Members’ News

December 2025

Ten things we learned at the FEA Industry Conference #

AI in foodservice: science with seasoning?  Plus razzle-dazzle, turbulence and ski jumping

FEA Conference 2025, 12th-13th November 2025, De Vere Cotswold Water Park Hotel
 
“It’s a crazy world” said Emma Brooks in her opening remarks and her opinion was echoed by Declan Curry and Mike Jones, who talked about the volatile global market fuelled by, amongst other things, wars, financial crashes, pandemics and what Dr Stadelmann later described as ‘the elephant in the room’ – Trump’s tariffs.  In the foodservice sector, some major brands have struggled and UK pubs are closing at a rate of one per day.  It’s not all doom and gloom, though: the top 100 restaurant groups have seen profits rise by 18% and brands such as Sides, which are building for the current market (using streamlined kitchens and simple menus, for example), are doing very well.  Their success fitted in well with the theme of the 2025 conference, ‘Business Agility.’   And there was no doubting the big topic of the day (no, not ski jumping) – AI.    

So, here are ten things we learned at Conference

QSRs in the USA are digitising rapidly.  McDonalds is installing AI enabled kitchens and ‘ready on arrival tech’ that’s cutting waiting times by 50%.  Chick-fil-a is testing 24 hour vending machines and using the Cloud to speed up the customer experience. 
The return of restaurant razzle-dazzle.  Chef theatrics at the table, such as flambe cooking, are making a comeback.  US consumers say they value experience over price.  Hence the rise of multi-sensory eateries – where light, sound and FX all play a role in the customer experience (as well as the food, of course). 

Adaptable premises.  Designers need to build flexibility into their premises, so they can adapt to changing demand.  It’s already happening with the hotelification of the workplace (think therapists, sleep areas and gyms as well as fancy cafes), which is magnetising people back to the office who were choosing to work from home.  Meanwhile Bambi Bar in London’s Hackney exemplifies the adaptability theory, mutating from coffee shop to restaurant to music venue through the day.

NextGen is the next thing.  FEA’s bold initiative is all about attracting young people into this brilliant industry, by giving them the knowledge and tools they need. 

AI is the new sous chef.  Yes, artificial intelligence is already having a huge impact and it will continue to do so.  It’s overseeing mundane tasks like cooking vegetables so that chefs can get on with being more creative.  It can help in all sorts of other areas, too, from menu development to allergen control. 

AI boosts profits.  78% of companies use AI and 71% say it increases revenue.  82% of foodservice operators plan to increase their use of AI.  AI can make businesses more agile.  We shouldn’t be scared – it’s just another tool, an enabler.  In the kitchen it’s already being used to, for example, predict parts failure (reducing downtime) and analyse food waste (one hotel group reduced food waste by 30% using AI). 

AI helped Spurs increase F&B from £15m to £50m.  That was through areas like analysing customer preferences, so the club could focus on them.  Mark Reynolds described AI as the future of the kitchen, combining science with seasoning, data with creativity, and man with machine. 

Investing in advanced technology needs a user warning.  Embrace innovation, but buyer beware: your investment could be obsolete in two years, so make sure it’s scalable.  Plus, you need to be aware of cybersecurity risks – data security is a minefield.  When it comes to your company strategy, use AI to advance it, not to define it. 

AI won’t replace the human touch.  People are what counts.  AI can’t replace passion, either – the human touch will be a hospitality essential for the foreseeable future.

Don’t ski jump using an old helmet tied on with string.  According to Eddie the Eagle Edwards, the string tends to break mid-flight.  Our advice: don’t ski jump, period.   
 
The award winners

Conference sees FEA announce its award winners, including the Outstanding Contribution to the Industry Award.  This year’s worthy winner was Malcolm Skinner of Marren Microwave, who was described as ‘full of integrity’ and ‘a man who is hugely supportive of his family, his friends and, of course, of the industry he loves.’ 

The FEA Chair Awards, which honour people who have helped to drive the foodservice industry forward, went to Paul Anderson of Meiko, Paula Sherlock of Signature FSE and the FCSI’s Julian Edwards. 

In the FEA Charitable Endeavour Awards, sponsored by Mieko, the Company category was won by Gail’s Property, who raised £3,700 for the Gurkha Welfare Trust in a 100km walk over the South Downs.  The 'Sensational Six' won the Team category – they are Claire Moss, Matt Greep, Max Barnes, James Olbort, Joe Stockwell, and Suzi Forster. They raised £22,125 for the Children’s Adventure Farm Trust by navigating 620 kilometres in Sri Lanka in two Tuk Tuks.  Chris Fay won the individual award.  He took part in the Swim Serpentine event and helped raise over £18,000 for the Whale and Dolphin Conservation charity.   

A powerhouse speaker platform

Michael Jones head of the contents team for the FCSI worldwide – he was voted ‘editor of the Year’ at the CMA’s international content marketing awards 2020.  The conference facilitator, he presented on global foodservice trends.  

