WhatsApp Denise Charlton, CEO of The Community Foundation for IrelandGOVERNMENT is being asked to invest €1 per person per year to ensure communities in Limerick are fully engaged on the issue of climate action.The call is being made in a submission by The Community Foundation for Ireland which warns that the national €500m Climate Action Plan will not succeed unless there is better engagement, awareness and education with people in Limerick and across the country.Sign up for the weekly Limerick Post newsletter Sign Up The Foundation says Limerick risks being impacted by severe weather events unless policymakers begin the process of listening to the concerns, the ideas and the initiatives of communities. It is proposing an annual investment by Government of €5m a year over the next three years.Part of the funding would see the development of community energy projects, sustainable shopping and nature projects in Limerick.The Community Foundation for Ireland has translated almost €60m in gifts, donations and legacies into grants for local areas over the past 20-yearsThe submission to Ministers seeks two actions:Establish a Climate Friendly Communities Fund (€3.75 million per annum)Thriving communities rely not only on people but also on a number of aspects such as a healthy biosphere, sustainable/circular economies as well as innovative community initiatives that support more vulnerable members.The Climate Friendly Communities Fund, managed by The Community Foundation for Ireland, would encourage and support the development of solutions to social to issues that arise in communities across Ireland during the period of transition to a resource efficient economy and society.Types of projects which could be developed include community energy projects, sustainable shopping as well as the development of pollination corridors.Establish a Climate Justice Fund(€1.25 million per annum)This fund would be used to foster local dialogue, increase awareness and support key activities that will promote a just transition.Based on the Mary Robinson Foundation’s definition of Climate justice, which links human rights and development to achieve a human-centred approach, safeguarding the rights of the most vulnerable people and sharing the burdens and benefits of climate change and its impacts equitably and fairly.The Climate Justice Fund would encourage and support the development of new solutions to local social issues that arise during the period of transition to a resource efficient economy and society.Climate Justice projects are being seen as crucial to ensuring a just transition, with states such as Scotland establishing a specific Climate Justice Fund to support such work.Publishing the submission Denise Charlton, CEO of The Community Foundation for Ireland, said:“Again this summer we are seeing the impact of Global climate change on Limerick’s communities. A season which started with the threat of drought is ending with high winds, torrential rains and August storms with flooding and extensive structural damage.The debate about whether action is needed is over. Now we must work to try and ensure that the plans in place to help our communities, counties and our country become successfully sustainable are delivered.Ensuring community education, awareness and support is key to achieving this. For a relatively small investment this localised engagement could create a wider understanding of why the radical changes being proposed by Government are needed.At The Community Foundation for Ireland we know the impacts local initiatives can have. We know how mobilising a community can make all the difference. For our part we are willing to offer the Government our expertise in knowledge on how this can be achieved.” RELATED ARTICLESMORE FROM AUTHOR Limerick Ladies National Football League opener to be streamed live Limerick’s National Camogie League double header to be streamed live Email WATCH: “Everyone is fighting so hard to get on” – Pat Ryan on competitive camogie squads Linkedin Twitter Print Previous articleTempleglantine NS approved funding for essential worksNext article#GolfGate Phil Hogan visited Limerick recently Meghann Scully Advertisement Facebook LimerickNewsGovernment must engage Limerick people on Climate ActionBy Meghann Scully – August 25, 2020 74 Predictions on the future of learning discussed at Limerick Lifelong Learning Festival TAGSClimate changeKeeping Limerick PostedlimerickLimerick Post Billy Lee names strong Limerick side to take on Wicklow in crucial Division 3 clash Donal Ryan names Limerick Ladies Football team for League opener
This study presents the first direct evidence, based on biochemical analysis of fresh material, that certain benthic foraminifera feed selectively on specific components of seasonally deposited phytodetritus in their natural environment. Three abundant species of benthic foraminifera, the calcareous species Globocassidulina subglobosa and Quinqueloculina seminula and the agglutinated species Thurammina albicans, collected after the deposition of phytoplankton bloom material at a shelf site (560 m water depth) west of the Antarctic Peninsula in March 2001, showed significant differences in their fatty acid profiles compared to the surrounding phytodetritus. Furthermore, the 2 calcareous species contained significantly higher amounts of polyunsaturated fatty acids (PUFAs) than were found in their presumptive phytodetrital food source, indicating that the foraminifera discriminate between, and selectively feed on, the different components of the deposited material. Possible implications for the benthic food web are discussed.
