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EDUCATION SECTOR FOCUS DATES TO REMEMBER 1st - 31st January VEGANUARY www.veganuary.com 9th February NATIONAL PIZZA DAY 25th February - 8th March FAIRTRADE FORTNIGHT 4th - 8th March NATIONAL SCHOOL BREAKFAST WEEK

SUPPORTING THE EDUCATION SECTOR WITH INNOVATION, NUTRITION AND MENU DEVELOPMENT With over 40 years’ experience of supplying a comprehensive, quality product range to the education sector we have a thorough understanding of education foodservice. We currently work with 277 educational organisations including 64 Primary schools and 148 Secondary schools. We work closely with the Soil Association and Food for Life partnership, helping many of our customers meet the criteria for gaining their bronze, silver or gold awards. Our on-site butchery also allows us to provide fully accredited British meats with full traceability.

NEW PRODUCT FOCUS SUSO Mango and Passionfruit 125230 1x24x250ml

Mini Potato Waffles 752430 1x8x750g Homestyle Southern Fried Chicken 728800 4x960g

Broadoak Farm British Beef Meatballs 715470 10x18x30g

Kara Unseeded Burger Bun 848260 1x4x12

Lamb Weston Stealth Skin On Fries 9x9mm 752651 1x2.5kg Del Monte Apple & Grape Bags 334560 1x20x80g

Very Low Fat Strawberry Yoghurt 358910 1x4.6ltr

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Yazoo Chocolate Milk Drink 123880 1x10x400ml Reduced Sugar Mississippi Chocolate Muffin Mix 285350 1x12.5kg


Key Challenges in the Education Sector The education sector has seen significant focus on childhood obesity since the newly released government Childhood obesity: Time for action report, making school food standards mandatory for all schools including academies. Another area of change has been the introduction of the Sugar Tax or Soft Drinks Industry Levy. This came into effect on the 6 April 2018 and forms part of the government’s plan to reduce childhood obesity by encouraging manufacturers to reduce the sugar contents of soft drinks. Funds from the levy go towards breakfast clubs and physical activity programmes in schools. The influence of street food on the high street as well as a diversifying nation has led to some adventurous young palates which provides caterers with the perfect opportunity to get creative. Social media means that many of them will have better palates and be more knowledgeable of food trends than their parents did at that age. Convenience and speed of service are also paramount for pupils, highlighting the importance of suitable grab and go options.

CONTENTS NEW PRODUCTS AND DATES TO REMEMBER................................... 2 KEY CHALLENGES IN THE EDUCATION SECTOR..................... 3 TOP PRODUCTS FOR THE EDUCATION SECTOR..................... 4 FACTS............................................. 5 STREET FOOD TREND.............6 & 7 STEALTH HEALTH.....................8 & 9 REDUCING SUGAR...................... 10 UPDATED FOOD FOR LIFE LEGISLATION............................... 11 FOOD WASTE.............................. 12 SAFFRON..................................... 13 CREED NEWS............................... 14

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Top Products for the Education Sector As a Food for Life Supplier Scheme member we understand the needs of our education customers and their students and pupils. We offer fully school compliant, nutritionally balanced meal and snacking solutions across all categories. See below for some of our popular products that we provide to our education customers:

Canned Vegetables 067410 Country Range Chopped 6x2.5kg Tomatoes 050700 Country Range Baked Beans 6x2.62kg Low Sugar & Salt 050670 Country Range Baked Beans 6x2.62kg Rice Pasta Pulses & Potato 157560 Country Range Long Grain 1x15kg Easy Cook Rice (Tub) Sauces & Accompaniments 184730 Uncle Bens Korma Sauce 2x2.23kg 060430 Country Range Tomato Basil 2x2.2kg Sauce 058050 Knorr Spicy Arabbiata Sauce 2x2.2ltr Canned Fruit 080240 Country Range Solid Pack 6x2.6kg Apples Drinks 123020 Harrogate Still Water (PET) 1x24x500ml 086110 Country Range Apple Juice 1x12x1ltr 086750 Country Range Orange Juice 1x12x1ltr 123920 Calypso Apple Juice Carton 1x27x150ml 123910 Calypso Orange Juice Carton 1x27x150ml Canned Fish 092010 Princes Tuna Chunks in Brine 6x1.715kg 092011 Princes Tuna Chunks in Brine 1x1.715kg 092090 Country Range Tuna in Brine 6x800g Bakery 141010 Country Range Plain Flour 1x16kg Delicatessen 709821 Country Range Sliced 1x500g Traditional Gammon Ham Delicatessen & Accompaniments 769040 Country Range Yorkshire 1x3x20 Pudding 3in Cooking Ingredients 215560 Knorr Meat Gravy Granules 1x25ltr Biscuits & Cakes 304450 Country Range Sweet Biscuit 1x2kg Assorted Cheese & Dairy 357160 Country Range Mature 10x1kg Grated Cheddar 355460 Country Range Mild Grated 10x1kg Cheddar 357530 Country Range White ave4.75kg Cheddar 357520 Country Range Mild White ave4.75kg Cheddar 356340 Semi-Skimmed Milk Case 1x4x2ltr

