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Lead by example

Written by Anonymous (not verified)
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15th May 2017 - 07:50

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 step change

Written by Anonymous (not verified)
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9th Feb 2017 - 11:58

Sustainability is one of the major challenges facing the foodservice industry today. How can companies become more sustainable while also controlling costs?

Buy British!

Written by Anonymous (not verified)
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9th Feb 2017 - 11:56

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

Don’t forget five-a-day

Written by John Smith
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21st Nov 2016 - 23:00

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.

Hungry for facts

Written by John Smith
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26th Jul 2016 - 07:53

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.

Be serious with rice

Written by John Smith
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12th May 2016 - 07:32

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-

Bridging the skills gap

Written by John Smith
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22nd Apr 2016 - 07:44

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’.