What Are the Three Ingredients Your Business Can't Live Without?
In a world shaped by AI, supply chain volatility and changing consumer expectations, resilience is becoming hospitality's ultimate competitive advantage. Here's where to start.
Blog
Insights for multi-site operators
From chicken welfare certifications to our emissions methodology and our journey to B Corp, practical reads to help you make informed decisions for your business.
It’s Earth Day. So what?
This Earth Day, the real question isn't what's on your menu. It's what your buying decisions are shaping upstream.
Collectiv Food × Aviko: The Future of Food Supply
Our Director of Impact & Strategy shares how Collectiv Food is reshaping the food supply chain, with Aviko in the spotlight as one of our Better Choice, Standout Suppliers.
The Last Mile Problem: Why Distribution Matters More Than We Think
While sustainability discussions centre on what we buy, we explore how food moves, why last mile efficiency matters, and what this means for the future of foodservice supply chains.
From UPFs to clean-label: why ingredient transparency is reshaping the plate
With diners becoming more ingredient-aware, we unpack why clean-label thinking is gaining momentum, how health concerns around UPFs are influencing expectations, and what this shift means for kitchens.
Why “Local” isn’t always sustainable
"Local" feels right but it isn't always the lowest-impact choice. In this short read our Senior Sustainability Manager, Natalia, unpacks the "local trap" and shares a simple chef's lens to decide when to lean local and when to look wider.
Fermented Foods: Why This Ancient Technique Is Trending in London’s Menus
Fermentation is fast becoming a chef's secret weapon. Bold flavour, better margins, and less waste, all in one move. Check out our supplier highlights and ideas to make fermented products work on your menu.
Inside the Future of Food, Farming & Hospitality: What’s Working (and Why It Matters)
At our recent panel, "The Future of Food: Feeding Our Cities in 2050", we asked a big question: What's it really going to take to feed our cities, fairly and sustainably? Here's what we learned.
What being a B Corp in food really means (and why the new standards are raising the bar)
Not a badge. A shift. Read about what it means to be a B Corp certified restaurant, what the newly released standards mean and why more hospitality brands are getting on board
Simplify Allergen Management - and Unlock Growth
From compliance to competitive edge: how digital allergen solutions are driving growth in hospitality.
Introducing Better Choices
Discover the rationale and methodologies behind our Better Choices – our latest offering to support responsible food purchasing
Reducing waste with City Harvest
Learn about how we're working with London-based charity, City Harvest, to tackle food waste and how you can help the cause too
Introducing our producer stories
A deep-dive into our reasoning and methodology when it comes to supplying verified data on your producers' sustainability progress
Collectiv Food Joins the B Corp Movement
The journey to B Corp certification is no small feat—discover our why, learnings, and collective triumphs as we share more about the journey to B Corp certification in this blog
Understanding the impact of your deliveries
A deep-dive into our reasoning and methodology when it comes to calculating the impact of your deliveries with Collectiv Food
Understanding your emissions data
Discover the why, what and how behind measuring the emissions of your food and drink supply
Purchasing Informed: Chicken Welfare
Whether it's Red Tractor, RSPCA Assured, or Certified Organic, what do all of these labels actually mean? We've compiled this resource to help you understand the differences
WWF Sustainable Eating: Pulling The Levers In Food Service
Accelerate action for a healthier, climate-friendly food system with this practical guide for food service operators by the WWF (2023 Report)
Your guide to food suppliers in London
Everything you need to know about food suppliers, with tips on how to find, choose and get started with the best supplier for your business
Understanding prawns: buying tips for chefs
Prawns are as common on a chef's table as they are difficult to buy well in bulk. We've asked our producer GEM Seafood for their top tips for buying prawns
4 ways for restaurants to manage inflation
There's no silver bullet to escape inflation, but there are tweaks to be made and approaches to adopt that can help to limit its impact
From first call to first delivery
Optimise prime costs. Simplify operations. Grow smarter.
01
Share your product list
Your specs, current prices and weekly volumes.
02
We map and model it
Your food and labour savings, mapped in writing.
03
Agree a go-live date
On an agreed, phased plan.
04
Hypercare
WhatsApp customer service plus a dedicated account manager.
Free supply chain review · no commitment