Tag Archives: mass catering
The Queen’s Platinum Jubilee weekend is fast approaching to celebrate her 70 years of service to the country and Commonwealth.
She has served longer as the British monarch than Queen Victoria, who managed almost 64 years. And in case it comes up in a quiz, she needs to go beyond 72 years and 110 days to beat Louis XIV of France for the ultimate record as longest serving monarch.
Any way you look at it, it’s an impressive feat of service in the many senses of the word.
Four Day Weekend
The official Platinum Jubilee celebrations take place over the 4-day weekend from Thursday 2nd to Sunday 5th June:
- 2nd June Trooping the Colour from 9-12.30, followed by the official fly past at 1pm
- 2nd June lighting of the beacons across the country at 9.45pm
- 3rd June Service of Thanksgiving at St Pauls
- 4th June Queen to go racing for the Epsom Derby
- 4th June Platinum Party at the Palace broadcast by the BBC
- 5th June Platinum Pageant Procession with a carnival atmosphere at Buckingham Palace
- 5th June official Big Jubilee lunch
In all a good mixture of celebration, fun and traditions, old and new. Trooping the Colour always happens on the Queen’s birthday weekend, but has been moved to a June spot to coincide with the weekend. Beacons have always been lit on the Queen’s Jubilees in what seems to be increasing numbers of sites. While the Queen’s favourite hobby gets a look-in at the Derby, because life cannot always be about work perhaps?
Parties, processions and lunches always provide opportunities for catering businesses of all kinds. So, the question for all is what could you do for this weekend with your catering business? If, for example, it’s hospital catering, how could you mark the key days for staff and patients unable to join the main festivities? If you’re a sports bar is there a link to the Derby to be made? And for all what links could be made to national or local events?
It’s not too late to plan so that food, drink and staff are all available in this opportunity to celebrate and create memories. Start by checking out the many planned events on the official government website. This is a listing of events already planned by geographic area, so there may be an easy link to something already happening. A pre-beacon lighting drinks/meal or watching the beacons in comfort? Even better there is the opportunity to submit your own event to help publicise it more widely as well as telling your local media.
The Big Jubilee Lunch has its own website for more ideas. The key here is that lunches can and will take place on any of the 4 days, not just the Sunday. It’s all about pulling local communities together to celebrate in whatever format that works. This could be a single venue lunch or getting together with others for a multi-stop tasting menu. Or working with local groups to help their fundraising and awareness on one of the days.
Above all the Platinum Jubilee is the opportunity to celebrate service and those who have managed to overcome the challenges that life has thrown at them along the way.
No one needs telling that we’re living in desperate times when the government orders the closure of catering businesses.
Those who are offering a takeaway or distribution service are currently exempt.
But when the likes of MacDonalds, Costa and Nando’s voluntarily decide to close to protect staff; it’s time to see what has been put in place already for Covid19 and catering businesses.
Government Specific Help for Catering Businesses
Following the Chancellor’s announcements there is some useful information on covid-19 support on the government’s pages . Check this out for the latest info and updates.
The government’s interventions are primarily about continuity so that when the crisis ends pubs, restaurants, hotels, mass catering and leisure facilities are still around to begin trading again.
The first is for staff under the Coranavirus Job Retention Scheme. Here a grant will cover 80% of retained but non-working employees pay. This is capped to a monthly salary of £2,500 equivalent to £30,000 pa. It’s backdated to March 1st and will in the first instance run for 3 months to the end of May. It could be extended. Now is a good time to have an open and honest conversation with staff about balancing pay and a future job. And then getting a grant for the majority of that cost.
The Coronavirus Business Interruption Loan Scheme focuses on the business who turns over under £45M. This provides a government-backed guarantee for 80% of the loan amount. The government will pay the first 12 months interest. The maximum term of the loan is 6 years.
Here the government is enabling catering business to access loans where previous the answer would be no and giving an interest holiday. The full loan amount will need to be repaid. Consider what essential items could benefit from being covered by a loan; and then how you would be able to pay it back from 2021.
