Flair Magazine - Edition 1 | 2022

EDITION 1, 2022

CONTACTLESS DINING GLOVE GUIDE A DIFFERENT CLOTH STREET SNACKS

PLUS...

Bunzl outlines its approach to eliminating modern slavery from its global supply chains

Force of Nature

NERIDA KELTON’S MISSION TO TRANSFORM FOOD PACKAGING

Lance Ward

Managing Director, Bunzl Australia & New Zealand

BUNZL ANZ flair@bunzl.com.au

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COLLECTION: MUSEUM OF APPLIED ARTS AND SCIENCES. GIFT OF RON ROUSEL, 2002. ROUSEL STUDIOS.

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lair is back with the first edition for 2022: we’re sharing the best takes on innovative products, great partnership organisations, and sustainable alternatives across industries.

This new year take a look at fresh products like recycled micofibre cloths from Oates (pg 7) or the latest equipment from Moffat to help maintain consistent cooking temperatures (pg 6). Discover street-food flair with Sustain’s paperboard food containers (pg 12) and check-in with Tomkin’s new contactless servingware (pg 16).

This issue we’re also looking back in time through the 100-year history of Lesnie’s and its rise to becoming a top brand for butchers across Australia and New Zealand (pg 18).

And, if you’re on the hunt for a new carry-home solution for rotisserie chicken look no further than Advantage (pg 4).

When choosing something as important as disposable gloves, it pays to know about production – so double check your gloves are fit for purpose with Katermaster (pg 8).

Read how Bunzl helped a major healthcare provider phase-out single use plastic (pg 23) and what Bunzl’s Director of Global Sourcing & QA/QC, Paul Stoker, does towards eliminating modern slavery across supply chains (pg 10).

On page 26 Bunzl’s Wayne Chivell shares how he works closely with his team to ensure commercial kitchens run smoothly and efficiently. Then turn to our feature guest, Nerida Kelton, Executive Director for the Australian Institute of Packaging, and learn how she’s making big waves in sustainability (pg 27). Enjoy!

“To build a successful business, you must start small and dream big.”

Aliko Dangote

Lesnie’s Royal Easter Show exhibit c1930.

Contents 4 5 6 7

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Centre Stage: Hot Stuff Spotlight: Partners in Fairness The Process: Consistent Climate Check Out: A Cleaner Future Handle with Gloves

Nitrile or vinyl gloves may be exactly what your business needs.

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Stamping Out Modern Slavery

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Street Cred

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Future Plates

How Bunzl is eliminating slavery from its global supply chains.

Sustainable street food packaging.

Is the new-gen bento box the perfect solution to contactless dining?

Down Memory Lane 18 The colourful history of Lesnie’s.

A Healthy Solution 23 How Bunzl helped one healthcare provider phase out single-use plastic.

Quick-fire Q&A 26 With Bunzl’s Wayne Chivell.

Above 27 AAIP’sCut Nerida Kelton talks about the role of packaging in minimising food waste.

Cover Photography: Graham Werner @bunzlANZProcessor @bunzlANZhospitality @BunzlAustraliaandNewZealand Bunzl Australia & New Zealand

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CENTRE STAGE

Hot Stuff Seen everywhere from takeaway restaurants to supermarkets, the rotisserie chicken is a fast-food mainstay – and for good reason.

Chicken is fast becoming the most widely eaten meat in the world – and per capita, Australians and New Zealanders are among the planet’s largest consumers of poultry.

You don’t need to be a poultry lover to know why – though of course it might help: the fact is it’s easy to prepare, versatile to use, packed with protein and relatively inexpensive.

It’s also flavoursome – especially after it’s been spit-roasted.

The origins of the rotisserie chicken stretch back at least several hundred years: there are depictions of birds being rotated on horizontal spits in European art dating back to the 14th century. And the word rotisserie (French for “shop selling cooked food”) is also not especially modern, being widely used in the 1800s.

But the widespread practice of spit-roasting chickens, which is now done everywhere from takeaways to supermarkets, was developed far more recently.

For this you only need go back to the 1980s and ’90s, with companies such as Boston Chicken – now Boston Market – in the US

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expanding rapidly off the back of their popular packaged rotisserie chickens.

