Caterers are under growing pressure to not only provide nutritious meals but also maximise their trading performance and profitability, so extracting every ounce of efficiency from existing resourc
Stewart Mcluskey, Civica executive director for education, set the scene for the discussion, saying: “We’re never more than one day away from national newspaper headlines about something happening
Reducing carbon emissions in food production and service is now a critical priority for the sector.
The robust data behind this, produced by soil carbon specialist Agricarbon, will enable food-producing businesses to back up their net zero balance with solid scientific findings.
The aim is to strengthen the links between Gwynedd and Wales-wide producers and Welsh wholesalers, ensuring a fair price and a secure market for their products.
Moving Beyond Averages: a smarter approach to food environmental reporting
The report covers the trends impacting the behaviour of the travelling food consumer and why they matter.
Almost one in five waste disposals in the UK (18%) are done illegally, equating to 34 million tonnes yearly which is enough to fill four million skips.
By embracing these trends, schools, universities, and hospitals can provide diverse, healthy, and appealing bakery options that cater to modern dietary and lifestyle preferences.
Adam Russell, director of foodservice and licensed at Carlsberg Britvic, says: “Given the current landscape, we know that consumers are looking to treat themselves when they go out to eat and drink