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The fully customisable tool, compatible with smartphone and tablet devices, has been developed by People 1st and builds on its first generation career map technology which has been used by career seekers to identify career opportunities available...

Businesses from major UK food retailers and brands, to food service companies, trade bodies and local authorities have become signatories to the Courtauld Commitment 2025. The commitment includes three major goals including a 20% reduction in food...

Project Waterfall is an initiative by the Allegra Foundation developed to bring clean water to communities which grow its coffee. It’s currently raised over £300,000 and bought clean water to over 14,000 people. Brita and Lyon are now urging...

The National Peanut Board estimates it takes about 540 peanuts to make a 12-ounce jar of peanut butter. That's approximately 45 peanuts per ounce of peanut butter. If your family buys peanut butter in those large 40-ounce mega-jars, each one of those...

Mark ‘The Beast’ Labbett from TV show The Chase will be quizmaster at the evening, which is sponsored by Bidvest Foodservice and the Park Plaza. Chef and Hospitality Action Patron Brian Turner will be the evening’s auctioneer. Turner said: “I’m very...

Doug joined Delaware North as UK managing director in 2014. He heads up the executive team in rolling out UK business strategy and managing current operations, including a select portfolio of airports, stadia and visitor attractions, including...

The event will be held at the British Motor Museum on June 14th and will allow delegates to hear from industry specialists during an afternoon of interactive workshops, and also gain valuable insights from those organisations who already provide...

The President of the Sustainable Restaurant Association (SRA) will present Oliver with the Raymond Blanc Sustainability Hero award at the Food Made Good Awards at the Royal Horticultural Society’s Lindley Hall in London later today. Raymond Blanc...

Dr Alison Tedstone, chief nutritionist at PHE, said: “Many manufacturers and retailers have significantly reduced the salt levels in everyday foods. However, more needs to be done, especially by restaurants, cafes and takeaways.” These comments were...