food sourcing
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Scottish and Irish suppliers of hand-dived scallops, used in fine dining restaurants across the country, are at risk of going out of business because of draconian EU regulations. The rules, which were reinforced last year, have taken their toll on suppliers as they prevent them from selling scallops whole.
Posted: 26 January 2012 | 11:24
Ode in Shaldon, Devon, has been named the UK's most sustainable restaurant by the Sustainable Restaurant Association (SRA). The SRA's inaugural national awards, announced at London's Cinnamon Club today, recognised restaurants across seven categories covering all aspects of sustainability.
Posted: 23 January 2012 | 13:13
The Cadbury brand has launched a new campaign in support of Fairtrade Fortnight, which runs from 27 February to 11 March 2012. The campaign features stand-out PoS and imagery to help consumers identify how easy it is to back Fairtrade Fortnight, by enjoying the Cadbury branded products that are involved.
Posted: 05 January 2012 | 18:24
Pride Catering has scooped a hat trick of silver Food for Life Catering Marks for its school meals work in the South-east. The caterer's contracts at Vineyard, Heathfield and Brookland schools - all in the South-east - were previously bronze. Pride now holds one gold, four silver and seven bronze catering marks.
Posted: 05 January 2012 | 12:21
The Lussmanns Fish & Grill Restaurants group has been awarded a two-star rating by the Sustainable Restaurant Association (SRA). The restaurants, in St Albans and Hertford, were assessed across 14 areas and awarded the two-star rating for their excellent credentials in sourcing, environment and society...
Posted: 15 December 2011 | 10:31
Hospitality businesses on the Isle of Man have so far coped well with severe weather which has hampered ferry crossings from the mainland because so many of them source food locally. The BBC reported yesterday that the island was undergoing...
Posted: 08 December 2011 | 13:22
Interest in sustainable fish has soared in 2011. Much of that is down to Hugh's Fish Fight campaign to reverse the EU laws that see half of all fish caught in the North Sea thrown back - dead.
Posted: 05 December 2011 | 15:27
Michelin-starred chef Hans Neuner from Portugal is among the line-up of 10 chefs taking part in next year's Obsession food and wine festival at Northcote, Langho, Lancashire. Now in its 12th year, the event has seen more than 70 chefs appear on the Northcote stage...
Posted: 23 November 2011 | 10:22
Sodexo has been awarded the Soil Association's Food for Life Bronze Catering Mark for serving fresh and healthy meals in all its UK primary schools. The Catering Mark is a unique scheme which recognises caterers and restaurants who serve fresh food that is free from controversial additives.
Posted: 21 November 2011 | 19:09
Caterers should buy British in order to improve the quality of school dinners, according to the Countryside Alliance Foundation. The charity organisation, set up to educate the public about the countryside, claimed that children's health, concentration and behaviour would benefit.
Posted: 14 November 2011 | 15:36
School caterer Cucina Restaurants has introduced a 'seeds to plates' scheme to keep meal prices down despite rising food supplier costs. Food prices...
Posted: 10 November 2011 | 14:53
Slow Food UK has launched a new initiative calling on UK chefs to support the organisation's bid to champion small suppliers and sustainable produce. The Chef Alliance aims to unite chefs across the UK...
Posted: 16 September 2011 | 12:16
Somerset butter from Scotland, Welsh lamb from New Zealand and West Country fish fillets filleted in China: just some of the false "local food" claims misleading consumers who believed they were eating local produce highlighted in a Local Government Regulation investigation earlier this year.
Posted: 19 August 2011 | 11:24
Caterers will have to give fair access to small and local producers across public sector contracts worth up to £2b a year from September, after the Government announced it was launching new Government Buying Standards (GBS)...
Posted: 01 July 2011 | 11:00
Logo fatigue" is a phrase that sums up how many chefs and caterers feel about food badges. The Red Tractor, Freedom Food, Leaf and Organic marks are the most common on food products in supermarkets and becoming more prevalent in food service.
Posted: 04 March 2011 | 10:57
Northumberland County Council has brought together caterers and suppliers for its inaugural food event aimed at advising and inspiring operators in the region...
Posted: 03 March 2011 | 14:40
Plymouth has launched a sustainable food charter to give local suppliers more opportunities to supply the city's schools, hospitals and other public institutions. With...
Posted: 02 March 2011 | 11:34
Nearly one in five restaurants, pubs and hotels in England and Wales which sell "local" food are making the claim falsely. That's the finding from...
Posted: 28 February 2011 | 14:58
A round-up of the weekend's news affecting the hospitality industry. News includes: Heston Blumenthal pudding attracts eBay bids of up to £77; turkey tycoon Bernard Matthews dies; and more
Posted: 29 November 2010 | 12:03
A recent trip to Colombia helped illustrate the difference between Rainforest Alliance certified and non-certified farms. Susan Nash, trade communication manager at Kraft Foods, explains why certification matters.
Posted: 07 October 2010 | 15:21
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