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356310 352360

Semi-Skimmed Pergal Country Range Cooking and Baking Spread 358460 Muller Thick Creamy Yoghurt Mix 355461 Country Range Matured Grated Cheese 350030 Country Range Salted Butter 357610 Country Range Mild White Cheddar 356820 White Matured Cheddar Sliced 350130 Country Range Unsalted Butter 357161 Country Range Mild Grated Cheddar 356200 Churn White Grated Cheese 350350 Country Range Butter Portions Eggs & Egg Products 358450 Fresh Medium Eggs 15dzn 358230 RSPCA Eggs Free Range Medium Tray 358220 RSPCA Eggs Free Range Medium Tray Fresh Produce 600074 Potato Baker 40 600085 Medium Washed Potato 600075 Potato Baker 60 601540 Pineapple 601791 Pre-Packed Bananas 603320 Satsumas Easy Peel 603020 Honeydew Melon 600144 Broccoli Box 601181 Cucumber 601180 Cucumber Box 14's 601880 Prep Carrot Baton 600110 Sweet Potatoes Box 601550 Grapes White 602710 Watermelon Fresh Meat & Poultry 703140 Red Tractor Minced Beef 85% Visibly Lean 900980 Country Range Fresh Chicken Fillet 200 900500 EU Fresh Diced Chicken Fillet 702429 Red Tractor Beef Topside 900820 Country Range Fresh Chicken Fillet 200 705660 RSPCA Pork Loin Boneless

1x13.6ltr 1x40x250g 1x12x110g 1x1kg 1x40x250g ave2.37kg 10x1kg 1x40x250g 1x1kg 6x2kg 6x100x6.2g 1x15dzn 1x5doz 1x15doz 1x15kg 1x25kg 1x15kg each 1x1kg kg each 1x6kg each 1x14 1x2.5kg 1x6kg 1x500g each kg 1x2x5kg kg kg 1x5kg kg

701650 703150

Boneless British Gammon kg Red Tractor Beef Steak kg Mince 90% Visibly Lean 609820 RSPCA Fresh Pork Sausage kg 900112 Red Tractor Beef Fillet Steak 1x140g Frozen Meat & Poultry 722790 Steamed Diced Chicken 4x2.5kg 713140 Country Range Pork Sausage 1x4.54kg 8's 728760 Country Range Breaded 5x2kg Chicken Goujons 722811 Steamed Chicken Strips 1x2.5kg 711310 Frozen Minced Lamb 1x1kg 723360 Roast Chicken Fillet 55g 4x2.5kg 722810 Steamed Chicken Strips 4x2.5kg Frozen Fish & Seafood 737200 Youngs Breaded Cod Fish 1x60x56g Fingers 740000 Country Range Battered Cod 1x30 80-110g 737260 MSC Youngs Breaded 6x60x25g Minced Cod 736280 Country Range Atlantic 5x1.5kg Prawns 150/250 net Vegetables & Fruit 761180 Country Range Sweetcorn 4x2.5kg 760560 Country Range Garden Peas 4x2.5kg Vegetarian 798971 Quorn Mince 1x1kg 799911 Quorn Sausages 1x40 Bread & Patisserie 817430 Floured Baps 4in (approx) 1x4x12 817210 White Grill Mark Panini Part 1x40 Baked 817410 Country Range Medium 1x8x800g White Sliced Bread 817400 Country Range Garlic Bread 1x150 Slices 851920 Baguette White Small Part 1x30 Baked 817660 Mini Tear Drop Naan Bread 1x8x5x65g 818490 Wholemeal Demi Baguette 1x50x125g Part Baked Desserts & Ice Cream 839370 Country Range Belgian Sugar 1x20x85g Waffles Paper 515475 Country Range Towel Blue 1x6x150m Centre Feed


THE FACTS

Source: USDA FY 2017 preliminary data; Kellogg’s report; NHS statistics on obesity, physical activity and diet 2018; Mintel

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With the rise of high street influences and huge trends such as street food, school menus need to reflect current trends in order to keep children onsite and interested, all whilst maintaining top level nutrition and adhering to budgets.

