Latest news with #freshfood
CTV News
7 hours ago
- General
- CTV News
Learn about Fiat Farm's ‘Nourish the Hunger' campaign
Learn about Fiat Farm's 'Nourish the Hunger' campaign Discover Fiat Farm's fresh food, unique events, sustainable practices, and learn about their "Nourish The Hunger" initiative.
Zawya
2 days ago
- Business
- Zawya
Souq Al Jubail in Sharjah attracts over two million visitors in the first half of 2025
Sharjah: Souq Al Jubail in Sharjah welcomed over two million visitors during the first half of 2025, reflecting its growing status as a premier destination for shopping. The market offers visitors everything they need—from fresh and imported products to integrated, high-quality services—all under one roof at competitive prices that meet their diverse needs. Abdalla Al Shamsi - Manager - Sharjah Region Markets, stated: 'Surpassing the two million visitor mark within the first six months of the year is a significant indicator of the prominent position the market holds in providing fresh food products across the emirate. This achievement is the result of our continuously evolving operational and organizational strategies, with a strong focus on delivering a comprehensive and safe shopping experience for all visitors.' Al Shamsi added:'We are committed to ensuring that the market remains an ideal environment for meeting the needs of customers by providing integrated services under one roof. These include a wide variety of fresh products and related services, all within a healthy environment and a highly efficient operational system.' Strategically located in the heart of Sharjah City, Souq Al Jubail is close to key landmarks, making it an ideal meeting point that connects various parts of the city and is easily accessible from all directions. The market benefits from its proximity to major road networks and offers ample parking spaces. In addition, its stunning waterfront views lend it both a commercial and touristic appeal. Souq Al Jubail is divided into three main sections: the fruits and vegetables section, the fish section, and the meat section. Additionally, the market features a hypermarket that enhances the overall shopping experience for visitors. Spanning approximately 400,000 square feet, the market overlooks the Sharjah Corniche and Flag Island, making it a unique and attractive destination for shoppers. The market features 261 retail units distributed across its main sections. The fruits and vegetables section includes 174 shops, 22 of which specialize in dates. The meat section comprises 65 shops, while the fresh fish section includes 35 outlets selling seafood and related products. In addition to these, the market offers a variety of services and facilities such as ATMs, a hypermarket, a pharmacy, and more—ensuring that shoppers enjoy the highest level of convenience and service. It is worth noting that Souq Al Jubail is one of the projects owned by Sharjah Asset Management, the investment arm of the Government of Sharjah.
Daily Mail
7 days ago
- Business
- Daily Mail
The secret code hidden on fruits and vegetables that tells you exactly how fresh they are
We're a nation obsessed with use–by dates. So a recent supermarket change – which saw 'best before' dates removed from many pre–packaged fresh fruit and vegetables – may have triggered a few meltdowns. Now, experts have revealed a secret code that can help decipher how fresh items are. According to consumer website Which?, it all depends on which supermarket you're in. At Asda and Tesco, look for a letter followed by a number, they say. 'A' refers to January, 'B' is February, 'C' is March and so on, while the number refers to the day of the month. So, for example, the best–before date of an item with the code J27 would be October 27. Those who prefer to shop at Sainsburys will have a different code to decipher, they revealed. These codes all begin with 'J' and end in 'S' – in reference to founder J Sainsbury – and contain the date in the middle. Therefore, an item with the code 'J0904S' will have a best–before date of April 9. Morrisons is probably the easiest to work out, they said, as the supermarket simply uses the first letter and day of the month. Therefore, a product with the code 'S27' has a best–before date of 27 September. This could potentially cause some confusion, however, as certain months such as June and July start with the same letter. 'Bear in mind that food is usually perfectly edible after its best–before or sell–by date – it should be fine to eat if it looks and smells OK,' their website reads. 'However, food with a use–by date, such as pre–cut fruit, must be eaten by midnight of its expiry date, or it could be unsafe.' The tips will hopefully help reduce food waste, which has become a major issue for households across the UK. A survey of 2,000 Brits, carried out by Aldi, found that while a third of us claim to have the best intentions to eat healthy fruits and vegetables, more than half admit to throwing too much of it away. The average household chucks away a whopping nine pieces a week – adding up to £468 over the course of a year – they discovered. As part of the survey, Aldi also pinpointed the most commonly thrown away fresh food items in Britain. Bananas top the list, with households each chucking away an average of 115 a year, while tomatoes, mushrooms, and 'easy peelers' are also ending up in the bin. Almost a quarter of respondents said they only get through half a bag of salad before having to throw it away. Meanwhile, 57 per cent admitted they don't fully understand exactly where and how to store food to keep it fresh for longer. According to the Food and Agriculture Organization of the United Nations, about 2.9 trillion pounds (or a third of the food in the world) is lost or wasted every year. Fruits, vegetables, roots, and tubers make up the most-wasted foods. In industrialized countries, this all amounts to $680 billion in food. In developing countries, it's $310 billion. The average waste per capita in Europe and North America is 95-115 kg, or 209-254 lb, ever year. The food lost or wasted in Latin America each year is enough to feed 300 million people. In Europe, it could feed 200 million people, and in Africa, it could feed 300 million people.
