Charlotte Gowers

Charlotte Gowers

Friday, 06 October 2017 09:00

Waste2Zero Entries

waste2zero

 

September saw the launch of the Waste2Zero Awards. This is a hugely exciting initiative and the first of its kind in the industry. A much needed initiative to tackle what remains one of the biggest challenges facing the sector. For all our members out there who are passionate about waste make sure you get your submissions in before the deadline of 12th October.

 

Key points you need to know:

  • Waste2Zero has a very tight window for entries – deadline 12th of October
  • The entry process is free, simple and designed with minimal impact on your time in mind
  • The Awards Party – 6th December at the uber glamorous Ham Yard Hotel in Soho
 
In short, it’s going to be a massive party and the coolest event in the industry, attended by all of those tackling one of the most emotive and unsustainable problems we face as a sector. Make sure you’re amongst it by entering on time.
 
The winners will be announced at the glamorous Awards Party to be held at the Ham Yard Hotel, 1 Ham Yard, Soho, London W1D 7DT on Wednesday 6th December 2017.
 
Categories are listed below:
  • Best Recycling Project Award (Public Sector)
  • Best Recycling Project Award (Private Sector)
  • Best Waste Management Project Award (Non-Food)
  • Best Waste Management Project Award (Food)
  • Best Waste Prevention Project Award (Food)
  • Best Waste Prevention Project Award (Non-Food)
  • Best Waste Project Communication & Stakeholder Engagement Award
  • Best Practice in Logistics
  • Food Redistribution Award
  • Best Closed Loop Project Award
  • Best Product, Technology & Innovation Award
  • Best Recycled or Up-cycled Product of the Year Award
  • Best Resource Management Business of the Year Award
  • Special Achievement Award
Thursday, 05 October 2017 16:05

Sheffield Hallam crowned at the SRA awards

SRA

 

Bæst, Christain Puglisi’s Italian-inspired restaurant and its sister bakery Mirabelle, have been named Food Made Good Business of the Year – recognising them as the most sustainable restaurant, at the Food Made Good Awards, Sustainable Restaurant Association’s (SRA) industry leading accolades.

 

The Food Made Good Awards reward restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.

 

The first ten categories of the awards define what a ‘good’ restaurant or foodservice business should do. Among the winners in these categories, Pizza Hut Restaurants won the Treat Staff Fairly award for putting its employees first, launching the first, degree level apprenticeship scheme and a company-wide emotional training programme.

 

Value Natural Resources: for the business innovating to better preserve energy and water.

Winner: Sheffield Hallam University

Runners-up:

·         Les Orangeries, Lussac Les Chateaux

·         Pizza Hut Restaurants

Sponsored by Belu

 

Bæst and Mirabelle, which received the highest rating in the SRA’s Food Made Good Sustainability rating to win, follow in the award-winning footsteps of their Michelin-starred sister restaurant Relæ, which won the Food Made Good International Restaurant award in 2016 as well as the Sustainable Restaurant award at The World’s 50 Best Restaurants in the same year. British restaurants running Bæst and Mirabelle close included, Daylesford, Edinburgh bistro Cafe St Honoré, Bristol tapas restaurant Poco and The Shed in west London.

 

Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said: “The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers. 

“The awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”

Monday, 16 October 2017 08:00

Global Larder - Middle Eastern

middle eastern small

 

An area with rich culinary traditions and distinctive flavours, the Middle East continues to be popular across food and drink. Savoury dishes such as falafel are still going strong and appearing with different flavours and accompaniments, but the new focus is on sweet. Encompassing a wide variety of countries and cultures, the food throughout the region is characterised by a handful of impactful ingredients. Pistachio is the start of many dishes adding flavour but also a beautiful green hue. Sesame seeds and tahini add a deep, nutty flavour to dishes and also appear in traditional treats such as halva, while delicate, floral flavours like rose and orange are matched with gentle spice from cardamom.

