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Research/Insight

‘Managing waste and energy doesn’t cost the earth’

Written by PSC Team
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30th Jul 2009 - 00:00
Colin Shiels, Environmental Officer for Pritchitts said: "Our environmental policies are high on our agenda and winning this award highlights the tremendous efforts made to improve energy and environm

Why do we let fires happen?

Written by PSC Team
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28th Jul 2009 - 00:00
Euan Williamson, a firefighter with Lothian & Borders Fire & Rescue Service, was killed while attending a fire in a pub in the Balmoral Bar in Dalry Road, Edinburgh in the early hours of Sunda

Getting good food out to all the kids

Written by PSC Team
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24th Jul 2009 - 00:00
Nottinghamshire County Council Caterer was the first Local Authority caterer in the country to provide all its schools – primary and secondary - with Food for Life Silver food.

Why the UK should produce more food, more sustainably

Written by PSC Team
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22nd Jul 2009 - 00:00
"If people go hungry then political stability goes out of the window. This is a key lesson that Defra must learn from last year's food price hike when some countries ran short of food.

How should cash tips be dealt with?

Written by PSC Team
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21st Jul 2009 - 00:00
What is discretionary service charge? This is a payment suggested by the restaurant, which the customer is totally free to make or not.

New cutting guide aims to boost veal sales

Written by PSC Team
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21st Jul 2009 - 00:00
The guide, which follows a similar format to the existing beef and lamb cutting guide, is aimed at caterers, suppliers and retailers, illustrating how to cut veal to certain specifications to best uti

Is the mint market cooling down?

Written by PSC Team
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17th Jul 2009 - 00:00
The market for mints is suffering. After seeing growth in the early part of this decade on the back of strong and sugar-free products, sales of mints have performed poorly.

Swine flu: Three-step plan for businesses

Written by PSC Team
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14th Jul 2009 - 00:00
Rentokil Initial has been called in to a number of affected businesses to help deal with the immediate aftermath of swine flu and recommends all businesses take the following three steps: 1.