Posted on Nov 21, 2018
Nearly 100 years ago, the first inflight meal was served – for 3 shillings (around £6 in 2018 terms). Passengers aboard a London-to-Paris flight could purchase a pre-packed lunch, consisting of a sandwich and fruit. Fast forward to today and some airlines still offer the ability to purchase pre-packed lunches (although add in a considerable amount of packaging) but there are also other meals available that are optimistically described as ‘gourmet’ by airline marketing departments.
Posted on Nov 14, 2018
Front of house or wait staff are the conduit between kitchen and mouth, they can provide information about food ingredients, presence of allergens, portion size etc. While chefs rule the culinary creations, the front of house staff make sure that the right food goes to the right person. Is it time to rethink these roles and how front of house could improve the way with which we interact our food?
Posted on Nov 12, 2018
National and international regulatory bodies set guidelines for food production, storage, transportation and sale. As part of these regulations, they identify what the allowable amount of contaminants are for different food groups and it may come as something of a surprise to know that the food we eat is not ‘sterile’.
Posted on Nov 07, 2018
Capturing a consumer’s trust (and, therefore loyalty), is the objective of many a food company’s marketing division; and, to do so, they have bandied around the notion of transparency. We have all heard it (and some of us have uttered it), ‘supply chains must be transparent’. From a superficial perspective it is an easy concept to grasp – if the consumer thinks that we, the food producer, have nothing to hide, they will trust us more. If they trust us, they will purchase from us. Simple market-driven ethics.
Posted on Nov 02, 2018
You only need to take a brief look at social media to see the rise in the number of people who claim expertise. In any topic. Take #foodie – nearly 105 million posts; that is, in nearly 105,000,000 cases people have tagged an image with a hashtag that classifies them as someone as sees themselves as a ‘foodie’.
Posted on Oct 30, 2018
Speak to any food safety specialist and they will tell you that no two foodborne illness outbreaks are the same. That being said, they do tend to follow a pattern (food is contaminated, people get sick, authorities investigate, food products are recalled, investigation into cause and then legal action, if appropriate). How do authorities know when something is an outbreak and not just a coincidence that a group of people have become ill?