Download a PDF version of the TUCO Annual Report 2015/16 here.
As well as building on our partnership with our key suppliers, we have created new tactical partnerships with industry associations to drive deeper engagement. We have increased member numbers and associated benefits based on deep understanding of what is important to our membership. We also launched a series of significant research reports to strengthen member knowledge, insights and learning.
The fifth annual Birmingham corporate social responsibility (CSR) summit has been announced, with the big question “Is CSR working for Birmingham?”
The organisers at Aston Business School are calling for the public and more community organisations to participate in a bid to ensure that the efforts of the business community are truly meeting the aspirations of the city.
Keynote speaker at the event Dr Nick Venning, a well-known figure in Birmingham's professional services community and a former director at PwC, said: “As an increasing number of businesses get involved in CSR programmes, it is important that there are tangible benefits for the wider community, as well as for the businesses themselves.
“The summit features businesses talking about their CSR programmes, but this time we want to invite more interaction, contribution and challenge from the communities they are looking to benefit, which is why it is open to the public.
“We hope that wider engagement will result in programmes that deliver exactly what communities need, at the same time as providing all of the usual benefits for corporate participants.”
The agenda will include speakers from Aston University, ACIVICO, CSR City, Gowling WLG, Beatfreeks and PwC, and will examine issues ranging from support for social enterprise to education, health and wellbeing.
The full day event is being hosted at Birmingham Council House on Friday 30th September and is sponsored by Birmingham City Council, ACIVICO and Clive Reeves Public Relations. The summit is free to attend, but delegates must pre-register here.
An expert group, set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF), to look at egg safety, found there has been a reduction in the risk from salmonella in UK shell eggs since its last report on this issue 15 years ago.
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have reviewed their consumer advice taking into account the independent committee's conclusions and recommendations. It is proposed that the FSA and FSS will continue to advise that all raw, soft-boiled hen eggs or foods containing lightly cooked hen eggs are unlikely to lead to illness in people who are in good health (who are not in a vulnerable group).
In addition, they will no longer advise against the consumption of raw and lightly cooked eggs by vulnerable groups provided that they are produced under the Lion code quality assurance scheme.
The FSA and FSS are also considering the mechanism for UK egg producers which are not currently part of the Lion Code scheme to demonstrate an equivalent level of food safety control. They are therefore also seeking views on this matter from egg producers and assurance bodies as part of this consultation.
Keele Hall nestled in the centre of Keele University Campus is the latest venue to join the prestigious consortium; Venues of Excellence.
To become a member of the consortium, The Grade II listed mansion, Keele Hall, completed an inspection by Board Members of Venues of Excellence, meeting with key members of the management team to review all aspects of the business when delivering conferences and events to the MICE markets.
Claire Snape, Deputy Director – Estates & Development (Residential and Commercial Services) on receiving confirmation of membership said: “Joining a consortium such as Venues of Excellence underpins our dedicated team of conference professionals who work within Keele Hall to deliver events throughout the year to both our internal University clients and to our external commercial clients. In addition to the accreditation, our membership will enable us to network within the consortium and enjoy the full range of benefits from training opportunities to study tours, networking events to showcasing at key exhibitions within the MICE industry.”
The accreditation of membership to Venues of Excellence enhances the venues association with hospitality associations recognised by event managers when sourcing suitable venues to host their conference programmes.
Venues of Excellence currently has 31 member venues from Scotland to the South West of England, all delivering outstanding levels of customer care for the MICE markets
In 2015 TUCO, in partnership with The Food People, produced our inaugural insights into Global Food Trends. The research provided our members with invaluable information to add to their caterer's toolbox when building the road ahead.
TUCO have again partnered with The Food People who have scoured the world and produced invaluable research on global food and beverage trends for 2017 and beyond.
Our team of global expert analysts have analysed world influencing factors that will impact our food and drinks sectors in the future. Once again, TUCO will lead you through exiting globalised food and drink trends, where we see the influence of Millennials and Generation Z'ers and the continued trends of health, wellbeing and sharing of food, knowledge and experience.
Allow TUCO to guide you through the latest powerful and exciting twelve key food and beverage trends as they emerge and establish in our catering and hospitality business. The report offers and abundance of opportunities for those wishing to be ahead of the curve.
The journey begins ...
Download your copy of the full report here.
The FSA has released the below information on Non Gluten Containing Ingredients (NGCI)
The fact sheet applies to food businesses and food safety officers in England only. Feel free to contact Ned Mazhar in the Food Allergy and Intolerance Branch at the FSA on 020 7276 8553 if you have any questions.
NGCI labelling on prepacked foods is being phased out from 20 July 2016.
By 20 February 2018, we expect food businesses to bring their labels into compliance. Until then, food businesses can continue to place on the market prepacked foods with NGCI labels until those label stocks have been exhausted.
We also advise food businesses to share their approaches on reaching compliance with their enforcement officers, especially if it might not be possible to change their labels by 20 February 2018
What’s not changing
NGCI can be used in describing positive lists of everyday foods or a selection of products available for sale in a shop or online.
