Members’ News

May 2025

Over 150 attend FEA’s Embodied Carbon webinar #

Association launches Embodied Carbon Hub

More than 150 industry professionals attended the FEA’s webinar on embodied carbon on 28th April 2025, with representatives from all sectors of the foodservice equipment industry, including manufacturers, dealers, designers and consultants.  The Webinar launched the FEA’s new Embodied Carbon Hub; web pages containing resources that explain the industry’s hot topic of embodied carbon. At launch the new Hub includes two complementary guides to this critical subject, one covering the basics and the second giving technical details. 

Webinar attendees saw presentations from FEA leaders and embodied carbon experts from CIBSE, the Chartered Institution of Building Service Engineers.  As well as giving insight into the subject, they explained the workings of TM65, CIBSE’s tool for measuring embodied carbon.  A lively discussion and Q&A session looked at, amongst other things, the potential for a version of TM65 designed specifically for catering equipment.   

John Cunningham, chief executive of FEA, chaired the webinar.  He said, “The industry has been abuzz with talk about embodied carbon, what it is, why we need to understand it and how we generate reliable embodied carbon figures for individual products and equipment.  The issue has become heated, largely due to misunderstandings and misinformation. 

“So today’s webinar was a great opportunity to share FEA’s new Embodied Carbon Hub, two new guides that we have developed providing clear and unbiased information, and to hear directly from CIBSE about TM65.” 

Anastasia Mylona, CIBSE’s technical director, was one of the presenters.  She said, “TM65 is becoming widely used within the commercial catering sector and we were delighted to be invited to join FEA’s webinar to better explain the methodology and CIBSE’s services. There was huge interest and lots of questions, we will continue to work with FEA going forward to help support its members and the wider catering equipment sector.”

Kieran O’Brien from the CIBSE Certification team also presented during the webinar, providing a useful outline of CIBSE’s Embodied Carbon Verification service, explaining the process and providing indicative costs.

The two guides are available from the Embodied Carbon Hub on FEA’s website, which also has links to other resources including TM65 and advice from CIBSE.  (Access via fea.org.uk, click on the information tab and then on embodied carbon,  www.fea.org.uk/information/embodied-carbon).  The Hub will also host a recording of the webinar. 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing 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 

Gold medal haul for Sodexo at 2025 RoSPA Safety Awards; including four President’s Awards #

Sodexo UK & Ireland’s commitment to health and safety has been recognised with seven gold medals in the 2025 RoSPA awards programme, four of which are President’s Awards, given to those with ten or more consecutive gold medals. 

The RoSPA Awards, now in its 69th year, stands as the UK’s foremost health and safety programme, attracting nearly 2,000 entries annually from over 50 countries and impacting millions of employees worldwide. 

These awards serve as a testament to Sodexo's ongoing pursuit of excellence and continuous improvement in health and safety standards. 

RoSPA President’s Awards went to:

Sodexo Corporate Services for its 14th consecutive gold

Sodexo Health & Care:
- Oxford Road campus, part of Manchester University Foundation Trust (MFT) – 12th consecutive gold
- Wythenshawe Hospital, part of Manchester University Foundation Trust (MFT) - 13th consecutive gold
- Royal Stoke Hospital – 11th consecutive gold

Gold medals went to:

Sodexo Government:
- Colchester Garrison, 6th consecutive gold
- Agencies & Property Professional Services, 5th consecutive gold
- Project Allenby/Connaught, part of the MOD estate managed by Defence Infrastructure Organisation (DIO), 4th consecutive gold

Chris Achillea, HSEQ Director Sodexo UK & Ireland said: “The health and safety of all our colleagues, customers and partners is an intrinsic part of our culture, these awards demonstrate how our teams are putting this into practice with positive work being done and tangible and demonstrable impact being evidenced every day. We are proud of our teams who every day through their unwavering commitment are helping us achieve our Zero Harm mindset ambition.” 

Sponsored by the National Examination Board in Occupational Safety and Health (NEBOSH), the RoSPA Awards scheme is the longest-running of its kind in the UK, and receives entries from organisations across the globe, making it one of the most sought-after achievement awards for the health and safety industry. 

Dee Arp, NEBOSH Chief Quality Officer and the Head Judge of the RoSPA Awards, said: “NEBOSH is delighted to be the headline sponsor of the RoSPA Awards. Recognising excellence in health and safety is essential to ensure we celebrate achievement, but it is also about reinforcing a culture of care, accountability and continuous improvement. These awards serve as a powerful reminder that employee safety and wellbeing transcends borders and looking after our people, so they can go home safe, healthy and happy every day, also drives sustainable success and resilience.” 

Speed Joins UK’s Top 100 PR Agencies Following Standout Growth #

PR agency Speed Communications has broken into the Top 100 UK PR agencies, following an exceptional year of growth. The newly released PRWeek UK Top 150 Agency Rankings show the agency has leapt nine places in the national league table.
 
In its announcement, PRWeek recognised Speed Communications as one of the UK’s fastest-growing PR agencies. Speed is among a select group of high-performing agencies acknowledged for their momentum and market impact. It is:

One of just 12 agencies in the Top 100 to achieve over 25% year-on-year growth
One of only three South West-based agencies to make the list
One of 11 Top 100 agencies headquartered outside London 

The agency’s continued rise is powered by a blend of strategic insight and bold creativity, delivering campaigns that drive business outcomes across B2B, corporate, and consumer sectors.
 
“This recognition reflects our ongoing investment in people, insight, and creative ambition,” said Kelly Pepworth, Managing Director of Speed Communications. “We’re proud to be growing with our clients, helping them shape communications that cut through and deliver measurable impact.”
 
The agency’s rise in the PRWeek rankings follows recent new business wins and expanded remits from long-term clients.

Hospitality faces more supply chain headwinds as inflation nudges up in March #

The latest CGA Prestige Foodservice Price Index (FPI) reveals a marginal increase in year-on-year inflation in the hospitality sector, rising to +2.0% in March from February’s +1.8%.

While overall year-on-year inflation remains relatively low, the latest data presents a nuanced picture. The oils & fats category continues to be the most inflationary category, with a significant +5.8% increase compared to March 2024. Sugar, jams, syrups and chocolate also remain subject to inflationary pressures, with a +2.4% year-on-year rise—partly due to ongoing volatility in cocoa pricing. However, while many categories may have enjoyed a continuation of lower inflationary rates in March, it should not be taken as any assurance that future figures will be immune to the supply shocks that are currently manifesting in the market.

In the produce sector over recent weeks, there has been a deviation from typical seasonal trends. Instead of the usual price reductions as we approach summer, various factors are contributing to price increases on key items. Significant rainfall and flooding in Europe have affected root vegetables, leading to notable surges, particularly in onion prices.

Meanwhile the dairy sector continues to be impacted by challenges in butter and cream production stemming from adverse weather conditions that affected milk quality and volume last year. However, while suppliers are not yet indicating price decreases, the second quarter of this year offers a more optimistic outlook with the anticipation of improved milk volumes.

Meat and poultry markets are also facing headwinds, including a tightening of cattle supply, with UK beef production forecast to drop 5% in 2025. This fall in production is significantly influencing prices, and as the summer BBQ season approaches, increased demand for popular cuts is expected to amplify pressures. The chicken market remains volatile due to ongoing avian flu outbreaks in key production regions, causing extended disruptions to supply. While price increases may be nearing their peak, any subsequent decrease is anticipated to be slow. Avian flu also remains a key driver behind elevated egg prices due to reduced flock sizes.

