As university students head into exam season more than half (52.4%) are missing breakfast daily, compromising a time that could determine the rest of their lives. The majority (59%) cited a lack of time and stress for skipping breakfast. Worryingly, two-fifths (42%) said they didn’t have enough money to grab a bite to eat before going in for an exam.
A final-year student, Cecilia Pazmany at University of Northumbria said: “Exam schedules are so intense, I don’t have time for anything, everything feels so crammed. I know breakfast is the most important meal of the day but I need to choose between energy drinks and breakfast, my budget only goes so far”.
Breakfast doesn’t seem to be a priority for students. Outside exam season, a quarter (26.3%) said they missed breakfast at least 4 times a week with the overwhelming majority (83.6%) saying it was unaffordable. This said, most (44.8%) knew having breakfast would make for a productive day.
Second-year student Phoebe Mckeand at University of Leeds, said: “There is so much to juggle at university and so things fall off the radar. Campus breakfasts aren’t cheap and shopping is a bit a chore. I do feel a good breakfast every morning would help but we’re time and cash poor”.
Vincent Karremans, Founder of Magnet.me commented: “It’s often remarked that a hearty breakfast makes for a great day. However, too many young people are missing the most important meal of the day. You could put this down to blissful ignorance but according our research, almost half of young people acknowledge the importance of breakfast but for most its unaffordable. This needs to change across campuses in the UK.”
“This culture of malnutrition will not only impact their academic outcomes but also their career prospects and the wellbeing of the workforce of the future.
Tips for exam season
1. A cunning plan. Create a schedule and have the self-discipline to stick to it. Create blocks of one-hour sprint sessions to cover what needs to be achieved for each task.
2. The whole truth. Writing and re-writing notes from lectures and revision sessions will help facts to stick in your mind faster. It’s a proven technique and will help when it counts!
3. Testing testing. Quiz yourself by writing questions and answers side-by-side. Cover the answers with a sheet of paper and slide down as you move along the questions.
4. Sweet dreams. Get 7-hours sleep before exam days. A rested mind is a resourceful one. You will be fresh and alert for the morning ahead.
5. Work hard then play hard. No parties until exam periods are over. Physically and mentally exhausting, not to mention hugely frustrating, to get back into study-mode the next day. It’ll take out too much time and energy to get back into the flow of things.
Businesses and organisations have signed up to a 'world first' initiative to keep plastic in the economy and out of the ocean.
Launched by Wrap, it brings businesses from across the entire plastics value chain together to tackle plastic waste. Companies include Unilever, Arla, Nestle, Lidl and Tesco.
The targets include the elimination of unnecessary single use plastic packagin through redesign, innovation or alternative delivery models and making sure 100% of plastic packaging is reusable, recycable or compostable.
Wrap says it expects the initiative will be replicated in other countries as part of the Ellen MacArthur Foundations New Plastics Economy to form a powerful global movement for change.
A Cambridge College is celebrating winning a major accolade for its innovative practices and commitment to sustainable food – the city’s first academic venue to be recognised in this way.
St John’s College Catering Department was presented with a gold award at the recent Cambridge Sustainable Food Business Awards held at Anglia Ruskin University.
The annual awards honour food companies and institutions in Cambridge which are working to improve their sustainable credentials by signing up to a pledge and award scheme.
St John’s met a wide range of criteria including: implementing a sustainability policy, sourcing local and organic ingredients, sustainable fish and ethical Fairtrade ingredients, participating in a study of meat reduction and monitoring food waste using the latest Chef’s Eye technology.
Bill Brogan, Conference & Catering Manager at St John’s College said: “It was a great honour to win this award for our commitment to sustainability in our catering operation. Over recent years we have introduced a number of initiatives to improve our practices, including looking at reducing waste and trialling alternative foods such as insects.
“Whilst this is an excellent milestone to achieve, there is always more to be done and we will continue to explore ways to improve even further.”
Recently St John’s College became the first Oxbridge college to invest in the latest Chef’s Eye food waste reduction software which has been designed to help hospitality sites take control of waste, cut food costs and make purchasing more cost-effective.
Brakes has launched its Winter Collection 2018/19 as part of a four day event held at its Covent Garden HQ during which the company also shared its insight into the rapidly growing Free From/Vegan/Vegetarian category.
With specific areas dedicated to hospitality and events, free from, all day dining, grab & go and Christmas, the event showcased a wide range of innovative and on trend products either recently introduced or earmarked for launch in the last quarter of 2018.
