Food Job Blog

Support World Food Day

2008-10-09T10:12:07Z

World Food Day provides an occasion to once again highlight the plight of 923 million undernourished people in the world. Most of them live in rural areas where their main source of income is the agricultural sector. Global warming and the biofuel boom are now threatening to push the number of hungry even higher in the decades to come.

The official World Food Day ceremony at FAO headquarters will take place on 16 October in the presence of member countries, civil society and for the first time involving representatives from the European Professional Football Leagues (EPFL) and the Confédération Africaine de Football (CAF).

EPFL and CAF are working with FAO as part of a United Nations effort to promote sport for development and peace through a partnership to launch and promote a campaign called "Professional football against hunger".

Other events include the special WFD ceremony at United Nations headquarters in New York on 17 October; the third annual Run-for-Food event being held in the city of Rome on 19 October and expected to involve over 4000 participants; and a worldwide Candlelight Vigil on 21 October, both events taking place both in Rome and in other countries around the world.

Is your organisation planning an event to support World Food Day? If so we'd love to hear about it...

Reduce your Meat Intake to Help Save the Planet

2008-09-30T08:55:31Z

People will have to be rationed to four modest portions of meat and one litre of milk a week if the world is to avoid run-away climate change, a major new report warns. (The Guardian, September 30)

The report, by the Food Climate Research Network, based at the University of Surrey, also says total food consumption should be reduced; especially "low nutritional value" treats such as alcohol, sweets and chocolates.

Tara Garnett, the report's author, urges us to return to the habits our mothers and grandmothers were familiar with; buying locally grown seasonal products, cooking in bulk and avoiding waste. (You can download the full report HERE)

In a nation that has become increasingly reliant on fast food and pre-packaged ready made meals, what impact will this new report have on consumers? And more importantly how will the food industry as a whole react?

Wasting food? If you don't want it, put it to good use!

2008-09-29T09:06:04Z

The food industry must do more to stop millions of pounds of goods going to waste, according to a national charity. (BBC News 18 Sept)

FareShare, a charity which distributes food to projects helping the poor and homeless, is calling on suppliers and retailers to help drag thousands of Britons out of food poverty. FareShare acts as a waste broker, charging supermarkets and suppliers to take unwanted food which has been oversupplied, has packaging faults or is nearing the end of its shelf life. Companies like Kelloggs and Nestle are already among Fareshare's regular customers.

This sounds like a good solution for the food industry, but what should we as individuals be doing to curb the ridiculous amount of food we throw away each year?

The world is in the midst of a credit crisis, there's a global food shortage, and yet according to Philip Ward, director for local government services at WRAP, in the UK alone we throw away 6.7m tones of food every year. That's a staggering £10bn worth - and most of that ends up in landfill. Food waste that goes to landfill, decays to produce methane, which is a very potent greenhouse gas adding to climate change.

East Devon Council recently began a scheme to turn food waste into electricity. Kitchen leftovers and plastic bottles are being collected from about 12,000 homes in the Axe valley area on a weekly basis. The waste will then be recycled to produce a gas, generating electricity for the National Grid.

But can householders be bothered to further sort their rubbish? Do you want yet another wheelie bin cluttering up the garage or standing on the driveway? And how on earth do you keep track of which day to put out which particular bin?

We'd love to receive your comments...

Lack of nutritional understanding to blame for the UK's growing obesity problems

2008-09-29T08:56:41Z

Drinks Media Wire published an article last week informing us that new research from the European Food Information Council (EUFIC) shows that only one in four of us actually look for nutrition information on food packaging when we go to the supermarket.

The research, conducted in three UK supermarket chains with different labelling schemes (ASDA, Sainsbury's, Tesco), offers insight into how this information is used in real life shopping situations and is the first part of a broader study in six EU countries.

It appears that we are still lacking knowledge of the nutritional values of certain foods. 90% of consumers know that they should eat more fruit and vegetables, fibre and whole grains and yet only 5% of consumers surveyed knew that they should eat a lot of starchy foods such as bread and potatoes.

We also under-estimate calorie needs whilst over-estimating the amount of physical activity needed to burn them off. A major concern is people's understanding of the calorific needs of children. 35% of consumers think children need more calories than an adult man. Not surprising then that we have seen a dramatic increase in childhood obesity over the last few years.

