Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the …
Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food
Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which
Author: Tom Tanner With 4th July pencilled as the date when restaurants in England may be able to re-open, it’s incredibly helpful to be able
Author: Alana Mellon It is estimated that ⅓ of all food produced globally ends up as waste. This is both an environmental and ethical concern.
By Cameron McDonald A growing number of foodservice operators are responding to the climate emergency by taking measurable, meaningful action and implementing an effective carbon
When the lockdown happened at the end of March, operators had to take quick decisions. Furlough all staff? Try delivery? Donate to NHS? All of