Emma Brooks chair of FEA and MD of Quintex Systems – the Foodservice Equipment Association’s first female chair, she opened and closed conference with a mix of thought- provoking insights and enthusiastic comments.  

Declan Curry broadcaster and journalist – gave a fascinating economic update and prediction.  Early in his career he wrote for the Caterer and Hotelkeeper. 

Claire Smith, MD, and Tansin Blankley, senior designer, ABDA Design Consultants – they gave a lively presentation on designing hospitality premises for agility, so they can adapt to new purposes. 

Dr Peter Stadelmann, CEO of Rational AG – in a fascinating interview he was asked about successful business, replying “Only the fittest survive – so you have to get fitter!”

Mark Reynolds, executive chef, Levy UK, and national chair, Craft Guild of Chefs – he currently oversees The O2, The Oval, Chelsea, Brentford, Goodwood Estate and Tottenham Hotspur, spoke about front of house kitchen technology in use. 

Greg Archer MBE CFSP, chair of FEA’s education and training committee and MD of Contiquip Limited, – presented FEA’s exciting NextGen plans. 

Tim Davies, CEO of Projekt Rising – he spoke about AI from an operator’s POV.   He said of his company, “We build AI solutions.  We create unfair advantages!”

Change Ge, senior fellow, University of Lincoln, and director of CG Vision Consultancy – talked about understanding how to use AI, covering ethics, policy, governance and regulation.

Emanuela Delgado, GVP of growth and innovation at Partstown – spoke about the way the company has embraced AI, looking at how to use it to make business more agile and drive growth. 

Eddie the Eagle Edwards – a brilliantly effervescent speaker, but his antics definitely fall into the ‘don’t try this at home (or anywhere else)’ category. 
 
The Conference in numbers

140 – the number of diners at the Opening Dinner on 12th November
£3,680 – the amount the above 140 diners raised for Military vs Cancer charity
12 – speakers at Conference
14 – sponsors of the Conference (thanks, guys!)
182 – delegates who attended Conference
142 – guests at the Conference Gala Awards Dinner
73.5 – metres that Eddie the Eagle Edwards jumped at the Calgary Winter Olympics, coming last but setting a British record 
 
2026: next year’s FEA Industry Conference is at the De Vere Wokefield Park Hotel, Reading, on November 18th and 19th.  For information contact FEA. 
 
FEA would like to thank the Sponsors for the 2025 Conference:
Blue Seal; DNA Payments; Exclusive Ranges; Falcon Foodservice; HRC; Meiko; Partstown; Rational; Smeg; Specifi; TableCraft; Unox; Vendex, Winterhalter
 
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 

Swizzels Matlow Ltd retains Sodexo to deliver food services at Derbyshire sweet factory #

Sodexo UK & Ireland will continue to deliver the food services at the home of one of the UK’s best-loved confectioners, Swizzels Matlow Ltd, following the announcement of a new three-year contract valued in the region of £1 million. 

Sodexo has been delivering food services at the Swizzels factory since 2011. The new contract will take the partnership to 18 years. 

Sodexo’s Kitchen Works restaurant serves breakfast and lunch, Monday to Friday and offers a place for Swizzels colleagues to meet, relax and enjoy delicious, honest food. Menus are curated using seasonal and local ingredients and prepared by Sodexo’s skilled chefs and include a wide range affordable healthy, delicious and sustainable lunch options from sandwiches, salads, jacket potatoes, soups to main meals.  

With sustainability key to both companies the Sodexo team uses the company’s WasteWatch programme to tackle food waste within the kitchen and plate waste from the restaurant. 

Paula Stevenson, MD Corporate Services, Sodexo UK & Ireland said: “We are delighted to continue our partnership with Swizzels. Not only is it a beloved sweet brand known across the country it is a company with strong ties to the local community and like Sodexo is committed to ensuring its operations has a positive impact through its commitment to sustainability, and to providing a workplace where people feel valued and inspired. Our team at Swizzels is a valued part of the team at New Mills and we look forward to continuing to deliver food services that provides fuel throughout the day in an environment where they can truly relax and disconnect.” 

Jonathan Dee, Purchasing Director of Swizzels Matlow, said: “I am delighted that Sodexo will remain our catering facilities provider.  They’ve done an excellent job over a considerable time and all members of staff demonstrate high professional standards time and again.  Their efforts throughout the year do not go unnoticed.” 

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.

Restaurant Associates launches new culinary partnership with Saran Avinash Rajinikanth, bringing authentic South Indian flavours to the table #

Restaurant Associates is adding vibrant new layers to its casual dining offer with the launch of an exciting culinary partnership with chef Saran Avinash Rajinikanth, who is sharing his treasured family recipes and authentic flavours from Southern India.

Passionate about preserving and celebrating his culinary roots, Saran has curated a menu of 25 dishes, each inspired by the diverse traditions of five South Indian states.

“Every region in South India has its own distinctive culinary identity,” Saran explains. “These recipes bring together the flavours and influences I grew up with. I first started cooking alongside my mother at the age of 14 – she remains my greatest inspiration, and these dishes are a reflection of my childhood.”

Saran moved to the UK four years ago, bringing with him his culinary expertise from running a restaurant and a marketing agency in India. “Cooking has always been a source of relaxation for me,” he adds. “Seeing my dishes come to life and being enjoyed by so many people is incredibly rewarding. These recipes are true comfort food.”

Adam Thomason, Culinary Director at Restaurant Associates, said: “It’s incredibly exciting to showcase the passion and diverse talent across the wider Compass business.  What started as a casual conversation between two exceptional chefs has, over the past 18 months, evolved into a bold and flavourful concept that we’re now proud to share with our guests. Indian cuisine is wonderfully complex - layered, aromatic and deeply regional. It’s a privilege to bring an authentic taste of South India to our restaurants, while celebrating Saran’s creativity and craft.”

Ian Human, Group Chef at Restaurant Associates who helped bring Saran’s talent into the spotlight added: "Working with Saran has been a genuine pleasure. Spending time in the kitchen with him, hearing the stories behind his dishes, learning about the traditions he grew up with, and seeing first-hand the depth of his South Indian culinary knowledge has been incredibly inspiring. His passion is infectious; every recipe comes with a piece of his history, and he shares it with such generosity. Collaborating with him has not only broadened my understanding of South Indian cuisine but also reminded me of the power of food to connect people and cultures.”

Each dish in the collection is built on a blend of five to ten spices, achieving the perfect balance of tangy, spicy, sweet and sour — the hallmarks of South Indian cooking. Vegan alternatives are also available, ensuring inclusivity across all tastes and dietary preferences.

Menu highlights include:

Mutton Biryani – a fragrant rice dish blended with tender meat and warming spices
Beef Ularthiyathu – a rich, slow-cooked Kerala classic
Mangalore Prawn Ghee Roast – a coastal favourite with deep, buttery spice

This collaboration marks another step in Restaurant Associates’ commitment to celebrating diverse culinary talent and authentic global flavours, bringing new depth and inspiration to its food experiences across the UK.

Kraft Heinz Wraps up Inaugural Culinary Competition, Masters of the Menu, with Innovative Supper Club Co-hosted by James Cochran and Competition Winner, Stefan Sewell #

Kraft Heinz are proud to bring a close to its inaugural Masters of the Menu competition.  This was topped with an exclusive supper club held on Thursday 27th November at Mission Kitchen, bringing together winner Stefan Sewell and renowned resteraunter James Cochran for a one-night-only culinary collaboration.

Hosted in partnership with Great British Menu winner James Cochran and the Craft Guild of Chefs, the night showcased the passion, creativity and skill that defined this year’s competition - and set the tone for an even bigger return in 2026.

The menu, co-designed by Stefan and James, featured a series of dishes that reflected both chefs’ distinct styles. Guests were welcomed with canapés including citrus sea trout with Heinz Professional Mayonnaise, an aged beef tartlet paired with Heinz Firecracker Sauce, and a crisp hash brown finished with Heinz Pickle Flavour Tomato Ketchup.

The starter showcased tandoori-spiced Orkney scallop complemented by Heinz Smokey Baconnaise Sauce.

Two small-plate mains followed: roasted red partridge with Heinz Sweet Chilli Sauce and slow-braised beef cheek brought together with Heinz Yellow Mustard and Heinz Sticky Korean Barbecue Sauce.

The evening concluded with a blackberry baked Alaska made using Heinz Professional Mayonnaise.

As the 2025 champion, Stefan, a Chef Manager in the Royal Air Force and founder of Sour Fennel Catering, demonstrated once again why he was crowned the inaugural Master of The Menu. The way he brought his catering discipline into a restaurant-led environment, and cooked so confidently beside James, was one of the real highlights of the night.

Stefan said that “Working with James on this supper club has been a real career highlight. Catering chefs don’t often get the chance to step into a spotlight like this, so being able to create a menu together has been something special. I wanted to show just how much precision and technique sits behind our work in catering and tonight felt like the perfect opportunity to show that off. It’s been an amazing way to round off the competition”. He added “I’d encourage anyone in the industry, whether you’re just starting out or have been cooking for years, to take the leap and enter next year. It’s an experience that genuinely pushes you and opens doors you don’t expect.”

James said “From the moment Stefan stepped into the competition, it was clear he had something special. Working together on this supper club has only reinforced that. He has the precision of a caterer and the creativity of a restaurant chef, and when you bring those qualities together, magic happens. I’m excited to see where he takes it from here. It’s been brilliant watching chefs from all over the country innovate and bring such fresh thinking to the competition, and I can’t wait to see next year’s conversation grow even bigger and better.”

