Members’ News

October 2026

Gather + Gather leads project to transform reusable packaging programmes across the UK contract catering sector #

Partnership with Vytal and Lolly creates Loop + Return powered by Vytal – the first integrated reusable packaging programme for UK contract catering, with no deposits, no additional apps and no scanning of containers for customers at point of sale.

Progressive catering and hospitality business Gather + Gather has partnered with the global reuse platform, Vytal, and technology specialists, Lolly, to create and launch Loop + Return – the first technology-driven, integrated reusable packaging programme for the UK contract catering sector.

Led by the Gather + Gather technology and sustainability teams, this exciting collaboration has created a fully automated reuse product built around the customer experience.

Designed to make reuse effortless and drive higher adoption, Loop + Return removes many of the steps at point of sale that can discourage customers from taking part. Unlike traditional reusable packaging schemes, the process is integrated into the technology they already use so there is no separate app to download, no deposit to pay and no need for customers to scan and link reusable items themselves.

Loop + Return integrates Vytal’s reuse system into Gather + Gather’s tills and apps, removing physical and financial burdens from customers. It’s free at point of sale and automatically links to existing Gather + Gather apps that are already downloaded and used as part of customers’ daily routines for activities such as ordering, loyalty rewards and special offers.

Additional features have been built into the Gather + Gather apps to elevate the Loop + Return experience for customers, such as setting their preferred packaging option for pre-orders and receiving return reminders.

Loop + Return also supports customers who do not use apps with app-free Tap2Borrow technology available.

Gather + Gather will be rolling this exciting innovation out across locations this autumn.

Additionally, with decreasing dependency on disposables being the objective driving the project, the integration developed through the project is now available, via Vytal and Lolly, to other contract catering businesses across the industry. Gather + Gather and Vytal’s shared ambition is to create a network of reuse that generates a collective, positive impact.

Charlotte Thwaite, Head of Sustainability for Gather + Gather, said: “We’re incredibly excited about this partnership and the impact this innovation can have.  We know customer experience can be a real barrier to adoption. We’ve designed the Loop + Return powered by Vytal experience to be as seamless and familiar as possible. By integrating the process into our existing systems, we’re taking the complexity away from the customer and making reuse as easy as choosing a disposable cup.”

“We chose to partner with Vytal and Lolly as they have a shared commitment to technology innovations and championing customer experience, focusing on tech-driven solutions and uptake as well as return rates. We’re excited to roll this out, and even more importantly, to make the innovation available to our fellow contract caterers. Ensuring it’s widely available could have a hugely positive impact in reducing disposables across the contract catering sector.”

Adam Trethewy, Country Manager UK & Ireland for Vytal, comments: "Reuse wins when it's easier than the disposable alternative, and that's what this project delivers. Loop + Return powered by Vytal takes away the last points of friction at point of sale – no separate app, no deposit, no containers to scan – so the reusable option becomes the default rather than the exception. We're proud to have built this with Gather + Gather and Lolly, and prouder still that it's being made available to the wider sector: every caterer that joins grows the network and the collective impact."

Peter Moore, CEO of Lolly, adds: "This is an exciting development for contract catering. It demonstrates how technology can turn sustainability ambitions into something that works practically at scale.

“Reuse only succeeds if it is simple for the customer and operationally seamless for the caterer. By integrating the reuse journey directly into the existing technology and EPoS environment, we can remove friction and make choosing reusable packaging part of the everyday transaction."

Medirest Chefs from Watford General Hospital Team Crowned NHS Chef of the Year 2026 Champions #

Medirest’s Tommy Trinder and Dawn Roberts from Watford General Hospital (West Hertfordshire Teaching Hospitals NHS Trust) - have been named the NHS Chef of the Year winners 2026.
 
The announcement marked the culmination of another successful NHS Chef Competition, which celebrates the talent, innovation and dedication of chefs working across the NHS. This news follows the four-day cooking event, held at Xcelerate with Edgbaston, Birmingham.
 
Mentored by Rhys Richardson from Eat Curious, the winning duo impressed judges with their skill, creativity and ability to deliver exceptional dishes within the practical realities of NHS catering.
 
Entrants were required to produce a three-course meal within a budget of between £6-8. One course had to be completely allergen free and the starter had to be plant-based. Chefs were unable to use any form of nut throughout the competition. Their winning dishes included a dessert of turmeric-poached pear, ginger and baked yoghurt warm ginger cake, cinnamon crumb, pear reduction and pear crisp.
 
Throughout this week’s final of the competition, eight finalist teams demonstrated how high-quality, nutritious food can be delivered within standard hospital budgets, service times and operational constraints. Their creations showcased the vital role healthcare catering plays in supporting patients, visitors and NHS staff every day.
 
This follows pervious Medirest success in the competition, when in 2024 Chefs Manuela Miccoli and Alejandro Bedoya Hernandez won the title.
 
Dawn Roberts, Head Chef, Watford General Hospital: “It’s been a fantastic experience. We went into it hoping to learn, get involved and do well, and we’ve really enjoyed the journey. Meeting mentors and people from different hospitals and sharing experiences has made it so worthwhile. Our winning dessert was something different and I am so proud of it, and it was lovely to see it come together so well. Putting our heart into it made it feel really special, and the whole journey has been a great learning experience.”
 
