Latest news with #nutritiousmeals
The Sun
05-08-2025
- Health
- The Sun
Upgrade your dog's health with Pure Pet Food and save 40% off your first order
IF you are a devoted dog owner who wants to upgrade your four-legged friend's health, look no further than Pure Pet Food. Pure Pet Food's range of nutritious dog food is made with natural ingredients and no nasties or filler products, and right now you can save 40% off your first order. Save 40% off the first box + 15% off the next two boxes BUY HERE Dog owners are more conscious than ever about what food to feed their pets, indicated by a rise in online searches around choosing hypoallergenic pet food and options for sensitive stomachs. That's where Pure Pet Food takes the stress out of those decisions with its monthly dog food subscription, delivered to your doorstep. Recipes are packed with superfoods and essential nutrients designed to help your pup live a longer, healthier, and happier life. You can get 40% off your first box and 15% off your next two when you sign up through this link before 11:59 pm on 30 September. Once you sign up for a subscription, it's commitment-free, and you can cancel at any time. Pure Pet Food creates tailored dog food plans designed by pet nutrition experts to support everything from sensitive stomachs to kidney health. Meals use real food and range from dishes like turkey with broccoli and spinach, to salmon with sweet strawberries and courgette. These nutritious Pure Pet Food meals are dehydrated to lock in all the nutrients while making it easy for sensitive tummies to digest. All you need to do is add a splash of water and stir it. It's essentially restaurant-level dining for your dog, tailored to their age, weight, and any special dietary needs they may have. Pet owners have been praising the meal service online, with one happy pet owner sharing, "My dog usually has a super sensitive stomach, but since switching to Pure, it has gotten so much better!" Another revealed: "We have a fussy, almost 2-year-old GSD. "Researched a ton about the right food for him, found Pure and thought, let's give it a try! "He bloody loves it — breakfast and dinner are now his favourite parts of the day." Another said: "You have given our 12-year-old American Bulldog a whole new lease of life. "Her energy levels have risen, and you can tell she is feeling better in herself.
BBC News
09-07-2025
- General
- BBC News
Could taxpayer-funded public diners be revived?
Campaigners have called for the return of subsidised civic restaurants which would provide cheap, nutritious meals in a bid to improve the nation's of diners were supported by the government and operated throughout the UK until the 1960s. But with many families struggling due to the cost of living crisis funding has been granted to a trial in Dundee in a drive to revive the group Nourish said taxpayer-funded restaurants - charging £3 to £5 for a hot meal - would benefit businesses and communities. Civic restaurants operated before, during and after both world their peak there were around 2,000 state-subsidised facilities offering cheap, healthy meals to the British public, including just under 100 in Castle Restaurant in Aberdeen, which opened in December 1941, served ''shilling meals'' and was especially busy at the time the Evening Express reported that, before it opened, many workers had to make do with a sandwich for the midday at the Castle they could enjoy ''a satisfying hot dinner of three courses''.The newspaper said 4,000 customers were served in the first month of operation, from factory workers to office staff and shop assistants. Prof Bryce Evans, of Liverpool Hope University, who specialises in food history, said the concept had a massive said: "They represented the first opportunity that many working class people had to eat out."Before that eating out was really a middle and upper class thing."At the same time they were designed specifically as cross class venues attractive to all, affordably priced, nutritious, but genuinely joyous spaces. Well decorated, clean and attractive, not places associated with shame or stigma''He said the original public diners marked a change from the Victorian approach of only feeding the very poor to the notion of nutritious, affordable food for all. Nourish Scotland has been running a series of discussion suppers around Scotland, developing the idea of revived public diners which would serve quality, affordable local food in communal recent event in Aberdeen served venison lasagne and sweet potato and chickpea curry with salad on the were also offered fruit crumble and custard for Chworow, deputy director of Nourish Scotland, said the events offered "delicious good quality food".She added: "We think there's a really strong case for bringing them back in Scotland, and the wider UK.''We would like to see phase one roll out in perhaps a couple of local authorities so we can understand how the model can work in practice, and the a further roll out nationally.''Ms Chworow said the diners would "feel very much like a restaurant" and the only difference would be behind the added: "With government support, the price point in these restaurants can rival that of a ready meal or a fast food chain."It's offering people good quality, healthy nutritious food - which is what people actually want to eat - but at prices that they can also afford.'' 