in focus
Every monday we publish a deep dive report into an issue of pertinence to the hospitality and foodservice sector.
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Can public diners find a niche on the high street?
With two state-subsidised restaurants due to open in Nottingham and Dundee, opinion is split over the role they should play in the eating out landscape
Is upcycling of food waste viable at scale?
Perceived as fiddly and time consuming, utilising kitchen prep waste or surplus can often be seen as a marketable extra. But can practices be changed to make upcycling the everyday norm?
Where should foodservice fit into horticulture plan?
As climate risks threaten key producer countries, the government’s plan to grow domestic horticulture is a rare opportunity to align sustainable production with healthy diets
From sustainability to resilience – but has anything changed?
Jack Thompson, editor of TABLE’s Fodder newsletter, explores the context in which food’s latest buzzword is being used and why we need to interrogate what it actually means in practice
Will organic ever feel the love from foodservice?
While out of home businesses struggle to justify the premium for sourcing organic produce, ministers in England procrastinate over a plan to grow the sector
Taking food redistribution to the next level
A plan to triple the level of surplus food going to those in need relies on the support of businesses, but those on the frontline stress it is not a silver bullet solution to food poverty
Can caterers keep pace with school food standards?
Plans to improve the nutritional quality of school meals have been widely welcomed by campaigners but businesses worry that the sums won’t add up
Will health policies survive Labour reset?
The government is coming under growing pressure to pause the development of measures designed to encourage a shift to healthier, more sustainable diets
The folly in leaving food policy to Tesco
A government proposal to freeze the price of essential items sent a chill through a food industry battling structural challenges for which ministers appear to have no answers
Can salmon farming ever be sustainable at scale?
Farmed salmon has become a foodservice staple, but evidence of environmental damage, welfare failures and food colonialism raises the question: is this fish as clean as it claims?
