Speciality Food Feb/March 2024

54 T here is no doubt that sustainability is becoming increasingly important to shoppers and that, with the food industry being the second-largest emitter of greenhouse gases, the industrymust embrace innovation to address climate change. That’s why we’ve dedicated the majority of this issue to the green businesses and solutions that are making waves in the industry. The problems of climate change and pollutionmay be complex and globe-spanning, but there are so many ways for independent retailers to improve their environmental credentials, and they don’t need to break the bank. As part of your regular review of the products on your shelves, take the time to research producers to check out their sustainability credentials, and opt for locallymade products like meat, cheese, fruit and vegetables where you can. Seek out producers who are making an effort to package their products more sustainably too, whether they use compostable packaging or recyclable cardboard, aluminium or plastic. People are becomingmore interested in where the food they eat comes from and how it is made, so it’s important that retailers are well-versed inmethods like organic or regenerative farming. Retailers can also play a role in helping customers eat more seasonally simply by passing on their knowledge about what’s in season and where different products come from. Look at your physical environment, too. Can youmake any updates in your shop to improve your carbon footprint? For example, making your buildingmore energy efficient, using renewable energy or installing electric vehicle charging points. Why not try using refill stations for products like dried pastas and cereals or other home goods? You don’t need to try to solve all the world’s problems in your shop, but if you can find one or two causes that are close to your heart andmake it your mission to improve these, you’ll already be leaps and bounds beyond many of your competitors. We hope you find plentymore inspiration and actionable insights in the pages of our Green Issue. Did we miss any topics that you’re interested in learningmore about? Do you have a story to share or expertise to pass on? Please get in touch with courtney.goldsmith@artichokehq.com FINAL CALL specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED WHAT INSPIRES YOU? Having an impact, doing things that disrupt and have a material change. I feel blessed that I have worked with my partner on all ventures, which has been an amazing experience as we are as ying and yang as you can get. WHAT’S YOUR FAVOURITE PART OF THE JOB? The feedback loop is pretty rewarding - having customers tell you they have been missing food items they love or that they are going without, until they find our products and taste them for the first time. The overwhelmingly positive comments remind us daily of why we get out of bed and do what we do. That’s pretty special. AND YOUR LEAST FAVOURITE? Airport food and generally eating on the go is pretty tough, especially when you are trying to manage your blood sugar like I am. Food on the go needs improvement! HOWABOUT THE FOOD INDUSTRY? I think the food system as it stands is fairly broken. Commercial messaging and production is misleading and contributing to a global pandemic in metabolic health. We are seeing rises in health issues that I believe are in the most part avoidable. As an industry, we have to take responsibility for the part we play in people’s overall wellbeing. TEA OR COFFEE? Coffee, always. I am on the eternal search to find the best roast yet! We so far seem to attract coffee lovers, so have a fabulous drip coffee machine in the office that’s perfect for sampling FOLLOW SPECIALITY FOOD ON SOCIAL MEDIA TO HEAR MORE FROM FOOD AND DRINK INDUSTRY VOICES the small batch speciality coffee we can find locally. WHAT’S YOUR MOTTO? There is a quote by Simon Sinek: “Most of us live our lives by accident, we live it as it happens. Fulfilment comes when we live our lives on purpose.” My purpose has always been to push the boundaries of food and good quality ingredients. As a chef, taste and the emotional enjoyment of food are super important, and that’s where I get my fulfilment. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? Udder…and it was udderly revolting (sorry for the dad joke). WHAT’S YOUR FAVOURITE BOOK? Being heavily dyslexic means I was never a big reader. However, when I discovered cookbooks, this all changed. Kitchen Confidential was pretty influential for me and rang true on so many levels. SWEET OR SAVOURY? Always savoury, give me cheese over a dessert any day! CONTENT Editor (maternity cover) Charlotte Smith-Jarvis, 01206 505981 charlotte.smith-jarvis@artichokehq.com News & Digital Editor Courtney Goldsmith courtney.goldsmith@artichokehq.com Editor Holly Shackleton Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd Global House, Global Park, Moorside Colchester, Essex, CO1 2TJ Customer service subscriptions@artichokeHQ.com COMMERCIAL Advertising Manager Jessica Brett jessica.brett@artichokehq.com Deputy Advertising Manager Sammy Kirby Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com Next issue available: April 2024 5 MINUTES WITH TOMREDWOOD, FOUNDER OF FU:DI @specialityfood PUBLISHING ALONGSIDE THE ISSUE IS THE 2024 EDITION OF INSPIRATIONAL CHEESE RETAILERS For more information contact: louise.barnes@artichokehq.com 01206 508629 Farm Shop & Deli Show Preview Ice Cream & Desserts Cold Brews Pet Supplies BBQs & Accompaniments StoreCupboard centrespread Natural Products Show Preview Inside the next issue of Speciality Food