Members’ News

August 2025

Eleven trends in light equipment and tableware #

Here’s some of what we learnt at the LET Forum 2025

FEA’s Light Equipment and Tableware Forum is the place to find out about the very latest kitchen gizmos and designer tableware trends.  Here’s some of what we learnt at the 2025 edition, held on 20th and 21st May at the Oxford Belfry Hotel. 

Colours: pastel, pastel everywhere (especially light blue and sage green), with earthy tones complemented by organic shapes. 
Food waste: lots of discussion on this subject, along with new products and ideas.  Portioners are a case in point: buyers used to talk about them in terms of cost control, now it’s as much about reducing food waste.  Either way, accurate portion control is a win-win.  A win-win-win if you add in the health benefits or stricter portions.  And speaking of health….

Fast food and pizza pizzaz: QSRs, Grab and Go and takeaways are the growth areas, along with pizza (loads of pizza-related launches at the Forum).  What’s health got to do with it?  Operators (and consumers) are increasingly after healthier fast food, hence low– and no–fat cooking ideas. 

Sharing: remember how big it was just before covid?  Well people are getting over their fear of sharing and it’s back, with big plates and platters in myriad materials, shapes and colours. 

Lower prices:  quite a few suppliers have lowered their prices, some for promotions, permanently, and are seeing the benefit in terms of increased sales.  Good news for buyers. 

Metal and copper: surely not copper, we hear you say.  Every year we expect it to fade, but every year is keeps selling.   Gold, too, especially for some of the ethnic food sectors.  Meanwhile metal products are getting a hammering, literally: hammered finishes are everywhere. 

Melamine marches on: and on.  More and more sectors (even high-end) are using melamine, especially as the quality gets better, with modern pieces having a texture and heft very like ceramics. 

Cutlery: quite a mix here, with matt finishes (stonewashed, sandblasted, satin and velvet) still increasing in sales.    There’s also demand for coloured flatware and more unusual designs, such as collections aimed at ethnic restaurants. 

Market JIT-ters: ‘buy cheap, buy twice’ was a phrase used more than once at the Forum.  Buyers are looking at quality and buying better, buying smarter.  However, they’re also taking their time to make decisions but, once made, they want the products fast – it’s back to Just In Time.  Which is why suppliers are trying to improve stock levels and logistics handling. 

Hot chocolate: well, it’s been brewing for a while.  We’ve had extensive coffee menus, a cornucopia of teas and infusions, and now hot choc is on the move, with more discerning chocolate drinkers encouraging suppliers to develop new drinking chocolate-related products.

Sustainability: is ever more important, with operators looking for eco-friendly products and traceability (FEA’s Embodied Carbon Hub at fea.org.uk has insight here).  The Forum saw lots of products made from recycled materials and energy saving equipment. 

The LET Forum is organised by the Foodservice Equipment Association (FEA), the independent, authoritative voice of the foodservice equipment industry.  The association’s LET Group also publishes a regular newsletter, Tabletop Trends, which is available free via email.  For more about the Forum or Tabletop Trends contact FEA through fea.org.uk or #FEAuk.  To subscribe to Tabletop Trends go to tinyurl.com/mt9jpvs9. 

FEA represents nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

East and North Hertfordshire Teaching NHS Trust partners with One Retail and noviniti on landmark project #

East and North Hertfordshire Teaching NHS Trust is to work with One Retail, the retail division of Compass Group UK & Ireland and noviniti, to create an extension to Lister Hospital’s entrance.

The Lister is a 566 general and acute bed district general hospital in Stevenage. It offers general and specialist hospital services for people across much of Hertfordshire and south Bedfordshire and provides a full range of medical and surgical specialties.

The project is due to start this autumn and will be completed in the autumn of 2026. The improvements will lead to a better experience for patients and visitors, with new shops and facilities transforming the existing entrance into a modern, welcoming, accessible and sustainable space.

The new area, will see the introduction of new retail offers including a Costa Coffee, Co-op and Stock Shop. It will also add a second Peabodys to the hospital, with one focussing on artisan coffee and its range of hot beverages and the other bringing its fresh hot food range, including pasta, pizzas and paninis.

A 24/7 Smart Market is being introduced, it will stock Co-op products with food for now and food for later. Costa Coffee will offer its high street favourites, as well as introducing self-service kiosks and introduce a loyalty app.

Kevin Howell, Director of Estates and Facilities at East and North Hertfordshire Teaching NHS Trust said: “We are excited that the trust will be opening a sustainably-built new main entrance extension to Lister Hospital. The entrance and the surrounding green area has been designed to better the experience for our patients, visitors and staff.”

Andrew Jones, Managing Director at One Retail, said: “This is a significant project that will see enhanced services and facilities at the hospital. We are very proud to be working with the team at Lister and the wider Trust, advising on retail offers that deliver for those within the hospital environment. This offer strikes the balance between quality, high street favourites and availability.”

