Page 8 - Essentially Catering Issue 97
P. 8

Essentially Catering Magazine - January 2020



        Industry News




        Kitchen culture



        survey




        A new survey on Kitchen Culture shows 78% of chefs    on the Edge. “We try and cap chefs’ hours at 45. This is
        have worked while sick and 60% have used painkillers to   important. Particularly for the sustainability of it. There is no
        push through a shift. Despite this, 69% claim that being a   point in using sustainable products when the environment
        chef is the job they dreamed of doing.                that they are used in is not sustainable. Sustainability of
          Fine Dining Lovers, the global gastronomic magazine by   people and products need to be placed on an equal footing.”
        S.Pellegrino and Acqua Panna, has released the first results    Fine Dining Lovers will continue to conduct surveys
        of an investigation into professional ‘Kitchen Culture’ that   throughout 2020 and update the findings in due course.
        asked chefs to share their insights on the industry, including   In doing so, they aim to help promote sustainable change
        working conditions, aspirations and work-life balance in    and ultimately carve a more positive path forward for
        the kitchen.                                          all chefs working behind the scenes, no matter their
          “We need a better work-life balance with a focus on team   geographic location.
        building and creativity,” said JP McMahon, founder of Food   Click here to read more about the survey.


           Kellogg UK to slash


           waste by 2030




           Cereal and snacks company, Kellogg UK has announced
           an ambitious new target to reduce organic waste. By
           2030 the Manchester-headquartered business will cut its
           organic waste - which includes food waste - by 50% as
           part of its global Better Days corporate commitment to
           reduce its impact on the planet.
              Organic waste occurs during food production due
           to things such as cleaning processes, quality control or
           changeover when making different products using the same
           equipment. Chris Silcock, head of Kellogg UK, explains: “Our
           goal is to always prevent waste occurring in the first place.
           We are investing in training and new processes to help make
           this happen.
              “Where we do create food waste that is edible and safe
           to donate, we are committed to putting this to good use and
           helping to feed people. That’s why we’ll continue to donate
           as much of this as possible to organisations such as food
           banks and community feeding schemes. Where we can’t
           donate food, we will find innovative new ways to use it, like
           using it as ingredients in other foods and selling to breweries
           that can turn it into beer.”
              Where food is already packaged but unable to be sold for
           reasons such as damage in transportation, the company will
           continue to donate to food redistribution charities such as
           FareShare and the Trussell Trust.





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