“A couple of slices of white bread either side of a filling won’t cut it anymore”

Street food doesn’t have to only belong to high street restaurants or food stalls, it can be the perfect solution to time restricted lunchbreaks. Street food is grab and go food, often handheld, served quickly that fits into busy lifestyles. Very often it is healthy and nutritious and is always wonderfully bright and colourful. Street food traders and school caterers have more in common than you might think.

EDUcatering magazine

Hot right now! The huge growth in the vegan and vegetarian markets may also impact a child’s preference in the dining hall, if parents are choosing a plant based lifestyle their children will expect to see these types of foods available.

Students expect the same types of food that they eat on weekends; world foods are extremely popular with those au fait with a variety of produce from across the globe and they expect to see them on school menus.

Breakfast Options Breakfast smoothie bowl with crunchy granola and almond milk. These can also be served in a vegware pot to meet the demand for grab and go options

Overnight oats made with dairy free plain yoghurt

How you can adapt your menus? Vegan meals are no longer considered boring and lacking in flavour, a few simple changes can open up your menu to vegan customers and even satisfy meat lovers too!

Grab & Go Options Replace meat burgers with a bean burger Pumpkin and beetroot flatbreads are a great grab and go hand held option

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“Children love to eat with their hands and hot dogs are the ultimate handheld product” Some areas to consider when developing your menu: ✔ A multicultural society has made students more open to new and different flavours ✔ Incorporate trendy new flavours such as Asian, Middle Eastern & North African and European ✔ Adopt a new term, new flavours approach

High School Street When it comes to the menu, the best and most authentic thing is to find a popular or on-trend dish and reduce the salt, sugar and spice to create a child-friendly version. Traditional dishes have their place but ditching the plate, knife and fork in favour of smart, clean and simple packaging has been shown to be popular. Very often a base like pizza, hot dog or potatoes can lend itself to many different types of street food dishes making it easy for anyone in the kitchen to do and not too expensive either. With so many options for street food inspired dishes you can ensure your menu stays fun and tempting.

Try these authentic street food options... A brunch dog is great to serve every day and delicious topped with scrambled egg and crispy bacon

✔ Consider the impact of time-pressured students making convenience and graband-go options important ✔ Personalise meals with salad and fruit bars

Piri-piri chicken thigh on a brioche bun

✔ Make food look and taste good – compete with the high street

#Instagram Today’s social media savvy children are warming to foods that are as tasty as they are photogenic, as growing numbers of people begin to take snaps of their meals with apps like Instagram and share them amongst followers and friends, increasing their exposure to global food trends.

Chicken or beef marinated in Thai honey sticky sauce on flatbreads

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Stealth Health! We all know that encouraging kids to eat more vegetables can be a challenge, whether it be through stealth tactics such as hidden veg or educating them on the journey from seed to plate, the end goal is the same.

Ensuring that ‘food to go’ and ‘snacking’ options pack a healthy punch doesn’t need to be to the detriment of flavour. As lovely as it would be for all children to voluntarily eat their vegetables sometimes you have to hide them. Suppliers have worked hard to create ready made pizzas and Italian sauces that meet school food standards, yet few pupils would even know that they’re not the same as they get on the high street – it’s a great way to get at least two of their five a day without them even knowing! Keep food options healthy – ✔ Make as many dishes as possible from scratch ✔ Trim visible fat from meat and remove skin from poultry ✔ Avoid frying or roasting, if you do, use spray oils

Take the Veg Pledge! Blending vegetables up into a sauce is a great option for increasing a child’s daily intake, try to use vegetables that blend smoothly for maximum appeal. As a twist on pasta, using a spiralizer to create pumpkin or courgette spaghetti is another great way to easily get some ‘stealth health’ into a hot school meal. Other ideas include wilting spinach into lasagne, a veg packed soup or swapping traditional pizza bases with plant based using vegetable flours such as beetroot or spinach.

