Members’ News

September 2025

Sodexo and EAT announce strategic partnership to promote healthy and sustainable eating #

Sodexo and EAT are pleased to announce a new partnership to advance healthier and more sustainable eating habits. As EAT’s exclusive partner from the food service industry, Sodexo is proud to bring its global expertise to translate cutting-edge science into practical, scalable solutions that make food choices good for the people and the planet accessible to all. 

The partnership is rooted in a shared commitment to promote and inspire healthier and more sustainable eating. It will be highlighted for the first time at the Stockholm Food Forum, taking place in Stockholm on October 3-4, 2025. 

For Sodexo, which serves more than 80 million consumers daily, partnering with EAT, a leading player in food system transformation, is a critical asset to encourage and accelerate the adoption of better food habits. For EAT, it is an opportunity to work with a global leader in foodservices who has the knowledge and scale to turn science into practice. Together, Sodexo and EAT aim to demonstrate that positive change in food systems is not only possible but already happening. 

At the Forum, EAT and Sodexo will co-organise the Stockholm Food Forum dinner at the Strawberry Hotel. The dinner will show how sourcing and cooking that prioritise nutrition and responsible choices can both delight guests and meet dietary needs. Sodexo will also take an active role in key multi-stakeholder discussions at the Forum. In particular, the Group will host a side event focused on moving from vision to on-the-ground implementation, engaging a broad ecosystem around more responsible food choices. 

Tomas Alfred Røen, Chief Executive Officer of EAT said: “We are excited to welcome Sodexo as a partner of the Stockholm Food Forum in driving the shift toward healthy and sustainable food systems. Sodexo’s operational expertise makes them an essential voice in translating science into action.” 

Sophie Bellon, Chairwoman of Sodexo’s Board of Directors and Chief Executive Officer added: “Partnering with EAT represents an important step forward in our ambition to promote more conscious eating practices for people and the planet. By combining EAT’s scientific leadership with Sodexo’s global reach and expertise, we can help turn ambition into action. This partnership also gives us the opportunity to engage with our clients and mobilise our wider stakeholder ecosystem. That is how we can deliver real impact at scale.” 

The partnership will showcase innovation in action, deepen Sodexo’s alignment with the forthcoming

2025 EAT-Lancet Commission findings and support the company’s sustainability goals. 

Earlier this year Sodexo UK & Ireland published its first nutrition report, revealing the collaborative approach between its dietitians, nutritionists, chefs and supply chain as the recipe for success in developing nutritious, tasty meals that promote healthier lives every day. 

The report outlines how science and data help shape menus that enable consumers to make healthier and more sustainable choices without compromising on taste. Find out more here: https://sodexouki.info/41yZLli   

Purdey’s natural energy announces major transformation with bold new look and flavour refresh #

Purdey’s, the natural energy drink brand, is undergoing a major transformation, unveiling a bold new identity – complete with refreshed packaging and flavourful new products. The popular portfolio will now include Berry & Dragon Fruit and Orange & Mango, as well as a reformulated version of the existing favourite, Apple & Grape. Each of the great tasting options are made with 34-35% fruit juice, natural caffeine from black tea, B vitamins, botanicals and guarana.   
 
The reformulated Apple & Grape delivers a vibrant and fruity fusion of crisp apple and fresh grape juices, Berry & Dragon Fruit pairs zingy blackberry and exotic dragon fruit flavours for a radiant fusion, while Orange & Mango combines citrusy orange and tropical mango juices for a bright, revitalising lift.  
 
The brand refresh looks to capitalise on the rapid growth of natural energy, which is the fastest growing segment in soft drinks over the last five years, expected to hit £156m by 2027. Purdey’s new look features a sleek, sophisticated pack design that energises the product’s appearance in fridges and makes it stand out. The updates also include more prominent call outs of the flavours on-pack, as well as the functional benefits, making it easier for customers to find and choose their preferred product.
 
71% of shoppers are looking for energy drinks free from artificial ingredients. Purdey's is perfectly positioned to stand out from the crowd with its natural energy positioning. There is a growing demand for energy support and Purdey’s carefully moderated caffeine content delivers functional benefits via a more measured, natural uplift. The new Purdey’s productseach contain at least 60mg of natural caffeine and B vitamins, offering consumers an effective yet balanced source of energy.
 
