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Artificial intelligence (AI) and robotics are already here, influencing almost every single industry in one way or another. Organisational scientists at Qlearsite use AI and machine learning to unleash the business potential languishing in workforce data – something previously unusable because of its format. This paper aims to track the initial implementation of AI up to present day, based on Qlearsite’s corporate experience.

Using actual experiences, Qlearsite were tasked with demonstrating how businesses can better understand their workforce, identify performance hurdles and develop strategies to clear them, ultimately improving productivity.

While initial implementation strategies may have faced challenges by senior human resources (HR) members across industries, the multiple benefits are evident and measurable against corporate success and productivity levels today.

Where HR leaders and senior decision-makers struggle to solve ongoing issues, such as absenteeism, an acute problem for the financial services industry. This paper demonstrates the true value of AI, with complex issues solved by data analysis – a monumental and expensive task for any employee to carry out.

Although neo‐classical economics has undoubtedly driven the global pension privatization reform agenda, it does not provide an adequate framework for the reform of retirement income protection. Indeed, it poses salient decision risks for policy‐makers because of its naturalist epistemology and agency ontology, which deny both the value of hermeneutic knowledge and the existence of structural imperatives. When confronted with the challenge of income maintenance for those in retirement, policy‐makers must necessarily tackle strategically important, values‐laden questions. This requires them to engage in policy discourses that are informed by competing welfare ideologies. Reflecting these discourses, national governments have adopted three reform approaches to public pension privatization. All are consistent with values of community solidarity, social cohesion and citizenship rights, which are seen by national governments to be preferable to the values that underpin neo‐classical economic analysis, namely, individual responsibility, freedom of choice and contractual rights.

“It is generally accepted that the food industry must be scientifically based to cope with the problems, particularly of public health, which arise as new processes of growing, manufacturing, packaging and preserving food depart even further from traditional ways.”

It is more interesting to speculate on the reasons given for the changes made on 1st June last in the sale and availability of vitamin supplements in the Welfare Foods Service than in the action taken. After the date given tokens for free supply of vitamin supplements are invalid and supplies will be sold at prices which cover their cost to the Government, only for the use of expectant and nursing mothers, children under five years and one month and handicapped children. No changes are being made in the arrangements for obtaining liquid milk at the special welfare price of fourpence a pint or National Dried Milk at two shillings and fourpence a tin.

Lord Woolton, the Minister of Food, stated in the House of Lords, on March 11th, that “to reduce the tonnage used for the transport of wheat” the Government had decided to increase to 85 per cent. the ratio of flour from the wheat milled in this country; and that it will be illegal to sell, except under licence, any “white” bread from April 6th. In the discussion that followed, Lord Horder stated that he and his medical colleagues were satisfied that no other step concerning the nation's food was so calculated to raise the level of the nation's nutrition. He added that there was no evidence that 85 per cent. extraction flour is indigestible; and that where bread of any kind is permissible in diseases of the digestive system, it may be given with impunity. Moreover, Sir Ernest Graham Little, M.D., has rendered a great service to the public by his oft‐repeated and strong advocacy, in the House of Commons, of better bread than that which constitutes the “white loaf.” The unanimous verdict of those who are best qualified to express an opinion supports the conclusion that adequate nutrition is the prime requirement for the physical well‐being of mankind. Neglect this and all other hygienic props fail to support us. It is deplorable, therefore, that so little has been done hitherto in the sphere of national welfare to support the findings of science in favour of the more adequate loaf which has been so powerfully advocated for years. It is no exaggeration to state that the “white loaf” has been a real impediment to an improvement in the hygienic development of the growing child; as the “national loaf” (which will be superior to the “standard bread” of the last war) will not only reduce the tonnage for the transport of wheat, but will also greatly benefit the children, more especially those of the poorer section of the community with whom bread is the main food. Although from a standpoint of nutrition the “National” loaf falls short of the desirable “Wholemeal” loaf, it certainly represents a valuable step in the right direction. As the much impoverished wheat of the “white loaf” is a matter for considerable national concern, it is an anomaly that it should be permitted, seeing that similar impoverishments of natural foodstuffs have for long been punishable by law. For instance, prosecutions and fines for the watering of milk occupy pages of most issues of The British Food Journal. Why, then, should the serious reduction of the valuable mineral matter and vitamins of the wheat used for the wheaten loaf be suffered to continue? The general public do not readily accept guidance upon what they should eat, and it is unlikely that they will have displayed a concerted predilection for the “national loaf” by the time the war ends. But by then much will have been gained by the reduction of prejudice and the increased accommodation which even short phases of custom can confer. Therefore the war‐time expedient of a “national loaf” may very usefully contribute to the perpetuity of its advantages. If we are wise, propaganda to this end will be maintained meanwhile, and be made to develop in power and authority during the early clays of peace. If the Government and the Local Health Authorities are in default in impressing, and (if need be) imposing such a major interest to the nation, the passing of the “white loaf” will soon be followed by its return. Especially is it to be hoped that the Ministry of Health will then give greater support to the advocacy of a better loaf than hitherto. The British Food Journal has often given expression to the public need for an improved loaf, and if this is destined to become an accomplished fact it will partake of the nature of a crowning event to our modest efforts.

