EDITION 1, 2021
RENOIR ON A PLATE CLOROX CLEANS UP GROWN-UP MILKSHAKES DETPAK’S GO RANGE
Meat and Greet
ADRIAN PRIOR HAS SPENT 30 YEARS IN THE MEAT BUSINESS – AND HE’S GOT PLENTY TO SAY ABOUT THE FUTURE OF BUTCHERS
PLUS... two new products from Moffat will help take the heat off the kitchen
Spiked shakes, coming to a bar near you.
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o-one could have predicted the year that was 2020. And no matter what industry we work in, there are universal truths we are left with. Cleaning and hygiene are an imperative when looking at staff and customer safety. Workspaces must be spotless and germ-free, and this is made easy with the Clorox Total 360® system (pg 16). Surfaces can be tackled with a new range of Premier wipes (pg 4). The new year brings a renewed focus on sustainability. South Australia is the latest state to introduce a ban on single-use plastics (pg 5) and Bunzl is working hard to help customers navigate the changing landscape. Meet Felicity Kelly (pg 26), our Sustainability Lead, who is dedicated to helping customers meet the challenges. Part of the solution is Detpak’s Go range of 100% recyclable trays and containers (pg 24). The right pallet wrap is imperative to save costs for your business and keep plastic usage to a minimum (pg 12). Bunzl’s new state-ofthe-art distribution centre in Perth focuses on this by ensuring the new pallet wrap machine delivers these benefits (pg 6). For hotel and hospitality businesses, there’s alcoholic milkshake treats (pg 18), new crockery trends (pg 8) and guest amenities that bring a touch of luxury (pg 7). For the busy chef, Moffat brings two new pieces of versatile equipment (pg 22). Before the chef cooks his feast, there is a chain of skill and knowledge at work. Meet Adrian Prior, a butcher and Quality Assurance Manager, who has spent many years perfecting his craft (pg 27). Enjoy this edition as we kick off another year.
Lance Ward
Managing Director, Bunzl Australia & New Zealand
BUNZL ANZ flair@bunzl.com.au
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Contents “Accept what people offer. Drink their milkshakes. Take their love.” Wally Lamb
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Centre Stage: The Total Solution Spotlight: Single Use, No Use The Process: It’s a Wrap Check Out: Earthly Cosmetics Plate Perfect
Crème crockery’s Renoir range brings simple white elegance to dining.
The Right Roll
Protect your wallet and your product with the right pallet wrap for the job.
The New Clean
Why the Clorox Total 360® cleaning system is the way of the future.
with a Twist 18 Shakes A dash or two of alcohol is creating a
whole new generation of milkshake.
Hot New Essentials 22 Two new products from Moffat are designed to take stress out of the kitchen.
Towards 2025 24 Detpak is leading sustainable packaging with its Go range.
Quick-fire Q&A 26 With Bunzl’s Felicity Kelly.
Cut Above 27 AMeet butcher and Eversons Quality Assurance Manager Adrian Prior.
@bunzlANZhospitality @bunzlANZhospitality Bunzl Australia & New Zealand Bunzl Australia & New Zealand
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CENTRE STAGE
The Total Solution Using a two-step cleaning process with wipes will keep high-touch surfaces hygienic and germ-free. Cleaning surfaces may seem a straightforward task but, as with most things, there are right and wrong ways to do the job. And as we begin to look ahead, new standards of cleanliness and hygiene will determine how we maintain today’s workplaces to ensure staff remain safe and well in the coming months and years. According to Safe Work Australia, one crucial way of doing this is to wipe down surfaces regularly. “At a minimum, frequently touched surfaces in workplaces should be cleaned and disinfected at least once daily,” the organisation says. “If your workplace has many customers or others entering, more frequent cleaning is recommended.”
