Brands need to speak up for what's important

Pride in the brand

Sir, You may be wondering what the relationship is between pets and people and why Lily’s Kitchen has produced a tin celebrating Pride.

Families come in all shapes and sizes, including furry. Celebrating diversity and our role in this is something I’m deeply proud of. In an age where politicians seem to have run aground it’s up to brands to take a stand and speak up for what’s important. From our brand’s perspective, it’s been a galvanising and uplifting process - in an age where there’s still much judgement and fear, we’ve loved spending time on celebrating our differences.

My family is me, my wife, my daughter and my two border terriers. I’m proud of that.

Henrietta Morrison, founder and CEO, Lily’s Kitchen





Sugar tax opportunities

Sir, Soft drink manufacturers do not need to view the recently introduced sugar tax as a challenge to mitigate, but as an opportunity to do well by doing good. So far, the public response of brands impacted by the new levy suggests the focus is on damage limitation.

At Given, we would argue that profits and purpose exist hand in hand. Rather than balking at the new tax, soft drink manufacturers should use it as a chance to change their products in line with the tastes of consumers and to lead the category’s transformation.

Becky Willian, managing director, Given





Join up on plastic issues

Sir, Tesco’s intention to ban non-recyclable packaging has been welcomed by the sector. It is, of course, a commendable move but there’s a real risk that our sector could end up tackling its major challenges in silos. Am I suggesting that non-recyclable plastics should stay? Absolutely not. What I am asking is that we think more about the knock-on impact of one good deed upon another.

As things stand, the issues of plastic and food waste are intrinsically linked. In seeking to eliminate plastics, we potentially do away with materials that have commonly been used for modified atmosphere packaging - a technology central to extending shelf life and reducing food waste.

None of these issues exist in isolation and if we’re to tackle each successfully and responsibly there needs to be more of a joined-up approach.

Neil Hansford, food segment development, Air Products