The award-winning TUCO Academy has collaborated with London South Bank University (LSBU) School of Law and Social Sciences to deliver a master’s degree in Hospitality Leadership in Universities and the Public Sector. Applications are now open, and bursary placements will also be available.
The course, commencing in January 2019, consists of six modules including; leadership, strategy, marketing, product development, sustainable operations and a bespoke comparative study field trip. The Dissertation can be carried out as a work-based project. TUCO Academy will offer access to resources, such as its commissioned research and mentoring to members whilst on the course. The lead academics will be Professor Duncan Taylor and Dr Edward Isaacs.
More information can be found on the LSBU website, which also includes details on how to apply.
Mike Haslin, CEO of TUCO, comments: “This master’s degree is an excellent opportunity to further growth and development within such a unique field. Our team have worked closely with LSBU on the content and course rationale to ensure that it meets the needs of aspiring directors and senior managers. We will also continue to support students for the duration of the course.”
Survey shows over half of young people (60%*) with a food allergy or intolerance have avoided eating out in the last six months due to their condition.
The results are from a bespoke survey, released today by the Food Standards Agency (FSA), in partnership with Allergy UK (AUK) and the Anaphylaxis Campaign (AC), on the views of young people living with food allergies and intolerances. The survey also revealed that while 67% of respondents reported being aware of the legal requirement of food businesses to provide information on the top 14 allergens, only 14% felt extremely confident asking for allergen information when dining out and 14% reported feeling not at all confident.
The FSA, working with AUK and AC, is today launching easy to ASK, a campaign designed to empower young people to ask food businesses about allergens when eating out, so that they can make safe choices. The campaign follows several allergy-related deaths among young people – data** shows that children and young adults are disproportionately more prone to die from an allergic reaction than adults.
Easy to ASK is also a reminder to businesses to be up front about the provision of accurate allergen information, particularly with this vulnerable group – asking a customer if they have food allergies could save a life. It follows the simple mnemonic:
Always ask about allergies
Research reveals worrying challenges
When meeting new people, 5% of respondents with a food allergy and 11% with a food intolerance reported not telling anyone about their condition at all, potentially risking allergic reactions or fatal consequences. When asked why, some respondents said they felt embarrassed and some said that their condition was too complicated to explain.
Other findings include:
- 59% reported they tend to visit the same places when eating out
- 55% reported always researched the menu online before going to a new or unfamiliar place
- Only 9% reported always contacting a restaurant in advance to check they provide allergen information
Food businesses step up
“We’ve seen real progress in how food businesses approach customers with allergies***. However, 60% of the young people surveyed tell us they’ve avoided eating out in the past six months because of their condition.
Living with a food allergy or intolerance is not easy and can have fatal consequences. Many in this age group will be students starting out at university or college, in new surroundings and with new friends. It’s crucial that they feel confident to speak up and ask for allergen information, and that the people around them make that easier.
Food businesses have an important part to play in making this age group feel more at ease. They are required always to provide accurate allergen information. Through our easy to ASK campaign, we’re raising awareness and understanding to boost the confidence of young people, and we’re encouraging food businesses to make it easier for everyone to ask the question, speak up and help keep those at risk safe”, said FSA chairman Heather Hancock.
The FSA have issued a set of posters which TUCO members can download, print and display around campus to encourage students to feel comfortable about discussing allergens. Please note, these resources are only available for use in England, Wales and Northern Ireland. Click below to download the posters:
TUCO have also recently issued a Code of Practice for Food Allergen Management designed to ensure you’re providing the best possible catering experience for all your students and help you comply with current legislation regarding food allergens. Download here.
The award-winning TUCO Academy also run regular Management of Food Allergies day courses to help you and your teams understand the different roles in ensuring that food ingredients and allergens are effectively managed. Click here to see the upcoming courses.
*The survey was conducted by the Food Standards Agency in partnership with Allergy UK and Anaphylaxis Campaign. The survey is based on responses from 2599 young people aged 16-24 in the UK.
Many respondents skipped some of the questions. Therefore, tables are based on the respondents to the relevant question, rather than all 2599 respondents.
***Preferences for consumers with food allergies or intolerances when eating out: food.gov.uk/research/food-allergy-and-intolerance-research/preferences-for-consumers-with-food-allergies-or-intolerances-when-eating-out
Forty of the most progressive purveyors of food and drink appear today on the shortlist for the Food Made Good Awards 2018, the Sustainable Restaurant Association’s industry leading accolades for businesses helping diners use the power of their appetites wisely.
