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Tuco Study Tour Wakes up to Global Trends FEBRUARY 2020 TUCO STUDY TOUR WAKES UP TO GLOBAL TRENDS COOL BEANS UNIVERSITY SHOWCASE GRAB AND GO, GO, GO! FRAMEWORK FOCUS ON ST ANDREWS TAKES KEEPING EATING ON HOT BEVERAGES ALL-INCLUSIVE APPROACH THE MOVE HEALTHY THE UNIVERSITY CATERERS ORGANISATION LTD FEBRUARY 2020 FEBRUARY 2020 TUCO.AC.UK 03 WELCOME Publishing PUBLISHED BY H2O Publishing, Joynes House, New Road, Gravesend, DA11 0AJ T: 0345 500 6008 welcome EDITOR Liz Jones Dear member, E: [email protected] EDITORIAL DIRECTOR So, the first month of the new decade is done and dusted! While Dry Tristan O’Hana January may be over, it looks like Veganuary will continue for the rest of E: [email protected] the academic year (and beyond) given the demand for plant-based dishes CONTRIBUTORS from our flexitarian friends out there. Of course, the advent of February Gemma Bradish, Sarah Welsh, means yet another month less of my tenure here as TUCO chair but I Peter Walters intend to go out with a flourish! Firstly, there’s my Chair’s Dinner later this month, taking place in the awesome surroundings of Edinburgh Castle. It DIVISIONAL DIRECTOR Rob Molinari will be great to see our guests in the Scottish capital. @RobMolinari Then there is the Chair’s Charity Challenge 2020, I do hope I can T: 07850 797 252 encourage you to come along. It’s not until 13th June but I know how E: [email protected] quickly your diaries book up. This year we will be doing a sponsored walk from Windsor to Henley and while it is around 35km it will suit DIRECTOR walkers of all abilities. Promise! I think you all know by now how very Dan Hillman @hillmandan close to my heart the charity Mary’s Meals is. It provides life-changing T: 07833 248 788 meals to some of the world’s poorest children every school day so we E: [email protected] need to raise as much as we can. And, as this is my final hurrah, it would be great to have a bumper turnout and for us all to enjoy a great DIRECTOR #TUCOFamily day out. Details will be advertised soon on the TUCO Marc Sumner website but please do block out that date today. @sumner_marc T: 07730 217 747 Another must for your diary is 7th-8th April when the University of E: [email protected] Warwick will be hosting our wonderful, annual TUCO Competitions. You can whet your appetite on pages 28-29. Then there’s the newly combined SUBSCRIPTIONS HRC show taking place in March – see a preview of who’s showcasing what E: [email protected] on pages 30-31. Our university showcase this month is the fabulous St PROOFREADER Andrews and we also take a look at the latest in grab and go (page 41), the Jennifer Campbell hottest fries around (page 33) and the coolest in refrigeration (page 37). STUDIO MANAGER Marc Ayres Enjoy and hope to see you soon! DESIGN STUDIO Matt White Matt Bailey Chair of TUCO Wiktoria Armstrong Caspian Reynolds PRODUCTION Hannah Broad MANAGING DIRECTOR Jamie Robbins The views expressed in this publication do not necessarily reflect the views of TUCO. PRINTED BY Buxton Press No part of this publication may be reproduced without written permission from the publishers. The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within READ ON THE GO international environmental standards, to ensure sustainable sourcing of the raw GET OUR DIGITAL ISSUE NOW materials, sustainable production and to tuco.ac.uk/share/tuco-magazine minimise our carbon footprint. FEBRUARY 2020 TUCO.AC.UK 05 CONTENTS CONTENTS FEBRUARY 2020 Framework and DPS update GENERAL 20 The latest framework updates from the TUCO procurement team TUCO news HRC preview 06 News from TUCO, members of TUCO 30 HRC (formerly Hotelympia) is the UK’s and the wider hospitality industry largest and most prestigious event for the hospitality and foodservice Events industry and returns this March 50 Upcoming trade and consumer events including the Food & Drink Expo 2020 New products and the London Coffee Festival 48 The latest food, drink and 16 equipment news SHARE GROW Kitchen cuts 10 Peter Walters, executive chef at Keele The excitement builds... University, cooks up some lamb 28 We whet your appetite for the kebabs and vegan pancakes upcoming TUCO Competitions at the University of Warwick in early April University showcase 12 St Andrews’ attention to Pot luck? environmental and social issues has 33 The humble potato is one of the key resulted in high levels of student staples of any university menu. We satisfaction in catered halls 22 discover the latest taste opportunities CEO update Chill out 58 Mike Haslin, TUCO CEO, 37 Maximising the potential of emphasises how the organisation refrigeration and ice making works hard to get the best prices equipment is easier than some and value for members university caterers may think Fast and various LEARN 41 We report on how you can capitalise on the grab-and-go