Market-leading conversation in disposables,
packaging and hygiene solutions

Bunzl Catering Supplies sponsors pioneering waste2zero Awards

Bunzl Catering Supplies is excited to be the Headline Sponsor for Footprint News’ pioneering waste2zero Awards, to be held on 6 December 2017 at the Ham Yard Hotel in London. The awards will showcase the excellent work achieved by the foodservice packaging industry to reduce waste, promote recycling and encourage environmentally responsible end-of-life solutions for disposable packaging products.

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The rise of the vegan diet

Veganism is on the rise. In 2006, 150 thousand people in the UK opted for a plant-based diet, in 2017, over 542 thousand people did the same – that’s a 350 per cent increase.

Why has taking on a vegan diet become so popular? Well, there are many scientifically proven health benefits, such as a higher vitamin c, protein, iron, calcium and fibre intake, as well as the vegan diet being extremely low in saturated fats.

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Our People: Jody Crawforth and Martin Allen – Tour de Surrey!

On the 30th of July 2017 two members of the Bunzl Catering Supplies team, Jody Crawforth (Category Manager) and Martin Allen (Network Development Manager) took part in the Prudential Ride London-Surrey 100 to raise money for charity In Kind Direct. Over 30,000 riders participated in the Prudential Ride, bravely taking on the100-mile route through the Capital and into Surrey’s stunning countryside.

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The best way to wash fresh produce to remove bacteria and pesticides

Until Fresh Produce Wash entered the market, washing salads, fruit and vegetables in a chlorine solution was a common way to kill bacteria and remove pesticides. The usual way of making up a chlorine solution was by dropping soluble chlorine sanitiser tablets into a sink of fresh water, waiting for them to dissolve, then throwing in the salads, fruit and vegetables you want to wash. After a soak time specified by the tablet manufacturer, the produce was drained and then rinsed.

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Small plates with a big punch

A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream.

A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and as sides (19 percent)—proving their flexibility, but a third of the time they are eaten instead of more expensive main entrees.

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Food on the go trend – ice cream is on a roll…

There are many great ways to serve ice cream – curled on top of a wafer cone with a chocolate flake on top, scooped into an ice-cream sundae dish with fruit and cream, or even blended into a milkshake to be slurped through a straw. In 2017 these traditional ice-cream servings have been joined by a new creamy delight – rolled ice cream.

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The importance of maintaining a steady fridge temperature

A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs had worked in kitchens which served meat which is no longer fresh, or is spoiled.

One of the main ways to prevent meat from being spoiled is by making sure that your refrigerator and freezer has the correct temperature, particularly when it’s situated in hot working kitchens.

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Working with Simply Cups – the power of collaboration…

Since joining Simply Cups in 2015, Bunzl Catering Supplies has played an active role introducing the Simply Cups collection and recycling scheme to its customers.  The success of the scheme has been driven by collaboration and the desire to drive-forward positive change.

Simply Cups is the UKs only collection and recycling service dedicated to turning paper and plastic cups into second-life materials.  Cups collected by Simply Cups are used to create new products, such as: pens, pencils, coffee cup bins and even park benches.

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Hybrid foods are shaking up the food scene

Playful, photogenic and infinitely adaptable, hybrid food is continually popping up on Facebook and Instagram, as millennials create and bake their creative mash-ups and promote them online.

So, what is hybrid food? Simply put, it’s two foods grafted-together to make a new one. For example a croissant and a doughnut – to make a Cronut, or a pizza and a waffle – to make a Piffle.

Hybrid foods have become so popular that according to trade magazine Restaurant Business they are now the fastest growing food trend in the last ten years.

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Bunzl Catering & Hospitality Division’s Joanna Gilroy wins BusinessGreen Sustainability Executive of the Year Award.

On 28 June, Joanna Gilroy, Head of Sustainability at Bunzl Catering Supplies, won the Sustainability Executive of the Year award at the BusinessGreen Leaders Awards.

Held at The Brewery in London, this award recognises the individual who has delivered the greatest improvements in environmental performance and helped to make sustainability central to their company’s overall strategy.

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Bunzl Catering & Hospitality Division headline sponsor of Cateys 2017

In the first such alliance since the Cateys began in 1984, Bunzl Catering & Hospitality Division partnered with The Caterer to become headline sponsor of the Cateys, an event that is considered the Oscars of the hospitality industry.

The prestigious awards took place at Grosvenor House, a JW Marriott Hotel, on the 4 July, and showcased the highest achievers and most inspirational performers in the industry.

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Our People: Will Ethelston – Going for Gold!

On the 23 April, Will Ethelston, Finance Director from Bunzl Catering Supplies took on the mammoth challenge of the London Marathon to raise money for a charity called the Queen Elizabeth Foundation.

Will joined more than 40 thousand runners hoping to cross the finish line after a 26.2-mile journey,  all raising money for charitable causes.

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Food on the go trend 2017 – Sushi Burritos are on a roll

Millennials, generally thought of as adults from ages 19 to 35, are hooked on good, healthy, eco-friendly food.  The rise of meal preparation companies that send customers nutritious, fresh ingredients that they can quickly make into a cooked meal – has been attributed to the influence of millennials.

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