Pelican Edge Summer 2021

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

The fast and easy way to share allergen, nutrition and calorie information

IN THIS ISSUE ▷ FIVE essential steps to comply with Natasha's Law ▷ NEW Procurement Bill to be introduced from September 2021

▷ Pelican is now part of Avendra Group ▷ Right first time in the kitchen ▷ The lowdown on new Calorie Labelling Legislation

Summer 2021.

▷ Supplier Spotlight ▷ The latest drinks category trends ▷ Supporting NHS Trusts' journey to zero carbon ▷ Challenges of running a school today

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The Pelican Edge

Summer 2021

SUMMER 2021 CONTENTS CULTURE

EXPERTISE

Welcome to the Summer issue!

An introduction by Andrew Green, BFP, FCA, Commercial and Operations Director at Pelican Procurement Services

Pelican is now part of Avendra Group Colleague spotlight

7 15 55

SYSTEMS The Food Checker

Make sure you're ready!

Julia Hemsley, Client Engagement Team Manager

Mental Health Awareness Week 2021

FIVE essential steps to comply with Natasha's Law

An easy way to share allergen and nutrition information with your customers

NEW Procurement Bill to be introduced from September 2021

The lowdown on new Calorie Labelling Legislation coming into force in April 2022

Fresh produce & commodity market at a glance

The latest drinks category trends

With the doors re-opened, hospitality operators are doing their best to maximise their profitability and cash margin

Supplier Spotlight

Featuring The Phat Pasty Co, TATA Consumer Products and Pip Organic

SERVICES Right first time in the kitchen

Our commercial equipment specialist gets involved in everything from sourcing individual light equipment items to planning major catering kitchen fittings

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

Supporting NHS Trusts' journey to zero carbon

The challenges of running a school today

How to improve nutrition and hydration in Care Homes and Hospitals

Summer 2021

The Pelican Edge

CULTURE

WELCOME TO THE SUMMER ISSUE OF THE PELICAN EDGE! An introduction by Andrew Green, BFP, FCA, Commercial and Operations Director at Pelican Procurement Services

Andrew Green, Commercial and Operations Director

As our worlds start to begin to get back to normal, there are still plenty of challenges to be faced. We had all hoped that the Government would remove all legal limits on social contact from 21st June, but this has been postponed until 19th July. The supply chains remain stretched by Covid-19 and Brexit, whilst hospitality businesses are coming to terms with staffing and cost challenges. However, there is some positive news too. Thanks to the successful vaccination roll out, we are able to relish a bit more freedom, meet up with family and friends, the sun has been out and we can enjoy a drink in a pub garden whilst watching Euro 2020. In our latest update, we bring you a mix of important industry and legislative updates, best practical tips, and introduce new systems and services that will help you manage your operation safely, efficiently and profitably! Legislation on the way Natasha’s Law is about to arrive on the statute books, requiring food operators to include clear ingredients and allergen labelling on pre-packed for direct sales food items. On page 9 you can learn the steps you need to take and how our digital tools, Piranha and Food Checker (page 16), have been developed to help you comply. Also, the Government plans to introduce a new Procurement Bill, coming to force in September 2021,

to simplify procurement in the public sector. Kim Nailor shares the lowdown on the proposed changes in detail on page 11. Carbon reduction progress At Pelican, we’re set up to help clients work on reducing the environmental impact of their operations, at every stage. On page 39, hear how the NHS is tackling the zero-carbon challenge, and Nicola Davidson explains and shares

examples of how the Pelican team is supporting NHS trusts with a number of environmental initiatives. It’s all about a series of small steps - and about making a start in the right direction. Fill up your glasses With the doors re-opened, hospitality operators are seeking new ideas and innovation to drive sales of beverages to maximise their profitability and cash margin.

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Summer 2021

Lou Stener shares his expertise and some of the latest trends he has seen in the sector on page 22. Plus, with hydration in mind, we’ve been supporting Nutrition & Hydration Week, hosting a webinar with Anna-Maria Holt RD – and providing a practical guide, see page 49, offering tips and ideas to support NHS and Care Home staff maintaining the wellness of their patients and residents.

expert, where she shares her tips to help avoid costly mistakes.

Pelican experts are here for you

Meanwhile at Pelican …

We’ve asked some of our experts to tell us how they help Pelican clients, and share some of their detailed industry sector insights and knowledge. You’ll find the latest fresh market update from Sue Tompsett on page 19, new innovative product ideas supporting wellness and sustainability from George Lywood on page 25. And on page 43 Jerry Meldrum - himself a school governor – talks about latest challenges within the education sector, while on page 33 we catch up with Jo, our Commercial Equipment

The Pelican team is now part of Avendra Group, a collective global network of supply chain and procurement experts. The opportunity to provide procurement expertise and insights across a wide range of industries, along with access to advanced technology will add value to you, our clients. Mental Health and Wellbeing of our team is paramount to us, so during the week of the 10th–16th May we all took time to celebrate Mental Health Awareness Week 2021, focusing

on Nature. To help Pelican team members connect with this year’s theme, they were sent a beautiful Bee Bomb package, a mixture of wild flower seeds, to use in their own gardens or flower pots.

Finally, 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.

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The Pelican Edge

Summer 2021

CULTURE

PELICAN IS NOW PART OF AVENDRA GROUP In October 2020, Pelican Procurement Services became part of the Avendra Group - here’s what that means for all of us. What is Avendra Group? Avendra Group is an umbrella brand, which brings together an international group of procurement and purchasing companies. This strategic partnership aims to drive benefits for clients through collective purchasing power, and by sharing best practices across borders and between different business sectors.

Which companies are part of Avendra Group? The Avendra Group companies operate across Europe, Canada, the United States, the Caribbean and Mexico. Together we support clients in hotels, restaurants, pubs, the broader leisure industry, care homes, hospitals and education.

What are the benefits to Pelican and our clients? Being a part of a broader network, Pelican can utilise procurement expertise across a wide range of industries, as well as gain access to advanced technology that will add value to our clients. By sharing market knowledge, expertise, and the latest innovations, we are in a better place to help our clients to realise their full potential. We will introduce you to each of our Avendra Group partners in upcoming issues.

US, Canada, Mexico, Central America & Caribbean Hotels & Clubs

UK Education, Healthcare, Hospitality & Leisure

Canada / USA Healthcare, Education, Business & Leisure

Canada Restaurants

UK, Ireland, Holland Belgium, France, Germany & Italy Hotels

USA Healthcare, Higher Education & Restaurants

USA K-12 Education

“Pelican is proud to be part of Avendra Group, a collective network of supply chain and procurement experts across the globe. Working across a range of unique brands, this strategic partnership enables us to share intelligence, expertise, best practices, technology and leveraged buying power. The outcome of this partnership adds that extra edge to our client service offering.”

“From healthcare and senior living to hospitality, leisure and education — Avendra Group’s portfolio of companies offer professional procurement solutions and carefully negotiated contracts that meet customers’ needs. As part of Avendra Group, Pelican clients will benefit from our network of procurement specialists who are able to identify opportunities, advance the best supply chain initiatives and provide organisations with the resources they need to succeed.”

Andrew Green,

Wolfram Schaefer,

Commercial and Operations Director at Pelican Procurement Services

President at Avendra Group

Summer 2021

The Pelican Edge

EXPERTISE

FIVE ESSENTIAL STEPS TO COMPLY WITH NATASHA'S LAW

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

ACT NOW - ONLY 3 MONTHS LEFT BEFORE THE LEGISLATION COMES INTO FORCE From 1st October 2021, foods that are made and packaged on the same premises will require full ingredient and allergen labelling1. This change to food law means caterers and Food Business Operators (FBOs) in England, Scotland and Northern Ireland should be preparing now in order to comply with the new food labelling laws2 – coined Natasha’s Law. Natasha’s Law applies to PPDS (PrePacked for Direct Sale) foods, and it will allow food allergic consumers to check food labels for both ingredients and allergens present. Under existing laws3, allergen information for these foods is currently provided in the same way as non-prepacked (loose) foods1. FBOs and caterers need to take decisive action now around how to manage and provide the ingredient and allergen information that will be required on the labels of PPDS foods. Knowing where to start is no easy decision. Here are five essential actions you should take, in order to comply:

1. Identify which, if any, of the foods you serve are PPDS PPDS refers to food which is packaged at the same place it is offered or sold to consumers and is in its packaging before it is ordered or selected. The Food Standards Agency defines4 PPDS as food that is packed before being offered for sale

by the same food business to the final consumer:

1. Is the food presented to the customer in packaging?

i. on the same premises; or ii. on the same site*; or iii. on other premises if the food is offered for sale from a moveable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles) - if the food is offered for sale by the same food business who packed it. It DOES NOT include food packed at a consumer’s request, food not in packaging or food in packaging that can be altered without opening or changing the packaging. Essentially if you can answer yes to the three questions in the figure to the right, the food you have in mind would be classified as PPDS.