Tommy Trinder, Chef, Watford General Hospital commented: "What does it mean to me, winning NHS Chef of The Year? It makes me feel proud of what we can achieve as a team when we are under pressure. The most enjoyable part of the whole competition was the final challenge – cooking all three courses."
 
Stuart Finn, Director of Environment for West Hertfordshire Teaching Hospitals NHS Trust said: "We are incredibly proud of our chef’s Tommy and Dawn for this outstanding achievement. Winning NHS Chef of the Year is a fantastic accomplishment and a testament to their talent, creativity and dedication. Every day they play an important role in creating dishes for our staff and visitors to enjoy, and this national recognition highlights the exceptional standards and passion they bring to their work. Congratulations to them both on their success."
 
Neil Mitchell, Business Director, Medirest: "I am absolutely delighted for Tommy and Dawn on being crowned NHS Chef winners. Throughout the competition they demonstrated exceptional teamwork, creativity and skill, showcasing the very best of healthcare catering. I am incredibly proud of what they have accomplished and thrilled to see them receive this well-deserved recognition.
This is the second time Medirest has won the title, plus we are the only foodservice organisation to have ever won – so we are delighted to showcase our talented people in the competition.”
 
Phil Shelley, Senior Operational Manager and National Lead for Food, NHS England said: “Good nutrition and hydration are essential components of healthcare, supporting recovery, improving patient outcomes and enhancing the overall patient experience. Food also provides a sense of comfort and familiarity during a hospital stay, while ensuring hardworking NHS staff have access to nourishing meals throughout busy shifts. This is why this competition is so important – to continue to push limits and learn from each other.

The standard has been incredibly high, well done to everyone who has taken part and to Tommy and Dawn, for taking the coveted title.”
 
Over six years, the NHS Chef Competition has helped raise technical cookery standards across the healthcare sector, while strengthening collaboration between NHS chefs, industry mentors and sponsors. The initiative continues to drive innovation and support improvements in patient and staff catering services throughout the NHS.

jellybean Reveals the Seven Trends set to Shape UK Menus in 2027 #

Seven unstoppable ‘forces’, one dedicated report and a host of compelling stats to make foodservice suppliers sit up and take notice.
Food and drink marketing agency jellybean has launched a new proprietary insight report revealing seven of the biggest, most disruptive UK menu trends that will dictate diner habits in 2027.

Hospitality is facing strong headwinds. Operators are watching every penny, and suppliers need to know exactly where the opportunities lie before 2027 planning gets under way. jellybean's report – curated using multiple trusted industry sources as well as almost 40-years’ worth of specialist foodservice knowledge – has been built to help brands get ahead of the game.

Alongside the most up-to-date menu insights, jellybean has employed its SENSE social listening tool to help offer new perspective, utilising social media as a UK-wide focus group. Each trend is explored in depth, with an all-important “so what?” breakdown – where jellybean’s expert foodservice team offer key context, helping cut through the data.   

A handful of numbers hint at what's coming. UK conversations around one diner need that most menus haven't yet addressed have grown by 412%. While almost a quarter of diners have already switched venues over one missing menu feature.

Which trends do they belong to? Those looking to find out more can visit https://tinyurl.com/am9yw5ut today to download their completely free taster.  

Susan Wickes, Managing Director, commented: "Hospitality is in an extremely difficult moment and it’s undoubtedly being felt throughout the supply chain. No one can afford guesswork right now, least of all the brands that make foodservice their business. That’s precisely why 2027 planning matters so much.

“Our expert team has dissected, demystified and delved into multiple sources of industry data, sense-checked against online social proof to curate seven key trends set to shake up the eating – and spending – habits of UK diners. Knowledge is power. Brands that want their plans to align with the key forces driving menus next year, can start by downloading our trends teaser today!" 

The Good Eating Company launches In Good Company supper club series with Paris chef Pascal Barbot #

An invite-only table where world-class chefs and industry leaders come together to share ideas and push the boundaries of workplace dining
 
The Good Eating Company (GEC) has launched In Good Company, an invite-only supper club series bringing together world-renowned chefs and workplace dining leaders to exchange ideas on the future of food.
 
Pascal Barbot, a former Gault & Millau Chef of the Year whose Paris restaurant L'Astrance held three Michelin stars for over a decade, hosted the first edition, The Whole Story, in London on Wednesday 14 October. He cooked a whole-ingredient, seasonal menu with GEC's Development Chefs, Michael Jelley and Russell Watt, and Lloyd Mann, Global Culinary VP for Sodexo.
 
Workplace dining is being asked to do more than ever: bring people together, support wellbeing and meet sustainability goals, every day and at volume. In Good Company creates space for a genuine two-way conversation between GEC's culinary team, guest chefs and workplace dining leaders: chefs share what is possible, guests share the realities of their own food programmes, and both sides take ideas away to test.
 
An ecosystem menu for British autumn

For The Whole Story, Barbot created an ecosystem menu that celebrates Britain in October, from shoreline to woodland, and puts overlooked ingredients first. The catch of the day comes with a raw preserved-lemon dressing that uses zero energy to make. Mussels give both their meat and their shells to the sauce marinière. British seaweeds run through the menu, with kombu paste the backbone of the scallop and oyster course, while wild roe deer venison, from careful population management, meets yellow beetroot at its autumn peak.
 
Every pairing has a 0% match chosen with the same care as the wine. Wines from family-owned London merchant Jeroboams sit alongside drinks from NON, the Melbourne brand that builds its 0% wine alternatives from fruit, tea and spice the way a chef builds a dish, and organic London-brewed kombucha from MOMO.
 
"Simplicity is the hardest thing to achieve.” said Pascal Barbot. “My sincere thanks to the Good Eating Company chefs for their partnership and commitment in bringing this remarkable event to life.”
 
A new guest every quarter

Following the launch, In Good Company is set to welcome a new guest chef, thought leader or industry expert for each series, collaborating with GEC's culinary, hospitality and marketing teams to develop and evolve each edition.

Bestway Wholesale strengthens field sales team with 23 Territory Sales Managers to support independent retailers #

Bestway Wholesale has strengthened its field sales operation with the introduction of 23 dedicated Territory Sales Managers, reinforcing its commitment to helping independent retailers grow sales, improve profitability and build stronger businesses.

The new nationwide structure will provide greater support to unaffiliated independent retailers and Bestway Retail Club members, ensuring customers benefit from more regular face-to-face engagement, practical retail advice and access to Bestway's extensive wholesale and category expertise.

The team of 23 Territory Sales Managers will be supported by two Field Sales Managers covering the North and South, reporting into a National Retail Controller.

The investment forms part of Bestway's wider strategy to put customers at the heart of its business, strengthening relationships with independent retailers and providing the tools, insight and support they need to succeed in an increasingly competitive marketplace.
Helping retailers sell more, make more and save more.

The Territory Sales Managers will work closely with retailers to understand the individual needs of their businesses, identify opportunities for growth and provide practical recommendations that can make a measurable difference to store performance.

Support will include reviewing product ranges and category performance, identifying gaps and new product opportunities, improving promotional execution and helping retailers maximise sales and profitability through effective ranging, pricing and space allocation.
By combining Bestway's category expertise, sales insight and understanding of local markets, the team will help retailers make informed decisions and unlock opportunities across their stores.

To ensure the highest standards of customer support, all Territory Sales Managers have completed a comprehensive induction and training programme covering Bestway's wholesale proposition, retail support services, commercial priorities and category expertise. This will be complemented by ongoing training and development.

Dan Lewis, Sales Director, Bestway Wholesale and Bestway Retail, commented:
"Independent retailers are at the heart of our business, and we recognise the important role we play in helping them remain competitive and profitable.

"Our ambition is simple: to help our customers sell more, make more and save more. That means going beyond supplying great products at competitive prices and ensuring retailers have access to the right advice, insight and support to grow their businesses.

"By strengthening our field sales team, we're putting more people closer to our customers, giving us the opportunity to better understand their individual challenges and work alongside them to identify real opportunities for growth.

"Whether it's improving a category, introducing new products or helping retailers make more of their promotional activity, our focus is on delivering practical support that makes a genuine difference to their business."

Continued investment in independent retail

The expanded field sales operation reflects Bestway's continued commitment to strengthening its wholesale proposition and supporting independent retailers across the UK.

With retailers facing ongoing pressures from rising operating costs, changing consumer shopping habits and increased competition, Bestway recognises the importance of providing more than a traditional wholesale service.

The new structure will enable Bestway to build stronger customer relationships, respond more effectively to retailers' needs and ensure independent businesses can benefit from the scale, expertise and support of one of the UK's leading wholesalers.

Naser Khan, Managing Director, Bestway Wholesale, added:

"Independent retailers are the backbone of communities across the UK, and their success is fundamental to our own.

"We know the challenges they face, and we are committed to investing in the people, services and capabilities that will help them compete and grow.

"Strengthening our field sales operation is an important part of our wider growth strategy and demonstrates our continued commitment to independent retail. We want every customer to see Bestway as a trusted business partner, one that understands their needs, delivers value and actively supports their long-term success."

The new Territory Sales Manager team is now in place and working with independent retailers and Retail Club members across the UK.

Jean Renton comments on Sodexo's full year 2026 results #

Following the publication of Sodexo’s full year 2026 results this morning which you can read here, Jean Renton, CEO, Sodexo UK & Ireland, has provided the following comment:
  
“There's real momentum across Sodexo UK & Ireland, and I'm incredibly proud of what our teams are achieving. Since launching our Shift & Grow 2030 strategy, we've moved quickly from ambition to action, with encouraging results already emerging. When I speak to clients I'm hearing first-hand how expectations are changing. They want fresh thinking, innovation and partners who truly understand their challenges and can deliver. That's exactly where we're focusing our energy, and it's opening up exciting opportunities for our business.
 