Grab & Go To make a meal “grab & go”, it needs to fit into your hand and not require utensils or plates. With growing packaging and carrier offerings, turning meals into grab & go options is easier than ever!’ Pasta is perfect for pots-to-go or even chip cones with a fork. Pizza slices, chicken fingers or quesadillas can also be served in a cone.

✔ Thicken soups/sauces with pureed vegetables/reductions, not flour or fat ✔ Avoid adding salt when boiling starchy foods or vegetables

Healthy grab & go ideas Quesadillas

Cauliflower rice

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Butternut squash curry

Breakfast pots

Vegetable pizzas


Blueberry oat muffins

Fruit and nut yoghurt

Healthier flapjacks

Snack Attack! Snacks can play an important role in managing kids’ hunger and boosting nutrition. A well-timed snack can even cut spikes in hunger and provide a much-needed energy boost between meals. Snacks can keep younger children from getting so hungry that they have a loss in concentration and they can stop older kids from overeating at larger meals. For picky eaters of all ages, snacks can be added insurance that they’re getting the necessary nutrients.

Vegetable hummus pots

Sweet Success! Desserts Desserts have great pulling power when it comes to children’s decisions regarding whether to have hot school meals or not. They offer a great way of encouraging the consumption of fruit and healthier cereals, children will always want to see familiar favourites from the high street on their school menu and offering both hot and cold options will ensure that children have a choice. Personalisation is a huge consumer trend and this goes for inside dining halls too. Yoghurt is a great customisable option which allows pupils to create their own dessert with an array of additional extras such as fruit and granola. There are many ways in which caterers can get more nutrition into desserts with the help of fruit. From blackberries and bananas to pomegranates and pears there are countless toppings that caterers can add.

Sources: Educatering magazine; BBC Good Food; Kidshealth.org

Try these popular desserts on your menu...

Yoghurt and fruit topped pancakes

Blueberry and apple oat and coconut oil crumble

Avocado chocolate mousse

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With childhood obesity on the rise, developing healthy food habits in primary school children has never been more important. Almost one in four children entering primary school are either overweight or obese. On average, primary school-aged children should have a maximum of 21g of free sugars across the whole day, it was found that often there was an average of 13g of free sugars – over half the recommended daily limit.

Top Tips to be Sugar Smart ✔ Make sure your portion sizes are to the current school food standards size ✔ Replace sugar with dried or fresh fruit to add natural sweetness ✔ Replace flavoured yoghurts with natural yoghurt and create healthy toppings to add flavour ✔ Introduce at least 50% fruit desserts on each menu

The Actions The biggest actions set up to tackle this has been the Sugar Smart campaign which is run by Sustain. Their aim is to help local authorities, organisations, workplaces and individuals to reduce the amount of sugar that they consume. Another action is the Sugar Tax or Soft Drinks Industry Levy, this was started on the 6th of April 2018 and forms part of the government’s plan to reduce childhood obesity by encouraging manufacturers to reduce the sugar contents of soft drinks. Funds from the levy go towards breakfast clubs and physical activity programmes in schools.

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Sources - sugarsmart.org, Educatering magazine March and May 2018.

You can join the Sugar Smart campaign for free by registering on their website www.sugarsmartuk.org


Updated Legislation The Food for Life Served Here Award is an independent endorsement, backed by annual inspections, for food providers who are taking steps to improve the food they serve.

The aim of the scheme is to encourage and reward caterers who: • • • •

Serve fresh food Source environmentally sustainable and ethical food Make healthy eating easy Champion local food producers

Food for Life Served Here A Food for Life Served Here award in a school means meals are cooked from scratch, using sustainable fish, free range eggs and ingredients that can be traced back to the farm. The scheme has published updated standards to its silver and gold awards that have been in effect since September 2018. Caterers will soon have additional options to choose from to achieve the silver or gold standards, these have been updated to ensure that the standards closely align with public health priorities. They also ensure that caterers who are required to meet national guidelines at bronze, such as in schools and early years, are rewarded for the additional healthy eating steps they take at silver and gold. The public health agenda is sharply focused on tackling obesity and encouraging healthy eating. Under the revised standards, silver and gold award holders will demonstrate best practice in key areas such as the use of salt, sugar and wholemeal options.

