COVID-19 has created a raft of new challenges for those involved in catering for the education sector, from disruption in the supply chain and the availability of products, to multiple sittings, an increased propensity towards pack lunches and wildly fluctuating student numbers. The sector has been amazing, responding with innovation and imagination to provide nutritious food to young people.
What is the position regarding US meat and where do they source from currently? Footprint asked 25 organisations across the sector for their input.
Foodservice’s guide to a more sustainable future
A guide to responsible water use in foodservice