market with a wide variety of convenient food items Sustainability 33 that reflect the latest trends 22 News of a new recycling service and a change in the tide of bottled water Pancake perfection 24 The recent Breakfast Around the World study tour opened members’ eyes to the wide range of breakfast options now available Conference confidence building 26 One TUCO member has already instigated changes at their institution following TUCO’s sustainability- themed winter conference BUY Procurement report 10 16 A comprehensive guide to the Hot Beverage category FEBRUARY 2020 06 NEWS BIDFOOD GETS TO THE ROOT OF STUDENT MENTAL WELLBEING With 80% of those studying in higher education re- porting symptoms of stress or anxiety, Square Root of Self is Bidfood’s latest campaign designed to en- gage with universities in supporting their students’ mental wellbeing. Named to reflect students getting to the root of their wellbeing and launched off the back of Bid- food’s wider sustainability strategy, the premise of the campaign is around the vital part food plays in overall wellbeing – and it’s not just what you eat, but how and where you eat it. As part of the campaign, Bidfood has created a guide that provides insight, wellness recipes devel- oped by their chef development team, as well as helpful advice on how community spaces can be laid out to support students on campus. To ensure the recipes meet the needs of the cam- paign, Bidfood has partnered with Christine Bailey, a nutritional therapist and chef. Recognising that what we eat and drink affects how we feel, think and behave, the recipes include ingredients that cover four key areas of nutritional support for men- UNIVERSITY CANTEENS PLAY KEY ROLE IN CLIMATE tal wellbeing and supporting the brain: healthy fats, CHANGE PROJECT minerals, vitamins and protein. The importance of gut health is also stressed when considering mental Two university canteens are at the centre of a new European project wellness, with naturally gut supporting ingredients to shift people towards diets healthier for them and the planet as also featuring in some of the recipes. well as cut greenhouse gas emissions and water use in commercial Dish ideas include healthy lunches such as spiced kitchens. grain salad with a red cabbage kimchi and bang bang SU-Eatable Life, funded by the European Commission’s LIFE fund, salad, as well as a variety of dessert options, such as and designed and delivered in the UK by the Sustainable Restaurant banana and peanut butter small pots. Association (SRA), is the most long-term and in-depth experiment to date to change the eating habits of thousands, using a combination of creative menu design, rewards, data collection and social media. The SRA and its partners in the project, Barilla Centre for Food and Nutrition, Wageningen University, and tech provider greenApes be- lieve this menu of behaviour change tools can help at least 5,000 cus- tomers better understand what a sustainable diet looks like and make menu choices that deliver significant annual reductions in CO2 (5,300 tonnes), and water (2m cubic meters). Rolled out across the European Union, they believe this could deliver savings of almost two weeks of the UK’s total water supply – 200bn litres – and 50% more than the UK’s entire net CO2 emissions – 535mt. Students at the University of Worcester and City, University of London, together with employees at two workplace sites, will be encouraged and educated, in part using the greenApes app, with engaging video content and easy to access information about focus areas, including the environ- mental impact of common ingredients, health, water and waste. Chefs at the four sites have had months to hone their climate-friendly dishes, meeting the required specifications of the SRA’s One Planet Plate. These are identified as such on menus, helping canteen users identify and choose dishes with a lower impact on the environment, like veg-led dishes. Point of sale marketing will also be used extensively at the sites to highlight the benefits of making better food choices. The predicted move towards more sustainable diets will be measured by shifts in both sales and procurement, using November’s equivalent data as a baseline. The project will be live for four months in the univer- sity canteens and six months in the workplace restaurants. The project is coordinated by Prof. Riccardo Valentini, Full Professor of Forest Ecology at Tuscia University, Italy, member of the Intergovern- mental Panel on Climate Change and Nobel Peace Prize winner in 2007. FEBRUARY 2020 NEWS 07 CAMBRIDGE COLLEGE GAINS FOUR- STAR CAMPUS RATING Murray Edwards College, Cambridge is celebrating being upgraded to a Four-Star Campus Rating for the en suite accommodation it provides for conference delegates and B&B guests in vacation periods.
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