Pioneering bed bug-safe hotel to open in Helsinki

U14, a Marriott Autograph Collection hotel, is the first new hotel building to be designed safe from bed bugs after the Valpas member hotel standard

U14 will open in March 2020

In collaboration with a Finnish start up Valpas, Helsinki-based Hotel U14 is set to be the first hotel designed safe from bed bugs.

The team behind U14 have installed a new in-room technology that keeps all 117 rooms preventively safe from bed bugs. The technology is designed to respond to bed bugs’ natural behaviour and is integrated with the latest IoT (Internet of Things) to stop incoming bed bugs before they cause damage.

Bed bugs are blood-sucking parasites that tag along luggage and are carried into homes and hotels. Hotels with their high turnover are at the centre of the rising problem as bed bugs spread from one guest to another. U14 wants to advance more sustainable travel without material waste and toxic pesticides and contribute to stopping the spreading of bed bugs.

“U14 is a carefully crafted experiential boutique hotel with a strong focus on sustainability”, said founder Roni Saari. “Ecology is woven into many elements and is reflected for instance in the use of renewable energy, hybrid vehicles and in all used textiles from employees’ workwear to traceable cotton covers. With Valpas, harmful pesticide use and unnecessary furniture waste is avoided – both at the hotel as well as in guests’ homes.”

Report: Every country in the world now has travel restrictions The latest research from UNWTO said that no country has yet lifted restrictions

Oman was one of the Middle East’s first countries to enact COVID-19-related restrictions

According to the latest research from the World Tourism Organisation (UNTWO), there is no longer a single destination in the world that is without travel restrictions. Moreover, at the time of the report, no destination has lifted restrictions.

UNWTO’s research added 83% of destinations have had COVID-19related restrictions in place for four weeks or more as of April 20.

Secretary-general Zurab Pololikashvili said: “Tourism has shown its commitment to putting people first. Our sector can also lead the way in driving recovery. This research on global travel restrictions will help support the timely and responsible implementation of exit strategies, allowing destinations to ease or lift travel restrictions when it is safe to do so. This way, the social and economic benefits that tourism offers can return, providing a path to sustainable recovery for both individuals and whole countries.”

Though every country has imposed restrictions, stipulations vary between nations. 45% of countries for example have totally or partially closed their borders to tourists, while 30% have suspended international flights to and from the country and 18% have barred tourists from specific destinations. A small proportion of countries (7%) have only imposed measures such as self-isolation for its people.

Against this backdrop, UNWTO has called on governments worldwide to support the global tourism industry. Echoing warnings from the World Travel & Tourism Council, Pololikashvili said millions of jobs in the sector have been put at risk.

UK must cut meat and dairy consumption by half to meet 2050 net zero emissions target, says report

Flying will also have to be curbed, according to the research

Meat and dairy consumption may need to be reduced by 50% if the UK is to meet its net zero emissions target by 2050, according to a new report.

Produced by the government-funded not-for-profit group Energy Systems Catapult (ESC), the research stated that the 2050 goal would be possible if innovation is stepped up in three key fields.

In lifestyle, cuts to meat and dairy consumption by 20% will be necessary, but may need to rise to as high as 50% depending on the success of carbon neutrality initiatives.

Doing so, it forecast, would save about eight million tonnes of carbon emissions from entering the atmosphere.

The report – which looked at 100 different pathways the UK could follow in order to meet the climate change goal – also detailed the necessity for reduced reliance on aviation.   

Current predictions suggest flying frequency will increase by 60% compared to 2005 levels. However, it will need to rise by just 20% to ensure the UK remains on track with the net zero goal.

Net zero refers to the offsetting of all carbon dioxide emissions, either through carbon removal initiatives or cutting emissions altogether, which the UK aims to achieve by 2050.

The other two areas in which the report suggested significant changes will be necessary is in low carbon technologies – centring on hydrogen, electricity generation such as through wind and solar power, and carbon capture and storage through bioenergy – and land use, for instance, through the planting of forests a third the size of Greater London annually.READ MOREHow more trees in London could keep our city cool

While the report detailed initial enthusiasm from the public for the adoption of new technologies, when it came to eagerness to make lifestyle changes – including dietary – it noted “a more resistant and emotional response”.

