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Practical ways commercial kitchens can measure food waste, tighten ordering, rotate stock and standardise prep to cut waste and costs.

A ready-to-eat high protein pot with strawberry, oats and chia, berry compote and a separate tray of toasted protein crunch. 20g Protein per serve. 18g Fibre pe

A ready-to-eat high protein pot with a chocolate chia base, berry compote and a separate tray of toasted protein crunch. 21g Protein per serve. 21g Fibre per se

A nutrient-packed blend of broccoli, peas, edamame, celery, and spinach, creating a refreshing and wholesome green soup.

A traditional rich pea & bacon soup.

Look out Vegans. Red lentils with carrot & sweet potato cooked in our very own curry blend blended with creamy roasted cashews.

This classic soup is a nutritious blend of chicken, pearl barley and root vegetables in a light and savoury chicken broth.

A vibrant green soup with fresh broccoli and edamame blended with white miso paste for a nice salty kick.

Mix of black rice, pumpkin, edamame tossed with toasted coconut chips with a herby dressing and a hint of chilli.

Burghul wheat, mung beans, red and white quinoa and cucumber mixed herbs and a zesty olive oil dressing.