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NAYAX TO PROVIDE OPEN PAYMENT SOLUTIONS FOR PUBLIC TRANSPORTATION

NAYAX TO PROVIDE OPEN PAYMENT SOLUTIONS FOR PUBLIC TRANSPORTATION

GLOBAL FINTECH COMPANY INTRODUCES NEW CASHLESS PAYMENT PRODUCT LINE FOR ACCOUNT-BASED TICKETING

Nayax, a leading fintech global company providing payment solutions and services to unattended retail and self-service businesses, is bringing its expertise to the public transportation sector. This exciting move leverages Nayax’s extensive experience in global cashless payments and provides an innovative solution to transit operators and commuters. Nayax products will enable automatic fare collection via multiple contactless and QR payment methods, including EMV debit/credit cards, prepaid cards and mobile wallets.

Paying via open payment cashless methods saves money and time for all parties, operators and commuters alike. Commuters can enjoy a seamless experience by paying with the card or app they already use daily, without having to top up in advance. For other travelers or tourists, the ease of using standard, open payment methods enables a more convenient travel experience. Operators don’t have to develop and maintain alternate methods of payment and benefit from a wide range of benefits, including reduced costs in operation and commuter education.

“Nayax’s years of global experience providing solutions and services to unattended operations translates directly to providing public transportation operators an open cashless payment alternative to current, cash and closed loop payments,” says Yair Nechmad, CEO and Co-founder, Nayax Ltd. “Giving commuters the opportunity to pay with their preferred cashless method will make public transportation a more viable mode of transit for users, leading to increased revenue for operators. This move to the transit sector is the natural progression for Nayax and we look forward to working with transit authorities worldwide.”

Drawing on Nayax’s decade-plus experience in providing a cashless payment solution for unattended machines, Nayax has developed devices that deliver a complete service, from cashless payments, management, telemetry and consumer engagement.

ONYX GO

Onyx Go is a secure contactless reader accepting multiple contactless payments. Onyx Go has an intuitive user interface that delivers instant verification with offline data authentication. This plug-and-play account-based ticketing device provides real-time data including reports and alerts.

ONYX GO PLUS

Onyx Go Plus, based on the Onyx Go, takes payments a step further by enabling ride validation with QR codes and contactless payments.

For more information on Nayax in the Transit market, click here.

Nayax will be launching Onyx Go and Onyx Go Plus at the UITP Global Public Transport Summit in Stockholm, Sweden, June 9-12 at the Stockholmsmässan Exhibition Center on Stand B5030.

 

Is There A Market For Healthy Vending Machines?

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Healthy vending machines have been around for years. Research shows that consumers are buying from these vending machines, just as they always have, however, the only difference is that now they are buying the healthier options. Why? Because they are available.
It’s important for consumers to have a choice when choosing snacks. Many still believe that sugary drinks, chocolate, sweets and crisps are the big sellers in vending machines but that’s not the case (perhaps it once was). As Britain (and the rest of the world) becomes more aware of the obesity crisis and the need to eat well to live well, the shift in consumer behaviour is apparent. As a nation, we are far more health conscious than we were 10 years ago.
So in short, yes there is definitely a market for healthy vending machines, especially in locations such as gyms, health stores, airports and train stations.
Our Protein Balls are the perfect snack for all types of vending machines. We offer a variety of vegan and whey products, that are gluten, wheat, soy and GMO free. Our range is 100% natural, contains no added sugar and are a great source of fibre.
To offer your consumers with a healthier choice, please get in touch with us at .
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BRAVILOR BONAMAT – Espresso machines > Sego

BRO Sego EN

Putting the WOW in SOME chocolate

In 2016 we announced that our scientists had managed to make less sugar taste just as good by changing the structure of sugar. Just over a year on from that announcement and Milkybar Wowsomes is on the shelves in the UK and Ireland.

Nestlé’s Milkybar Wowsomes is no ordinary chocolate product. In just 21 months we have created this brand new chocolate bar using our innovative technology that we are calling ‘structured sugar.’ This relatively short time frame is impressive but we knew the importance of this achievement and were keen, in double quick time, to create a confectionery product that would be loved by consumers and contain less sugar.

Nestlé has put every bit of resource possible behind this project, three Research and Development centres, over 2,000 hours a month and much more intensity we would normally do, it really has been a global effort

Chris Hughes – Senior Specialist

But why Milkybar?

This isn’t the first time the Milkybar has been ahead of its time…

Milkybar was born out of advances in confectionery innovation. Back in 1875 milk chocolate did not exist (all chocolate was either dark or plain), but Daniel Peter changed all that with his innovative new Gala Peter milk chocolate. Peter had experimented for several years without success, but then one day decided to use some milk from the factory of his neighbour, Henri Nestlé, and hey presto, it worked; Daniel Peter had discovered a way to mix milk and chocolate.

