The event, held at St Richard’s Hospital, marked the opening of a central production kitchen (CPK), which serves 3,000 meals every day across all Western Sussex Hospital sites.
The reorganisation sees CH&CO’s client portfolios aligned to support the following five business sectors: Workplace, Education & Healthcare, Events, Venues and Destinations.
The watercress used in the soup is made from unsold crops which had larger leafs and thicker stems, helping to reduce food waste.
‘Natasha’s law’, which is due to come into effect in the summer of 2021, was created after Natasha Ednan-Laperouse died after suffering an allergic reaction to a baguette purchased from Pret A Mang
The project came about through the schools food and nutrition class, with the aim of creating a ‘fun and nutritious’ menu that students would want to eat themselves.
Nutrition & Hydration Week (NHW) is marking its ninth year, with planned themes for each day.
Before the new system hospital staff had to fill in paperwork manually and take it to catering staff in advance.
The inaugural event is FREE to attend and includes live demonstrations, an opportunity to network with industry colleagues and over 100 sup
Within the public sector almost three billion meals are served each year to people in schools, hospitals, universities, prisons, care homes and the Armed Forces.
On Tuesday 19 November at 11am, Fearnley-Whittingstall will discuss issues in the public sector catering industry including plastic and food waste, and health, nutrition and obesity, as well as loc