World Food Day.16 October.

World Food Safety Day
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It’s a busy day at The Good Life Café in London, where staff are hard at work making sandwiches and burgers as well as preparing breakfast and lunch for customers across the capital. The menu includes everything from chicken tenders to fish fillets and veggie burgers.

While it's unusual for cafes this size to have so many options available at once, that's exactly what they're doing. And while most people are eager for a change, not all of them feel like rushing to try something new. So as always, the cafe is looking for volunteers to join its team.

One volunteer who has made his mark in recent years is James White, or “J” as he's known to staff and customers alike. He works in hospitality management in hospitality across five countries – China, Singapore, Thailand, Indonesia and Vietnam – but here in London he runs two restaurants, namely Bistro La Maison and Caffe de Porridge, which opened last year. Their food is inspired by British flavours, including Welsh, Irish, Yorkshire and English flavours, coupled with Thai ingredients and Japanese spices.

“I don't want my clients to go out of the country because I have a lot of families here that are coming to eat abroad. They are really desperate to get their loved ones back to Wales or Ireland,” says J, who grew up in Swansea but moved to London when he was 12 to study business management at University College London (UCL).  there are some very high quality, traditional foods that I am trying to make popular here to meet those needs.

The challenge for international businesses like these is different to managing a local business, where the focus is often narrower and shorter-term. J notes that international companies also face a different range of challenges than local businesses, such as the regulatory environment they operate in, different taxation laws and the market structure they operate within. But one thing that hasn’t changed is consumer demand. In fact, J believes that one reason why the UK's restaurant scene is booming is due to social media. "I think it's getting much better," he says.


The pandemic may have put a spotlight on the importance of hygiene and nutrition and how food is produced, but more recently food safety issues have been cropping up around the world. For instance, France's government announced the closure of 20% of milk production in August 2022, and many health officials in Italy were concerned about potential risks to infants from consuming contaminated products containing bacteria.

There are a number of factors behind these concerns in various parts of the globe, including inadequate regulations, labour shortages and even limited access to water and food. Many restaurants have taken note of this. A survey commissioned by M&M'S Global found that only three-in-ten European respondents agree that food safety regulation is sufficient. It also revealed that over half of Italian respondents said they would be unable to order meals from eateries where unsafe food had been served.

This, then, creates uncertainty for both international and domestic companies. One concern is that if food safety concerns arise in one market, it could impact the rest of the world by creating a sense of panic and fear among consumers. Some businesses might choose to close temporarily to avoid this risk. However, many others will likely find themselves scrambling for ways to stay afloat without compromising food safety standards.

As the chaos continues in the US, the stakes are higher for companies operating in other markets. According to Harvard Business Review, approximately 25 percent of U.S. households worry about purchasing unhealthy food, with 45 percent saying they would reduce their consumption if they saw their favourite restaurants closing down. These comments are being echoed by former President Donald Trump's administration, with the Department of Agriculture launching a plan to ensure food safety in U.S. supermarkets. While this means more control from governments and more monitoring by the private sector, it also means that American food chains must now take responsibility for ensuring their food remains safe.

And yet, according to data from LendingTree, Americans are still buying fast food, even during a global crisis. When it comes to dietary habits, 73 percent of consumers say they are eating more meat and produce and 56 percent are eating less meat and produce. Of course, many of these Americans are already aware that animal slaughter is unacceptable, especially by following sustainable diets.

But with restaurants struggling to keep their doors open amid increased costs, consumers are turning towards plant-based alternatives to satisfy cravings - whether it's at home, in restaurants or on the go. Which is why it's crucial that international businesses offer consumers something they won't find elsewhere. According to the International Federation of Organic Trade Unions, organic foods account for just 14 percent of retail sales globally, compared with 40 percent for processed foods.

What this means is that international companies can play a vital role in helping create healthier choices — from introducing new products that appeal to a wider audience, to providing nutritious and healthy meals that cater for varied tastes and preferences. Meanwhile, public health officials worldwide are working closely with private sectors to raise awareness of the hazards associated with foodborne infections, increasing public information campaigns. By taking steps to address food safety concerns, international businesses can help drive positive changes.

“I'm glad [it's] a problem that everyone can relate to, because that helps in changing behaviour,” J says. “I'm glad that it's a problem that everyone can relate to, because that helps in changing behaviour.”