Yes 2. Is it packaged before the customer selects or orders it? Yes 3. Is it packaged at the same place it is sold? Yes

If all three answers are “Yes”, the food will require PPDS labelling.

Source: FSA Food Allergen Labelling and Information: Technical Guidance5

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PPDS food examples For food to be PPDS it must meet all three criteria.

Examples of food that IS PPDS ▶ Sandwiches packaged by the food business and sold or offered from the same premises. ▶ Fast food which is wrapped or packaged before a customer selects or orders it. ▶ Bakery products which are packaged before a customer selects them. Examples of food that IS NOT PPDS ▶ Food not in packaging (loose). ▶ Pre-packed food (packaged at a different premises). ▶ Food packaged at the customer’s request. ▶ Distance sales (e.g. foods ordered online).

If you are still not sure - The Food Standards Agency (FSA) have an online decision tool6 (https://bit. ly/3gBZmY3) which can help you identify which of the foods you offer fall under the new PPDS legislation.

2. Review your packaging Taking a close look at the packaging you use for PPDS products will help you figure out if it is fit for purpose, whether any changes are necessary or whether an alternative solution would work better. Look at your food service offer and explore whether similar products can be bought in which are already packaged and fully labelled. Any food that is made on site that is put in packaging, as defined by the Regulation (FIC, Article 27), will need to have a label listing all ingredients and allergens in that food. Remember that you will still need to provide allergen information on

Summer 2021

the 14 major allergens whether you sell PPDS food, or not. The existing allergen labelling legislation for prepacked and non-packed (foods sold loose) remains the same and the new labelling rules do not apply to these foods.

3. Ensure your labels have all the correct information and format There are clear rules about how PPDS food must be labelled so getting this right is important from the start. The legislation2 states that from 1st October 2021, the following information must appear on PPDS food either on the package or on a label attached to the package: ▶ the name of the food and; ▶ an ingredients list including the 14 mandatory allergens1 The name of the food should provide a good description so that the customer can understand the true nature of what the food is. Customary names, like BLT sandwich, which are commonly understood can be used. The ingredient list must be headed by a suitable heading which

consists of or includes the word ‘ingredients’. All the ingredients in the food must be listed in descending order of weight as reported by the manufacturers of that food. In addition, the ingredient list has to be a minimum font size where x-height is 1.2mm or more. If products have a packaging surface less than 80 cm2, then the x-height can be reduced to 0.9mm. If the product contains any of the 14 allergens they must be emphasised or clearly highlighted every time they appear in the ingredients list. For example, the allergens in the food can be listed in CAPITALS, bold, in contrasting colours or underlined. Alternative allergen statements such as “Contains …” are not permitted. All the information on the labels must be clear and easy to read so the font style and colour must be readable and nothing should obscure the information.

4. Decide how you will produce your labels There are various options businesses can consider when deciding how to label their PPDS products. You will need to consider how you will produce your labels taking

Summer 2021

The Pelican Edge

Printed Alternatively, printed labels can be produced using software solutions or labelling programmes with printers. Some caterers may opt for pre-printed packaging but this option is limited as it offers little flexibility, because it does not allow for last minute changes to recipes or ingredients. Pre-printed

into account your business model, size of operation, staffing levels and competency. Handwritten Handwritten labels could be used as long as they meet the legal font size requirements and they are easy to see and read. However, this will be timing-consuming and you will need to consider who will do this and how you will ensure consistency and limit human error.

Pi can help you comply with Natasha’s Law Speak with your Procurement Manager or contact the Pi helpdesk to find out more

Pre-printed labels can be useful particularly if there is a problem with the system or printer. The limitations of this option are that the pre-printed labels must provide accurate and up to date ingredient and allergen information. Whichever system you use within your operation, you must ensure that you have the correct information about allergens and ingredients from your suppliers. The existing food law already requires FBOs and their suppliers to ensure that accurate ingredient and allergen information is passed to consumers so this information should be readily available. Most importantly, once you have decided how you will produce your labels, you will need to ensure that the software solution or labelling programme you use is able to capture your suppliers’ data and be used to produce your labels for PPDS food. Now is the time to speak to your food suppliers to establish the processes in place to update this information should they change suppliers or when ingredients change.

5. Where can I find out more? If you have read through to this point and are still wondering what to do, don’t despair. You can access the Technical Guidance5 on the FSA website3 for more information.

Article references 1. FSA Food Allergy and Intolerance Information https://bit.ly/2S92wZT 2. The Food Information (Amendment) (England) Regulation 2019 https://bit.ly/2SCLO5A, (Wales) (Amendment) (No. 2) Regulations 2020 https://bit.ly/3cNQ4pp, (Amendment No. 2) Regulations (Northern Ireland) 2020 https:// bit.ly/2SHRtqV, (Scotland) Amendment Regulations 2021) https://bit.ly/3iMSQiJ 3. FSA Introduction to Allergen Labelling Changes https://bit. ly/2TDyfmp 4. The Food Information Regulations 2014 https://bit.ly/35vo1Y2 and supported by Regulation (EU) 1169/2011. https://bit.ly/3xwAIh7 5. FSA Food allergen labelling and information: Technical guidance https://bit.ly/3gM5pYO 6. Allergen and ingredients food labelling decision Tool https://bit. ly/3gBZmY3 7. Food Information for Consumers regulation (article 2) https://bit. ly/3iRyFAk

About the author Anna-Maria Holt is an HCPC registered dietitian, and a member of the BDA with over 15 years experience in working with caterers and food businesses. Through AH Dietetics, Anna-Maria offers a dietetic service in a freelance capacity to caterers in foodservice to help with nutrition, special diets and food allergen queries.

If you need Pi training or support regarding Natasha's Law please contact our team on 01252 705214 or hello@ pelicanprocurement.co.uk

We are here to help.

The Pelican Edge

Summer 2021

EXPERTISE

NEW PROCUREMENT BILL TO BE INTRODUCED FROM SEPTEMBER 2021

Kim Nailor, MCIPS Tender Team Manager

The UK government has revealed further details of the changes planned under the new Procurement Bill. This is aimed to simplify procurement in the public sector and is expected to be introduced from September 2021. How the UK Intends to Simplify Public Procurement: The green paper includes proposals to streamline and simplify procurement regulations, which currently mirror EU rules. This would consolidate the current 350 procurement regulations into a single uniform regime.  The government also aims to improve transparency and promote social value in contracts. A key step will be to make it easier for small businesses (SMEs) and voluntary, charitable and social enterprises to compete for, and win public contracts.  The government plans to soon publish its first National Procurement Policy Statement (NPPS) to set out priorities for public procurement.  Seven elements the new procurement bill is set to include: 1. Protecting the principles of public procurement such as “value for money, public benefit, transparency, integrity, fair treatment of suppliers and nondiscrimination”.  2. Overhauling complex and inflexible procurement procedures, replacing them with three simple, modern procedures.  3. Buyers will be required to have regard to the government’s strategic priorities set out in a new National Procurement Policy Statement (NPPS).

4. Procurement processes will be introduced that allow contracting authorities to buy at pace, for serious situations that are declared a crisis, with strengthened safeguards for transparency. 5. Creation of a single data platform for supplier registration to ensure suppliers only have to submit their data once to qualify for any public sector procurement.

6. Unacceptable behaviour such as supplier fraud will be tackled through new exclusion rules giving buyers the tools to take account of a bidder’s past performance.  7. Processes for challenging procurement decisions will be reformed to speed up the review system, make it more accessible and cap the level of damages available to bidders - in order to reduce speculative claims.

If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk We are here to help.

Summer 2021

The Pelican Edge

EXPERTISE

THE LOWDOWN ON NEW CALORIE LABELLING LEGISLATION COMING INTO FORCE IN APRIL 2022

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

The Government recently confirmed1 that mandatory calorie labelling on menus will be introduced as part of the national approach to reducing levels of obesity and improving health. The new legislation will be introduced in April 2022 and will require calorie information of non-prepacked food and soft drink items to be displayed and be readily available to customers. The legislation applies to large out-of-home businesses only. Restaurants, takeaways and cafes in England with 250 or more employees will be affected. Small, independent businesses will be exempt following feedback received from the public through the government’s consultation in July 20202. The current draft regulations3 also exempt the following: ▶ Food provided to patients in hospital or other medical establishments ▶ Food provided to residents or service users at a care home or other institution providing social care ▶ Food provided at an institution providing education to pupils below the age of 18 Calorie information will be required at the point of choice so it can be presented on printed menus, online menus, food delivery platforms or food labels. Why is calorie labelling on menus needed? The Covid-19 pandemic has highlighted the value of having good health. Making healthy food

choices plays an important role in maintaining health and wellbeing. For this reason, the government has refocused on the need to make changes to the food environment we live in to make healthier choices easier for individuals.

to make an informed choice about the food they are ordering. The hope is that by making calorie information available to consumers, individuals will make better choices for their health when eating out.