Sam Bidgood, Senior Brand Manager at Carlsberg Britvic, said: “This relaunch is more than just a refresh, it’s a bold step forward for Purdey’s and for the natural energy drinks space. Traditional stimulant energy drinks aren’t for everyone, and some customers are looking for natural ingredients with functional benefits, with no compromise on taste.  With new flavours, a premium, modern look, and growing demand, we aim to help support stockists this year with the opportunity ahead.”
 
Available in 330ml sleek cans (RRP £2.95), the revitalised line-up rolls out from 8 September.  The launch will be supported with in-store activations, point of sale materials, and sampling to raise awareness and encourage people to try it. This will be alongside a targeted PR campaign and partnerships with influencers and creators to increase engagement and reach more people.

Alliance in Partnership secures over £4 million in retained business #

Alliance in Partnership (AiP), specialists in education catering, has secured £4.2million in retained contracts since the beginning of the academic year, reinforcing its commitment to delivering healthy, nutritious meals to pupils across the UK.

Serving more than 400 primary and secondary schools, AiP continues to enhance the school dining experience, helping to fuel pupils through a full day of learning. The newly retained contracts span 38 schools and include:
 
Heart of England School, West Midlands, a three-year extension, including the launch of a new sixth form café.

Aylestone School, Herefordshire, a three-year extension, including operating a hub kitchen that also serves three local primary schools.

Claremont Primary School, Kent, a five-year extension.

St Mary’s RC High School, Herefordshire, which operates as a hub kitchen feeding three local primary schools. 

As a significant provider of school meals in the UK, AiP is committed to helping young people develop a positive relationship with food.

Its key initiatives include encouraging pupils to try plant-forward dishes that are also planet-friendly, making food education fun through practical workshops delivered by our chefs, and promoting sustainability through education and engagement.

Rebecca Bridgement, Managing Director, AiP and state schools at Sodexo UK & Ireland, said: “These contract extensions reflect the strong partnerships we have built with schools and the dedication of our frontline and management teams who bring real value to each school community. We know that nutritious, high-quality meals do more than support physical wellbeing. They also help children and young people thrive academically, socially, and emotionally. We are proud to be a trusted partner, working side by side with schools to deliver a positive dining experience for every pupil.”

In February 2025, Alliance in Partnership secured fourth place in ProVeg UK’s inaugural School Contract Caterer Ranking.
 
The non-profit organisation assessed England’s top 25 school caterers, ranking them based on the environmental friendliness of their menus.
 
Established in 1998, the AiP group of companies, including The Contract Dining Company and Class Catering Services joined Sodexo in December 2018.

Raffle to Change Lives Through Hospitality #

Springboard, the charity that unlocks potential and empowers individuals to find rewarding careers in hospitality, is calling on festive generosity to support its 2025 Christmas campaign by purchasing digital raffle tickets this year.
 
With every £10 raffle ticket, purchased here https://springboard.uk.net/christmas, supporters can not only win incredible prizes, including Dinner for Four with Wine Pairing by a Sommelier in Claridge’s Restaurant, and a Two-Night Stay for Two People in a King Guestroom with Breakfast at Hilton London Metropole amongst others, but can also provide meaningful gifts to friends, colleagues (Secret Santa), and clients, proving there’s a better way to give this Christmas.

FEA Industry Conference 2025: Eddie ‘the Eagle’ Edwards soars in #

Plus: all you need to know about AI – and how it’s shaping the foodservice industry

FEA Conference 2025, Wednesday 12th to Thursday 13th November 2025, De Vere Cotswold Water Park Hotel

Eddie ‘the Eagle’ Edwards will be the keynote speaker at this year’s FEA Industry Conference.  For anyone who knows his story, it’ll come as no surprise that he’ll look at the importance of taking risks and getting up and trying again if you fail! 

Eddie’s talk will round off a fascinating afternoon as conference speakers unpick one of the great themes of our age, AI.  The topic will be covered from several angles: Tim Davies, CEO of Projekt Rising, looks at AI with an operator’s point of view; Emanuela Delgado, senior VP of Parts Town, covers using AI for business agility and growth; Chang Ge, Head Lecturer at Lincoln University, talks about understanding AI with a focus on ethics, policy, governance and regulation; and Google’s James Shaw, Global Programs Design Lead, looks at how the search giant is using AI.  Then the four experts will get together to form an AI panel with discussion and a Q&A session from the floor. 