“You can see that progress in the new business we're winning and the partnerships we're growing. From securing new contracts with organisations including Homerton University Hospital and George Watson's College, to strengthening long-standing relationships with clients such as Transport for London, the Scottish Parliament and HM Naval Base Portsmouth, we're demonstrating what Sodexo can deliver. I'm particularly proud that we're not simply retaining valued partnerships, but continually reimagining our services and bringing new ideas, technology and food experiences to the table. Our recent acquisition of Olive Catering is another exciting step, strengthening our food portfolio, welcoming new clients and talented colleagues, and giving us even greater opportunities to grow.
 
“As we celebrate 60 years of Sodexo, it was fantastic to see our culinary talent and sustainability credentials shine on the global stage as we hosted our international competition Cook for Change in London. We've also made meaningful progress across the wider sustainability agenda. Being named Employer of the Year at the British Business Awards was a particularly special moment for me. It's a powerful recognition of the passion, dedication and care our colleagues demonstrate every day, and why our commitment to supporting people and strengthening places matters so much.
 
“We know there's more to do, but I'm confident about where we're heading. We have a clear strategy, we're investing in the right areas and, most importantly, we have brilliant people who are determined to deliver. We're building a more competitive, more innovative Sodexo, and I'm confident in our sustainable growth for the future.”

Bidfood unveils pioneering overhead electric charging infrastructure at Slough depot #

Bidfood, one of the UK’s leading wholesalers, has opened a four-bay overhead charging gantry at its Slough depot, believed to be the first of its kind at a UK commercial transport depot.

Unveiled at an intimate ceremony on the 20th of October, alongside one of the new 18-tonne electric vehicles from Renault Trucks, the charging bays mark an important milestone in Bidfood’s journey towards alternative fuels and its transition to incorporate more electric vehicles into its fleet.

Following support from the Government’s Depot Charging Scheme, Bidfood brought in infrastructure partner Erinion, part of the Scania group, to deliver the project earlier this year. Erinion managed the entire project, including designing and delivering the cantilevered overhead gantry, which allowed the infrastructure to be added without losing a single parking space or disrupting day-to-day operations.

The system uses a 600kW Kempower charger to power four charging points across existing parking bays, and the gantry has been designed with future growth in mind as Bidfood’s fleet develops. The current four-charging-bay design is scalable and offers opportunities for fleet expansion.

Faye Reeve, Head of Non-Inventory Procurement at Bidcorp UK, said: “This is such an exciting move for us at Bidfood! This new overhead gantry at Slough has laid the foundations to support our longer-term transition to alternative fuels.

“We wanted a solution that works around the realities of a busy depot, without taking away valuable parking space or changing the ways our teams operate. It was extremely important for us to allow flexibility to expand the infrastructure as our needs develop.

“We also want the charging bays to have a wider benefit in the longer term, which is why we’ll be exploring the opportunities that there may be in the future for inbound suppliers to utilise the facilities. It’s about building our knowledge and experience now, while creating infrastructure that can support both Bidfood and our wider supply chain in the future.”

Jack Smith, Country Manager UK at Erinion, added: “What makes Slough interesting is the next step. Opening the bays to inbound suppliers would turn a depot charger into shared infrastructure for the supply chain, and that improves the economics of the whole site. We designed the gantry and power set-up with that growth in mind.”

apetito | Wiltshire Farm Foods expands in-house nutrition and culinary expertise with two new appointments #

apetito | Wiltshire Farm Foods has welcomed two experienced food industry professionals to its New Product Development team, with Helen Whitby joining as Nutritionist and David Lawrence as Development Chef. Their appointments reinforce the business's commitment to developing meals that combine outstanding taste, quality and nutrition, while continuing to meet the evolving needs of customers.

With backgrounds spanning global food brands, scientific research and professional kitchens, Helen and David bring a wealth of knowledge that will help shape future product development across the business.

Helen joins apetito with almost 30 years' experience in food and nutrition, including nine years as Company Nutritionist at Innocent Drinks and a range of nutrition, innovation and leadership roles during an 18-year career at other leading food brands.

A Registered Nutritionist, Helen has contributed to scientific papers and worked with universities, industry groups and public health organisations throughout her career, helping translate nutrition science into practical food solutions.

In her role, Helen will play a key part in shaping apetito's nutrition strategy, helping to ensure future innovation is guided by the latest nutritional evidence, consumer insights and emerging trends.

Commenting on her appointment, Helen Whitby said:
"I joined apetito because I genuinely believe it is a company that truly cares about its customers. There is a real commitment to understanding people's needs and supporting their health and wellbeing through great food. What particularly resonated with me was the focus on making a real difference through everything the business does. The opportunity to contribute to products that support people's health while improving their quality of life was something I was excited to be part of & find incredibly rewarding." 

David brings 16 years of culinary experience to apetito, gained across the UK, USA, Australia and New Zealand. His career has taken him from Michelin-starred restaurants and gastro pubs to luxury private yachts, giving him experience across a wide range of cuisines and cooking styles. David was also a quarterfinalist on MasterChef: The Professionals UK, an experience he describes as one of the highlights of his career.