Covid-19 Tax and Reclaim Breaks
With immediate effect, all VAT is deferred to the next quarter so the next payment date for any outstanding is the end of June. But treat this carefully as the VAT will need to be paid at that time. And with limited or no income coming in, it will be difficult to replenish that pot.
If you are having tax payment difficulties, the best advice is to call 0800 0159 559 to discuss the Time to Pay scheme. Do this at the earliest opportunity, not at the last minute.
If staff are unfortunate to catch Covid-19 then with an isolation note from NHS111online, as an employer you can reclaim 2 weeks statutory sick pay.
Local Authority Support for Covid19 and Catering Businesses
Some catering businesses have opted to provide or expand their takeaway meals services. This is a good way to liquidate stock or to maintain limited supply from key suppliers. Some local authorities have been quick with suitable advice such as Monmouthshire .
More significantly there are a number of business rate measures that will be enacted by your local authority. These require no action on your part. Business rates for those in hospitality, retail and leisure have been abolished for the Tax Year 2020-2021. A new statement will be issued by your local council.
Local councils will also administer the Retail and Hospitality Grant Scheme and notify you directly. This is based upon rateable value:
- If your rateable value is up to £15,000 you can get a cash grant of £10,000
- For those between £15,001 and £51,000, the grant is £25,000
- Farm shops and micro businesses are not left out. If you are in receipt of Small Business Rate Relief or Rural Rate Relief; there is a one-off grant of £10,000.
Cashflow is King
For catering businesses cashflow has always been king. Now more than ever, owners and managers need to look very carefully at their budgets and costs. Work out what is necessary, deal with people honestly and respectfully and access what is available to help for covid19 and catering businesses.
At AC Services Southern we look forward to working with you in any way we can; so that your business can revive when this crisis is over.
Hospitals will be increasingly in the news over the coming months as the country copes with coronavirus. AC Services Southern already maintains a number of hospitals’ Rational equipment to ensure that their kitchens are fully functioning, whatever the demands.
We were particularly pleased when Rational UK decided to film conversations with the Royal United Hospital Bath about the reasons why they choose to go with Rational. Find out about the savings, HACCP benefits, ConnectedCooking and improved product for their 46,000 meals a month on the video.
What the video doesn’t show is the support provided by ourselves on a service contract as the local certified Rational Service Partner. This support is both regular service and maintenance calls and through alerts generated through the ConnectedCooking functionality. This combination enables the Rational equipment to deliver consistently high standards with lower stress for the chefs.
Looking after Catering Staff during the Coronavirus Crisis
Hospital resources will be stretched with potentially 1 in 5 of the workforce affected. Thankfully most of these will be mild cases, but they will still be contagious. The official advice is if you have a cough, a high temperature or shortness of breath then phone the doctor. Don’t attend in person as this potentially increases the spread of the disease amongst those least able to cope.
For catering businesses themselves, then good food hygiene practices are key to reduce the potential to spread coronavirus. Hopefully already catering staff are:
- catching sneezes and coughs in disposable tissues and then washing their hands
- avoiding touching their eyes, nose and mouth
- washing hands regularly ideally with soap and water for 20 seconds as though they were a surgeon preparing for an op. So, no touching of taps without a paper towel afterwards.
A change in the routine might be the provision for staff of anti-bacterial hand gel to keep service flowing. This is less effective than soap and water, but for those handling crockery and cutlery allows more regular use. Be aware though that repeated use of hand gel can dry skin; out so perhaps provide some end of shift hand lotion. Alternatively, now might be the time to resurrect waiters in white gloves!
Please don’t be surprised if your AC Services engineer asks to wash his hands on arrival and just before leaving your business. We’re already planning how to minimise contagion so that we can give our hospital and catering clients the service they need at this critical time.
