Category: News

We are thrilled that Nicola Collinson is nominated for General Manager of the Year at this years Foodservice Cateys. Nicola and her team do a great job, each and every day and really embody the values of Side By Side – Aramark. This years event takes place at the Royal Lancaster London on 21st October, the Foodservice Cateys, now in their ninth year, will celebrate the people working tirelessly to make sure their business delivers an exceptional service, day in, day out. #TeamSideBySide #TeamAramark #Proud

Is a bowl of chips better for the environment than chicken nuggets? Are you speeding up climate change by ordering a steak over a classic Italian carbonara?

You might not have realised it, but some foods have a bigger impact on the environment than others. And just like how you use fuel and energy, the food you eat can contribute to your overall carbon footprint.

But that’s not to say you can’t eat certain things. By being more mindful of the impact of certain foods, you can tuck into your favourites without feeling guilty.

Here, we’ll show you how to count your food’s carbon footprint, so you can work out the impact of your diet.

How do I work out how sustainable my diet is?

If you’re conscious of what you consume, counting your food’s carbon footprint is a great way to work out how sustainable your diet really is.

The easiest way to calculate your food’s carbon footprint is with the BBC’s Climate Change Food Calculator. Just enter your favourite meals to see interesting stats like water consumption and how many miles you’d need to drive to produce the same emissions.

For example, if avocado on toast is your go-to brekkie and you have it twice a week, this takes over 3,500 litres of water – the equivalent of having an eight-minute shower every week for a year.

Not only that, but it would also add 15 kilos to your annual greenhouse gas emissions, which is the same as driving nearly 40 miles. Crazy, right?

Which foods have the highest carbon footprint?

The reality is some of our favourite foods aren’t exactly good news for the planet. Here’s a look at the foods with the biggest carbon footprint…

• Beef
• Lamb
• Prawns
• Chocolate
• Farmed fish

So, whether you’re partial to a juicy steak, a lamb dinner or a cheeky bar of chocolate, this could be impacting your carbon footprint more than you realise.

What can you do about it? A great place to start is cutting down on meat and switching to a more plant-based diet.

That doesn’t mean you have to go full-on vegetarian. But swapping out the likes of meat and fish in place of plant-based foods a couple of times a week can make a difference.

It’s really all about balance and eating the foods you like in moderation. And by understanding the impact of certain foods, you can make simple swaps that let you enjoy what you love without it costing the Earth.

So, the next time you’re writing your shopping list or choosing what to eat from our menu, why not give some thought to more sustainable choices that might not add as much to your carbon footprint?

From July to October 1940, ‘The Few’ of the RAF defended the skies against ‘The Many’ of the German Luftwaffe. 82 years later, the legacy of the Battle of Britain lives on.

To mark the anniversary of the Battle of Britain, we’re taking a look back at this momentous event, which saw just 2,945 RAF aircrew overcome the blitzkrieg of Nazi Germany. We’ll share interesting facts and information about the battle, and fill you in on how we’re marking the occasion with a special promotional campaign.

A brief history of the Battle of Britain

By June 1940, much of Europe had fallen to Nazi Germany. Having swept through France, Hitler’s focus turned to Britain – and the threat of a Nazi invasion became all too real.

To achieve this, Hitler understood that Germany would need air and sea superiority. But that meant overcoming the combined forces of the Royal Navy and the RAF – no mean feat for any invading power.

In July 1940, Hitler instructed the Luftwaffe to rain hellfire on British soil. Known as ‘the Blitz’, this period saw near-hourly bombing raids inflicted on strategic targets across the country, with the aim being to knock Britain out of the war.

Responding, the RAF scrambled to intercept the Luftwaffe, with squadrons of Spitfires and Hawker Hurricanes matched against the superior force of Germany’s Messerschmitt Bf109s and Junckers Ju 88s.

Though outnumbered, the RAF offered staunch resistance, repelling wave after wave of attacks from across the Channel. Their success is credited with a pioneering use of radar, superior tactics, and a dedicated ground crew that risked everything to keep aircrews in the sky.

By August, Germany was reportedly losing up to 200 aircraft a day. Recognising the early signs of defeat, Hitler scaled back the assault, focusing instead on nightly bombing raids.

Though these raids continued until the end of the war, the RAF had achieved what many thought was impossible. Outnumbered and outgunned, its brave aircrews held off the Nazi war machine for four long months, defending a nation and marking a key turning point in the war.

The Battle of Britain in numbers

To put the RAF’s victory and exploits into perspective, here are some of the most telling facts and stats to emerge from the Battle of Britain…

• Though around 3,000 RAF pilots took part in the battle, they were supported by thousands more on the ground. Indeed, by July, over 1.5 million men and women had enrolled to help the war effort, including radar operators and Home Guard volunteers.
• The RAF had just four minutes to respond to and intercept a Luftwaffe raid. After an enemy aircraft was detected, it took an average of 20 minutes to reach the UK. In contrast, RAF fighters could be scrambled in 16 minutes, leaving a four-minute window for Fighter Command to finalise tactics.
• RAF ground crews proved the backbone of the British defence, working tirelessly day and night to keep planes in the sky. Some 312 personnel were killed on the ground over the course of the Battle of Britain.
• Although the RAF had some 3,000 fighters, only 749 were available to fight at any one time. By contrast, the Luftwaffe had 2,550, which shows the improbability of an Allied victory.
• The Battle of Britain Memorial Flight is an annual air show commemorating those lost in service of the RAF since the Battle of Britain. It takes place every July and features some of the aircraft which took part in the battle, including six Spitfires and two Hurricanes.

