Best Practice

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Nestlé Professional to provide £2m of products to support businesses reopening

Nestlé Professional has announced two million pounds’ worth of products is set to be given away to support independent customers reopening their businesses following lockdown. The donation is part of Nestlé Professional’s ongoing Always Open for You campaign, which has supported customers and communities throughout the COVID-19 crisis. In addition to around £4m worth of…
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Growth in British businesses committing to reduce food waste

OLIO, the sustainability pioneer which helps businesses, such as retailers and foodservice operators, share their surplus food with local communities before it goes to waste, has seen 100% growth in corporate listings  since the onset of lockdown. In March, as many businesses across the UK closed their doors, OLIO’s team of 9,000 Food Waste Heroes went…
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Nestlé Professional launches video series for chefs

With many chefs in the UK unable to work due to restrictions imposed by COVID-19, Nestlé Professional has launched a plant-based video series aimed at inspiring chefs with new dish ideas they can include on menus once they return to work. Prior to lockdown, there was a clear trend towards more flexitarian and plant-based diets.…
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Vegetarianism and veganism in education

Jonathan Harvey-Barnes is Senior Development Chef at Essential Cuisine. Having started kitchen life under the tutelage of the highly respected John Williams MBE at Claridge’s in Mayfair, he spent a further 22 years cooking in AA Rosette country house hotels until eventually swapping his whites for the blues of the north west manufacturer of class-leading…
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Budweiser Brewing Group UK&I Offers Green Energy to Pubs

Budweiser Brewing Group UK&I, part of AB InBev, has today announced a partnership with leading renewable energy supplier, Opus Energy, to launch an exclusive green energy tariff for pubs and bars. The deal follows the announcement that the company will brew Budweiser with 100% renewable electricity for its UK operations by the end of 2020.…
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How do consumer trends affect and shape the R&D of sustainability

Dawn Faulkner is Innovations Manager at Essential Cuisine, helping the north west manufacturer of class-leading stocks and sauces hone and develop its range of chef- favourite products. Here, she discusses how consumer trends affect and shape the R&D process, and why, when it comes to creating products for professional kitchens, less is definitely more. “Clean…
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Half of consumers want more meat-free meals

Over half (51%) of diners would like more meat-free options when eating out and over seven in ten (71%) would like more healthy options according to a new survey from Nestlé Professional®. The report, Balancing Plates: Navigating consumer dining demands in 2020 surveyed 1,000 consumers in the UK also found that the majority (58%) struggle…
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Getting young people in the kitchen is an imperative

Jonathan Harvey-Barnes is Senior Development Chef at Essential Cuisine. Having started kitchen life under the tutelage of the highly respected John Williams MBE at Claridge’s in Mayfair, he spent a further 22 years cooking in AA Rosette country house hotels until eventually swapping his whites for the blues of the north west manufacturer of class-leading…
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