News & Views

We know that there is now great pressure and ethical reasoning to improve sustainable practice in all types of industries. In catering there are many areas we can make small changes and choose sustainability over convenience.

TUCO the University Caterers Association, recently reported that branded food and drink outlets are being brought onto Campus from the high street.

When considering your inhouse or tendered catering, it is always a good idea to focus on the sourcing of your ingredients. Going local is something Red Box look for when comparing tender submissions or when benchmarking services.

In recent past Red Box have supported a number of schools with in-house cleaning training and auditing. This kind of work can extend into most environments and establishments. Those without a systemised cleaning programme are welcome to investigate how Red Box can support them.

The Cateys brought to the industry by The Caterer magazine, highlight excellence within hospitality. Who were the winners in 2019?

With Winter fast approaching and the sniffles looming, we are told to feed the body and the soul with healthy warming foods to remain well.

In a world with a throw away culture, it is refreshing to see that some spirited companies are looking to provide a more tasteful slant on modern day gluttony.

The Waste and Resources Action Programme have produced a new guidance toolkit to encourage good practice.

A lot of time and effort goes into ensuring customer wellness is made a priority, but we should also focus on employee health, too. Employers are now expected to focus on their employee's health and wellbeing. Our clients demand this of themselves and contractors invited into their workplace.

Efforts to cut sugar from our food are reportedly off target.