Table Talk

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In the last episode, we heard from the school caterer’s trade body LACA, about the challenges they are facing from rising costs and supply chain issues. There is no denying the difficulties being faced by school meal providers, but are there some innovative solutions out there? In this episode we meet Stephanie Slater, Founder and Chief Executive of the charity School Food Matters.  Look out for the next episode, where we hear from a researcher, who has studied the important role school meals can play in a child’s learning. Stephanie Slater, Chief Executive and Founder, School Food Matters Stephanie Slater is Founder and Chief Executive at School Food Matters.  She set up the charity in 2007 after successfully campaigning to improve the food at her children’s primary school.   In 2012, she was invit

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. School meals are under pressure. Rising costs and supply chain issues are leading to some providers saying they will have to change their menus. So what does that mean for the food that is provided and the children who are eating it? Later in the series we will speak to a researcher, who has studied the impact of school meals on a child’s learning, and a school food charity. But in this episode we meet Brad Pearce, Managing Director of the school caterers trade body LACA, to find out more about the challenges they are facing and how they are hoping to overcome them. Brad Pearce, Managing Director, LACA Brad started his local government career straight from school at 16 joining Devon’s Trading Standards Team before taking up Client roles for Compulsory Competitive Tendering (CCT) in cleaning and school

What is it like to work for one of the most well-known and growing brands in the food industry? That's exactly the position Dr David Lloyd, Senior Research and Development Manager at Huel, finds himself in. In this episode of the Career Conversations podcast series, the first to be recorded in front of a live studio audience as part of our Inspiring Careers in Food Series of events, he reveals all about his journey to the top. Dr Lloyd's role as Huel is heavily science based and includes a lot of project management. He has a degree in Chemical Engineering, which he got at Loughborough University, and he has a PhD in Formulation Engineering from the University of Birmingham. Before joining Huel, he was chief scientist at the huge multinational Unilever. Listen to the full episode to find out how Dr Lloyd found the move from Unilever to Huel, how much you can expect to earn if you follow a career path like his, and enjoy some questions from our audience of students who attended the event. Dr David Lloyd,

The food industry is arguably one of the most innovative sectors in the world, but what are the strategies and ideas that underpin successful product innovation? Innovation is big business in the food and drink industry. On the Food Matters Live podcast, we are often meeting people with great new ideas or tapping into growth trends, whether that is wellness, nutrition, plant based, ag-tech, or a whole host more. In this episode, made in partnership with Sopheon, we dig deep into the art and science of innovation, and ask: Are there certain practices that support most, if not all, successful product innovation projects? Which approaches can drive product innovation forwards? And what are the key questions innovators should be asking themselves? The modern world is ultra-connected, things are manufactured and assembled in multiple countries, team members work in different time zones, products are sold in different places.    That creates plenty of opportunity for innovation, but it can throw up challenges

Functional beverages may have begun life as a niche part of the drinks market, but with them now generating billions of dollars in revenue globally, it is a sector that cannot be ignored. Just go to your local supermarket or convenience store and see how many are on offer. But where is the market heading? What are the latest developments in terms of ingredients? And what does the data show consumers are after? In this episode, which is part of a short series made in partnership with Brenntag Food and Nutrition, we seek to answer those questions. Functional drinks have a market value of around $120 billion and that covers a whole range of different products. Some are attractive to people looking to stay active and mentally alert, but there are lots of different reasons people are attracted to functional drinks. The difficulty can be in seeing which way the market is moving and where the opportunities might be. There are other challenges thrown up by adding functional ingredients to drinks, not least get

Energy prices are soaring and having a profound and growing impact on businesses of all kinds. But the hospitality sector has faced incredible pressure across two years of the Covid pandemic. So, how is it coping with this latest, significant challenge? It is a sector where showing a positive, welcoming face to your customers is vital. But businesses in the sector are reporting energy price rises of 95%, and many are being forced to raise prices, drastically reduce energy use, and cut trading hours. In the UK, the Government has offered support in its Mini Budget.   But, with a tough winter looming, will that help be enough?   Will the smile be back on the face of the hospitality sector in the medium term? In this episode we hear from two people who can offer a rounded view of how the energy price crisis is affecting the industry. Gareth Fulford is chef and patron at a restaurant in Cheltenham, where he is feeling the effects every single day. His business, like many others, is fighting battles on tw

Anne Marie Butler did not always want to work in the food industry, in fact, she had originally hoped to become a lawyer. But she ended up becoming the "queen of cheese" at the dairy firm Edlong, thanks in part to a chance bit of work experience. "I just didn't bother to arrange anything," she tells Elisa Roche in this episode of the Career Conversations podcast series. She ended up doing at stint at Kerry and so began her lifelong passion for food innovation, flavour and dairy. Anne Marie tells Elisa she believes everything happens for a reason and that work placement really has seen her land on her feet. She is now Edlong's Global Director of Innovation and Commercial Development. Like many people in the industry, she started off with a science degree and moved into new product development. Anne Marie says she believes everything happens for a reason and she urges others to "follow their gut" when making career decisions. Listen to the full episode to find out how she made it to her current role. A