'Excellent opportunity' for hospitality industry UK Research and Innovation (UKRI) has announced funding for two trials of subsidised restaurants - in Dundee and Nottingham - as part of government efforts to tackle food a community market has secured funding in were concerns previous communal kitchens posed a threat to those in the hospitality Evans said: ''In Glasgow there was a big stonking national kitchen on Argyll Street and the restaurateurs didn't like it.''But some argue it is a way to improve Scotland's relationship with food, rather than a threat to their Haigh is a chef with Edinburgh Food Social, a catering social enterprise company which supports food said: ''This is an excellent opportunity for the hospitality industry and it shouldn't be seen as something that's negative for it but instead something that really allows it to thrive.''Whether you're someone who goes to a food bank at the moment or someone that goes to high end restaurants, you will go to a place where you can access a delicious meal that is nutritious and eat it together."We are bringing people together in a way that doesn't happen so much at the moment because it's a place where, no matter what you can afford, there is good food for you to eat and a place where you belong.'' Public diners address 'food insecurity' Leon Thompson, executive director of UK Hospitality Scotland, said he looked forward to learning more about the restaurant projects funded by added: "Scottish hospitality is known for its great food and drink, and venues across the sector are proud of the healthy and nutritious dishes they have on offer for consumers to choose from, as part of a varied menu."Hospitality businesses can play a unique role in helping our communities, whether it's charities like Only A Pavement Away, which helps vulnerable people into jobs in hospitality, or initiatives like Social Bite, a social enterprise which supports homeless people across Scotland." The Scottish government said it welcomed the idea as a way of supporting people who were "experiencing food insecurity". A spokesperson added it promoted a "cash-first approach" so people have "dignity and choice" about the food they buy and fewer need to turn to food parcels. They also said it was encouraging to see a 10% drop in the number of parcels distributed by Trussell food banks in Scotland between 2024/25 and 2023-24.
Daily Mail
08-07-2025
- Business
- Daily Mail
World War II style kitchen selling meals for as little as £3 to open in the UK to help underprivileged areas
World War II style kitchens will open in the UK selling meals for as little as £3 to help disadvantaged areas. The taxpayer-funded project is set to be launched in Nottingham, with a second venue in Dundee, offering cheap and nutritious food. Subsidised communal kitchens were common in the 1940s and would include a cup of tea costing one pence as well as bangers and mash at around sixpence. They were intended as communal spaces for Britons who'd had their homes bombed and needed a hearty meal. The two new not-for-profit sites will be the first of this generation as there are currently no government-subsidised restaurants in the UK after most closed by the 1960s following the end of rationing in 1954. They will focus primarily on feeding children, operating as a normal restaurant for at least five days a week and the cost of a meal will only marginally exceed that of the ingredients. More than £1.5million of taxpayer money is set to be pumped into the 12-month pilot project which aims to tackle food poverty and malnutrition. Anna Chworow, the deputy director of Nourish Scotland, which is conducting the study alongside the University of Sussex, said the meals were expected to cost between £3 and £5. She explained: 'From the customer end, this will feel like an ordinary restaurant – albeit with low prices. The subsidy mostly supports staff costs and overheads, and this in turn keeps the prices low for everyone. 'Each meal is priced slightly above the cost of ingredients used to make it, meaning the more popular the restaurants are, the more economically viable they become.' Countries like Poland and Turkey already run similar schemes and the scientists behind Britain's pilot sites hope they will provide a blueprint for more restaurants to open in the coming years, which would be funded by local authorities. Location, cuisine, meals, and pricing would be decided in talks with the local community though it is unknown how the food would be sourced. However, researchers are hoping to prioritise local produce on the project, for which a contract is expected to be tendered later this year. Ms Chworow explained under the pilot funding would be given to the caterer - the operator of the restaurant. But it is imagined the central government funding would be transferred to the local authority in future, with pilot sites also potentially operating 'slightly differently' to the eventual roll-out. The Department for Science, Innovation and Technology has announced more than £8 million in funding for six different projects, with one being the subsidised restaurants. The Ministry of Food handbook criticised the "appalling ignorance" of British people when it came to preparing food, advising that more vegetables should be introduced to the diet through national kitchen menus. Kitchen at the height of its popularity in 1918 Another project includes a mobile greengrocer, dubbed the 'Queen of Greens', visiting areas of Liverpool where social housing residents have limited access to nutritious food. Peter Kyle, the Science and Technology Secretary, said: 'No one in this country should be left unable to access the healthy food they need. 'These projects will draw on the power of research to actively explore the best ways to get healthy food into the mouths of those who need it, potentially having a transformational effect on people's lives, and fulfilling the missions set in our Plan for Change.'
