ShelfLife Magazine - March Issue: 2022

LARGEST INDEPENDENTLY AUDITED GROCERY TRADE CIRCULATION IN IRELAND

March 2022

Race against waste

Julia O’Reilly explores the initiatives Irish retailers are undertaking to reduce food waste

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A frictionless first Compass Group Ireland opens Ireland’s first fully frictionless store at Flutter Entertainment HQ in Clonskeagh, Dublin 4

Dropping the mask Retailers’ reactions to the loosening of Covid-19 restrictions introduced since 28 February

CONVENIENCE RETAILING • OFF-TRADE • SUPERMARKETS • NEWSAGENCY • FORECOURT

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OPINION 3

ShelfLife March 2022 Vol. 29 No.3

Keeping a close eye on rising cost of living

Editor GILLIAN HAMILL (01) 294 7776 gillian.hamill@mediateam.ie Staff journalist JULIA O’REILLY (01) 294 7709 julia.oreilly@mediateam.ie Contributors CAROLINE REIDY FIONNUALA CAROLAN BARRY WHELAN COLIN GORDON Head of business IAN MULVANEY (01) 294 7766 ian.mulvaney@mediateam.ie Account manager MARK MORGAN (01) 294 7767 mark.morgan@mediateam.ie Circulation subs@mediateam.ie Publisher JOHN McDONALD (01) 294 7744 john.mcdonald@mediateam.ie

With the average electricity and gas bill set to increase by 27% and 39% respectively from next month according to Bord Gáis Energy, consumers will come under further pressure to stretch household budgets to cover rising costs.

These latest increases will add around €350 a year to the average household’s annual gas bill and €340 to the average annual electricity bill. While at the time of going to print, this was the first price rise announcement from any energy supplier this year, others were set to follow suit.

Of course, as many of our readers will be only too aware, watching the prices at the pump has become something of a national hobby at this stage. In fact, David Horgan, the chairman of Petrel Resources, has predicted based on current crude oil prices and assuming no tax or foreign exchange changes, that a litre of fuel could climb to as much as €2.64 before the end of April.

ShelfLife naturally welcomed the government’s decision to reduce excise duty by 20 cent per litre of petrol and 15 cent per litre of diesel. The CSNA had called for this measure to be introduced and we unequivocally agree with the association’s statement that: “Our first thoughts are for the welfare and safety of the Ukrainian people, and we fully support the government’s efforts here and those of the EU, in showing solidarity with them and equally in condemning unequivocally the outrageous action by Putin.”

It is heartening to see that thousands of Irish people have already signed up to Ireland’s Red Cross portal for people looking to offer accommodation to incoming refugees from Ukraine (registerofpledges.redcross.ie).

Gillian Hamill, editor, ShelfLife magazine

Printing W & G Baird Ltd ShelfLife is a controlled circulation magazine, available to selected individuals with interests in the retail and wholesale grocery trade, who fall within the publisher’s terms of control.

For those outside these terms, annual subscription is €98.00 including postage & packing.

Contents March 34

18

NEWS&ANALYSIS 4

News grid

6

Seen and heard

10 CSNA news 16 Food focus 57 Off-trade news 60 NOffLA news Managing Director JOHN McDONALD; Sales Director PAUL BYRNE Operations Director BILLY HUGGARD Published monthly by Mediateam Ltd., 55 Spruce Avenue, Sandyford, Dublin 18.

A94 RP22 Telephone (01) 294 7776 Fax (01) 294 7799 ISSN: 1393 0753

FEATURES&REPORTS 12 Banking on it: Following the departure announcements last year by both Ulster Bank and KBC, Dan White reflects on the current state of affairs in Ireland’s banking sector

14 Relaxing the restrictions: Circulation audited by Audit Bureau of Circulations.

ShelfLife is a member of Magazines Ireland

Fionnuala Carolan spoke to retailers across the country about their experiences in the first week after the loosening of Covid-19 restrictions

40

18 A real waste: As the Irish retail industry generates 100,000 tonnes of food waste each year, Julia O’Reilly examines what retailers are doing to combat the issue

20 A first for frictionless: Compass Group Ireland’s sales and retention director Ciara Murray caught up with Julia O’Reilly to discuss the launch of Ireland’s first fully ‘frictionless’ store

24 Nearby in Newtownforbes:

Fionnuala Carolan spoke with the owner of Nearby Newtownforbes, Co. Longford about life as a retailer in rural Ireland in partnership with S&W Wholesale

52

55 HR: The HR Suite’s Caroline Reidy advises managers on the best way to conduct conversations with employees who may be experiencing mental health challenges or other sensitive issues

56 Recruitment: Continuing last month’s series on management mistakes, Excel Recruitment’s Barry Whelan outlines 13 more errors managers should avoid to keep staff members happy

MARKETING& CATEGORY FOCUS

ADVISOR

28 Dairy

26 Marketing

38 Sustainability

Colin Gordon underscores how understanding your consumer and the dynamics of their life is core for a business’s success

34 Baby products 46 RYO tobacco 49 Recruitment 52 Rum

4

NEWS

NEWSGRID The top news stories in FMCG

and retail from across Ireland

Lidl proposes building 60 apartments alongside new store in Dublin

SuperValu and Centra support Irish Red Cross Ukraine appeal

Lidl Ireland is planning a new Lidl store and mixed-use development on Herberton Road, Dublin 12. The new development is set to include a spacious sales floor, 60 new apartments, as well as other retail spaces for use as a potential café and pharmacy.

The proposed store will create 60 jobs.

SuperValu and Centra have announced the launch of a major fundraising campaign to support people impacted by the crisis in Ukraine. In addition to the fundraising campaign, Musgrave will donate an additional €250,000 to the Irish Red Cross and Unicef. Shoppers in SuperValu and Centra are now able to donate €2 in-store nationwide via a simple ‘Tap to Donate’ mechanism at the till.

Probation Act applied to forecourt retailer over six undocumented staff Petrogas Group Ltd, trading as Applegreen, has pleaded guilty to six offences under the Employment Permits Act in relation to staff who were not legally entitled to work in the Republic of Ireland. The group was subsequently spared convictions and avoided up to €24,000 in fines as Judge Anthony Halpin accepted the offence occurred due to a systems error that has since been corrected.

Dealz acquires Poundshop. com to power online rollout Dealz has completed the purchase of online discount retail business, Poundshop.com, and plans to roll out an online business. The retailer said the acquisition of Poundshop. com for an undisclosed sum, “is another step in the transformation of Poundland [as the company is known in the UK] and will provide the infrastructure to power a national roll-out of its own pilot ecommerce operation”. Founded in 2014, Poundshop.com has grown to be the UK’s largest online-only value retailer.

Spar/Texaco, Junction 14, Monasterevin named C-Store of the Year 2021 Spar/Texaco, Junction 14 in Monasterevin, Co. Kildare has been named National Convenience Store of the Year 2021, beating off stiff competition to scoop the ultimate accolade at the ShelfLife National C-Store Awards 2021. Originally due to be held in November 2021, the ceremony was postponed due to the increase of Covid-19.

Master of ceremonies Marty Whelan welcomed 330 guests from across the industry and awards were presented across 24 categories in total. Full coverage of the night will appear in our April edition.

Mark Hargadon, Aryzta Food Solutions Ireland and George Canavan, National Lottery to present the Supreme Award to Peter Varga, Penyo Shilev-Kulesza and manager Gavin Moran

Unemployment falls in February but long-term unemployed a concern The CSO reported that the Covid-19 adjusted unemployment rate was 7% in February, down from a level of 7.8% in January and from 27% a year ago. These figures are an estimate based on the live register and Covid-19 related claims. Jack Kennedy, economist at global job site Indeed, said the increasing numbers in long-term unemployment remains an area of potential concern.

Irish shoppers grapple with rising prices as pandemic restrictions ease Irish take-home grocery sales fell by 4.5% over the 12 weeks to 20 February 2022, according to the latest figures from Kantar. Nevertheless, spending still remains 11.1% higher than before the pandemic. This drop in spending comes as grocery price inflation over the past 12 weeks hit 2.4%, marking the seventh consecutive month of accelerating inflation.

Lidl wins High Court action over Aldi-commissioned price survey Lidl Ireland has emerged victorious from a High Court action relating to what the supermarket chain claims was a flawed Aldicommissioned price survey which Lidl came second in. Grant Thornton conducted the survey, and Lidl claimed the methodology used was flawed as it failed to compare likefor-like products. Lidl also claimed the prices were not in-store but came from a master list. The judge said he was remitting the matter back to the regulatory body Chartered Accountants Ireland (CAI) for an assessment by a differently constituted independent review committee.

Iverk Produce wins new €100m deal with Aldi Ireland Aldi Ireland has agreed a new €100m five-year deal with Kilkenny-based Iverk James O’Shea, Produce to supply all of Iverk Produce Aldi’s 150 Irish stores with with Paul Scally, buying director, its 100% Irish grown and Aldi Ireland packed potatoes. Iverk Produce has partnered with Aldi since 1999 and currently supplies Aldi with Irish grown potatoes and carrots. As part of this contract extension, Iverk will supply 75% of Aldi’s range of Irish Rooster, Maris Piper, Maritiema, Kerr Pinks, Golden Wonders and baby potatoes. ■

For more details on all the above and the latest grocery-related news as it happens, visit www.shelflife.ie.

ShelfLife March 2022 | www.shelflife.ie

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6

SEEN AND HEARD

S&W expands ‘A Whole Lot More’ S&W Wholesale promised to offer ‘A Whole Lot More’ and that is exactly what the group has delivered through the announcement of its new redevelopment project plan.

An investment of more than £15 million in a landmark 20-acre site will house a new multipurpose distribution hub, head office space, vehicle management area, recycling area and much more. The new state-of-the-art storage centre will boast 180,000sq ft, hosting all ambient, chilled, fresh and frozen products under one roof.

Norman Savage, operations director; Alan Dorman, trading director; Michael Skelton, managing director and Anthony McVeigh, chief financial officer at S&W

To give you the magnitude of this investment, S&W’s current location in Carnbane which has been the group’s home since 2010 already operates at 100,000sq ft. The redevelopment plan will almost double this capacity, which S&W says will allow its “continued vision for growth, improve our efficiencies and investment in both the business and local area”.

The group is confident that its move to the conveniently based Chancellors Road, just off the main A1 Dual Carriageway out of Newry to Dublin, will position S&W in the best location to service retail and wholesale customers throughout the island of Ireland with greater ease.

“Over the past number of years, we have experienced sustained growth and this investment into the new multi-purpose site is aimed at facilitating this growth further and to provide our employees with a better working environment as well as providing a more efficient way of working across the entire business,” said Michael Skelton, MD of S&W Wholesale.

The site will become more eco-friendly focused with the introduction of solar panels, electric car charging points and methods of reducing waste – reducing S&W’s carbon footprint for the future.

Green Isle announces Olympian and mum Derval O’Rourke as brand ambassador Ireland’s best-selling frozen vegetable brand, Green Isle is excited to announce Irish Olympian, Ireland’s Fittest Family coach and busy mum of two, Derval O’Rourke as its first brand ambassador.

This new partnership with Green Isle will see best-selling cookbook author, Derval O’Rourke create a range of Green Isle recipes for all the family to enjoy, whether it’s quick and easy dinner or lunch inspiration, healthy smoothies, the perfect side dishes, or simple tips on how to get more fruit and veg on the little ones’ plates. O’Rourke’s recipes and tips will be available across Green Isle’s social channels along with a dedicated section on www.greenisle.ie.

As well as making good food, Green Isle also want to support health and wellness in the local community. Founder of health and lifestyle platform, Derval.ie, O’Rourke will share top tips from quick and easy wellness techniques to fun fitness activities for all the family to enjoy, from soup and a stroll, mindfulness lessons, family nutrition and more.

Mairéad Walsh, marketing manager, Green Isle, with Derval O’Rourke who will create Green Isle recipes, health and wellness tips and more

ShelfLife March 2022 | www.shelflife.ie

Anthony McVeigh, chief financial officer; Michael Skelton, managing director; Norman Savage, operations director and Alan Dorman, trading director at S&W

“We are committed to driving our footprint in the local community with plans to build on our 250+ workforce and work alongside local business and organisations in making a real positive change in the local area and beyond,” Skelton added.

Aspects of the new facility are well under way with a local architect firm spearheading the cutting-edge design.

“We are really excited about the build and to get Phase 1 underway,” Skelton continued. “With all that has happened over the past few years with the pandemic, this is a positive story for all involved with S&W, the local area, employees and their communities as well as our retailers and trade partners as we continue to be one of Ireland’s leading grocery wholesalers. We will continue to deliver A Whole Lot More.”

Artist and designer of the bag, Claire Prouvost (centre) with Special Olympics athletes, Ayoub Deboub (left) and Una Coates (right) with CEO of Gala Retail, Gary Desmond (back left) and CEO of Special Olympics Ireland, Matt English (back right)

Gala Retail launches limited edition shopper in support of Special Olympics Ireland Platinum sponsor of Special Olympics Ireland, Gala Retail, has announced the launch of a range of limited-edition reusable shopping bags that will help to raise funds for Special Olympics Ireland. The convenience retail group has teamed up with Dublin-based artist, illustrator and muralist, Claire Prouvost who created a bespoke illustration for the bag that incorporates the spirit and sports of Special Olympics Ireland and its athletes.

Gala Retail has been a sponsor of Special Olympics Ireland since 2015.

Funds raised from sales of the limited-edition reusable shopper bags from Gala Retail will offer further support to the organisation, aiding the organisation in the delivery of the upcoming advancement games that will give athletes the opportunity to qualify for a much sought after spot in the delegation for travelling to the 2023 Special Olympics World Games in Berlin.

The limited-edition range of reusable shoppers are available to purchase online since 1 March at www.gala.ie for €15.

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8

SEEN AND HEARD

Fyffes to support Ireland’s first National Fitness Games

Gala sells winning €30m EuroMillions jackpot ticket

Fyffes is supporting a weekendlong ‘festival of fitness’ scheduled to take place at the UCD Sports Campus from Friday, 22 to Sunday, 24 April inclusive.

Billed as Ireland’s first National Fitness Games, the event will follow a formula established in the UK where it has attracted a high level of entries over a number of years.

Under the tagline ‘Fuelled by Fyffes’, participation will be open to individuals and teams, including corporate team entries, with an Ashbourne female team members expected attendance of some Katie Byrne and Claire Hickey 2,000 over the weekend. with Fyffes head of marketing Providing a test in terms of Emma Hunt-Duffy power, endurance, speed and strength, challenges will include weighted runs, rowing machines, sandbag carries, kettlebell snatches, assault bikes, deadlifts and more from which ‘Ireland’s Fittest Male and Female’ will be crowned.

Building on its established ‘Fit Squad’ programme for school-age students, the event will be preceded by the sixth running of Fyffes own National Banana Day which falls on Wednesday, 20 April.

With entry now open to NFG FitGames Ireland 2022, further details are available online at www.nationalfitnessgames.com.

Ballina, Co. Clare is the home of the latest winning ticket from the EuroMillions draw with one lucky winner scooping a whopping €30,928,078 prize jackpot. The winning ticket was sold by Larkin’s Gala in Ballina, Killaloe, Co. Clare and the ticket buyer has been announced as the sole winner of the EuroMillions Jackpot, matching five numbers and two stars making them Ireland’s latest multimillionaire after winning the lifechanging amount.

Speaking about the win, Siobhan Larkin, store owner of Larkin’s Gala in Ballina, said: “When our visitors from the National Lottery arrived here on Sunday evening, I couldn’t believe that it was our store that sold the winning ticket worth €30.9 million. The vast majority of our customers are locals so we hope that the winner might be a local too and wish them all the very best with their huge win.

“This win is going to be absolutely huge for the community,” she added. “It’s become a bit of a running joke now as to where the winning ticket was actually sold, because of Ballina’s unique border location – was it Clare, Limerick or Tipperary? As proud Tipperary people, we’ll be claiming the win for Tipp!” n

The team at Larkin’s Ballina in Co. Clare celebrate the EuroMillions win

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ShelfLife March 2022 | www.shelflife.ie

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10

CSNA NEWS

CSNA NEWS EM News increases carriage service charge (CSC) From April

JOHN PAUL LONERGAN, national president, CSNA

Public holiday reminder: 17th and 18th March

Both Thursday, 17th March and Friday, 18th March will be public holidays this year

With two Public Holidays in March (Thursday 17th and Friday 18th) we would like to remind retailers of staff public holiday entitlements.

The benefit of the public holiday is determined by the employer and an employee will be entitled to one of the following: • A paid day off on the day • A paid day off within a month of the public holiday • An additional day’s annual leave • An additional day’s pay

Full-time employees: Full-time workers are entitled to the benefit of the public holiday no matter how long they have been employed in their role.

Part-time employees: Part-time workers are also entitled to the full benefit of the public holiday if they have worked a total of 40 hours in the five weeks prior to a public holiday.

In a written communication to each retail customer that has a CSC applied, EM News advised that a decision had been taken to increase the charge in each of the nine bands it operates. This is universally applied to each of the bands equally and represents a 1.9% increase to the current charges, which have been in place since early 2020.

In the UK, where the owners of EM News operate as Menzies, the increase will be 3.5%. It is to be noted that a number of years ago, EM indicated to the association that it wished to implement a change to the band system that has been used in Ireland for over 30 years; changes that we rejected on the grounds that they would hurt the medium-sized news retailer.

EM News carried out an exercise in recent times to calculate the average weekly purchases from each of their CSC-paying customers, using the 13-week period of week 27 to week 39 (10 June 2021 to 2 Sept 2021). This period was selected as retail had re-opened from 17 May and a degree of “normality” was returning. It is important to understand that the figures used to calculate CSC exclude VAT and levies and include all credits for unsolds and processed claims for non-delivery and shortages.

When these calculations were completed, EM News shared the following information: “Most customers will stay in their current band, the

EM News has increased the carriage service charge equally by 1.9% within each of the nine bands it operates

actual figure is 83%. These customers will, from April 9th, pay an additional 1.9%. In monetary terms, this ranges from an €0.84 cent increase (band 1) to a €1.25 increase for those in band 9.”

We need to understand that although the sales of news and magazines continue to decline (not quite as pronounced as in the Covid period it should be noted), there were two significant increases in RRP implemented in each of the previous two Christmas periods. These increases in RRP cushioned the volume declines and actually improved the overall profitability of the sector given the unique methodology of wholesale price setting (discounts off the VATexclusive RRP).

IGBF thanks CSNA for continued generosity despite pandemic challenges The CSNA made a €10,000 donation to the IGBF on behalf of their members in early 2020 to assist the benevolent fund in the work they undertake for retailers and their families during times of need.

For over 30 years, IGBF has given enormous assistance to relieve hardship amongst all employed, unemployed and retired members and their spouses, who have fallen on difficult times because of ill health or bereavement. The charity currently assists nearly 250 families monthly.

“The CSNA is delighted to be able to make the €10,000 donation on behalf of our members to this outstanding organisation,” said CSNA National Executive member Joe Mannion.

“The work that IGBF does on behalf of retailers does not go unnoticed and we are more than happy to make the donation in the knowledge that it will make a difference to those retailers and their families,” Mannion said. “On behalf of the National Executive and CSNA members we would like to extend our gratitude to the IGBF for their work.”

“In January 2020, we were delighted to receive

IGBF chairwoman Frances Higgins said the CSNA’s generous donation has enabled the IGBF to continue its support of colleagues and their families across the trade and beyond

the very generous donation of €10,000 from Vincent and the CSNA,” said IGBF chairwoman Frances Higgins.

“Little did we know then what the following two years had in store for us as an industry and how critical these donations would become – when practically all of our traditional fund-raising events were cancelled due to Covid restrictions,” she continued.

“This donation enabled the IGBF to continue its support of our colleagues and their families across the trade and beyond, who rely on our help and assistance. A huge heartfelt thank you to all of your members and wishing you all a very happy, safe and prosperous 2022 trading.”

Keep updated on the Covid-19 situation on the CSNA website: www.csna.ie ShelfLife March 2022 | www.shelflife.ie

CSNA announces Lotto poster competition winner

Congratulations to Peter Kitt from Galway who won the CSNA’s Lotto poster competition

Last month we ran a member-exclusive competition for those who displayed their CSNA “must be won” jackpot posters in their stores. Congratulations to our winner, Peter Kitt from Galway who won the €100 One4All voucher. We would like to thank all the members that sent in their entries.

Keep an eye on the CSNA ezine for future member-exclusive competitions.

CSNA calls on government to provide clear legislation on age limit for vaping products E-cigarettes and vaping have been in Ireland for more than a decade and have many of their characteristics controlled through European Directives and national legislation.

The packaging, shape and description of flavours have not been dealt with in the same manner as cigarettes and other tobacco products and as such, retailers of vaping products are free to display the products once they contain the required prescribed warnings regarding nicotine not exceeding permissible strengths.

Furthermore, at this point, the law has not set an age limit on the sale of vaping products, nor is there an age limit on the age of the sales staff. There are no legal sanctions applied for online sales within the jurisdiction.

For more than a decade, the association has asked the Department of Health to regularise this anomaly and provide clear direction, by way of laws, on age-limitations for vaping products, coupled with the prohibition of proxy purchasing, that is, the supply of products to a minor by an adult.

We feel it was galling and most unfair for several Deputies and Senators at the recent

CSNA CONTACT DETAILS

For more than a decade, the CSNA has asked the Department of Health to regularise the anomaly surrounding age-limitations for vaping products

Oireachtas Health Committee hearing with representatives of the Vape Vendors body to castigate the sector for selling online without watertight age preventative measures in place: someone needs to remind them that the legislators have had over a decade to put in place whatever laws they felt necessary.

We are continually reminded that selfpolicing is inadequate yet where is the muchsought law?

Retailers were the first, over 20 years ago, to warn the Department and the then Minister for Health, Michael Martin, that Ireland was experiencing significant volumes of tobacco smuggling; we were ignored, and it was suggested we were exaggerating. n

If you have any queries regarding CSNA services or membership please contact the office in Naas, Co. Kildare on 045-535050 or by email to info@csna.ie/www.csna.ie

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OPINION

12 18

ANALYSIS

Dan’s Digest

With Dan White VieWs on the latest eConomiC & politiCal neWs

Banking onproblems it Importing as likelihood Following the departure announcements last year by both Ulster Bank and KBC, Dan White reflects on the of hard Brexit current state of affairs in Ireland’s banking sectoradvances and the impact on bank customers Withoaring thebank deadline for Britain’s departure from the EU looming on 29 March, Dan White examines the profits are at least partially the resultconsequences of the virtual disappearance of potential of a no-deal Brexit for Irish imports

S

banking competition in the Irish market, something that is very bad news for all bank customers, both businesses s the countdown to and individuals.

Bank of first out of the traps on 29Ireland March was continues, 28 February when it unveiled pre-tax profits of the likelihood of a “hard”, increases €1.22bn,no-deal Bank ofBrexit Ireland’s highest since 2008 – exponentially.

Britain doesfigure was later the marginallyIfhigher 2015 crash out of the EU without a revised downwards. deal in less than two Next to report on 2months’ March was Permanent time, life will become much TSB, which announced pre-tax losses of €21m. more complicated for Irish AIB released its results the following day retailers. revealing pre-tax profi ts of €629m.

With the Cabinet split and the

A

House of Commons deadlocked, Back to the good old days? the unthinkable is rapidly With the two banks becoming the biggest probable.

