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A sustainable, on-site, eco-friendly food waste solution – a system that digests up to 180kgs of food waste to grey water in 24 hours
Traditionally, foodservice operators have sent food to landfill but this is not environmentally responsible and will become increasingly expensive.
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Start the day loving your food
63% of people believe breakfast is the most important meal of the day and they’re right. It revives our energy levels after a night’s sleep and sets us up for the day ahead. But one in four of us skip breakfast at some time during the week.
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Fire service put safety on the menu
A Hertfordshire Fire & Rescue pilot safety scheme, aimed at restaurants and food outlets, has been launched in Borehamwood.
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The Clink: Anthony Fegan give Chris Moore, CEO of the award-winning prison restaurant, a thorough grilling
HMP High Down, a category B prison in Surrey, may look like any other prison from the outside, but within its reinforced concrete walls lies something very unexpected. Welcome to The Clink, the first restaurant inside a prison that opens its doors to the public.
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High fizzy soft drink consumption linked to violence among teens
Teens who drink more than five cans of non-diet, fizzy soft drinks every week are significantly more likely to behave aggressively, suggests research published online in Injury Prevention. This includes carrying a weapon and perpetrating violence against peers and siblings.
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Soldiers and civilians square up in culinary challenge
Military and civilian chefs went head to head, last week, at one of the Army’s most prestigious military cooking events: The 3rd Division and 4th Division Field Catering Competition.
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Caterers keep fit while supporting RAF operations over Libya
A caterer with the Royal Air Force’s 3 (Mobile Catering) Squadron [3 MCS] is helping to make sure all RAF personnel based in Italy to support operations over Libya stay fit and healthy
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You are what you eat
The food service industry is facing growing demands for healthier eating options and more transparency on nutritional information. Government caterers need to consider how they respond, says Eileen Steinbock, head of nutrition at the Brakes Group.
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Frozen effective in providing nutritious hospital meals
New scientific study highlights frozen food is comparable to ‘fresh’ in providing necessary nutrients for those in hospital care.
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Sustainable food use in Scotland’s public sector
Public Sector bosses across Scotland have been encouraged to look closely at their food and drink buying policies in a new guide which seeks to ‘scotch the myths’ about European procurement rules.
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Royal Navy’s sustainable, energy efficient dining and kitchen facility
The Royal Navy has recently constructed a new Junior Ratings Galley and Dining Hall, named Howe building, at the Royal Navy’s training base HMS Collingwood, Fareham, Hants.
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