The supper club follows the success of October’s live cook-off, where the finalists competed for the inaugural title. For Kraft Heinz, the event symbolised more than a celebration, it was a continuation of the brand’s mission to champion chefs from smaller operations and shine a light on exceptional, often under-recognised, culinary talent.

Tom Franklin, UK & Ireland Heinz Away From Home Director, said “This supper club is the perfect example of what Masters of the Menu is all about: giving talented chefs from all corners of the industry the platform they deserve. Seeing Stefan and James collaborate so closely highlights the value of cross-industry mentorship - and we’re excited to build on this momentum as we look ahead to next year’s competition.”

Following the success of its inaugural year, Kraft Heinz has confirmed that preparations are already underway for Masters of the Menu 2026. The next competition will continue to highlight the creativity of independent chefs - with an even stronger focus on celebrating innovation and skill within the catering sector.

Full details for 2026, including entry dates and format, will be announced early next year.

Sodexo and The Aurora Group celebrate decade of supporting SEND students into hospitality careers #

Sodexo UK & Ireland and The Aurora Group, one of the UK’s leading independent providers of education, care and support services for children and young people with additional needs, are celebrating ten years of collaboration focused on empowering young people to create meaningful opportunities that go far beyond the classroom - opening doors, building confidence, and helping students discover their potential in the hospitality industry.

The partnership was founded by Mike Taylor, Learning & Development Manager for Sodexo’s Government business when he met an Aurora Foxes Academy student on placement at a military site where Sodexo provided food and FM services. 

Mike introduced The Aurora Group to hospitality charity, Springboard, resulting in ongoing tailored training and work experience opportunities for Aurora students from predominantly its Foxes Academy in Somerset. 

As a Springboard Ambassador, Mike connected Aurora and Springboard and together worked to adapt the annual Springboard FutureChef competition specifically for Aurora students which was launched in 2022. Twenty schools from The Aurora Group and other schools in the Oxfordshire area have already expressed interest in their students competing in the 2026 FutureChef competition. 

Sodexo-led initiatives have included a two-day ‘takeover’ of the Foxes Academy in 2022 where 12 Sodexo employees including chefs and subject matter experts from its Government business helped deliver a programme of 30 one-hour interactive and practical learning experiences. In 2025, a similar one-day event was held. Both initiatives provided valuable student-led food service experiences. 

Mark Costello, Principal, Aurora Foxes said: “Our partnership with Sodexo continues to go from strength to strength. Having industry specialists attend our training hotel for takeover days and other events, give our students, and staff, brilliant insights into the hospitality industry and inspiration for them to compete in the Aurora/Springboard FutureChef competition where they can showcase their abilities to the industry.” 

Sodexo volunteers continue to support Aurora Foxes students with mock interviews twice a year, career talks, CV sessions writing and interview preparation as well as Q&A sessions on Sodexo and the opportunities it can offer. 

Paul Anstey, CEO Government and Energy & Resources said: “We are proud of our work with The Aurora Group over the last ten years which has been driven by Mike. By working together we have helped former Foxes Academy students find employment within the hospitality industry some of which have found positions within Sodexo teams at a number of our client sites. 

“At Sodexo we are focused on creating workplaces where everyone can belong, thrive and progress. Our Social Impact Pledge 2030, includes a dedicated 'People' pathway focused on commitments to help drive social mobility in communities across the country with colleagues like Mike we are helping create meaningful opportunities for a wide range of groups. We look forward to continuing to work with The Aurora Group for many more years.” 

Mike Taylor has twice received the title of Ambassador of the Year at the annual Springboard Awards for Excellence for his work with The Aurora Group, and other organisations, to raise awareness of the career opportunities within the hospitality industry for individuals from other groups such the over 50s, those with disabilities and the long-term unemployed. 

Mike adds: “When I started out as an ambassador for Springboard I wanted to understand what I could do to attract more young people to this fantastic industry. I love getting out and about, visiting schools, colleges, job centres and careers fairs to talk about all the opportunities the sector has to offer. The role is so rewarding, the Aurora FutureChef competition does not disappoint each year and developing partnerships with the likes of Aurora Foxes is opening up some amazing opportunities for people to really build a career in hospitality.” 

Footprint and Nestlé Professional call for collective action in new report to scale regenerative agriculture across the food system #

Footprint, the UK’s leading sustainability and ESG expert in the food and drink industry, in collaboration with Nestlé Professional, has launched Growing Regenerative Agriculture: How Businesses Can Help Deliver Impact at Scale. This new report examines how organisations across the hospitality and foodservice sector can help accelerate the transition to regenerative agriculture and deliver meaningful environmental and social impact. 

With 2024 recorded as the hottest year on record and extreme weather continuing to disrupt food supply chains, it highlights the urgent need to rewire farming systems to build resilience and restore nature. 

Through detailed analysis and interviews with farmers, manufacturers, and foodservice operators, the report explores how businesses can support the transition to regenerative farming, while ensuring impact is measurable and credible. It features case studies from organisations including Nestlé, McCain, McDonald’s, Compass Group, Fresh Direct and Wahaca, each demonstrating the power of partnership to deliver systemic change. 