In this special section of Political Power and Social Theory, we present the work of scholars from various disciplines documenting and analyzing the Obama phenomenon. The work in this section, including both theoretical and empirical analysis, is an early step in the much-needed academic discussion on Obama and racial politics in the contemporary United States. We offer this compendium as a call-to-arms to progressives and leftists, encouraging the revival of radical critique of Obama's discourse and policies instead of the fulsome praise or confused silence that has so far greeted Obama from the left.

The health and well-being of healthcare staff came into focus during the coronavirus disease-2019 (COVID-19) pandemic as already strained workforces responded to new and additional challenges. Organisational support services made efforts to adapt staff support provision. However, most literature and recommendations are centred on surveys of medical and clinical staff. The present study included staff across clinical and non-clinical workforces within a mental health trust over the course of the COVID-19 pandemic to date, and aimed to understand workforces' access to and experiences of organisational support.

The current study was a qualitative one using convenience and purposive sampling. Semi-structured individual and group interviews were conducted using a topic guide. Reflexive thematic analysis was used in a phenomenological framework to analyse data.

35 staff, broadly representative of the trust workforce, were recruited. Six global themes summarised the experiences of staff in relation to work practices, personal well-being and support access over the first year of the COVID-19 pandemic: COVID-19 disease, interpersonal relationships, individual considerations, change, working environment and support.

The findings from the study have implications for organisational support provisions for healthcare workers and the dissemination of these services.

Acknowledging the multi-various experiences of different workforces within National Healthcare Service organisations and how these change over time will facilitate innovative changes to staff support provision.

An understanding of consumer behaviour will enable service providers to segment their client base and target specific customer groups with strategies designed to meet their retail needs. Hence, an insight into and understanding of how consumers interact with and evaluate a retail offering will help improve customer service and satisfaction. The purpose of this paper is to examine the changes in consumers' food retail behaviour with regard to the demographic variable of age, based on the older population. This paper focuses on food shoppers aged over 60 years living independently in Northern Ireland. The retail geography in Northern Ireland has changed and whilst affecting all consumers has impacted to a greater degree on older consumers. This and the fact that the over 60 age group is increasing demographically illustrate why this consumer segment is worthy of greater consideration.

A quantitative methodological approach is employed and data are collected using a consumer questionnaire (n=791). The questionnaire is analysed using the Statistical Package for Social Sciences (SPSS) version 15.

The results show that as age increases older consumers' retail buying and food‐related behaviour changes. A decline in patronage of multiple retailers is evident as age increases; as is consumers' perceived value of multi‐purchase promotions and nutritional confidence. Alongside increasing age there is an apparent increase in the use of local shops, the enjoyment gained from shopping, the difficulty experienced in accessing food retail sites and the problems experienced when cooking.

This paper suggests that age may be used to differentiate between customer groups and retailers must take age into consideration when providing a product offering and in retail provision for the elderly consumer.

This paper fulfils a need for information on older consumers' retail behaviour in Northern Ireland and offers advice to food retailers attempting to better serve this increasingly important consumer segment.