If you have a recipe that is particularly sustainable because; of the ingredients you would use: how they are prepared: how it reduces waste: every ingredient is seasonal: it uses less resources for preparing and cooking; because of what can be done with the leftovers or what is not used in the dish itself – then please let us know at info@foodservicefootprint.com and we will feature it here.
Sodexo chef wins Marine Stewardship Council Recipe of the Year Competition Sodexo chef Ryan Wilson’s banana steamed Asian scented pollock has been named best Marine Stewardship Council (MSC) Recipe of the Year in the competition’s first year. Ryan, who works for Sodexo Education, as executive head chef at Wellington College in Berkshire, competed against [...]
More than 40,000 game recipe leaflets have been sent out by the UK’s largest shooting organisation, the British Association for Shooting and Conservation (BASC), as part of its Taste of Game Season. The leaflets feature recipes by chef José Souto for partridge, rabbit, wood pigeon, mallard, pheasant and venison. They have been sent to butchers, [...]