The research shows that industry-wide alignment on practices and outcomes is needed, as well as financial support for farmers, and consistent market demand. Businesses across the food system must engage beyond sustainability teams, ensuring cross-functional commitment. Transparency is key for companies to show how they’re delivering real benefits for people and planet. 

For Nestlé Professional, regenerative agriculture is central to its sustainability strategy, with 20% of key ingredients already sourced from farms adopting regenerative agriculture practices, a target met a year ahead of schedule in 2024. The business is now aiming to source 50% regeneratively by 2030. 

Julia Jones, Head of Sustainability and Corporate Communications at Nestlé Professional UK & Ireland, said: 
“Regenerative agriculture represents one of the most powerful tools we have to protect the food system. But scaling it requires partnership and collaboration between farmers, manufacturers and hospitality operators to share risk, align on measurement, and drive real, lasting change. This report offers the insight and evidence needed to help the industry turn ambition into action.” 

The report also highlights growing consumer interest in sustainability, with younger people leading the shift. However, it cautions that public understanding of the term ‘regenerative’ remains low, underscoring the need for businesses to communicate transparently and back claims with evidence to maintain trust. 

The report provides practical recommendations and case studies to guide foodservice leaders in supporting farmers, de-risking the transition to regenerative systems, and embedding nature-positive principles into sourcing strategies. 
To view and download the full report, click here 

Bidfood slashes and freezes prices on 140 key lines to support operators in challenging times for hospitality #

Against a backdrop of continued cost pressures, cautious consumer spending, and the disappointing Autumn budget, Bidfood, one of the UK’s largest foodservice providers, is bringing customers some much-needed good news with the launch of its new Price Freeze promotion.

Beginning 1st January 2026, customers can secure up to four months of deep cut pricing on a wide range of favourite products across a variety of categories such as bakery and cleaning, and freeze these prices for up to 4 months, simply by purchasing from the Price Freeze range before 28th February 2026.

The campaign invites customers to ‘put your price on ice’ by purchasing any qualifying Price Freeze product during the January - February window, which will then automatically receive the same frozen price on all subsequent orders of that product until 30th April 2026.

This Bidfood first provides consistent, dependable pricing on everyday essentials and popular items, even with changes in the market, giving Bidfood customers the opportunity to plan ahead for what is often a tricky time of year.

Katie Sillars, Head of Commercial Growth Initiatives at Bidfood commented: ““Right now, operators don’t just need another promotion, they need certainty. Our Price Freeze is about locking in real savings on the products customers rely on most, so they can plan with confidence and focus on driving sustainable growth as we head into the new year.

“We’ve combined deep cuts on key lines and frozen those prices right through to the end of April, across a strong mix of customer favourites from our own and supplier brands. Even small savings add up, freeing up cash that can be reinvested in teams, menus and customer experience. We want this to feel like a genuine boost for hospitality – supporting both resilience and growth through the toughest winter months and into early spring.”

For more information, please visit the digital brochure and look out for more special cashback offers from Bidfood on the same range of products, coming soon in March 2026.

Lexington Independents secures catering contract with Leicester High School for Girls #

Lexington Independents has partnered with Leicester High School for Girls to help enhance pupils’ wellbeing through nutritious, freshly prepared food. Together they’re creating a vibrant dining experience that fuels learning and inspires lifelong healthy and sustainable habits.
 
A dedicated team of five has already refreshed the school’s food offer, introducing new menus and home-grown concepts designed to engage pupils and create a positive food culture across the school. This includes celebrating cultural occasions, offering popular high street-style dishes such as bao buns, and tailoring menus and portion sizes to suit pupils at different life stages.
 
Nutrition is central to Lexington’s approach, with 95% of dishes prepared on-site and healthier ingredients incorporated into familiar favourites via its ‘Health by Stealth’ initiative. Pupils are encouraged to make their own choices, helping them understand the impact of healthy eating.
 
As with all Lexington contracts, there’s a strong commitment to local sourcing, seasonal menus and sustainability. And everything is supported by regular independent audits to maintain quality and consistency. Lexington has also launched a calendar of educational sessions led by in-house nutritionist Leah Style, covering topics such as digestion, food and mood, and wellbeing.
 
Leicester High School for Girls, situated in South Knighton, Leicester, is an independent day school for girls aged 3-18. The school prides itself on providing a diverse and inclusive community, where pupils of all backgrounds are supported to achieve their potential and flourish.
 
Bonnie Dankbars, operations director at Lexington Independents, said: “Central to the Lexington philosophy is the belief that it’s vital to start teaching good nutrition and healthy habits from the earliest years. Young minds need proper nourishment to learn, grow and thrive, and schools play such an important role in shaping those lifelong habits.
 
“It’s a real pleasure to provide catering services at Leicester High School for Girls, where we share a genuine commitment to nutrition and sustainability – helping pupils make positive choices for their health and the planet.”
 