Fast forward to 1936 and both Nestlé and Daniel Peter’s business have now merged, and they applied their combined expertise to a new problem: childhood malnutrition. It can be difficult to get our heads around in the 21st century, but in 1936, society was more concerned with helping children to gain weight rather than to lose it, especially if they had been through a long illness or hospital stay that had caused their weight to drop dangerously.

In partnership with Hoffman La Roche, Nestlé created a sweetened condensed milk product that could help children get more vitamins and they called it Nestrovit. There was just one problem: some children didn’t want to drink milk. Nestlé experts came up with an idea: they decided to add cocoa butter to the powdered milk mixture to turn it into a solid tablet using the same technology they had employed to create milk chocolate.

The start of white chocolate

The brilliance of the idea behind the Nestrovit tablets was obvious to Nestlé, and almost immediately they began manufacturing a non-vitaminised variant to sell as a regular confectionery item. This new white chocolate was launched in the UK and on the continent simultaneously; in the UK it was manufactured at our Hayes factory and known as Milky Bar (two separate words in those days), and on the continent it was named after a Dutch dairy company that we had bought named Galak. This was the first white chocolate.

nestle galak wrapper with a glass of milk on it

Present day: A new problem

Eighty years later, our consumers now want to be able to have the occasional treat but are more conscious of sugar.

We’ve listened, and we’ve reformulated our products, worked on portion sizes and made commitments to reduce sugar across our businesses and then, we wanted to boldly go where no confectioner had gone before and see if we could make less sugar taste just as good.

Structured Sugar

Just like that early innovation by Peter and Nestlé in 1875, our structured sugar innovation has been made possible by combining knowledge from different categories; techniques from our research centre in Konolfingen, our factory in Dalston, Cumbria and our global network of scientists and experts at Nestlé have made Wowsomes possible.

Without adding any artificial ingredients we have found a way to change the structure of sugar particles so that they melt on the tongue more efficiently, giving you the similar level of sweetness as a regular sugar particle but with less mass. That means that we can effectively use 30% less sugar in the filling of our new Milkybar Wowsomes chocolate treat. We’ve termed these clever sugar particles ‘Structured sugar’.

It’s important to reassure anyone that is worrying: there are no artificial sweeteners, colours, flavours or preservatives in Milkybar Wowsomes. We are not altering the structure of the sugar molecule itself, just the shape of the particle. It is a bit like baking bread in a different shaped baking tin: the product is the same, we’ve just helped it to fit into the shape that we wanted.

The sugar is just aerated sugar; it’s a bubble in a bubble… Like Aero bubbles!

From starting we’ve done 110 versions of this product, it’s a lot of recipes, a lot of trials – over 300 trials with over 6000 samples produced

Jess Anderson – R&D Specialist, Chocolate Development

The idea was inspired by candyfloss, with only a small amount of sugar needed to provide the desired sweetness and, like candyfloss, the sugar particles are very delicate, so when mixing with chocolate they dissolve which is why the filling of Wowsomes was the focus for this project. However, we are working to apply the technology in solid chocolate next to achieve further significant sugar reductions.

Milkybar has seen a great deal of change through its long history in the UK and Ireland and has been at the forefront of confectionery innovation all along the way. The new Milkybar Wowsomes creation is a stepping stone to even more innovation, and we’ll keep you posted on our progress.

Nestlé Cocoa Plan: sourcing the cocoa of today to secure the cocoa of tomorrow

 

Every year, tens of thousands of tonnes of cocoa are delivered to our factories in York and Fawdon and find their way into some of the UK’s favourite products like KitKatAero or Yorkie. This is a huge amount of cocoa, but how do we make sure that we source today’s cocoa in a way that ensures we have enough cocoa in the future? How do we support those farmers that grow cocoa? We were proud to be the first confectionery company in the UK and I to use 100% certified sustainable cocoa across all our chocolate products. But certification is only one element of the Nestlé’s Cocoa Plan …

We cannot take the future of the cocoa industry for granted. Our ever-increasing appetite for chocolate means higher demand for cocoa which, in theory, should be good news for cocoa farmers.

Cocoa farmers, however are struggling to keep up with demand, their cocoa yields are low, and diseased trees are affecting cocoa quality. Therefore, we are acting now to make sure that cocoa farming is sustainable, that there is enough cocoa for the future and that our farmers are improving their livelihoods and that of their families.

