It started on a beach...The history of the barcode – and GS1 – goes way back to Florida in 1948
Norman Joseph Woodland drew the world’s first barcode in the sand on a beach in Florida in 1948. And this first barcode changed everything.

From the first live barcode scan of a pack of Wrigley’s gum at a Marsh supermarket in Ohio in 1974, to today’s world where the barcode still plays a key role in streamlining retail, foodservice, healthcare, online marketplaces and many other sectors.

It’s a story that’s testimony to the remarkable innovations that can happen when industry leaders work together. And thanks to new technologies and applications, the impact of the barcode – and GS1 standards – will continue to be felt in more ways and sectors.

Hawkker`s innovative platform is purpose-built for the street food sector and connects eaters and vendors like never before.

In an age where technology has made it effortless to access immediate, relevant and local information on almost everything, street food cannot be the exception if it wants to grow and compete with the major players on the high street.

The hawkker platform will enable eaters to discover food in their area, have access to menu, allergen and dietary info. Real-time price discounts, special offers and menu availability will be a tap away. A points system will reward eaters for providing ratings on their favourite food and feedback directly to vendors.

Using hawkker vendors will gain a simple but powerful business management tool. It will allow them to quickly build profiles, provide live updates on opening and closing times, offer on-the-fly discounts and special offers and have a full suite of end-of-day sales analytics and feedback capture. Vendors will be able to engage with the hawkker team through the chat feature, helping them discover new suppliers, sales opportunities or just advice on running their businesses.

All of this in a platform built from the ground-up as a real-time, simple-in-use solution specifically designed for independent vendors and lovers of small food.

The HCA is a national organisation which represents healthcare catering managers who provide a wide range of food services for patients, visitors and staff in NHS hospitals and healthcare facilities across the UK. A substantial proportion of the HCA’s membership is also actively involved in managing a range of other non-clinical support services.

AIMS AND OBJECTIVES

The aims and objectives of the Association shall be the promotion and improvement of the standards of Catering in Hospitals and Health Care in Great Britain and Northern Ireland and elsewhere; the education and training of persons engaged in Hospitals and Health Care Catering Services and the provision and improvement of the professional interests and status of those engaged in the Hospital and Health Care Catering Services.

CODE OF PRACTICE

The Hospital Caterers' Association requires that members of the Association shall:

- Seek to achieve excellence in the management and delivery of the catering services for which they are responsible and seek to encourage the pursuit of excellence by others

- Accept that they have a duty to develop their own knowledge and understanding of their profession and actively seek opportunities to improve their competence, by participation in the educational programmes of the Association and those offered by other organisations and institutions

- Share their professional knowledge and experience with other members of the Association, providing support and encouragement when this is likely to achieve beneficial change

- Help all members of their staff to achieve their full potential by devoting time to coaching them and encouraging the acquisition of appropriate learning and qualifications

- Take care to avoid bias and unfair discrimination in relation but not limited to gender, age, race, religion, disability, sexual orentation and background or prejudice in the planning and delivery of services, in their recruitment practices and in the day-to-day management of their staff

- Identify and seek to prevent the acceptance of any proposals that are likely to lead to the reduction of service quality or safety to a level where the quality of life or welfare of patients and other service uses may be jeopardised

- Strive to achieve the maximum efficiency possible in the management and use of resources, including active support for joint purchasing arrangements where these are shown to provide best value for money

- Maintain staff training programmes and diligently operate food handling systems that ensure the food and beverage services, for which they are responsible, do not put the health, safety or well being of consumers at risk

- Collaborate with other Health Care Staff, appropriate individuals and agencies in any enterprise that aims to improve the health and well being of those served and of the population at large.

Dare to be Different - You’re in a leadership position in the Hospitality Industry – and you’re under pressure. Pressure from the changing shape of the High Street, customer behaviours, employee expectations and ever-increasing competition. You’re surrounded by ‘experts’ all promising to solve part of your problem; a bit of team development here, menu design or helping to create recruitment programmes – but nobody seems to understand the full range and depth of business challenges you face.

So, who do you turn to for a holistic, challenging perspective on your business and its position in the market?  Who can guide and support you with the changes you know you have to make?

Hospitality Mavericks exists to do just that. We’ve worked in the sector from start-ups to multinational chains providing blueprints for change - fixing today’s problems and future proofing tomorrow. So if you’re prepared to think differently, to challenge accepted norms in search of a competitive edge then we should be talking.

