Research/Insight
Eating foods with a poor nutritional quality score linked to higher mortality, say researchers
The findings support the use of the Nutri-Score front-of-pack label to guide people towards healthier food choices and could inform ongoing discussions about making food labelling systems uniform a
What pupils want now schools have re-opened
As an organisation that helps schools with design and build projects across the UK, the team at ABDA has been listening with interest to all the advice and ideas being shared about how schools can
Research finds high protein, veg-based diets linked to lower risk of early death
Diets high in protein, particularly protein from plants such as legumes (peas, beans and lentils), whole grains and nuts, have been linked to lower risks of developing diabetes, heart disease and s
Dietary guidelines around world not compatible with health and sustainability goals, study suggests
National food based dietary guidelines (FBDGs) are government endorsed documents that provide recommendations and advice on healthy diets and lifestyles, but most do not address the social and envi
Research looks at what Covid-19 is doing to foodservice
Covid-19 has caused a monumental shift in consumers’ food and drink habits.
Short food supply chains needed in the face of climate change and pandemics
With Covid-19 exposing cracks in our food system, the ‘Shortening Supply Chains; Roads to Regional Resilience’ report looks at innovative farmers, businesses and councils already proving sustainabl
Elior develops university food delivery brand Cheatah Pizza
Diners will shun restaurants with less than three stars, survey reveals
It has been revealed 85% of UK diners would shun a pub, bar or restaurant that had scored less than three stars on online review platforms, according to foodservice experts, McCain.
How to brew a better espresso with a shot of maths
Number-crunching results