Do food delivery platforms take allergens seriously?
We explore how allergen information is presented on food delivery platforms and whether enough is being done to ensure the safety of those with a food or drink allergy.
Easter done sustainably
We examine the ingrained cultural traditions surrounding food at Easter. Why is it we eat lamb to celebrate this time of year? Is there a more sustainable but equally tasty alternative to eating meat at our Christian celebrations? Read on to find out!
Microplastics in your food
It has been reported that microplastics have been found in humans for the first time. These microplastics can cause damage to human cells and therefore pose a risk to our health. We look at how our relationship with plastic impacts the presence of microplastics in our ecosystems.
Overview of the strawberry industry
We examine the current state of the UK strawberry industry and analyse how Brexit, innovations and robotics are changing the way the industry operates.
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…
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…
How Covid-19 has changed catering operations
Whilst the Covid pandemic is still causing some disruption to catering operations across the UK, catering operators rose to the challenge and implemented several changes to their operations to ensure they produced exceptional food whilst maintaining a Covid safe working environment.
“Losing less and eating smarter” – practical steps towards a more sustainable approach to food
This blog delves into the topic of consumption and waste, providing areas for contemplation and some practicable steps towards greater sustainability of food systems, recognising that a focus on final food miles and local produce alone may create too simplistic a view…
Reopening catering operations during Covid-19
The Covid pandemic has challenged the long-established norm for catering teams. As we prepare for and undertake remobilisation in order to re-open in line with the milestones laid out by the Prime Minister on 22 February 2020, many catering functions and operations teams are seeing this time as an opportunity to innovate. Getting orders in with plenty of notice will be imperative!
Sustainability in Food Supply
The 2020s have been termed the ‘critical decade’ for sustainable development implementation. While the topic can be overwhelming and riddled with confusing information, what is clear is that we need to collectively improve our understanding of sustainable food systems and identify actions that we can all put in place to make a difference…
