Research/Insight

For years, care catering has faced a persistent challenge: building and sustaining a skilled workforce.

The awareness of mental health is on the rise across all sectors - particularly within public sector catering - however as an industry, can we be doing more to support wellbeing across the board?

A typical British roast dinner, followed by strawberries for dessert, is produced using a cocktail of more than 100 pesticides, new analysis by Greenpeace of official data has reve

Winter is the ultimate stress test for public sector catering. Floods in Dorset. Snowstorms in Scotland. Supply pressure on cod, chicken and fresh produce across England.

Bread is returning to the spotlight as both a practical staple and a valuable opportunity for sustainability.

The UK is heading into a second food price spike inside four years.

In particular, the focus was on proposed changes to the School Food Standards, which became mandatory for all state-funded schools in England in 2015 and succeeded the 2006 nutrient-based standards

Why the UK needs public restaurants and why is this relevant to public sector catering?

A balancing act

Across the care sector, a wave of innovation is reshaping how caterers design menus, source ingredients and operate kitchens to deliver greener, healthier and more sustainable meals.