GAP Hire Solutions, the UK’s largest independent hire company, is proud to announce a five-year partnership with WaterAid to help deliver clean water, sanitation, and hygiene to communities in need worldwide. As part of this collaboration, GAP will work alongside water utility companies to help WaterAid address the global water crisis, ensuring more people gain access to these essential services. GAP will contribute funding through its GAP Giving charity initiative to support vital water infrastructure in underserved areas. Mark Anderson, Managing Director – Pumps, Power and Environmental Services, commented, “We are proud to partner with WaterAid and contribute to their incredible work. Access to clean water and sanitation is a fundamental human right, and we look forward to making a real difference through this initiative.” Beyond financial support, GAP is encouraging its employees to get involved in supporting WaterAid through fundraising initiatives and volunteering efforts. Together, GAP and WaterAid aim to create a lasting impact on communities in need. Photo credit: WaterAid / Sophie Harris-Taylor

A brave band of walkers from a Lake District hotel group has tackled a one day 30 mile hiking challenge to raise funds for a local charitable organisation. The team of six hikers from English Lakes Hotels Resorts & Venues completed the walk from Wild Boar Estate in south Cumbria to Lancaster House Hotel in around 12 hours. Funds raised so far by sponsorship are being donated to BEE Adventures, a not-for-profit community interest company which helps disadvantaged children and vulnerable teens by giving them opportunities to go on outdoor guided adventures. The total raised thus far from group and personal fundraising efforts is over £1,600 with the chance to make further donations still open at here . The team assembled at dawn for a briefing and hearty breakfast at Wild Boar Estate in the southern Lake District. They set off on their epic trek at 7:30am with the aim to complete the 30 miles within their 12 hour target time with breaks for refreshments and rest built in. The route took in a number of local landmarks in south Cumbria and along the Morecambe Bay shoreline. It included total ascending of 786 metres into the bargain with one or two steep climbs to conquer on the way, as well as the team dealing with some boggy terrain due to the inclement weather. Support was provided throughout the day by Adam Ordonez from Bee Adventures, who was ‘vehicle point-man’ for the journey with much needed supplies of food and water. Faye McGuinness from English Lakes Hotels Resorts & Venues, who organised the charity walk, says: “We decided to set up this genuinely challenging hike to promote wellbeing and team camaraderie as well as supporting BEE Adventures with the amazing work they are doing." “Despite the numerous blisters and sore limbs we accrued along the way, as well as the odd downpour or two, the walk was a great success and a brilliant day for us all. We are looking at working with the organisation more closely in the future with more challenges like this one.” The funds raised by the English Lakes Hotels hiking team for BEE Adventures will specifically support its community projects such as The Primary Student Adventure Programme and The Student Adventure Project. Co-founder of BEE Adventures Ryan Bond adds: "We are eternally grateful to English Lakes Hotels for the support they have given us. The outdoors saved my life and led to the creation of BEE Adventures, and the money they have raised will now give more at-risk young people opportunities they would normally never have." “The group on the day showed true grit and determination. 30 miles over 12 hours of walking in poor weather is a very tough day, but their characters shone through and they smiled through the pain. Such a huge achievement! Thank you!"

