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Co-op marking commonly stolen items with forensic spray to track reselling

about 5 hours ago
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Co-op is secretly marking commonly stolen items including alcohol and laundry detergents with invisible “forensic spray” to track them, in the latest crackdown on shoplifting as a new law on retail crime kicks in,The supermarket aims to use the technique across the country having tested it in Manchester and London since last year,The spray, whichhelps the Co-op identify where stolen items are being resold and report it to the police, contains a unique forensic code for a particular location where the items were sold, which also include sweets,Police can then identify which Co-op store the items originated from when investigating physical shops or online stores suspected of reselling stolen goods,Police forces have used similar tactics to track down stolen bikes and valuables, and protect domestic abuse victims.

The technique is part of a raft of measures which the Co-op said had helped it cut crime in its stores by a fifth last year.It said physical attacks on its staff fell by almost a third year-on-year.Paul Gerrard, policy director at the Co-op, said: “We have made it harder to steal things and now we are making it harder to sell.”He said the group had invested about £250m in security measures including body-worn cameras for staff, more security guards, reinforced kiosks for high-value products such as spirits and tobacco and special shelving kit which prevents large amounts of goods being swept off into a bag.It is also testing the use of AI to help identify unusual activity via CCTV cameras in stores and alert staff so they can intervene.

The Co-op has also teamed up with police in 20 areas to share evidence such as CCTV images to catch repeat offenders.In the last year, these partnerships have resulted in 500 prolific offenders receiving custodial sentences, collectively amounting to more than 100 years.Gerrard said: “This is not about an extra avocado going into an M&S bag.That is not the reason we are seeing crime at these levels, it is about people taking out an entire meat section for resale.”He added police were also turning up more frequently when called to an incident – 70% of the time now compared with 20% in 2023.

He welcomed new measures under the crime and policing bill which passed into law on Wednesday after receiving royal assent.The bill includes a new standalone offence of assaulting a retail worker and will also make it easier for action to be taken when items worth less than £200 are stolen by repealing a measure which downgraded the police response to so-called “low-value shop theft”.The police are collaborating with retailers through the “Opal project” in an attempt to tackle retail crime.Gerrard said: “We have now got businesses taking this seriously, police taking it seriously and government taking it seriously.Everyone is pointed in the right direction and we are starting to see things improve.

”“If we want a growing economy and healthy high streets then [reducing] retail crime is a good bellwether.”He said problems remained, with about 100 Co-op staff likely to face abuse in one day and up to four being physically attacked.Keir Starmer said this week that the “tide could be turning” on shoplifting, pointing to a 17% rise in people charged for what has become a hot political issue.CCTV footage that could be shared immediately with the police should be used more widely, the prime minister said, adding that “the hope of technology” could make a difference.Official figures last year revealed annual shoplifting offences in England and Wales had passed half a million for the first time.

foodSee all
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A pasta bake and a sumac salad: Sami Tamimi’s prep-ahead sharing recipes

My ideal way of entertaining is completely fuss-free, with everything prepared ahead of time so I can enjoy being with my guests rather than worrying about cooking. I like to put big, generous dishes in the middle of the table, such as this one-tray chicken, pasta and chickpea bake, alongside a fresh salad, so everyone can serve themselves and share a simple, delicious meal.This is a comforting and flavourful dish that brings together tender chicken, hearty chickpeas and perfectly cooked pasta in a rich, pungent sauce. It’s a simple yet satisfying meal that’s ideal for busy weeknights or casual family meals. Everything cooks together in the oven, and the flavours blend beautifully while keeping prep and washing-up to a minimum

3 days ago
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The truth about cooking oils: 14 essential facts for healthier, cheaper meals

From avocado to hemp, extra virgin olive and rapeseed, the shops are packed with various oils. But what is worth spending money on? And are any of them actually better for you? The world of cooking oils is confusing. I keep spotting new ones on supermarket shelves, trumpeting their health claims. Cold-pressed avocado oil, extra virgin macadamia oil, organic coconut oil, premium hemp seed oil … Even familiar oils are mired in controversy. Is it OK to cook with olive oil? Should you avoid seed oils? Meanwhile, prices keep rising – earlier this month, Walter Zanre, the CEO of Filippo Berio UK, said supermarkets were “taking the mickey” out of customers over olive oil pricing

