Sustainability is one of the major challenges facing the foodservice industry today. How can companies become more sustainable while also controlling costs?
The 15th British Food Fortnight, which took place from 17 Sep-2 Oct last year, recorded another great year of celebrations with schools, shops, pubs, restaurants, hospitals and communities across t
The advice to eat five or even seven portions a day of fresh produce still holds well, even if it’s not getting the exposure it was.
Peter Goodwin, co-director of Simply Cups, argues that collaboration is the only way to resolve this issue.
Too many people in Britain are hungry. How many? We do not know. A very large part of this group of hungry people are children.
A well designed and supported apprenticeship programme is a clear and effective way to introduce and develop new talent into any business. Apprenticeships can put the employer in the driving seat w
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