Innovation in food service has never been to the fore more than during the current Covid-19 crisis. Our Compendium brings together many diverse approaches to innovation and behind each approach there are passionate people who want to make a difference through their food service offering!
As VET educators we want you to SEE, BE INSPIRED, AND PROMOTE…
Many of the case-studies combine multiple approaches. It becomes evident how food service SMEs are thriving through practices such as sustainable local sourcing, ethical menu planning and a focus on nutritional health foods, while also fighting against food waste, using eco packaging, and considering planetary health and thus creating new more sustainable business models.
We reveal best practice across the following food service categories, which act as our Compendium Index: