Pelican Edge Autumn Issue 2020

The future of procurement. Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk

IN THIS ISSUE ▷ New ‘Supplier Spotlight’ feature! ▷ Working from home with Pi ▷ Become a Cherry Pi Ninja

▷ Savings to improve the financial health of your organisation ▷ Redesigning our food system

Autumn 2020.

▷ Supporting organisations through Covid-19 ▷ Create a sustainable menu

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The Pelican Edge

Autumn 2020

AUTUMN 2020 CONTENTS CULTURE

EXPERTISE

Welcome to the Autumn issue!

An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.

Grab & Go Sandwich options

Ticking lots of boxes!

Introducing the Supply Chain Team

Seven Day Health Challenge

Our head office is safely re-opened

SYSTEMS

Redesigning our food system

How will the National Food Strategy impact you?

The New Government Strategy for Healthier Lives

New obesity strategy

How could it affect you and your business?

Working from home puts Pi on the menu

How will the new calorie labelling affect your business?

Pi takes stress away from your operational teams

Clamp down on single-use plastics from October 2020

Reducing the nation’s calories

Become a Cherry Pi Ninja!

Are YOU getting the most from Cherry Pi?

How will calorie reduction strategies affect your business?

SERVICES

FIVE Simple Steps to Create a Sustainable Menu

NEW: The first edition of the ‘Supplier Spotlight’!

The Royal Russell School: Managing Allergens after Covid-19

Find more savings to improve the financial health of your organisation HQ Theatres & Hospitality: A real procurement story

Our Procurement Team are supporting organisations through Covid-19.

Commercial equipment expertise

We will help you to find the right catering equipment to meet your budgets and needs.

Editor: Simona Hardy

Marketing Manager at Pelican Proofreader: Chris Bown www.linkedin.com/in/chrisbown Designer: Nick Goodyear www.thenickwickpapers.com Printed by Bluedot Display Limited www.bluedotdisplay.com

Autumn 2020

The Pelican Edge

CULTURE

WELCOME TO THE AUTUMN ISSUE OF THE PELICAN EDGE!

Franco Scannella, Managing Director

An Introduction by Franco Scannella, Managing Director of Pelican Procurement Services. Welcome to the autumn issue of the Pelican Edge. Before introducing our latest issue, I wanted to acknowledge the continued challenges created by COVID-19, and there are many. As a business, the team have continued to demonstrate the utmost professionalism in the support of our clients; from adapting to virtual client meetings and service reviews, through to the proactive support we can offer as guidance protocols are released by the government. A few months ago, I regularly heard reference to a ‘new normal.’ I believe that the world is still trying to determine what the ‘new normal’ is but what is clear is that COVID-19 will continue to shape how we work, live and socialise for a number of months yet … if not longer. In this everchanging environment please rest assured that the Pelican team will continue to meet your day to day requirements, changes and requests for support.

We’ll also continue to share with you all the latest best practice in the industry, innovative supplier alternatives to safeguard the spread of the virus as well as the latest trends and legislation impacting the industry, some of which I touch on below. So what’s in our latest edition of the Pelican Edge …

This issue will give you the lowdown on the latest legislation relating to foodservice. We are sharing best practice and expertise as well as product innovation – all in all providing you with valuable information at your fingertips, and helping you to run your operation safely, efficiently and profitably. We’ve a new supplier spotlight feature in this issue (see page 42), introducing you to food innovations that will add value to your day to day operations. And there’s a chance to learn more about our supply chain team members, Graham and George who manage the suppliers and manufacturing relationships for Pelican (meet the team on page 40). Fighting obesity Long acknowledged as a national problem, obesity is being addressed by government with a multipronged intervention involving not just labelling, but by seeking actual reductions in the calorific value of

The Pelican Edge

Autumn 2020

Supporting clients during Covid

foods on offer. Read on to learn how you need to react to comply with new rules on calorie labelling for the out of home sector, and take note of the voluntary calorie reduction guidelines (on page 26).

In the last few months, many businesses have faced challenges and supply chain disruptions, with staff on furlough - and the Pelican team has provided vital support to our clients. Our personalised service acknowledges that everyone’s needs are different, but we thought it would be instructive to share how our procurement manager Mia Westwood has supported HQ Theatres & Hospitality through lockdown and reopening.

As you would expect, we’ve already had a close look at how we can support you with this new initiative. Our team has developed new features in our Pi menu management system which automatically calculate calories, alongside other key nutrition information, using data drawn directly from suppliers. Technology driving efficiency And thinking of efficiency, we’ve also come up with further enhancements to Pi, to improve your efficiency and cut time spent on administration. Our Pi development team has been busy developing new features in our online ordering module Cherry Pi, that will help you save time when ordering supplies and further enhance the user experience (read about all the new features on page 34). Environmental issues There’s plenty happening on the environmental front. Single use

plastic drinking straws and stirrers have effectively been outlawed by new legislation, in an attempt to reduce the environmental impact of the foodservice sector. Our team is here to help you source alternative products and support you in achieving your sustainability goals! Another initiative that’s good for the planet, as well as our health, is moving towards a more sustainable menu. Inside, you’ll find tips for making menu changes such as reducing meat and increasing the use of beans and pulses on page 31.

Finally, just a reminder that, at Pelican, we’re about more than just food. We can help you reduce cost in many other non-food areas - see the full list of categories we manage on page 8. If you need help sourcing anything for your business, just ask, we are here to help you. As always we appreciate all the Pelican Edge feedback we receive. Please do keep it coming as we love to hear from you. Simona, our Marketing Manager at simona. hardy@pelicanprocurement.co.uk is on standby to receive your feedback.

Franco.

Autumn 2020

The Pelican Edge

SYSTEMS

WORKING FROM HOME PUTS Pi ON THE MENU

Matt Ferris, Pi Product Manager, discusses how Pi can keep organisations working efficiently

At Pelican, we set out to make our Pi system as versatile as possible. And so it has proved - over the last few months, many clients working from home have discovered just what “cloud-based” actually means. No need to worry about accessing corporate head office systems or worry about software compatibility, as with Pi you can access your account from anywhere - the kitchen table, spare room, garden office or study. Simply log in to your Pi account, and see how your business is performing anytime of the day on your desktop, laptop, tablet or phone! The system provides you with full visibility, control and a consistent picture of your catering operation and its impact on finances, at any time. You and your team will have access to the same information and are able to collaborate easily.

Some of the key benefits:

View all of your invoices & credits

Receive budget alerts

Track spend across the whole business

▶ View all Invoices & credits in full detail

▶ Receive email alert notifications when a budget is exceeded

▶ Track your spend at site level or across your entire business

▶ Set budget thresholds so that related orders are automatically forwarded for approval before they are sent to the supplier

▶ Analyse spend by site, resident, supplier, category, event, product level

▶ Manually reconcile invoices online ▶ Check the invoices due for payment, and/or hold back any invoices from payment that may be in dispute

▶ Track supplier spend against a specified budget ▶ View your budget performance across your whole business at a glance

▶ Drill down to a specific date range and pivot by site, supplier or product

The Pelican Edge

Autumn 2020

SYSTEMS

Pi TAKES STRESS AWAY FROM YOUR OPERATIONAL TEAMS If you’ve been told you need to do more with less, don’t worry - Pi is here to help! With furloughed staff, and pared down teams, you may well be struggling to get everything done in a timely fashion.

that will make a huge difference to your operational teams. Be sure to take a quick deep dive into Pelican Pi’s full capabilities!