Shaun Allen, CEO of Prestige Purchasing, said: "While the latest CGA Prestige Foodservice Price Index offered a glimmer of hope in March, the persistent pressures in key areas like oils and fats, coupled with emerging challenges in produce, dairy, and particularly meat and poultry, underscore the continued need for strategic supply chain management within the hospitality sector. Navigating these complexities will be crucial for businesses looking to maintain margins in the coming months."

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “March’s uptick in foodservice price inflation, albeit marginal, is more unwelcome news for hospitality businesses in an extremely challenging environment. Alongside an increase in labour costs from April, it adds to heavy pressure on menu pricing and margins. Underlying demand for hospitality remains strong, but all suppliers and operators will be hoping for calmer waters in pricing as we move towards the crucial summer months.” 

For further information, interviews or images, contact Prestige Purchasing on 01908 222678 or stuart.read@prestige-purchasing.com.

Sodexo Stop Hunger Foundation marks 20 years with £292,300 fundraising high at annual dinner #

Sodexo’s Stop Hunger Foundation celebrated its 20th anniversary in style last night at Brighton & Hove Albion Football Club’s American Express Stadium. The annual fundraising dinner brought together colleagues, charity partners, clients and supply partners to raise £292,300 for initiatives tackling food insecurity across the UK and Ireland.
 
The evening was also an important step forward in Sodexo’s journey toward its ambitious 2030 commitment of supporting over 12.5 million direct and indirect beneficiaries through the Stop Hunger Foundation. Guests not only gave generously but many also pledged their time, signing up to volunteer with the Foundation’s long-standing charity partner, Trussell.
 
The dinner was hosted by Jean Renton, COO of Sodexo UK & Ireland and Trustee of the Stop Hunger Foundation, alongside Patrick Forbes, Chair of the Foundation, and Sodexo Ambassador, and Rugby World Cup winner Matt Dawson. The event also welcomed special guest speaker Asma Khan, one of the world’s most prominent female chefs and the Foundation’s first-ever patron.
 
Asma, who became patron in January 2025 and is the chef advocate for the UN World Food Programme, brings valuable support and inspiration to the Foundation’s work. She has a shared commitment with the Stop Hunger Foundation, championing initiatives that address the root causes of food insecurity, including skills development, resource accessibility, and community empowerment.
 
Asma Khan, Sodexo Stop Hunger Foundation Patron, said: “It was an honour to be part of this special evening celebrating 20 years of the Stop Hunger Foundation. Food insecurity is a complex issue, but events like this remind us that when people come together with a shared goal, we can make real progress.
 
“I’m proud to work alongside the Foundation in supporting not only immediate relief but also long-term solutions that help empower individuals in communities facing hardship. The passion I saw in the room tonight to raise funds and donate time and expertise gives me real hope for the future.”
 
Over the past 20 years, the Foundation has supported more than 9.6 million beneficiaries through 230 charity partners across over 56 cities and regions, distributing more than £6.4 million in grants.  Thanks to Sodexo’s financial support, 100% of the donations made to Stop Hunger are directed towards charitable partners.
 
Launched by Sodexo UK & Ireland in 2005, the Foundation exists to fight food insecurity and build a better tomorrow. As it marks two decades of action, it is strengthening its commitment to sustainable, long-term solutions. One example includes a £150,000 multi-year grant to the Trussell’s award-winning Helpline Through Hardship project, a service that connects people in crisis with financial support, helping them secure, on average, over £2,000 in additional income per year.
 
In addition to raising money, the event also celebrated the contributions of Sodexo colleagues and supply partners who regularly dedicate time to fundraising and volunteering with the Foundation. Three awards were presented during the evening:
 
Diane Jones – Change Maker of the Year Recognised for her continued dedication to fundraising, volunteering, and advocacy.  Diane has arranged fundraising events and set up a permanent food bank in Sodexo’s London head office which collects around 200kg of food donations every month for charity partner The Switch.
 
MacKenzie Liddelow – Change Maker of the Year Acknowledged for exceeding volunteering targets within Sodexo’s Energy & Resources business, forming impactful charity partnerships, and championing a local volunteering initiative, now supported by the Foundation and commended by the Scottish Parliament.
 
Kimberly-Clark – Responsible Supplier of the Year Over the past year, Kimberly Clark has supported Sodexo with innovations that deliver cost savings, waste reduction and improved operational performance. Its bespoke tools and core paper hygiene products reduce waste, enhance hygiene and save paper and CO2 emissions. Kimberly Clark's paper hand towel recycling at Sodexo sites, along with monthly sustainability impact reports, underscores its commitment to sustainability. Additionally, its Kleenex brand's partnership with Mind has funded 27,720 enquiries to Mind’s helpline since 2020.
 
Jean Renton, COO of Sodexo UK & Ireland and Trustee of the Foundation, said: “This year’s event was a powerful celebration and a reminder of what can be achieved to support others. I’m incredibly proud of the funds we’ve raised, but even more so of the passion and commitment shown by our clients, colleagues, charity partners, sponsors and supply partners. Together, we’re building a legacy that creates long-term change.”
 
Patrick Forbes, Chair of the Stop Hunger Foundation, added: “As we celebrate 20 years of the Stop Hunger Foundation, it’s truly inspiring to look back at how far we’ve come and even more exciting to see the momentum we’re building for the future. This Foundation matters. The work it supports is changing lives, creating stronger communities, and laying the groundwork for sustainable solutions to food insecurity.
 
“We also celebrated our incredible employee Stop Hunger charity champions, who are the heart and soul of this mission. Their passion, energy, and dedication - whether through shaping our strategy or encouraging colleagues to volunteer - powers everything we do”.
 
Around 400 guests enjoyed a special dining experience curated by Sodexo Live!, in collaboration with 2013 MasterChef winner Steven Edwards, featuring locally sourced and sustainable ingredients. The menu also included dishes by Asma from her latest cookbook Monsoon. 
 
Sodexo supply partner, Zeelo – a leading provider of sustainable, tech-enabled staff transportation solutions – supported the event, providing an accessible, carbon-neutral shuttle service and volunteers to help transport guests, ensuring everyone arrived home and comfortably at the venue. The service was operated by Brighton & Hove Buses; a valued operator partner in Zeelo’s network. This hands-on approach reflects Zeelo’s broader commitment to community engagement and positive social impact.
 
Stop Hunger is an employee-led initiative by Sodexo, active in over 73 countries around the world.
 

Compass Social Partner Hub supports 220 people into work #

Compass Group UK & Ireland’s Social Partner Hub has doubled its impact - in the last six months it has secured roles for more than 100 people who were previously struggling to gain employment. The Social Partner Hub has so far resulted in paid employment for 220 people, while over 1000 people have received help with job interview training and guidance.

Launched in 2023, the Social Partner Hub was developed to support those who have traditionally faced barriers to entering the job market, such as those who are long term unemployed or people with disabilities.

Working with partner organisations such as Ingeus, The Growth Company and Shaw Trust, the platform matches candidates with job opportunities and internships available at Compass. A recent success includes a partnership with the new Midland Metropolitan University Hospital, run by Sandwell and West Birmingham NHS Trust, which has recruited 12 local people within Compass’ One Retail sector, working in retail outlets on site. Whiston Hospital has also recruited 15 local people, working in roles such as Ward Hosts, Domestic Assistants and Porters.