Scott Milne, ESC insight and evidence lead, said of the report: “Now for the first time, we’ve modelled hundreds of potential pathways to get to Net Zero by 2050, ramping up or down different technologies and behaviour changes – to understand the different combinations, interactions and trade-offs of competing decarbonisation options to reach the most cost-optimised approaches. In lifestyle, cuts to meat and dairy consumption by 20% will be necessary, but may need to rise to as high as 50% depending on the success of carbon neutrality initiatives.

Doing so, it forecast, would save about eight million tonnes of carbon emissions from entering the atmosphere.

The report – which looked at 100 different pathways the UK could follow in order to meet the climate change goal – also detailed the necessity for reduced reliance on avaition.

Net zero refers to the offsetting of all carbon dioxide emissions, either through carbon removal initiatives or cutting emissions altogether, which the UK aims to achieve by 2050. Scott Milne, ESC insight and evidence lead, said of the report: “Now for the first time, we’ve modelled hundreds of potential pathways to get to Net Zero by 2050, ramping up or down different technologies and behaviour changes – to understand the different combinations, interactions and trade-offs of competing decarbonisation options to reach the most cost-optimised approaches.

“Broadly each potential pathway uses a combination of two different approaches: a top-down technology focused approach or a bottom-up behaviour focused approach.”

He added: “However, what stands out is – no matter which pathway the UK takes – innovation, investment and incentives across low carbon technology, land use and lifestyle is essential to achieve Net Zero.”

The 2050 net zero emissions target was an amendment to the Climate Change Act 2008, announced in the final days of Theresa May’s premiership last year

5 Apps That Hospitality Professionals Should Have on Their Phone

Image result for Hospitality people on phone

It’s 2020 and it’s official: we can’t live without apps. A little over 12 years ago, Apple launched its App Store with just 500 apps; now there are over five million mobile applications available for both iOS and Android users. You wouldn’t be alone in thinking, how did I even leave the house in 1998 without Google Maps? Today, the average smartphone user has over 80 apps on their phone and uses up to 40 of them each month.

Smart intuitive apps have been game changers for the hospitality industry, with guests more tech-savvy than ever. And for many working in the hospitality industry, our phones are also an indispensable tool for doing our jobs well. But, with millions of apps to choose from, how can you find the select few that can help you work better, stay up-to-date on industry news and trends, and enhance your career? Don’t worry, we are here to help you.

The following list is by no means comprehensive – there are hundreds of super useful apps out there for hospitality professionals to try out (don’t see your favorite app here? Tell us about it!). We currently love these five apps the most:

Vivino

1. Vivino (iOS | Android)

As a hospitality professional, you’re expected to know about wine. Or at least that’s what all your friends think. Tap into your inner sommelier with the Vivino app to discover wine which has crowdsourced ratings and reviews. Our favorite thing about this app is its scan feature, which allows you to take a photo of any wine label and instantly get detailed information on the wine, including suggested food pairings. Also, celebrity chef Jamie Oliver is a member, and his reviews are not only helpful but highly entertaining!

Hosco

2. Hosco. (iOS | Android)

If you’re reading this and you don’t have the Hosco app – what are you waiting for? Hosco’s mobile application gives you access to world-class culinary, tourism, and hotel jobs worldwide. It’s also your one-stop-shop for breaking industry news and trending stories. One distinctive feature of the Hosco app that users love is the Invite Your Friends feature which allows you to grow your network faster.

Untappd

3. Untappd (iOS | Android)

Beer aficionados and aspiring cicerones, we didn’t forget you when making this list. Like Vivino, but for beer, this app is the go-to source for discovering new beers, rating them, and connecting with members of the beer brewing and drinking community. The coolest feature of this app is the Upcoming Events feature, which keeps you in the loop on tastings, festivals, and all things beer-related in your area.

Duolingo

4. Duolingo (iOS | Android)

Hospitality professionals understand better than anyone the importance of speaking a second (or third) language. Proficiency in a foreign language can help you edge out the competition for a coveted position, and even land a higher salary. Thinking of applying for a job abroad, or just want to build your CV? Now’s the time to brush up on that foreign language you’ve been dreaming of learning or perfecting. Duolingo is easy to use, allows you to set weekly goals, and it’s great for visual learners. Best of all, it’s free.

