Posts Tagged ‘Nestle’

Coffee capsule recycling greenwash

May 14, 2021

Podback, the latest Big Business greenwash, all the usual suspects, Nestle, Starbucks, Jacobs Dowe Egberts, purveyors of disgusting undrinkable coffee.

Kerbside collection of coffee capsules is not the answer, it is a solution to a non-existent problem.

A couple of councils out of how many local councils? This is pissing in the wind. It is to add yet another layer of complexity to household waste collection and recycling. Households already cannot cope and are poor at recycling.

A similar scheme in New York has poor recycling success.

A work around by coffee companies to look green was to send a courier to collect  or ask to visit a coffee shop to drop them off. Better than nothing, maybe, but not exactly a green solution or reducing carbon footprint.

An example of the stomach-churning marketing bullshit:

Podback is the new coffee pod recycling service. Created by the two biggest names in the UK coffee industry, Nestlé & Jacobs Douwe Egberts UK, the companies behind Britain’s favourite coffee brands, Nespresso, NESCAFÉ Dolce Gusto and Tassimo, Podback is the first of its kind.

Joint has worked alongside the founding members (Nespresso, NESCAFÉ Dolce Gusto and Tassimo) as well as all partner agencies to develop the brand strategy, logo, brand identity and brand led communications, as well as, in collaboration with BIG DB, a consumer facing website.

Launched this month, Podback provides simple and easy ways for people to recycle their coffee pods.

Podback’s mission is for every coffee pod enjoyed to be recycled.

The scheme will initially cover brands representing over three quarters of the UK market, including Nespresso, NESCAFÉ Dolce Gusto, Tassimo, L’OR, Starbucks by Nespresso and Starbucks by NESCAFÉ Dolce Gusto. The ambition is for all brands that use aluminium or plastic pods to join Podback.

The suite of brand work developed for Podback includes brand strategy, logo and brand identity, recycling bag designs, announcement video assets for corporate social channels (LinkedIn+ Twitter), Podback Members Guide for new members to the scheme, social media consumer launch assets. It also includes a consumer facing website, in collaboration with digital partners BIG DB.

Damon Collins, founder: ”Developing such an innovative brand with such a strong mission and purpose alongside two of the biggest names in the coffee industry has been an amazing journey. With Podback being the first of its kind in the UK, we know the importance every aspect of the brand plays in the real world which is why we sweated every tiny detail. We’re proud that Joint is part of a team in helping making recycling simpler and easier and helping the environment in such an important way.’’

These ‘solutions’ are for a problem that should not exist, coffee capsules that cannot be easily recycled (for example Nestle) or composted.

Nespresso machines are capable of brewing excellent coffee so long as do not use coffee from Nespresso or Starbucks.

Internally all Nespresso machines are the same, the only difference external appearance and attachment of various gadgets and gizmos.

Buy the cheapest machine. Better still, buy an Opal One, roughly double the price of the cheapest Nespresso machine.

Buy coffee from a reputable coffee roastery.

  • Kiss the Hippo — compostable
  • Colonna — aluminium and compostable

Compostable capsules can be dropped on the garden compost heap or food waste bin or garden waste bin.

Gadgets exist to extract spent coffee grounds from aluminium capsules. Spent coffee grounds go on the compost heap or scattered on the garden. Rinse the aluminium capsules and drop in the recycling bin.

I do wish lazy journalists would do their homework, not regurgitate Big Business greenwash. 

Frappé

April 5, 2021

Frappé is an example of cultural colonisation and bastardisation of culture by global corporations.

Frappé a disgusting coffee served in Greece and Cyprus, an ice cold frothy coffee made with Nescafe.

Frappé is not a Greek drink.

Frappé was introduced by Nestle at a trade fair in Thessaloniki in 1957. Nescafe mixed with cold water in a cocoa shaker to create the foam then poured over ice.

Following its introduction in Thessaloniki in 1957, frappé was heavily promoted by Nestlé.

