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Veg Fest Webinar 3: What can businesses do to support more veg? - Shared screen with speaker view
office@foodfoundation.org.uk
26:23
Welcome to Veg Fest!
Simon Kenton-Lake
30:25
Morning all
Rebecca Tobi
30:53
Good morning! Please do use the chat function to ask your questions here as we go
Simon Kenton-Lake
39:39
Asa a commercial business, how have you justified any extra costs, if there have been any, in such tight times?
Simon Kenton-Lake
40:39
e.g. Is it offset with less expensive items such as meats?
Simon Kenton-Lake
49:20
Jess, do you see any tension between the huge growth in processed meat-free products / 'vegan' marketing and encouraging people to eat a healthier diet overall?
Sophie Whitfield
51:46
A question for Hannah - Have you used any of the best practice or learnings from nurseries/schools in other sections of your business to target older consumers? If so how have you done this and what have the challenges been?
Andrea Zick
54:46
How does increased productivity relate to nutritional value? And how much of it is produced sustainably or dare I ask organically?
Simon Kenton-Lake
55:07
Good Q
Andrea Zick
58:16
Is there ever been a call to get seasonal workers replaced by school leavers as a social gap year?
Anthony Lobo
58:36
If fruit and veg productivity in the UK is increasing, but fruit and veg consumption has not increased at the same rate, what happens with the excess capacity?
Simon Kenton-Lake
58:50
Ali, we know we don't grow or import nearly enough for people to eat 5 a day. What do you see as the options for us closing that gap?
Anthony Lobo
01:08:57
Great to hear about the work that Birds Eye has been doing, and other retailers involved in Veg Power etc. But for tackling food inequalities - lower income families who may not have access to fridges / freezers or time to cook from fresh - doesn't more need to be done in the out of home hot food sector (e.g. takeaways).
Georgina Kerr
01:12:40
I agree with Anthony, you can educate children but if their families don’t have the tools so cook its hard. I think the figures say that the lowest 20% of income families would have to spend 39% of their income to it in guidance with the governments ‘eat well guide’
Georgina Kerr
01:13:29
To eat in guidance*
Amber Wheeler
01:19:07
Newest figures from Food Foundation’s Broken Plate report say that those on the lowest 10% of incomes would have to spend 76% of their disposable income to afford Eatwell guide diet.
Rebecca Tobi
01:20:19
The 2020 Broken Plate report can be found here: https://foodfoundation.org.uk/wp-content/uploads/2020/09/FF-Broken-Plate-2020-DIGITAL-FULL.pdf
Simon Kenton-Lake
01:21:59
The Broken Plate figure Amber has quoted is UK wide and slightly different across the 5 nations.
Rebecca Tobi
01:36:01
Ali for PM!
Sofia Parente
01:36:16
Ali, I would vote for you!
Simon Kenton-Lake
01:38:01
Thanks everyone, really interesting!
Anna Taylor
01:38:10
Brilliant panellists. Thank you so much
Andrea Zick
01:38:15
Thanks to everyone
Indu Gurung
01:38:48
Next we have Changing behaviour webinar: https://us02web.zoom.us/meeting/register/tZIocuuqrj8iG9ReFx9bL1Gs5WvySgvMwK0q
Roz Salik
01:38:54
https://foodfoundation.org.uk/event/veg-fest/
Gemma Birley
01:39:02
Thanks everyone, very interesting insights
Indu Gurung
01:39:09
See the rest of the Veg Fest programme here: https://foodfoundation.org.uk/event/veg-fest/
Adam Thomas
01:39:46
thanks all
Christine Pollock
01:39:50
This was really interesting. Many thanks to the panellists.
Azita Boozchaloo
01:39:56
Thank you