That popularity has only increased in the years since, with consumers prizing the ready-roasted chicken’s mix of good taste, value for money and convenience.

There’s also the small matter of its versatility: a rotisserie chicken can be served as is with hot chips or rice on the side, turned into a light summery salad, added to curries, stir fries and pastas, or picked apart and made into delicious sandwiches. It’s a winning ingredient for quick, nutritious meals.

And now you can offer customers a smart and handy way of transporting them home, thanks to Advantage Plastics’ hot food bags.

These high-clarity, heavy-duty bags have been designed with a zip-lock top to help preserve the chicken beyond the day of sale, as well as vent holes to allow excess heat and steam to escape.

The bags are the perfect carry-home solution for Australians and New Zealanders and their ever-growing taste for chicken. bunzl.com.au/advantage

SPOTLIGHT

Partners in Fairness Bunzl partners with reputable international organisations that seek to manage risk and drive responsible business in global supply chains.

Supply chain transparency is all about communicating the environmental, social and ethical aspects of a company’s sourcing methods. This consists of information about products and how they were made, including working conditions, environmental practices and business ethics.

Providing this information is important as consumers are becoming increasingly more aware of sustainable and ethical practice in business.

According to researchers at the MIT Sloan School of Management, consumers are willing to pay up to 10% more for products from companies that provide greater supply chain transparency.

This is why Bunzl is a member of recognised supplier data exchange organisations like EcoVadis and Sedex. Felicity Kelly, Bunzl’s Head of Sustainability, explains that, “Aligning with organisations like these ensures we operate with the highest transparency standards, and allows our customers to easily access supply chain information.”

EcoVadis is one of the world’s largest provider of sustainability ratings. Their work helps businesses to reduce risk, drive performance and improve environmental and social outcomes.

Similarly, Sedex is the world’s leading ethical trade membership organisation. As a seller member of Sedex, Bunzl provides information on labour standards, health and safety, and environment and business ethics. All four pillars account for relevant legal requirements, international standards and good practice.

Through these partnerships, Bunzl will continually work to improve responsible business practices while also seeking to build a sustainable network. bunzl.com.au/sustainability

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THE PROCESS

Consistent Climate Even when things get too hot to handle in a commercial kitchen, the Moffat Convotherm maintains the ideal climate.

A key question for any chef: how do you maintain consistency in the kitchen while meeting demand, especially on those days and nights when demand begins to outstrip capacity?

It’s a conundrum that anyone running a kitchen will have faced at some point in their career, and for many, it’s one that crops up week in week out – accompanied by a considerable degree of stress.

Commercial kitchens are continually hit by challenges like this, with customer traffic ebbing and flowing without warning, while dishes need to be cooked in the same way each time.

The best answer is, of course, to work smarter, not harder, and one way of achieving that is by using the Moffat Convotherm oven.

Employing an innovative Natural Smart Climate system, the Convotherm retains the ideal balance between heat and moisture in the cooking

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chamber, meaning you can turn out dishes with exactly the same quality whether you are baking, steaming, stewing or grilling.

Working exactly like a pan lid, the ACS+ closed system actually requires less power and water than a conventional oven by keeping heat and moisture in the chamber so that the temperature rises rapidly. This will save you both cooking time and energy – and money on energy bills – even when the combi-steamer is fully loaded.

The Convotherm is designed with a host of other features to deliver uniformity across all dishes, including automatic airflow management and multi-level moisture control and moisture removal where needed.

So when the pressure’s on, look to Convotherm to create the perfect climate, time and time again. bunzl.com.au/moffat

CHECK OUT

A Cleaner Future The cleaning sector is the latest area to embrace sustainable innovation, as Oates launches its f irst recycled microf ibre cloth.

Recent years have seen a groundswell of innovation throughout hospitality, healthcare and commercial facilities in a bid to help improve sustainable practices.

Now cleaning products company Freudenberg, under the brand Oates, has launched its first recycled cleaning cloth, the r-MicroLife. Made from 100% recycled postconsumer polyester, this newly designed cloth is just as much of a workhorse as its original virgin fibre sibling, but with the added benefit of being sustainably produced.

Suitable for a range of cleaning applications, rMicroLife is a microfibre cloth which will comfortably take care of spillages and stubborn dirt without the need for chemicals. Due to its increased thickness, it has a very high particle pick up, while its durability and longevity are second to none, with the cloth able to withstand up to 500 washes.