Stef Shaw, bursar at Leicester High School, said: “We’ve already seen such a positive response to the new menu options. Lexington Independents was the perfect partner for us because it understands the importance of nourishment and providing high-quality food in the school environment – as well as bringing meaningful value to the school community throughout the year.”

Elior and FSG Returnables team up to ditch disposables at NPL #

Leading caterer, Elior UK, is proud to announce a new partnership with FSG Returnables (FSG) to introduce reusable takeaway food containers, at the National Physical Laboratory (NPL). The initiative aims to significantly reduce single-use packaging waste.

The new reusable takeaway containers have been introduced at NPL and customers pay a deposit and receive a token when they borrow a reusable container. Once the container is returned, they receive their token back so they can borrow again. From the end of September, a £1 charge will apply if customers opt for a non-reusable takeaway box, encouraging a site-wide switch to sustainable practices.

The introduction of reusable containers follows the successful introduction of reusable coffee cups, removal of all bottled water, and the installation of water fountains across NPL - changes that have been embraced by nearly all the 600 people who use the building each day.

Elior’s commitment to sustainability is reflected in the recent launch of Elior at Work, its new workplace dining brand, created following extensive research into what customers want from their catering offer. At its core, Elior at Work focuses on sustainability, protecting the planet, and taking meaningful action to reduce waste and carbon emissions.

Lisa Tomkins, Contract Manager at Elior, said: “We’ve seen how quickly the NPL community adapted to reusable coffee cups and the removal of single-use plastic bottles. The introduction of reusable takeaway boxes is the next natural step. It’s about creating simple, sustainable habits that reduce waste and carbon emissions while also delivering a better dining experience.”

Paula Henderson, Sustainability Advisor at NPL, commented: “Sustainability is central to our mission at NPL, and we’re proud to be working with Elior and FSG to cut down on unnecessary waste. By embedding reusable solutions into daily life on site, we’re setting a positive example of how workplaces can help drive environmental change.”

Lynn Johnson, Managing Director of FSG added: “Our vision is a circular future for food and drink packaging, and partnerships like this bring that vision to life. By replacing single-use containers with reusables, we can reduce carbon emissions, prevent waste from ending up in landfill or incineration, and help organisations like NPL lower their environmental footprint. So far, FSG has helped stop over one billion single-use food and drink disposables from being discarded, landfilled or incinerated and this project will add to that impact.”

The environmental benefits are significant. Based on 100 takeaway containers used daily for main meals, switching to reusables will deliver an estimated 5,412 kg CO₂ reduction in yearly emissions.

By choosing reusables, NPL and Elior are helping to cut carbon emissions, reduce financial costs of single-use packaging and eliminate waste and the impact on landfill.

New Report Reveals Great British Speaking Gap is Barrier to Social Mobility #

Compass Group UK&I releases report to highlight gaps in communication skills in the workplace
Published as UK Government introduces oracy to the national curriculum
 
Report Highlights:
Individuals from the most well-off backgrounds are 5 times more likely than those from the least advantaged backgrounds to have had oracy training or development opportunities (51% vs 10%).

There is also a gender gap: 45% of men vs 39% of women have had public speaking training, while 39% of men vs 33% of women received oracy development opportunities at school.

The majority of Britons have had no dedicated oracy teaching (53%) or workplace training (64%). 

Social mobility is being hampered, according to a new report that has found the majority of Britons have not had training around public speaking, listening or communication. The report, commissioned by Compass Group UK&I with polling conducted by More in Common, finds that nearly two thirds (64%) have not had dedicated oracy* training. Despite this, an overwhelming majority (87%) in the UK believe that strong oracy skills are important for career progression and leadership.
 
The report finds a clear difference in access to oracy based on socio-economic background.

Just over a half (51%) of individuals from the most well-off backgrounds have had training or development opportunities around oracy, compared to just one in 10 (10%) of people from the least advantaged backgrounds.

Based on current professions, people from higher managerial roles are more than twice as likely to have had workplace training (51%) compared to casual workers (20%), semi-skilled and unskilled manual workers (19%) and people in supervisory or clerical and junior managerial roles (24%). 

The UK Government recently announced oracy would be integrated into the curriculum. It comes as Compass Group UK&I’s research finds that trends in the workplace are mirrored in education.

Nearly two thirds (64%) of people from the most well-off backgrounds had either dedicated teaching or a significant emphasis on oracy skills at school.

This compares with under a quarter (23%) of people from the least advantaged backgrounds. 

There is also a gap in access according to gender.

Men are more likely than women to have had public speaking training (45% vs 39% of women) and to have received oracy development opportunities at school (39% vs 33%)
.
Men were also more likely to say that expressing themselves comes naturally (20% vs 15%), while women are more likely to have had active listening training (54% vs 43% of men). 

