The Gastropubs Developing Tantalising Twists on Much-Loved Staples

A country walk is never complete without a visit to a welcoming gastropub along the way. As the perfect escape from the brisk Autumnal weather, an inviting pub fit with open fires, squashy sofas, and cosy corners is the perfect staging post to rest and refuel.

Across the UK, most gastropubs will serve much-loved pub staples that are comforting and gratifying in equal measure. However, an increasing number are experimenting with new recipes to develop tantalising twists on classic pub food. And increasingly, many are choosing white fish such as cod, haddock, and Alaska pollock as their focal ingredient.

One such gastropub is The Star Inn in England. Located in the bucolic farming-village of Hemsley on the edge of the North Yorkshire Moors,  The Star Inn, with its chocolate-box looks and thatched roof, offers a menu that is robust yet skilfully balanced.

Delights on offer include smoked haddock and chicken ravioli, served with wholegrain mustard, garden leeks, and herring ‘caviar’. Another tantalising choice is The Star Inn’s Douglas fir-cured mackerel, served with poached village plums, coastal vegetables, and orchard pear sorbet. To bring out the depth of flavours in either dish, a chilled glass of white wine, such as a South African Vondeling Babiana, is recommended.

Other gastropubs attracting serious attention for their culinary creations include The Ship Inn in Fife, Scotland. Known for their rendition of Cullen skink – a traditional Scottish creamy fish soup – The Ship Inn uses smoked haddock, potatoes, leeks, and celery to create a beautifully hearty, comforting treat. Also on the menu are fish burgers, served with red cabbage sauerkraut, baby gem, tartare sauce and deliciously crispy chips. Wines and beers are carefully selected to complement the dining menu.

Others, such as The Walnut Tree Inn in Monmouthshire, Wales, offer a highly experimental menu. Shying away from classic staples, the head chef Shaun Hill has his own unique cooking style that is not limited to one cuisine but relies on excellent ingredients, seasonality, and culinary know-how.

From Kerala fish curry to mackerel with potato rasam, a visit to The Walnut Tree Inn never disappoints. Yet the dish most will travel for is Shaun Hill’s cod with a rich romesco sauce, served with octopus and gordal olives. As a milder-tasting fish, cod is particularly delicious prepared in this way, transforming this classic ingredient to rarefied heights.

To ensure these dishes hit the mark every time, high quality ingredients are essential. For this reason, gastropubs turn to only the most trusted suppliers, such as one of the industry-leaders Norebo Dedicated to supplying fish just as nature intended – with nothing taken away, and nothing added – Norebo fillet and freeze their fish at sea only hours after it has been caught to preserve the natural quality and freshness of their MSC-certified haddock, Alaska pollock, and Atlantic and Pacific cod.

Gastropubs across the country, from the easterly corners of Scotland to the southern tip of Wales, are experimenting with new and innovative recipes to change Britain’s food landscape. And increasingly, white fish is the star of the show, with the likes of smoked haddock ravioli or Cullen skink on offer to cater to everybody’s tastes.

However, if you are in the mood for old favourites, The Tuckers Arms in Dalwood, Devon will deliver pub classics like no other. Step inside, and you’ll find low-beamed ceilings, flagstone floors, and inglenook fireplaces. Pouring over the menu, each option is delectable, from cod loin with crab sauce to smoked haddock Florentine.

But by far the most popular dish on the menu is beer battered fish & chips, served with a side of mushy peas and tartare sauce. The Tuckers Arms have a talent for ensuring the fish is deliciously tender and juicy, while the batter remains so crisp, an audible crunch can be heard when taking a bite. Finished with a generous squeeze of lemon, this much-loved dish will never disappoint.

Gone are the days of second-rate pizzas, bland pies, and dry burgers. The gastropubs of today offer exquisite twists on classic staples, as well as our old favourites done exceptionally well. As lockdowns ease and frequenting the local becomes a normal feature of daily life again, it is clear expertly prepared MSC-certified fish is the perfect accompaniment for any evening.

