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.
Best Western Great Britain has renewed its call for the prime minister to book a family holiday in York to show his support for flood victims after figures revealed a £1.3m revenue slump for hotels in the area since the December floods.
A third of small businesses in Scotland could be caught out by new food waste segregation laws, which were introduced at the start of this year.
Michelin-starred chef Raymond Blanc has called for restaurants and hotels to join the OXO Tower, the Savoy hotel and the Red Carnation Hotels group in a pledge to turn off their lights on 19 March as part of Earth Hour.
While the industry has made progress, there is room to drive waste down further, says Winnow founder and chief executive Marc Zornes
Soil Association Certification and the Carbon Trust have partnered to develop a sustainable catering standard, which will consider waste, energy and water use.