Editor David Foad says: “Every year now since 2009 we have convened a
Among the initiatives are two meatless days a week in public sector canteens and a 60 percent organic food minimum on their menus.
Hosted by Public Sector Catering magazine, the event will kick off with a short, recorded interview with Andy Jones, chair of the umbrella PSC100 Group, to set the scene.
Located at the heart of the site and managed by Sodexo, the new Common Room facility ‘provides a relaxed environment to purchase refreshments, meals and snacks’.
Timed to coincide with the start of British Food Fortnight (Sep 19-Oct 4), the letter says: “It would give a tremendous boost to Britain’s food and farming industry if you would acknowledge, during
Set up in November 2017, the JointForces@ISS programme has supported more than 300 service personnel by assisting them with career advice and internships to develop their skills and careers.
The ‘Village’, as it is known, is part of the new Defence College of Logistics, Policing and Administration, a £300m tri-service facility at Worthy Down.
It follows the announcement by the Government on June 4th that it will not extend a national food voucher system for children over the summer.
Chief executive Dominic Blakemore said: “Given the uncertainty in the short term outlook, a strong balance sheet will allow us to weather the crisis whilst continuing to invest in the business to e
The cookbook offers over 40 recipes for breakfast, lunch, dinner and smoothies, and all recipes have been designed so they can be made with basic cooking equipment such as a microwave or a hob and