Between them, this rich mix of Michelin Star and fine dining restaurants, independent cafés and takeaways, high street brands and contract caterers are serving up a menu of practical solutions to some of the biggest sustainability challenges facing the foodservice sector.
Belmond Le Manoir aux Quat’Saisons, JD Wetherspoon, and The Black Swan at Oldstead, sit alongside Hawksmoor, Petersham Nurseries, and Nando’s on the list. Three operators from Ireland; Kai, Loam and FoodSpace as well as Woods Hill Table in the USA, are also among the finalists.
The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. The shortlist is a treasure trove of concepts proven to make a positive difference. Every operator can find at least one great idea to try in their business.
The proven concepts which can be replicated include JD Wetherspoon empowering kids to choose their own veg, resulting in empty plates and less waste, Cardiff’s Dusty Knuckle Pizza pioneering of an aluminium takeaway box, and five-strong Hertfordshire group Lussmanns Sustainable Fish and Grill demonstrating that you can prosper selling high-end seafood at high street prices.
Raymond Blanc, OBE, President of the SRA, said “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it’s chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”
The winners of the 17 Food Made Good Awards will be revealed at a special ceremony on 1st October at FEST Camden in London. Cinnamon Club, Poco Tapas Bar, OXO Tower Restaurant Bar and Brasserie, Jamie Oliver’s Fifteen, The Good Egg and Oystermen will all be serving guests dishes created to follow the SRA’s recipe for a better food future – One Planet Plate.
Raymond Blanc’s Sustainability Hero 2018 will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver and Hugh Fearnley-Whittingstall.
FOOD MADE GOOD AWARDS 2018 shortlist in full (TUCO member in bold):
Celebrate Local and Seasonal: for the business making the very most of the larder on its doorstep
- FoodSpace, across Ireland
- Kai, Galway
- Loam, Galway
Sponsored by Just Hospitality
Serve More Veg and Better Meat: rewarding the most innovative ways of flipping the menu
- The Good Egg, London
- Poco, Bristol
- Woods Hill Table, Massachusetts, USA
Source Fish Responsibly: for the business doing most to help ensure plenty more fish in the sea
- Angel Hill Food Company, UK wide
- Lussmanns Sustainable Fish and Grill, Hertfordshire
- University of Plymouth
Support Global Farmers: for the business going above and beyond in ethical sourcing
- bartlett mitchell
- The Gallivant
Open Right Award: Celebrating sites opened in last 12 months with sustainability built-in
- Claw, London
- Fhior, Edinburgh
- Hawksmoor, Edinburgh
Sponsored by Shaftesbury
ENVIRONMENT PILLAR SPONSORED BY KINGSPAN
Value Natural Resources: for the business innovating to better preserve energy and water
- Eden Caterers, London
- Nando’s, UK-wide
- Sticklebarn at Langdales, Cumbria
Sponsored by Quorn
Reduce Reuse Recycle: for the most impactful way of keeping as much as possible out of landfill
- Belmond Le Manoir aux Quat’Saisons, Oxfordshire
- ODE-truefood, Devon
- University of Winchester
Sponsored by Paper Round
Waste No Food: rewarding the very best ways of ensuring food stays out of the bin
- Petersham Nurseries, London
- Vacherin, London
- JD Wetherspoon, UK wide
Good to Go Award: For the restaurant doing most to prove you don’t have to remove principles when taking away food
- Brunch, Merseyside
- Joe & ‘Za, London
- Kingfisher Fish & Chips, Plymouth
Sponsored by Just Eat
Food Made Good Supplier of the Year
- Squeaky Energy
The People’s Favourite: Publicly-voted award run in partnership with delicious. magazine
- The Black Swan, Oldstead, Yorkshire
- The Breakfast Club, Soho
- Dusty Knuckle Pizza, Cardiff
Treat Staff Fairly: for the business doing most to value staff through pay & beyond the paycheque
- The Breakfast Club
- Cafe St Honoré, Edinburgh
- Leeming Pilkington
Sponsored by Freedom Brewery
Support The Community: for the business making food do good as well as taste good in its area
- The Breakfast Club, London and South East
- Harissa Kitchen, Newcastle-upon-Tyne
- Nando’s, UK wide
Sponsored by One Gin
Feed People Well: for the business doing the most to support adults and kids make good choices when eating out
- Cardiff Metropolitan University
- Farmacy Kitchen, London
- Gather and Gather, Bristol
Sponsored by Ozone Coffee Roasters
Food Made Good Champion: for the individual doing most to engage the industry on the key sustainability issues via the SRA’s online member community
- Henry Burgess of Henry’s Burgers, Essex
- Lauren Haffenden of Lakeside at University of Surrey
- James Crouch of University of Plymouth
Sponsored by Borough Wines
The following awards will be also presented on 1 October:
Raymond Blanc Sustainability Hero: An individual doing the most to create positive change across the sector
Sponsored by openblue Cobia
Food Made Good Business of the Year: The best in the business, excelling across the sustainable board
Shortlist for this award to be published on 14 September
TUCO has launched the results of its most recent Benchmarking Against the High Street report. The research, completed by The Litmus Partnership, enables members to track their prices on a quarterly basis against that of the high street. The report, the latest of which covers the period March - June 2018, shows analysis by category, outlet, product, region and university demographic. The latest report saw a slight rise of 0.38% in the High Street prices for the comparable basket.
