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A word from Graham: Something old, something new?

Something old, something new?


I wonder if you are one of the great majority of people for whom the consumption of chocolate is a regular, if not daily event. Most of us love the stuff, and for the vending industry that is just as well. With vending hot drinks sales in a slow but steady decline, the sales performance of confectionery, snacks, and cold drinks through vending, has gone a long way to ensuring on-going success and profitability for many vending operators. In an endeavour to address the hot drink issues, most have moved to a high street style of coffee drink to woo consumers. This made me think about whether we could apply the same concept to sales of hot drinking chocolate. After all, we are talking about a taste most people adore, and we have evidence to suggest that this would be a great time to review our offering. British chocolate company Hotel Chocolat, for example, has had immense growth and success with UK consumers providing additional support to this idea. Their sales growth was up 14% last year and they are expanding into international markets to accelerate even further. The ethical nature of their offering gives further credence to this idea, tapping in, as it does, to the current environmental and ethical psyche of the average UK consumer. Their experience suggests that in 2020 we vending operators need to be doing things differently if we are going to continue to prosper. “Differently” could mean revisiting something we have done for years but not reviewed for some time. Consumer trends have always been crucial to retail and foodservice, but never more than now. We all vend hot chocolate, and it has generally been a consistent seller. But we need growth, and if we only do the same things, generally we will only get the same result. Perhaps now would be a great time to speak to Nestlé, Mondeléz, Ferrero, Aimia, Barry Callebaut, Kerry Foods or anyone we currently buy ingredients from. We can review our menus to help give consumers more of what they want.

As for “something new”. A report from one global analyst suggests that the evolution and growth of consumer consciousness and conscience, is not going to end. As a result, the preference to eat “smart diets” will grow. To some degree, we can blame the media and the Internet, but we are all increasingly health and environmentally concerned. It’s just a fact of life in 2020 so these facts WILL ultimately affect the vending industry. Sooner or later, we are told to expect the drive away from sugar, especially as more sugar based sweeteners improve in quality, flavour and price. Equally important will be environmental packaging. One possibility is that packaging will even be edible! See Quick news on page 17 for more on this. Frankly, the mind boggles. Consuming less, but better, is another mantra being promoted. This should make us think about our plan-o-grams and the price individuals might now be prepared to pay in contrast to say 2 or 3 years ago. As to what those products might be, consider the following; larger sharing bag opportunities, product development innovations from Nestlé, Mondeléz, and Mars, plus a vast array of energy/protein/healthier bars that are growing increasingly popular. NIVO will continue to search for more of these options to help the process, whether it be older products or new ones that consumers want.


Michelle’s Birthday Blog

Happy 14th February!

As it is my 21st birthday I thought I would treat you all to a secret.  I cook and bake!  Yes, I know, hard to believe with my stick like figure  

With this in mind, over the coming year we are going to look at the wonderful NIVO Supplier Members that we work with and explore their websites and news feeds to cook up some lovely recipes.  Graham, Karen and Gemma are going to be your judges on how good the ingredients are.  Warning: I may adapt recipes to suit! 

(Unfortunately, Graham is on holiday, so he misses this first one  

Healthy Chocolate Fudge Cake 


  •  2/3 cup skim milk 
  •  1 egg 
  •  1/2 cup honey 
  •  1 tsp vanilla extract 
  •  1/4 cup Greek yogurt 
  •  1 cup all-purpose flour OR whole wheat flour OR gluten free flour 
  •  3/4 tsp baking soda 
  •  4 tbsp unsweetened cocoa powder (sifted) 
  •  1/4 cup semi-sweet chocolate chips (OR sugar free chocolate chips) 
  •  1 cup fat free cool whip 


This is how it should look……… 


This is my version ……….. 


 I used Barry Callebaut dark drinking chocolate in the cake and for the topping Ferrero White Kinder Bueno and Mondelez Mini Oreos. 

Happy Birthday to me and thank you to the NIVO Team for sharing it with me. 

Clive Gazzard “One of a kind”

Clive Gazzard – 1963 – 2020 Age 56.

It is with a heavy heart that Coffetek announces the passing of one of our much-loved colleagues – Clive Gazzard.

Clive was an outstanding member of the team, who was respected throughout our industry for his personality, expertise and caring nature. Clive’s ability to help people was legendary, never too busy and always there if you needed him.

Clive had an exemplary career within the Coffee and Vending Industry, firstly with Stentorfield (now Crane Merchandising Systems), Wittern, Westomatic and since 2013 with Coffetek. His knowledge unrivalled, his professionalism unquestioned.

On a personal level, Clive managed to delight everyone he worked with, his smile, his sense of humor and of course his laugh!

We have lost a colleague and a friend.

Born in Bristol, Clive was married to Tina, who will miss him dearly.

The funeral will take place on Friday 28th February, 14.45, at Westerleigh Crematorium, Westerleigh Rd, Westerleigh, Bristol BS37 8RF. The wake will be held afterwards at Kings Head Public House, 277-279 Whitehall Rd, Whitehall, Bristol BS5 7BH.

Everyone is welcome and openly encouraged to attend.

The NIVO team offer their sincere condolences to Clive’s family, friends and colleagues.

Progress on plastic

The statistics around plastics are quite a scary read – there are 100 million tonnes of plastic in the world’s oceans, and this figure is set to rise by eight million tonnes a year, while only 10% of plastics currently used have been recycled since recycling’s introduction in the 1960’s.

The consequences on what steps need to be taken remain unclear when we look at the issue on an international level. At an industry level, however the steps being taken are more encouraging.

Many consumer product companies are now committed to increasing the amount of recycling they are part of but more work is required. Unilever raised the bar by doubling the amount of plastic they recycle and Coca Cola are aiming to up the amount they recycle to 50% by 2025 but more commitment needs to be made by all industries globally.

One interesting idea is consumer deposit schemes and reverse vending machines. A number of these have been cropping up in Scotland and are supplied by Scobie McIntosh. The idea is to reward consumers for returning plastics to be recycled and they are being trailed at places like Co-op, Sainsbury’s and Coca-Cola.

All businesses, big and small need to monitor and increase their green footprint, this is arguable one of the biggest topics within most industries today. We have also seen a shift in what consumers expect from corporations so focusing on this is certainly going to be a positive.

Creating social change with female coffee farmers

International NGO Farm Africa are helping woman change the face of the coffee industry in Western Uganda. Global coffee prices are at the lowest they have been in 16 years meaning that being a small holder farm owner is extremely challenging and few producers are able to make a profit.

Woman are greatly affected by this as they tend to have less access to land, coffee plants and finance options. Woman are also under-represented in coffee cooperatives even though they contribute the bulk of related labour and generate its value in the coffee growing region of Kanungu.

Men have the monopoly over coffee processing and marketing meaning they have control over the income generated but woman in Kanungu are working to change that with the help of International NGO Farm Africa. The aim is to empower young female coffee farmers to boost yields and earn more from their efforts meaning they can overcome the barriers stopping them from thriving in this industry.

Funding has come from the European Union and the UK government with Farm Africa training lead farmers and cooperative staff to deliver knowledge of sustainable production to meet high demand. Farm Africa will also look to support the planting of new coffee plants, use of fertilisers and training for commercial coffee production. Farmers will also be receiving support to add value to their products through micro washing stations and storage solutions.

The programme is helping young female farmers and groups of women become part of coffee cooperatives and is working with families to build up their businesses and gain control and access to land. Female farmers are also being given advice on saving and loan associations to help with funding their endeavours.

This combined package of support is specifically designed to ensure the female farmers increase their earning by selling more of their crop, even while the global price is low.

In October, female farmers from Kanungu took part in the Thousand Trees Challenge, working with senior members from the British food industry to plant 1,000 fruit trees to boost soil quality and improve food security in the region. The challenge has raised over £50,000 for Farm Africa.