Telegraph
18-07-2025
- General
- Telegraph
Why an upper-class diet is better for your health
Simple fresh food cooked from scratch is as posh as it gets. You won't find Quavers or any ultra-processed rubbish in an upper crust pantry – and forget takeaways, or any kind of snack. The aristo diet would get full marks from the likes of gut health rock star Tim Spector or the van Tulleken anti-UPF evangelists. Just look at the Countess of Carnarvon, chatelaine of Highclere Castle in Hampshire, who did not think twice about including a recipe for shepherd's pie in a forthcoming book. The greatest misconception about food served in the great houses of Britain, she says, 'is that it's fussy and complicated when it is in fact based on straightforward home cooking'. While the vulgar rich and the credit-card wannabes that mimic them might eat caviar and post it on Instagram, at Highclere the 8th Earl's greatest comfort is roast chicken, and Monday night suppers are 'risotto made with whatever's in the fridge'. While it's some time since anyone in my family had a cook, my nouveau pauvre family were very strict about retaining some of the old food mores. No tomatoes in the fridge, don't hold your knife like a pen, never use a silver spoon for eggs, margarine is evil, no snacking, no gluttony, no excess weight, never use a knife to break a bread roll. The rules around food and its consumption were considerable, and I never forgot them. I still feel crippling shame if I eat in the street. The start of the asparagus season was greeted like the birth of a child – and the end like a death in the family. In all honesty, I'm not sure my Granny ever really found any joy in cooking her own food and lived on cheese and biscuits. When I spoke to other middle-class girls with posh grannies, we discovered we had much in common. One former private chef to a member of the Royal family described knowing when the late Queen was joining his client for lunch as he would receive instructions to make a single serving of 'goujons of plaice, which are basically posh fish fingers, because no matter what everyone else was having she really did prefer plain food'. And aside from a few crusty old dukes, you don't get much posher than the Queen, do you? So what are the signs of a truly posh diet and how can it benefit your health? You never snack A weekend guest at Lisnavagh, the seat of Lord Rathdonnell, describes their host's visceral disgust at snacking: 'He considered it a punishable offence, completely gross and abject gluttony.' Admittedly, snacking was not common to any class until more recent generations were brainwashed by food companies. As a child, whining that one was hungry was either ignored or met with a brisk: 'You can have a piece of fruit.' And while we all chew away all day like cattle at the cud today, it remains strictly not done in the grandest echelons of society for its simple lack of restraint and self-control. And there is nothing to eat anyway. One regular visitor to the nice country houses says upper-class fridges are singularly uninspiring. Fresh ingredients are kept in the larder to be prepared from scratch and 'snacky bits' are what Nancy Mitford would call 'non-U' (not upper class). 'It's just dried up ends of cheese, sad, worryingly bloody chicken carcasses and Tracklements mustard.' In short, if you open your fridge and a cornucopia of exotic foodstuffs sheathed in brightly coloured plastic tumble out, you're dead common. Nutritionist and functional medicine practitioner Rosemary Ferguson is a favourite of the smart set in London and the Cotswolds. She says: 'Not snacking is a good thing. The body benefits from short fasts of around five hours between meals. So snacking is a really big issue because insulin levels are elevated all the time and the body never takes a break from digestion.' You love high-protein game As a rule, to shoot things with faces, fur and feathers legally you need to either own a lot of land, have a friend who owns a lot of land or be prepared to give someone with a lot of land a lot of your money. Otherwise it's poaching. Having a taste for the gamier meats is a sign you are quite grand. Arrivistes just shoot the things and go off to Annabel's to get drunk. Ferguson says: 'Game is very healthy meat: high in protein, low in fat, rich in B vitamins, vital minerals like iron and omega-3s. It lives wild and is probably not living a stressed life on lots of weird foods and medications like farmed meat.' You avoid UPFs like Bisto gravy or (horror) a Big Mac While there are rumours the Beckhams enjoy Bisto with their very finest quality beef, the act of roasting a few ribs of beef requires only the