All Foodservice articles – Page 21
-
ArticleEat acquisition to boost Pret's veg offer
Fast-snacking chain promises wide rollout of its Veggie Pret format following acquisition of rival retailer
-
ArticleSodexo sets out food waste data drive
French foodservice giant aims to deploy data-driven waste prevention system at 3,000 sites within a year in 'largest initiative of its kind'
-
ArticleCrussh lands Sainsbury’s listing
Health food chain to supply 61 Sainsbury’s Local stores with exclusive range of healthy salads and wraps
-
ArticleNew campaign targets hospitality waste "epidemic"
The Guardians of Grub campaign targets food waste in the restaurant with 75 per cent of discarded food still perfectly fine to eat
-
ArticleNatavo range launched internationally
Full range of avocado products that stave off browning for ten days launched to international market
-
ArticleWAO welcomes avo-heavy Pret menu
World Avocado Organisation "thrilled" that almost half the new dishes on Pret’s spring menu feature the fruit
-
ArticleCaulilini coming soon
Developers of Broccolini launch inspired cauliflower version to food service industry prior to full release
-
ArticleIkea pieces together local lettuce plan
Company says it is ready to serve up salad crops grown in containers outside its stores in Malmö and Helsingborg
-
ArticleStraight to plate
Having previously run Simon Rogan’s iconic restaurant l’Enclume, Lancashire chef Mark Birchall now has two Michelin stars of his own at Moor Hall. Fred Searle talks to the Lancashire-born chef about how he has embraced the chef-farmer trend
-
ArticleCompass: ‘Trust and tech will shape our food system’
Food businesses must gain consumer trust through transparency and sustainability, Compass boss Dominic Blakemore tells City Food Lecture
-
ArticleGlobal governance needed to tackle health crisis
The City Food Lecture panel at London's Guildhall warned of a lack of cohesion on national and global levels concerning food policy
-
ArticleTommy Banks: sticking to the seasons
Tommy Banks is not the only top UK chef who grows his own fresh produce, but he is arguably the most experimental. Fred Searle talks to the Michelin-starred Yorkshireman about self-sufficiency, preserving and how it has given rise to some outlandish creations
-
ArticleRayn of fire
Observer critic and author Jay Rayner has made a name for himself with caustic restaurant reviews and revelations on the modern supply chain. He spoke to Ed Leahy about the state of British food as we enter 2019
-
ArticleCrussh extends vegan trial
Health food chain to keep Soho branch vegan until at least end of February after customers vote six to one in favour of doing so
-
ArticleJust a little Crussh
Crussh has jumped on board with one of the UK’s biggest food trends by turning its Soho store entirely vegan for January
-
ArticleReynolds picks up fifth consecutive prize
Managing director Tony Reynolds hailed their victory in Best UK Fruit and Veg Supplier category as a "real honour"
-
ArticleEntries open for UK organic awards
The Soil Association's Best of Organic Market awards celebrate the latest organic products and innovation in the UK
-
ArticleCrussh opens vegan pop-up for Veganuary
Chain turns Soho store vegan for the month to promote plant-based diets and gauge consumer demand for a vegan-only branch
-
ArticleNew Year's honours for catering figures
Chef Thomasina Miers heads list of food industry entrepreneurs to receive awards in Queen's New Year's honours list
-
ArticleChop’d to switch to recycled plastic containers
Salad bar chain will start using 100 per cent recycled PET from January, hoping to influence others to follow their lead