The Social Partner Hub helps to provide assistance for people struggling to access work, ensuring that the hiring process is inclusive and caters to the needs of each applicant. This tailored approach means both candidates are supported through the process and training is given to hiring managers, so they are more aware of a candidate’s needs and potential. The Hub was launched as part of Compass Group UK & Ireland’s focus around creating opportunities, through its Our Social Promise – a commitment to positively impact one million lives by 2030 through jobs, training, community engagement and development.

Sonia Murtagh, Social Partnerships Resourcing Lead at Compass Group UK & Ireland said: “Hospitality is a barrierless industry with many opportunities for everyone, regardless of their background. We’re incredibly proud that we can offer support and the first rung on the career ladder to people who have been struggling to get into employment. As part of our Social Promise, we want to be a force for good and a real driver of social mobility in the UK, and it’s extremely heartening to see the success of the Hub.

“As well as helping people secure roles, we’re continuously learning about some of the real challenges faced by candidates in difficult circumstances. This is helping us to identify more suitable roles and better support people to ensure they can secure and stay at the job or work placement, which we hope will increase the long-term impact of the initiative.”

Emma Dalton, Learning Works Project Manager at Sandwell and West Birmingham NHS Trust, said: “We have thoroughly enjoyed working with Compass to support the recruitment at the Midland Met. Each person who completed the programme had an interview. No prior retail experience was required for the entry-level roles, to support local regeneration and ensure the roles were inclusive and available to a diverse range of people. We are pleased to be able to help local people into employment through the initiative and look forward to seeing them flourish in their new careers with Compass.”

Power of collaboration on display at Sodexo’s annual ‘Partners with Purpose’ supplier conference #

Sodexo UK & Ireland welcomed 40 strategic supply partners to Brighton & Hove Albion’s American Express Stadium for its third annual ‘Partners with Purpose’ conference.
 
Recognising the power of partnership, this year’s conference focused on three key themes: enhancing understanding of Sodexo’s operations, increasing collaboration and innovation, and recognising shared progress on sustainability and social impact programmes.
 
Attended by representatives from its supply chain, including SMEs and VCSEs, Sodexo’s ‘Partners with Purpose’ conference facilitated insightful discussions and sessions with senior leaders from across the company. They shared the latest developments, priorities, and plans in areas such as supply management and growth enablement, social impact, ambitions for Sodexo’s food brands, and how the company is delivering valued experiences through the digitisation of facilities management.
 
At the inaugural conference in March 2023, Sodexo launched its net zero supply chain engagement strategy—a roadmap to help supply partners contribute to both Sodexo’s and their own net zero goals. Building on that foundation, the March 2024 event introduced Sodexo’s Green Line vision—an initiative aimed at positioning the organisation as a sustainability market leader and broadened the focus to include wider social impact priorities for the years ahead. This year’s conference included an update on Sodexo’s progress toward delivering that vision.
 
Since its launch, Sodexo UK & Ireland’s forward-thinking, collaborative net zero supply chain engagement strategy has earned three prestigious national awards for sustainability excellence: the Reuters Sustainability Awards, the edie Awards and the National Sustainability Awards.
 
The conference also marked 20 years of the Stop Hunger Foundation by thanking suppliers for their continued support and encouraging them and their colleagues to volunteer with the Foundation’s charity partners. Established in 2005 in the UK & Ireland, the Foundation is a UK-registered charity committed to tackling food insecurity and building a better future. Its work goes beyond food aid, providing support through fundraising, grant-giving, volunteering, and partnerships with national and local charities to ensure help reaches those most in need.
 
Jean Renton, Chief Operating Officer, Sodexo UK & Ireland said: “Our supply partners play a vital role in enabling us to deliver on our purpose every day. 'Partners with Purpose' has become a key event that strengthens collaboration, celebrates progress, and aligns on the challenges and opportunities ahead. What makes our proposition truly unique is the strength of our long-term relationships with our most critical and strategic suppliers. Their reliability, innovation, creativity, and partnership is deeply valued.”

The conference concluded with the presentation of four supplier awards, recognising those who exemplify Sodexo’s values and contribute significantly to its mission:

Supplier of the Year – Bunzl Over the past 18 months, Bunzl has strengthened its strategic partnership with Sodexo, significantly improving efficiency, cost-effectiveness, and service quality. They’ve shown strong commitment, proactivity and helped increase managed spend from 28% to nearly 35%. Bunzl has also enhanced service levels through forecasting tools and supported complex contract mobilisations. Their transparent communication, proactive site visits, and consistent delivery of results have made them an invaluable partner.
 
Diverse Supplier of the Year – The MCL Group Since working with Sodexo in February 2024, MCL has delivered data-driven solutions, built strong stakeholder relationships, and exceeded KPIs in occupational health. They’ve achieved early cost savings, introduced scalable innovations, and supported Sodexo’s sustainability goals. Beyond commercial results, they’ve helped shape a more inclusive supply base and quickly become a key part of Sodexo’s occupational health supply chain and a role model for excellence.
 
Innovative Supplier of the Year – Planteria Group Planteria has played a key role in driving innovation across multiple contracts and bids. The team is highly professional, helpful, and passionate about the positive impact of plants and horticulture on employee mental health. Their innovative products and collaborative approach have significantly supported Sodexo's growth objectives, making them an important partner.
 
Service Excellence Supplier of the Year – DoleDole has consistently met high expectations around local sourcing and sustainability, providing rich provenance data and visual assets. Their standout support for a high-profile vegan event in Liverpool, sourcing produce within 10–15 miles enabled Sodexo to deliver exceptional food experiences under tight constraints.

Bibendum Wine was also Highly Commended in the Service Excellence Supplier of the Year category, and Insight UK was Highly Commended in the Innovative Supplier of the Year category.

During the conference, guests were treated to a menu featuring three award-winning sustainable dishes created by Sodexo’s culinary community: Adam Collison, Head Chef at Alderley Park and winner of the 2024 International Sodexo Cook for Change! competition; Andy Ridewood, chef in Sodexo’s Schools & Universities business and winner of Sodexo’s Chef of the Year 2025 (UK & Ireland); and Akeira Beckford, commis chef in Sodexo’s Health & Care business and winner of the 2024 UK & Ireland Food of Black Origin (FOBO) competition.

Sunshine Fuels UK’s Eating Out Surge Despite Rising Costs, Reports Lumina Intelligence #

The UK’s eating out sector experienced a remarkable surge in demand, driven by warm weather, according to the latest report from Lumina Intelligence’s Eating and Drinking Out Panel (EDOP). Despite ongoing inflationary pressures, consumers embraced social dining, boosting visit frequency by 9.2% year-on-year, averaging 1.6 occasions per week, while average spend increased by 10.7%.

The sunny weather proved a boon for pubs and bars, which recorded the largest rise in share of occasions, up by 2.7 percentage points (ppts), as consumers favoured these social venues. In contrast, coffee and sandwich shops saw a decline of -2.5ppts, reflecting a shift towards social-led experiences.

Other key findings include:

Social Dining Dominates: Dinner occasions rose by 0.6ppts, while drinks-only visits fell by -0.9ppts, highlighting the shift towards meal-centric gatherings.

