Risk management and Planning in Tesco plc Essay - 1

Risk management and Planning in Tesco plc - Essay Example TESCO is the third largest retailer in the world. Tesco was the first major retailer to introduce carbon labeling on products. Initially established as a grocery retailer in the UK, the company has expanded its business to various countries across the world and its operations include from clothing, electronics, furniture and petrol to books, banking, telecom and software. The phrase "The Tesco Way" coined by its CEO Terry Leahy seeks to hold out to the public the company’s philosophy and values. The company has been in the forefront in its risk management policies, technological innovations such as camera and self-service tills in the retail industry and CSR initiatives over the period of time. The business risk is different from the financial risk in relation to a company. While the financial risk is related to the capital structure and debt, the business risk is related to the economic conditions. The prevailing economic conditions in relation to an industry will affect the different companies differently, based on the relative exposure to the economy, which has been strategically structured by the companies concerned. However, failing to react in tune with the external environment is the greatest risk as it will affect the performance of the companies in the background of liberalization and globalization. Current Risk Management Process The company (2010) states â€Å"We recognise the value of the ABI [Association of British Insurers] Guidelines on Responsible Investment Disclosure and confirm that, as part of its regular risk assessment procedures, the Board takes account of the significance of SEE [Social, Ethical and Environmental] matters to the business of the Group... and incorporates SEE risks on the Key Risk Register.†

Schools can Help Prevent Childhood Obesity Essay

Schools can Help Prevent Childhood Obesity - Essay Example School cafeterias are obliged to offer healthy food choices. This is the underlying principle of the National School Lunch Program (NSLP), started in 1946. The federal school lunch and breakfast program caters to twenty-nine million school children daily and aims to provide nutritionally balanced meals at a cost of seven million a year to taxpayers (Fried and Simon, 1492). 99% of all public schools and 83% of private schools participate in the program which reimburses the cost of the breakfast and lunch and provides commodity supplies (Leviton, 43). The US Department of Agriculture (USDA) provides dietary guidelines and nutritional standards for schools in implementing the NSLP. Based on recommendations made by the Institute of Medicine of the National Academies, the NSLP aims to â€Å"enhance the diet and health of school children, and help mitigate the childhood obesity trend† (USDA web site). Schools are required to increase the availability of fruits, vegetables, whole gra ins and low-fat milk and reduce the levels of sodium and saturated fats. The ‘Farm to School’ program attempts to bring fresh, locally produced food into school cafeterias and introduce children to farms, gardening, and cooking. In theory, all schools under the NSLP provide balanced nutritional meals. However, the reality is different: a 2009 study published in the Journal of the American Dietetic Association found that 94 percent of school lunches failed to meet the USDA’s regulatory standards regarding the sodium or total fat standards. Dana Woldow, a mother who is a volunteer in her children’s school nutrition committee, says, â€Å"In the school cafeteria you could buy soda, potato chips, snack cakes, corndogs, French fries, apple turnovers, ice cream --you know, carnival food† (Christensen). This is largely because frozen and processed foods are cheaper than fresh or organic produce and the NSLP is under-funded. Schools also procure pre-cooked food as they do not have kitchens. It is clear that there is much room for improvement in school cafeteria’s ability to provide a nutritious diet for all students. The healthy food offerings in school cafeterias are significantly off-set by the availability of ‘competitive food.’ This term refers to foods of little nutritional value which compete with the NSLP funded school breakfast and