EDI Week 2023 : simplebooklet.com

ED&I PERSPECTIVE SEPTEMBER 20232Contents0406ED&I WeekPersonal experiences from accomplished leaders09Sustainability AwardEcovadis Silver Medal10Empowering Vulnerable IndividualsBridging the Gap to Employment and Independence12Improving the lives of individualsWe feel the biggest sense of satisfaction and fulﬁlment when we give back.13Not all Disabilities are VisibleWhat characterises hidden disabilities?151617Jayke Ingram21152410Sharon Kane’s Vision for Women in SecurityChampioning Diversity and InclusionSony PrajapatiFrom Kathmandu to Dublin An Inspiring Journey of Growth and Inclusion Innovative RecruitmentHow Peter Hobbs’ vision has helped transform how we think about recruitmentEmbracing EDI: A Journey with an HR Advisor in GB Facilities Solutions Training Team1819Adegoke Abayomi’sUniting Eorts to End Modern SlaveryBreakfast Brieﬁng Hosted by Liz CumminsBreaking Barriers: Adegoke’s Path to Inclusivity21Marilia Carneiro From Brazil to Limerick: A Journey of Learning and InclusionNews from Across the BusinessFeaturing four top stories from across the business 2224Food for ThoughtRecipes from colleagues21Food for ThoughtExploring IdeasFood combines culture, history, and identity.

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3BIDVEST NOONAN In 2021, a special journey began for all of us here at Bidvest Noonan – we established our Equality, Diversity, and Inclusion (ED&I) Council. Our vision was simple: to shape a team that brings together dierent ideas and experiences from all around the world. I truly feel that our collective power comes from these diverse roots, driving us to think outside the box and overcome challenges. Every voice in our team holds value, and we’re proud that our dedication earned us the Bronze Diversity Mark. This year we host yet another ED&I Week at Bidvest Noonan. As you read through this special ED&I edition of our Perspective Magazine, you’ll discover touching stories from colleagues and a wealth of inspiring content. I’m deeply grateful to everyone who shared their personal experiences; your stories make this week exceptionally meaningful. To add a dash of ﬂavour, we’ve gathered some global recipes from our amazing colleagues, right at the end of this magazine. We’d be delighted to see the dishes you create from these recipes – please do share your photos with our ED&I Council, and if you’re feeling adventurous, why not bring a taste-test sample to a Food for Thought event? You’ll ﬁnd more details on this inside. The journey of championing ED&I is a continuous one. As the world around us evolves, so does our strategy. We’re actively striving for a more balanced gender representation. Plus, there’s a renewed focus on spotlighting aspects like LGBTQI+, disabilities, age, social backgrounds, and ethnicity. Here’s to a brighter, more inclusive tomorrow. Thank you, and I hope you enjoy the magazine!EHSQ Executive & EDI AmbassadorMarina Goncalves

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ED&I PERSPECTIVE SEPTEMBER 20234Topic: NeurodiversityDate: 25th September, 1.15pmDetails: ED&I Council member and colleague, Helen Emerson, will interview Peter Brabazon, CEO and General Manager of Specialisterne Ireland, an organisation that supports neurodivergent individuals—those whose brain functions process information dierently than what is considered typical. This conversation aims to shed light on the signiﬁcance of neurodiversity in the workplace and the positive implications it holds. Peter’s personal experiences and insights will oer a deeper understanding of neurodiversity’s potential to create inclusive workplaces.Topic: AllyshipDate: 27th September, 1pmDetails: Nuala Murphy, Director of Diversity Mark, an authority on Diversity and Inclusion in the UK & Ireland, will discuss the signiﬁcance of allyship in creating an inclusive workplace culture. She believes that policies alone cannot transform culture; colleagues must actively support the cause. Allyship is a strong catalyst for change, motivating others to join in and nurturing acceptance and support. Nuala will also provide guidance on implementing allyship.Bidvest Noonan ED&I Week for 2023 Topic: Women in LeadershipDate: 29th September, 1pmDetails: Join us for an online panel discussion led by Client Relationship Director and ED&I Council member, Cornelia Olivier, as she chats with some of the inspiring women leaders in our business. This insightful discussion will touch on topics such as leveraging opportunities, navigating challenges, and the importance of health and wellbeing for eective leadership.Our panellists include: Gillian Robb, Romaine Nolan, Sarah Scanlon, and Stela BarangaTune in to gain insights and hear personal experiences from accomplished leaders.

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ED&I PERSPECTIVE SEPTEMBER 20236We are delighted to announce our recent upgrade in the Ecovadis medal system – from Bronze to Silver! This journey has reﬂected our collective determination, eorts, and commitment towards the highest sustainability standards.However, it’s crucial to remember that while our Silver status is a signiﬁcant accomplishment, it’s not an end. The road to sustainability is a continuous journey. An earned medal represents not just achievement but a commitment. It highlights our positive intent and serves as a reminder that while we’ve come far, the journey of improvement never ends. We work, innovate, and strive to improve daily to create a more sustainable future.Thank you for being a part of this incredible journey. Together, we will continue pushing the boundaries and making impactful strides in sustainability.Sustainability Award

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7BIDVEST NOONANDiversity Mark BronzeWe are proud to say we achieved a Bronze status from an independent assessment Diversity MarkIn 2021, Our company established the Equality, Diversity, and Inclusion (ED&I) Council to promote a diverse workforce and an inclusive environment. Marina Goncalves, the Chairperson of the ED&I council in Ireland, emphasized the council’s commitment to fostering inclusion within the company’s culture. So far, the council has set plans and targets for diversity and inclusion and was recognized with the Bronze Diversity Mark. Group targets for 2023/2024: 1. To inform, educate and support all colleagues to adopt an inclusive attitude.2. Develop recruiting strategy to attract more female candidates to underrepresented sectors of the business (e.g. Transport / Security / Technical)3. Implement Leadership Development programme to ensure fairness and equality for progression and promotion of women.