As Development Chef, David will play an important role in the continued evolution of apetito's product portfolio, bringing fresh culinary ideas and expertise to support new product development and enhance existing ranges for customers.

Speaking about his new role, David Lawrence said:
"After working across a wide range of kitchens and food businesses throughout my career, I was excited to bring that experience into a completely new part of the industry. What really appealed to me was the opportunity to innovate and create meals that have a real impact on customers. Every day brings a new challenge, which is what makes food development so exciting."

Both appointments reflect apetito's continued investment in nutrition and food innovation, helping to make a real difference to people's health, wellbeing and enjoyment of food.

Hospitality's confidence rises after solid Q3, but Budget support crucial for stability #

Hospitality’s confidence has increased amid an uptick in consumer spending, but a supportive Budget is needed to translate short-term gains into long-term recovery, the latest Business Confidence Survey from NIQ and Zonal reveals.
 
The poll shows just over half (53%) of leaders in the sector feel optimistic about prospects for their business over the next 12 months. This is a sharp rise from the figure of 37% at the end of the second quarter and marks the tracker’s highest point since early 2024. The number of leaders feeling optimistic about the future of hospitality in general has also increased over the third quarter – by 7 percentage points to 28%.
 
However, confidence levels remain fragile and starkly divided across the market, with widespread concerns about inflationary issues for businesses and consumers. The survey shows smaller businesses are especially cautious, and just 11% of leaders of independent leaders are optimistic about prospects for their business in the next year – the lowest point since the COVID-19 pandemic.
 
Profitability in recovery
Hospitality’s optimism has moved up after a solid Summer and early Autumn, with the men’s football World Cup and good weather boosting footfall. The Business Confidence Survey from NIQ and Zonal shows 84% of businesses increased or maintained their revenue year-on-year in the third quarter – the highest figure for more than two years.
 
This trend is echoed by the NIQ RSM Hospitality Business Tracker, which has recorded five straight months of like-for-like sales growth at Britain’s managed groups. Meanwhile, 57% of leaders told the Business Confidence Survey that profits were better than, or in line with, last year’s performance. Only 5% say their business is loss-making or unviable.
 
Bills rising again
While profitability is improving, margins in hospitality are being squeezed by sustained pressure on costs. There are specific concerns about rising energy bills, with two in three (68%) leaders reporting increases to their gas and electricity prices in the last three months. More than four in five (84%) leaders are also concerned about inflation in food and drink.
 
The Business Confidence Survey suggests inflation is damaging long-term confidence as well as short-term plans. Well over half (58%) of leaders say interest rates are a concern for their business over the next 12 months and a third (34%) are concerned about investor confidence. Four in five (80%) think the UK business environment is not currently welcoming to new investment, and nearly as many (76%) think the tax burden is a major barrier to investment.
 
Budget help needed on tax, rates and pay
As the Budget nears on Wednesday 28th October, the research from NIQ and Zonal sets out leaders’ priorities for government support. A VAT reduction for hospitality is the most-sought form of relief, following the cross-sector ‘VAT’s the Problem’ campaign. Cuts to National Insurance contributions, and extended support on rates are also high on the agenda.
 
Help in these areas could soon unlock investment, the Business Confidence Survey finds. More than half of leaders say cuts to VAT and National Insurance contributions would increase their resilience and allow them to spend more on premises and create jobs, especially for young people.
 
Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “After a very tough start to 2026, the third quarter brought a welcome improvement in the confidence of leaders and consumers alike. With sales and profits moving in the right direction, businesses will now be cautiously optimistic about trading in the crucial run-in to Christmas and New Year.
 
“However, there is no room for complacency. Business confidence and sales growth both remain well below pre-COVID levels, while relentless inflation in key costs means margins are precarious – especially at smaller businesses. This makes the imminent Budget the most consequential in many years. With the right support on VAT, rates and labour costs, this can be the start of a new period of investment and job creation in hospitality.”
 
Tim Chapman, Chief Commercial Office at Zonal, said: "It is encouraging to see confidence return to the sector following a strong third quarter, with many operators benefiting from increased footfall and improved trading conditions. Hospitality businesses have shown remarkable resilience over the past year, and the recent uplift in sales and profitability demonstrates the vital role the sector continues to play in the wider economy.
 
"While revenue is moving in the right direction, there is still a degree of caution across the market, particularly among smaller operators who continue to face significant pressures. The impending Budget will be crucial in sustaining positive momentum and allowing operators to continue to invest in their people, venues and guest experiences." 

Elior UK champions biodiversity with Women of the Year award presented to environmental advocate Mrinalini Rai #

International environmental advocate Mrinalini Rai, Founder and Director of Women4Biodiversity, received the Environmental Pioneer Award at the Women of the Year Lunch and Awards on 12 October, in recognition of her work championing women’s leadership in biodiversity conservation and environmental decision-making.

The award was spearheaded by Elior UK,  aimed at recognising women making a significant contribution to protecting biodiversity. Elior UK and the Women of the Year team developed the award and secured sponsors to enable its inclusion in these prestigious awards; sponsors included Brakes, Foodbuy, Kinetech, Nestle and Sodexo, who attended the event and joined Mickaela Strachan on stage to present the award to Mrinalini Rai, who travelled from Thailand to attend the day of celebration.