We are called Hospitality Mavericks for a reason…

Hotbox is the most advanced device in the world for hot food delivery.

Thanks to the constant heating system, air recirculation and de-humidifier, smart harvesting the wasted heat of the scooter it allows to keep the food hot and fragrant during the delivery time from the restaurant to the customer.

Hotbox is an innovative device with a 50 Liters capacity and can carry up to 12 pizzas. Hotbox ensures that the quality of the food of the last delivery is as good as it was the first. It is not needed anymore to stop by the restaurant for each and every order, but it is possible to carry multiple deliveries.

After multiple drive tests we proved that with Hotbox, compared to standard solutions, it is possible to complete 3 deliveries rather than just two in a time-lapse of 30 minutes. Therefore, Hotbox makes it possible to increase the delivery radius and to save on time and thus, costs. Hotbox improves the customer satisfaction enhancing a better experience. 

 

We are an early-stage technology venture capital firm. We partner with founders seeking to invent new market categories or transform large, existing industries.

We chase after outliers. We only invest if a company has the potential to be a large, valuable, global market leader. We care more about the magnitude of the return if things work, and less about minimizing risk in a company’s early days.

We prefer to be the first venture investor. We follow our investments, aiming to be shareholders for seven to ten years. We invest as little as $250,000 to seed a company and as much as $5,000,000 to lead a round.

We like taking risks on brilliant people and products. We prefer to work with founders who are technical or domain experts in their industry. We prefer founders on a mission to change the one thing they think is fundamentally broken in the world. We don’t mind young or first-time founders.

We’re not bankers and we’re not consultants. We’ve grown up in the tech industry. We’ve worked at some of the most prominent tech companies, including Google, Intel, Microsoft and Sun Microsystems.

We believe if you can’t invent the future, the next best thing is to fund it.

The best way to find out more about us is to talk to the entrepreneurs we work with. You’ll find there is no one in Europe like us.

We believe that to create positive environmental change at the scale and speed needed, we need to get everyone on board. That's why since 2014, we've been designing campaigns that inspire ways of living that are good for the environment. We disrupt the status quo to raise awareness, nudge behaviours and shape systems. We do this with knowledge and playfulness, and we won’t make you feel bad.

We concentrate on things you're passionate about and are relevant day-to-day, like fashion, food, the homes we live in and the spaces around us. We keep things simple, offering practical and realistic solutions that help cut waste, make clothes last longer, save money and create cleaner spaces to live and work in, and more often than not bring people together.

How we work - We’re a small experienced team of doers. We have a diverse mix of backgrounds but all share curiosity and a desire to create change, you can read more about the team here.

Collaboration is central to our approach. We listen, co-design and are inclusive working at all levels, from grass roots to the boardroom. We’re purposeful with clear charitable objectives. We base our campaigns on research and insights from across the UK and the world, and measure everything we do so we know what delivers a tangible, positive impact.

We’re constantly experimenting, learning and evolving. We share results and open source our approaches so others can amplify impact. Our hope is that we create the spark and provide tools for people to do things differently so others can latch on to successful campaigns that can go on to have a life of their own.

If you have an environmental challenge you’d like to discuss, or would like to find out more about how we work with collaborators, get in touch.

At Huhtamaki, we're global specialists in packaging for food and drink, dedicated to making every consumer experience enjoyable, consistent, and safe.

We understand that packaging is about so much more than just what goes round a product. It's about building brands, protecting reputation, and opening up new opportunities in new markets. That's why we're on hand, around the world, working as long-term partners to our customers as they develop and grow.

Wherever we are, we adapt and deliver packaging that meets local demands. We work efficiently and with respect for the world around us, demonstrating our values every day – always providing quality products with reliable service.

Helping great products reach more people, more easily.

Initial Capital is an investor and accelerator for seed and early-stage technology companies with a focus on games, consumer services and technology enablers. We partner with world class entrepreneurs and teams to build global category winners.

Based out of London and Silicon Valley, we partner with world class entrepreneurs and teams to build global category winners. We've played a key part in growing companies like Glu Mobile ($350M IPO in 2007), Playfish ($400M sale to EA in 2009) and Supercell (Finland-based global leader in iOS-based games).

Our philosophy is that early stage fund raising is a recruitment exercise by founders. As a founder, you need more than money, you need the best team around you that are not only helpful but fun to work with. We know because we've been there. If you're a world class technology startup, we'd love to talk about being partners.

Inside Foodservice is a research and insight company that is passionate, motivated and enthusiastic about the foodservice market. We are dedicated to delivering foodservice operators and suppliers with knowledge and information to help drive profitable growth in their business. Inside Foodservice offers a flexible approach designed to meet particular needs and to exceed expectations. 

Our bespoke range of services include:

•  Market definition and segmentation

•  Research projects

•  Insight reports and tours

•  Channel and product strategies

•  Operator contact strategies

•  Mobilisation solutions

Inside Foodservice recognises the importance of the group operated businesses and is proud to be responsible for the Menu Innovation Network. A vehicle for group menu development managers and group executive chefs to interact and exchange information with their peers to continually improve the quality of food and drink served to consumers in the out of home marketplace. The Network will have an Operator Advisory Board and contain 3 pillars of activity                                                                                                     

•  Menu Innovation and Development Awards (MIDAS)

•  Menu Innovation Forums       

•  Menu Innovation Social Programme

he Institute of Food Research (IFR) is the only publicly funded UK research institute that focuses on the underlying science of food and health to address the global challenges of: Food Security, Diet & Health, Healthy Ageing, Food Waste

Our mission is to be an international leader in research that addresses the fundamental relationships between food and health, food and the gut and the sustainability of the food chain in order to further the production of safe, healthy foods.

The IFR is one of eight institutes that receive strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC). It also receives funding from government agencies and departments, the EU, charities and industry, from the UK and overseas.

The IFR publishes its research widely in peer-reviewed scientific literature. In 2009, IFR was ranked second in the world in the field of agricultural and food sciences, based on the impact of its research papers.

IFR is situated in Norwich, UK We aim to maximise the impact of our research and innovation, to supporting growth in the food manufacturing sector and the UK economy as a whole. IFR advice informs UK and EU Government policy making and the development of appropriate, science-based regulations to improve public health. An independent report on the impact of the IFR has shown that every £1 invested in IFR delivers £8.18 in benefits to the UK economy, as well as helping maintain the health of the nation.

The IFR’s impact is enhanced through its location on the Norwich Research Park, one of Europe’s largest single-site concentrations of research in Food, Health and Environmental sciences. Training the food and health scientists of the future is an important part of IFR’s mission.

The Institute of Food Research is a company limited by guarantee, with charitable status (registration number 1058499). IFR's governance is overseen by its Corporate Members, and the Board of Trustees, who have responsibility for the stewardship of the institute.

We are the UK’s leading professional body for those involved in all aspects of food science and technology. We are an internationally respected independent membership body, supporting food professionals through knowledge sharing and professional recognition.

Our core aim is the advancement of food science and technology based on impartial science and knowledge sharing.

Our membership comprises individuals from a wide range of backgrounds, from students to experts, working across a wide range of disciplines within the sector.

We are a registered charity (no 1121681) and a company limited by guarantee (no 930776).

Charitable Object

The object for which we are established is the general advancement and application of food science and technology for the benefit, safety and health of the public.

Our Mission

Is to act as the voice of the profession by:

• Facilitating the development and sharing of knowledge underlying food science and technology and its application
• Providing an independent, representative and responsive voice on food science and technology issues on behalf of those working in the sector – whether in academia, business, education, research or Government Departments and Agencies
• Establishing, promoting and advancing professional development and professional standards and ethics for those working in any way within the field of food science and technology
• Encouraging the highest calibre new entrants to the sector through the promotion of food science and technology as an exciting, worthwhile and aspirational career path

Our Vision

To be respected by and engaged with our relevant stakeholder communities as the UK’s leading food science & technology professional body.

The Internet of Food Things project is funded by a £1.14 million grant from the Engineering and Physical Sciences Research Council (EPSRC) to nurture and grow the UK’s food manufacturing digital economy.

Professor Simon Pearson, Director of the Lincoln Institute for Agri-food Technology (LIAT) at the University of Lincoln, said: “The food supply chain from farm to consumer generates £112bn GVA per year and employs 3.9 million people, but it is operating against a backdrop of an increasingly competitive environment. It has never been more vital that we find ways to work more efficiently, saving money for producers, manufactures, retailers, and consumers.

The inclusion of food retailers like Tesco within the consortium provides access to unrivalled data sets demonstrating behaviours. Alongside academic expertise, the project will involve industry specialists from a range of areas, such as global engineering giant Siemens, machine management firm IMS-Evolve, supermarket chain Tesco, the rural agricultural consultancy Collison and Associates, and the High Value Manufacturing Catapult. Regulators such as the Food Standards Agency and GS1, an international agency that sets data standards for bar codes will also have input, and consumers will be engaged through representative bodies.