According to the BMA, the health service spends a staggering £2 billion per year treating ill health caused by poor diet and if current trends continue at least 20% of boys and 33% of girls will be obese by the year 2020.

As food industry professionals, what part should we be playing in solving this problem? What can we do to convince people that a well balanced diet coupled with regular physical activity leads to a healthier lifestyle?

As always, we welcome your suggestions...

Can candidates feel confident of changing job in the current market?

2008-09-01T11:06:33Z

In the current economic climate, is this the right time to be searching for a new job? Not only is the country drawing closer to recession but a new wave of graduates has just hit the job market. So what are the prospects for those looking for a career change? The answer, at least for food scientists and technologists, is EXCELLENT!

The lack of qualified food professionals is now so critical that on 10 September there is a summit to enable food and drink manufacturers to discuss the crucial issue of the shortage of food scientists and technologists in the sector.

Food and drink sector skills council Improve has joined forces with the Institute of Food Science and Technology (IFST) and Defra, to host an employer event looking at the implications of the shortage, and discussing opportunities for collaborative action.

Research from Improve has highlighted the fact that one in four food science and technologist roles in the industry remains unfilled - a shortage of more than 2,000 qualified professionals. With fewer young people choosing to study food science, and many of those that do ultimately pursuing careers in different sectors, it is a problem that's set to worsen unless urgent action is taken.

Although recruitment in other industries may be slowing down, food is fashionable, we love it and more importantly, we need it. For those wanting to change jobs within the food industry, there may never be a better time. Why not check out the wide range of opportunities currently available on the Focus site?

As a food professional, why not share your views on this topic. We're always happy to receive your comments...

My husband was right all along....

2008-08-18T23:22:25Z

Every time he ate a Yorkie he would curse that Nestle had reduced the number of chunks. He was right of course, there used to be 7 and they reduced it to 6. Every consumption of a Crunchie was analysed to the enth degree. I can't repeat what he said when he saw a Curley Wurley in a newsagents but it went along the lines of going to see Cadbury's in person to find out who was responsible.

I now switch off to such rants and raves but unfortunately, he could have hit on something. What do we see in the press today, but proof that branded goods are being packaged differently.

In short, your Pampers nappies or Birdseye peas look the same but you are actually getting less for your money. The National Consumer Council are on the case and feel that we are having the wool pulled over our eyes.

Billy Connelly once said his radio in the kitchen was covered in muesli because he rants so much when the news is on he is always spitting his breakfast out. I must say my paper is now splattered in Ben Shaw's Dandelion & Burdoch (a must for a Monday lunch time) because I am so enraged.

So, firstly, an apology to my husband who is not a consumer anorak but indeed a diligent shopper with an eye for detail. Secondly, where will it all end? Global macro-economic problems are one thing, but taking three cans of Strongbow out of a box of 18 and charging the same is something else entirely.

Show me the Money...

2008-08-14T00:09:25Z

The squeeze is certainly on, with inflation doubling in the last six months, and city analysts suggesting this is a result of a surge in supermarket prices. For me, the mad trolley dash (to get it over with) round Sainsbury's or Tesco is less of a dash and more of an analytical event these days.

Gone are the days when adding some Tesco Finest or Sainsbury's Taste the Difference can be done without a second thought. I know colleagues and friends are also the same and are spending longer over making purchases.

Now the focus is not just on cost but choosing primary items that can be turned into two or three meals. This may be no bad thing for our diets in terms of salt and fat consumption but it adds pressure on those who have a family to cater for around the commitments of a job and other exciting activities like dragging your three ton wheelie bin down the drive every other Tuesday at 7am!

If you are expecting a solution in this blog you're in for a disappointment. However, I would be keen to hear anyone's views and obviously amazing recipe suggestions on how to 'feed a family for £2.50' would be gratefully received.

