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Tuesday, 11 July 2017 13:14

July 2017 Magazine out now!

tuco mag July 2017


As we come to the end of the 2016-17 academic year, when we can hear the sounds of thousands of corks being popped open for graduation ceremonies across the country, it can only mean one thing, the TUCO Conference! I can’t wait to see you there and raise a glass or two of our own in Nottingham.

You may have already noticed that if you fl ip us upside down you will fi nd the TUCO Conference programme. I’m sure you’ll agree that there will be plenty to pack in over three days and we have some great speakers lined up. Back at home, and as the students leave and the conference season really kicks in, many of you will be busy costing up your menus for the new year, sourcing new products, introducing new food concepts and maybe even refurbishing an outlet or two. The TUCO Study Tours can offer you so much inspiration, from sprucing up your back bar bottles to creating a totally authentic international menu. Already this year TUCO members have been jetting off around the UK and Europe and we’re so looking forward to hearing from the TUCO Study Tour teams when they return from India, New Orleans and Milan over the coming months.

These are a brilliant benefi t to your TUCO membership and if you need any more convincing, turn to page 24 where we have reports from three of our recent trips to San Sebastián, Edinburgh and Rungis. You’ll be signing up in no time. We have a packed issue this month, with a look at how Fitzwilliam College, Cambridge is transforming its menus to focus on non-meat options (page 12), highlights of our latest research into Business Models for Higher Education Catering (page 20), and we take a look at Thai food concept Thaikhun in Nottingham (page 54) – if you have the time to go! 

Matt White
Chair of TUCO

Click here to read the full magazine...

Education proving it is key to achieving the Sustainable Development Goals in UK and Ireland
This year’s UK and Ireland Green Gown Awards’ finalists are proving post-16 education is at the forefront of the effort to deliver solutions to the most pressing global challenges of our time.
Having been a leading participant in the United Nations negotiations to develop 17 Global Goals for Sustainable Development – the UK and Ireland must fulfil its commitment to deliver the Goals. For this to happen, it is clear from the hundreds of applicants to the Green Gown Awards that the Government must invest more in the solutions being developed in our Higher and Further Education institutes. They are leading the way as agents of change within our communities at home and abroad.
After a tough judging session, the applicants have been whittled down to 113 finalists across 15 categories. These projects range from electric pool cars to music albums dedicated to climate change. They include ambitious zero carbon targets, pioneering new ways to create heat sources from waste and the largest Passivhaus building in the UK.
The finalists represent nearly 1.5 million students and just under a quarter of a million members of staff leading the way with their commitment to the global Sustainability Development Goals (SDGs).
Some are ensuring sustainability is at the heart and stomach of their kitchens. Others have looked at the journey fashion products take from raw materials to final garment; worked internationally making sustainable differences in sanitation; and enabled students to learn about biodiversity by anthropomorphising animals on social media. The variation and creativity is heartening and reflective of sustainability forcing its way up the list of global priorities.
This year, applicants were tasked with outlining how their sustainability projects incorporated the global SDGs for the first time. All applicants listed at least one SDG they were delivering. Two thirds (66%) of this year’s finalists - making it the most popular - listed ‘sustainable cities and communities’ as an SDG they are delivering. Meanwhile just under half (46%) are working towards ‘responsible consumption and production’ and one in two put forward projects that improved ‘quality education’. There are also some surprising development goals being tackled in tertiary education, with 37% stating they are delivering against the ‘climate action’ SDG and one in four delivering ‘industry, innovation and infrastructure’.
Between the finalists, the projects touch on every department and permeate across the whole curriculum. They are conducted by students, staff, academics, external stakeholders and can be found all across the UK and Ireland.
These initiatives are a shining example of the power post-16 education possesses and the seriousness with which it takes its responsibility in creating a better world and a new generation of leaders.
Iain Patton, Chief Executive at the EAUC, said: “With the EAUC’s new strategy to reposition and align sustainability around key institutional priorities and challenges, this year’s Green Gown Award applications reflect the potential of sustainability to solve the sectors most critical
problems. Every day, tireless environmental and sustainability leaders across the UK and Ireland are driving change and making sustainability just good business. The Green Gown Awards exist to give them the recognition and platform they need to do even more.”
Winners are announced on 15 November 2017 at The Monastery, Manchester.
Finalists include:
Green Gown Awards 2017 - Finalists
Best Newcomer
Borders College - Flushed with success! A UK first in sustainable energy from waste water
MidKent College - We can see the wood from the trees!
Northumbria University - Improving sustainability together – our success story (so far…)
Southampton Solent University - Environmental and sustainability strategy – Waste improvement
Carbon Reduction
Category Supporter: The Energy Consortium
Goldsmiths, University of London - The Energy Detectives – investigating and solving energy waste across campus
Newcastle University - Newcastle University’s car(bon) reduction
Northumbria University - From carbon ambitions to carbon success
The College of West Anglia - Greening West Anglia
The London School of Economics and Political Science - Achieving carbon reductions above and beyond the basics!
The University of Nottingham - Medical School carbon reduction strategies
University of Chester - Lights, solar, action!
University of Reading - Smashing 35
Anglia Ruskin University - Sustainable Sainji: A community focused learning partnership
Ayrshire College - The Older Adult Group
Coventry University, The University of Warwick and Coventry City Council - Green Week takes Coventry by storm (or soup)
Durham University - Green Move Out
Durham University - Van Mildert College Outreach
Sheffield Hallam University - Snug not smug
Students’ Union at Bournemouth University - Down by the river- BU students connecting the local community to wildlife
University of Bradford Union of Students - Choices 4 all: Get out be active
University of Brighton - Community21 – Embedding the University of Brighton School of Architecture and Design into a local and international sustainable development network
University of the West of England, Bristol - Hands on Bristol - Live architecture lab
Continuous Improvement: Institutional Change#
Category Supporter: Scottish Funding Council
Aston University - Embedding sustainability at Aston University
Canterbury Christ Church University - Building a sustainable future: From start to beginning
Goldsmiths, University of London - Continually greening Goldsmiths
London Metropolitan University - Going above and beyond!
University of Edinburgh - Zero by 2040 – The University of Edinburgh’s climate strategy
University of Leicester - Leicester: Talkin’ bout our evolution Employability*