Calorie labelling on menus has been introduced to give people the information needed

The introduction of this legislation appears to be widely supported by the public with 79% of respondents

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Summer 2021

to a Public Health England survey1 agreeing that menus should include the number of calories in food and drinks.

a. Restaurant-type food - the whole item e.g., the full meal

established in the Autumn later this year.

b. Buffet-style food - per scoop or per unit e.g., rasher of bacon.

Article references

There were, however, concerns about the negative impact that the provision of calorie information may have on some people especially for those living with eating disorders. The legislation has been adapted to allow people the option to see the menus with calories or to request menus without this information. The provision in the legislation should help those who find seeing calorie information detrimental to their health.

c. Build-your-own food - will require calories to be displayed for the base product with separate calorie information to be made available for each optional addition.

How will the number of calories be calculated?

How will the policy be enforced?

Businesses will be required to calculate calorie content per portion of food or drink item sold rather per 100g as is required on nutrition labels for pre-packed food. This will make it clear to the consumer what a standard portion is. A standard portion will vary depending on the serving method used. Some examples include:

Technical guidance setting out how calorie information is to be calculated and displayed across a range of serving methods will be published to support businesses in due course.

According to a recent Department of Health and Social Care (DHSC) report4 compliance will be assessed by local authorities. Local enforcement officers will check for: ▶ the presence of calorie labels on food and drink items that are in scope of the policy ▶ whether calorie labels are displayed as per the requirements under the law ▶ the method businesses have used to calculate calorie content and whether that method is appropriate

Nutritional information at your fingertips View dynamic nutritional information and learn more about the food you sell

▶ whether calorie labels are appropriately displayed on any online presence that the business may have, including 3rd party delivery platforms

1. Gov.uk (2021) Calorie labelling on menus to be introduced in cafes, restaurants and takeaways https://bit.ly/2SIQR4j [12/05/21] 2. DHSC (2020) Mandating calorie labelling in the out-of-home sector Government response to public consultation https://bit.ly/3zyRZYR 3. The Calorie Labelling (Out of Home Sector) (England) Regulations 2021 https://bit.ly/3wEVzyD 4. DHSC (2021) Mandating calorie labelling in the out-of-home sector: consultation response on policy enforcement https://bit.ly/3gAcJrC 5. Gov.uk (2021) New Office for Health Promotion to drive improvement of nation’s health https://bit.ly/3gCq2bb

Food businesses will be penalised up to £2,500 for non-compliance. Further guidance on penalties and how they will be used will be issued by local authorities in the coming months. When will more guidance be available? More guidance about how businesses will provide calorie information will be issued by the newly announced5 Office for Health Promotion which will be

If you would like to find out more about Piranha and how it can help your organisation with Calorie Labelling please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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

The Pelican Edge

Summer 2021

CULTURE

COLLEAGUE SPOTLIGHT Julia Hemsley, Client Services Manager What area of Pelican do you work in?

What does a typical day working here look like for you?

I am Client Services Manager – we ensure our clients are getting the best value in all areas of their catering procurement. And we also help them to troubleshoot supplier issues.

A typical day might include sourcing new suppliers, setting up contracts or checking service levels are meeting a clients’ specification.

What were your first impressions of the team and company culture? When I arrived, it was immediately apparent that there is a friendly working culture; people make time for each other.

What do you like most about your job? What I really love most is that I work with clients and am able to help solve any issues. I’m really lucky - I work with a great team of people, and I love the diversity of the job.

Being at Pelican now for over eighteen months, what is your favourite part about working here?

What have you been most impressed with so far?

I like the fact that you’re part of a close knit team and can contribute with your own ideas to make improvements. It’s really exciting to see them come to life! Whats’ more, we all have the opportunity to develop and learn new skills, so it’s a great place for professional and personal growth.

The company’s investment in people and wellbeing is impressive - I recently took part in a leadership programme that taught me the skills of a more supportive management style. It’s amazing how the company is looking after their staff.

How would you sum-up Pelican? Professional, friendly, supportive, accommodating initiative, forward thinking. What is your favourite meal? I enjoy most food. But you can’t beat a Sunday roast, in the company of family and friends.

The fast and easy way to share allergen, nutrition and calorie information

Key features of The Food Checker ✔ Comply with allergen and calorie legislation ✔ Quick and easy to set up ✔ Easily create QR codes to share menu or dish information ✔ Make the site your own by adding your logo, colours and more

✔ So simple to use ✔ Free to use for Pelican clients (this includes setup, training and support) ✔ No apps or software to install ✔ Compatible with all smart phones (Android and iOS)

Comply with allergen and calorie legislation All food operators must provide accurate allergen information to customers who request it, and ultimately provide food that is safe for consumers with allergies. The Food Checker is a new web application that has been specially designed to help foodservice operators be compliant with allergen legislation and to

easily share information about the food they serve!

Customers can conveniently browse menu information via their phone (or tablet) at any time!

3. What menu information can you share? You can list as many dishes as you want and choose exactly what information you want to share: 1. Menu item photo

5. 6.

2. Description 3. Retail price 4. Highlight vegan or vegetarian dishes 5. Allergen information 6. Nutrition & calorific information

Who benefits from using The Food Checker? The Food Checker is an invaluable tool for the catering team to share information about the food on offer to help customers make safe, informed choices.

Hospitality & leisure

Education

Care homes

Hospitals

✔ Customers

✔ Pupils, students & parents

✔ Residents & family members

✔ Patients & family members

✔ Catering teams

✔ Catering team

✔ School staff

✔ Carers

✔ Nurses

✔ Dietitians

✔ Nurses

✔ Dietitians

✔ Sports nutritionists

✔ Dietitians

✔ Owners ✔ Chefs ✔ F&B Managers

The Pelican Edge

Summer 2021

EXPERTISE

FRESH PRODUCE & COMMODITY MARKET AT A GLANCE

Sue Tompsett, Supply Chain Mobilisation Manager

Sue Tompsett, Supply Chain Mobilisation Manager, has put together a fresh produce and commodity market update, giving you the quick lowdown on the key factors behind product availability and price movement in the marketplace. Brexit update. It was originally planned that from April 2021, some controlled goods entering the UK (animal, fishery and plant products) would be subject to additional controls. For example, export health certificates, import pre-notifications and physical, documentary and identity checks, followed by some further changes to the customs declaration process in July that businesses would need to implement. Since then, the UK Government has announced that these additional controls will now be delayed, some will be implemented in October, and some have been delayed to early 2022.

Meat Pork. The average price of UK pork rose by +2.7% in May vs April 2021, with the expectation of a resumption in demand from China amid the African Swine Fever outbreak there. According to market participants, UK pork processors are increasing their production capacity to strengthen UK pork exports. Beef. The average price of UK cattle increased by +19.6% year-on-year in May. Tightness in cattle supplies and the May 2021 easing in restaurant dining restrictions led to an increase in demand from the foodservice sector, which kept UK beef prices firm. Lamb. The average price of UK lamb increased by +29.8% year-on-year,

supported by strong festive demand. Following Easter, lamb processors worked hard to meet the rising demand for Ramadan. The demand for sheep meat remains firm during this period as Muslims fast during the daytime and then break their fast by having large meals with family and friends, featuring lamb as the main meat.

which means quality and shelf life will deteriorate very quickly. Piper normally starts again in late July, but we should have new season Peer and Bard before then. Large Spanish onions have started although they have very little brown outer skin, but this is improving week on week and by the end of June should have set skins.

Chicken. More than 20 million chickens were slaughtered and disposed of in Poland, the largest chicken supplier in the EU, due to the Avian Influenza (AI) outbreak in early April. As a result, the average price of EU chicken in April was up +9.3% year-on-year. Chicken supplies are expected to be tight as suppliers are trying to backfill with UK poultry, and the impact is expected to last between 10-12 weeks. Prices are at record levels, and supply from processors across the UK and EU is being rationed, in some cases fulfilling only 40% of the orders placed.

Salads. The extended Spanish season on salads has been forced upon us due to a delay in UK grown produce, due to poor weather conditions. From mid-June, we will see a move to the UK grown or Dutch/Belgian produce, and consequently quality and consistency should be back on track.