The initiative reflects Elior UK’s commitment to raising awareness of biodiversity and the vital role it plays in sustainable food systems. As a foodservice business, Elior UK recognises that the health of the natural world is fundamental to the future of food, and that protecting biodiversity requires greater awareness, collaboration and recognition of those working to make a difference.

Recognising a global voice for biodiversity
Mrinalini Rai has spent nearly two decades working at the intersection of environmental protection, human rights and gender equality. Through Women4Biodiversity, she champions the role of women, particularly those from Indigenous and local communities, in biodiversity conservation and environmental decision-making.

Her work has helped strengthen women’s participation in international environmental processes, including the United Nations Convention on Biological Diversity, connecting grassroots organisations with global policymakers and ensuring local knowledge contributes to conservation efforts.

Charlotte Wright, Director of ESG at Elior UK, said: “We wanted to create an opportunity to recognise women whose work is making a meaningful difference to biodiversity, while bringing this important issue to a wider audience. Nature is fundamental to our food systems and our future, and we believe it is vital to champion the people working to protect it. Mrinalini’s work demonstrates the power of inclusive leadership and the importance of ensuring women’s knowledge and experience help shape environmental decision-making.”

Diane Kenwood, Chair of the Women of the Year Lunch and Awards, said: “We are delighted to recognise Mrinalini Rai with the Environmental Pioneer Award. Her commitment to ensuring women’s voices are heard in biodiversity conservation and environmental decision-making reflects the leadership and determination celebrated by Women of the Year. We are grateful to Elior UK for championing the idea for this award and to the sponsors for securing its inclusion this year, which is helping us shine a light on the women working towards a more sustainable future.”

Commenting on the award, Mrinalini Rai said: “I am honoured to receive the Environmental Pioneer Award. Protecting biodiversity requires us to recognise the knowledge, leadership and contributions of women, particularly Indigenous women and those in local communities who are often closest to the ecosystems they help protect. I hope this recognition encourages more people to understand the connection between gender equality, biodiversity and sustainable food systems, and to ensure that women have a meaningful role in decisions affecting our planet.”

Inspiring the next generation at Putney High School
Continuing the conversation beyond the awards ceremony, Charlotte Wright and Mrinalini Rai met sixth-form students at Putney High School on 13 October for a Q&A session exploring biodiversity, women’s voices and the importance of leadership in tackling environmental challenges.

Students heard about Mrinalini’s work and discussed the importance of protecting nature, including the links between biodiversity and food systems, and how the next generation can contribute to a more sustainable future.

Through its collaboration with Women of the Year, Elior UK hopes to bring greater visibility to biodiversity leadership and encourage wider recognition of the people and communities working to protect the natural world.

Elior UK also co-sponsored the Women of the Year’s Campaigning Champions Award, recognising women raising awareness of motor neurone disease.

HIT Training launches Hospitality employer call to action as ‘First Job. Future Career.’ campaign champions better opportunities for the next generation. #

With almost one million young people in the UK currently outside education, employment or training, specialist apprenticeship provider HIT Training (part of The Opportunity Provider – TOP), is calling on the hospitality industry to recognise its vital role in helping the next generation into work.
 
The call comes as the company launches its First Job. Future Career. campaign, introducing Commit to Youth – an initiative encouraging employers to make measurable commitments to creating opportunities for young people.  And it comes at a time when the Government is preparing to publish the next stage of the Alan Milburn’ Independent Review into Young People and Work, following his interim findings earlier this year.
 
According to the latest Office for National Statistics figures, an estimated 981,000 young people aged 16–24 were not in education, employment or training between April and June 2026.
 
HIT Training emphasises that hospitality is a leading ‘career starter sector’ and plays a vital role in opening doors to employment and developing the next generation of talent. It says the challenge goes beyond offering more entry-level jobs - employers must also ensure young people are given the support, encouragement and career pathways they need to succeed.
 
Importantly, the campaign also highlights the significant financial incentives available to employers taking on young apprentices.
 
Under current Government arrangements in England, eligible apprentices aged 16–24 can have 100% of their training and assessment costs funded, up to the relevant funding limit. Employers who do not pay the apprenticeship levy may also qualify for a £2,000 hiring payment for eligible new apprentices in this age group, while additional incentives are available for Foundation Apprenticeships. Employers can also benefit from relief on National Insurance contributions for apprentices under 25, subject to earnings thresholds. There is also a 16-18 bonus of £1,000 for all employers of apprentices aged 16-18.
 
HIT Training believes greater awareness and take-up of this support could help more businesses overcome some of the financial barriers to investing in the next generation.
 
Mike Worley, Managing Director of HIT Training says:
 
"Hospitality has always been one of Britain's great career starter sectors. Some of our most successful chefs, hoteliers and hospitality leaders began with relatively modest first jobs, often discovering skills and ambitions they never knew they had.
 
"But with almost a million young people currently outside education, employment or training, we need to ask whether we're doing enough to give the next generation that same opportunity.
 
