While the availability of vegan and ‘free from’ products has increased, so also has the confusion around labelling on these products, which has, in some cases, been fatal.
Caterers in the public sector rely on refrigeration systems to ensure the food and drink they provide are safe for people to consume and don’t go to waste.
We live in a changing world where protecting the environment is high up on the agenda of government, business, and consumers.
New research by Biffa, one of the UK’s leading sustainable waste management companies, reveals that up to 1,370 tonnes of perfectly good paper fibre that could be recycled, is being wasted in the U
We have to do something about climate change.
Am I good enough? A familiar question to the majority, if not all chefs, who have worked in the high-pressure environment of a professional kitchen.
Guys and St Thomas’ NHS Foundation Trust is made up of five hospitals and multiple community sites.
With food inflation a continual challenge and childhood poverty and obesity on the rise, it is vital that children are given a grounding in cooking and nutrition so that they can feed themselves –
A recent report from the market intelligence and research agency Mintel reported that ‘enjoyment tends to supersede healthiness for many consumers’.
Post-Covid, the hospitality and foodservice industry has faced many challenges rebuilding.