The Thousand Trees Challenge was organised as part of Farm Africas Food for Good network, which unites global food and farming businesses behind the power of food to change lives in eastern Africa. The support that these farmers are receiving is life changing and it means that more woman and children can be independent, gain an education and have a better quality of life.

Bamboo Cups

Re-useable bamboo cups tested and criticized


With an obvious shift in consumer’s attitudes becoming ever more apparent, a huge focus on re-usable, eco-friendly and recyclable products has become important in most businesses. Food and vending industries can already feel the impact of this change so how can we tell if a product is the real deal? Bamboo cups have been marketed as one environmental break through, but is this really the case?

A German consumer organization have found high levels of melamine and formaldehyde migration from re-usable bamboo-based cups and have condemned it misleading to advertise them as recyclable and eco-friendly.

On July 23, 2019, the German based organization Stiftung Warentest published an article investigating the concentration of melamine that migrates into drinks from bamboo-based, re-useable cups. The organization carried out tests on twelve re-useable bamboo cups. Each cup was filled with 3% acetic acid and kept at 70 degrees Celsius for two hours to simulate contact with a hot drink such as coffee. This was repeated seven times for each cup. Measurements showed that four of the twelve cups resulted in ‘very high amounts of melamine’ (CAS 108-78-1) after the third filling. In three of the other cups, this occurred after the seventh filling. High concentrations of formaldehyde were also measured.

The article reminds readers that such bamboo cups cannot be made from bamboo alone and rely on the addition of melamine-formaldehyde resin to serve as a glue to hold the bamboo together. It warns specifically against the use of such cups in microwaves and also criticizes manufacturer claims advertising the recyclability and biodegradability of the cups. It explains that as the cups are made with melamine, they will neither degrade in the environment nor within industrial composting facilities for many years. The cups are also not recyclable in traditional material recycling processes. Only waste to energy incineration is an option.

Concerns about migration from bamboo food contact materials and marketing efforts labelling them as ‘eco-friendly’ were also published in a recent discussion document from an EU working group (FPF reported). The International Agency for Research on Cancer (IARC) has recently classified melamine as being “possibly carcinogenic to humans” (FPF reported).


Bamboo cups may be heading in the right direction but this evidence suggests that we are not yet where consumers expect us to be. It is vital that we continue to research ways to supply the products that customers, and our planet demands.


Source: Food Packaging –

AA update on storm Ciara

Storm Ciara weather warnings – AA driving advice

With Storm Ciara predicted to wreak havoc across much of the UK this weekend, the AA is advising drivers to take care on the roads.

Weather warnings are in place across the UK until Tuesday (11 Feb). Strong winds and rain are expected to cause travel disruption and dangerous driving conditions.

Ben Sheridan, AA Patrol of the Year, advises: “Visibility is going to be really poor in areas taking the brunt of Storm Ciara so drivers need to stay vigilant”.

“It’s a really unpleasant combination and roads can quickly become blocked by fallen trees and flooding so give yourself plenty of extra time for your journeys and keep an eye on road closures and diversions before you set off. Make sure you always drive to the conditions – if you ignore warning signs there’s a real risk of aquaplaning or causing serious damage to your car. You’ve got to leave twice as much space between you and the car in front to account for greater stopping distances. Even if the road looks clear, wind can blow vehicles and debris into your path so you need to stay alert”.

“Driving conditions can quickly deteriorate during stormy weather, with drains becoming swamped and standing water causing problems such as surface spray, reduced visibility and potentially leading to flooding, so drivers will need to take extra care and expect delays, even on motorways.”

Drivers can check conditions for their route using AA Roadwatch.

More advice on driving in winter is available on the AA website.