Within these cases, NGCI can only be used as a factual statement when the business cannot guarantee their foods are gluten-free.
Non-prepacked foods/ menus
A NGCI statement, which relates to any single dish on a menu, is being phased out from 20 July 2016. Descriptions such as “cottage pie: this dish has no gluten containing ingredients” should not be used.
By 20 February 2018, we expect food businesses to bring their menus into compliance. Where this is not possible, we advise food businesses to discuss approaches on reaching compliance with their enforcement officers.
What’s not changing
Food businesses can use NGCI in menus when listing a group of products/ dishes or in menu titles, to indicate that all the items in question do not have gluten containing ingredients. Examples include “(menu title) No gluten containing ingredients menu” or statements such as “All dishes on this menu do not use gluten containing ingredients”.
Please note there is revised pricing on the following agreements
Fish & Seafood
Fruit & Veg
Please note the notes from the below Contract Review Meetings are available
Please note there are new reports/documents uploaded for:
As you will know TUCO were one of the founding signatories to WRAPs Courtauld Commitment 2025 and we have joined a number of their working groups including their Love Food, Hate Waste campaign.
During September and October, households can find themselves undergoing change. It’s the time of year when many will be leaving home for the first time to go to university or college. Having finished education or training, others will be starting out on their new careers and this might mean moving away, sharing a house with friends or even setting up home for the first time. Fluctuating household numbers has a big impact on the amount of food we buy, cook and throw away. Smaller household numbers have implications for those leaving and those staying behind.
Love Food Hate Waste will be giving some useful tips on how to adapt to moving on and moving out. If you are managing your own food budget for the first time or want to survive in a shared house without the fridge becoming a shambles or housemates having to live on beans on toast, we have advice and ideas on simple, useful habits that will put you on the road to food management success. There will also be some tips for those left behind and needing to adjust for cooking for fewer people.
We all want to know where our food comes from right? That’s why all of M&J Seafood’s fish and seafood is traceable back to the time and place it was caught. But what if you want to know a bit more? The name of the boat or even the name of the skipper that caught your fish? Well, M&J Seafood’s ‘Skipper’s Catch’ initiative gives you exactly that.
‘Skipper’s Catch’ fish are caught by independent fishermen who sail out in day boats from ports right around the British coast early every morning and return in the afternoon with their catch. And we know them all. We buy it all. We can tell you their stories. So, if you want some very special British fish and seafood on your menu, sustainably caught and bought, with all the background story you could wish for, sign up to ‘Skipper’s Catch’ today and find out what’s being landed right now.
Your customers don't just what to know where their food comes from, they want to know who it comes from. They want to see that you know the people who are supplying the ingredients in your kitchen. You can’t always do that. But with ‘Skipper’s Catch’ you can.
And how do you tell them? Simple. Chalk it up on your specials board. Put it on your menus. Customers will pay a bit more to know that the proceeds of the food they are eating go back to a real person and are supporting a real way of life rather than disappearing into a faceless food business.
For further information, visit the brand new website at www.mjseafood.com or call 01296 610600.
TUCO have partnered up with the Craft Guild of Chefs to bring our members exclusive offers.
- Special Discount for CGC Membership to all TUCO Members.
- Special Discount Rate of 25% to all TUCO Members and Students
- Quote promotion code TUCO16 which will automatically apply the 25% discount on checkout
- Annual Membership Discounted Rate of £39.66
- Annual Membership Students of £14.98
In addition to the below membership benefits the Craft Guild of Chefs offer additional extras
- Run social events
- Networking events
- Competitions throughout the year – Grads – National Chef of the Year to name but a couple
- Universal Cookery Food Festival – offered at a discounted rate for members
- Golf day - member rates is normally half price but some years it’s free
- The chance to be on the Craft Guild of Chefs product endorsement team which allows members to earn money from testing products for business partners
The use of the Guilds designatory letters proves you are a professional who is committed and passionate towards your profession and will show to fellow professionals that you are serious about your career.
Free access to the Guilds’s website:
- Visit the jobs page where you can look for a position or post any vacancies you may have.
- For special offers from the Guild’s business partners, visit the business partners page where you will find exclusive promotions covering a range of products and services.
- Guild events – find out what’s on and where and book early at reduced rates.
- Order pictures and fun things from the Guild’s photo gallery, where you can spot you and your colleagues at Guild events you have attended.
- Catch up with all the latest news on the news page.
- Find or post recipes on the recipe page.
- Interested in competitions? Find entry details and past winners in the competition section.
- Do you want to gain extra qualifications? Find your local college and training organisations on the training and development pages.
- Receive the Guild’s bi-monthly Stockpot Magazine, which is packed with information, news and ideas.
- Advance notification of forthcoming events, masterclasses, competitions, regional activities, etc.
- Free Membership to the Culinary Academy.
- Reduced rates for members to Guild events.
- Free use of the Guild’s extensive library for reference purposes.