Business & Industry

Led by Mark Parfait, head of food development for Prestige London which is part of Sodexo, the chefs from sites across London were treated to an insight into the importance of good farming practices â

The report has found that its members have slashed their CO2 emissions by 25% and are well on track to meet their target of 35% by 2020.

Following 90 minutes of intense cooking, Jason Church from Surrey was chosen as the Gluten-free Chef of the Year - topping his performance last year when he was runner up in the competition and, stude

Young chefs who are under 23 – lowered from the maximum age limit of 25 in previous years – are invited to take part in five county heats.

The 'Feeding the 5,000' event, held at Trafalgar Square on 18 November, was organised by food waste campaigner and author, Tristram Stuart, and highlighted the work of partner organisations, FareShare

Following the launch of the Government's Public Health Responsibility Deal in March, Compass pledged to reduce salt in the food it serves.

Speaking at the BFFF's annual luncheon held at the London Hilton Hotel, Shaw cited growth of frozen food sales as an indicator of the industry's health.

The contract caterer was recognised this week at The House of Commons for an initiative which works to: reduce carbon emissions by consolodating deliveries, recycle waste cooking oil which is then use

Sarson, who leads the UK and Ireland division of Compass Group UK & Ireland, also took time to offer advice to graduates from Sheffield Business School at Sheffield Hallam University during the gr

Andrew Stephens joins Rectory as director of foodservice.