Foodservice’s guide to a more sustainable future
A guide to responsible water use in foodservice
An action plan to facilitate greater uptake of energy efficient catering equipment in foodservice
The idea of sustainable diets that combine food that is healthy for both people and planet is slowly but surely building traction and is a key emerging trend.
A report which identifies how to improve nutritional education in catering colleges and industry to improve public health and meet customer demand for healthier options