Blog & Insights

Food insights play a key role in our approach to proactive procurement and effective supply chain management – and we like to share! From food trends and innovation, to marketplace updates, industry news, food price index reports and expert insights, our blog provides thought-provoking analysis on a range of interesting topics…

  • All
  • Food & Catering Procurement
  • Food & Drink Industry
  • Food for Thought
  • Food Trends & Innovation
  • Nutrition & Dietetics
All
  • All
  • Food & Catering Procurement
  • Food & Drink Industry
  • Food for Thought
  • Food Trends & Innovation
  • Nutrition & Dietetics
DFE Sustainability & Climate Change

Sustainability and Climate Change: Reviewing the Department for Education’s draft strategy

In November 2021, the Department for Education released a draft strategy focusing on environmental sustainability. Its vision? For the UK to be the “the world-leading education sector in sustainability and climate change by 2030.” It has been created for engagement purposes, to be reviewed between November 2021 and March 2022. The final strategy is then to be published April 2022. Here we share some key points from the draft strategy with you. Read on for your overview…

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Base of blue water bottle with word RPET written in capital letters, indicating recycled plastic, against white background

How to prepare for the plastic tax coming into force in 2022

As 2021 draws to a close, Laura Taylor, one of allmanhall’s expert buyers, takes a look at the plastic packaging tax planned for 1 April 2022 and asks what catering and foodservice operators should be doing now to prepare…

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Food supply chain crisis

Buying behaviours to aid your survival during food supply chain crisis

Oliver Hall, allmanhall’s managing director explains the actions your foodservice operation can take to help increase your likelihood of being in as strong a position as possible as a new landscape emerges.

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Kitchen

What is the future for catering operations?

Rupert Lynch, Client Relationship Manager and Executive Chef at allmanhall revisits some key changes and looks at whether catering operators have maintained the status quo or adapted and improved on their current operations… and what the future may hold.

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