With each cloth created out of two polyethylene terephthalate (PET) bottles, Oates has developed a product which blends inventiveness with superior cleaning quality, picking up a Nordic Swan nod (the official sustainability ecolabel for products in Nordic countries) in the process.

This is a microfibre cloth that possesses the kind of versatility which ensures it can be used wet or dry and on just about any kind of surface: on vinyl surfaces, for instance, it’s been shown to remove up to 99.99% of bovine coronavirus germs.

Suitable for the pre-prepared method as well as for bucket and spray wiping, the r-MicroLife is available in four different colours – perfect for colour-coding if you’re cleaning numerous surfaces and attacking a mix of dirt and spillages.

This is cleaning done the sustainable way. bunzl.com.au/oates

Above Oates r-Microlife cloth: EO169051 5pk Blue EO169054 5pk Red EO169053 5pk Yellow EO169052 5pk Green

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Handle with Gloves WHEN SOURCING DISPOSABLE GLOVES, IT PAYS TO KNOW THE QUALITIES OF THE TWO MAIN TYPES ON THE MARKET – VINYL AND NITRILE.

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hether it’s to stop the transmission of germs or to protect workers’ hands, the use of disposable gloves is vital across multiple sectors in Australia and New Zealand.

One key area is in the food service industry, where the Food Standards Australia New Zealand (FSANZ) Food Standards Code discourages food-handlers from using bare-hand contact with ready-to-eat foods.

As well, workers who have cut their hands or are wearing bandages must wear gloves.

This is to reduce instances of food contamination, which can cause contagious gastrointestinal bugs such as norovirus.

There are thought to be around 685 million cases of norovirus worldwide each year, with about 1.8 million of those cases occurring in Australia, many due to contaminated food.

Disposable gloves are also essential in many industries where workers need to handle chemicals, such as in factories and cleaning services, as well as in the healthcare sector.

Not all disposable gloves are the same, however, and when it comes to deciding which products to procure, there are a number of factors to consider.

Ultimately, you will need to choose

between vinyl and nitrile gloves, depending on what the gloves are for. If you’re buying for food preparation, for example, you might choose vinyl gloves, which are better for lowrisk, short-duration applications. Offering a snug fit and good flexibility, vinyl gloves are generally the most reasonably priced product on the market.

Nitrile gloves, on the other hand, are physically stronger, making them better for higher-risk applications that require longer durations of use, and where chemicals and oils are being handled.

Developed as an alternative to latex, which has lost popularity due to an increase in allergy risks, nitrile is chemically complex, involving the mixing of two synthetic polymers in the manufacturing process.

This increases cost, but the material’s strong bonds give the gloves their physical strength and chemical resistance. And while less tactile than latex, nitrile gloves are getting ever-thinner without compromise on quality or durability thanks to advances in technology.

The disposable glove market is rapidly expanding but Bunzl maintains an emphasis on quality control, only sourcing from longtime manufacturing partners with proven track records.

bunzl.com.au/katermaster

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Stamping Out Modern Slavery AS A BUSINESS, BUNZL IS COMMITTED TO ELIMINATING ANY KIND OF SLAVERY FROM ITS SUPPLY CHAINS ACROSS THE WORLD. HERE, GLOBAL SOURCING DIRECTOR PAUL STOKER EXPLAINS OUR APPROACH.

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ore than 40 million people worldwide are estimated to be living in slavery, with nearly 25 million of those in forced labour. With global trade so extensive and supply chains stretching across every corner of the planet, businesses are increasingly responsible for ensuring sourcing is ethical and lawful.

As a company operating across more than 30 countries and with supply chains in about 70, Bunzl has zero tolerance for unethical practices. The business is committed to eliminating modern slavery practices and

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respecting human rights across both its own operations and supply chains.

To achieve this, Bunzl takes a handson approach to ensuring businesses and individuals operating within the supply chains are complying with communities’ and workers’ rights.

While the majority of Bunzl’s direct suppliers are based in countries with low or medium levels of social risk, around 15% of the company’s procurement-spend takes place with suppliers in higher-risk countries such as China, India, Malaysia and Indonesia.

