East England chef makes SCOTY competition final
To start, Jackie created a sweet chilli glazed spiral dog for the ‘grab and go’ entry. This was a dish that she designed...
To start, Jackie created a sweet chilli glazed spiral dog for the ‘grab and go’ entry. This was a dish that she designed...
Plant+ by Finer Diner aims to raise awareness that simple changes in food choices make a big difference on greenhouse...
Wendy Lohse from Shalfleet CofE Primary School (Chartwells) made Lightly fried Quorn ‘fishless’ cakes served with...
Waltham Forest Catering have weekly ‘Save the Planet’ days and helped create plant-based dishes such as creamy coconut...
The LACA Awards for Excellence aim to recognise individuals and teams who continue to make a real difference in...
Food for Life brings schools, nurseries, hospitals and care homes, and their surrounding communities together around the...
Tasha from Crispin Academy, Street, Somerset created a spicy, vegetarian curry wrap for her ‘grab & go’ item. This was...
The Hidden Hunger report used data held by local authorities across the country, via a series of FOI requests, alongside...
The Chartwells Kitchen food waste information materials and its team of nutritionists delivered more than 50 education...
The School Food Regulations 2014 create requirements for schools to provide portions of certain foods, but do not...