Alice Bexon, Purchasing Manager at Beacon, commented: “Although the number of people eating breakfast out of the home has decreased by 11% since 2015, the increase in consumer spend (+31%) shows th
Last month saw the long-awaited CQUIN 1B (commissioning for quality and innovation) guidelines come into force, impacting everyone from suppliers, to NHS trusts and catering managers to the patient
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
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’.