Food safety on Georgia's mind

The US state of Georgia has taken major steps to help prevent food-borne illnesses in restaurants.

The state’s Food Safety Regulations have been updated, bringing the state in line with federal rules on food safety.

The rules appear to add cautiousness to common sense:

-Person-in-charge (PIC) of the operation during inspection must demonstrate food safety knowledge

-Double hand washing by food service workers is required after using the restroom

-No bare hand contact is permitted when preparing any ready-to-eat foods

-Numerous changes regarding reporting restaurant employee health, including illnesses and infectious diseases

-Changes regarding restaurant employees' fingernails, jewellery and hair restraints

-New minimum hot holding temperature

-Date marking on foods is now required

-Changes regarding the mixing of old and new foods on self-service buffet or salad bar

-Maximum holding time and disposal of foods on a self-service buffet or salad bar

-Cooling hot food before refrigerating

-Certified Food Safety Manager (FSM) must be employed

Food safety on Georgia's mind

The US state of Georgia has taken major steps to help prevent food-borne illnesses in restaurants.

The state’s Food Safety Regulations have been updated, bringing the state in line with federal rules on food safety.

The rules appear to add cautiousness to common sense:

-Person-in-charge (PIC) of the operation during inspection must demonstrate food safety knowledge

-Double hand washing by food service workers is required after using the restroom

-No bare hand contact is permitted when preparing any ready-to-eat foods

-Numerous changes regarding reporting restaurant employee health, including illnesses and infectious diseases

-Changes regarding restaurant employees' fingernails, jewellery and hair restraints

-New minimum hot holding temperature

-Date marking on foods is now required

-Changes regarding the mixing of old and new foods on self-service buffet or salad bar

-Maximum holding time and disposal of foods on a self-service buffet or salad bar

-Cooling hot food before refrigerating

-Certified Food Safety Manager (FSM) must be employed

Is online food not as fresh?

A new report suggests that while ordering the weekly shop online may be convenient, the food the consumer receives is not as fresh.

Which? conducted a survey of four major supermarkets in the UK - Tesco, Asda, Sainsburys and Waitrose - buying ten common items.

The report found that the best-before dates on the food bought was earlier than what was available that same day in the stores.

Of the "snapshot" research, the best-before dates on plums, carrots, potatoes and salad were more than a day earlier than the same produce available in the shops. For a loaf of bread, in one case, there was a loaf of bread with a use-by date of more than eight days later than that bread ordered online.

Tesco, Waitrose and Sainsburys said that they employ shoppers which aim to pick the best produce for online customers. Tesco also said that its customers can indicate minimum best-before dates. Asda did not respond.

Is online food not as fresh?

A new report suggests that while ordering the weekly shop online may be convenient, the food the consumer receives is not as fresh.

Which? conducted a survey of four major supermarkets in the UK - Tesco, Asda, Sainsburys and Waitrose - buying ten common items.

The report found that the best-before dates on the food bought was earlier than what was available that same day in the stores.

Of the "snapshot" research, the best-before dates on plums, carrots, potatoes and salad were more than a day earlier than the same produce available in the shops. For a loaf of bread, in one case, there was a loaf of bread with a use-by date of more than eight days later than that bread ordered online.

Tesco, Waitrose and Sainsburys said that they employ shoppers which aim to pick the best produce for online customers. Tesco also said that its customers can indicate minimum best-before dates. Asda did not respond.

Nothing says happy holidays like... a steak

The trend of giving food as a holiday is picking up steam as shoppers aim to buy useful gifts for their friends and family and interest of gourmet foods rises.

According to a recent survey by Packaged Facts, “consumer food gifting” has increased by over 50% between 2004 and 2006. This rise is all the more important given that consumer gifts in general have declined by 8% over the same period.

The types of gifts range from chocolates, cheeses and candies to… steak. One company, Omaha Steaks, has been in business for 90 years offers gift packages of steak and other gourmet specialties.

