Schools are working hard to meet nutritional standards set by governments around the UK to provide an enjoyable and healthy food experience for pupils.
Online searches for 'fish soup recipes' surged by over 5,000% and 'recipe for fish pie' rose by 40%, showing an increase in interest for seafood options.
The challenge of encouraging students to make healthier food choices in school dining rooms is one that many school meal providers face.
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Emma Honnywill, transformation operational manager at the Trust supporting facilities and catering projects, said: “The CPK is vital to support not only the reconfiguration programme across the Tru
Sustainability is the buzzword right now as foodservice operators are under pressure to tick all the boxes in order to achieve net-zero emissions by 2050.
Generation Z (Gen Z) – anyone from their teens to late twenties - represents a significant and growing segment of the consumer market.
University caterers took advantage of the opportunity to network with peers, see the latest in catering innovation from over 100 food and drink suppliers, and gain insight from keynote speaker sess
Alana McDonald, senior public health nutritionist at FSS, said: “While there is evidence of a link between processed and ultra-processed foods and health, the evidence base in relation to processin
Fish is more delicate than other proteins, and if stored incorrectly it can affect the taste and texture, allowing dangerous bacteria to form, putting your customers at risk.