Headspace

5. Headspace (iOS | Android)

Mindfulness. There’s been a buzz around this psychological process in recent years and now it’s available at your fingertips, thanks to Headspace. The app offers guided meditation, including breathing and visualization techniques, for everyone from total beginners to the most mindful Zen masters. Not sure where to start? Hospitality professionals love the Finding Focus and Productivity packs, as well as the Business travel mini session. Along with over 8.5 million users, including Virgin Group founder Richard Branson, we love this app’s straightforward, no-frills design and approach. It offers moments of calm and clarity on even the busiest, most hectic days. Try up to 10 free sessions before subscribing for a monthly, yearly or lifetime fee.

So, there you have it. Thanks to these five free apps you can: boost your wine and beer knowledge, keep up to date with the best hospitality news and job opportunities, begin to learn a new language, and totally disconnect your mind. Download them today and your life in hospitality will become just that little bit easier.

Source: worldchefs.hosco.com

10 Of Our Favorite Inspirational Quotes For The Hospitality World

10 Of Our Favorite Inspirational Quotes For The Hospitality World

Need a bit of inspiration to get you through another day in the exciting (and sometimes stressful) world of hospitality? No problem, hosco.plus has you covered! There are a million billion inspirational quotes out there, but we’ve scoured the Internet for the best ones to hang above your desk at the hotel, restaurant, cruise ship or any other hospitality milieu you work in.

Consider yourself inspired:

1. “The best way to find yourself is to lose yourself in the service of others.” – Mahatma Gandhi

Really, who can argue with Gandhi? This quote reminds us during the most challenging times why we do our jobs. For many of us, hospitality is a true calling.

2. “The customer is never wrong.” – César Ritz

He may not be always right, but is never wrong. Take a cue from the master of modern hospitality himself, César Ritz. Use this as a mantra, to repeat before any guest interaction!

3. “Remember not only to say the right thing in the right place, but far more difficult still, to leave unsaid the wrong thing at the tempting moment.” – Benjamin Franklin

Benjamin Franklin was full of stellar advice, but we think this quote can be most appropriately applied to our line of work. Just as important as knowing the customer is never wrong? Never telling him he is wrong, even when tempted!

4. “Quality is never an accident. It is always the result of an intelligent effort.” – John Ruskin

Ruskin was an art critic, but his words ring true across métiers. Remember this whenever you get the urge to rush through something.

5. “People will forget what you said. They will forget what you did. But they will never forget how you made them feel.” – Maya Angelou

The American poet speaks the truth on the importance of leaving guests with that elusive “warm, fuzzy feeling.”

6. “Great companies are built by people who never stop thinking about ways to improve the business.” – J. Willard “Bill” Marriott

Keep this bit of wisdom from the founder of Marriott Corporation in mind when you have a great idea at work. Make it happen!

7. “Your most unhappy customers are your greatest source of learning.” – Bill Gates

Take it from one of the richest men in the world: unhappy customers are why we keep making progress, so we are lucky to have them. Ask yourself this next time you handle a complaint: what did I learn?

8. “Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do.” – Steve Jobs

Prepare yourself for a lifetime of hard work and long hours if you’ve chosen a career in the hospitality industry. Want to make it bearable? Follow Jobs’ advice and make each day count by putting in great work and nothing less. If you don’t love it, you may be in the wrong line of work!

9. “A vocabulary of truth and simplicity will be of service throughout your life.” – Winston Churchill

Known for his mastery of the English language, Winston Churchill could make anything sound good. Learn to communicate directly and effectively; it will earn you much respect in life and work. Think a short email doesn’t count? Think again. Write and say everything carefully.

10. “Take criticism seriously, but not personally. If there is truth or merit in the criticism, try to learn from it. Otherwise, let it roll right off you.” – Hillary Clinton

She may have lost the recent American presidential election, but she is still winning in the advice category. Learn from your critics, or let them go.

Source: worldchefs.hosco.com

7 reasons why drinking champagne is scientifically good for you

You needn’t feel guilty next time you pop the champagne cork at a wedding, christening or perhaps just a particularly indulgent breakfast. 

The fizzy stuff is actually good for you. So next time you raise a glass, remember the below health benefits of drinking bubbles – in moderation, of course.