Is gourmet food “earning a solid reputation as a perfect gift”, as Omaha Steak’s senior vice president claims? All signs point to yes, as many major retailers in the UK such as John Lewis and Selfridges advertise gourmet gift hampers. Organic shops such as Daylesford Organic, which offers gourmet food gifts year round, sells some rather dear Christmas-inspired options too.

Internet shopping has supported the food gift trends as well. Packaged Facts reports that more Americans are shopping online than ever, as web traffic is up by 157%.

Photo credit: Omaha Steaks

Nothing says happy holidays like... a steak

The trend of giving food as a holiday is picking up steam as shoppers aim to buy useful gifts for their friends and family and interest of gourmet foods rises.

According to a recent survey by Packaged Facts, “consumer food gifting” has increased by over 50% between 2004 and 2006. This rise is all the more important given that consumer gifts in general have declined by 8% over the same period.

The types of gifts range from chocolates, cheeses and candies to… steak. One company, Omaha Steaks, has been in business for 90 years offers gift packages of steak and other gourmet specialties.

Is gourmet food “earning a solid reputation as a perfect gift”, as Omaha Steak’s senior vice president claims? All signs point to yes, as many major retailers in the UK such as John Lewis and Selfridges advertise gourmet gift hampers. Organic shops such as Daylesford Organic, which offers gourmet food gifts year round, sells some rather dear Christmas-inspired options too.

Internet shopping has supported the food gift trends as well. Packaged Facts reports that more Americans are shopping online than ever, as web traffic is up by 157%.

Photo credit: Omaha Steaks

Britain’s love affair with bacon continues

More than £1bn has been spent on bacon in the last year in the UK, according to figures reported in the Guardian today from TNS Worldpanel.

This means more bacon sandwiches (a decidedly British recipe) and more cocktail sausages wrapped in bacon. The average household in Britain buys bacon three times a week (The Culinary Digest wonders what is meant by this? Three individual servings? Or three packages?)

Much of the increase in spending, however, is connected to the ‘gourmet’ trend so prevalent in all sectors of the food market. Bacon is becoming more expensive and premium-brand bacon is rising in popularity – thus the 6% rise in spending.

Britain’s love affair with bacon continues

More than £1bn has been spent on bacon in the last year in the UK, according to figures reported in the Guardian today from TNS Worldpanel.

This means more bacon sandwiches (a decidedly British recipe) and more cocktail sausages wrapped in bacon. The average household in Britain buys bacon three times a week (The Culinary Digest wonders what is meant by this? Three individual servings? Or three packages?)

Much of the increase in spending, however, is connected to the ‘gourmet’ trend so prevalent in all sectors of the food market. Bacon is becoming more expensive and premium-brand bacon is rising in popularity – thus the 6% rise in spending.

Open for business

The Culinary Digest has been on holiday for the past month but is now back up and running.

Here’s a quick recap of a few developments in the food world over the last few weeks. The Culinary Digest takes you to Tokyo, southern California, Poland, and the year 1621. Go on, have a bite:

Tokyo’s stellar status

Tokyo has pipped London, Paris and New York as the best city in the world for fine dining.

Michelin, which awards hard-to-come-by stars to restaurants that stand out from the ordinary, has granted 191 stars in the Japanese capital, as compared to Paris’ 98, London’s 50 and New York’s 49.

Out of 117, eight restaurants in Tokyo received three stars on Michelin’s rating system, 25 received two stars and 117 received one, which is still a very high honour.

Haughty Parisians convinced of their home country’s superior cuisine can rest somewhat comfortably in the knowledge that their city has 10 three-star restaurants, two more than Tokyo can boast. And, of the restaurants that received three-star designations in Tokyo, two –and Quintessence, serve French fare.

Tesco tries it “fresh and easy”

British supermarket retailer Tesco aims to penetrate the US market where its compatriots have failed, opening its first store in California early this month.