What’s new at a glance? • New ethical and environmentally friendly food standards to reward caterers who avoid, or use more sustainable palm oil and who serve organic fairly traded drinks • Revised options have been added for caterers to gain points towards silver or gold by encouraging healthier choices through display and marketing • Updated making healthy eating easy standards will be easier to understand 11


Food Waste What is Food Waste/Food Loss? Food wastage is becoming ever prevalent and two terms in particular head up this discussion; food loss and food waste - it is important to recognise the difference between both. Food Loss – occurs between production and retail Food Waste – occurs between retail and consumption The Food and Agricultural Organisation of the United Nations (FAO) recognise that the highest food waste emerges in western countries (occurring at household level) whilst developing countries are more likely to suffer from food loss (an effect of inefficiencies from harvesting to distribution).

Top Tips! Keep track! – Make note of what you have used and keep track of use-by dates. Take pictures of your cupboards or shelves…a ‘shelfie’! Plan plan plan! – Plan the meals you will prepare and incorporate any leftovers into a future meal plan. Utilise the freezer – Batch cooking and freezing can save you time and reduce the amount of food waste. Composting – Any food waste that does accumulate can be combined with garden soil to produce compost. This compost is great for growing root veg and herbs.

In a time when sustainability is at the forefront, organisations big and small throughout the supply chain are becoming increasingly motivated to tackle their environmental footprint. A big way of combatting this is by targeting food loss and waste. One third of food produced for human consumption is lost or wasted from ‘farm to fork’. This equates to approximately 1.3 billion tonnes of global produce every year, enough to feed two billion people.

Composition of Food Waste in the UK Education sector Dairy/Eggs Whole servings Meat/Fish Pasta/Rice Bakery Other Potato Unavoidable food waste Fruit and vegetables 0%

Where does Food Waste Come From?

5%

10%

15%

20%

25%

Government Initiatives On 1 October 2018, the government announced a pilot initiative to reduce food waste in the UK and redistribute surplus food to charities. The Department for Environment, Food and Rural Affairs (DEFRA) launched a scheme supported by £15 million of additional government funding that has been allocated specifically to tackle food waste. The volume of food waste in the UK totals 10.2 million tonnes per year of which 1.8 million tonnes comes from food manufacture, 1 million tonnes from hospitality and 260,000 tonnes from retail with the remainder (7,140,000 million tonnes) from households.

Sources: WRAP 2018, GOV.UK 2018

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Allergens

Creed Foodservice

Collate information for every item on your Recipe with Allergens

menu that contains any of the 14 allergens.

Saffron is a web based catering management solution available from Creed with wide ranging functionality that puts chefs and caterers in control.

Legend Contains May Contain

01-Mar-2018 14:56

Creed Foodservice Recipe with Allergens

Rosie

Does Not Contain

May Contain Does Not Contain No Information

Product Description

M0081 601211 67411

ONLINE STORE CUPBOARD

189440

RECIPE BOOK • • • • •

Manage all your dishes Real time recipe costs Detailed nutrition and allergen tags Pictorial recipe cards Auto update of recommended selling prices

MENU ENGINEERING • • • •

M0081

Lasagne

601211

CELERY HEAD

67411

COUNTRY RANGE CHOPPED TOMATOES

189440

COUNTRY RANGE DRIED OREGANO

53900

COUNTRY RANGE LASAGNE

140740

COUNTRY RANGE PLAIN FLOUR

171880

EXTRA VIRGIN OLIVE OIL

600446

NETHEREND SALTED BUTTER ROLLS

601081

ONIONS LARGE SPANISH

703140

RED TRACTOR MINCED BEEF 85% V/L

357660

REGGIANO PARMESAN BLOCK

356350

WHOLE MILK CS

Product Description

From a single web page Saffron allows you to manage: • Easy access to all Creed products • Purchase pack sizes and pricing • Recipe and stock information based on actual costs

No Information

Legend Contains

53900

Lasagne

CELERY HEAD

COUNTRY RANGE CHOPPED TOMATOES COUNTRY RANGE DRIED OREGANO COUNTRY RANGE LASAGNE

Page 1 of 1

RecAllRecipeFF: Recipe with Allergens

140740

COUNTRY RANGE PLAIN FLOUR

171880

EXTRA VIRGIN OLIVE OIL

600446

NETHEREND SALTED BUTTER ROLLS

601081 703140 357660 356350

Nutritional Analysis ONIONS LARGE SPANISH

RED TRACTOR MINCED BEEF 85% V/L

PARMESAN BLOCK Creed Foodservice PlanREGGIANO your menu according to nutrient content Recipe Traffic Lights WHOLE MILK CS and fulfil menu labelling requiremnts Recipe: R06780

