News (310)

TUCO recently commissioned EFECA, who work with the RSPO, to look at the credentials of our suppliers with regard to palm oil, this report confirms their findings.

The report will assist TUCO in developing a group accreditation with the RSPO. 

The research covered 20 TUCO suppliers and found a number of responses highlighted a lack of understanding surrounding CSPO and RSPO certification. The report also includes details of next steps.

Why should suppliers become RSPO supply chain certified?
There are many benefits and reasons to become a member of RSPO, such as contributing constructively towards promoting the growth and use of sustainable palm oil to protect people, planet and prosperity. The RSPO is an internationally recognised certification standard and recognised within the UK government buying standards. It is the leading global standard within palm oil and the most widely used in the UK market. Membership demonstrates a first step towards commitment to sustainable palm oil. RSPO certification gives the assurance that the claims which are being made by a company can be verified. Each member of the supply chain needs to take part in order to make public claims.

Read the findings here.

WRAP is delighted to launch £18 million of funding to support new projects aimed at resource efficiency. The grants, funded by Defra, will support key policy outcomes in the areas of food, plastics, textiles, recycling infrastructure and litter.  To launch the fund WRAP has today announced the first wave of grants, which starts with Food Waste Prevention – focusing on surplus food redistribution.  

Large Scale Grant - Food Waste Prevention – awarding grants between £200,000 to £1 million for capital infrastructure 

This scheme is to provide capital infrastructure that will help address a current capacity gap in the sector for redistributing food that is currently being wasted, diverting this to people in need. The grants will support redistributing a significant volume of food to end beneficiaries through not-for-profit organisations.

Small Scale Grant Food Waste Prevention – awarding both capital and revenue grants between £20,000 to £170,000.

Programme of grants to provide new small-scale capital infrastructure and revenue support to organisations redistributing surplus food from the likes of retailers and food manufacturers.  This programme will continue the success of the previous small-scale redistribution programme delivered by WRAP in addressing barriers to food redistribution.


For further information please visit the funding page


University of Manchester

13 June 2019, 10am - 1:30pm

We are delighted to have collaborated with University of Manchester to raise awareness and work to eradicate Modern Slavery. We'd like to invite you to this free session to explore issues, experiences and share ideas around the Modern Slavery agenda. 

We will be sharing issues, experience, good practices and problems with a view to increasing transparency across supply chains, and by working jointly to stamp out an unacceptable practice. This is also a key opportunity to network and ensure you're clued up on the latest developments in working to remove modern slavery from our supply chains. 

Date: Thursday 13th June 2019
Time: Arrival from 9:00am, event to start 10:00am.  Lunch and networking from 12:30pm – 13:30pm
Location: Manchester Meeting Place, Barnes Wallis Building - Harwood Room

Confirmed speakers include:

  • Mike Haslin, Chief Executive Officer, TUCO
  • Sheri-Leigh Miles, Director, NETpositive Futures
  • Ian Jarvey, Deputy Head of Procurement, University of Manchester
  • David Hansom, Partner, Clyde & Co LLP
  • Damian Dallimore, Partnership Lead for GMCA Programme Challenger

Modern Slavery: The Facts

There are estimated 40.3 million people in modern slavery around the world, including 10 million children. Modern slavery can affect people of any age, gender or race. Many people think that slavery happens only overseas, in developing countries. In fact, no country is free from modern slavery, even Britain. The Government estimates that there are tens of thousands people in modern slavery in the UK.

Sign up here.

British Food Fortnight (21st September – 6th October 2019), now in its 18th year and organised by Love British Food, is the national food promotion which every Autumn invites communities and organisations across the country to celebrate the diverse and delicious, high quality food produced in this country. The food service sector has been at the heart of the promotion since its early years with many of the leading food service organisations taking part resulting in hundreds of chefs in the public sectors running special Love British Food menus every year. It is now a proven commercial promotion delivering affordable quality menus that are a hit with the customer.

 Public Sector (PSMI) Top 20

Alexia Robinson, Founder of Love British Food, was named in the 2018 listing of Cost Sector Catering’s Top 20 ‘most influential’ people in Public Sector catering. This is a tremendous accolade and platform for further work in the sector at a time when food supply chains and prices are at their most uncertain. With this in mind Love British Food is focusing its 2019 campaign on catering in the public sector with the aim of encouraging more school caterers to make British the first supplier of choice.