Replacing Wasteful Metal Cans In Food Service With Flexible Liquid Packaging

Retail Trend Spill-Over

The popularity of flexible packaging has been explosive in the last couple of decades, with producers and retailers alike reaping the benefits of market differentiation and merchandising with their customer facing products.

The packaging market as a whole is demanding improved sustainability along with ever-increasing price and efficiency pressure. Often for producers, sustainability considerations and margin pressures can seem incompatible due to potential higher costs of sustainable substrates and of course the cost of innovation.

FPA Case Study

For many segments though, the argument for a shift towards sustainability has been solid, and that has been for products in rigid packaging. According to a case study by the Flexible Packaging Association, by switching a retail product (ketchup) from the traditional PET bottle to a flexible pouch with a fitment, they were able to significantly reduce the product to package ratios, and utility/fossil fuel consumption. Just the reduction in unit weight alone, packaging costs and utility savings translated to significant freight and production cost savings for their retail products.

Now more than ever, VFFS machine manufacturer Rovema, is seeing the same transitions from rigid to flexible packaging in the food service and institutional spaces as well, for many of the same reasons.

For retail products, the main drivers of packaging trends come from the demand of customers and retailers. For food service packaging, the end users driving changes are busy restaurants, schools and other high volume users.

Flexible Liquid Packaging for Food Service

One interesting place to watch the trend is in liquid packaging, which includes soups, dips, relish, and even 2 component products like pickles and brine or canned produce and water.

Throughout the supply chain from processing, packaging, distribution and food service there is immense opportunity to improve sustainability, efficiency and substantially reduce a variety of costs.

The market shift from rigid packaging like number 10 cans over to flexible packaging for pumpable products is driven by the dramatic reduction in package weight and disposal space, resulting in an overall better experience for food service customers. So much so, that restaurants and larger institutions are demanding flexible packaging from their suppliers.

There is a long list of cascading benefits of switching from rigid to flexible packaging. Not only is the switch from rigid packaging like number 10 cans, over to flexible liquid packaging helping manufacturers to be competitive but the switch is helping food service customers improve their own operations and sustainability. This is an excellent example of how flexible packaging can speak to end user expectation while still fulfilling the need for efficiency and low input costs.

Switching from rigid to flexible packaging potentially generates up to 70 to 95% reduction in raw materials for retail and food service goods. It is a common myth that metal cans provide a longer shelf life for goods however, a can offers a 2- 5 year shelf life while a pouch can provide 8-10 years. It was Rovema’s goal to dispel myths such as this one in their new guide.

Free Guide on Flexible Liquid Packaging

Rovema’s new twenty three page guide to packaging liquids in flexible pouches takes a deep dive into each phase of the supply chain exploring the pros and cons between traditional methods including number 10 cans and buckets and the trend toward the more efficient flexible pouch packaging. It addresses historical market concerns and the remarkable advances in film engineering and manufacturing and also details their VFFS liquid packaging solution, the BVC 310 for liquids, which is servo driven with specialized stainless steel wash down that is quick and easy to clean.

The free guide to flexible liquid packaging for food service can be downloaded on Rovema’s website at the link below:

About Rovema North America, Inc.

Rovema NA is a wholly owned subsidiary of Rovema GmbH. Our operation in Atlanta is the North American sales, service and parts presence for all of Rovema’s engineered vertical form/fill/seal and end-of-line packaging solutions.

With over 1,000 machines installed in North America, we’re fully committed to the ongoing support of our machines. Although occasionally certain drive or control components are obsoleted by our suppliers, we provide all available parts and ongoing technical support for any operating Rovema machine.

Our team in Norcross is combining German quality & engineering with American market awareness and responsiveness. All our machines are built under a single roof (not a global master brand) and we’re aggressively building our staff to meet growing demand.