AA tips for driving in strong wind:

  • Keep both hands on the wheel.
  • Be ready for stronger winds and gusts on exposed stretches of road, or when passing high-sided vehicles.
  • Keep your speed down – strong gusts won’t blow you as far off course.
  • Take care around cyclists, motorcyclists and horse-riders.
  • Keep your distance from other vehicles, especially high-sided vehicles and caravans.
  • Twigs or small branches in the road could mean there’s a tree or large branch in the way around the next bend.
  • Partially fallen trees can hang above the sweep of your headlights, making them hard to spot.
  • Plan your journey carefully, checking weather and traffic bulletins regularly. Expect lower speed limits or temporary closures on exposed bridges, and road closures due to fallen debris or accidents.


Barry Callebaut Chocolate Academy 2020

NIVO was privileged to be invited to the opening of the new Barry Callebaut Chocolate Academy facility on 23rd January 2020 in the UK. This is just 1 of 23 academies across the world.

The UK CHOCOLATE ACADEMY™ centre is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual workstations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.

The teachers include some distinguished chefs from both the United Kingdom and Europe to help run the courses, all of whom have extensive knowledge, expertise, and experience in the field of chocolate.

The day started with a great introduction from Robert Harrison and Tracy Southwell (Sales Director) who explained how Barry Callebaut, by 2025 through their Forever Chocolate program, will lift 500,000 cocoa farmers in their supply chain out of poverty, eradicate child labour from their supply chain, become carbon and forest positive and have 100% sustainable ingredients in all of their products. This non-profit organisation aims to improve the livelihoods of cocoa farmers and their communities. Barry Callebaut has 161 employees on Ivory Coast to ensure standards and workers are protected.Robert and Tracy’s passion for the work that Barry Callebaut do in the field of sustainability and protecting the workers from plantation to product was more than evident. They both gave their time to the whole day ensuring all guests understood how each element affected their business.

Julie Sharp, Senior Technical Advisor for Barry Callebaut took us through the history of chocolate (cacao) and the origin and careful process that Barry Callebaut maintains to grow and nurture the bean from the plantation(s) through to the delicious chocolate products that we enjoy in the UK.

Julie has been sharing her chocolate expertise at the UK Chocolate Academy since 2011. Her career led her to be Head Pastry Chef at prestigious venues in London, and five stars venues overseas. Recognised for her contribution to the Pastry world, Julie was invited to become a member of the Royal Academy of Culinary Arts and was awarded Pastry Chef of the Year by the Craft Guild of Chefs. After completing a Certificate of Education, an opportunity arose for her to combine her love for pastry, travel, and teaching and she joined Barry Callebaut as Chocolate Academy Chef. More recently she was honoured as a Fellow of the Royal Academy of Culinary Arts and also invited to be a Fellow of Westminster Kingsway College.

After a Vegan lunch specially prepared, we moved on to understanding the intricacies of specially chosen products and then the applications that can be used to make all sorts of delicious outcomes from drinking chocolate to fudge and cake! We were again honoured with experts in the field, including Beverley Dunkley and Mark Tilling. We learned so much in a short space of time, we would recommend that if you get the chance to go it is well worth it to benefit from the team’s experience and knowledge.

Bevtek latest news

Our aim is to help change lives All you have to do is change your coffee.

Bevtek Ltd are pleased to announce a new working partnership with Change Please Coffee based in London, bringing something of a difference to you.

Change Please Coffee are a non for profit social enterprise business launched in November 2015 and founded by its CEO Cemel Ezel. Their mission is to use coffee to help reduce homelessness and offer support to rough sleepers.

Starting with one coffee cart in Covent Garden, they are now producing and roasting their own coffee, Change Please are helping reduce homelessness throughout the UK and through several client supporters across the globe. The company works with the likes of Virgin, WeWork, Barings bank, UBS, Astra Zenica, London transport meaning they are expanding the brand with major backing.