As Winston Churchill warned: “a single glass of champagne imparts a feeling of exhilaration…. A bottle produces the opposite”.

1. Ian increase your sex drive

Its well known that alcohol makes people lose their inhibitions. Most alcoholic drinks will give you a momentary buzz but then leave you with little energy and the lack of blood flow you need for arousal. Champagne, on the other hand, allows you to feel its effects much quicker without sapping your energy.

2. It may improve your heart health

Like red and white wine, champagne can be good for your heart. Made from both red and white grapes, it contains the same antioxidants which prevent damage to your blood vessels, reduce bad cholesterol and prevent blood clots. In turn, this lowers the risk of heart illnesses and strokes. But the key word here, as with any alcoholic drink, is moderation.

3. It will keep you sharp

Research from the University of Columbia has shown that champagne contains proteins that are beneficial for your short term memory. A study be Reading University in 2013 said that three glasses of bubbles per week can help improve it.

4. It boosts your mood

We all know the buoyant feeling that you get from a sip of champagne – this is due to the magnesium, potassium and zinc it contains.

5. It has little calories

Champagne contains fewer calories (80) than both red and white wine (120). The servings are generally smaller too, so it’s the healthier choice all round – as long as you don’t drink the whole bottle.

6. It can lower your risk of diabetes

A 2009 study in Canada showed that all wines, including sparklers like champagne, can lower your risk of contracting diabetes by 13 per cent.

7. It can prevent dementia

A glass or two of champagne has been known to prevent the onset of dementia. Research in Pittsburgh found that the risk was almost halved for those who drank ‘moderate’ quantities. The over 40s should heed this advice, as this is when the gradual decline is thought to happen.

Now where’s that app that delivers champagne in under ten minutes

Source: The Evening Standard

The full English breakfast could “die” with the next generation’

One in five Brits under 30 have never had a fry up

A full English breakfast including sausages, grilled tomatoes and mushrooms, eggs, bacon, baked beans and bread

The full English breakfast could soon be a thing of the past, a new study has found.

The research says that the classic English fry up could die out within a generation, as almost one in five Brits under 30 have never had a full English breakfast.

The nationwide survey found that 27 per cent of the 2,000 participants aged 18 to 30 said black pudding was the most unappealing thing about a traditional fry up.

A quarter (24 per cent) of respondents said a fry up was ‘too greasy’ and 42 per cent said it ‘reminded them of men in vests hanging around in transport cafes’.

The greasy bacon, ‘lukewarm’ baked beans and processed sausages were also factors that put young Brits off the classic and 71 per cent of respondents said they would rather have smoked salmon and scrambled eggs, smashed avocado on toast and oatmeal pancakes for breakfast.

Ellie Glason, Director of polling firm Ginger Research, who commissioned the study said in a statement: “The study found also that over half of young adults believe Britain is becoming more health conscious and shunning traditional English meals like fried breakfasts, bangers and mash and pie and chips.”

Items in a full English breakfast can differ depending on where in the UK you live, but common items include bacon, eggs, sausages, baked beans, fried tomatoes, fried mushrooms, black pudding and toast.

The breakfast dates back to the 1800s where Victorians served it to display wealth and hospitality.

Source: The Evening Standard

8 of the UK’s best restaurants – as chosen by Britain’s top chefs

Secret gems and neighbourhood hideaways where chefs love to eat: from a cafe lunch in Cornwall to a tasting menu on the Scottish coast

Silk Road, London SE5

Chosen by James Cochran, chef-owner, Restaurant 1251

I’ve lived in south London for 15 years and the neighbourhood restaurant that stands out is Silk Road in Camberwell. I’m a massive fan of their Xinjiang style of Chinese cooking and they do many unusual things that you don’t normally see in Chinese restaurants in this country. I associate kebabs with Turkish or Greek food, but here they do lamb skewers which they cover in delicious Asian spices and chargrill really quickly. Their dumplings are on point as well. In fact, everything is packed full of flavour, but nicely balanced. The restaurant is very minimalistic, drinks are BYO and the food is very affordable – spend £20 and you’re full.

