Chef-restaurateur Mitch Tonks has committed to ensuring his Rockfish restaurants’ menus have an entirely gluten-free option. But it’s involved much more than just a change of flour, discovers Michael Raffael
More than thirty companies including Costa, McDonalds, Pret a Manger and Starbucks have pledged to drive up paper cup recovery and recycling levels.
The Soil Association’s Food for Life Catering Mark has announced a new partnership with the National Union of Students’ (NUS) Green Impact scheme to help universities provide more sustainable catering.
The lesser-known fish species are not only the more sustainable choice, they can also add an unusual touch to menus, tempting diners to branch out – all you need to do is decide how to serve them. Richard McComb reports
The UK education sector, which includes nurseries, schools, colleges and universities, generates 123,000 tonnes of food waste every year at a cost of £250m.
Half of millennials are more likely to eat out in venues that explain where the food has come from, according to the results of a survey published today (24 May).
A Second World War air-raid tunnel below the streets of Clapham in south London is the stage for this budding micro-herb business, supplying super-fresh produce to local chefs. Lisa Jenkins investigates
Chef and TV presenter Heston Blumenthal is calling for innovative chefs with a social conscience to enter the inaugural Basque Culinary World Prize.
More than £40m is now spent on Red Tractor assured meats by Catering Mark holders per year, according to the latest figures from the Soil Association.
The Lake District Hotel Association has written an open letter to online travel agents (OTAs) Booking.com, Expedia and Late Rooms asking them to help flood stricken hoteliers in the area.
Casual Dining Group (CDG) has gone green slashing annual energy bills for its 300 strong portfolio of Bella Italia, Café Rouge, Las Iguanas and La Tasca restaurants by 17% since 2012.
Several hospitality and foodservice businesses have already signed up to the Courtauld Commitment 2025 to transform UK food and drink within the next 10 years.