Media Contact Details
Emily Brogan, ROVEMA North America Inc.
Norcross, United States

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The commercial food service industry says, ‘Okay Chef!’ to a brand-new online ordering platform

Two old school friends Rob Hutt and Antony Flatman, Rob from a tech background and Antony with 22 years’ experience as a Chef, have known each other since they were 11 years old and have put their time in lockdown to good use by finally fulfilling a long-held desire to go into business together. By combining their two skillsets they have started a brand-new online ordering platform called Okay Chef.

Okay Chef offers any food or drink retailer a suite of web and mobile apps to allow both high street and food service businesses to adopt online sales and maintain social distance without the upfront investment normally associated with implementing this type of e-commerce technology solution and digital marketing strategy.

Okay Chef was created from the view that there was a market opportunity for a more innovative approach to home food delivery provision and e-commerce marketing to rival some of the major players already dominating this industry such as Just Eat, Deliveroo and Uber Eats. The company’s bold move and major point of differentiation, is that Okay Chef has relinquished their own control and is giving each business complete control of their own brand and customer data, believing it’s better to be a partner rather than a supplier.

By bringing together established marketing expertise and an extensive technology product along with an experienced Chef, the company is now carefully rolling out its unique offering across the UK.

Okay Chef has also joined forces with TUGO Food Systems substantially increasing its commercial base and customer reach.

TUGO brings with it popular brands like ‘Neo Pizza’, ‘Burrito Cantina’ and ‘Streat 4ork’ and has sales outlets across the UK in sectors that include Retail, Business and Industry, Leisure and Tourism, Stadia, Healthcare, Education and Defence.

Benefiting from a broad in-depth knowledge of the catering industry, Okay Chef has developed technology that will, at the touch of a button facilitate, click and collect, delivery and pre-order. Payments are secure and the technology is fully compliant.

For Okay Chef this is an accolade and mark of recognition for the quality of its technology solutions which are already available to individual High Street operators.

Lee Personius, Managing Director Tugo Food Systems Ltd “Working with Rob and Okay Chef has enabled us to utilise and combine our businesses strengths, expertise in the food service sector and technical skills to build the best online ordering experience to the food service industry.”

Rob Hutt, Managing/Marketing Director “It is partnerships like the one we are embarking on with Tugo that will allow us to mobilise out technology when struggling businesses need it the most. We are in the business of reducing risk for companies of all sizes, enabling growth through the use of innovative technology and safeguarding the shopping experience for consumers during Covid-19.”

Okay Chef is a UK registered Private Limited Company and is part owned by the Indian development company that originally developed the Okay Chef technology. Strategically this decision was taken to allow Okay Chef to benefit from on-going technology support from a team of over 70 experts in web and mobile development technology. This has allowed and will continue to allow us the freedom to drive long term extensive innovation around the needs of our users.

Okay Chef Website:
Okay Chef launch video:

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Reach Food Service delivers dramatic business growth with PODFather

Reach Food Service, the London based premium foodservice operator, has implemented delivery management, route optimisation and electronic proof of delivery technology from PODFather. With the Reach business experiencing a fourfold expansion in order volumes and customer deliveries, the management team needed a software system that was both easy to use and could offer unparalleled functionality, fast. As a result, the Reach team turned to PODFather, the UK’s leading supplier of advanced cloud-based route planning, vehicle tracking and ePOD services.

“At a time of accelerated growth, when we are moving from 250 to 1,500 daily deliveries, we needed a solution that we knew we could trust. That’s why we contacted PODFather,” commented Abbas Lalljee, Founder and Chief Executive Officer at Reach Food Service Limited. “We’ve worked with the PODFather team in the past and have found them to be professional and reliable. The system is both advanced, yet easy to use so when we needed a solution PODFather was our only port of call and we were up and running within five working days of signing which is incredible.”

PODFather is now used daily to plan and manage the movement of Reach’s recently expanded vehicle fleet. “With PODFather we’ve made the initial leap of going from 250 deliveries a day to 800 and having the system in place has made the significant jump in volume so much easier to handle,” comments Geoff Charles, Reach’s Transport & Logistics Manager. “With PODFather my team and I can be confident that our deliveries are optimised, our vehicles are tracked, our customers are receiving timely notifications via text and email, and that we, as a transport team are collecting all our proof of delivery notifications with ease.”