 Leading chefs are Ambassadors for Love British Food

The campaign is led by some of the most renowned and passionate chefs and leaders in the food world: Michelin-starred Chef Raymond Blanc, OBE, TV Presenter, Entrepreneur and Farmer Liz Earle, Michelin-starred Chef Phil Howard, GBBO 2016 winner Candice Brown, NFU President Minette Batters, Nutritionist Lucy Williamson and Children’s app developer Oli Blanc. New ambassadors for 2019 include home cook and family food writer Alex Hollywood, Presenter and expert on English Cookery, Lotte Duncan, TV Presenter, Chris Bavin, Founder of The Clink, Chef Alberto Crisci and TV Presenter and Chef Cyrus Todiwala, MBE.

 Who is taking part?

LACA: increasing the number of schools that serve British Food Fortnight menus. 1.5+ million British meals were served to schools during British Food Fortnight 2018. Welsh schools have been invited to take part this year too with bilingual support materials to assist caterers to run Welsh menu promotions during the national food celebrations.

TUCO: British Food Fortnight fits well with Freshers Week and is a key time for educating young people about healthy, quality food in the university environment. Love British Food is partnering with TUCO to invite university chefs to run British Food Fortnight menus. British food recipes and How-to Student Guides will be shared with universities.

Sodexo: working with nearly 200 schools in the UK, Sodexo will be ramping up activity to include British Food Fortnight branding across all sites and introducing specific British menus.

Cucina: In 2018 supplied 60,000 students across 50 schools with a British Food Fortnight menu each day.   Activity included ‘Cooking through the Ages’ with recipes dating from each decade starting with 1920s and up to 2010. This year Cucina is looking to make activity bigger and better.

Hampshire Fare & HC3S: 70% of schools in Hampshire participated with a pick and mix British/harvest men as well as additional classroom activities to fit with the curriculum.

Leading food service organisations: Brakes and Harrison Catering are all taking part this year building on their successful involvement in previous years.

 Love British Food Founder, Alexia Robinson, says: “We are facing uncertain times with Brexit and there is a real need for a robust supply of quality food at stable, affordable prices. We want to encourage the food service sector to make British food the first supplier of choice throughout the year. British Food Fortnight is a proven promotion in food service and we are encouraging school caterers to take part.”

 Why Should Caterers Take Part?

During the 18 years that British Food Fortnight has been running, caterers have continually been able to prove that buying British is affordable, adds value but also ensures they have a unique selling point by being able to list exactly what region or even farm the meat has come from.

 Michael Hales, LACA said: “Last year we were involved with British Food Fortnight for the first time and it really opened a number of doors for us. We are looking forward to working with our members to encourage them that British food sourcing is the way forward.”

 Love British Food Partner, David Mulcahy of Sodexo said: “We have partnered with Love British Food for a number of years and each year the food service activity gets bigger and better. As a company we reach a number of education establishments including schools and universities. Being able to run British promotions and showcase key British ingredients and dishes gives us a unique selling point. Our customers are keen to buy British but at the right price."

Top Tips British Food Fortnight 2019

Whether a contract caterer or meal provider to schools everyone can get involved in British Food Fortnight – the biggest national promotion of British Food. New customers can be attracted and existing customers can spend more, promotions during British Food Fortnight have had a serious impact on sales with one restaurant increasing sales by 300%.

Many will be sourcing British food already so can use British Food Fortnight to promote menus, ingredients and promotions. For those that don’t usually buy British, the fortnight is a good opportunity to source new suppliers, experiment with menus and add a number of British dishes.

  • Send your suppliers a copy of the menu and ask them to if they can supply British ingredients.
  • If you are catering in the public sector, consider forming a partnership with other public organisations to aggregate demand and make savings through bulk purchase.
  • Don’t be put off by prices that initially may seem higher. Buying large volumes can make the whole process affordable.
  • Promote your involvement in the fortnight by displaying POS material showcasing the British Food Fortnight logo on menus and around the restaurant.
  • Make sure you share the menus with customers well in advance. As well as British dishes you could also include local dishes from your region.
  • Run a competition to showcase the new menu. Some promotions that work include giving all diners entry to a prize draw to win a foodie treat.
  • Offer tastings of specific British dishes.
  • Use British Food Fortnight to see how popular dishes are or produce a special dish going forward that uses locally sourced ingredients.
  • Use Love British Food website for resources on how to make the most of British Food Fortnight, including the basic details, template menus and case studies.
  • British Food Fortnight national competition will continue to run. Ensure your establishment is taking part. With judges including Raymond Blanc, Phil Howard and Alberto Crisci, this is a guaranteed route to publicity and it will engage customers.

 Resources for caterers are available for download from There is advice not just for the Fortnight but on everything caterers need to make British food a commercial success in their establishments: advice on sourcing, supplier contacts, case studies, tips for promoting your business in the media and sample regionalised menus and ideas for working with schools. Promotional materials including bunting, posters and shelf barkers can also be downloaded on the website.

Food Allergy Aware and Blake Morgan LLP held the Mock Trial Event on Wednesday 20th March 2019 at the offices of Blake Morgan.