The rise of the Free From/Vegan/Vegetarian category was evident in many of the different product areas ranging from hot canapes to Nitro coffee, wraps to sweet treats and turkey to desserts. During the event Brakes shared the latest statistics on the category which showed that there was a 987% increase in demand for Vegetarian options in 2017 compared to 2016**, with 28% of the population looking to reduce their meat consumption during the same period*. It also revealed that there are now more than a million vegetarians and 500,000 vegans in the UK**, whilst 11% of UK adults have tried to follow a vegan diet**. Perhaps unsurprisingly, young adults are the ones predominantly adopting permanent vegetarian diets, with half of all vegans in the UK aged 15-34*** and 1 in 10 16-24 year olds describing themselves as Vegan****.
“Whilst healthy eating has been high on young people’s agenda for some time, this is now helping drive growth of those avoiding meat and following a Vegan diet, with numbers doubling in 3 years”, says Brakes’ Food Marketing Manager, Becky Hover. “The biggest contribution is actually coming from consumers choosing veggie dishes, even if they’re not strictly vegetarian. This goes some way to explaining the fact that there were 200m more meat-free meals consumed in 2017 compared to the previous year – a 7% growth in a single year alone*****.
Given this data it’s no coincidence that Brakes has been working hard to increase its already extensive Free From/Vegan/Vegetarian range with the launch of products such as gluten free sausages, Vegan cheese, veggie burgers, and main courses such as Pumpkin & Sage Tortelloni (V), Lentil & Chickpea Dhal (VE) and Butternut & Lentil Wellington (VE), alongside a wide selection of desserts including Blackcurrant Bavarois (VE) and Raspberry & Frangipane Tart (VE)(GF).
**Just Eat 2017
*** The Vegan Society 2017
**** Mintel/TUCO Global Food Trends 2017
***** Kantar WPO 07.02.2018
Over 2,000 schools and nurseries, representing 987,832 children and young people, and 691 workplaces, colleges and universities, representing 505,781 adults, have already registered to take part in the British Nutrition Foundation’s (BNF) Healthy Eating Week 2018 (11 – 15 June 2018); with many more expected to register over the coming weeks.
BNF Healthy Eating Week aims to increase knowledge about healthy eating and wellbeing, physical activity, food provenance and cooking, by providing schools and organisations with a series of challenges to complete throughout the week, supported by activities and informative resources. The Week will follow five ‘healthy eating’ themes: Have Breakfast, 5 A DAY, Drink Plenty, Get Active and Make A Change. BNF Healthy Eating Week registration packs are tailored for nursery, primary, secondary and adult age groups, meaning that all activities will be suitable and age appropriate.
Roy Ballam, Managing Director and Head of Education at the British Nutrition Foundation, said: “From young children, to high-flying professionals, BNF Healthy Eating Week provides people of all ages with a fantastic opportunity to learn more about healthy eating, and the small daily changes we can all make to improve our health and wellbeing. Participants are encouraged to complete a series of challenges during the week in June, however, this year our materials have been designed especially so that the initiative can be continued all year round. BNF Healthy Eating Week 2017 was the most successful so far, with approximately five million children, students and employees participating. This year, we want to reach even more people and make BNF Healthy Eating Week 2018 the best yet!”
As part of BNF Healthy Eating Week, a survey will be distributed to all participants in order to assess the UK’s understanding of health, nutrition and food provenance; as well as looking into common exercise and eating habits. Last year’s BNF Healthy Eating Week survey hit the headlines revealing how little UK school children and teenagers know about food origins, with a quarter of surveyed primary school children saying that cheese comes from plants and one in ten 14 – 16 year old saying that tomatoes grow underground.
For more information about BNF Healthy Eating Week 2018 and to register your nursery, school, college, university or workplace, please visit: http://www.foodafactoflife.org.uk/site.aspx?siteId=20
Since 2004, the Green Gown Awards UK and Ireland have been recognising the exceptional sustainability initiatives being undertaken by universities and colleges across the UK.
All categories are open to any tertiary education establishment – including all post-16 educational institutions such as colleges, universities and learning and skills institutions. Specific categories are also aimed at student applications and 3rd party applications (companies working with institutions).
With 12 new and refreshed categories, making the Awards more relevant to you, and a simpler and quicker application process, make this year the year that you apply.
APPLY NOW – ENTRY IS FREE
Stage 1 closes at noon on 8 June 2018
Is there someone in your team who deserves national recognition for their commitment to their job? Then enter them for the TUCO Awards.
The awards will be presented at our Gala Dinner on the last day of the TUCO Conference on Wednesday 25th July 2018 at the University of Hull.