The decision to introduce PODFather comes during what is an unprecedented period of challenge and change. “When the UK Government made the decision to shut down cafes, pubs and restaurants to slow the spread of COVID-19 I knew we needed to adapt quickly,” adds Lalljee. “Having a talented and entrepreneurial team, we have swiftly pivoted the business to maintain employment and remain fully operational six days a week, with day and night shifts. PODFather has had a significant role to play in helping us achieve this.”

As part of its change in focus Reach Food Service is involved in two new initiatives. The first, ‘REACH My Kitchen’ will see Reach rolling out a gourmet home delivery service of high-end seafood, meat and poultry boxes. With service now commencing within the M25 region Reach has rapid expansion plans that will see a fast rollout across the UK. In addition the Reach team has partnered up with Côte Brasserie on the new ‘Côte at Home’ initiative that enables people to stock up with chilled bistro meals, created by Côte Brasserie chefs, that are delivered to homes nationwide, ready to cook, chill or freeze.

“These are trying times for us all but the example shown by Reach proves that with drive, determination and entrepreneurial flair you can diversify operations, as shown in this case with the introduction of two new home delivery focused initiatives,” comments Colin McCreadie, Managing Director at PODFather. “We are proud to be helping Reach Food Service and many other food and drinks companies, keeping supply chains moving, and homes stocked, at this most difficult of times.”

PODFather Ltd – so much more than ePOD

Our software is helping businesses within the logistics, construction, field service and healthcare industries to streamline processes, improve operational and financial efficiency, and eradicate paper. Our cloud-based delivery management software encompasses a range of features and functionality including; job management, route planning and optimization, vehicle checks, proof of delivery, driver and vehicle tracking, as well as invoicing and reporting modules. PODFather allows businesses to be better informed about the jobs they are managing, highlighting problems before they occur, making users proactive rather than reactive. Our customer base includes well-known names such as Tarmac, NHS, Bidfresh, Oxfam and Igloo, as well as a many independent logistics and construction service operators. To find out more visit

Please direct all media request to: Jane Geary, Marketing Manager
Tel: 07590 376099,

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How Not Using Food Grade Lubrication will have Harmful Effects?

alt="food industry - biscuit production in a factory on a conveyor belt"

For a production to go well, lubrication is the heart and soul. It is used in every industry, especially in the food and drink industry. However, what seems to be an ongoing issue, is that some food and drink manufacturers have not considered in the importance food-grade lubrication for their production line and therefore haven’t made the change from traditional oils and greases to food-grade lubricants.

For manufacturers that produce not only food and drink, but medication too, the safety of customers should be a highly prioritised. They must follow high standards of sanitation and hygiene throughout the whole process of production from start to finish. It’s essential for them to use lubricants for machinery, to help minimise the friction and general wear and tear for: Motors, ovens, grinders, mixers, labelling, conveyors and packaging machines. But with it comes challenges.

Let’s think about food

In this article, we’ll discuss the importance of using food-grade grease and what we’re currently putting in our bodies.

Cross-contaminating with Harmful Substances

The focus around lubrication has risen, that’s come a long way from an often-overlooked contaminant in Hazard Analysis Critical Control Point’s (HACCP) equipment risk assessment. Arguably due to people’s growing awareness around a healthy diet and becoming more aware of what we’re putting into our bodies, the need for controlling cross-contamination in the food industry is being pushed. Although complex machinery involved in today’s manufacturing side is designed for lubrication to have zero to little contact with food products, this cannot be guaranteed in every day’s operations.

A report was leaked in 2002, that revealed 86,000 pounds of sliced turkey accidentally came into contact with a non-food grade lubricant, that caused customers to suffer from intestinal discomfort from contaminated turkey. Another company was investigated after receiving complaints of a jar of baby food smelling of tar, revealing toxic mineral oil had contaminated the food. Not only putting customers at risk, this could seriously damage a manufacturer’s reputation, consumer trust, and profits.