Nestle co-defendants in child slavery class action

March 27, 2021

Another example of the evil that is Nestle. Employment of child slave labour on cacao plantations.

Nestle, Cargill, Mars, Mondelēz, Hershey, Barry Callebaut, and Olam are co-defenders in class action brought by former child slaves on cacao plantations.

Children as young as 11 are being trafficked into slavery, harvesting cocoa for global corporations Nestle, Mars, and Hershey.

Tenimba was only 11 years old when a trafficker lured him from his home in Mali to a cocoa plantation in Ivory Coast. He was promised good pay and care. Instead, he worked every day for two years with no pay, no medical care, and no safety measures.

Today there are over 1.5 million child slaves like Tenimba, losing their childhood to supply cocoa to some of the world’s wealthiest global corporations, companies like Nestle, Mars, and Hershey.

Tenimba and seven other former child slaves have brought a lawsuit against these corporations, hoping to get justice for themselves and hundreds of thousands of others.

And do not be fooled by Tony’s Chocolonely, they source low quality industrial chocolate from Barry Callebau, then re-brand it.

Please support bean-to-bar chocolate makers, support small producers who care, who buy direct trade, pay producers higher prices than FairTrade scam, and produce quality chocolate not poor quality industrial chocolate.

From Bean to Bar, a whimsical tour of bean-to-bar chocolate makers in Great Britain, is an excellent guide to quality chocolate.

Those taking the action are reliant on funding to successfully conclude this case. Please give them your support.

Note: Mindful Chef a Nestle company, paranoid any mention of Nestlé on their social media posts.

Mindful Chef frozen meals DPD delivery

February 9, 2021

Last month a delivery by DPD of a Mindful Chef recipe box, dumped on back door first day of heavy rain during Storm Christoph. Not a good start, especially as order should have been delivered Sunday of the previous week.

Once again, a failure of delivery by DPD of a Mindful Chef delivery. Failed on first delivery this is only my second delivery and failed again.

Yesterday, a very long conversation with a helpful young fellow at Mindful. Part of that discussion was failure of previous delivery, dumped on back doorstep in the rain during storm Christoph, delivery driver lied where delivered.  To ensure did not happen again, I gave very clear instructions for delivery:.

Two of the issues raised:

  • unable to log into account
  • question the hike in price of minimum order for frozen meals from £24 to £36 a big jump

Until I tried to order frozen meals, I was not aware there was a problem. My account did not even appear to exist.

What of the £20 credited my account for previous failures?

My account apparently did exist, but not able to log in. To be resolved.

Credit of £20. No, not showing. Once again, credit it to my account, or so I was assured. I was not though able to verify as unable to log in.

Place Order. Very clear instructions for delivery.

morning

  • leave on bench seat at back of house
  • do not call at house
  • leave card in door

afternoon

  • call at house and hand to resident
  • if no one home follow instructions for morning

Instructions could not have been clearer, nevertheless instructions were completely ignored. Left at the front, in the sun, in full view of the street, called at the house, no card left in letter box.

The box was rescued twenty minutes later. The side of the box warm where in the sun. Box not cold as would expect during sub-zero temperatures. I raised yesterday my concerns delivery not by food delivery trucks.

Delivery driver lied where box left, not left in front porch, as photo taken by driver shows.

Box relocated to back of house on bench seat as my instructions.

Three hours later the box was checked. It was cold, which only serves to confirm my concern not using refrigerator trucks. Alarmed to find warning dry ice, I opened very very carefully. There was no dry ice. Warm delivery van.

Use of courier service not specialist food delivery company, for example Ocado, raises another issue, that of food hygiene.

Lentil moussaka taken out of the box, popped in the fridge, to be cooked in the oven later.

No problem with the lentil moussaka and no it is not moussaka but was delicious nevertheless and no nasty additives.

As dusk approached, box brought into the house, contents placed in the freezer.

I thought no dry ice. I found down the side of the box. Two items horizontal three items sideways, between them and side of the box two pouches with dry ice. The warning should clearly stated this. I had ice burn on my fingers.