Bothearning combined pre-tax of profi of £1.85bn in 2021 and houses thetsUK Parliament, the House of Commons and into the the black, is it Permanent TSB almost back House already back toof theLords, “goodhave old days” for the Irish banks? passed legislation triggering For the two main domestic banks maybe, Article 50 and setting 29for March but it’s a different story the general public. as the country’s departure date from This means that Exitthe of EU. foreign banks a hard Brexit is the default The big Irish banking story of 2021 wasn’t the position, i.e. if nothing happens strong profi tability the indigenous banks Britain will leave theofEU, deal but the departure of the foreign banks. or no deal, in less than two On 19 February 2021, UK bank NatWest months. finally confirmed that it was pulling the plug Confronted with Ulster Bank. Prior to on its Irish subsidiary concrete reality the withdrawal announcement, Ulster was the And the current thirdgiven largest bank in the Republic with a composition bothofCabinet customer loanofbook €20bn atand theParliament, end of 2020. “nothing” is almost certainly what weBank, are going As if this wasn’t bad enough KBC the to get.

Even postponing the Brexit date would other major foreign-owned bank operating in involve marshalling a majority in both Houses the Irish market, which had a customer loan of Parliament to either amend or repeal the book of Article almost 50 €10bn at the end of 2020, existing legislation.

Good luck with announced on 16 April that it too was bailing that! out of the heard Irish market.

Ulster Having so muchUnlike about the a hard Brexit Bank departure in the announcement, two-and-a-half KBC years Bank’s since the UK electorate voted to leave the of EUthe in blue. the June came as a complete bolt out 2016 will almost certainly be Thereferendum, departure ofweUlster and KBC removes confronted with the reality before in the whatever vestiges of concrete competition remained end of next month.

While it is exporters who have been most ShelfLife March 2022 | www.shelflife.ie vocal about the possible impact of Brexit, the effects will be felt throughout the ShelfLife February 2019 | www.shelflife.ie

falling into the customs net growing up to six-fold. At present, approximately 17,000 companies trade with third countries. This could rise to over 100,000 companies if the UK goes solo on 29 March.

If the UK does leave the EU without a deal at the end of next month, not alone will Irish exporters to the UK have to pay British tariffs, Irish importers from the UK (of whom there will be up to 84,000 if the Revenue Prior to its withdrawal announcement last year, Ulster Bank was the third largest bankhave in the Commissioners got their Republic with a customer loan book of €20bn at the end of 2020 estimates right) will also have to pay Our EU tariffs.

Retailers, the Irish market. We are now left with “two1.29% eurozone average. homeowners including grocery retailers, and-a-half” indigenous banks, the “big two” of were even paying higher interest rates than will almost certainly find Bank of Ireland and AIB, with the much countries such as Greece (2.55%) and more themselves in the firing line smaller Permanent TSB trotting behind. than twice the rate if, paid German or by more likely (1.33%) when, this Most of the KBC loan book has gone to and French (1.06%)happens. homeowners.

Bank of Ireland while Permanent TSB has While comparative interest rate data for picked up the vast bulk of the Ulster scraps. business lending isn’t available, it seems Complexity of tariffs reasonable to assume that Ireland Irish businesses, While is on balance Result for Irish bank customers particularly smalleraones, are also paying over food-exporting country, And where does that leave Irish bank we import to large volumes of the odds for credit compared their customers? Where indeed? Even before the processed foods and other counterparts in other Eurozone countries. grocery products. Most of these departure announcements from Ulster and Although Ireland is a food-exporting country imports either come from or through the UK. Looking in the mirror KBC, there was clear evidence that Irish bank on balance, most of our imported foods come This would make them liable tariffs customers were paying interest waythem over However, before we rush to pile for all of the after a either from or through the UK,rates making no-deal Brexit.

Imports of chocolate from the liable forcompared tariffs following no-deal Brexit the odds to thoseabeing paid by blame for this sorry situation on the banks, it UK will have to pay an 8.3% tariff, imported borrowers in otherAddressing eurozone countries – a very might be a good idea to look in the mirror. entire economy. the Oireachtas corn flakes will have to pay 3.8% while imports strong indicator of a lack of marketplace Sure, the banks are no but of Irish Finance Committee last month, Revenue of meat will have to saints, pay tariffs up society to 12.8% competition. whole has to shoulder itswill share Commissioners chairman Niall Cody told TDs as aand fish also imports from the UK be of hitthe with TheSenators most recent data frombecame the Central Bank and that if Britain a “third blame. swingeing tariffs of up to 26%. country”, i.e. left the EU without deal, the shows that Irish householders were apaying the At And the end of September 2021, there wereThere a it isn’t just the tariffs themselves. numberaverage of import and export is also themortgages incredible in complexity the tariff highest mortgage rates declarations in the total 71,000 arrears, ofofwhich would climb from about 1.7 55,400 regulations with over 200 - yes private 200, that’s not Eurozone at the endthe of current last year.total Theofaverage were secured on principal million a year to as many as 20 million. a typo -and separate tariff categories properties. for meat and Irish mortgage rate was 2.69% compared to a dwellings 15,700 on buy-to-let fish alone. Even where imports from the UK Captured by customs net aren’t liable for tariffs, importers will still have to go to the expense of ensuring that their This huge increase in customs paperwork imports are properly categorised. would result in the number of companies

OPINION

That represented 8.5%, more than one-intwelve of all home loans.

So far so bad. What is even worse is that, almost 14 years after the crash and with house prices back to within a hair’s breadth of their pre-crash highs, more than 45,000 of these loans (5.3%) are at least two years in arrears with more than 7,000 being more than ten years in arrears.

Given our tortured history, it’s hardly surprising that most financial institutions will bend over backwards to help a homeowner in difficulty with their mortgage repayments and that, when the lender eventually does lose patience, the judiciary are equally reluctant to put someone out of their home.

Banks getting tough While such forbearance is to be applauded when applied to those in short-term arrears through no fault of their own, who need breathing space to get back on their feet, there comes a point at which the banks and the courts have to get tough. It seems to be a reasonable assumption that, where a cent hasn’t been paid on a mortgage for more than two years, then the borrower either can’t or won’t pay.

This is particularly true of borrowers who

On 28 February, Bank of Ireland unveiled pre-tax profits of €1.22bn, the bank’s highest since 2008

are over ten years in arrears. When, in the immediate aftermath of the crash, the banks argued that cutting deals with distressed borrowers would encourage so-called “strategic defaulters”, most of us dismissed their warnings as being self-serving.

Strategic defaulters Even if they were, it’s difficult to resist the conclusion that at least some of the borrowers now in long-term arrears fall into the “strategic defaulter” category.

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However, whether it’s can’t pay or won’t pay, doesn’t really much matter anymore. By allowing large numbers of defaulting borrowers to string out proceedings to infinity and beyond, we have let Ireland become an unattractive location for any overseas bank thinking of opening for business in this country.

What good are such seemingly high interest rates if the borrower, even on “secured” lending can apparently default with impunity? The inability of lenders to exercise their security on a secured loan is a major disincentive to new entrants, no matter how high the interest rates.

This is costing the rest of us big time. A first-time buyer on the average €262,000 first-time buyer new mortgage is paying €180 a month, €2,160 a year, more interest than someone on the average Eurozone rate.

With our tolerance of high levels of loan arrears deterring new entrants, the banks are free to treat such arrears as a cost of doing business which can be passed on to customers. It is borrowers, both individuals and businesses, not the banks who are paying the price for Ireland’s continuing high loan arrears. ■

Dropping the mask After two years of living with the pandemic, the government has called time on nearly all Covid restrictions. While it is now legally permitted to de-mask and leave the two-metre social distancing rule behind us, how do retailers and their staff feel about this newfound freedom? Overleaf, Fionnuala Carolan spoke to retailers across the country about their experiences in the first week without restrictions >> www.shelflife.ie | ShelfLife March 2022

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FEATURE

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or over 18 months, it has been mandatory to wear face masks in schools, shops, transport and other public areas. Since Monday, 28 February 2022, people have no legal obligation to wear them any longer. The only place it is still necessary to wear a mask is in health care facilities.

I recently overheard a shopper say to a sales assistant that the best thing about the lifting of restrictions was to see people’s smiles again.

Covering our faces meant that the art of casual conversation, something the Irish are renowned for, had started to fade as people could not hear one another with masks on or take cues from each other’s facial expressions.

It was easier to just say nothing while carrying out everyday transactions in shops, public transport, hospitals and schools. Bizarrely enough, children in junior and senior infants classes had never actually seen their teachers’ full faces until this week and many won’t see their faces for some time to come for those teachers who prefer to err on the side of caution.

Shop floor feedback On the day after restrictions were lifted, an unmasked staff member in Dealz in Rathfarnham, Dublin 16 told me that they initially kept their mask on during the first day but a few hours into the day decided to take it off. She feels that the perspex screens offer them a sufficient level of protection, and still puts her mask back on if she needs to assist a customer on the floor. Our conversation was easy and natural due to both of us being without masks.

However, not all retail staff feel so confident about taking off their masks so soon. Retailer Niall Smith of Nearby in Newtownforbes, Co. Longford, says that on the first day of the great unmasking, it was 50/50 of his staff wearing masks. “There are a few genuine reasons for wearing them because some have vulnerable family members,” he says. “I imagine it’s the same with customers who continue to wear them.”

Terry O’Brien, district manager for Londis, had been to a number of shops in Dublin that morning and said that there were more staff wearing them than not but that only a few customers he had witnessed were still wearing them.

“I imagine staff and customers might change their habits as the weeks and months go on. It depends on the individual and on their health,” he says. “It’s all case specific. It’s been a long two years and some are delighted to be rid of them. Many put a mask on out of force of habit. Others have them on out of courtesy to staff. I’m wearing mine as I see it like wiping your feet going into someone’s house – a bit of manners. I certainly will continue to use it.”

Karl Fitzgerald, manager of Applegreen Rathcoole, said that he had briefed all staff and most were delighted to be rid of the masks. However, on the second day after restrictions were lifted, around half of his staff still had them on. “It’s a mixed bag with customers,” he said. “No one is talking about it.

There is still an amount of uncertainty around.

I’m standing looking at the camera (of the shop floor) now and I’d say 50% still have the masks on and it’s the same with staff. The majority of people are happy to see the back of them and most importantly to have a choice.”

ShelfLife March 2022 | www.shelflife.ie

“ Covering our faces meant that the art of casual conversation, something the Irish are renowned for, had started to fade as people could not hear one another with masks on or take cues from each other’s facial expressions.”

One change he had noticed even before the restrictions were lifted was the reduction in the amount of customers using hand sanitiser.

“People are definitely not using the hand sanitiser – they are bypassing it now,” he told ShelfLife. “They also aren’t as finicky with touch points like at the pumps or holding the door open. Also we’ve seen that cash is back in circulation. For the past 18 months it has been primarily card transactions but in the last few weeks, some people are back to using cash.”

Alan O’Donnell, owner/manager of Daybreak Cahir, is delighted to see the back of restrictions and said that they have taken down all screens and taken up the social distancing floor signs.

“It’s a great relief for the staff,” he said.

“Every single one of them have the masks off already, even people who were conservative.

As for customers, only about 20% of them are wearing them, mostly the elderly. I think everyone is delighted to see each other’s faces again. We took down our screens at the tills.

Ours were so thick that we couldn’t hear people. We’ve also taken down the signs for social distancing. It’s a relief.”

One measure they have retained is a hand sink outside the door. “We put a hand sink outside our shop at the start of Covid and about 50% of people use it,” he said. “Most prefer to wash their hands instead of using hand sanitiser,” he has found.

Not gone away There has been a collective sigh of relief with the measures being taken away but it’s prudent to remember that Covid-19 hasn’t

gone away and many medical experts are still advising the public to wear masks in busy settings indoors to protect themselves and also to protect vulnerable people from catching the virus.

Professor Sam McConkey, infectious disease consultant at Beaumont Hospital and head of the Department of International Health and Tropical Medicine at the Royal College of Surgeons of Ireland, was asked for his advice on whether masks should still be worn in specific settings and situations. While speaking to The Irish Times he said: “Unvaccinated people are also at much higher risk of becoming severely ill from Covid-19 so people wearing masks in indoor spaces which are crowded and/or poorly ventilated protects unvaccinated people from catching the virus too. Consider that one in six intensive care beds are still occupied by people with Covid which means it is still a significant health issue.”

As of 4 March, there were 4,033 cases of the virus recorded on the official Covid app. There were 43 ICU confirmed cases and two new ICU admissions. Figures like these could have sent us into full-blown lockdown a year ago but while the latest Omicron variant has spread like wildfire, it is not landing people in hospital like the previous Delta variant and it is now time that we live with this virus and accept it won’t be going away completely but it also won’t cause serious illness in the majority of people.

Retail workers have been on the frontline of this crisis and it is wonderful to see some normality resume and hopefully less fear in our everyday lives. n

Pictured on the first day of greatly reduced Covid restrictions in Ireland, crowds gather to watch busker Allie Sherlock after 8pm on Grafton Street in Dublin city centre (Photo: Sam Boal/ RollingNews.ie)

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Tír Deli opens second outlet on Hatch Street, Dublin 2

FOOD FOCUS

Wicklow-based NutriQuick signs new €9m deal with Aldi Ireland Aldi Ireland has agreed a new €9 million deal with Wicklow-based NutriQuick to supply all of Aldi’s 149 Irish stores with its ready meals. The new contract will see a 20% increase in the volume NutriQuick supplies Aldi annually.

As a direct result of this increase in demand, NutriQuick will now be hiring up to nine new staff at its facility in Blessington, Co. Wicklow, meaning the company will employ up to 50 people.

NutriQuick began working with Aldi Ireland in early 2019, providing its range of healthy fitness meals – made with 100% Irish beef, chicken and turkey, including chicken curry, lean mince spaghetti Bolognese, chili con carne, and plant-based options.

The products have proved a hit with Aldi customers since launching, with sales rising more than 200% in the past two years alone.

As a result of its contract with Aldi, NutriQuick has had the security to invest in expanding its production facility and upgrading its packing and cooking lines with new equipment, which will allow for future growth and development.

Billy Carr, buying director at Aldi Ireland; Dean Siney, managing director of NutriQuick and Tom Gannon, director of NutriQuick

In a first for Irish restaurants, the Camile Thai chain will now display the carbon emissions of each dish on its menus.

The carbon footprint of a dish is multifaceted, from water consumption to storage and transport. To create a clear, concise way to communicate these values for guests, Camile worked with a leading accessible provider of food carbon labels, ‘My Emissions’.

Factoring in all the contributing elements, My Emissions has developed an A-E rating scale based on the carbon intensity of each dish (‘A’ signalling low impact and ‘E’ meaning very high impact).

ShelfLife March 2022 | www.shelflife.ie

Tesco launches five handcrafted chocolate bars in its Finest range

It has also invested in a comprehensive sustainability programme across its entire business and operations, with the aim of introducing further innovative sustainable solutions in the future.

“NutriQuick’s delicious and nutritious fitness meals have proved a massive hit with Aldi’s customers across the board, and we’re delighted to announce this new contract,” said John Curtin, Aldi Group buying director, welcoming the new contract.

The Irish chocolatier experts at Lir created the new range for Tesco

Camile Thai adds carbon emission ratings to menus

Camile Thai founder and CEO Brody Sweeney and newly appointed MD Daniel Greene along with chef Samorn Panthongkaew

The team behind casual culinary hotspot Tír Deli on Baggot Street launched its second outlet last month on Hatch Street, Dublin 2.

With many people back to the office in Dublin city, Tír says its new Hatch Street branch represents a step closer to its mission of becoming a beacon for seasonal, Irish food.

Tír’s menu currently includes its take on nostalgic classics such as the roast beef sandwich (smoke-roasted Dexter beef with salt & vinegar crisps inside, among other things) or the ham and Tír donated 100% cheese (free-range ham from of its opening day North Dublin with Irish cheddar revenue to homeless charity Focus Ireland and ham crackling).

Newly appointed MD at Camile Thai Ireland Daniel Greene, who in 2015 was instrumental in the development and addition of nutritional information to Camile’s menus, said: “When it comes to reducing our impact on the environment, small changes can have a huge impact. By simply swapping out beef (rated E) for tofu (rated A) in our green curry, that saves more emissions than a single train journey from London to Paris. We are all much more aware of how vital it is to make positive changes and are delighted to be able to give our guests easy access to information that can help.”

Carbon ratings for the Camile Thai menu can be found at www.camile.ie/ sustainability. Ratings will also be added to Camile menus over the coming months at all its locations in Ireland and the UK.

Tesco Ireland has launched five new handcrafted chocolate bars to its Tesco Finest range. The selection of delectable treats features silky-smooth Belgian chocolate made to perfection by the Irish chocolatier experts at Lir, an award-winning Irish company, based in Co. Meath, who have been perfecting the art of chocolate for over 30 years.

Available for €2 each, or ‘buy two for €3’ until 17 April, the new range of Belgian chocolate bars includes five options ranging from classic dark and milk chocolate varieties to peppermint and orange flavours and a scrumptious Madagascan vanilla & sea salted caramel bar.

GIY launches ‘Wasted’ food waste education programme GIY (Grow It Yourself) has joined forces with some of Ireland’s top chefs to launch ‘Wasted’, a national, peer-to-peer education programme for chefs to reduce food waste in the foodservice industry. The initiative is supported by the Department of Environment, Climate Action and Communications and Environmental Protection Agency as part of the Circular Economy Innovation Grant Scheme.

Presently the Irish foodservice sector wastes over 200,000 tonnes of food worth €300 million per annum.

The free eight-lesson ‘Wasted’ course is delivered online and is now open for sign up at www.giy.ie/programmes/wasted/. ■

rry

Green Cu

Tofu & Veg

Beef

choosing tofu instead of beef saves 2.14 kgCO2

which is more than a one-way ticket from London to Paris

Each dish’s carbon footprint is displayed using an A-E rating scale

JB Dubois, head chef at Grow HQ; Janice Casey Bracken, executive head chef at Dunbrody Country House Hotel; Conor Spacey, culinary director at FoodSpace Ireland and the UK and Maurice McGeehan, performance chef at the IRFU

Rallying ahead!

A four-time winner of the British Rally Championship, retailer Keith Cronin is used to life in the fast lane. Working in partnership with Bank of Ireland, the retailer has expanded from the family store, Cronin’s Centra in Ballylickey, Co. Cork to now include a hardware shop and two more Centras within the Cronin’s portfolio, with ambitions to grow further again, writes Gillian Hamill One factor that all three stores have in common is that they’re all seasonal to a certain degree and very busy during the summer months. “Between part-time and full-time staff, we would probably have between 10 and 15 at Union Hall, around 20 in Leap and 50 to 60 in Ballylickey,” Cronin says.

Winning track record

Varied portfolio

Certainly, Cronin appears to be someone who thrives on delivering high standards, within both retail and rallying. He explains of his interest (and considerable success!) in rally driving: “That was in the family; my uncle used to rally so I grew up watching him and then I started racing myself when I was 14 in what’s called hot rod racing and later started rallying when I was 17.” Going with his family background seems to work well for this retailer for whom it seems retail was also in his blood. “I would have worked here even when I was in college, I would have worked weekends and worked at the summertime in the business,” he recalls.

“With retail, it’s what I grew up with. I actually went away and studied accountancy, but I didn’t enjoy that and I ended up coming back into the business.”

Fast-forward to the current day, and it seems he has capitalised on his confidence to push ahead. “Hopefully all going well, and with our relationship with Bank of Ireland, we hope to grow the business further,” he says. “We’re looking at more sites all the time.” ■

While all three Cronin’s stores are with the Centra brand, each has a slightly different focus. “The forecourt site at Leap would be very much a convenience store so impulse items would be more popular. On the other hand, the Union Hall shop is very much in a rural village, and we would get a lot of basket shoppers and a few trolley shoppers there as it’s a slightly bigger store.

“Both new stores have performed really well,” he continues. A revamp and expansion are in the pipeline for the Leap store in the next year, “because there’s a lot of potential there and once we revamp it, hopefully it will go from strength to strength.” Cronin’s Centra Leap has a lot of passing trade, and as a result, a larger deli will be installed as part of the revamp to fully capitalise on that site’s potential.

Cronin’s Centra Leap is a busy forecourt store which has a lot of passing trade

First opened in 1946, Cronin’s Centra Ballylickey in Bantry, Co. Cork, is solidly embedded within the local community

A

n Irish rally driver who is a four-time winner of the British Rally Championship as well as a competitor in two Intercontinental Rally Challenge events, perhaps it’s no surprise that retailer Keith Cronin enjoys the fast-paced nature of FMCG retail. “I love growing the business,” he tells ShelfLife. “I like taking on the challenge of the new stores and trying to get them up and running. This is a very busy environment, the retail environment, and I enjoy that; there’s no single thing you can concentrate on, you have to be looking at all the moving parts.”

Expanding business Bank of Ireland has played a central part in the expansion plans of this fourth-generation retailer, whose family first opened what is now Cronin’s Centra Ballylickey in Bantry, Co. Cork, back in 1946. “We have a Home Value hardware store as well, financed through Bank of Ireland and then three years ago, again with the help of Bank of Ireland, we started to expand,” he explains. “We bought a forecourt site in Leap in Cork and then last year we bought a Centra shop in Union Hall, Skibbereen, again through Bank of Ireland and we’re looking at more sites in the future.”

The Ballylickey store first partnered with the Centra brand in 2014 and the group opened their hardware store around the same time.

After working to optimise the business at Ballylickey and drive footfall at that site as much as possible, the next step was looking at other sites. Financed through Bank of Ireland,

Cronin says both the Leap store and the Union Hall store are now “up and running and doing really well for us”.

Fortunately, everything went smoothly in their dealings with the bank, according to Cronin, where they deal with Bank of Ireland’s head of retail sector Owen Clifford and local relationship manager Niall Connor. “They were really easy to deal with in all honesty,” he says. “We just provided them with the information, and there was no real to-ing and fro-ing. We gave them all the necessary information and they came back to us and we got loan approved; it all went very smoothly.”

www.shelflife.ie | ShelfLife March 2022

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FEATURE

Toxic waste

The Irish retail industry generates 100,000 tonnes of food waste each year.

Julia O’Reilly examines the impact of food waste on the environment and what retailers are doing to combat the issue

M

ore than one quarter of food produced globally goes to waste. When that food is wasted, so too are the resources that go into its production. A global issue with wide-reaching environmental, social, and economic consequences, food can be lost or wasted at all points in the food supply chain. While consumers are responsible for generating a significant amount of waste overall, it remains crucial that those in the food industry prioritise food waste prevention and respond to unavoidable waste in a sustainable way.

Still, much of Ireland’s food waste is avoidable. Research from Safefood has shown that up to 30% of the food Irish consumers purchase is thrown away, while the average Irish household throws out 150kg of food each year at a cost of approximately €700. Current food waste in the commercial sector in Ireland is estimated to be 303,000 tonnes per annum - one third of that is derived from retail alone.

change at the retail, production, and consumer levels. With 2030 just a few short years away, there is immense need for quick, effective action.

Waste prevention In a bid to steer our efforts towards achieving this goal, the Irish government recently launched a public consultation on the draft of Ireland’s National Food Waste Prevention Roadmap. This will set out the series of

Major offender Tackling food waste is one of the essential steps we must take to achieve sustainability, to help combat climate change, and to support the transition to a circular economy. A major environmental offender, food waste generates 8-10% of global greenhouse gas emissions each year.

