Sustainability
Our coverage of how restaurants, pubs, bars, cafés, and catering companies are responding to environmental expectations from customers, regulators, and stakeholders. Whether you’re building a greener supply chain, switching to low-impact ingredients, or tracking sector benchmarks, we deliver reporting that connects sustainability to the realities of foodservice operations. Expect case studies, policy updates, and commercial insight tailored to operators and F&B leaders.
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Sep- 2019 -6 SeptemberAdvice
How the catering industry can reduce costs by being more sustainable
As a thriving industry with revenues of £1.4bn, the UK catering industry is no stranger to ambition. Traditionally, labour management, inventory and ambience were top priorities for the industry due to the importance of preserving product quality and customer loyalty. However, times are changing and sustainability is now joining those…
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2 SeptemberAdvice
The importance of adopting a CSR strategy for businesses
What is CSR? Typically, when people think of CSR, they often think of and associate the concept with charity. However, it is so much more than that; there are several factors that fall under the umbrella of CSR and can include: human rights, management policies, health and safety, environmental policies,…
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Aug- 2019 -21 AugustPubs and Bars
Red Oak Taverns acquires 18 pubs from Wadworth
Pub operator Red Oak taverns has acquired 18 pubs from brewers and pub operators Wadforth. The group of 18 leased and tenanted pubs are all located across the south and south west of England, bringing the group’s portfolio to 179 pubs across the UK. The acquisition follows Red Oak’s £42m…
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20 AugustAdvice
The importance of being more sustainable in the catering industry
Sustainability is one of the most important issues currently causing great concern for our planet, and with an increasing number of consumers demanding that businesses take action, more companies are being mindful of the impact they have on the environment. From the much-publicised move against plastic straws to the introduction…
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19 AugustTrade Associations
UKHospitality welcomes government consultation on UK’s food industry
UKHospitality has welcomed the government’s consultation on England’s food industry. The government opened a call for evidence, led by Henry Dimbleby of the Sustainable Restaurant Association and co-founder of Leon, which will investigate the entirety of England’s food system from “farm to fork”. UKHospitality chief executive Kate Nicholls said: “Not…
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1 AugustRestaurants
Brits on average spend £22.50 on date night dining, reveals CGA finds
The average British consumer spends the most on food and drink – £22.50 per head – when they’re on a date, according to CGA Food Insights19. The research also found on average Brits go out to eat 63 times a year, and go for a drink 85 times a year,…
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Jul- 2019 -16 JulyAdvice
Making coffee accessible to everyone
Speciality coffee was once the preserve of the coffee geeks and hipsters. These days all operators are trying to ensure their coffee is good, otherwise nobody will buy it. Over the last twenty-five years, we’ve seen the industry experience monumental changes in everything from the types of coffee that consumers…
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12 JulyRestaurants
IHG opens riverside restaurant at Battersea
Intercontinental Hotel Group (IHG) has opened the doors to its latest restaurant, Jospa, on the Southbank at Battersea. Located at Bridge’s Wharf, the riverside eatery offers an all-day dining experience for up to 78 covers. The menu lists a selection of small plates, bowls and light bites alongside a choice…
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12 JulyCatering Companies
Independents by Sodexo wins £4.25m contract for The King’s School
Catering and services provider Sodexo has been awarded a five year £4.25m services contract to the King’s School in Worcester. The services will be carried overseen by the company’s Independents subsidiary, and will provide dishes with a focus on fresh, nutritious and seasonal food from 1 September. Jeremy Alderton, managing…
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9 JulyAdvice
Illegal refrigerants: a new consideration for catering
When looking for a place to dine, consumers are typically focused on the cost, hygiene and the overall quality of the food the establishment offers. In more recent years, they are also demanding that restaurants, bars and caterers demonstrate effective practices around sustainability. The United Nations Food and Agriculture Organisation…
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