Leading timber supplier, James Donaldson Timber (JDT) has taken over a leasehold on a new, 110,000ft2 purpose-built manufacturing facility in Chorley. The flagship site at Botany Bay Business Park will more than double current production capacity and improve operational efficiencies, supporting increased output to meet market demand. The size of the factory allows for a number of fully integrated, continuous lines of manufacturing, which will boost productivity and create a better working environment for the team. The fully enclosed facility has scope for 24-hour operations if required, future-proofing the site to allow for market growth and diversification. The increased capacity will have immediate benefits for customers, reducing lead times, enhancing the customer service experience and strengthening stock availability. Situated just two miles from JDT’s existing Chorley site, the location was chosen to integrate with established routes and operational processes, while also minimising disruption for the long-serving skilled workforce. Perform Panel, a division of Donaldson Group subsidiary Nu-Style Products, will also utilise 10,000ft2 of the facility for storage and distribution purposes in the Northwest. Perform Panel has over 35 years of experience and is well known in the UK industry, manufacturing a range of decorative wet wall laminated panels as well as floor, splashback and ceiling products. Work is continuing uninterrupted throughout the transition between the sites, with the new factory expected to be fully operational by autumn 2025. Iain Torrance, managing director of James Donaldson Timber said: “Opening the Chorley branch was our first venture into England back in 2008, and it’s been a hugely successful move for us. It significantly changed our product offering, expanding beyond timber for the first time, and allowed us to better service our clients north and south of the border." “After 17 years, we’ve simply outgrown the site. It was becoming impractical and inefficient and was no longer suitable for our future growth plans. The new site is purpose built as a manufacturing unit with more scope to develop our offering – and it provides a much-improved working environment too, bringing benefits for our customers and our colleagues.” Andrew Donaldson, chief executive officer, the Donaldson Group said: “This is an extremely exciting move for JDT and also for us as a Group, more than doubling the capacity for JDT in England and bringing benefits for Nu Style too. The MDF mouldings market continues to grow at pace and will inevitably increase further once we see the development of much-needed housing across the UK." “JDT is the original part of the Donaldson Group, so we’re particularly proud to see such a positive evolution of this business as we enter our 165th year.” Currently led by the sixth generation of Donaldson, the 165-year-old Donaldson Group comprises a total of 16 specialist timber and building product businesses and brands, operating throughout the UK.

Johnsons Nurseries Ltd proudly hosted members of the Prosper plant buyers’ group on February 24, 2025, for an engaging and insightful visit to their nursery. The nursery showcased its latest plant selections, sustainable initiatives, and high-quality stock. The event began with an evening of networking and dining at La Vecchia Scuola, with the stunning York Minster providing a picturesque backdrop. This relaxed setting allowed guests to connect and discuss industry trends ahead of the main event. The following day, Johnsons’ Garden Centre Sales Division warmly welcomed buyers with a goody bag filled with Yorkshire treats before gathering at the company’s head office in Kirk Hammerton for a productive plant buyers’ meeting. A hearty buffet lunch set the tone for an exciting afternoon, where attendees were treated to an exclusive nursery tour led by Production Director Robert Richardson. The tour provided valuable insight into Johnsons’ peat-free trials, innovative production methods, and an impressive display of sample stock across all product ranges. A dedicated area showcasing standout selections helped buyers make informed decisions about future plant offerings. Following the visit, Cowells Garden Centre Director, Martin Cowell shared his thoughts: “It was fantastic to visit Johnsons once again and see the nursery in full operation. The scale of production, the quality of stock, and the innovative work they are doing—especially with peat-free growing—are truly impressive. Johnsons have been a valued supplier to Cowell’s for over 35 years, and it’s clear to see why. Their commitment to quality and service is second to none. Huge thanks to the team for their hospitality and for putting together such an insightful and well-organised event.” Johnsons' Garden Centre Sales Division has seen a significant transition with the retirement of Paul Lamb in December, after an incredible 41 years of dedicated service. His presence will be greatly missed, but his legacy continues as the division is now led by: Mark Reynard, Garden Centre Sales Manager, Shaun Richardson, Deputy Garden Centre Manager and third-generation family member, Sarah Greenwood, Garden Centre Coordinator. Reflecting on Johnsons' long-standing industry relationships, Johnsons Garden Centre Sales Manager, Mark Reynard shared: “It was a pleasure to welcome the Prosper group to our nursery, and we are delighted with how the day went. These visits are invaluable, giving buyers the chance to see first-hand the quality, scale, and innovation of what we do at Johnsons. We have been supplying Cowell’s Garden Centre with plants for over 35 years, and I still remember selling plants to Martin’s father, Alan Cowell. It’s fantastic to see that relationship continue today, and I hope this visit is just the start of many more collaborations with the Prosper group in the future.” Johnsons Nurseries is always keen to welcome garden centre buyers who are interested in seeing the nursery in action. If you’d like to arrange a visit, please get in touch – they’d love to show you around and provide a warm Yorkshire welcome!

A teenager Kayaker has set his sights on paddling into the Olympics thanks to a £2,500 donation from digger giant JCB. Harry Kirby, 18, of Stone, who is ranked as the highest performing English paddler for his age, is hoping to follow in the footsteps of Olympic silver medallist Adam Burgess as he aims to reach the GB Olympic Junior Squads this season. JCB has now funded the purchase of a new kayak for the teenager to boost his training regime for the Junior GB team selections in March and April. Harry, who is currently studying engineering at Stafford College, said: “Thanks to JCB I am now feeling confident and prepared for selections. The new boat sits better on the water, which helps my paddling feel smoother and more importantly faster. It also doesn’t leak like my old kayak, which has kept me warmer over the winter months!” For the last two years Harry been competing at the highest level in the Premier Division and is currently ranked 22. He has also represented England at several international races including premier paddle event the Celtic Cup. Harry’s father Matt Kirby said: “Harry had natural talent from the first time he got on the water. His hard work and determination is now seeing him consistently improving and edging closer to his Olympic dreams. It takes great commitment and resources to help make Harry’s goal a reality and we will be forever grateful to JCB. We wouldn’t have been able to offer such a boost to his training without JCB’s support.” Harry, who started kayaking at Stafford and Stone Canoe Club at the age of 10, takes part in races across the UK and Europe. He is part of Paddle UK’s England National Talent Squad (ENTS) and is also supported by the Talented Athlete Scholarship Scheme (TASS) provided by Nottingham University. Olympic silver medallist Adam Burgess, also from Stafford and Stone Canoe Club, was Great Britain’s first ever canoe slalom U23 world champion in 2015 before coming home with a silver Olympic medal in the individual event in Paris earlier this year. He has been sponsored by JCB since 2020. Like Adam, Harry is also involved with the new Olympic sport of kayak cross, also known as extreme kayak, and a new version of kayak slalom. Harry recently made the Junior Olympic GB Squad reserves.

One of St Austell Brewery’s managed pubs has been ranked as the best in Europe for going above and beyond in delivering the best experience for its guests. Reputation, the global leader in reputation experience management, ranked St Austell Brewery’s Masons Arms the highest out of 380 companies in its restaurant division that have achieved the coveted ‘900 Award’ – the gold standard for exceptional guest service. In total, 35 of St Austell Brewery’s 46 managed pub sites across the South West, along with nine of its Business Partner pubs (tenanted), were recognised in the Reputation 800 and 900 Award listings for 2025. The Reputation Score is a proprietary tool that measures review sentiment left on platforms such as TripAdvisor, Google, and Facebook, as well as business response, social engagement, business listing accuracy, and search impressions. The score highlights businesses that consistently collect, understand, and apply feedback so that they can make data-driven decisions to ensure their guests have the best possible experience. Honourees earn the awards by achieving a Reputation Score of 800 or 900 or higher, which reinforces the focus on listening to and responding to guest feedback, showcasing their dedication to guest insights throughout the year. The Masons Arms, which underwent a multi-million-pound investment from owners St Austell Brewery in 2022, has featured in The Sunday Times’ 100 Best Places to Stay in the UK in 2024. It was also crowned Devon Pub of the Year in the county category at the National Pub & Bar Awards in 2024. The Branscombe pub with rooms, which dates back to the 1400s, was awarded the top Reputation Score of 949 out of 1000, making it the best in Europe for its category. Amy Walters, Head of Pub Marketing and Guest Experience for St Austell Brewery, said: “The Reputation platform is a key part of the momentum in driving guest experience for us, and this momentum is reflected in the year-on-year growth of our pubs achieving the 800+ score." “2024 was undoubtedly a year where we turned the dial up on our guest experience, and it is wonderful to see the hard work of our teams reflected in these scores." Amy added: “A special mention goes to general manager David and the team at the Masons Arms for not only achieving the highest Reputation Score in our managed estate, but also the highest score in our industry category. It’s an exceptional achievement and a testament to the unwavering focus that his team has on delivering stand-out experiences for the guests who visit the pub.” Since Reputation’s inception, the awards have recognised more than 15,000 business locations for their commitment to customer experience. Building on this success, Reputation has introduced the new 900 Award, which honours an elite group