Inver, Strathlachan, Argyll

Chosen by James Lowe, chef and co-founder, Lyle’s and Flor

Inver is on a beautiful part of the west coast of Scotland, a couple of hours’ drive from Glasgow. It’s not over the top like some destination restaurants; there’s no desire to create theatrics. The dinner is fantastic, and it’s worth staying so you can have breakfast and its more casual lunch. We went for new year and stayed in a bothy by the water. For dinner, we had seaweed ice-cream with caviar, which was stunning, and an amazing langoustine dish with carrot. Pam Brunton and Rob Latimer run the place: she’s in the kitchen, he runs front of house. I’ve got a lot of admiration for them, because running a restaurant in a remote area is really difficult and they’ve made it work.

The Dawnay Arms, Newton-on-Ouse, Yorkshire

Chosen by Tommy Banks, head chef, Black Swan

I quite like fine dining, but I think what everybody really wants is an awesome Sunday roast and so often it’s disappointing. The Dawnay Arms is incredible. If I haven’t any got any plans for Sunday, I will be there. I’ve gone four weekends in a row before. I like to sit in the front bar because I can take my dog; first we go for a walk by the river, then call into the pub and have a roast. The Smiths run it: Martel is in the kitchen and Kerry runs the front of house. Obviously, we’re blessed up here with good produce, but they use all the best stuff. They don’t charge enough for what they do. I kind of wish I owned it myself – but then I wouldn’t want to eat there, so I suppose it’s best.


St Kew Cafe
, Bodmin, Cornwall

Chosen by Paul Ainsworth, chef-owner, Paul Ainsworth at No 6

Not far from where I live, near the St Kew highway, is a farm shop with a cafe. My wife Emma and I go there as much as we can, and every time, to our amazement, there’s a table available. It’s probably only a matter of time before more people find out about it and it becomes impossible to find a seat. It’s so welcoming – the chef will always look up and give you a wave – and the food is so consistent, even if it’s just a bacon sandwich or a full English. The ethos is to showcase everything Cornish and it uses proper sourdough bread, nice butter, great bacon. Whether avocado with poached eggs on toast or a ham sandwich, the food is brilliant every single time. I can’t believe this is just up the road. It’s fantastic.

Singburi, London E11

Chosen by Erchen Chang, co-founder, Bao and Xu

This is a neighbourhood Thai restaurant that’s cheap and fun and refreshing, and the food is just pure tasty. It’s run by a mother and son. I went a couple of months ago with a big group and we ordered the whole blackboard menu. My favourite dishes were the clam with garlic, chilli and basil, which was simple and classic; the jungle curry crab, which was really dirty and hard to eat (you have to suck on the crab); and boat noodle soup which had that really good medicinal taste from dried roots that’s hard to find in London. The interior is bare. They have some very sensual fruit posters from the 80s on the wall, and photos of customers from years and years ago eating in the restaurant. There’s not much other decoration, but I think that makes the food stand out. I’m moving quite close to Singburi, so it’s going to be my local. I can’t wait.

The Canton Arms, London, SW8

Chosen by Margot Henderson, chef and co-owner, Rochelle Canteen

This is my local, and has everything I enjoy about a pub: it’s friendly, warm and not too flashy. It’s familiar, and perfect on a rainy day. On top of that, it has great drinks and superb food. The dining room is cosy, with the most delicious menu – I always love the way it reads. Quite classic, but modern – it might have provencal beef shin. The blackboard menu has about four sharing dishes on it and they go much further than it says, which makes it great value. It’s gentle food for families and friends, served in big Le Creuset dishes, with a generous spirit.

Chesters by the River, Ambleside, Cumbria

Chosen by Simon Rogan, chef-owner, L’Enclume

On a day off, I like to go for lunch to this riverside cafe. I sit outside, relax and eat really tasty vegan and vegetarian food. The food has all sorts of influences – a bit of Moroccan, through to Chinese, biryanis, flame-grilled pizzas – but the main stars are the vegetables. It’s not doing it justice calling it a cafe, but that’s what it is. You can take away, and there’s a shop associated with it. The staff are friendly, the atmosphere is nice and the quality is great. My staff were always telling me how amazing it was, and it took me a while to get there. Now I can see why they love it