Allergens Control

Food manufacturers often face one of their biggest challenges, that being to control potential allergens. Fortunately, food grade lubrications ensure careful ingredient traceability and control under ISO 21469, therefore meaning that suppliers can confirm the absence or presence of common allergenic ingredients as well as being produced in hygienic conditions. Not using food grade lubrication cannot guarantee what potential substances food may or may not have come in contact with, putting customers’ health and safety at risk.

Allergic reactions have been the case because of products containing triphenyl phosphate, along with numerous of health effects in laboratory animals. Shockingly, triphenyl phosphate is a chemical that is also used as a plasticiser as well as a fire retardant — how does the consumption of this sound opposed to something derived from vegetable oils?

Tackling Harmful Microbes

There are many microbes out there bring harmful issues to humans, causing  viruses, flue, bacteria. Fortunately, many food grade lubricants available now include special additives that prevent the microbes to grow. This is particularly important in machinery exposed to moisture and steam and is difficult to keep clean at all times.

Health and Safety concerns have increase which highlights the need for food-grade lubrication. There are lots of considerations to think about when making sure your business is using the right lubrication so assess your manufacturing process to classify which will be best for you — follow this guide to understand the differences between lubricants.


Food production health & safety: why visitor management apps have the perfect recipe

Health and safety – the most significant words in the food production space. There’s various legislation that food production organisations must follow which require them to present certain policies, agreements and questionnaires to both visitors and staff.

Whilst companies are aware of this and have procedures in place, it’s often no fun for the receptionist or the visitor – pages and pages of paper to complete is not the way you want to welcome your guests. Not to mention, once they’ve filled out a questionnaire it’s not all done and dusted; this needs to be read through to double-check whether they can go into food production areas.

With advances in technology, food production facilities can now ditch the pen & paper and maximise their health and safety compliance with a visitor management app. Below are just a few of the reasons why visitor management apps have the perfect recipe for food production organisations.

Present relevant health and safety policies

Various visitor management apps now allow you to automatically present policies and agreements to those signing into your building; so there’s no need to rummage around trying to find the paper version. You may also prompt visitors to perform an action such as ticking a box or signing their signature to agree that they have read the policy.

Many of these apps also give you full flexibility to change the content of policies, agreements and questionnaires so that they’re bespoke to your organisation and can be easily updated when required should the content need to change.

You may also have the option to choose which content you present to which groups. For example, you may not need to show all policies and agreements to the visitors that are not visiting the production areas.

Control who enters the food production areas

In a food production facility, there needs to be control over who enters food production areas for health and safety purposes. Health questionnaires are used to find out whether there are any reasons a person should not enter a food production area such as having an illness which could cause a risk of contamination.

A visitor management app can enable you to get your visitors to fill out the health questionnaire through the app rather than filling out a paper copy; this can automatically be presented to them when signing in. Some apps may then allow you to have your visitor’s answers communicated with relevant people in the business. For example, if someone answered ‘yes’ to a question regarding an illness, you can set the app to notify relevant people to deal with this.

Emergency evacuations

Food production facilities should have a strict emergency evacuation procedure in place in case of fires or major incidents. In these instances, it’s crucial that you know exactly who has been in the building during the day. This isn’t always a quick process when using a paper visitor book.

A visitor management app can make emergency evacuations much smoother. Some visitor management apps have a mobile version of the app where you can access an accurate, up-to-date evacuation list of who has been in the building. You can then identify who is present when taking a roll call and if anyone isn’t present you can locate them by seeing who they were visiting. You may also be able to assign different evacuation points to different groups.

Sign In App is a visitor management app that can do everything mentioned above. If you want to improve health and safety compliance in your food production facility, get in touch to find out more about how Sign In App can make your processes simpler. Send us an email to or give us a call on 0333 016 3551. Alternatively, if you’ve already got an iPad then you can get started now with our 15-day free trial here .