Britons expressed a preference for training programmes dedicated to oracy (36%) to improve communication skills, according to the report. This is followed by active listening training (29%) and public speaking opportunities (19%).
 
Compass’ research includes a series of recommendations for government and employers, so that everyone has the opportunity to learn and improve their verbal communication skills. These include:
 
For government
Expand the focus on oracy beyond schools
Provide practical resources for employers
Appoint a workplace oracy champion 

For employers
Guarantee at least one oracy training opportunity for every employee
Embed oracy into apprenticeships and T Levels
Support programmes in deprived areas 

Sophie Smith, Chief People Officer, Compass Group UK&I said: “The ability to articulate and communicate effectively is a skill that is fundamental. From front line customer service to the corporate office, strong communication skills help to improve confidence, performance and progression for individuals within the workplace.
 
It is of great concern that people from more disadvantaged backgrounds are less likely to have accessed this training, making oracy skill development a key social mobility driver. At Compass, we are passionate about creating opportunities for all. Oracy skills are key to this in so many ways. We encourage the whole business community to provide opportunities for oracy training for all staff, to help drive business growth, career progression and social mobility. We believe that by adopting these simple steps, it is possible to positively change the lives of many people.”
 
Kate Nicholls OBE, Chair of UKHospitality commented: "Communication in a hospitality venue is an essential skill. Whether it's communicating in a busy kitchen team or providing fantastic front-of-house service, oracy skills are a must. We support Compass' calls to expand the focus on oracy to include the workplace, and give both teams and employers the tools they need to develop our skills even further."
 
Since the launch of Our Social Promise in 2021, Compass has supported over 500,000 people, both within and outside the organisation, enhancing employment opportunities and changing lives through job creation, education, training, and community engagement. Compass is committed to further evolving its mission to make an even greater impact. Building on the lessons it has learnt over the past four years, the company is expanding its flagship social mobility programme with ‘Mission to a Million: Forward Together’, which has improving socio-economic outcomes as the guiding principle.
 
You can read the full report here 

Sodexo strengthens food ambition with appointment of Ming Lai as CEO premium food #

Sodexo UK & Ireland has announced the appointment of Ming Lai as CEO for premium food, supporting its ambition to become the market leader in the food and support services in the UK and Ireland. In this new role Ming will have executive responsibility for The Good Eating Company and Fooditude and will work closely with Sodexo’s corporate services business.
 
Sodexo’s food ambition centres around delivering culinary excellence every day. The company is driving forward its strategy to create future-ready food services solutions, combining menu personalisation, automation and sustainability across its portfolio of distinctive food brands which have been curated to make food feel right for everyone, everywhere.
 
Jean Renton, CEO Sodexo UK & Ireland said: “Ming brings with him a strong track record in driving growth, innovation and operational excellence with a people focused approach. Through all of our food brands we are delivering on our promise to provide expertly crafted food solutions which support our clients in a whole range of sectors. Ming’s proven commitment to operational excellence along with his people-focused approach will help elevate our proposition as we continue to deliver food excellence.”
 
Sodexo’s range of food solutions have been specifically and expertly developed for different markets, these include:
 
The Good Eating Company: bespoke high-end workplace dining solutions with a focus on quality, ESG and crafting exceptional food experiences.

Fooditude, delivered-in food services model for kitchen-less offices offering seasonal, fresh, cooked-from-scratch buffet-style meals, prepped centrally and finished on-site.

Modern Recipe: a contemporary all day corporate dining offer designed to foster connections, promote health and well-being with dishes developed using sustainably sourced ingredients.

Kitchen Works: dining offer with menus focused on convenience, value, taste, nutrition and freshness, served in an environment where guests can truly relax and disconnect. 

On his appointment Ming Lai said: “Sodexo has a long culinary history and I am looking forward to supporting the business and its talented teams in reaffirming its heritage through the delivery of the food solutions which not only delight guests but that are innovative and market leading, blending the craft of cookery with new technologies that are seeing the industry shift from food services to food intelligence.”
 
Sodexo demonstrates every day how the seamless delivery of food, hospitality and the workplace experience can significantly enhance employee and consumer engagement. As the leading expert self-delivering in these fields, its unique, insight-led proposition attracts clients who want to maximise value creation from a single, trusted partner.

Saachi Avis appointed Chair of the BDA Food Services Specialist Group #

Saachi Avis, Head of Dietetics – Healthcare at Compass Group UK & Ireland, has been appointed Chair of the Food Services Specialist Group within the British Dietetic Association (BDA).
 
The BDA Food Services Specialist Group raises awareness of the vital role played by food and beverage services in all sectors. Membership includes clinical dietitians, dietitians working with catering colleagues, and dietitians employed within the food industry.
 
In this role, Saachi will strive to grow membership; promote the work of food service dietitians; encourage Trusts and organisations to consider the added value of dietetic time; and partner with universities to include catering within placements.
 