Under the brand name Fresh and Easy, 122 stores have been announced, with 50 scheduled to open by the end of February 2008. The goal will be to offer “fresh, wholesome food at affordable prices to our new neighbors here," explained a spokesman.

The own-brand ready meal offerings, core products of Tesco’s brand, should help the new stores to stand out from its American competitors.

According to the company, Fresh & Easy's own brand has no artificial colours, flavours or added trans fats, preservatives are kept to a minimum. National brands will also be available. All food will be delivered daily.

On an environmental notes,the stores will be built to environmental specifications, and shipping and display materials will be either recycled or reused.

Tesco’s move follows US supermarket Whole Food’s move to the UK, where it opened its first store in London a few years earlier. Sainsbury’s and Marks and Spencer have both attempted to take a slice of the US market but have since closed their shops.

Giving thanks, stateside

Americans gathered around their dinner tables on 22 November, the fourth Thursday of the month, to celebrate a national holiday.

The first recorded Thanksgiving in the colonies was in 1621, when the Pilgrims and Native Americans shared in the autumn harvest, though there is evidence that the tradition was in place long before the English boarded the Mayflower to sail to the New World.

In modern times, the menu generally consists of roasted turkey or ham, alongside stuffing, sweet potatoes, corn, green beans (often in a casserole form), mashed potatoes, cranberry sauce and pumpkin pie. Historians doubt that many of these items were served at the “First Thanksgiving” in 1621. More likely, seafood or wild game (including turkey) would have appeared on the menu. Vegetables dished up could have been pumpkin, peas, beans, onions, lettuce, radishes, parsnips and carrots, though no recipe for pumpkin pie is in circulation from that period. Plums and grapes were available, as were walnuts, chestnuts and acorns.

Christmas carp

Carp sales in the UK are up as the country’s Polish population buy up the fish as a holiday treat.

The fish, generally unpopular in the UK, forms the main ingredient in the traditional Christmas Eve dish in Poland called Wigilia. Borscht, dumplings, mushroom soup, boiled potatoes, herrings, pierogi, sauerkraut, as well as fruit compote, assorted pastries, nuts and candies are eaten at this meatless meal, likely for religious reasons.

Waitrose has reported a 50% increase in sales of carp last year. The fish has been considered to be a sustainable alternative, alongside the likes of pollack, particularly popular in the UK, and tilapia in the US.

Open for business

The Culinary Digest has been on holiday for the past month but is now back up and running.

Here’s a quick recap of a few developments in the food world over the last few weeks. The Culinary Digest takes you to Tokyo, southern California, Poland, and the year 1621. Go on, have a bite:

Tokyo’s stellar status

Tokyo has pipped London, Paris and New York as the best city in the world for fine dining.

Michelin, which awards hard-to-come-by stars to restaurants that stand out from the ordinary, has granted 191 stars in the Japanese capital, as compared to Paris’ 98, London’s 50 and New York’s 49.

Out of 117, eight restaurants in Tokyo received three stars on Michelin’s rating system, 25 received two stars and 117 received one, which is still a very high honour.

Haughty Parisians convinced of their home country’s superior cuisine can rest somewhat comfortably in the knowledge that their city has 10 three-star restaurants, two more than Tokyo can boast. And, of the restaurants that received three-star designations in Tokyo, two –and Quintessence, serve French fare.

Tesco tries it “fresh and easy”

British supermarket retailer Tesco aims to penetrate the US market where its compatriots have failed, opening its first store in California early this month.

Under the brand name Fresh and Easy, 122 stores have been announced, with 50 scheduled to open by the end of February 2008. The goal will be to offer “fresh, wholesome food at affordable prices to our new neighbors here," explained a spokesman.

The own-brand ready meal offerings, core products of Tesco’s brand, should help the new stores to stand out from its American competitors.

According to the company, Fresh & Easy's own brand has no artificial colours, flavours or added trans fats, preservatives are kept to a minimum. National brands will also be available. All food will be delivered daily.