There is no doubt that the alternative protein market is growing, but how can food companies make their own mark in this area? We are certainly hearing more and more about these products and there is no doubt that it has never been easier to find them on our supermarket shelves. In this episode of the Food Matters Live podcast, made in partnership with Brenntag Food and Nutrition, we explore the challenges and the solutions for creating meat and dairy-free alternative products that excite the taste buds and entice consumers. Meat-alternatives, in particular, throw up a number of challenges, but work is being done right around the world to get things like the taste, texture and nutrient profile just right. And the prize for achieving those things is huge. It is predicted that the alternative protein market will grow to $26 billion by 2024. So does that mean we are all about to adopt a vegetarian diet? It seems the answer is no, with a growing number of consumers declaring themselves to be flexitarian. Th

For people coming out of prison, finding work can be a real struggle, but could the food industry hold the answer? There is a labour crisis in the industry at the moment, with a desperate need for a larger workforce. The Government’s Environment, Food and Rural Affairs Committee says chronic shortages could lead to further price rises and the UK becoming more dependent on food imports. In fact, it says if nothing is done to address the issue, labour shortages will shrink the sector permanently. The latest data suggests that as many as 80% of ex-prisoners are still unemployed a year after release.    So skilling up for this sector seems like a great idea. But with an industry which is increasingly hi-tech and forward thinking, is it possible to provide the right kind of up-to-date training and teach the right skills inside the prison walls? Listen to the full episode to find out more about two initiatives aimed at helping people into work after prison, how they are trying to overcome some of the unique

In the UK today there are millions of people going hungry, including an estimated two million children. It is hard to believe in a rich and resourceful country like the UK where there is, of course, more than enough food to go round. It is just not in the right place. And that is where FareShare UK comes in. FareShare is a national network of charitable food redistributors, who take surplus and waste food from the food industry and get it to frontline charities and community groups. However, this system is under severe stress.  As the retailers and food producers are becoming more sustainable and managing to reduce food waste, donations to food charities have been reducing.     To compound that, the cost of living crisis is having a major detrimental effect on the food charities themselves. So, is the food still getting to where it needs to go? And can the food industry do more to help? Carl Hawkes, Head of Network Support, FareShare UK Carl Hawkes is a multi award-winning third sector leader who is p

Catherine Washbrook Davies is one of the UK’s leading experts in diabetes, diet and weight management.  She currently has two roles, as a Diabetes UK clinical champion in Wales, and as the All Wales Nutrition and Dietetic Lead for Diabetes for NHS Wales. Catherine advocates an "everything in moderation" philosophy and says she still enjoys chocolate! She says no food group should be banned when trying to get healthier. Catherine has an amazing job whether she is advising individuals or entire communities about how to make life changing improvements. Find out more about the up-coming Food Matters Live careers event series Listen to the full episode to find out how she ended up with such a prominent role in the place she studied, why she is not so keen on nutrition advice being given out on social media, and her take on how some elements of the food industry are fuelling obesity. Catherine Washbrook-Davies MSc, BSc (Hons) RD, All Wales Nutrition and Dietetic lead for diabetes and All Wales Diabetes Preve

The Soft Drinks Industry Levy, also known as the Sugar Tax, was introduced in the UK in 2018 with the aim of tackling childhood obesity. But what might the implications be if the UK Government decides to scrap it? According to many people, it has been a great success.   Drinks manufacturers have reformulated their products, reducing the sugar content in drinks, around £300 million a year has been raised, which has been spent on things like school sports and breakfast clubs, and it is estimated the amount of sugar purchased by households through soft drinks fell by 10% in the year following the introduction. However, not everyone thinks it is a good thing. And its existence is under threat.  At the time of writing, Liz Truss has announced her resignation as UK Prime Minister, but it is not clear who will replace her. In the weeks before her resignation, it was widely reported that she was considering scrapping the Sugar Tax. As treasury minister Liz Truss said "taxes on treats" hit those on the lowest i

It is boom time for the ancient method of food production known as fermentation. And it is being driven by the growth in alternative proteins.   As the sector grows, new ingredients are being created by fermentation, and research is showing even greater possibilities for the future. Of course, as any lover of beer, wine, yoghurt, and cheese knows fermentation is nothing new.       But modern methods like biomass fermentation and precision fermentation are helping people innovate, not just through new products but also through incredible efficiencies in production.  Even at its most basic, fermentation seems like a slightly magical process.  So, in this episode of the Food Matters Live podcast, we investigate at the science and look to the future to ask where the sector might be heading. Listen to the full episode to find out how fermentation is defined, how the process works, and why, despite being around for centuries, it could have a significant role in the future of food. Dr Tim Finnigan, Chief Sci