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But doing it correctly is just as vital as doing it at all, and that means a two-step process: first you should wipe the surface clean, removing as much of the dirt as possible, then you should disinfect it to kill the germs living on the surface. While cleaning and disinfecting are terms often used interchangeably, in fact they are distinct steps, and won’t work nearly as effectively on their own. For instance, simply cleaning a surface won’t eradicate bacteria, while only disinfecting a heavily soiled surface may not wipe out all the germs. To make the task simple and effective, Premier’s new range of wipes offer a total solution. The Detergent Wipes are ideal for reducing the visible and non-visible soil load from hard surfaces, while the Disinfectant Antibacterial Wipes should be used afterwards to completely kill any germs. This goes for any high-use office equipment and furniture such as computer touch screens, keyboards, printers, light switches, door handles, desktops and chairs, as well as toilets and sinks. The Disinfectant Wipes (available in either alcohol or alcohol-free), proven and tested to EN1276, are effective against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus hirae and Salmonella enterica, leaving us safe, germ-free surfaces. shop.bunzl.com.au/premier
1. PRMDIFW/110P Disinfectant Antibacterial Alcohol Free Wipes 110 Pack. 2. PRMALCW/75C Alcohol Antibacterial Wipe Canister 75. 3. PRMALCW/50P Alcohol Antibacterial Wipes 50 Pack. 4. PRMDETW/110P Detergent Wipes 110 Pack.
SPOTLIGHT
Single Use, No Use South Australia becomes the first state to ban single-use plastics. Some single-use plastics will no longer be sold from early this year in South Australia as the ban on items such as plastic straws and cutlery comes into effect. Similarly, come July, the ACT Government introduces its ban on single-use plastics. South Australia is the first to move on the Federal Government’s national waste plan, which has an objective to phase out problematic and unnecessary single-use plastics and packaging by 2025. Western Australia, Queensland and the ACT will not be too far behind SA in implementing bans of their own. Like SA, they will outlaw the sale and use of single-use plastic straws, cutlery and stirrers. Foam
cups, bowls, plates and clamshell containers are also on the hit list for legislation in some states; plastic plates and bowls for others. And while businesses and consumers are increasingly seeking out alternatives to single-use plastic, SA’s ban is a reminder that not all plastic or plastic-use is bad. Some plastic can be recycled, some is necessary for food safety, to ensure hygiene, some is used more than once, and some is vital in healthcare to ensure hygiene and safety. It is a wide and complicated issue but encouraging steps are being made all the time. shop.bunzl.com.au/sustainability
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THE PROCESS
It’s a Wrap A new pallet wrap machine in our recently opened Jandakot distribution centre in Western Australia is already paying huge benefits. Our new purpose-built, state-of-the art distribution centre in Jandakot, Western Australia, will not only consolidate our distribution footprint in the West, but is going to improve Bunzl’s operational efficiencies. As part of the planning process for the new facility, which is located about 20 minutes south of Perth, we recognised an opportunity to think sustainably by reducing our plastics usage and associated wastage, as well as future-proof our endof-line packaging requirements. We engaged with one of our key partners in the area, CPS, which worked with our in-house specialists to identify a best-practice approach for our existing needs, and those of the future, too. The answer? Three new SIAT ProWrap pallet wrappers – the new industry
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standard in wrapping solutions, which will pass on innumerable benefits and savings when it comes to our customers’ packaging requirements. The machine features 12 programs and five wrap modes, a 1650mm turn table with 2400kg turn-table capacity, a 2200mm wrap height, and six variable wrap zones up and down the pallet. With the implementation of the machine, matched with our exclusive Precision Wrap Platinum stretch wrap, we’re forecasting an annual saving of nearly 8 tonnes and $20,000 in the amount of stretch wrap we use, as well as a reduction of more than 600 wrapping hours. shop.bunzl.com.au/advantage
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CHECK OUT
Earthly Cosmetics Luxury Prija amenities are ecofriendly and look and smell divine.
Consumers are increasingly trying to live a more eco-friendly, sustainable lifestyle and that extends to making good choices when it comes to beauty products. So it makes sense that the hotel industry needs to respond by providing green-minded guest amenities. With 25 years of experience, Swiss company GFL is committed to creating products that minimise the impact on the environment. That philosophy is nowhere more obvious than in ‘Prija’, GFL’s line of luxury guest amenities. The Prija range includes a Fortifying Shampoo (which includes extracts of Eruca sativa, or rocket), Protective Conditioner (green walnut extract), Vitalising Shower Gel and Shampoo (ginseng)
and Hand and Body Moisturiser (vitamin E). The products contain no parabens, GMOs (genetically modified organisms), petrolatum and phenoxyethanol, and are not tested on animals, making them vegan-friendly. The eco-mindedness extends to the packaging, with caps made from recycled polypropylene and the bottles from PET (polyethylene terephthalate). Part of the appeal of the Prija range is its packaging, which includes labels that feature elegant typography (in four languages) and a distinctive cross graphic element. Additionally, the products sit in slick black wall dispensers, giving a nudge of modernity to any bathroom. shop.bunzl.com.au/gfl
1. RGFLR400BLPR Hand and Body Moisturiser 380ml. 2. RGFLR400SPR Shampoo Fortifying 380ml. 3. RGFLR400CPR Conditioner 380ml. 4. RGFLR400PR Shampoo and Shower Gel 380ml.