Based in Shanghai, Bunzl Global Sourcing Director Paul Stoker focuses especially on

“Our audits include factory walkthroughs in all areas, including production, packing, canteens and dormitories. We also conduct employee interviews, using our own translators where required.”

or applicable international requirements for workers’ welfare and conditions of employment.

WHAT MAKES BUNZL’S RESPONSIBLESOURCING APPROACH UNIQUE? We choose to manage our own program, believing that building strong relationships with our supply chain offers the greatest benefit to our business, our customers and those suppliers who we partner with.

DOES BUNZL AUDIT ITS SUPPLIERS?

these regions, as he aims to deliver ethically sourced products from Asia to the company’s customers around the world.

Here, Stoker explains the scope of his role, and Bunzl’s wider approach to eradicating slavery from supply chains.

Paul Stocker Director Global Sourcing & QA/ QC at Bunzl Trading (Shanghai) Limited

WHAT IS BUNZL’S APPROACH TO RESPONSIBLE SOURCING? Bunzl has zero tolerance for unacceptable practices, including the use of child, forced or bonded labour; illegal discrimination; wages not meeting local minimum requirements; not providing adequate days of rest; and any other breach of local

The Shanghai team [led by Stoker] performs regular audits of our direct suppliers in Asia, covering more than about 98% of our Asian Bunzl spend in over 13 Asian countries.

Our audits include factory walk-throughs in all areas, including production, packing, canteens and dormitories. We also conduct employee interviews, using our own translators where required.

Our audits cover various aspects of social, environmental, and quality control. This includes child, forced or bonded labour, disciplinary practices, management of homeworkers and foreign migrant workers, freedom of association, wages, working hours and health and safety.

WHAT DO YOU DO IF YOU UNCOVER ANY INSTANCES OF MODERN SLAVERY? In the event of allegation or discovery of specific non-conformance with the Ethical Sourcing Policy, the Bunzl preferred practice is to work with suppliers to achieve meaningful improvement. If any manufacturer fails to undertake corrective action and is not seeking to achieve improved outcomes, then we would terminate the relationship.

www.bunzl.com.au/sustainability

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Street Cred WITH STREET FOOD EXPLODING IN POPULARITY, SUSTAIN’S PAPERBOARD RANGE HELPS THE TREND MAINTAIN ITS GREEN CREDENTIALS.

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Left. SUSBURGB01Sustain Burger Box.

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orget restaurants for a moment.

Whether you’re in Fitzroy or Fremantle, Newtown or New Farm, Ponsonby or Parap, you won’t have to go far to find incredible dishes being served from food trucks and stalls.

In this part of the world, the trend for street food is hitting its peak, thanks to its convenience and the rich variety of what’s on offer, with an estimated 5,000-plus food trucks now doing trade in Australia alone.

Add in the dozens of festivals dedicated to the culinary arts held each year across Australia and New Zealand, as well as the numerous night and day markets sprinkled around the towns and cities of the two nations, and the demand is clear.

Even this collective offering is only the tip of the iceberg: it’s common now to see popup food stalls and vans everywhere from music and arts festivals to sporting events and even outside corporate offices at lunchtimes. Distinguished food guides have begun directing readers to the best in street eats, while there’s a number of apps now available designed to connect customers with food trucks.

If you’re in the business already, you’ll know this trend shows no sign of abating. ➜

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NitraOne Food Handling Gloves Provide an effective barrier protection when handling food.

CODES: BZ401, BZ402/XL, BZ401/XL

#THEsolution

Discover which product fits your kitchen.

www.bunzl.com.au/robotcoupe

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Foodservice Design Support & Supply Sustainable Packaging Solutions Recyclable Food Boxes and Trays

Our specialist Foodservice team is experienced in understanding complex requirements and delivering creative design solutions.

Project management & installation Design & fabrication of bespoke items Product supply & trades co-ordination Fit-out services for commercial kitchens, servery and bar areas

M a CODE

DESCRIPTION

SUSCHIPB01

Chip Box, Board, Kraft Brown

SUSBURGB01

Burger Box, Board, Kraft Brown

105 x 102 x 85mm

SUSSNACKB/M

Snack Box, Board, Regular, Kraft Brown

175 x 90 x 84mm

SUSFTRAYB03

Food Tray #3, Board, Kraft Brown

180 x 135 x 45mm

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ut Fit- O

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70 x 45 x 90mm Pro Selecduct tio n

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DIMENSIONS

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While both lightweight and sturdy, Sustain’s Paperboard products are recyclable in standard kerbside collections and compostable in industrial facilities.