Fruit & vegetables

Fruits. European apples’ availability will dry up soon before moving over to southern hemisphere fruit, when prices will rise due to transport costs. UK grown berries will start at the beginning of June, these will be of excellent quality. Peaches, nectarines, apricots and flat peaches have started in May, although the quality improves throughout June and July.

Vegetables. New potatoes will be at their best starting the first week of June. The end of the Maris Piper season is fast approaching,

Commodity Market Report continues on the next page

The Pelican Edge

Summer 2021

Fish Fish & seafood. The summer fish, like mackerel and sardines, will be in abundance at the end of July and into August, together with the native lobster. Expect some great quality flat fish in native lemon soles, plaice and megrims. Salmon. In recent weeks, salmon prices have shot up due to a combination of holidays, less harvesting and producers stocking a new generation of fish. Prices hit a level that we have not seen since before the pandemic and have moved up and down considerably this year. We would typically expect salmon prices to ease as we head into July and August, but this is not a typical year. Seek an alternative if you are looking for stability as we expect price fluctuations to continue. The UK or sea reared trout remain a sound option with stable pricing and more reliable local supplies. Cod & haddock. There tends to be a deterioration in availability and quality of haddock as we go further into the summer season, as haddock goes soft in the summer and can be very expensive. Icelandic boats tie up at the end of the yearly quotas in July, affecting cod and haddock availability. The suppliers’ advice would be to consider alternatives, such as hake or coley, as we get into July, until new quota begins in September. As a member of the cod family,

hake is a stunning substitute to either cod or haddock. Coley is not affected by spawning seasons like cod or haddock, so is a reliable option with a lower price point. Mid-June, we will see a move to the UK grown or Dutch/Belgian produce, and consequently quality and consistency should be back on track.

laying hens, has resulted in a high population in the EU. As a result, EU 2021 egg production is forecast to increase +2.5% year-on-year, causing a reduction in prices.

Other

Milk. Milk and bulk cream exports to the EU dropped by 96.4% in February 2020, therefore, the May average for UK milk fell to -14.4% year on year.

Wheat. The monthly average price of wheat rose by +11.8% year-on-year in May, supported by global weather events impacting wheat crops in North America and Russia. In addition, tight domestic supply continued to support prices, due to smaller production projected for 2020/21 in France, and southeast Europe, amid strong demand from China.

Butter. UK butter dropped to -3.2% month-on-month in May, while still up +30.9% year-on-year. Lower monthly butter prices signal the end of a strong retail butter demand in the UK, which appeared during COVID-19 lockdowns due to surges in home cooking.

Rapeseed oil. Weak European supply and firm global demand, in line with economic recovery on the back of positive vaccine sentiment, have caused European rapeseed oil prices to surge since March 2020. The average price of EU rapeseed oil rose by +58% year-on-year.

Eggs. The average price of EU eggs dropped -5.5% year-on-year, mainly driven by high supplies in the market. The biosecurity measures implemented at poultry farms in Spain, Germany and France to control the Avian Influenza in egg-

Packaging. Tight supply and firm demand continued to drive the EU PP market, which like other plastics has been driven more by fundamentals rather than by COVID-19. The May 2021 average price of EU PP was up +69% year-on-year.

Dairy

If you are experiencing product, price or supply chain issues or simply need advice - please get in touch with your Pelican account manager or contact us at hello@pelicanprocurement.co.uk

Summer 2021

The Pelican Edge

EXPERTISE

THE LATEST DRINKS CATEGORY TRENDS

Lou Stener, New Business Manager Hospitality Specialist

With his long experience in the licenced trade, Lou Stener is leading a team at Pelican to help hospitality businesses buy booze better. “Alcohol has historically been an emotive thing, perhaps based on longstanding personal relationships with suppliers. But there’s no reason why such arrangements should not be checked against their competitive position in the market. We feel we can support our clients, and give them the right information.” “We have put together a team to work out the best way we can deliver alcohol to clients - and with the reopening of pubs, bars and restaurants, now is a good time to review drink sourcing provisions.” “At the other end of the scale, we sometimes find a client has ended up with lots of different suppliers, in a bid to chase value - but that can demand a counterproductive volume of administration and management time.”

eye Gin tonic cocktails

Five key trends With the doors re-opened, hospitality operators are doing their best to maximise their profitability and cash margin. Lou has shared some of the latest trends he has seen in the sector.

Customers choose premium According to a recent CGA survey there has been a 12% annual increase in the value of premium mixed products, and spirits grew by 21% year-on-year. Most hospitality operators are reporting an increase in sales of premium brands as customers opt for more niche and premium products across wine, beer, spirits and non-alcoholic beverages. Customers now see going out as a special occasion, and are willing

to splash out a bit more - great news for operators as they are able to get a better gross profit percentage and cash margin.

Here’s to gin Gin is here to stay! A top selling product, it seems there are endless varieties of gin flavours in the market. Many operators are offering a wide range of mix options to deliver a more unique experience whilst slimming down the range of basic gins on offer.

The Pelican Edge

Summer 2021

EXPERTISE

Rose and Sparkling Wine

Clean Drinking

Many operators are working with a smaller list to provide a more focused experience for wine drinkers and create a theme that ties a menu together.

Customers are more mindful about what they put in their bodies. Many are choosing to drink less, or opting out for low-alcohol or non-alcoholic alternatives, while there has also been a surge of health-boosting drinks.

With fewer options, staff are able to develop a stronger knowledge of the wine selection - and provide more insight and better recommendations for guests. Rose and Sparkling Wines are leading the way this summer.

Founded by mindful drinking consultant Zoe Henderson, the 0.5% ABV vegan and gluten free beer brand includes an IPA brewed with Lion’s Mane mushrooms; a Citra Beer brewed with Reishi mushrooms; and a lager brewed with Chaga mushrooms.

Brands with a story More and more curious and inventive brands are entering the market - such as Fungtn, which calls itself as the UK’s first ‘medicinal’ mushroom beer.

Younger customers are keen to try products that have an interesting story behind the brand. Especially if the story showcases the journey of the product being produced, and particularly if it links to local provenance, sustainability and traceability.

If you are looking to review your alcohol & beverage offering, we are here to help you.

eye Champagne with strawberries

In the first instance, we will provide you with an independent impartial price review. We tender thousands of products throughout the year – so we have unrivalled visibility of prices on a weekly basis. Our team follow a stringent benchmarking process and will compare your current prices across the market to reveal how much money you could be saving.

Our team is here to help you review your prices and look for new suppliers or products – call on 01252 705214 or contact us at hello@pelicanprocurement.co.uk eye Alcohol-free cocktails

We are here to help you.

The Pelican Edge

Summer 2021

EXPERTISE

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

George Lywood, Category & Supply Chain Manager

With us now having firmly embedded this special feature within the Pelican Edge, in this edition I am pleased to shine the spotlight on three concepts from Phat Pasty Co, Pip Organic and TATA Consumer Products. I believe their product offerings can add value to your business focus in areas of health and wellbeing, local provenance, sustainability, and food trends. Phat Pasty With many of our clients looking for a versatile food offering and Grab & Go food, I am proud to introduce the Phat Pasty brand family, and their authentic and delicious products with great Cornish provenance and natural ingredients! Phat Pasty has an extensive range of award-winning pasties, savouries and pies. Their existing product proposition can be offered to your customers both as a meal option or a ‘Grab & Go’ solution! Whilst their range includes all the classic pasty and pie flavour combinations, it equally caters for those who are now leaning towards a more plant-based diet; a trend which is here to stay and grow.

and Karen O’Flaherty from a small stall in London’s Borough Market, with the mission of creating toptasting, food & drink products that are so crammed with 100% organic goodness there is just no room for nasties or compromise! Their award-winning product range includes juices, sparkling drinks and ice lollies and is ideal for customers across all sectors that care about their health and wellbeing. Furthermore, Pip Organic cares deeply about the environment, working with organic farmers, using environmental-friendly packaging, and making deliveries with their electric van whizzing around London.

If you are looking for a healthy product range that is kind on the planet and comes with a great provenance story behind the brand Pip Organic ticks all the boxes. Pip Organic was founded by husband-and-wife team Patrick

The Good Earth brand plays on its Californian heritage to bring a strong and unique portfolio of products which all use quality natural ingredients, underpinned by strong ethical and environmental values.

More information on the next page >

TATA Consumer Products

Pip Organic

gorgeous green teas and kickin' kombuchas, all set on helping the planet one cup at a time. Bring out your BOLD and settle your soul‚ this is not your everyday brew.