All that is after an insightful morning that covers topics including  food to go, with Matt Cundrick of FTG Navigator; front of house design trends from Claire Smith and Tansin Blankley of ABDA Design; and kitchen and FOH technology with Mark Reynolds, regional executive chef of Levy UK and chair of the Craft Guild of Chefs.  Conference facilitator Mike Jones of the FCSI will open proceedings with an industry update and a look at global trends, while the morning keynote address comes from Dr Peter Stadelmann, CEO, Rational AG. 

“This year’s conference offers a fascinating mix of stimulating presentations, all linked to the theme of ‘Business Agility,’” says Kelly Barrell, chair of FEA’s revenue and marketing committee, which plans the event.  “And it’s topped off by the legendary Eddie ‘the Eagle’ Edwards, who made a triumph out of heroic failure.  If anyone knows about pushing outside your comfort zone, it’s him!”

Anyone looking to attend the conference should secure their place as soon as possible.  “Early Bird ticket sales have been extremely strong”, says FEA’s marketing manager, Adam Lawrence. “We’ve worked hard to broaden the appeal of the conference through a strategic approach to the programme. For the next phase we’re partnering with affiliate associations to attract attendees from the wider industry, so it’s an exciting time.”

FEA is offering a variety of ticket options, from conference-day-only to the full two-day package.  There are also several first-time delegate tickets remaining for anyone wishing to bring a fresh face to the conference. To book a place at the FEA 2025 Industry Conference click here. (tinyurl.com/mppf9ucw).

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 

Majority of UK adults willing to pay more for British higher-welfare labelled products over cheap imports #

Higher welfare wins over convenience, survey reveals shopper loyalty to British standards

A new survey by RSPCA Assured has revealed that the majority (62%) of UK shoppers would spend more and buy British higher-welfare labelled products - such as free-range, organic and RSPCA Assured - rather than settle for cheaper alternatives. The YouGov poll, carried out for RSPCA Assured - the UK’s only farm assurance scheme solely focused on animal welfare - also found that more than a third (38%) of people would go elsewhere if their usual shop didn’t have higher-welfare labelled British food options available
The findings come as RSPCA Assured supports Back British Farming Day by urging those who eat meat, fish, eggs or dairy to choose trusted higher-welfare labels.

Charlotte Thomas, Regional Assessment Manager at RSPCA Assured, says: “Every time you choose a product with a higher-welfare label, you help ensure farmed animals live better lives. 

“With this one simple choice, you’re saying no to cages, no to fast-growing chickens, no to inadequate enrichment and bedding, no to routine antibiotic usage and more. You’re also protecting those British farmers who adhere to higher-welfare standards from unfair competition from cheaper, lower‑welfare imports.”

Higher-welfare farming is essential to ensure animals live free from unnecessary stress and suffering. It goes beyond minimum legal standards, provides enriched environments, space to move, access to veterinary care, freedom to express natural behaviours and more. 

The survey findings highlight just how much the UK public values animal welfare and how willing they are to back those farmers who adhere to higher welfare standards, with their weekly shop. 

With support from retailers, foodservice companies and industry partners, more than 1,800 RSPCA Assured-labelled products are now available in supermarkets and on menus across the UK - giving shoppers plenty of choice when they look for higher welfare options. 

However, globally billions of animals are still kept in cages, overcrowded sheds or barren pens with little opportunity to move freely or express natural behaviours. By supporting Back British Farming Day and inspiring consumers to choose British products with higher welfare labels, RSPCA Assured hopes to see an end to these practices and give more animals the chance to live healthier, happier lives.

Charlotte continued: “According to a previous RSPCA Assured survey***, 85% of people say it’s important to them that farmed animals are reared to higher welfare standards. 

“It's clear that UK shoppers want higher-welfare food. Choosing products with labels like RSPCA Assured is one of the simplest, most powerful ways to create a food system where animal welfare is at the heart of every decision.”

Visit RSPCA Assured’s website for more information on farmed animal welfare and where to find higher-welfare products. 