The Nestlé Cocoa Plan

In 2009 we launched the Nestlé Cocoa Plan recognising the challenges faced by cocoa farmers. The plan is designed to improve the profitability and sustainability of cocoa farms by helping farmers make better use of their land and improve social conditions for the farmers and their families. We are investing CHF110 million in the programme globally over ten years.

Through the Nestlé Cocoa Plan we support farmers in three ways:

1. Better farming

Better Trees + Better Farming = Better Farmer Income

Replacing the ageing unproductive crops with new cocoa plants and adopting sustainable farming practices are key to improving the profitability and sustainability of cocoa farms.

As part of the Cocoa Plan, we pledged to supply farmers with 12 million higher yielding, disease-resistant cocoa trees to replace their ageing unproductive trees by 2019. In 2016 alone, we distributed 2.16 million higher yielding cocoa, building on the 1.65m plantlets distributed in 2015 and 1.6m in 2014.

Cocoa plants

By training and supporting cocoa farmers to adopt good agricultural practices we are helping them to improve productivity and, in turn, improving their income. In 2016, we trained 57,000 farmers in field schools, enabling them to adopt sustainable farming practices, improve yields and quality of cocoa and increase income derived from cocoa farming.

2. Better lives

We all know that a child’s place is in the classroom, learning. We are working with NGOs and the governments of Côte d’Ivoire and Ghana to stamp out forced labour practices and help children in cocoa growing communities to attend school.

Through our partnership with the World Cocoa Foundation we have been building and refurbishing schools to improve educational opportunities in rural communities. To date, 42 schools have been opened with the support of the Nestlé Cocoa Plan. From 2016 we are focusing further school building on areas with the highest need and incidence of child labour.

NCP schools

In 2016, we completed the roll-out of the Child Labour Monitoring and Remediation System to all Nestlé Cocoa Plan co-operatives in Côte d’Ivoire, and expanded into Ghana, now covering 37,130 farmers.

According to the ‘A Matter of Taste’ report published in June 2017 by STOP THE TRAFFIK, Nestlé’s ‘Child Labour Monitoring and Remediation System’ (CLMRS) was considered the most comprehensive yet to help children working in cocoa production.

The report examines Nestlé’s efforts and assesses the progress made by other chocolate companies and certification organisations in combatting child labour in Côte d’Ivoire and Ghana. It recognises the long term societal challenges associated with bringing child labour to an end.

Cocoa farming is seen as a man’s job in many parts of the world and women are not always given the chance to be leaders in their industry. That’s why through the Nestlé Cocoa Plan we supported 1073 women to develop income-generating activities in Côte d’Ivoire, while the percentage of women in leadership positions in Côte d’Ivoire, Ghana, Ecuador and Indonesia increased to 8.9%.

3. Better cocoa

We know that better quality beans mean great tasting chocolate and more profit for farmers. Which is why we are working with farmers to improve every step in cocoa farming, from bean extraction to sustainable certification.

Through the Nestlé Cocoa Plan we pledged to source 150 000 tonnes of sustainably produced cocoa by 2017. In 2016, we increased the volume of cocoa sourced through the Cocoa Plan by 140 933 tonnes of cocoa, exceeding our target of 130 000 tonnes.

Cocoa tree

100% certified sustainable cocoa

In the UK & Ireland, our focus has been on certifying the sustainable sourcing of cocoa. To support the Plan, we were the first major confectionery company in the UK and Ireland to buy 100% of our cocoa from certified sustainable sources.

Working with two partners, UTZ Certified and the Fairtrade Foundation for independent certification, allowed us to achieve our objective of using only cocoa from certified sustainable sources by the end of 2015. This means that our cocoa is sourced and produced sustainably on farms with safe working conditions.

Cocoa farmers

Long term commitment

Making sure there is enough cocoa in the future isn’t simply about helping farmers grow more cocoa in the short term. It’s about addressing the complex challenges they face and building up local capacity in the cocoa supply chain. This takes time and, therefore, the Nestlé Cocoa Plan is a long-term commitment.

Globally, Nestlé has committed to investing CHF110 million in the programme over ten years. We have also pledged to source 230,000 tonnes of sustainably produced cocoa through the Plan by 2020 and distribute 12 million higher yielding, disease-resistant cocoa trees.

The Nestlé Cocoa Plan currently covers more than 30% of our global cocoa usage. As we continue to invest in and expand the programme, this figure is set to increase each year, to provide a better future for our farmers and to help secure the future supply of cocoa for your favourite chocolate brands.

Stop food waste: 10 things you can do to stop wasting food

 

We all know how easy it is to allow a banana to go off or a loaf of bread to turn stale, or to just not get round to eating those leftovers we’ve carefully saved in the fridge.