Saachi joined the BDA committee as a member in 2017 and soon became the Group’s Treasurer. Saachi has contributed significantly to key BDA publications, including the Nutrition and Hydration Digest, The Mental Health Supplementary Guidance, and the Care Home Digest. In recognition of her contributions to the field, Saachi has been awarded the BDA Roll of Honour three times. The BDA also recently announced her as an Unsung Hero to mark International Volunteers Day.
 
Having worked as a Food Service Dietitian for over 10 years, she now specialises in catering, prior to this Saachi was an Acute Dietitian in the NHS, working in a range of clinical specialties. Former roles include clinical and operational support to catering teams, covering menu planning, special diet and operational training, auditing and recipe analysis, as well as writing key food and drink related policies and processes.
 
At Compass, Saachi leads the Healthcare Dietetics Team, with a focus on ensuring food and drink provisions consistently meet legislative requirements and essential standards, supporting the safety and well-being of patients, residents, staff and visitors.
 
Commenting on her appointment, Saachi said: “I’m honoured to have been made Chair of the BDA Food Services Specialist Group. I’ve loved being part of this committee for the last eight years and I’m excited to be helping move it forward. For me, this role is about making a meaningful impact and raising awareness of the work we do.”
 
Russell Blake, MD – Healthcare – Compass Group UK & Ireland said: “We’re incredibly proud to see Saachi appointed to this important role with the BDA. I know she will bring the same energy, insight, and collaborative spirit to the group’s committee that she brings to our work every day. We look forward to supporting her in her new role and I’m confident she will make significant contributions to shaping the future of dietetics across the UK.”
 
Carlena Probert-Baulch, Volunteer Manager at the BDA said: “We’re thrilled to appoint Saachi Avis to the role of Chair. In the time she has been a member of the committee, she has contributed significantly to key BDA publications and work. It’s no coincidence that her contribution has been recognised in our Roll of Honour three times – she is hard working, passionate and dedicated to improving the sector. We’re very much looking forward to seeing her progress as Chair.”

Sodexo’s Lived Experience programme wins Best Learning Initiative at Business Culture Awards #

Sodexo’s Government and Energy & Resources business in partnership with The Happy Consultancy Group won Best Learning Initiative at the 2025 Business Culture Awards for its ‘Lived Experience: it’s all about you’ programme which was developed and rolled out across military sites managed by Sodexo. 

The initiative, launched in 2024, was led by Samantha Hockey, Head of HR (Defence) and Duncan Limbert, learning and development business partner for Sodexo’s Government business. 

In 2022, Sodexo introduced ‘The Lived Experience’ – a programme designed to address the need for attractive offers and environments that focus on enhancing wellbeing and delivering a consistent, high-quality experience for its diners on military sites. 

The programme was part of a number of operational changes within Sodexo’s food service offers and to bring this to life for its employees, a people-led behavioural change programme was needed. 

Samantha and Duncan worked with The Happy Consultancy Group to devise a series of vibrant, fun, and engaging sessions, which blended Sodexo’s core values (Service Spirit, Spirit of Progress and Team Spirit) with its employee value proposition (Belong, Act, Thrive) with storytelling that truly empowered employees to become heroes of their own stories. 

Designed to boost engagement, confidence, well-being and pride across Sodexo’s teams delivering services at military sites across the UK, the programme was developed in line with Sodexo’s commitment to address the evolving needs and challenges of the UK Armed Forces. 

To date over 2,500 employees, from frontline to senior leaders, have participated in the  campaign and engagement events, also incorporating photoshoots, video footage, and printed materials. Team sessions achieved an impressive 92% overall satisfaction among all participants. 

Mark Baker, Chief Operating Officer for Defence, Sodexo UK & Ireland said: “We wanted to connect hearts and minds and embrace change with passion, pride and confidence, encouraging colleagues to play their part in the Lived Experience. This programme is designed to transform from the inside out, and it’s working. Thanks to Samantha and Duncan’s hard work and the deployment of this transformation programme with support from The Happy Consultancy, we have seen a marked increase in retention alongside a reduction in absence rates and increase in customer satisfaction.” 

This recognition reinforces Sodexo’s commitment to the Armed Forces community, which has spanned for more than 30 years, with tailored solutions to help military leaders and service units improve the quality of life of individuals, the community and on-site environment.  

Sodexo was an early signatory to the Armed Forces Covenant and received its first gold under the Ministry of Defence’s Employer Recognition Scheme in 2017, for its commitment and support to the UK’s Armed Forces community. The gold status was re-awarded in 2022.

Arena's Networking Navigator Programme #

This six-session hybrid course blends expert-led online learning, in-person learning and the opportunity to apply key skills learned at two dedicated Arena face to face events.  It is designed to equip rising professionals in the foodservice and hospitality sector with the essential skills to build meaningful, career-defining connections.

The initiative has been born from a recognised industry need and the programme addresses a growing skills gap among early career
professionals who sometimes miss out on formative in-person networking experiences.

The next course kicks off in February 2026. Click here for further details.