Sustainability has been boxed into black and white decisions perfect for social media. But in doing so we often miss the science and sidestep the shade, says David Burrows. Plant-based meals are good. So too is paper for packaging. And pay-as-you-earn employment contracts. Making the sustainable, responsible, ethical business choice appears simple. The alternatives are,…

The early weeks of Brexit have been painful for the food industry. A new report claims the risks to public health from free trade agreements should give equal cause for alarm. Nick Hughes reports. We are almost four months into the UK’s new trading relationship with the EU and, in line with predictions, the impact…

Recent judgements and new legislation threaten companies that have thrived in the gig economy. David Burrows reports. Locked down and with nowhere to go, we have all gobbled up more takeaways. No surprise, then, that Deliveroo could today post London’s biggest initial public offering (IPO) in a decade, potentially valuing the business at some £8.8bn.…

Covid-19 has thrust the dark kitchen model into the spotlight but are food safety standards at risk? By David Burrows. Dark kitchens – also known as cloud, ghost or satellite kitchens – are nothing new. Indeed, the Guardian reported on the phenomenon in London as far back as October 2017. The paper described chefs working…

Ambitious plans to turn Oxford Street into an exemplar for sustainable city-making provide hospitality venues with plenty of food for thought. Nick Hughes reports. Images of previously bustling city centres transformed into ghost towns by covid-19 have neatly captured the other-worldly nature of the past 12 months. With commuters asked to work from home and…