As an authorised Rational Service and Spares Partner, AC Services Southern repairs and maintains the complete range of Rational units. This includes the VarioCookingCenter previously sold under the Frima brand. So this week we’re focusing on that as one of the units we service for clients across South West England and South Wales.
Rational’s VarioCookingCenter® is the ideal multi-functional appliance for any kitchen because it can do a multitude of cooking tasks at the same time. The beauty of the appliance is the value it offers – savings in time, cost, speed and ultimately, profits.
The VarioCookingCenter® is suitable for any catering requirements, from small caterers to high-end restaurants. With over 95% efficiency, it cooks up to four times faster than conventional appliances. And uses up to 40% less power consumption.
Moreover, it has cooking versatility, letting you cook several different dishes quickly at the same time. The multi-functional cooking technology lets you bake, boil, roast, toast, braise, deep fry and a host of other cooking techniques. So if you are serving a full English breakfast; you can serve up the fried bacon, boiled eggs, sautéed tomatoes and toast all at the same time.
The appliance also offers a pressure-cooking feature, enabling the reduction of cooking times for a range of dishes. Times for soups, stews, casseroles and braised dishes can be cut by 30% without compromising taste or quality. The built-in cooking intelligence VarioCookingControl® ensures the desired cooking level is achieved precisely.
Another major benefit of the VarioCookingCenter is its space-saving value. If you are tight on space, then this system is the perfect solution. It has an integrated water outlet which allows draining without any movement to the pan. This prevents scalding and allows the appliance to be installed without a floor channel drain. Furthermore, because nothing sticks or overcooks, cleaning time is minimised.
The appliance has been designed by experts using intensive R&D, testing and analysis to attain the optimum cooking intelligence. As a result, the VarioCookingCenter works day and night with minimal monitoring or checking required. Because the appliance sensitively regulates the temperature at the touch of a button, you get a perfect cooking result the next morning. This is a major boost for larger cuts of meat that need overnight boiling like ham or cured pork, beef and brisket.
The VarioCookingCenter is a sustainable and holistic approach to everyday cooking designed for resource savings using the very latest technology. Contact us here at AC Services (Southern) for more details if you need it serviced or maintained on 01454 322 222.
If you’d like to buy one, contact Rational UK or attend a local cooklive demonstration to see its suitability for your business.
This year has started somewhat explosively, with concerns about the environment, bush fires, international political escalations and the future of certain members of the monarchy in jeopardy. But people still have to eat. So putting the news aside, it’s time to consider the next twelve months for catering businesses. Here are our top tips for catering businesses for 2020.
Firstly, there are no guarantees about the impact of Brexit. The best route to take is the one that is already benefiting your business directly. Top of the list is the maintenance of your appliances. Put in place a maintenance programme for your ovens. This will ensure that whatever disasters or decisions may befall us over the next twelve months; a substandard, under-performing oven won’t be one of them.
It’s All About the Planning
Secondly, plan for regular and irregular annual events. There are always catering opportunities linked to traditional dates, such as Valentine’s Day, Mother’s Day, Christmas, food festivals and so on. Take a look at our sporting calendar for additional opportunities in 2020. It’s an Olympic year as well as Euro 2020 for football fans and the start of the new cricket Hundred game. So if you are catering for sports fans, take advantage or provide an alternative for non-sports fans.
Staff training is essential. Don’t stint on training because if something goes wrong, the consequences can be catastrophic. Make sure that your staff are fully familiar with all relevant health and safety requirements and appliance operation, and make this an ongoing exercise. There is a plethora of H&S legislation and come Brexit, there is bound to be more. Educate your staff so that in your absence, your business will still thrive.
Set goals in terms of time management and profit and loss, and make them realistic. There is nothing more demoralising than not reaching your target within the time frame allotted but be reasonable on yourself. We have endured a turbulent and uncertain few years politically, and it’s not over yet. Continue working to the highest standard professionally and don’t cut corners.