Leeds Trinity University - Industry-relevant work experience for every student at Leeds Trinity University
Nottingham Trent University - Future-proof your career
Perth College UHI - Don’t waste your e-waste
Queen Mary University of London - Green Mary careers week
Queen’s University Belfast - Queen’s University Belfast’s ‘Environmental Leadership Programme’
University of Exeter- Dip, Dabble, Dive and Thrive – integrating sustainability in the extra-curriculum
University of the Arts London, London College of Fashion - Balancing the books: Creating a model of responsible fashion business education
University of Wales Trinity Saint David - Inspiring the future generation - INSPIRE student internships
Cardiff University - Realising your business potential
City College Peterborough - CommUNITY meet and eat
Imperial College London - Kenya Jiko Stove
London Metropolitan University - The Big Idea Challenge
Manchester Metropolitan University - MetMUnch
SHRUB Co-op Edinburgh and The University of Edinburgh - Edinburgh’s Swap and Reuse Hub (SHRUB) Co-operative
The University of Nottingham - Enactus Nottingham – Creating business, transforming lives
The University of Warwick - Project Baala: A real solution not insanitary - Student led social impact
University of the Arts London, London College of Fashion - Blockchain in fashion
University of the West of England, Bristol - Team entrepreneurship – Students building sustainable businesses
University of Worcester - Green now white bags: Five years skilling students – a University/City recycling collaboration Facilities and Services
Loughborough University - Maintaining the green. Living the sporting dream
Middlesex University - MDX freewheelers
Middlesex University - MDX goes green
Sheffield Hallam University - Closing the waste loop
Sheffield Hallam University - Driving towards a sustainable fleet
Sheffield Hallam University - Greening our printing
The University of Birmingham and UniGreenScheme - University of Birmingham trials UniGreenSchemes resale service and in one year diverts 27,500kg into reuse and saves £45,000
University of Cumbria - University of Cumbria utilise AquaFund to smash sustainability goals for water, CO2 emissions and costs
University of Gloucestershire - Power of the purse: Responsible procurement that reaches our people, projects and partners
University of the West of England, Bristol - Together in electric dreams Food and Drink
Category Supporter: TUCO
Loughborough University - Ditching the disposable for...The Loughborough Cup… Another inspiring winner!
The University of Nottingham - Enactus Nottingham - Foodprint
The University of Winchester - The big Winchester coffee cup innovation of 2016/17: From 3 to 33 in 100
University of Cambridge - Making the right choice easy - Tasty food with a lower environmental impact
University of Chester - Just the VEGANning
University of the West of England, Bristol and The Students’ Union at UWE - Project Fairtrade - Making a world of difference at UWE Bristol
Learning and Skills
Bournemouth University - Greening the screen; facing the challenge of embedding education for sustainable development into higher education media production courses
Nottingham Trent University - Challenge days for challenging times
The University of Manchester - Whole institution sustainability engagement through innovative learning programmes
University of Edinburgh - Vets go green!
University of Gloucestershire - Lighting the way for sustainability: Educating the educators of Europe as beacons of change
Research and Development
Category Supporter: SALIX
Zainab Bibi - University of Bristol
Thomas Fudge - Brunel University
Emily Haggett - University of Southampton
Jessica Klaver - University College Dublin
Laura J Salisbury - University of the Arts London, London College of Fashion
Gemma Small - University of Salford
Oxford Brookes University - The Green Guide to Specification – An environmental profiling system for construction materials
University of Salford - The Energy House
University of the West of England, Bristol - International Water Security Network
Student Engagement#
Ayrshire College - Park Life
Cranfield University - Bottom up, top down, meet with outstanding student engagement at Cranfield
London Metropolitan University - You heard it through the green vine
London South Bank University - Who cares about the Earth? Whole Earth brings a way to communicate sustainability through photography to our students!
The University of Nottingham - When beasties go large: #beastsofUoN
University of London - Reduce the juice
University of Winchester - This changes everything: 11 songs about climate change
University of Worcester - Go Green Week: From campus to city - students lead the way
Sustainability Reporting Category Supporter: PwC UK
City University of London
Queen Mary University of London
The London School of Economics and Political Science
University of Cambridge
University of Leeds
University of Oxford
University of the West of England, Bristol
University of Worcester
Category Supporter: Interface
Angus Allan - South Lanarkshire College
David Duncan - University of Glasgow
Chris Jagger - The University of Nottingham
Professor John O’Halloran - University College Cork
Professor Eunice Simmons - Nottingham Trent University
Professor Christine Willmore - University of Bristol
Sustainability Champion Award
Navdeep Dhuti - London South Bank University
Thomas Haines - The Students’ Union at UWE
Indy Sira - The University of Warwick Staff
Paul Dingley - The Students’ Union at UWE
Bernard Freeman - King’s College London
Sarah Gretton - University of Leicester
Anne Perkins - Aston University
Shaunagh Smith - University of Chester
Dr Michelle Williams - University of Gloucestershire
Sustainability Professional Award
Category Supporter: EAUC
Matthew Arnold - University of Sussex
Paul Crossley - London South Bank University
Georgina Gough - University of the West of England, Bristol
Simon Kemp - University of Southampton
Tom Parkes - University of Brighton