 

Relevance for TUCO members

·         Explore opportunities for Middle Eastern cuisine in desserts and sweet bakery, focussing on sweet hummus, pistachio and rose.

·         Consider falafel as a vegan option and explore toppings and additions to continue reinventing the dish.

 

For more information on the Middle Eastern trend within Global Larder read the TUCO research Global Food and Beverage Trends Report 2017 pages 227 - 229.

 

Cardiff Met logo

Cardiff Met is the first university in Wales and the fifth in the UK to receive a three star rating by the UK’s leading sustainability accreditation and membership body for the hospitality and food service sector. 

The Sustainable Restaurant Association (SRA) has awarded Cardiff Met’s catering team a three star ‘Food Made Good’ rating – the maximum rating in this category.

The three stars rating, regarded as the Michelin stars of sustainability, is achieved by completing a rigorous and wide-ranging assessment that covers the three pillars of sustainability: sourcing, society and environment. 

Cardiff Met’s Catering and Hospitality Service Manager, Andrew Phelps, commented: “We are delighted to be awarded the three star rating by the SRA.

“This accolade is a great credit to the catering team, recognising their hard work in the last year, and showing their commitment to the University's wider strategic plan.”

Cardiff Met’s catering team has also been shortlisted in the forthcoming SRA awards in the ‘Feed People Well’ category. The award is one of 17 that will be presented by SRA President Raymond Blanc and Vice President Prue Leith at a special ceremony on 5 October at the Royal Horticultural Society’s Lindley Hall.

Thursday, 12 October 2017 08:00

plate2planet Live! summit

planet2plate 1 small

Food waste, food poverty and sustainable menus are all on the agenda for this year’s plate2planet Live! summit, which will take place on Thursday, 2nd November.

Hosted by Bidfood at one of the world’s most sustainable venues, The Crystal in London, the event will build on the success of last year’s inaugural summit.

Under the theme of Responsible Production and Consumption, one of the United Nation’s Sustainable Development Goals, the summit will once again bring to life the online platform plate2planet.co.uk and share best practice in the industry through lively debates, break-out discussion groups and a line-up of influential speakers – including WRAP, BaxterStorey and Unilever.

Hosted for the second year by Steve Malkin, CEO of The Planet Mark tm, the day-long event will focus on collaboration and bring together influencers from across the foodservice sector to address some of the most pressing sustainability issues facing the industry.

Head of Sustainability at Bidfood, Shirley Duncalf, said: “The success and feedback from last year’s plate2planet Live! summit was overwhelming and we’re so pleased to be hosting this event again in November.

“We want to take this summit to the next level by carving out clear objectives for us to tackle together as an industry. By providing a more interactive experience, we hope to capture the views of the sector and collaboratively work together to create solutions to the challenges we all face.

“We’re embarking on an exciting journey with plate2planet and it made sense to bring back the summit for a second year to continue working with the industry on making positive change.”

For more information on plate2planet, please visit: www.plate2planet.co.uk.

Wednesday, 11 October 2017 08:00

The Future of Breakfast: An Insight Report 2017

breakfast small

 

New breakfast report highlights young adults, ladies who brunch and indulgent menu options as key to market growth, but pubs missing out on opportunity

 

Young adults and the rise of social occasions are key drivers in boosting breakfast and brunch sales for casual dining operators, according to The Future of Breakfast: An Insight Report 2017.

The new report, launched by world leading potato brand Lamb Weston, has found that young adults are driving the trend for breakfast and brunch out-of-home and are the most likely to eat it on a monthly basis across all types of hospitality venues, with 48% of 18 to 24-year-olds eating breakfast in cafés, restaurants or pubs once or twice a month or more, and 41% of 25-to 34 year-olds doing the same.

Millennials are also eating breakfast/brunch later in the day, particularly at weekends, with 32% eating brunch after 11am on Saturdays and 39% eating out after 11am on Sundays. This group is also driving the rise of “Breakfastarians”, who are looking for breakfast or breakfast influenced dishes throughout the day.

