High Contrast
Nutritics
The Nutritics team recently hosted a roundtable for a group of senior executives from across the restaurant, pub, bar and contract catering world, bringing together leaders to talk frankly about their achievements in sustainability. In our latest article, Stephen Nolan, the CEO of Nutritics discusses some of the findings from the session, including the rise of ‘greenhushing’, and … Continued
If you run a pub, bar or restaurant, better sustainability credentials and communication could hold the key to helping you attract staff, reduce turnover and ultimately increase retention… That’s according to Nutritics’ latest report in collaboration with CGA by NIQ, which surveyed UK hospitality employees to understand their perspectives on a range of sustainability issues. You … Continued
Often labelled the most important meal of the day, breakfast has the potential to be a bright spot for operators as well as helping you to start the day right. With breakfast eaten by 98% of UK consumers, we spoke to Laura Kirwan, Sustainability Lead at Nutritics about the latest trends around the breakfast table … Continued
Nutritics has added South African food labels to their integrated food labelling system, making it easier for food businesses and manufacturers to comply with legislation and to increase efficiency by streamlining the workflow from recipe to label. To help users to automatically generate compliant South African front-of-pack and back-of-pack labels, the Nutritics labelling system also … Continued
For restaurants, cafés, bars and foodservice operators, transforming your business to become sustainable is not an easy process and the route taken is a little different for everyone. The good news – there are many ways to minimise your environmental impact and reviewing your recipe’s ingredients is one route to explore. Using Foodprint data, let’s … Continued
When looking to create a sustainable food business, monitoring and reducing your water consumption is a key part of the journey. Foodprint can help you to understand the water impact of your supply chain, but there are also some steps you can take closer to home to reduce your businesses’ water use. We speak to … Continued
1-2% of the UK adult population and 5-8% of children in the UK have a food allergy; this figure does not include those with food intolerances. In addition, it is estimated that 1 in 100 people have coeliac disease, a genetic and autoimmune disease triggered by eating gluten, a protein found in wheat, rye, and … Continued
Today, June 22nd, Nutritics launches Foodprint, an automated system for tracking carbon emissions and estimating water use in the hospitality and foodservice sector. We are delighted to announce the launch of our most highly anticipated feature yet: Foodprint. Foodprint is a patent pending carbon footprint analysis, management and reporting solution that gives food businesses transparency on … Continued
Searching for meal planning and cooking inspiration for your clients? You’ll be happy to hear that Nutritics has hundreds of easy and delicious recipes available, ready to use in your clients’ meal plans. As part of our commitment to providing our users with the best tools possible, we have added hundreds of sample recipes to Nutritics — free … Continued
Every September, the Soil Association celebrates organic food as part of ‘Organic September’… In our latest article, Laura Kirwan PhD looks at the organic food movement and whether more restaurants should be using organic food on their menus… What is organic food? Put simply, organic food is a system of food production that aims to produce high-quality produce using … Continued