray

Clear

11 x 5”

CT/420

REVHXC119

Revive HexCell rPET Tray

Clear

11 x 9”

CT / 280

Innovative Liquid Retention Technology

Contains Recycled Content

Revive HexCell Trays are designed to capture and retain liquid in the cells at the base of the tray - helping to prevent leakage through the overwrap and eliminating the need for soaker pads.

Revive HexCell Trays are made using recycled materials rather than using only virgin material.

Purchasing products made from recycled materials helps to support the recycling economy.

Widely Recyclable Once rinsed thoroughly, Revive HexCell Trays can be disposed of in co-mingled recycling.

This means they can be collected, sorted and recycled successfully in practice and at scale in Australia and New Zealand.

Join our communities: BunzlAustraliaNewZealand BunzlAustraliaNewZealand

Shop the Range: www.bunzl.com.au/revive MKT-1163

Bunzl Australia & New Zealand 1/52 Fox Drive Dandenong South VIC 3175 www.bunzl.com.au

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