In line with the United Nations Sustainable Development Goals, Ireland has committed to reducing its food waste by 50% by 2030. In 2019, the Environmental Protection Agency (EPA) estimated that Ireland generated about 1.1 million tonnes of food waste. If Ireland is to shave that figure in half, there is a need for

ShelfLife March 2022 | www.shelflife.ie

actions required for us to meet our ambitious targets and members of the retail industry have been invited to participate in the consultation.

In the meantime, there are ample methods retailers can embrace to limit their waste generation. Speaking with ShelfLife magazine, Arthur McGuire of McGuire’s Daybreak in Galway City said he uses several methods to manage stock levels and keep waste at a minimum: “Storage space within my store is very limited,” said McGuire. “This constrains us somewhat, so we have a number of ways to ensure we have just enough of what we need.

“In the deli we use stock/order cards which are updated regularly with the assistance of our fresh food advisor. Waste sheets tell us what is not selling and those combined with our regular delivery schedules help ensure both quality and freshness is assured.” He continued: “In the shop we monitor dates on a daily basis and record them in a waste book which obviously tells us what’s not selling.

Any item with a short date is put on promotion.”

Consumer insights

Arthur McGuire, who was named ShelfLife’s Convenience Store Manager of the Year 2021 in the Small category, strives to minimise food waste

McGuire also receives support and insights from his symbol group, Daybreak: “Being part of Daybreak gives us an insight into what is selling in other stores, and we also receive guidance from our Daybreak business development manager on consumer trends.

As with the deli, our back office tells us how much we sell on a weekly or even daily basis, so we base our orders on those reports.”

Engagement with customers is also essential, he added, and experience in the

FEATURE

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industry certainly helps: “Obviously with over 40 years running the shop you get to know every aspect that’s makes the shop run smoothly and efficiently.”

FoodCloud Irish social enterprise FoodCloud creates solutions that allow retailers to redistribute surplus food to local communities, reduce the environmental impact of food waste and the social impact of food insecurity. In 2021, FoodCloud redistributed over 16,000 tonnes of surplus food to its charity and community group partners. This is equivalent to 39 million meals.

FoodCloud offers two services to redistribute surplus food to over 650 community groups across Ireland. The first is a technology platform that connects over 500 supermarkets (Tesco, Lidl, Aldi, and Musgrave MarketPlace) with surplus or excess food directly to local community groups, allowing retailers to upload details of excess food to the platform and local community groups are then notified to collect it. The second is its FoodCloud Hubs, which collect and redistribute large volumes of surplus food generated across the food supply chain.

“We now have over 200 food companies making regular donations of surplus food including BWG, Country Crest, Primeline, Pallas Foods, Coca-Cola, Danone, Mars and Kellogg’s,” said Vivienne Lawlor, head of communications at FoodCloud, speaking with ShelfLife magazine.

Its work provides community groups with the opportunity to access free surplus food, which they can use to reduce their food costs and enhance their services to the individuals that they support. The solution also helps retailers to reduce the environmental, social, and economic impact of food waste.

FoodCloud co-founder Aoibheann O’Brien (middle), with leading chef Jess Murphy (left), and head chef Erica Long of Obair’s Meal on Wheels service in Newmarket-On-Fergus

reducing their impact on the environment by reducing the amount of food that they waste.

Working with FoodCloud also helps to reduce the food costs of charitable organisations and allows them to enhance their service offering.

“Food businesses are increasingly looking for solutions to lessen their impact on the planet, and that includes reducing food waste,” added Lawlor. “We know that food waste can happen across the supply chain for a variety of reasons, so collaboration through supply chains is key to identifying drivers of surplus and taking action to reduce waste.”

Community engagement

Best-before

“FoodCloud’s solutions allow food businesses to contribute to their communities in a meaningful and practical way, whilst also

How we interact with best-before dates will also have a part to play in reducing food waste. In fact, John Allan, chairman of Tesco,

recently told families that they could stretch their grocery haul by ignoring ‘overconservative’ best-before dates. Speaking to BBC One last month, Allan said: “There is a re-appraisal going on at the moment about whether sell-by or eat-by dates are overconservative, and I think that’s going to change in the years ahead. Quite a lot of those dates will come off. I know I can keep bread in the fridge for quite a long time beyond its official life and I think savvy customers realise that as well.”

He said that ‘many people’, himself included, consume products beyond their recommended date, and the move to potentially change the use-by dates will also help reduce food waste.

“Food waste in the home is actually much greater than food waste in our stores,” he said. “And I think one of the things we have to do is to help shoppers realise that there are ways in which they can have less food waste at home.”

Big wins

FoodCloud partnered with some of the country’s leading chefs last year for an ‘All Taste Zero Waste’ online series to help drive awareness of the huge problem that food waste poses in Ireland. Pictured here are FoodCloud co-founder Aoibheann O’Brien (left), with leading chef Mark Moriarty (middle), and Limerick-based charity, Novas’ chef, Fionnuala O’Brien

Providing a crucial link between producers and consumers, retailers play an influential role in the supply chain. Through their unique positioning, retailers have the ability to share insights about why food may be wasted and what can be done to limit that waste. It is through their lead that real change in food waste prevention in Ireland will be delivered.

While real changes will have to be made at every level of the supply chain if we are to tackle the food waste problem, the longterm benefits significantly outweigh the costs. “Food waste reduction offers multifaceted wins for people and the planet, improving food security, addressing climate change, saving money and reducing pressures on land, water, biodiversity and waste management systems,” continued Lawlor. “Yet this potential has, until now, been woefully under-exploited.” Better late than never. n

www.shelflife.ie | ShelfLife March 2022

20 STORE PROFILE

Compass Group Ireland’s sales and retention director Ciara Murray caught up with Julia O’Reilly to discuss developing Ireland’s first fully ‘frictionless’ store

The future is frictionless A

landmark moment for the Irish retail industry, Ireland’s first fully ‘frictionless’ store, Market x Flutter, opened at Flutter Entertainment’s global HQ in Clonskeagh, Dublin 4 last month.

Operated by Compass Group Ireland, the store is like any other in many ways. It stocks fresh meals including a selection of hot and chilled dishes to-go, as well as drinks and confectionery. Staff are on hand to assist with customer queries and stock shelves. Its doors are open between 8am and 6pm. What’s new, however, is that Market x Flutter is fully frictionless, meaning customers don’t have to stop at checkouts, scan items, or join queues to pay for their items.

In this cutting-edge new store, customers ‘check-in’ using their phones and proceed to shop as normal. When they would typically start towards the till, they can instead head out the door with their desired products in tow. They are automatically charged for their products, and a receipt is delivered to their phone moments later.

Behind this seamless shopping experience are dozens of cameras that use the latest artificial intelligence (AI) powered computer vision technology from AiFi that monitor every product chosen by shoppers.

Those with privacy concerns might be relieved to learn that there is no facial recognition or biometric technology at work.

Individuals are identified as stick-figures and shoppers remain anonymous.

Fresh approach Not only is the store a first in Ireland, but it’s a first for the team at Compass Group Ireland too. When ShelfLife caught up with the food service company’s sales and retention director Ciara Murray just weeks after the store’s opening, she couldn’t hide her excitement about the new endeavour.

“From start to finish the whole process has been amazing,” says Murray. “That we’re the first to bring this model to the island of Ireland makes it all the more so. Obviously, we’re not a retailer, we’re a food service company. This is new for us, but it also really aligns with what we do best.

“I think it’s been surprising to retailers that a food service company has been leading the charge on this, and we’re so proud of what we’ve put together with Flutter Entertainment and AiFi. Flutter knew they were taking a risk with the project, but they loved the idea, they were passionate about it and wanted to see it through.”

Compass Group Ireland works with 180 Irish food producers and spends €35 million on Irish food each year

ShelfLife March 2022 | www.shelflife.ie

Employee’s market “It is an employee’s market at the moment,” continues Murray. “They’re looking to find the best offers they can get. But it’s not just about the monetary value of the salary, it’s about what else the employer provides.”

That’s where Compass Group comes into the mix. The company offers flexible food service solutions, to enhance employers’ offerings to staff. “Nowadays, companies realise that looking after the health of their team is important. It’s not enough to have a vending machine stocked with crisps and chocolate. You need to provide healthy, nutritious food. That tells employees that you appreciate them and are looking after their health.”

Copper Pan Kitchen Still, not every business has the space, infrastructure or budget for an in-house catering solution. Compass Group’s Copper Pan Kitchen virtual kitchen facility was designed to give employers a flexible and scalable way to feed their teams on-site or remotely.

The team at Copper Pan Kitchen carefully produce individual meals in its boutique kitchen in Kingswood, Dublin and deliver them direct to site. “We are really particular in terms of the

Instead of standing in a queue during their lunch hour or coffee break, Ciara Murray says the new Market x Flutter concept is “our solution that gives people back that time”

STORE PROFILE

menus we put together and the ingredients,” says Murray. “Our culinary director, Shay Kendrick, overseas the whole operation. We have some incredible culinary talent in there.

“Sourcing local food is hugely important to us. We work with 180 Irish food producers and spend €35 million on Irish food each year.

Within the Market x Flutter shop, we have a beautiful range of artisan Irish products too.”

The new Copper Pan Kitchen offering also champions Irish agriculture, with 90% of its produce sourced locally from grass-fed Bord Bia-approved beef and lamb, milk, eggs and seasonal fruit and vegetables. What’s more, all of its packaging is 100% recyclable or compostable.

Greater flexibility Murray believes the Covid-19 pandemic has changed the way people engage with food, leaving space for a food service company like Compass Group Ireland to create a new type of retail space. “As an organisation, we’ve noticed that people want more flexibility in their lives these days,” Murray says. “Whether it’s their work or their personal lives, they don’t have the same behaviours that they had two years ago. In the food service industry, what we’re seeing is that the way people eat, when they eat, and what they eat, has changed too. People aren’t just conforming to the old ways.”

One of the many lessons we learned in the last two years is that we don’t have to do things the way they’ve always been done.

“Living through the last two years has changed our perspective. We can’t just go back to the same offering because things are different now. The truth is we don’t know what we don’t know. Many companies are happy with their traditional restaurant offering because they don’t know what else is out there.”

Market leader Murray has been a member of the Compass Group Ireland team since the 1990s. “It’s been an exciting journey. Through the years, we’ve consistently been a market leader when it

21

TV celebrity Greg O’Shea with Minister Josepha Madigan and Ciara Murray, Compass Group Ireland’s sales and retention director, at the launch of the new store

comes to innovation. Investing in technology has been a key strategy for the company for years,” Murray continues. “We’re always looking for new ways to enhance the customer experience. When the opportunity to develop a cutting-edge new site with Flutter Entertainment arose, we were keen to get involved.”

Still, taking such a fresh approach to grocery shopping has its own challenges. “People are always nervous about using new technology,” Murray says. “Communication with people about how it works has been paramount. Once people come into the store and scan the QR code, they are told exactly what they need to do. We also have staff on-hand in the store to help customers download the app or answer any questions they might have. As a whole, it’s been amazing to see how quickly people have embraced it.”

Tackling misconceptions A big misconception about the store is that it’s unmanned, Murray continues: “A frictionless store is not a staff-free store. We have people on the shop floor stocking shelves, helping customers, and making sure everything is running as it should. It’s never been about removing people from retail – that’s not what this is about.”

What it is about is enhancing the customer experience as much as possible, she continues: “The data that we receive about what people are buying and how they shop helps us to ensure we have the right products in ready for them. It’s also about taking away friction.

Nobody likes queues, and with the technology

Dozens of cameras use the latest artificial intelligence (AI) powered computer vision technology from AiFi to monitor every product chosen by shoppers

we have at our fingertips, there’s no need for people to queue anymore. Instead of standing in a queue during your lunch hour, our solution gives people back that time.”

Positive feedback Market x Flutter has been open since the start of February. For the team at Compass Group Ireland, who had to delay the opening of the store due to the pandemic, receiving feedback from the public has been really encouraging. “Flutter Entertainment was hoping that it would encourage employees back to the office,” Murray adds, “and that’s appeared to be the case. We see our numbers grow every day.”

Looking towards the future, does Compass Group Ireland see itself developing more of these stores? “For so long, our focus was on nailing Market x Flutter and bringing it to market. We’re really looking forward to seeing where this takes us next.

“Just a few years ago, the investment required for a project like this was quite substantial, so you’d need significant volume to get return on your investment. Now with advances in technology and the approach that AiFi are taking, it’s become possible to look at smaller footprint stores that are much more affordable for clients.

“We even see a lot of potential for this application across different sectors. Our frictionless store offering goes beyond food service. It’s about how it supports staff, how it fits with their needs, and enhances the culture of the organisation.” n

At the new Copper Pan Kitchen, 90% of produce is sourced locally from grass-fed Bord Bia-approved beef and lamb, milk, eggs and seasonal fruit and vegetables

www.shelflife.ie | ShelfLife March 2022

22

Krispy Kreme increases roll out to Tesco and Circle K stores

FOOD FOCUS

FSAI advice line received 3,414 food complaints in 2021 More than 3,400 consumer complaints were received by the Food Safety Authority of Ireland (FSAI) advice line in 2021, with 36% of complaints relating to unfit food and 24% to poor hygiene standards. Overall, the 2021 complaints saw a 23% increase compared with 2020.

That year saw a considerable decrease on the previous year due to Covid-19, and the 2021 numbers are more in line with the preCovid-19 figures of 3,460 in 2019.

The FSAI noted that foreign body contamination of food was frequently reported in 2021. Commonly reported objects in food included: strands of hair; insects; stones; pieces of plastic; metal; and glass.

Examples include glass found in porridge and sweet potato fries; hair found in numerous takeaway foods; metal found in baked beans; a maggot found in soup; and a metal screw in spareribs.

All complaints received by the FSAI in 2021 were followed up and investigated by

Stones were among the objects commonly reported to be found in foods, as well as strands of hair; insects; pieces of plastic; metal; and glass

food inspectors throughout the country, and the FSAI continues to develop new information on a range of food safety concerns.

The FSAI’s advice line also offers foodservice businesses advice and information, and can be reached at info@fsai.ie or through the online complaint form ‘Make it better’ on the FSAI website.

SuperValu calls on upcoming producers to apply for Food Academy Programme

Since 3 March, products from the above five chosen producers have been on sale in 150 SuperValu stores across Ireland

SuperValu is calling on new and budding local Irish food and drink producers to join this year’s Food Academy Programme. This is a huge opportunity for those who have a fantastic idea for a food or beverage product but need support from experts in the industry to launch their business.

Food Academy, which is run by SuperValu in conjunction with Bord Bia and the Local Enterprise Offices, gives start-up food and drink producers an opportunity to get their products on SuperValu shelves. The programme, which has been an established part of the Irish food industry for nine years now, supports 1,500 jobs nationwide.

Currently the Food Academy Programme supports 290 Irish food and drink producers. Their products are available 52 weeks of the year in their local SuperValu

ShelfLife March 2022 | www.shelflife.ie

stores. Food Academy producers have sold a combined €200 million of produce in SuperValu since 2013.

In 2021, there was a 6% growth in Food Academy sales, with participants delivering €30 million in retail sales.

Food and drinks producers, who are in the early stages of developing their business and would like to see their products on shelves in SuperValu are strongly encouraged to apply for the programme.

The deadline for application for this year’s cycle is Friday, 8 April 2022, with the programme commencing in September 2022. Those interested in applying can contact their Local Enterprise Office and request an application form. Participants in Food Academy receive training in food safety, market research and branding, marketing, finance, sustainability, and business development.

As part of SuperValu’s continued support for its Food Academy producers, five local food producers have been chosen from the 290 suppliers to be showcased in SuperValu stores nationwide over a three-week period.

These are King of Kefir, Co. Dublin; The Wild Wok, Co. Dublin; Jaru, Co. Dublin; Dan & Monstro, Co Dublin; and Kilbeggan Farm, Co. Westmeath.

For more information on Food Academy, visit: www.supervalu.ie/real-people/foodacademy-programme.

Krispy Kreme has rolled out digital cabinets to a further 15 stores nationally in recent weeks, following a year of expansion by the doughnut brand across the Irish market.

Now Krispy Kreme fans who live outside of Dublin can get their hands on the brand’s fresh doughnuts from additional Tesco and Circle K stores including Tesco Drogheda, Athlone, Krispy Kreme Tullamore, Dundalk and Circle cabinets include K’s state-of-the-art store digital screens with located on the M6 Dublin/ the brand’s ‘Made Fresh Daily’ tagline Galway Road.

In Dublin, the brand has also added to its retail portfolio with Krispy Kreme cabinets introduced to Tesco White Pines (Rathfarnham) and nearby Rathfarnham Shopping Centre along with Circle K Citywest Avenue.

Irish Olympian and Lidl ambassador, Ciara Mageean with broadcaster Kathryn Thomas

Lidl Ireland announced as Official Fresh Food Partner of Parkrun Lidl Ireland has partnered with Parkrun to become the Official Fresh Food Partner for the free-of-charge, family friendly, community event which is held in parks and open spaces around the world every weekend.

The new three-year partnership will see the retailer support Parkrun and provide exclusive coupons and free products to Parkrunners and volunteers every week via the Lidl Plus App. Lidl plans to attend every single Parkrun location in Ireland over the course of the partnership to distribute fresh fruit, refreshments and their exclusive Lidl x Parkrun t-shirts.

To register to take part in a local Parkrun, visit www.parkrun.ie.

Research finds one quarter of families worry about providing food for children New research launched by national children’s charity Barnardos and Aldi Ireland, has found that 25% of parents often worry about not being able to provide food for their children and nearly Suzanne Connolly, Barnardos three in 10 people in CEO, with Niall O’Connor, Ireland have Aldi Ireland group managing witnessed child food director poverty first-hand.

The research came as Barnardos hosted a forum on child food poverty, supported by Aldi Ireland.

The research, conducted by Amárach Research on behalf of Barnardos and Aldi Ireland, found that 9% of parents feel “close” to food poverty.

To support Barnardos’ services, Aldi customers can text KIDS to 50300 to donate €4. ■

Jason McSteen E: jmcsteen@sandwni.com T: 086 604 0474

Never too f r from home

24 STORE PROFILE

Nearby Newtownforbes, Co. Longford is run by husband-and-wife duo Niall and Catherine Smith. Here, Niall speaks to Fionnuala Carolan about life as a retailer in rural Ireland and why they decided to join S&W Wholesale

Retailers Niall and Catherine Smith believe it’s important that customers see them in the store and that they provide the personal touch for shoppers

N

ewtownforbes is a village with just 400 inhabitants, four kilometres from Longford town. Smith’s store has been a stalwart of this little village for more than two decades; a particularly impressive feat at a time when businesses in small villages are few and far between. The Smith’s store was previously partnered with other symbol group brands until last year when they joined S&W’s Nearby brand.

Niall Smith and his wife Catherine met while working in SuperValu in Longford town back in the late 80s and were there for 13 years before starting out in Newtownforbes in 1999. Smith says that his days in SuperValu armed him with great experience and enabled him to go out on his own. “It was a busy supermarket with 70/80 staff, and I was in goods inwards so every order that was placed or delivered had to go through me,” he explains. “I was there when the very first chilled distribution started so it was a steep learning curve when they started out on that journey.”

The move to the current shop came about in 1999 when a friend approached him about leasing it. The Smiths had wanted their own

STORE PROFILE

Retailers: Niall and Catherine Smith Address: Smith’s Nearby, Main Street, Townparks, Newtownforbes, Co. Longford Staff: Four full-time and four part-time staff Size: 1,500sq ft Opening hours: Monday – Saturday: 7.30am – 8pm: Sunday: 8am – 8pm

business and this was a good opportunity to dip their toes in. “We rented it for three years and then bought it and we never looked back,” he says. “We’re here 22 years now. Myself and Catherine work full-time and we have four full-time and four part-time staff. All our staff members are with us a long time and are part of the family.”

When they bought the shop in 2003 they built on a new extension at the back which doubled the size of the store and had the desired effect of increased sales. “Our business went up by 20% straightaway as the original shop was only 700sq ft so we were able to

When the Smiths doubled the size of their store in 2003, business went up by 20% straightaway as they were able to stock a better range of wines and add their in-store bakery

ShelfLife March 2022 | www.shelflife.ie

Nearby in Newtownforbes stock a better range of wines and started the in-store bakery at that stage,” he says. “It was a good move for the longevity of the business.”

Changing to Nearby After a long time with the same group, Smith details why they made the change to Nearby.

“Even though we were with a competitor previously, we would have bought stock from S&W who had some keen prices across their range. When they launched the new Nearby brand this time last year, they approached us and asked if we were interested so we looked at the pros and cons and we decided to make the change.

“It was a big decision as we were 20-odd years with the previous group but S&W could offer us a similar package, with ambient and chilled twice a week and central billing, BDMs [business development managers] on the road, full marketing support; yet with no franchise fee so to us who are so long in business and had a lot of experience, it was worth a shot,” explains Smith.

He outlines how a typical franchise fee can be anything from €500 a month upwards and it’s a lot for a small family-run business in a

Retailer Niall Smith says it’s important to make the store as appealing as possible so that customers want to come back more for regular shops

STORE PROFILE

25

“ Retail is a hard life, you have to love it. You are on call 24/7. You don’t get into retail to make money. The margins are tight whether you are a SuperValu or a small store like us. You need to be there so your customers can see you and there is the personal touch. We’ve settled into the new shop and people have come in to see the changes and we’ve had good feedback. Going forward we have to still work as hard as ever but we feel happy that we have made the change to Nearby.”

With strong value offers available, Smith says people come into the shop to find the offers they have seen on social media

small rural village. “It’s at least €6,000 a year before you start. Both of us were 30-odd years in retail and we felt why would we hand out €6k for something we do ourselves anyway. It was risky because it was a change of image but so far so good. It’s working for us.”

Marketing Smith credits S&W especially for its marketing support. “We have our own social media for the store and S&W link into that and push through offers on all the occasions like Mothers’ Day, St Patrick’s Day etc. Point of sale in the shop helps a certain amount but really, Facebook, TikTok and Instagram is where it’s at. People come in to find the offers they have seen on social media. Sometimes it’s hard to quantify if something has worked or not but I think it’s more positive than negative.

You don’t want to flood people with nonsense or to see Smith’s Nearby coming up four times a day with offers. It needs to be fairly well managed and not overkill.”

He says that S&W’S Nearby team especially Jason McSteen and Stephen Vincent are really easy to deal with and are not always “looking for money” for every little thing. The simplicity of the model seems to work very well for smaller retailers who want to focus on getting the basics right.

Convenience and mini mart The 1,500sq ft store has a fresh in-store bakery, a deli, an off-licence and it sells solid fuel and the National Lottery. Smith describes it as a mix of convenience store and mini mart.

Despite no secondary schools in the village, they do benefit from the location of the bus stop bringing children to St Mel’s and the

Smith’s Nearby benefits from the location of the secondary school bus stop, resulting in pupils gathering outside the shop going and coming from school

Gaelscoil in Longford and schools in Ballymahon which means that all the pupils gather outside the shop going and coming from school. In the early years of the business there was a secondary school in the village and there were lots of developments during the boom which resulted in a good lunch trade from the builders. “It took a bit of time to adjust when that business dried up,” says Smith. “You have to try to make the shop more appealing so that people want to come back more for regular shops when we are not relying on the deli trade like we used to.”

Situated on the M4, they enjoy a lot of passing trade but would rely on their local customers to keep the business afloat.

