Industry

New research shows Gen Z are sparking an unexpected 80s food revival with trifle, vienetta and jam roly-poly making the list of nostalgic treats making a comeback.

According to the Lamb Weston poll of 2,000 adults, nearly nine in ten people (87%) say they enjoy nostalgic food, with the 1980s crowned Britain’s favourite food decade (28%).

Nostalgia tops the list of eating motivations, with 39% saying rediscovering old-school dishes is their favourite food experience, ahead of trying new cuisines (24%) or chasing food trends (21%).

RSPCA Assured, the farmed animal welfare assurance scheme, has refreshed its brand identity, marking the next stage of its mission to ‘transform’ the lives of millions more farmed animals.

The RSPCA Assured brand refresh drives ambition for 50% of farmed animals to be reared to higher welfare by 2050. The refreshed branding features an ‘eye-catching’ new look label on meat, fish, eggs and dairy products. The new-look label will start appearing on packaging over the coming weeks, with full rollout of the new label expected by October 2027. 

The Public Sector Catering Expo, which is sponsored by Hobart Service, is a unique event that brings together buyers, decision makers and influencers from across the entire industry who help to feed the nation healthy, sustainable and nutritious food.

This year’s Public Sector Catering Expo is taking place at NAEC Stoneleigh in Warwickshire on the 18-19th November 2025.

Fresh Direct has pledged to make 100% of its UK contracted growers LEAF Marque certified by the end of 2025, as foodservice leaders joined forces during British Food Fortnight to back sourcing and menu transparency.

The Great British Showcase event, hosted at Fresh Direct’s Bicester Food Village, brought together chefs, caterers and buyers from schools, universities and pub groups to share practical ways to increase British sourcing for menus.

The National Harvest Service was celebrated at Westminster Abbey by 2,200 guests, including Her Majesty The Queen who has been a prominent supporter of Love British Food since the social enterprise organised its inaugural Harvest Service at the Abbey in 2013. 

Taking place on World Food Day (16th October) the service, which closed British Food Fortnight, was both a thanksgiving for farmers and a reminder of those challenged by hunger. Schoolchildren and well-known personalities such as Rick Stein and Henry Dimbleby also attended the event.

Foodservice provider Bidfood has reaffirmed its commitment to food allergy awareness by renewing a four-year strategic partnership with the Natasha Allergy Research Foundation.

This continued collaboration supports The Natasha Allergy Research Foundation’s mission to #MakeAllergyHistory and reflects Bidfood’s dedication to creating safer, more inclusive food experiences across the hospitality and foodservice industry.

Food and Drink Federation (FDF) Scotland’s Reformulation for Health Programme has announced that 14 food and drink businesses across Scotland will receive funding to help make their food healthier.

Some of Scotland’s best-loved food and drink manufacturers are among the recipients, including Nairn’s Oatcakes, Rowan Glen, Bells Food Group, Simon Howie, and International Fish Canners. Local producers such as Bistrose, Nalan’s Homefood, and oat-based miso manufacturer Slow Sauce have also been successful.

Love British Food is using this year’s British Food Fortnight to lead the call for the creation of a new All-Party Parliamentary Group (APPG) on public sector food. 

This would provide a formal platform in Westminster to strengthen the connection between British producers, the public sector supply chain and the people served by schools, hospitals, care homes and universities.

Public Sector Catering has unveiled the full programme of speakers, cooking demonstrations and informed industry debates for the upcoming Expo, which is taking place at NAEC Stoneleigh in Warwickshire on 18-19th November.

Following ‘unprecedented interest and an influx of exceptional talent’, over 30 colleagues have been selected to join Compass Group UK & Ireland’s Forward with Marcus Wareing programme.

The demand from applicants has meant two cohorts have been chosen for the Forward Culinary Programme. Compass will also launch the inaugural Forward Service, a brand-new programme designed for front of house colleagues.