So we all understand the problem on a personal level. What is harder to grasp though is how much our individual waste adds up. Roughly one third of the food produced in the world for human consumption every year – approximately 1.3 billion tonnes – gets lost or wasted.

1/3 of all food produced for humans is wasted!

In developing countries that waste can often be due to problems in the production process or a lack of storage facilities.

In wealthier countries, the problem is at the end of the supply chain; the problem is us. We throw out about 30% of all the food we buy.

Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of Sub-Saharan Africa (230 million tonnes).

Tip: Put the new food at the back of the fridge so you eat the older stuff first.

The cost is staggering. The water wasted growing the crops, the fertilisers and fuels used in production and transportation and the greenhouse gases released when food rots in landfill. And that’s before we’ve even considered the money we’re wasting on food we never use.

Here are 10 ways you can tackle the problem.

1. Plan your shop

It sounds simple (and it is) but this is one of the most important things you can do. When food shopping, don’t buy too much.

shopping cart

Plan out your week’s meals and make a detailed shopping list with the ingredients you’ll need. Stick to that list.

2. Get to know your freezer

Whether it’s for storing ingredients or leftovers, the freezer can help you slash food waste. Freeze surplus fruits and vegetables when they’re in season, freeze bread and other food that you get through slowly.

Prepare and cook perishable produce, then freeze for later use.

3. Learn about expiration dates

We have developed a wasteful habit of treating sell-by dates as the date to throw food away if it’s not eaten. Even use-by and best-by dates are not set in stone.

check the expiration date

United States Department of Agriculture Food Safety and Inspection Service says that with the exception of infant formula, if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident. It says ‘spoiled foods will develop an off odour, flavour or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.’ Find out more about how to be food safe.

4. Store food in the right place

Keeping food at the correct temperature can give a major boost to its lifespan. Heart.org breaks down where to put your fruits and veggiesto make them last longer.

Once you’ve worked out which foods need to go into the fridge, understand where in the fridge is best. Again this will help extend the shelf life of your fresh foods.

5. Cook more than one meal…

Making several meals at once saves energy, water and time.

cooking food

Having prepared meals waiting in the freezer also greatly reduces the temptation to resort to a takeaway or other unplanned food purchase.

6. Portion control

As boring as this sounds, it is an important one. By controlling the amount of food on your plate you not only limit the number of calories you are consuming but also limit the amount of food that ends up in the bin.

Start with a small serving and get seconds if you want.

7. Know what you have

Keep an eye on what’s in your fridge. So many well-intentioned boxes of leftovers lurk at the back only to be rediscovered when they are way past their prime.

fridge

A tidy fridge will mean you can see what needs to be eaten soon and what ingredients you do and do not need to buy at the shop. Also make sure you put new supplies at the back so you eat the older stuff first.

8. Donate to food banks

If you find you still have too much, consider donating it to someone else who needs it. That could be a neighbour, relative or a local foodbank. Nutritious, safe and untouched food can be a great help to those in need.

9. Compost food scraps

Instead of throwing food in the bin, compost it. This way it will turn it into nutrient-rich fertiliser rather than just rotting in landfill.

compost

But composting should be a last resort. The US Environmental Protection Agency has a food recovery hierarchy on how we use our food, stating first that we should reduce the waste we create, then donate food, try to feed livestock, use waste for industrial energy and then compost.

10. Keep track of your waste

To help reduce your food waste, keep a log of what is getting thrown out each week. You‘ll be surprised at how much it adds up to and can spot patterns of over-buying.

In the end you’ll save money and help the fight against food waste.

Starling: Nestlé are taking forest protection to new heights

 

It might sound like something from science fiction but cutting-edge satellite technology, operating way up in the sky, really can be a weapon against hugely damaging deforestation back on planet Earth.

In 2018, Nestlé became the first global food company to deploy a satellite-based monitoring system, the Starling service, to keep an eye on 100% of the company’s palm oil supply chain around the globe.

Starling was born from a partnership between Airbus and The Forest Trust and has a very clear aim to reduce deforestation by highlighting where it happens and equipping companies like Nestlé, who uses palm oil, to keep track of where and when deforestation occurs in its supply chain.

Systems, satellites and software

A group of Airbus’s satellites called SPOT, known as a constellation, provides a really detailed image (1.5m resolution) of land across huge areas of the planet to the point that it becomes easy to see the difference between mature forest and crop land. That means even small changes in tree coverage are clearly visible.

The system also uses other satellites and radar to beat obstacles like cloud cover and make sure that regular surveillance of the most vulnerable land is always available.

Experts at The Forest Trust then have access to a powerful piece of computer software which can be used anywhere in the world with access to the internet. The programme offers imagery, tracking tools, statistics and insight all fed from the satellites to build up a picture about compliance within the supply chain.

