The Takeaway - July
Welcome to the July edition of The Takeaway! Peak summer means peak activity levels for foodservice - sports events, staycations, family days out. And so, come rain or come shine there’s plenty going on to talk about. Including these big industry stories doing the rounds this month…
What does the King’s Speech mean for hospitality?
Following an election ringing in change for the country, the new Labour government recently set out its priorities for the year in its inaugural King’s Speech - with food industry-affecting issues like zero-hours contracts, minimum pay and compensation for cancelled shifts all on the agenda. The Caterer has the full run-down...
Read the whole story here.
These Are The Most Plant-Based Regions In The UK, According To A Study
In recent years plant-based products and dishes catering to vegan have been a huge area of interest to Manufacturers and Caterers, but just how widespread are such dietary habits? According to Plant Based News, new research indicates London has the highest adoption rate of plant-based diets in the UK, closely followed by Southeast England...
Read the whole story here.
Gateshead the latest to join UK's biggest growing movement for food systems change
As a Northeast-based business, Erudus always has an eye on what’s going on in our region - so we were happy to learn Gateshead has just become a member of the Sustainable Food Places network, which will support efforts to make local, healthy and sustainable food available to everybody in the local area.
Read the whole story here.
Lab-Grown Meat for Pets Was Just Approved in the UK
In a move that could see a massive ripple effect, UK regulators have issued the first approval for a company to use chicken cells grown in the lab as an ingredient in pet food. Wired is taking a closer look at the story and what it might mean...
Read the whole story here.
This changeable weather is playing havoc with my appetite, so I’m eating summer-winter food
We can all agree that this summer’s weather has been inconsistent, to say the least. And now Guardian columnist Rachel Cooke is exploring how the weather is affecting seasonal cuisine, and how to make the best of a soggy situation. It involves all the tomatoes you could possibly eat, mostly cooked...
Read the whole story here.
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