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Exploring a culture with difference in Hong Kong

Which is that one tourist destination which is emerging as a popular choice for many? Well, a lot of people these days are heading out to China and exploring this country. So, if you are thinking of paying a visit to China as well, which is the place that you want to visit? For us, the top choice would be Hong Kong. Internationally known with almost every part of the world grained into it along with the heritage of the Chinese culture, Hong Kong truly has a lot to offer to those who love to travel and explore new cultures.

Things to keep in mind when travelling to Hong Kong

Well, the first thing that you need to keep in mind is that Hong Kong is more than just a Chinese city. It is a specially administered region and hence the rules and regulations might be a little different, though it does not affect the tourists much. What as a tourist you will be greatly benefitted of is the fact that there are plenty of luxurious as well as budgetary Best Hong Kong hotels and hence finding just the perfect stay will not be a problem for you at all? If you are unable or unsure about the place to stay, then a very simple thing to do would be to get in touch with tour planners or organizers online and they will have the entire tour planned out for you – starting from your flight bookings, your stays to your itinerary. If you want, you can always up for the grabs. So, if you want a pocket-friendly, hassle-free trip, then you can definitely go for tour planners. Just make sure that you research properly and study all the deals before you finalize the customize your travel plans as well. The reason why a lot of people generally tend to go for planned tours is that it is hassle free and you get to save a lot as well because of the combo deals and offers that are always one for you.

The next most important thing about your trip is the Visa. You will need a visa to enter the country and you will have to apply for it before your trip. The visa processing might take time, but it is generally not difficult to get a tourist visa for China, if all your documents and most importantly your passport is in order. Get your flight booking done, after you have gotten the visa approval.

Another important thing to know is the time to visit this place. Well, if you are visiting for the first time, you will definitely want to make the most of it, right? So, the weather needs to be conducive one for tourists. The best time to visit thus would be from September till about the middle of December. The weather remains ideal for tourism – neither too hot, nor too cold, and hence during this time you will be able to make the most of your trip.

Must visits in Hong Kong

Do you know which the places are that you want to visit when in Hong Kong? Well, you need to have an itinerary prepared and here’s ours for you:

  • Hong Kong happens to be a city of sky-scrappers and bustling life. The city is always running and the place has its own glory. Well, if you are interested in exploring the city from an aerial view, then you have to head out to the Peak or the Victoria Peak. The main highlight of this area? You will get to see the entire skyline of the city and experience Hong Kong like never before. This is a must visit on your list of to dos when in Hong Kong.
  • How about exploring the city from the depths now? You can always hop aboard the Star Ferry and take a tour of the city in the waters. This ferry ride will take you around the city from where you will be able to spot some of the most well noted spots of Hong Kong. The best part about the ferry? You have one every three or four minutes, throughout the day; hence step aboard anytime you like!
  • Want to see one of the largest statues of the Buddha in the world which was completed in over 12 years? Well, then, head out to the Po Lin Monastery, where a 34 meters high Buddha statue awaits you. Being primarily a Buddhism dominated country, it is no surprise that you will come across many monasteries and Buddhist statues here, but this one definitely stands tall and stands out!
  • Craving for some time by the beach? Hong Kong has the perfect solution for you – the Repulse beaches and bays. Talk a walk down the sandy beach beautifully carpeted by the waves gently touching upon the shores. If you want you can also spend your entire day at the beach if you are craving for some time to relax. This promises to be a pleasant visit.
  • Street market and that too at night? The Temple Street Market is your destination of choice. Laden with a variety of food stalls and trinkets and gadgets and souvenirs being sold in masses, this is a haven for everyone who is looking forward to some pocket-friendly shopping. This market, generally starts opening its doors around 6’o’clock in the evening. However, if you reach too early, you might find some of the shops closed. So, take your time and head out to the night market in the evening and spend strolling about the lanes, checking out all that the shops have to offer. As a tourist, you will find all the souvenirs that you need to take back home, from here!