Commemorating the Battle of Britain

The Battle of Britain is remembered as a turning point in World War II, paving the way for the Allied victory that would follow five years later. It showed British resolve to the world, with the strength and sacrifice of a nation offering a glimmer of hope to millions around the globe.

To commemorate the 82nd anniversary of the Battle of Britain, we’re launching a special promotional menu across all our stores. Our Battle of Britain promotion will run from 8th-13th September, giving personnel the opportunity to enjoy a meal and reflect on the legacy of this landmark event.

To find out what’s on offer as part of our Battle of Britain event, head to the Eatery or explore the menu in your SideBySide app.

From Arbroath smokies and Scotch whisky to the love-it-or-hate-it haggis, Scotland’s food and drink is worth shouting about. Scottish Food & Drink Fortnight reckons so too, dedicating two weeks to celebrating the best and most exciting local grub the country has to offer.

Here, we’ll fill you in on everything you need to know about the food festivities, along with a run-down of some of the country’s best-loved dishes to get the old appetite going. Spoiler alert: no deep-fried Mars bars here.

What is it?

Running from 2 September to 16 September, Scottish Food & Drink Fortnight is an annual celebration of Scotland’s fare, giving retailers, restaurants, and producers a chance to showcase the country’s finest cuisine.

When the two weeks are up, organisers hope to spark more support and passion for Scottish produce throughout the year. And, of course, there’s plenty of opportunity for the rest of us to enjoy Scotland’s favourite dishes too – even if you’re on the other side of the border!

What else do I need to know?

To spread the news of Scottish food and drink far and wide, organisers are encouraging anyone that grows, cooks, or sells in Scotland to get involved by hosting events, workshops, and tastings, as well as launching new products and collaborating with other businesses.

And because every meal, menu, and ingredient has a story behind it, this year’s theme, #StoriestoSavour, gives everyone the chance to tell their tale.

With help from the hashtag, sharing stories of what makes Scottish products, the people that grow them and the regions they come from unique, is easy. Why not take a look and see what’s on offer near you?

Scotland’s best-loved dishes

All sorts of delicious Scottish dishes will be rustled up over the next fortnight, from old favourites to fresh new fare to tempt the tastebuds.

For now, though, here’s a look at some of Scotland’s most iconic grub…

Haggis

No shortlist of Scottish scran would be complete without haggis. It’s not the best-looking dish and doesn’t exactly sound appetising, but it is most definitely a Scottish tradition.

Up for sausage meat, sheep’s innards, onions, herbs and oatmeal, boiled in a sheep’s stomach? There’s only one way to find out…

Neeps and tatties

Haggis has to be served up with something, and there’s no better accompaniment than neeps and tatties. This Scotch classic comprises mashed swede and mashed potatoes, but with haggis by its side, it becomes the “Burns supper” – a hearty plate that’ll fill you up good and proper.

Cullen skink

This weird-sounding soup is actually a delicious combo of smoked haddock, potatoes and onions. Thick and creamy, it takes its name from Cullen, the northeastern coastal village it originates from, and skink, the Scottish term for cattle shin or knuckle.

The story goes that the dish was first made with beef. But when meat became scarce, smoked haddock was used as a replacement. So, though it became a fish soup, the skink stayed.

Arbroath smokies

Made the same way since the 1800s, Arbroath smokies are haddocks that have been salted overnight to preserve them, before being grilled for an hour over a scorching hot and very, very smoky fire.

They’re usually served as breakfast with hot buttered toast, as well as in soups or chowders.

Stovies

Stovies is a hearty, potato-heavy dish that’ll stick to your ribs. Big chunks of potato, carrots, onions and meat are chucked in a pot, slow stewed with lard or butter, and served with oatcakes to mop everything up. What’s not to like?

Tablet

It might look like fudge – and taste just as sweet – but tablet’s texture is its biggest giveaway. Semi-hard and brittle, it’s a mixture of sugar, butter and condensed milk heated until it crystallises.

It’s usually flavoured with vanilla, but you can also find varieties with whisky too. For those with a sweet tooth, this is a real treat.

Cranachan

Called “the uncontested king of Scottish dessert”, Cranachan serves up spoon after spoon of cream, Scottish oats, whisky and the best bit: fresh seasonal raspberries. It’s traditionally served at Christmas and on special occasions, but we wouldn’t argue with it being served all year round.

Enjoyed this run through of Scottish favourites? To celebrate Scottish Food Fortnight, be on the lookout for a range of classic Scotch dishes on our upcoming menus. See what’s on offer by tapping the menu in your SidebySide app.