Packed badly. The two pouches should not have been side by side, one should have be either side of the contents for optimum cooling of contents.

E-mail Mindful Chef. No response.

Call Mindful Chef. Third call, second call in as many days. Each time on hold, many queries. Queries or complaints?  Insulted whilst on hold, robot message try e-mailing.

Eventually get a human. Previous helpful, not this time, rude, abrupt, tries to claim there is not a problem with deliveries. Er, twice in a row, only two deliveries, that is 100% failure.

He offers to refund my delivery. No such offer previous failed DPD delivery dumped in the rain during Storm Christoph.

Following phone call, I receive e-mail to say I had been credited the sum of my delivery. Hold on a minute, did I not have twenty pounds credit, why was I charged £29-97 which was then refunded? Where has my twenty pound credit gone?

Something I learnt was that Mindful Chef operate two accounts, one for recipe boxes. one for frozen meals, which may explain why I could not log in. What if a customer orders smoothies, does that go through a third account?

I have tried posting the problem through social media. I am blocked. They can bombard me with unwanted posts, but I can not post or comment.

Every time I open facebook, there is Mindful Chef in my face, scroll a short distance, Mindful Chef. I was receiving junk e-mail every day, but thankfully stopped a few days ago. Others have complained, text messages, nuisance phone calls.

Mindful Chef are paranoid, any critical comment deleted, person making the comment blocked.

Mindful Chef are not an ethical company as their greenwash would want us to believe. Mindful Chef is owned by Nestlé, but paranoid any mention of. No mention on their website, or the literature they send out. Post on social media a Nestle company, deleted, then blocked. Nestle ethical in the same breath is an oxymoron.

Mindful Chef operate a secret Facebook group, so secret a search does not find it. Post a  critical comment, for example flaws in one of their recipes, comment deleted, blocked.

There is a another secret group facebook group Mindful Chef Cancelers, yes I know, very silly name.  This consists of dissatisfied if not angry Mindful Chef customers.

An example of how angry Jenny Xanthe:

I’m so furious! I have left them a bad Google review and intend to do so with every format I can find – I understand that they will probably get a lot of new customers as the result of this deal but I feel like there should be more of an impact on their business than a few of us leaving!

But most of the time it is discussing Nestle ownership or alternative recipe box schemes. The obvious, actually go out and buy ingredients to cook with too blindingly obvious.

Update: A day later no response to my e-mail, not even an acknowledgement, neither to my conversation the previous day cannot access my account. To add insult to injury, I do receive an e-mail, junk e-mail promoting how healthy their frozen meals. Nor a response to tweet highlighting failed delivery. They do not care. Any criticism is deleted, those who post blocked. This is a cowboy operation.

Tony’s Chocolonely call foul on Nestle

January 26, 2021

According to The Grocer, Tony’s claim their chocolates are being blocked from the shelves of Sainsbury’s.

A joke, could not make it up if tried. Two low quality chocolate makers battle for supermarket shelf space. Though stretching it to call either chocolate.

What has caused the problem, other than unfair competition, bullying of a chocolate company by Nestle, is a range of ‘chocolates’ that has the look of other ‘chocolate’ bars to highlight slavery in the chocolate industry. A look that at first glance easily mistook for the originals.

But dear oh dear, look at the long list, the very very long list, of ingredients for the copycat bars from Tony’s.

I hate to have to say it, but Nestle do have grounds for complaint, a publicity stunt by Tony’s passing off their bars of sugar and fat as the genuine article, albeit for a good cause to highlight slavery on chocolate plantations.

Bars of Tony’s sugar and fat can be found in Oxfam, supermarkets and zero waste shops.

Are they ethical? On the shelves of Oxfam no guarantee. A few years ago Oxfam were selling peanut butter bulked out with palm oil, sugar and salt, in a plastic jar. On the shelves until public outcry forced them to not stock.

Extra dark chocolate 70% 180g bar: Belgian FairTrade dark chocolate, 70% minimum cocoa solids, made in Belgium. Nothing exceptional about 70% cocoa mass. Ingredients: cocoa mass, sugar, cocoa butter, fat reduced cocoa powder, emulsifier (soya lecithin).

Emulsifier is used as a cheap substitute for cocoa butter. Soya and palm oil are two of the worst additives in chocolate. Both sourced from plantations where once stood rain forest. Soya, unless organic, has high probability of being GMO.

FairTrade scam. The beans sourced not specified country of origin, and not likely if FairTrade. The FairTrade scam pay a a tiny margin above commodity price. No incentives for growers to improve quality, cocoa is cocoa. Growers maintained in poverty. A marketing ploy to make Middle Class feel good but not question who or where of what they buy.

Luisa deals direct with growers in Colombia pays a high premium for quality cocoa.

Belgium or Swiss plastered across a bar of ‘chocolate’ is no guarantee of quality, any more than gourmet coffee is a guarantee of quality coffee.

Quality chocolate

  • cocoa mass — sugar — vanilla
  • cocoa mass — cocoa butter — sugar — vanilla

The purists will not allow vanilla, others say ok if enhances the quality of the chocolate. A moot point.

Always check the list of ingredients.

Quality chocolate will be bean-to-bar. Anything that is not bean-to-bar paying a lot of money for someone to buy in chocolate and turn into bars.

The accolade for chocolate, an award from the Academy of Chocolate.

In 2020, Luisa, one silver, four bronze, an award for each and every one of her bean-to-bar chocolates. No mean feat.

Coffee and chocolate, speciality coffee roasteries, bean-to-bar chocolate makers, direct trade, not the FairTrade scam. Long term relationships with growers, higher price paid for quality. A win win for everyone.

From Bean to Bar, a whimsical tour of bean-to-bar chocolate makers in Great Britain, is an excellent guide to quality chocolate.

Try

Buy chocolate direct from bean-to bar chocolate makers, coffee from a specialty coffee roastery, or from speciality coffee shops.

Steam Yard in Sheffield stock bean-to-bar chocolate in addition to serving excellent food and coffee, Imperial Tea and Coffee half way up Steep Hill in Lincoln purveyors of bean-to-bar chocolate, coffee and tea.

Nestle is an evil corporation, it exploits communities.

The only way to put evil corporations out of business, companies like Nestle and Facebook, is to stop using their services, stop buying their products, stop sharing your personal data.

Nestle owns Mindful Chef, a company that pretends to be ethical, makes no mention of Nestle.

Please sign and share the petition calling for an end to slavery in cocoa production. But remember the only way you can really help, is to buy bean-to-bar chocolate, speciality coffee, direct trade, transparency, where growers are paid a premium for a premium product.

According to a US Department of Labor report published in October 2020, an estimated 1.56 million children – some as young as five – are involved in harvesting cocoa in Ivory Coast and Ghana, the two countries which together supply 70% of the world’s cocoa beans. The proportion of children living in these countries who work on cocoa farms has increased from 31% to 45%.

Tony’s Chocolonely a Dutch chocolate company with around 20% of the Dutch market.

Ethical Consumer January-February 2021 has a feature on chocolate, the focus on industrial chocolate manufactures. A major omission, support local bean-to-bar craft chocolate not Big Businesses, superior chocolate and pay higher price to growers. [see Ethical Chocolate]

We all have a choice. We can sup undrinkable coffee at Costa (owned by Coca-Cola), Starbucks (dodge tax) or we can find an independent specialty coffee shop where they care about coffee, care where it comes from, and if we are lucky may have bean-to-bar chocolate on sale.

Mindful Chef

January 16, 2021

I have come across veg boxes, though have never used, have not before come across recipe boxes.

I had not been out since New Years’s Eve, was not feeling well, I had been in contact with some one who was ill with coronavirus, food was running low. Mindful Chef seemed an option to consider.

A recipe box I learnt is a box of ingredients with a recipe giving instructions on the cooking.