Telegraph
08-07-2025
- Health
- Telegraph
Second World War-style restaurants to help feed underprivileged families
Second World War-style restaurants will serve meals for as little as £3 to provide healthy meals to underprivileged areas. A taxpayer-funded project will launch a restaurant in Nottingham and another in Dundee offering cheap and nutritious meals to people in disadvantaged areas. The two not-for-profit sites will resemble the British and civic kitchens of the 1940s when Britons who had their homes bombed went to communal spaces to eat hearty meals. The new incarnation of these subsidised cafes will focus on feeding children and operate as a normal restaurant for at least five days a week. The cost of a meal will only marginally exceed that of the ingredients. More than £1.5 million of taxpayer money is funding the 12-month pilot project, which rekindles the Blitz spirit in an effort to combat food poverty and malnutrition. In the early 1940s, a meal at a subsidised communal kitchen would include a cup of tea costing one pence, and bangers and mash at about sixpence. 'The meals are expected to cost between £3 and £5,' Anna Chworow, the deputy director of Nourish Scotland, which is running the study alongside the University of Sussex, said of the expected menu at the modern civic kitchens. 'From the customer end, this will feel like an ordinary restaurant – albeit with low prices. 'The subsidy mostly supports staff costs and overheads, and this in turn keeps the prices low for everyone. Each meal is priced slightly above the cost of ingredients used to make it, meaning the more popular the restaurants are, the more economically viable they become,' she added. There are currently no government-subsidised restaurants in the UK, with the war-era eateries falling out of favour after rationing ended in 1954. Most closed by the 1960s. Some countries such as Poland and Turkey have similar schemes, but the pilot sites in Nottingham and Dundee will be unique in 21st-century Britain. The scientists running the scheme hope the pilot will provide a blueprint for more restaurants to open in the coming years, which will be funded by local authorities. The exact restaurant locations, cuisine, meals and pricing will be decided in talks with the local community. How the food will be sourced remains unknown, with local produce a priority for the researchers. A contract to run the project is expected to be tendered later this year. 'The project team hopes that the local authorities and the national governments (at the UK and devolved level) would be interested in continuing the two sites after the pilot is over and in rolling them out more widely,' Ms Chworow said. 'The model is for the funding to be given to the operator of the restaurant – in the case of the pilots, it will be the caterer. In the future, we would imagine the local authority receiving funding from the central government. 'It's important to say these two restaurants will be test sites – so may operate slightly differently from how we envisage the eventual roll-out. The important things we're trying to learn are the operations (including the exact financial model) and the impact they have on health and wellbeing.' The Department for Science, Innovation and Technology has announced more than £8 million in total funding for six different projects, with one being the subsidised restaurants. Another includes a mobile greengrocer, dubbed the Queen of Greens, visiting areas of Liverpool where social housing residents have limited access to fresh, nutritious food. Peter Kyle, the Science and Technology Secretary, said: 'No one in this country should be left unable to access the healthy food they need. 'These projects will draw on the power of research to actively explore the best ways to get healthy food into the mouths of those who need it, potentially having a transformational effect on people's lives, and fulfilling the missions set in our Plan for Change.'