This year we have six categories where individuals and teams can be nominated for a 'TUCO'
- Rising Star Award
- Innovation Award
- Sustainability Award
- TUCO Team of the Year
- TUCO Member of the Year
- New! Outstanding Achievement Award
They recognise the hard work of all individuals, no matter if they're in their first role or in a management position. The Awards celebrate the initiatives and bright ideas of our members, including new openings, innovative campaigns and sustainability. The TUCO Member of the Year shines a light on one University or College and our new Outstanding Achievement Award demonstrates an individuals dedication and hard work in this sector.
You may nominate anyone who works for a TUCO Member institution, including yourself. The Awards are FREE to enter for all Members.
All shortlisted nominees will receive a complimentary place at the Gala Dinner, complete with overnight accommodation.
Entry Deadline: Thursday 31st May 2018 at 5pm
We look forward to receiving your nominations.
Visit TUCO Awards today.
Premier Foods, one of Britain’s largest food producers with iconic British brands including Bisto, McDougalls, OXO and Ambrosia, has appointed former Unilever Sales Director, Damian McLoughlin, as its new Foodservice Director. McLoughlin joins the Premier Foods foodservice division after a successful 17 year international career at Unilever.
Commenting on his appointment, Gary Taylor, Sales Director at Premier Foods, said: “We are really delighted to have Damian on board to lead the future development of our strategy. We are confident he will continue to lead the foodservice division to success with a breath of new and fresh ideas, as well as expert industry knowledge and we can’t wait to see the vision develop as he settles into role.”
Damian joins Premier Foods following a busy start to the year, with the foodservice team launching the fourth successive McDougalls Young Baking Team of the Year competition and the second stage of its award-winning Dysphagia Solutions Programme.
On his new role, McLoughlin says: “I am looking forward to getting fully immersed into the Premier Foods business. It is the success and passion I have seen from the foodservice division, coupled with such innovative campaigns and leading brands that I have admired. As a priority, I am committed to exploring new ways to use data and insights to generate actionable solutions that meet the broader business needs of our chefs, caterers and operators.”
Environment secretary Michael Gove recently announced a money-back scheme on plastic, glass bottles and metal cans which has pleased the Marine Preservation Society (MSC).
The consultation on the scheme will begin shortly on how it might work but the hope is that when it goes ahead it will lead to a big reducation in waste. Plastic drink bottles, caps, lids and plastic on the go food waste consistently feature in the top ten litter types on UK beaches.
The MSC are are demanding that big fast food chains replace plastic items with fully compstable alternatives.
Chefs looking to update their sandwich offering need look no further than the latest addition to the Young’s Foodservice range, the Fishwich. Tender Wild Alaskan Pollock coated in a signature bubbly batter provides a moreish combination that can be cooked to perfection from frozen by oven baking for 25 minutes, or deep frying for 8 minutes.
There’s no doubt that a fish finger sandwich is an old favourite, so why not try a new take on the classic with the delicious battered Fishwich from Young’s Foodservice? The best thing is, no matter what carrier you choose, the Fishwich provides the perfect complement. Specifically designed with sandwiches and burgers in mind, the Fishwich is the perfect size and shape for packing into a delicious sandwich or bap.
Hot sandwiches are always particularly appealing as they are the perfect balance between a snack and a more substantial meal, and they can be easily adapted in terms of flavours and fillings. Simply serve the battered Fishwich with the perfect accompaniments and condiments to make it even more tempting. The list of possibilities is endless and any additional extras such as watercress, gherkins or rocket can all be added to spruce up the simple sandwich by providing plenty of flavour and variety. Not forgetting a generous helping of tartare sauce for total enjoyment!
What’s more, the MSC certified Fishwich is low in saturated fat and free-from artificial colours and preservatives, ensuring it provides the perfect fish dish with a difference that all the family can enjoy.
Adrian Greaves, Foodservice Director at Young’s Foodservice says:
“We are thrilled to introduce another truly unique product into the Young’s Foodservice range. The Wild Alaskan Pollock centre and the authentic crisp, bubbly batter outer, creates a fantastic seafood solution that offers complete versatility. It can be used across both lunch and dinner occasions as a burger, sandwich or even as a chunky alternative to fish and chips. For best results, serve the Fishwich in any delicious carrier of your choice with all the right additional extras. It’s our priority to continue developing innovative products that not only taste delicious but are sustainably sourced and made from only the finest ingredients.”
And with British Sandwich Week (Sunday 20th to Saturday 26th May 2018) just around the corner, there is no better time to get your hands on the new Battered Fishwich from Young’s Foodservice. British Sandwich Week is entirely dedicated to the iconic British culinary delight and it would be rude not to play homage to its glory and offer some show-stopping creations on menus.
For further information please visit www.youngsfoodservice.co.uk or call 01472 585583.