Reports: Cracking Community Cafés: Getting the food right
The second in an series of fact sheets produced by Ethical Eats and Making Local Food Work to help new and existing community cafés get to grips with the basics of running a successful enterprise. This fact sheet looks at your menu and ingredients. It suggests ways to serve up delicious, local and sustainable food whilst keeping prices affordable. It also suggests ways to keep food waste in check.
Ethical Eats | Monday 22 July 2013
Reports: Capital Growth: What we learned while creating 2,012 new community food growing spaces in London
This publication summarises what we learned, and provides other sources of information, so that towns and cities that also want to create large numbers of green and productive spaces can take some short cuts.
Capital Growth | Tuesday 2 July 2013
Reports: The Sustain Guide to Good Food: How to help make our food and farming system fit for the future
Not sure whether to buy local or organic, fish or meat, from the farmers' market or supermarket? This guide should help. Drawing on the expertise of Sustain's member organistions it sets out what you can do - and ask others to do - to help make our food and farming system fit for the future.
Sustain | Friday 21 June 2013
Reports: Cracking Community Cafés: Promoting your café
This is the first in a series of fact sheets produced by Ethical Eats and Making Local Food Work to help new and existing community cafés get to grips with the basics of running a successful enterprise. This fact sheet looks at marketing and promotion. It suggests some simple things you can do to attract new customers and keep them coming back, and recommends further reading if you want to go into an issue in more detail.
Ethical Eats | Tuesday 18 June 2013
Reports: Through the Looking Glass: A review of topsy-turvy junk food marketing regulations
A review of the topsy turvy world of the regulations that are supposed to (but don't) protect children from online marketing of junk food.
Children's Food Campaign | Sunday 28 April 2013
Reports: Good Food Guide: For chefs, caterers and culinary students
This handy guide aims to provide practical advice on how to implement positive changes within established restaurants, cafés and catering businesses, as well as help encourage those at the start of their culinary career to take food sustainability to the next level.
Ethical Eats | Tuesday 23 April 2013
Reports: A wholegrain of truth? Industrial loaf names, claims and contents
A Real Bread Campaign investigation of 'wholegrain' loaves marketed by some of the UK's highest profile industrial loaf manufacturers found one loaf that declared a miserly 6% wholemeal flour.
Real Bread Campaign | Wednesday 27 February 2013
Reports: Twenty years of hospital food failure: Why we need mandatory standards, not more ineffective voluntary initiatives
Since 1992 Government has appointed a number of celebrities and celebrity chefs to lead failed voluntary initiatives to improve hospital food, wasting more than £54 million of taxpayers' money in the process.
Better Hospital Food | Friday 22 February 2013
Reports: Growing Success: The impact of Capital Growth on community food growing in London
This report summarises the first phase of the campaign until the end of 2012, and the benefits of Capital Growth to London, its communities and individuals.
Capital Growth | Wednesday 30 January 2013
Reports: A Children's Future Fund - How food duties could provide the money to protect children's health and the world they grow up in
The Children's Future Fund report points to the high levels of diet-related illness which is costing the NHS £6 billion every year and makes three recommendations for Budget 2013.
Children's Food Campaign | Tuesday 29 January 2013
