Buying seasonal and local produce was predicted at the beginning of 2020 to be a big trend in the UK, with consumers adopting the concept when cooking at home and also looking for more seasonal dishes on menus when eating out. The trend sees people making the most out of changing ingredients throughout each season, appreciating the peak of each of the flavours and textures of produce.
What Now for Foodservice?
As the foodservice market starts to brush itself down, dust itself off and look to take its first tentative steps now is the time to look at what is in store for the immediate future of foodservice. Today Simon Stenning shared his latest predictions with a CEDA audience, the topline summary of his far more in-depth report (which is available to purchase via futurefoodservice.com) shone a light on the industry as a whole as well as further sector specific impacts. Below are my top takeout’s…
In the absence of almost all face to face interactions in our working lives, it’s amazing how quickly in isolation we have adapted and gotten used to viewing each other as small, slightly pixelated digital beings, via video platforms like Zoom or Teams.
When it feels like we’re living in a Groundhog Day, the task of finding ways to stay positive is becoming a challenge we’re all facing. Whist we’re doing what we should to stay physically healthy, it’s equally as critical we stay on top of our mental health. Laurie Santos, Professor of Psychology and host of The Happiness Lab podcast recently spoke about the ways in which we can boost our well-being during these unprecedented times. Here’s the key take-outs from her most recent Q&A: