The two symposia – one in Scotland, one in England – aimed to share best practice and initiatives.
That’s the view of Maria Chong, managing director of Chinese sauce company Lee Kum Kee Europe, which has produced a report on the future of oriental food in the UK.
Like in many other industries, hospitality workers either don’t know the full facts about what they may be due or are putting off making a claim because they think it’ll be a complicated a drawn-ou
The document set out its plans to continue the financial incentives for hospitals in England that provide healthier food for staff.
According to a recent report by Waitrose, one in eight Brits are now vegetarian or vegan, whilst 21% identify as ‘flexitarian’, eating a meat-free or meat-reduced diet.
Researchers have discovered that a third of the public are interested in nutrition and 28% go out of their way to avoid unhealthy foods.
Also called ‘grazing’, eating ‘little and often’, or even just ‘snacking’, people have, in fact, been adopting the habit long before it had a name and simply because it fits in with modern, busy li
Mary’s meals, however, has been working since 2002 to provide one good meal to some of the world’s poorest children every school day.
Alice Bexon, Purchasing Manager at Beacon, who identified the trends, said: “In order to meet consumer needs and get ahead of the competition, it is vital for operators to take note of the latest t