 

Ladies who brunch

The Future of Breakfast report also outlines breakfast/brunch’s position as a sociable, indulgent event with these occasions being driven by women, with 58% of females saying they like to indulge when eating out for breakfast and the same number also viewing breakfast as a social occasion.

Whilst consumers are more health conscious than ever before, when it comes to breakfast/brunch indulgence is a key driver for 55% of people when selecting breakfast dishes, rising to 66% for 18 to 24-year-olds. The report also highlights the need for hospitality operators to offer hot/cooked dishes on menus, with nearly half (49%) of people saying if they eat breakfast later in the day they are more likely to choose a cooked option.

When it comes to menu options the Full English breakfast is the dish most likely to be selected in pubs, restaurants and cafés by those surveyed.

 

The missed market: pubs

The report also found that although more Britons go out for breakfast than ever before, just 12% eat breakfast in a pub every month.

This low level of breakfast consumption in pubs is in a market where, according to the new research, 58% of people now say breakfast is the most important meal of the day. The findings also show that 67% of people feel it is important that pubs have breakfast options on the menu.

The report also highlights the ‘Third Space’ opportunity for pubs around breakfast and brunch, with 34% of UK adults now viewing it as a viable alternative to lunch or dinner for business meetings, which increases to 44% in London.

 

Additional key report findings include:

  • Hotels and cafés are the most popular venues where UK consumers eat breakfast or brunch on a monthly basis, followed by restaurants and then pubs.
  • London leads the way with the highest number of monthly breakfast/brunch occasions, with 38% of Londoners eating it once a month or more followed by the West Midlands and Northern Ireland.
  • For pubs, London, East Midlands and North West are the most popular regions for breakfast/brunch; for restaurants London, the North East and Northern Ireland; for cafés London, Northern Ireland and the West Midlands are the most popular breakfast regions, and for hotels: London, Northern Ireland and West Midlands.
  • Consumers are looking for different food experiences when eating breakfast out of home, with 55% of women and 46% of men saying they choose a dish that they wouldn’t prepare at home.
  • The right breakfast/brunch offer helps drive outlet loyalty, with 41% of women saying if they find somewhere they like for breakfast/brunch they visit regularly.
  • Breakfast is having an increasing menu influence across all day-parts from breakfast pizzas, burgers and brunch pies to cocktails.
Nigel Phillips, Lamb Weston’s Country Sales Manager UK & Ireland, says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion.”
He adds: “Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators needs to shape up their offers to capitalise on this significant opportunity.”
A copy of the Lamb Weston 2017 Insight Report: The Future of Breakfast can be requested here.
Monday, 09 October 2017 09:00

Kitchen Cuts

From Peter Walters, Executive Chef at Keele University

 

Autumn small

 

What’s in season:

  • Aubergine
  • Butternut Squash
  • Cabbage
  • Truffle
  • Apples
  • Figs
  • Blackberries
  • Wild duck
  • Venison
  • Oysters
 
“By all these lovely tokens, September days are here/with summer’s best of weather/and Autumn’s best of cheer” Helen Hunt Jackson.
 
Well, there’s an ‘R’ in the month so it’s time for some port. ‘What’s he on about’? I hear some of you say. Well, before you could buy anything in any season, people didn’t eat pork in the summer until the weather started to cool. Back in the day when refrigeration wasn’t so good, people tended not to eat pork for fear it was off and the perils of trichinosis were heightened.
 
I think I’ve had my fill of pulled pork, which appears n every menu and in every crevice in your teeth. So here is some seasonal pork with the oh-so fashionable juniper berries (or perhaps just add some gin to the dish) with cabbage and rosemary. For the non-meat-eaters, butternut squash, which you’ll really need to caramelise to get any flavour out of. Oh, and do make sure to use all the ingredients to get the flavour of this dish. Maybe have a five-bean salad with a spicy salsa mixed through to go with it.
 