addition of stock to the empty pan to create a fairly thin yet deliciously marmite-y liquid called gravy. A travelling companion of one of the smart Sykes sisters – Plum, Lucy and Alice – describes an unnamed sister preferring to go hungry for 24 hours while waiting for a delayed flight at Goa Airport because the only option was McDonald's and, apparently, she 'just couldn't'. Ferguson says: 'Cooking from scratch and avoiding UPFs and fast food is a very good thing, however, I'm afraid I love Bisto. I remember [a very aristocratic name] being audibly appalled when they discovered I did. The real problem comes when you don't have the choice. Diabetes and metabolic illnesses are a socioeconomic issue because in poorer areas there are food deserts where UPFs and fast food are cheaper than real food. So it's no laughing matter.' While Pol Roger claimed Winston Churchill drank 42,000 bottles of its champagne over 50 years, his menus were far less grand. 'They included a lot of leftovers and beans on toast,' according to dining historian and biographer of Churchill's cook Dr Annie Gray. 'It is the same now as it always has been,' she says of the upper-crust predilection for plain and unexciting food. Ferguson says: 'Keeping it simple means consistent habits; anything too complicated is easily derailed. And if you are eating good quality ingredients, quite often too much fuss really isn't necessary.' You eat strictly seasonal vegetables It would never cross your mind to eat asparagus, artichokes or tomatoes, or indeed, anything, out of the strictly British season for them, and certainly not pre-prepared in a crackly plastic packet. Sliced carrots should never be seen outside the nursery wing. Adults' carrots should be served in batons or peeled and left whole according to both Annabel Bower's Mancroft instructions and etiquette commentator William Hanson. And some vegetables are completely verboten. 'Kale is for cattle' according to my mother. She has never stopped saying this since I developed a fashionable appetite for the toughest of brassicas. No matter how much I gussy it up or massage it to tenderness, she will not touch it. A member of the Mancroft family, apparently, sent a swede dish back to Bower with the words: 'You can't serve that. That's cattle feed.' Ferguson says: ' Seasonal, local and freshly picked or dug is the dream. As soon as they're picked, vegetables start to lose their nutritional value and flavour. And if pulled from organic garden soil, there's added minerals and good bacteria. Carrots cooked whole lose less of their nutrients to the boiling water; not peeling them would increase fibre and preserve nutrients even more. On the matter of kale, I'm clearly very common. I love it. It is nutrient dense and while some controversial and extreme wellness figures have claimed kale is 'trying to kill you', the truth is you'd have to eat a lot before we could pretend the plant's protective toxins, known as oxalates, might be bad for you.' You aren't big on pudding but love fresh fruit from the garden Crumbles with loads of cream brought to the kitchen daily direct from one of the dairy farms on your vast estate are also acceptable. Ferguson says: 'A crumble isn't bad at all, with the fruit, and especially if you add some seeds, nuts and oats. The addition of local and unpasteurised cream (that has been tested for food-borne pathogens) will add high-dose vitamin E, high A2 protein and fat levels to keep you satiated for longer.' You never salt food before you have tasted it One friend describes gasping in horror when she realised the man she loved sprinkled salt all over his food before he'd even had a mouthful. 'I'd been told to salt food was very non-U, and I still like my food bland to this day. I was told salt could sit in a little pile on your plate to be used if necessary but that sprinkling was a giant no-no. Ferguson says: 'Unless you've had an arduous day in the garden, when you might allow yourself a little pinch of salt to restore good electrolyte balance after sweating – sorry, perspiring – we should all be avoiding salt. We all eat way too much and it is a well-known and serious risk factor for cardiovascular, kidney and bone health.' You only drink very weak tea (and never with sugar) Taken with a slice or lemon or a droplet of milk, tea should look like dishwater, not the thick orange colour of a common house brick. Ferguson says: 'This is probably more hydrating, perhaps, than stronger tea but as long as your tea isn't full of sugar, there is nothing wrong with a strong daily cup of builder's. You take it as strong as you like, I'm sure the etiquette police have better things to do.'