We have designed Pi’s automated features specifically to help clients do more, more efficiently - cutting hours of work and unnecessary admin pressure from busy schedules. You may have only been using one or two Pi modules to date, if that’s the case – we have listed the benefits of three key Pi modules

Online ordering

Menu & allergen management

Stock & delivery management

▶ Place orders with multiple suppliers through one web portal

▶ Build recipes & menus online to share with staff & customers

▶ Easily build & maintain stocktaking counting sheets

▶ No more phone ordering – a huge time saving

▶ Save time with recipe-inrecipe capability & recipe method standardisation

▶ Control over orderable products with approval & notification system ▶ Automated PO number generation ▶ Fully automated tracking of your order status ▶ Cut-off time alerts & order countdown alerts

▶ Automatically update menu costs using live supplier invoice prices

▶ Record stock counts directly on your tablet/smartphone (includes offline mode) ▶ Two-way stock transfers with approval and notification ▶ Record deliveries directly on tablet/phone on arrival

▶ Plan menu cycles and view product ordering requirements & costs

▶ Process automatically adds delivery information to stock

▶ Allergen & nutrition data directly from suppliers

▶ Delivery issues can be recorded & categorised for SLA monitoring

Want to know how to do something more effectively?

Just contact us at hello@ pelicanprocurement.co.uk and our Pi Team will make sure you know how to use all of the functionality that can help you work faster and smarter.

Autumn 2020

SERVICES

Find more savings to improve the financial health of your organisation NOT JUST FOOD We are not just about food â&#x20AC;&#x201C; we can deliver substantial savings across both food and non-food categories. In some cases, you can even make savings with existing suppliers. It's that easy! If a category does not fall under your responsibilities, please pass our details to your colleagues, so we can help your organisation to be in better financial health.

IMMEDIATE REAL SAVINGS As we tender thousands of products throughout the year, we have supreme visibility of prices on a weekly basis. We store competitive bids on Libra, our revolutionary live market price database. We will use Libra to compare your current prices across the market and reveal how much money you could be saving.

TRUSTED PARTNER Pelicanâ&#x20AC;&#x2122;s procurement analysts follow a stringent benchmarking process to give you a truly fair, impartial price review that takes into consideration the product size, quality and volume you buy.

The Pelican Edge

Autumn 2020

More than ever, organisations are looking for ways to drive their costs down. Delivering savings is our area of expertise, so let the Pelican team help you!

FOOD

NON-FOOD

A price health check can ensure you are getting the best value from your current suppliers across all areas of your spend. See the table below to discover some of the categories we can save you money in.

Commercial equipment

Cleaning & hygiene

Workwear & footwear

Furniture

Card processing

Pest control

Laundry & linen

Gas & lighting

Utilities

Stationery

Paint & DIY

Equipment maintenance

Tableware & disposables

Marketing & printing

Ambient, frozen & chilled

Specialist & fine foods

Alcohol (beer/wines/spirits)

Dairy

Sandwiches

Soft drinks

Fresh fish

Bread & bakery

Coffee & hot beverages

Fresh meat

Concepts

Fruit & vegetables

Confectionery

START SAVING TODAY

If you would like the Pelican team to carry out a professional price health check for you – please get in touch at hello@pelicanprocurement.co.uk

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The Pelican Edge

Autumn 2020

EXPERTISE

GRAB & GO SANDWICH OPTIONS: TICKING LOTS OF BOXES With pandemic safety rules restricting kitchen and dining operations, many catering operators are opting for ready-made cold food solutions, with grab & go sandwiches and snacks a favourite option.

"We have been buying readymade sandwiches for the past couple of years from the same supplier. And, I must say that they provide us with an excellent service and their sandwiches, wraps, baguettes and salad pots are excellent quality. Our students really like all their products and the fact they have so much choice! Furthermore, their eyecatching packing already has allergen and nutrition values displayed on the box which helps us and students. I would not go back to making our own sandwiches as it is not cost effective and we could not offer such a wide choice to the staff and students." Anne Lyons, Catering Manager at Hershel Grammar School

KEY BENEFITS INCLUDE: check-square Wide choice to cater for different tastes, special dietary requirements, and cultural needs check-square Huge range of products available including a choice of bread, wraps and salads

check-square Allergen Labelling included on packaging check-square Minimise food waste as you don’t have to buy all the ingredients

check-square Eye catching ‘high street’ style branding helping you to market it

check-square Good shelf life, so no need to order every day - easier on deliveries

check-square Easy to transport to different service points around a school or campus

check-square Plastic-free and biodegradable packing helps with sustainability

If you are interested in ready-made sandwich solutions, please contact our Procurement Team at hello@pelicanprocurement.co.uk and we will organise a tasting session for you.

Autumn 2020

The Pelican Edge

EXPERTISE

REDESIGNING OUR FOOD SYSTEM – HOW WILL THE NATIONAL FOOD STRATEGY IMPACT YOU?

Anna-Maria Holt RD, Company Dietitian, shares the latest nutrition and dietetic news.

The UK food system affects the way we as individuals, and as food business operators, interact with food. We will all need to play a role to achieve healthier, more sustainable, and ethical food consumption for all. This is the aim of a colossal review into the UK’s entire food system, The National Food Strategy, undertaken by Henry Dimbleby on behalf of the Government, which is currently under way. The first instalment of the report was published over the summer in response to the looming food crisis due to the Covid-19 pandemic. Part 2 of the report will be more relevant to you as caterers and is due to be published in 2021. Whilst the initial report focuses on ways in which welfare schemes can be extended to support the most vulnerable children and families post the pandemic, there are additional recommendations on establishing trade deals which will be both economically and socially advantageous to our food system post Brexit. The report’s recommendations include: 1. Extending eligibility for the Free School Meal scheme to children from households in receipt of Universal Credit or similar benefits 2. Giving children on Free School Meals access to the Holiday Scheme and Food Programme during the summer holidays 3. Increasing the value of Healthy Start vouchers to £4.25 per week and including pregnant

women and children under 4 in households in receipt of Universal Credits 4. Extending the work of the Food to the Vulnerable Ministerial Task Force for a further 12 months up until July 2021

The report also provides Guidelines for Free School Meals for caterers supplying food parcels over the summer. These guidelines have been devised and evaluated to provide the nutrition that children require. These can be found in Appendix B of the report.

5. The government should only agree to cut tariffs in new trade deals on products which meet our core standards that address animal welfare, environmental and climate concerns

The plan is for government to publish a White Paper next year following the final part of the National Food Strategy, which will focus on transforming the UK’s food system.

6. The government should adopt a statutory responsibility to commission and publish an independent report on any proposed trade agreements 7. The government should adopt a statutory duty to give Parliament the time and opportunity to properly scrutinise any new trade deal

The full report, summary and recommendations can be accessed here: https://www. nationalfoodstrategy.org/ partone/

The Pelican Edge

Autumn 2020

THE NEW GOVERNMENT STRATEGY FOR HEALTHIER LIVES THE IMPACT OF COVID ON THE NATION’S HEALTH The government has announced a new behaviour change strategy to tackle the long-term health challenges we see in the UK because of unhealthy lifestyles and social inequalities. Children and adults who are above a healthy weight have poorer health, and those from the most deprived groups in society suffer more. This has been highlighted by the Covid pandemic, which reportedly put

HOW DOES THE NEW OBESITY STRATEGY AFFECT YOU AND YOUR BUSINESS? Obesity is a very complex issue in our society, and “fixing” this public health issue requires a multifaceted approach. The government has put forward a set of policy priorities including a

those with higher body weights at risk of worse outcomes from coronavirus (COVID-19). According to the report: ▶ 63% adults are above a healthy weight ▶ 1 in 3 children are above a healthy weight when they leave primary school Excess weight is a modifiable risk factor which means action can be taken to reduce this among the population by making healthy diet choices easier, more affordable

couple which will impact some food business operators. These measures collectively may help make a difference to the levels of obesity.

and accessible. The proposed measures focus on helping people live healthier lives by making changes to the environment and increasing the access to support provided by the NHS.

