Page 19 - BSA's Something's Brewing - May 2021

Page 19 www.beveragestandardsassociation.co.uk

MAY. 2021 | VOL. 17

Change is afoot in both of these. Trained In the coming year, will not be business as
employees, many of whom have left to return to usual. Changes mean opportunities. Look out
their home country, will have to replaced. And for them; and exploit them!
while there will probably be a fall in demand
compared with, say 2019, leading to the need for “Peter is an expert on the structure and dynamics
of the foodservice sector, and its supply chain, in
fewer people to provide fewer meals, the right
people will be as important (probably more the UK, across Europe, and in other major
international regions and countries including the
important) as the quantity. There may be & race USA and India. He enlightens senior executives and
(which will be expensive in terms of higher other people who make significant decisions in the
wages) to secure the best people.
foodservice sector including investors, operators
and suppliers to the sector.”
The changes underlying these three themes will
be set alongside an overall picture of trading
conditions which will, in most cases, be below peter@peterbackmanfs.com
2019 levels for the coming year (but way above www.peterbackmanfs.com
last yearʼs, of course).

Sustainability post Covid

In June’s Somethings Brewing we are covering the theme of sustainability. Whilst pre covid
sustainability was a key driver in foodservice we’ll explore both its relevance and meaning
today.

Does sustainability relate to the products you offer, the supply chain that feeds them or
has the core of sustainability now changed to having a business that can power through

the pandemic with people and profit in tact?
During Covid, much of the positive changes made around packaging for example were set
back as we favoured the hygiene of non-touch, non-sharing pre packed condiments and
almost overnight everything was served ‘to-go’.

So, what is the future for sustainability, how do you rate the importance of it within your
business, what do your customers expect or desire? How do you now balance the
importance of planet, people and profit?
Reuse, refill, recycle. Should we resume these or are they any less relevant now than before?
With the rising role of technology in foodservice, will smarter AI and big data help or hinder
sustainability? Perhaps you have a product or service that uses technology to advance
sustainability?

How do we balance the needs of the speedy bounce back with the ongoing environmental
challenges?
We’d love to invite your perspective and any stories or insights you can share to help us arrive
at some answers.

Please send your thoughts to bulletin@beveragestandardsassociation.co.uk.