Chicken, eggs and shellfish are classic high-risk items when it comes to food poisoning, but what is not so well known is that lower-profile products such as rice, pasta, couscous and other cereal-
One of the stories that dominated headlines in the catering industry over the past year was the skills shortage and, in particular, the highly publicised ‘chef crisis’.
The Foodservice Packaging Association (FPA) welcomes the raising of this issue by Mr Fearnley-Whittingstall as while great strides have been made to make paper cups recyclable, a lack of consistent
The UK already has the best chefs in the world, and there is no international cuisine that cannot be found in our cities and towns.
Last month WRAP announced that signatories of the Hospitality and Food Service Agreement (HaFSA) had achieved a reduction in food and packaging waste of 3.6% in 2014 relative to 2012, putting them
As 2016 rolls in and we publicists decide exactly which shade of black is in this year, it’s clear that 2015 was a triumph of good work through adversity.
With Britain’s hospitality industry serving more than 8.3 billion meals each year, those working in the catering industry have a crucial role in helping and encouraging people to eat a healthy, bal
We can’t afford to forget the importance of sustainable healthy catering in business, education and our communities. Caterers can really help deliver this change.
What have been European Watercare's challenges and main drivers?
According to the Office of National Statistics, 38 billion Britons use the internet every day, and access to the internet using a mobile phone has more than doubled, from 24% to 58%, between 2010 a