▶ A ban on HFSS “junk” food adverts before 9pm on tv and online

The new set of policies include:

▶ Weight management and support services for all those who need it from the NHS

▶ Calorie labelling on menus and on alcohol

▶ A national consultation on the ‘traffic light’ labelling scheme

▶ Ending the promotion of HFSS (high fat, sugar, salt) foods through money-saving offers such as BOGOFs and prominent placement in stores and online

▶ A new ‘call to action’ campaign called Better Health providing support via tools and apps to help people move towards a healthier weight

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Autumn 2020

HOW WILL THE NEW CALORIE LABELLING AFFECT YOUR BUSINESS? The introduction of new legislation requiring calorie labelling to food applies to large out-of-home food businesses only. Restaurants, cafes, and takeaways with more than 250 employees will need to provide calorie counts on menus for the food they sell. For now, smaller food businesses will be encouraged to provide calorie labelling voluntarily but they may be included in the future. Guidance for businesses on how to implement this will be published soon. We must be mindful that whilst calories on menus could help some people, it may be unhelpful to others. The theory behind calories on menus is that

it may make people think twice before ordering. However, we still need more research and evidence into whether calorie labelling on menus will help people eat less. The food choices we make are driven by many factors including psychological, financial and education. Calorie labelling is just one of many measures that are being used to try and reduce the level of obesity in the UK.

WHAT ELSE CAN CATERERS DO? Caterers have expertise and are well placed to support children and those in our society that may struggle with their weight or who may be at risk.

You can: ▶ Get involved in teaching people how to shop, cook and eat on a budget ▶ Pass on any excess food to food banks or local food charities ▶ Challenge and stand up against weight stigma in your workplace

Do you need guidance on any issues featured in these articles? Contact Anna-Maria Holt, our HCPC Registered Dietitian, for assistance. She can also help with menu audits and endorsements! hello@pelicanprocurement.co.uk

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The Pelican Edge

SERVICES

Our Procurement Team are supporting organisations through Covid-19:

HQ THEATRES & HOSPITALITY. A REAL PROCUREMENT STORY The primary objective of a Pelican Procurement Manager is to ensure that you, as a Pelican client, pay the best value for the products you buy - and receive the right quality and service levels from your suppliers for the whole duration of your contract.

As every organisation is different in the way it operates, with varying inhouse resources and expertise, the Pelican team work as extension of your existing team, providing you with the level of support you need. This example demonstrates the extent of support and value our team has provided during these difficult and challenging times.

regional theatre, venue and hospitality/conference operator with 12 venues including theatres, cafes and pubs/restaurants across the UK.

The recent pandemic has had a catastrophic impact on most business sectors, and forced business owners and partners to make rapid and devastating decisions to enable them to respond to lockdown measures and temporary closures. In many cases this has included placing the majority of employees on furlough and relying on skeleton staff who have then faced a challenging and demanding time, covering for their peers and responding to situations that they have never previously faced.

Mia Westwood, dedicated Pelican Procurement Manager for HQ Theatres & Hospitality (HQT&H), supports the HQT&H team and has a day-to-day contact with Mark Hollington, their Hospitality Director.

This was the case for HQ Theatres & Hospitality (HQT&H), a leading

This is Mia’s story of her journey, supporting HQT&H during the lockdown – resolving challenges that enabled the HQ team to focus on their future planning and strategy for recovery. Later, she prepared them to emerge post-lockdown - putting processes in place and providing solutions that add real value to the client’s business in the future.

Throughout the Covid-19 pandemic, HQT&H and I have realised how much easier it was to manage our supply chain with the support from Mia and the wider Pelican team. We see Pelican as a valuable asset to our business, a strategic partner and part of the HQT&H team. Mark Hollington, Hospitality Director at HQ Theatres & Hospitality

The Pelican Edge

Autumn 2020

HOW MIA SUPPORTED HQT&H Dealing with supplier payments On 16 March 2020, HQT&H locked down all their venues following government guidelines. All suppliers were personally telephoned to advise them of the closures, and to ensure lines of communication were kept open. Mia then followed up with every supplier to discuss payment terms, ensuring accounts were not put on hold. Mia communicated and worked closely with HQ Theatres finance team and all suppliers to ensure a plan was in place which was acceptable and supportive to all concerned. Controlling spend HQT&H are using the Pi system to place orders with suppliers online. However, after the closure HQT&H wanted to restrict spend, so Mia liaised with the Pelican Pi team to put measures in place to stop sites placing orders. Managing the supply chain relationship On 30 March, Mark was furloughed, and HQT&H was managed by a small head office team who were very busy dealing with many aspects of the business. Mia has picked up dayto-day supplier issues, ensuring the relationships remained on good terms ahead of HQT&H returning after the lockdown. One of the tasks that Mia undertook was that she arranged

for the nominated supplier to collect unopened alcohol and soft drink stock from sites, and credit this back to HQT&H. Getting ready for re-opening Mark returned on 1 June, primarily to focus on event business, and HQ were also working towards opening their pubs in line with Government approval. Mia worked with the team to ensure all supplier accounts were opened, so all the pubs were able to trade, liaising directly with each supplier to ensure any outstanding balance was cleared in time for the first orders. Subsequently, we have re-instated all the sites to place orders with suppliers and pay via Pelicanâ&#x20AC;&#x2122;s Pi supplier system. One of the HQT&H cafĂŠ sites was buying items from Costco/ Bookers (outside of the Pelican contract) but they were struggling to find stock and the time to go to the shops. So, Mia has obtained their purchasing requirements, re-negotiated prices with suppliers and added those to the contract list, ensuring the site can receive all their goods on time and benefit from the best value.

from one supplier, reducing the number of deliveries. This process involved adding more products to the contract price file, ensuring the pricing is competitive, and opening up the range to ensure a site can order all products it needs. Finding additional savings Mia has put together a proactive proposal to identify additional savings across product categories including Wine, Spirits & Soft drinks, Wholesale and Butchery. Furthermore, Mia discussed other product category areas (not currently managed by Pelican) that can be reviewed to identify potential additional savings to HQT&H, including waste, utilities and lighting.

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Mia ensured all required suppliers accounts were open and ready for trade. She worked with the HQT&H team and their contracted wholesaler to create a one-stop shopping basket, enabling sites to order all products they need

Mia introduced other modules of the Pi system to help the HQT&H team control their spend across the whole business. Piggybank, for example, has been specifically developed to help track spend against budgets.

Pelican's team is here to provide you with valuable management operational support, allowing you to focus on core activities and meeting the needs of your customers. Please contact your account manager or email us at hello@pelicanprocurement.co.uk if you require any assistance - we are here to help you.