Alright, now you have all the basic information that you need to make sure that your stay in Hong Kong is not only a pleasant one, but a fruitful one as well. So, are you ready to set foot into Hong Kong? Well, then without any further ado do get in touch with a tour planner online and get the ball rolling!

Reclaiming Caviar Diplomacy – Iranian Caviar Making a Comeback

As we’ve all been reading, the sanctions and recent events involving Iran are divisive. Caviar is something, however, everyone can agree on – regardless of political affiliation.

Our company, Caspian Monarque, has overcome numerous hurdles in being one of the few Iranian caviar suppliers exporting directly to the UK. We are one of only a privileged handful of companies to have access to the ancient and mysterious waters of the Caspian sea.

Our aim is to improve the commercial, cultural and ultimately, the diplomatic image of Iran. We are looking to build bridges between our ancient land and Europe via exposure to Persian delicacies.

It’s been a while since Iranian caviar has been widely available in Europe and we feel that it’s the start of the healing process.

Nobody who is decent wants war.

But we do know that many people want caviar.

And Iranian caviar is the best.

That’s not hyperbole; people such as Eric Ripert and Gordon Ramsay state that it is objectively and undeniably the best.

There was a horrible phrase coined during the Cold War: “Caviar Diplomacy”. It alluded to bribery via expensive gifts, for example, caviar. But we want to reclaim it and say that our efforts to bring people from both Iran and the West together to be true caviar diplomacy.

We offer Iranian caviar from Beluga, Almas, Osetra and Sevruga, ranging from delicate to powerful, textures that delight the palate, tastes and aromas that excite the senses and aesthetic qualities that make our caviar the jewels of the Caspian Sea.

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Brits Wasting 2.23 Kilograms Of Food A Month

Are you guilty of throwing away unused food? If so a new report suggests you are not alone. Seven in 10 British households admit to throwing away food before they’ve had a chance to cook it, as many as four times a month.

And a tenth of families dispose of up to 10 items each month that have gone off before being used.

Combined with cooking too much per meal, this leads to 2.23 kilograms of food being thrown out monthly that could have been saved.

On average, adults waste more than a tenth of each meal they prepare – throwing it away rather than finishing it.

And 49 per cent of the population don’t bother recycling their food waste, sending it straight to the main bin with their other rubbish.

Nearly a third don’t recycle food waste because they find the idea of a bin for rotting food off-putting.

And despite evidence to the contrary, a quarter believe they simply don’t waste enough food for a dedicated waste bin to be viable.

However, 37 per cent would be inclined to recycle more if waste could be turned into energy to power their home.

A poll of 2,000 adults revealed that rather than having a wasteful mentality, almost half of the country’s careless cooks admit to preparing too much food at mealtimes.

47 per cent of the nation say they struggle with portion control – by preparing too much food, or struggling to serve themselves healthy sized portions.

Incorrectly thinking they could tell how much of an ingredient was needed just by eye was among the top reasons for Brits not knowing how much to prepare for their dinners, along with a perception that cooking too much is better than rustling up too little.

And more than one in 10 believe that they simply don’t have time to weigh out ingredients before cooking them, leading to more waste.

Futurologist James Bellini, speaking on behalf of home appliance brand Grundig who commissioned the research, says: “Given the crucial importance of food issues over the coming decades the level of general awareness and concern is surprisingly low.

“But looking ahead to the 2020s and beyond to the 2030s it seems clear that emerging technologies, changing attitudes and greater commitment within the business and political communities could spark a new era for food.

“In which tackling waste and providing healthy and wholesome eating for all in a sustainable way will move significantly up the agenda.”

Pasta and rice were revealed to be the most common dishes that Brits prepare far too much of, followed by potatoes and fresh veg.

Four in 10 Brits say they have no idea how much of either pasta or rice is recommended for an adult to have with a meal – which is around 80g.