Change Please Coffee are no stranger winning awards. In 2017, 2018 they won Great Taste awards, in 2019 won a Product Excellence award and most recently won a Queens award for enterprise. Change please has been recognised as one of the top 100 disruptive brands and Its hard to imagine that its just because of a cup of coffee. Small changes really do make a huge difference

Our collective ethos and strategy is straight forward

1.To offer great Quality Coffee

2. At an Affordable price

3. Make the purchase and delivery easy

4. The added bonus helping to reduce Homelessness throughout the UK.

To date they have helped and supported over 200 people experiencing homelessness, by providing employment opportunities, help with housing and finances as well as support with mental wellbeing.

As a non for profit Social enterprise business Change Please Coffee are supporting the latest “Buy Social Corporate Social Challenge” created by Foodbuy UK who’s ambition is to spend 1 billion with Social enterprise suppliers. As the profile of ‘social procurement’ rises, more and more businesses are joining the Challenge to embed innovation, diversity and social value into their supply chains.

Currently in Sainsbury’s there are 3 Blends of Change Please Coffee now available to buy.

The Vending and HORECA  industry could be a big part of this Social enterprise Journey and at the same time through buying something that you buy and use every day you to could be helping to reduce homelessness throughout the UK.

Branded machines and towers will also be available should you so wish

Keith Smith from Bevtek said  “We have been really inspired by the work that Change Please do. So often we just walk by people on the streets wondering how and why and don’t do anything more than that. This is a great way of helping and working towards solving a huge problem in our society today. I would like to pass on my thanks for the continued support from one of our industry leading and best know suppliers Automatic Retailing, who will be stocking the product and making it possible to deliver Change Pease Coffee direct to you.  Look out for the latest promotions coming your way and help to change lives by simply changing your coffee. Should you want to find out any more please contact either Keith Smith on 07974743653 or check out the website for Change Please at

When purchasing a Coffee or Vending machine and or Services always chose an affiliated AVA member

Come and see us on April 21st 2020 at The Midlands Vendex at the  MK Dons stadium from 10am till 4pm

Revenue increase for Britvic as it secures sustainability-linked £400m facility

Soft drinks specialist Britvic has reported a “robust start to the year” with its Q1 trading statement. Covering the period up to December 31, the firm reported revenue of £369.8m – an increase of 4.9 per cent on the previous year. The news comes as the firm has announced its first sustainability-linked £400m revolving credit facility.

Simon Litherland, Britvic’s chief executive officer, commented: “I am pleased to report that we have delivered a robust start to the year. “Whilst we anticipate conditions will remain challenging, we are confident of achieving market expectations for the year, underpinned by the strength of our brand portfolio and exciting marketing and innovation plans.”

Information from the AA

Top tips for fuel efficiency and safer driving from the AA in 2020

 As we enter a new decade, it is a good time for fleet managers and business owners to remind drivers of some of the key measures to make journeys more fuel-efficient, safer and less stressful. From planning your route to packing lightly and keeping your vehicle maintained, there are several approaches you can take to improve your chances of reaching your destination in happy spirits!

The benefits of route planning

While the shortest route might be the most economical, that isn’t always the case. Travelling as the crow flies can bring with it all sorts of considerations, such as traffic, gradients, tolls and break points. Instead, a longer route, in both time and distance travelled, could feature less traffic which will reduce the time you spend idling.

Likewise, travelling at a consistent speed can be more fuel efficient than continually stopping and starting. As such, planning one longer journey can be more effective than lots of shorter ones. It pays, quite literally, to think about the number of stops on the journey and whether multiple jobs can be done on one trip.

Data from telematics and connected systems can be used to plan the most efficient and effective route from A to B (and on to C). There are also plenty of route planning tools, including the AA’s route planner, to analyse and more efficiently plot journeys. Most vehicle satellite navigation systems now also come with the option of the most direct, most economical or fastest route, so choose appropriately.

Check travel websites in advance and keep up to date on the move by listening out for traffic updates on the radio or using a sat nav or app which updates automatically. And, it almost goes without saying, but make sure you have the right postcode, so you are not driving round in circles burning fuel!

Slow and steady wins the race

Driving smoothly and managing your speed in line with the road conditions and local limits can help improve fuel consumption. Conversely, braking and accelerating harshly will reduce the distance you can travel on a tank of fuel.

Drivers should practice active driving, keeping an eye out for clues to help anticipate the actions of other drivers and potential hazards. This will allow better regulation of speed. Emotions can also impact on behaviour, including speeding and risk taking, so ensure drivers are focused on the task at hand.

Changing up a gear at low revs, driving steadily over speed bumps and maintaining a safe distance from the car in front to prevent rapid braking can all help boost fuel efficiency and ensure smoother driving.

In addition, a heavy right foot should be avoided at all costs. Drivers who put their foot down and have more maximum throttle events per journey are much more likely to have significantly increased fuel costs, as well as more crashes and higher value claims (AA and DriveTech study, 2014-2016).

Keeping vehicles in top condition

One of the best ways to ensure your vehicle is fuel-efficient and prepared for winter conditions is to keep your vehicle serviced in line with the manufacturer’s specification.

Drivers should check their tyres meet at least the minimum recommended tread depth of 1.6mm and are in good condition to ensure smooth driving. If you see uneven tyre wear, your wheels might be misaligned and may need to be corrected. The tyre’s contact with the road is dynamic and so even the slightest wear and tear can impact on efficiency.

Confirming tyre pressures are correct improves safety, performance and fuel efficiency. Underinflated tyres create more rolling resistance, using more fuel as well as increasing CO2 emissions. The weather can also impact on tyre pressure; drivers should check tyres when there are any sharp rises or falls in temperature.

It is also important, when driving with heavy loads, to make sure to adjust your tyre pressure to cope.

Vehicle load and air resistance

Avoid carrying any unnecessary weight. The more items in the vehicle, the more strain being put on the vehicle and the more fuel it will use. Think about what items are necessary to carry for the journey and remove particularly heavy or bulky items. It can seem like hassle to load and unload for each trip, but it could work out more fuel efficient and cost-effective in the long run. However, drivers should make sure to carry and have easy access to the emergencies for poor weather events – shovel, torch, blankets, ice scraper, phone charger, food and water.

While air resistance is negligible at low speeds, it increases when the speed goes up and this influences fuel consumption. Obviously, drivers should pack their vehicles according to journey needs but, at high speed, it can help to keep windows closed. Removing roof racks, boxes and bike racks when not in use can minimise drag.

Don’t run out of fuel!

The impact of a full fuel tank on efficient driving is likely to negligible but running out of fuel on your journey will cause all sorts of issues. Drivers should plan, making sure they fill up before long journeys and plotting out the filling stations on the route to stop at the most efficient points. This will improve your chances of not breaking down on a Smart Motorway.

This can also be true for electric vehicles; you’ll use less power if you plan in your EV charging stops in advance rather than having to drive around searching for them!

Extra training

Many of the courses offered by the likes of DriveTech focus on human factors, driver behaviour and safety. However, they also incorporate eco-driving elements, supported and recognised by the Energy Saving Trust. Whether driving a car, van or truck, we could all benefit from going back to school occasionally!

What else can fleet managers share with drivers?

Fleet managers can direct their drivers to or for more information.

A word from Michelle

Michelle’s News & Views – January Edition

We have had lots of engagement in December. We attended the AVA Christmas Lunch which was a great networking event with circa 250 people in attendance. Well done to the AVA team. As I am writing this it is polling day. Where will this lead, I wonder? Hopefully 2020 will have some direction from our country’s government (or am I being too optimistic?). I would just like to bring a subject up that has had some discussion over the last month.

‘P is for Plastic

It has been brought to our attention that there is some confusion between petrochemical based and vegetable-based polymer. There is a misconception that if the polymer is vegetable based then this is NOT plastic. At NIVO we have been advised that technically this is NOT true.

Regardless of the origins of polymer it is still PLASTIC. One difference is that Vegetable based polymer can be commercially composted. The problem is that there is little infrastructure to do this. If our client requests a particularly sourced plastic we can of course oblige, but everything has an impact.