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Plate Perfect
TO SERVE VIBRANT SUMMERY FARE AND ON-TREND DISHES, PICK A CROCKERY RANGE INSPIRED BY A MASTER OF ARTISTIC FLAIR.
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he sizzling summer is still with us and, whether you run a kitchen in a cafe, bar or eatery, there’s no doubt the warmer months will have brought a change of menu to feature lighter, brighter fare. The summer months offer the chance to showcase new dishes and tap into current food trends as well, with diners keen to try new things – and to display the ones they love on social media. Even as we head into autumn, it can be a chance to keep some of those favourites firmly in place on the specials board. After all, if you have a beautiful-looking dish that promises as much flavour as it does colour, you’re ticking all the right boxes in today’s Insta-hungry environment. While summery salads and barbecue spreads are a fixture each year, few new trends have been as popular this time around as plant-based burgers and other meat-free alternatives. The once niche plantbased industry is now worth $180 million. You could even try combining the trendy with the traditional, with the likes of a vegan-chicken salad or soba noodles with plant-based beef. Customers are increasingly conscious of their health and well-being, and plant-based dishes are only set to become more popular. ➜
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Helping you drive hygiene standards throughout your food service environment • Designed to help prevent transmission of foodborne bacteria caused by handling of exposed blue rolls during food preparation • Always at hand - convenient and portable for cleaning tables • High image dispenser - complements front of house • Reduced paper consumption & waste by 18%1 CODE: 6222
6220
CODE: 6221
SHEET SIZE: 38cm x 18.3cm
SHEETS/ROLL: x 430 x 280
CASE CONTENTS: 6 Rolls x 164m
SIZE: L25.4 x W18 x D22.4cm
Includes bracket for wall mount
CASE CONTENTS: 1 dispenser + bracket
6 Rolls x 106m
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1 Sapio Wiper Preference Research Aug 2018 ® / ™ Trademarks Kimberly-Clark Worldwide, Inc. © KCWW .
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To showcase these exciting new offerings, you need crockery that will both elevate and inspire. Enter the Crème Renoir range, a collection of pure white dishware that will serve as the ideal backdrop for the choicest seasonal food. It’s no coincidence that it was the artist Pierre-Auguste Renoir who provided the inspiration for the range. The name of this magazine could be the very word to sum up the French Impressionist: flair. In his use of vibrant colour and bustling scenes, Renoir showed it in spades, as he did when, at just
13, he started out as an artist in a porcelain factory adding intricate decorations to plates. (His A Garden in Montmartre is pictured, above) The Renoir range needs no decoration, relying instead on its swooping lines, smooth centres and classic coupe shapes. Stylish and uncluttered, beautiful Crème crockery allows you to paint the perfect picture with your food – serve up a dash of that summery colour and it will simply jump off the plate.
1. BEBH771 Creme Renoir coupe plate 310mm. 2. BEBH770 Creme Renoir coupe plate 270mm. 3. BEBH769 Creme Renoir coupe plate 240mm. 4. BEBH777 Creme Renoir oval coupe plate 320mm. 5. BEBH776 Creme Renoir oval coupe plate 260mm.
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The Right Roll PICK THE RIGHT PALLET WRAP TO SAVE MONEY, TIME AND WASTAGE WHEN TRANSPORTING GOODS.