of companies that have gone beyond traditional voice-of-the-guest strategies to achieve a true brand reputation advantage in today’s marketplace. In 2025, 13.5% of all Reputation-powered locations achieved the 800 Award, while only 0.8% – the very best of the best – earned a place in the exclusive 900 Club. Anthony Gaskell, Reputation’s EMEA Managing Director, said: “The Reputation 800 Award recognises location-specific businesses that exemplify excellence in customer satisfaction and brand trust. Recipients have achieved a Reputation Score of 800 or higher by excelling in areas such as review sentiment, social engagement, and business listing accuracy, among others." “St Austell Brewery demonstrated its unwavering commitment to outstanding customer service, with 33 of its pubs earning spots in the 2025 Reputation 800 Award rankings and 10 achieving placement in the elite 2025 Reputation 900 Award rankings." “Reputation is especially proud to acknowledge The Mason Arms, a historic 14th-century establishment located in the heart of Branscombe. With an impressive Reputation Score of 949, The Mason Arms has been recognised as the highest-ranked hospitality location in all of Europe for the 2025 awards.”

Paul Williams, chairman of frying range manufacturer KFE, was awarded the Outstanding Contribution to Industry Award at the 2025 National Fish & Chip Awards in London yesterday. One of the sector's most prestigious accolades, the award is voted for by those in the industry and recognises Paul’s exceptional dedication, innovation and passion for the sector. Paul started KFE in 1996, bringing Kiremko frying ranges to the UK fish and chip sector for the first time, offering operators a far faster and more efficient way to fry. Since then, Paul has invested in a dedicated service department, bringing on board 12 fully qualified engineers, and opened the School of Frying Excellence, a premier training centre that has since trained over 2,000 fish and chip shop operators. Through events, open days, and networking opportunities, Paul has continued to support businesses across the sector. He was also the driving force behind KFE becoming the industry’s first carbon neutral business in 2023. Kiremko has become the top choice for hundreds of award-winning fish and chip businesses, solidifying KFE’s reputation as an industry leader. As a result, the company has expanded to a 30-strong team, with Paul’s son, daughter, and son-in-law playing key roles in the business. Reflecting on his achievements, Paul says: “With the exception of family occasions, yesterday was the proudest day of my life. To be acknowledged by my peers and added to the list of industry icons is an honour beyond belief." “From starting in my first fish and chip shop in 1978 to forming KFE in 1996 in a bedroom above a fish and chip shop, to yesterday’s awards, it’s been an incredible journey. Like most journeys, it’s had its ups and downs, but if you truly believe in something, then occasionally, there is that pot of gold at the end of the rainbow.” During the ceremony, Paul’s strong emphasis on family values was highlighted, an ethos he believes is a contributing factor in his success, adding: “I sadly lost my mum recently, and she and my dad when he was still with us, always instilled in me the importance of family values. I hope that shines through when people deal with KFE.” Also key has been Paul’s desire to prioritise building long-term relationships with both customers and suppliers. “We are not looking for that one-off, short-term sales,” he says. “When a deal is signed, that’s just the beginning of a long-term partnership. We support with training but will also regularly visit or be at the end of a phone to offer our customers any advice or guidance needed.” Having witnessed the industry evolve through challenges such as the introduction of VAT, increased competition, Brexit and the war in Ukraine, Paul is very much optimistic about its future. “Standing in a room of passionate, quality operators and suppliers, a room of winners, I know the future of fish and chips is bright. We may need to adapt and evolve but fish and chips will always be Britain's number one food choice.” Paul was presented with his accolade by awards host and TV presenter Matt Baker, and Andrew Crook, president of the industry trade body National Federation of Fish Friers. Andrew comments: “The Outstanding Achievement award is a way of recognising those who have truly shaped the future of the fish and chip industry. Paul is held in high regard for his commitment to making sure fish and chip shops and restaurants can access the vast knowledge he and his team have. The business ’incredible training programme and state-of-the-art frying equipment ensure that chippies throughout the UK and beyond are delivering quality in every bite." “Paul has built an amazing reputation both as an individual and a businessman who gives back to others so selflessly. We, as the fish and chip sector, are fortunate to have such a wonderful person in our midst.

