Over 1,100 cooks, chefs and caterers working in food service have now signed up to use the calculator, helping them slash their carbon emissions in a variety of settings, from schools to profession
The Company of Cooks team will continue to manage and deliver the full suite of catering and hospitality services at RCP’s Grade I listed building in London’s Regent’s Park.
BaxterStorey has developed a three-day sustainable nutrition course for team members to equip them with the knowledge to drive the business’ sustainable nutrition food and beverage strategy.
Webber will manage Elior UK’s central menu creation ensuring it is strategically aligned with Elior’s near-term Net Zero and carbon reduction commitments for 2030.
She has over 15 years’ experience working across real estate, facilities management, food & beverage and hospitality for companies across a range of sectors and industries.
Tailored menus have been created for both hospitality offers, featuring sharing boards, hand-stretched pizzas and seasonal salads. The hospitality brands include:
Kerri Barrett has been appointed as Grazing’s new operations director. She has worked at BaxterStorey for the last 25 years including the last three years as an accounts director.
The awards aim to celebrate sustainability leadership across all industries and are organised by sustainable business media brand edie.
The collaboration aims to enhance the in-house dining experience for Abbey Road’s colleagues and guests with a curated range of services, including a central dining space with a bespoke salad bar,
Houston & Hawkes says this partnership has been ‘instrumental’ in elevating the company's culinary offerings as well as fostering a culture of ‘excellence and innovation’.