Laura and Julia chat about the challenges faced by high-footfall foodservice outlets in the wake of the pandemic, unpick Cargill’s latest global consumer survey, discuss Ahold Delhaize’s new robot competition – and consider whether collagen latte should be added to the Greggs menu.

Articles mentioned in this episode:

With unease baked in, keep Greggs in oven | The Times

10 ways coronavirus will impact future supermarket and restaurant design | The Grocer

Coronavirus: Is this the pub of the future for enjoying a post-lockdown pint? | Sky News

Ahold Delhaize launches cleaning bot challenge to find a robot floor scrubber | The Spoon

Consumers crave a ‘better understanding of the story behind the food,’ Cargill survey finds | SeafoodSource

Beauty gets into the grocery business | Glossy

Aldi starts trialling grocery delivery service with Deliveroo | NamNews

Yet another boost for Amazon as Aldi finally gets online | The Grocer

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This week, Julia and Laura are joined by Lydia Stratton, head of commercial development at RSPCA Assured. They chat about supply chain disruption in the wake of coronavirus, how the hospitality sector can adapt to the ‘new normal’ and what the new John Lewis/Waitrose report on Britain in lockdown tells us about how shopping habits have changed post-Covid.

Articles mentions in this episode:

A long way to go | Foodservice Footprint

Hotels to bin buffets and pull plug on spas as Covid-19 lockdown eases | The Times

The coronavirus crisis will lead to catastrophic hunger | The New Yorker

Morrisons rolls out “Speedy Shopping” lanes for small basket shops | Retail Gazette

Covid-19: Lidl launches chatbox to inform customers of best times to shop | Essential Retail

Three ways supermarkets can overhaul supply chains to thrive in the ‘new normal’ | The Grocer

Britain through the lockdown | John Lewis Partnership

From coffee filters to safety masks, in a hurry | The New York Times

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Laura and Julia discuss the ongoing crisis in the US meat industry, what’s next for single-use plastic and how one farsighted exercise helped Tesco prepare for the coronavirus outbreak. 

Articles mentioned in this episode:

One meat plant. One thousand infections | The Daily by The New York Times

How Tesco's 'doomsday exercise' helped it cope with the coronavirus | The Guardian

Most climate and agriculture research has focused on crops, not the people who pick them | Anthropocene

You’ve got mail…finally. The pandemic is jamming up the world’s post | Wall Street Journal

As cases of coronavirus grow, what about cases of Corona beer? | The Economist

Could coronavirus be the last straw for recycled plastic? | The Grocer

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Laura and Julia talk about how the coronavirus crisis is affecting UK high streets, whether buying your groceries online really is more carbon-friendly than going to store and the candy-selling influencers teaching kids how to get better at selling sweets at school.

Articles mentioned in this episode

What to know about coronavirus meat shortages | Time

Lockdown drives frozen food sales up 28% in UK | Food Navigator

Frozen, fresh or canned: what’s more nutritious? | BBC Future

Jeff Bezos says ordering groceries is better for the planet. Is he right? | Grist

How coronavirus has changed the way we shop…forever | The Telegraph

YouTube’s candy king is running a sugary online cartel | Wired UK

Oasis and Warehouse store closures claim fashion victims on high street | The Times

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Welcome to The Pick List, the new podcast for curious food industry minds. Your hosts, Julia Glotz and Laura Ryan, explain how the lockdown inspired The Pick List and what to expect from each episode.