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7 November TICR Talk Event:
The TICR (Transport Industrial Commercial Refrigeration) Project is hosting a FREE webinar on 7 November that will explore net zero opportunities in the cold store sector. Join this online event to discuss the findings from recent independent site investigations and look at the policy and technology options that could support energy reduction and sustainable futures.
Book your place at https://netzerorefrigeration.uk/events/ticr-talk-towards-net-zero-cold-storage
A new batch of students have embarked on one of the UK’s only transport refrigeration engineering apprenticeship programmes, to kickstart their careers in the cold chain industry with Petit Forestier.
For the last ten years, over 100 young people have come through official learning programmes to join the Petit Forestier team. These programmes started off life as multi-skilled engineering courses as a solution to the shortfall in skilled staff the company was facing, incorporating truck mechanics and refrigeration.
Last September, the scheme expanded its apprenticeship offering and now provides a refrigeration-only apprenticeship, which is one of the first of its kind in the UK.
Earlier this month, Petit Forestier welcomed five new students onto the three-year refrigeration and air conditioning course, which is supplemented with Petit Forestier’s own in-house training and manufacturer courses so the skills can be applied specifically to transport refrigeration.
Ian Derrick, Refrigeration Engineering Director at Petit Forestier, said: “Utilising these apprenticeships and showing young people that there are opportunities out there for them, which can progress into lifelong careers, is key to attracting new talent to the industry.
“I’ve been working with the apprenticeship scheme since it started back in 2013, and have been fortunate to watch so many of the trainees go on to enjoy successful careers within Forestier UK Ltd. The apprentices coming on board this year have been really excited about it and they’re really engaged. It’s great to have them as part of the team.”
The apprenticeship scheme had previously been running since 2013, and was delivered by Petit Forestier in partnership with the local Stephenson College, Marshall Thermo King, and The Institute of the Motor Industry (IMI). However, the partnership is now between Petit Forestier, the City of Liverpool College and Marshall Fleet Solutions which will now lead to a formally recognised qualification.
The scheme has diversified its offering in recent years to attract more young people to the many areas of the cold chain industry that is lacking in new blood wanting to develop careers within this important sector.
Ian added: “We noticed there was a common pitfall of students falling into one area over the other and it seemed difficult to get them to connect with both truck mechanics and refrigeration. When we noticed it was getting increasingly harder to attract people to the refrigeration side, we adapted the course again to attract more potential apprentices.”
The scheme has had huge success, with numerous apprentices now working with Petit Forestier as full-time employees. Oliver Dutton joined the apprentice scheme when it first started back in 2013 and is now Southern Technical Refrigeration Engineer at Petit Forestier, he said: “I joined the scheme when I was 19 not really knowing much about Petit Forestier
and just how big the company was! Since I started back in 2013 you can see there are lots of progression opportunities and you’re surrounded by a really supportive team. I love my job and what I do now with Petit Forestier, and this wouldn’t have been possible without that apprenticeship offering.”
Aviko is encouraging operators and their chefs to rediscover their ‘Passion for Plating’ with a new campaign designed to encourage culinary creativity and empower kitchens to work more freely from cost, time and energy-saving pressures.
70% of hospitality leaders feel ‘challenged’ due to staffing issues, price hikes and the demand for new and exciting offerings. Aviko – who has been supplying the foodservice industry for more than sixty years with its high-quality potato products – is helping to relieve some of the pressure by inspiring chefs to work smarter, not harder in the kitchen.
The potato partner is keen to highlight how they can help chefs cut down on prep time and focus on more important parts of the menu, Mohammed Essa, Commercial Director UK & Ireland, Aviko explains:
“Passion for Plating is underpinned by optimism and encouraging chefs to stay creative with their menus. We know that price increases come with higher expectations from diners, so chefs really need to focus on the key elements of the dish and lean on Aviko to help with accompaniments. Your average menu has 13 sidesii with a majority being potato-based such as chips, mash and gratins. By using Aviko’s vast range as the perfect base, kitchens can enjoy peace of mind, and rest assured knowing that they’re serving chef quality potato sides, whilst saving time.”
To learn more, chefs and operators are encouraged to visit the website www.aviko.co.uk where they can explore the full range of Aviko’s dedicated foodservice products, including SuperCrunch Fries, which add profitability to the plate, a range of high quality Gratins which promise a creamy, cheesy addition to the offering and Premium Mashed Potatoes, providing an elevated version of a staple side.
Mohammed continues:
“Aviko products will guarantee a satisfying, authentic and tasty end result for chefs and our portfolio is so vast that there’s a potato product for every dish and cuisine.”