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o matter your industry, every business relies on efficiency to make headway – and turn a profit. In the main, that means running operations smoothly and maximising the value of any outgoings. When it comes to loading goods for transit, however, whether you’re in food processing, manufacturing or heavy industry, too often this kind of efficiency is overlooked – especially where pallet wrap is concerned. In short, using the correct plastic wrap to secure your goods for transportation can potentially save your business thousands of dollars in transport costs and damaged products each year, plus precious time in loading, while also making sure less plastic goes into landfill. So, not just a win-win then, but a win-win-win. Many businesses consider the wrong questions when choosing which wrap to use, lured by the apparently cheaper up-front prices when focusing on cost per roll, cost per metre or cost per kilogram. The fact is that cheaper rolls often contain less wrap, meaning more rolls need to be used and so you end up spending more money. You may also find that the thickness of the wrap isn’t what you require: in fact, this is where the safety and integrity of your goods should be your most important concern. You need to understand the yield of stretch film and its cost in use rather than the raw roll cost. For oversized, heavy or irregularshaped pallets, for instance, a thicker film will protect the load from puncturing or moving during transportation and may allow you to use less film per pallet. ➜
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CamrackÂŽ
4-in-1 Warewashing System Efficient Washing Open inside compartments for thorough water circulation. Sanitary Storage Closed wall design keeps contaminants out and eliminates need for re-washing. Inventory Control Utilize numerous color choices to designate racks for different glassware and dishware. Identify contents at-a-glance. Safe, Sanitary Transportation Stack the racks on a dolly to safely and hygienically transport to the point of service. shop.bunzl.com.au
Food Safety Begins With Accurate Labelling. Labelling food consistently and correctly ensures that you are serving the freshest and safest food, as well as reducing costly waste.
KĂ„RCHER PROFESSIONAL STEAM CLEANERS KILL UP TO 99.999% OF CORONAVIRUS.* 99.999%
SHOP.BUNZL.COM.AU/KARCHER
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* Accordant to EN 16615, PVC surface, machine: SG 4/4 and SGV 6/5 with conclusion of analogy to SGV 8/5 (Floor nozzle with lamellae, cotton cloth, max. steam pressure, min. VapoHydro, 30 cm/ sec.) Test-germ: murine norovirus, adenovirus (excluding Hepatits-B), under low organic load.
Precision Wrap’s low gauge and light weight ensures it has a low impact on the environment and consistently performs at a high standard under any conditions.
A thicker gauge used on the right machine set with the right parameters, however, will result in less wrap used and fewer breakages. In other words, less money spent, less time lost and less plastic wasted. Advantage Plastics have a range of highquality pallet wraps suitable for a variety of loads through any pallet-wrapping machine. Not only does it allow for up to 300% stretch, high clarity and load stability, but the low gauge and light weight ensures it has a low impact on the environment and consistently performs at a high standard. This Advantage Plastics range uses less film per pallet due to its stretch capabilities. You can wrap pallets with the same number of revolutions while reducing plastic waste and cutting costs. And when you’re thinking of efficiency, it’s exactly what you need.
shop.bunzl.com.au/advantage
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The New Clean
NEW STANDARDS OF HYGIENE MEAN BUSINESSES NEED TO PLAN AHEAD WHEN IT COMES TO KEEPING WORKPLACES CLEANER THAN EVER.
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s we move into a new kind of normal in the year ahead, one thing will sit near the top of the agenda for many businesses: how to keep our workplaces clean. Cleaner, in fact, than they’ve ever been. New standards of hygiene have been introduced for crucial and obvious reasons over the past year, and they’re here to stay. Whether your company is customer-facing or not, it’s time to really concentrate on keeping your enterprise spotless and germfree every day, for the sake of both your staff and customers. In planning ahead with cleaning solutions, the returns will be obvious: customers and workers can be kept safe and staff will take fewer sick days; your business will be in a good position to bounce back as things gradually return to some form of normality; and you’ll know the demands being made of businesses in maintaining the correct cleaning and hygiene standards – and be able to meet them. A unique, catch-all answer is Clorox Total 360®, a safe and efficient cleaning system that will kill 99.9% of bacteria on hard surfaces in five seconds. Using the Total 360 Disinfectant Cleaner with the Total 360 Electrostatic Sprayer, you will achieve complete cleanliness in next-to-
Clorox Total 360® is designed for both large and small spaces, and can cover more than 1,670 square metres in an hour. It’s cost-effective, too, working 75% faster than an average trigger sprayer.
no time. Ruthlessly effective, this one-step disinfectant system will kill cold and flu viruses, MRSA and norovirus in two minutes or less. Clorox Total 360® is perfectly designed for both large and small spaces, with the capacity to cover more than 1,670 square metres in an hour. And it’s costeffective, too, using 65% less solution and working 75% faster than an average trigger sprayer. It will also eliminate odours and sanitise soft surfaces, while preventing mould and mildew from growing for up to seven days. It’s the ideal solution for the cleaner months ahead.
