All articles by Tina Nielsen
Tina Nielsen
Join FCSI Asia Pacific at Fine Food Australia
The FCSI Asia Pacific team will be present during Australia’s premier foodservice and hospitality show and you are invited to join them
Balancing embodied and operational carbon measurement
Embodied carbon is a growing priority for manufacturers, consultants and operators. Questions remain around measurement, transparency, and its relative importance compared to operational carbon. Jim Banks asks what is driving change and where it will go next
Counting carbon in the cloud
Digital carbon – the emissions tied to running cloud servers, AI algorithms, and connected devices – is emerging as the next frontier in foodservice sustainability. Jim Banks considers the environmental impact of digital technology in foodservice and how operators mitigate it
The long-term sustainability of professional kitchens
Infrico delivers sustainable solutions to help ensure long-term business profitability for the foodservice sector
Five changes to food waste management in five years
As sustainability targets intensify, the foodservice industry is seeking new ways to tackle food waste. Lauren Hurrell examines five key shifts reshaping the last five years, from technology to redistribution initiatives
The beating heart of Liverpool: FCSI EAME’s HEART26 conference review
This year’s FCSI Europe, Africa, Middle East (EAME) event brought together consultants and manufacturers from across the globe to Liverpool for agenda-setting discussions and opportunities to connect around its central theme, ‘HEART’, reports Lauren Hurrell
On the cover: Lessons in lunch
With watchwords including ‘healthy’ and ‘convenience’, feeding primary and secondary school pupils today feels more like operating a fast casual restaurant than a servery of years gone by. Andrea Tolu takes the temperature of a sector in motion
The Global Foodservice Focus
A weekly round-up of hospitality and foodservice news and announcements from across the world
FCSI EAME Conference 2026 preview
Organizers have developed a versatile and dynamic program for this year’s FCSI EAME Conference in Liverpool. Key members of the EAME team tell Lauren Hurrell what delegates can expect from a highly anticipated event in a city renowned for its cultural – and culinary – legacy
Opening keynote: Professor Bryce Evans
Liverpool is a melting pot of cuisines, cultures, and food history. Lauren Hurrell speaks with food historian Professor Bryce Evans for a sneak peek into what he will be sharing about the unique, internationally renowned city in his keynote at this year’s EAME conference