To view the latest report click here.
Data for September is now being sourced by The Litmus Partnership, and members may be contacted to provide their institution's prices and assist in helping this valuable research continue. We are also able to now invite members to complete the survey online, so are asking members to complete the form below. You will only need to complete the survey once, if you have annual pricing. However, you are able to remove products and add-on any that you may additionally sell later in the year, meaning you can add prices at any time via the same tool.
We hope you find the report useful in showing how high street prices are fluctuating compared to your own.
Coeliac UK, the largest independent charity for people who need to live gluten free, has announced recent research shows diagnosis of the autoimmune disease, coeliac disease, which affects 1 in 100 people, has risen in the UK from 24% in 2011 to 30% in 2015.
The research, commissioned by the charity, from the University of Nottingham, searched UK patient records up to and including 2015 for clinical diagnoses of coeliac disease and dermatitis herpetiformis (the skin manifestation of coeliac disease).
The research showed that although diagnosis rose by a quarter in four years (2011-2015), alarmingly the rate of diagnosis was slowing significantly, resulting in around half a million people in the UK still living with undiagnosed coeliac disease.
It also highlighted that 1 in 4 adults over 18 years diagnosed with coeliac disease had previously been misdiagnosed with Irritable Bowel Syndrome (IBS), the same percentage that had been reported in research from 2013.
Sarah Sleet, chief executive of Coeliac UK said: “It’s fantastic that the research shows that around 45,000 people were diagnosed between 2011 and 2015. But with half a million people in the UK still without a diagnosis we’ve got a long way to go. The fact that testing for the condition is slowing and nothing has changed in people being diagnosed with IBS before being tested for coeliac disease, suggests the NHS is failing to address the mountain of underdiagnoses. We know this is even more urgent today as recent research is uncovering some symptoms of coeliac disease, specifically neurological ones that cannot be reversed without an early diagnosis.”
It still takes 13 years on average for a person with coeliac disease to be diagnosed.
The NICE guidelines for coeliac disease and IBS recommend that anyone presenting with IBS symptoms should be screened first for coeliac disease.
"It is essential that people with chronic gut conditions - whether that's coeliac disease or IBS - get an accurate diagnosis as quickly as possible. Having the right tests allows healthcare practitioners to put the right treatment in place and patients can learn how to best manage their condition," said Alison Reid CEO The IBS Network.
Coeliac disease is a serious autoimmune condition caused by a reaction to gluten, a protein found in wheat, barley and rye. People diagnosed with coeliac disease must maintain a strict gluten free diet for the rest of their life if they are to avoid very serious complications such as osteoporosis, infertility and although rare, small bowel cancer.
“The blood test for coeliac disease is relatively quick and cheap and we urge anyone that has ongoing symptoms to visit their GP and request to be screened for coeliac disease. Next year we will be launching a campaign targeting the medical profession to encourage them to consider if their patients could be suffering with undiagnosed coeliac disease or have been misdiagnosed with IBS and ensure that they do not to remove gluten from their diet prior to testing as this could lead to a false negative result,” continued Ms Sleet.
Although many people present with a range of symptoms including those that are gut related, other symptoms include mouth ulcers, anaemia, repeated miscarriages and neurological problems.
