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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Jan- 2019 -24 JanuaryFeatures
Sustainable values, health consciousness and the pursuit of pleasure
From street food to haute cuisine, the food and beverage landscape is responding to the changing tastes of Millennial and Gen Z consumers who are better informed and more adventurous. A growing number of eco-friendly and health-conscious customers want to know the story behind what they eat and drink, seeking…
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16 JanuaryFeatures
Top trends in hospitality for 2019
Accounting for over 10% of global GDP and the creation of one in five new jobs according to the World Travel and Tourism Council, travel and tourism continues to be one of the world’s fastest-growing industries. It is also an industry undergoing rapid transformation, shaped by new technologies and the…
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10 JanuaryBusiness
Sushi Daily expands to standalone restaurants with New Oxford Street outlet
Sushi Daily has announced it is to open its first standalone restaurant on London’s New Oxford Street. Previously, the sushi chain existed as a concession in branches of John Lewis and Waitrose however it has now followed smoothie chain Joe and the Juice in branching out of the stores. Sushi…
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7 JanuaryOpinion
2019 food trends
The political environment, concerns around sustainability and food provenance are set to fuel the major food trends of 2019, according to a new insight-driven guide from Bidfood. In this guide, four ‘Mega Trends’ have been identified which will influence consumer choices over the coming year: Good For Me, Good For You:…
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4 JanuaryFeatures
Creating a sustainable healthy menu
On 8 November the Green Gown Awards, hosted at the National Railway Museum, honoured the exceptional sustainability initiatives being undertaken by universities and colleges across the UK and Ireland. As an event recognising the sustainability of others, it was only right that we demonstrate these values, so we created a healthy…
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Dec- 2018 -20 DecemberAdvice
Sustainability: the future of furniture
The global scientific consensus is clear: as a species, we need to change our consumption habits or face environmental disaster. Most people are aware of the danger posed by energy consumption. Other threats, nearly as serious, are often overlooked. Not least amongst these threats is the devastation of the world’s…
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20 DecemberBusiness
Confidence ‘under pressure’ across eating and drinking-out market
Business confidence among leaders of Britain’s eating and drinking-out market remains strained, the latest edition of the CGA Business Confidence Survey, produced in partnership with Fourth has revealed. While 63% – slightly down from the last poll in July – are optimistic about their own businesses’ prospects for next 12…
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5 DecemberFeatures
Five eating out trends to watch in 2019
Global information company The NPD Group has identified five new trends that will shape Britain’s £56bn out-of-home (OOH) foodservice industry in 2019. 1 – Delivery aggregators will thrive as consumers cocoon themselves indoors Driven by technology, the rise in in-home entertainment subscription services like Netflix and Amazon Prime and a desire to…
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3 DecemberOpinion
Following the success of Hygge or Lagom…businesses should now follow the mantra of Prajāva
The Swedish lifestyle concept has become big news in recent years. First Hygge (cosy) and then Lagom (just enough) have become massively popular, even boosting Sweden to the Top 10 ranking in the World Happiness Report. This got me thinking – what international concept would most benefit the business world…
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Nov- 2018 -19 NovemberAdvice
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea, rubbish is piling up on the land – slowly, we’re making improvements, but how far do these improvements currently stretch? In particular, food waste is being spotlighted as a problematic…
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