Thank you to Adrian Pratt of Benders Cups for clarification in this area.

PP – Polypropylene – combination of propylene monomers – recyclable

PLA – Poly Lactic Acid – found in things like cornstarch – biodegradable & compostable

PET – Polyethylene terephthalate – plastic resin – recyclable


Householders and businesses need to check with their local authority to which resins go in which waste bin. Each authority has different abilities. E.g. Leeds uses Veolia who can recycle resins put into the ‘green’ bin 1(PET), 2(HDPE), 4(LDPE) and 5(PP) no black and brown plastic of any type. I was surprised at what you CANNOT put in the recyclable bin namely, compostable and biodegradable plastic, crisp packets, cling film, film lids from fruit trays.


We will be putting more information onto our NIVO Assist pages and as always if you have any issues, please contact the NIVO team.

So it’s just for me to say ‘Happy New Year’ and please attend the NIVO Business Seminar and Networking Event in your area. The dates are on our diary pages at the back of the magazine. Our theme is ‘Empowering Vending into the 2020’s’ which will be a wealth of information on how to keep up with new technologies, latest news on recycling issues and latest developments on micromarkets. Also, in our February magazine we will be announcing our ‘NIVO Supplier of the Year 2019’ from all your votes. Thank you for helping us to recognise these companies that help us in our businesses.



Unilever supports Time to Talk

Time to Change is a growing social movement working to change the way we all think and act about mental health problems. They have already reached millions of people and began to improve attitudes and behaviours. PG tips are proud to be supporting this by helping raise awareness of Time to Talk Day which is taking place on Thursday 6th February 2020.

Unilever Food Solutions have decided to take this message out into the workplace channel through our vending and office supply network as we see this as a way of reaching the many millions of people who can sometimes be burdened by stresses and feel alone even when they have others around them. At PG tips we believe “Cuppa’s taste better together” and we would be delighted if you could assist us in spreading the word of the fantastic work done by Time to Change.

Why engage: Show your customers you can help support their employees, Help share the message “lets end mental health discrimination”, Show your customers you are aligned to a brand with purpose

 What can you do? Contact the HR or Facilities team at the workplace/ office sites that you supply to and share the links to the Time to Change website where they will be able to download material and resources that they can display in the run up to Time to Talk Day. As importantly, use these assets to let your hard working employees in the vending trade know there is support and help out there if they need it.

A short video is available to download from the PG tips page on the NIVO website, which can be used on your website, social media or digital screens all of which will help to get people talking about mental health issues without discrimination.

Nestlé UK Plastics Pact

The Waste and Resources Action Programme’s (WRAP) UK Plastics Pact, of which Nestlé UK is a founding member, has published its 2018/19 progress report, detailing members progress on working to create a world where plastic is valued and doesn’t pollute the environment. To see what the report has revealed please use the following link:

Cocoa Matters – World Cocoa Foundation

The 2019 World Cocoa Foundation Partnership meeting was held in Berlin, Germany in October. You can find out more by following this link:

Automatic Retailing Last Minute Offers


Christmas 2019 Automatic Retailing

CHRISTMAS 2019 Automatic Retailing

Coca Cola Special Offer


Britvic pack changes

York Emporium wins Gold Award!

The team at NIVO would like to congratulate York Emporium on winning Gold in the Producers & Makers segment at the White Rose Awards last night – Ross Macdonald kindly accepted the award.

The York emporium, who are part of The Upton Group, are coffee roasters and tea specialists who are committed to providing you with the perfect cup. Their coffee is roasted daily in small batches at their artisan roastery in York and the speciality loose leaf teas are selected from the best estates from around the world to suit all manner of tastes. 

The White Rose Awards are the largest tourism awards ceremony in the UK. An opportunity for Yorkshire to showcase the best and brightest it has to offer, the standard grows year on year as it continues to wow.

You can read more here:

And if you would like to know more about the York Emporium you can visit their site here:


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