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9BIDVEST NOONANNot all Disabilities are Visible While these invisible disabilities constitute a signiﬁcant portion of the disability community, they remain one of the most underrepresented and misunderstood groups in our society.This lack of understanding often stems from prevailing misconceptions. A widespread belief is that the term “disability” predominantly refers to those who rely on aids like wheelchairs or walkers. But disability encompasses a far broader spectrum than what’s visibly evident.What characterises hidden disabilities?• They’re not immediately apparent to an observer.• There aren’t any overt aids like wheelchairs, canes, or sign language to suggest their presence.• These disabilities are permanent, with individuals navigating their challenges daily.• Often, they’re managed through means like medication or behavioral adjustments, as seen in conditions like diabetes, asthma, or epilepsy.Discussing such conditions can be challenging, especially in a professional setting. Disclosing personal health matters can feel daunting and stigmatizing. This is especially true if peers view accommodations for these invisible disabilities as undue privileges. However, it’s essential to remember that disability is a unique minority group; any individual could ﬁnd themselves a part of it at any juncture in life. As such, empathy and understanding are paramount. It’s time we re-envision and cultivate a more inclusive understanding of disabilities, especially in the workplace.Did you know that as many as 70% of disabled individuals in the UK and Ireland live with what’s known as ‘Invisible’ or ‘Hidden’ impairments?

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11BIDVEST NOONANOne of the big misconceptions Sharon has faced is the idea that security is a job only for men. She ﬁrmly believes this idea is outdated and that women have the strength, skills, and dedication needed to do well in security roles. She points to the Managing Director of Bidvest Noonan’s London Solutions Business, Liz Cummins, a woman who leads by example, serving as a source of inspiration for women aspiring to reach leadership roles in the industry.A Culture of InclusionSharon believes that real progress in security goes beyond just including women. It means creating an environment that celebrates our dierences and values what women bring to the table. To make this happen, she supports eorts that provide equal opportunities and the right support.Empowering the Next GenerationAs someone who has succeeded in security, Sharon wants to help the next generation. Her advice for women considering a career in security is simple but powerful: There has never been a better time to get into this ﬁeld.Sharon tells women to take every opportunity they get, be persistent, be open to feedback, and believe in their abilities. She knows that women can reach great heights in this industry, especially with support from colleagues and mentors.In conclusion, Sharon Kane’s vision for women in security is all about empowerment, inclusion, and breaking old stereotypes. Her beliefs stress the importance of creating a welcoming environment for everyone and addressing gender bias head-on. As a leader in the industry and an advocate for change, Sharon is an inspiration to women aiming to succeed in the world of security.Championing Diversity and Inclusion

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ED&I PERSPECTIVE SEPTEMBER 202312Empowering Vulnerable IndividualsBridging the Gap to Employment and IndependenceEmployment4All, in partnership with the Department for Work and Pensions, plays a pivotal role in assisting disadvantaged and underrepresented groups. Their program is a crucial step in addressing homelessness by empowering vulnerable individuals with the necessary support and resources to secure stable employment and attain ﬁnancial independence.This initiative oers life-altering opportunities for its participants. Employment4All identiﬁes eligible candidates through in-depth conversations and comprehensive background checks. Those who meet the criteria, exhibit the right qualities, and demonstrate a strong commitment to building a career in the security industry are invited to enroll in our comprehensive training program.Our candidates receive support throughout their journey. If needed, we assist them in obtaining essential paperwork and identiﬁcation documents. During the training program, candidates receive complimentary meals and, if required, assistance with transportation and childcare services. Graduates of our program gain the chance to interview for full-time positions within our organization, paving the way for a brighter and more independent future.

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13BIDVEST NOONANBusiness in the Community (BITC) aids companies in championing sustainability, diversity, and social inclusion. As a dedicated member of BITC in the UK and Ireland, Bidvest Noonan supports the EPIC programme which assists refugees and asylum seekers in securing employment and helps them integrate into the society. When BITC’s participants are successfully placed in a job with Bidvest Noonan we get to enjoy their success. One of the success stories is that of Samo. Originally from Lebanon, Samo came to work at Bidvest Noonan through the BITCI EPIC scheme. He joined our cleaning team at one of the busy shopping centres in Dublin city and he loves the job! Since starting, Samo’s personality, passion and attitude have shone through. He has seamlessly integrated into the contract with the support of his colleagues. Our team and BITCI have worked together with Samo to accommodate his needs to ensure he feels part of the team and can fulﬁl his duties. His daily responsibilities vary from cleaning to general maintenance across the 5-storey carpark – a lot of ground to cover, however Samo, having an excellent work ethic, has shown that with a little help and through hard work and determination he can achieve anything he sets his mind to. Samo has become a valuable member of the team and we look forward to seeing him progress. We are thrilled to have played a small part in his journey. Improving the lives of individuals We feel the biggest sense of satisfaction and fulﬁlment when we give back.“Samo is a great addition to the team and we are all so proud of him. His story shows that initiatives such as BITCI have direct impact on real people and motivates us to continue our collaboration with employment schemes.” Barry Kirwan, Operations Manager.

