Zero Waste Scotland’s Food Waste Reduction Business Support now provides free online virtual assessments.
Created in response to the current shutdown of the hospitality trade, Scottish brand Buck & Birch wanted to give consumers premium, bar quality drinks to enjoy at home without needing the equipment, skills and ingredients usually associated with cocktail making.
A new landmark Populus poll commissioned by Nature 2030 has revealed that people in the UK will support an ‘all-in’ deposit return scheme model with a variable deposit.
Created by the industry body, Scotland Food & Drink, the supportlocal.scot platform aims to connect consumers directly with food and drink businesses, including many of those who have had to refocus offerings due to the impact of coronavirus restrictions.
To meet customer demand during the current Covid-19 pandemic, Fleming Howden has announced that the small scale packing of both flour and cake mixes will soon commence from its Newbridge site.
Leading seafood industry figureheads will be lined up at the Scottish Seafood Summit in Aberdeen to share insights on the current seafood industry climate and look to the future.
Scots are recycling more food waste than ever with the total volume and its associated carbon savings rising by more than 40% in recent years, according to new reports published by Zero Waste Scotland.
52 food and drink businesses from across Scotland are celebrating after being named as finalists for the Scotland Food & Drink Excellence Awards 2019.
This week I learned that Food Standards Scotland (FSS) has launched a new campaign which aims to make people think twice before agreeing to order more food than they originally intended when eating out.
Devil’s Point, developed by Deeside Distillery, is the first rum to be aged in a variation of experimental casks.