Research/Insight

Balancing Quality and Price

You’ll likely be more than familiar with the tang of bitterness, the addictiveness of sugar, the satisfaction of salt, and that strange trait of sour that leaves us wanting more.

With a few months to go until this year’s British Food Fortnight (running from September 26th to October 12th), the momentum behind the Love British Food campaign continues to gather pace - especia

The Food, Farming and Countryside Commission (FFCC) has revealed the findings of its two-year survey of the public, which it says reveals ‘a strong public mandate for action to change the way that

Long gone are the days of serving children basic, bland and unhealthy meals, synonymous with ‘school dinners’ – young people deserve nutritious, exciting and flavoursome food made with high quality

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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.