Latest news with #Rowett
Hindustan Times
20 hours ago
- Business
- Hindustan Times
Himachal: UK delegation visits Bhuttico handloom cooperative in Kullu
British deputy high commissioner Caroline Rowett visited the Bhuttico handloom cooperative in Kullu on Monday as part of her three-day visit to the region. During the visit, the UK delegation met Bhuttico's management and interacted with artisans engaged in the creation of traditional Himachali handloom products. Speaking on the textiles sector under the UK-India Free Trade Agreement (FTA), Rowett said, 'UK businesses and consumers will also have increased access to tariff-free imports from India, with tariffs being eliminated on 99% of Indian goods which could provide better choice, quality and affordability of a wide range of Indian products such as frozen shrimp, apparel and textiles.' India and the UK concluded negotiations for the FTA last month, marking a significant step in strengthening bilateral economic ties. Rowett added, 'The deal is expected to increase bilateral trade, worth £43 billion in year 2024, by £25.5 billion, UK GDP by £4.8 billion and wages by £2.2 billion each year in the long run.' The UK-India investment relationship currently supports over 6,00,000 jobs across both countries. As of 2024, there are over 950 Indian-owned companies in the UK and over 650 UK companies in India. On the timeline for the deal's implementation, she stated, 'We will now go through the final steps to sign this treaty and bring this deal into force as quickly as possible, whilst allowing for the necessary scrutiny, so it can deliver growth across the country.' As part of her Kullu-Manali visit, Rowett is also engaging with stakeholders from the tourism and hospitality sectors, including hoteliers, tour operators, and skiers, to explore collaboration opportunities.
Press and Journal
24-05-2025
- Health
- Press and Journal
Free meals for three months: Aberdeen University can make it happen - as long as you're willing to eat LOTS OF FISH
Would you like to have free fish-based meals for three months? With the help of Aberdeen University, you can. The university is hoping to underline the benefit of eating more of our local catch as part of a new project. Lucky participants will have a 14-week menu selected for them by the Rowett Institute's dieticians with regular monitoring of the relative changes to their health. The £750,000 project, which is being called the FAMOUS study, is funded by the UK Biotechnology and Biological Sciences Research Council. They say it is codenamed FAM-OUS because it compares fish and meat-based diets. The latest project comes shortly after the Rowett published Scottish Government-funded research showing many vital nutrients are 'lost' because the UK exports so much of the fish caught by our fleets. That report concluded fresh efforts are urgently needed to increase the quantity of fish we eat as a country, which falls significantly short of the recommended intake. The project is specifically aimed at providing strong scientific backing for the heart health benefits of eating fish. The team is looking for healthy, overweight (BMI 25-29.9) 30–65-year-old meat eaters. These people should have elevated blood lipids, sugar, or blood pressure but not be on medication or have any history of heart disease or other inflammatory diseases. They should also not be on medication for cholesterol or lipaemia or taking any dietary supplements. Taking part will involve following different diet plans over set periods and having heart health and gut microbiome changes monitored and assessed. Participants will get a free health check and dietary advice as well as having all their food provided for 14 weeks and expenses covered. It is a menu designed by expert dietitians and nutritionists at the renowned Rowett Institute. Rowett Institute director and one of the FAMOUS study lead researchers, Jules Griffin, said he was 'delighted' with some of the dishes set to be served up to volunteers. They include curries and fish cakes. 'This region produces some of the best fish and seafood in the world and yet many of us eat a rather limited range, perhaps just fish and chips on a Friday,' he said. 'We missing out on some great tasting food. 'But fish is also an important source of vitamin D and polyunsaturated fats. 'They protect us from serious diseases, including cardiovascular disease.' To apply to take part, or find out more, please contact Frank Thies ( or Morven Cruikshank ( Alternatively, visit the Rowett website.
Press and Journal
09-05-2025
- Health
- Press and Journal
Why is cutting back on meat so hard? I helped Aberdeen scientists find out
The first time I tried to go vegetarian, it didn't end well. It was some time ago, and I was dating a woman who was vegetarian herself. As per the rules of love, that meant I was vegetarian too – by proxy, perhaps, but just as committed. Unfortunately, the relationship lasted only slightly longer than the vegetarianism – and indeed may have been cut short by my inability to say no to a bacon buttie. So when Aberdeen's The Rowett Institute – one of the world's leading food research centres – asked if I'd like to take part in a study looking at why people can't stick to vegetarian diets, I jumped at the chance. After my failed flirtation with vegetarianism, this felt like an opportunity to redeem myself – not just in the name of love, but for something bigger – science. The planet, too. As someone who knows that eating meat is bad for the environment but can conveniently forget when cheeseburgers are on the menu, the study felt like a chance to change my habits for the better. The Rowett study, called LESS: Meat (Lived Experience of Sustainability in Scotland), is part of a Scottish Government-backed effort to understand why people don't always stick with sustainable choices, even when they believe in them. With Scotland aiming for a 20% cut in meat consumption by 2030, researchers wanted to explore what gets in the way and what might help us change. 'You might get to the end of the trial and think, 'I never want to do that again,'' Dr David McBey, one of the lead researchers, told me before I started. 'Or you might find that some of the habits stick. We're interested in both.' This wasn't a public health lecture disguised as research. It was, in his words, about the 'lived experience of trying to do the right thing' – of navigating meat reduction in the real world, where cultural habits, convenience, cravings and the occasional bacon buttie all still exist. And crucially, unlike some other trials run by the Rowett Institute, this one didn't provide food. There were no meat-free meal kits, no delivery boxes of pre-approved lentil lasagne. Instead, I had to make all the swaps myself – three days a week, for eight weeks. The idea was to see what that feels like in everyday life. Each week, I logged into an online portal to tick off which days I'd gone meat-free, answer questions about why I'd chosen them and record what I'd eaten. I also completed weekly food recalls and longer surveys at the start and end of the trial. It was all straightforward, and as Dave pointed out, designed to be 'light touch' – just enough to gather insight without overwhelming participants. The tone, too, was supportive. 'We're not judging,' Dave reminded me when explaining the daily compliance tracker. 'We're just interested.' As Dave explained, meat still holds a 'special place' in many people's lives. 'It's not just about taste or nutrition. There's culture and emotion tied up in it – and that's what makes this topic so complex.' His own background – with a PhD in sociology and years working in environmental modelling – helped shape the study's focus on real-world behaviour. 'I eat meat myself,' he said. 'So I know how hard it can be.' Starting the study, I immediately ran into trouble. My first week coincided with a holiday I'd booked to Germany – the land of meat! Fortunately, the friends I stayed with were long-time veggies so were able to expertly guide me. Breakfast was fresh bread with hummus, cheeses and a lot of fake meat slices that were not as bad I expected them to be. For dinner one night, we went to a doner kebab place called Mr Lecker, which translates as Mr Delicious. Here, we had Mr Lecker's locally famous Big Makali hummus wrap. I was delighted to discover that it was, indeed, delicious. I was off to a great start, and things got even easier when I returned to Aberdeen and took control of my shopping list and kitchen again. I dusted off a few old vegetarian recipes. This might say something about me, but a lot of the recipes were tailored to appeal to meat eaters – full of chunky vegetables and savoury sauces. Over the eight-week study I learned a few more that dampened the meat thirsts. Some swaps were easy. Chickpea curry. Macaroni cheese. Mushroom stroganoff. Some swaps I thought would work didn't. Back in the day, I would use Quorn mince, but now found I liked it less than I remembered. Instead, I opted for pulses – black-eyed and butter beans made for a hearty stew when cooked with coriander, chopped tomatoes and a bit of chili pesto. It wasn't all plain sailing. I normally cook an evening meal and leave enough left over for lunch in the office the next day. But because the study called for three meat-free days a week, I couldn't do this if I allocated no-meat days on, for example, Monday, Wednesday and Friday. It was something I would grumble about to Dave during our catch-ups, and in the food questionnaires I diligently filled in. In fact, this was the hardest thing about doing the study – the hassle of switching between codes. It did dawn on me that I could sidestep the trouble by going totally vegetarian, but I wasn't ready to do that. By the end of the eight weeks, I hadn't become a vegetarian. But I was eating less meat – and, crucially, doing it without much resistance. I'd found a few go-to meals I genuinely enjoyed and had conversations with friends about food choices I wouldn't have brought up before. I'd started to see meat as a treat rather than the default. The trick is to keep that going. And this time to do it for myself, rather than someone else. Check out The Rowett Institute's volunteer page to find out how you can take part in ne of its food studies.
