THE CHIP GROUP
WHAT IS THE CHIP GROUP?
The Chip Group promotes ‘best practice frying’ to the New Zealand food service
sector. The Chip Group wants this sector to provide chips of the highest
quality.
WHO IS IN THE CHIP GROUP?
THE CHIP GROUP OBJECTIVES
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To reduce the average fat content of foodservice hot/fried chips by 20%
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To improve the nutritional profile of fast food hot/fried chips
BACKGROUND
The fast food sector – the fastest growing sector in the New Zealand foodservice industry.
Fish and chips - still the most popular fast food
New Zealanders enjoy hot chips – about 7 million servings each week!
The Chip Group was started over twelve years ago as a group of companies, in conjunction with the Heart Foundation, who wanted to improve the standard of hot chips.
In the early years the sole focus was the Best Chip Shop Competition. Since gaining government funding in 2007, the group has developed a proactive strategy to
improve the nutrient profile of food service chips, focussing initially on achieving a 20% decrease in fat content by promoting best practice frying.
Other issues such as oil type, portion size and salt content have recently been added to the goals.
The greatest strengths of the Chip Group are our willingness to work together; our ability to focus on common goals; and our cooperation and goodwill between members,
who in many cases are direct competitors.
Major Achievements / Areas of Activity
- Growth of The Chip Group – increasing membership and greater participation of all members. (The Chip Group is more inclusive and representative of the industry).
- Literature search – which clearly indicated we are world leaders in our activities. There are no models to follow.
- Data collection - 500 outlets were surveyed in 2007 to give us an accurate picture of the industry. A repeat survey is planned for 2009/10.
- Development of industry standards – unanimous industry agreement on seven standards which will be applied to industry. Agreement to use Heart Foundation frying medium guidelines.
Click here to download the Industry Standards for Fried Chips Document »
Click here to order your free printed resources »
- Advocacy progress – Work with government regarding legislative/non-legislative options; linking best practice frying training with Hospitality Standards Institute and NZQA unit standards formal awards.
- Communication plan – Development and implementation of strategy to disseminate outcomes of data collection, industry standards and Best Chip Shop Competition.
- Best Chip Shop Competition – The competition has been held over the last 10 years. Participation in the competition by up to a third of independent operators; finalists achieving significantly lower fat content than the national average; the goal of 20% less fat is being achieved in many outlets. In 2007 the winning shop had 3.7% fat!
- ‘Tips on Chips’ interactive internet training strategy – eight fun, interactive training modules have been developed and are to be released in May 2008.
- Networking with similar projects – working closely with the Heart Foundation's project involving Asian community operators and media.
- Profile within health industry – presentation of the activities of The Chip Group at relevant conferences e.g. Agencies for Nutrition Action, NZ Dietetic Conference and Nutrition Society of NZ Conference.
- Expansion of industry standards opportunities to encompass other food service outlets that deep fry e.g pubs, clubs and restaurants, will be explored in 2008.
- International Year of the Potato (IYP) – The United Nations has named 2008 as IYP. Chip Group activities will be promoted within the IYP framework giving more profile to both industry and consumers. There will be extensive media coverage of IYP.