Nestlé Professional launches NESCAFÉ BARISTA – a whole bean coffee offering for foodservice #

NESCAFÉ’S new Barista range answers consumer demand for quality coffee beans brand for foodservice 
 
Nestlé Professional has launched NESCAFÉ BARISTA, a new range created exclusively for the foodservice and B2B sector. Building on NESCAFÉ’s position as the UK’s No 1 coffee brand*, this launch marks a significant step in helping operators meet growing consumer demand for quality coffee.  
 
The launch, which is focused on independent cafés and QSR, will bring NESCAFÉ coffee beans to independent café settings and beyond, allowing operators to elevate their coffee offering whilst sticking with a brand their consumers know and love.  
 
At launch, NESCAFÉ BARISTA will introduce two expertly crafted coffee bean blends: 

NESCAFÉ BARISTA Espresso Blend – a medium-roasted blend with a rich and intense flavour profile, rounded out by smooth cocoa notes. Perfect for delivering a bold coffee experience.  

NESCAFÉ BARISTA Signature Blend – aromatic and well-balanced, with subtle citrus notes and a full, rounded flavour. This versatile blend offers a premium coffee experience across a range of serve styles.  

Coffee beans are driving growth in foodservice, as independent café’s and QSR increasingly shift from instant coffee to coffee beans.

This shift reflects consumer preferences for freshly ground coffee and provides operators with an opportunity to enhance their coffee offering and increase value per cup. NESCAFÉ BARISTA has been developed to meet this growing demand, giving independent businesses an affordable, high-quality coffee option that consumers recognise and love. By redefining the mainstream coffee bean segment, NESCAFÉ BARISTA makes freshly brewed coffee more accessible and appealing to a wider range of operators. 
 
Sustainability is also a key focus of the new brand. NESCAFÉ BARISTA is aligned with the NESCAFÉ 2030 plan, supporting responsible sourcing, regenerative agriculture, and improved livelihoods for coffee farmers around the world. 
 
George Burrell, NESCAFÉ OOH Brand Manager, Nestlé Professional UK & Ireland, said: 
 
“The launch of NESCAFÉ BARISTA marks an exciting new chapter for Nestlé Professional. We know that foodservice operators are looking for trusted, high-quality coffee solutions that can meet evolving consumer tastes. With our new Espresso and Signature blends, we’re giving them the tools to serve exceptional coffee experiences that customers will return for time and again. This is barista-style coffee worth waiting for.” 
 
NESCAFÉ BARISTA will be available via Booker from the 10 September 2025, and available elsewhere from the 15 September 2025.  
https://www.nestleprofessional.co.uk/coffee/whole-beans/nescafe-barista 

Circles UK & Ireland listed on four of the UK Best Workplaces lists #

Circles UK & Ireland, Sodexo’s employee concierge and workplace experience services business, has been recognised in four of this year’s prestigious UK’s Best Workplaces lists, securing a ranking for the second year in three of the categories - ‘Women’, ‘Wellbeing’ and ‘Development’ and for the first year in the ‘Retail, Hospitality and Leisure’ sector list.
 
Earlier this year Circles received Great Place to Work certification for the second consecutive year by the renowned global authority on workplace culture for its continued commitment to fostering a positive and inclusive work environment for all employees. The certification is based on what current employees say about their experience working at Circles UK & Ireland in an anonymous survey.
 
As a Great Place to Work certified business, the results from the survey are used to assess the company in a wide range of Best Workplaces categories. This year, for the first time, Circles was included in the Best Workplaces in the Retail, Hospitality & Leisure sector list.  It is the second consecutive year Circles has been included in the Best Workplaces for Women category, moving up the ranking from 31 in 2024 to 23 in 2025 as well as inclusion in the lists for Wellbeing and Development.
 
Michael Fildes-Peace, managing director, Circles UK & Ireland said: “This accolade isn't simply about being the 'best'; it's a testament to the positive, supportive environment our amazing team has helped create, and it reflects the inclusive culture we've built. For me personally, knowing these results come directly from our employees fills me with immense pride. This recognition demonstrates our commitment to supporting and empowering our people and enabling them to provide exceptional services to our clients wherever they are based.”
 
As part of Sodexo, Circles UK & Ireland’s success reflects the organisation’s shared values and collective commitment to removing barriers and ensuring every employee has a sense of belonging and the opportunity to flourish. 

Bidfresh relocates Daily Fish to new Enfield depot to improve service in London #

Specialist fresh produce supplier, Bidfresh, has moved Daily Fish from its Kings Cross base in North London to a new 24,298 sq ft state-of-the-art depot in Enfield.