In the light of the recent issues with Pret a Manger, the event was focused on what businesses NEED to do (Pret carried out labelling to the letter of the law) verses what businesses WANT to do to ensure their customer safety. 

Pret were warned up to 7 times that there was an issue with sesame labelling and could have had a system in place to record near misses, but they chose to ignore the customers highlighting the issues. Had they recorded the near misses and looked at the patterns they could have saved Natasha life!

Blake Morgan’s Senior Associate Barrister, Tom Walker, and Caroline Benjamin from Food Allergy Aware put together this innovative training event that reflected a true to life scenario that delegates attending could relate to within their business environment.

This was an event that was attended by a cross section of people that work within the hospitality sector, from front of house staff and managers to those responsible for creating policies and carrying out training. Dr Hazel Gowland from Allergy Action informed the delegates of her own personal experiences as well as the increasing numbers of people living with allergies.

Lynne Regent from the Anaphylaxis Campaign spoke about recent cases and the very real consequences of ‘getting it wrong’.

The Mock trial highlighted the need to increase awareness, training of staff and having robust documented processes and procedures across the hospitality sector when dealing with customers that have allergies, intolerances and other dietary requirements. For more information about the day and the outcome of the trial visit  

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 Jan - March 2019, shows analysis by category, outlet, product, region and university demographic. The latest report saw a small increase of 0.21% in High Street prices. 

To view the latest report click here

You are still able to submit your annual pricing if you 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.

Tuesday, 14 May 2019 14:27

Morag Wilson

Written by

We are sad to announce TUCO Magazine Editor, Morag Wilson, passed away on 5th May after a short battle with cancer. Morag was a key part of the TUCO family, taking on everything that came her way with intellect, passion and positivity. We will miss her terribly; as a colleague and as a friend.

Morag leaves behind her son, Jamie, and her husband Ian. Ian will be running a 10k in August to raise money for Bowel Cancer UK and donations can be made here -

An additional donation page has also been set up, to support the family directly. Contributions can be made here -

Please direct all TUCO Magazine enquiries to Liz Jones (This email address is being protected from spambots. You need JavaScript enabled to view it.).

Our thoughts are with Morag’s family and friends at this difficult time.

  • Bold new food waste reduction campaign launched at Government symposium to tackle the £3 billion of food thrown away at hospitality and food service outlets.
  • Call to arms for hospitality and food service sector to find its Guardians of Grub and Stand up for Food month of action.
  • UK targets 100,000 tonnes less food wasted across the hospitality and food service sector*.
  • TUCO are amongst the many food service representatives pledging to support the initiative.

A bold new industry campaign has launched to tackle nearly £3 billion worth of food that is wasted every year across the entire hospitality and food service sector, of which 75% could have been eaten. 

The Guardians of Grub campaign was developed by WRAP as part of its ambitious work to cut food waste from farm to fork. The striking new campaign was unveiled at a special symposium organised by the Government’s Food Surplus and Waste Champion Ben Elliot, and attended by senior business figures, the Secretary of State for the Environment Michael Gove, and some of the UK’s most well-known restaurateurs and chefs.

The Guardians of Grub campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments. The campaign is aimed at everyone from Michelin star restaurants to local pubs and wherever food is served to order. It is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind.

Food Surplus and Waste Champion Ben Elliot, “This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall and work towards a waste-less future.”  A suite of free materials has been produced for the Guardians of Grub, using the latest behavioural change strategies to inform best practice that can easily be incorporated into any business, by anyone. These include information posters and how-to guides, and a free calculator to record the changes being made.

The high-profile launch will be followed by a dedicated month of action in September when the hospitality and food service sector will come together to Stand up for Food. Already many of the UK’s largest hospitality and food service representatives have pledged their support to the initiative, including TUCO, as well as the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality. 

Guardians of Grub has been developed to inspire action at every level of the hospitality and food service profession; from kitchen porter to business owner and across preparation and service. The theme of guardians helps stress the enormous environmental impact wasted food has on the planet, and makes the point that everyone has the power to defeat waste within their work. The sector itself is responsible for ten per cent (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves.

Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors, was shown to be more than £14 for every £1 invested by a business into reducing food loss and waste.

Marcus Gover, WRAP CEO; “We will not tackle the impact of global warming if we don’t fix the food system, and everyone needs to play their part. If everyone in the hospitality and food service industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet. Through this great new campaign, we are showing how everyone can reduce food waste without compromising on quality, or customer experience, and save money. It’s a double win; for the environment and for business.”

