All Ethics articles
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Weekend PressNoma restaurant prepares to reopen under new leadership after abuse allegations
The world-class venue is puting a renewed focus on staff wellbeing under a new head chef after René Redzepi stepped down and apologised for his behaviour, The Guardian reports
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NewsPM urged to intervene over EPR framework
Millions of products – such as coffee cups and takeaway containers – could switch back to single-use plastic because of “perverse consequences” of the extended producer responsibility packaging tax
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NewsNell’s Pizza founder launches youth hospitality jobs platform
Called Lenny, the platform aims to help young people secure entry-level work while making it easier for operators to employ under-18s
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InterviewsMcDonald’s CEO: ‘Franchisees are gatekeepers of the culture I want’
Lauren Schultz believes the business acted “as swiftly and robustly” as it could in terms of the training it rolled out following allegations of sexual harassment, racism and bullying in its restaurants
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NewsBoardwalk programme sees five mentees gain first board roles
The hospitality mentor programme for aspiring female leaders has doubled the size of its upcoming second-year cohort, from 22 to 43 women, on the back of the success of its debut intake
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Weekend Press‘One shark and chips, please’: What you’ll be eating when cod comes off the menu
An explosion of octopus and anchovies in our seas could produce more variety at your local chippy, reports The Telegraph
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NewsGuidance: Tips should be for workers providing service
Revised guidance from the Department for Business and Trade clarifies that service charge distribution should be broadly for workers providing service at the place where the tip was left
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NewsHickory’s Smokehouse rolls out Hugh’s Law
The 40-strong BBQ restaurant, owned by Greene King, believes it is the first hospitality group to adopt the law which calls for statutory paid leave and job protection for parents of children requiring long-term hospital care.
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Weekend PressGhost at the feast: how Noma’s René Redzepi became untouchable
After the unorthodox mastermind behind Noma announced he was stepping down, few thought that he – or his restaurant – would survive the storm of toxic abuse allegations. But René Redzepi’s absolute control of his kitchen has never faltered, says The Observer
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OpinionPickled passengers shouldn’t be allowed to take flight
Wetherspoons boss Tim Martin argues his airport pubs are are responsible and that drink restrictions are unworkable - but he may need to share some accountability for rising incidences of on-flight drunkenness
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InterviewsMcDonald’s UK CEO: ‘Momentum is on our side’
Lauren Schultz tells MCA the UK business has continued to perform well into the new year following strong Q4 results and has ‘turned a corner’ in its safeguarding of staff
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NewsThe Evolv Collection partners with Not For Sale charity
The partnership will see the Martin Williams-led group donate £1.50 for every steak sold across its Stories Collection and Chop House & Taverns estate
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OpinionLyndon Lea’s cosy Epstein connections are ‘no concern’ for Lion Capital
The private equity firm behind Gordon Ramsay’s expansion drive has told MCA it sees no conflict with co-founder Lyndon Lea’s close relationship with convicted sex offender Jeffrey Epstein, and its stated position on slavery and human trafficking
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NewsJust Eat and Pasta Evangelists among businesses to face CMA investigation in fake review crackdown
The UK’s competition watchdog says it has opened investigations into five businesses it suspects may have infringed consumer law with their practices in relation to online reviews
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Weekend PressPunching, slamming, screaming: a chef’s past abuse haunts Noma, the world’s top-rated restaurant
Dozens of former Noma employees have told the New York Times co-founder René Redzepi inflicted physical and psychological violence on the staff for years.
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NewsJames Watt’s heartbreak over BrewDog: ‘The mistakes hurt more than the successes console’
Striking a tone of contrition, the group’s co-founder apologised to staff and investors that he was ’not able to repay the faith you bestowed in me’
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NewsKFC to increase annual spend on British chicken to almost £100m
The fast food giant says only boneless chicken will now be sourced from other markets after adding wings to the list of products it sources from British farms
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InterviewsHow sustainability became a core pillar for Pizza Pilgrims
The Neapolitan pizza has turned sustainability into a north star that covers all parts of the business and involves every team member
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InterviewsShake Shack: ‘Standing for something good is embedded within our brand’
From transforming sourcing practises to major operational changes, the premium QSR burger brand is making significant progress towards becoming a more sustainable and responsible business
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InterviewsGail’s: ‘We want to produce food ethically and protect the soil’
From ‘soil positive’ flour to single farm origin bread, the bakery chain is looking to push the boundaries of sustainable sourcing