WHAT’S ON THE MENU?

WHAT’S ON THE MENU?

Dr Andy Kemp MBE FIH, who was awarded an honorary doctorate from UWL in 2017 for his services to hospitality, looks at the key issues affecting the food industry now, from food waste and the use of plastics to climate change and sustainability. Andy is Group Sales and Marketing Director at Bidfood, one of the largest food wholesalers in the UK.

Food waste vs climate change

On 12 June 2019, the UK’s carbon emissions target was amended to the new, much more challenging goal of ‘net zero’ greenhouse gases by 2050. Whether or not you think this is challenging enough, or even possible, it is big news, and we will all need to rethink our approach to the way we run our businesses, our economy and everyday living to achieve this.

So with climate change and emissions topping the agenda, why is food waste still such a hot topic?

Food waste that decomposes in landfill sites releases methane – a greenhouse gas that is 84 times more potent than carbon dioxide 20 years after it is released into the atmosphere. Across the globe, food loss and waste account for four times more greenhouse gas emissions than aviation[1] , and are comparable to road transport.

Approximately one third of all the food produced in the world is lost or wasted, and in the UK the food and drink sector produces more than 10.2 million tonnes of food waste annually after leaving the farm gate – around 20% of our overall emissions. Around 10% can be attributed to hospitality and foodservice, and another 18% to manufacturing.

The food we waste is a vital part of the jigsaw if we are to achieve our net zero greenhouse gas target, and the foodservice and hospitality industry has a crucial role to play. Bidfood and many operators, suppliers and organisations like us have joined key commitments like Courtauld 2025, or more recently ‘Step up to the Plate’, committing to help halve food waste by 2030, and raise public awareness of the issue.

Making a commitment is one thing, but to make a practical difference to the levels of waste the industry produces, we need to become more practical too. Redistributing surplus food, educating staff and customers, reducing the amount of food in the bin through more efficient operations and careful menu planning, setting targets and measuring progress – these are all proven ways of reducing waste levels.

The good news is that while education, training and new processes have to be put in place and maintained to make a difference, the resulting efficiencies not only have a positive impact on climate change, but they bring commercial benefits too.

[1] Recent figures reported by the Food and Agriculture Organization of the United Nations (FAO)

Action on plastic and packaging

Recently, there has also been a strong focus in the media on single-use packaging and plastics in particular, highlighting the shocking threat it poses to our planet. It is vital that our industry does as much as possible to tackle this threat, and as wholesalers, we need to engage the whole way along the supply chain with customers, suppliers and staff to reduce, reuse and recycle plastic and packaging that the foodservice and hospitality sectors have become so accustomed to relying on, especially for on-the-go food solutions.

It is vital that foodservice and hospitality businesses work closely with industry experts, such as the Foodservice Packaging Association, to collaborate and work towards achieving targets and commitments in this area.

Wholesalers can play their part by reducing single-use plastic in their own brand ranges, where possible, and encourage and educate customers, suppliers and employees to take a more sustainable and practical approach as well as understanding how best to dispose of packaging, be that through reducing, reusing or recycling.

At Bidfood we now offer an extensive range of plastic alternatives for food on-the-go, helping customers make better choices. We set targets, and religiously track and measure our progress in recycling, as well as scrutinising our own brand ranges to understand where we can reduce plastic and cardboard packaging weight.

Healthier and more sustainable menus

As well as addressing climate change and plastic pollution, we must all face the stark reality that with a growing population, our diets and lifestyles must change as the planet cannot sustain our eating habits, nor can our health. Protein alternatives, and the rise of plant-based diets, are now firmly established as key food trends driving significant change in consumer choice.

Diners now favour diets that offer higher levels of nutrition and menu choices that are more environmentally friendly. For many, this means eating more vegetables and fibre, reducing meat intake and food miles, as well as embracing innovative plant-based dishes, protein alternatives and cleaner formulations.

Fuelled by changing consumer attitudes and demand, at Bidfood our own vegan range has grown exponentially and now numbers over 300 products. We’re also working with customers directly to design menus and concepts that tune into these trends.

Obesity is one of the biggest public health issues in the UK, and at Bidfood a major aspect of our work is about working towards government voluntary initiatives which aim to reduce childhood obesity levels by half by 2030. We can also expect a rapidly evolving landscape of food standards, regulations and requirements for reformulation to reduce sugar, calories, salt and fat.

At my company, we have found that within the bakery and desserts category, consumers often won’t choose a low sugar option, and so it is important to reformulate products to improve their nutritional value without impacting taste. The role of laboratories like the University’s West London Food Innovation Laboratory will be crucial in helping achieve innovative food products that cater to our nation’s sweet tooth, offering sweetness without the sugar.

Drawing from my own experience, a number of years ago, I introduced Lo-Salt to the UK from our supplier the Klinge Brothers, who had already worked out the need to reduce sodium in our diets, and the benefits of potassium on high blood pressure. As an industry we must do everything we can to learn from and support our universities who seed the innovations and innovators of the future. ■

Dr Andy Kemp MBE FIH is an honorary graduate of UWL and Group Sales and Marketing Director at Bidfood. Andy was awarded an MBE this year for services to the hospitality industry.