There are 6 areas where you can benefit from working with us, all beginning with the letter C: It is as much about you choosing us, as us selecting you. You can benefit from our experience, avoid our mistakes and hopefully enjoy the ride.

Consumers - We understand how to develop brands that connect with consumers and win their loyalty.

Creativity - We know how to manage and harness the power of creativity to serve a commercial agenda.

Commerciality - We can help you structure your business and deals to keep more of the value you create for yourself.

Change - We have been through the different stages of growth, so can help with all decisions you’ll face.

Cooperative - We are happy to lead and/or invest alongside others, meaning you can have everyone you want involved.

Confidants - You can confide in us, we will always be in your corner so can be your first phone call whenever you need support or advice.

 

The app that helps you rescue unsold food from being wasted - 1/3 of all food produced is wasted. With the Karma app, you can discover delicious food from restaurants, cafes and grocery stores to enjoy for half the regular price.

The solution - What if we ate the problem? What if we connect surplus food from retailers to consumers for a lower price? As a result, users eat great food for less and businesses receive an additional revenue stream — all while together reducing food waste.

The app, Karma, is a food rescue app that allows retailers to sell their surplus food to consumers at half price - instead of having great food go to waste.

Kelsius specialize in Digital HACCP Management and automated temperature monitoring. The Kelsius wireless temperature monitoring system is a fully automated, paperless, HACCP solution that ensures full compliance with food safety requirements and recording processes. Kelsius help save time and money, remove paper and reduce wastage.

Founded in 2003, Kelsius has offices in the United Kingdom and Ireland with a network of partners in Europe, Middle East, Australia and the USA that serve its global customer base. Our experienced teams have installed over 1000 systems worldwide our customer range from Restaurants, Hotels, Catering Companies, Hospitals, Laboratories and Clinics.

Kelsius is committed to innovation and our systems utilise accurate, reliable and consistent technology that provides control and peace of mind for managers and simplicity of use for staff.

 

Kitchen CUT is the leading-edge provider of back of house software solutions across the hospitality industry. F+B Engine is the very latest innovation to be released from Kitchen CUT and is operational in over 60 countries worldwide.

Our solutions manage business critical processes, track and trace operational events and interpret company-wide transactions giving you unrivalled analytics for ultimate control in your business.

F+B Engine’s Gateway provides a seamless connection between vendor and operator, enabling frictionless trading, promoting the very essence of Nextgen trading.

Founded in 2018, we are the world’s leading managed cloud kitchen platform that partners with restaurants to expand their delivery reach. 
We provide restaurants with access to state-of-the-art infrastructure at a minimal capital expenditure, expertly-trained staff, and industry focused technology. 

Our platform is unique. We’ve developed an in-house suite of applications (collectively known as a smart kitchen operating system - “SKOS”) which optimize all aspects of kitchen operations in real time to maximize efficiency and increase utilization. 

We also cater to the entire customer experience journey - from the call center to delivery, allowing restaurant owners to focus on running their dine-in space, marketing and menu development.

 At KrishiHub, we are trying to solve some of the hardest challenges in Indian agriculture sector.

Through our intelligent demand-driven supply chain platform, we are enabling farmers to sell their crops to business for better price realization bypassing all middlemen in the system. Our platform reduces food loss significantly from farm-to-fork and provides transparency to all stakeholders.

Through our AI-powered advisory platform, we are helping farmers to make data driven decisions in their day-to-day farming by providing information, recommendation, advisory and forecasts. Our goal is to enable small & marginal farmers grow more in their farm using modern farming techniques.

Over the last century Le Cordon Bleu has seen revolutionising change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.

In less than one year, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognised worldwide by culinary professionals; it is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognise that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes.

While our main focus at Le Cordon Bleu is higher education, we have taken special interest in the public realm as well. We offer many fine restaurants as well as numerous bakeries and coffee shops under the Le Cordon Bleu trademark. In addition, we have expanded our activities to include various educational media such as culinary publications, instructional videos, TV series, cooking equipment, and much more. Furthermore, Le Cordon Bleu is often requested as an advisory consultant and is asked to participate in more than 50 international events, sharing our expertise around the globe. Our privileged partnerships and articulation agreements with various governments, universities, and culinary associations have allowed us to promote French Art de Vivre worldwide.