Anjali Dattani

Anjali Dattani

  • Businesses take the lead to drive down UK’s annual £20 billion food waste bill, equivalent to more than £300 per UK citizen.

  • All major retailers and 50% of larger food businesses to Target-Measure-Act and report on food waste by September 2019.

  • 87 organisations begin epic journey - taking a ‘farm to fork’ approach to commit to a ground-breaking Food Waste Reduction Roadmap to halve food waste. 

TUCO, along with the UK’s largest retailers, food producers, manufacturers, and hospitality and food service companies, have committed to ambitious milestones laid out in a new groundbreaking industry Food Waste Reduction Roadmap; developed with IGD and WRAP to further reduce the UK’s food waste problem. 

The Roadmap encompasses the entire supply chain from field to fork, and clearly shows the actions large businesses will take to address food waste both in their own operations, and by working to support their suppliers. It also sets out how these businesses can engage with consumers to help reduce their food waste.  

The Roadmap has the support of the UK’s largest food trade bodies, businesses across the supply chain and Defra, Welsh and Scottish Governments. Widespread adoption of Target, Measure, Act is vital to achieve national policy objectives and targets on food waste reduction, including Courtauld 2025 and the Sustainable Development Goal (SDG) 12.3.  

Today we announce 87 early adopters who are supporting the Food Waste Reduction Roadmap. By September 2019, the first major milestone on the Roadmap, the aim is to have fifty per cent of the UK’s largest 250 food businesses measuring, reporting and acting on food waste. With all 250 companies doing so by 2026. To make this happen, the Roadmap is published with a wide range of new resources to enable businesses to act consistently, and support work already underway by many companies through setting out a clear collaborative journey the whole industry can follow.  

Marcus Gover, CEO of WRAP, explains “Together, WRAP and IGD have mobilised industry leaders to create a bold sector-wide Roadmap, showing clearly what UK businesses must do. This Roadmap is hugely ambitious, and I’m delighted that the UK is the first country anywhere to set a nation-wide plan towards delivering its part in SDG 12.3. There are many businesses working hard already, but many more need to focus on food waste. If the food sector follows this Roadmap it will significantly accelerate work to achieving both Courtauld 2025, and SDG12.3 targets. And I urge other companies to adopt the principles laid out in the Roadmap and join the rest of the sector on this historic journey.” 

Joanne Denney-Finch, Chief Executive of IGD said “The Food Waste Reduction Roadmap presents a huge opportunity for every business within the UK food and grocery industry to provide reassurance for shoppers. UK shoppers see industry food waste at the top of their priorities and by working together with the total food chain, we’re delighted to have secured a world first, with the UK leading the way in this important area. As a result, I’m confident we will see continued momentum on this high profile initiative.” 

Marcus Gover will also launch The Food Waste Atlas in New York later today at the annual event of Champions 12.3; organised by the World Resources Institute (WRI). Atlas is the world’s first global reporting portal to allow the capture and reporting of global food loss and waste data in one place. Developed between WRAP and WRI**, Atlas allows companies and Governments to publish and compare their data with others, including businesses supporting the UK Roadmap.  

Businesses wishing to access the free resources and find out more about the using the Food Waste Reduction Roadmap should click here.  


Friday, 21 September 2018 13:21

Get ready for British Food Fortnight 2018

TUCO are delighted to once again be supporting British Food Fortnight, which runs from 22nd September to 7th October 2018. Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink. 

There are plenty of ways for universities to take part. You can enhance your menus with British dishes or offer British food-themed promotions, with seasonal dishes, or you can use the fortnight to seek out new local suppliers. Any promotion of British Food Fortnight can be boosted by displaying POS material using the Union Jack flag. 
Elsewhere on campus, students can be encouraged to buy more British food with special farmers’ markets. 

Love British Food have also put together some tips for students, dubbed 'Cookery for the Clueless'. You can find these tips below. For more ideas and inspiration, visit - the website is full of hint and tips, as well as useful resources to celebrate British food this Autumn.


Cookery for the Clueless…

A student survival guide to whipping up healthy meals on a budget

These easy but practical tips have been put together by the Love British Food campaign for students who may be feeling daunted by the idea of picking up the pans at uni.

Learn together

A lot of students who have left home for the first time will be lacking skills in the cookery department. It is likely a lot of students will share a kitchen at uni so you can learn together and make cooking fun. No one expects the results to be gourmet, just aim for edible! Chances are you will pick up hacks from others anyway, and you might get to try a variety of dishes you might not usually cook for yourself. If in doubt, Google it!