Jonathan Houlston, CEO, noviniti said: “We are delighted to be working with East and North Hertfordshire Teaching NHS Trust to support their transformation strategy with the creation of a new 3-storey Main Entrance and Admin Building at Lister Hospital. Together, with One Retail, the new Main Entrance development will greatly improve the staff, patient and visitor experience and provide an improved pathway into the hospital. We are looking forward to the doors opening Summer 2026.”

Watch the virtual tour video here.

Sodexo secures a five-year contract with King’s School Rochester #

Independents by Sodexo has been awarded a prestigious five-year contract to deliver bespoke catering services at King’s School Rochester, the second oldest school in England. 

The partnership will see Sodexo serve over 130,000 meals each academic year, enhancing the dining experience for both boarding and day pupils across the Junior and Senior schools. 

Under the agreement, Sodexo will provide breakfast, lunch, supper, and hospitality services from two main kitchens and the popular on-site retail outlet, “Bob Doubles.” The catering team will also serve pupils and parents at the school’s sports centre and playing fields via a mobile catering trailer, enhancing match day and event hospitality. 

The school selected Independents by Sodexo for its fresh food ethos, commitment to local sourcing, and innovative approach to food education and sustainability. Over 90% of dishes will be made from scratch using ingredients sourced from trusted local suppliers, including Watts Farm in Aylesford, Kent. Beyond serving great food, Independents by Sodexo also stood out for its focus on engaging pupils in nutrition, sustainability, and food culture through an exciting calendar of enrichment activities. 

With a shared commitment to sustainability, Sodexo will introduce its WasteWatch food waste management programme and carbon labelling in both kitchens, helping to reduce food waste and educate pupils on the environmental impact of their food choices. These tools will support the school’s broader sustainability strategy, which includes student sustainability ambassador roles, food waste challenges, and themed eco-awareness days. 

Food education will be a central feature of the partnership and Sodexo’s in-house nutritionist will deliver assemblies, talks, and workshops on topics such as balanced nutrition, the impact of food on mood, and dietary needs during adolescence. Pupils will also be able to take part in “chefs in the classroom” sessions, interactive cookery classes led by Sodexo development chefs to build confidence and practical food skills. 

With a long-term goal to achieve 90% school meal uptake by year four, Sodexo will also introduce more flexible ordering options for senior school pupils to improve accessibility and convenience. The team will also enhance boarders’ experiences by unifying catering services into a cohesive, home-from-home offering.

Simon Knight, managing director for Independents by Sodexo, said: “We are incredibly proud to partner with King’s School Rochester. Our team is excited to deliver fresh, nutritious, and inspiring food experiences that not only support the school’s sustainability goals but also deepen pupils’ understanding and appreciation of food. At Sodexo, we believe food is far more than just fuel, it is a cornerstone of school life that brings people together and nurtures pupils’ wellbeing and growth.” 

Nick Ball, Bursar, Kings School Rochester added: “Food plays a vital role in the daily life and wellbeing of our pupils. We were impressed by Sodexo’s commitment to quality, sustainability, and education, and we are confident this partnership will significantly enhance the dining experience across our school.”

Bidfood launches its biggest-ever Christmas Deals for 2025! #

Christmas has come early at Bidfood – and it’s bigger, better, and more rewarding than ever before!

Bidfood, one of the UK's leading foodservice providers, is making Christmas 2025 even more rewarding for its customers with an exciting lineup of festive offers, early-bird discounts, and the biggest Safari Rewards giveaway to date.

Designed to help operators maximise margins and stay ahead during the busy holiday period, this year’s campaign combines substantial early-order incentives, an extensive seasonal product range, and the biggest Safari Rewards prize draw ever held!

Pre-order now and save 10% off Christmas bestsellers

Customers placing their Christmas pre-orders before 24th October 2025 will benefit from an exclusive 10% discount on nearly 100 selected festive lines. Additionally, those who order a minimum of six different products and at least 15 cases from the qualifying range will receive a £50 promo code to use on future purchases.

Over 300 Christmas Deals running through November & December

In addition to the early-order incentives, Bidfood will be launching over 300 Christmas Deals throughout November and December, offering exceptional value across its full seasonal portfolio.
 
This comprehensive promotional push supports operators in delivering festive menus that are both commercially and creatively compelling.

Safari Rewards: record-breaking prize draw giveaway

To add extra excitement to the season, Bidfood’s customer loyalty programme, Safari Rewards, is rolling out its largest-ever prize draw giveaway. A total of 6 million Safari Points will be awarded, with 1 million points given to a single winner in each of six prize draws held across November and December.

To qualify, customers simply need to purchase any product from the Christmas Deals range during a qualifying period. All eligible free-trade Safari Rewards account holders will be automatically entered into the draw—one entry per account per draw, with the opportunity to qualify for all six.

Customers must have an activated Safari Rewards account and be part of the eligible free-trade group to participate.

Katie Sillars, Head of Commercial Growth Initiatives at Bidfood said:

"At Bidfood we know the pressures our customers face during the busy festive season and understand that margins are tight, and time is critical. That’s why, this year, we’re giving customers the chance to secure 10% savings right now, lock in their stock early, and get rewarded like never before.

