The caterer will focus on rising global health problems, environmental issues caused by agriculture, increasing food waste, and unemployment and inequality.
Taste, temperature and choice came out on top when asked about meal preferences. Patients rated hospital meals an average of 7.4 out of 10 and staff service a score of 8.5 out of 10.
Zoe Stennett-Cox, Vacherin’s lead on sustainability & CSR, said: “We have to realise that the foodservice industry has a vital role to play in reducing food waste.
The cookbook includes authentic recipes from across China and focuses on regional offerings from Beijing, Guangzhou, Shenzhen and Hong Kong as well as insight from catering operators at Chinese uni
Produced in collaboration with the charity Sustain and the Sustainable Food Cities Network, the four alternative models showcase positive approaches to sustaining services in an economic climate th
Jon Davies, managing director, leisure at Levy Restaurants UK, said: “We are delighted to welcome Twycross Zoo to our expanding leisure portfolio.
The council will provide £8,222 to provide a holiday hunger programme and additional activities aimed at children and parents.
Greggs has shown year on year improvement and joins McDonald’s in Tier 2 in the 2016 Benchmark, while Mitchells & Butlers has attained a Tier 3 ranking.
The companies are joining forces to celebrate the milestone anniversary and raise awareness of the global water crisis through One’s ‘Give Water Give Life’ campaign.
The contract covers all retail, weddings, conferencing and banqueting at the venue, which includes the Garden Restaurant and the Porcupine Pantry.