Talking food with Bidfood

Becoming more sustainable and reducing our emissions is such a pressing issue for all business, particularly those involved in the hospitality industry, given its importance to consumers and clients, in attracting and retaining employees, as well as increasing regulatory requirements. Yet many businesses feel overwhelmed when they look at how to get started and where to focus their efforts. To share what UKHospitality are doing to support hospitality businesses in reducing their impact on the climate, we’re joined by Kate Nicholls OBE, their CEO who talks through the practical ways that businesses can get started on this. Together with the Zero Carbon Forum, represented by their Director, Kristen Filice, UKHospitality have created a Carbon Calculator which Sky Zero funded as a member benefit for UKHospitality members, which helps simplify the process of calculating emissions for businesses large and small. Kate and Kristen talk about their collaboration and the tools and tips both organisations have developed that help businesses get started with a sustainability strategy and take practical steps to reduce their emissions, really engage staff and deliver their sustainability goals. You can access these fantastic resources, tips and tools here: Roadmap: https://zerocarbonforum.com/assets/pdf/final-ZCF-roadmap.pdf www.ukhospitality.org.uk/page/CarbonNetZero The Carbon Calculator: www.ukhospitality.org.uk/page/UKHCarboncalculator What UKHospitality are doing on sustainability: www.ukhospitality.org.uk/page/sustainability/

When implemented on 6th April 2022, the new calorie labelling legislation will mean that it will become mandatory in England to share...

Having only just got to grips with Natasha’s Law, food businesses and caterers are now faced with another piece of legislation, Calorie labelling for the out of home sector. When implemented on 6th April 2022, it will mean that it will become mandatory in England to share accurate calorie information on food and drink at the point of choice, for larger operators with over 250 employees. Calorie labelling is being introduced to help consumers make informed and healthier choices when eating and drinking in the out of home sector. This requirement to display calorie information also aims to encourage reformulation, with businesses providing lower calorie options for their customers. To breakdown the new legislation into simpler terms, we’re joined by Samantha Mollart, Nutrition and Allergens Manager at Bidfood as well as Natalie Bance, Bidfood’s Senior PR & External Communications Manager. We go on to discuss which businesses fall in and out of scope and how those in scope can prepare and be ready for calorie labelling. We also gauge how the industry is feeling towards the legislation and the hurdles they face as the introduction date in April looms upon the industry. To help make your life easier when preparing for this, we also go through all of Bidfood’s fantastic support tools for customers we have available. To find out how else Bidfood can support you, find more support here: https://www.bidfood.co.uk/calorie-labelling/

For this episode, we’re breaking down the greatest challenges that school caterers are facing to feed children quality and nutritious meals this year. We’re joined by Dr Andy Kemp MBE, Group Sales and Marketing Director at Bidfood as well as Jacquie Blake, National Chair of LACA, the professional body for education. With various costs rapidly rising, including the cost of food, fuel, and labour, caterers are increasingly faced with more challenges to provide quality school meals for children. We go on to discuss how funding for Universal Infant School Meals are not changing in-line with external factors on the economy. This means school caterers are faced with greater difficulties in balancing costs with providing a nutritional meal, and these are meals that play an essential role in a child’s learning and development. On top of this, families across the UK are set to be badly affected by these changes, with thousands of people edging towards poverty and needing support through Free School Meals. Our guests discuss the importance of funding and feeding children quality food, plus what caterers can do to help alleviate these challenges they face. As well as this, we talk about why Andy lent his weight to calls for more government financial support for the industry at the All Party Parliamentary Group meeting, where they discussed the importance of funding for Universal Infant Free School Meals. He has also written directly to Prime Minister Boris Johnson and a number of other leading politicians which points out measures needing to be taken to support the industry. To find how Bidfood can support you, find more support here: www.bidfood.co.uk/schools For support on other challenges the industry faces, go to: www.bidfood.co.uk/unlock-your-menu/

For this episode, we’re breaking down the greatest challenges that school caterers are facing to feed children quality and nutritious...

As the health trend looks set to continue to rise in 2022, we surveyed consumers and scoured the market to discover what ‘being healthy’ actually means to consumers when they’re eating and drinking out at the moment.

In this episode we spoke to Jim Wealands, Group Food Development Director at CH&Co, about the central role health and wellness plays in their strategy. We also break down our research findings and discuss ways in which operators can embrace this trend whilst maximising revenue.

Our Trends for 2022: www.bidfood.co.uk/food-and-drink-trends-2022/

As the health trend looks set to continue to rise in 2022, we surveyed consumers and scoured the market to discover what ‘being healthy’ actually means to consumers when they’re eating and drinking out at the moment. In this episode we spoke to Jim Wealands, Group Food Development Director at CH&Co, about the central role health and wellness plays in their strategy. We also break down our research findings and discuss ways in which operators can embrace this trend whilst maximising revenue. Our Trends for 2022: www.bidfood.co.uk/food-and-drink-trends-2022/

Interested in discovering what plant-based alternatives to include on your menu? Learn more about what you can do for Veganuary and what our new V Kitchen range has to offer by listening to this episode! To discuss this topic, we are joined by Zoe West, Senior Corporate Engagement Specialist at Veganuary and Martin Eshelby, Food Innovation Manager for Bidfood. We discuss ingredients, plant-based alternatives, flavours and textures that can help you to create an exciting and creative vegan offer for your customers this year.

Learn more about Veganuary and the support they can provide you: https://veganuary.com/try-vegan/?d=bidfood

Learn more about our V Kitchen range here: https://www.bidfood.co.uk/v-kitchen/

Sign up to our Veganuary webinar for recipe ideas here: https://www.bidfood.co.uk/events/

Find all our other recipe advice here: https://www.bidfood.co.uk/v-kitchen-recipes/

Interested in discovering what plant-based alternatives to include on your menu? Learn more about what you can do for Veganuary and what our new V Kitchen range has to offer by listening to this episode! To discuss this topic, we are joined by Zoe West, Senior Corporate Engagement Specialist at Veganuary and Martin Eshelby, Food Innovation Manager for Bidfood. We discuss ingredients, plant-based alternatives, flavours and textures that can help you to create an exciting and creative vegan offer for your customers this year. Learn more about Veganuary and the support they can provide you: https://veganuary.com/try-vegan/?d=bidfood Learn more about our V Kitchen range here: https://www.bidfood.co.uk/v-kitchen/ Sign up to our Veganuary webinar for recipe ideas here: https://www.bidfood.co.uk/events/ Find all our other recipe advice here: https://www.bidfood.co.uk/v-kitchen-recipes/

The food delivery market has seen huge growth since the start of the pandemic, accelerating its already substantial development before Covid-19 hit our shores. New delivery concepts like dark kitchens and host kitchens have arisen and are now cementing their place in the market, and in this episode we look at these concepts, the sustained boom of the market and talk tips on how you can take advantage of it.

We’re joined on the podcast by Jamie Moore, European Sales Director at KBOX, Ian Thomas, Landlord of The Old Reindeer Inn in Banbury and Cally Ip, Customer Marketing Executive in our team.

Tune in to gain an insight into the 2021 food delivery market!

 

Find out more about KBOX here