Rising Prices Impact Penetration: Despite frequency gains, overall eating out penetration slightly dipped by -0.6ppts to 56.7%, as some consumers cut back due to higher costs.

Burgers and Salads Lead Menu Choices: Pub visits drove a +0.9ppts rise in burger orders, while salads saw the largest growth, up +1.4ppts, attributed to the warm weather.The report also highlighted key macroeconomic factors influencing consumer behaviour.

Despite a slight decline in CPI inflation from 3.8% to 3.4%, and an improvement in GFK Consumer Confidence from -21 to -19, the impact of rising interest rates and the average price of a pint of beer exceeding £5 affected consumer spending patterns.

Linda Haden, Insights Lead at Lumina Intelligence, commented: “Our latest insights demonstrate the resilience of the UK’s eating out market. Despite rising costs, consumers are making the most of social occasions, especially in pubs and bars. As we move into summer, this trend is expected to continue.”

Compass Group UK & Ireland shortlisted for four British Forces in Business Awards #

Compass Group UK & Ireland is proud to have four finalists in the annual British Forces in Business Awards, reflecting its commitment in supporting veterans and the wider armed forces community.

2025 will be the eighth annual edition of the flagship programme, showcasing the armed forces community’s vast contributions to all parts of the economy. Each year, more than 15,000 individuals leave the British Armed Forces with transferable skills and values nurtured in elite training and operational environments.

Selected following a competitive process of hundreds of businesses, both Compass as an organisation and three of its colleagues have received recognition for their work.

Advocate of the Year (organisation)

Compass Group UK & Ireland is proud to champion the armed forces community through a wide range of impactful initiatives. With a dedicated Armed Forces Committee made up of Veterans, Reservists, Spouses, and Allies, Compass has created policies and programmes that support, celebrate, and empower those connected to the military. From paid leave for Reservists and tailored support for military Spouses, to Veterans’ breakfasts, Forces Families Days and Spouse & Advocacy round table events to share best practice - the business is committed to fostering a culture of inclusion and recognition.

With over 1,500 Veterans supported through community events and a growing internal network, Compass continues to lead by example as a Forces Friendly employer - ensuring those who’ve served, and their families, feel valued and supported every step of the way.

Richard 'Taff' Payne - Team Leader of the Year

Richard Payne has dedicated himself to the delivery of health and safety across Defence Soft FM services in the Southwest. With 17 years at ESS and a 22-year Army background, Richard's operational discipline and people-focused leadership have transformed the HSE culture, making safety a top priority for all teams. Under Richard’s leadership, preventative measures such as safety hazard observations have tripled and safety walks increased tenfold, each having a direct impact on the reduction of overall incidents.

Jamie Anderson - Service Leaver

Jamie Anderson has made an outstanding impact since transitioning from military to civilian life, using his own experience to support fellow veterans. Recognising the challenges of leaving the armed forces, Jamie launched a local version of the UK Veterans Breakfast Initiative - creating a welcoming space where veterans can connect, share stories, and access support services. What began as a small gathering has grown into a vital community network, serving over 1,500 veterans annually and offering not just meals, but a renewed sense of belonging.

Mark Long - Lifetime Achievement

Mark Long brings over two decades of military service, culminating as a Warrant Officer at Sandhurst - into a distinguished civilian career with ESS at the Defence Academy. Drawing on the leadership, discipline, and values instilled during his Army years, Mark has led transformational change across operations, championing innovation, sustainability, and service excellence. From implementing zero-landfill initiatives to launching digital and frictionless retail solutions, his work continues to make a meaningful impact on the Defence community.

Camilla Howard, Regional Manager Chartwells Independent and Co-Chair of Compass’ Armed Forces Network: “We are delighted to have made the shortlist in four award categories. We are hugely proud to support veterans, cadets, spouses and those from the armed forces community in our workforce. We recognise the tremendous sacrifice those in the armed forces make. As a large employer we are keen to do all that we can to support with the transition to civilian life for veterans, help spouses - especially during deployments or with relocation and of course provide reservists and the cadets time that is needed for training. We are really looking forward to celebrating and recognising all those who go above and beyond for the armed forces community in June.”

Sodexo to continue to deliver workplace services for Quilter for further three years #

Quilter, a leading UK-focused full-service wealth manager, providing advice-led investment solutions and investment platform services, has extended Sodexo’s contract to deliver food and FM services at its workplaces across the UK for a further three years. 

Appointed as Quilter’s IFM partner in 2020, Sodexo has been delivering a range of workplace services including food, hospitality, technical services, and other soft services to its 18 sites across the UK and Ireland. Previously Quilter had used a number of different providers for the services. 

Sodexo will continue to enhance the workplace for Quilter’s employees wherever they work. Food is an essential ingredient in creating an attractive, happy and productive workplace, and Sodexo’s Modern Recipe and Kitchen Works serve healthy, nutritious and sustainable food in inspiring places for Quilter’s employees. The offering allows them to take time away from their desks to relax, eat and connect with colleagues. 

Quilter and Sodexo have a shared commitment to sustainability and, as a service provider, Sodexo’s services fall within Quilter’s scope 3 GHG emissions.  Sodexo believes collaboration in efforts to reduce carbon emissions is key and will work with Quilter to help it achieve its net zero targets. Sodexo is already utilising its Waste Watch food waste management programme at Quilter sites delivering food services. 

As part of the new three-year contract Sodexo is deploying a self-delivered agile mobile engineering service for planned and reactive maintenance on areas including electrical, HVAC, building fabric and water management, managed by Sodexo’s digital intelligence hub in Salford, Greater Manchester. This new service utilises Sodexo’s state-of-the-art technology and subject matter experts to deliver seamless building management interventions identifying imminent issues so that they can be addressed before they become critical, preventing downtime and cutting costs.   

Lynsey O’Keefe, CEO Corporate Services, Sodexo UK & Ireland said: “Over the last five years we have worked closely with Quilter to seamlessly integrate and deliver optimised food and FM services, successfully elevating the employee experience at its offices across the country with our unique hospitality-focused approach. We are excited about this next step in our partnership and are looking forward to collaborating with Quilter to drive new ways of thinking, which will enhance the workplace experience, drive sustainable practices and enable Quilter and its people to focus on their core business operations.” 

Maxine Hulme, Operations Director at Quilter said: “Sodexo has made some notable improvements to our workspaces over the last five years, including some remarkable initiatives in hospitality and fine dining. We look forward to continuing our partnership over the next three years.” 

Sodexo’s corporate services business delivers workplace services, facilities management and food services to some of the world’s most recognisable brands. Its teams have expertise operating across a range of different environments in the corporate sector, including headquarters, regional offices, data centres, manufacturing centres and research and development hubs, in sectors as diverse as professional services, financial services, pharmaceuticals, media and technology. Through its corporate services division, Sodexo can offer businesses a range of its leading food brands/companies, such as Fooditude, The Good Eating Company, Modern Recipe and Kitchen Works.

Compass colleague named on the Role Models for Inclusion in Hospitality, Travel, Leisure and Retail Index #

Compass colleague, Megan Caulkett-Ridd, has been named on the 2025 Role Models for Inclusion in Hospitality, Travel, Leisure and Retail Index produced by WiHTL & Diversity in Retail, in partnership with The MBS Group.
 