A Meon Valley farm team is busy preparing 50,000 raspberry plants for the 2025 summer season - more than five times the number planted last year. Westlands Farm in Wickham had a bumper crop in the 2024 season with fruit from around 8,000 raspberry plants and 185,000 strawberry plants. Overall, the farm produced just under 200 tonnes of soft fruit. This expansion is a significant investment in British-grown fruit at a time when many farms are reducing output due to rising costs and unpredictable weather, and makes Westlands one of the south’s biggest soft fruit growers. While the farm’s production is growing, the expansion isn’t just about numbers. It’s about meeting demand for fresh, local produce and ensuring that Hampshire residents have access to high-quality soft fruit grown just a few miles from their doorstep. "Every year, we see more and more people seeking out locally grown fruit," said Graham Collett, who runs the fruit farm alongside his wife, Kayleigh. "We want to be able to meet that demand, and this expansion means that more of our raspberries will be enjoyed in homes across the region." Despite the massive growth of production, sustainability remains at the forefront of everything Westlands Farm does. The raspberries will continue to be grown using eco-conscious farming practices, such as being irrigated using recycled rainwater that has been collected from a purpose-built on-site reservoir. Westlands' fruit-growing history goes back to the 1980s, with strawberries already a major focus. Customers travel from across the county every summer for their renowned soft fruit - including strawberries and raspberries. With this expansion, raspberries will significantly increase in availability. With planting already underway, the first raspberries from this new expansion will hit shelves in Westlands Farm Shop in summer 2025. Until then, the team at Westlands is hard at work, ensuring that Hampshire will have delicious homegrown raspberries for years to come.

A luxury Lake District spa resort has achieved a new accreditation to benchmark its progress in environmental performance and use of renewable energy. Low Wood Bay Resort & Spa near Windermere has received the nationally recognised Greengage ECOsmart gold award. ECOsmart is the leading certification system for hotels, hospitality and meeting venues. It integrates UN sustainable development goals into its benchmarking processes and is recognised as a marque that organisations can display to demonstrate their commitment to environmental sustainability and achievement of recognised standards. Low Wood Bay recently became the first spa in the North West to attain the Good Spa Guide’s highest ‘Five Bubble Luxury’ rating. Around 12% of the venue’s annual electricity is now self-generated on-site by a hydropower water turbine fed from a fellside stream behind the hotel. The spa hotel also runs a combined heat and power (CHP) plant which generates electricity and heating. And six EV charging points are in situ for guests to recharge their cars during overnight stays. Conservation projects are also a vital cog in the venue’s efforts to improve its natural surroundings. New woodlands next to Low Wood Bay are thriving thanks to the plantation of over 2,500 new trees by English Lakes Hotels Resorts & Venues. The hotel group’s ECOsmart certification also includes its sister venues Wild Boar Estate, which has a biomass woodchip burner, solar panels and its own private borehole water supply, and Lancaster House Hotel which features solar panels and EV charging points. ECOsmart certification continually tracks sustainability performance and improvements. Accessible through a user-friendly online portal, it includes a range of environmental management tools to help direct the hotel’s path towards greater sustainability. Mark Needham from English Lakes Hotels says: “Sustainable approaches to regenerative tourism and renewable energy adoption are crucial aspects in our thinking. We are continually looking at ways to reduce our environmental impact, our carbon footprint and our operating costs too." “As well as helping us to measure our carbon output more accurately, ECOsmart gives us a pathway to best practices and new ideas and validates our commitment to sustainability.” Low Wood Bay front of house manager Sofia Spadafora regularly shows guests around the water turbine building and pipeline when they ask about the hydropower project, including delegates from a recent energy industry conference at the venue. Guests can also view live turbine output performance here . According to Greengage, 78% of travellers plan to stay in a sustainable property at least once in the coming year. ECOsmart certification provides a quality hallmark to help them make more informed decisions when booking a sustainable hotel venue. It is also compliant with Travalyst’s sustainability standards for accommodation providers, in an initiative aiming to increase international transparency.