I scrolled through the options, not sure how large the portion size, picked three meals for one person.

  • Mexican-style steak, avocado salsa & brown rice
  • Swedish-style pork meatballs & potato mash
  • Steak with salsa verde & parsnip fries

Late one night last week I tried to order. It would not progress beyond entering my post code.

Next day I tried again. This time I entered delivery address manually, all seemed to work, how to deliver,  credit card details.

Saturday an e-mail conforming delivery next day, or so I thought, I had scheduled Sunday. It was only later when I checked, it was junk meal offering frozen meals next day delivery.

Sunday I waited all day, night came, no delivery.

I posted on their facebook page, got nowhere. I sent an e-mail.

I was then given the run around over the following days.

Asked for details of my order. This I gave.

Next day asked for my post code.

I then volunteered my address, which I assumed they already had having given when I ordered. I clearly stated I required confirmation of delivery.

They had my details as how otherwise were they sending junk e-mails addressed to me personally?

Then nothing, a reminder each and every day, nothing. Request for e-mail of CEO, nothing.

In the meantime, to add insult to injury, junk e-mails every day, unwanted posts on facebook.  And just  when I thought could not get worse, I find posts on Facebook messenger.

I only have to open facebook, and there in my face unwanted junk from Mindful Chef, scroll a short distance, more junk from Mindful Chef.

Friday afternoon having heard nothing for three days, apart from unwanted junk. I called.

Ten minute wait to get a real person. Whilst waiting a robot message, get a quicker response if e-mail.

Eventually after waiting ten minutes a real person came on the line.  I am told the long delay, failure to deal with e-mails failure to deal with the problem, I am told a small team, too many queries. I was told the same story in one of the first e-mails. Clearly trained to trot out this pathetic excuse. And why so many queries? Many queries, people like me getting nowhere?

I place an order again over the phone, only now I cannot order what I originally ordered and have to pay again.

  • Denver steak with harissa chickpea & pea shoot salad
  • Pork with colcannon and mustard sauce
  • Asian pork meatballs, kale & brown rice

A rotating weekly menu, but if compare with my original order, which was not delivered, variations on a theme.

At £11 a dish, expensive. I could eat out cheaper, and not have to prepare, cook and do the washing up after.

Other dishes more expensive, salmon £12-50, venison £14.

A few dishes were cheaper, but with very cheap ingredients, for example beans and potato wedges £8 or chick peas and fried sweet potato wedges £9-50, although lentils and cauliflower £10. To put in context, cod and sweet potato chips, with a tiny bit of salad £12, whereas if I pop along to my local fish n chip shop and pick up excellent takeaway haddock and chips at a little over half the price, order on-line and ready for me to collect, or if it was open, one of the best fish n chip restaurants in the country excellent haddock and chips and I am still paying less.

Note: Prices quoted single person per dish. If ordered for two or four, the cost would be lower, significantly lower, per person.

A reputable company would have not forced me to pay again, they would have apologised and sent out the order gratis.

Now the order not what I originally ordered will be delivered Tuesday, a week and two days late.

Every time I open facebook, unwanted junk posts from Mindful Chef.

Today in my face, Mindful Chef, smoothies for a delicious breakfast.

Delicious breakfast not difficult.

  • muesli zero waste stall
  • unpasteurised raw milk farmers market
  • bananas fruit and vegetable stall
  • wholemeal bread local baker

Smoothies are hot healthy. Smoothies are very high in sugar content.

Sugar is a killer. Obesity, type II diabetes, heart conditions, tooth decay.

Are these smoothies even fresh?

Delivered in a pack, stored in a freezer, watered down to consume, sounds like dehydrated. Not very fresh. Big mark up.

Invest in a decent blender (need two) buy fresh fruit and vegetables off a decent market stall and make ones own.

Try

  • apple, orange, carrots and ginger

A juice not a smoothie. The ginger about the size of a thumb.

But, having not watched the video, and now watched, would still need a blender for the Mindful Chef packet, therefore what has been gained? Would still need a blender. Buy fresh fruit and vegetables off a market stall.