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1. ARCL3750 Eskale O/F Tempered 310ml.
Shakes with a Twist A KIDS’ INDULGENCE GIVEN AN ADULT UPDATE... MILKSHAKES ARE BECOMING A BAR FAVOURITE THANKS TO THE ADDITION OF ONE KEY INGREDIENT: BOOZE.
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elieve it or not, when the word “milkshake” first appeared in the 1880s, it didn’t describe the creamy, frothy indulgence that we might think of today, but an alcoholic drink. This original shake was likened to eggnog, and contained eggs and whiskey, among a few other choice ingredients. Perhaps it was not the most appealing combination – but fast forward 140 years and things seem to have gone full circle. After moving away from its alcoholic origins to become a staple of 1950s milk bars and malt bars – and a flavoursome, if filling, alternative to soft drinks at 1980s fast-food joints – a recent trend has seen the milkshake begin to return to its roots. No longer solely a source of brain-freeze and cold bellies for kids, now milkshakes are beginning to once again appeal to an older
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➜ TURN OVER FOR FOUR GREAT ALCO-SHAKES
crowd. Increasing numbers of bars and eateries around Australia are offering spiked shakes on their drinks menus in a bid to bring all the boys – and girls – to their yards. The drinks themselves are exactly as they sound – part cocktail, part dessert, full decadence – usually containing a mix of milk, ice-cream and alcohol, as well as a sprinkling of additional ingredients where they suit. When creating your own boozy shake, the key is to get the balance right: overfill with super-sweet gelato or creamy chocolate or fudge and you’re likely to end up with a sickly mess. But if you are a little more subtle and use a hazelnut liqueur, such as Frangelico, in unison with chocolate ice-cream, for instance, you can achieve a drink that will provide a hit of both sugar and booze, making it a great, playful digestif. As for the choice of booze, like a cocktail, it seems just about anything goes. Whiskey and rum are perhaps the most popular bases, with their sweet, sticky flavours proving a natural fit. And, just as importantly, the glassware you use needs to be on point. This is a milkshake so it needs to feel like a milkshake: look to Arcoroc’s range, including the ‘Norvege Old Fashion’ tumbler, the ‘Hiball Tempered’ and the ‘Arc Edge Beer Glass’. Just add that little extra ingredient to provide a boozy kick. ➜
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BREAK THE CHAIN OF INFECTION WITH THE HIGHEST QUALITY CLEAN
SHOP.BUNZL.COM.AU/RUBBERMAID
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The Milk Bar The humble milkshake gets a seriously adult makeover in these four clever concoctions.
BACON BACON BOOZY INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 1 slice cooked crisp bacon, broken into pieces 50ml Wild Turkey 81 Whiskey 50ml maple syrup
GARNISH whipped cream maple syrup 1 piece crispy cooked bacon, broken into crumble ½ piece cooked streaky bacon
BLUEBERRY MUFFIN INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 12.5ml Appleton Estate V/X Jamaica Rum 12.5ml Lapponia Blueberry liqueur 12.5ml Monin Blueberry Syrup
Method Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little maple syrup. Garnish with bacon crumble and streaky bacon.
GARNISH whipped cream Monin Blueberry Syrup a few blueberries sprig of mint Method Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little blueberry syrup. Garnish with blueberries and mint.
CREAM OF NEW YORK
STRAWBERRY POP-TART INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 1 digestive biscuit 12.5ml fraise des bois liqueur 12.5ml Finlandia Vodka
INGREDIENTS 100ml milk 2 scoops vanilla ice-cream 10ml Monin Vanilla Syrup 25ml Jack Daniel’s Tennessee Honey Whiskey 50ml Brooklyn Lager
GARNISH whipped cream sprinkles paper American flag striped paper straw
Method Put all ingredients in a blender and blend until smooth. Add whipped cream and top with sprinkles. Garnish with the American flag and add striped straw.
GARNISH whipped cream sprinkles 1 Strawberry Pop-Tart 1 whole strawberry Method Put all ingredients in a blender and blend until smooth. Pour into a tumbler, add whipped cream and top with sprinkles. Garnish with Pop-Tart and the whole strawberry.
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Hot New Essentials TAKE THE STRESS OUT OF SERVICE WITH TWO PIECES OF EQUIPMENT THAT WILL HELP YOUR KITCHEN WORK SMARTER, NOT HARDER.