WiHTL & Diversity in Retail is the only Collaboration Community dedicated to advancing inclusion in the Hospitality, Travel, Leisure, and Retail sectors. The role models featured in the Index are highly effective advocates of inclusion, working to ensure that everyone benefits from equitable opportunities in the workplace and can progress their career with confidence and a sense of belonging.
 
Megan was among 50 people recognised in the Index, who champion inclusion across the industry within the UK. Megan started with Compass as an Apprentice in 2008, quickly becoming the youngest General Manager in one of its largest sectors at just 23 years old. Her career has spanned various roles across Compass’ group of companies and most recently she has taken on the position of Operations Director within Gather and Gather.
 
In 2017 Megan joined Compass’ LGBTQ+ Network, Pride in Food, as an Ambassador. She was instrumental in the relaunch of the colleague network, involving branding, creating an identity and driving forward the purpose of the group. Since becoming Chair of Pride in Food three years ago, Megan has created a clear roadmap to enhance community support and drive opportunities for allies to be informed and supported. Megan’s passion and commitment towards LGBTQ+ and all areas of inclusion makes her an impactful advocate both internally and externally.
 
Megan said: “Creating an inclusive environment is key to ensuring people are enabled to thrive. I am really proud of the colleague networks we have in Compass – they create communities and collaboration which help people stay informed, aware and that celebrate the diversity within our industry. Being named on the Index is a true achievement for me, as I strive to be an advocate for inclusivity.”
 
Tea Colaianni, Founder and Chair, WiHTL & Diversity in Retail said: “I would like to extend my heartfelt congratulations to all those featured in the '2025 Role Models for Inclusion in Hospitality, Travel, Leisure and Retail Index'. Each Role Model featured in the Index is an inspiring advocate for meaningful and positive change. The true impact of the Index lies in sharing their powerful stories and amplifying their extraordinary work, thereby inspiring action in others far beyond their own organisations and communities.”
 
Read the full index here - WiHTL - Role Models for Inclusion

From crust to cork: Nestlé Professional® Toque d’Or® finalists take on pizza and wine challenge #

The 2025 Nestlé Professional Toque d’Or finalists travelled to the heart of the Suffolk countryside for a hands-on farm challenge celebrating two of life’s simplest luxuries, pizza and wine.
 
Held at Wyken Vineyards and hosted in partnership with Pizza Pilgrims and Nestlé’s partner farm EJ Barker & Sons, the challenge offered a stunning backdrop for 12 rising stars of hospitality – six back-of-house (BOH) and six front-of-house (FOH) finalists – to deepen their knowledge of provenance, produce and service.
 
The challenge was part of an action-packed Toque d’Or Grand Finals week (11-15 May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in supporting local communities. Throughout the week, competitors were presented with the opportunity to hone their skills while exploring the latest culinary trends, enabling them to bridge the gap between classroom learning and the dynamic, fast-paced nature of the foodservice and hospitality industries.
 
The day began with a tour of EJ Barker & Sons’ Linking Environment and Farming (LEAF) accredited farm, where farmer Patrick Barker gave the competitors a deep dive into sustainable agriculture. From soil health to biodiversity, students learned how farming practices are evolving to better support the environment and local communities.
 
From there, competitors travelled to the picturesque Wyken Vineyards – a seven-acre family-run vineyard set within 1,000 acres of farmland – for the main event. Against this idyllic backdrop, BOH finalists stretched, topped and cooked their own signature ‘Pizza of the Day’ using fresh, seasonal ingredients including herbs from Wyken’s gardens. Meanwhile, FOH competitors toured the vineyard and sampled the estate’s wines, before being tasked with recommending the perfect wine pairing for their BOH partner’s pizza.
 
Pizza Pilgrims brought their trademark, high-energy pizza ‘Pilgrimage’ culture to the challenge. BOH competitors received a hands-on dough-stretching masterclass guided by one of the brand’s expert pizzaiolos, before creating their dish for a curated table of local community guests. The FOH competitors welcomed and hosted the group of guests with a relaxed-yet-professional vineyard service experience, combining storytelling, product knowledge and the all-important wine recommendation.
 
Stacey Spring, People Partner at Pizza Pilgrims, said: “It was amazing to see the finalists embracing the true art of pizza-making. From stretching their own dough to selecting the best toppings and serving them with pride, they all brought passion and creativity to the table. At Pizza Pilgrims, we believe food has the power to bring people together – and this challenge captured that spirit perfectly.”
 
The finalists were assessed by an expert judging panel including Paul Hawkins, Nestlé Professional Development Chef; Stacey from the Pizza Pilgrims team; Sam Carlise, Wyken Vineyards Owner; and Patrick Barker from Nestlé’s partner farm. 2024 Toque d’Or BOH and FOH winners Geraldine Sierra Torres and Jasmine Ferdinando were also in attendance to support the finalists throughout the challenge.
 
Sam Carlisle, Owner of Wyken Vineyard, added: “We were delighted to host this challenge at Wyken. We’ve always been a place that looks to champion young people at the start of their careers, so playing a part in this year’s Toque d’Or is a natural fit. There’s something really special about pairing food and wine in the very place it’s grown. We hope that what we have shared with them around using seasonal produce and delivering hospitality in a sustainable way is something they will take with them throughout their careers.”
 
Louise Bawden, Senior Partnerships & Events Lead at Nestlé Professional, commented: “This year’s theme – hospitality’s role in supporting communities – is perfectly embodied by the Farm Challenge. We’ve seen our final 12 celebrate sustainability, showcase great teamwork skills, and give back to the community through food. It’s what Toque d’Or is all about. Thank you to our partners for helping us create such a special learning experience for our competitors."

Restaurant Associates hosts inaugural Sustainability Conference to accelerate industry-wide change #

To coincide with Stop Food Waste Day, Restaurant Associates proudly hosted its first-ever Sustainability Conference—a landmark event that will now take place annually, underpinning the company’s long-term commitment to climate, nature and health.

The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share best practices, and inspire collaborative progress. At the heart of the day was a shared goal: to accelerate the pace of positive, measurable change in hospitality and beyond.

Highlights included a thought-provoking panel discussion featuring some of Restaurant Associates’ key sustainable suppliers—Belazu, Redemption Roasters, and Crate to Plate—who spoke passionately about the real-world impact of their ESG innovations and the power of partnership in driving scalable solutions.

The conference also welcomed influential guest speakers, including Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, and Carolyn Ball, Director for Delivery of Net Zero at Compass Group UK & Ireland. Both challenged the audience to think bigger and act faster, emphasising that meaningful progress will only come when consumer demand for sustainability becomes a catalyst for system-wide change.

Gavin Gooddy, Executive Sponsor for Sustainability at Restaurant Associates, who led the event, commented:
“This was a proud and energising moment for Restaurant Associates. Our first sustainability conference brought together the passion, creativity and innovation that is driving change across our business. With science, data and collaboration on our side, we are clearer than ever on where we can make the biggest impact.”

Event Programme HighlightsThe Supplier Village

A showcase of pioneering sustainability solutions, the Supplier Village featured innovation-led partners including Notpla, Toast Brewing, Unrooted, and Winnow. From cutting-edge AI food waste technology to edible packaging and upcycled ingredients, these collaborations are enabling smarter, more sustainable decision-making at every level of the supply chain—and sparking meaningful conversations with guests around conscious consumption.

