A diet rich in fruit, vegetables, nuts and whole grains, and low in salt, sugary drinks, and red and processed meats, is associated with a lower risk of gout, a study published by The BMJ has found
Catering contractors are a nifty bunch, experimenting with food, programmes, technology and help-the-world efforts that really make a difference.
The widely held belief among doctors and the public that saturated fats clog up arteries, thereby causing coronary heart disease, is just “plain wrong”, contend experts in an editorial published on
With our latest Corporate Responsibility Repor, we have set ourselves a series of targets that will guide us to becoming a truly sustainable company.
It comes as no surprise to Independent Catering Management (ICM), which this year celebrates 21 years of existence, when it hears from impressed parents and satisfied pupils.
Strong evidence supports the association between obesity and some major types of cancer, consisting mainly of those related to digestive organs and hormone-related malignancies, according to a larg
In foodservice, one of the most commonly used words to secure customer engagement is ‘authenticity’. Brands scream ‘Look at our authentic flavours’, ‘authentic values’ and ‘authentic heritage’.
We are the leading charity promoting the voice of patients and recently carried out research for the first time into the patient foodservice experience.
Nurturing skills
It can take as few as 25 calories a day over your daily requirement to carry you, over time, from a healthy weight to being overweight and on to obese.