Take foodie wonderlands like Brisbane’s Eat Street Northshore or Grazeland in Melbourne, where dishes are served from shipping containers and DIY-style bars, and you’ll be aware that what was once squarely a pop-up scene has now become a permanent fixture.

The popularity of the trend then is well established – but with that popularity has come questions over the sustainability of how the food is served. After all, offering dishes in unrecyclable containers seems at odds with targets set by the Federal Government to drastically reduce single-use waste by 2025.

Sustain’s Paperboard range answers these

questions. Constructed from material that comes from well-managed, Forest Stewardship Council (FSC®-C117930) certified forests and other controlled sources, the range includes food boxes and trays suitable for hot and cold dishes.

While both lightweight and sturdy when used, Sustain’s Paperboard products are recyclable in standard kerbside collections and compostable in industrial facilities.

So as the trend for street eats continues to grow, and the call for environmental solutions understandably grows with it, Sustain is making sure this urban scene maintains a sustainable edge.

1. SUSHDOGB01 Sustain Hot Dog Box. 2. SUSBURGB01 Sustain Burger Box. 3. SUSFTRAYB03 Sustain Food Tray 3.

4. SUSSNACKB_L Sustain Snack Box. 5. SUSCHIPB01 Sustain Chip Box. 6. SUSDINNERB01 Sustain Dinner Box.

bunzl.com.au/sustain

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Future Plates

THE RISE OF THE BENTO BOX HAS COINCIDED WITH THE ADVENT OF CONTACTLESS DINING TO PROVIDE THE PERFECT SERVING RECEPTACLE.

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hey’re convenient, stylish, practical and hygienic – not to mention reusable and durable.

You can use them to serve a full meal in one neat, classy package, while their coverings will keep dishes warm and provide protection against contamination. Frankly, what’s not to love about bento boxes?

Originating in Japan nearly a millennium ago, where they were initially created to carry rice, bento boxes have evolved over the centuries into the compartmentalised containers we know now.

During the course of that evolution, what lies within has changed, too, with the traditional Asian ingredients of rice, fish

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1. TK46390 Tomkin Zicco Bowl Insert melamine wht.

2. TK46383 Zicco Bento Try Lid w/w 300x250x20mm.

3. TK46381 Zicco Bento Try Box w/w 290x240x70mm.

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or meat, and pickled vegetables – while still popular – making way for more of an anything-goes attitude in recent years. As they’ve entered Western culinary culture, sweet has become nearly as common as savoury, breakfasts and lunches as popular as dinners.

Shifts in the way eateries are operating and customers are looking to dine suggests the appeal of bento boxes could be more than a passing trend.

The past few years has seen the emergence of contactless dining, thanks largely to the impact the pandemic has had on the catering industry. This new way of doing things sees customers view menus via a QR code and order food from apps at their tables, before it’s then delivered by servers.

Much like a traditional cloche, bento boxes keep food sealed and protected from airborne droplets when being delivered from kitchen to customer – and are a stylish way to complement contactless dining practices.

The separate compartments also enable you to plate-up full lunches and dinners, thereby reducing service visits. They’re the perfect solution for hotels and stadiums, as well as an innovative idea for corporate events and training venues.

To meet demand, the variety of goodquality bento boxes is also growing. Take Tomkin’s Zicco range as an ideal example, offering an impeccable mix of style, durability, affordability and innovation.

With sleek, curved edges, a walnut-look presentation, lightweight feel and hardwearing melamine construction, these boxes, trays and bowls provide any chef with a great place to plate-up – or box-up – their creations, whether that includes traditional ingredients or something more adventurous.

bunzl.com.au/tomkin

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Tomkin’s Zicco range offers an impeccable mix of style, durability, affordability and innovation.

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Down Memory Lane

A FASCINATING LOOK AT THE HISTORY OF LESNIE’S, SYNONYMOUS WITH QUALITY SMALLGOODS SUPPLIES AND INGREDIENTS FOR MORE THAN 110 YEARS.

