The waste created in UK restaurants 682 million a year is the approximate price tag attributed to the accumulation of food waste in restaurants all over the UK.
Founder and Managing Director of Zinda Foods Ltd
Zinda Foods was borne out of a desire to break the glass ceiling that was set for the food-to-go category which has plateaued for decades. Here at Zinda, we drive and create our own benchmarks for the products we innovate are not defined by the food-to-go industry's tried tested or me too food trap. We question, break traditions and set new boundaries for the chilled food category.
As parents we have a responsibility to look at what we pass onto our children and this is equally truewith how we cook and how we buy the food we cook. Anishya Kumar, CEO and founder of
All wheat amp whole wheat flour tortillas have palm oil because its like butter and helps in hydrogenation amp oxidative stability of the tortilla, which leads to a long shelf life when combined with preservatives
It has always been our mission at Zinda Foodsto address a need in the foodtogo category to create a product that is lower in carbohydrates, has no trans fats, no palm oil amp absolutely no preservatives
The British Library are running another season of last years highly popular talks, workshops and courses on food, all inspired by their extensive foodrelated collections. Many of the events, which run until 30th May 2019 feature prominent women in the food industry
Housed within Ultimate Outdoors, the coffee shops new Ultimate Shakes range comprises a whacky assortment of epic creamy concoctions, inspired by the global Freakshake craze
The company, based in Hornsey, London, is well known for supplying the fast food market, and has enjoyed steady growth supplying the foodservice industry in the last 16 years
Located at 35 Thames Street, the venue follows the successful partnership between Ultimate Outdoors, the outdoor clothing and equipment store owned by JD Sports Fashion plc, and North West independent The Interesting Eating Company
However, as the UK moves towards healthier lifestyles, were making better food choices but what impact is this having on fast foodIts widely believed that healthy foods and convenience foods are polar opposites
Olivia Burt is23 years old and the Sous Chef at Claridges Hotel in Mayfair
Currently we seem to be living in a culture ofreplacement or enhancement. So many things are added to natural ingredients in the hope of making them better, we are at risk of forgetting why they were so naturally good in the first place