Klimato is currently partnering with eight UK universities – with more interested in joining - to help them calculate, communicate and report on their food emissions.
Some level of food waste has to be accepted by any catering operation, so when you’ve done all you can to minimise it the question remains: what to do with it?
Menus of Change (MoC) is a set of principles that aim to help caterers in any setting to deliver healthy, tasty and sustainable meals for their customers.
The most common cause of food poisoning in Scotland, campylobacter’s effects can be serious with the most severe cases resulting in hospitalisation or death.
Staff shortages are nothing new for the catering and hospitality industry, they’ve been with us for years.
An online interactive seminar recently addressed the topic of The Changing Landscape of Public Food Procurement in Scotland, bringing together key players from across the Scottish
The study was led by Professor Amanda Daley and colleagues from the University’s School of Sport, Exercise and Health Sciences.
The way we eat lunch at work has changed dramatically in recent years. Pre-pandemic, we relied heavily on traditional caterers to provide in-house cafes, restaurants and dining rooms.
Results from Foodprint from Nutritics’ Sustainability Sentiment Index show that British consumers actively want to make more sustainable choices when eating or drinking out and want more tra
Cool Food Pro supports caterers to make changes to how they source ingredients and plan menus, to help them reduce their impact on the environment.