The charity’s online assessment www.coeliac.org.uk/isitcoeliacdisease allows people to quickly check if they should go to the GP and ask for a blood test.
New green recycling messaging on PET bottles heralds Harrogate Spring’s switch to recycled content.
All PET bottles of Harrogate Spring are now made using more than 50 per cent rPET, the highest percentage use of UK post-consumer recycled PET of any water producer.
Brand manager Nicky Cain said: “Consumers may notice a slight blue, glass-like tinge due to the high percentage of rPET.
“This is something of a badge of honour. PET bottles are already the greenest packaging option for bottled water when compared with alternative packaging materials, using less carbon and producing fewer greenhouse gas emissions. The use of more than 50 percent rPET is even better for the environment, helping towards achieving a fully sustainable circular economy.
“This is the first time we have introduced colour on to our classic black and white Harrogate Spring labels. The use of green lettering underlines the importance of the move to more than 50 per cent rPET content and serves to reinforce the recycling message to consumers.
“The use of colour stands out, encouraging consumer interaction and a better understanding of the link between recycling and the use of rPET in the life cycle of the product.
“Harrogate Water is leading the industry in its use of UK post-consumer recycled PET. We want to go further and increase the amount of UK-sourced rPET in our bottles, but this is wholly dependent on availability of supply and this is why the recycling message to consumers is so important.
“There is currently a shortage of rPET and the UK has some way to go to match the best recycling rates in Europe.
“However, independent research commissioned by Harrogate Water in partnership with Keep Britain Tidy, found that bottled water consumers are very environmentally conscious and want to recycle.
“The more consistent the messaging, the greater the influence on consumer behaviour and this will help increase the supply of UK-sourced rPET and help achieve a circular economy.”
The switch to UK post-consumer recycled PET was announced earlier this year. It more than matches the recycled content of Harrogate Water’s glass bottles, which have used 50 per cent recycled content for many years. It is the latest environmental initiative by Harrogate Water which has been involved in the Incredible Shrinking Bottle recycling campaign with Keep Britain Tidy, urging consumers to ‘Twist it, Cap it, Recycle it’.
We were delighted to have been invited onto BBC World Service on 23rd August 2018 to discuss student eating habits. Our CEO, Mike Haslin, discussed food trends that we've seen through our recent research and how these have evolved for Generation Z and Millenials; including a rise in vegetarianism, veganism and 'Instagrammable' food.
The interview followed on from recent recent TUCO has commissioned on Global Food and Beverage Trends, and Student Eating and Drinking Habits; both of which offer invaluable insight into the evolution of our eating habits over time.
Click here to listen to the interview, you'll need a BBC account and make sure to skip to 48min 41 seconds. Please note this clip will only be available until Wednesday 29th August.
Adelie Foods continues to cater for growing vegan and vegetarian market with exciting range.
URBAN eat, has extended its vegan and vegetarian range of sandwiches and wraps to cater for the growing demand from UK customers for free from diets.
There are five new exciting additions to the Roots range, carrying on Roots’ pun-filled legacy, including:
- Pickle Me Up Sandwich - Dairy free cheddar style cheese with pickle, tomato, red onion and salad leaves.
- Avo-Lafel Sandwich - Avocado falafel, red pepper tapenade, pesto, red and yellow pepper and salad leaves.
- Pesto Presto - Dairy free mozzarella with pesto, slow roast tomato, tomato and salad leaves.
- Dirty Jack Wrap - BBQ jackfruit with ‘Dirty Sauce’, carrot slaw, sweetcorn and salad leaves
- Hot Mozza Bella Panini - Dairy free mozzarella, sweet chilli peppers, pesto, slow roasted tomato and tomato ragu.
The new products will be available from August 2018 joining current favourites in the now 12-strong Roots collection, including the bestselling Bhaji Bonanza sandwich, combining onion bhajis and Bombay potatoes, and the Shabby Chic Pea sandwich, which brings together spiced chickpeas with Moroccan style carrot and orange chutney.
In the past 12 months, Adelie has more than doubled the size of its vegan range following success with consumers and requests from customers to expand its offering.
Isla Owen, Senior Marketing Manager at Adelie Foods, said: “Innovation and keeping on top of trends is at the heart of our ethos at Adelie and catering for specialised diets such as Vegan is a big focus for us at URBAN eat. Meat free diets are becoming more common than ever, with approximately 12% of the UK population now following this type of diet.