“We are delighted to be able to provide some truly fantastic offers from right across the range, helping chefs and operators win this Christmas!”

Start saving this Christmas

Combined with its cost saving support, Bidfood’s Christmas 2025 campaign gives customers the tools, prices, and rewards to win big in one of the most important trading periods of the year.With a wide selection of seasonal lines, layered promotional incentives, and meaningful rewards, this Christmas will be one to remember for both operators and consumers.

To find out more, take a look through our Christmas Deals 2025 brochure

Levy Merchandising Becomes Official Ecommerce Licensee for Team GB Set to Elevate Fan Experience #

Levy Merchandising, the dedicated retail division of the internationally recognised Levy brand, today announced its appointment as the Official Ecommerce Licensee for Team GB’s online store. 

This multi-year agreement represents a significant advancement for Levy, building on its strong track record of enhancing fan experiences. Levy Merchandising was specifically created to enrich this offering by integrating a fan-centric merchandise approach, ensuring an exceptional experience at every touchpoint. 

The transition to the new-look ecommerce experience is now underway, with plans in development to expand product ranges in anticipation of the upcoming Olympic Winter Games Milano Cortina 2026. 

Vinny Clark, CEO of Levy Merchandising, stated: "This is a truly monumental moment for Levy Merchandising, and frankly, for every single person on our team. To be appointed the Official Ecommerce Licensee for the British Olympic Association is a profound honour. Our core value of Fair Play, which drives us to create fair and equitable spaces for all sports and everyone we partner with, couldn't be more aligned with the spirit of Team GB. We pour our efforts into building retail experiences that go beyond simply selling merchandise – we're creating a vibrant connection between fans and the incredible athletes who inspire us all." 

Tim Ellerton, Chief Commercial Officer at the British Olympic Association, said, “Elevating our offering to fans across our channels and bringing them closer to the magic of the Olympic Games is a real focus for us at Team GB. The online store is a key piece of that puzzle, so we are delighted to be working with Levy Merchandising on the journey to Milano Cortina 2026 and Los Angeles 2028.”

Newbury Racecourse Unveil New No & Low Alcohol Lounge Ahead Of Biggest Ever Weekend Of Music #

Brand new facility opens ahead of this weekend’s music racedays with Björn Again and Clean Bandit as breadth of choice at Racecourse continues to grow
 
A brand-new no and low alcohol lounge – developed in partnership with Thatchers and Lucky Saint – will open at Levy-catered partner site, Newbury Racecourse, this week.
 
The new lounge – named Bar None – will be available for racegoers to enjoy during the Racecourse’s first ever back-to-back music racedays with Björn Again taking to the stage live after racing on Friday 15th August before Clean Bandit arrive as part of Visit Malta Hungerford Day on Saturday 16th August.
 
A wide range of beverages will be on offer at Bar None, with both Thatchers and Lucky Saint’s impressive product ranges available for racegoers to enjoy as public appetite continues to grow with demand for low and no alcohol drinks up 32% year-on-year in Q1 of 2025.
 
In addition to Thatchers and Lucky Saint’s low and no alcohol offering Bar None will also be serving a wide array of soft drinks, including freshly made smoothies and milkshakes, alongside Wild Idol’s alcohol-free sparkling wine and a premium sparkling pressé range from Heartease Farm.
 
Bar None is Newbury’s latest endeavour to increase the breadth and quality of its beverage provision while providing a new space for those looking for a relaxed lounge experience and follows the launch of the Racecourse’s own lager earlier in the year.
 
Shaun Hinds, Chief Executive at Newbury Racecourse, said: ‘’We’re constantly endeavouring to provide those who spend time with us as much choice as possible. It’s clear from public sentiment that the desire to consume no and low alcohol products is increasing and the opening of Bar None is an exciting step in the Racecourse embracing this appetite. We’d like to take this opportunity to thank Thatchers and Lucky Saint for their support and look forward to offering their impressive product ranges in Bar None.’’
 
James Palmer, Head of On-Trade at Thatchers Cider said: “Nothing beats a cold, refreshing pint of cider on a thrilling race day. Thanks to Newbury’s forward-thinking approach, racegoers looking to moderate can now enjoy every moment without compromising on taste. We’re proud to have Thatchers Zero’s, a crisp, full-bodied cider, pouring at Bar None and can’t wait to raise a pint with fans at the next event.”
 
Will Snowden, On-Trade Director at Lucky Saint, said: "It's great to see Lucky Saint on draught at Newbury Racecourse, and speaks to their commitment to provide an inclusive offering as demand continues to grow. I'm looking forward to seeing Lucky Saint in the hands of fans at the races this weekend and beyond."
 
The Racecourse has introduced several new initiatives to improve the quality and affordability of its food and beverage provision, and the early signs are positive with racegoer satisfaction up nearly 10% since the series of changes began.
 
Newbury’s efforts to make its racing experiences more affordable aren’t limited to just food and drink with racegoers having saved more than £300,000 on tickets to this summer’s music racedays courtesy of significant discounts for booking early.
 
Following this weekend’s action Newbury Racecourse’s biggest ever summer of music rounds out on Saturday 20th September with BRIT-award winner James Bay performing live after racing on Dubai Duty Free International Weekend - discounted tickets are available until 11:59pm on Friday 29th August.
 
For more information on Bar None, anything happening at Newbury Racecourse or for discounted tickets please visit www.newburyracecourse.co.uk.

Millwall Football Club extends its partnership with Sodexo Live! #

Millwall Football Club is pleased to announce it has extended its long-standing partnership with Sodexo Live! as part of a multi-million-pound transformation to its hospitality, conferencing and event services at The Den, elevating the fan experience. 

Sodexo Live! is a global leader in hospitality services in the sports and leisure industry and has provided matchday retail catering services to Millwall Football Club since 2012. Now, the partnership is expanding to deliver a comprehensive transformation of The Den’s premium spaces, starting this summer with The 1885 Club and Chairman’s Suite. 

The new contract will see a complete reimagining of the club’s hospitality offering, utilising the expertise of Sodexo Live! to help redesign the spaces and packages on offer. Working closely with the club, the new spaces will pay tribute to Millwall’s rich history throughout. Sodexo Live! engaged designers to transform the physical spaces, and manage the contractor tender process, and has also been project managing the refurbishment alongside the club. 

The Den’s hospitality offering will be elevated through the creation of new suites, refreshed conferencing and event packages, an updated menu, and the integration of additional hospitality talent to deliver an enhanced food and beverage experience across the stadium. Sodexo Live! will also create a new suite of marketing collateral which will help to redesign the club’s C&E offer to the market. 

In developing the new offers at The Den, the Sodexo Live! team will use its experience as culinary and hospitality partner to some of the UK’s most well-known and high-profile sports clubs and stadia which includes Fulham FC, Brighton & Hove Albion FC, Newcastle United FC, Nottingham Forest FC and the home of Scottish football, Hampden Park. 

Mark Fairbrother, Managing Director, Millwall FC said: “Our partnership with Sodexo Live! represents much more than a commercial agreement – it’s a strategic decision aligned with our long-term vision for the club. 

“Investing in the infrastructure of The Den, improving the quality and variety of food and drink, and enhancing the overall matchday environment are all vital parts of our commitment to delivering a better experience for all supporters. 

“In Sodexo Live! we’ve found a partner who shares our ambition to deliver real quality both on and off the pitch. I’d like to personally thank all the staff who played a vital role in bringing this complex project to life – especially those who have worked tirelessly behind the scenes to make it happen. This is a major milestone for the club and an important step forward in creating a stadium experience we can all be proud of.” 

Claire Morris, CEO Sodexo Live! UK & Ireland added: “Our team at The Den has proudly delivered retail catering services for Millwall’s supporters for over a decade. This next phase marks an exciting evolution in our partnership—one where we’re not only bringing our hospitality and event catering expertise but also leading the end-to-end transformation of the experience. 

“We’ve helped shape the vision and design and are managing delivery. This is about creating something exceptional. Our team at Millwall has done a fantastic job showcasing what’s possible when we bring in our best people, ideas, and proven success from across the industry to reimagine hospitality, conferencing, and events at this iconic South London venue.” 

Luke Wilson, Chief Commercial Officer Millwall FC, said “We’re excited to have agreed a new and enhanced relationship with Sodexo Live! alongside a substantial investment into the facilities available at the Den. The renovation of the hospitality spaces in the Barry Kitchener stand will result in a significant modernisation of the space, allowing us to offer a broader range of quality hospitality options on matchdays next season. 

“The spaces have also been designed to provide high-quality conference and event facilities during the week to drive non-matchday usage and revenue. This project represents stage one of the improvements, and we are looking forward to working even closer with the team at Sodexo Live! over the coming years on further projects, to enhance the food and beverage options available across the stadium.”

FEA looks to strengthen international ties at HostMilano 2025 #

EFCEM meeting will focus on challenges facing the global foodservice equipment industry

The Foodservice Equipment Association is looking to strengthen ties with its international partner associations at HostMilano 2025.  On October 16th, the day before the show begins, there will be a meeting of EFCEM (the European Federation of Catering Equipment Manufacturers), which follows on from the highly successful London meeting, hosted by FEA, in June.  The pre-Host get-together will again focus on areas where the trade associations are working together, for example on embodied carbon. 

FEA will also be using the opportunities Host offers to uphold and enhance relations with catering equipment associations from further afield, such as the USA’s NAFEM and NAFES, which represents Australia and New Zealand. 

“Given the turbulent international trading environment our close relationship with EFCEM is more important than ever,” says John Cunningham, CE of FEA.  “It gives the UK foodservice equipment industry a voice and influence in the EU, still our closest and largest trading partner. 

“However, relations with our global partners are increasingly important, too. Not only to help generate trade between different countries - for example through standardising regulations - but also because we are facing the same issues, such as rising costs, skill shortages and, of course, the climate crisis.  Working in unity is the best way to meet the challenges.” 

With many FEA members and their suppliers exhibiting at Host, a number of the association’s team will be on hand throughout the show to offer help and guidance if required. 

Anyone who would like to meet up with the FEA team at Host should email john.cunningham@fea.org.uk

The EFCEM meeting was held on June 17th and 18th 2025 at the FEA offices, and included a celebratory meal at the Oxo Tower in London’s Southbank. Here is a link to a video of the celebratory dinner.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 160 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Catering for every need: QuornPro’s new vegan gluten free range removes complexities for chefs #

QuornPro is launching Kitchen Kings, a range designed to remove complexities for chefs in commercial kitchens. The products have less allergens allowing them to cater for a range of dietary requirements. The vegan gluten free range features two deliciously versatile products with more already in development.
 
The range, which is quick and easy to cook from frozen includes the new recipe QuornPro Vegan Savoury Bites* and QuornPro Vegan Pieces* which have been redeveloped to be vegan and gluten free. The fuss free range bring a whole load of benefits to the table:

- High in protein
- Low in saturated fat
- High in fibre
- Vegan
- Gluten Free
- No Soy

*QuornPro average 1.5kg pack price from £14 (estimated 30 servings). Prices vary and set at discretion of individual wholesalers.

Mark Wetherill, QuornPro Head of Culinary UK, says “Around 1 in 5 school children and up to 45% of adults in the UK now require a special diet, whether that’s due to food allergies, intolerances, ethical, religious, or medical reasons.
 
“Kitchen Kings is the perfect solution for operators that want to cater to specific dietary needs. It’s been developed with the public sector in mind, but it provides a great solution for any out of home setting.
 
“Planning menus, particularly school or patient menus can be a difficult task as there is an array of considerations to consider, not least the nutritional, sustainable and taste profile of dishes. For pupils and patients, Kitchen Kings means that nutritious and delicious meal options can be available whatever their dietary need. For menu planners and meal providers, Kitchen Kings means that planning will be easier and quicker, with the peace of mind that dietary needs have been taken care off. It’s a win-win.”
 
Product Spotlight:

QuornPro Vegan Savoury Bites
Thick-cut, juicy and super satisfying. Amazing in stews, pies and... everything! And the tastiest thing of all? How quick and cost-effective they are.
 
QuornPro Vegan Pieces
Conveniently diced and versatile. Perfect in pasta, curry... or whatever is on the menu! Ready in no time, these pieces help you keep on track and on budget.
 
Joining Kitchen Kings is a range of allergen free cooking sauces from Good Professional providing chefs with a complete protein and sauce meal solution. The three-strong range includes:
 
Tikka (2.2 ltr)
Black Bean (2.2 ltr)
Sweet & Sour (2.2 ltr) 

Mark concludes, “We want to do whatever we can to make chefs’ lives easier. The Kitchen Kings range does just that. Fast, simple to prepare, nutritious, sustainable and cost effective dishes have never been easier to make.”

UFS Academy Launches “Kitchen Upskilling” Mission, in Partnership with Only A Pavement Away #

UFS Academy, the culinary training arm of Unilever Food Solutions (UFS) has announced a new partnership with Only A Pavement Away, pledging up to £3,000 to the hospitality charity, as the pair embark on a dual upskilling drive, signposting chefs of all skill levels to UFS’s dedicated online learning hub.  
 
UFS has pledged to donate £1 to Only A Pavement Away for every new sign up to its online training resource, the UFS Academy. With hundreds of hours of content covering everything from the basics of food safety to advanced world cuisines, packaged up in highly accessible bite size chunks, the new recruitment drive has been spurred on by a recent rise in demand to develop an employment and skills strategy to further drive domestic recruitment across the sector.
 
“Skills and training are so important in the sector we love…” says Stuart Jeffrey, Marketing Director, Unilever Food Solutions, “but it’s going to take a unilateral effort to raise standards. We’re great admirers of Only A Pavement Away and the incredible work they do – ours is a shared ethos and so we’re delighted to be working in partnership, while donating to an inspiring and worthwhile cause.”
 
Established in 2018, Only A Pavement Away supports people facing homelessness, prison leavers and veterans to rebuild their lives by providing employment opportunities in the hospitality industry. The charity also provides tailored learning & development, dovetailing perfectly with the core aims of the UFS Academy.
 
Further partner activities between the two organisations are planned as the year progresses.  
 
Whether a new starter looking to learn the ropes, or a seasoned pro looking to bolster their existing knowledge or fill any skills gaps, the UFS Academy has it covered. Chefs can sign up today at: https://www.unileverfoodsolutions.co.uk/modular-email-signup-form.html
For every sign up, Only A Pavement Away will receive £1 (up to £3,000).

Campbell Brothers introduces brand new ‘Responsible Sourcing’ guide to elevate supply chain transparency #

Wholesale meat suppliers and catering butchers, Campbell Brothers, have unveiled a new ‘Responsible Sourcing’ guide, showcasing the business’s core values, as well as renewed dedication to ethical sourcing, quality and traceability within foodservice.
Currently, meat and poultry is the leading category, at 40%, where people take most notice of sustainability claims.

From farm to plate, this further highlights the need for greater transparency in regard to sourcing and animal welfare.

Designed for its customers, suppliers and key players within the meat industry, Campbell Brothers' new guide clarifies and spotlights its standards, reinforcing ethical and sustainable practices and ultimately supporting the development of a stronger, more transparent supply chain.

Developed by its Sustainability, Sales, and Health and Food Safety teams, the ‘Responsible Sourcing’ guide delves into what Campbell Brothers is doing in terms of quality management, its work with suppliers and local farmers, sustainable and ethical sourcing, product certifications, as well as the latest industry trends.

Neil McCole, Sales Director at Campbell Brothers, said: “I’m delighted to present our new ‘Responsible Sourcing’ guide, reflecting not just our commitment to quality, but our responsibility to the entire foodservice supply chain, from farmers and producers to chefs and consumers.

“By being transparent about our sourcing standards and working closely with ethical and sustainable suppliers and industry partners such as Dunbia, the Agriculture and Horticulture Development Board (AHDB), Quality Meat Scotland (QMS) and the Red Tractor assurance scheme, we aim to set a benchmark for trust and integrity in our industry.

“Responsible sourcing is at the heart of everything we do, and we believe that when our customers know the amazing story behind their ingredients, everyone benefits – from farmer to consumer.”

Campbell Brothers’ ‘Responsible Sourcing’ guide will be updated annually, along with one of its sister brands, Direct Seafoods, which, after two editions, will release its 2025/2026 issue later this year.

To read Campbell Brothers ‘Responsible Sourcing’ guide, please visit: https://viewer.ipaper.io/bidcorp/bidfresh/campbell-brothers/campbell-brothers-responsible-sourcing-guide-20252026/?page=1

Women in Innovation London Unveils “The Unconference: Designing the Next Decade” – A Bold, Interactive Gathering Shaping the Future of Innovation #

This September, the London Chapter of Women in Innovation has partnered with Gather + Gather to host Unconference: Designing the Next Decade, a new kind of event designed for those shaping the future.

Taking place at the historic RSA House on September 11th, the Unconference will bring together over 60+ innovation leaders from across tech, food, finance, and design for an afternoon of candid conversations, surprising provocations, and collective action.

This is not a passive event. It’s designed to provoke, challenge, and co-create – diving deep into the invisible systems behind our systems and asking: What kind of world are we really building – and who gets to shape it?

Two urgent themes that will define the next decade will anchor the afternoon:

Designing for a Better Planet

The effects of climate change are impossible to ignore. Businesses are responding but are we acting fast enough, and in the right places? As the meaning of sustainability evolves, this conversation will explore how we can all contribute to a regenerative future.

Speakers: Karla Morales-Lee, Sabrina Gidda, Sesh Vedachalam, Jo Barnard
Creating a Better Digital World

AI and digital products are being built on historical data, embedding bias into the systems that shape tomorrow. If those designing technology don’t reflect the full diversity of society, inequality becomes harder to see and harder to reverse.
Speakers: Amy Daroukakis, Raya White, Joanna Brassett

Alongside the panels, breakouts will take place in the atmospheric vaults, designed to spark interdisciplinary collaboration and debate.

“Magic happens when this community comes together — not just to share ideas, but to ask the right questions. AI is reshaping the world at pace, and the real question is whether we’ll steer it toward equity and ethical progress. The same goes for sustainability: the solutions exist — what we need is the collective will to act. True innovation doesn’t happen in silos. It happens when bold, diverse minds gather. That’s where change begins."
— Chloe Williams, London Chapter Lead, Women in Innovation

Our partner, Gather + Gather

The UnConference is being produced in collaboration with Gather + Gather, creators of hospitality experiences for the workplace.
Gather + Gather MD Clare Bacchus says “Part of what is special about hospitality is the power it has to bring people together and facilitate real human connection.   The world is changing fast and we need leading minds in businesses to be having meaningful conversations like these.  Our business is thinking about all of these things too and where we will play our part in shaping the future – the food we eat, it’s impact on the environment, as well as the changes in workplace culture brought about by AI, all have a critical role to play”.

A Sense-Led Experience
Expect more than just talk. The afternoon opens with a curated sensory food and drink experience by chef, author, and storyteller Sabrina Gidda, designed to embody the themes of physical and digital futures.

Event Details:
Unconference: Designing the Next Decade
Date: Thursday, September 11th, 12:30-6:30 pm
Location: RSA House, London
Hosted by: Women in Innovation
RSVP / More Info

Sodexo launches free mortgage advice to boost employee financial wellbeing #

Sodexo UK & Ireland has partnered with Charles Cameron & Associates to offer all 30,000 employees free personalised mortgage advice.
 