Sustainable Culinary Innovation

Culinary Director Adam Thomason and his team brought the event to life with a vibrant menu of sustainable dishes that celebrated flavour, creativity, and environmental responsibility. Each dish served as a delicious reminder that sustainability and culinary excellence are not mutually exclusive—but inherently connected.

Spotlight: Adam Thomason Culinary Director at Restaurant Associates #

Adam Thomason is on an exciting journey with Restaurant Associates. We invited him to reflect on the past year*—sharing his achievements, the challenges faced and his vision for the future.

“Food is at the heart of our business. When people ask where my focus lies, the answer is simple: it’s always about our food! It’s our number one priority. We talk about it every day—how do we deliver the best culinary experiences possible.

“We pride ourselves on high-quality, premium hospitality. Sourcing the finest ingredients, crafting seasonal dishes and delivering flavour, presentation and value are at the core of what we do. But the number one metric is taste; if it does not taste great, it’s not going out! This commitment has led to impressive client retention for three consecutive years—a testament to the team’s passion and excellence.

“The desire for our guests and clients to have customisation in dishes and menus has been one of our biggest learnings this year so far. Guests want personalisation more than ever—from portion sizes to protein choices, replacement carbs and finishing touches like sauces. We’re also seeing a huge rise in dietary requests. Our teams are adapting quickly, showing creativity and flexibility in their dishes. One-size-fits-all menus are a thing of the past."

Supporting and Empowering Our Chefs.

“What I’m most proud of is taking the time to listen to our chefs. Understanding their needs and giving them the tools to succeed has been a priority.

“We launched our Food Programme at the end of last year—an online resource that gives chefs access to essential information. From understanding ingredients, supplier stories, provenance maps, training videos and food miles to costing dishes effectively, it’s a platform that boosts their confidence and skills. It ensures every dish they create is thoughtful, tasty and profitable and of course, safe! Our focus on food safety has never been more important in a world of ever-evolving risks and challenges. 

“This project took a year to build, and the response has been incredible. It’s a framework that evolves with our chefs, addressing their immediate needs while setting them up for the future. Our central culinary team has tripled in size and with a 100% retention rate over the past 18 months, I believe we’re creating an environment where chefs feel supported and inspired. 

“In an industry where retaining talent is a challenge, we’re breaking the mould. Chefs want to stay with us and that’s exciting.”

Changing Perspectives on Sustainability.

“Our chefs have embraced sustainability, seeing it as both necessary and positive.. We constantly challenge ourselves to find new ways to improve. 

“A great example of this comes from one of our sites, where chef Danielle Gilis led her team to a 50% reduction in food waste within just six months by inspiring a change in their approach. Her success not only highlights the power of aligned teams but also serves as motivation for others to follow suit.

“We’re on a journey with sustainability and it’s ongoing. In fact, I believe it can never be complete; there will always be a way to improve. We’ve implemented Footsteps carbon labeling across many of our sites, switched to regenerative flour from Wildfarmed, opted for ChalkStream trout over imported salmon and prioritised British bacon in all our units, to name but a few of our commitments.

We’re making informed decisions with our suppliers and bringing teams together at quarterly forums to share insights and learn. 

“Sustainability is exciting because it’s about focus and commitment. It’s not just about getting it right today—it’s about continuous improvement for the future.”

A Hands-On Approach to Food

“We wouldn’t be where we are without our talented chefs and valued suppliers. Their work ensures our food has personality, authenticity and above all, massive flavour! We’re preserving the artisan quality of every dish—keeping the human element that makes our food stand out. 

“I’m proud of the progress we’ve made this year, and I’m excited for what’s next. There is always so much we can do to keep us evolving and that’s enough motivation for me!”

Pan’Artisan expands Italiano range, introducing the new Pinsa #

New to Pan’Artisan’s Italiano range, the Pinsa offers a truly Italian bread that not only meets the needs of operators and chefs, but satisfies increasing interest from consumers for authentic, regional specialities.

Chris Dickinson, Pan’Artisan’s Business Development Director says, “The origins of the Pinsa can be traced back to rural communities on the outskirts of Rome, where this irregular, oval shaped bread was produced using ancient grains, such as millet, barley and spelt. Similar to pizza, but known for its cloud-like appearance, exceptional lightness, flavour and digestibility, the modern day Pinsa retains these distinct characteristics.  The bread’s unique aroma arises from the maturation method, which involves a lengthy fermentation process, contributing to its distinct flavour, texture and aroma.

“Pan’Artisan’s hand-stretched Pinsa is expertly made in Italy using premium ingredients; 100% selected, stone-milled, Italian grains (type 0 and type 2) and rice flour are combined with sourdough and a natural leavening process to produce this delicious and uniquely textured bread.  Free from preservatives and high in hydration, our Pinsa offers the desirable features of a highly digestible base and a distinctively aromatic profile.  Baking results in a beautifully leavened structure, a crisp outer texture and a soft, cloud-like interior for a versatile product, suitable for a multitude of uses.”      
                                                                                                    
Designed with professional kitchens in mind, Pan’Artisan’s Pinsa provides an incredibly adaptable product; it can be topped with seasonal, savoury ingredients to make a gourmet flatbread or open sandwich, used as a superior bread alternative, topped like a pizza and baked, or finished with sweet ingredients such as fruit, honey or mascarpone for an inventive dessert.  Its structure holds toppings without becoming soggy, making it ideal for fast-paced service while maintaining a premium presentation - perfect for restaurants, cafés, catering events and grab-and-go formats alike. 

The Pinsa also has the added benefits of being suitable for vegan, vegetarian and lactose-intolerant diets, is approx. 18 x 35 cm (250g), and is supplied frozen.  It is suitable for all oven types; once defrosted, the recommended cooking time is just 4-6 minutes at 250oc, depending on your oven.       

For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

Levy Chef Thomas Rhodes Appointed in New Sustainability Culinary Role to Boost Supply Chain Robustness #

Levy UK + Ireland, the sports and hospitality sector of Compass Group UK and Ireland, is delighted to announce Thomas Rhodes’ appointment as Head of Culinary - Procurement and Sustainability.

Rhodes, who moves from his current role as Levy Executive Head Chef at Allianz Stadium, will work alongside Sustainability Director, Kevin Watson, and Director of Culinary, James Buckley, to ensure that new and existing Levy suppliers, from farmers to growers are fully aligned with Levy’s sustainability strategy and its core values of Planet and People.

The significant new role, which also involves ensuring compliance in ingredient purchasing and educating Levy chefs, is intended to further embed best sustainable practice across the business.

Rhodes, who trained with Michelin-starred chef Heston Blumenthal at The Fat Duck and at Restaurant Gordon Ramsay, has spent 13 years at Levy and was made Executive Head Chef at Allianz Stadium in 2018. Rhodes also boasts a dairy farming background, giving him further insight and understanding of the agricultural world and agri-food business.

Rhodes first joined Levy in November 2012, before being made a full-time Chef de Partie in January 2014. He enjoyed rapid promotion moving from Senior Sous Chef to Head Chef before being appointed Executive Head Chef.

His notable achievements include delivering hospitality at 13 Six Nations series, 10 Autumn International series, the 2015 Men’s Rugby World Cup and Stadium Golf, as well as concerts for artists such as Lady Gaga, Rhianna, U2, Metallica, Eminem and The Rolling Stones.
 
