Contractors

Richard Cousins, group chief executive, said: “Compass had a good six months, with the business performing as expected.

Neel Radia, the NACC’s national chair, said: “From nutritional benefits through to the cultural and communal significance of food and drink, we are giving care providers and caterers the tools to e

Megan Horsburgh, Sodexo UK & Ireland head of diversity and inclusion, said: “The Inclusion Conference was designed to raise awareness, provide new knowledge and develop new connections, and ref

The two and a half year contract will run alongside BaxterStorey’s existing commitment with three other SRUC sites and will see staff, students and visitors provided with nutritionally balanced hea

The survey also revealed that nearly half of people are more likely to choose a restaurant that offers gluten-free dishes, as well as opt for a gluten-free dish.

The Let’s Get Cooking programme is a network of school cooking clubs in the UK that aims to get more children eating better.

The Designed with Health in Mind report highlights opportunities for the foodservice industry to use gentle suggestions or ‘nudges’ to encourage positive behaviour as tools to promote a healthy die

The project has been achieved through Jockey Club’s partnership with ethical bottled water company, Life Water, and associate charity drop4drop.

The Elements concept focuses on fresh, natural food and borrows chemical symbols from the table to label food groups in the range, such as br (breakfast), fr (fruit) and hy (hydration).

The ‘Gluten Freevolution’ campaign will be focused on improving the levels of understanding amongst caterers as well as increasing the skills and knowledge of both front and back of house staff in