According to the Government, nearly a third of children aged two to 15 are overweight or obese, and the younger generation is becoming obese earlier and for longer.
The past 12 months have marked another positive period for the UK foodservice market, according to Graeme Smith, managing director of AlixPartners, a business management consultancy.
A team of chefs and dietitians created 10 restaurant quality menu concepts that meet school meal nutrition requirements and asked 900 students aged 5-18 about them and compared their reactions with
This past summer, more than 3.8 million children per day were provided with free food in America.
‘Plant Perfection’, ‘Crafted & Curated’ and ‘Experiential’ are three of the top food trends tipped to dominate menus according to the latest ‘Global Food & Beverage Trends Report’ by The Un
When the growing The Beacon in Chesham Bois, Buckinghamshire, an independent preparatory day school for boys aged four to 13 years, needed to expand its catering facilities it had a particular chal
A coalition of caterers, NHS staff, dietitians, suppliers, academics and patients is encouraging the catering industry to get behind moves to make single-portion food and drink packs easier to open
Staff feeding is undergoing nothing less than a revolution as it transitions from a subsidised ‘main course and dessert’ function to a lighter, flexible service with bags more options.
Matt Brabin admits to not being able to boil an egg.
So far, news has warned that prices could increase in imported goods, beer, and meat and poultry, and it seems that