On an environmental notes,the stores will be built to environmental specifications, and shipping and display materials will be either recycled or reused.

Tesco’s move follows US supermarket Whole Food’s move to the UK, where it opened its first store in London a few years earlier. Sainsbury’s and Marks and Spencer have both attempted to take a slice of the US market but have since closed their shops.

Giving thanks, stateside

Americans gathered around their dinner tables on 22 November, the fourth Thursday of the month, to celebrate a national holiday.

The first recorded Thanksgiving in the colonies was in 1621, when the Pilgrims and Native Americans shared in the autumn harvest, though there is evidence that the tradition was in place long before the English boarded the Mayflower to sail to the New World.

In modern times, the menu generally consists of roasted turkey or ham, alongside stuffing, sweet potatoes, corn, green beans (often in a casserole form), mashed potatoes, cranberry sauce and pumpkin pie. Historians doubt that many of these items were served at the “First Thanksgiving” in 1621. More likely, seafood or wild game (including turkey) would have appeared on the menu. Vegetables dished up could have been pumpkin, peas, beans, onions, lettuce, radishes, parsnips and carrots, though no recipe for pumpkin pie is in circulation from that period. Plums and grapes were available, as were walnuts, chestnuts and acorns.

Christmas carp

Carp sales in the UK are up as the country’s Polish population buy up the fish as a holiday treat.

The fish, generally unpopular in the UK, forms the main ingredient in the traditional Christmas Eve dish in Poland called Wigilia. Borscht, dumplings, mushroom soup, boiled potatoes, herrings, pierogi, sauerkraut, as well as fruit compote, assorted pastries, nuts and candies are eaten at this meatless meal, likely for religious reasons.

Waitrose has reported a 50% increase in sales of carp last year. The fish has been considered to be a sustainable alternative, alongside the likes of pollack, particularly popular in the UK, and tilapia in the US.

Facebook for the dinner table

Social networking is on the menu at some of the best restaurants in town.

American Express, which launched Dish, a social networking site for those who love to eat out, today publishes the first edition of the Tastemaker Index, which dishes (sorry) on the hottest restaurants eaten at and talked by Dish members.

The first instalment comes from San Francisco, a well-recognised foodie hub, where the top five modern-classic restaurants according to the city’s Tastemaker community are divulged.

Perbacco
Il Fornaio
Slanted Door
McCormick & Kuleto's seafood restaurant
San Mateo Fish Market

The rankings are compiled by tallying the number of American Express charges made by members at the restaurants.

Penni Berns, vice president of network and merchant marketing for American Express. Explains, "With Dish, we're able to provide valuable insights, information and offers because of our strong relationships with merchants and cardmembers."

Currently, Dish is only available in San Francisco and New York City, though participation is open to all US customers with American Express cards (how sweet).

Whether Dish turns out to be the fast food or fine dining of social networking world will remain to be seen.

Facebook for the dinner table

Social networking is on the menu at some of the best restaurants in town.

American Express, which launched Dish, a social networking site for those who love to eat out, today publishes the first edition of the Tastemaker Index, which dishes (sorry) on the hottest restaurants eaten at and talked by Dish members.

The first instalment comes from San Francisco, a well-recognised foodie hub, where the top five modern-classic restaurants according to the city’s Tastemaker community are divulged.

Perbacco
Il Fornaio
Slanted Door
McCormick & Kuleto's seafood restaurant
San Mateo Fish Market

The rankings are compiled by tallying the number of American Express charges made by members at the restaurants.

Penni Berns, vice president of network and merchant marketing for American Express. Explains, "With Dish, we're able to provide valuable insights, information and offers because of our strong relationships with merchants and cardmembers."

Currently, Dish is only available in San Francisco and New York City, though participation is open to all US customers with American Express cards (how sweet).

Whether Dish turns out to be the fast food or fine dining of social networking world will remain to be seen.

