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.
Local authority catering services across the UK are continuing to navigate a period of significant change, driven by rising costs, increasing demand, workforce pressures, and evolv
With the term ultra-processed food dominating headlines and sparking questions from parents, teachers, patients and catering teams alike, the session brings together leading voices in nutrition and
The event aimed to bring together stakeholders within the NHS to ‘support and inspire’ further progress towards menus which are ‘balanced and include plant-rich dishes’.