Insights | Sumfood

  • Air(plain) Food

    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.

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  • The Offal Truth

    Posted on Nov 19, 2018

    What do cheese making, cardiac bypass and newborn infants all have in common? They may benefit from animal by products.

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  • Reducing Food Waste

    Posted on Nov 16, 2018

    A short video with a few tips and tricks for reducing food waste in the home

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  • Why Front of House Matters

    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?

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  • Maximum allowable limits

    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’.

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  • Is transparency dead?

    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.

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  • Reflections from Food on the Edge, Part 2

    Posted on Nov 06, 2018

    Musings from the second day of Food on the Edge: zero waste, sustainability, front-of-house, revolutionising food for institutions and a compelling argument for food education in schools

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  • Hashtag Foodie: social media and the rise of the everyday expert

    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’.

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  • Reflections from Food on the Edge, Part 1

    Posted on Nov 01, 2018

    Food on the Edge is a philosophically-based conference; it has a mission and manifesto. Run as a not-for-profit event, it brings around 50 chefs to speak about the future of food and the role (guardianship) required by chefs

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  • The anatomy of an outbreak

    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?

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