This new service is part of Sodexo’s ongoing commitment to supporting employee wellbeing with practical, meaningful benefits. Few employers provide such tailored and accessible financial guidance, which helps employees confidently navigate the housing market – whether they’re first-time buyers, remortgaging or exploring property options. This partnership demonstrates Sodexo’s commitment to providing meaningful support beyond traditional benefits.
 
Bill Buchan, HR Director of Sodexo UK & Ireland, said: "Our people are at the heart of our business. They deliver excellence every day, and we want to support them as much as we can. It’s our ambition to ensure they feel they belong, that they can act with purpose, and thrive in their own way.
 
“By providing access to free, expert mortgage advice, we aim to reduce financial stress and help our employees make informed decisions. This support ensures they receive tailored, impartial guidance - whether they are buying their first home, remortgaging, or exploring other property-related financial options.”
 
The new mortgage support adds to Sodexo’s existing suite of employee benefits, including:

An employee assistance programme offering confidential advice
Access to digital health services through YuLife, including a 24/7 virtual GP
Mental health support programmes
Microlearning modules
Sodexo Discounts for savings on everyday shopping
Sodexo Reward Card, a prepaid card with cashback options from leading retailers 

Hospitality leaders' confidence nudges up, but new costs hit profits and jobs #

The optimism of Britain’s hospitality leaders rose in the second quarter of 2025 despite the arrival of new labour costs, the latest Business Confidence Survey from CGA by NIQ and Sona reveals.
 
The exclusive poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by 7 percentage points from the first quarter, and a second successive increase. The proportion of leaders feeling confident about the future of hospitality in general is lower at 18%, but rose by 3 percentage points quarter-on-quarter.
 
Despite the recent uptick, leaders’ confidence remains at historically low levels. Their optimism for their own businesses is 15 percentage points down on the second quarter of 2024, and 29 percentage points below the levels of August 2021.
 
Revenue up but profits down

Cautious confidence has been fuelled by stable spending in pubs, bars and restaurants in 2025. Just over half (53%) of leaders say revenue increased year-on-year over the second quarter—nearly double the 28% who say it dropped.
 
However, increases are largely the result of higher menu prices and new openings, and the CGA RSM Hospitality Business Tracker has indicated broadly flat spending on a like-for-like basis in the first half of 2025.
 
Meanwhile, higher costs—including higher minimum pay levels and National Insurance contributions from April, as well as sustained inflation in food and drink—have hurt the margins of many operators. More than a third (37%) of leaders say their second-quarter profits were down year-on-year, while only 27% say they rose. This has left 9% of leaders with no cash reserves to draw on, while 53% have fewer than six months of reserves.
 
New costs hit prices, staffing and investment

The new Business Confidence Survey from CGA by NIQ and Sona sets out the full impacts of higher costs on hospitality operators. More than four in five (84%) leaders say extra operating expenses have forced them to raise prices since April, while nearly half (48%) have reduced their staffing levels, 61% have cut hours available to their teams, and 34% have deferred pay increases. Two in five (41%) have cancelled investment plans.
 
Smaller hospitality businesses have been particularly damaged. Just 22% of leaders of independent companies now feel optimistic about their prospects for the next 12 months—barely half the sector-wide average of 41%.
 
Rising costs have renewed calls for the government to provide better backing for hospitality. Asked about their priorities for support, leaders identified lower business rates multipliers, a VAT cut and amendments to National Insurance contributions as their top three measures.
 
Karl Chessell, director - hospitality operators and food, at CGA by NIQ, said: “Hospitality is a remarkably resilient sector, and these figures suggest leaders have responded nimbly to the many challenges they have faced in 2025. However, fast-rising costs are clearly taking a toll on many businesses’ margins. There’s a dangerous ripple effect too, as leaders are being forced to take difficult decisions on employment and investment, while inevitable increases in menu prices are damaging consumer confidence. Well-run, distinctive and guest-focused hospitality operators can look forward with optimism, but without urgent government intervention the sector will struggle to generate the economic growth we know it is capable of.”
 
Paul Watson, VP of hospitality at Sona, said: “Operators are continuing to face significant challenges, with margins being squeezed so tight that deploying more team members to deliver extra revenue can sometimes feel counterintuitive. But without the correct team in place to protect peak trading times, revenue opportunities can walk back out the door, so finding the balance is crucial. Guests have become more picky about where they spend their money, so having a happy, stable and experienced team is absolutely vital to deliver exceptional guest experiences that will keep trade coming back again and again. Having people, tools and processes in place that nurture this balance will be key in the next few months."

Compass serves up healthier dishes for its customers across the UK #

Continues to increase the procurement of vegetables year on year

Maintaining low levels of salt, sugar and fat

Introduced tracking and reporting on beans, pulses and lentils on its menus

Compass Group UK & Ireland, the UK’s largest food and support services company, is continuing to increase healthy and sustainable choices for its customers, delivering on its commitments from its ‘Our Wellbeing Promise’. 