The site, now fully operational, is designed to deliver faster, more reliable logistics across London, helping chefs receive the freshest fish at the highest quality. The move also represents a significant investment in sustainability, customer engagement and capacity for growth.

The Enfield depot includes modern preparation and filleting areas, improved storage and workflow, and facilities designed to boost capacity and efficiency while ensuring the highest levels of quality and consistency.

Sustainability is central to the building’s refurbishments, with solar panels, EV charging points to support a future electric fleet and LED lighting that has been fitted over a number of months to meet the needs of the business.

A new customer experience centre will open on site in early 2026, offering chefs an innovative space to collaborate with expert fishmongers and development chefs on menu planning, skills training, and market insights.

For its employees, the new depot provides a brighter, more comfortable working environment through its lighting and ergonomic design, while meeting health and safety standards. Importantly, there is no change to order processes for customers, who can continue to order in the same way as before.

Andy Farnworth, Managing Director at Bidfresh, said: “This investment marks an exciting new chapter for Daily Fish and Direct Seafoods. Enfield gives us a stronger base to grow, with modern facilities that support both our team and our customers.

“The new depot means we can deliver even fresher fish, more efficiently across London, while our customer experience centre will let us work more closely with chefs, supporting menu development, skills and creativity.

“At the same time, we’ve created a better place to work for our people and built a more sustainable operation. We’re proud to be moving towards a greener future for our business and our customers.”

Founded more than 30 years ago, Daily Fish sources fresh fish every day from Brixham, Peterhead, Cornwall and Billingsgate, and delivers up to six days a week to chefs across London.

Levy Becomes the First Catering Partner in the UK to Enhance Allergy Care Standards with Kitt Medical Partnership #

As a leading food and beverage experience partner across the event, sports, and entertainment sector, Levy UK today announced a new partnership with Dragons' Den-backed Kitt Medical and becomes the first catering partner in the UK to do so. Levy is aiming to significantly enhance allergy care standards across all its UK sites. This collaboration underscores Levy's proactive commitment to health and safety, ensuring a safer environment for its teams.

With approximately 2.5 million people in the UK living with a known allergy, and a concerning 45% of those prescribed adrenaline pens not consistently carrying them, Levy is implementing Kitt Medical's Anaphylaxis Kitts as a qualifying business with occupational health.

These readily available kits will provide a vital safety net, allowing fully trained Levy employees to legally administer life-saving adrenaline in the event of an anaphylactic emergency.

HSE Director at Levy, David Crowe, commented: "The well-being of our colleagues is our absolute priority. Our partnership with Kitt Medical is a significant step forward in our comprehensive health and safety strategy. By providing our teams with these vital Anaphylaxis Kitts and the necessary training, we are empowering them to respond effectively in critical situations, ultimately creating a safer environment in our venues."

Co-Founder & CEO of Kitt Medical, Zak Marks, commented: “This partnership with Levy is our single largest roll-out of Anaphylaxis Kitts to date, and is a testament to the new standard for allergy care we aim to build. As someone who lives with severe allergies to nuts, the idea that our Kitts will one day be every defibrillator’s next-door-neighbour is incredibly exciting.”

Tottenham Hotspur Stadium, the Kia Oval, and Allianz Stadium, Twickenham are just a handful of Levy partnered sites where the Anaphylaxis Kitts have been introduced. All Kitts will be diligently monitored through the Kitt Medical portal, guaranteeing timely replacement of adrenaline pens before expiry. Key Levy team members, based at partner venues, will undergo comprehensive Continuing Professional Development (CPD) training, covering essential allergy awareness, understanding the body's response to anaphylactic shock, and the correct administration of adrenaline pens. In the event a Kitt is used, the incident will be logged on the Kitt Medical portal, ensuring replacement pens are dispatched within 48 hours.

This initiative highlights Levy’s commitment to health and safety in the workplace, the well-being of its teams, and its readiness to respond effectively in critical situations.

Nestlé Professional creates sustainable NESCAFÉ® self-serve units featuring used coffee grounds #

Nestlé Professional has created a new material from used coffee grounds and waste plastic, which is being used to make its NESCAFÉ® furniture units. All panels in new units are now made using bespoke materials that combine 70% plastic waste from its Tutbury factory and 30% used Nestlé coffee grounds. 

