“Specific commitments include increasing the ethnic diversity of all categories of staff, stronger representation of BME staff in decision making at all levels, and improving the overall experience of BME students.” These results come in the wake of the recent access report, which showed a significant offer gap between UK applicants based on their ethnicities, which 25.5% of white applicants receiving an offer, compared to 15% of Asian British applicants and 17.8% of BME applicants overall. All college admit a greater proportion of white applicants than BME. A recent Guardian investigation into racism in the university sector has Oxford joint second for racism complaints recorded over the past five years. Commenting on the figures, MP David Lammy said: “It is absolutely clear from these findings that many universities are not treating racism with the seriousness it deserves. If universities do not act fast to change the culture, form the lecture hall to the student union, talented students from BME backgrounds will continue to be locked out.” A spokesperson for the University told Cherwell: “Student welfare is our number one priority at Oxford, and there is no place for racism or discrimination of any kind. Excellence has no set race, background or gender and we are determined to build a more inclusive Oxford. The process for reporting complaints is not consistent across all British universities, with some only recording complaints against staff or students but not both. It is not known how many complaints of racism have been made to the University unofficially. “We continue to make good progress towards this goal and are proud to be one of only 10 UK universities to hold a Race Equality Charter award. This investigation comes as students at Goldsmith’s University in London enter the 17th week of a protest against institutional racism. Overall, Oxford recorded 39 official complaints, the same number as Cardiff. Only Cambridge, with 72 complaints, came higher.
The bakers at the William Saddler bakery in Forfar, Scotland, are a happy bunch, especially since they no longer have to work night shifts. Not only can they enjoy a better social life, but also, they can integrate more fully with their colleagues.Double D Food Engineering didn’t set out to manufacture a product that would have such a positive effect on employee morale but, by default, this is what the company’s Humidair retarder prover has done, according to Saddler’s managing director, Michael Saddler.”There’s always been a bit of a ’them and us’ situation between the night and day shift workers, as we hardly ever see each other,” he says. “Eliminating the night shift will improve team work and overall communications, which can only be a good thing. Of course, the Humidair retarder prover will also allow us to maintain and, in some cases, improve on the quality of our products, so that they’re ready to bake whenever we are.”A fourth-generation family business, Saddler’s produces a range of traditional baked goods, savouries and patisserie products for its two town-centre retail outlets. The product range is all handmade from recipes that have been handed down since Michael’s great-grandfather founded the business in 1898.Technicians from Double D, which has recently expanded its customer training programmes, demonstrated how staff can get the best results from the retarder prover, which is fully programmable for temperature and humidity.”Our main trialling was with soft white rolls, as we normally produce around 1,000 a day,” says Michael. “The balanced airflow system and controlled humidity produce an even proof and a consistent dough piece across each tray, and from top to bottom on the rack. Handmade products can sometimes be a bit temperamental, but we are now assured excellent consistency.”According to Double D, the secret is the gentle recovery stage – typically, a rise of 20 degrees over six hours to reach a proof temperature of 36?C at 80% relative humidity – which helps to preserve the product quality. The micro processor controller can then be set accurately and, when the holding pattern kicks in, it drives it down to 20?C at a relative humidity of 85% and holds it for at least two hours.