Aviko has been the foodservice’s dedicated potato partner for over sixty years bringing quality and smart solutions to menus all over the world. With a range of chilled and frozen potato specialities made by chefs, for chefs, the extensive range includes Hash Browns, Premium Fries, Mash, Snackables and much more.
For more information on Aviko visit www.aviko.co.uk
Magnavale, a UK-based provider of temperature-controlled storage, has announced that its £130m fully automated facility located in Easton, Grantham remains on schedule for completion in late 2024. The project, which commenced in 2022, will include 101,000 frozen pallet positions contained in a 45-metre high facility along with several floors in the low-bay area dedicated to value-added solutions, such as contract packing.
To date, racking installation in the high-bay area is now over 75% complete. All 13 automated cranes have been installed and await final completion of the remaining racking structure. Plant rooms are built out and equipment installation is underway. Building services and oxygen reduction systems are also being installed behind these main works.
In the project’s low-bay area, 20 loading docks near completion alongside conveyors, racking, and monorail systems that will enable automation. Across five floors, fit-out continues, adding a new office building featuring curtain walling and a completed roof.
Amanda Cogan, Chief Operating Officer, comments:
“We are pleased with the progress so far on what will be the most advanced and efficient temperature-controlled store in Europe. The Easton facility is particularly important to us, not because of the size or advancement, but because of the role the site will have on Lincolnshire’s food production and partners in the surrounding area.”
Magnavale’s new development in Easton, Grantham, is set to become the most efficient cold store in Europe, accommodating a capacity of 101,000 pallets, alongside an existing 44,000 already onsite. The fully automated cold store will operate solely on renewable energy, making it an environmentally sustainable solution for the modern cold storage industry.
Foodservice provider, Bidfood, serves up a spread that can be enjoyed by all care home residents
Bidfood, one of the UK’s leading foodservice providers for the care sector, has continued its support with the second instalment of its care home pop-up party series, showcasing to operators dishes that can be enjoyed by all residents.
Many care homes have had to juggle increased costs, tighter budgets and a rise in low-skilled staff. A challenge that only increases when taking into account the varied dietary requirements of each resident, such as dementia or diabetes.
With this in mind, Bidfood’s culinary development chefs brought to life a buffet style menu that featured six resident favourites including a roast leg of lamb and braised chicken, as well as a showstopper desserts table with puddings suitable for all residents.
This spread of cult classics and familiar flavours catered to residents with difficulty swallowing, diabetes, dementia and cutlery free diets, along with plenty of choice for vegan and vegetarian diets.
In addition to its inclusive menu, Bidfood’s care party showed operators the many benefits that an interactive occasion can bring. Creating excitement and encouraging socialising allows residents to look forward to meal times, which is usually their favourite time of the day.
Care operators can explore a wide range of party inspiration and recipes to match via Bidfood’s interactive ‘Theme Days Inspiration Guide’. And Bidfood customers can discover another layer of support through their free e-learning platform, Caterers Campus. An online school designed by Bidfood Chefs to prepare and equip care home caterers with the key skills they need.
Wayne Wright, Healthcare Culinary Development Chef at Bidfood said: “After another set of challenging months for the care sector, some fun-filled celebration can be exactly what’s needed. And with Halloween, Christmas and New Year’s Eve all approaching, the time is now for care homes to start party planning.
“Meal times are perhaps the most important part of a resident’s day and it’s crucial that operators get their offering right with menus that are not only cost-effective and tasty, but provide something for all diets.
“Themed meal times and pop-up parties are a fantastic way to create excitement and can allow residents to reminisce about old holidays, past family parties and special meals from years gone by. I hope our latest party along with the amazing tools we have available can inspire operators to close in 2023 in style.”
Gemma Broth from the Restful Homes Group in North Warwickshire where the event was hosted commented: “It was fantastic to welcome Bidfood for the day and host such a fun event. The team did an amazing job making it a special day for all our residents to enjoy.
“The dishes the chefs cooked up were delicious and have given us plenty of inspiration for menu ideas going forward”
For more guidance, inspiration, and support on catering for the care sector please visit: https://www.bidfood.co.uk/care-homes/
The Brexit Opportunities Department of the Department for Business & Trade have launched a 12 week call for evidence concerning the regulatory landscape as part of the Smarter Regulation programme.
The purpose of this call for evidence is to understand:
Most of the questions in the call for evidence are, unless otherwise stated, applicable to all stakeholders – businesses, consumers, regulators, and other bodies. However, they are particularly interested in responses from small businesses and consumers.
They are also keen to hear from businesses regarding their experience of interacting with regulators, including both the perception of regulatory complexity and costs as well as the benefits.
This call for evidence will last for 12 weeks, closing on 7 January 2024 and can be accessed here.
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