Large retailers including supermarkets will be set a new standard to make the average shopping basket of goods sold slightly healthier.
Widely recognised as one of the most influential figures in UK foodservice and hospitality, his retirement marks the end of a ‘pioneering’ career that has left a lasting impact on the industry.
The farm walk, guided by former GP and now nature-friendly regenerative farmer Dr Johnny Wake, brought together 20 caterers for a day of ‘transformative’ learning and collaboration both out in the
Produced in partnership with Public Sector Catering, the study explores how innovative software solutions are reshaping operations across procurement, cost control, workforce management and custome
It is a move that was predicted by industry watchers in March this year when the Department for Environment, Food & Rural Affairs announced the establishment of the Food Strategy Advisory Board
From the start of the 2026 school year, over half a million more children will benefit from a free nutritious meal every school day.
The Labour Government says this will put £500 back into parents’ pockets every year by expanding eligibility for free school meals.
Children eat proportionally more processed meat than adults – with over a third (36%) of meat eaten by children coming from processed meat such as bacon, ham and sausages.
Featuring hands-on guidance from chefs including Claire Clark MBE, Dominic Teague, John Feeney and Lee Maycock, this course delivers practical knowledge on creating inclusive menus, using alternati
The new proposals will ensure children are offered nutritionally balanced school food and drink as well as promoting healthy eating in schools with the aim of improving health, wellbeing and attain