HIT Training creates plant-based training programme
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7th Jan 2021 - 06:00
The eight-month plant forward training programme, delivered by the HIT Chef Academy, is availab
20% Less Meat
Full list of Top 20 ‘most influential’ in public sector catering revealed
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10th Dec 2020 - 09:23
Editor David Foad says: “Every year now since 2009 we have convened a
162m extra portions of veg served over three years of Peas Please initiative
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7th Dec 2020 - 10:29
Under the initiative ‘Veg Pledges’ were made by 25 Veg Cities and 70 contract caterers, high street chains, retailers, wholesalers, manufacturers, public food procurers and broadcasters.
Replacing red meat with plant foods may reduce risk of heart disease, says study
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2nd Dec 2020 - 06:00
Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.
Food standards weakened by UK's ‘lopsided’ approach to trade, says report
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27th Nov 2020 - 08:24
The Safeguarding Standards report from the Future British Standards Coalition (FBSC) has found that UK ministers have given themselves significant powers to change the rules on food imports without
Friends of the Earth launches scheme to help caterers serve more plant-based food
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23rd Nov 2020 - 11:04
Kale Yeah!
Unilever sets ambitious ‘Future Foods’ target
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19th Nov 2020 - 08:56
The target is part of Unilever’s ‘Future Foods’ ambition that has two key objectives to help people transition
Oxford University students vote to ban beef and lamb
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19th Nov 2020 - 08:23
The students who voted in favour of the ban did so because of the impact of meat on climate emi
PSC to host '20% less but better meat' webinar Nov 19
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16th Nov 2020 - 07:00
The PSC 100 Group campaign encourages public sector caterers to reduce their ruminant meat cons
Food Foundation urges health and sustainability targets for food industry
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12th Nov 2020 - 08:23
In light of the findings the food and health policy charity is calling on food businesses to set targets for shifting revenue towards producing and selling healthier and more sustainable food.