What’s Inside

This issue is all about helping you spot new opportunities, from refreshing your seasonal menus to fine-tuning your supply chain or finding smarter, more sustainable ways of working. Here’s a quick look at what’s inside:

Sustainability in focus

See how Avendra International and our trusted suppliers are teaming up to make a real difference, from reducing food waste to choosing better packaging and sourcing ingredients more responsibly.

Culinary inspiration

Need a spark of inspiration? Explore new products, chef-led concepts from Paul Bloxham, and smart ways to refresh your food offering without stretching your budget.

Procurement tips that help

We get the pressures you're facing, rising costs, staffing gaps, and supply issues. Our team shares practical advice and tailored support to help you stay in control and ahead of the curve.

Real success stories

Hear from operators across the UK who’ve achieved impressive results with Avendra International’s support. Their stories show what’s possible when strategic sourcing meets sector expertise.

What’s trending and why it matters

From food and drink to equipment and innovation, we’ve rounded up the latest products and trends making waves in hospitality, education, and healthcare catering.

Whether you’re running a hotel kitchen, overseeing meal services in a school or university, or managing dietary needs in a care setting, this issue of Edge is packed with insight to help you make smarter choices and deliver consistently great experiences.