Feed People Well

Does calorie labelling carry weight?

By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known that the health of our nation was in decline, with two-thirds of our population overweight or obese. For decades now campaigners have been pushing the government to take broader action …

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Creating the right customer reaction to allergen information

Whatever your views on the ‘experience economy’, it’s clear that attracting and retaining loyal diners is essential to staying competitive in the hospitality industry. And if you agree that the best way of doing this is to find out what your customers want, and give it to them, then it’s time to look at some …

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The Top Recipes of 2018

This year we launched our worldwide campaign #OnePlanetPlate and received flurries of recipes from incredible chefs who want to put sustainability on the menu and allow diners to vote with their forks! These creations are now available to eat at 1500 sites in the UK and beyond! You can also find the recipes online at …

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Parents can relax: whatever their kids choose will be good food

When I joined the company three years ago we already had a really good kids’ menu here. What we’ve done since then is build on that to create a menu on which every single dish meets our nutrition standards and is a ‘good’ choice. By doing that, we are giving parents the confidence to sit …

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How Eurostar turned to youth to fast-track sustainability on the menu

If most boys’ dream of driving a train hits the buffers, then Matthieu Coiffard may just have found a pretty, chuffing good substitute. Last Thursday, your correspondent was lucky enough to take a day trip to Paris. But not half as lucky as young Matthieu (pictured with Yann Bayeul, Eurostar Catering Manager). Last summer, the …

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Cash in on growing passion for pulses

Andrew Jacobs, Chair of UK Pulse Promotion Group Restaurants are responding to the changing tastes of customers, and including more pulse dishes on their menus. They are not only featuring as an accompaniment to main courses, but also front and centre of the plate – grilled fish served on a bed of lentils, spicy bean …

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Feed diners’ aspiration for sustainable luxury

Take a large shot of artisanal vodka, an eco-conscious chef and the operations director of one of the most sustainable and most highly acclaimed hotels on the planet? Answer, a right riveting discussion of the very vexed question of whether luxury and sustainability can be amicable dining partners. James Chase of the eponymous vodka business, …

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