Bayne’s The Family Bakers proudly celebrates its 70th shop opening at Perth’s Inveralmond Retail Park. This significant milestone coincides with this much-loved Scottish bakery’s 70th anniversary and ongoing expansion, marking seven decades of growth, innovation, and deep-rooted community connections since Bayne’s was founded in 1954. From a single bakery in Lochore, Fife, Bayne’s has flourished into a beloved Scottish institution, renowned for its quality baking and strong local connections. The company operates 70 shops across Scotland, with plans for continued expansion and further investment in the coming year. Over the past 70 years, Bayne’s has evolved from a traditional home bakery into a leading player in the bakery food to go market. Driven by changing consumer preferences, the business has embraced convenience focused offerings, premium coffee, and home delivery services, positioning itself at the forefront of Scotland’s modern retail landscape. Reflecting on the company’s growth, Bayne’s Joint Managing Director, John Bayne said: “A decade ago, we had 490 colleagues supporting 52 shops. Today, we’ve nearly doubled our workforce to 960, ensuring we continue to bring fresh, quality baking to communities across Scotland. Looking ahead, we plan to open three to four new shops annually over the next decade while continuing to invest in product innovation and digital transformation to meet evolving customer needs.” Bayne’s has grown strategically, expanding beyond Fife in 1975 to Perthshire with a shop in Kinross then steadily increasing its presence throughout Scotland. In the late 1990s to early 2000s Bayne’s saw further growth into Perth, Dundee, and Monifieth, followed by the opening of its first retail park ‘food to go’ shop in Stirling in 2006. Bayne’s entered the Edinburgh market in 2012 and expanded into Glasgow in 2018. In 2021, the company launched its first drive-thru in Hillington. Most recently, in 2023, Bayne’s completed a freezer extension at its bakery, further enhancing production capacity to meet growing demand. John Bayne added: “At Bayne’s, our customers are at the heart of everything we do. Whether it’s through our popular coffee card reward program, which offers a free coffee for every eight purchased, or our ‘Moments of Joy’ initiative, which empowers staff to provide complimentary treats for special occasions, we are committed to delivering exceptional experiences.” Stanley Bayne, Chairman of Bayne’s, added: "Seventy shops in our 70th year - it's a milestone that fills me with immense pride. My father, John, would be incredibly proud to see how far we've come; from opening our first shop in 1954 to opening our 70th shop today. Our success is a tribute to the generations of colleagues and bakers who have kept our ovens warm and our customers smiling. This new Perth shop is a symbol of our enduring commitment to Scottish baking traditions and the communities we serve." Bayne’s the Family Bakers is committed to product innovation and enhancing its bakery and drinks range to meet evolving consumer tastes. The company is also investing in digital transformation, improving online ordering and home delivery services to meet growing demand for convenience.