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When did you last check your energy bills? Chances are, youâ&#x20AC;&#x2122;re using more than you need to, and paying more than you should

Trinity Energy Services can help you reduce energy overheads. hello@pelicanprocurement.co.uk

Our two-stage consultancy approach Pay less for what you consume

Consume less by improving efficiency

We’ll find you the best supplier, contract term and strategy

Our Energy Health Check lets you to benchmark your business against those in the same industry and of a similar size, to look for savings opportunities

Our Bill Checking Service for electricity, gas and water provides peace of mind and ensures you only pay for what you need Our access to tariffs from major gas and electricity suppliers, allows us to find competitive energy prices for your business

Our structured approach will create an energy management strategy to reduce your usage often by 20% or more We’ll support you with ways of securing external funding for energy efficiency improvements We’ll project manage any upgrades to ensure your investment is delivered on time, on budget, and drives the expected efficiencies and payback

Benefits Free and impartial advice, from your one stop service for electricity, gas and water We complete a 360° health check of your business, and identify savings and areas of waste We advise on the best supplier, contract term and strategy (float or fix) to meet your specific needs Your contract will always be directly with the supplier(s)

Working with you, our dedicated account manager will tailor-make an energy plan to match your organisation’s needs and deliver time and cost savings We take care of the switching process for you, and renewing your contracts We run periodic checks to ensure the contracts and prices are in line with what was agreed with each supplier to ensure you are getting the best return on your investment

Contact us today for a confidential price review hello@pelicanprocurement.co.uk or call us on 01252 940 106 Trinity Energy Services works in partnership with Powerhouse Energy Management to utilise the buying power of energy cluster clients to improve pricing and work with stronger supply chain partners. www.powerhousegeneration.com

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ENJOY QUALITY COFFEE THE SAFE AND SIMPLE WAY CATERING TIN SMOOTH 750g BIDFOOD: 53526 BRAKES: 25321

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ANSWERING THE NEED FOR SAFER COFFEE SOLUTIONS Hygiene is currently the biggest issue in every industry due to the impact of COVID-19. The pandemic has reinforced the need for coffee options that minimise consumer fears over contamination.

Kenco can help all sectors provide a safer coffee solution for staff, visitors and customers.

Kenco 2Go can help healthcare or education industries specifically, to provide safe takeaway coffee solutions at high quantity, speed and quality.

Kenco Sticks single serve portions manage contamination (infection control) due to its sealed, individually wrapped nature. It guarantees no direct human contact with coffee or milk.

Kenco can deliver a wide variety of coffee types for customers in the most hygienic way.

If you are interested in any of these products please contact

Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

The Pelican Edge

Autumn 2020

EXPERTISE

NEW LEGISLATION TO CLAMP DOWN ON SINGLE-USE PLASTICS FROM OCTOBER 2020

Nicola Davidson, Lead Procurement Manager

We are reckoned to use a staggering 4.7 billion straws, 1.8 billion plastic-stemmed cotton buds and 316 million plastic stirrers every year in England. Based on this data, the government has put together The Environmental Protection Regulations 2020 to restrict the supply of single-use plastic straws, single-use plastic-stemmed cotton buds, and plastic drink stirrers. These new regulations come into effect in England from October 2020 (delayed from the original implementation date of April 2020 due to Covid-19). Scotland and Wales are expected to adopt similar legislation shortly. This government intervention sends a signal to industry and the general public that we need to think carefully about the products that we buy and the materials from which they are made. The regulations will help people to make more sustainable choices and will spur industry to innovate in this space, developing innovative alternative product solutions. Exemptions If there is a clear medical reason to buy plastic straws, then organisations may continue to buy them (ie healthcare or childcare).

Also catering establishments that supply food and drink are able to continue to provide plastic straws on request only. However, plastic straws must not be visible, nor accessible to the customer. And no questions should be asked of the end user as to the strawâ&#x20AC;&#x2122;s intended use.

Alternative sustainable products

Compliance To ensure compliance, the government has given trading standards authorities the power â&#x20AC;&#x2039;to enter and examine premises that they suspect are in breach of the law. Anyone caught still supplying these items against the rules set out in this legislation could face civil sanctions, such as stop notices or a variable monetary penalty.

Access the "Motion to Approve" here: https://hansard.parliament.uk/Lords/2020-07-10/ debates/83ACDF51-AB32-4680-89F2-AA258FABEDDF/ EnvironmentalProtection(PlasticStrawsCottonBudsAndStirrers) (England)Regulations2020

Wooden and compostable paper stirrers in different shapes and sizes Compostable paper straws in different colours

Autumn 2020

The Pelican Edge

EXPERTISE

REDUCING THE NATION’S CALORIES: HOW WILL CALORIE REDUCTION STRATEGIES AFFECT YOUR BUSINESS?

Anna-Maria Holt RD, Company Dietitian, shares the latest nutrition and dietetic news.

The government is on a mission to reduce our consumption of calories and is calling on the food sector, retailers and caterers to help. The two key commitments to come out of the government’s obesity strategy include calorie labelling for the out of home sector and voluntary calorie reduction guidelines. These policies are about making changes to the environment and empowering people with the right information to make healthier choices. Calorie labelling The Government’s recent Tackling Obesity policy paper (published in 27 July 2020) outlines the need to provide people with clear information about calorie contents. This is to help people make informed decisions about the food they choose to eat. By having calorie information available, making healthier choices should - in theory - be easier for people when eating out. Calorie labels will be required to provide information about the number of calories in a standard portion of food along with a visible declaration referring to the recommended daily intake of an adult woman (2,000 kcal). It will be up to food business operators to make clear to customers, what a standard portion size is in their establishment. The calorie labelling requirements mean hotels, restaurants, cafes, takeaways, bakeries, some workplace canteens, and other supermarkets will need to provide calorie information at the point

of choice. Food for under 18s in schools, food for patients in hospitals, food for residents in care homes and in-house workplace canteens will be exempt from the requirements. Calories will need to be displayed either on menus, menu boards, shelf edges, food packages or wherever price is displayed, and the final meal choice is

made by the consumer. The recently published Government response to public consultation on mandating calorie labelling in the out of home sector states that labelling will apply to all food and drink items that an establishment offers, including sides, toppings and drinks, seasonal dishes and ‘specials’, as well as self-service items such as buffets, and salad bars.

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Autumn 2020

We are here to fully support your organisation to be well prepared for this new initiative. We’ve developed new features in our Pi menu management system which automatically calculates calories, alongside other key nutrition information, from data collected directly from suppliers. If you would like to see the benefits – we would be happy to show you. Please contact us to book a demo at hello@pelicanprocurement.co.uk

on how to implement this will be published soon. Voluntary calorie reduction guidelines Another government action involving all sectors of the food industry is calorie reduction in the foods that are available to us in both retail and out of home. New voluntary calorie reduction guidelines published (September 2020) set out the technical guidance for food businesses.

The introduction of new legislation requiring calorie labelling to food applies to large out-of-home food businesses with more than 250 employees only. The policy is expected to come into force in Autumn/Winter 2021. For now, smaller food businesses will be encouraged to provide calorie labelling voluntarily but they may be included in the future. Guidance for businesses

The Government’s ambition is for a calorie reduction to be made across a range of food categories including main meals, side dishes, children’s meal bundles, crisps, pizza and savoury snacks, pastry products and sandwiches. The biggest reduction in calories is expected from the eating out, takeaway and the delivery sector by 2024. Targets have been set as percentage reductions for food categories alongside maximum calorie guidelines for all food categories.

In summary: ▶ 5% calorie reduction - sandwiches, crisps and savoury snacks ▶ 10% calorie reduction - children’s meal bundles, ready-made meals, chips and garlic bread ▶ 20% calorie reduction - most meal categories in the eating out of home, takeaway and delivery sector plus pizza and pastry products across retail and out of home ▶ Maximum calorie guidelines for all categories The new voluntary guidelines aim to encourage the food industry to help drive calorie intake down by focusing on products that are consumed more regularly and those that contribute most energy to the diet. The food industry can help by including calorie reduction as part of ongoing reformulation and innovation plans, in addition to reducing the product portion size of the biggest sellers.