BBC News
28-04-2025
- Sport
- BBC News
Why Rowett used 'effective' football to keep Oxford up
Oxford United boss Gary Rowett always thought it would be a "massive task" to keep the club in the second tier this season. He admitted there were times when he wondered if they would avoid the drop-zone. But after beating Sunderland 2-0 on Saturday at Kassam Stadium, the U's status as a Championship side was confirmed for another season."When I got here I thought keeping the club up would be a massive task to be honest," Rowett told BBC Radio Oxford."I thought it would be the hardest one I'd had in terms of trying to do it. I'm super proud of the effort everyone has made."In this division sometimes you have to roll your sleeves up and dig in. To beat a lot of the teams we beat at home is an amazing achievement this season." Despite an encouraging start to the campaign, the U's hit a rough patch around Christmas that ended with previous boss Des Buckingham losing his job. Buckingham's sacking was met with a fair bit of criticism by some Oxford fans. He was a popular figure at the Kassam, having led them to promotion the summer before. But in his place came former Millwall boss Rowett, a man with plenty of experience in the Championship."When we first came in, there was a clear defined system of trying to play, build and play in a certain way," Rowett said. "We then reached a point where we lost a few players and it became apparent to me very quickly that we had to find a different way."That way didn't need to look super pretty and didn't need to be perfect, it needed to be effective and efficient."Long term we want a lot more than that. Given the opportunity, we'd be able to build something a lot different."Oxford go into their final game against Swansea on Saturday, 3 May, safe in the knowledge they can start preparing for another season in the second tier. "If I'm being really honest, I didn't have a plan for us in League One," Rowett laughed. "I'm pleased for everyone that we'll have a chance to build something more sustainable in the Championship."We want to improve every aspect of the team, we need to strengthen certain areas. Those conversations now become real because we achieved safety." 'Staying up is why we need a new stadium' Oxford United chief executive Tim Williams has doubled down on his stance that the club need a new ground after retaining their Championship status. The lease on the Kassam Stadium, where the U's currently play, expires in June 2026 and the club is still awaiting a decision from planners about a proposed new 16,000-seater venue, which is expected this in April Williams said that without a new stadium, there would be no Oxford United, and that there is "nothing more important"."Staying up is why we need a new stadium," he told BBC Radio Oxford. "If people had any doubts, then Saturday showed why it is needed."Up or down it doesn't matter, Oxfordshire needs a football club with its own stadium in the heart of the county and that is the most important thing. We're a Championship club for the second season and we deserve a Championship stadium."We've been through some tough times this season and we made some very difficult decisions on the way."But we've done it for the right reasons and they are that we stay in the league for another year. It's an extraordinary and brilliant achievement."
BBC News
25-04-2025
- Sport
- BBC News
Rowett may lean on experience against Sunderland
Oxford United boss Gary Rowett said that he may choose a more experienced squad as the side look to secure Championship safety against Sunderland on Saturday (15:00 BST).The U's are three points above the relegation zone and could take themselves out of a final day relegation fight if they pick up three points against the Black Cats."At this stage of the season, do you err more on experience, people who have been here before?" Rowett told BBC Radio Oxford."Picking a team at the start of next season might be very different from picking a team with two games to go, and that's a bit of a challenge. You always want to pick the team on merit."But I think you do have half an eye on who is going to make good decisions when there's a little bit of pressure on in the game. Certainly that will be in my mind."Having been there and done it is not the only attribute Rowett is looking for in his squad is also mindful of those who are returning from long injury spells, such as left-back Greg Leigh, who missed eight games with a hamstring injury."When you come back from a hamstring injury, do you just go with someone whose a bit more game ready?" Rowett added."When there's two games to go, match fitness plays a big factor."As for freshly returning players, right-back Hidde ter Avest is back in training and will be available for selection.
