How we represent the food service sector

Giving the foodservice equipment industry a stronger voice

Decisions made by government, regulators and standards bodies can have a huge impact on our industry. FEA makes sure the people making those decisions understand what they mean for the businesses designing, manufacturing, supplying, installing and operating commercial kitchens and foodservice equipment.

We bring together expertise and evidence from across our membership, representing the sector in the UK, Europe and internationally. Whether it’s new legislation, technical standards, sustainability targets or emerging regulation, we work to make sure the industry’s voice is heard — and that our members understand and can prepare for what’s coming.

Shaping policy and regulation

We engage directly with government, policymakers and regulators, responding to consultations and providing evidence on the real-world impact of proposed changes.

From restrictions on F-Gas refrigerants and PFAS chemicals to wider environmental and regulatory issues, we gather insight from our members and use it to inform our responses. We also represent UK interests in Europe through EFCEM, helping ensure policy is informed by industry experience as well as ambition.

Helping shape industry standards

Our role goes beyond keeping the sector informed. FEA brings together technical knowledge and real-world experience from across the foodservice equipment industry to make sure its voice is heard as standards and regulations develop.

We work with industry experts, standards bodies and other organisations to represent the needs of the sector, contribute technical expertise and help ensure new requirements reflect how commercial kitchens and catering equipment work in practice.

By sharing knowledge and bringing the industry together, we help businesses prepare for change, understand their responsibilities and maintain high standards across the sector.

Technical and design standards

FEA supports the development of UK and international technical standards, including the IFSEBIM standards – a shared set of parameters that let equipment manufacturers, software providers and kitchen designers work from consistent, reliable data. Co-chaired by representatives from EFCEM and FCSI, this collaborative work gives designers and consultants around the world a common language for foodservice equipment specification, and a recognised logo for products that meet the standard. 

Collaboration

FEA sits across multiple collaborative groups, such as Hospitality Sector Council, Insitute of Gas Engineers and Managers (IGEM), Zero Carbon Forum, EURIS Task Force, ACRIB to contribute to wider thinking and development of guidance and standards, as well as ensuring our own knowledge remains current.

Championing practical sustainability

The transition to a lower-carbon foodservice industry brings both opportunities and significant practical challenges.

FEA works across issues including embodied carbon, refrigerants, energy efficiency and the move towards lower-carbon commercial kitchens. We champion meaningful progress while making sure policymakers understand the technical, operational and commercial realities facing manufacturers, suppliers and operators. FEA are proud to host the Foodservice Carbon Gateway – an initiative brought to life by members of the association.

Keeping the industry informed

Representation isn’t only about having a seat at the table. We also help our members understand what changes in policy, regulation and standards mean for their businesses.

By sharing updates, guidance and expertise, we help businesses anticipate change, understand their responsibilities and make informed decisions about what comes next.

We don’t send members reams of policy; we deliver it tailored, specific and relevant to our industry. In a language we can all understand.