Blog & Insights

The National Food Strategy was created with the following aim surrounding the food supply chain and our relationship with food.
“…we have examined at length the things that have gone wrong with the food system. Now we must address an even more urgent question: how do we put them right?”
Read on to understand the key parts making up the National Food Strategy and the recommendations made.

Volatility of price and availability are going to be concerns for everyone through the food supply chain for many months to come. In this piece, Joe Evans, non-executive director at allmanhall, shares insight into how government and industry are tackling the tensions of feeding the world, restoring the peace and reversing climate change. He tells us how it is from a farmer’s perspective. We hope you’ll find it thought-provoking…

When managing your food costs, it is important to become as efficient as possible. This includes your supply chain, your operational practices and your recipes and menus. Here we explore these 3 core areas and look at what you can be doing now.

The Chancellor’s Spring Statement was delivered on Wednesday 23 March. We have been taking a look at what it means for foodservice and whether it’s enough.

Food cost savings, supply chain and delivery challenges, and sustainability goals are being usurped. Food security is now a real concern, globally. The Ukraine crisis comes at a time when the input cost factors for the food supply chain and food production were already very high. Our thoughts are with those suffering, as we also look at the bigger picture of some of the wider ramifications around the world…

According to WRAP, worldwide we waste a staggering 1.3 billion tonnes of food globally each year, this equates to one third of all food produced for human consumption. So how can caterers take action to help reduce this wastage?

Food Waste Action Week, heavily promoted by WRAP and very much supported by allmanhall, is something we can all get involved in, at home or in foodservice operations. Reducing food waste is an essential and key part of achieving sustainability goals. Read on to learn more…

21 February – 6 March 2022 is Fairtrade Fortnight. Read on to find out more about the work being carried out by the Fairtrade Foundation when it comes to the creation of transparent food supply chains…

allmanhall’s Procurement Director, Mike Meek, is an expert in managing the complexities of food supply chains. Here he explains the factors at play when it comes to our future food prices. Read on to understand what to expect in 2022…

As January rolls on, it would appear that we have not left the uncertainty of 2021 behind. Already a number of key themes are emerging as being likely to impact foodservice and the food supply chain through 2022. As food procurement experts, we are staying close to these complex matters. We are using insight, making proactive forecast, strategies and plans. All to help our clients manage and mitigate the risks. Our managing director, Oliver Hall, takes a closer look at what we can expect to see in 2022…

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.

As an increased awareness on health emerges as a predominant trend for 2021, we cannot ignore the importance of both our own well-being and also the health of our planet. Here, one of our expert buyers, Laura Taylor, takes a look at what’s on the horizon when it comes to plastic…

Mike Meek, Procurement Director at allmanhall, examines how foodservice supply chains may cope with the full opening of the hospitality sector this summer and goes on to explore the prospects for future food prices. From the way food inflation is predicted, to the impact of UK labour shortages with regards to drivers and pickers, Meek takes a detailed look…

Oliver Hall, allmanhall’s MD, looks at the challenges currently faced by the food and catering related supply chain, across the industry and, in fact, the country as a whole…

Natasha’s Law requires that all prepacked for direct sale (PPDS) foods conform to current prepacked labelling requirements, with a full ingredient declaration, showing allergens highlighted. So how can you prepare?

‘Natasha’s Law’ – following the tragic death of the teenager, Natasha Ednan-Laperouse – is the first new legislation around allergen management passed in the House of commons since the introduction of the EU Food Information for Consumers Regulation in 2014.

allmanhall’s Registered Dietitian, Tess Warnes BSc RD, explains the latest regarding the new law around allergen management that will come into force in October 2021. ‘Natasha’s Law’ follows the tragic death of a teenager and Tess looks at what is classed as a Pre-Packed Food for Direct Sale and what caterers need to do in preparation…

Our Procurement Director, Mike Meek, summarises the latest Brexit situation as of mid-September and the considerations for food supply, as negotiations become increasingly tough…

During Sugar Awareness Week, allmanhall reviews policies set out to reduce sugar consumption and considers what is needed to stem the rising tide of childhood obesity.

Natasha’s Law will come into force in October 2021. It will require food businesses to provide full ingredient labelling on foods Prepacked for Direct Sale.

Will a no-deal Brexit be bad for our food baskets? We examine the implications of leaving the European Union without a deal on 31st October.

The world’s fish stocks are at risk from overfishing. We investigate what is being done to reduce this and explore why sustainable fishing is so important.