Foodservice News and Information

  • UK ill-prepared for food shocks

    UK ill-prepared for food shocks

    The UK public must be better prepared to deal with future food shocks linked to threats such as wars, climate change and cyber-attacks, according to a new report. Led by food policy expert Professor Tim Lang, the report criticised a lack of… Read More

  • Management teams lack ethnic diversity

    Management teams lack ethnic diversity

    Ethnic diversity in hospitality is still largely confined to entry-level roles with management positions dominated by people from White backgrounds. Research by Be Inclusive Hospitality identified disparities in roles and earnings among employees from different ethnic backgrounds linked to favouritism, bias… Read More

  • VAT reform can boost sustainable eating

    VAT reform can boost sustainable eating

    Taxing products based on their health and environmental credentials would incentivise people to eat more sustainable diets, new research has found. The study, published in the Nature Food journal, collected data on VAT (value added tax) rates for foods from the UK and… Read More

  • Government invests 50% of recommended amount in alt protein innovation

    Government invests 50% of recommended amount in alt protein innovation

    The UK government has invested £75m in developing sustainable new foods – more than half the amount recommended by a landmark review of England’s food system. The Good Food Institute Europe (GFI Europe) assessed the progress made since Henry Dimbleby… Read More

  • Rice with reduced methane could soon be a reality

    Rice with reduced methane could soon be a reality

    Think about methane and cows and lambs likely spring to mind. Or perhaps landfill. But rice cultivation is responsible for around 12% of global methane emissions. What’s more, these emissions are expected to increase with global warming and as the… Read More

  • Nature trumps tech for decarbonising livestock

    Nature trumps tech for decarbonising livestock

    Nature-based interventions are better at reducing livestock emissions than tech-based solutions, new research has found. The study by the FAIRR Initiative, a network of responsible investors, assessed 22 interventions frequently cited by the agri-food sector as a way of addressing… Read More

  • EU needs plant plan as part of food vision

    EU needs plant plan as part of food vision

    More than 130 NGOs have called on the European Commission to develop an action plan for plant-based foods as part of its vision for the future of food. Such a plan will help the EU deliver on its climate and… Read More

  • Smaller portion sizes key to reducing meat consumption: study

    Smaller portion sizes key to reducing meat consumption: study

    Smaller portions accounted for 52% of the overall reduction in meat consumption in the UK between 2008 and 2019, according to research conducted at the University of Edinburgh’s Global Academy of Agriculture and Food Systems. The experts found that men… Read More

  • Focusing on health and taste could help drive sustainable diet shift

    Focusing on health and taste could help drive sustainable diet shift

    Consumers are confused, with their conscience seemingly in conflict with their cash when it comes to sustainable food and drink. “In a time when food prices are high and social responsibility matters, UK consumers feel a mix of emotions about… Read More

  • England set to miss nature targets

    England set to miss nature targets

    Progress towards improving the natural environment in England has slowed over the past twelve months prompting fears that key targets to halt the decline in water, air quality and nature will be missed. The latest annual assessment by the Office for Environmental… Read More