The Small Print

Professor Chris Elliott is a global expert on food safety and security and a leading voice in a coalition campaigning for the use of nitrites to be banned as additives in cured meat products. As data shows falling demand for bacon, Chris tells Nick Hughes why he believes the direction of travel is towards an outright ban on nitrite-cured ham and bacon, and why foodservice operators need to move qu...

Robin Sundaram has spent almost four decades working in sustainability roles within the food industry, including 30 years with Nestl é . In this week's episode, Robin shares lessons from his career to-date including how a role working in sustainability has changed since he started in the sector, why resilience is the current industry watchword, and how collaboration with suppliers is key to delive...

BaxterStorey has committed to double volume sales for all bean products by 2028 as part of its support for The Food Foundation and Veg Power's new Bang In Some Beans campaign. In this week's episode Nick Hughes talks to BaxterStorey's head of nutrition and ESG, Lizzie Foskett, about how the caterer plans to ramp up bean sales, how chefs are empowered to get creative with beans, and why nutrition a...

New polling of parents and young people shows access to food education in England is fragmented, inconsistent and insufficient with fewer than half of young people receiving dedicated curriculum time, and with the food served in schools often misaligned with what young people are being taught about good food and nutrition. Nick Hughes is joined by Jenny Paxman, CEO of The School of Artisan Food, t...

Chantelle Nicholson is a champion of veg-forward cooking through her work as a chef, author and advocate. In this first episode of The Small Print , Chantelle tells Nick Hughes what inspired her love of fresh produce, how plant-based cooking and eating can go mainstream, and why she advocates for seasonality, circularity and regenerative practices in the hospitality sector.