KEEP IN TOUCH
Worldwide
Design masterclass: designing a foodservice future
If food and service is evolving why does the fundamental design approach to facilities and equipment appear static, asks Tim Smallwood FFCSI
Worldwide
Opinion: Covid-19 positive – a chance to get things right
Foodservice professional Sascha Barby looks at, against all odds, the pandemic’s positive impact and the opportunity to reinvent foodservice
Americas
THE CONSULTANT’S VIEW: RUBY PARKER PUCKETT FFCSI
Situations change and we also must change, says the experienced foodservice consultant, who advocates that preparation is the key
Worldwide
FCSI’S Sustainability Lowdown podcast – episode 2
Supported by Meiko, the second episode hears Frank Wagner FCSI discuss how his company approaches sustainability and food waste in its projects
Worldwide
Food waste: a sustainable bargain
The team behind the Too Good To Go app have pioneered a new approach to help the foodservice sector combat food waste, says CEO Mette Lykke
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