Best Practice

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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…

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…

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.…

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…

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.…

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…

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…

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…

Sodexo has renewed its €1.3 billion revolving credit facility (RCF) which now incorporates a pricing adjustment based on Sodexo’s performance towards its goal to prevent 50% of the food waste and food losses from its operations by 2025. At the Champions 12.3 annual event held in the context of the 74th session of the UN…