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15BIDVEST NOONANIn recent years, numerous industries throughout the UK and Ireland have grappled with stang shortages, a challenge further intensiﬁed by the pandemic’s aftermath. At the same time, in countries like Somalia, civil war and economic hardships drive many to seek refuge elsewhere. Those who attain refugee status in Ireland often ﬁnd it hard to integrate into society due to challenges in obtaining the necessary work documentation. However, it’s important to note that these refugees, particularly from Somalia, come with a wealth of skills and potential, oering much more than just a solution to stang shortages. Peter Hobbs, our Strategic Account Manager, recognised this potential early on. Having worked in the diverse environment of London, he understood the importance of tapping into such a rich pool of talent. Many Somali refugees are keen to support sectors like healthcare. However, lacking the adequate permits has prevented them from doing so. Witnessing this, Peter stepped up, driven by both the need to ﬁll positions and a genuine desire to assist these refugees. Last December, with the industry still reeling under recruitment pressure and ongoing challenges of COVID, Peter was tasked with ﬁlling numerous roles within the University Hospital Galway. Having heard of other businesses collaborating with Somali refugees, Peter saw an opportunity. The challenge was the requirement for work permits and the police vetting for healthcare employees. Collaborating with local solicitors, lawyers, and authorities, Peter devised a system using adavits to facilitate the vetting process. The impact was immediate. Many Somali refugees, some already with their documentation in order, joined our team. In a short span, over 40 roles were successfully ﬁlled, with over 30 continuing to play a crucial role at the hospital. Yet, integration went beyond just recruitment. Language was a barrier for some. Peter, ever resourceful, arranged English language classes, ensuring they could attend by tweaking their schedules. Understanding the importance of cultural sensitivity, Peter ensured practices such as accommodating prayer breaks and roster adjustments around signiﬁcant Muslim holidays. Reﬂecting on this journey, Peter remarks, “It’s been a mutually enriching experience. The dedication, punctuality, and commitment shown by our new colleagues have been exemplary. While we’re grateful for their service, they’re equally appreciative of the opportunity.” Looking ahead, this initiative paves the way for a more inclusive and diverse workplace. We hope other businesses recognise this potential and adopt similar, holistic recruitment methods, unlocking doors to unimagined pathways.Innovative RecruitmentHow Peter Hobbs’ vision has helped transform how we think about recruitment

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ED&I PERSPECTIVE SEPTEMBER 202316Q: Tell us a bit about yourself?A: I was born and raised in North London until the age of 10 and then my Mother decided she wanted to return to where she was born in Glasgow, Scotland which is where I lived until I was almost 20 years old. Now, I live in Essex with my partner of almost 10 years with whomI have recently celebrated our ﬁrst year of owning a property together. I have a background in supporting businesses with HR for Facilities Solutions, speciﬁcally soft services, cleaning and HVAC engineering. Part of my role is to ensure consistency is maintained and that everyone is treated fairly and equally so, naturally, ED&I forms a large part of, not only my role but also my personal morals and ethics.Q: Describe your Bidvest Noonan journeyA: I’ve only just started my Bidvest Noonan journey, having been with the business for only two months thusfar however, I’ve found it exceptionally easy to settle, which is largely down to my immediate team and those I partner with who need my support. Both of which have shown tremendous support and have shown me nothing but kindness and willingness to do a good job.For me, it’s been inspiring to work alongside so many people who all put Our Credo at the heart of all thedecisions made and truly want to perform to their best and I can’t wait to see where this journey takes me.Q: What do you enjoy about your job?A: Our people are the reason we are all in a job and I remind myself of that all the time. Without them, there would be no need for me. So, when a problem arises, it becomes my responsibility to help those involved ﬁnd the best possible outcome so that everyone feels listened to, heard and valued.Q: Why is ED&I important to you?As someone who is part of the LGBTQIA+ community sometimes, the thought of bringing your whole self to work can be overwhelming, especially when starting a new role as you’re never sure of how people will react and respond to you. I take great pride in my journey to reach the person I am today but, equally, I cannot ignore those before me who have had to hide themselves out of fear of being discriminated against, which still happens to this day.ED&I is not about separating out those who are dierent from the societal ‘norm’ but acknowledging that they deserve a seat at the table just as much as anybody else. The art of conversation is vital when it comes to ED&I because we don’t all have the same walk of life as each other and it can be hard to put yourself in someone else’s shoes. However, I am so grateful to Bidvest Noonan as it places great emphasis on providing a platform for ED&I conversations so we can all take a moment to celebrate each other for what makes us dierence, whilst making sure everyone is included. Embracing EDI: A Journey with an HR Advisor in GB Facilities SolutionsJayke Ingram

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17BIDVEST NOONANQ: Tell us about yourself: A: I was born in Kathmandu, Nepal, and being the middle child, I learned independence early in life. At 18, I left home under the pretext of higher studies, but in truth, I yearned to explore the world beyond what I’d seen on TV and the internet. In January 2015, I landed in Ireland to undertake a master’s degree in International Business Management. By 2018, I had not only earned my MSc but also an MBA in the same ﬁeld. Throughout those years, I gained experience in various service sectors, with a primary focus on IT start-ups, where I served as a Digital Marketing Executive. Q: Tell us about your Bidvest Noonan journey? A: After ﬁnishing my education, I prioritized clearing my student loans by working multiple jobs until the end of 2019. I planned a work hiatus just before the pandemic, which unintentionally extended due to the lockdowns. In January 2021, I interviewed for a part-time admin role with Angela O’Brien, now the Operation Manager. Despite a year o, her encouragement prompted me to seize the opportunity. I soon envisioned the potential growth at St Vincent’s University Hospital, a unique workplace with over 130 sta. With guidance from Angela, Milan, and George, I quickly adapted.That year, I also began supervising evening shifts. Before long, I was promoted to Training Manager, maintaining my admin responsibilities. Angela’s leadership fostered a nurturing environment, allowing me to advance to Quality Control and Training Manager by 2022. My dedication earned me the ‘Newcomer Award’ at Bidvest Noonan Healthcare Award. I’ve also trained two in admin roles: Ritu, who transitioned to a full-time supervisor, and Zoraida from Spain, our current admin. I’m proud to help others grow within the company and am grateful for our exceptional team of supervisors and sta.Q: What do you enjoy about your job?A: I relish interacting with people from diverse backgrounds, cultures, and ages. I thrive on conversations, problem-solving, and cultural exchanges, ensuring no two days are alike. Each day oers new lessons, both professionally and culturally, from our varied team. The opportunity for growth is immense, and I value the chance to innovate and enhance our workﬂow. I cherish the inclusive work culture I’ve experienced and aim to foster it further.Q: Why is ED&I important to you?A: Having come to this country as an international student, I’ve faced challenges, from job rejections due to my visa status to seeking validation. When I joined Bidvest Noonan, I anticipated my journey in Ireland nearing its end due to visa sponsorship issues. However, Angela O’Brien’s faith in me changed my path, granting me a work visa. I’m also deeply thankful to Susan Howard, Lenka Svanova, and Niamh Ward for their support. Witnessing strong female leadership inspires me daily. ED&I resonates with me deeply, and I aspire to impact others as positively as this company has for me.Sony PrajapatiFrom Kathmandu to Dublin: An Inspiring Journey of Growth and Inclusion at Bidvest

