Research/Insight

The value of caterers taking positive steps to ensure their operations are fully energy efficient has been stressed by Dave Clarke of design consultant CDIS-KARM and joint chairman of the Catering for

In 2008, the year of the crunch, did people still care about what they were buying, how it is grown or produced and how heavy its impact is on the environment?

Following yesterday's warning that consumers must not eat pork or pork products which are labelled as being the Irish Republic or Northern Ireland, The Food Standards Agency (FSA) has reiterated its a

For further information, please call the PBS Employer Helpline, 0845 010 6677.

Derek Simpson, Unite Joint General Secretary, says: "The Unite campaign for fair tips has demonstrated the disgraceful lengths that some employers will go to in order to line their pockets with tips l

Appetizing Innovation, which is supported by Yorkshire Forward, brings together leading product and packaging experts to support companies in their efforts to meet the demands of consumers and retaile

"Recent articles warn of the collapse of secondary school catering, citing that it is becoming unviable and will have to cease being offered across the country.

The challenge With the recent introduction of the Government's food-based and nutrient-based standards for school lunches, developing a tasty lunch-time menu which meets the legislation is no mean fea

Access to the Internet via public "hotspots" is growing and will continue to grow as more and more hotspots are made available.