Chefs and hospitality businesses are responding to the challenges of the current trading environment by making the most of fresh produce and innovative dishes.
Defining frailty
Anyone reading the headlines, or indeed looking at their financials from last year, could be forgiven for not putting climate change at the top of the agenda.
The cost-of-living crisis and the dramatic increases in food prices have meant that caterers, restaurants, and kitchen teams across the UK are urgently looking to save money and increase efficienci
A pilot scheme for new EATS (Exploring the Appetite of Today’s Soldiers) dining hubs at six military sites is preparing for final evaluation and potential roll-out across all UK camps and bases.
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.