“We’re pleased to extend our Roots range with fresh, exciting sandwiches, wraps and paninis that give a real taste explosion. The new products will help retailers and foodservice suppliers cater for the growing market of consumers looking for more free from options during lunchtime.”
 Vegetarian Society, 2017
Big Al’s is excited to announce the launch of its Breakfast Matters campaign, designed to support university caterers and successfully tap into the profitable morning occasion.
Already in significant growth, and showing no sign of slowing, the NPD group predicts breakfast visits to grow by +5.7% in 2018 and a further +4.8% in 2019 - presenting a prosperous opportunity for operators. Breakfast is the most popular meal of the day amongst Millennials and GenZ and if skipped, can negatively affect student’s focus and concentration levels.
As part of the Breakfast Matters campaign, Big Al’s aims to support operators and promote the importance of breakfast for students and staff, through the creation of ‘Breakfast Campaign’ packs. Complete with POS for venues and digital assets, the packs are a great tool for operators, and encourage the implementation of breakfast events during Freshers Week.
The first 20 universities to sign up will receive 40 free servings of Big Al’s delicious Sausage Pattie, launched earlier this year to assist operators in catering for the ever-growing breakfast market. Big Al’s Sausage Patties are made from fully cooked pork, flame grilled for great taste and seasoned with sage, nutmeg and pepper for a delicious authentic flavour. Ready to serve from frozen in less than a minute, the Sausage Patties can be built into a simple on the go option for busy students or a more indulgent morning meal.
Serve a Big Al’s Sausage Pattie with a slice of cheese, Framptons Muffin Omelette and drop of ketchup encased in a KaterBake English Breakfast Muffin, for students grabbing something to go. Or for a sit down breakfast dish, offer a Big Al’s Sausage Pattie on a bed of spinach, topped with a slice of cheese, poached egg and drizzle of hollandaise sauce, all in a toasted brioche bun.
Jessie McCarthy, Business Development Executive comments; “After a successful launch of the Big Al’s Sausage Pattie we are thrilled to introduce this dedicated breakfast campaign for universities. The POS and digital assets in the pack are available to higher education caterers to help them stay on top of current trends and entice students to eat breakfast on campus rather than venturing to the high-street, keeping spend in-house.. Big Al’s will be on hand to support each universities’ campaign and the sales team can be there on the day to assist with sampling events, and engage with students to unlock each outlets profit potential.”
To sign up for a free ‘Breakfast Campaign’ pack for your outlet and be in with a chance of winning a sample of Sausage Patties click here.
You can now book a place on the Anaphylaxis Campaign’s annual corporate conference, which this year will take place on Tuesday 18th September at No. 11 Cavendish Square, London. Please click on the link below to book.
Prices include delegate packs, tea/coffee and lunch.
The full programme for the day is below. This is the ideal way to gain insights from a variety of opinion leaders including regulators, scientists and food industry experts.
|9:30 am|| |
Registration and refreshments
|10:00 am|| |
Professor Tony Hines, MBE, FIFST, Hines Food Chain Management and Training Ltd
|10:10 am|| |
Anaphylaxis Campaign update
Lynne Regent, Chief Executive, Anaphylaxis Campaign
|10:20 am|| |
Allergen thresholds update
Professor Clare Mills, Professor of Molecular Allergology, Manchester Institute of Biotechnology
|10:55 am|| |
Free-from and the pain of managing a supply chain
Julia Pepler, BSc (Hons), PgDip, MA. Director, Food Integrity Consulting Ltd
|11:30 am|| |
|11:50 pm|| |
Enhancing food safety culture – because you can’t force change, but you can inspire change in people
Kate Clough, Instinctif Partners
|12:25 pm|| |
Regulation of food allergens – before, during and after the UK’s exit from the European Union
Michael Walker, Referee Analyst in the Laboratory of the Government Chemist
|1:00 pm|| |
|2:00 pm|| |
|2:45 pm|| |
Practical application of allergen thresholds in manufacturing
Barbara Hirst, Consultant, Food Safety and Quality, RSSL
|3:25 pm|| |
Food allergy in the real world
Dr Michael Radcliffe, Consultant in Allergy Medicine, University College London Hospitals NHS Foundation Trust
|3:55 pm|| |
|4:00 pm|| |