Zero waste and modest ingredients will be key post-lockdown, say chefs
Menus will need to be developed to get everything they can from produce and make the[...]
Paper Round and Vegware launch commercial compostables service
As foodservice potentially shifts to the use of more disposables for hygiene reasons, a new composting[...]
Rick and Jack Stein round up chefs for virtual food festival this Sunday
Following the success of their inaugural virtual food festival earlier this month, Rick and Jack Stein[...]
Henry Dimbleby on creating a new manifesto for food and farming
The new National Food Strategy is arguably Henry Dimbleby’s biggest challenge to date. The co-founder of[...]
Caterers urged to check chicken provenance as sales soar
Caterers are being urged to consider the environmental impact of the chicken they source after poultry[...]
Britvic agrees £400m sustainability-linked credit facility
Soft drinks company Britvic has agreed a £400m sustainability-linked credit facility, the first of its kind[...]
Robin Hutson advises starting small when it comes to sustainability
When tackling such an all-encompassing subject as sustainability, it’s better to start on the small scale,[...]
Sustainability report reveals how hospitality’s leaders are going green
The Caterer’s sustainability report has just dropped, pulling together insights from the sustainability leaders in the[...]