Dedication Probably the reason that the shop has done so well is that Smith is very dedicated and only takes time off when he needs it. “I’m here every day but I’ll work different hours,” he says. “I might start early and finish early. In the beginning, I would have done 12-hour days but not now, but I do love my job and I was saying to Catherine that I never mind getting up in the morning and going to work.

Whatever time the clock goes off, I’m happy to be going to the store. I take time off when I need it to do things with the children but I don’t just take days off to do nothing. I’m just not that type.” Smith says that they pride themselves on service and that has always been their number one strategy.

Impact of Covid After an unusual few years, retailers are starting to reflect on how Covid has affected their businesses. Smith says that the start of

Covid saw a boost for the shop as people couldn’t travel more than two kilometres from home and Longford town, where all the big retailers are situated. “The first lockdown of three or four months was really good for business and overall Covid would have helped us,” explains Smith. “It had us stressed as well with staff as they were anxious and two of our staff went off due to family members having underlying health issues so we were short staffed and that put us under pressure as we didn’t know if others were going to do the same. My own son and daughter who were in college and Leaving Cert at the time took on a lot of work as they were at home with us. It suited them and suited me. They were studying online so they were happy to take any hours that were going.” His son Dylan (22) studied business in college and now works in recruitment and his daughter Shauna (19) is studying veterinary in the Royal College of Surgeons in Dublin.

He presumes neither Dylan nor Shauna will take over the business because he admits that it is a hard lifestyle and you need to be passionate about it.

“Retail is a hard life,” he says. “You have to love it. You are on call 24/7. You don’t get into retail to make money. The margins are tight whether you are a SuperValu or a small store like us. You need to be there so your customers can see you and there is the personal touch. We’ve settled into the new shop and people have come in to see the changes and we’ve had good feedback. Going forward we have to still work as hard as ever but we feel happy that we have made the change to Nearby and very much look forward to the future.” n www.shelflife.ie | ShelfLife March 2022

26 ADVISOR: Marketing

Understanding the consumer COLIN GORDON marketing expert

While Amazon boss Jeff Bezos has apparently been described by colleagues as “chief slowdown officer”, due to his fastidious approach to defining the company’s custom base, Colin Gordon underscores how understanding your consumer and the dynamics of their life is core for a business’s success

T

here’s a phrase that apparently emanated from a book written over 150 years ago that seems particularly apt right now. Alice’s Adventures in Wonderland (commonly Alice in Wonderland) is an 1865 novel

by Lewis Carroll. Although written for children, it carries several messages that work for all ages even after the passage of time.

The phrase, “Sometimes down is up, sometimes up is down” seems more likely to have come from a more recent cultural offering, the movie Star Trek: Discovery instead of a homage to Lewis Carroll. Nonetheless, the essence of the phrase still works. It’s hard to know exactly what it means (or doesn’t?) but it challenges us to not take things for granted and to not just do things ‘because’ (“that’s the way it was always done”, or “that’s the way the others do it”, or “there’s no other way to do it”, or whatever ‘because’ you are faced with).

Chief slowdown officer I thought of this upside-down world when I read that the leader (and founder) of one of the world’s largest and most successful companies, Jeff Bezos, is apparently described by colleagues at Amazon as “chief slowdown officer”, because he is so careful, fastidious and focused on making sure that they had defined who the customers were.

As a marketer, it’s wonderful to see the consumer at the core of such a successful company. The way Bezos is

“The phrase, “Sometimes down is up, sometimes up is down” challenges us to not take things for granted and to not just do things ‘because’,” writes Colin Gordon

described is not something that is well discussed or even well-known but it’s really interesting to put that phrase to the fore whenever we discuss not only Amazon but also our own organisations.

Truly understanding the consumer Really knowing the consumer and all the context that surrounds him or her is where marketing starts and yet we often take it for granted.

Understanding the consumer is core for a business’s success. Getting this wrong from the outset is a fatal flaw.

“Understanding the consumer is core for a business’s success. Getting this wrong from the outset is a fatal flaw. It’s a bit like the well-worn phrase in DIY and carpentry – measure twice and cut once.”

ShelfLife March 2022 | www.shelflife.ie

It’s a bit like the well-worn phrase in DIY and carpentry – measure twice and cut once. You don’t get to cut something correct, to make up for mistakes - if you cut it too short, hard luck! So, it’s important to do it right first time when you’re going to do it at all.

Isn’t it ironic that such parts of a business as customer service or distribution operate on a principal of DIRFT – ‘Do it right first time’. Why doesn’t marketing use that on its understanding of the consumer? With that in mind, how careful are we about identifying, really understanding, engaging with and building successful transactional relationships with customers?

In terms of ‘the consumer’ in today’s FMCG companies, we spend a significant amount of time working out

ADVISOR: Marketing

27

there’s no point talking about a ‘consumer journey’ if we don’t know where we are starting from! The very idea of this journey assumes ‘the’ consumer is identifiable and can be worked with. Many products (or services) are generated or represented just because the company can. Maybe there is no real, long-term customer relationship.

When we research, we need to start at the beginning.

Amazon’s Jeff Bezos has been described by colleagues as “chief slowdown officer”, because he is so careful, fastidious and focused on making sure that they had defined who the customers were

how consumers react to certain stimuli; how they move from awareness to consideration to trial to purchase and onwards to repeat purchase. A large amount of time and money is spent in working out not only this so-called consumer journey but in such models as ‘lifetime value’ and switching analysis. This is all valid and makes sense. But, and it’s an important ‘but’, it assumes that we know who exactly the particular consumer is for this product or offer.

All this research assumes we’re on the right track to begin with. We need to be clear from the outset who it is we are trying to engage with. To put it simply,

Avoid homogenous thinking What’s more, ‘the’ consumer is too often seen as a homogenous single thing, operating in a singular way. We need to be careful to understand the dynamics of the consumer’s life and how the interaction with your product or service changes as they change. ‘The’ original consumer may stop being a consumer (most obviously, kids become adults) and may not be replaced by a similar type of consumer.

Marketing is at the core of the business and the consumer is at the core of marketing. It’s important to the business that we really understand who he or she is before we look at stimuli that only really impact the end of their journey. It’s a balance between being the chief slowdown officer and chief growth officer. ■

‘Marketing is in trouble: How we got here and 10 steps to get us out’ by Colin Gordon is now available to purchase, published by Orpen Press.

To get your hands on a copy, visit the following: www.orpenpress.com UK: www.amazon.co.uk/dp/B08M9XY6HF US: www.amazon.com/dp/B08M9XY6HF Ireland: Marketing is in trouble eBook by Colin Gordon - 9781786051127.

Rakuten Kobo Ireland - www.kobo.com/ie/en/ ebook/marketing-is-in-trouble.

INTERVIEW

20

QUICK QUESTIONS WITH

Maeve Gleeson

1. Best place for coffee?

Baa Baa in Chapelizod.

2. Favourite movie?

The Shawshank Redemption.

3. Top book recommendation?

A Thousand Splendid Suns.

4. Which social media platform do you use most? Instagram.

5. Best ad on telly? Coca-Cola Christmas.

MAEVE GLEESON director, Gleeson Butchers 6. Worst ad on telly?

I find the Quote Devil jingle quite annoying.

7. Favourite grocery shop?

I like to shop local so Get Fresh Super Foods in Castleknock.

8. What would you cook if you were to compete in ‘Come Dine With Me’ and would you win?

I’m biased here, it would have to be a good fillet steak with pepper sauce. No, I wouldn’t win!

9. First thing you would do if you were Taoiseach?

Not an easy job but I would try my best to solve the housing crisis.

10. If you had to live in another country, where would you choose?

Italy, love the food and the people.

11. Greatest achievement to date?

As a business we’re very proud of all

our team who have served our loyal customers throughout the pandemic.

12. Best website? The Irish Times.

13. Most annoying public figure?

Too many to mention!

14. Best piece of advice you ever received?

The customer is always right.

15. Biggest fear?

Definitely spiders.

16. City or beach break? Beach.

17. Top restaurant recommendation?

Trocadero.

18. Pop or rock?

Rock.

19. Favourite time of the day?

Dinnertime with the family.

20. Last compliment you received?

My son says I make the best carbonara in the world!

About Gleeson Butchers The first Gleeson Butchers was opened by Pat Gleeson Snr in 1962. Since then, the business has grown with the next generation now involved in the day-to-day running of the family business.

With 70 years of butchery experience, Gleeson Butchers supplies quality and service to the highest standards possible.

Today, the business has five shops in Artane, Balbriggan, Blanchardstown, Navan and Roselawn in Castleknock. They offer excellent quality, fresh Irish meat at great value and are well known for their special offers.

Gleeson Butchers is now also building its online business where collection and delivery services are available. ■

www.shelflife.ie | ShelfLife March 2022

Dairy

Baby Products

Sustainability

RYO Tobacco

Recruitment

Rum

28 CATEGORY FOCUS Dairy

Moo-sic to our ears!

As families and households sought nutritional value, local natural produce and assurance of quality during uncertain times, research from June 2020 showed almost 40% of Irish consumers under 35 had increased their dairy consumption since the beginning of the Covid-19 pandemic. Here, we take a closer look at the innovative brands continuing to drive sales

B

uilt on the family-farm tradition, Irish people, tourists, and foreign populations alike see Irish dairy as world-class.

Thanks to our cool climate, which gives Ireland the longest growing season in the northern hemisphere, Ireland produces enough dairy to provide for multiples of its own population.

In fact, the dairy sector was worth more than €5 billion last year and is the largest element within Irish food and drink exports.

Still, there’s always room for evolution and innovation. Competition between brands and increased demand for healthier options has caused the leading brands to diversify their offering to meet consumers’ needs.

Research published in June of 2020 by the European Milk Forum in collaboration with the National Dairy Council as part of the EU-Funded campaign ‘Sustainable Dairy in Europe’, surveyed more than 2,000 Irish

people. This found that almost four in 10 (39%) of consumers under 35 had increased their dairy (milk, cheese and yoghurt) consumption since the beginning of the Covid-19 lockdown. Price (46%), nutritional value (34%) and healthiness (31%) were the top-three issues for consumers when purchasing foods. Meanwhile, over nine in 10 (92%) of those surveyed said that dairy is part of a sustainable diet.

Everyone’s dairy

NDC re-connects the dairy farmer with the dairy consumer, building greater understanding of what farming is and what the farmer does, building trust in the production system and restoring pride in Irish dairy.”

What’s more, the NDC raises awareness of Irish dairy’s impact against the pillars of sustainability – economy, society, community and environment – developing understanding of what sustainability means for Irish dairy and showcasing the initiatives that are improving the industry’s performance. The council works to promote the nutritional benefits of dairy products and their place in a healthy, balanced and sustainable diet. It counteracts misinformation and is a source of trusted nutritional information, as well as recipes which celebrate Irish dairy.

In 2009, the NDC introduced a packaging mark giving consumers in the Republic of Ireland the reassurance of knowing that their milk or cream purchases were farmed and processed locally. In 2022, the NDC is revitalising the trademark, extending it to other dairy products. The NDC trademark is a guarantee of origin, strengthening the presence of Irish dairy on the shelf and highlighting Irish dairy products as clear choices for sustainable, balanced and nutritious eating.

The NDC concludes that its job, in 2022, is to tell the story of Irish dairy and restore pride and trust in its quality, its sustainability and its role in a balanced, healthy diet.

The National Dairy Council (NDC) is an important advocate for the dairy sector and dairy farmers and is passionate about this role, stating: “In 2022 Irish dairy needs a central, consolidated voice, one that champions the industry amongst the people on the street – the consumer of dairy products – those who, ultimately, grant us our social licence to produce. The NDC will be that voice by connecting the farmer to the consumer. The

The NDC works to promote the nutritional benefits of dairy products and their place in a healthy, balanced and sustainable diet

ShelfLife March 2022 | www.shelflife.ie

The NDC introduced a packaging mark in 2009 to reassure consumers in the Republic of Ireland that their milk or cream purchases were farmed and processed locally

To Tesco, SuperValu and Centra for your shared commitment: • To all year round, sustainable quality milk production • To guaranteed, locally sourced, processed and packed milk • To Irish dairy farmers whose expertise and hard work delivers excellence • To grass-fed goodness borne from lush Irish fields

It’s all good. Every time you choose milk with the NDC trademark.

www.ndc.ie

Number one brand As Ireland’s number one dairy brand, Avonmore products are enjoyed on a daily basis in households across Ireland. The factors driving Avonmore’s success include sustained investment in the brand; partnerships with customers to really drive growth; and delivering a consistent quality product as a priority – ensuring the best tasting milk reaches consumers.

Avonmore Super Milk has a key role to play in the fresh milk sector, given that we don’t get enough sunshine because of our northerly latitude, we don’t naturally get enough vitamin D, which is a real issue when it comes to bone health, particularly in the early years.

Avonmore Super Milk is positioned as a good source of Vitamin D given that it has 100% of the recommended intake of Vitamin D in a glass.

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Avonmore Pro-Oats is the newest member to the Avonmore Protein Milk range, containing 27g protein and 23g gluten-free oats per 500ml carton

Avonmore Protein Milk is a significant part of the company’s success story in value-added dairy. Avonmore Pro-Oats is the newest member to the Avonmore Protein Milk range.

Available in a 500ml carton, it contains 27g protein and 23g gluten-free oats and is perfect for those who exercise in the mornings, seek to hit their protein goals, and grab breakfast on-the-go, all in one carton. Pro-Oats has a lovely vanilla flavour with a smooth texture and has gotten off to an impressive start since its launch in late 2021.

Mooju flavoured milk is another successful brand in the portfolio. Popular with a younger audience, success is built on its quirky brand personality and its fantastic taste. Avonmore Slimline Milk with added iron and vitamins meets the nutritional needs for those looking for a 0% fat option. Avonmore Lactose Free and Heart Active milks complete the valueadded milks portfolio ensuring quality, taste and nutrition for all ages and stages of life.

Within the cheese sector, Avonmore’s new Kilmeaden snacking range focuses on convenience in the snacking arena. The brand has challenged some other well-known snacking categories with the power of format and dairy to bring cheese to new consumers.

Celebrating 30 years To celebrate that Connacht Gold Half Fat Butter is still the country’s only half fat, real butter for over 30 years, the brand launched a significant marketing campaign this month across TV and social media.

“The campaign takes us on a trip down memory lane reminding us of the major cultural moments since Connacht Gold Half Fat Butter hit the shelves across the country

ShelfLife March 2022 | www.shelflife.ie

Connacht Gold Half Fat Butter’s light-hearted ‘Real-ing’ in the Years campaign celebrates an iconic brand and its heritage

Connacht Gold is the number two brand in Ireland’s butter and spreads category

over 30 years ago,” says Niamh Jinks, marketing manager of Aurivo Consumer Foods.

“From Jack’s Army, the Millennium Bug, Riverdance and the launch of the first iPhone, this light-hearted campaign of ‘Real-ing’ in the Years, which has a cultural memory unveiled every day in March, celebrates an iconic brand and its heritage,” she continues. “So much has happened in Ireland since Connacht Gold’s half fat, real butter was launched over 30 years ago, and we hope people right around the country enjoy the memories it evokes.”

“Connacht Gold Half Butter is a truly unique product and brand – Connacht Gold is the number two brand in Ireland’s butter and spreads category,” adds Stephen Blewitt, Aurivo’s general manager of dairy. “While acutely responding to changing consumer

behaviours when it was first launched, the brand which we continue to innovate, is an iconic one that is as truly relevant to consumers today as it was 30 years ago.”

Goodness for immune systems A brand that has always been famous for supporting Irish immune systems, Actimel is rich in Vitamin D and contains Vitamins B6*.

Every shot of Actimel is bursting with 10 billion l.casei cultures and is rich in Vitamin D which helps support the immune system.

Actimel is enjoying exceptional double-digit growth following a rise in attention around immunity

Shopper Intelligence Ireland: Shopper motivations vary significantly across dairy segments Even within the same department, shopper motivations can vary a lot. Below is an infographic from Shopper Intelligence Ireland, comparing four key dairy categories to each other (and ranking them amongst 127 FMCG categories). Data is based on a shopper survey of 24,000+ Irish shoppers. In milk, the winning strategy should focus around simple shelf layout and constant availability. On the other hand, in cheese, a wide range of different types (but not necessarily a high number of brands) can be key for retailers. See below details about shopper motivations and behaviour for two other dairy categories, too.

Shopper motivations in key DAIRY categories BM=Benchmark of 127 FMCG categories’ average Ranks: out of 127 FMCG categories

SIMPLE SHELF AND CONSTANT AVAILABILITY Rank: #8

65% Knew what I wanted (BM: 52%)

FOCUS ON RANGE IN TYPE OF CHEESE, LESS ON BRAND Rank: #12

81% 3.4

Rank: #11

Availability is important (BM: 3.1 on a 5-point scale)

42%

Drives loyalty to a retailer (BM: 27%)

Rank: #12

43%

Planned a particular flavour/type (BM: 24%)

Regular purchase (BM: 54%)

Rank: #21

66%

Switch if preferred product is unavailable (BM: 55%) Rank: #3

A KEY CATEGORY TO FOCUS ON

3.6

Healthy Choices are important (BM: 3.2)

Rank: #11

Rank: #7

85%

Satisfaction with Range (BM: 76%)

Rank: #6

76%

Satisfaction with productrelated aspects (BM: 63%)

Data from survey of 24,761 Irish shoppers, Nov 2020-March 2021.

Shopper insights available for 127 FMCG categories in 2021

USE BRANDS IN PRE-STORE COMMS/REMINDERS Rank: #2

50%

Planned a particular brand (BM: 26%) Rank: #17

77% Don’t want to run out (BM: 37%)

Rank: #7

59%

Bought on a main shop mission (BM: 47%)

Colm Rooney, Country Manager Ireland colm.rooney@shopperintelligence.com

Meet the Kerrygold Insiders Kerrygold launches a NEW campaign, highlighting the secret ingredients for every kitchen moment.

K

errygold, Ireland’s only €1 billion food brand, has launched a new campaign aimed at educating and exciting consumers about its full range of butter products in the Irish market. Meet the Kerrygold Insiders will feature creative nicknames and descriptions for some of Kerrygold’s family favourite products, highlighting the range available, their individual uses, differences and taste elements.

Kerrygold now offers five butter products in Ireland: Kerrygold Irish Creamery Butter 454g, Kerrygold Irish Creamery Butter 227g, Kerrygold Unsalted Butter 227g, Kerrygold Spreadable 454g and Kerrygold Irish Softer Butter 500g.

The family size Kerrygold Irish Creamery Butter 454g, has been named The Kitchen Hero, it is celebrated as the helping hand we all need in the kitchen and it is the ultimate all-rounder. The ‘mini-me’ of the Kitchen Hero, Kerrygold Irish Creamery Butter 227g, is introduced as The Mini Hero. The compact packet is ideal for the busy kitchen and to step up consumers’ kitchen game, whether they’re adding decadence to desserts or a simple sizzle to steak.

Kerrygold Unsalted Butter, launched last year, is The Baker’s Choice - the ultimate ingredient for bakers and cooks, leaving cooks in control of the seasoning. Kerrygold Spreadable has been nicknamed The Big Smoothie. Launched in Ireland in 2021, busy families can add more taste to their day the easy way with Kerrygold Spreadable, ready when you are and spreadable straight from the fridge.

The final family favourite is Kerrygold Irish Softer Butter, named The Big Softie. Kerrygold Softer Butter is the same simple ingredients as Kerrygold pure Irish butter, just churned a little extra, so it’s softer straight from the fridge.

The above the line advertising campaign will feature across print, digital, social, point of sale, and out of home activations. The campaign will include Kerrygold-sponsored recipe videos and ads across TikTok ads for the first time ever.

Out of home advertising for the campaign will run from the 14th to the 27th of March across different activation sites including bus stops and billboards that lead towards the Aviva Stadium for the Six Nations Rugby Final between Ireland and Scotland on Saturday the 19th of March. The campaign will also be featured at Dublin Airport to align with St Patrick’s Day, as international visitors to Ireland will be able to see the campaign on digital screens across Terminal 1 & Terminal 2.

The latest campaign ‘Meet the Kerrygold Insiders’ will be rolled out over the course of March and April 2022.

For more information on the the Kerrygold Insiders visit the updated product page on kerrygold.com and for recipe inspiration check out their latest recipe videos on Kerrygold’s social channels.

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For each pack of Actimel purchased, shoppers can donate a pack for free to a charity in their area via FoodCloud

Actimel Kids is bringing immune support to lunchboxes across Ireland

As a result, Actimel is enjoying exceptional double-digit growth on the back of a rise in attention around immunity. A unique moment of relevance for this brand has occurred during the past two years as consumers’ awareness and knowledge around immune support increases.

The brand recently launched Actimel Kids; a lunchbox hero which is bringing immune support to lunchboxes across Ireland. Playful colourful packs contain two delicious flavours of Strawberry Banana and Peach. Impressively, this new brand extension is driving 71% incrementality to the kids category.

What’s more, Actimel has recently teamed up with Foodcloud – with an aim to donate 100,000 packs in Ireland to local foodbanks across the country and bring immunity to the communities that need it most.

For each pack of Actimel purchased, consumers can donate a pack for free to a

charity in their area via FoodCloud by logging onto www.actimel.ie or scanning the QR code on the back of packs. The packs will be distributed throughout FoodCloud’s network of charities and community groups, helping to support local communities.

For more information about the campaign and how to get involved, visit the website www.Actimel.ie. *(Actimel contains Vitamins B6 and D to help support the normal function of the immune system. Enjoy as part of a healthy diet and lifestyle) (Source: Nielsen data ending 30th Jan 22 (Dunnes Source: 52 weeks Kantar Data Ending 24th Dec 2021

Dazzling dance partnership Müller Corner has returned as sponsor on RTÉ’s Dancing with the Stars, the country’s most popular dance-off show and is supporting it with a significant promotional campaign to help drive consumer demand

Tetra Rex Plant-based cartons ®

Globally-focused, Irish agri-business Aurivo is now using Tetra Rex® Plant-based milk cartons for its 1L Connacht Gold brand. The carton is fully renewable, plant-based and made solely from paperboard and plastics derived from sugar cane. The creation of this carton is driven by a desire to reduce our customers’ carbon footprint. www.tetrapak.ie/choosecartons

in-store of Müller Corner Irish Favourites.

The sponsorship is being supported with competitions across social media and national radio as well as in-store for a chance to win a pair of tickets to attend a ‘live’ show and overnight hotel stay plus lots of glamorous goodies.

Special Müller Corner Irish Favourites promotional packs hit the shelves at the end of January. The multipack includes Müller’s best-ever Müller Corner recipe which now contains more protein and has a thicker and creamier texture.

“It’s such a great feel-good show and is exactly what the country needs right now,” said Seán Cleary, head of Müller Ireland. “The audience matches brilliantly with our Müller Corner customer and is perfectly aligned with our brand purpose - to inspire happy, healthy lifestyles.”

The show which runs until this month features Jennifer Zamparelli, Nicky Byrne, Nina Carberry, Gráinne Seóige and Aengus Mac Grianna bringing truckloads of glamour, sparkles and fun each week to Irish audiences. ■

Müller Corner and RTÉ have successfully partnered once more through their Dancing with the Stars 2022 sponsorship

FEATURE 33

Artisan champions Tradition is a cornerstone of Ireland’s reputation for great food says Irish Food Writers’ Guild as eight winners announced at 2022 IFWG Awards Creativity in the face of the challenges posed by the Covid-19 pandemic is admirable, and the 2022 Irish Food Writers’ Guild Food (IFWG) Awards celebrated the Irish food producers who achieved just that.

“The pandemic changed the very nature of consumer behaviour and in turn, forced Ireland’s food producers to change the way in which they operated,” says Caroline Hennessy, chair of the Irish Food Writers’ Guild.

“24 months since we first heard the term Covid-19, we are celebrating the artisan producers and food businesses that stepped up to the plate, continued to serve communities and dug deep during the pandemic, despite all obstacles. We are recognising those who kept moving, got creative, started new ventures and found new ways of reaching their customers.

“Passion, hard work and a can-do attitude are core values that the winners of the 2022 IFWG Food Awards have in abundance and the IFWG is recognising the vibrancy and resilience of the Irish food industry with the presentation of eight awards.”

2022 WINNERS The winners of the 2022 Irish Food Writers’ Guild Food Awards are:

“From fishmonger to baker, cheese maker to the Galway duo who have played with the traditional Irish love of tea, innovative producers are putting their own stamp on things, creating something unique and something quite delicious.

“I believe there has never been a greater appreciation for Ireland’s food producers and the wider food community for what they have achieved over the past two years,” she adds. “Amid lockdowns and restrictions, so many of these businesses and producers managed to adapt to soaring demand for click and collect services, online shopping deliveries, food boxes and food trucks. In many ways, our artisan food community are heroes, bringing not just nourishment and sustenance but comfort and even joy to what was otherwise a very difficult period for so many people.

“We are honouring eight outstanding winners who represent what is great about the food and drink industry in 21st century Ireland. From embracing sustainability and innovation to keeping age-old traditions alive, each recipient has been singled out because they can inspire us to think outside the box, do more and do it better.

“The winners really encapsulate the artistry, diversity, and integrity of Irish food production

Food Award: Bread 41, Dublin Food Award: Calvey’s Achill Mountain Lamb, Mayo Food Award: Coolfin cheese, Galway Irish Drink Award: All About Kombucha, Galway Notable contribution to Irish Food Award: Stefan Griesbach of Gannet Fishmongers, Galway Environmental Award: Rock Farm Slane, Meath Community Food Award: Our Table, Dublin

and gastronomy,” adds Una Fitzgibbon, director of marketing and communications at Bord Bia.

Community Food Award Among the winners was Malawian Ellie Kisyombe, a former asylum seeker, who met café owner and food writer Michelle Darmody while doing volunteer work in the Irish Refugee Council. Together they set up Our Table, a community-based, social enterprise that uses food as a way to connect, start a conversation and draw attention to the realities of those living in Direct Provision.

Our Table started out hosting pop-up and catering events aimed at generating awareness about conditions within the Direct Provision system, while also providing immigrants with employment. During the pandemic, the team focused on getting as much good, wholesome food as possible to those living in emergency accommodation and Direct Provision Centres.

Plans for the future include setting up a new Our Table kitchen that will be used for their many projects and ongoing training, cooking and mentoring. For more information, visit www.ourtable.ie.

Lifetime Achievement Award

Lifetime Achievement Award: Sally Ferns Barnes, Cork Since 1993, the IFWG Food Awards have celebrated local producers and food heroes who have nourished and brought pleasure to the lives and tables of so many. Ireland is blessed with a thriving culinary community and the standard of the country’s artisan food produce is world-class but, as noted by the IFWG, there is one standout quality that links the 2022 winners – tradition.

“Many of our 2022 winners are traditional products, but with a twist,” says Hennessy.

The IFWG Lifetime Achievement Award was presented to Sally Ferns Barnes, who since 1979 has been perfecting the art of smoking wild Irish fish at West Cork’s Woodcock Smokery

The Community Food Award was presented to Ellie Kisyombe, co-founder of Our Table, a community-based, social enterprise that draws attention to the realities of those living in Direct Provision

Since 1979 Sally Ferns Barnes has been perfecting the art of smoking wild Irish fish at West Cork’s Woodcock Smokery. Over the last 40 years, she has acquired great knowledge on everything that links the ocean and its bounty, smoke curing, and working with nature and natural processes. The Keep, established adjacent to the smokery in 2020, is where that knowledge is shared through masterclasses in the art of curing and smoking wild fish. Sally Ferns Barns is the last person in Ireland that exclusively handles wild fish and is a keystone in the age-old traditions of our Irish food culture. Head to www.woodcocksmokery.com for more information. n

www.shelflife.ie | ShelfLife March 2022

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Baby on board With parents wanting only the best for their little ones – not just in food but also skincare, cleansing and hygiene products – it’s important to have a well-stocked range of quality brands on-shelf, writes Gillian Hamill

P

arents always want what’s best for their little ones. When it comes to their feeding, their treatments, or their comforts, demand for good value, high quality products, remains constant. In a bid to make an impact in our increasingly competitive baby care market, many players have shifted their focus towards product development, eco-friendly and natural credentials.

According to a report from Euromonitor Ireland, published in June 2021, the Covid-19 pandemic has fuelled demand for ethical, high-quality products. Despite the anticipated slowdown in birth rates, the report said baby and child-specific products should perform well in the coming year, as parents will continue to prioritise buying higher quality products for their children than they buy for themselves.

Euromonitor‘s report also states that Irish infant formula has a reputation worldwide for high quality and product safety and this has contributed to sales growth in recent years as many young mothers feel incentivised to use milk formula and prepared baby food instead of breastfeeding and/or preparing their own baby food from scratch at home using fresh ingredients. Recent years have seen major changes in the lifestyles of many Irish consumers, specifically the country’s busy urban dwellers, as the pace of life has

ShelfLife March 2022 | www.shelflife.ie

accelerated, Euromonitor adds.

A Mintel report entitled ‘The Future of Baby Food and Milk: 2021’ also focused on premiumisation. “Innovation in baby food and milk has been centred around sustainability, convenience, organic and natural claims as well as more functional benefits such as cognitive development and visual support,” Mintel stated. “In the next two years brands can further premiumise their baby milk as birth rates fall. However, affordability will still be in focus due to economic pressure.

Packaged baby foods are expected to innovate to position themselves closer to homemade. Companies can create a more relaxed and stress-free environment for both the baby and their mother.

“In five years and beyond,” Mintel forecasts, “personalised diets will shift towards maternal nutrition as intervening in a mother’s diet can potentially contribute to a healthier baby. Gut microbiome will attract more consumer attention. Carbon neutrality represents the next step for baby food brands on their road to building greater sustainability into their businesses.

“The concerns which parents and caregivers have regarding contamination and harmful substances has prompted increased innovation around organic formulations,” Mintel adds.

“Meanwhile, brands are responding to demand

for reduced carbon production and locally sourced ingredients.”

Value-added products are likely to remain the most popular, Euromonitor reports. The analyst states that during the forecast fiveyear period, “Irish consumers are likely to continue looking for higher-quality baby food, with premium brands and value-added products set to continue driving sales growth.

In particular, Irish parents are expected to continue preferring value-added products with additional features, with health and wellness likely to be a major focus.”

Euromonitor also highlighted the EU’s new rules which restrict the use of health and wellness claims in baby food marketing.

February 2022 saw the introduction of these new rules across the EU which place strict limitations on the ability of baby food companies to use health-focused language and messaging in advertising campaigns as well as on the packaging and labelling of the products themselves, Euromonitor reports. In particular, statements claiming specific benefits relating to certain nutrients and the potential benefits of these nutrients have been completely banned, with these claims relating to general health positioning such as immune or gut health benefits, as well as specific health claims such as controlling reflux.

Born in 1977. * Still No.1 in Ireland .

Caldesene prevents and treats nappy rash.

TENDER CARE AT

Every Change

*as voted by the readers of mums & tots.

For topical use only. Cleanse and dry the affected area before applying. Always read the label. The active ingredient in Caldesene Medicated Powder is Calcium Undecylenate 10% w/w, 20g, 55g, 100g pack size. PA 126/152/1 PA Holder: Clonmel Healthcare Ltd., Waterford Road, Clonmel, Co. Tipperary. Date Prepared: November 21. 2021/ADV/CAL/102C

Keeping babies’ bottoms happy!

Caldesene powder has been keeping babies’ bottoms happy by preventing and treating nappy rash for over 45 years. All parents or carers have to do is simply cleanse and dry the affected area and sprinkle on Caldesene after each nappy change or as directed by a doctor.

Caldesene is the only medicated powder available for nappy rash and is available in 20g, 55g and 100g formats. Available in pharmacies and supermarkets nationwide, for more information, go to www.caldesene.ie.

Made with certified organic and Fairtrade ingredients, Dr. Bronner’s Baby-Mild range contains no fragrance or synthetic ingredients

Nourishing and hydrating to the skin, Dr. Bronner’s Baby-Mild products are made with certified organic and certified Fairtrade ingredients, contain no fragrance or synthetic ingredients, and are perfect for all the family, the household, and the planet. Including 18-in-1 Pure Castile Liquid, Pump and Bar Soaps, Lip Balms and Organic Magic Balms, the Dr. Bronner’s range is stocked in health stores and selected pharmacies nationwide. The range is also part of Nourish stands in Dunnes Stores. and can be purchased online at www.drbronner.ie.

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consistently for a minimum of 30 seconds.

The Antibacterial Hand Sanitiser is an alcohol-free foaming formula which safely disinfects the hands of the entire family, including babies from three months old. Its 100% plant-based active ingredient is lactic acid, derived from corn or beetroot. Both formulas contain moisturising agents to protect the skin. For surfaces and accessories, the Antibacterial Surface Spray kills bacteria and viruses with a contact time of only five minutes and the Wipes need a minimum of 30 seconds to be effective against enveloped viruses.

Milton original Sterilising Fluid and Tablets sterilise baby feeding equipment and disinfect surfaces. To ensure effective cleaning against viruses, the following more concentrated dilutions must be used: two capfuls (60ml) of fluid or two tablets should be mixed with 1 litre of cold water. Everything should be cleaned with soapy water first; the solution should be prepared using protective gloves, surfaces wiped or baby/children’s accessories submerged into the solution, left for 15 minutes and rinsed with clean water. Milton has been trusted by hospitals for over 70 years and is a must-stock brand, which satisfies customers’ needs. ■

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Leading the way in hygiene

The only medicated powder available for nappy rash, Caldesene is available in 20g, 55g and 100g formats

Mild and tender loving care The Dr. Bronner’s Baby-Mild range includes safe and effective family hygiene and personal care essentials for a busy household. The products are perfect for use with babies, children, and anyone who suffers with extra sensitive skin or allergies.

Milton, a customer favourite brand, has been the leader in the sterilising and hygiene category with its Sterilising Fluid, Sterilising Tablets, Antibacterial Surface Wipes, Antibacterial Surface Spray, Antibacterial Hand Gel and the latest innovation, the Antibacterial Hand Sanitiser, suitable for babies from three months old.

The most successful approach to protecting against viruses is through systematic hand hygiene and through cleaning of surfaces. The new award-winning plant-based Milton hygiene range offers green formulas effective against bacteria and viruses. Milton Antibacterial Hand Gel contains 80% of ethanol, a 100% plant-based active ingredient derived from beetroot, which guarantees its efficacy on germs. It is important to rub hands

Calling all parenting brands: Entries now open for Ireland’s biggest parenting product awards Entries for the 2022 National Parenting Product Awards – Ireland’s only independently-tested consumer awards of products and services for young families – are now open.

Created by Zahra in partnership with leading data, insights and consulting company Kantar, the National Parenting Product Awards (NPPA) aim to uncover the most trusted products on today’s market, according to over 3,000 mums across Ireland. This year’s awards will feature 45 categories, including nursery items, baby care products, food, and travel systems.

NPPA winners are crowned using a robust, two-tiered research approach. This includes the testing of products by specialists from different fields in the parenting industry, plus an online survey conducted by a statistically reliable,

ShelfLife March 2022 | www.shelflife.ie

nationwide sample of parents with babies under three years of age.

Last year, Irish business Clever Clogs was awarded six awards across categories including Best Pushchair, Best Nursery Accessory, and Best Developmental Toy/ Product.

“The NPPAs have become a symbol of trust for Irish parents,” said Joanne O’Grady, director at Clever Clogs. “Winning an NPPA is a really important endorsement of brand credibility in today’s marketplace. We’ve found our products growing in popularity and respectability in the past number of years and winning an NPPA has certainly helped. “ “It’s hard to believe this is the ninth consecutive year of the awards,” added Gina Miltiadou, co-founder and managing director of Zahra. “While products and categories may change, the overarching purpose remains the

same – acknowledge, celebrate and promote the brands that parents in Ireland trust the most.

“As the publishing group behind Everymum, Ireland’s largest online parenting community, we understand that choosing the best parenting products can be a minefield for mums and dads – especially if you’re a first-time parent,” Miltiadou continued.

“That’s why we work with Kantar, the world’s largest research company, to provide trusted, robust, and completely independent research. Kantar shares Zahra’s dedication and commitment to creating a trusted source to help parents navigate the myriad of decisions they face in selecting the best products on the market.”

Entries for the NPPAs close on Friday, 29 April 2022. For more information on methodology, how to enter, or to get a glimpse of what to expect from this year’s awards, visit www.nppa.ie.

AT SPAR, WE NEVER STAND STILL

TO SEE HOW WE CAN HELP YOU ANDYOUR BUSINESS GROW... join us CONTACT: COLINDONNELLY,SPARSALESDIRECTOR: 0863803924 EMAIL: CDONNELLY@BWG.IE OR SARAHCONROY: 0867760815 EMAIL:SCONROY@BWG.IE

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Making changes to sustain us Sustainability is the new buzz word in business and rightly so as every single part of the manufacturing and processing of products and materials needs to be rethought with sustainability in mind in order to turn the tide of global warming or at least slow it down. Fionnuala Carolan looks at the many impressive initiatives happening in the FMCG sector at present

W

e are fast running out of time to save the planet. Some of the damage to our planet is already irreversible but the huge appetite and frankly the necessity for change has made companies radically rethink how they do business. In the retail industry alone we are seeing a huge increase in initiatives to promote the circular economy

Coca-Cola HBC Ireland and Northern Ireland is following its group commitment, pledging to achieve net zero emissions across its entire value chain by 2040

Net Zero by 40 action plan The Coca-Cola HBC Group was one of the first companies to commit to and deliver science-based targets and in the last decade its business across the island of Ireland has cut direct emissions by 60%, reducing its carbon intensity by more than 47,000 tonnes. This has been achieved by significant improvements in energy use, waste management, reduced packaging and water consumption.

Coca-Cola HBC Northern Ireland and Ireland is targeting a further 60% reduction in direct emissions by 2030, based against 2017 levels.

To address the 90% of emissions in Scope 3 resulting from third party actions, CCHBC will broaden its existing partnership approach with suppliers. Wherever emissions cannot be eliminated entirely, the business will mitigate these by investing in other climate protection measures.

ShelfLife March 2022 | www.shelflife.ie

with the likes of the deposit return scheme for drinks containers and massive investment in solar power and green transport, alongside reductions in water use during production and packaging. Regenerative agriculture projects are challenging age-old farming methods in order to work in harmony with nature to put back more than they take out, protecting the

future of the planet for our children and grandchildren and beyond. It’s hard not to be impressed by the level of change and thinking outside the box that is happening globally. We have compiled some of the most inspiring and ambitious initiatives already happening here at home by the likes to Coca-Cola, Bulmers, SuperValu, Aldi, Danone and Tomra.

Among the actions which will drive emissions lower are further reductions in packaging through investment, innovation and taking a leadership role in developing a new deposit return scheme for Ireland. Additional investment in green transport will increase the use of electric and low carbon vehicles. Rolling out more efficient refrigeration units in stores will not only help to reduce CCHBC’s emissions but will also support customers in achieving their goals. Partnerships with FoodCloud and FoodShare will further drive down waste and emissions.

impact and ecological footprint of consumer packaging. As of January 2022, plastic is no longer used in the packaging of C&C Group’s canned products in Clonmel, which will result in 100 million mid-cone rings per annum being removed from the environment. These initiatives form part of C&C Group’s comprehensive ESG strategy, which include working with the Science Based Targets initiative (SBTi) to reduce Scope 1 and 2 emissions by 35%, and Scope 3 emissions by 25% by 2030.

C&C Group has also pledged to be a carbonneutral business by 2050. The Tánaiste said: “Congratulations to C&C Group for making these changes, which will reduce the Clonmel site’s overall emissions by 4% and the environmental impact from the packaging of Bulmers and other canned products. Enterprise has a really important role to play in bringing down our emissions and it’s great to see companies taking the lead and setting an example with their actions. We recently launched a website,

Raising a glass to a better world Leo Varadkar, Tánaiste and Minister for Enterprise, Trade and Employment, officially opened C&C Group’s new sustainability project at the Bulmers Cider manufacturing facility in Clonmel, Co. Tipperary on Friday, 18 February. This project forms part of C&C Group’s broader ESG strategy and commitment to delivering to a better world.

The Bulmers Sustainability Project includes the installation of what is now the largest rooftop solar panel farm in Ireland, which will reduce the Clonmel site’s carbon emissions by 4%, saving 286,746kg of CO2 per year and almost 10 million kgs over the next 20 years.

The solar panels provide 10% of electricity used on-site, meaning 100% of the electricity used in the Bulmers manufacturing facility in Clonmel is provided by renewable sources.

Additionally, the company committed significant investment into ‘dry end’ packaging machinery to reduce the environmental

Ireland’s largest rooftop solar panel farm at the Bulmers site in Clonmel, Co. Tipperary

ADVERTORIAL 39

In February this year, Coca-Cola HBC was again rated Europe’s most sustainable beverage company, by the Dow Jones Sustainability Index, one of the world’s leading sustainability benchmarks

Coca-Cola HBC launch NetZeroBy40 Plan T

his is the latest accolade to be achieved by the beverage company who holds sustainability firmly at the heart of its operations.

Not content to rest on their laurels, The Coca-Cola HBC Group has just announced its most ambitious sustainability Tom Burke, commitment to date – to Corporate Affairs and Sustainability reach net zero emissions Director at Cocaacross its entire value chain Cola HBC Ireland by 2040. Tom Burke, and Northern Corporate Affairs and Ireland Sustainability Director at Coca-Cola HBC Ireland and Northern Ireland, explains how their business on the island of Ireland will be playing its part in achieving this goal.

What is the NetZeroBy40 pledge?

The primary goal of our NetZeroBy40 action plan is to adapt our business and ways of working to reduce our emissions to the lowest level possible. We know that we cannot just erase all emissions from our business, but we can keep them in balance. We will do everything we can to help our partners and suppliers in their efforts to get to this critical goal by 2040 also.

This is a group wide plan spanning 29 markets and in Ireland we are starting from a good place. This plan builds on the success we have achieved to date in reducing our direct emissions on the island of Ireland by 60% in the last decade and lays out a pathway for us to get to our ultimate destination of Net Zero.

While Net Zero is not a unique goal, our timeline is ambitious, and it reflects the urgency that the Intergovernmental Panel on Climate Change (IPCC) and others are calling for.

This is an ambitious timeline; how do you propose to achieve your targets locally?

In our direct operations, we will continue to decarbonise by moving to 100% renewable

electricity and then to renewable and low carbon sources for our broader energy needs.

We will also reduce our emissions by investing further in renewable transport options, including moving our fleet to electric vehicles.

Packaging remains a key focus for us. We recognise that more work is needed to achieve a true circular economy for packaging on the island of Ireland, and we are working together with other beverage producers, retailers and brewers to establish a world-class Deposit Return Scheme (DRS) in the Republic of Ireland. This scheme will not only accelerate Ireland’s collection and recycling targets, but it will also significantly reduce emissions for the whole beverage industry by keeping resources in use for as long as possible and reducing the overall carbon footprint of our packaging.

We will continue to invest in new technologies, whether that is in packaging or in more energy-efficient coolers for our customers.

Where emissions cannot be eliminated entirely, or reduced sufficiently, we will take action to mitigate them through other climate protection measures, such as helping to prevent food waste by partnering with local charities such as FoodCloud or planting trees and replenishing natural watersheds and habitats, helping to address the biodiversity challenge.

2040 is a long way off, how do you stay focussed?

So, this plan goes beyond your own business?

Absolutely! Partnership is going to be key in tackling the climate crisis.

Our success to date has mainly been achieved by targeting our Scope 1 and Scope 2 emissions, the emissions that we control directly within our own business. Over 85% of the emissions associated with our business are Scope 3, emissions coming from outside of our internal processes or which we do not fully control.

Coca-Cola HBC is committed to work in partnership with our supply chain partners to eliminate these emissions. Where that is not possible, we will look to mitigate or remove these, by investing in other climate protection measures.

What do you see as the key next steps?

Creating a more circular economy is very much at the heart of our thinking. Whether that relates to food waste or packaging, we are committed to helping to build that approach and embed that mindset. We think that a circular approach will contribute hugely to broader environmental goals.

As the market leader, we are in a strong position to bring about change and we are committed to doing so. While we may not get it right every time, a strong strategy such as NetZeroBy40 helps keep you on the path to achieving your goal. n

This commitment is the ultimate destination in a journey that we started many years ago.

We have a robust roadmap to deliver our goal.

By 2030, we will reduce our direct emissions by an additional 54% from our baseline year and we will work in partnership with our suppliers to eliminate our carbon footprint that results from third parties. We also have shorter term goals for 2022 and 2023 for areas such as energy, transport, packaging and cooling.

Without these short-term goals, we cannot hope to succeed in the longer term.

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40 CATEGORY FOCUS Sustainability

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and demonstrates our commitment to be a carbon neutral business by 2050 and deliver to a better world.” For more information on C&C Group’s ESG strategy, visit https://candcgroupplc.com/esg/.

The rise of reverse vending machines Tánaiste Leo Varadkar opens the Bulmers sustainability project in Clonmel: Pictured are Senator Garret Ahearne, Pat Halley, general manager Bulmers, Tánaiste Leo Varadkar, David Forde, CEO C&C Group, Deirdre Clune, MEP, Cllr Michael Murphy, Cllr John Fitzgerald, Cllr Marie Murphy, Anthony Dignam, project manager Bulmers and Derek Nolan, packaging manager Bulmers

www.climatetoolkit4business.gov.ie, which is a good place to start for any company thinking of making changes themselves.”

Joining the Tánaiste, were colleagues from the Bulmers site in Clonmel to officially open the project. C&C Group CEO, David Forde, commented: “I am delighted to welcome Tánaiste, Leo Varadkar to celebrate the official opening our Bulmers Sustainability Project, an ambition our colleagues here in Clonmel have worked incredibly hard to deliver and one we are immensely proud of. This initiative forms part of our broader C&C Group ESG strategy

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Ireland’s deposit return scheme (DRS) is an exciting step in the country’s transition to a more circular economy. The scheme will help to tackle the estimated 1 billion plastic bottles and 1.6 million aluminium cans that are thought to currently end up in landfills/ incinerators or littered in the environment (Source: Voice Ireland).

As Ireland’s DRS is planned to be a ‘return to retail’ scheme, this will represent a huge shift in how shoppers interact with retailers when it comes to sustainability. Once the scheme goes live, retailers will have a much more visible role in the recycling process, by accepting empty drinks containers back and returning the deposit to the consumer.