My contact details have been given for the sole purpose of fulfilling my order. My consent has not been given for any other use. Mindful Chef are in breach of data protection legislation. A breach ICO should look into.

Mindful Chef likes to masquerade as an ethical company.

we can’t just work with anyone. Look at our name – Mindful Chef – they have to fit in with us and our values and what we’re trying to achieve. We’re an ethical business trying to do things better which is a lot harder doing it that way; it’s more difficult to get really good margins. For example when you buy free range chickens or 100% grass fed beef then it’s a lot more expensive.

Mindful Chef is owned by Nestle.

And the food, the contents of the recipe boxes, does hype pan out in reality? I do not know, as come tomorrow, it will be a week has passed by for my original delivery. When it does arrive Tuesday, I will post again as to what was my experience.

But my experience to date, Mindful Chef a company with piss-poor service and appalling customer service when things go wrong.

The Hairy Bikers’ Chocolate Challenge

February 18, 2020

I did not expect Hairy Bikers’ reality chocolate show on Channel 5 to be anything other than dire. It lived up to expectations.

Dire it was, gimmicky, dreadful presenters, dreadful contestants.

I endured five minutes then turned off in disgust. I tried again the next day. I managed ten minutes before giving up in disgust.

Set in the Nestlé factory in York, one of the worst corporations in the world. York where once upon a time Joseph Rowntree started.

Industrial chocolate.

I had hoped bean-to-bar chocolate, not fat and sugar.

The programme could have been set at York Cocoa Works. And at the very least, wander through the Shambles and look in Monk Bar Chocolatiers.

York, home of chocolate, and the viewers are insulted with corporate industrial chocolate.

Corporate chocolate makers lobbied in US to water down the definition of chocolate to include  emulsifiers and other additives.

Over the last two decades we have seen shocking reports about the use of child labor, sometimes under hazardous conditions, on cacao farms in Ivory Coast and Ghana, and of widespread destruction of forests in cacao-growing regions worldwide.

Public outcry had prompted the major chocolate companies to pledge to end the worst forms of child labour in the cacao industry. But no laws were ever passed in America to require this (those same companies lobbied against the legislation and quashed it), little has changed.

We find a similar corporate story with environmental impact. In 2017, 34 chocolate companies agreed to end deforestation by their industry. But according to a 2018 report by the environmental group Mighty Earth, cacao production was still ravaging forests, and the animals living within them, at an alarming rate.

Direct trade, traceability, transparency bean-to-bar chocolate makers source the best beans, place emphasis on the growing conditions, the terroir, the working conditions, will include details on their chocolates or on their websites.

Cacao grown under the shade of trees helps to protect the natural habitat.

Across the country we have bean-to-bar chocolate makers, viewers could have been introduced to quality chocolate, instead industrial chocolate in a Nestlé factory.

According to the Fine Chocolate Industry Association, sales of premium chocolates grew in the US 19 percent in 2018, compared with 0.6 percent for mainstream chocolate like the classic Hershey bar. Over the past decade, the number of small American bean-to-bar chocolate producers — the kind with cacao percentages and places of origin printed on those hyper-chic labels — has jumped from about five to more than 250.

We could have visited a cacao grower in the Amazon, learnt of the sacred origins of cacao, learnt how cacao is replacing coca in Colombia, that quality attracts a higher price than that paid by Nestlé, direct trade not the FairTrade scam, seen the different cacao pods, fermentation, selecting the roast profile, the processing to turn the cacao nibs into a bar of chocolate.

Maybe a visit to Casa Cacao to see what experts can then do with bean-to-bar chocolate.

But no, a Nestlé factory churning out industrial chocolate for the masses.

At the very least set within Hotel Chocolat. Each person have an expert on hand to advise. Then go through the rigorous selection process. But at a guess no one would have passed, and that would have been the end of the series.

Begs the question: Is this Channel 5 series sponsored by Nestlé?


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