A lot of the hype in the coffee shop market at the moment surrounds the much-trumpeted so-called ’third wave’ of coffee shops. In case you missed the memo, the third wave refers to a band of quality-obsessed indie artisans currently germinating in the capital. These follow the second wave the emergence of the big chains, Costa, Starbucks and Caffè Nero. And the first? Pretty much everything that came before. “The third wave is about real authenticity, it’s about love for what you do. It’s about environment and theatre. For the first time in a long time this is being led by independents,” said Jeffrey Young, MD of market analyst Allegra Strategies.”In Huddersfield we’re still struggling with the ’first wave’,” noted esteemed coffee shop consultant Paul Meikle-Janney, putting this somewhat London-centric observation into context. Nevertheless, he believes the phenomenon of artisan coffee shops will spread beyond the ghetto-ised clusters of coffee nerds in London. So what does this mean for food sold in coffee shops? The high-quality ethos driving the successful emergence of the third wave is, in turn, shaking the big three from their complacency to the point where we could finally gasp see them move on from done-to-death muffins and paninis.”I’ve never made a panini at home,” stated Meikle-Janney. “It’s a product that has grown with the café chains, which don’t really want to be based in food. You can buy them in, slap them on the contact grill and you don’t need to have any catering skills or knowledge. Yet is it really what our customers want?”John Derkach, MD of Costa, does not shy away from the question of an over-reliance on tired products. “The issue we face in the category is that although the average quality of food in coffee shops has improved over the last few years, we’ve probably been too internally focused and spent too much time copying and leapfrogging each other,” observed Derkach at the Allegra Coffee Leader Summit in London. “We need to break out of that paradigm and there are great independents showing how that can be done. Usually it’s with more skilled people than we can engage in all of our stores, doing more preparation in the store itself. I’m not sure we could do that. Nonetheless, we could be bolder than we have been and get out of the silly cycle of launching a meatball panini and calling it an innovation, because it’s not. It’s just another panini.”About 25-35% of people visiting Costa buy food, but its dependence on lunchtime trade stands in the way of a breakout from the rut, he said. “We so desperately need that lunchtime business to make the economics work that we end up with a broad range of sandwiches that, to some extent, stops us from really exploring the opportunities for better breakfast products and more imaginative afternoon cake-type products. [Bakery] Konditor & Cook, for example, has shown how far you can drive coffee shop food.”Outside competitionThe coffee chains are finding more competition from the likes of Pret A Manger, a sandwich chain that is winning plaudits for its coffee. It was the most admired brand among coffee shop executives, according to Allegra’s research, notching up double-digit like-for-like growth in the first quarter of this year. It grew comparable store sales by 2.6% last year and EBITDA by 11%. “The fast food or sandwich-based coffee shop operators are critical, because they seduce new users into the category new users who will continue to fuel growth in the future,” said Derkach. “That’s absolutely vital, because 53% of people don’t currently visit a coffee shop.”It’s no wonder coffee drinkers are viewed as “users”, given the market for this addictive drug grew 5.6% in a recession, accor-ding to Allegra’s analysis of the branded coffee shop market; penetration was 47% of British adults; they visit about twice a week and are very loyal. Around nine out of 10 visits are made by people who visit coffee shops weekly about 27% of the population.Despite this, the market could be reaching a tipping point. A sign of market maturity is fragmentation a classic indication being one artisan coffee shop in London opening solely to cater for cyclists. “That’s a sign of a mature market and it plays to the strengths of the independents, who will find it easier to create that type of environment,” said Paul Ettinger, head of international food and beverage at Caffè Nero.”We all assume it is going to carry on growing forever, and there’s no law that says it will. Is the market saturated? The UK has about 1.8 coffee shops per 10,000 people, so we’re getting close.” In London this rises to 3.5. “Maybe we’re in a mature part of the market and growth will slow down. What are the implications? It certainly means profits will be harder to make. New players are going to enter the market and the independents will drive quality and new ideas.”The successful indies, such as Kaffeine, Taylor St Baristas, Tapped & Packed, Flat White, The Espresso Room and Sacred in London, are thriving by tempting customers to spend more per visit. “They’re as good at food as they are with coffee,” said Meikle-Janney. “If you look at Kaffeine’s website, its display and merchandising of food really draws you in. [Bakery] Ottolenghi has great displays of food.”Where does this leave those bakeries not yet up to speed with their coffee offer? “The risk is if you do the bread extremely well and the coffee is rubbish, it lets the whole brand down,” cautioned Barry Kither, sales and marketing director for coffee supplier Lavazza. “Le Pain Quotidien and other foodservice brands are getting better and better and better at coffee.”But before you get set to jump on the third-wave bandwagon, hold your horses. Inevitably, we’re already talking about the fourth wave. “I want to get there before anyone else does!” exclaimed Allegra’s Young. “The coffee wave, which is some years out, is about the science of coffee, the perfecting of coffee through machinery, vacuum-packing and playing around with roasts.”And the fifth wave? Down-loading caffeine directly into your brain via an iPhone. You heard it here first! Why focus on coffee when you make bread? Given the competition for coffee on the high street, Le Pain Quotidien (LPQ), the bakery café-restaurant with 15 outlets in London and over 140 worldwide, is raising its game. Director of operations Steven Whibley said that while bread was the company’s passion, there was a black seam of coffee running through the business, accounting for a big chunk of profits: 40% of LPQ’s sales are from beverages, 60% of which is from coffee. “That means we’re in the beverage business,” he said. Twenty-five pence in every pound spent in LPQ is on coffee; the gross profit effect of that means coffee accounts for a third of profits. “The average coffee shop takes in around £7,500 per week. We take in four times that, so our average shop is selling as much coffee as your average coffee shop.”One of the challenges is providing a quality coffee when it’s not the core business focus. “I’m not 100% proud of our coffee,” he admitted. “Most days it’s pretty good, some days it’s very good it’s never as good as we want it.” LPQ currently sells triple-certified (Fairtrade, organic and World Land Trust) Puro coffee, made on Faema X5 bean-to-cup machines, with the supplier providing two-hour service call-outs and barista training. “After five years we have a very good relationship and we’re pretty happy with the coffee; now we’re starting to look at really improving it and getting up to the level of the indie guys. I don’t think we’ll get there, but at least we’re going in the right direction,” he said. This means a switch to manual machines for its next store, opening in Borough Market, London Bridge.