Comment/Opinion

A spokesperson for BaxterStorey said: “We know learning journeys are individual and certainly not linear.

Post-Covid recovery

Monica Chauhan, commercial manager at Bridge Cheese, said: “Cheese is such a versatile ingredient and the way it’s used in food manufacturing and food service is changing all the time.

According to data from the Waste and Resources Action Programme (WRAP), 16% of all food waste in the UK comes from manufacturers and production plants with processes that haven’t been optimised.

With the continued advancements in automation and AI being painted as the future in the media, many seem to be forgetting that human labour continues to play a vital role across a range of industri

As someone who is deeply invested in sustainable practices within the foodservice industry, I am acutely aware of the challenges that public sector catering establishments face in maintaining clean

More than 93% of carers would be more likely to leave a job that did not support their wellbeing, according to recent research from Connect2Care.

Low pay is commonplace in catering and hospitality and in outsourced services of all kinds.

Receiving the right vitamins and minerals from an early age will not only help them to grow up ‘big and strong’, but also support with attainment, keeping them energised and motivated throughout th

With food price inflation hitting a record high of 16% in recent months, the environmental and ethical dimensions of food waste have come into much sharper focus.