Pauleys introduces mobile smartphone device for chefs

The 'quick response' (QR) codes are read in a similar way to barcodes, using a freely available reader which users can download from the internet or mobile phone application stores. Once scanned, the codes take the customer to a 'meet the grower' story on the Pauleys website. People using the QR codes on the strawberry punnets are taken to information on Pauleys strawberry supplier Justin Emery who grows fruit at his farm in North Petherton in Somerset. Chefs can use the link to find out more about the growing process Emery uses and measures he's introduced to protect the local environment and wildlife. Other information is also available on the Pauleys website on what's in season, buying British, and Red Tractor-certified produce. The website includes a month by month guide to what's in season – the fresh fruit, veg and salad being sourced from UK farms and suppliers. The website's crop and quality update also gives customers key information on issues affecting supply such as the weather, supply chain problems, and even the impact of political events such as the recent unrest in the Middle East. Pauleys marketing manager Rachel Sewter said: "Pauleys is committed to providing its customers with as much information as possible about who grows our produce, where it is grown and the methods they use. Now with these easy to use QR codes, all chefs have to do is point their smartphone at the pack and get instant access to all the information they need. "There's even the option to put the QR codes on menus so diners can read the same provenance information. This is a first for Pauleys but we're working with other suppliers to make the QR code a feature on other items of fresh produce." "We're also planning to use the QR codes to quickly link chefs to tips and advice pages on the website which will contain menu and serving ideas for each of the items of produce." Sewter adds: "For pubs, hotels and restaurants and cafes this innovation will help them showcase the British and seasonal produce on their menus. All of which helps them enhance their offering to customers. It's now even easier for them to find out the story of what they're buying from field to fork."