And more than two thirds simply try and ‘guesstimate’ how much to prepare when cooking a meal with these ingredients.


Alexandra Boon, Senior Marketing Manager – Growth Brands at Beko plc., says: “At Grundig, our Respect Food programme spans both product development and working with partners to use surplus food for good causes.

“We believe that the fight against food waste should begin at home in the kitchen. People should not only enjoy good food but respect it too – which means wasting less.

“Advanced technologies within the Grundig refrigeration range, such as Ion Fresh, No Frost Duo-Cooling system and Vitamin Care Zone already help to keep food fresher for longer.

“We’re committed to developing brand new technologies to further reduce food waste in the home and in our UK Research & Development centre we are currently working on sensors to detect food spoilage and methods to help users track and manage their food.”

James Bellini added: “In the end, technology has an important part to play in solving our food waste crisis, but without the commitment of people to new attitudes and a changed social outlook it will not be enough.”

Breakfast cereal: Three tablespoons (20g)
Boiled potatoes: Two small (egg sized) boiled potatoes
Rice: Two heaped tablespoons (80g)
Pasta: Three heaped tablespoons (80g)
Lean meat: 70g cooked meat, about the size of a deck of cards
Fish: 140g cooked dish, about the size of a chequebook
Eggs: Two medium eggs
Pulses: Five tablespoons (cooked)
Hard cheese: 25g of cheddar, about the size of a small matchbox
Dried fruit: Two figs, around 40g
Dark green leafy veg: Four heaped cooked tablespoons (80g)

1. Bread
2. Bananas
3. Salad leaves
4. Milk
5. Potatoes
6. Cooked meats
7. Carrots
8. Cream
9. Yoghurt
10. Apples

Kids Snack on Over 1.4 Billion Packets of Crisp a Year

When it comes to our kids’ snacking habits, it seems like we aren’t doing enough to curb their crisp cravings.

According to a new survey, kids in the UK snack on over 1.4 BILLION packets of crisp each year, on average, equating to a massive 657 tonnes of salt.

When parents were asked about how often they give their child the salty snack, a whopping 92% admitted to feeding the habit at least once a week. In comparison, just over a quarter regularly feed their children nuts – a healthier alternative to crisps and other unhealthy snacks.

Just one in 10 parents were educated about the health benefits of nuts. Plus, almost a third assumed that nuts contained too much salt for their children to eat – despite a typical 20g bag of plain almonds containing as much as 64% less salt than a portion of ready salted crisps at the same weight!

Dr Dawn Harper, a doctor and TV presenter, has launched a new campaign to encourage more parents to see the benefits of a nut-inclusive diet.

Offering a high-vitamin snack that’s also packed with minerals, proteins, fibres and healthy fats, nuts such as almonds, cashews and hazelnuts offer many health benefits. The most notable include aiding with energy release and helping to build a strong, healthy immune system.


Commenting on her new campaign, Dr Dawn Harper said: “Despite the fact almost a quarter of parents say they give their children a snack as a way of getting extra nutrients into their diet, they also reveal that they prefer to give their child sugary and salty snacks like crisps and cereal bars than nuts as a snack. We want to change that.

“Nuts are a great, tasty way of getting good fats, and key vitamins and minerals into the diet which can help children’s growth, development and cognitive function.”

That being said, the survey data revealed that allergies are a major cause for concern amongst parents, with a fifth (19%) citing this as the reason that they don’t feed their children the item.

However, even though nut allergies can be extremely serious and pose a huge risk to a child’s health, allergies only affect 2% of children – with the majority being intolerant to peanuts, specifically.


A spokesperson for the BDA said: “Obesity and salt intake are really important issues we are facing as a society, so it’s alarming to see that many healthy foods such as nuts aren’t getting the air time they need to ensure parents are aware of the benefits they can have for their children.

“While it’s absolutely important to ensure nuts are unsalted and are small, or halved to avoid choking, primary aged children would benefit massively from adding more unsalted nuts, and less crisps, sweets and chocolate to their diets.”