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ED&I PERSPECTIVE SEPTEMBER 202318Q: Tell us about yourself?A: I’m a proud Nigerian and the oldest of seven siblings. Growing up in a home bursting with family ties and playful banter made leaving for abroad all the more challenging. My father managed a printing press, where I honed my skills in printing and advertising. In Nigeria, I did an internship in the Nigerian Telecommunication’s accounting department, further reﬁning my statistical and mathematical abilities.Throughout my career I gained a broad experience in various companies from driving school to pet travel business and gained a lot of skills that shaped me as a professional. My travel quest took me round all provinces of South Africa and I’ve been to some parts of Europe, Poland, Germany, France before coming to Ireland in 2022.Q: Tell us about your Bidvest Noonan journey? A: I began my journey with Bidvest Noonan in May 2023 and has been ﬁlled with pleasant memories.Although I joined the company only a few months ago, it already feels like home. My team has been incredibly supportive, kind, and committed to delivering quality work. I appreciate working in a diverse environment where everyone is driven by the company’s goals rather than dierences in skin color. My journey here has been wonderful so far, and I look forward to even more rewarding experiences ahead.Q: What do you enjoy about your job?A: I cherish the positive interactions with my Bidvest Noonan teammates, where happiness is the norm. Without this environment, I wouldn’t have been able to give my best to the company. This atmosphere encourages me to both seek assistance and oer help to colleagues with genuine joy.Q: Why is ED&I important for you?A: Living in dierent countries around the world presented various challenges, but the mental and emotional toll from xenophobia was particularly signiﬁcant. This environment was hard for someone like me who enjoys socializing and engaging with others. Coming from Nigeria, a nation often faced with global prejudice. Then I came to Ireland. I had reservations about joining Bidvest Noonan due to my previous experiences around the world. However, I was pleasantly surprised. Not once have I felt sidelined or judged due to my skin color or origins at Bidvest Noonan.While I’m proud of how far I’ve come, it’s crucial to recognize that many still suer from discrimination and xenophobia. ED&I understands that everyone should have a voice, regardless of their background. This inclusivity is vital because our individual journeys, experiences, and exposures shape who we are.Adegoke AbayomiBreaking Barriers: Adegoke’s Path to Inclusivity at Bidvest Noonan

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19BIDVEST NOONANTell us about yourself?I’m a Brazilian who calls Limerick, Ireland home for the past 10 months. With a degree in Library Science and an innate love for continuous learning, I have passions ranging from football and music to exploring new places and savoring diverse cuisines. Limerick has been a gateway to immerse myself in Ireland’s rich culture and history.Describe your Bidvest Noonan journey?In Brazil, my experiences spanned various administrative roles. Though comfortable, I was always yearning for new challenges, leading me to moving to Ireland and seeking opportunities with Bidvest Noonan.What do you enjoy about your job?My role keeps me active and engaged with my colleagues, revolving around tasks of checking and execution. The thrill of maintaining an orderly and safe workspace mirrors the satisfaction I’d feel when organizing books. This sense of achievement in my role is a testament to my academic background in Library Science.Why is ED&I important to you?For me, ED&I isn’t just about fostering a nurturing professional environment; it’s about ensuring everyone has opportunities, visibility, and access. My experience as a Brazilian in Ireland has solidiﬁed my belief in the invaluable richness that diversity adds to our lives.ED&I WEEK BETTER TOGETHER Marilia Carneiro From Brazil to Limerick: A Journey of Learning and Inclusion

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21BIDVEST NOONAN Bidvest Noonan organised a breakfast brieﬁng centred on the important theme of Ending Modern Slavery. Liz Cummins, our Managing Director for London Security Solutions, and the host of the event, set the stage for a day of profound discussions. We welcomed not one, but two extraordinary speakers to the stage: Lucy Mann, Senior Business Engagement at Unseen, our charity partner in the UK, shared invaluable insights. Her presentation focussed on recognising the signs of modern slavery, oering guidance on how to support victims, and outlining the steps to take when seeking help. DS Jack Brennan, Central Specialist Crime from MET Police, then followed, raising awareness of modern slavery, organised crime, and Operation Seascale – a MET Police programme aimed at providing businesses and members of the community the ability to identify and report potential exploitation. As the event unfolded, it was clear that a shared commitment had been ignited among those in attendance and we are delighted to share some pictures! Together, we’re committed to raising awareness and taking action against modern slavery. Uniting Eorts to End Modern SlaveryBreakfast Brieﬁng Hosted by Liz Cummins

