All the latest breaking news, headlines, analysis and articles on catering.
When it comes to sustainability FMs are well aware of their key role in tackling the prevalence of single use plastic in non-commercial buildings. But what about food waste? Across the hospitality and food service sector (Source: WRAP) nearly £3 billion worth of food is wasted every year, of which 75 per cent could have been eaten.
Universities, schools, hospitals, airports, hotels and even private companies across the UK are getting smarter about addressing the problem of plastic water bottles. Every year the UK uses 13 billion plastic bottles (milk, toiletry, and all beverages) and only 7.5 billion are recycled, the rest is sent to landfill or incinerated, which produces approximately 233,000 tonnes of CO2 emissions every year.
Catering providers have been on a silent mission to reshape the industry and inspire workplaces across the country for many years. With ‘health and wellbeing’ no longer viewed as a buzz-term, instead an integral part of everyday life, it’s time to check in and see how this endeavour is going and how it aligns with wider facilities management undertakings.
Workplace caterers and food producers need to adopt an Eastern approach to catering, seeing food as medicine, rather than simply as a source of sustenance. That was the message from speakers at a British Institute of Facilities Management London Region event this week (9 November 2016).