News & comment: Home-grown food in the US

A survey of 843 members of the American Dietetic Association has revealed a strong preference for US-sourced over imported food. Two-thirds would choose the US-produced option over an imported option, when presented with a choice.

An even larger majority of 81% think that it is important to know a food’s origin, and about 70% read a product’s label to find out.

71% of the polled members rated US food as excellent or good. Only 3% felt that US food was bad or terrible.

Most interestingly, perhaps, the poll notes that the preference for American food “appears to stem from the belief that US-produced food is more highly regulated than other countries.”

The survey was commissioned by the California Olive Association, which said it finds the results “gratifying.”

While food produced in California and eaten in Massachusetts (over 3,000 miles away) can hardly be considered local, it is encouraging to see that some are looking to their own country’s resources, as long as they are viable. But these ideas need to filter down through the community, as not everyone is convinced.

There are problems in the UK that stem from those trying too hard to source local product when the conditions are not right, and perhaps causing more (environmental) harm than good. Take for example, greenhouse or poly tunnel-grown tomatoes in winter, or, more recently, farmers artificially heating green pumpkins in the UK rather than sourcing them from, say, France. There is also the issue of producers in other countries that are dependent on their crop sales for their livelihood.

And is US food is more highly regulated than other countries? A definition of “regulated” is warranted. For example, genetically-modified foods are permitted in the US, while other countries ban them. Any thoughts?

News & comment: Home-grown food in the US

A survey of 843 members of the American Dietetic Association has revealed a strong preference for US-sourced over imported food. Two-thirds would choose the US-produced option over an imported option, when presented with a choice.

An even larger majority of 81% think that it is important to know a food’s origin, and about 70% read a product’s label to find out.

71% of the polled members rated US food as excellent or good. Only 3% felt that US food was bad or terrible.

Most interestingly, perhaps, the poll notes that the preference for American food “appears to stem from the belief that US-produced food is more highly regulated than other countries.”

The survey was commissioned by the California Olive Association, which said it finds the results “gratifying.”

While food produced in California and eaten in Massachusetts (over 3,000 miles away) can hardly be considered local, it is encouraging to see that some are looking to their own country’s resources, as long as they are viable. But these ideas need to filter down through the community, as not everyone is convinced.

There are problems in the UK that stem from those trying too hard to source local product when the conditions are not right, and perhaps causing more (environmental) harm than good. Take for example, greenhouse or poly tunnel-grown tomatoes in winter, or, more recently, farmers artificially heating green pumpkins in the UK rather than sourcing them from, say, France. There is also the issue of producers in other countries that are dependent on their crop sales for their livelihood.

And is US food is more highly regulated than other countries? A definition of “regulated” is warranted. For example, genetically-modified foods are permitted in the US, while other countries ban them. Any thoughts?

Germany seeks to expand food reputation

Germany, evidently, isn’t all sauerkraut, bratwurst and Becks.

The country is host of the Anuga trade fair for the food and beverage industry this year, and beginning this past Saturday and lasting until this Wednesday in Cologne, the fair aims to showcase the newest trends, products and ideas. Germany is the second largest food producer in Europe, and the food and beverage industry is the country’s the fourth largest, according to Invest in Germany, a promotion agency for the government.

The agency says that 5,900 food and drink companies in Germany generated more than €138bn in turnover last year. Multinational producers such as Muller, Bahlsen, Haribo and Storck are based in the country, and most other multinational producers are stakeholders in the German market economy.

Germany also has the highest number of consumers in Europe, and, the agency claims, an optimal central location for trade and distribution.

Germany may be an industrial powerhouse for the food and drinks industry, as it is for many other industrial sectors, such as steel and construction. Matters of efficiency and quality have not generally troubled the country.

Culinary excellence and experimentation may be another kettle of fish, however. Even the German Press Agency, picking up on the delicacies on show at the Anuga fair, single out sweets from Syria, fruits from India, and probiotics from neighboring Belgium. While it is an international conference, wouldn't a country’s press agency note some of its own national goodies?