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Autumn 2020

EXPERTISE

FIVE SIMPLE STEPS TO CREATE A SUSTAINABLE MENU

Anna-Maria Holt RD, Company Dietitian

Whether you are a caterer working in hospitality, care or education, our Company Dietitian Anna-Maria Holt has some simple ideas to help you create more sustainable menus. The need to move to more sustainable diets and sustainable food systems is a growing priority across the foodservice. We know collective action is needed to make a difference to our health and the planet, and playing our individual part is necessary. However, it certainly

isn’t easy to know where to start. I work with caterers who want to make a difference - but knowing what to do to make a positive impact can be unclear. By following this simple guide, you will be able to look at your menus and start making the necessary changes so that the food you offer is more sustainable.

1. REDUCE RED MEAT Reducing the amount of red meat consumed, especially beef and lamb, is the priority as it has the biggest environmental burden. It is important to remember that red meat does not have to be omitted from the diet but reduced. According to the BDA’s One Blue Dot sustainable diet recommendations, a sustainable diet does not need to be one that is meat-free or wholly plant-based. However, it is important that reductions in red meat are not compensated for by increased white meat consumption. That is do not remove beef mince from your lasagne and add turkey mince instead. Reduce the beef in the lasagne and add some red lentils or

pulses to make your lasagne a more sustainable option. Not only will you be reducing the amount of red meat used but you will be adding extra fibre, which is often lacking in people’s diets. According to Dr Christian Reynolds, a researcher at The University of London, we should be reducing our red meat consumption by two thirds. The Eatwell Guide emphasises the need to limit red meat to no more than 70g (cooked weight) per person per day. This is about the same amount as a deck of cards. So, how much red meat do you allow per portion in your dishes? This is probably a good place to start when reviewing your menus.

Autumn 2020

The Pelican Edge

2. INCREASE PLANTBASED PROTEINS Prioritise plant food sources of protein such as beans and pulses over other animal proteins. Plant proteins have a much lower environmental burden and have a more rounded nutritional profile. By plant-based proteins I mean beans, lentils, soya, mycoprotein such as Quorn, nuts and seeds. The Eatwell Guide highlights the importance of eating plant-based proteins over meat proteins. The section called

‘Beans, pulses, fish, eggs, meat and other proteins’ has a clear encouragement to ‘eat more beans and pulses’. Introducing plant proteins is key to moving towards a more plant-based diet without cutting out food groups while increasing the consumption of plant-derived foods in the diet overall. This step together with the next can make a significant shift towards a more sustainable diet.

3. INCREASE FRUIT & VEG Make changes to your food offering that help people increase their fruit and particularly vegetable intake. According to Dr Christian Reynolds at The University of London, a key step change towards healthy and sustainable eating is to double the amount of fruit and vegetables we are consuming. According to the latest National Diet & Nutrition Survey, fruit and vegetable intakes currently fall below the 5 a day recommendation with adults consuming on average 4.2 portions of

fruit and vegetables per day. So add more vegetables to all your main dishes and include more fruitbased desserts - this will not only make your food offer healthier, but also more sustainable. Out of season, go for canned or frozen options which are nutritionally adequate, and you guessed it … more sustainable. Remember that buying seasonally and locally produced fruit and vegetables which are not grown in greenhouses is important for environmental reasons.

4. REDUCE DAIRY AND REPLACE WITH PLANTBASED MILKS Moderate the amount of dairy and alternatives on offer because dairy cattle, like beef cattle are environmentally burdensome. Therefore, replacing milk and other dairy products with plant-based alternatives is another key step in making your offer more sustainable. Plant-based milk and dairy alternatives

made from oat, soya and rice milks are increasingly more available both in retail and in foodservice. Caterers can play a part by replacing dairy milk used in puddings, white sauces and soups with plant-based alternatives, but you do need to make sure that the options you are using have been fortified with calcium.

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Autumn 2020

Donâ&#x20AC;&#x2122;t forget to highlight the more sustainable options on your menu so that they really standout. How about putting the plant-based food choices or meatfree options first on your menu? Or having a meat-free Monday?

5. LOOK FOR SUSTAINABLE FISH The final step is to review the fish you offer. Globally, fish stocks are at an all-time low with 85% of oceans overfished with an increased reliance on farmed fish. This is despite current UK eating habits where only a handful of the population eats a weekly serving of fish. However, by focusing on more sustainably sourced fresh water and farmed fish, we can

reach the recommended two portions (one of which should be oily fish; a rich source of omega 3 fatty acids) whilst still protecting current stocks and minimising further damage to the ecosystem. When deciding on what fish to put on your menu, look for the MSC logo for sustainable wild fish or ASC logo for sustainable farmed fish.

Finally, it is best to avoid foods high in fat, sugar and salt, and to offer tap water, and unsweetened drinks. Share your ideas! I hope these five simple steps will help get you started on making your food offer more sustainable. If you have any other ideas or tips on how to drive the food offer to a more sustainable one, please do email me and we will share in the next issue of the Pelican Edge. We would love to hear about what you are doing in your kitchen.

Autumn 2020

The Pelican Edge

SYSTEMS

BECOME A CHERRY PI NINJA!

Matt Ferris, Pi Product Manager, is proud to introduce the latest Pi developments.

Are YOU getting the most from Cherry Pi? Check out these advanced Cherry Pi features - once you start using them, youâ&#x20AC;&#x2122;ll wonder how you ever lived without them!

If you have ANY questions on the features detailed here, please reach out to the Pi support team who are on hand to provide guidance, training, and support. Call the Pi Support Team on 01252 705 201

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Autumn 2020

Hundreds of food service professionals use Cherry Pi every day to place orders with their suppliers. Over the years, we have continued to refine Cherry Pi, responding to client feedback on how the system can be improved. Cherry Pi now contains a wealth of advanced features that have been designed to make your supplier ordering fast, easy, and efficient.

1. FASTER SEARCHING The blue Cherry Pi search bar can do some pretty cool things. As well as searching for products using product codes, you can also search for products using their name - or even using part of a name. Also, if

you include a space between two words (or parts of words), then the system will narrow the results even further (e.g. if you were trying to find Soya Milk, you can just type in ‘So Mi’).

2. POWERFUL PRODUCT FILTERING Easily narrow down your search using the drop-down filters in conjunction with the search box - a great solution if you are struggling to find a specific item. Additionally, if you are using the Pitstop module to manage your product stocks, try using the Pitstop store filter – this will just show products that feature in a selected Pitstop store.

eye Narrowing search by supplier

eye Pitstop store filter

3. LISTS FOR ALL OCCASIONS Everyone needs lists in their life! Lists make it easy for you and your team to find the items you use. To start using lists, you need to select the ‘Manage lists’ icon (if you do not see this option, speak with your Superuser or get in touch with Pi support). Lists can be created in seconds and once created, products can be added to them. A product can appear in one or multiple lists. If multiple supplier accounts are available, you can select an account default, so that as soon as the list is selected, the appropriate account is also selected. Items within a list can also be re-arranged so that they are presented exactly how you like them. Finally, did you know, you can copy lists so other sites within your organisation can use them? Simply select the copy icon and select the site you would like to copy the list to.

eye "Manage lists" option

eye Re-order lists and copy list to another site

Autumn 2020

The Pelican Edge

4. SUPERUSERS AND RESTRICTED USERS If you are a Pi Superuser, you can manage other users within your organisation. One of the settings available to Superusers is to make a user a ‘Restricted user’, who then only has access to certain Cherry Pi lists. This feature is great if you have members of your team who are responsible for ordering specific

5. MONTHLY ORDERED VALUE

items only. For example, if you have someone who is responsible for managing the coffee station, you can create a specific list and assign it to them so that when they login to Cherry Pi, they only see the items in that list and cannot inadvertently order anything else.

eye "View monthly spend" button

Do you want to quickly see the value of orders sent this month? It’s simple - just select the ‘View monthly spend’ button and you’ll see the totals for the site selected. As well as seeing a grand total, you will also see a breakdown by supplier account.