Lower carbon parsnips are now available at select M&S Foodhalls across the country, grown autonomously in a trial funded by the M&S Plan A Accelerator Fund, which is available for innovation projects to enable rapid action towards net zero. Working with a long-term, family owned root vegetable supplier, Huntapac, the project involved using the latest farming technology and scientific methods to farm with a significantly lower environmental impact. The technology included two robots for bed forming, planting and weeding, two different types of drone to monitor and maintain crop health, and the latest scientific testing on soil health and carbon impact. Much like when agriculture moved from horse and plough to mechanical tractors, these latest technologies offer a future of farming that will aid farmers, create more highly skilled jobs in the industry and attract new talent. The team also farmed while taking care to minimise disruption to the soil, helping to keep carbon locked away, and used a green fertiliser. These combined with the new tech, which has much lower carbon emissions compared to a traditional tractor, has demonstrated a carbon reduction of 47% in the growing phase, compared to standard methods. On top of the carbon impact, there have been other benefits including a high quality of vegetables. AI was used to monitor and improve crop health and autonomous technology can reduce weather impact. For example, last year, following extremely wet weather the team were able to get in and plant the field with the autonomous robot which wouldn’t have been possible with a traditional tractor. The expectation is that this trial field will have 72% of picked parsnips at grade one which is a strong result versus other fields. The field also included various measures from M&S’ Farming with Nature programme to improve biodiversity of both wildlife and the soil, including agrisound boxes and wildflower borders. AgriSound technology monitors pollinator numbers with specialist listening devices situated on farm. Through the trial, AgriSound found that there was more pollinator activity in the trial field compared to the standard field, demonstrating another environmental benefit to farming this way. The parsnips were grown in Yorkshire and are now available in selected M&S stores for approximately a week. The trial was the first M&S Food project to be funded by the M&S Plan A Net Zero accelerator fund, which the retailer launched to find innovation projects to enable rapid action towards net zero to meet its Plan A goal of being a Net Zero business across its entire supply chain by 2040. Andrew Clappen, Technical Director at M&S Food, said: “The Plan A Accelerator Fund was designed to move us towards being a Net Zero business across our entire supply chain by 2040, by tapping into the entrepreneurial spirit of our suppliers. Partnership is going to be the key to achieving this goal and at M&S our unique model of own brand, long term supplier relationships is how we deliver the quality and trust our customers expect from us." “It’s fantastic to see not only a carbon reduction of almost 50% from our trial with Huntapac, but a high proportion of the incredible quality of produce that M&S is famous for. The trial has also been really well received by the industry, with knowledge sharing sessions held to demonstrate the new technologies as if widely adopted, this would create more highly skilled jobs and attract new talent into the sector, which in turn would drive more innovation around finding new lower impact farming methods to reduce carbon emissions.” Stephen Shields, Technical & Sustainability Director at Huntapac, said: “This project was only possible due to the M&S Plan A Accelerator Fund and our 40 year relationship. The opportunity to trial something which has such potential for our business and the industry is testament to the drive and appetite for innovation which is central to M&S Food." "The success of this project has led to us explore the potential of purchasing our own robot so that we can farm more vegetables this way next season and in the future. We’re working to upskill our team and sharing our learnings with the wider industry as we believe this is the future of farming.”

Mediterranean foods supplier Dina Foods is launching a new Dinalicious® umbrella brand, starting with new-look packaging on its mamoul filled biscuits, as part of a major rebrand across its authentic confectionery ranges. The traditional sweet biscuits, mamoul, are made with semolina dough, filled with nuts or dates. Dina Foods offers three fillings: walnut, mixed nuts (cashew and pistachio) and dates in new-look Dinalicious® assortment packs, which are available in 200g or 1kg versions. The Dinalicious® brand will be an umbrella brand covering a range of artisan confectionery products from the family company Dina Foods. Project Director Wilda Haddad explains: “We will be bringing together a variety of our authentic and delicious Eastern Mediterranean confectionery under this brand.” The vegetarian-friendly Dinalicious® range will include dates, mamoul, and similar confectionery, excluding Dina Foods’ filo pastry lines, she says. Alongside Dinalicious®, a Filo Delights® branded range is set to include classic baklawa and Dina Foods’ other traditional filo pastry-based confectionery lines. Dina Foods plans to extend its sales of mamoul with major multiple retailers and ethnic convenience stores over the next 12 months, through retail and wholesale channels across the UK and continental Europe. The new look Dinalicious® mamoul is launching with Lidl and Costco. Mamoul boxes also signpost the fact that packaging can be recycled to encourage consumers to recycle, as Dina Foods focuses on minimising its environmental impact across its business. Other measures that Dina Foods is taking include upgrading equipment for maximum energy efficiency, purchasing from sustainable sources, monitoring and managing waste and moving employee vehicles to hybrid or electric options.