Invest in catastrophe training. As we have seen from the traumatic scenes in Australia, sometimes we are at the mercy of unforeseen and unpredictable forces. These may be natural or man-made but either way, they can cause the loss of business. Be prepared. If you are a mobile catering company, plan for both rain and shine at events. If you live in flood-prone areas, check weather predictions and plan for the safe removal or protection of appliances and staff.
The last of our top tips for catering businesses and perhaps most importantly, keep an eye on current trends. We have seen a momentous rise in vegan and vegetarian demands for restaurants and fast food outlets in the past few years. With culinary trends changing constantly, there is always an opportunity for savvy operators to gain a foothold in a new market.
Don’t be afraid to be bold and always check out the news on AC Services Southern’s blog and like our Facebook page.
There’s been constant activity in the global media over the past few years regarding climate change and the effect that it is having on the food we eat. We may be in danger of losing some of the food we are familiar with; due predominantly to the changes that are taking place in our climate.
This year, the British brassica has been affected by unusually heavy summer rains bringing flooding to the UK’s main growing region for cauliflowers, Lincolnshire. Elsewhere, the record-breaking heat-wave wilted fields of cauliflowers across the whole of Europe. This left a shortage in not only cauliflowers, but also cabbages, broccoli and Brussels sprouts.
America’s organic apples, mostly grown in Washington State, are also in trouble. As is coffee, with at least three-fifths of current coffee species facing extinction, according to a recent study. More worryingly is the decline in wheat crops, a staple global food which is sensitive to temperature changes. Places like India could see a reduction in wheat harvests of between 6% and 23% by 2050.
Even the humble sushi roll is under threat. Japanese farmers are blaming warmer, cleaner seas for a decline in nori seaweed production. The nori production fell to its lowest level in 2018 since 1972, pushing up prices and decimating supply.
The 2019 maple syrup harvest has also been affected. According to The New York Times, 2012 saw production of maple falling by 12.5% overall due to an unusually warm spring. This impacts negatively on syrup production because the process depends on specific temperature conditions.
More recently, in 2018, production of maple syrup fell by 21.7% throughout Canada. The culprit was Canada’s warm weather during the winter with later than normal snow. Sugar content is determined by the previous year’s carbohydrate stores with sap flow depending on the freeze-thaw cycle.
The Federation of Quebec Maple Syrup Producers has even had to tap into its strategic reserves this year to avoid any shortages or price spikes for maple syrup. Quebec has put in place additional harvest areas to meet with high demands, and they are now being used widely.
From High to Low
In Vermont in America, sugar maple harvest has witnessed a renaissance in the 21st century following decades of decline. The revival comes as many Americans are turning their backs on refined sugars for natural products such as maple syrup, agaves and honey. Production of maple is now one of Vermont’s pre-eminent industries. In 2018, the value of Vermont’s maple syrup production exceeded $54.3M. This accounted for 38% of the maple syrup produced nationwide.
Producers are doing what they can to avoid any shortages; such as collecting the sap later in the season and introducing technological advancements. These cut down on traditional collection using buckets and replace it with miles of vacuum pump-operated tubing.
As Keith Thompson of the Vermont Department of Forests, Parks and Recreation says: “It’s not just about keeping the individual trees healthy, it’s about keeping the entire forest healthy.”
The maple syrup industry is currently keeping abreast of the problem. It’s initiating solutions to combat the inevitable changes in climate. It urges other industries to follow suit in order for our favourite foods to remain available. At AC Services, we thoroughly commend that approach.
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.
The events sector is worth £42.3B the UK economy. This is the direct spend by event delegates, attendees and organisers. While the spend by those accompanying attendees at business events is worth an additional £7.7B.
This why the cancellation of events like Boardmasters at the weekend can have a significant impact locally. Most amply shown by the 200,000 unneeded toilet rolls offered for sale by the toilet suppliers!
Breakdown of UK Events Spend
Conferences and meetings are worth £19.9B, with exhibitions and trade fairs amounting to £11B. Corporate hospitality and corporate events are worth £1.2B. While outdoor events and festivals and cultural events each bringing in £1.1B. Unsurprisingly, sporting events are worth £2.3B.