Two years ago the FT picked up on a lack of greatness in the Germany culinary world, noting that the Michelin guide had granted only six three-star and 14 two-star awards in the whole of the country, compared to a total of almost 100 in neighbouring France.

This could be about to change, though: earlier this year, an Independent article highlighted a young German chef, Tim Raue, who was awarded his first Michelin star for his Berlin restaurant, 44, for his mix of regional German cuisine and modern dishes. Gault Millau named him the cook of the year in 2007.

Perhaps the image of sauerkraut, bratwurst and beer isn’t so shameful after all: the country does have its own museum dedicated to the curried sausage. And Oktoberfest, evidently, is the biggest public festival in the world.

Germany seeks to expand food reputation

Germany, evidently, isn’t all sauerkraut, bratwurst and Becks.

The country is host of the Anuga trade fair for the food and beverage industry this year, and beginning this past Saturday and lasting until this Wednesday in Cologne, the fair aims to showcase the newest trends, products and ideas. Germany is the second largest food producer in Europe, and the food and beverage industry is the country’s the fourth largest, according to Invest in Germany, a promotion agency for the government.

The agency says that 5,900 food and drink companies in Germany generated more than €138bn in turnover last year. Multinational producers such as Muller, Bahlsen, Haribo and Storck are based in the country, and most other multinational producers are stakeholders in the German market economy.

Germany also has the highest number of consumers in Europe, and, the agency claims, an optimal central location for trade and distribution.

Germany may be an industrial powerhouse for the food and drinks industry, as it is for many other industrial sectors, such as steel and construction. Matters of efficiency and quality have not generally troubled the country.

Culinary excellence and experimentation may be another kettle of fish, however. Even the German Press Agency, picking up on the delicacies on show at the Anuga fair, single out sweets from Syria, fruits from India, and probiotics from neighboring Belgium. While it is an international conference, wouldn't a country’s press agency note some of its own national goodies?

Two years ago the FT picked up on a lack of greatness in the Germany culinary world, noting that the Michelin guide had granted only six three-star and 14 two-star awards in the whole of the country, compared to a total of almost 100 in neighbouring France.

This could be about to change, though: earlier this year, an Independent article highlighted a young German chef, Tim Raue, who was awarded his first Michelin star for his Berlin restaurant, 44, for his mix of regional German cuisine and modern dishes. Gault Millau named him the cook of the year in 2007.

Perhaps the image of sauerkraut, bratwurst and beer isn’t so shameful after all: the country does have its own museum dedicated to the curried sausage. And Oktoberfest, evidently, is the biggest public festival in the world.

Supermarkets improving but still have a way to go as more customers try to go green

A new report out today shows that consumers in all income brackets are looking to buy green, but while food retailers are getting better with regards to sustainability, there is still room to be done.

The National Consumer Council’s report finds that all retailers are improving, not just Sainsbury’s, M&S and Waitrose, traditionally seen as serving a higher-income bracket. Sainsbury’s got the best rating of all supermarkets in question, receiving a B, as did M&S and Waitrose.

Asda and Tesco improved their rankings from a D to a C. And in what the council calls “perhaps the most significant of all in terms of long-term trends,” Morrisons and Somerfield both gained higher marks this year, each earning a D rather than an E.

Some highlights:

-an Asda product, ‘Smart Price’ value fish fingers, which are sourced from a sustainable supply of pollack and display the Marine Stewardship Council certification. Pollack is recommended by the National Trust.

-another own-brand Asda product, toilet paper, dispaying the Forest Stewardship Council’s approval marking.

-Asda, Co-op and Somerfield selling more in-season, UK-sourced vegetables.

Despite these improvements from the bottom of the pile, the Council still voices some concerns, as not one retailer earned the A mark of a “truly green business.”

