Q2 2026


Notable projects from around the globe


8 36 INNOVATION


41 SPECIAL REPORT: SUSTAINABILITY Jim Banks considers the emerging areas of embodied, operational and digital carbon in foodservice while Lauren Hurrell examines the evolution of food waste management over the past five years


BRIEFING EAME


38 PROJECT: AFTERLIFE FESTIVAL, BARCELONA, SPAIN A close collaboration between consultant and manufacturer resulted in a record- breaking catering operation, serving 8,500 meals over two days at a music festival, as Juan Umbert FCSI tells Tina Nielsen


38


52 THE FEMALE TOUCH Do female consultants bring a different approach to foodservice consulting and how does that affect results? Helen Roxburgh reports


57 EVENT REVIEW: FCSI TAD CONFERENCE Michael Jones reports from the biennial conference, held in Phoenix, Arizona, US


60 ROUNDTABLE Consultants consider the key to success and longevity in foodservice consulting


65 NEW FRONTIERS Workplace catering in South Korea demands efficiency and cultural relevance


We share, we support, we inspire


We want to hear your views editorial@foodserviceconsultant.org


68 FOOD SAFETY STANDARDS


Do standards need an update?


70 MY KITCHEN: KEVIN CHERKAS Chef and co-owner of Cuca Restaurant in Bali, Indonesia


EAME


68 SAFETY IN THE KITCHEN Have food safety standards kept up with the evolution of the kitchen? Should they?


7 ASIA PAC


65 FOOD AT WORK A fascinating insight into the evolution of corporate dining in South Korea


HIGHLIGHTS WORLDWIDE


52 A DIFFERENT APPROACH Four female consultants discuss what women bring to the table and how to encourage collaboration


THE AMERICAS


60 SHARING IS CARING Experts on keeping a career vibrant


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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