"I see my job as being the guardian of COOK's values and purpose," says the company's Co-CEO, Rosie Brown. "To make sure that everybody in COOK is living the values that were set out when he started the business." It is clear from listening to Rosie that the way COOK does business is just as important to her as making a profit, if not more so. In this episode of the Career Conversations podcast series, she tells us how she ended up co-running the hugely popular frozen meals company. She tells host Elisa Roche she started life wanting to be a nurse, then moved into the political world, before deciding to join her brother Ed at COOK. Ed founded the business and Rosie joined three years later. They also work with another of their brothers. "We've always got on," she says. "I think it helps that Ed and I share values and have been completely united in our vision for COOK, not just in what we want to achieve but how we want to get there." Listen to the full episode to find out why Rosie believes business ca

Millions of people around the world go to bed hungry every night. It is an appalling fact, especially in a world where billions of tonnes of food is wasted every year. There are few places on Earth, if any, were hunger is more of a critical issue than in Somalia, East Africa. Malnutrition is rife in the country, which has been beset by drought and conflict. Government officials warn Somalia is on the brink of famine. In this episode of the Food Matters Live podcast, we meet the people who are working tirelessly to stop hunger, in Somalia and elsewhere in the world. Action Against Hunger works in more than 50 countries around the world, providing life-saving programmes and helping millions of people. But how does an organisation like this go about helping so many people? The Love Food Give Food Campaign Action Against Hunger UK’s Love Food Give Food campaign brings together the food and hospitality industry and their customers to take action against hunger. Through our shared love of food, we can fight

How much impact will the drought of 2022 have on the food system in the UK, Europe, and around the world? The summer of 2022 will be remembered for a lack of rain, wildfires, and extreme temperatures. For the first time since records began, Britain endured temperatures of 40 degrees Celsius. Records were broken across Europe too, with a high of 47 degrees recorded in Portugal. Rivers dried up and wildfires broke out in 19 European countries, including England, France, Spain, and Greece. The high temperatures were compounded by a lack of rain. For the UK, 2022 is the driest in nearly 50 years. In this episode of the Food Matters Live podcast, we ask: how is the extreme weather affecting food production? With climate change promising more summers like this, what does it mean for the future of the global food system? And what might the long-term impacts be of some the challenges we are beginning to face today? Professor Tim G. Benton, Research Director, Environment and Society Programme, Chatham House

"I've always realised the power of physical fitness, ever since I was very young," says Dr Greg Lessons, Health Improvement Lead at the Fire Fighters Charity. "Being in the fire service, the food environment was leading me to gain body fat." Dr Lessons says it was not just the thought of losing some weight that got him interested in nutrition, he was interested in the other ways a healthy diet could help him and his colleagues. He says things like obesity and poor nutrition within the fire service are reflective of wider society, but that there are specific challenges that need to be addressed. In this episode of the Career Conversations podcast series, Dr Lessons explains all about his role at the Fire Fighters Charity and the path that led him to his current job. Initially, he wanted to be a Royal Marine and went to the University of Exeter to study Sports Science, as a way into the military at officer level. "It wasn't long after starting that I realised I didn't want to join the military after all,"

Sustainability has become a key goal for so many companies in the food and drink industry, but how do you go about actually making your business more sustainable? It is clear that the food system has plenty of work to do in this area, but what is equally clear is that many things are already being achieved. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we dive into the company's 2022 Sustainability Report, and learn the secrets of an organisation identified as one of the 50 leading companies in the world for sustainability. How do you react to sustainability challenges when you are a vast, global organisation, with hundreds of millions of people relying on your products each day? Tetra Pak says sustainability has been at the heart of the business throughout its 70-year history, and that means it is built into the company's ethos. But things have changed over the decades, and sustainability priorities throughout the world have moved on from where they were in the mi

The morning coffee is an absolute staple of many people's lives. That first sip still feels like something of a miracle. The caffeine, the complexities of the aroma, the ritual of making it, and the associations and stories around it, all make for a special moment in the day. And across hundreds of years, those things have driven an industry to grow from nothing, to today's $460 billion market. It has been an incredible rise. More than that, it has created culture. There isn’t a part of the world that coffee has not reached and transformed.   To the point where there has even been an espresso machine used on the International Space Station. In this episode of the Food Matters Live podcast, we delve into the history of coffee and discover how it became one of the world's most popular drinks. The history of coffee is, of course, steeped in politics, not least through the evil of slavery. We look into that shameful part of coffee's story and how the impacts are still being felt today. There is intrigue to

“From a very young age, I wanted to be a lawyer,” says Paula Chin. “But I completely flunked my A-levels.” So, she followed her heart and did French at university, which eventually led to her first job in packaging. Her advice to anyone who is not sure exactly which career path to follow? “Just do the subjects that you love.” It appears to be sound advice, as Paula’s career has seen her work for Sainsbury’s, M&S, Pret A Manger, and now the World Wildlife Fund. She has worked in packaging for years and her current job title at WWF is Senior Policy Advisor on Consumption. Paula’s expertise in food packaging has proved invaluable in her current role, which involves researching, collecting evidence, and putting forward arguments to persuade authorities to design policies to the benefit of the natural environment. “There’s always reading to be done,” she tells Elisa Roche in this episode of the Career Conversations podcast series. “You have to keep abreast of studies, reports and information that is comi