6. SUPPLIER DELIVERY SCHEDULES AND ORDER CUT-OFF TIMES

eye "View delivery schedules" button

Are you unsure about your supplier’s minimum order value or delivery schedule? Simply select the ‘View delivery schedules’ button to be reminded. Furthermore, you can also store your supplier’s telesales number here and download this information as an Excel file, so it is available at any time!

7. PRINT OUT A WEEKLY ORDERING SHEET Do you need to check stock levels before you place your order? Try using the handy ‘print’ feature. This little tool enables you to download a weekly ordering sheet - what makes this feature so useful is that it works in conjunction with the drop-down filters.

So, for example, if you have built a list that features products you keep in your dry store, you can then print out a list that only shows these products. Page numbers are included on the print-out so you can quickly navigate to the appropriate page in Cherry Pi.

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Autumn 2020

8. ALREADY ON ORDER (BUT NOT YET DELIVERED) WARNING This feature is only available for clients who are using the deliveries module and are ‘booking in’ orders when they arrive. A notification icon is shown in the ordering basket when an item that is being ordered is already on order, but has not yet been booked in. If you ‘roll-over’ the icon, you can see details of the order number(s), along with the expected delivery date of the items.

9. MAX ITEM ORDER VALUE THRESHOLD This is another cool little feature which has been designed to help prevent ordering mistakes. Firstly, head over to the Settings cog, then select the ‘Supplier Settings’ tab. On the right-hand side, you will see an input box ‘order line warning’ threshold. This enables you to configure the value whereby if you exceed this value on any one specific item, the

warning icon will show. Note: it will not prevent you from placing the order, it will just highlight that you have exceeded the threshold.

10. AND FINALLY… SAVE TIME, DUPLICATE HISTORIC ORDERS On the order list page next to each order, there are three icons. The middle icon enables you to duplicate the order, so that it can be edited and then resent. When you select to duplicate an order, you will have the option to also duplicate any other orders that were created at the same time. When editing orders, consider switching to the ‘full basket’ view, as you may find it easier.

If you have ANY questions on the features detailed above, please reach out to the Pi support team who are on hand to provide guidance, training, and support. Call the Pi Support Team on 01252 705 201

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Autumn 2020

The Pelican Edge

CULTURE

INTRODUCING THE SUPPLY CHAIN TEAM Graham Coles

George Lywood

Programme Director for European Group Purchasing

Category & Supply Chain Manager

What do you do? Graham: As Programme Director for European Group Purchasing, I oversee the procurement and supplier activity across Pelican and our European Group businesses, to ensure we drive best value for our clients. George: I am part of the Category & Supply Chain team at Pelican, managing the distributors which supply and service our clients as well as the brand partners we have relationships with.

What do you enjoy most about your job? Graham: It’s all about the people. I speak to a wide variety of them every day - including suppliers, brand manufacturers, Pelican procurement managers, the Pi team and wider Pelican team. I love hearing what our clients are up to, and learning what more we could do to support them. George: I’m always on the lookout for something new. I really enjoy establishing relationships with new suppliers,

learning about any upcoming concepts and product launches from our existing suppliers. By highlighting new concepts, solutions, and products, we can really deliver value for our clients. What does your typical day look like? Graham: Every day is different, which is great. Often, I’ll be speaking to the Pelican team, or connecting with colleagues across the wider group. I’ll meet with suppliers to discuss strategies for growth, to look

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at new products and services, or discuss ways to improve the service our clients enjoy. What is your biggest achievement/ proudest moment to date in your professional life? George: In February 2020, I completed my CIPS Level 4 Diploma - and that was a great milestone for me. I started with Pelican in March 2018 as a Procurement Coordinator, eager to develop and learn more, and have progressed to Category & Supply Chain Manager. I’ve learned lots, with the support of Pelican - and I haven’t stopped learning! What can you expect to see from the Supply Chain team in future editions of the Pelican Edge? George: We are committed to providing Pelican customers with valuable information and relevant solutions which will help to add value to your day to day operations. Going forward, we will be providing

Autumn 2020

insights into commodity pricing and consumer trends.

How would you sum up your personality in 5 words or less?

As soon as current restrictions start to ease, we’ll be looking to refocus on our Supplier Engagement Programme which is all about how we source new suppliers (through trade events etc.) and how we adopt an open-door policy for them to approach us.

Graham: Optimistic, honest, loyal, impatient (for better or worse!).

We are also launching a new ‘Supplier Spotlight’ section which is designed to present some of these suppliers to you. They may be new to the market, have a strong focus on health and wellbeing, are championing sustainability, or have a strong social enterprise message, and for these reasons we’d like to showcase them. This will become a regular feature in future editions of the Pelican Edge. To kick off, in this edition we’ve given you a taste of what you can expect to see, with some information on Brown Bag Crisps and Plenish Drinks. (see page 43)

George: Fun, enthusiastic, polite, energetic, reliable. Early bird or night owl? Graham: Both. I tend to do my best thinking at both ends of the day. George: I used to be a night owl, but am finding myself becoming more of an early bird. I think for me, it depends on the season. In the summer, I enjoy getting up early to do some exercise. In the winter, the thought of relaxing in the evening is much more enticing. Dog or cat person? Graham: We have a dog (Willow) and two cats (Charlie and Lola). The cats judge me, the dog loves me … the dog wins! George: Definitely dogs! We rescued a dog from Hungary last November, and now he’s been rehomed and renamed Jasper. We’re not entirely sure what breed he is - the phrase ‘Heinz 57’ comes to mind. He’s a great addition and full of character. Favourite ice-cream flavour? Graham: Old-school mint choc chip, it takes me back to my childhood!

eye Graham and Willow

eye George and Jasper

George: I must admit, chocolate is my go-to when it comes to indulgent food, and the same goes for ice cream. I’ll always choose a good Belgian chocolate ice cream - pure decadence is what matters the most.

If you are looking for specific products, innovative solutions or need inspiration to help you improve your service offering, please contact us at hello@pelicanprocurement.co.uk We are here to help you.

Autumn 2020

The Pelican Edge

EXPERTISE

WELCOME TO THE FIRST EDITION OF THE ‘SUPPLIER SPOTLIGHT’!

George Lywood, Category & Supply Chain Manager

"I’m really excited about the launch of this special feature that enables me to present suppliers that are unique by way of providing specific products or solutions that can add value to your business." We want to introduce suppliers that are: ▶ bringing new concepts or innovative products that help you to stand out from competitors. ▶ providing products that are focusing on the health and wellbeing of your customers. ▶ providing sustainable solutions that help you to achieve your sustainability goals, and make the planet a better place. ▶ social enterprises or support social community projects – enabling you make a positive difference and show your customers that you care. How was the ‘Supplier Spotlight’ programme born? As part of the Supply Chain team, we attend numerous trade shows, exhibitions and supplier events across the UK to seek out new and innovative products and service solutions in the marketplace. We also reach out to suppliers directly when we spot them in industry publications, where they have been recognised as exciting opportunities to partner with. We meet with lots of passionate, driven people who truly care about their products. And as we learn a lot about them, we wanted to share that knowledge with you. So, this is where the idea for Supplier Spotlight was born!

In this first edition I want to take the opportunity to introduce two suppliers, Brown Bag Crips and Plenish Drinks.

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Autumn 2020

EXPERTISE

SUPPLIER SPOTLIGHT:

BROWN BAG CRISPS Brown Bag Crisps is an independent family-run company based in Surrey. I met with Sarah Price from Brown Bag Crisps at the Hotel, Restaurant and Catering (HRC) event back in March 2020 and was really impressed with Sarahâ&#x20AC;&#x2122;s passion and enthusiasm for her products. One of the main things that stood out was the fact that none of their products are available in supermarkets. Also, their entire range is gluten free, with some vegan options available.