Tá Tá Eatery at Tayēr/Elementary, London EC1

Chosen by Jeremy Chan, head chef and co-owner, Ikoyi

Tá Tá Eatery is Zijun Meng and his partner Ana Gonçalves. If you took the food out of the context, which is very casual, and put it in a fine dining setting, it would stand out above everything else. Meng uses British produce with his Chinese heritage and some of Ana’s Portuguese flavour profiles in beautiful, intricate plates. I really like the way he’ll serve you pork that’s been aged 100 days, and you’re eating something he’s thought about 100 days earlier. It’s the same deep thinking you’d get in the best restaurants but he’s doing it in a cocktail bar, at a four-seater counter. They do the bar food and also a tasting menu. It’s him and a small induction hob, making these beautiful plates of food in a hectic space. It’s a bit rowdy, and it’s fun. But it’s almost showing you how hard London is as a city for entrepreneurial creative chefs like them to survive.

Source: The Guardian

Stop Food Waste Day

SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Key facts on food loss and waste you should know!

33% of all food produced globally is lost or wasted every year

45% of root crops, fruit and vegetables produced globally is lost or wasted per year

25% of the food wasted globally could feed all 795 million undernourished people in the world

Food losses and waste amounts to roughly US$ 680 billion in industrialized countries and US$ 310 billion in developing countries

  • Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food. 
  • Global quantitative food losses and waste per year are roughly 30% for cereals, 40-50% for root crops, fruits and vegetables, 20% for oil seeds, meat and dairy plus 35% for fish. 
  • Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes). 
  • The amount of food lost or wasted every year is equivalent to more than half of the world’s annual cereals crop (2.3 billion tonnes in 2009/2010). 
  • Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a year. 
  • Total per capita food production for human consumption is about 900 kg a year in rich countries, almost twice the 460 kg a year produced in the poorest regions. 
  • In developing countries 40% of losses occur at post-harvest and processing levels while in industrialized countries more than 40% of losses happen at retail and consumer levels.
  •  At retail level, large quantities of food are wasted due to quality standards that over emphasise appearance.
  • Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
  • In developing countries food waste and losses occur mainly at early stages of the food value chain and can be traced back to financial, managerial and technical constraints in harvesting techniques as well as storage and cooling facilities. Strengthening the supply chain through the direct support of farmers and investments in infrastructure, transportation, as well as in an expansion of the food and packaging industry could help to reduce the amount of food loss and waste.
  •  In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behaviour of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste.

Sources: stopfooodwaste.com & fao.org

Is Breakfast The Most Important Meal Of The Day? New Research Suggests Not

We often hear that breakfast is the most important meal of the day, especially if we’re trying to manage their weight. But new research suggests this might not be true. 

Previous studies have suggested that eating breakfast revs up the metabolism and can help dieters stop overeating later in the day.

But a new review found that eating breakfast does not appear to help people lose weight and should not necessarily be recommended as a weight-loss strategy. 

Experts from Monash University in Melbourne, Australia, examined 13 studies related to breakfast and weight in high income countries, including the UK.

The pooled results found a very small difference in weight between those who ate breakfast and those who did not, with those who skipped breakfast on average 0.44kg lighter. Those who ate breakfast also ate more calories per day – about 260 more on average.

People who skipped breakfast did not compensate by eating more later in the day, the review found.

The researchers also found no significant difference in metabolic rates between breakfast eaters and breakfast skippers – suggesting there is no evidence that eating it may help with weight loss due to “efficient” burning of calories earlier in the day.

The authors said the overall quality of the studies was low and more research is needed.

Writing in the BMJ, they said: “Caution is needed when recommending breakfast for weight loss in adults, as it could have the opposite effect.”

However, the researchers did note that eating breakfast regularly could have other important effects aside from weight loss, such as improved concentration and attentiveness levels in children.

Commenting on the results, Dr Frankie Phillips, registered dietitian for the British Dietetic Association, said: “Whilst some studies do show that people who eat breakfast tend to be a healthier weight, there is no clear benefit of starting to eat breakfast just as a tool to lose weight.

“The study shows that simply having breakfast isn’t a magic recipe for weight loss for everyone. If you do enjoy breakfast, don’t stop, but take a look at what you are having.”

To do breakfast the right way, she recommended a simple breakfast of wholegrain cereal and milk with a glass of unsweetened fruit juice and a cup of tea. 

Source: Huffington Post, UK