At Sodexo, we use that science to craft meals that nourish, delight and support both people and the planet.
Waste and recycling collections will change for all businesses with 10 or more full-time equivalent employees in England from 31st March 2025.
With experts from across the industry representing catering in schools, universities, hospitals, care homes, prisons and catering colleges, we enjoyed some hearty conversations on the challenges an
As businesses navigate the uncertainty following the Government’s Get Britain Working announcement and the post-Budget fallout, one thing is clear: there is a need for innovative solutions to addre
As my tenure starts as chair of the Public Sector Catering Alliance, I’m excited, and a little daunted, by the opportunity to support our member organisations over the next two years.
Caterers are under immense pressure to balance sustainability with the practical demands of large-scale operations, and from waste management and monitoring to measuring impact, the challenges are
AI is undoubtedly going to be at the top of the list on everyone’s trend predictions and we can expect to see it driving some real industry innovation – across everything from automated dining expe
The political salience of environmental issues has gone up and down this year.
Heston, who founded the three-Michelin-star The Fat Duck, is famous for his ‘groundbreaking and innovative’ dishes such as Snail Porridge, Egg & Bacon Ice Cream and White Chocolate & Caviar
Registered dietitians account for more than a third of the leadership team at Morrison Healthcare, a division of Compass Group in the US, which is bringing huge benefits to patients.