Check out the September TUCO Magazine for recipes:
  • Pork Chops with Rosemary, Juniper & Cabbage
  • Herby Butternut Squash & Caramelised Onion Bake

Fairtrade small

 

From September 2017, the Fairtrade Foundation teamed up with the National Union of Students to pilot a new Fairtrade Award for Universities and Colleges across the UK. 

The award builds on existing offers, taking on board feedback from the sector in what institutions truly value, as well as what changes and innovations they would like to see. It is being piloted by 12 universities and colleges (June 2017 – May 2018), with a view to launching the new award in June 2018. 

Joanna Milis, Education Campaigns Manager at the Fairtrade Foundation says; “The current Fairtrade University and Colleges Award has been running since 2003 and started out very much about student campaigning. We recognise that there are many different ways that universities engage with Fairtrade and lots of opportunities to deepen their engagement with issues around trade and power in supply chains, and looking at the procurement and policies within their own institutions. The new award will bring together the expertise from the Fairtrade Foundation and the NUS to offer something new and exciting to support institutions.” 

Fairtrade is a grassroots movement supported by 1,174 schools, 631 towns and 7,566 places of worship that have achieved a Fairtrade Award across the UK. This new award will celebrate how even more people, including students, are helping to support farmers and workers on Fairtrade farms across the world. Growing awareness of Fairtrade will help build the market for producers, ensuring they receive a fair wage and income in order to improve the futures of their families and communities. 

Robbie Young, NUS Vice President (Society and Citizenship) says; “We’re seeing an increasing concern from students about their impact to the planet and how the choices they make affect people down the supply chain. The values of Fairtrade are part of the core values of our student movement and we should be proud to celebrate the achievements of students’ unions. Thousands of students and unions have already shown the power and value of Fairtrade but initiatives like this one will provide a platform for further success.”

Key differences in the proposed new award are:

  • The introduction of new themes and actions in the award criteria, offering opportunity for deeper engagement across a broader range of areas. 
  • The introduction of tiered award levels to enhance scope for continual improvement and long-term engagement.
  • Scope for recognition of wider ethical sourcing and trade justice efforts beyond Fairtrade certified products.
  • The introduction of an on-site audit, undertaken by trained student auditors through NUS’s highly successful existing student auditor programme. 
  • Enhanced support from NUS and Fairtrade: New resources, tools and support to ensure universities and colleges can make the most of their participation and achieve their goals.
  • More scope for measuring impact: Through NUS’s programme of student surveys and database of over 700k students, improved monitoring will show the impact the award scheme is having on attitudes, understanding and ethical consumption and sourcing practice in the HE and FE sector.
  • The introduction of award scheme participation fees for universities, (low or no fee for colleges- TBC), to ensure that Fairtrade and NUS can sustainably offer an enhanced award scheme that meets the needs of the sector and provides good value for money. 

Once the pilot is complete, an audit will take place in May-June 2018 and participants will receive their Fairtrade Awards. The awards will be launched nationwide from summer 2018.

cornware 2 small
 
Cornware 100% biodegradable tableware gives a range of colourful options such as bright yellow, red and orange appetising colours or the pearl white range to reduce food waste among young millennials.
 
Aside from being eco-friendly, Cornware foodware brings out the vibrancy of food-to-go with its exotic colours such as bright appetiziing tones or natural hues, and helps capture the perfect food experience. Cornware's 100% biodegradable range offers a conscious and fashionably crafted solution in vibrant urban colours and brings chicness to the mundane disposable tableware market. 
 
Cornware has also helped to plant almost 10.000 life-giving trees in Sub–Saharan Africa since the past two months through its commitment to the ‘Trees for the Future’ project, thus helping to change lives and save the planet.  “As responsible stewards of the Earth, Cornware UK's aim is to continually protect the environment in which it operates, both by supporting eco-friendly initiatives and providing eco-friendly products,” explains Cornware Director, Rohit Belani.
 
In July 2017, Cornware UK pledged to fund the planting of a tree for every case of products sold.  The trees planted through 'Trees for the Future' are fast-growing, soil rebuilding fruit trees that promote the long-term health of the land. They provide income and nutrition, forage and fuel-wood for families and communities to help break the cycle of generational poverty.
 
