Across the care sector, a wave of innovation is reshaping how caterers design menus, source ingredients and operate kitchens to deliver greener, healthier and more sustainable meals.
Local authority catering services across the UK are continuing to navigate a period of significant change, driven by rising costs, increasing demand, workforce pressures, and evolv
With the term ultra-processed food dominating headlines and sparking questions from parents, teachers, patients and catering teams alike, the session brings together leading voices in nutrition and
The event aimed to bring together stakeholders within the NHS to ‘support and inspire’ further progress towards menus which are ‘balanced and include plant-rich dishes’.
NHS Supply Chain
First of all, he highlights the importance of menu diversification, innovation and a solution-based approach.
Co-located with International Salon Culinaire, The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, the three-day event offers public sector caterers a concentrated opportunity to source,
Those things include expanding free school meals to every family on Universal Credit, rolling out free breakfast clubs in primary schools, creating Best Start Family Hubs across the country and Scr
All of our research shows that NHS frontline teams are time short, and when they have breaks they need a fast efficient food service, with filling, wholesome food in an environment
There are 1.5m people with a learning disability in the UK. This is a staggering figure and one every industry should be mindful of, especially catering and hospitality.