LACA work to ensure that the investment in school meals is matched by the highest standards of professionalism in education catering. The organisations new initiative, “Walk to school week”, has been created to encourage children to get active during the summer term, inspiring caterers to re-invent their menus emphasising the link between food and the energy it provides to walk to and from school.
Founded by Allergy UK, Allergy Awareness Week (26th – 30th April 2021) gives us an opportunity to raise awareness about all allergies whilst highlighting the difficulties people with allergies experience. The event helps people understand the seriousness of some allergies, and improve our knowledge of what can sometimes be a life-threatening condition.
Starting tomorrow (23rd April 2021), this year is set to have a particular focus on the beef industries sustainability and environmental credentials. Figures show that UK beef production boasts a carbon footprint of just less than half the global average. Jilly Greed, who co-founded Ladies in Beef with NFU president Minette Batters, said the food industry was “constantly evolving”. "This year we wanted to demonstrate how the beef sector is progressive and wanted to demonstrate its environmental sustainability credentials.
It is no surprise that us Brits love our roast dinners, in fact according to research by Kantar, roasts were consumed a whopping 1.28 billion times in 2019. So what is the driving force behind this much loved classic and how are chefs going to keep their offerings fresh in years to come?
