Foodservice News and Information

Deer culled in an area of Scotland will be butchered and delivered to schools and food banks. Some will also be sold to local restaurants and hotels to fund the new ‘deer larders’. “We experienced agricultural damage from an extremely… Read More

Pesticides are causing overwhelming negative effects on hundreds of species of microbes, fungi, plants, insects, fish, birds and mammals that they are not intended to harm – and globally their use is a major contributor to the biodiversity crisis.  That… Read More

Awareness of the link between diet and climate change has improved in the past decade and there is a greater willingness to reduce meat consumption, according to research by the University of Aberdeen. However, there is disparity in attitudes between… Read More

The number of consumers taking sustainability into account in their food choices is on the wane, according to a study of 19,500 consumers across 18 European countries. The EIT Food Trust Report, now in its seventh year and spanning 18 countries including… Read More

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

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

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

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

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-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