As the climate crisis intensifies and public health challenges grow, the food sector has a vital role in helping address these global issues. At SSP, we are the food travel experts, a leading global player in designing, creating and operating restaurants, bars, cafés, lounges and convenience retail outlets in locations where people are on the move. Our purpose is to be the best part of the journey, and we are committed to bringing great food and hospitality to travellers worldwide. There is growing evidence that diets rich in plants and wholegrains, with reduced reliance on animal proteins, offer a triple win for climate, nature and human health. The challenge lies in creating healthy and sustainable dishes that do not compromise taste and that connect with our travelling customers. Chefs as agents of change Chefs are powerful agents of change, shaping and responding to culinary trends. Our focus on health and wellness has grown steadily over the years. Now, as we integrate sustainability into our work, we are taking a holistic approach built around three areas. 1. Ingredient selection Choosing the right ingredients is essential to creating recipes that are nutritionally balanced and have a lower environmental impact. We are working to prioritise complex, high-fibre carbohydrates such as wholegrains and reduce saturated fat, sugar and salt. Drawing on our chefs’ understanding of local and seasonal ingredients, we bring our taste-of-place philosophy to life, highlighting regional specialities and supporting national growers and suppliers. 2. Menu design We design our recipes and menus to meet a wide range of dietary needs and preferences, including lower-calorie, plant-based and non-dairy options. Since 2022, we have consistently exceeded our target for at least 30 percent of meals offered by our own brands globally to be plant based or vegetarian.

A bakery project can start with a seemingly simple request. Extend an oven. Increase capacity. Replace a production line. Introduce new technology. The complications often appear later, when engineering, layouts, automation and regulations have to work within a facility that is already producing. For EUROTEAM, that is where the real work starts. The company does more than develop project plans. Its project management team handles technical consulting and engineering, while its technical and installation capabilities allow it to carry those plans into physical implementation. The company works exclusively with bakery and confectionery businesses, but its approach begins before any equipment is selected. Frank Schütrumpf, Managing Director, first visits the customer’s facility, reviews what is being produced and spends time understanding what the customer wants to achieve. “We have to understand what the customer is thinking, and we have to understand exactly what is in his mind,” says Schütrumpf..

Food packaging has to protect its contents, perform reliably on a production line and catch the shopper’s eye, all within a manufacturer’s budget. As expectations around recyclability grow, improving one aspect without compromising another is becoming an increasingly complex task. For Clifton Packaging Group Ltd, the starting point is understanding the customer’s whole operation. With more than 40 years of experience, the Leicester-based flexible packaging specialist brings together converting capabilities and machinery knowledge to help food manufacturers turn ideas into commercially viable products. “We’ve always listened to what our customers want, and we have adapted our capabilities to suit their needs,” says Shane D’Souza, CEO and Director. That responsiveness is supported by two compatible manufacturing sites, allowing production to move between locations when needed. For customers supplying major retailers across the UK and Europe, this flexibility helps maintain continuity of supply as requirements and lead times change..