Food systems are fragile and vulnerable, but not broken
ITN spoke with Mike and Rachael about the changes needed in our current food system and how allmanhall is working to make positive change.
Cutting through food inflation forecasts: Practical solutions for chefs and catering teams
Our Sustainability Manager, Theo Kuehn, sat down with Hoa Doan & Niall Russell from Notpla to discuss the future of sustainable packaging…
Food inflation forecast
In recent months, the cost-of-living crisis and general inflation have been extensively reported, politicised and endured. Food and energy are among the key drivers. Here Oliver Hall, allmanhall’s MD looks at the latest figures and forecasts when it comes to food inflation expectations in the back end of 2022 and early 2023…
Improving transparency in food supply chains
At allmanhall our mission is to challenge and transform food supply chains so informed decisions become clearer…
Food commodities update
Latest food commodities insight and analysis from allmanhall. Updates on production, supply and demand, price movements, and global markets.
Food inflation and availability update
What’s going up, what’s going down, what to buy and what to consider switching. Read on to find out the latest food inflation and product availability updates from allmanhall…
Food price forecast – what to expect
Why are we still seeing high food prices and what is the short-term outlook? The team at allmanhall provide a brief forecast to help you plan and show what you can expect as springtime approaches…
Reducing food waste in catering environments
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?
Natasha’s Law
We unpack Natasha’s Law – what is this new legislation, how does it impact caterers and how can allmanhall support you through it?
How caterers can adapt and cope with the rising food costs
Katrina Lane, Senior Relationship Manager at allmanhall, takes a look at the reality of rising food prices and challenges – from supply to staffing – for catering operations. Here she offers some insight and practical advice.
