2018 McDougalls Young Baking Team Winners Case Study
Nic Hastie, School Caterer at St Martin and St Mary C of E Primary School and winners of the 2018 McDougalls Young Baking Team Competition, comments: “I think that cookery
Case study
Contributing to the community: case study on Harrow Green
Download this free case study and read about Harrow Green’s exemplary strategy towards community engagement in sustainability.
Achieving Carbon Neutrality: Impress Print Services
Impress Print Services was established in 1989 and led by brother and sister team Mike and Helen, has been nurtured into one of the most successful, highly regarded and innovative
Premier Foods is supporting the ‘Year of Engineering’
Throughout this year, Premier Foods will be supporting the Government’s ‘Year of Engineering 2018’ which seeks to promote a positive experience of engineering to young people. ‘The Year of Engineering
St Martin and St Mary C of E Primary School named winner of the 2018 McDougalls Young Baking Team of the Year Competition
Premier Foods is excited to announce that pupils from St Martin and St Mary C of E Primary School have been awarded the title of the 2018 McDougalls Young Baking
How London based commercial cleaning company GreenZone invests in employees to drive sustainability
Being green is at the core of the GreenZone ethos. This message is evident in every echelon of the company from part time operative through to board level directors. Download
Monday Motivation: Meet Chrispin
Meet Chrispin. Chrispin is the District Water Development Officer in Chikwawa District, Malawi. Chikwawa District is one of the most resource-scarce districts that The One Foundation supports. Chrispin’s role as
Campden BRI unlocks four times the flavour from truffles for luxury vodka brand Black Moth
Leading food and drink research company Campden BRI has developed a method for Black Moth to boost the flavour extracted from European Périgord truffles – the key ingredient in the
New Campden BRI research improves oven efficiency saving up to £14,000 on running costs
Campden BRI research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than a conventional
Training course helps Pukka Pies reduce pastry waste by 40%
A group from the production and technical departments of Pukka Pies attended a Campden BRI training course on pastry technology. During the wastage reduction part of the pastry processing module,