I think this is fantastic news for Pelican clients who want to stock something that is unique that provides a solution to customers with allergen and dietary needs. Furthermore, their product range covers all tastes, from the more classic Cheddar & Onion, to Tiger Prawn - my personal favourite. Brown Bag Crisps has won multiple gold stars from the Guild of Fine Food, reinforcing that this is a true premium brand, defined by quality and taste.

www.brownbagcrisps.co.uk

SUPPLIER SPOTLIGHT:

PLENISH DRINKS Plenish Drinks has just launched its Juice Shot range in foodservice. I approached Ben Nagy at Plenish in July, as I saw this range being an exciting new concept and very relevant as it provides healthy alternative drinks solutions.

Each of their products provides unique benefits; from 100% of RDA of Vitamin C or B12 to support the immune system and energy production, to billions of bioactive healthy bacteria to support digestion.

Plenish is an award-winning plantpowered drinks brand with a mission to inspire positive change for a healthier world.

With health and immunity being a concern for people as they start to get out and about a bit more, this is a launch which I am really excited about and feel will perform well over the next few months.

Their Juice Shots are a really convenient way for people to receive the health benefits of fruits and plants without the volume, calories and sugars in normal juice drinks. www.plenishdrinks.com

An independent family run company in Surrey supplying great crisps since 2010

Your customers will love our naturally delicious, award-winning and gluten free crisps. They will never find them in supermarkets a promise that we will never break Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

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Autumn 2020

The Pelican Edge

SERVICES

COMMERCIAL EQUIPMENT EXPERTISE

Joanna Leech is our Commercial Equipment Specialist with over 20 years of experience in the catering equipment industry.

Joanna Leech, our commercial equipment specialist will help you to find the right catering equipment to meet your budgets and needs. Below are just a few examples showcasing how Jo’s supported clients in the education and healthcare sectors with their requirements.

As a Pelican client, you have complimentary access to Jo’s impartial advice and expertise. Don’t miss out - Jo is here for you, and ready to remove the stress of selecting the right equipment for the job you need to do.

Silverline Care provides bespoke nursing care for older people across six homes in Scotland and a further six in Yorkshire. Over the years I have established a very good relationship with the Silverline Care team, assisting them with several small projects including supplying and installing dishwashers and cookers. Recently I have been asked to help them supply new refrigeration and other small items of equipment for a number of their sites. I have also supported the catering team at the Guy’s & St Thomas’ Hospital who needed my help with the supply and installation of a new Hobart Rack Conveyor Dishwasher into their main Restaurant Kitchen. I am happy to report that this project was successfully delivered and the catering team are very satisfied with the new addition to their kitchen as it saves them more time! In the last year I have provided Elysium Healthcare’s homes with refrigeration, dishwashers, blenders and other small items. Elysium rely on my quick turnaround, bespoke quotation service as often their requirements are extremely urgent, as they provide 24/7 care service.

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Autumn 2020

I have been working with Bloxham School since 2016 – assisting them with quotation, sourcing, supplying and installation of several catering equipment items, so I was very pleased to be asked again to support them with a much bigger project this time! The school asked me to assist them with sourcing and supplying a completely new dishwasher section, which includes a large Conveyor Dishwasher and a small Hood Type Dishwasher. The school team asked me to oversee the project to ensure all the steps were executed efficiently, correctly, on time and on budget. Once I was fully briefed on the school’s needs, I liaised with two manufacturers who had been involved in the early stages of the planning for this refurbishment and managed a tender process. Meiko UK won the tender for the project and I worked closely alongside the Meiko team to ensure the new ‘state of the art’ dishwasher was successfully installed and working, during the summer break.

HALF TERM IS THE IDEAL TIME TO REPLACE OR BUY NEW EQUIPMENT As the School term has started you may find that some larger items of equipment really need replacing. Plan your replacement now, and organise installations during the half term period to minimise disruption to your school operation. Or, you may require items to help you adjust your catering provision in post-covid times. If you need …

✔ ✔ ✔ ✔ ✔ ✔

Plug-in equipment New grab and go units Servery equipment Specialist utensils Thermal boxes ... any other items

... please get in touch, I would be happy to assist you with any project. We can provide a site survey and full quotation, and if necessary, manage and present tenders from multiple manufacturers. Based on many years of experience, I’ll ask the right questions, to ensure you buy the right equipment for your needs.

Get in touch today joanna.leech@pelicanprocurement.co.uk 01252 705 205

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Installing a self-service tea station can help improve mobility, hydration, social interactions and independence. To ďŹ nd out more: Email: hello@pelicanprocurement.co.uk | Call: 01252 705 214

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The Pelican Edge

Autumn 2020

EXPERTISE

THE ROYAL RUSSELL SCHOOL: MANAGING ALLERGENS AFTER COVID-19 Following months of coronavirus-related disruption, Andrew Edwards, catering and hospitality manager at the Royal Russell School, wanted his team to be fully prepared and ready for the start of autumn term and the return of all pupils. Andrew commented: “The safety of all pupils and staff is paramount during these covid-19 times. With 10% of our pupils requiring special diets due to food allergies and intolerances, equipping my team with the knowledge and skills to practice safely in terms of allergen management is crucial.” “I contacted Pelican’s company dietitian, Anna-Maria Holt, to deliver a Covid-safe Allergy Awareness and Allergen Labelling training session at the Royal Russell School over the summer, to 17 members of the wider catering team including front and back of house staff.”

Regular allergen training is an important part of ensuring allergens are managed appropriately within a business. Everyone in the catering team plays a role and has a responsibility. The Food Standards Agency recommends suitable training and clear processes to keep people with food allergies and intolerances safe when eating out of home. Anna-Maria Holt RD, Company Dietitian at Pelican

ROYAL RUSSELL TEAM COURSE FEEDBACK “It was a very informative and enjoyable interactive session - I learnt a lot, particularly about managing allergens and reducing the risk of crosscontamination.”

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The Pelican Edge

Autumn 2020

CULTURE

SEVEN DAY HEALTH CHALLENGE We all know that adopting healthy habits is good for our health - but making changes can feel a little daunting. At Pelican, we believe health matters, and we are committed to supporting our colleagues and clients make healthier choices. During this year’s British Nutrition Foundation's Healthy Eating Week (28th Sept - 4th Oct 2020), we shared these top tips from Anna-Maria with our

colleagues and clients to help everyone get involved in the BNF’s 7 day health challenges. If you are looking to make changes to support healthier living, here are some tips to help you with the 7 day health challenges and making healthy habits easy to adopt.

DAY 1. EAT MORE WHOLEGRAINS THE CHALLENGE: HAVE A WHOLEGRAIN OPTION WITH AT LEAST ONE OF YOUR MAIN MEALS EVERY DAY. 95% of us don't get enough wholegrain! Including wholegrains in your meals, or snacks, is an easy way to increase the fibre in your diet. Most of us need to eat more fibre to keep our gut healthy. You will also get a whole lot more nutrients (up to 75% more) in wholegrains than in refined cereals. Eating more wholegrains is associated with protecting us from developing common diseases e.g. diabetes, stroke, heart disease and bowel cancer. How to eat more wholegrain: 1. Replace white bread and white pasta with wholemeal bread and brown rice. 2. Look for the 'whole' on labels. All commonly available cereals like wheat, barley, rice, rye, and oats are available in their wholegrain form e.g. wholewheat pasta, whole oats, wholegrain couscous. 3. Give more unusual grains a go. Try buckwheat, quinoa, kamut, freekah and amaranth in soups, salads, casseroles and soups. Look up this guide for more ideas on how to include more wholegrains in your diet.