Despatches - What exactly is in our sandwiches

2008-08-06T22:50:28Z

I sat with bated breath waiting for the Monday night airing of Despatches on TV, wondering which of our huge industry Sandwich Manufacturers was about to get a very public kicking - I was about to be very disappointed! What had the potential to shake the very foundations of the British Sandwich maker turned out to be a hugely uneventful programme, focussing on a tin pot organisation in the back streets of London servicing a few garage forecourts. And was it really groundbreaking news to any of us that if you order a big whacking Subway loaded with Meatballs and Cheese that it's going to be heavier in calories, salt and fat than a cucumber sandwich on a couple of slices of wholemeal? On the other hand, I did sleep a little sounder, safe in the knowledge that my usual Tesco BLT hadn't been dragged across a factory floor or cross-contaminated with the pest control boxes so I suppose there is a little comfort to be had in the tale. But come on Channel 4, if your going to get us food industry employees all fired up on a Monday night; let's make it worth switching over from Eastenders!

How to cut back on our Supermarket spend

2008-08-06T22:34:02Z

In the constantly inflated climate we find ourselves in at the moment, we all seem to be looking for ways to cut down on the costs of running our households to compensate for spiralling prices on mortgages, fuel, etc., and most of us are looking in the direction of our weekly food shopping bill hoping to make a few savings. But are the major supermarkets really doing all they can to help our money go further? With a branded loaf now tipping the scales at over £1.20 and recent significant increases on basic staples such as eggs, meat and cheese, to name but a few, it would seem that 'every little is not helping' contrary to what television advertising would have us believe!

Use local resources - I've been buying free-range organic eggs (with lots of double yolkers!) from our local farm shop paying £1 per ½ dozen compared to £2.15 at our local supermarket. The price is almost scandalous in comparison and there is the added benefit of the reduction in my carbon footprint. There are lots of local farm shops selling a range of fresh produce at a fraction of supermarket prices, so well worth giving them a try.

Use your local butcher - he's a master of his art and in great need of your support and with his meat often at lower prices than the major multiples, there is a definite saving to be had. There's the vast reduction in unnecessary packaging to consider with this option, which again, brings its own benefits. There's also the added bonus of his experience and knowledge, which, for a well below par cook such as me, is always worth its weight in gold!

Try discount supermarkets such as Aldi and Lidl. Most people have shied away from these shops up until now but, although many of the brands are not what we are accustomed to, we should remember that although these discount supermarkets are relatively new to the UK, they are huge major multiples on the continent so have a massive buying power. The quality of their deli meats, cheeses, fresh fruit and vegetables is really good from my experience and the cost savings on basics such as milk, sugar and bread are significant. They also have a 'quick payment policy' in place for their suppliers, which again, gives the benefit of price reductions on branded goods. Give them a try and once you have got used to the 'pack your own bags' theme; you'll see the benefit in your purse maybe.

Grow your own - I'm not suggesting for a minute that in our hectic lives we should attempt a return to 'the good life' but there's a definite saving to be had on items such as herbs, which retail around 50p in your local garden centre and once unceremoniously shoved in a pot, will give a year after year supply and taste much fresher than the plastic bag variety. Fruits such as rhubarb, raspberries and blackberries, take little if any care once planted and tomatoes are easy even to the most un-green of fingers. And, of course, there's nothing quite like picking your own produce for dinner.

Where have all the Veg Buyers gone? Long time passing .....

2008-07-23T14:35:54Z

Come on, where are you all? They say that a majority of veg buyers are traders and not strategic procurement specialists. Who are 'they' and are 'they' right? There is real pressure for food retailers to source their veggies from developing countries and of course from good old Blighty which takes skill, knowledge, expertise and strategic planning. Yes, we like a skilled negotiator who doesn't shy away from challenging dialogue with suppliers. Surely though, if a French bean takes 60 days from planting to harvest in Kenya and then a further 48 hours before the likes of you and I can take if off the shelf in Sainsburys, the Buyer needs more than just a "good deal". Don't they also need to understand the challenges faced by the grower, crop programmes, seasonality, customer demand, shelf life and on and on. So, help me out here you Fresh Produce buyers and tell me about your specialist, niche and sophisticated skills. Silence isn't always golden or delicious!

Invest in the future through industrial placements

2008-07-21T07:48:15Z

Fact - it's common practice for graduates who have been fortunate to have had an industrial placement for however short a time to be interviewed before those who have not ... no matter how good their grade!