Cornware major distributors include Brakes, Alliance National and SOCIUS Network amongst many other, leading suppliers of catering disposables. We urge all catering outlets including cafes, restaurants, hospitals, educational institutions, sporting grounds to get behind us too and purchase a case of Cornware so that together we can support this worthwhile, life-changing cause. For more information on the ‘Trees for the Future’ project, please visit the website - https:/trees.org
 
Cornware plates, cutlery, cold cups, lunch boxes, bowls and trays  comes in 12 vibrant urban colours namely - forest green, midnight black, tangerine orange, glacier blue, ocean blue, rose red, violet, lavender, coral pink, pearl white, lime green and citron yellow to suit any occasion and purpose.
 
Cornware is made from primarily renewable sources of material, Origo that will biodegrade and not be a burden on the environment. The end product is a non-toxic waste for fertilizers, emission of non-toxic gases and a reduction in the emission of carbon dioxide when incinerated. At the same time, the process of making Cornware is 72% more carbon efficient than traditional plastics, such as polystyrene. Cornware’s 100% biodegradable tableware produces 3.5 times less carbon than polystyrene.
 
The Cornware products are strong and durable and allow for good closure while the unique Origo material does not sweat and is microwavable.  They can easily go from the freezer to microwave. The products are oil and water proof, lightweight, acid and alkali resistant. They are competitively priced compared to normal plastics and cheaper than most biodegradable and compostable products.
 
To learn more about this new product please visit www.cornware.co.uk
Friday, 29 September 2017 09:00

Payment-enabled self-serve beer taps

Drink Command has released a new self-service draft beer system that allows customers to pour and pay for their drinks directly at the beer tap. With full-service payment management from Verifone (NYSE: PAY), venues throughout the UK and Ireland can now install the technology to reduce queues, improve speed of service and enable customers to pay with contactless, NFC and other payment methods at the tap.

Pay at pump 3 small

The University of Reading are among the first innovative operators in the UK to realise the benefits of the self-serve trend to their venues and operations.

“Our 16 tap self-serve beer wall has allowed us to increase our capacity to serve more customers and hold our existing staff levels by giving patrons the option to order from the bar, or serve themselves at their leisure,” said Matt Tebbit, Head of Residential Catering and Bars at The University of Reading.

“There is a change of mind-set happening in the beer dispense industry, similar to how self-serve technology has improved the way we buy petrol for our cars, or how supermarkets have improved queuing times with self-scan checkouts,” said Robbie Ward, Marketing Director at Drink Command. “By focussing on beer industry ‘pain points,’ such as capacity issues at busy venues and payment complexity, we have created a solution that is being adopted by the beer industry at scale.”

With installations in 26 countries globally, Drink Command are the recognised experts in self-serve draft beer technology. Its solution’s integration with Verifone’s full-scale payment-as-a service (PaaS) offering, including payment terminals, gateway services, estate management and device monitoring, enables Drink Command to offer cashless payment solutions for clients with easy setup and integration with existing merchant bank card facilities.

“Consumer expectations are radically changing. They prefer spending money on events, or ‘experiences,’ but demand the speed of service they’ve grown accustomed to online,” said Kevin Freeguard Vice President and Managing Director, Verifone, UK and Ireland.  “Drink Command enables hospitality venues to meet customers’ evolving demands in an innovative way, while also addressing their payment system needs, with a single ‘all-in-one’ solution.”

Drink Command will be showcasing their new self-serve draft beer taps with payment integration at Stand 8124, BarTechLive Expo, ExCel London on September 26th and 27th 2017. Further information about Drink Command technology is available at www.drinkcommand.com or by contacting 0203 6426386 or This email address is being protected from spambots. You need JavaScript enabled to view it.

Page 1 of 4

Advertisements

Enquire

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

20 Dale Street

Manchester

M1 1EZ

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