Please note there is revised pricing on the following agreements



Palmer & Harvey

Fish & Seafood

M&J Seafood

Fruit & Veg

Ribble Farm Fare

Meat & Poultry

Clifton Quality Meats

Gibbins Quality Meats

Milk & Bread

Bako NW (from 18/08/17)


Angel Human Resources



Adelie Foods Group (Urban Eat)


Please note there are amended product files for the below suppliers

Catering Disposables & Kitchen Chemicals


Fruit & Veg

Accent Fresh

Ribble Farm Fare



PJ's Foods

New promotions

New documents

KFF - Market Reports

BGL Rieber - Newsletter

Oliver Kay - Buyers Update

Palmer & Harvey - Mars product update

Arthur David - Market Update

M&J Seafood - Outlook report

Selecta - Take over info

Pelican Rouge - Take over info











TUCO is delighted to be a supporter of Food Matters Live 2017.
Food Matters Live is the UK’s fastest growing cross-sector event showcasing innovation in the food and drink industry and it returns to London’s ExCeL from 21 - 23 November 2017. Register for free entry.

New highlights for 2017 include the Awards designed to celebrate inspiring innovation and creativity from across the food and drink industry, a matchmaking service offering both exhibitors and visitors the opportunity to pre-arrange meetings onsite at Food Matters Live, and the Future of Food Retail seminars in which industry experts will explore drivers for growth, new product trends and insight into the modern shopper.

Join 800 exhibitors and 400 speakers at Food Matters Live 2017, providing you with everything you need to keep your business at the cutting edge of innovation, in an unmissable three-day event. Find out more www.foodmatterslive.com

Monday, 03 July 2017 10:47

Fresh or Frozen?

As with any type of food, there are pros and cons when it comes to fresh and frozen meat. However, more caterers are relying on frozen products with great success. In fact, according to the British Frozen Food Federation’s Frozen Food Report 2 (May 2016), the frozen food sector’s value has increased by £650m in the last fi ve years. “Frozen food has had a poor image over recent years, but freezing doesn’t damage food it preserves it and it makes life easier for caterers and all end users,” explains Mandy Clinch, marketing manager for Riverside Foods.

There are numerous benefits of using frozen meat and poultry products, but low cost is one of the major benefits for university caterers working to tight budgets. It also means less wastage which means profits aren’t literally being thrown in the bin. “Speed and ease of preparation mean that no matter the level of experience in the kitchen or how busy the service, caterers can bring together innovative and fresh dishes with the minimum of effort to feed hungry students,” points out Frannie Santos-Mawdsley, senior customer marketing manager, European foodservice at Moy Park.Frozen meat and poultry offer university caterers flexibility and consistency as it can be ordered in advance of when it’s needed and simply defrosted when required. It also offers consistent quality and allows operators to better control portions too. “Frozen products are also cost-effective, which does not mean that quality should be compromised,” says Tom Styman- Heighton, development chef at Funnybones Foodservice. “ The biggest advantage of a frozen product is that it can come ready prepared, cut to the size that you wish and ready to serve with a sauce or a marinade that will have been enhancing the flavour of the meat during the freezing process.”

Consumers are always on the look-out for the next best thing and university caterers can easily meet this demand with the multitude of cuts and cooking methods available. By introducing the cheaper cuts of meat and poultry to students, university caterers will satisfy the need for new while increasing their profits per head. With minimum outlay for maximum appeal, everyone’s a winner.


Meat and poultry framework



Kim Ashley, the category manager at TUCO, reveals the benefits of using the Meat and Poultry framework agreement:

• The framework agreement is OJEU compliant which saves members the time and cost of carrying out the procurement procedure themselves.
• It offers members robust terms and conditions for the supply of goods, as well as food safety, assured suppliers.
• Food safety is monitored throughout the life of the framework agreement and members are notified if there is any area of concern with any of the suppliers.
• Savings can be made by purchasing through the framework due to collaborative procurement

Thursday, 29 June 2017 12:33

TUCO Business Models in HE Catering

University and college catering facilities have a vital role to play in enhancing this experience. They are much more than just a place to ‘refuel’ and can be vibrant, cultural hubs where students mix with peers and academic staff, and engage with the broader university and college community. But if they want to realise the potential of these spaces, members should create a welcoming environment where catering services and dining/seating arrangements encourage students to use the facilities to meet colleagues, study and work in groups.

And as students become ever more sophisticated consumers of food and beverages, the university catering teams need to understand and keep pace with expectations and high street trends.



To gain greater insight into this important area, TUCO commissioned The Litmus Partnership to research the sector’s various business models for delivering catering, hospitality and retail services. Litmus is one of the UK’s foremost catering consultancies and works with a diverse range of organisations in the education, corporate, healthcare and commercial sectors both in the UK and internationally. It has an excellent track record in helping clients deliver longterm, sustainable change and has carried out numerous benchmarking studies. For this report, 48 members and colleges completed an in-depth, online survey and the results were augmented with visits to 7 member locations, additional telephone research with a further 4 institutions, as well as dialogue with the 4 leading contractors in the sector: Baxterstory, Chartwells, Elior and Sodexo.




Adding to this year's spectacular speaker line up is Linda Moir, who was in charge of the front-line events and customer services at the 2012 London Olympics.

