global pandemics. “We all have a fair idea of where the story ends but there is an alternative. It’s legacy thinking. And the farmer, the traditional steward of our planet, its animals, its land, forests and rivers, can be its saviour. ... So, with just one planet to share, we’re all in this together. Conservationists and consumers, farmers and activists, industry and govern- ment, man and Mother Nature. The goal is the three Hs: healthy people, healthy society and healthy planet.” David’s take-home message was that agriculture is the reason our civilisations developed in the first place and our food sys- tems and diets still remain diverse and amazingly responsive. “While the challenge of feeding the growing population on this planet will fall on fewer shoulders than was the case in the past, with innovation and the will to be that good ances- tor, we will continue to produce more with less. And this time for healthier people, a healthier society, and a healthier planet,” he concluded.


“The farmer, the traditional steward of our planet, its animals, its land, forests and rivers, can be its saviour,” said David McWilliams.


A closer look at the Nando’s success story in selling chicken


Originating in South Africa, the popular Nando’s restaurant chain is now a ‘cultural force’ according to Judith Irons, product director, Nan- do’s UK and Ireland. She explained how the origins of this company – which now has a turnover in excess of UK£1 billion – started with just two ingredients, chicken and peri-peri sauce. Judith said: “Nando’s has become a cultural force. And it’s more obvi- ous, I guess, in South Africa where we come from, but more and more – particularly in the UK part of the business – we are speaking to Gen Z customers, so people in the 18 to 24 age group, in their lan- guage. We resonate with their culture, with music, with art, and with social impact.” With a background as a food technologist working with chicken, Judith is well placed to develop her passion with Nando’s to help produce and deliver protein sustainably to lots of people. Today Nando’s is repre- sented all over the world: with over 1,000 restaurants in Europe, Asia, the Middle East, Australia, New Zealand, North America and Canada. The biggest market, however, is the UK with 450 restaurants account- ing for most of the company’s overall turnover. During Covid-19 Nan- do’s kept all of its restaurants trading via a delivery service and had to develop tech solutions, new contracts and relationships with delivery partners, managing to maintain significantly more than 50% of its turn- over through that period. Now the restaurants are open again. Nando’s has signed up to the Better Chicken Commitment, which is a welfare commitment to move away from the current fast growing in- dustrial broiler breeds to a slower-growing breed. The chicken is still raised on a commercial scale but it takes longer to achieve slaughter weight which gives it a better chance to develop its immune system, its gastrointestinal tract and protect bone development. “This slow-grow- ing breed is raised in a slightly lower stocking density,” Judith said. “That’s to try to address and improve welfare outcomes and allow the birds to live in an environment with less stress and express their natural


behaviours. The commitment is to switch all our product to a slower-growing breed by 2026”. Another target Nando’s is aiming for is to reach carbon zero by 2030. In order to do that it needs to halve the carbon impact of a plate of chick- en that goes through the restaurant. “The biggest area that will make a difference for us is chickens and feed, which contribute the most to the emissions from producing chicken. There is a lot of data to look at in order to make that happen,” Judith concluded.


Judith Irons, product director, Nando’s UK and Ireland, explains how two ingredients can make all the difference.


▶ POULTRY WORLD | No. 7, 2021 11


PHOTO: ALLTECH PHOTO: ALINA KISINA


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