A few low points:

-No supermarket gained the top mark for UK-sourced, in-season produce.

-“Wildly varying” performance with regards to packaging and plastic bags was registered.

-Some stores contradicting their own green messages: for example, a Waitrose store advertised the plum season across the world, conflicting with its advertised policy of sourcing locally wherever possible.

The Council is calling on all major supermarkets to source more local produce, to stock more energy-saving lightbulbs, to implement carrier-bag incentive schemes, to sell more sustainable fish, and to use more recycled materials, and to set stricter targets for increasing organic ranges.

The Culinary Digest reckons that the National Consumer Council has pretty well hit the mark. Local, sustainable initiatives have filtered through society quite dramatically, with all consumers wanting to make a difference, so long as they can afford to. It is critical that these retailers look to change many of their policies as soon as possible.

One issue with packaging that The Culinary Digest has noticed, particularly in the case of Sainsbury’s, is the ‘Sorry, not yet recyclable’ mark on many plastic packages and cartons. Firstly, why are these not recyclable, when so many types of plastic are? Secondly, instead of spending money or time on printing fancy packaging, why are they not spending resources in this area? And finally, why are these types of packaging so common in the up-market ‘Taste the Difference’ range, when consumers are already paying a decided amount more for a top-quality product? Should not sustainability be an important part of this?

The NCC report Green Grocers is available here
The NCC report Greening Supermarkets: how supermarkets can make greening shpping easier (2006) can be found here

Supermarkets improving but still have a way to go as more customers try to go green

A new report out today shows that consumers in all income brackets are looking to buy green, but while food retailers are getting better with regards to sustainability, there is still room to be done.

The National Consumer Council’s report finds that all retailers are improving, not just Sainsbury’s, M&S and Waitrose, traditionally seen as serving a higher-income bracket. Sainsbury’s got the best rating of all supermarkets in question, receiving a B, as did M&S and Waitrose.

Asda and Tesco improved their rankings from a D to a C. And in what the council calls “perhaps the most significant of all in terms of long-term trends,” Morrisons and Somerfield both gained higher marks this year, each earning a D rather than an E.

Some highlights:

-an Asda product, ‘Smart Price’ value fish fingers, which are sourced from a sustainable supply of pollack and display the Marine Stewardship Council certification. Pollack is recommended by the National Trust.

-another own-brand Asda product, toilet paper, dispaying the Forest Stewardship Council’s approval marking.

-Asda, Co-op and Somerfield selling more in-season, UK-sourced vegetables.

Despite these improvements from the bottom of the pile, the Council still voices some concerns, as not one retailer earned the A mark of a “truly green business.”

A few low points:

-No supermarket gained the top mark for UK-sourced, in-season produce.

-“Wildly varying” performance with regards to packaging and plastic bags was registered.

-Some stores contradicting their own green messages: for example, a Waitrose store advertised the plum season across the world, conflicting with its advertised policy of sourcing locally wherever possible.

The Council is calling on all major supermarkets to source more local produce, to stock more energy-saving lightbulbs, to implement carrier-bag incentive schemes, to sell more sustainable fish, and to use more recycled materials, and to set stricter targets for increasing organic ranges.

The Culinary Digest reckons that the National Consumer Council has pretty well hit the mark. Local, sustainable initiatives have filtered through society quite dramatically, with all consumers wanting to make a difference, so long as they can afford to. It is critical that these retailers look to change many of their policies as soon as possible.

One issue with packaging that The Culinary Digest has noticed, particularly in the case of Sainsbury’s, is the ‘Sorry, not yet recyclable’ mark on many plastic packages and cartons. Firstly, why are these not recyclable, when so many types of plastic are? Secondly, instead of spending money or time on printing fancy packaging, why are they not spending resources in this area? And finally, why are these types of packaging so common in the up-market ‘Taste the Difference’ range, when consumers are already paying a decided amount more for a top-quality product? Should not sustainability be an important part of this?