Reports are then shared with Nestlé to give a clear, real-time view of any issues that are emerging.

 

Deforestation: A clearer view

Nestlé has spent nearly a decade working towards a commitment made in 2010 that said none of its products, containing palm oil, would be associated with deforestation by 2020. It’s a pledge that can only really be delivered with a proper overview of what is happening on the ground.

Not only is it a huge challenge to totally eliminate deforestation, it’s a challenge to even track it. Starling helps with the second of those problems, it means Nestlé can make a much more accurate judgment about how much deforestation still exists within its supply chain and allows the company to make interventions more quickly where there is a lack of compliance.

However, it is the effectiveness of those interventions that Starling cannot solve.

Anna Turrell, Head of Sustainability at Nestlé UK and Ireland says: “This is just one step, albeit a really important one, in our efforts to eliminate deforestation in Nestlé’s supply chain.

“Around the clock satellite monitoring means we can act quickly and decisively, in real time, if we see something going wrong but it also means we can be more transparent and promote greater accountability along the supply chain.

“We can publish what we find, where we engage and where we choose to suspend non-compliant suppliers and we will share that information with all of our stakeholders, whether that’s consumers, investors or retailers.

“Starling will speed up our progress and improve the direct engagement we can have with our supply chain so that, across the entire industry, we are addressing deforestation with speed and purpose.”

Transparency is key to Nestlé’s strategy on deforestation and the company has also made available the names of all direct suppliers and mills that it buys its palm oil from, accounting for 91% of the total volume of palm oil that it sources every year.

From 2019, a ‘Transparency Dashboard’ will be available on Nestle.com allowing anybody to see the progress that is being made and the outstanding challenges that manufacturers like Nestlé still have to overcome. The level of detail, regularity of progress reports and clarity about what is happening on the ground is only possible thanks to some very clever technology some 500 miles away.

 

NESCAFE AZERA NITRO COFFEE

 

 

Nestlé publishes data to drive transparency in food waste challenge

Nestlé has become one of the first manufacturers in the UK to publish data about its food waste as part of the UK Food Waste Reduction Roadmap.

Nestlé has reduced its food waste levels by 8.2% since 2016 by adopting the WRAP and IGD developed ‘Target, Measure and Act’ (TMA) approach as well as the UK Measurements and Reporting Guidelines.

The UK Food Waste Reduction Roadmap is a world first initiative aimed at encouraging businesses to take action to tackle food waste in their supply chains and increase transparency. There is more than 10 million tonnes of food wasted in the UK every year and the Roadmap sets out how the entire industry can work to deliver the United Nations Sustainable Development Goal of reducing food waste by 50% by 2030.

Speaking today at the ‘Step up to the plate to end food waste’ event hosted by DEFRA and WRAP at London’s V&A Museum*Stefano Agostini, CEO for Nestlé UK & Ireland, said:

“I am very proud that Nestlé is one of the first to commit to the Food Waste Reduction Roadmap. Only by working together can we address the issue of food waste at the pace and scale required.

“There is always more that can be done and I would actively encourage all businesses to sign up and take action to reduce food waste.”

Peter Maddox, WRAP (Waste and Resource Action Plan) Director, said:

“Nestlé UK and Ireland has been very engaged in reducing food waste within its operations for a number of years, and is an active signatory to the Courtauld Commitment 2025.

“We are delighted that the company has taken this step and is demonstrating its commitment to reducing the environmental impact of food waste through use of the Food Waste Reduction Roadmap.

“Nestlé UK and Ireland has shown it is possible to make a significant food waste reduction and I encourage other businesses to follow this lead to adopt the ‘Target, Measure, Act’ principles, and resources of the Food Waste Reduction Roadmap.”

Nestlé has been working to reduce its food waste for more than a decade and, in 2015, achieved zero waste for disposal (including food waste) across its entire UK and Irish operation.

The company has worked with Fareshare and Company Shop for many years and also began working with Food Cloud last year. These partnerships have made it possible for Nestlé to redistribute the equivalent of more than 7 million meals to those who need them.

Barry Callebaut and Cameroon intensify collaboration to support young cocoa farmers

Driving a sustainable cocoa farming model in Cameroon
  • Barry Callebaut and Cameroon signed a letter of intent for the development of a model for sustainable cocoa farming and income diversification initiatives as well as improve cocoa volumes through sharing productivity best practices
  • Signatories will particularly focus on supporting the next generation of cocoa farmers in Cameroon through the NEW GENERATION program initiated by the CICC

Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, and the government of Cameroon signed a letter of intent May 23, to intensify the cooperation on sustainable cocoa farming, in particular, supporting the next generation of cocoa farmers. Barry Callebaut and the Cameroon government aim to support the next generation of cocoa farmers from Cameroon through the NEW GENERATION* program by establishing access to family farm plots, training, inputs, financing and equipment acquisition.