Share the load

Just make sure everyone pitches in – shopping, prep, cooking, washing up and, of course, the cost. Agree to a cookery rota so the jobs are shared fairly and you don’t end up cooking for everyone each night. Also get into the habit of cleaning up after a meal. No one wants to be confronted with a dirty kitchen to work in when it’s their turn.

Build A Recipe Repertoire

If you are able to memorise a few basic recipes that doesn’t require much effort they will soon become your easy “go-to” dish after a hard day. For example, learn how to make a pasta sauce, an omelette, a curry and a soup and they’ll make it easy for you to recreate when you’re tired and feeling uninspired to make anything else.

Be creative

Once you have built a repertoire of favourites meals try to adapt them so that you don’t get bored eating the same thing every week. Experiment with slightly different ingredients to create something new - for example make fajitas one night using stir-fried spicy chicken, onions and peppers and pile into flour tortillas. Then another time make the same but pour pasta sauce over the rolled-up tortillas, grate over cheddar and bake in the oven to make tasty enchiladas.

Don’t waste money

Be savvy about shopping for multi-buys, discounted fresh produce before the store closes and also save up reward points. Local Co-op stores can be found on many campuses. Also look specifically for local produce as buying British is often cheaper than imported food and it also supports our British farmers and producers. Reassuringly Co-op only sources fresh British meat plus offers 10% off to students with an NUS card.

Remember not to waste money on expensive kitchen gadgets and tableware. You’ll probably find you don’t use them much, they take up essential storage space and also you will be moving again in a year or two anyway.


In time for the start of the busy student social season, Jägermeister UK has unveiled sales figures which buck the category decline trend and show just how strong the spirit’s sales potential is for the on- and off-trade.

In 2016–17, there were 2.32 million students studying at UK higher education institutions – and stats from Millward Brown demonstrate that students still go out more than almost any other demographic and often start their night with pre-drinks at home.

Key stats:

  • Over half of all student consumers surveyed stated that they enjoy an alcoholic drink at least once a week, with 35% drinking 3-4 times a week
  • On average, each student consumed 14 shots in Freshers’ Week
  • 1.8 shots of Jägermeister are sold every minute of every day in the UK
  • Herbal liqueurs make up 56% of all shots sold in NUS, with shots worth £1.5m every year
  • Jägermeister is still the shot of choice for students, with the German herbal liqueur making up 31% of all shots sold in NUS


  • 63% of respondents claimed spirits were one of their top two favourite drinks for a night out, and for students in particular
  • Jägermeister is the third biggest spirit in the UK on-trade, demonstrating strong positive growth and outperforming total spirits
  • Jägermeister is bought in the majority of rounds containing at least three shots


  • Two thirds of students say that spirits are their favourite type of drink to consume on a night out, especially when getting the party started at home before heading to late night venues


Nicole Goodwin, Jägermeister Marketing Director, comments:

“Jägermeister is a brand that students trust to get the party started on a night out, both at home and venue with a range of consumption serves – from ice cold shots to innovative cocktails.

“Despite general category decline, Jägermeister continues to be at the forefront of students’ drinking choices. Synonymous with group celebrations like Freshers’ Week, the brand represents a great opportunity for retailers and licensees to drive incremental sales.”

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.

TUCO and LSBU will also be holding a taster session from 1-4pm on Friday 19th October at LSBU. TUCO and LSBU teams will be on hand to give prospective applicants the chance to ask questions about the course, receive guidance on the application process, and discuss any opportunities for bursary placements and additional support. To book onto this session please contact This email address is being protected from spambots. You need JavaScript enabled to view it.. Spaces are limited and will be filled on a first-come-first-served basis.

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

Speak Up

Keep Safe

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.


**Table 2:


***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




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

  • Belazu
  • Belu
  • 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.

Wednesday, 05 September 2018 09:08

Coeliac disease diagnosis rises to 30%

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 allows people to quickly check if they should go to the GP and ask for a blood test.

Friday, 31 August 2018 13:15

Harrogate Spring goes green

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.



Advertising Opportunities: Dan Hillman

t: 0345 500 6008 e:

TUCO Magazine Editor: Morag Wilson

t: 01474 520 267 e:

Contact Us

The University Caterers Organisation Ltd

3rd Floor, National House

St Ann Street, Manchester

M2 7LE

t: 0161 713 3420 e: