The Future of Public Sector Catering - Craig Smith, Hospital Caterers Association (HCA)

It may not be all doom and gloom, but there are still plenty of reasons why the public sector catering industry looks forward with a sense of apprehension. As we build up to the inaugural Public Sector Catering Expo taking place in November, David Foad, editor of Public Sector Catering magazine, asked industry leaders to outline the challenges they currently face and forecast the ones still to...Read more

How catering has all the ingredients for a rewarding career

With chronic shortages of staff and a younger generation that seems to be ignoring the catering and hospitality industry, Bill Brogan, catering & conference manager at St John’s College, Cambridge, rehearses the arguments that need to be made to persuade the millennial generation to think again. The situation in many parts of the country, Cambridge Colleges included, is becoming serious as we...Read more

Compass celebrates Chef Appreciation Week

Compass Group UK & Ireland, which operates catering contracts across schools, hospitals, care homes and military bases, is celebrating Chef Appreciation Week (16-20 September). Chef Appreciation Week is a global initiative run by Compass that recognises the hard work of chefs. In 2019 over 200 Compass colleagues completed culinary apprenticeships. Nick Vadis, culinary director at Compass...Read more

Hugh Fearnley-Whittingstall and Prue Leith join Public Sector Catering Expo line-up

The Public Sector Catering Expo , taking place on 19-20 November 2019 at the Telford International Centre, has announced that Hugh Fearnley-Whittingstall and Prue Leith will deliver keynote addresses. The aim of the event is to bring together buyers, influencers and decision makers across the entire industry. There are predicted to be over 2,500 visitors over the two-day event. Within the public...Read more

Removing beef and lamb from university menu reduces carbon emissions, says report

A sustainable Food Policy at the University of Cambridge, which removed beef and lamb from the menus and promoted plant-based food options, has reduced food related carbon emissions according to a report released 10 September. In October 2016 the University Catering Service (UCS) removed ruminant meat from the Cambridge University menu (beef and lamb), improved the plant-based options available...Read more