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The Pelican Edge

Autumn 2020

DAY 2. VARY YOUR VEG THE CHALLENGE: HAVE A VARIETY OF VEGETABLES THIS WEEK. We all know eating 5 fruit and vegetables is good for us, right?  But do you know that it’s getting the variety that is important. Data suggests that around 50% of vegetable intake comes from just four kinds (fresh and canned tomatoes, carrots, onions and peas). Vegetables have a multitude of health benefits due to the complex mix of fibre, vitamins, minerals, phytochemicals and other properties they provide. Increasing the amount and variety of plant foods across the week to about 30 different types can help with feeding your gut bacteria and increasing the diversity of these gut residents. How to vary your veg: 1. Eat a rainbow! The more variety of different colour vegetables you eat the wider the range of nutrients you will get. 2. Include at least two different types of vegetables with you main meals and snack on carrots, edamame beans, roasted chickpeas, and peppers. 3. Ordinary veg like broccoli, green beans, cabbage, spinach, and sweetcorn are as good as any other new imported varieties.  4. Go for fresh and seasonal, if you can get it. But don’t forget that frozen, dried, and tinned ALL count and are good for you.   5. Include a variety of other plant foods too such as beans, lentils and other pulses e.g. chickpeas, peas, black beans etc in meals such as soups, salads, casseroles. For seasonal veg look up what's in season here.

DAY 3. DRINK PLENTY OF WATER! THE CHALLENGE: HAVE AT LEAST 6-8 GLASSESS OF UNSWEETENED DRINKS EVERY DAY. Water is essential for life. Staying hydrated is vital for maintaining good health. If you don't drink enough day to day you can become dehydrated and you may struggle to concentrate, feel tired and possibly develop headaches. In the long-term you are at risk of developing kidney stones, urinary tract infections (UTIs) or even renal disease. How to drink plenty: 1. Drinking 6-8 glasses of plain tap water is a good way of getting enough to drink - this is good for your health and the environment. 2. If you prefer hot drinks, tea and coffee do count towards your fluid requirements. 3. Drink frequently throughout the day - use drink making trips as pit stops during your day to take breaks and move around. 4. Foods contribute 20-30% fluid per day so eating fruit and vegetables as well as stews and soups can help keep hydration levels up. 5. If the weather is hot, or you are exercising you will need more fluid to replace losses so increase the amount you drink. 6. If your urine is darker than straw colour then you need to drink more. For recommended fluid intakes across the life stages see here.

The Pelican Edge

Autumn 2020

DAY 4. MOVE MORE THE CHALLENGE: GET ACTIVE EVERY DAY - MOVE MORE. Being active helps us to feel better physically and mentally. Both children and adults should be as active as they can. The benefits include helping with maintaining a healthy body weight, improving heart health, strengthening muscles and bones and improving sleep, lifting our mood and relieving stress. How to get active every day and move more: 1. Aim for 30 mins a day on five days each week to get the recommended 150 minutes a week. 2. Avoid sitting down for long periods by breaking up the day with short bouts of exercise e.g. 3 x 10 mins brisk walking a day. 3. Build in muscle strengthening activities like sit ups, exercising with weights and yoga on two days or more each week. The good news is that gardening, carrying heavy shopping or these also count. 4. Make exercise part of your everyday life - if you include physical activity as part of your daily routine it will become a habit.

DAY 5. BE MIND KIND THE CHALLENGE: DO SOMETHING KIND FOR YOUR MIND TODAY. During these challenging times, it is important to be kind to yourself and not to feel guilty about what you eat or don’t eat. How to be mind kind: 1. When eating a snack or meal, give that your full attention and take your time. 2. Try to avoid unnecessary restrictions such as “crash diets” or limited meal plans. Instead focus on practising mindful eating. 3. Allow yourself treats and savour the taste and eating experience. If you can portion out what you are going to eat beforehand, that can help avoid overeating. 4. Stay active and draw up a list of things to do that you enjoy that can replace boredom eating. 5. Staying hydrated, exercising, sleeping well and staying connected are just as important for your mental health as what you are eating during this time.

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The Pelican Edge

Autumn 2020

DAY 6. GET ACTIVE TOGETHER THE CHALLENGE: GET ACTIVE WITH OTHERS THIS WEEK. There are many benefits to being active. However, we are more likely to stick to being active if we have the motivation of others. Taking part in activities brings people together and so is a great way to socialise whilst helping us stay healthy. How to be active with others: 1. Meet a friend to walk and talk - you may discover new places too. Why not give a new sport or activity a go?! Tennis, golf, badminton, netball, rock climbing ... the options are endless! 2. Find a 5K loop and set yourself, friends and family a challenge. Start by walking the route, then you may try jogging... you may eventually find yourself running 5K...although walking is good enough if running isn't your thing. 3. Organise a family swim or a session at an aqua park if you are feeling brave! 4. If you have time, try voluntary work or help out on a local project to get you outside and meeting people.

DAY 7. EAT TOGETHER THE CHALLENGE: EAT AND ENJOY FOOD WITH OTHERS THIS WEEK. Eating with others is a great opportunity to spend time with other people. This is good for our mental health because we can connect with others, have fun and feel good about ourselves. It can also help us motivate each other to try new foods, learn new recipes and even eat better. How to eat and enjoy food with others this week: 1. Get together with friends/family (6 people max Covid rules!) for a meal out, picnic or BBQ. 2. Take a meal to someone who lives alone or would appreciate some company. 3. Look for a new recipe and cook it for your family or friends. 4. Pick up a food that you haven't tried before and use it in your next meal that you share with others. 5. Arrange a 'bring and share' gathering with friends or family (6 people max).

If you would like to learn more on the subject of eating well, here are some useful links: Jack Monroe recipes Letâ&#x20AC;&#x2122;s Get Cooking Love Food, Hate Waste

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For more information Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

The Pelican Edge

Autumn 2020

CULTURE

OUR HEAD OFFICE IS SAFELY RE-OPENED The Pelican Office at Elstead has officially re-opened after 6 months of closure. As any organisation that had to face this challenge, the journey of getting premises re-opened safely was taken extremely seriously. Following the latest government guidance (Sept 2020), the office is opened to those members of the Pelican team that are not able to work safely and effectively from home. Having the health and wellbeing of the Pelican team at the forefront - the Senior Leadership Team (SLT) went through every possible considerations and scenarios - no stone was left unturned - to put a new safety norm in place. eye Pelican team members Colin Bousher and Debbie Craig helped transform the kitchen area into a safe zone

Some action points from our phased return preparations: ▶ Risk assessment ▶ Involvement & communication with all colleagues ▶ Deep clean ▶ Signs to maintain 2m distance ▶ Mask, gloves and sanitiser available for all to use ▶ Desk/phones/laptops to be cleaned before and after use ▶ Hot desk only ▶ One way system ▶ Isolation room ▶ Track and trace ▶ Regular reviews ▶ Check on colleagues to see how they feel ▶ Remind all of symptoms ▶ Wash hands regularly

PHYSICAL & MENTAL WELLBEING SUPPORT The management team has been trained to spot any signs of distress and given tools to fully support the return of their team members to the new office environment. Each manager engaged and briefed their team members on a 1-2-1 basis and in their groups to gain an understanding of how people felt about returning to work and provide them with reassurance.

Some signs of distress and emotions the team may feel when they return to work: ▶ Feeling unconnected ▶ Anxiety & OCD ▶ Fear of mask wearing ▶ Angry & conflicted ▶ Claustrophobic & panicked ▶ Protective of your lockdown routine ▶ Frustrated & impatient ▶ Panicked & apprehensive

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