In addition, the focus will be on cocoa farmer income diversification programs, by promoting, next to cocoa farming, the cultivation of other agricultural products and the marketing of these products.

The Cameroon NEW GENERATION program was initiated by the Cameroon Cocoa and Coffee Interprofessional Council (CICC) to eliminate those barriers that are currently stopping many young Cameroonians from succeeding their parents in cocoa farming. The program aims for the establishment of Centres of Excellence for post-harvest treatment, as well as the systematization of good agriculture and post-harvest practices.

 “Without cocoa farmers, there is no chocolate. By combining the expertise and resources on the ground from the CICC and Barry Callebaut we want to accelerate the progress towards a sustainable cocoa farming sector, in order for cocoa farming to remain an attractive professional future for young Cameroonians.” 

Antoine de Saint-Affrique, CEO, Barry Callebaut

A Few Good Reasons to Serve Birchall

 

Are you serving Birchall Tea? If not, then why not? There are many good reasons to choose Birchall as your tea supplier but perhaps, on this Monday afternoon, the following industry data takeouts will remind you where the focus of your tea offering should be and what improvements you need to make. If they do, then please give our sales team a call on 020 8699 0511 and let’s discuss how we can help you brew up better tea sales today!

 

Tea in the UK: Some Key Findings

 

Brew up better tea sales with Birchall and…

Birchall Tea Menus
for our Prism Tea Bags and Loose Leaf Tea ranges

Enhance your Afternoon Tea offering with our new ‘Stand Up’ Birchall Tea Menus which contain detailed descriptions and serving advice for each tea in our Speciality Teas range.

 

Glass Display Jars
for our Prism Tea Bags

Increase the visibility of the teas that you offer and show off our speciality Prism Tea Bags with our Glass Display Jars, supplied with labels for each variety you stock.

 

Our Compartment Boxes
for Enveloped Prism Tea Bags
Perfect for self-service environments, offices and hotels, our Deluxe Wooden Compartment Box holds over 100 individual Prism Tea Bag sachets.

 

Our Compartment Boxes
for Enveloped Tea Bags

Available in 2 sizes, our 6 compartment box (pictured) holds 60 individual Tea Bag sachets and our 12 compartment box holds over 120 individual Tea Bag sachets.

 

Our Wooden Tea Stands
for Enveloped Tea Bags

Proudly show you serve Birchall Tea by displaying our teas and infusions with our new wooden tea stand, which comes in both small (pictured) and large sizes.

Find out more here: https://birchalltea.co.uk/

Or contact: Sinclair Le Geyt slg@birchalltea.com//07889 176829

Is Water Hardness Causing Issues for your Vending Business?

 

Water Hardness Causing Issues for your Vending Business?

New Online Water Hardness Checker Can Help

As many businesses operating in the vending industry will know, water hardness can be a factor in the performance of water-fed vending equipment. ‘Hard’ water can negatively affect beverage dispensers and other vending equipment by causing limescale which affects performance and can shorten the life of the machine.

Nivo Group members Aqua Cure are happy to announce the launch of a new tool that allows people to check the water hardness of their mains’ supply according to their postcode. The UK Postcode Hard Water Checker  uses nationwide data on water hardness to provide detail on the level of water hardness in that area, identify potential issues caused by the water and suggest some potential solutions to the problem.

The Managing Director of Aqua Cure David Parkes commented on the newly launched postcode checker:

We wanted to create something useful for people to gain relevant information about their home. We have vast knowledge of the water industry and we wanted to pass on our experience in an easy to use, simple way”.

7 Ways Your Plastic Toothbrush Is Evil

Why are plastic toothbrushes bad? How long does it take for plastic toothbrushes to decompose? It is crazy to think how a toothbrush, a small item that we use every single day can affect our environment. Here are 7 reasons why you should think about switching to BamBrush.

1) Over a billion toothbrushes end up in landfills every year in North America!

This is just in North America, now imagine all other countries contribute to that! On average, 300 million tons of plastic are produced around the globe each year. Considering dentists recommend that you replace your toothbrush once every two months, most people go through a couple toothbrushes per year. That may not seem like a very large impact at first glance, but consider how many people live on this planet and if everyone is throwing out a few brushes a year it adds up very quickly.

2) Electric toothbrushes leak toxins into the environment!

Electric toothbrushes too are typically made of plastic and rubber but that also have the added negativity of requiring batteries that when not disposed of properly cause terrible damage to the environment. Even rechargeable batteries end up needing to be replaced over time and these batteries often get discarded into landfills where the battery acid leaks into nearby oceans and waterways harming wildlife and the environment.