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f you’re a chef, you’ll know that feeling only too well: the orders have begun rolling in and the pressure’s on. You need to deliver high-quality dishes to dozens of hungry diners, and quickly. Add the heat of the ovens and burners and the cramped space of the kitchen into the mix and it’s a recipe for plenty of stress. All of that makes speed, efficiency and uniformity the watchwords of any commercial kitchen, no matter whether you only have a handful of covers or you
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need to serve a whole hotel, hospital or aged care facility day after day. While many chefs thrive on adrenaline, for most kitchen workers there’s no doubt it can be a struggle. But the truth is, it doesn’t need to be this way. Much of the burden may be alleviated with the right tools, which can help you produce consistent, well-prepared dishes, and in less time, too. Two recently introduced pieces of kitchen equipment from Moffat fit the bill perfectly. The first is the new family of Convotherm
A touchscreen display offers a choice of manual or automatic modes, and the glass window onto the cooking chamber will give you a good overview of what’s cooking and, most importantly, peace of mind.
Maxx combi ovens, which blend Germanengineered efficiency with outstanding versatility. Available with a large loading capacity of either six or 10 shelves, these ovens offer all you need to cook food precisely and consistently – and to keep it warm and fresh once it’s ready. A touchscreen display offers a choice of manual or automatic modes, and the glass window onto the cooking chamber will give you a good overview of what’s cooking and, most importantly, peace of mind.
The second essential piece of equipment from Moffat is the Waldorf Jump, a universal workhorse that allows chefs to cook, boil, grill, fry and sous-vide – and even slowcook overnight. This energy-efficient unit has a large touchscreen display and is available in 12 different models, from single- to twin-pan options and 58- to 200-litre capacities, making it ideal for kitchens of any size and shape – and for chefs of all stress levels, too.
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Towards 2025 WITH A NATIONWIDE MOVE TOWARDS THE USE OF SUSTAINABLE FOOD PACKAGING IN THE OFFING, DETPAK’S GO RANGE TICKS ALL THE BOXES.
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or anyone in the food and drinks industry, the year 2025 is one to keep in mind. This is the year that’s been earmarked by the Federal Government as the date by which all food and drinks packaging used in the hospitality industry will have to be reusable, recyclable or compostable. With the targets being rolled out by the Australian Packaging Covenant Organisation (APCO), the move has been made in a bid to reduce Australia’s waste
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footprint in step with the global Toward 2025 initiative, which is being led by the Ellen MacArthur Foundation. Detpak is a business that’s long been at the forefront of ushering in a more sustainable future, and the family-run food-service company has developed a range that fits squarely within the parameters of the initiative. Among the 1,000-plus paper and cardboard solutions offered by the company, the Detpak Go collection of takeaway food
1. DTP616S0010 Go Range Burger Box Brown. 2. DTC734S0010A Paper Bag Twist Handle Large Brown.
YOUR FOOD. DELIVERED. Detpak has an extensive range of packaging to get your food on the move. All our packaging ensures the integrity and presentation of your meals, from kitchen to plate. To find out more visit www.shop. bunzl.com.au/detpak.
www.shop.bunzl.com.au/detpak
BAGS
trays and containers is 100% recyclable. For its sustainable attributes, it sports the Australasian Recycling Label (ARL), a marker recently developed by APCO and Planet Ark to make recycling easier for consumers to understand. The durable and attractive cardboard containers, which include burger boxes, chip cartons, hot-dog trays and taller food containers, look set to win plenty of admirers before 2025.
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CUPS & ACCESSORIES
CARTONS PLATES, BOWLS & CUTLERY
WRAPS
NAPKINS
Introducing a better way to clean floors. Create a spotless space for your guests to reflect. The Scotch-Brite™ Clean & Shine Pad gives your floors a gleaming reflection with less time, effort and equipment.
shop.bunzl.com.au/3M 3M and Scotch-Brite are trademarks of 3M. Š 3M 2021. All rights reserved.