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ED&I PERSPECTIVE SEPTEMBER 202322Suicide Prevention & Awareness - WebinarSeptember is Suicide Prevention & Awareness Month, and we recently hosted a webinar featuring Natalie Smith from Siren Training. She shared valuable insights on supporting individuals dealing with mental health challenges. One highlight was the introduction of SHUSH active listening tips, including genuine care, empathy, patience, open-ended questions, and conﬁrming understanding. These principles help create trust and empathy. You can watch the entire webinar in the Ngage; It’s worth every minute. Let’s commit to supporting those with mental health challenges. If you or someone you know is struggling, contact the Samaritans helpline at 116 123 or visit https://www.samaritans.org/.Our Team at Shannon Airport provides aid to Earthquake- Impacted Morocco.Recently, the world witnessed the heart-breaking devastation caused by the earthquake in Morocco’s High Atlas Mountains. The catastrophic event claimed over 2,800 lives, with many still unaccounted for, and impacted more than 300,000 individuals, a number that sadly continues to grow. In light of this tragedy, three of our colleagues, originally from Morocco, have risen to the challenge. With the collaboration of the Red Cross,to gather essential supplies to aid their homeland, which has been aected by this tragedy. Tariq Elaayachi loading a van with these crucial items, ready to be dispatched to those in need in Morocco. We wholeheartedly applaud and celebrate the dedication and compassion shown by these team members. Your eorts embody the spirit of unity and humanity. News from Across the Business

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23BIDVEST NOONANNews from Across the Business Northern Ireland Recognition Awards Huge congratulations to all of our colleagues who were recently recognised at our Northern Ireland Awards event! This event celebrated the dedication, hard work, and outstanding eorts our people in Northern Ireland deliver daily across various regional contracts. The afternoon was ﬁlled with networking and celebration. Special congratulations go out to the award recipients. We recognised winners across seven categories: Best Contract, Best Customer Experience, Best Manager, Best Security, and Best Cleaner. Pictured is Alex Rennie, winner of the NI Security Professional of the Year for his outstanding performance in the Ulster University Magee contract. Healthcare Awards in Ireland We celebrated some of the hardest-working and most talented individuals in our business, our Healthcare colleagues, at our 2023 Healthcare Awards in Ireland. Members of our leadership team, including CEO Cormac Sheils, CFO Mark Holligan, Managing Directors Anthony Harman and Mary Kealy, Client Relationship Director Brendan Keogh, and Director of Operations for Healthcare Susan Howard, took to the stage to present awards to our colleagues and teams for their tremendous eorts in cleaning and security over the last 12 months. A huge well done to all the winners from the event! We can’t wait to share more about the winners in the coming weeks.

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ED&I PERSPECTIVE SEPTEMBER 202324Food is not just sustenance. It combines culture, history, and identity. Every dish tells a story, echoing the traditions, landscapes, and milestones of its people. Beyond taste and nutrition, food embodies rituals, memories, and a deep-rooted sense of belonging. When we try a meal from another culture, we’re not just enjoying ﬂavours; we’re embracing stories handed down through ages. That’s where our ‘Food for Thought’ events come in. These gatherings are more than just feasts; they’re an invitation. Across our group, colleagues come together, pulling up chairs around tables with dishes from diverse backgrounds. We share meals, exchange stories, and celebrate the experiences that shape us. Each event is unique, moulded by its participants, their cultures, ideas, and perspectives. Food for Thought: Exploring IdeasSharing a meal has always been a timeless act of bonding. It’s a nod to connection, community, and the understanding that our collective strength is enriched by the diversity amongst us. Through ‘Food for Thought’, we champion the idea that embracing our dierences isn’t just a gesture but a cornerstone. It’s how we ensure everyone feels welcomed, valued, and a part of something greater.If you would like to set up a ‘Food for Thought’ event, please reach out to our ED&I council.

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27BIDVEST NOONANIngredients: 2 cups Urad Dal (split black lentils)1 tbsp. minced fresh ginger1 tsp. garlic, ﬁnely minced1 tsp. ground cumin1 pinch asafoetida (Hing)2 mild green chilies, ﬁnely chopped (seeds removed for less heat)½ cup cilantro, ﬁnely chopped, can include tender stems2 green onions, ﬁnely chopped1 tbsp. kosher salt (or to taste)vegetable oil for fryingInstructionsSoak the lentils in a large bowl overnight.To prepare the lentils the next day, rub the lentils (still in the water in the bowl) vigorously between your palms to loosen the skins. The skins will rest on top of the lentils, and if you tip the bowl slowly and let the water drain out, the lentil skins will be easy to push out of the bowl. (Note: there will be a LOT of skins, and you probably don’t want this stu going down the garbage disposal, so make sure you have a sink strainer in place so that you can dump the skins in your compost bin.)Drain and repeat this procedure several times until most of the black skins have been removed. It’s ﬁne if there’s a little bit remaining.Place the drained lentils in a food processor (you may have to do this in two batches), adding just enough water, a few tablespoons at a time, to make a semi-thick smooth puree, very similar to thick pancake batter. Add water carefully. You can always add more later if the batter needs thinning. Pour the batter into a bowl and add the rest of the ingredients. Whisk until light and spongy. Cover the bowl and allow the mixture to rest at room temperature for at least 10 minutes. If the batter looks too thick, you can still adjust by adding more water.When ready, heat a non-stick skillet over medium-low heat and add 1 tablespoon of oil. Ladle about ¼ cup of the daal mixture into the pan. Moving with the back of the spoon in a gentle circular motion, lightly spread the batter evenly into circles. Place 3 to 4 patties at a time, without crowding.Cook until the edges start to crisp and the underside starts to brown, about 3 minutes. Turn the patties over and drizzle more oil around the edges and top. Cook about 2 more minutes to brown.Transfer to a serving dish and keep warm until served. These would be good served with tomato achar, or even regular Mexican salsa.Nepal: ‘Woh’ or ‘Bara’ lentil pancakes

