• Behind the headlines: Living with the Living Wage

    IT’S LIVING Wage Week. David Burrows assess the impact of the government’s higher mandatory pay rate and how foodservice companies can find the extra money. The association of Convenience Stores recently completed its annual survey of members. The results paint… Read More

  • Report highlights lack of confidence in local authority planning for shale gas and oil

    THE REPORT of an extensive research survey carried out by Ricardo-AEA seeking the views of stakeholders in shale gas exploitation – ranging from the oil and gas industry, central and local government, energy-intensive industries, universities and professional service firms, to… Read More

  • Maximising the opportunity with foodbanks

    BIG RETAILERS have been battered by the storm over food waste. Distributing surplus stocks to food banks can tackle the crisis and make a huge difference to the UK’s poorest. By Carrie Lorton and Adam Read. The House of Lords… Read More

  • Separation anxiety

    FOOD AND hospitality companies in Scotland should not be afraid of new laws requiring them to separate their food waste. Footprint reports from the Food Waste 2013 conference in Edinburgh.                    … Read More

  • Can caterers hit the jackpot with reverse vending?

    MACHINES WHICH reward people for recycling are an expensive punt but a trial at Glasgow Caledonian University could show whether they pay off.                           Students drink a lot… Read More

  • A chance too good to waste

    THE HORSE MEAT scandal – and the pressure all those discarded burgers put on recycling facilities – can spark a debate on the growing quantity of food we throw away.   In the UK we spend less than ever on… Read More

  • CESA and CEDA join to meet sustainability challenges

    THE TWO leading trade associations representing catering equipment manufacturers and distributors have announced plans to work more closely together to drive down the sector’s carbon footprint.                     CESA, the Catering Equipment… Read More

  • Get staff on board the green bandwagon

    CUTTING RESOURCE use can save vital cash for recession-hit companies but it can’t be done without engaging workers. Industry figures explain how they’ve gone about it.                           Resource… Read More

  • How £90m a year is going up in smoke

    A GROUNDBREAKING study reveals the huge amounts of energy wasted by contract caterers but there are massive savings to be made by companies willing to invest.   It’s seven o’clock in the morning and staff are preparing the kitchens for… Read More

  • Spoiler Alert: How £90m a year is going up in smoke

    IT’S SEVEN o’clock in the morning and staff are preparing the kitchens for the hungry breakfast crowd. The grill goes on ready for a hard morning’s work and won’t be shut down until well past midday. Ovens, hobs, dishwashers, fridges… Read More