The NCC report Green Grocers is available here
The NCC report Greening Supermarkets: how supermarkets can make greening shpping easier (2006) can be found here

Weekly round-up of food industry news

This Sunday post will offer links to food news of the week and offer occasional examination of its relevance to current food issues.

Friday September 7

Italian kale grown in Britain for the first time

Lincolnshire-cultivated cavalo nero, a vegetable traditionally grown in Italy, is now available for sale , according to the association dedicated to spreading information about kale.

Cavalo nero is also known as black cabbage or Tuscan kale, says DiscoverKale, and has four times more magnesium and five times more calcium than brussels sprouts. Perhaps surprisingly, it has 17 times more vitamin C than carrots.

Recipes for kale can be found at the association's website. For a review of a kale recipe, visit my blog http://eatingforonecookingfortwo.blogspot.com this evening.


Thursday September 6

Japanese school dinners in mercury panic

Meat from acquatic mammals, often served in school dinners, has been shown to have mercury levels 10 to 16 times higher than government recommendations, the Guardian reports.

In Taiji, a Japanese whaling town approximately 280 miles from Tokyo, children eat dolphin meat two to three times a month. The issue is apparently being ignored because of the impact it could have on the fishing industry, says the Guardian.

Levels of mercury in hard-fleshed fish such as swordfish, tuna, shark and dolphin have long been recognised as high. Three years ago the US government issued guidance for pregnant women, women trying for a baby, nursing mothers and young children owing to concerns that high levels of mercury could damage a young child's developing nervous system.


Monday September 3

Walkers unveils first wholegrain snack range

Original, sour cream and cracked black pepper and oven roasted onion and rosemary will be the first three flavours of Walkers crisps newest snack range made with whole grains, according to the Food and Drink Innovation Network.

Walkers claims the crisps will have 1/3 of the recommended daily requirement for wholegrains and just under a 1/3 less fat than average crisps.

While the move may be welcome by pub-goers pleased to have a healthier alternative available, whether they are a completely healthy choice remains to be seen.

Weekly round-up of food industry news

This Sunday post will offer links to food news of the week and offer occasional examination of its relevance to current food issues.

Friday September 7

Italian kale grown in Britain for the first time

Lincolnshire-cultivated cavalo nero, a vegetable traditionally grown in Italy, is now available for sale , according to the association dedicated to spreading information about kale.

Cavalo nero is also known as black cabbage or Tuscan kale, says DiscoverKale, and has four times more magnesium and five times more calcium than brussels sprouts. Perhaps surprisingly, it has 17 times more vitamin C than carrots.

Recipes for kale can be found at the association's website. For a review of a kale recipe, visit my blog http://eatingforonecookingfortwo.blogspot.com this evening.


Thursday September 6

Japanese school dinners in mercury panic

Meat from acquatic mammals, often served in school dinners, has been shown to have mercury levels 10 to 16 times higher than government recommendations, the Guardian reports.

In Taiji, a Japanese whaling town approximately 280 miles from Tokyo, children eat dolphin meat two to three times a month. The issue is apparently being ignored because of the impact it could have on the fishing industry, says the Guardian.

Levels of mercury in hard-fleshed fish such as swordfish, tuna, shark and dolphin have long been recognised as high. Three years ago the US government issued guidance for pregnant women, women trying for a baby, nursing mothers and young children owing to concerns that high levels of mercury could damage a young child's developing nervous system.


Monday September 3

Walkers unveils first wholegrain snack range

Original, sour cream and cracked black pepper and oven roasted onion and rosemary will be the first three flavours of Walkers crisps newest snack range made with whole grains, according to the Food and Drink Innovation Network.

Walkers claims the crisps will have 1/3 of the recommended daily requirement for wholegrains and just under a 1/3 less fat than average crisps.

While the move may be welcome by pub-goers pleased to have a healthier alternative available, whether they are a completely healthy choice remains to be seen.