Research/Insight

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

The focus comes as part of the charity’s 25 Big Local Actions in 2025 campaign, which is exploring different ways that people can work together to have a positive impact for climate and nature.

The UK hospitality industry has been one of the hardest hit by rising energy costs in recent years, with average bills increasing by £213 each month.

Originating from the southern US, a seafood boil traditionally combines a mix of fresh shellfish, such as prawns, crabs, and mussels, with vegetables like potatoes and corn on the cob.

Neil Porter, business director at LACA, thanked the members, partners and education caterers who travelled to the event.

The increasing need and desire for free-from foods is impacting every sector of the catering industry, with schools, hospitals, and care homes, in particular, facing unique challenges and responsib