The Sun
12-07-2025
- Business
- The Sun
Sainsbury's to launch new ‘on the go' hubs after axing three counters in store – but here's where you can find the items
SAINSBURY'S has undergone a major change to its supermarkets that will affect stores nationwide. Following the closure of three of its food counters, the popular supermarket has launched new On-the-Go hubs. 3 3 Later this year the brand will launch the hubs with an expanded selection of fresh food options. Launching in autumn, these hubs will be the new go-to for hot food items. In an earlier announcement, Sainsbury's said: "From the Autumn, we will create new On the Go hubs with flexiserve hot food offerings, delivering an improved customer experience." Sainsbury's had announced the plans earlier this year in their financial report. They said the change would help to "drive growth and availability at a reduced cost to serve". While the plans were announced earlier this year, the changes are now underway. It includes closing down its patisserie, hot food and pizza counters. Loyal customers have no need to worry, as Sainsbury's told the Express that the most popular items will still be available in self-service cabinets across the majority of stores. The retailer is instead preparing to launch an expanded section of fresh food options with the freed-up space. It comes after the company closed all of its cafes earlier this year. Sainsbury's scraps in-store changing rooms leaving shoppers furious The decision led to a loss of 3,000 jobs - affecting around two per cent of its 148,000 staff. It was part of a wider plan to "simplify the business" during a "particularly challenging cost environment". They will also be converting their scratch bakeries to bake-off, improving quality, value and availability throughout the day They hope the changes will help reach its goal of £1 billion in cost savings by March 2027. Full list of 61 Sainsbury's cafes that have closed Fosse Park Pontypridd Rustington Scarborough Penzance Denton Wrexham Longwater Ely Pontllanfraith Emersons Green Nantwich Pinhoe Road Pepper Hill - Northfleet Marshall Lake Rhyl Lincoln Bridgemead Larkfield Whitchurch Bargates Sedlescombe Road Barnstaple Dewsbury Kings Lynn Hardwick Truro Warren Heath Godalming Hereford Chichester Bognor Regis Newport Talbot Heath Rugby Cannock Leek Winterstoke Road Hazel Grove Morecambe Darlington Monks Cross Marsh Mills Springfield Durham Bamber Bridge Weedon Road Hempstead Valley Hedge End Bury St Edmunds Thanet Westwood Cross Stanway Castle Point Isle of Wight Keighley Swadlincote Leicester North Wakefield Marsh Way Torquay Waterlooville Macclesfield Harrogate Cheadle Simon Roberts, Chief Executive of J Sainsbury plc, said: "We've transformed our business over the past four years. We have created a winning combination of value, quality and service that customers love, investing £1 billion in lowering our prices. He added: "More people are choosing Sainsbury's for their main grocery shop as a result, delivering our highest market share gains in more than a decade. "We are committed, above all else, to sustaining the strong competitive position we have built - consistently giving customers the great value they have come to expect from Sainsbury's - and we expect to continue to outperform the market." He also said that the brand has added Aldi Price Match to "more products than ever before". They also provide offers on more than 9,000 products with Nectar Prices. Mr Roberts said: "Nectar is taking our ability to create personalised value and loyalty to the next level and our long-term contracts with farmers and suppliers demonstrate our commitment to resilience and sustainability across the UK food system." 3
