We can all make a difference
The tsunami that hit the Indian Ocean region on Boxing Day may have dropped from the front pages of our national newspapers, but that doesn't mean its hundreds of thousands of victims have been housed, fed or safeguarded against disease.
It will be years before any semblance of normality returns to the regions struck by the disaster. The debt-ridden nations that lay in the tsunami's path will require unprecedented levels of humanitarian aid for meaningful reconstruction of lives and communities to begin.
Meanwhile, many of those people whose lives were fractured have been robbed of any means of making a living and supporting their families. And, beyond the practicality of staying alive, there's the painful process of grieving - which for some people means mourning the loss of tens, even hundreds of relatives and friends.
That's the bad news. The good news is that we can all make a difference to those affected by the disaster. And here's how…
Caterer is setting its full weight behind UniChef, a fundraising event to raise money for tsunami victims. The idea is a simple one. On 7 February restaurants and food outlets are being encouraged to donate a percentage of their day's takings to the UN children's fund, UNICEF. The idea is the brainchild of Philip Howard, chef-proprietor of two-Michelin-starred London restaurant the Square, which will donate all its takings on the day.
The idea may be simple, but its fruits promise to be life-changing. After all, a donation of £46 to UNICEF buys a basic family water kit for 10 households, with detergent, soap, wash basin, towels, bucket and water-purification tablets; £560 provides a tent to set up a clinic or hospital.
Many of you will already have moved to support the global relief effort, either individually or through your place of work. But if you are still keen to do your bit, UniChef could be the ideal opportunity. Turn to page 6 for full details on how you can make a difference to someone's lives on 7 February.
A perfect merger?
Newly merged company BaxterStorey started trading on 1 January. The fifth-largest contract caterer in the UK aims to occupy the large gap between the PLCs and the start-up companies. But will it establish itself as a real alternative for clients? And is there room at the top for all six directors to steer the new firm? On page 32, we invite food service consultant Jonathan Doughty to get some answers from BaxterStorey's joint managing director, Noel Mahony.
- Ben Walker, contract catering editor
Water wise
You may not consider water usage a major kitchen cost, but with the drive towards energy efficiency, the use of water meters and rises in utility bills, it pays to practise water economy, particularly when it comes to the piece of kit that accounts for a high proportion of a kitchen's water consumption - the dishwasher. Turn to page 39 to see what manufacturers are doing to help you save money.
- Diane Lane, suppliers and products editor
