In addition this collective lack of action is generating more than a million additional tonnes of carbon every year, the equivalent in cost to three pence for every meal served in the UK.
Debbie White, chief executive of Sodexo UK and Ireland said: "Lynn is a highly experienced chief financial officer and brings a wealth of commercial, strategic and financial expertise from a broad
It follows news of its latest win, a new five-year contract with the University of Chichester.
This is more than a 14% increase in turnover compared to 2011 and marks the company’s twelfth strong year of growth.
Brookwood’s catering teams highlighted environmental messages, showcased a number of initiatives and produced an ‘environmentally-friendly’ menu using locally-sourced ingredients and Fairtrade prod
Presentations at the University of South Wales, Treforest venue will range from how to deliver best practice in sustainable kitchens through to advice on social media for sustainable marketing.
Research just launched into consumer attitudes and behaviour around food waste when they eat out in pubs, hotels, restaurants and quick service restaurants provides important insight for businesses
With the School Food plan due to be published later in June and the continuing requirement for many schools to reduce costs, Wayne Tessier, Brakes business unit director, said the pressure was on f
Hosted by BBC Scotland’s Kaye Adams at Glasgow’s Hilton Hotel, the Catering in Scotland (CIS) Excellence Awards, now in their 10th year, have carved a niche for themselves in the busy hospitality i
As well as operating and developing the two restaurant/cafés at the RAF Museum – which attracts over 220,000 visitors a year and is running a series of special events in 2013 to commemorate the 70t