In line with the university’s Sustainable Food Policy, over half of the food on offer at UCL through caterers CH&CO is vegetarian or vegan.
In this new series, Prue Leith opens the doors to her Cotswold Kitchen, sharing recipes, tips and culinary hacks.
It is widely recognised that breakfast is an important meal for children to have each day, to prepare them for their day of learning at school.
The aim of Global Recycling Day is to raise awareness about the need for a joined up approach to recycling and to ask people to think 'resource', not 'waste', when it comes to the goods.
It is a competition to find the UK’s best young chef, and Reese emerged victorious after more than 13,000 students from 515 schools entered.
School Kitchen is a new takeaway food model that aims to support local communities, provide great tasting food from around the world and prioritise sustainability.
Cool Food Pro is an ‘innovative’ online carbon calculator that enables caterers to reduce their environmental impact by making small changes to the food they serve, tracking carbon savings and shar
The Atrium Market, which will be the first ‘frictionless’ shop in a UK university, will use technology to introduce shoppers to a new concept in retail.
ProVeg UK runs monthly webinars for education caterers focussed on plant-based school meals, discussing the benefits of plant-based cooking and providing cooking demonstrations of their most popula
BGL Rieber has appointed Gary Nicholl as regional sales manager covering Scotland and Northern Ireland.