"Crucially, a first chance must be a good first chance. It's not simply about recruiting a young person into a job; it's about giving them the support, training and confidence to succeed and showing them where that opportunity could lead.
 
"Through our First Job, Future Career - Commit to Youth, we're asking hospitality employers to move beyond talking about the problem and make practical commitments to creating opportunities. And we're ready to help them turn those commitments into successful apprenticeships and lasting careers."
 
The campaign recognises the considerable commercial pressures facing hospitality employers, including rising employment costs and the challenges of recruitment and retention.
 
It also highlights the importance of supporting existing employees to develop and progress. Investing in experienced team members through apprenticeships can strengthen management capability, improve retention and create opportunities for younger people to enter the workforce.
 
Through Commit to Youth, employers are encouraged to create genuine entry opportunities, remove unnecessary barriers to recruitment, consider Foundation and entry apprenticeships, provide appropriate mentoring and support, and establish visible routes for career progression.
 
HIT Training can support employers throughout that journey, from identifying suitable apprenticeship opportunities and attracting candidates through to training, onboarding, learning support and progression planning.
 
Mike added:
 
"We know employers are under pressure, which is why this must be a shared responsibility between business, Government and training providers.
 
"If hospitality is serious about being a great place for young people to start their working lives, we must also demonstrate that it can be a great place to build a future."
 
HIT Training is calling on hospitality businesses of all sizes to consider what practical commitment they could make to helping more young people access meaningful employment.

FEA launches Foodservice Carbon Gateway: making it easy to access carbon data in one place #

Operators, designers and consultants can access equipment-specific data, free of charge, through a new easy-to-use web portal

More and more specifiers need to know the carbon footprint of the equipment they are selecting. Until now, the need to gather that information from multiple sources has been a time-consuming chore, requiring a search through multiple websites and manually finding the information. Now FEA has taken a lead with the launch of its Foodservice Carbon Gateway, a centralised platform where operators, designers and consultants can access the information they need free of charge, and where manufacturers can upload their latest carbon data for a minimal cost.

“Our members and the wider foodservice industry have been asking for a centralised hub of carbon data,” says Luke Slater, FEA’s technical and policy director. “The Foodservice Carbon Gateway is exactly that. It’s been designed by the industry, for the industry. The wider concept is that everyone needs to be together, not split out in different locations, because consultants and specifiers require fast access to data, rather than manually searching websites or cutsheets for one or two figures.”

Power to the specifiers

Foodservice equipment manufacturers currently use a myriad of recognised methodologies and approaches to calculating their product’s carbon footprints. Regulations don’t prescribe that any particular method is right or wrong and therefore neither does the Gateway – manufacturers can record their data, state which method they used, state whether it was independently verified or not and choose whether to show only embodied carbon, or both embodied and operational carbon data.

“This flexibility is absolutely crucial,” says Luke. “The decision as to whether to accept one methodology over another, or a requirement for verification, should rest with the interested party that wants the data.” The Gateway allows users to search by a particular methodology or other variables, or to show all product data regardless of its origin. “This puts the power back with specifiers, whilst encouraging the industry to continue the excellent progress that has been made over the past few years in making data available.”

Keeping the cost down

Most manufacturers have carbon data for their products, but making this data easily accessible to the market has usually come with restrictive conditions and a hefty cost. So FEA has tackled cost head on.

The Foodservice Carbon Gateway system will be completely free of charge for consultants, dealers and distributors to access data. There’ll be a nominal fee to manufacturers for uploading their data and they will be able to upload unlimited product lines. “The Gateway’s reporting features will help dealers and consultants access data easily, in one location, at the level of detail they require, and at zero cost,” says Luke.

Going live!

FEA has invested to create the Gateway as part of its wider digital transformation programme. It’s scheduled to go live shortly, hosted on the new FEA website, and will allow manufacturers to upload their information, and specifiers to access it. The FEA will be demonstrating this all-new service at its AGM taking place on 18th November at the Staverton Park Hotel, the day before the Industry Conference at the same venue. FEA Members can join the AGM free of charge by registering their place here.

Since it is designed as a universal platform, any foodservice equipment supplier can upload data to the Foodservice Carbon Gateway, with FEA members receiving a discounted rate. This includes importers, if they have permission to share the manufacturer’s data.

Market reaction

"The launch of the Gateway is a pivotal moment for the foodservice equipment sector” says Luke. “Our industry’s progress in carbon footprinting has been extraordinary. Making all the data available in a centralised location will be a major benefit for those manufacturers who have invested heavily in their carbon calculations, since they will be getting their data in front of the people requesting it.”

Benjamin Donaldson, Design Director at MYA Consulting said “The FEA’s new Foodservice Carbon Gateway is a welcome step forward for the industry, providing a simple, easy-to-use, centralised hub for accessing carbon data. We are increasingly seeing requests for this information on larger projects, where accurate and reliable carbon data is becoming essential to informing design decisions.”