Linda was responsible for planning and implementing a customer service strategy, whereby she organised 15,000 volunteers known as 'Games Makers', private sector contractors and facilities to welcome over nine million spectators.

London 2012 was the first Games to view ticket-holders as customers and as a result, it is widely regarded as the most successful and best-run Olympics in the modern-era. The use of Games Makers was seen as crucial to the success as their approach made attendees feel part of something special.

Linda's previous roles have include Virgin Atlantic's Director of Customer Service and HR Director for the National Air Traffic Services (NATS).
Linda's talk forms one of our Breakout Sessions on Tuesday 26th July. She will be discussing the culture of a customer focused organisation and how change can be implemented to benefit the business and individual employees.

Monday, 26 June 2017 08:40


When research showed that the use of disposable coffee cups could be reduced by up to 300 million a year, it was TUCO members that helped to find a way to encourage customers to use a reusable alternative, Morag Wilson.

An estimated 2.5bn disposable coffee cups are used in the UK each year which creates around 25,000 tonnes of waste. How many coffee cups are you responsible for sending to landfill through your customers? It's probably a rather terrifying figure and is the reason why coffee roaster Bewley's chose to commission research into the extent of the problem and to find a solution. How can we encourage customers to reduce their use of disposable cups?

Many people would be forgiven for thinking that their disposable cup was recyclable. But when Hugh Fearnley-Whittingstall reported in his TV documentary that many of the takeaway cups we use aren't fully recyclable, consumers and the industry were surprised. It just so happens that the programme was aired shortly after the 2016 TUCO Conference.

Louise Whitaker head of marketing at Bewley's saw the programme and, having spoken to TUCO members who shared her concerns, was spurred on to do something about it. Louise recruited four universities to be part of the pilot study: University of South Wales. Cardiff University, the University of Winchester, and Imperial College. They also chose to look at the B&l sector to see if office workers would have different behaviours to university staff and students, so worked with contract caterer Bartlett Mitchell as well (there was no marked difference).

The research was conducted from September to December 2016 and found that financial incentives, reusable alternatives, and clear messaging reminding customers of the environmental impact of single-use coffee cups all had a direct impact on consumer behaviour. The results were notable: a charge on disposable cups. increased the use of reusable coffee cups by 3.4%, environmental messaging in cafés increased the use of reusable coffee cups by 2.3%, the availability of re-usable cup led to an increase of 2.5%, and the distribution of free reusable cups led to a further increase of 4.3%.

The study found that the provision of free reusable alternatives combined with clear environmental messaging and a charge on disposable cups increased the use of reusable cups from 5.1% to 17.4%. Bewley's provided 200 free reusable cups for all study participants at the start of the trial and in February, Winchester gave away a further 3,00 Gum-tec reusable cups - made from recycled chewing gum collected around campus and nationwide during Recycling week. "Our plans for September is that all first years will be given a Gum-tec cup and hopefully they'll keep it and bring it to the coffee bars," says Dave Morton, catering operations manager at the University of Winchester."We think if we can get them from day one we'll get a better uptake on it. If we reach 50%, which I think we could do, that would be fantastic progress.

" The report has now been submitted to a government waste inquiry into paper cups and the research provides a framework for TUCO members and others to make their own decisions - the findings made national news and pret and Paul stores have put reward schemes in place. "at the end of the day it's down to personal choice," says Louise. "But if people keep reusable cups on their desk it does have a positive influence while the industry works to find an alternative to the existing disposable coffee cup."

Thursday, 22 June 2017 13:04


TUCO members have recently enjoyed the TUCO Seafood Discovery Day, going behind the scenes at Billingsgate Fish Market, reports Hannah Myton-Wright
To chefs, there is nothing more historic than Billingsgate or Smithfield. Both fish and meat markets are a stamp of quality to anything sold there. There’s nothing more exciting than arriving at the fish market before dawn to have first dibs on the day’s catch.
TUCO has so far held two of its Academy Study Tours at Billingsgate Fish Market, giving members a rare chance to go behind the scenes at the UK’s largest inland fish market.
During our tour we learned that all of the fish sold is as seen, there is no prepping allowed beforehand, and there are inspectors on site who have authority over what’s sold and they will pull something straight away if it’s not to standard. We learned about how different varieties of fish suit different markets, for instance, onkfi sh is great for children because it has no bones, and that bluefin tuna is popular in Japan as it has the highest fat content.
More ppresentation from Stefanie Siebels from the Marine Stewardship Council (MSC). The MSC works closely with TUCO to provide a fast track method of gaining certification for TUCO members.
The TUCO Seafood Discovery Day will be back! To find out how to sign up to the next one and for more information about the TUCO Academy, visit tuco.ac.uk/academy or email This email address is being protected from spambots. You need JavaScript enabled to view it.
Wednesday, 21 June 2017 11:15