As more and more health aware consumers are looking for new and unique drinks that are kind to their bodies, as well as helping them to make a difference to the planet - I am excited to introduce the ‘Good Earth’ product range from TATA Consumer. Good Earth explores the natural flavours of expertly crafted teas bursting with flavour and including black tea blends, fruit infusions,

We want to introduce suppliers that are bringing new concepts or innovative products, focusing on the health and wellbeing of your customers, providing sustainable solutions and supporting social community projects

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.

grab & go

handMadE paSTIEs fRom coRnwaLL UnbAkEd / FRozEn PRODUCT NAME

CASE BIDFOOD BRAKES CODE CODE

Traditional Cornish 1 x 20 Spicy Chicken & Chorizo 1 x 20 Lamb & Mint 1 x 20 Seriously Cheesy 1 x 20 Peppered Steak-Less 1 x 20 Keralan Cauliflower, Chickpea & Onion Bhaji 1 x 20 Butternut Squash, Spinach & Vegan Feta 1 x 20 Jumbo Sausage Roll 1 x 35 Spicy Mexican Bean Roll 1 x 40 6” Secondary Sausage Roll 1 x 60 4” Primary Sausage Roll 1 x 100

Pasties: Authentic, Genuine, Handmade in Cornwall

20052 20054 20056 40830 80615 61474 46015 20058 04964 26419 35624

110059 110058 N/A 110057 133948 128209 130116 110055 128206 122316 N/A

180°C

bakE fRom FRozEn PaSTIEs 40-45 mIn S/RoLls 30 - 40 MIn

PREMIUM DEEP FILLED PIES bakED / fRozEn

BRITISH FAVoURITES PRODUCT NAME

CASE BIDFOOD CODE

Steak & Potato Steak & Cornish Ale Lamb, Rosemary & Garlic Potato Chicken Bacon & Mushroom Sweet Potato, Spinach & Goats Cheese Spicy Cauliflower & Spinach Balti

1 x 12 1 x 12 1 x 12 1 x 12 1 x 12 1 x 12

39063 70537 73494 25382 70520 70700

BRAKES CODE

110054 113527 N/A 110056 113528 133949

PoS, PoStErS, tABlE cArDs it's ADay phat

World Cornish Pasty Champion 2020

traditional cornish Pasty

rimped

Hand-c

So... what make

s a Phat

peas

2020.indd 1 04/03/2020 17:16

Call: 01252 705 214

Pies Deep Fill Classic

STEAK & CORNISH ALE PIE

the dayshy sty of pea s/mu pie or pa ips, oes/ch £ aDd potat & gravy

Champion • Handmade in • British Farm Cornwall Assured Beef • Traditiona l PGI Recipe • Handcrimp ed Shortcrust Pastry

Phat A5 World Champions

all in Cornw

hello@pelicanprocurement.co.uk

British Cheese

It's a phat

day A4.indd

13/06/2018

13:25

Bidfood 21530 Brakes 133947

phatpasty.com

The Pelican Edge

Summer 2021

EXPERTISE

SUPPLIER SPOTLIGHT:

THE PHAT PASTY CO Founded and operated by the ‘Phat Controllers’, Paul and Laura Clark, The Phat Pasty Co are a family run business who have a fantastic range of hand-made pasties, savouries, and deep-filled pies. Winners of the 2020/21 World Pasty Championships, their authentic Cornish pasties, vegan options and pies are now available from both Bidfood and Brakes. Pelican are delighted to have recently formed a relationship with Phat Pasty to bring these fabulous products to Pelican clients. The Phat Pasty range is a perfect hot ‘Grab & Go’ offer, simple to operate and serve. Pasties and sausage rolls are supplied unbaked, frozen and

many operators use their hot plate or heated cabinet to bakeoff, display hot and serve. Phat have branded greaseproof bags available via wholesalers and can supply point of sale, signage and branding packs directly and free of charge to Pelican clients. Phat Pies are also extremely popular as a meal option, with the gourmet, deep-filled range having a home cooked look and feel. Perfect for a British Favourites menu, supplied baked and frozen, the pies offer fantastic versatility as they can be heated for a Pie, Mash & Gravy or Pie & Chips offer to eat in or take away. Phat have also become well-known for their vegan range; a current and ever-growing trend in the industry.

The Keralan, Cauliflower, Chickpea & Onion Bhaji pasty is a top seller amongst both vegan and non-vegan customers. New to the range is also the Peppered ‘Steak-less’ pasty and a Spicy Cauliflower and Spinach Balti pie. All plant-based products generate a donation to The World Forest Organisation. If you are looking for great tasting products with the provenance, quality and range that today’s customers are looking for, you need look no further than The Phat Pasty Co!

www.phatpasty.com

A REFRESHING WAY TO BOOST SALES NATURALLY GOOD EARTH PREMIUM TEAS Flavour included in variety case

Flavour included in variety case

Single Flavour 5 x15s Brakes - 133851

Single Flavour 5 x15s Brakes - 133850 Bidfood - 80637

Variety Case 5 x 15s Brakes - 133853 Bidfood - 80634 Single Flavour 5 x15s Brakes - 133849 Bidfood - 80636

Single Flavour 5 x15s Brakes - 133852

BOLD NATURAL FLAVOURS . BIODEGRADABLE BAGS . NON ENVELOPED . STRING & TAG

ORGANIC & ALL NATURAL GOOD EARTH KOMBUCHA

COMI NG SOON

GOOD EARTH GOOD ENERGY

COMI NG SOON

BOLD TASTE . SMOOTH ON THE PALATE . VEGAN . LOWER SUGAR . FRIENDLY BACTERIA

NATURAL CAFFEINE . FROM GUAYUSA LEAF (80mg) ADDED VITAMIN C (15mg) . UNDER 50 CALS

Brakes

- Bottle - Can

A 133854 - 1x12(275ml) A 133857 - 1x12(250ml)

Blood Orange - Can & Tangerine

A 133858 - 1x12(250ml)

Pomegranate - Bottle & Blueberry - Can

A 133855 - 1x12(275ml) A 133856 - 1x12(250ml)

Raspberry & Blueberry

A 133859 - 1x12(250ml)

Ginger & Lemon

- Can

hello@pelicanprocurement.co.uk Call: 01252 705214 www.goodearth.co.uk/pages/trade

The Pelican Edge

Summer 2021

EXPERTISE

SUPPLIER SPOTLIGHT:

TATA CONSUMER PRODUCTS Good Earth is a fresh new brand to the UK. Originating from 1970s California where it was a pioneer in herbal teas, Good Earth has built its reputation on using only the best of natural ingredients to deliver a range of bold tasting drinks crafted by experts.

classic English Breakfast to the more exotic Tropical Mango and Moringa, all Good Earth teas are made from large leaf ingredients which deliver on flavour. Moreover, the nonenveloped string and tag bags are fully compostable via food waste bins and have stand-out appeal.

The variety in the Good Earth portfolio means that it is suitable for all channels, with flavour and beverage options to appeal to a wide range of demographics and age groups.

Complementing hot drinks is the range of great-tasting organic Kombuchas which are low sugar and made with live cultures. The superior taste experience of Good Earth Kombucha won the range ‘Product of the Year’ in 2021.

Naturalness, care for the mind and love for the planet are the watchwords of the brand. From the

Also new to market is the allnatural Good Earth - Good Energy.

This offers a very different taste experience and profile to normal energy drinks. The use of natural fruit juices which bring a Vitamin C shot are given a gentle energy lift with organic Guayusa, the celebrated Ecuadorian leaf. This commitment to all things natural is also complemented by strong ethical and environmental values; from eco packaging, to giving back to not-for-profit environmental causes through 1% for the Planet.

www.tataconsumer.com

H O P I O P R , A P Y I ! P no added sugar

INTRODUCING OUR

PIPTASTIC PA P E R S T R AW

100% organic

piporganic.com

The Pelican Edge

Summer 2021

EXPERTISE

SUPPLIER SPOTLIGHT:

PIP ORGANIC Pip Organic, the healthy organic food and drink company, was founded by husband and wife Patrick and Karen O’Flaherty, who, with a true belief in working with nature, began making 100% pure organic juices from a small stall in Borough Market. A whole heap of juicing and a couple of kids later Pip Organic was born, with the mission of creating top-tasting, fun and healthy food and drink for all the family, that is so crammed with 100% organic goodness there is just no room for nasties or compromise! With a strong belief that you only get out what you put in,

the entire Pip range is only ever made using 100% organic fruit and vegetables. Every harvest, Pip works closely with their expert organic farmers to select the tastiest and most nutritious fruit and vegetable varieties they can find at just the right time! There is simply no room for any added sugars, sweeteners or colourings. The Pip range includes handy carton packs of smoothies, juices, and juices with refreshing spring waters, sparkling drinks in recyclable cans, coldpressed juices and tasty ice lollies and fruity squeezers.  All packaging is widely

recyclable and Pip are very proud to be the first UK juice and smoothie brand to launch a fully recyclable, bendable paper straw made from renewable sources. Pip’s no-compromise range is widely available and highly relevant in the education sector, restaurants and on-trade, healthcare and in lots of ‘Grab & Go’ environments providing a ‘piptastic’ healthy option – pip pip hooray!

www.piporganic.com

STOCK UP NOW!