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29BIDVEST NOONANInstructions1. Start by preparing the sauerkraut. Cut o the base of the cabbage and remove the outer leaves. Place it in a large pot with hot water and let it soak for a few minutes, making it easier to roll. Once softened, carefully separate the leaves one by one and set them aside in a separate dish.2. In a bowl, mix the ground meat with the chopped onions, carrots, bell pepper, rice, sunﬂower oil, salt, black pepper, and parsley. Mix all the ingredients well to obtain the ﬁlling.3. Place a sauerkraut leaf on a working surface and put approximately one tablespoon of ﬁlling in the centre. Roll the leaf tightly, fold the edges inward, and continue rolling until you have a compact cabbage roll. Repeat the process with all the sauerkraut leaves and grape leaves.4. In a large pot, place a layer of sauerkraut leaves at the bottom to prevent the cabbage rolls from sticking. Arrange the rolled cabbage rolls in the pot until it is full.5. Pour water over the cabbage rolls, covering them completely.6. Cover the pot with a lid and let it simmer over medium heat for about 3 hours, or until the cabbage rolls and rice are well cooked.Romania: Cabbage Rolls (Lamb)Ingredients: SauerkrautGrape LeavesBell Pepper1 kg ground meat (a mix of pork and beef)5 large onions, ﬁnely chopped3 carrots, grated100g rice2 tablespoons sunﬂower oil1 bell pepper, ﬁnely chopped2 teaspoons salt1 teaspoon ground black pepper100ml tomato puree1 bunch of parsley, ﬁnely chopped

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31BIDVEST NOONANIngredients: For the Dough500g of ﬂour4 medium-sized eggs10 tablespoons of milk10 tablespoons of sugar10 tablespoons of oil1 teaspoon of baking ammonia (ammonium bicarbonate)2 tablespoons of lemon juiceA pinch of saltFor the Lemon Cream:1 litre of milk8 tablespoons of ﬂour8-10 tablespoons of sugar (adjust to taste)200g of butterA pinch of saltZest and juice of one lemonInstructions1. Put the contents of the 4 eggs into a bowl and mix them with a pinch of salt and the sugar. Then add the oil, milk, and mix everything well until homogeneous. Dissolve the baking ammonia in the lemon juice and add it to the mixture, then gradually incorporate the sifted ﬂour.2. Wrap the dough in plastic wrap and let it rest for 30 minutes. Divide the dough into three equal parts. Sprinkle ﬂour on the work surface and roll out each portion of dough using a rolling pin. Roll it into a sheet the size of the baking tray. Roll the sheet onto the rolling pin and transfer it to the back of the greased baking tray, dusted with a little ﬂour. Bake the dough sheets on the back of the tray for 3-4 minutes each, at 180 degrees Celsius.3. In a double-walled pot, mix the ﬂour, sugar, salt, and ﬁnely grated lemon zest. Gradually add the milk and mix vigorously until the composition is homogeneous. Place the pot over medium heat and cook the cream, continuously stirring, until it starts to bubble on the surface and becomes thick like pudding. When the cream is completely cold, beat the butter with a mixer until creamy, then gradually add the cream. Add the lemon juice and mix the cream well.4. Divide the cream into two parts and spread it between the dough sheets, which you will place in the baking tray.Romania: Snow-White Cake

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ED&I PERSPECTIVE SEPTEMBER 202332Ireland: Irish Guinness Stew (Lamb)Ingredients: 700g boneless shoulder or leg of lamb, cut into chunks2 tablespoons ﬂour1 tablespoon cooking oil2 onions, diced2 garlic cloves, crushed1 celery stalk, chopped1 tablespoon fresh thyme leaves3 bay leaves2 sprigs of fresh rosemary2 tablespoons tomato paste1/2 pint of Guinness stout (or more if you prefer a stronger ﬂavor)500g potatoes, cut into 2cm chunks3 medium carrots, cut into 2cm chunks450ml good-quality beef or lamb stock1 cup of garden peas (frozen or canned)Instructions1. Cut the lamb into 2cm chunks, season with salt and coat in ﬂour2. Select the sear/sauté option on the Ninja Foodi and set on high, once hot add 1 tbsp of cooking oil and sear the lamb on all sides until nicely browned.3. Remove the lamb and set aside, add the onions, celery and garlic and fry for 3-4 mins until soften then return the meat back to the pot.4. Drop the thyme, bay and rosemary and cook for another minute until fragrant then add the tomato paste and stir in5. Add the stout and keep cooking on high until reduced by half.6. Add the potatoes and carrot to the pot, mix in and cover the stew with stock, season with salt and pepper if needed.7. Once the stew is simmering, close the lid and the vent, select the pressure cook function with natural release and set on high for 25 mins.8. When the pressure has been released open the lid carefully and drop the peas in, gently stir trying not to break the chunks of potatoes and meat and rest the stew for another 5 mins.9. Serve garnished with freshly chopped parsley, vegetables of your choice or freshly baked crusty bread Guine

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33BIDVEST NOONANIngredients1 cup regular rolled oats, plus additional for topping2 cups whole wheat ﬂour½ cup brown sugar2 teaspoons baking soda1 teaspoon baking powder½ teaspoon salt¼ cup melted butter2 teaspoons vanilla extract1 cup buttermilk1 (12 ﬂuid ounce) can or bottle Guinness® beerInstructions1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan.2. Mix together the oats, ﬂour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the ﬂour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.3. Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven o, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.Ireland: Irish Guinness Bread

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ED&I PERSPECTIVE SEPTEMBER 202334Philippines: Pancit BihonIngredients1 pound Rice Noodles (Pancit Bihon)1/2 pound Chicken, deboned and cut into small pieces1/8 pound Snow Peas1 cup Carrots, julienned1/2 Small Cabbage, chopped1 cup Celery Leaves, chopped1 Onion, chopped1/2 tablespoon Garlic, minced1 Chicken Cube5 tablespoons Soy Sauce3 cups of WaterInstructions1. In a large pot, Sauté the garlic and onion2. Add chicken and cook for 2 minutes3. Add chicken cube and water then simmer for 15 minutes4. Put in carrots, pea pods, cabbage and celery leaves and simmer for a few minutes5. Remove all ingredients in the pot except for the liquid and set it aside.6. In the pot with the liquid add the soy sauce and mix well.7. Add the rice noodles and mix well. Cook until liquid evaporates completely.8. Put in vegetables and meat that were previously cooked and simmer for a minute or two.9. Serve hot.