Kevin Watson, Sustainability Director for Levy said: “Tom has been instrumental in embedding Levy’s sustainability initiatives at Allianz Stadium and has been an early adopter of our key sustainable product switches such as flour from regenerative food and farming business Wildfarmed, and packaging from Earthshot Prize-winning seaweed-based packaging, Notpla.”

“His knowledge, expertise and relationships within Levy’s culinary community are hugely valued as we roll out more sustainable products swaps. I am delighted to be working with Tom to drive forward our sustainability initiatives and embed more operational robustness in Levy’s supply chain.”

Levy CEO Jon Davies said: “Sustainability is at the heart of everything we do at Levy and it is vital that all our leaders are passionate about driving us forward on our deep decarbonisation journey. Tom is a fabulous chef who always delivers. He has shown great leadership in championing our core values of Planet and People and will bring a culinary rigour to Levy's Sustainability team.”

Thomas Rhodes said: “I have always been passionate about good food and crucially, about where it comes from. I am looking forward to working with Levy chefs and suppliers across the business so we can deliver incredible Levy experiences and make sure our planet is a better place for future generations.”

FEA announces the Light Equipment and Tableware Award Winners 2025 #

New awards unveiled for LET Project of the Year and Independent Distributor

FEA's annual Light Equipment and Tableware (LET) Awards were announced at the LET Forum Charity dinner on 20th May.  This year there were two new awards, for LET Project of the Year and for 2025's top Independent Distributor.  They join the established Group Distributor of the Year, the Sales Professional award and the Donald Bird award.  During the dinner guests raised over £1500 for Hospitality Action.

The Group Distributor of the Year, sponsored by Tablecraft, is open to larger companies and looks at areas such as their support for the industry, the breadth of products offered and their receptiveness to new ideas.  The winner for 2025, announced by FEA's LET chair, Paula Sherlock, was Stephensons, with Alliance also shortlisted. 

Parsley in Time was the first winner of the new Independent Distributor award, sponsored by FEM.  This award recognises areas such as sales growth, promotion of LET products and support for the industry.   Waltons and W H Howe were also shortlisted for the award. 
This is the 20th anniversary for the LET Sales Professional of the Year award, which was presented by FEA chair Emma Brooks, who said, "The 20th is a milestone, so this is a particularly big year to win it!"  The criteria for judges includes customer service and success in both winning contracts and developing LET sales.  Along with their trophy and £500 prize, the winner gets a free place on FEA's CFSP training course.  The milestone winner of the award was Rebecca Varley of Brakes Catering Equipment, who Emma described as ‘a consummate professional.'  Rob Blunderfield from Parley in Time was also shortlisted. 

On to the second new award, for LET Project of the Year, sponsored by Signature FSE.  Criteria here included sustainability, design and aesthetics, and success in meeting the project's challenges.  Judges also looked at how successful entrants were in terms of their collaboration with suppliers.   Presenting the award, Paula commented, "This was a challenging set of criteria, and it's really important to recognise that collaborations like these deliver success for everyone."  The inaugural winner of the award was United UK LLP, for their work on the Lounges 2025 menu launch - Paula highlighted how the company had landed an effective and successful roll out, at speed, across nearly 250 sites. 

The final award of the evening was presented by John Cunningham, CE of FEA.  The Donald Bird award is given to an individual for their outstanding contribution to the LET sector.  John said, "This year's well-deserved winner is a British entrepreneur who founded a company that's now described as ‘the Amazon of the cookery business.'  He was the unanimous choice of the judges."  This year's Donald Bird award winner was Andrew Nisbet. 

The LET awards are announced each year during the LET Forum, which is organised by the Foodservice Equipment Association (FEA).  FEA is 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. 

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 

Bidfood strengthens its industry support hub, Unlock Your Menu, with enhanced tips, tools and expert advice #

After the recent increases in the National Living Wage and employer National Insurance contributions last month, stemming from the Autumn Budget, Bidfood, one of the UK’s leading wholesalers, has relaunched its ‘Unlock Your Menu’ industry support hub, providing fresh insights and practical tools for foodservice businesses.

With mounting industry challenges and financial pressures, only a mere 14% of businesses feel optimistic about the hospitality market, with business confidence at its lowest since October 2022, when inflation was at a 40-year high.

Addressing the main pain points of increased costs, labour and skill shortages, Bidfood’s ‘Unlock Your Menu’ hub is packed with expert tips, practical advice and cost-saving strategies on menu engineering, saving energy, menu profitability, food waste and inflation.

Developed by Bidfood’s Culinary Development Chefs, ‘Unlock Your Menu’ has been designed to support the long-term success of operators across all sectors, enabling them to cater with confidence and boost their bottom line to deliver real value.

Joe Angliss, Sector and New Business Marketing Controller at Bidfood, said: “I am extremely pleased to present our relaunched support hub to the industry. We’re more than just a wholesaler at Bidfood, we’re a trusted partner to every single one of our customers across 13 sectors.

“We understand first-hand the challenges our customers face, from rising costs and staff shortages, to increasing pressure to operate more sustainably. That’s why we’ve refreshed ‘Unlock Your Menu’, giving it a sharper focus and even more tailored advice to help the industry adapt and thrive.

This is only the beginning, and we will continue to add more expert insights, practical guidance and smart tools so operators can unlock their menu’s full potential and run a more profitable, efficient kitchen.”

To access Bidfood’s Unlock Your Menu industry support hub, please visit: https://www.bidfood.co.uk/unlock-your-menu/  

Industry recognition for Sodexo’s Sustainability Director #

Sodexo UK & Ireland’s sustainability director, Claire Atkins Morris has been recognised by industry peers at the 2025 Footprint Awards receiving the Special Achievement Award for individuals who have made an outstanding contribution to sustainability and the environment.
 
Appointed as sustainability director in 2021, Claire is responsible for delivering Sodexo’s social impact commitments in a collaborative and meaningful way. She is focused on embedding sustainable practices to make Sodexo’s Net Zero 2040 plan a reality and is passionate about setting realistic and achievable targets to decarbonise the business.
 
Claire has spearheaded a scientific and realistic approach to Sodexo’s net zero plans and leads the company’s relationship with SBTi – the Science Based Targets initiative – which drives ambitious climate action by enabling companies to set science-based emissions reduction targets, in line with a 1.5 degree future.
 
Charlie Miers, co-founder of the awards said: “Claire is a standout candidate for the Special Achievement Award this year. She is true leader in her field; making decisions she genuinely believes to be right for her organisation and the industry at large. In so doing she has often set precedents for others to follow. We’re sure she will continue to be a leading light."
 
Under Claire’s leadership Sodexo’s achievements have included:
 
Significant progress, 23.4%, in the reduction of absolute Scope 1, 2, and 3 greenhouse gas emissions against its 2017 baseline. 
Reduced food waste by 45% (as at March 2025) through its Waste Watch programme and on course to meet its goal of 50% reduction by 31 August 2025, five years ahead of the UN’s Sustainable Development Goal (SDG) target of 2030.

The implementation of an award-winning net zero supply chain engagement strategy.

The founding of a sustainability community of practice in partnership with Future Planet. Since its inception in 2023 the group of sustainability leaders from client and supply partner organisations has grown from six to become a network of over 50 spanning a multitude of industries. 