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The Lesnie’s building in Pyrmont, 1979.

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n 1910, a federal election saw Andrew Fisher reinstated as Prime Minister, and Harry Houdini complete the first powered aircraft flight in Australia.

Meanwhile, in the Sydney suburb of Pyrmont, a newly immigrated Austrian named Hans Ebner opened a butchery and smallgoods business, employing Harry Lesnie as a commercial traveller (a salesman in a horse and buggy) and Jean Lyall in accounts. The essence of what was to become a longserving business with a quality reputation was born.

During World War I, Ebner was deemed an ‘enemy alien’ (a term for those with ancestral or citizen links to countries at war with Australia) and obliged to sell his business. Lesnie and Lyall officially purchased the business, renamed it Harry Lesnie Pty Ltd, and expanded it to service all the surrounding retail food markets, butcher shops and smallgoods manufacturers.

Over the years, the business stayed close to its roots, with many family members playing an integral role developing and transitioning it across the decades – but remaining true to the original ethos of providing highquality butcher products and good service.

Harry’s sons, Emanuel and Allan, both joined the business in the 1940s. The Lesnie’s building was then situated in Murray Street, Pyrmont – and would serve as a landmark for more than 80 years (it still stands today).

The business was firmly established as a manufacturer of sausage casings and pre-mixed sausage meals, plus it supplied all the tools of trade – seasonings, hooks and ➜

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Surface Protection That Lasts!

Keeps Killing COVID-19 on Hard Surfaces for 7 Days

Find out more: bunzl.com.au/aeris

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www.forte.bunzl.com.au www.forte.bunzl.com.au/flair

That original spirit of innovation and ethos of good service and quality products remain – keeping the spirit of Lesnie and Lyall very much alive.

knives, mincers and sausage fillers, butchers’ paper and butchers’ blocks – mostly to retail butchers.

Allan was very entrepreneurial and became sales manager, formulating sales policy and directing the sales team throughout NSW and Queensland. He was a keen supporter of industry training over many years, donating machinery and lecturing at the Hawkesbury Agricultural College on the production and use of natural sausage casings. Allan could turn the most trivial of conversations into spirited discussions – no-one who heard it will ever forget his defence of the humble sausage.

From the early ’60s, he pioneered and developed successful export markets in Japan and the Pacific region, forging strong business associations as well as many longstanding friendships. Then, in the 1970s, Emanuel’s son Howard joined the business, expanding it further into Queensland.

In 1988, the directors were brothers Emanuel and Allan Lesnie, and Don Lyall (nephew of Jean). The business sold to Lex Van Hessen who maintained the Lesnie’s name, and

Above. The Lesnie’s admin office c1916.

Left. A ledger from around the same time.

Allan retired. Van Hessen continued to run a profitable and innovative business, selling it to Bunzl in 2002.

Today, Lesnie’s knowledge, expertise and service is complemented by Bunzl’s innovation, global network and quality supply solutions. That original spirit of innovation and ethos of good service and quality products remain – keeping the spirit of Lesnie and Lyall very much alive.

bunzl.com.au/lesnies

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PURELL® ES8 TOUCH-FREE DISPENSING SYSTEM with Energy-on-the-Refill

AT-A-GLANCETM Refill Design

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Breakthrough Energy-on-the-Refill Technology

Easy Recycling and Disposal

No more batteries to replace

A Healthy Solution

BUNZL HAS HELPED MANY BUSINESSES COMPLY WITH THE PHASING OUT OF SINGLE-USE PLASTICS, INCLUDING ONE OF AUSTRALIA’S LARGEST PRIVATE HOSPITAL OPERATORS.

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lastics are a part of our everyday life; they are convenient and used in many applications. However, there is growing consumer awareness of the issues posed by some plastic and packaging waste. Many singleuse plastics aren’t recyclable so end up in landfill, and, if used outside of the home, can become litter.

To address the issues associated with some single-use plastics, Australian governments are implementing a series of actions to address the plastics problem. Legislation

has been introduced that prohibits the sale, supply and distribution of certain single-use plastic products and establishes a framework for adding other products in the future.

For a business such as those on the frontline of healthcare, running private hospitals and day surgery units around Australia, transitioning away from some single-use plastic products is not only an imperative but also a considerable undertaking. So, where do you start?