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35BIDVEST NOONANIngredientsFor the Milk Tart Crust125g butter, at room temperature125ml sugar1 egg500ml cake ﬂour10ml baking powderA pinch of saltFor the Milk Tart Filling1 liter + 125ml full cream milk25g (about 30ml) butter3 eggs200ml sugar40ml cake ﬂour40ml cornﬂourA pinch of saltCinnamon to tasteSouth Africa: Milk TartInstructions Instructions for the crust1. Preheat the oven to 200 degrees Celsius and prepare two circular pie dishes with a thin layer of sunﬂower (or similar) oil.2. Whisk the butter and sugar together. Add one egg to the mixture and mix.3. In a separate bowl, sift the cake ﬂour, baking powder and salt together.4. Add ﬂour mixture to the egg mixture and fold till a dough. You may want to use your hands to ensure that the butter is fully mixed in. The dough might be quite crumbly, but don’t fret.5. Halve the dough between the two dishes and press ﬁrmly. You’ll want to make a little border around the dish so that the ﬁlling will not overﬂow. But be sure to not make any section too thick, particularly in the corners between the base and the sides.6. Place both crusts into the oven, and bake for 10-12 minutes, or until the crust is browning. While the crusts bake, you can get going with the ﬁlling.Instructions for the ﬁlling1. In a large pot, heat up the 1 litre of milk and the butter, until boiling point (when little bubbles start to form).2. Separate two of the eggs and keep the egg whites to the side.3. Whisk the 125 ml milk, the 1 full egg, 2 egg yolks, sugar, cake ﬂour, cornﬂour and salt together.4. Whisk in a little of the heated milk, so that the eggs do not cook and curdle as soon as they join the rest.5. Slowly add this mixture to the hot milk, whisking all the while, to make sure no clumps form.6. Bring the ﬁlling to boiling point again, mixing continuously.7. Next, whip up the remaining egg whites (it will go a lot quicker with an electric whisk) until white peaks form. Fold this softly into the ﬁlling.8. Pour the ﬁlling into the baked crusts. Add cinnamon to taste, and let the desserts cool and

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ED&I PERSPECTIVE SEPTEMBER 202336Ingredients: 1/2 cup oil1 onion, chopped1 star anise1 cinnamon stick3 whole cardamom pods1/2 tsp fennel seeds1/2 tsp cumin seeds3 tablespoons garam masala2 teaspoons turmeric1 teaspoon ground coriander1 teaspoon cayenne pepper2 medium tomatoes, chopped1 kg (2.2 pounds) chopped chicken6 curry leaves2 teaspoons ground ginger4 garlic cloves, ﬁnely chopped2 large potatoes, cut into 2.5 cm (1 inch) cubes1 small loaf white bread (unsliced)Instructions:1. Heat the oil in a pan before frying up the onion with the star anise, cinnamon, cardamom pods, fennel seeds and cumin seeds. 2. When the onion is soft and glassy, stir in the garam masala, turmeric, ground coriander and cayenne pepper. After a few minutes add the tomatoes, continuing to stir.3. Add the meat, curry leaves, ground ginger and garlic. Simmer for at least 30 minutes, adding a little water if it gets too dry.4. When the meat is almost tender, add the potatoes. Continue to simmer until the potatoes are cooked through. 5. Meanwhile, put the bread loaf on its side and cut it in half. Using a sharp knife, remove most of the soft white bread centres from each section, being careful to leave thick walls and a bottom on each.6. Ladle the ﬁnished curry into the bread bowls, and place the section of bread you removed atop the ﬁlled hollow.South Africa: Durban Bunny Chow

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37BIDVEST NOONANSouth African BobotieIngredients500g minced beef (for a vegetarian option, use cooked brown lentils instead)2 chopped onions2 cloves of garlic, mashed or thinly slicedA cup of grated carrots or applesCombination of vegetable oil and butter 1 tsp saltPinch of pepper1 tbsp white wine vinegar2 slices of white bread, soaked in chicken stock and mashed with a fork2 bay leaves (or you can also use leaves from a lemon tree)Spices - mix in preparation for adding while cooking2 tsp masala powder1 tsp ground corianderhalf tsp ground gingerhalf tsp dried herbs1 tsp turmeric powderHalf tsp ground cinnamon1 tsp sugarPinch of cayenne pepperFor the top layer – whisk the following together1 cup sour cream (or any think milk product)Half tsp saltPinch of pepper2 eggs, beatenInstructions:1. Sauté the minced beef in the vegetable oil and butter till browned2. Add the chopped onions and sauté till soft3. If making the vegetarian version, add the lentils and stir Add the garlic, grated carrot and spice mixture and keep sauteing for the ﬂavours to develop4. Add the salt, pepper and white wine vinegar and stir5. Add the mashed bread and mix everything together really well6. Spoon the contents into a (ﬂat-ish) oven dish 7. Fix the bay leaves in the meat mixture8. Add the top layer9. Bake in a 180 degree Celsius oven for 35 minutes till the top layer is set and golden brown.