John Cunningham is chief executive of FEA. “We want to thank all those who have helped us bring the Gateway to life, and we urge all manufacturers to upload their data,” he says. “Doing so is not only important for the consultant and dealer markets, but also gives great insight into the industry’s state of play in terms of carbon reporting and the trend towards reduction, and that information will be pivotal for FEA’s ongoing discussions around policy development, both in the UK and EU.”

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing over 180 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

Elior UK to introduce Wildfarmed oats across its entire estate #

Elior UK (Elior) has announced a new commitment to use Wildfarmed oats across its entire estate, with around 90 tonnes of oats set to be sourced annually through the partnership. The move builds on the existing commitment with Lexington Catering, part of Elior, to use Wildfarmed flour exclusively across its sites and marks the next step in Elior’s ambition to increase the use of regenerative ingredients across its culinary operation.

This commitment will see Wildfarmed oats incorporated across all Elior’s menus and food offer, introducing regeneratively grown oats to clients and customers across approximately 1,200 sites nationwide.

The initial partnership between Lexington and Wildfarmed began through Lexington’s award-winning Mindful Kitchen brand, where Wildfarmed flour was first introduced. Following a positive response, including a dedicated Wildfarmed pizza residency at a flagship London site, Lexington expanded its use of Wildfarmed flour across its entire estate earlier this year.

With the addition of oats, the partnership is now extending beyond wheat and into another key staple ingredient, helping Elior increase the proportion of its supply chain sourced from regenerative agriculture.

The move supports Elior’s broader sustainability and food strategy, which focuses on sourcing ingredients that are British, seasonal, ethical and regenerative, while supporting British farmers and working towards reducing the environmental impact of its food supply chain.

Gareth Hiron, category director – food beverage & supply chain at Elior, said: “Building on our commitment to Wildfarmed flour, extending our partnership to oats feels like a natural next step. Oats are such a versatile ingredient and are already an important part of the food we serve across our sites.

“By committing to around 90 tonnes of Wildfarmed oats annually, we’re able to bring regenerative agriculture into even more of our food offer, while supporting British farmers and giving our customers the opportunity to enjoy ingredients grown with a different approach to farming.

“We’re proud of the scale of this commitment and excited to see where our partnership with Wildfarmed goes next.”

Edd Lees, Wildfarmed co-founder, commented: “Contract catering is one of the most underrated levers in the food system. Most people don't think about where their workplace lunch comes from, and for decades price has often been the most dominant factor in buying decisions, with environmental considerations carrying less weight. That's exactly why commitments like this matter. When a caterer changes what it sources, it changes the standard for everyone, and thousands of people start eating differently overnight without changing a single habit. That's how the transition to regenerative farming scales. It also removes the old excuse that it can't be done at volume."

Alongside Lexington’s existing Wildfarmed flour commitment, sourcing around 90 tonnes of Wildfarmed oats annually for Elior represents a significant step towards making regenerative ingredients a more significant part of everyday catering at scale.

Hospitality loses 19 licensed premises a week ahead of crunch Christmas #

Britain’s number of pubs, bars, restaurants and other licensed premises has dropped by nearly 1,000 in the last 12 months, NIQ’s latest Hospitality Market Monitor reveals.
 
Data from NIQ, powered by CGA intelligence, shows the figure fell by 1.0% between September 2025 and September 2026, to 98,319. This represents 977 net closures, or an average of nearly 19 per week. On a quarter-on-quarter basis, numbers have dropped by 0.2%, or 245 sites, since June.
 
The steady stream of closures comes amid intense pressure on hospitality from a combination of rising costs and soft consumer confidence. It echoes other data from NIQ including the NIQ RSM Business Tracker, which has recorded sub-inflation growth for managed groups for 16 consecutive months. NIQ’s latest Business Confidence Survey with Zonal found that only 37% of leaders now feel optimistic about prospects for their business over the next 12 months. It leaves the sector hoping for support on costs and an injection of spending in the crucial Christmas and New Year trading period.
 
NIQ’s Hospitality Market Monitor highlights an intense churn of venues in hospitality in 2026. The three months to end-September saw 2,436 venues close their doors—around 27 per day—while 2,191 new ones opened, often in the same vacated premises.
 
The report flags a particularly challenging year for the casual dining sector, which has contracted by 2.2% year-on-year, following closures by various leading restaurant brands. This segment of hospitality has now shrunk by nearly a quarter (23.4%) since the start of the COVID-19 pandemic in 2020.
 
There are more positive trends in the accommodation-led sector, the Tracker shows. The number of licensed hotels rose by 0.2% in the 12 months to September, while the holiday and caravan park segment is up 0.7%. This partly reflects a surge in interest in domestic holidays in the aftermath of COVID, which has been sustained by some consumers’ desire to economise on trips as their household costs rise.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Net closures of nearly 1,000 licensed premises in the last 12 months highlight the pile-up of challenges facing hospitality. While there are encouraging pockets of growth, the general direction of travel is obvious, and the sector is now entering a critical couple of months. Meaningful support on this burden of costs is needed to protect thousands of vulnerable businesses from closure. With the right backing, alongside a stimulus to consumer spending, hospitality can give the UK economy the injection of growth and job creation that it needs.”