3 days ago
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The surprising boom in blouge wine: ‘It’s for 5pm, in the sun’

Twenty years ago, a winery could do well selling one white and two reds, says Konrad Pixner, a northern Italian winemaker who set up his vineyard, Domaine de L’Accent, in Languedoc, France, in 2019. But today, importers and bars always ask: “Do you have something new?” So up in the hills, surrounded by deep gorges and limestone plateaus, Pixner is constantly experimenting.After a good harvest in 2023, Pixner walked into the shed he shares with other winemakers at 4am to find that his biggest vat of white wine, pressed from carignan blanc grapes, had overflowed during fermentation. He had run out of space, so he quickly “pumped the white juice into the tank where whole bunches of carignan noir were,” he says, and left them to ferment for 10 days together. In contrast to rosé, made from red grapes left for a short time with their skins on before being pressed, he created “blouge” – a light, fresh wine blended from white and red grapes that’s best served chilled

3 days ago
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How to make the perfect custard creams – recipe | Felicity Cloake's How to make the perfect …

Prue Leith reckons the custard cream is “arguably Britain’s most iconic biscuit” – and, certainly, we’ve been dunking this fern-patterned treat in our tea for well over a century, with early advertisements for this “delicious biscuit” placing it, perhaps aspirationally, in the “fancy” category. By 1920, Bermondsey baking behemoth Peek Frean could confidently declare the custard cream “far and away the most popular of all the cream sandwich biscuits”, a status only slightly dented by the time I was at school about seven decades later, when it sat just below its contemporary, the chocolate bourbon, in the playtime snack ratings.Despite my love of both custard and cookies, however, I’ve always found this particular custard-flavoured product a bit sugary and dull. As historian Lizzie Collingham explains in her magisterial book, The Biscuit: The History of a Very British Indulgence, it combines two early industrial foodstuffs, namely custard powder and machine-made biscuits, and though they may have been created in a factory, I think they’re much better made at home.Let’s be honest, the biscuit isn’t really the point of the packet variety – as children, we’d prise them open to scrape out the sugary filling, like bears sucking honey from a split log – but when you bake them yourself, it can be

3 days ago
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Impala, London W1: ‘Shamelessly, brilliantly too much’ – restaurant review | Grace Dent on restaurants

Impala is like no restaurant I’ve ever been to, yet it somehow has echoes of almost all of themLate last month, Impala drove into Soho already flaming hot in the hype stakes: this was a sizzling booking to brag about even before executive chef and co-founder Meedu Saad had turned on the stoves. Impala, after all, is a Super 8 restaurant, the group that has, among others, Tomos Parry’s Brat in Shoreditch, which has been constantly, unfalteringly brilliant since 2018. It also runs Parry’s second baby, Mountain, which is likewise wonderful; sometimes weird, yes, but always wonderful. Long before that, back in 2016, they opened Kiln, the famed live-fire Thai counter hangout that cheffy boys in beanies have tried and failed to emulate all over Britain, while Super 8’s beginnings were with the boundary-pushing and much-loved Smoking Goat. That is nothing less than a litany of solid-gold bangers, and now they’ve unleashed Impala by Saad, the former head chef at Kiln

4 days ago
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Ifrah F Ahmed’s debut cookbook is a love letter to Somali cuisine, history and people

On a video call from Brooklyn, between stops on her book tour, Ifrah F Ahmed is drinking ginger-root tea. The smell transports her to her childhood kitchen, where her mother often baked aromatic cardamom cake.“That’s a core childhood memory for me,” she said.For Ahmed, food isn’t just about sustenance. It is memory, inheritance and, perhaps most importantly, a record: “Somali history on a plate,” as she puts it

4 days ago
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From the Pocket: The AFL’s deference to technology only creates more doubt and uncertainty

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‘Like cutting the head off a hydra’: how Mary Cain exposed Nike’s disgraced coaching team

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