Page 5 - Essentially Catering Issue 94
P. 5

Essentially Catering Magazine - October 2019



        Industry News




        Cookery school launches



        sustainability training for chefs




        London’s most sustainable cooking school, Cookery School at Little
        Portland Street, has launched accredited sustainability training for
        chefs and hospitality professionals, in a bid to encourage standardised
        knowledge across the industry.
          The one-day Sustainable Kitchen course aims to provide a comprehensive
        overview of sustainability concepts before diving into practical examples that
        chefs, front of house and management can take back into the workplace. It
        comes in response to hospitality businesses looking for new ways to reduce   Cookery School at Little Portland
        their impact through food waste, ethical sourcing, packaging and the reduced   Street has been awarded the
        use of natural resources.                                               maximum three stars from
          “Sustainability has always been at the forefront of Cookery School’s ethos
        and we’ve been running this training as part of our professional Cook’s   the Sustainable Restaurant
        Certificate for years,” says Rosalind Rathouse, Cookery School’s founder.   Association for the
        “However, we found that many hospitality businesses struggled with training   past eight years.
        their existing staff, so have created this one-day course to fill the gap.”


           Mandatory calorie


           labelling a retrograde


           step warns



           UKHospitality





           UKHospitality has warned that the introduction of mandatory calorie labelling would place significant
           burdens on Scottish hospitality businesses.
              The warning follows recommendations by Food Standards Scotland to the Scottish Government to introduce
           mandatory labelling for all out-of-home food businesses.
              UKHospitality Executive Director for Scotland Willie Macleod said: “We are certainly supportive of efforts to
           promote healthier attitudes to food and drink, and Scotland’s hospitality businesses have already been leading
           the way.
              “A blanket introduction of mandatory labelling, however, would represent a considerable burden for those
           venues that change their menus regularly, some on a daily basis, to incorporate locally sourced produce, seasonal
           ingredients and specials.
              “Small and medium-sized businesses might also find their ability to innovate, particularly when tackling food
           waste, severely restricted. The end result is likely that prices would go up and investment would go down with much
           less choice for customers.
              “Any mandatory polices that are introduced solely in Scotland will also cause inconsistencies and additional
           burdens for businesses that operate UK-wide. We need consistency in the rules to avoid unnecessary pressure and
           the potential for confusion.”





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