It will be important for retailers to create a returns process which is simple to use, quick and engaging for both shoppers and store staff. Retailers will have the choice of whether to accept containers back manually or to automate the process with a reverse vending machine. In other countries around the world,

The deposit return scheme will help to tackle the estimated 1 billion plastic bottles and 1.6 million aluminium cans that are thought to currently end up in landfills

retailers who sell larger volumes of drinks containers usually see a benefit in efficiency and overall experience when using a reverse vending machine.

The deposit return scheme will be a change for retailers in Ireland, but DRS is a tried and tested system running successfully in many countries including in Norway, Sweden, Finland, and Germany, amongst others. In these countries, retailers successfully provide this recycling service for their shoppers, and it has become a part of the overall shopping experience expected by consumers.

with Mark Brill,

VP sales and marketing, Tomra Collection UK & Ireland

Q: With the deposit return scheme (DRS) expected to become operational in the Republic of Ireland by Q3 of 2022, how many retailers are you currently working with in Ireland to install reverse vending machines?

What are your growth targets for 2022?

A: We are already working with a number of retailers in getting ready for Ireland’s deposit return scheme, helping them to test solutions and review the right range for their stores. We expect to be speaking to many more retailers once the final timeline and details for the scheme are announced and we’re excited for activity levels to increase.

Q: What are the advantages to retailers of installing reverse vending machines in terms of cost and time savings?

A: The benefits of installing a reverse vending machine include time saving, space saving, increased accuracy, and improved customer experience. On the operational side, having a machine means that store colleagues will not have to process each container manually and overall storage space is reduced because containers are crushed inside the machine. On the consumer side, shoppers generally like the ease and speed that a reverse vending machine offers.

ShelfLife March 2022 | www.shelflife.ie

Mark Brill - Tomra Collection UK & Ireland

Q: Space is a precious commodity in stores – particularly those with a smaller floor space – how can you deliver options that maximise the available space and fit retailers’ needs?

A: We are conscious that space is incredibly valuable in stores and Tomra has a range of machines suitable for smaller locations. The smallest suitable machine we have is the new TomraM1, which is only 0.6sq m, designed to enable stores with the smallest footprint to benefit from automation.

Q: What lessons have you learnt from the other markets you operate within in terms of encouraging repeat consumer visits, as well as making reverse vending machines userfriendly and easier for retailers to maintain?

A: In countries that already have a DRS, we see that shoppers often return their containers and shop in the same store, often using their deposit refund voucher. This means that creating a good returns process can attract shoppers to spend money at the store. We know from research that a good returns process for shoppers is clean, easy to use and fast, so we always bear this in mind when advising retailers on solutions.

Q: Sustainability is obviously a driving force behind reverse vending. What achievements are you most proud of within this area?

A: Sustainability is at the core of Tomra’s mission and we’re proud that the machines used by our customers contribute to a reduction in CO2 emissions. In 2020, our customers’ reverse vending machines helped to avoid about 4.5 million tonnes of CO2. It’s great to enable people across the world to easily participate in the circular economy.

Looking ahead, Tomra has set the ambition to increase the collection of plastic in a closed loop system from the current level of 2% to 30% by 2030. Achieving these goals will require collaboration across industries, and we are excited to play our part in this.

A deposit return scheme (DRS) for bottles and cans is coming to Ireland.

TOMRA is the leading provider of reverse vending technology, helping retailers to automate the returns process and create a great recycling experience.

Get in touch to find out more: drs.ie@tomra.com

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42 CATEGORY FOCUS Sustainability

According to Repak, the new plastic packaging recycling targets will be more challenging for Ireland

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A challenge for Ireland According to Repak, at present Ireland meets all of the previous EU targets set in the Packaging and Packaging Waste Directive. In fact, we already exceed 2025 targets for wood (53%) and paper and cardboard (79%). In the case of glass recycling we already exceed our 2030 targets with a current recycling rate of 84%.

However, the new plastic packaging recycling targets will be more challenging for Ireland to meet and present an opportunity for Ireland to change the way in which we manage these often complex materials which currently have a recycling rate of 31%.

To achieve the new EU targets of 50% by 2025 and 55% by 2030 will require a dramatic change by all stakeholders in order to capture more of this material.

ensure we adhere to the highest standards of corporate governance, and work with local communities across the cities and towns of our 148 stores to effect positive change.”

Aldi also has a long-running partnership with the social enterprise, FoodCloud since 2014, donating over 2.25 million meals to over 200 charities saving the charity sector over €2.6 million.

Danone Ireland announces is B Corp accredited

What can you do?

First of all, it is important to note that there are certain legal obligations on Irish businesses when it comes to the segregation of packaging waste.

Regulation 5 of the European Union (Packaging) Regulations 2014 as amended states that: • Producers should ensure that packaging waste is separated at source, by material type.

• Packaging waste should be collected by a contractor for the purposes of recycling.

If you need support, contact the Repak membership team who will be happy to help.

Ireland’s most sustainable supermarket Irish shoppers have voted Aldi as the most sustainable supermarket in Ireland according to the Ireland Sustainability RepTrak Index 2021. The findings announced are based on a comprehensive survey of 7,000 members of the public during January to March 2021.

The annual Ireland Sustainability RepTrak Index focuses on the sustainability segment of the Ireland RepTrak 2021 survey, a study of 100 of the largest, most important and most visible organisations in the country. Earlier this year, Aldi achieved an “Excellent” reputation rating in the RepTrak survey, gaining the title of Ireland’s most reputable supermarket. The Index rates Ireland’s top performing organisations across key sustainability dimensions – governance, workplace, and citizenship – three dimensions across which Aldi has scored consistently well.

Commenting on the latest achievement, Niall O’Connor, group managing director, Aldi Ireland said: “Irish shoppers voting Aldi as the most sustainable supermarket is testament to the hard work and commitment from all of our staff and suppliers. We continue to lead the market in pay and benefits for our colleagues, work both nationally and internationally to

ShelfLife March 2022 | www.shelflife.ie

Celebrating the achievement at Danone Wexford are the B Corp team at Danone’s Wexford factory, Caryn Step, B Corp team lead, Jean-Francois Cournil, supply point director, and Ian Cullen, HR projects manager

All Danone Ireland’s operations, including its factories in Wexford and Macroom, are now B Corp certified, demonstrating Danone’s ongoing commitment to operating as a purpose driven business. B Corp businesses are verified by B Lab to meet high standards of social and environmental performance and public transparency, with a proven commitment to balance profit and purpose.

The certification requires businesses to assess their practices across governance, workers, environment, community and customers.

Jean-Francois Cournil, factory director, Danone Wexford said: “Becoming fully B Corp certified is a significant achievement – and one we hope will motivate other companies to join the community of like-minded businesses.

It’s fantastic to witness the growth of the B Corp Community in Ireland. Danone has been inspiring healthy habits that nourish life for over a century, so B Corp directly aligns with our own purpose for sustainable growth.

Being part of the B Corp movement helps to accelerate collective progress to tackle the social and environmental issues we face.”

Good things are taking root Guinness is undertaking one of the most ambitious regenerative agriculture pilots to take place on the island of Ireland.

Regenerative agriculture is an approach to farming that works in harmony with the natural environment to put back more than it takes out.

This extensive, three-year farm-based programme intends to highlight opportunities for reducing the carbon emissions of barley

production. The key outcomes are expected to include: improvements in soil health and its carbon sequestration potential; enhanced biodiversity; reduction in synthetic fertiliser use; enhanced water quality; and improved farmer livelihoods. The ambition is for the barley grown to be used to brew beautiful tasting Guinness.

In the first phase in 2022, the programme will begin with at least 40 farms across spring and winter barley sowing. As the pilot develops, many more farmers will be engaged to take part.

A network of partners has been assembled to shape the design of this pilot including Boortmalt, Glanbia and Comex McKinnon, to understand the most effective regenerative practices, adapted to the local context and the specific needs of Irish barley production.

Walter Furlong Junior, one of the farmers involved in the pilot commented: “We’re delighted to be partnering with Guinness on this programme. The great thing about regenerative agriculture is the simplicity of the approach. It’s not a complicated process - it works in harmony with nature whilst providing a commercial benefit for farmers. We already use regenerative agricultural practices and have seen a marked improvement in the quality of the soil on our farm. It is a highly effective approach that leads to much better outcomes.”

Heineken Ireland winner at 2021 Green Food and Beverage Producer Awards Heineken Ireland has been announced as the Best Green Beverage Manufacturer (Alcoholic or Non-Alcoholic) at the 2021 Green Food and Beverage Producer Awards. Heineken Ireland was also the overall winner at the awards and was announced as Ireland’s leading Green Food and Beverage Producer.

The two major sustainability accolades were awarded to Heineken Ireland for its Brewing a Better World Sustainability Strategy, which the judges commended for its impressive commitments and delivery of improvements across a range of areas. Heineken has had a sustainability strategy for more than a decade and reports its progress across a range of targets every year. Within the strategy, Heineken Ireland has specific targets in areas such as reducing CO2 emissions, protecting water resources, and moving towards a circular waste economy.

Heineken Ireland’s commitment to minimising waste is a reflection of its zero waste to landfill policy that is in operation at the Cork Brewery, under the Brew a Better World sustainability strategy. Projects such as its innovative re-purposing of the unused beer from pubs, hotels, nightclubs, and restaurants were noted by the judges of the Green Food and Beverage Producer Awards 2021 in the announcement. The brewer collected and converted beer and cider that was unused due to on-trade outlets being closed during the Covid pandemic, into energy, animal feed and fertiliser.

“Sustainability is at the heart of everything that we do at Heineken, and I am delighted that our team has been recognised with these two prestigious awards,” said Heineken Ireland managing director Maarten Schuurman.

Although most plastic packaging is no longer landfilled we currently only recycle 31%. We need your help to meet future EU plastic recycling targets of 50% by 2025 and 55% by 2030. As an Irish business you are obligated to segregate the waste you generate at your premises for recycling.

Waste contractors must provide you with the necessary bin collection systems to maximise the segregation and recycling of your waste.

Repak will provide you with the support and advice to help ensure you are recycling correctly and help to reduce your waste management costs. Please contact our Membership Team and help Ireland remain one of Europe’s top recycling countries.

Guilt-free chocolate Bean-to-bar ethical chocolate company MIA, short for Made In Africa, has nine bars in its vegan range. The range is available now in-store at Donnybrook Fair stores – Greystones and Malahide – and online from ethical supply chain partner Proudly Made in Africa.

MIA’s entire range of chocolates is made from bean-to-bar in Madagascar as part of the company’s commitment to create more added-value and skilled jobs on the African continent that grows 70% of the world’s cocoa. According to MIA, the company now creates five times more value in Madagascar than the export of raw cocoa.

MIA co-founder Brett Beach said: “We are so excited that MIA is stocked in Donnybrook Fair stores. Donnybrook Fair has a great reputation for quality, and we believe that the combination of flavour and social impact will create lasting customers for MIA.” MIA aspires to work with thousands of artisans in communities throughout the African continent to offer consumers a wide range of delicious foods that build on fair

Ethical chocolate company, MIA, is now available in Donnybrook Fair

trade to set a new standard: ‘fair made.’

The entire chocolate making process – including the roasting, shelling, grinding, tempering and even packaging – takes place under one roof in Madagascar to utilise the freshest and best ingredients. All of the bars are crafted with fine flavour cocoa, a classification awarded to the top 10% of cocoa by the International Cocoa Organization.

The MIA brand is partnered with Proudly Made in Africa (PMIA) to ensure that products aren’t just made on the African continent but are ethically produced with as many locally sourced ingredients and materials as possible.

The MIA supply chain of 14 local partners is audited according to the Ethical Trading Initiative Base Code.

MIA is committed to a 1 for Change programme which ensures that 1% of all company sales are dedicated to development projects in places where a little goes a long way. Whether it’s projects to help save local endangered species or to improve a community’s livelihoods, the programme is central to the brand’s philosophy.

Save The Bees SuperValu and Minister for Rural and Community Development, Heather Humphreys have launched the Save The Bees Campaign in partnership with the All-Ireland Pollinator plan and SuperValu TidyTowns. All 3,241 primary schools in Ireland will be sent a SuperValu Save the Bees Pollinator Pack so they can create their own bee-friendly garden.

This SuperValu Save the Bees Pollinator Pack was co-created with Dr Una Fitzpatrick, head of the All-Ireland Pollinator Plan and is endorsed by SuperValu TidyTowns. It contains guidebooks, posters and bookmarks in

Sustainability to the forefront with Molson Coors’ ‘Our Imprint 2025 Goals’

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Shane O’Sullivan

Shane O’Sullivan, director of the off-trade in Ireland, Molson Coors Beverage Company, outlines how the group has successfully reduced both operational emissions and the environmental impact of its packaging through innovative thinking

Molson Coors is setting an impressive example for sustainability standards within the FMCG sector. In an ambitious aim, the company has pledged to lower absolute emissions by 50% within direct operations as part of its ‘Our Imprint 2025 Goals’. A target has also been established to achieve a 20% reduction in carbon emissions throughout its value chain within the same time frame.

These goals have been verified by the Science Based Targets Initiative (SbTi), making Molson Coors one of the few leading companies to align its direct emissionsreduction goal with the 1.5 degrees Celsius temperature increase target recommended by the Intergovernmental Panel on Climate Change (IPCC).

Reducing operational emissions In March 2021, Molson Coors began to produce its beers sold in Ireland such as

Carling, Molson Canadian and Miller Genuine Draft, using 100% renewable electricity when the group signed a Power Purchase Agreement (PPA) with RWE, one of the world’s leading renewable energy companies.

Molson Coors now uses electricity generated from the Tween Bridge wind farm in South Yorkshire, which produces the same amount of electricity as around 25,000 households a year.

This move puts the group ahead of its target to reduce operational emissions by 50% by 2025.

“Alongside this, our investment in CO2 recovery systems mean we can also recover and reuse up to 47 tons of CO2 from the fermentation process each day,” says Shane O’Sullivan, director of the off-trade in Ireland, Molson Coors Beverage Company. “Our largest UK brewery in Burton, which produces many of the brands we sell in

Since March 2021, Molson Coors beers sold in Ireland, including Carling, Molson Canadian and Miller Genuine Draft, use 100% renewable electricity

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Ireland, has been almost entirely selfsufficient in CO2 production since 2018; removing around 2,350 tonnes of emissions from our operations each year,” he adds.

Packaging improvements Importantly, Molson Coors has set global packaging targets to ensure that 100% of its packaging is reusable, recyclable or compostable by 2025. Last year, the company reached its target of removing all single-use plastic from across its major brands, helping to remove more than 700 tonnes of single-use plastic from the group’s operations through changes to packaging and minimising waste. What’s more, across its UK and Ireland territory, all of Molson Coors’ production sites are zero waste to landfill including the Franciscan Well Brewery in Cork.

Molson Coors has also conducted a trial with Staropramen, where two million lowcarbon bottles were produced that reduced the carbon footprint of each bottle by up to 90%, and significantly increased the recycled content of each bottle by using up to 100% recycled or waste glass – up from 75% previously used in its green glass bottles. O’Sullivan is encouraged by the results to date, noting: “We look forward to continuing to explore how we can implement this across our wider portfolio on a larger scale in the future.” ■

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Reduce Waste Less Packaging Recyclable Packaging

17% 28%

14%

Feminine Hygiene Facemasks Vegetarian Food Milk Alternatives Brandy/Cognac Bottled Still Water

6%

-3%

20%

-3%

0%

Recyclable packaging is still the dominant ‘meaning’ of sustainability for Irish shoppers…but there is an increasing focus on manufacturing processes/how our products are being grown and produced.

When we look at the categories where sustainability is most important (left hand side) – Irish shoppers place food, drink and non-food categories in their Top 10. There has also been big increases on the importance of sustainability for some categories (right hand side).

Food Miles

7%

3%

TOP 10 RANKED CATEGORIES FOR ‘IMPORTANCE’ OF SUSTAINABILITY IN 2021 Female Facial Care

-3%

Manufacturing Process

9%

Carbon Footprint

TOP 10 CATEGORIES WHERE ‘IMPORTANCE’ OF SUSTAINABILITY HAS INCREASED THE MOST YEAR-ON-YEAR Pizza Champagne/Sparkling Wine Canned Goods Soup Frozen Meal Solutions Cooking Sauces Red/White Wine

Fish Counter Fish

Sugar Confectionary/Gum

Footcare

Female Facial Care

Root/Green Vegetables

Petfood

+38% +35% +27% +19% +17% +16% +11% +9% +8% +6%

Colm Rooney, Country Manager Ireland

Encouraging sustainability online Less than one in every five consumers always consider sustainability when shopping online, according to recent Digital Insights research, commissioned by Ireland’s leading representative body for the sector, Digital Business Ireland. The research was carried out

by Ireland Thinks, and is based on a nationally representative sample, collected from a pool of over 30,000 panellists.

While more than a third (37%) of those earning less than €5k always prioritise sustainability when buying goods and/or services online, just 6% of participants earning over €80k do the same.

The representative body’s ‘A Guide to Becoming a Sustainable Business’ devised in conjunction with Sustainability Works, and launched by Minister of State at the Department of Enterprise, Trade and Employment, Damien English, offers advice on best practice for businesses looking to enhance their sustainability credentials. ■

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How does the meaning of 'Sustainability' change for the Irish shopper?

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Reuzi was founded in 2018 by sustainability strategist, speaker and writer Pat Kane, who is known for being a pioneer of the zero waste business movement in Ireland.

Dublin-based Reuzi offers sustainable, nontoxic and plastic-free products for every part of life, working with mostly local brands to reduce their waste along the way.

Reuzi is truly a one-stop-shop for zerowaste versions of everyday essentials. From beauty and cleaning to pet and baby products, Kane and her team are making sustainable, non-toxic, and plastic-free products more convenient and affordable.

Kane says: “Since day one, Reuzi’s mission has been to make the world less wasteful and more conscious. When you swap products used daily for a Reuzi alternative, it’s easier than ever to cut down on plastic and individual waste and create a better future for all.”

Find out more about Pat Kane and her Reuzi mission at www.reuzi.ie.

Sustainability

The data shown below is based on our annual Shopper Intelligence Ireland program. Shopper interviews are conducted between November and March each year. 2021 sample n=24,761.

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Sustainability is becoming more and more an important aspect for grocery shoppers in general. But what aspects do they care about more? Recyclable packaging still leads the agenda, but shoppers are increasingly aware of the manufacturing process of the products they buy (the second top aspect in 2021, up from fourth position in 2020). The importance of sustainability varies category by category, too – see the Top 10 FMCG categories in 2021 on the below infographic from Shopper Intelligence Ireland.

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As it stands, nearly one-third of Irish bees are in danger of becoming extinct. The loss of such a large portion of our bee population would be catastrophic. More than 75% of our plant species are animal pollinated. Bees are important pollinators of Irish produce like strawberries and apples and they ensure diverse wild plant communities across the countryside that help regulate climate, provide healthy spaces for recreation, and support other wildlife.

The SuperValu TidyTowns competition also recognises the value and importance of biodiversity. Nearly half (46%) of all TidyTowns committees say that biodiversity is their main priority area. More than 200 SuperValu TidyTowns committees have engaged with the All-Ireland Pollinator Plan and made their local areas significantly pollinator friendly. In 2021, Buncrana, Co. Donegal won the SuperValu TidyTowns’ All Ireland Pollinator Plan Local Authority Pollinator Award.

For more information on the SuperValu Save the Bees campaign visit https://supervalu.ie/ real-people/save-the-bees.

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Ian Allen, SuperValu managing director and Minister for Rural and Community Development, Heather Humphreys, with children Maisie McLeod and Cooper Jones, launching the Save The Bees Campaign in partnership with the All-Ireland Pollinator Plan and SuperValu TidyTowns

addition to a pollinator-friendly garden kit with flower seeds and a garden sign. All elements of the Save the Bees Pollinator Pack have been sustainably sourced and are recyclable.

To further promote awareness and action, families will receive their own Save the Bees cards in SuperValu with every spend over €30. These cards are added to each school’s Save the Bees poster, which, once completed, can be entered into a draw to win a share of €50,000 for the school.

Minister for Rural and Community Development, Heather Humphreys said: “Protecting our pollinators helps in turn to protect our planet which is why I am thrilled to launch the SuperValu Save the Bees campaign. Educating our children and communities about the importance of pollinators is vitally important and I look forward to seeing bee-friendly school gardens pop up across the country in the coming weeks and months.”

*Nielsen 18 w/e 4th Apr 2021 V 19 w/e 12th April 2020 V 20 w/e 21st April 2019

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taff shortages are an issue that we have repeatedly reported on within the pages of ShelfLife during the past couple of years, with many retailers telling us that they have found it difficult to find experienced staff, particularly for specialist roles such as butchers, bakers and fresh food staff.

Showing the extent of the issues retailers are facing, last month The Irish Times quoted Musgrave’s director of corporate affairs Edel Clancy, who said staff shortages were an issue “across the board” for retail, which had created the need to recruit from outside Ireland and the EU. In fact, the Musgrave Group lobbied the government last month for changes to foreign visa rules to allow more workers into the country. The group met with Minister of State from the Department of Enterprise Damien English, Minister for Foreign Affairs Simon Coveney and MEP Mairead McGuinness and other politicians to seek changes to visa requirements that would make it easier to recruit from third countries, according to lobbying records.

Clancy said that while the group “exhausts all avenues to hire Irish workers and EU workers,” a shortage across the board, created

the need to recruit from outside the EEA.

Working with a recruiter The issue is not one that’s unique to retail, with ManpowerGroup reporting last year that 75% of businesses in Ireland are finding it difficult to track down the right candidates for jobs. However, the sector’s unique cocktail of conditions has left retailers particularly vulnerable.

With many retailers busier than ever, there are clear advantages of working with an experienced recruitment partner to find the best talent possible. As Excel Recruitment CEO Barry Whelan stated in a recent interview with ShelfLife’s Fionnuala Carolan: “There are no easy roles to fill. In our own business we have two recruiters working each role instead of one. This is due to the difficulty in filling the roles. The hardest roles to fill are the specialists such as butchers and bakers followed by entry level staff.”

‘Great Resignation’ Barry Whelan, who as our readers will know, is a regular columnist for ShelfLife, also wrote about the ‘Great Resignation’

phenomenon in our November 2021 issue.

“The dog on the street knows that the Irish economy is in the grip of a ‘staff crisis’ with employees leaving their jobs in unprecedented numbers, changing employers, or taking time away from the workforce entirely,” he said.

“Anyone can see the unprecedented demand for workers whether it is the amount of job creation announcements or a simple walk down a main street, with signs in the windows of most hospitality outlets and retail stores.

Many people have stepped away from difficult frontline jobs made even harder by the pandemic, while others are forgoing opportunities for money and status in exchange for greater flexibility or work-life balance and many employees have simply left the workforce altogether, hence the phrase we have now started seeing, the ‘Great Resignation’.

According to journalist Kathryn Hymes writing in Wired magazine: “Taken on its surface, the Great Resignation foregrounds the language of job status, but misses a parallel, arguably bigger story: the radical realignment of values that is fuelling people to confront and remake their relationship to life at home, with their families, with their friends, and in their lives outside of labour.”

Speaking to retailers ShelfLife journalist Julia O’Reilly also spoke to several retailers specifically about the difficulties they were experiencing in finding staff within a feature published in July 2021.

One of those retailers was John Eivers, managing director of Spar Irishtown Service Station who said that while recruitment during the pandemic had been challenging, the past nine months had been particularly fierce.

Although Eivers and his team advertised

www.shelflife.ie | ShelfLife March 2022

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The difficulties surrounding staff shortages have been well documented during the past two years, particularly within the pages of ShelfLife. For many retailers, working with an experienced recruiter can provide the solution to this quandary, helping them to discover new staff members who are a great fit with the existing team, writes Gillian Hamill

available positions, they found that those who were applying were often not sufficiently qualified for the work. “We have placed several ads since January of this year and the calibre of people that we’re looking for are not applying,” he said at the time.

Vincent Jennings, CEO of the Convenience Stores and Newsagents Association (CSNA), said that in his opinion, the challenges retailers are experiencing could be aggravated over the next few years as the cost of doing businesses grows. “The difficulty employers are experiencing will be compounded over the next five years by the additional costs that will be incurred in meeting new statutory and mandatory obligations,” he said. “Annual national minimum wage increases, a new living wage being rolled out, up to 10 days sick pay, and a matching employer/employee pension contribution will add very significantly to the cost of what is already the largest cost in our businesses.”

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Unemployment rate Fortunately, the CSO reported that the Covid-19 adjusted unemployment rate was 7% in February, down from a level of 7.8% January and down from a level of 27% a year ago. These figures are an estimate based on the Live Register and Covid-19 related claims. The main unemployment rate was 5.2% in February on a seasonally adjusted basis, unchanged from January but down from a level of 7.5% 12 months ago.

Jack Kennedy, economist at global job site Indeed, said the CSO data paints a positive picture of Ireland’s labour market.

“The rate of unemployment fell in February,” he said, “as the reduced pandemic restrictions helped to stimulate rehiring and returned the labour market to a positive path that the Central Bank of Ireland forecasts will bring the unemployment rate down to 4.6% by the end of 2024*.

*(Source: Central Bank of Ireland Quarterly Bulletin Q1 2022)

with Nikki Murran,

director of Grocery Retail Recruitment, Excel Recruitment Nikki Murran

Fact file Company name: HQ: Established: Key people: Key clients: Contact: Web: Facebook: Twitter: LinkedIn: Instagram: TikTok:

“The CSO’s recent Q4 Labour Force Survey* shows that the economy added an amazing 229,000 jobs in 2021, a gain of over 10%, putting employment levels ahead of where they were pre-pandemic,” Kennedy added. “Ireland’s ability to recover rapidly from labour market shocks is notable given that the UK and eurozone economies have yet to see their labour markets recover to such a great extent.”

While unemployment has dropped though, there is still huge demand for staff within the grocery sector. The good news, according to Nikki Murran, Excel Recruitment’s director of Grocery Retail Recruitment, is that great people are still out there – providing you know where to look. Here, she outlines how a professional recruiter such as Excel can use its expertise to find the candidate who is the right fit for you and your business.

Excel Recruitment The Capel Building, Mary’s Abbey, Dublin 7 2002 Nikki Murran, director of Grocery Retail Recruitment Musgrave, Dunnes, Marks & Spencer, Applegreen, Aldi, Lidl, Spar nikki@excelrecruitment.com | Phone: 01 814 8747 www.excelrecruitment.ie https://www.facebook.com/excel.recruitment/ https://twitter.com/excelrecruit https://cz.linkedin.com/company/excel-recruitment https://www.instagram.com/excel_recruitment/?hl=en https://vm.tiktok.com/ZMLAJueaW/

Q: In today’s competitive marketplace, retailers are finding it difficult to secure experienced staff. What would you say are the main factors behind this and how significant is this issue currently within Ireland’s grocery industry?

per quarter being spent in the grocery sector.

The DIY retail trade has also seen a substantial increase in many stores with no slowdown in sight and reports of pent-up demand still in play from 2020/21.

A: There is any number of factors contributing to the staffing crisis, but I feel the most obvious issues are as follows: Supply has decreased: We started the pandemic from a place of near perfect unemployment but the pandemic unemployment payment (PUP) allowed candidates to opt out of the workforce for an extended period of time. This caused a proportion of the retail sector to return home to other European countries during the pandemic and the last two years has seen a number of candidates leave the retail industry to pursue roles in other sectors.

Demand has increased: 2020 saw an additional €2 billion in grocery sales and still, to date, we are seeing an additional €200 per household

Q: How can your knowledge and experience within the FMCG industry help retailers to circumvent the current recruitment challenges?

ShelfLife March 2022 | www.shelflife.ie

A: Excel Recruitment has been recruiting for and supporting the Irish retail sector for the past 20 years. When it comes to retail recruitment, no other company has more experience in the Irish market. We are a team of retailers, recruiting for retailers.

With over 85% of our business coming from repeat customers, we know we’re providing an excellent service. We take the time to understand the needs of each store by thoroughly screening the candidates from our extensive database and our team also provides

honest feedback to clients and candidates throughout the recruiting process to ensure the perfect match for the role.

Q: What advice would you give retailers to ensure their employment packages stand out from competitors and can attract the best talent available?

A: Some of the key factors to take into account are as follows: Tailor each package depending on the role / candidate This is where we’ve seen the best successes in the market. It’s important to understand what each potential candidate is looking for in their next career move. Time and again, clients are tempted to offer more money to candidates.

However, by understanding a candidate’s motivations - you may find that additional annual leave, healthcare discounts or reduced hours are more likely to secure your preferred hire. >>

>>

Recruitment CATEGORY FOCUS

Q: As we tentatively emerge from the Covid19 crisis, do you believe that staff shortages will significantly lessen in the next 12 months?

Dairy

www.shelflife.ie | ShelfLife March 2022

Baby Products

A: No, looking forward, I can’t see any factors in play that will dramatically increase supply or decrease demand so it’s hard to see how these shortages will cease in the near future.

Having said that, I do believe there are still great people available in the retail industry, if you know where to look. It’s essential to have a strong recruitment partner now more than ever to recruit talent for your business, and we will continue to help our clients and candidates in whatever way we can. ■

Sustainability

A: I would recommend to clients to get all decision makers to sit in on the first interview so that you can conduct a thorough first round.

This allows us to move at a faster pace in this overheated market and leaves no need for subsequent rounds.

However, if you are a candidate who is called back for additional rounds: • Treat it like the first round! You may be meeting a new interviewer – and it is imperative you come across as well prepared, professional, interested and engaged as you did in the first round.

RYO Tobacco

A: We tailor our candidate preparation depending on each individual, and the role that they are going for. By getting to know each candidate and by understanding their past experience/future ambitions, we’re positioning ourselves to support the candidate through each step of the hiring process. This

Q: It has become increasingly common for employers to hold multiple interviews. What specific advice would you give candidates when embarking on the second or third round of interviews?

• Don’t worry about repeating information from the first round – often the previous interviewer is anxious for the new interviewer to hear what you had to say.

• Prepare and recap on your preparation for round one. Think about any questions you would like to have asked and prepare answers for any questions you felt you underperformed on during the previous rounds.

• They liked you in round one, so relax, be yourself and enjoy!

Recruitment

Q: From the job candidate’s perspective, how will you help them to prepare for their best interview performance?

can be anything from helping them to phrase answers, giving them the company background, suggesting the best stores for them to visit beforehand or teaching them how to conduct a virtual interview. And sometimes, we’re just simply a sounding board for a candidate to voice their concerns.

Rum

>> Think outside the box Small benefits like discounts on local gyms, canteen discounts, extra days of annual leave for birthdays, free tea, coffee and newspapers go a lot further than you may think! These small inexpensive perks are a great way to attract candidates. Be sure to list all your perks – no matter how small and include them with every job that you are looking to hire for.

Profit share With basic salaries going up, this can be an ideal option by putting in place bonuses linked to a store’s profitability. You can offer outstanding on-target earnings without impacting your store’s wage budget.

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Dairy

Baby Products

Sustainability

RYO Tobacco

Recruitment

Rum

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CATEGORY FOCUS Rum

Rum in high spirits!

The explosion of cocktail culture and mixology are driving excitement within the gin category, with premium brands proudly leading the charge, writes Gillian Hamill

T

he fourth most popular spirits call in the drinks trade (after vodka, Irish whiskey, and gin), rum sales look set to increase in both volume and value. Total volume in the category may have fallen by 3.5% in Ireland in 2020, but the IWSR expects to see 1.5% category annual growth rate between 2020 to 2025. Premium rum brands are likely to have a part to play in this growth.

While much of the spirit’s success can be attributed to its use as a mixing ingredient, IWSR stated that premium rum will re-position the spirit as a sipping drink, moving it away from its consumer perception as a party drink.

Rum is undoubtedly an excellent base for cocktails and in recent years, brands have expanded their portfolios to develop a more diverse range of flavoured rum, and thereby enabling consumers to find the perfect match for their favourite cocktail concoction.

Infusion-fest In a Mintel blog, analyst Suzanne Montfoort recently reflected on the factors driving the rise of flavoured spirts or as she describes it, the “extraordinary infusion-fest” currently occurring. According to Montfoort: “Many players in the drinks industry appear to have decided to invest in product development as a way to broaden their consumer base. While young consumers in general remain an important target market, women in particular have caught marketers’ imagination, as they are underrepresented in categories such as whiskey and beer. Attracting more women would allow brands to tap into a vast yet underexplored market.”

However, as Montfoort points out, “consumer research by Mintel shows honeyflavoured whiskey and spiced rum appeal to a larger percentage of men than women, highlighting that it takes more than sweetness to get the girls”.

Irish pivot to rum Another interesting development within the rum category is the decision by some Irish distilleries is to pivot away from more traditionally ‘Irish’ spirits towards rum. In an article entitled ‘Can Irish Rum Turn the Tides of Tradition in Ireland?’, Emily Cappiello, writing for Vinepair.com, spoke to several people within Ireland’s drinks industry who are playing a key role in shaking up the nation’s perceptions of rum and educating consumers on the more diverse range available nowadays.

One such individual was Kiran Shiva Akal, the founder of Akal Chai Rum, who noted: “Ireland would not be traditionally regarded as a rumdrinking nation, with whiskey and gin dominating tastes. However, during the last 15 years, [the country] has had something of a renaissance with food and drink. Mixology has exploded in the cities.” Shiva Akal is also the founder of the bar, Ohana on Dublin’s Harcourt Street, a ‘rum lover’s dream’ which serves over 200 rums, complete with expert mixologists to create cocktails. In itself, the existence of such a bar clearly demonstrates the growing demand for rum and Irish consumers’ more adventurous tastes.

“We’re realising that people are drinking less, but they want higher quality,” added Jason Kidd, founder of Outcast Brands, who

What exactly is rum?

Irish retailer O’Brien’s Wine describes rum as “a distilled spirit made from sugar cane or sugar cane by-products, such as molasses. It comes in many varieties and styles. White, gold and spiced rum are perfect for cocktails or long drinks while premium aged rums are designed for sipping.”

Molasses meanwhile, is described by www.thespruceeats.com, as “the dark, sweet, syrupy by-product made during the extraction of sugars from sugarcane and sugar beets.

Molasses has a rich history in the Caribbean and Southern United States, where sugarcane and sugar beets are heavily cultivated. Perfect for old-fashioned recipes, molasses is used in gingerbread as well as baked beans, barbecue sauce, and other dishes that benefit from its dense sweetness.”

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observes: “Rum is now moving from tiki-style drinks to that of prestige.” What’s more, Drinks Ireland forecasts that rum will grow at a rate of 5.5% until 2027, making it the third key growth spirit behind whiskey and gin.

This chimes with an earlier report from IWSR published in 2017 which shows the category’s clear upward trajectory of recent years, noting: “‘Excitement’ is surely the word to describe the current mood surrounding premium-plus rums. While not quite showing the growth of premium gin, the category clearly has long potential, sharing many of the craft credentials of other brown spirits, but also appealing to the cocktail driven upscale on-trade. The report found the premium-plus rum category “continues to fire on all cylinders,” with IWSR figures showing that at that time, premium, super-premium and ultrapremium rums were growing at a rate of 8.35% to reach over 3.42m cases in 2017.

Read on to learn more about the brands and new flavour developments creating a buzz in the rum category within the Irish market.

Sublime for cocktails Bacardí has a rich and proud heritage dating back to 1862 when, after ten years of perfecting his rums, Don Facundo Bacardí Massó introduced the world to his Bacardí Carta Blanca rum. A sublime rum for cocktails, it doesn’t dominate other flavours nor does it disappear when mixed. Perfect for classic rum cocktails like the Mojito. With rum now accounting for 8% of total spirits* in Ireland, Bacardi has a perfect portfolio from classic to premium, which includes the following: Bacardí Superior Rum: This is a light and aromatically balanced rum. Subtle notes of almonds and lime are complemented by hints of vanilla. The finish is dry, crisp, and clean. It inspired the cocktail revolution as the first mixable rum. This distinctive spirit is aged in American white oak barrels and shaped through a secret blend of charcoal for a distinctive smoothness, making it perfect for classic rum cocktails.

Bacardí Coconut Flavored Rum: Made with all-natural flavours, Bacardí Coconut Flavoured Rum provides an intense flavour of creamy coconut with refreshing aromas of coconut water. A special Bacardí rum blend was

SPICE THINGS UP

#DOWHATMOVESYOU Enjoy responsibly. drinkaware.co.uk for the facts BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDÍ & COMPANY LTD.

Indies Rum Distillery in Barbados is the epitome of resurrecting ancestral techniques to preserve rum excellence.

Thanks to its originality and quality, the Plantation range has won the hearts of rum lovers around the world. Expressions like Stiggins’ Fancy Pineapple (named three times the best spirit in the world) and Barbados XO 20th Anniversary have become classics.

Alexandre Gabriel, Plantation’s founder and master blender, is a committed perfectionist, and his near-constant research unearths historical production techniques that he shares with his equally committed team.

Today, Gabriel is recognised as a standard bearer among the great distillers and cellar masters.

Plantation Rum is imported in Ireland by Intrepid Spirits and distributed by Classic Drinks and Celtic Whiskey Shop. It can be found at Celtic Whiskey Shop, Irish Drinks Shop and Molloy’s Liquor Stores.

Bacardí Raspberry & Lemonade 2 parts Bacardí Raspberry 4 parts lemonade Build all ingredients in a highball glass over cubed ice. Stir to combine. Garnish with a lemon wedge.

Sustainability

RYO Tobacco

Recruitment

Rum

54 CATEGORY FOCUS Rum

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Baby Products

Apple pie in a glass

By infusing citrus and raspberry flavours to a white rum base, Bacardí Raspberry offers a mouth-watering mixture of sweet and tart

created by the Maestros de Ron that provides a light base for Bacardi Coconut. The rum and fruit flavours are left to marry and purified water is then added to bring the product to bottling strength. Before bottling, the product

Bacardí Coconut delivers an intense flavour of creamy coconut with refreshing aromas of coconut water

is filtered to create a well-rounded and balanced flavour.

Bacardí Raspberry Rum: Made with allnatural flavours, Bacardí Raspberry Flavoured Rum infuses citrus and raspberry flavours to a white rum base creating a mouth-watering mixture of sweet and tart.

Bacardí Spiced: This is blended with natural flavours and spices for a bold, yet smooth taste. A caramel-like vanilla flavour with subtle notes of almond and dried, dark fruits rounded out by cinnamon, nutmeg, and a touch of honey creates a balanced rum with a hint of smokiness.

Bacardí Spiced Rum: A rum rested for a minimum of one year in specially selected charred American Oak barrels to impart a hint of smokiness, then shaped through a secret blend of spices. *(Source: Nielsen and CGA Trade data to December 2021 including discounters)

Bridge between heritage and new ways

Bacardí Spiced is a balanced rum with a hint of smokiness

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Plantation Rum and its iconic raffia-wrapped bottles are found at the world’s most prestigious tables and bars. Each expression showcases the flavours of a specific heritage and terroir whose double-ageing technique has become a trademark. As per centuries’ old tradition, Plantation Rum is first aged in the tropics, then further aged in French Oak casks in Cognac, France.

A bridge between rum’s heritage and new ways, Plantation Rum’s home at the West

Award-winning Symphonia Apple Rum takes white rum from the sun-kissed islands of the Caribbean and infuses it with local Jonagold apples grown in the orchard of Ireland. To this heavenly mixture, Symphonia adds the essence of a local botanical that imparts the spicy flavours of nutmeg and cloves to the apple, making this golden spirit taste like apple pie in a glass.

By doing this, Symphonia believes it perfectly captures its vision: to remain true to the purity of science and nature by capturing flavours and fragrances of botanicals to make the besttasting spirits in the most eco-efficient way.

For more information, visit; www.symphoniaspirits.com.

Distilling the heart of the Caribbean The Wild Geese premium spirits collection features multi-award-winning rums including; Untamed Non Chill Filtered Cask Strength, Golden Caribbean Spiced, The Wild Geese Golden Rum and the Wild Geese Premium Rum, voted World’s Best Golden Rum at The World Rum Awards and double gold at the Madrid International Rum Conference.

Made with Jamaican pot-still and rums from Barbados, Trinidad St. Lucia and Guyana, The Wild Geese rum collection distils the heart of the Caribbean into every bottle. Subtle spice comes from Barbados, with Jamaica adding a robust note and rich, sweet depth coming from Guyana. Rums from Trinidad and St. Lucia perfect the blend, adding hearty, spicy soul and floral flavours to this uniquely versatile range of rums which are aged between five to eight years in ex-bourbon barrels.

This versality means The Wild Geese Rum collection is perfect for both drinking neat or in a host of bespoke cocktails, many of which have been curated by Simone Caporale of London’s world-famous Artesian Bar; several times voted World’s Best Bar. Caporale’s recipes and many more can be found on The Wild Geese – Irish Premium Spirits Collection YouTube channel.

For more information, visit; www.irishpremiumspirits.eu.

For distribution details, visit; www.protege-international.com. ■

ADVISOR: HR

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Tackling sensitive conversations CAROLINE REIDY managing director, The HR Suite

The HR Suite’s Caroline Reidy provides guidance for managers on the best way to conduct conversations with employees who may be experiencing mental health challenges or other sensitive issues

A

s the years progress and stigmas regarding mental health and other sensitive issues for employees are reducing, managers may find themselves having conversations with their employees which they have little experience or confidence in approaching. This article aims to provide guidance to managers in tackling sensitive conversations they may face with their employees.

Firstly, it is advisable that all companies have an Employee Assistance Programme (EAP) that an employee can avail of should they require it. An EAP offers support and guidance to employees who may be experiencing difficulties that impact their work and personal lives. An EAP is a confidential resource that employers often provide.

Adopt individual approach

During a sensitive conversation, it is important to maintain good eye contact and speak calmly at all times to put the employee at ease

It is important when managers are approaching sensitive conversations, they are mindful they are not professionally trained to support or advise an employee should the situation require professional advice or support beyond their capabilities.

If the topic being discussed requires professional advice, they should advise employees of the supports available to them or provide guidance on who best to contact.

As a manager, you can only control the workplace and provide any support or flexibility they may require within your control.

When tackling sensitive conversations managers should be mindful that everyone’s experience is different. Two people with the same condition or same issues may have completely different mechanisms of coping, different signs of symptoms and different types of communication methods in expressing themselves. As a result, it is important that managers deal with people on an individual basis and that they don’t adopt a universal approach for all employees.

Maintain approachability

CONTACT THE HR SUITE: If you require further information or advice on HR, please do not hesitate to contact The HR Suite’s consultants on (01) 9014335 or (066) 7102887 or email the company at info@thehrsuiteonline.com.

Key in tackling any sensitive conversation is that as a manager you are approachable. Ensuring managers have regular catch-ups with their employees creates the ability to have open conversations and enforces a level of trust where employees feel comfortable in approaching their manager about sensitive issues. Fostering an open and supportive culture within the company or amongst a team ensures the culture and team dynamic is a positive, open one.

It is important that any sensitive conversation is held in a confidential setting where no other colleagues may interrupt but also a location where the employee feels at ease. You should ensure there are no interruptions or distractions during the conversation, make sure mobile phones are switched off, notifications on laptops or tablets are silenced

etc. This will ensure the employee is comfortable and is reassured they have your full attention. A good starting point of the conversation is to simply ask “how are you?”.

At all times throughout the conversation, questions should be open, simple and non-judgmental.

As a manager, maintaining good eye contact with the employee and speaking calmly at all times during the conversation are both important to put the employee at ease. You should acknowledge their words by way of a simple head nod or verbally in short words to show understanding and empathy throughout the conversation.

It is important during any sensitive conversation that the manager is actively listening and fully engaged with the employee for the duration of the conversation. You may not be able to provide professional advice on the issue, however, the employee will feel listened to and supported in their workplace.

Ensuring as a manager you are patient with the employee is very important. As highlighted previously, each person deals with things differently and it may take one employee longer to say everything they need to say. You should gather as many details as possible regarding the situation to establish how best to support or direct the employee depending on the nature of the conversation.

Put supports in place Your focus should always be on the person and not the actual problem; remember you are not trained to provide professional advice should they require this. Ask the employee what support they feel may help. Ask if there is anything you can do work-wise to help. Actively listen when the employee speaks; if it involves any work-related changes, for example, reducing their workload and it is something which you can do, advise them that you will do this and put the required supports in place. Ask if they have spoken to their GP already. Following this, you may suggest they consult their GP or provide the employee with any additional supports or programmes the company may offer or any public services you feel they may benefit from.

During such a conversation, the manager should reassure the employee that anything discussed will be in confidence unless they deem an immediate risk or danger to the employee or any colleagues, based on the information being discussed.

Where possible it is advisable that managers follow up in writing with the employee about any agreed work supports you discussed during the conversation and ensure that there is a follow-through on anything you mentioned in the meeting. As a manager you should regularly check in with the employee afterwards to see how they are doing and if there is anything further you can do going forward. ■ www.shelflife.ie | ShelfLife March 2022

56 ADVISOR: Recruitment

Management mistakes to avoid!

Continuing last month’s series on management mistakes, Excel Recruitment’s Barry Whelan outlines 13 more errors managers should avoid in the pursuit of keeping staff members happy, motivated and productive

BARRY WHELAN managing director of Excel Recruitment

www.excelrecruitment.com

W

hen candidates come to Excel Recruitment looking for a new role, we zone in on their ‘reason for leaving’. We want to understand completely why the candidate wants to move job, so that we can find the right new job for them. One of the reasons that comes up consistently in the top five is frustration with a manager or poor management. Here are the second set of the top bad management mistakes that can drive an employee out the door.

For all those managers out there interested in improving their ability to manage others, take heart in the fact that you’re only human. I know I for one have made every single one of these management mistakes at some point or another in my career.

Let’s start with another personal favourite of mine!

1) Belittle their team over things, both significant and insignificant When a soft deadline is missed, this manager raises it at a staff meeting by throwing their hands up and remarking about how everyone’s incompetence will ensure the closure of the organisation! The dramatic manager who makes mountains out of molehills is a prime example of a bad manager.

While a good manager should never ‘lose it’ with the team, they may be forgiven for doing so in a crisis, but not for something insignificant.

Managers should always be mindful of not crossing personal boundaries; a particularly pertinent issue during office parties!

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2) Passive aggressiveness: Reminding the team of the power they hold over them This manager does things like often making “jokes” about firing people, then laughs it off, like they want to show their team that they have a great sense of humour, but, at its heart, this behaviour is bullying.

3) Active aggressiveness In a team huddle, this manager makes comments such as: “I know you have all performed really well and the business is performing, but we are only as good as last month and if anyone drops the ball, they will know about it.” Using direct threats and fear as motivation does not have a place in modern professional management.

