FCSI UK & Ireland
The Palace Framework: a new benchmark for carbon transparency in commercial kitchens
FCSI UK&I is proud to release The Palace Framework – a practical, phased roadmap for measuring and reducing embodied and…
The FCSI Interview: Stephen Arnold
Today he is considered one of the most world-renowned foodservice consultants and designers, but had you asked a young Stephen…
FCSI’s Innovation In The Kitchen series – K-12 schools foodservice roundtable
FCSI's Innovation In The Kitchen is a new roundtable video series, supported by The Middleby Corporation. The first episode, recorded…
Watch: FCSI’s Optimize for Success roundtable on ‘Doing more with less’
At London's Commercial Kitchen Show in September 2022, two leading FCSI Professional member consultants joined Wayne Bennett, regional vice president,…
FCSI’s Sustainability Lowdown podcast – series two, episode one
FCSI’s Sustainability Lowdown podcast series examines how much sustainability and food waste programmes have been impacted by the Covid-19 pandemic…
Food waste is not inevitable: The new Environment Bill and its impact
On 3 November 2021 in London, experts from across the foodservice industry met to discuss the new Environment Bill in…
Allergens: Natasha’s Law comes into force in the UK
It's been five years since teenager Natasha Ednan-Laperouse died from an allergic reaction to a sandwich she'd eaten, unaware that…
UK foodservice industry welcomes return of key trade shows
Over the course of two days, delegates will enjoy a packed programme of speakers from the foodservice sectors. While the three…
Webinar review: The future of UK contract catering (part two)
Four months on since the last webinar from FCSI UK & Ireland and Association of Catering Excellence (ACE) on this subject, chair Karen…
UK Eat Out to Help Out: lifeline or token gesture?
Launched on 3 August, the UK government’s Eat Out to Help Out scheme offers a 50% discount of up to…