Developed in partnership with UK-based manufacturer Regency, the new board material, known as the Nestlé Recycled Plastic Coffee Board, replaces older designs made from MDF, plastic and other virgin materials. The boards are solely made from Nestlé waste materials, and they are unique to Nestlé. 

This innovation supports the company’s packaging and waste reduction commitments and significantly reduces emissions.  
Initially the organisation moved to a UK-sourced unit board material called “Regency Plastic Board” and made from 90% recycled materials, including coffee grounds. 

Quantis for Regency conducted a 2018 Life Cycle Assessment which showed that in comparison to the previous Melamine Faced Chipboard (MFC) and MDF panels, these new panels generated 70% less carbon emissions, if used five times. 

However, the team wanted to challenge themselves further and had a vision for a closed loop solution that would use Nestlé’s own surplus materials to make the panels.   

The new design can be refurbished and reused up to five times, reinforcing a closed-loop approach. To date approximately 200 units of both the 90% and fully recycled panels have been implemented.  

Beyond materials, the move has streamlined the supply chain. Five separate distribution stages have been removed, cutting lead times from up to 12 weeks to just 10 days. 

Smaller design touches are also getting an update. Condiment holders, once made from plastic, are now crafted using coffee grounds, adding another layer of circular thinking. 

This innovation is already sparking interest beyond the UK. Other Nestlé markets are now looking to replicate this initiative, opening the door for greater impact across the global business. 

In recognition of this pioneering approach to circular design and emissions reduction, Nestlé Professional was named the winner at both the 2025 Footprint Award in the Waste Prevention and Waste Management category and the Best Closed Loop Project Award at the 2024 waste2zero Awards. These industry accolades highlight the impact and scalability of the NESCAFÉ® self-serve unit project in driving more sustainable practices in foodservice. 

Stuart Fleming, Trade Asset Manager UK & Ireland, Nestlé Professional  
“I feel we should all be doing what we can to support the environment and sustainability. Despite it not being my role or responsibility, I wanted to see if I could introduce a better solution to house our coffee machines. It’s been fantastic seeing this closed loop solution come to life, where we can now transform our own waste into purpose-built furniture. It’s a very proud moment for our team, business and wider community.” 
 
Julia Jones, head of corporate communications and sustainability, Nestlé Professional 
“What I love about this initiative is that the idea came from someone in the business who doesn’t work on sustainability at all. It demonstrates how anyone can drive sustainability action and support our customers on their sustainability journey.”  
 
To learn more about Nestlé Professional’s approach to sustainability and innovation, visit: https://www.nestleprofessional.co.uk/sustainability  

FEA welcomes Specifi’s embodied carbon feature #

Association members get discount on Specifi listing

FEA has welcomed the news that Specifi has launched a feature giving the option to include embodied carbon (EC) figures in all product listings within the platform’s eCatalog.  The new feature is included at no extra cost to companies already using Specifi and reflects the increasing demand for embodied carbon figures from the industry. 

“This is a very timely addition to the Specifi platform,” says John Cunningham, chief executive of FEA.  “Many of our members have already calculated their products’ EC figures, or they are in the process of doing so.  Specifi’s initiative will make it easy for operators, consultants and kitchen designers to access the information they need, in one place, so that they can make informed equipment choices.” 

The move is all the more timely as manufacturers face increasing demands for access to embodied carbon data of their products.
The Specifi system can now list EC data in whatever format the manufacturer has calculated it, including using the TM65 methodology.  “Once a manufacturer has data for a product line we can help them share it,” says Simon Lilley, Specifi’s business development manager for the UK and Ireland.  “The information will appear in our eCatalog under General Data — making it visible right where dealers and designers are searching. Specifi can add additional parameters too if the market requires, and we are open to continued feedback and further development.” 

FEA members benefit from significant discounts with Specifi, which can amount to several thousands of pounds.  These include no joining fee, three months extra free on the first year of a contract, and free access to Specifi Share, which allows manufacturers to embed Specifi’s configurator tool on their own website. 

FEA’s Embodied Carbon hub (fea.org.uk/information/embodied-carbon) includes information and guides to the topic. 

For more information about the Specifi platform and the new embodied carbon feature, email Simon Lilley, s.lilley@specifiglobal.com. 

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