4) Cross personal boundaries The risk of crossing personal boundaries arises easily in social occasions involving work. How many employees have woken up the morning after the dreaded office Christmas party with a completely different impression of their manager, who drank too much with the staff or became their pal at the party, before reverting to the previous relationship status come Monday morning as the boss.

5) Physically invade people’s spaces No physical contact is permissible anymore. If a member of staff is upset in front of their manager, while human nature might illicit a response like a hug, this is a no-no. A bad manager invades an employee’s space.

The employee takes a step back and they take a step forward. An employee asks for personal space, and they don’t give it and stand too close when talking.

6) Delegate autonomy, without meaning it They tell you they want you to make the decision. They don’t want to be involved or indeed need to be, because you have the experience, and you are driving this project. They then take your decision, and go and

change everything, without bothering to explain why. This is so deflating for staff.

7) Play favourites with team members, and make it obvious This manager takes the same team member out for lunch every week; they make a big deal of their birthday, but not others. They play favourites and do not operate in a fair and equitable manner. This causes resentment and a poor team environment.

10) Criticise team members in front of their team A critical tool of performance management is to criticise a team member away from their peers. This should be done outside of the process.

Criticism should be given one-on-one and should always be constructive.

Whilst public humiliation means everyone gets to learn, it is a sure way to make an employee have a browse through job boards.

11) Become defensive at the slightest constructive feedback The bad manager asks for feedback in meetings and then bullies and belittles everyone who opens their mouth.

Then when people don’t contribute to meetings, they act passive aggressive about it: “I guess no-one has anything to add and we’ll just have to go with my plan.”

12) Multi-task while interacting with others This behaviour of a bad manager is very insulting to the team member.

Clearing email while in an important conversation or taking calls midmeeting makes team members feel their input is not respected or indeed needed.

13) Take credit for employees’ ideas and work No decision is made, or action is taken, that isn’t the idea of the manager. A bad manager will only carry out an idea that they believe is their own. How many managers have you had whereby you had to make them believe an idea was theirs to get it implemented! ■

OFF-TRADE NEWS

The Irish Gin Strategy 2022-2026 from Drinks Ireland|Spirits sets ambitious goals to grow exports in key markets and develop a vibrant domestic market

New all-island strategy sets out plans to continue gin category growth by 2026 A new strategy has set out plans by Irish gin producers and brand owners to maintain market share and grow sales by 2026.

The plan sets out a range of goals and actions to drive exports in key markets, develop a vibrant domestic market, support the viability of Irish gin distilleries and ensure the quality and standards of Irish gin are protected.

There are now at least 37 distilleries on the island of Ireland producing Irish gin, with over 70 brands. The Irish Gin Strategy 2022-2026 from Drinks Ireland|Spirits, the allisland trade body, details how Irish gin has experienced several years of rapid growth.

Between 2014 and 2020, the category grew by 184%.

While the ‘boom’ has been slowing in recent years, 2020 was the first year where Irish gin sales declined, as a direct result of the pandemic. As the on-trade reopens, and global travel retail recovers, it’s anticipated that the category will return to pre-pandemic levels over time, and the new strategy details plans to drive strong and sustainable growth in the years ahead.

Currently, Ireland is the dominant market for Irish gin, but the strategy puts a heavy focus on driving export growth, earmarking the U.K., USA, Germany, Canada and global travel retail as the key targets in the coming years. Asia – and China specifically – has likewise been identified as a target market.

The strategy also outlines how the sector plans to further grow the category domestically, by highlighting the local nature of Irish gin products and their important role in local economies.

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NI Health Minister Robin Swann announced a consultation on MUP on 22 February

Retailers welcome prospect of MUP in Northern Ireland Independent retailers on both sides of the Irish border have reacted positively to the opening of consultation on the introduction of minimum unit pricing (MUP) for alcohol in Northern Ireland.

MUP came into effect in the Republic on 1 January, sparking fears of a surge in cross-border shoppers seeking cheaper alcohol from off-licences in the province.

Independent retailers believe MUP in Northern Ireland will create a “level playing field” and bring alcohol prices in line with the Republic, Scotland and Wales, where it is already in place.

The Fed (NFRN) Republic of Ireland president Martin Mulligan is also in favour of MUP being introduced in Northern Ireland, noting that it would be “particularly good for those retailers whose stores are on or close to the border”.

Joe Archibald, the Fed’s district president for Northern Ireland, said big multiples and supermarkets “will no longer be able to undercut independents by selling cheaper alcohol as loss leaders. This should level things up and give everyone a fair crack of the whip.”

NI Health Minister Robin Swann announced the consultation on 22 February. The consultation document is available online at health-ni.gov.uk with a closing date of 17 May.

New campaign kicks off with launch of TV commercial inspired

by Bulmers Light’s ‘floaty little devil’ apples and includes out of home, digital, PR, radio, social and in-trade activity

Bulmers Light marketing hits new heights with creative campaign Bulmers Light is encouraging consumers to look to the lighter side of life with its new ‘Floaty Little Devils’ campaign, which will run for six weeks across TV, out-of-home, digital, PR, radio, social and in-trade activity. The campaign aims to highlight the brand’s low calorie and taste credentials whilst bringing Bulmers Light’s unique sense of humour to life.

Kicking off the campaign is a new TV commercial, led by creative agency Goosebump in collaboration with Pull the Trigger Productions, which premiered during coverage of Ireland’s Six Nations clash against France.

The commercial, which sees the Bulmers Light team harvesting the special floating apples, personifies the brand’s unique tone of voice, connecting with Irish consumers who are looking for a lower calorie option without compromising on taste or personality.

The 360° campaign will also see the brand create a custom-made interactive game as part of a media partnership. The game will task users with catching Bulmers Light’s floaty little apples to be in with a chance of winning a variety of prizes including an exciting zero gravity experience.

Mark Ashbridge, founder of Established Coffee at the first Black Bush Stories event of 2022

Bushmills hosts masterclass with Established Coffee To honour International Irish Whiskey Day on 3 March 2022, Bushmills Irish Whiskey hosted a whiskey and coffee masterclass for enthusiasts from across the island of Ireland.

The first Black Bush Stories event of the year, in collaboration with Belfast coffee trailblazers Established Coffee, attendees enjoyed a 90 minute in-depth virtual tasting and cocktail workshop.

To keep up to date with #BlackBushStories and join in the conversation, follow @BushmillsIRL on social media. ■

www.shelflife.ie | ShelfLife March 2022

58 ADVERTORIAL

Pearse Lyons Distillery Launch Cantiki Cocktails, A New Rum Based Cocktail Experience Pearse Lyons Distillery has launched another exciting new product to add to their line-up - a new rum-based cocktail beverage range in a ready-to-drink 4.7%, 250ml, can.

CanTiki. CanTiki is available in three deliciously refreshing cocktail variants Daiquiri, Mai Tai and Hurricane, perfect for enjoying this Summer at home or on the festival circuit. It is also available in a variety pack allowing consumers to taste a mix of the delicious RTD cocktails.

Within spirits, categories that are seeing the fastest growth include prepared RTD cocktails. The ready to drink cocktails are inspired by island life, with iconic branding that evokes the fun, ready-to-party feel of the brand. Strawberry Daquiri is a deliciously sweet mix of rum, strawberries with a squeeze of lime; Mai Tai is a tried and trusted cocktail consisting of rum, pineapple, orange, and almond and Hurricane is an electrifying citrus and passionfruit fused concoction.

Pearse Lyons Distillery is quickly making a name for itself in the trade for being at the forefront of innovation. Early adopters and trendsetters, they continually push the boundaries and create award-winning products that lead in their category.

Through the pandemic, when consumers were home, the industry saw a turn towards at-home cocktail making. Consumers became braver in their choices, seeking out experiential beverages they previously would have sampled on-trade. Pearse Lyons Distillery saw a gap in the RTD market for a new brand that introduces consumers to a tried and trusted beverage,rum, in a new format that delivers three delicious offerings, making experimenting at home easier than ever. The industry is seeing a move from malt-based drinks to more premium spirit products. At the recent W&S Industry Summit they announced that “Spirit-based RTDs were called out as a standout sub-category with 180% growth vs. 2019.” This paves the way for CanTiki to finally launch onto the Irish market, after a hugely successful first phase launch in the USA, that saw double-digit growth in major retailers and on cruise lines.

Pearse Lyons Distillery is no stranger to the RTD market, having launched the hugely successful Míl Spritz in 2019. Standing out among a sea of competitors, Míl Spritz quickly became the go-to beverage for those in the know, going on to win ‘World’s Best Brand Design’ in World Premix Awards 2020.

ShelfLife March 2022 | www.shelflife.ie

Not their only award winner, Pearse Lyons Distillery has also collected accolades for their much-loved Ha’Penny Gin Rhubarb, taking home Country Winner for the Worlds Best Flavoured Gin 2022.

Damien Cremin, Head of Europe and International Export says, “At Pearse Lyons Distillery, innovation is at the heart of everything we do. The RTD market has seen steady growth over the last number of years and the time was right for us to introduce a new, exciting offering to consumers. CanTiki is a brand that takes all our previous learnings from our other successful launches and gives consumers a fresh new beverage to enjoy this spring. We’re excited to bring this beautiful new beverage range to the Irish and international market after we’ve seen the appetite for the product in the USA.” To facilitate the launch of CanTiki, Pearse Lyons Distillery has partnered with Comans Beverages Ltd. With nationwide coverage, they will be facilitating the distribution of Can Tiki Cocktails throughout Ireland. Farrell Greenan, Managing Director, Comans Beverages Ltd, says, “Comans Beverages are

delighted to announce our partnership with Pearse Lyons Distillery. The strengths of our nationwide sales and distribution teams, working together with the team at Pearse Lyons Distillery, creates a fantastic opportunity to bring their award-winning portfolio to the customer, and the consumer.

The addition of the Pearse Lyons portfolio complements our hugely successful and innovative existing beer, cider and wine brands.”

To celebrate the launch of CanTiki, there will be a robust social campaign launched, giving fans of the brand the chance to win many exciting prizes over the Summer. No successful 360 campaign is without a social presence in 2022 and this will give the brand and consumers the chance to engage and build a rapport, using the hashtag #CanTikiCocktails. This also gives Pearse Lyons Distillery the opportunity to build an engaged audience they connect directly with, imperative in building the brand’s visibility.

For further information please contact your Comans Beverages representative or call/ email us at the Pearse Lyons Distillery; info@ pearselyonsdistillery.com / 01 691 6000. ■

For inquiries please contact

pl ea s e dri nk res po ns i b ly

YOUR LOCAL COMANS BEVERAGES REPRESENTATIVE or else email SALES@COMANS.IE or call 01 4662700

# c a nt i k i c oc k t a i l s

60 NOFFLA NEWS

www.noffla.ie

Winners of NOffLA Off-Licence of the Year Awards 2022 announced

Barry and Victoria of Galvins Carry Out Carrigaline with Gary O’Donovan, chairman, NOffLA

The National Off-Licence Association (NOffLA) has announced the winners of its annual Off-Licence of the Year Awards 2022 which is now in its twenty-sixth year. The awards, which are usually held at the Honorable Society of King’s Inns, were hosted online again this year, with plans to return to the in-person ceremony for next year’s event.

NOffLA, which was established in 1991, represents independent specialist off-licences across Ireland, with the sector

representing 5,900 jobs in 26 counties. The Awards recognise and showcase the excellence of independent off-licences and highlight those retailers that offer exceptional service to customers and demonstrate excellence in retail standards.

Speaking about the Awards and the standard of entries this year, NOffLA chairman, Gary O’Donovan said: “Tonight is a celebration of all that is great about the independent offlicence sector and community retailing. We are delighted to

Barry and Victoria of Galvins Carry Out Carrigaline with Reggie Walsh, NOffLA

showcase the high level of expertise and innovation demonstrated by our members and the exceptional standard of service offered to their customers throughout the year. While we are all looking forward to a brighter year ahead, we hope the ethos of ‘shopping local’ and ‘supporting community businesses’ remains.

“The impact of the pandemic and closure of the hospitality sector for the best part of two years has had a devastating impact on the wider drinks

sector,” he added. “Their lack of trade has also had significant knock-on implications for our suppliers, as the overall industry has declined significantly.

“In this context, government must now seriously consider policy measures to assist the sector to get back on its feet and this must start with Irish excise rates – which remain the highest in Europe. We now have Minimum Unit Pricing in place, a targeted alcohol pricing policy that prevents alcohol being retailed at dangerously low prices and so >>

The winners at this year’s NOffLA Off-Licence of the Years Awards, as displayed below, represent a dynamic sector, which always strives to deliver the best shopping experience possible:

ShelfLife March 2022 | www.shelflife.ie

NOFFLA NEWS

61

www.noffla.ie >> Ireland’s punitively high excise regime can no longer be justified in the name of public health. It is so important that government grants an excise reduction to help support these

struggling businesses as they try to re-establish themselves.”

The Awards, which included 36 finalists, saw Galvins Carry Out, Carrigaline awarded ‘National Off-Licence of the Year

2022’, O’Donovans Off-Licence Group awarded ‘Responsible Retailer of the Year 2022’ and 64 Wine Glasthule awarded ‘Food Retailer Off-Licence of the Year 2022’.

AWARD

All 36 finalists were awarded certificates of ‘Excellence’ based on their performance.

Other awards on the night included:

FINALIST

1

The Champagne Ayala Best First Time Entrant 2022

Carry Out Ballinasloe

2

The Peroni Nastro Food Retailer Off-Licence of the Year 2022

64 Wine Glasthule Molloys Clondalkin

3

The El Coto Customer Service Award of the Year 2022

4

The Redbreast Spirit Specialist of the Year 2022

Higgins Off-Licence Clonskeagh

5

The Guinness Beer Specialist of the Year 2022

James Redmond & Sons Ranelagh

6

The Dona Paula Wine Specialist of the Year 2022

Jus De Vine Portmarnock

7

The Hennessy Munster Off-Licence of the Year 2022

Carry Out The Reeks Killarney

8

The Drumshanbo Gunpowder Irish Gin Connacht/Ulster Off-Licence of the Year 2022

Dicey’s Off-Licence Ballyshannon

9

The Alpha Zeta Leinster Off-Licence of the Year 2022

The Wine Centre Kilkenny

10

The Bombay Sapphire Dublin Off-Licence of the Year 2022

McHugh’s Off-Licence Malahide Road

11

The NOffLA RTC Online Trainee of the Year 2022

Robert O’Brien, McHugh’s Off-Licence Malahide Rd

12

The NOffLA Responsible Retailer of the Year 2022

O’Donovans Off-Licence Group

13

The NOffLA National Off-Licence of the Year 2022

Galvins Carry Out Carrigaline

Thank you The NOffLA Off-Licence of the Year Awards would not have been possible without the genuine commitment of its sponsors, which is a source of great encouragement to the association.

NOffLA is particularly grateful to the following: • Champagne Ayala (Findlater & Co.)

• • • • • • • • •

Peroni Nastro (Richmond Marketing) El Coto (Mackenway Wines) Redbreast (Irish Distillers Pernod Ricard) Guinness (Diageo Ireland) Dona Paula Hennessy Cognac (Edward Dillon) Drumshanbo Gunpowder Irish Gin (Dalcassian) Alpha Zeta (Liberty Wines) Bombay Sapphire (Edward Dillon)

Gary O’Donovan also expressed his sincere thanks to NOffLA’s associate members for their ongoing support of the association.

“Supporting a competition that helps our members improve their business is hugely appreciated by us all,” he said, “as you - our suppliers - are playing a proactive role in driving the highest standards possible among our members nationwide.”

The celebrations are a well-earned tribute to all NOffLA members who have demonstrated their commitment to adopting ‘best practice’ as their motto, by putting their names forward for this important awards competition. Expressing his thanks to members for entering, NOffLA chairman Gary O’Donovan said: “It’s not easy to expose your business to third party scrutiny but I take my hat off to you for recognising the ultimate benefit of doing so.”

O’Donovan also thanked Reggie Walsh and Elaine Langan for the great amount of work they get through on behalf of NOffLA, as well as thanking all of the association’s council members who have given freely of their time to ensure the continued success of the association.

Policy developments outlined in update from NOffLA chairman Gary O’Donovan At the awards ceremony, chairman Gary O’Donovan also gave members an update on recent policy developments Firstly, Gary O’Donovan outlined the association’s position regarding minimum unit pricing. “Most significantly, you will be aware that minimum unit pricing was commenced at the beginning of this year, following years of postponement,” he said. “We view this as a very welcome development that has been a long time coming.”

NOffLA will continue to call on

Northern Ireland to also introduce MUP as a matter of priority, in order to implement an all-island framework.

On the taxation front, NOffLA this year will continue to make the case to government and finance representatives for an excise reduction, along with drinks sector colleagues.

“This is an area which we are giving careful consideration to at

present,” said O’Donovan, “given that Ireland’s extortionately high excise rates can no longer be justified on the grounds of public health – now that we have MUP in place which is a targeted, public health policy to prevent alcohol being retailed at dangerously low prices.

“The impact of the pandemic and closure of the hospitality sector for the best part of two years have been detrimental to the future viability of the community restaurants, pubs and hotels we all love,” he continued.

“Their lack of trade has also had

significant knock-on implications for our suppliers, as the overall alcohol market in the country has declined significantly.

“Excise duty increases from a decade ago continue to be felt across the drinks sector and a reduction would support a recovery amongst our colleagues in the hospitality sector and support the commercial viability of all businesses within the Irish drinks sector.”

Gary O’Donovan ended on an optimistic note, anticipating that 2022 will start to see a return to normality for Ireland’s drinks sector. ■

www.shelflife.ie | ShelfLife March 2022

62 MARKET MOVERS

Vuse

Coca-Cola

Vape quality matters at Vuse

#WhatTheFanta campaign returns with three pink mystery flavours

A great deal of care and research goes into every e-liquid and product that Vuse makes, to ensure the brand is using high-quality ingredients and offering consistent vapour quality.

Vuse’s vapour consists only of high-quality pharmaceutical and food-grade ingredients.

“Our team of 50 scientists scrutinise every detail, from what goes into the e-liquids, to the vapour that comes out,” the company states.

Vuse e-liquids can contain up to five ingredients, two of which are Propylene Glycol (PG) and Vegetable Glycerin (VG). PG is a clear, almost odourless ingredient that carries the flavouring in the product and Vuse only uses pharmaceutical-grade propylene glycol. VG is the second key ingredient which is slightly sweet in flavour and produces thicker vapour when heated.

To generate the flavour in its e-liquid formulas, Vuse only uses food-grade flavourings that its flavourists carefully measure in line with toxicological guidance to generate the perfect flavour.

The team conducts detailed analysis to test all the elements in the formula, and flavourists then refine and re-engineer the vapour to improve the quality and ensure the purity of the vapour. The company also completes toxicological risk assessments on every ingredient in its e-liquids and all flavours.

Vuse says it places huge emphasis on transparency, as building trust with your customers is critical. Being able to understand the ingredients that are in the product your consumers are purchasing, is a great first step to building that trust.

Help your customers make the right purchase, by visiting the ‘Vape quality matters’ section at vuse.com/ie/en/vape-quality-matter.

Coca-Cola HBC Ireland & Northern Ireland has announced the return of the #WhatTheFanta campaign: delivering on consumer demand for zero sugar variants and flavour innovation whilst bringing some fun and personality to the soft drinks’ flavours category.

Building on the success of the #WhatTheFanta mystery blue flavours in 2021, Fanta is back with a bang and this year, pink is the new blue!

Three new bright pink mystery flavours will be available in 500ml and 1.75L packs. Consumers are being tasked to guess the three zero sugar flavours, having the opportunity to win exciting instant prizes and be in with a chance of winning holiday vouchers. To solve the riddle, shoppers are invited to scan the QR codes on-pack, submit their guess and play interactive games through the new Coca-Cola app.

Fanta point-of-sale (POS) materials will create theatre in-store and online. The campaign will launch this April in Ireland and Northern Ireland and will run on TV, digital, out-of-home (OOH) and on social channels.

“In the summer of 2021, the #WhatTheFanta mystery packs contributed 34% to Fanta’s incremental total brand growth of €2.5 million*,” said Andrea Whyte, marketing director of Coca-Cola HBC Ireland and Northern Ireland. “The latest #WhatTheFanta variants are sure to capture consumers’ attention, with its standout pink liquid and playful campaign sparking curiosity with the target audience.” *(Source: Nielsen May-Sept 2021)

Kellogg’s Lindt Lindor

Lindt Lindor delivers double bliss with new Double Chocolate variant Lindt Lindor has strengthened its position as the number one boxed chocolate brand in the Irish market. €1 in every €6 spent on a box of chocolates in Ireland is spent on a Lindor box* proving that Lindt Lindor continues to be a must-stock for retailers in 2022.

With a wide range of exciting and delectable flavours as well as formats, Lindt Lindor is a perfect chocolate gift for any occasion. Lindor success comes not only from the much-loved classic Lindor milk recipe but also through continual innovations to the market, sure to delight customers. This spring, shoppers can experience bliss with the most indulgent addition to the Lindor range: Double Chocolate.

The Lindt master chocolatiers combine expertise and the finest ingredients to create the perfectly round milk chocolate truffles with an irresistibly smooth melting filling with dark chocolate.

Double Chocolate: double bliss.

Supported by a strong national campaign, Lindor advertising will return to TV screens this spring with increased support and activity both in and out of store. The Lindor 200g box retails at €6.99. *(Source: Nielsen, Total Scantrack ROI Data to 02.01.22)

ShelfLife March 2022 | www.shelflife.ie

Kellogg’s expands Rice Krispies Multigrain Shapes range Kellogg’s is expanding its Rice Krispies Multigrain Shapes range by bringing its two W.K Kellogg by Kids cereals under the Rice Krispies brand umbrella.

As part of its decade-long plan to improve its foods so that they are better for people, the community and the planet, the two children’s cereals – Blueberry & Apple and Strawberry & Apple – will be joining Kellogg’s Rice Krispies Multigrain Shapes Original.

The decision to move the W.K Kellogg by Kids cereals under the Rice Krispies brand comes as the business wanted to streamline its offering to provide parents with an easily identifiable range of cereals for their families.

The Rice Krispies brand is the number one kids cereal brand in the Republic of Ireland and purchased by 500,000 shoppers each year, with Rice Krispies Multigrain Shapes sales growing by 14% since 2019*.

The latest additions to the Rice Krispies family contain no added sugar, are high in fibre and vegan friendly, making them a great cereal to kick-start families’ mornings.

The full range is now available in stores nationwide with an RRP** of €3.49. ■ *(Source: Kantar 52 weeks ending 26 December 2021) **(Pricing is at the sole discretion of the retailer)

You’ll be in good company at MACE Line up with MACE brand ambassador Johnny Sexton and the rest of our winning team.

At

MACE, we’re looking for retailers who bring a smile to work every day to join our amazing team.

Take the first step and get in touch with Andrew or Liam who can give you a full introduction to what the MACE brand and MACE team can do for your business.

Our new stores are designed to be both bright and welcoming, to place you at the heart of the community in which you serve.

To find out more, contact:

Speaking of service, our quality fresh foods and innovations meet the ever-changing needs of people and have been proven to drive profitable sales increases for MACE Retailers.

You will have the support of our experienced team around Ireland, along with award winning marketing to grow your business.

Andrew McCann (Regional Manager North) amccann@bwg.ie / 086 041 4334 Liam Attridge (Regional Manager South) lattridge@bwg.ie / 086 852 1362

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26/04/2021 15:36