Comment/Opinion

NACC responds to new chief inspector of Social Care being appointed

28th Mar 2013 - 10:42

The NACC (National Association of Care Catering) welcomes the news that a new, strong, independent Chief Inspector of Social Care will be appointed to protect the elderly and other vulnerable people in care homes. The Government confirmed the move as part of its official response to the Francis report, which looked into the failings at Mid Staffordshire Hospital.

Invest in an apprentice

14th Mar 2013 - 13:58

Education and training plays a vital role in fuelling the success and growth of the UK hospitality and catering industry.

Don’t ignore supply chain ethics

14th Mar 2013 - 13:47

Consumers are demanding more and more from the companies that they do business with.

Clean and green is the future

14th Mar 2013 - 12:46

The cleaning market in the UK is huge; the Cleaning Support Services Association (CSSA) estimates it is worth a little under £10 billion, employing around 900,000 people.

Buying responsibly: Green10 simplifies a complex challenge

8th Mar 2013 - 14:32

Many foodservice providers have struggled with the responsible buying/green agenda for a while now, but clients and customers are getting tired of hollow words and unsubstantiated promises: they wa

From Coal to Kyoto: How sushi became big in Barnsley

7th Mar 2013 - 16:00

Over 30 years ago miners queued every week for their pay packets, in a warehouse in Barnsley.

Why sandwiches are firm favourites on school menus

6th Mar 2013 - 10:05

With the right combination of good quality bread and lean fillings, often with a salad accompaniment, the humble sandwich is a ready-made all round winner for taste, convenience and nutrition. A healthy serving offers a good balance of nutrients including carbohydrates and proteins, a choice of bread or rolls of brown or wholemeal adds to the variety.

From farm to cup

28th Feb 2013 - 08:03

With the Earth’s resources rapidly depleting, combined with an ever-increasing consumer demand to know where and how our food is sourced, dialogue between consumers, businesses and farms has never been more important. By offering a sustainable option on the beverage menu – be it coffee, tea or hot chocolate – baristas can not only address their own social responsibilities, learning about how, where and why sustainable farming is important, but also take this to their customers.

Protecting quality equipment

11th Feb 2013 - 11:59

Protection of equipment is paramount to ensure that the machine is protected from the daily elements and to ensure that the vending drink exceeds the customer’s perception of what they expect to receive, achieved through improvements of the mains feed water by removing contaminants, poor taste and smell.

Lunchtime trends

19th Nov 2012 - 16:04

From the growth of independent coffee shops and rise of affordable gourmet foods, the street food revolution and on-going popularity of TV chefs and The Great British Bake Off, ‘Foodie’ culture is truly booming. Ten years ago you certainly wouldn’t have seen artisanal products used in supermarket in-store bakeries but now they are commonplace as rustic homemade loaves of all shapes, flavours and toppings line the shelves.