Many catering and food production businesses will be pausing to consider their environmental impact as the government prepares to announce mandatory separate food waste segregation this year.
Sodexo recognises that we all have a part to play in reducing the impact of our everyday activities on the environment.
This is in response to the standards recommended in the NHS Hospital Food Review of 2020, which noted ‘NHS organisations must be able to demonstrate that they have suitable 24/7 food service provis
Kitchens are warm places to work at the best of times, and refrigeration has to work harder as temperatures rise.
In England, free school meals are currently provided to all children in reception, Year 1 and Year 2 in state-funded schools.
There were a number of very good quality entries in this year’s Public Sector Catering Awards, but when it came to the Hospital Catering Award the decision on the winner was unequi
Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants.
Huge innovations have been made within the plant-based meat sector over the last few years, which is now estimated to be worth £6.3bn, with predictions that will double by 2027.
Today, one in three Brits have stopped or reduced their meat consumption and, perhaps surprisingly, older people (65 to 79 years) are leading the way.
Plant-based or vegan? Recent years have seen a huge boom in vegan options on supermarket shelves and restaurant menus, and so too have we seen a rise in the use of the word ‘plant-