Lasagne

Nutritional Information: Information Per Portion: Each Lasagne (470g) contains Energy 19-Jul-2016 14:43 1996kJ 802kcal Rosie

Creed Foodservice

Maximise profit or budgets through menu modelling Identify cost and profit by menu, dish and cover Traffic light labelling RecAllRecipeFF: Recipe with Allergens Reference Intake: Up-to-date cost and selling prices Recipe Traffic Lights

Recipe: R06780

24%

Lasagne

Nutritional Information: Information Per Portion:

Energy 1996kJ 802kcal

24%

Fat

Sugars

22g

3.3g

1.7g

108%

4%

28%

Women

Energy 2000kcal

Energy kJ 8400kJ

Fat 70g

Saturates 20g

Sugars 30g

40%

24%

59%

110%

11%

10500kJ

95g

30g

30g

Men

Online Recipe Book

Women Men

2500kcal 32%

19%

43%

73%

11%

Create your own bespoke recipes, or gain inspiration by accessing over 300 nutritionally analysed master recipes.

Children

1800kcal

7500kJ

70g

20g

24g

45%

27%

59%

110%

14%

Girls 4-6 Years

1550kcal

6500kJ

60g

20g

19g

68%

110%

17%

Boys 4-6 Years

1700kcal

7000kJ

65g

20g

19g

47%

29%

63%

110%

17%

Children

Girls 4-631%Years

52%

Boys 4-6 Years

Real time allergen flagging and traffic light nutritional reporting on all stock items, recipes and menu cycles.

Menu Costings

Saturates

Sugars

Salt

22g

3.3g

1.7g

59%

108%

4%

28%

Salt

Saturates

41g

59%

of an adult's Reference Intake Typical values (as sold) per 100g: Energy 425kJ / 171kcal

Reference Intake:

Fat 41g

of an adult's Reference Intake Typical values (as sold) per 100g: Energy 425kJ / 171kcal

Each Lasagne (470g) contains

Allergen & Nutrition Reporting

Wheat Rye Oats

Saffron is designed specifically for any industry in which nutritional care and guidance are provided. As well as those seeking a centralised solution for nutritional and allergen information, Saffron offers recipe and menu management support, costing and full technical report functionality at the touch of a button.

Wheat Rye Oats Barley Walnuts Pistachio Nuts Pecan Nuts Macadamia Nuts Hazelnuts Cashew Nuts Brazil Nuts Almonds Nuts Sulphur Dioxide and Sulphites Soya Sesame Peanuts Mustard Molluscs Milk Lupin Fish Eggs Crustaceans Cereals containing Gluten Celery

Contains

Energy 2000kcal

Energy kJ 8400kJ

Fat 70g

Saturates 20g

40%

24%

59%

110%

11

6g 2500kcal

10500kJ

95g

30g

30

Salt

28%

Sugar 30

32%

19%

43%

73%

11

1800kcal

7500kJ

70g

20g

24

6g 28%

2g

45%

27%

59%

110%

14

57% 1550kcal

6500kJ

60g

20g

19

52%

31%

68%

110%

17

1700kcal

7000kJ

65g

20g

19

47%

29%

63%

110%

17

85%

3g 3g

57%

Take a lo online v ok at our ide how Sa o to see ff work fo ron can r you. w ww. creedfo o co.uk/s dservice. affronv ideo

Save money by providing recipe costings and profit margin calculations based on cost price.

Aftercare Ongoing support and training from our dedicated Saffron specialist, including an introductory demonstration and two half day training sessions.

13


CREED News Charity Update

Creed Active

P9 & P10 DONATIONS: CASH £1,485.34,

Britvic Bottles

TIME £810, FOOD £4,685.36 PLUS

£1,401 RAISED BY THE CREED LOTTERY.

TOTALLING: £8,381.70

The Big SleepOut On Wednesday 10 October, Chris Creed (CEO), Phil Vickery MBE (Non-Executive Director) and Rob Owen (Executive Development Chef) participated in The Big SleepOut in aid of the Caring for Communities and People (CCP) charity. The event was organised to raise awareness of homelessness and to help countywide vulnerable families tackling problems. Seventy business leaders from Gloucestershire joined CCP for one night at the Kingsholm Stadium in Gloucester to support the charity and fundraise for a series of winter shelters. The shelters will be in place from December to February as a place of refuge during the severe winter months. In preparation for the night ahead, Chris, Phil and Rob took to the Creed development kitchen and cooked up a warming vegan curry one-pot to serve. CCP raised a total a £50k.