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ED&I PERSPECTIVE SEPTEMBER 202338Portugal: Condensed Milk PuddingIngredients6 tablespoons of sugar1 can of condensed milk1 can of milk (use the same measure as the condensed milk)3 eggsInstructions1. In a pudding mould, 20 centimetres in diameter, put 6 tablespoons of sugar and heat to medium heat until it turns into a caramelized syrup, for about 3 minutes.2. Remove from the heat and turn the pan over, so that the syrup coats the entire bottom and sides of the pan. Reserve.3. In a blender places a can of condensed milk, a can of milk (the same measure as the can of condensed milk), and 3 eggs and beat well for about 1 minute.4. Turn o the blender and let the mixture rest for 15 minutes.5. While waiting for the foam to remain on the surface, the pudding is smooth and without holes.6. With the help of a spoon, hold the foam that is on the surface and carefully pour the contents of the blender into the caramelized mould, place in the oven, in a bain-marie, at 180 degrees Celsius for an hour and a half.7. Remove from the oven, let it cool and refrigerate for about two hours. Unmould and serve.

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39BIDVEST NOONANIngredients 1 (14 oz) can sweetened condensed milk2 tablespoons cocoa powder, sifted1 tablespoon butter, plus more for rolling ballsGood quality chocolate sprinkles (or any other type of sprinkles you like)Instructions1. In a small sauce pan mix the sweet condensed milk, the cocoa powder, the salt and the butter.2. Bring the saucepan to the stove and heat it over medium-low heat.3. Cook it, mixing constantly (this is important, otherwise, it will burn!) until it thickens. A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your Brigadeiro is ready!4. Reserve, letting it cool to room temperature.5. In a plate or bowl, spread your sprinkles.6. Once the Brigadeiro is cool, grease your hands with butter and roll the Brigadeiro’s into little balls.(In Brazil we usually use half a tablespoon as measurement, but you can make your balls as big or small as you’d like!)7. Roll the Brigadeiro balls into the sprinkles and place them in paper/foil candy cups.Brazil: Brigadeiro

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41BIDVEST NOONANIngredientsFor the Roast Pork1 kg pork belly4 large onions (3 for meat, 1 for sauerkraut)1 head of garlicSaltCaraway seeds1 cup of water1 tablespoon of oilFor the Sauerkraut1 jar of sauerkraut (best to buy in Polish shops)Smoked bacon, ﬁnely choppedFor the Dumplings500g ﬂour1 eggFresh yeastMilk1 spoon of sugarInstructionsPork1. Clean the meat and cut it into slices or greater cubes.2. Season it properly with salt and caraway seeds. 3. In a pan, add the oil (Oven friendly pan or pot) then fry the chopped onions and smashed garlic.4. Add the meat and pour in a glass of water. 5. Place the oven in the oven and bake at 190 ° C for about an hour and a quarter.Dumplings1. Begin by combining the warm milk, sugar, and yeast in a medium mixing bowl.2. Leave the mixture for about 10 minutes. 3. Beat the egg into the milk mixture.4. Next, combine the ﬂour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth.5. 5. When the dough is ready, let it rest for about half an hour in a warm place under a cloth.6. 6Then roll out two cones that are put into boiling salted water.7. After 7 minutes of boiling turn the dumplings and continue cooking for 6 minutes. Then remove them from the water and prick with a fork to make them steam to escape.Sauerkraut1. Fry the chop onion in oil or lard until it has a light brown / translucent.2. Add the ﬁnely chopped bacon and fry it. Sprinkle all with salt and caraway seeds.3. Then add the sauerkraut and boil it until soft.Czech Republic: Roasted pork , stewed sauerkraut and dumplings

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ED&I PERSPECTIVE SEPTEMBER 202342Ingredients1 kg of minced pork (a high percentage of fat is better)250 ml sweet cream2 tablespoons of Vegeta (Spice can be found in Polish shops)6 eggsInstructionsDay 1: 1. Mix meat, cream and Vegeta and leave it in fridge overnight.Day 2:2. Scramble 5 eggs3. From the meat form a loaf and ﬁll it with scrambled eggs, make sure the meat covers eggs equally all around. 4. Place loaf on baking try and glaze with egg.5. Bake at 200 Celsius for 75 minutes. 6. Meat can be served as cold with bread or either warm with mashed potato.Czech Republic: Pork Minced Meatloaf

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43BIDVEST NOONANIngredients:1 kg of tripe (also known as frills)1 kg of soaked butter beans1 pig’s hock200g of beef for stew200g of pork belly meat200g of chicken breast200g of smoked bacon200g of salpicão (a Portuguese sausage)1 chorizo sausage2 carrots, chopped2 onions, choppedChopped garlicOlive oil2 tablespoons of lardBay leavesFresh parsleySaltPepperCuminInstructions1. First, start by soaking 1kg of butter beans. To do this, you need to place it in a basin with three times the amount of water (until it is submerged and has room to grow). Leave to soak overnight (24h)2. On the day you prepare the feijoada, cook butter bins in a pot with water and salt, bay leaves. Once cooked3. strain the water from the beans and reserve it.4. Wash the tripe well and rub with salt and lemon, also wash pig hock and cook everything in a pot with water and salt. Once cooked, cut into small pieces and reserve it. 5. (The meats beef, pork belly, chicken should be cut into small pieces to stew)6. In another pot, add the chopped onion, garlic, add a little olive oil, 2 tablespoon of lard, bay leaves and start by cooking the beef stew add salt, pepper, a spoonful of tomato puree and a little white wine let it cook a little longer, 7. then add the pork belly let it cook a little more, add the carrot cut into slices, ﬁnally the chicken because it cooks faster than other meats.8. When the meats are cooked add the bacon and chorizo and salpicao cut into pieces, let it boil a little.Portugal: Tripas a moda do Porto

EDI Week 2023

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