In early 2020, key stakeholders from one healthcare business – including their ➜

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procurement, catering, housekeeping and finance teams – partnered with Bunzl’s business development, product and sustainability experts. The two teams started by considering all the products in the foodservice category, allowing time to proactively transition the healthcare business ahead of legislation. Seven different product types were identified, equating to more than 14 million individual items that would need alternative product solutions.

The Bunzl team, led by Business Development Manager Mark Paterson, worked closely with Vanessa Wee, Category Manager Disposable Food Packaging, to think through all the unique nuances and considerations required to support this healthcare business.

“It wasn’t as simple as replacing product lines,” says Paterson. “We had to meet the specific and exact requirements the customer had as a healthcare provider. This included researching new product lines from local and overseas manufacturers, and ensuring quality standards were adhered

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“It wasn’t as simple as replacing product lines. We had to meet the exact requirements the customer had as a healthcare provider. This included researching new product lines from local and overseas manufacturers, and ensuring quality standards were adhered to.” to. Where no suitable product existed, we searched for a more sustainable solution to introduce into our business and theirs.”

Another integral person on the Bunzl team was Felicity Kelly, the company’s Sustainable Solutions Lead. Her expertise in sustainable solutions and navigating the complicated government regulations complemented the broader team’s expertise.

“From sourcing to sustainability, we work with manufacturers and our suppliers to ensure our range meets any requirements,” explains Kelly. “First and foremost is to transition from problematic single-use plastics but also to offer products that support a circular economy. These include

products that contain recycled content, are made from renewable materials, are recyclable or compostable.”

Bunzl worked closely with the customer over many months to achieve the full roll-out of suitable quality sustainable products, ahead of the required government timelines, fulfilling the strategic goals and implementation success.

As a global business, Bunzl has experienced single-use plastic phase-outs in other markets that we operate in, such as the UK and Europe. In Australia, we are now drawing upon that experience to work with our customers as they transition towards a more sustainable approach.

We understand that progress takes time, and that the sustainability journey is a complex one to get right. We aim to support our customers at every step of their transition requirements, and will work together to ensure your product range meets your sustainability objectives.

Contact one of our sustainability experts today: sustainability@bunzl.com.au.

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100% Microfibre cleaning power Up to 99.99% Bovine coronavirus removal from vinyl surfaces as tested at a 3rd party lab 2 PET Bottles are re-used in 1 cloth Very high particle pick-up Absorbent, excellent for spillage '" ExternallyTested byan independent Laboratoryon the removal of bovine coronavirus ����:J�!���u� ��"�!tl a� :h� slis�:���c�::�d��;�n aev;��. iSARS���V�{ !� '"* ExternallyTested byan independentlaboratoryon theremovalof bacteria. e

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QUICK-FIRE Q&A

Supplying Solutions Wayne Chivell shares his thoughts on returning to the Bunzl family and why he’ll never look at a salamander the same way again.

The Luigi Bormioli Bach glass is elegance personified. @trentoninternational

WAYNE CHIVELL National Manager – Projects and Equipment

The Wallawa range smells great and is great for the environment, too. @healthpak

Centrepiece

Bunzl products and partners you need to follow on Instagram.

Clear BioCups make every smoothie look extra inviting. @biopak.packaging

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www.forte.bunzl.com.au

Contact Wayne at Wayne.Chivell@ bunzl.com.au

Tell us a bit about your career to date. My career started in South Africa where I worked for a small import/export business before moving to the UK and finding my way into the healthcare arena. That environment gave me a great understanding of the intricacies of manufacture and supply and shaped my career path.

I wanted to broaden my experience and learn more about service provision in healthcare and that led me to Bunzl UK. I worked in Bunzl’s healthcare leadership team for several years before migrating to Australia in 2017. After a few years doing project and development roles for large corporates, I found my way back to Bunzl in 2021 – it’s good to be back.

What does your role involve? I work in the commercial equipment and hotel fit-out space. In a nutshell, my role is to develop strategy, and to work closely with the team to understand and manage the challenges we face. I also work to enhance existing and develop new supplier and customer relationships, and with staff, to streamline our operational and administrative functions.