Going Local

Local sourcing means more than just ticking an ethical box and TUCO members are showing how buying local can be done, writes Tom Tanner from the Sustainable Restaurant Association.
Universities and colleges sit right at the heart of UK towns and cities.
They form part of the core fabric of the community. With thousands of hungry student mouths to feed, they also have a huge amount of power to influence the food landscape that surrounds them with their procurement decisions. With buying budgets running into the millions they can transform an artisan business overnight, as well as feed their customers’ growing appetite for provenance.
Millennial mouths are discerning and generally come closely attached to a brain inspired by the stories inextricably linked to the food they consume. With producers popping up all over the country and a food revolution in full swing, there has never been a better time for university caterers to think local. The benefits of closer working
relationships, a thriving network of local businesses all pulling in the same direction and access to quality fresh seasonal food on your doorstep await.
Darren Procter, who took over as executive head chef at Sheffield Hallam University two years ago, after a number of years in the West Country running his own restaurant and working at Plymouth University, needs no second invitation to root out producers on his doorstep. “For me this is something of a personal thing,” he says. “I mean I’m not judged on how sustainable we are but I take it upon myself to operate as sustainably as we can. 
When you think that the restaurant and hospitality industry accounts for half of the country’s spending on food then we have a huge responsibility.
“It also means we can make a massive impact by shaping food culture with the thousands of students we are feeding on a daily basis. By working closely with local suppliers and communicating that to our customers we are using fresh local ingredients as a means of educating our students.”
Head north of the border and there’s an added incentive to look to the local larder for inspiration.
The Scottish government actively encourages businesses to look at what’s on their doorstep. Ian Macaulay, assistant director (catering) at the University of Edinburgh, explains: “Local food is massive for us and I can use the Procurement Reform Act to discriminate in favour of small Scottish producers, which means we’re investing in the local economy and supporting small producers to grow.”
Ian is adamant that sourcing locally doesn’t need to be more expensive either. In fact he argues the contrary. “It’s often the bigger guys who pull the wool over your eyes when it comes to price.”
Finding suppliers that are reliable, affordable and consistentand who can also provide the volumes university caterers require, are among the top barriers cited for sticking with the safe option of a major wholesaler. But both Ian and Nick Leach, head of catering services at Portsmouth University, would advise any of their counterparts to engage with their wholesalers and challenge them to up the proportion of local produce, they supply.
Nick says: “Call them in, and say to them, tell me where you are sourcing your stuff from – and that you’d like at least 25% to come from local producers. Then you’ll start getting somewhere.”
Ian is even more strident in his view about where the blame lies for there being insufficient local food on campus menus across the country.
“In foodservice our biggest dilemma is getting wholesalers to embrace SMEs more. They are unwilling to take the risk and they overload small producers with bureaucracy. That’s why I am delighted to have the freedom to go directly to them.” And that is exactly what he has done, sourcing an increasing amount from small local producers and suppliers – including all of his milk and coffee and growing quantities of vegetables and meat. Back in Sheffield, Darren now benefits from dairy deliveries from a farm a stone’s throw from the university. Our Cow Molly, on the outskirts of Sheffield, provides all of his milk, as well as ticking sustainability boxes as it is certified as free range.  



Advertising Opportunities: Dan Hillman

t: 0345 500 6008 e: dan@h2opublishing.co.uk

TUCO Magazine Editor: Morag Wilson

t: 01474 520 267 e: morag@h2opublishing.co.uk

Contact Us

The University Caterers Organisation Ltd

3rd Floor, National House

St Ann Street, Manchester

M2 7LE

t: 0161 713 3420 e: info@tuco.ac.uk