This is being achieved through a focus on the provision of nutrition information at the point of choice, recipe management and working with their procurement arm Foodbuy Group, to increase vegetable procurement and greater use of beans, lentils and pulses in its dishes. Compass’ Wellbeing Promise aligns to the Government’s goals to utilise diet, to create positive health changes.

Action taken to increase health and wellbeing outcomes include:

An increase in vegetable procurement of 7.95% over 12 months. This equates to >12,000 tonnes. It includes more than 120 million portions of vegetables that were served to children. Compass is on track to achieving its target of 20% increase in vegetables by 2030.
Baseline analysis of procurement volumes of beans, pulses and lentils shows that over a 12-month period (Jan 2024 - Dec 2024) over 29,000 tonnes were ordered.

Compass is maintaining its progress in relation to low salt, fat and sugar in meals. Almost 88% of 21,000 live recipes are low or medium in fat. Over 93% of recipes are low or medium in salt and 94% of dishes remain low or medium in sugar.

In the last three years, the business has placed particular emphasis on increasing plant-based dishes. Analysis of over 70,000 live products shows that 17% would be classified as a source of or high in plant protein, and 23% would be classified as a source of or high in animal protein. Using this data, nutritionists are continuing to update recipes to increase plant proteins every month.

Working with Flora Food Group, together delivered an annual reduction of 2,688kg of salt.Across the business, Compass’ team of Nutritionists and Dietitians have been introducing healthier switches and dishes. Examples of success include:

Business & Industry - ‘The Good Stuff’ healthier range, which is now embedded into over 50% of its food concepts. This range ensures that there are no recipes that are high in saturated fat, sugar or salt and they contain either a wholegrain or at least two portions of vegetables. So far this year, over 540,000 Good Stuff meals have been sold.  

CH&CO’s Gather & Gather - includes “Live Well” as a core range across its menus - which underpins its dedication to providing healthier food. The range of nutritionally balanced food and drink options have been developed by its Nutritionists and Chefs. The aim of Live Well is to help customers eat more fruit and vegetables, more wholegrains, and more healthy fats.

Chartwells – continue to increase plant-forward and vegetarian options with every seasonal menu change. In addition, within the Spring/ Summer 2025 menu, the team has achieved over 60% sugar reduction from the dessert lines since the start of the project in 2022.

ESS – within Defence, for the Essentials and Field concepts, 76% of items on the menu aren’t high in fat, saturated fat, sugar or salt; simply cooked proteins without sauce or glaze are available at every lunch and dinner service; 100% of dessert options are vegetarian and/ or plant-based and 100% of breakfast smoothies are plant-based.

Levy - Nutritionists are looking at how they can reduce the amount of ultra-processed foods available. By reviewing 12,000 lines of data, the team has identified the top 50 UPFs that feature on their menus, with the view to reduce or remove these where possible.
Medirest’s Wellspring restaurant - increased vegetable availability and items containing veg in the recipes for Spring/ Summer 2025. Alongside, reducing the number of red meat dishes and increasing plant-based proteins. They also continue a quarterly publication written by Dietitians. The “On Your Plate” magazine connects nutrition advice to mealtimes.

Restaurant Associates Group - launched four years ago, the Ways to Be Well programme, centred around a plant-forward philosophy, continues to drive strong client and customer engagement. Over the past year, the Wellness team has hosted more than 60 pop-up events, ranging from nutritional drop-in sessions to lunch-and-learn events. Most recently, they held a plant-powered cook-along that featured a variety of delicious, innovative and sustainable BBQ dishes. 

Commenting on the ongoing health and wellbeing strategy, Nicky Martin, Director of Nutrition, Compass Group UK & Ireland said: “I am pleased to see a widespread acknowledgement of the importance of diet in improving the health of the nation. Our dedicated teams are continuing to look at how we can put health and wellbeing front and centre of meals and track sales for healthier sustainable choices - I am incredibly proud of our progress. We continue to keep levels of fat, sugar and salt low; our focus on plant-based and plant-forward dishes has resulted in creative and delicious dishes for our customers alongside an increase in veg procurement and items like lentils.

Diet continues to be a real challenge for so many, but our teams are committed to our continued work in this area. We are passionate about providing balanced nutrition, to help prevent malnutrition, obesity, and diet related disease.”

Dr Paul Litchfield CBE – Independent Chief Medical Adviser to Compass Group added: “Good nutrition is an essential component of a healthy lifestyle and food services companies can play a vital role in improving the health of the nation. The team at Compass takes an evidence-based approach to producing appetising menus, which reduce potentially harmful ingredients, like salt and sugar, and increase consumption of plant-based protein. The progress made in recent years has been impressive and will help deliver long lasting benefits to society.”

Compass Group UK & Ireland is also committed to supporting the communities it works within through initiatives such as redistributing food. It works with partners including FareShare, Olio and Too Good To Go, to prevent food from going to waste and to support communities in need, giving people access to a range of food items.