The restaurant sector has a crucial role to play in tackling the UK’s childhood obesity crisis – and it starts with serving at least two portions of veg per plate. Elly Earls investigates what’s on the menu
Free-from foods are a fast-growing market, so caterers need to serve gluten-free, dairy-free, vegan, organic – but overall, healthy food – as standard. Angela Frewin looks at the top trends in free-from for 201 ... Read more
Small changes, such as allowing care home residents to eat what and when they want, can mean happier residents and improved job satisfaction for carers, says Dr David Sheard. Janet Harmer joins in on one of his ... Read more
The owners of Michelin-starred London restaurant Zuma have won a court battle against a businesswoman who used the name for her brand of dog food. Azumi Limited went to the High Court after entrepreneur Zoe Van ... Read more
The Association of Licensed Multiple Retailers (ALMR) has urged Public Health England (PHE) to avoid the imposition of “vague and unworkable measures” when it comes to regulations aimed at reducing childhood ob ... Read more
The organisation for beef and lamb levy payers in England, AHDB Beef and Lamb, has launched a revamped Quality Standard Mark (QSM) Scheme to give customers assurance that they are purchasing a high quality prod ... Read more
As part of his Food Revolution initiative, Jamie Oliver has partnered with charity UKHarvest to host the first ever UK CEO CookOff – an event that aims to highlight food waste and encourage food education.