Adrian Curtis, director of Trussell Trust Foodbank Network, said: “The holidays should be a fun time for families but this shocking study shows that term time breaks put an extra burden on the food
Dr Louis Levy, nutrition advice team manager at Public Health England, said the guidance contained useful information and tips to help commissioners, procurers, suppliers and caterers to buy, cook
Less than a month before the first meals are served, new research published by the Local Government Association (LGA) today shows that government funding to bring school kitchens up to scratch has
The University Catering Rating was developed by the University Caterers Organisation (TUCO) and is being run by the Sustainable Restaurant Association (SRA) to recognise outstanding achievements of
She says: “It is a vital social support to low income families with regards to financial burden, health and wellbeing.
Currently the authority provides school meals to around 98% of Derbyshire primary schools and 48% of secondary schools, which equates to 38,000 meals a day in 385 schools.
The latest study, published in the British Medical Journal, examined the association between fruit and vegetable intake and risk of premature death.
It is also the first university in Wales to be awarded a ‘silver’ for its lunch service, which includes Sunday carveries served at its on-site restaurants in Carmarthen and Lampeter.
The introduction of free school meals for all Reception, Year One and Year Two pupils from September means 2,000 extra meals will be cooked every day.
From 2017, all of central government will commit to use this new buying standard and cites the Food for Life Catering Mark as a tool for caterers who wish to guarantee a good or excellent performan