What’s the most interesting thing about your role? Although I have visited many hotels, restaurants, convention centres and the like, I have never thought too much about what goes on behind the scenes. I now have a greater appreciation for the ball-juggling required when opening a hotel and what goes into ensuring a commercial kitchen is designed and functions properly. Before taking on this role, I thought a salamander was a large lizard-like creature… who knew it was a specialised kitchen appliance!

Tell us about a career highlight. The most memorable parts of my career have come through the people I’ve met, and what I’ve learned from them. I enjoy people and have made some lifelong friends at work, both customers and colleagues.

“The public is often not aware that the environmental impacts of food waste far outweigh the impacts of packaging waste.”

A CUT ABO VE

Nerida Kelton

PHOTOGRAPHY: GRAHAM WERNER

The Australian Institute of Packaging (AIP) boss says intellectual curiosity shaped her career.

How does a person who started out as a Japanese linguistic specialist become the globally recognised leader of Australasia’s peak professional body for packaging training and education? According to Nerida Kelton, the AIP’s current Executive Director, it all started with a knock on the door.

“As well as a Japanese degree, I have degrees in communications and public relations,” she explains. “After I graduated, I took a job at a leading flexographic labelling business as their national PR manager to help them re-brand.”

Kelton still had one eye on a communications career in Japan when she met the then-president of the AIP, George Ganzenumuller. “One day, he knocked on my office door and introduced himself. We got along really well and I was intrigued to find out more about the AIP,” she says.

“In the PR role at the labelling company, I found learning about label applications, lasers and ink jet fascinating,” Kelton explains. She began volunteering for the AIP shortly after, helping with its PR, media and conferences.

Fast forward 24 years and Kelton holds the AIP’s top job, as well as a position with the World Packaging Organisation (WPO) as its Vice-President of Sustainability and Save Food.

Although the AIP represents all businesses who use packaging across multiple sectors, Kelton says one of the most fulfilling elements of her role is assisting members to better understand how packaging can minimise food waste. "Since the government established the National Food Waste

Strategy, there has been considerable movement in raising the profile of how much food is wasted in this country,” she notes.

The strategy, which aims to halve food waste that goes to landfill in Australia by 2030, was announced shortly after the government formally established the National Packaging Targets of 100% reusable, recyclable or compostable packaging throughout Australia by 2025.

Combined, these targets are driving significant innovation in Australia’s food-packaging sector, although much of the work remains under-reported.

“From the 2025 National Packaging Target perspective, the industry is working really hard to eliminate single-use problematic materials and make sure that the packaging is recyclable and recoverable in the country in which it is sold. It is about making the packaging more circular by design at the start,” Kelton says.

“And on the food-waste side, it’s really important to highlight the role that packaging plays in minimising food waste – in the form of resealable and reclosable innovations, options that extend shelf life and improve barrier protection, and improved on-pack and off-pack communication.”

Kelton says the AIP continues to advocate passionately for packaging innovations that minimise food waste and have a lower environmental impact, pointing out that Australia wastes 298kg of food per capita each year.

“The public is often not aware that the environmental impacts of food waste far outweigh the impacts of packaging waste,” she adds.

Although she lives in Queensland, Kelton travels regularly – COVID-19 permitting – and always extends her trip when she is called to Japan. She has met some of her closest friends while in the country.

“Japanese people have an embedded understanding of the importance of recycling: they have eight or nine different materials that they separate for collection. Their education programs start from a very young age and you will very rarely see litter on the streets in Japan,” she says.

She may not have ended up working in Japan, but in a funny way, Kelton’s current role has brought her full circle.

www.forte.bunzl.com.au

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Australia’s Favourite Flavours

New Barbeque Range and Peanut Satay Lesnie’s just got even better with new additions that add more variety and visual appeal to your selection of dinner options.

These three new barbeque flavours and a sweet and salty peanut satay will bring you added-value and be a popular hit with your customers.

SKU

Description

Pack Size

Sell UOM

LES0800132

Mango Chilli Marinade Gluten-free

4L

Bottle/1

LES0500133

Memphis Sausage Gourmet Meal Gluten-free

1kg

Bag/1

LES1000233

Korean Chilli Glaze

2kg

Bag/1

LES1000234

Peanut Satay Glaze Gluten-free

2.5kg

Bag/1

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Shop the Range: www.bunzl.com.au/lesnies MKT-1071

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

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