By Matthew Melton, UK Corporate Relations Manager at The Humane League UK When it comes to eradicating cages from farming, food companies have a big role to play. Due to corporate commitments to go cage-free in their egg supply chains, it is estimated that 80-90% of UK egg production will come from cage-free systems by …
How hospitality can help Beatrice’s campaign to end cages Read More »
By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …
Helen Smith, Employment & Learning Service Manager, Unity Works Bars and restaurants are struggling to recruit enough staff and some may not be able to fully reopen In May, after thousands of workers left the sector and the post-Brexit regime kicked in. Many of the employers we speak to are keen to reach a diverse …
AUTHOR: TOM TANNER It’s not often you get to have your say in how the whole UK food system works, but that’s precisely the opportunity you’re about to get with the announcement of a year-long review from field to fork, culminating in a National Food Strategy, led by one of the SRA founding directors, Henry …
National Food Strategy: Henry Dimbleby’s Announcement Read More »
Author: Tom Tanner Given that one in eight people in the UK earn a living from it, we all eat it every day, it helps define who we are as individuals as well as a nation and is our primary social act – it’s pretty hard to understand why we’ve not had a national food …
By Olivia Gautier, Les Orangeries Sometimes it’s just not possible to see the full picture if you stand too close. You have to step back a bit to avoid losing perspective. Without wanting to start a political argument, believe me when I say that I will be very sad when the UK leaves the EU …
Ou sont tous les chefs? Is the skills shortage just a UK issue? Read More »
By Pat Thomas, Founder/Director of Beyond GM. We are seeking the views of chefs and the general public on GMOs in the restaurant food chain – and here is why. For many chefs and others in the foodservice industry, quality of ingredients – where they come from and the methods by which they are produced …
By Rosalind Rathouse, Founder and Principal, Cookery School at Little Portland Street Here at Cookery School, at Little Portland Street we try our hardest to be as sustainable as possible. Part of being sustainable is being open and honest (treating people fairly is one of the key areas of sustainability outlined by the SRA), so we …
Rather than cook the books on rising prices, offer your customers a slice of reality Read More »
Read industry press predictions about the food trends for 2017, and a big focus on local British food features strongly among many of the soothsayers’ visions for the coming year. With food prices, particularly imported products, expected to rise fairly significantly over the next 12 months, looking in your own backyard and choosing liberally from …
What will emerge from ashes of post-Brexit farming red tape bonfire? Read More »
Whether it’s EU workers’ rights to stay in the UK, farm subsidies, food labelling, environment policies or food waste initiatives, the full impact of Brexit on the food and hospitality industries still won’t be known for some considerable time. However, some clues as to the direction of which we are headed are starting to emerge. …
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