Electricity costs are one of the greatest cost drivers in food service, with power consumption representing a majority of operating costs, says Paul Anderson, managing director of
Annually, the UK wastes approximately 9.5m tonnes of food, with 60% coming from households and the other 40% from manufacturing and the hospitality industry.
Finding ways to reduce energy consumption has long been a priority in the foodservice industry.
BRITA Professional recently launched its Rely Chain campaign, which identified the biggest challenges within the commercial kitchen supply chain and how education caterers, in particular, were over
NFU's Deputy President, Tom Bradshaw, hosted a webinar focusing on Sustainable Public sector catering.
As we strive for a diet that is both sustainable and nutritious, the topic of red meat often sparks heated debates.
Whether it is a parent who has just given birth, a child recovering from surgery or an individual recuperating from a stroke, it is vital that everyone is offered a wide range of appetising and nut
The Top 20 ‘most influential’ names in public sector catering selected by a panel of judges gathered in December at the House of Commons for a celebratory lunch.
Founded by brothers Colin and Andrew Hutchison, the company has carved a niche for itself, specialising in delivering bespoke, tailored catering services primarily to the education
In the heart of England, industry leaders, innovators, and futurists converged at the Foodservice Equipment Association (FEA) Conference 2023 to address the challenges and opportunities shaping the