Ask the Expert: Jo Gilroy (Head of Sustainability). Drinking straws are the latest disposable (single-use) foodservice product to hit the headlines, we asked our Sustainability expert ‘If we want to reduce

Clean and simple: a series of blogs from Cleanline expert Rod Hale. We asked our Cleanline expert ‘What ‘added value’ services might we expect from a supplier of cleaning products

Our partner supplier Plastico has just launched a unique, new Flexy-Glass Hi-Ball disposable tumbler – the latest addition to its range of market leading polypropylene tumblers. Its slim, refined shape

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.

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

Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘what are ‘drop-in’ bio-plastics?’ And here’s what she told us…

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

Bunzl Catering Supplies, the leading supplier of disposables, packaging and hygiene solutions to UK foodservice operators, has released its exclusive 2017 Christmas & New Year catalogue. The comprehensive, 33-page brochure

The Muffle is a hybrid food – two foods grafted-together to make a new one, for example a croissant and a doughnut – to make a Cronut, or a pizza

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

Ask the Expert: Jo Gilroy (Head of Sustainability). We asked our Sustainability expert ‘Is it important for a business to have a sustainability plan?’ And here’s what she told us…

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