Every graduate we have met who has taken part in an industrial placement considers the experience invaluable for a number of reasons. It has allowed them to put their studies into practice and to experience first hand the demands of working in the food manufacturing sector. And in many cases it allowed the graduate to decide which career path to follow; technical, manufacturing, process or NPD.

One thing for sure though is that many students have found it an challenging task to secure a placement in the first place - the main reason they are told is due to lack of resource. Catch twenty-two time as we need to encourage graduates into the food industry, get them excited and involved early on, showing them that the food manufacturing sector can be a highly rewarding career with long term opportunities.

We all are aware the pool of talent for the food industry is tight, therefore employers need to be more realistic, if you want 'the cream of the crop' you're going to have to get involved ... as little as a month long placement gives graduates the edge ... so spare some time and invest for the future and those employers that do will have the best graduates to pick from.

Butcher, Baker, Candlestickmaker

2008-07-18T16:10:34Z

What is happening to our traditional butchers and other independent food retailers? They are rapidly disappearing and so is the sense of community in towns and villages.

Why? The stranglehold of giant supermarket chains increasingly tightens as they open more and more "express" and "convenient" stores into these areas.

I can see this with my own eyes. Within a two mile radius of my home in Cheshire we have three "mini" stores opened by the big multiples at petrol stations!!!

The point is that the role of the local butcher is often overlooked - they are a key part of the community, they are often family-run businesses, they generally sell high-quality meat and the staff are in many cases highly experienced and knowledgeable about their products.

I think people can feel more secure when they pick up a packet where the meat is portioned up and priced, but do you really know what they are buying and is it really the best?

I guess most people think a chicken is a chicken and beef is beef, and I am not suggesting that the meat you get is below standard, it isn't, but there has to be a reason why the supermarkets can reduce the prices.

We have become so used to seeing well-packaged meat products, that have good colour, that is all the same size and is nice and plump, but there is a reason for that - they are mass produced and are on the shelf as quickly as possible. Yes they meet all the required regulations and can rightly declare free range and organic and they are readily endorsed by the celebrity chefs but surely there is nothing better than having meat that has been nurtured and matured in the traditional way that makes it tender and taste better and also can give you traceability.

A good butcher will be able to tell you not only about the age and cut of the meat but will also be able to tell you about its provenance as well as being able to pass on their knowledge about such matters as cooking times, cuts and menu suggestions - how often do you get that at the supermarket counter?

Supermarkets have come someway to stocking a greater variety but in these times of "watching the pennies" there are so many traditional cuts that are undervalued and under rated that are sold by your local butcher: oxtail, neck-end, breast of lamb, brisket, belly pork and shin beef, these are all fabulous flavoursome cuts that are great on a budget and you won't find in your supermarket.

Treat yourself to the succulent steak or Sunday joint that has been hung and tenderised correctly, the flavour is just not comparable to something vac-packed in a wrapper.

I am not saying never use your supermarket, but don't let your community go, support your local butcher, make friends with them, take their knowledge and you might actually expand your diet as well as save some money in your purse.

There may not be trouble ahead!

2008-07-15T14:35:45Z

There may be trouble ahead... or not as the case may be..... all the more reason why leading food and drink manufacturers are coming out fighting and looking for top class managers to see them through a period of uncertainty.

Food Britain backs up the positive vibe, reporting that food exports went up by 9.1% in 2007 to £11.45bn and predicting that this would rise to £12.8bn in 2008. For the first time in five years we have food and drink exports outstripping imports.

The results for 2007 were achieved in spite of the resurgence of foot and mouth disease, which hit meat exports last year. The best growth sectors were meat (worth £864m), followed by dairy at £805m, and the cereals (bulk cereals, breakfast cereals and bakery products) at £1.36bn, and drinks (£4.1bn).

If we are entering difficult times, a career in food and drink is probably a good place to be!

Chefs' Oscars ....a Word from Your Sponsor!

2008-07-14T08:53:52Z

I was inspired to see the great support at the 15th Annual Craft Guild of Chefs Awards, which took place at the Royal Courts of Justice recently and was proud that the "Check On" Chef Division of Focus Management was sponsoring the Development Chef category. It is truly inspirational to see so much support and pride for the industry's craft skills. It goes to show that cooking is certainly not just a job; it's a genuine passion that takes tremendous commitment and dedication and I applaud the Craft Guild of Chefs as it encourages this from entry level to senior management.

This year's winner was Tony Murphy from UK catering and support company Eurest and as head of our Check On division, which specialises in finding development chefs, I would like to send him my personal congratulations.

The Craft Guild of Chefs Awards are the chefs' 'Oscars', designed to recognise and reward the leading talent working in kitchens all across the UK.

The role of the development chef is one of the most dynamic and exciting in the whole food sector. Chefs we have placed are developing hundreds of new recipes each year for manufacturers who supply own label products for the major retailers like Tesco and Marks & Spencer.

The Craft Guild of Chefs Awards have become a major industry event with over 500 culinary professionals in attendance under one roof for a glittering ceremony which is a fixture of the food sector calendar. The nominees need not be a member of the Craft Guild, just exceptional professionals, excelling in their chosen field.

Say hello to Twitter! Food jobs & news delivered instantly to you via mobile / web / IM / RSS...

2008-07-08T22:44:49Z

I'm not sure how many of you have caught the Twitter bug, but it really is strangely addictive. When pushed to describe it to people, it's difficult to know where to begin. Telling people "its micro blogging - instant and mobile" and that "you follow and are followed by people, with whom you're able to share ideas and links" just doesn't do it justice.

The cutest way I've heard it described is by Wired who described it as "almost like ESP...a Social Sixth Sense".

So, why are we talking about Twitter on the Food Job Blog? Well, product development chef recruitment specialists Check On, are rolling out (what we believe to be) a UK first, by launching a 'real time' jobs & news update service via Twitter for anyone looking for work as a development chef / work in new product development (NPD).

Why? Well, for one thing if you're working in a traditional cheffing environment, you're unlikely to want to sit down in front of computer after a split shift. http://www.Twitter.com/CheckOn will make it easy (and free) for you to keep updated however suits you: via the web, RSS, Instant Messenger or by SMS on your mobile. You'll also be able to communicate with Check On consultants and your peers ( if you want to ). It might - whisper it - even be fun :-)

If you're signing up for the CheckOn service however, we thought it might be interesting to have a look at some other cool things to do with Twitter...

First, you need to have some friends. Once you've found people you want to follow - the best way to do that is by checking out the followers of people you're interested in - If you follow them, and you've got something interesting to say, they'll then follow you. And you're off - multi layered conversations with your own community, delivered in realtime via mobile, IM, facebook ... in 140 characters or less. There really is no substitute for giving it a try......

The Guardian recently wrote a great piece on How to get the best out of Twitter

For those of you who can't be bothered to link or missed it, here's some cool twitter tools you might want to check out:

Finding people

www.Whoshouldifollow.com
www.Twitdir.com - directory
www.Twitterholic.com - the top users and accounts

Searching and organising

www.Summize.com - search for a word or phrase across the entire Twitter feed.
www.Quotably.com creates threads of discussions between people.
www.Terraminds.com - search engine, for users or phrases.
www.Tweetscan.com - search by user and time.
www.Twitterlocal.net finds twitterers near you.

Sharing

www.Twitthis.com,- lets people looking at your site or blog share the URL via Twitter.
www.Twitturly.com - what's being most linked-to and talked about?
www.Tweetmeme.com - what sort of topics are being discussed?

Visualise

www.Twittervision.com - real-time Google Maps mashup showing where tweets are being posted.
www.Twitterverse.com - tag clouds
www.Twittearth.com - visualisation of tweets, put onto a spiralling globe.
www.Tweetwheel.com - which of your friends are already following each other?

And..

http://pipes.yahoo.com/ouseful/tweetspeech - Yahoo Pipes converts (incoming) tweets to speech, playable via RSS.
www.Twittersnooze.com - hit the "snooze button", briefly, on verbose friends.
http://www.wp.korelab.com/yet-another-twitter-badge-twitter-balloon - your tweets superimposed on an image of your choosing.
www.twerpscan.com, avoid followers who befriend everyone: may be spammers.

See you on Twitter!