Juliane Caillouette-Noble, Sustainable Restaurant Association Development Director. “Food is such a precious commodity and everyone working in foodservice should value their role as Guardians of Grub. We wholeheartedly back WRAP’s campaign to engage professionals, across all roles in a concerted bid to reduce food waste. The SRA will be providing hands-on, tailored and practical support and advice to businesses to enable them to achieve the super-heroic targets worthy of the Guardians of Grub title.”

Kate Nicholls, CEO UKHospitality, “Food waste is a serious issue and one that consumers and businesses increasingly feel passionate about. UKHospitality, our members and the wider hospitality industry also take the issue seriously and we want to make sure we capitalise on our efforts to significantly cut down the amount of food we throw away. Guardians of Grub is a fantastic campaign and we are urging everyone in hospitality to get behind the campaign and help reduce the 1 million tonnes of food the sector currently wastes per year.”

The Guardians of Grub campaign is supported by a dedicated microsite packed with free materials that businesses can use to tackle food waste, focussing on common triggers for waste in the kitchen and plate waste. Research by WRAP found that on average 21% of food waste arises from spoilage, 45% occurring in food preparation and 34% from consumer plates. The campaign accompanies a dedicated Action Plan for the sector, published by WRAP earlier this year, which sets out specific milestones the sector needs to achieve to play its part in delivering on the UK’s part in the United Nation’s Sustainable Development Goal 12.3 (to halve global food waste by 2025), and the UK Food Waste Reduction Roadmap. These include action to reduce food waste within preparation and service, and reducing consumer waste.

A new Guardians of Grub video touches on the many environmental impacts of food. These includes the enormous amount of resources, water, land, energy and time required to produce food, as well as methane gas produced through decomposing food waste disposed of in landfill. This gas is thirty-times more harmful on the environment than carbon dioxide, with United Nation Food and Agriculture Organization (FAO) estimating that global food waste represents more greenhouse gas emissions than any country in the world, except for China and the United States***. WRAP is engaged with senior influencers in the sector to help cascade the Guardians of Grub messages outwards to create a long-term industry movement. The organisation is calling on businesses to encourage their staff to get involved, and stimulate participation more widely to Target, Measure and Act to reduce food waste.

More information can be requested from This email address is being protected from spambots. You need JavaScript enabled to view it.

• *Between 2015 baseline and 2025 (end of Courtauld Commitment 2025).
• **UK businesses involved in WRAP’s original Hospitality and Food Service Agreement saved an estimated £67 million through their combined actions to prevent food waste over the three-year period from 2012 to 2015. Food waste prevention activities alone saved an estimated 24,000 tonnes of food from being thrown away cumulatively over the three years of the Agreement, the equivalent to 48 million meals with a value to businesses of £67 million.
• ***The United Nation Food and Agriculture Organization states that more than 1.3 billion tonnes of food are thrown away each year, representing 3.3 billion tonnes in annual carbon dioxide emissions.
• First established in 2000, WRAP is a not for profit organisation which works with governments, businesses and citizens to create a world in which we source and use resources sustainably. Our impact spans the entire life-cycle of the food we eat, the clothes we wear and the products we buy, from production to consumption and beyond.

Research by student accommodation provider Campus Living Villages shows that many of them will run out of money before the summer term is over.

In Campus Living Villages’ survey, more than half (56%) of students said they are regularly left with little money a while before their next loan instalment or additional income comes in. This equates to 1.3 million students across the country. Of these, 23% said they often struggle to buy food and essentials for a period of time, while 31% said they often borrow money from parents or other sources. 

The research also found that 83% of students create a budget when their student loan comes in to help them manage their money. However, just one in six (14%) say they always stick to the budgets they have created.

In light of reports that high-cost lenders are targeting students, Campus Living Villages is urging universities and accommodation providers to highlight the financial support available to help.  

Lee McLean, CEO of Campus Living Villages, commented: “We know that the cost associated with going to university is causing concern for students and their families. With the cost of living rising, and many graduating with high levels of debt as a result of tuition fees, it is more important than ever that students know how to manage their finances effectively. We were encouraged by the number of students in our research who said they do actually create a budget, but concerned that so many don’t stick to it. And it is particularly worrying that the majority of students are at risk of running out of money before the end of term as they may use overdrafts or turn to other expensive alternatives to cover their debts.

“As students are heading into exam period, managing their money might be at the bottom of the priority list, so it’s important to ensure they have all the support they need to make good financial decisions. More than half of our survey respondents said they don’t think students receive enough information about the impact of debt on credit ratings. This means they could be unaware of the serious consequences of being late with rent payments, going into an unauthorised overdraft or not being able to pay off a credit card. So, as a sector, we need to work together to ensure this issue doesn’t get forgotten and that students have the support they need.”

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The Magnificence of Exeter

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t: 01474 520 267 e:

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St Ann Street, Manchester

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