The events sector employs over 25,000 businesses that sustain 570,000 full-time jobs. Over 7,000 major outdoor events are held each year. Following the success of the 2012 Olympics; the UK has become a world leader in outdoor events with UK expertise sought globally.
There are a number of events coming up that the UK government is aiming to capitalise upon, including:
- 2020 UEFA European Championships,
- 2020 400th Anniversary of the Mayflower voyage,
- 2021 Rugby League World Cup and
- 2022 Commonwealth Games and Festival of Britain.
The UK government published in June a comprehensive International Business Events Action Plan 2019 – 2025. This outlines in detail how the UK government policy will “support the business events industry in attracting, growing, creating and retaining international business events”.
Events Industry Impact on Catering
Which brings us to the impact on the catering industry. For those who have attended events in the past, whether sporting, music or entertainment, there has been a significant rise in the scope and quality of food available. In the past, there were three options: hot dog, burger or fish and chips but sophistication has entered the mobile catering market big time. Today, there is a bewildering choice of street food available at any worthwhile event.
Event catering can be a high-risk business, but with high risk comes the opportunity for huge rewards. The profitability of corporate catering has been highlighted recently by the acquisition by food delivery giant Just Eat of City Pantry . City Pantry works with suppliers to provide thousands of meals for corporate events and business meetings.
“Working with City Pantry to accelerate its mission to improve and modernize the workplace dining experience is a great opportunity… it’s the right time for us to enter the corporate market and expand our offering.” Said Peter Duffy, Interim CEO of Just Eat.
Venue catering is a growing and expanding industry. It has many opportunities for start-ups and established caterers to capitalise on. Variety, quality and value are the key aspects for customers. With events drawing in more and more visitors every year, this sector of the industry has great potential.
Bob Fox, director, The Nationwide Caterers Association (NCASS) offers some advice to those providing for outdoor events. “Experienced caterers can take five figure sums in only a few days. Before committing to any event, caterers need to ensure that the organiser knows what they are doing, that the event is well marketed and that the occasion is going to be a success. After all, the best stall in the world will make no money if there is nobody there to buy the product.”
While even the best marketing in the world can do nothing against the British weather if it decides to be bad; not planning events at all is the worst gamble given how lucrative it is for all kinds of catering businesses.
The weather, the political climate and worry about travelling abroad are all factors that help British attractions. The staycation ethos has led to more Brits staying at home and enjoying some homegrown comforts. These include visits to some of the many attractions to be found around the UK.
Brits are choosing leisure activities over holidays abroad in 2019. Spending was on average £90 a month in 2018 on leisure activities based on Office of National Statistics’ data. This is expected to jump to £163 a month this year, equating to £8.2 billion in total across the UK. Part of that increase will be spent on catering.
Legoland in Windsor emerged as the most visited amusement park in the UK in 2018; recording an attendance of 2.32 million. It was followed closely by Alton Towers, Thorpe Park and Chessington World of Adventures. The four dominate the list as the most visited theme parks in the UK.
But as far as other attractions go, there are plenty around the country. According to a report in March, visitor numbers at UK attractions such as museums, galleries, zoos, castles and country houses rose in this period by 9% despite fewer overseas tourists. So positive news for catering businesses able to reach this potential market.
More and Less Visitors
Tate Modern knocked the British Museum off the top spot which it held for 11 years. Statistically, Scotland outperformed the rest of the UK for the seventh year running. It had a 19.07% increase due in part to more flights to the country, investment by the Scottish government and lottery into the sector and an increase in film and TV tourism.
However, the climate, including the hot summer and Beast from the East storms played a major role in decreasing numbers for some outdoor attractions. Attendance at Bristol Zoo was down 8.6% and Whipsnade Zoo down 7.6%. The most-visited attraction outside London in England was Chester Zoo and the most-visited heritage site was Stonehenge.
