January 2019

Industry
18/01/2019 08:01
Meat consumption needs to be reduced to just 7g a day in order to save the planet and reduce premature deaths, according to a report.

To protect the well-being of future generations, there needs to be a ‘drastic’ reduction in the consumption of meat, poultry and eggs, the EAT-Lancet Commission says.

7g of meat a day would be the equivalent to a meatball, a small bite of hamburger, or less than half a rasher of bacon....

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Industry
18/01/2019 06:01
The Welsh government has launched a public consultation on its new paper: ‘Healthy weight: healthy Wales,’ which outlines its national ambitions to prevent and reduce obesity.

The paper comes in response to alarming figures, which reveal that six in ten adults, and one in four reception-aged children are overweight or obese in Wales.

Minister for health and social services, Vaughan Gething, said: “This government is not prepared to let a poor diet or physical...

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Industry
18/01/2019 06:01
Havering Council is further developing its healthy eating app, Veggie Run, with the help of its new partnership with Stubbers Adventure Centre (Upminster).

Offering activities such as archery, climbing, bush craft and woodland construction, the centre aims to develop children’s independence, confidence and problem solving skills outside of the classroom.

As such, Havering Council and Stubbers Adventure Centre have launched a competition for...

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17/01/2019 11:01
The winner of the North East & Scotland final of LACA’s School Chef of the Year sponsored by McDougalls was unveiled as Karen Cuthbertson from Edinburgh.

Employed by Inspire Catering and based at The Mary Esrkine School in Edinburgh, she had 90 minutes to prepare four portions of a main course and a dessert suitable for serving to 11 year olds in school.

Her main was a marinated chicken with Mediterranean veg and basil sponge, and the...

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LACA
17/01/2019 10:01
Matt Betts, employed by BMBC Schools Catering Service in Barnsley was announced as the Yorkshire and Humber regional School Chef of the Year sponsored by McDougalls winner yesterday (16 January).

He had 90 minutes to prepare four portions of a main course and a dessert suitable for serving to 11 year olds in school. 

His two winning dishes were: Matt's Marvellous Mackerel Tacos - battered mackerel strips, tomato, pepper and onion concasse on iceberg lettuce and tortilla, basmati...

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