Zero waste

How the blue planet effect is greening the hospitality industry 2010-2030

At the start of a new decade it seems only fitting to look back on the previous decade and forward…

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How emerging technology will reshape the professional kitchen

Fast forward 25 years from now. It’s 2044 and we have entered a new dawn when it comes to food…

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New zero-waste restaurant to open in London in November

Silo, a zero-waste restaurant which will see a continually changing menu of ten to fifteen dishes,has announced it will be…

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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,…

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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…

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BBC’s My Million Pound Menu winners set to open first restaurant

Pilgrim, the winners of BBC’s My Million Pound Menu are preparing to open a new restaurant in Liverpool’s Duke Street…

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London chefs compete in charity cook-off

London’s chefs are set to compete for ‘dish of the night’ in aid of charity at a new event named,…

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How to cut out food waste

According to WRAP, a charity working to achieve a circular economy, food wastage across the UK equates to an estimated…

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The industry pioneers tackling food waste

One of the most threatening issues, to water use, greenhouse gas emissions and food poverty, is food waste, a chronic…

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Vegan restaurant group launches reusable bowls

London-based vegetarian and vegan restaurant group Tibits has launched of a series of reusable products including its new reusable bento…

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