• Can foodservice be the engine of beans’ growth?

    Just 5% of beans are currently eaten outside of the home. Ambitious plans to double consumption will only be achieved if caterers step up to the plate

  • A plan for the land

    England’s first ever land use framework aims to maintain domestic food production while freeing land for nature, development and energy. Can it carry off such a delicate balancing act?

  • Is it a good time for a food bill?

    An alliance of organisations believes legally-binding targets are the only way to put the UK’s food system on the path to a more sustainable, resilient future

  • The battle for the future of chicken welfare

    The decision by leading hospitality brands to quit the ‘Better chicken commitment’ resurfaces age-old questions over the challenge in marrying commerciality with ethics

  • The long and winding road to net-zero

    Impressive progress from businesses in reducing scope 1 and 2 emissions contrasts with slow progress in decarbonising supply chains. Now is the time to move the needle on scope 3

  • Does seafood hold the key to future food security?

    With land under pressure from food production many believe our oceans can help meet the world’s nutritional needs, but only if demand can align with sustainable supply

  • Is 50% procurement target still on the menu?

    More than 18 months since Labour came to power a standout manifesto pledge for half of public sector food to be local or sustainable has yet to materialise

  • Talkin’ ’bout regeneration

    The food sector has reached a critical fork in its sustainability journey. Doing ‘less bad’ is no longer a credible strategy for the future

  • Plastic price gap continues to cause problems

    Drinks businesses are struggling to achieve their carbon reduction targets as the plastics recycling sector crisis deepens.

  • Can special measures save the pub sector?

    The UK Government is attempting to balance financial support for stricken pubs with measures to curb problem drinking. Can it achieve both aims? If January felt like an interminably long month then spare a thought for the nation’s pub landlords. A combination of miserable weather, post-Christmas household debt and individual…

  • Catering boss’s bold statement on the broken food system

    “Our food system is broken.” Five words that we have heard countless times at countless conferences in recent times. From campaigners. From consultants. From academics. From caterers. From manufacturers. From supermarkets. And now from Jonathan Davies.

  • The big school food shake-up

    The big school food shake-up

    Ministers set out proposals for “the most ambitious overhaul in a generation” of school food standards, a raft of changes that will limit foods high in fat, salt and sugar

  • Cod off the menu

    UK-caught cod is no longer a sustainable option for restaurants and caterers, according to the latest scientific advice

  • Pity the fool

    Wednesday April 1st will likely have been circled on the calendars of hospitality sector leaders since the very start of the year

  • The right kind of profile?

    The stakes surrounding junk food marketing restrictions got a whole heap higher this week after the UK Government launched a consultation on its plan to apply a new nutrient profiling model (NPM) to food regulations

  • A(nother) shock to the system

    Crude oil has surged in price and fertiliser supplies have been reduced to a trickle as the food system once again goes into ‘shock’ mode

  • Chick ‘n’ mix

    Less than a month after a group of leading hospitality businesses withdrew from the Better Chicken Commitment (BCC), a mixed bag of industry progress on broiler welfare has been laid bare in a new scorecard

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  • Eggs policy “betrays farmers”, says BEIG

    Eggs policy “betrays farmers”, says BEIG

    The UK Government’s commitment to move towards cage-free systems for all laying hens is being undermined by its import policies, according to the British Egg Industry Council.

17 – 18 September 2026
Barnsgrove, Greywell, Hampshire, RG29 1GF
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  • Report, react and reduce

    Report, react and reduce

    Data can help foodservice companies keep pace with reporting rules and deliver their 2030 reduction targets.

  • Educating Britain one label at a time

    Educating Britain one label at a time

    Eco-labels are bringing transparency to the climate and nature impact of our meal choices but more data is needed to understand the effect they have on behaviours.

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