Insights

Ask a catering team to become more sustainable and the next question should be precise: what do we need people to do differently? A cook may need to record preparation waste consistently. A supervisor may need to adjust a production plan when attendance changes. A purchasing manager may need to compare suppliers using evidence that goes beyond price. These are different tasks, requiring different knowledge, judgement and support. A useful training programme starts by identify

We are proud to be part of RestaCoVE, a European project dedicated to strengthening vocational education and training for sustainable collective catering and restaurants. For T.H.E. Management, this partnership connects two priorities that belong together: preparing people for the demands of food service and helping organisations turn sustainability goals into everyday practice. A meal served in a school, hospital, university or workplace depends on decisions made long before

What if every farm visit could be more than leisure? What if it could inspire you to think differently about food, sustainability, and...