KITKAT 4 FINGER MILK 24 x 41.5g

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BRAKES 123474 / BIDFOOD 38097

BRAKES 123473 / BIDFOOD 78953

YORKIE MILK 24 x 46g

AERO BUBBLY BAR PEPPERMINT 24 x 36g

BRAKES 123466 / BIDFOOD 38102

BRAKES 123475 / BIDFOOD 38106

ROWNTREE’S FRUIT PASTILLES TUBE 24 x 49g

POLO TUBE 32 x 34.0g

BRAKES 123468 / BIDFOOD 38108

BRAKES 123469 / BIDFOOD 38101

STOCK UP TODAY! – CALL 01252 705 214 OR EMAIL HELLO@PELICANPROCUREMENT.CO.UK ®Reg. Trademark of Société des Produits Nestlé S.A. * Subject to VAT at standard rate.

The Pelican Edge

Summer 2021

SERVICES

RIGHT FIRST TIME IN THE KITCHEN As Pelican’s commercial equipment specialist, Jo Leech gets involved in everything from sourcing individual light equipment items to planning major catering kitchen fittings. Jo has 20 years of expertise, with early experience at a company that serviced kitchen equipment, before getting involved in design, purchasing and installation of commercial catering kitchens for Pelican. And while keeping abreast of the latest developments in this part of the market, Jo worries that busy catering managers can make costly mistakes by simply buying goods in boxes, missing out on vital impartial advice and support service. Will it fit? “Everyone’s got a budget - I get that - but while cheaper kit is unlikely to last as long, sometimes that’s what is required. I usually give a client three options. My job is to provide impartial advice, and do due diligence - and to stop anyone spending on equipment that is not fit for purpose.” “It can be a bit of a minefield for some catering teams, as they don’t buy heavy equipment regularly - in some cases it can be only a few times during the caterer’s working life.” “In my time, I have seen plenty of instances where inexperience can catch catering teams out. It’s not usual for a large double door fridge to be delivered, only to discover it cannot fit through the door. A similar problem crops up with cookers, leaving them to be dismantled in the car park, before they can be installed.”

Jo also points out other common considerations when buying equipment: Ensure you have adequate gas or electric supply for the new equipment, as upgrades sometimes demand more than the units they are replacing. New combination cooking equipment can increasingly

Joanna Leech has over 20 years of commercial equipment expertise and she will provide you with impartial, expert advice with full operational support. She will liaise with all the parties to fully understand your requirements and find the best solution that meets all your needs. do more than one job, so kitchens can potentially do away with old equipment, and save space. Don’t forget about compliance, as it is not unusual to discover that air extract hoods, fans and filters also need upgrading to meet current regulations. More on the next page!

AFORCOFFEE EVERY CUP BETTER

BEST

GOOD

Maxwell House Rich Blend 750g

Kenco Really Smooth 750g

Douwe Egberts Pure Gold 750g

Brakes Code 3436 Bidfood Code 14161

Brakes Code 25321 Bidfood Code 53526

Brakes Code 127075 Bidfood Code 13062

For further information on any of these products please contact Email: hello@pelicanprocurement.co.uk or Call: 01252 705 214

The Pelican Edge

Summer 2021

SERVICES

Complex purchase

A turnkey solution

“One complicated piece of equipment that can make a big difference to a kitchen’s efficiency, is a large dishwasher. I feel sorry for catering managers who are tasked to buy a new dishwasher - it’s a very big responsibility, spending more than £10,000. I have helped clients to buy and install dishwashers and before I even start looking for the solution, I need to fully understand what exactly the client is looking to achieve.”

“I am lucky as I support a wide range of hospitality operations across education, leisure and healthcare and get involved in exciting new projects. I have just supported Plumpton College launching their new café & farm shop in Brighton.”

“I start by asking a lot of questions about the scale of the washing challenge, and what will need cleaning and so on. I then work closely with several key suppliers; and arrange a site visit to ensure we design an efficient layout of machinery and associated stainless tables.” “For me, it is about helping the client to find the correct equipment that meets all their requirements - and that includes fitting and installation! Plus, I provide full support service after the purchase to resolve any queries or outstanding issues.”

“Jo has helped us to source commercial equipment on a few occasions before, so when we were faced with the major project of ‘One Garden Brighton’, we got back in touch. Part of the project involved the design and fitting out of the of the production kitchen of the ‘One Garden Kitchen’ to a fully functioning café and restaurant, so we asked Jo to project manage it for us. She guided us every step of the way, including sourcing the right equipment for our chefs - even down to the cups, saucers, knives and forks(!) and I must say the process went smoothly, was completed on time and we are extremely happy with the outcome. I would love to welcome all of you to come and see it for yourself, as we are extremely proud of what we have achieved. Jo and her team also worked with our main design company to fit out the ‘One Garden Market’, our show case for local produce and our own Plumpton Estate meats, cheeses and wine.”

Tim Hook,

Head of Catering & Hospitality Plumpton College. Interim Commercial Manager for One Garden Brighton. www.onegardenbrighton.com

Contact Jo if you have any commercial equipment needs or to get impartial advice.

joanna.leech@ pelicanprocurement.co.uk 01252 705 205

Care and housekeeping products made affordable without compromising on service. Blueleaf are a market-leading provider of medical, cleaning and janitorial products, equipment, furniture and design to the social care sector. We provide a comprehensive selection of products from 3 distribution depots across the UK, meaning you get exactly what you order on time and in full. Recognised for our excellent service and highly competitive prices, we supply customers across the United Kingdom and Ireland ranging from national care groups to local care home providers.

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new

Brakes A133834

Brakes A133835

Bidfood 80688

Bidfood 80689

gluten

free

Stock up today, call 01252 705 214 or email hello@pelicanprocurement.co.uk

c-quin

compliant

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The Pelican Edge

Summer 2021

EXPERTISE

SUPPORTING NHS TRUSTS' JOURNEY TO ZERO CARBON

Nicola Davidson, Lead Procurement Manager

According to a study by NHS England, hospital food and catering operations alone are responsible for the equivalent of 1.5 kilotonnes of CO2 per year - or 6% of the whole of the NHS’s greenhouse gas emissions. It’s just one area for action, as the National Health Service has committed to start a journey towards being a zero carbon organisation. It’s a journey that more and more organisations and businesses are committing to. But without a clear roadmap of how to get there, it can be a hard task. What it does demand, is embarking on a series of small steps, across all parts of the business - from greener buildings and transport, to cutting carbon in day-to-day operations. In this article Nicola Davidson, Client Procurement Lead, shares some real project examples the Pelican team carried out in order to support clients in reducing their carbon footprint and overall improve their sustainability. Reducing food miles & buying locally During the pandemic, we’ve all seen a rise in courier deliveries to residential addresses, as we shop more online - providing a vivid demonstration of how deliveries create CO2 emissions. Providing an improved sustainable supply-chain is key to all of our NHS clients and our Client Procurement Managers are leading a number of initiatives including: ▶ Review of category purchasing – sourcing fresh produce from local suppliers to reduce food miles and support local communities.

▶ Consolidation of products and alignment of procurement through different departments, this has reduced the number of deliveries arriving at site and has created cost savings. Cutting single use plastics We’re continuing to work with clients to reduce - and even eliminate - the consumption of single use plastics. Often, it is possible to source products and packaging that are produced using more sustainable materials, recyclable and made from recycled materials. In some circumstances, such as drinking straws, the particular

requirements of the NHS can be more challenging, and demand alternative thinking. For example, we have supported clients to look at a range of drinking cups that avoid the need for a straw, while being mindful of patient dignity. Sometimes a change in purchasing habits can have substantial positive impact - such as buying a different pack sizes.

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EN test

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E.coli, S. aureus, P. aeruginosa, E. hirae

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5 Min

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Adenovirus /Poliovirus

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30 secs

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Murine Norovirus

Dirty

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EN 14476: 2013 MED

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

www.diversey.com † According to EN 14476 These materials are provided for general information purposes only and do not replace each user’s responsibility to assess the operational, legal and other requirements applicable to each facility. © 2021 Diversey, Inc. All Rights Reserved. 89761 en 6/21

The Pelican Edge

Summer 2021

EXPERTISE

Pelican have recently supported one NHS Trust to switch from 1 litre to 2 litre milk bottles, significantly reducing the amount of plastic and also delivering a significant cost saving. We also introduced milk pergals onto a recent dairy tender, substantially cutting plastic use. Measuring and celebrating success Improving sustainability is a worthy aim, but it needs to be measured, so that reduction targets can be hit, and the consequences of change are fully understood. At Pelican, we help clients measure the impact of changes they make, provide an audit trail and enable them to apply for accreditation to industry sustainability schemes. Our tendering process also allows us to share sustainability strategies and targets with suppliers, ensuring they are on the same journey, and are measuring their own progress. Across the board

Meeting digital meal ordering needs in hospitals Track and manage special dietary requirements from the bedside with Picnic, a part of Pi

There are plenty more areas to consider, from meat-free menus to better food waste management, that can all have a positive impact on the environment. Pelican also provides advanced technology, Pi, which includes online ordering, stock management, menu & allergen

management, digital meal ordering solutions and so much more. Put simply, Pi is like a Swiss Army Knife – offering a wide range of digital tools that help hospitality operators to digitalise their processes, streamline their work, comply with legislation, reduce their waste and of course cut costs.

Need help to reduce your carbon footprint?

The Pelican team is on the journey with you - do ask us how we can help you meet your sustainability goals. Contact our team on 01252 705214 or hello@pelicanprocurement.co.uk We are here to help you.

The Pelican Edge

Summer 2021

EXPERTISE

THE CHALLENGES OF RUNNING A SCHOOL TODAY

Jerry Meldrum, New Business Education Specialist

We caught up with Jerry Meldrum, Pelican’s New Business Education Specialist, to talk about the latest challenges in the education sector. Jerry has worked within the educational sector for the last 12 years and, via his additional role as Chair of the Governing Board at Woodfield School, and Trustee role for Compass Learning Partnership, Jerry has first-hand knowledge of the challenges schools and MATs are facing in the coming years. Schools were hit hard by the pandemic and were forced to adapt to a completely new way of working. As we moved through the various stages, schools adapted effectively to the point where now, Jerry says “most schools are functioning as close to normality as they can and are able to look ahead to the future”. When it comes to the school meals offering, establishments are encouraging sit-down dining where space allows and distancing can be achieved, often employing means of pre-ordering with reduced menus to facilitate this. However, there has been an increased demand for sourcing Grab & Go pre-packaged options, driven by the pandemic, upcoming Natasha's Law legislation and efficiency when taking into account reduced staffing levels. For catering teams in education, generally the coming year will be about recovering lost revenues, dealing with fractured supply chains – caused both by Covid and Brexit and doing more with less. “They are looking to balance their budget next year, having seen their

income drop significantly during covid and as trusts and schools look to regenerate unrestricted funds having had reduced income from both catering, lettings and other commercial activities.” As is being seen across the hospitality industry, in some cases, catering team numbers have reduced with furloughed staff finding alternative employment, so a lot of catering managers are seeking new ways to improve efficiency and looking for kitchen digital technology that will help them to remove paperwork and manual administrative processes. Meanwhile, catering managers are also feeling the pressures within distribution. “Suppliers are struggling to manage the increased demand as the world reopens, and are also struggling to recruit staff, with schools now experiencing sporadic or late deliveries, reduced

product ranges and very tight windows within which to order.” Natasha’s Law challenges The regulatory load is increasing, too, with Natasha’s Law coming in requiring improved tracing of ingredients and better labelling. “This requires a massive labour investment, and we’re so proud to offer our Pi System that includes Menu & Allergen Management modules, collecting allergen and nutrition data directly from suppliers. There’s a Food Checker that enables easy sharing of menu allergens, nutrition and calories with students, staff, parents, via mobile or website.” Catering teams are also increasingly feeling the pressure from leadership to demonstrate responsible spending and

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The Pelican Edge

Summer 2021

adequate processes of cost control, especially as MATs grow. This is highlighting how difficult this task can be when dealing with paper trails and not purchasing consistent products. Jerry points to a 3-school MAT who, after the Pelican team had performed a pricing benchmark, found that each of the three schools were being charged vastly different prices for the exact same products from the same supplier – meaning that some schools were making a loss as they all charged the same for meals. These schools now use Pelican’s Pi e-procurement system, following on from a compliant procurement process, which maintains the agreed prices on products automatically across all three schools. This ensures consistent pricing and greater control over costs, with no schools now loss-making. “Schools are increasingly finding major price differences across sites, and the centralised system is far easier to audit and control”. Going for growth For senior leaders in the education sector, the key operational challenge coming up is driving for growth. “We’re seeing academy trusts growing into super trusts”, that may combine more than 25 individual schools. While not an explicit strategy at government level, Jerry says, “it is being encouraged in the name of economies of scale, sharing best practice, and centralising resources.” As trusts grow, they are increasingly finding that areas of spending, previously dealt with at school level, are surpassing government thresholds for spending and therefore need compliant purchasing. Jerry cites the case of a trust where, after very quick growth, it had not been realised that the annual spend in catering had entered into the millions of pounds with no procurement process in place to ensure compliance and, most of all, best value.

Traditionally, commodity procurement is carried out at individual academy level occasionally with the support of framework agreements, with large service contracts being tendered. However, with larger and larger economies-of-scale as trusts grow, an impartial market testing exercise and bespoke tender procurement (taking into consideration all the products each school actually buys and the service levels they need) is a process many are now looking at when considering commodity purchases. This enables them to tailor their approach to support their operational and procurement strategy and also support local and regional suppliers whilst still obtaining best value from the market. Demonstrating best value The focus on savings and demonstrating best value has never been greater says Jerry, and trust boards are increasingly asking for evidence that goods are being purchased effectively as it ultimately gives a trust more money to spend on educating its children. Finance directors sometimes struggle to demonstrate the best value, as collecting data is time consuming, the benchmarking tools at their disposal are basic, and often price information is out of date. This is where technology can make a real difference. The Pi

e-procurement system collects realtime data directly from suppliers’ invoices through EDI and provides real-time management reporting tools. This saves valuable time, everybody has access to one central point and uses the same data. Finance teams can track budget and spend per each school very easily and this is massively attractive for auditors and trustees! For Pelican, offering support to clients in this climate meant that we had to broaden our service to other non-food product purchasing categories to deliver desired cost-savings. “Increasingly we are now managing cleaning supplies, stationery, commercial equipment and other non-food categories. Our system developers are also very busy creating more features to make the work of finance, procurement and catering teams even easier.”

If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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How working with the right food service provider can take the stress out of running your catering unit and increase general profits in excess of 69% In today’s uncertain climate we need to work smarter, not harder to reshape all sectors of catering and drive profits for the year ahead. This is no mean feat, bearing in mind the uncertainty of constantly shifting Covid regulations. Yet, find the right provider and you should be able to step back and enjoy a partnership that allows you to focus on the food that you are passionate about and maximise revenue. Tugo, is an award winning B2B food service provider that has been a one stop shop for Universities for over 10 years. Their unique understanding of the challenges Catering Managers face and what students want, means unparalleled support and an increase of general profits in excess of 69% with increased footfall from eye catching POS, great tasting food, and an easy to use App.

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The Pelican Edge

Summer 2021

EXPERTISE

HOW TO IMPROVE NUTRITION AND HYDRATION IN CARE HOMES AND HOSPITALS

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

Whether you work in a hospital or in a care setting, this year’s Nutrition and Hydration Week1 provided an opportunity to review your practice and identify ways to optimise the intake of nutrition and hydration among patients, residents, staff and visitors. Why are nutrition and hydration important? Good nutrition is a basic need, and hydration is an essential nutrient to preserve health - we all need both to survive. For these reasons, nutrition and hydration must be recognised as core components of safe and effective care in all settings2. Malnutrition Poor oral intake, or undernutrition, can lead to malnutrition. People can become malnourished if they do not eat enough for two to three days3. It is estimated that there are over 3 million people in the UK who are malnourished. Older people are most at risk since over a million (1 in 10) of those affected are over 65, including 35% of residents in care homes3. Malnutrition costs the health service over £19.6 billion each year. This is because being malnourished makes people more vulnerable to disease as their immune system is weaker, they take longer to heal and medication is not as effective3. Better nutritional care offers an opportunity to make significant cost savings across the NHS and social care. This is because treating someone who is malnourished is

Consequences of malnutrition4 ▶ Reduced ability to fight infections 2-4 times more expensive than someone who is not malnourished3. Food provision is essential to the prevention and treatment of malnutrition but needless to say, the needs of those who are not malnourished must also be met during a hospital admission and within longer-term care settings. The BDA recommends catering for the nutritionally well alongside the nutritionally vulnerable4. This article focuses on the nutritionally vulnerable.