Creed Active Champions and Active Gloucestershire recognised the importance of keeping regularly hydrated, especially in a workplace environment. Staying hydrated can help fight fatigue and increase brain activity throughout the day. Tom Workman (Commercial Trader) spoke with our largest soft drinks supplier, Britvic, about the Creed Active initiative and as a result they offered to support the cost of supplying branded water bottles to every employee throughout the Creed business. “It is fantastic to work with collaborative suppliers such as Britvic, who support internal Creed initiatives and staff. It reinforces that our brand partners view Creed Foodservice as a long-term, sustainable distribution partner rather than a company simply delivering their boxes!” Tom Workman (Commercial Trader)

Education ‘Trend & Try’ On Tuesday 16 October 2018, Creed held an Education sector focus Trend and Try event at the Foodworks Cookery School in Cheltenham. The session focussed on emerging food trends, challenges affecting educational organisations and new recipe ideas. Prospective Creed supplier, Green Gourmet, showcased poultry and fish products compliant for primary education and representatives from Nestle offered menu innovation using their Maggi range. Our Executive Development Chef, Rob Owen, cooked up Calder readymade fillings used for grab-and-go dishes. Representatives from Northwick Manor Primary School, Seven Fields Primary School and Accolade Wines attended alongside Creed new starters.

Creed wore pink! On Friday 19 October employees across our three depots wore pink in aid of October Breast Cancer Awareness month and to raise money for Cobalt Imaging charity. Cobalt is a charity that has been supporting breast cancer services since 1990 and is raising funds for new specialist diagnostic equipment at the Thirlestaine Breast Centre in Cheltenham. The new equipment includes a 3D mammography system, which enables more accurate diagnosis than the conventional 2D machines. Our donation of £193.24 will go towards the provision of the new mammography equipment. 14


FLEXSIL-LID™

R E U S A B L E S T E A M PA N L I D

■ Effective: Minimises food spoilage and waste, keeping ingredients fresher longer than using plastic film wrap ■ Versatile: Can be used to cook (in ovens or microwaves), steam, refrigerate and freeze in any type of gastronorm, including stainless steel and ABS plastic ■ Safe and sturdy: Sealed edges help transport food without fear of spillage while tactile silicone lids help keep containers from sliding in transit

A B

■ Reusable: Saves time and money by eliminating the need to consistently wrap containers and refill disposable wrapping material

C D E F

■ Flexible: Returns to its original shape after being stretched under normal use

Flexsil-lids Working temperature: -40 C° to 230 C°

A

Description

Item #

Full Steam Pan Clear Lid

513400

B

One-Half Steam Pan Clear Lid

513410

C

One-Third Steam Pan Clear Lid

513420

D

One-Quarter Steam Pan Clear Lid

513430

E

One-Sixth Steam Pan Clear Lid

513440

F

One-Ninth Steam Pan Clear Lid

513450

THE DIFFERENCE IS NIGHT AND DAY.™ Speak to your Creed representative for more information

■ Environmentally friendly: Reduces the amount of harmful waste that is produced from using plastic wrap and foil ■ Easily labeled: Works well with a variety of DayMark labels, including DissolveMark dissolving labels, MoveMark removable labels and DuraMark permanent labels.


Educatering eaters! Great Value – gluten free – suitable for vegetarians and vegans – great heat holding under servery hot lamps

Potato Puffs 10 x 1 kg 752640 Great as breakfast, as a sharing side or light bite. Potato Puffs do not contain gluten.

Great value, as you only need 10 pieces per portion!

Potato Dippers 4 x 2,5 kg 752080

Sweet Potato CrissCuts 5 x 2 kg 752630

Fun, playful & exciting. Potato Dippers do not contain gluten.

An enjoyable twist on a familiar favourite. Sweet Potatoes do not contain gluten.

Ideal for dipping or filling with sauces.

Great value, as you only need 6 pieces per portion!

For more information contact your Creed representative

The Crunch Education Focus  

All the latest industry insight for the Education sector, along with new products and Creed news.

The Crunch Education Focus  

All the latest industry insight for the Education sector, along with new products and Creed news.