EP Business in Hospitality Issue 49 - April 2014

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EP LAUNCHES NUTRITION CAMPAIGN EP has launched a campaign to promote healthier diet options The aim of the “Eat Well, Live Well” campaign is very simple – to promote great tasting healthy foods and diets. There is a new generation of foods and products that are emerging that are both excellent in taste and healthy to eat. Our goal is simply to promote great food and diets that will make a difference. In 2008, 347 million people in the world had diabetes, more than twice the 153 million in 1980. In February 2014, Cumbria was named the fattest county in England with 68.3 per cent of people overweight or obese, followed by Lincolnshire on 68.2 per cent and North Yorkshire and Staffordshire, both on 67.9 per cent. Overall, 63.8 per cent of adults in England are overweight or obese, with a body mass index (BMI) of 25 or over. Professor Kevin Fenton, Director of Health and Wellbeing at Public Health England, said the new data will help all local areas monitor their progress in tackling obesity. “There is no silver bullet to reducing obesity; it is a complex issue that requires action at individual, family, local and national levels,” he said. “We can all play our part in this by eating a healthy, balanced diet and being more active.” The topic of obesity has become a dominant issue, but the truth is that change has already begun and is being led by new food products that make eating well less arduous. It has been a long-standing joke that most of us will give up diets within a short period of time as we tire of eating tasteless food, but the reality is that we have seen a rise in obesity and diabetes. We are fitter and now we just need to learn to eat with a better understanding. The problem is that so much information is misleading and difficult to understand. In 1960, less than 13 per cent of Americans were obese, and diabetes had been diagnosed in one per cent. Today, the percentage of obese Americans has almost tripled; the percentage of Americans with diabetes has increased sevenfold. Meanwhile, the research literature on obesity has also ballooned. In 1960, less than 1,100 articles were published on obesity or diabetes in the indexed medical literature. Last year it was more than 44,000. In total, over 600,000 articles “Eat Well, Live Well” have been published purporting to convey some meaningful information on these conditions. Has all this research brought clarity to the issue? The facts suggest the answer is no. If we understand these disorders so well, why are they growing? Some argue that people do not understand food; others that the products carry many more ‘extras’. It is certainly confusing. Of the 600,000 articles, how many possess research that has been correct? Is it even about research or just educating about great-tasting food? There is a view that states that in nutrition, the hypotheses are speculations about what foods or dietary patterns help or hinder our pursuit of a long and healthy life. The problem is that science and food are not attractive to those that only half listen to the debate. The only way to create lasting change is through great-tasting, healthy foods and understanding what these are. As an industry, we are at the forefront of food and we need to lead the way through great food that will create the desire to change. Facts and figures In 2008 347 million people in the world had diabetes, more than twice the 153 million in 1980. In February 2014, Cumbria was named the fattest county in England, with 68.3 per cent of people overweight or obese followed by Lincolnshire on 68.2 per cent and North Yorkshire and Staffordshire, both on 67.9 per cent. Overall, 63.8 per cent of adults in England are overweight or obese, with a body mass index (BMI) of 25 or over. In 1960, less than 13 per cent of Americans were obese, and diabetes had been diagnosed in one per cent. Today, the percentage of obese Americans has almost tripled; the percentage of Americans with diabetes has increased sevenfold. In total, more than 600,000 articles have been published purporting to convey some meaningful information on obesity and diabetes. 38 | April 14 | EP
CAMPAIGN Focus on healthcare There is no denying that there is a problem with today’s hospital food. Statistics from the NHS showed figures from 2008-2012 stating that there were days when hospitals threw out 82,000 meals, or almost 25 per cent of their meals. What heights will the numbers reach before there is a cause for change? While the reasons behind why there is so much food wastage are debated, the following are suggestions from some hospital trusts: presented can get interrupted for an examination teams resulting in the incorrect meals discharged. As if the food waste being caused weren’t problem enough there is another issue after operations or procedures. If patients protein needed, then they can become in the weeks before and after surgery because it helps the body heal faster. Research conducted in 2013 by the NHS demonstrated that unnecessary nights spent by patients in hospital set taxpayers back £260 a night. Surely finding solutions to both cut down the cost of extended of interest to the public? complication rates after surgery, better wound healing and thus reduced hospital in patient groups. CASE STUDY An International Case Study A hospital in Denmark wanting to look at the effect of presentation and food quality on nutritional intake teamed up with a renowned Danish chef and nutritionists to design a special portion-controlled menu using high-quality ingredients to offer to a select group of patients. The items on the menu were chosen from a public meeting for former in-patients of the hospital that fell under the diet criteria ‘diet for poor appetite’. They were asked what food items they had missed most from the menu that was given to them by the hospital. Forty patients were studied over a period of four months. The patients chosen for the study had very low appetites recorded by staff and were nutritionally at risk. Titled “Small makes you better”, success would be judged by at least 70 per cent of enrolled patients in the group getting more than 75 per cent of their energy and protein requirements through the meal programme. Meals were offered on à 24- hour a la carte basis. The results Their daily energy and protein intake were recorded and at discharge, patients were given a questionnaire that asked about their experience on the meal programme. The data showed a significant increase in energy consumption over time. All patients achieved the levels desired and even though 24-hour service was offered, very few patients ordered food after 10pm, stating the average of four portions of meals they had ordered over the day had satiated them. The study was very successful and inspired the hospital to change the presentation and portion size of their meals. EP | April 14 | 39
Page 1: Issue 49 April 2014 £5.00 EPBusine
Page 4 and 5: 42 30 22 OPINION 8 No man, or busin
Page 6 and 7: UK Hospitality Confidence The UK Ho
Page 8 and 9: NAME PETER SURNAME DAVIES OPINION T
Page 10 and 11: BUSINESS “ The hospitality indust
Page 12 and 13: BUSINESS “McLaren teach you to st
Page 14 and 15: BUSINESS “We want to be one of th
Page 16 and 17: Continuous REINVENTION In the early
Page 18: MIKE DAY OPINION The changing lands
Page 21 and 22: Graeme Smith BUSINESS Samba/Duck an
Page 23 and 24: BUSINESS 1 2 Culinary Excellence Al
Page 25 and 26: PEOPLE ALL PHOTOGRAPHS NICK DAWE We
Page 27 and 28: BUSINESS “The stores are colourfu
Page 29 and 30: BUSINESS How has Pride of Britain H
Page 31 and 32: INTERNATIONAL Domaine et Demeure o
Page 34 and 35: ESTABLISHED IN 2010, THE LUXURY ATH
Page 37: JOELSON WILSON OPINION All change!
Page 41 and 42: fledgling wine merchant is:
Page 43 and 44: SPECIAL FEATURE Tatiana Fokina and
Page 45: SPECIAL FEATURE Alina Blinova, foun
Page 48 and 49: After spending some years as a regi
Page 50: MANAGEMENT A scholar in the MAKING

EP Business in Hospitality Issue 49 - April 2014

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