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QUICK-FIRE Q&A
Forward Looking This issue we talk to Felicity Kelly, who leads Bunzl’s sustainability strategy in her role as Sustainable Solutions Lead. Compass Group’s head chef Leo Gstrein has a little fun in the kitchen. @compassgroupaus
FELICITY KELLY Sustainable Solutions Lead
Glistening glassware and colourful cocktails at Arcoroc. @arcoroc
Centrepiece Bunzl products and partners you need to follow on Instagram
SilverChef provides finance for all your hospitality equipment needs. @silverchefau
Hello Auntie’s Ca Kho Confit Salmon in Trenton’s Moda Snow bowl. @trentoninternational
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Contact Felicity with your requirements: felicity.kelly@bunzl. com.au
Tell us about your career. Throughout my 20-year career, I have worked predominantly in the food-processing and logistics sectors, including KeepCup, Murray Goulburn, Australia Post and Don KRC. Most of my roles have been focused on developing and implementing sustainability strategy from initial risk and opportunity assessment, target setting and action identification right through to branding for customer and media comms. I joined Bunzl in 2020 after a six-month stint teaching sustainability at Monash University. What does your role at Bunzl involve? I lead sustainability innovation across our supply chain; working with our sourcing and sales teams to support our customers to meet their sustainability objectives. In most cases, customers are seeking ways to reduce waste to landfill or reduce single-use plastic. One key focus of my role is to empower our sales team to transition their customers to more sustainable alternatives. Sustainability must be a constantly evolving area? Definitely. Consumer trends, government legislation, as well as the actual social or environmental issues we face all impact what the priorities are. I’ve found the ever-evolving nature of the space incredibly rewarding. I love learning and problem-solving so I thrive when faced with a challenge. Over the years, I’ve seen a significant change in the way people view sustainability – when I first started working in this space, I was sometimes met with ridicule; jokes about being a ‘greenie’ were common. Fast forward to 2020, and now living more sustainably is seen as common sense. Name one or two career highlights. Working at Bunzl is fast becoming one of my career highlights. In the short time I’ve been here, I’m thrilled to see sustainability being recognised not only as key to our business success but the right thing to do as well. Some businesses see sustainability as a tick box exercise, something they have to do, but that’s not who Bunzl are. Doing the right thing for our customers, the environment and the people we interact with is embedded into our culture – that is a high point for me.
Adrian Prior at work at Eversons Food Processors.
Prior says that, over the past several years, he’s seen the public stop supporting local butchers in favour of buying their meat from supermarkets. But he believes interactions between butcher and customer offer far more value than anything a supermarket can provide. “It’s amazing the number of people I see in the supermarkets just staring at the cabinet, no idea what they’re looking at,” he says. A CUT ABOVE ”Whereas your butcher can say, ‘What do you want to cook?’, or ‘How about you try this?’ … giving the customer a few ideas. That’s the biggest change I’ve seen in the industry – the lack of support for butchers.” Eversons Food Processors’ Quality Assurance Manager Prior believes that butchers are diversifying – “I reflects on 30 years in the meat industry. do think butchers are really trying, from what I see” – but it’s not always in a way that will benefit their customers. He uses marinated stir-fry meats as an example. “In the ’80s and into the ’90s, we started Adrian Prior started out as an apprentice butcher when he was 15. But by the doing all these marinades. We didn’t know any time he turned 30, he was ready for a change. better, but no-one cooks like that. If you’re going “I thought there must be more to this industry than just cutting chops and to make an Asian dish, everyone knows you don’t making sausages,” he says. “So I enrolled in a meat inspector’s course – I marinate – it goes in after,” he says. became a meat inspector, then I graduated to Quality Assurance Manager.” Prior thinks butchers need to be better educated For more than 15 years, Prior has worked for Eversons Food Processors, an on how their customers use the meat they purchase abattoir and butcher in the Macleay Valley, on the mid-north coast of New – and should even consider South Wales, which also sells meat products to butchers taking cooking courses so and IGA supermarkets. His role is incredibly varied; it’s “It’s amazing the number of that they can better serve up to him to ensure every step of the meat-production people I see in the supermarkets their clients. process – from animal welfare through to dressing – “I’d like them to be a bit runs smoothly and is compliant with Australian laws. just staring at the cabinet, no more informed about how But despite being in charge of internal auditing idea what they’re looking at.” you’re going to cook that and overseeing a team of inspectors, Prior still gets meat,” he says. “They make his hands dirty. “I jump in among it all,” he says. “I’m a them look pretty, they’re trying different things, slaughterman, a boner and a butcher.” which is awesome. They just need to learn how to He is also the host of a series of training videos screened to new abattoir cook a little better.” employees, plus he teaches meat processing to TAFE students.
Adrian Prior
www.forte.bunzl.com.au
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