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Goldsmiths University bans beef to tackle climate change

Goldsmiths University of London has banned beef from its campuses in an effort to tackle the effects of climate change and become carbon neutral by 2025. Recent research published in the journal Science found hat beef produces 105kg of greenhouse gases per 100g of meat. By comparison, tofu results in less than 3.5kg. In addition to the beef ban, students will also be charged a 10p levy on single-...Read more

Caterplus announces 2019 Care Chef of the Year winner

Elior UK’s care subsidiary Caterplus named its 2019 Care Chef of the Year as Gary Topping, chef manager at Barnaby House Thirteen Group. Taking place at the Luton Electrolux Kitchen, the internal competition invited all care chefs working within any UK Elior business, rewarding brilliant creative talent in care catering. For the grand final, seven chefs from across the UK were tasked with...Read more

No-deal Brexit could cause food shortages in schools, leaked documents show

A no-deal Brexit could cause a shortage for fresh food for school meals because of panic buying, with prices soaring by up to 20%, leaked government documents have revealed. The five-page document, obtained by The Observer, suggested that informing the public of the risks could make matters worse and acknowledges that it’s dependent on major suppliers for stockpiling and the supply chain. In the...Read more

Seven out of ten obese people feel less hungry after voice coaching, NHS trial reveals

Seven out of ten obese people who took part in an NHS weight-loss trial in Greater Manchester, found that they were less hungry after taking part in voice and video coaching programme, Slimpod, it has been revealed. The Slimpod programme is a weight loss ‘solution ‘delivered via an app on phones or tablets for just nine minutes a day. By using neuroscience techniques, it has claimed that it...Read more

Contract caterer Elior celebrates 24 Chef School graduates

Twenty-four Elior colleagues have graduated from the fifth Elior Chef School programme designed to tackle the industry chef shortage and nurture talent within Elior. The chefs spent the last year ‘perfecting’ their basic kitchen skills including sauces, starters, mains and desserts through monthly sessions. Study trips to Brixham Fish Market and a micro herb garden were also part of the programme...Read more

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