High Contrast
The European Society for Clinical Nutrition and Metabolism (ESPEN) is a multidisciplinary society devoted to the study of metabolic problems associated with acute diseases and their nutritional implications and management. The members and partners of this established authority are key European professional experts in public health and healthcare. As a response to the COVID-19 pandemic, … Continued
Our recent double-header of ‘Sustainability Matters’ reports at Nutritics, in collaboration with CGA by NIQ, looked at consumers’ and employees’ perceptions towards sustainability. We took a look at how these could be used to form top tips to improve sustainability for you, your staff and your customers. The results were illuminating. More than two in five consumers … Continued
What makes a kitchen a fair place to work? If you’ve seen the #FairKitchens hashtag on social media and wondered exactly what it’s about, meet the movement dedicated to ensuring a happier, healthier work life for everyone. Founded in 2018 amid growing awareness of widespread wellbeing and mental health issues throughout the foodservice and hospitality … Continued
The first edition of our new high-level course for culinary professionals ran in early February, and we’re thrilled to report that the feedback is overwhelmingly positive. This groundbreaking new course is one facet of the LIFE Climate Smart Chefs project, launched in January 2022. This project aims to change our approach to food, climate and … Continued
The Nutritics team recently hosted a roundtable for a group of senior executives from across the restaurant, pub, bar and contract catering world, bringing together leaders to talk frankly about their achievements in sustainability. In our latest article, Stephen Nolan, the CEO of Nutritics discusses some of the findings from the session, including the rise of ‘greenhushing’, and … Continued
If you run a pub, bar or restaurant, better sustainability credentials and communication could hold the key to helping you attract staff, reduce turnover and ultimately increase retention… That’s according to Nutritics’ latest report in collaboration with CGA by NIQ, which surveyed UK hospitality employees to understand their perspectives on a range of sustainability issues. You … Continued
Often labelled the most important meal of the day, breakfast has the potential to be a bright spot for operators as well as helping you to start the day right. With breakfast eaten by 98% of UK consumers, we spoke to Laura Kirwan, Sustainability Lead at Nutritics about the latest trends around the breakfast table … Continued
Nutritics has added South African food labels to their integrated food labelling system, making it easier for food businesses and manufacturers to comply with legislation and to increase efficiency by streamlining the workflow from recipe to label. To help users to automatically generate compliant South African front-of-pack and back-of-pack labels, the Nutritics labelling system also … Continued
For restaurants, cafés, bars and foodservice operators, transforming your business to become sustainable is not an easy process and the route taken is a little different for everyone. The good news – there are many ways to minimise your environmental impact and reviewing your recipe’s ingredients is one route to explore. Using Foodprint data, let’s … Continued
When looking to create a sustainable food business, monitoring and reducing your water consumption is a key part of the journey. Foodprint can help you to understand the water impact of your supply chain, but there are also some steps you can take closer to home to reduce your businesses’ water use. We speak to … Continued