The introduction of green skills training through a partnership with the Institute of Environment Management & Assessment (IEMA). 

Through the Sodexo Stop Hunger Foundation in the year to 31 August 2024 some 2.8 million people received support from the redistribution of more than 160,000 meals and projects targeting the root causes of food insecurity, of which 56% of the Foundation’s funding is dedicated. 

Claire was also recently named in the Workplace Leaders Top 50 2025, a list of inspiring leaders, innovators, pioneers, and changemakers of the workplace today; nominated by their peers and selected by a panel of judges.
 
Patrick Forbes, Managing Director, Tech & Services, Sodexo UK & Ireland and Chair of Stop Hunger Foundation said: “We are delighted that Claire has received this recognition from industry peers. Her drive to ensure we are authentic and transparent in our journey to net zero 2040 is unwavering. Her leadership and passion in the tackling food waste and addressing the root cause of food insecurity through the Sodexo Stop Hunger Foundation is inspiring our teams across the business to make a difference, every day. Congratulations Claire.”
 
2025 marks the 20th anniversary of the Stop Hunger Foundation. Over the last two decades, the Foundation has supported more than 9.6 million beneficiaries through 230 charity partners across over 56 cities and regions, distributing more than £6.4 million in grants.  Thanks to Sodexo’s financial support, 100% of the donations made to Stop Hunger are directed towards charitable partners. 

Sun and Easter boost pub sales in April but restaurants and bars flag #

Britain’s managed pub groups enjoyed a bright April with like-for-like sales growth of 9.1%, the latest CGA RSM Hospitality Business Tracker reveals.
 
It follows a month of warm weather that encouraged consumers into pub gardens and terraces. However, some of the growth was at the expense of restaurants, where sales fell 0.9% year-on-year. Bars continued a long run of negative numbers, with trading down 4.5%.
 
Nevertheless, sales across all hospitality group outlets were 4.2% ahead of April 2024—comfortably beating the UK’s recent rates of inflation, as measured by the Consumer Prices Index. It represents a strong start to the second quarter of 2025 after year-on-year drops of 1.3% and 0.6% in January and March and growth of just 0.1% in February. April’s comparison was slightly inflated by the long Easter weekend, which fell in March last year. Total sales—including at venues opened by groups in the last 12 months—were 6.8% ahead of April 2024.
            
The Tracker, produced by CGA by NIQ in partnership with RSM UK, shows trading outside the M25 was significantly better than in London. Groups’ sales inside the M25 were ahead by 0.9% year-on-year, but further afield they rose by 5.5%.
 
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “After a tough few months for hospitality, the warm weather has given managed pubs a very bright start to the second quarter. It is hopefully a sign that some consumers are spending a little more freely, though a disappointing month for restaurants suggests others were simply switching from eating out to drinking out. Ongoing high costs for operators, including through heavy new labour bills from April, continue to pile pressure on margins—but while the sun continues to shine, pubs with outdoor spaces can expect trade to remain strong.”
 
Saxon Moseley, head  of leisure and hospitality at RSM UK, said: “The headline growth in like-for-like sales will be celebrated by operators who have endured a contraction in trading since the start of the year. This uptick may signal a shift in consumer behaviour as improving weather and greater opportunities to socialise begin to drive spending. Pubs were the clear winners from the spring sunshine, but other parts of the hospitality sector can also take encouragement from the broader rise in activity. However, consumer confidence remains fragile, so recovery is far from assured. Cost pressures remain acute with food inflation outpacing general inflation in April, but for the first time this year there is cautious optimism that revenue growth may ease these concerns.”
 
CGA by NIQ collected sales figures directly from 117 leading managed groups for April’s edition of the CGA RSM Hospitality Business Tracker, which provides authoritative monthly insights into Britain’s restaurant, pub and bar sales. Companies participating in the Tracker receive a fuller breakdown of trading that helps to benchmark performance and understand market trends. To join the cohort, contact Andrew Dean at andy.dean@nielseniq.com

Springboard's Virtual Challenge returns for 2025! #

This July, get a team together and travel 10,000 Miles from Wembley Stadium in London to the Adelaide Oval in Australia, in The Springboard Charity’s most ambitious Virtual Race yet.

The Springboard Charity is thrilled to announce the return of its annual Virtual Race with an exciting new "Down Under" theme for July 2025. Teams across the UK will collectively journey the 10,112 miles from London's iconic Wembley Stadium, where the charity held it’s annual Awards for Excellence in April, to the Adelaide Oval in Australia, whilst raising vital funds to support young, unemployed, and disadvantaged people into hospitality careers.

Throughout July 2025, participants will embark on an epic virtual journey spanning continents and oceans. Teams of up to 20 people will collectively track their physical activities – whether walking, running, swimming, or cycling – to accumulate the miles needed to reach Australia. Each team member's contribution will propel their team further along the virtual route, with progress trackable via smart watches, activity trackers and the online My Virtual Misson platform.

"After the tremendous success of our previous virtual races, we're taking participants on our most ambitious journey yet," said Chris Gamm, CEO of Springboard. "The 10,112-mile distance from London to the other side of the world presents a significant, but achievable challenge that will inspire and motivate participants while raising crucial funds for our programmes."

The Virtual Race has become a highlight in Springboard's fundraising calendar since its inception during the pandemic. The 2023 "Race Around the World" event raised an impressive £82,000 (including Gift Aid), exceeding the previous year's total by £18,000. This overwhelming success demonstrates the growing popularity of the challenge and its effectiveness in engaging supporters across the hospitality industry and beyond.

Participants can contribute miles however they choose, from casual walks to intensive cycling sessions, making it suitable for all fitness levels while building team spirit and supporting a vital cause.

How to Participate:

Individuals and teams can register now at springboard.uk.net/virtualrace Early registration is encouraged to maximize training and fundraising time. For just £15 per person, participants can sign up individually or as part of a team of up to 20 people. Each registrant will receive a special Springboard Virtual Race Goes Down Under race T-shirt and goody bag as part of the experience.

Teams must collectively pledge to raise a minimum of £3,000 for Springboard, with all funds being collected through JustGiving. Prizes will be awarded to the teams that complete the journey fastest and those that raise the most money.

Amy-Jane Cahalane, Head of Marketing & Events added "Whether you're joining as an individual or with colleagues, the Virtual Race offers a unique opportunity to challenge yourself physically while changing people’s lives. Last year, some of our most successful teams found creative ways to engage supporters and exceed their fundraising targets."

Sponsorship Opportunities:

For businesses looking to enhance their corporate social responsibility profile while promoting employee wellbeing, the Virtual Race offers several sponsorship tiers. Opportunities include team entries, brand visibility on marketing materials, inclusion in press releases and social media and logo placement on participants' t-shirts.

Made Agency have already jumped aboard and have designed all of the visuals for this year’s Virtual Race.

Companies interested in sponsorship opportunities should contact annad@springboarduk.org.uk

Impact of Funds Raised

All proceeds from the Virtual Race will support Springboard's programmes, which help young, unemployed, and disadvantaged people develop the skills and confidence needed to secure sustainable employment in the hospitality industry.

Devonte Tulloch, a former Springboard trainee, exemplifies the life-changing impact of these programmes: "That course was the best thing that ever happened to me... Now I have a new job working between the bar, the kitchen and front of house at the O2 Arena... I am one billion per cent more confident than I was before I found Springboard."