Food as Part of the Attraction
Tourism is the UK’s fifth-biggest industry and third-biggest employer. Some attractions are using their imagination to entice visitors in, such as Alton Towers with its Rollercoaster Restaurant. Food arrives by rollercoaster, with the décor reflecting the roller coaster ride.
Food is part of the experience. This is shown by the success of a very unusual theme park a bit further afield. In South Korea there is a theme park dedicated entirely to cheese. The Imsil Cheese Park offers 32 acres of trails and attractions, all of which offer various tributes and nods to cheese. There is a notable absence of rollercoasters; but visitors can enjoy themed walking trails, mini cheese-themed rides, cheese-making classes, and buildings that look like blocks of cheese.
And this theme is filtering into the UK with a new restaurant under proposal in London with DC Entertainment. The application states: “the restaurant will be rooted within the DC Multiverse, taking visitors on a culinary adventure through the many fictional Universes famous for their superhero residents such as Batman, Superman and Wonderwoman. The restaurant will not be a ‘theme park’ with literal sets and costumes from the franchise, but it has the intention to invite guests to experience the DC Universe.”
All this goes to show that fast, scary rides are not necessarily the main attraction and incorporating a culinary experience with a theme may be the way forward for some enterprising food entrepreneur. Or perhaps the linking of current venues outside of theme parks for mutual benefit which worked well for Ludlow.
In a week that saw the highest temperatures ever recorded in July not only in the UK but in other parts of Europe, talk has turned to peanuts and other crops that might be at risk.
Global peanuts consumption has grown at the rate of 2.53% and expected to grow further during 2019-2024. China and India are the largest consumer and exporters of peanuts in the world, accounting for more than 36% of the global consumption.
But according to reports, peanuts might be extinct by 2030. The reason is that peanuts are considered “fairly fussy plants”, and need five months of consistent warm weather, along with 20 to 40 inches of rain. If there is not enough rain, the pods won’t germinate. If there is too much rain, the plants will wilt making the peanuts inedible. We know from America’s peanut production that droughts and heat waves can destroy entire peanut crops. With the weather getting record-breakingly warmer, this is a worry.
Last week, Belgium, Germany and the Netherlands recorded their highest ever temperatures. Several cities in France broke previous temperature records with Bordeaux and Paris exceeding 40 degrees. Here’s the science: the latest heatwave has been caused by an omega block which is a high-pressure pattern that blocks and diverts the jet stream, allowing a mass of hot air to flow up from northern Africa and the Iberian peninsula.
All of this climate change is putting crops at risk in harvest yields worldwide. It’s not just the heat however, crops are affected by unusually cold nights, weeks with no rainfall and storm-driven precipitation. All of which account for up to 49% of yield losses for maize, rice, spring wheat and soy beans.
Extensive studies have been carried out in Europe, the US and Africa to measure the cost to the grains, pulses and tubers that feed 7.7 billion people. These now have the aim of isolating the factors within climate change that might affect harvests.
Researchers have found that the maize yield in Africa is in a dire situation. Africa’s share of global maize production is not large, but the largest part of that production goes to human consumption. When compared to just 3% in North America, it is clear why maize is critical here for food security. Consider also that in the UK and Europe, maize is a key foodstock for cows, milk and beef and so indirectly human consumption.
Crops at Risk
The climate is crucial to most growth with food items such as avocados and chickpeas needing an awful lot of water to be produced. 72 gallons in fact to make just one pound of avocados. More than 80% of America’s avocados are grown in California, where there’s a drought. Similarly, chickpeas need almost the same amount of water. Global production of these legumes has gone down 40-50% due to worldwide droughts.
And what about coffee? The unimaginable could happen. Most coffee comes from Arabica beans, which grow best between 64 F and 70 F. If the temperature rises above that, the plants ripen too quickly, which affects the quality of the yield.
The bottom line is that climate change is happening and will affect the food we grow and eat. The extremes of British weather over the last week emphasises our vulnerability and allows us to reflect.