3) Plastic toothbrushes are a toxic soup of chemicals!

Plastic toothbrushes are made from a combination of plastic material derived from crude oil, rubber and a mix of plastic and cardboard for the packaging. It’s not just the disposal of the brushes that are the issue. The manufacturing process for plastic toothbrushes contains a myriad of harmful plastic by-products as well as petroleum and crude oil!

4) Plastic toothbrushes are draining oil supplies!

Oil, is a non-renewable resource, which means that for it to be produced, oil wells are constantly being created, harming ecosystems and destroying habitats just so that the product can be thrown away.

5) Plastic toothbrushes take over 400 years to decompose!

They remain in landfills indefinitely. Plastic toothbrushes stain the landfills with their presence! As they settle into the landfill, they release chemicals into the air. This results in even more damage to the environment.

6) Plastic toothbrushes pollute oceans and beaches!

They end up in our oceans and washed up on our beaches or consumed by marine life, harming them and potentially killing them off. Our little fish buddies definitely do not appreciate the extra company. A lot of this plastic gets broken down into smaller pieces. These small pieces end up being ingested by nearby marine life. One could even end up in your meal…

7) They cannot be burnt for fuel.

Plastics do not burn easily but when they finally burn they emit some very nasty chemicals. Burning plastic is a nasty business. It stinks; it spews oddly coloured flames, and the smoke makes you want to reach for the nearest gas mask.

An Alternative Is Available!!!

While plastic toothbrushes can be very harmful to the environment, there is an alternative that can help reduce the damage being done. Toothbrushes made of bamboo are a renewable alternative that has the added benefit of being 100% biodegradable.

They are made of moso bamboo. Moso Bamboo is one of the fastest growing bamboo plants in the world, because of how fast it grows it is a sustainable resource. It isn’t harmful to the panda population either! Pandas do not eat moso bamboo.

Bamboo toothbrushes are also antimicrobial, this means that your toothbrush won’t be at risk for growing all kinds of nasty bacteria.

 

Nestle YES! Bar

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Adapting to Brexit: the top 5 tips

 

Currency: Whilst the devaluation of the pound has already started businesses should try to see the commercial opportunity. A weaker pound has already expedited demand overseas and increased margins for suppliers “heritage” or “British” focused marketing and branding targeted.

Innovation: The opposing side to the devaluing pound is the increased price of imports. This makes an ideal market for British grown or British originated goods and also an ideal time to develop British made versions of imported products.

Staff & Skills: Many food and drink labourers and staff employed by UK businesses are of EU-origins and it is vital they receive the correct support and advice regarding their future, if they are not UK citizens. It is also important to consider that staff may choose not to be come UK citizens and in turn positions may be unfilled.

Tariffs & Customs: New trade tariffs and customs are likely to come in to play when we leave the EU. The government and businesses must work together to make the rules clear on charges and any new rules and regulations to avoid as many disruptions and disadvantages as possible.

Location: For those still wishing to grow and trade within the EU it might be worth considering an EU manufacturing base to help avoid the issues.

 

FREE samples from AG BARR!

Email vending@agbarr.co.uk to find your nearest stockist and get your free samples!

 

Alastair Campbell will be at AVA Live

 

AVA Live will play host to Alastair Campbell in June! Best known for his role as former British Prime Minister Tony Blair’s spokesman, press secretary and director of communications and strategy, Alastair Campbell is a brilliant thought-provoking speakerIt is set to be an entertaining day with this forthright, sometimes controversial speaker. He’s an astute business and political commentator and a supporter of openness and often discusses mental health issues.

It will be a fascinating and insightful speech at AVA Live where Alastair Campbell will talk over his knowledge on strategy, making change and crisis management. Question him, learn from him and most importantly – challenge him at AVA Live. It’s a speech not to be missed!

His book – one of 14 he’s written – Winners and How They Succeed, is a Number 1 best-selling analysis of what it takes to win in politics, business and sport.

AVA Live will welcome a range of speakers on the day, including politicians, businessmen and Marketing experts. On top of these debates and speakers, there will also be a range of workshops and seminars that will make your business more profitable and accelerate your career. Topics include digital marketing, micro-markets, sustainability, plastics and recycling, social media and more!

Don’t miss out!

Contact Kennedy for more details on how to book at kennedy.procter@the-ava.com

For more information on this topic, please visit the AVA website directly at https://www.the-ava.com/news

 

You’re off on a PREMIER LEAGUE holiday!

 

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You

Now you are in control…  

 

H2O Direct are delighted to announce an addition to the IEN family, the new VH-IEN 6000.

As well as a fixed 30% bypass system filter, H2O can now offer a NEW variable bypass filter enabling users to have flexibility and choose the level they require ranging from 0 to 70%. The filter contains a pH stabiliser and is a 7 stage filtration system.

The technology within these filters reduce scale build up and prevent unpleasant metallic and /or chlorine tastes with an easy change auto water shut off facility, whilst protecting your machinery against costly break downs.

Water in different parts of the country varies in the amount of dissolved mineral ions it contains. This determines whether it is hard or soft water.  There are advantages and disadvantages to each, but the damage that can be caused to hot drinks machines and appliances by hard water means that water may need to be filtered to different degrees.

The benefit of this filter is to allow the user to alter the blending of the water through the filter, where the existing hardness or ph. level needs to be changed. This filter offers an ideal solution for those who want to offer their consumers the best hot drink experience. In- house testing resulted in the VH-IEN 6000 providing superior performance and efficiency when compared to other leading brands.

The NEW VH-IEN 6000 will be available from May 2019 but pre –orders are now being taken and the new filter can be viewed on the H2O Direct stand at Vendex Midlands.

5 questions employers often ask about shared parental leave

 

 

Introduced in 2015, Shared Parental Leave (SPL) allows new parents to share time off work in the first year of their child’s life, or in the first year after adoption. It is intended to give parents greater flexibility in their childcare arrangements, while still maintaining their profession. Importantly, SPL allows both parents to play an active role in caring for new arrivals, and is another step towards helping employees achieve a better work-life balance.

Managing SPL can be complex, but it’s important to understand good practice so that you can support employees and minimise disruption to your business.

We’ve compiled a list of 5 questions employers often ask regarding SPL arrangements.

  1. When is an employee eligible for SPL?

To be eligible for SPL and Statutory Shared Parental Pay (ShPP), both parents must share responsibility for the child at birth; they are not eligible if they started sharing responsibility for the child after it was born. In addition, employees must also meet certain work and pay criteria. If parents want to share the SPL and ShPP, both of them must:

  • Have been employed continuously by the same employer for at least 26 weeks by the end of the 15th week before the due date;
  • Be employed by you while taking SPL;
  • Have employee status (workers are not eligible for SPL – although their employed partner may be); and
  • Earn on average at least £116 a week.

Different criteria apply if only one of the parents wants to take the SPL and ShPP, and for adoptive parents.

  1. How much notice will I be given?

Don’t panic. By law, employees must give you at least eight weeks’ written notice of their intention to take SPL and the dates of their leave. This should give you enough time to prepare for their absence and ensure organisational needs are met. Having early conversations regarding an employee’s intentions will be beneficial for both parties, as it will enable both you and the employee to be clear regarding the entitlement, what leave arrangements are being considered and how any leave will be accommodated.

  1. How much leave are employees entitled to, and how should they be paid during this time?

By law, women must take a minimum of two weeks’ maternity leave after giving birth. After this, new parents can take a maximum of 50 weeks’ SPL, of which 37 weeks is paid as ShPP. The statutory pay for shared parental leave is £145.18 or 90% of the employee’s average weekly earnings, whichever is lower. You may wish to offer additional pay above the statutory minimum; this should be set out in an employee’s Contract of Employment.

  1. How can employees choose to take SPL?

Employees are entitled to take SPL in the way that’s best for them; it can be taken at the same time as their partner, or at a different time, meaning a woman can take maternity leave while her partner is on SPL. SPL also doesn’t have to be taken in one go; employees can book up to three blocks of leave during their child’s first year. Employers must accept requests for one continuous period of leave, but for employees requesting discontinuous blocks of leave, you have 14 days to either accept the leave they are proposing, put forward other suggestions or refuse. Keep in mind that shorter blocks of time may be preferable, as it means employees won’t be away from work for an extended period, keeping them in the loop with what’s going on.

  1. What’s in it for me?

Rather than seeing SPL as an inconvenience, remember that there are benefits for employers too. Greater flexibility around childcare is proven to create happier, more loyal and more productive workforces, and will make it easier to attract and retain staff. Gone are the days where employees are solely focused on money – work flexibility is now high on people’s list of priorities when job hunting. Not only that, but by embracing SPL, employees will feel valued, appreciated and supported, which can only be good for business.

There’s also the fact that, unlike maternity or adoption leave, eligible employees can stop and start their SPL and return to work between periods of leave. This is good news for employers, as it minimises disturbance to their role and to your business.

Ellis Whittam is a leading provider of fixed fee employment law advice and is NIVO’s preferred partner. For more information contact Ellis Whittam on 0345 226 8393 or email Ben Delaney on BenDelaney@elliswhittam.com

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