▶ Impaired wound healing ▶ Increased risk of pressure ulcers, DVT and embolism ▶ Inactivity and reduced muscle strength ▶ Inability to regulate salt and fluid leading to dehydration or over-hydration ▶ Increased hospital admissions ▶ Longer hospital stays with increased complications ▶ Lethargy, depression and reduced ability to self-care

Summer 2021

The Pelican Edge

The importance of hydration While essential for health, good hydration is often overlooked. This can result in individuals missing out on the support they need to maintain a healthy level of hydration4. The medical evidence for good hydration shows that it can help in preventing and treating common conditions in older people and those who are unwell. For this reason, it is important for people in hospitals and care settings to be able to access water and other suitable drinks at any time. Not getting enough fluid causes dehydration which can lead to longer stays in hospital and increased complications. A survey of 300 GPs in England found that dehydration is the cause of tiredness and fatigue in 1 in 10 cases. In more than a third of cases, patients reported feeling better after drinking more fluids5. The European Food Safety Authority sets the Adequate Intake for total water (from all sources including food) at 2.5L/day for males and 2.0L/day for females6.

Consequences of dehydration4 ▶ Pressure ulcers and other skin conditions ▶ Constipation ▶ Urinary infections and incontinence ▶ Kidney stones ▶ Heart disease ▶ Low blood pressure ▶ Cognitive impairment, dizziness and confusion often leading to falls

What are the key factors to delivering good nutrition and hydration?

Food must provide the right nutrients and has to be appealing for patients and residents to meet their nutritional requirements and achieve their optimal nutritional status. Poor food and drink consumption can be the result of a number of causes but often poor health leads to the loss of appetite and subsequent risk of malnutrition. In hospital and care settings, clinicians, caterers, and dietitians should work together to consider and work to overcome all the barriers to poor nutrition and hydration which may include: ▶ a lack of support for patients/ residents with eating and drinking ▶ inappropriate food being ordered or offered ▶ reduced appetite

Needless to say, there is zero nutritional value in food left uneaten4.

▶ poor mouth care or dentition

▶ need for a texture modified diet ▶ environmental and social problems Care caterers play a vital role in delivering food and beverages to help meet the nutrition and

The Pelican Edge

hydration needs of the patients or residents that they cater for. Strategies to increase nutritional intake Studies have shown that increasing the energy density (the number of calories) of meals through food enrichment can increase an individual’s overall calorie intake by 30%. Although more research is needed in this area, current standards and guidance recommend a “Food First” approach7. A “food first” approach aims to optimise nutritional intake and is strongly encouraged because these strategies have shown to positively impact a patient’s nutritional status4.

Summer 2021

First line “food first” recommended strategies Strategy

Suggestions to consider

"Little & often" with nourishing snacks promotes energy and nutrient intake as larger meals may be off-putting to those with reduced appetites

Offer three small meals plus two to three nourishing snacks in between

Choosing full fat and sugar products which contain more calories

Avoid low fat/sugar, use full cream/whole milk, use normal butter and spread

Nourishing drinks are a simple way to increase calorie intake

Offer malt drinks, milk based coffee, hot chocolate, fresh fruit juices, milkshakes, smoothies or enriched soups

Food Enrichment. These enhance the energy and protein intake of foods without increasing the volume

Butter, cream, cheese, cream cheese, full fat milk, skimmed milk powder*, oils, crème fraiche, sugar (Food enrichers in red are good sources of energy and protein)

"Food first" recommended strategies and examples are included in the tables to the right.

* Choose 100% dairy skimmed milk powders with at least 30g protein per 100g

Snacks are a good option to increase energy and protein intake throughout the day.

Examples of high calorie snacks Savoury

Sweet*

Puddings†

Crisps Breadsticks Scotch egg Flavoured rice cakes Crackers Crisp breads Mini sausage rolls Cheese and crackers Cheese biscuits Cheese twists Mini pork pies

Biscuits Cakes Dried fruit Full fat yoghurts Mousses Rice pudding Chocolate pots Pastries Scones Ice cream Tinned fruit in syrup

Milk-based puddings Crème brulee pots Mini apple pies Milk jelly Fruit with custard/cream Trifle pots Cream cakes Semolina Crème caramel Panna Cotta Fruit fool Sponge pudding

* May not be suitable for patients with diabetes † A good option for people who require soft, moist food

Food enrichment example Food item

Food enrichment

Calorie content

Milk-based soup (125ml)

1 tbsp dried skimmed milk powder

Before enrichment 80 kcals

and

After enrichment 280 kcals (+200 kcals)

2 tbsp of double cream

Apple & Blackcurrant Flavour (16x95g) Brakes Code: A 120953

Strawberry Flavour (16x95g) Brakes Code: A 112914 Bidfood Code: 35179

Orange Flavour (16x95g) Brakes Code: A 112913

The Pelican Edge

Summer 2021

Article references

1. nutritionandhydrationweek.co.uk 2. www.bapen.org.uk 3. www.malnutritiontaskforce.org.uk 4. www.bda.uk.com/uploads/ assets/c24296fe-8b4d4626-aeebb6cf2d92fccb/ NutritionHydrationDigest.pdf 5. www.edensprings.co.uk/blog/ gps-rule-dehydration-causetiredness 6. European Food Safety Authority (EFSA) Scientific Opinion on Dietary Reference Values for water. EFSA Journal (2010) 8(3):1459 7. www.bapen.org.uk/nutritionsupport/nutrition-by-mouth/ food-first-food-enrichment

About the author

Strategies to improve hydration Improving hydration is beneficial to everyone as it offers well-being, better quality of life and improved health outcomes for individuals. There are many ways to improve hydration. The most obvious and simple way is to make plain water freely available throughout the day. However, making other fluids and food options available promotes good hydration especially when water is not the preferred option for individuals.

▶ Jellies, ice cream, ice lollies, yoghurt ▶ Fruit e.g. berries, melon, pear Additional activities for Nutrition and Hydration Week

Anna-Maria Holt is an HCPC registered dietitian, and a member of the BDA with over 15 years experience in working with caterers and food businesses. Through AH Dietetics, Anna-Maria offers a dietetic service in a freelance capacity to caterers in foodservice to help with nutrition, special diets and food allergen queries.

As a caterer, there are additional ways you can be involved in supporting nutrition and hydration in your setting: ▶ highlight the improvements and successes made to your food service

▶ Water ▶ promote the menu ▶ Tea, coffee, herbal tea, fruit infusions - cucumber, mint and strawberry can work well (use of citrus fruits is discouraged because it can weaken tooth enamel over time)

▶ encourage the use of snacks ▶ facilitate the use of nourishing drinks ▶ raise awareness of good hydration

▶ Milkshakes, smoothies, fruit juice ▶ Soup and sauces

▶ lobby for a water bottle refill station

If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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The Pelican Edge

Summer 2021

CULTURE

MENTAL HEALTH AWARENESS WEEK 2021 Maintaining and supporting good mental health practices over the last year has been more important than ever. During the week of the 10th–16th May the Pelican team took the time to celebrate Mental Health Awareness Week 2021 with this year’s theme focusing on ‘Nature’.

Francesca Fowler, HR Business Partner and Wellbeing Champion: “My garden and being outside has been very important to me during all of the lockdowns. It has been my place to escape and re-charge after a busy day of work and family.

Francesca Fowler, Human Resources Business Partner

Joanna Leech, Commercial Equipment Specialist: “This photo was taken on one of my walks with my dog Gerti. The colours of the fields are stunning and my walks with Gerti have really helped me to keep a sense of perspective in these challenging times. I am so lucky to be able to enjoy the freedom of the countryside on my doorstep.”

The team engaged in several online mental health webinars covering various topics and by spending time outdoors and reconnecting with nature. Annette Castell, Office Manager: “From listening to several of the Mental Health Webinars, the most powerful message I took away is that we all seem to put too much pressure on ourselves - and we should basically accept that it is OK not to be OK. What helped me to relax and recharge my batteries was a recent trip to our holiday cottage, enjoying the sunshine and the fresh air of Cornwall while listening to the birds singing.”

I was given more than 1000 bulbs by my kids last Mothers’ Day, which certainly helped us all keep busy during the lockdowns and has regularly connected us to nature. I have taken great joy in the last few weeks, starting to see the tips of my gladioli bulbs now appearing!” To help Pelican team members connect with this year’s theme, they were sent a beautiful Bee Bomb package, a mixture of wild flower seeds, to use in their own gardens or flower pots. I can’t wait to see how all our seeds progress.”

BIKE TO WORK SCHEME Pelican has also launched our new Bike to Work Scheme! This programme allows employees to select a bike and safety equipment up to the value of £1,000 and make tax and NI savings over a year. Pelican held several meetings with employees to help them decide if this scheme would encourage them to use a bike, reconnect to nature and become more active!

eye A Cornish sunset

Look out for an update in the next issue of the Edge Magazine ...

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