News Thu, 26 Nov 2015 12:17:54 +0000 Joomla! - Open Source Content Management en-gb PRICING BULLETIN 27/10/15 to 16/11/15

Please note there is revised pricing on the following agreements


Catering Disposables & Kitchen Chemicals

Catering Light & Heavy Equipment

  • Bunzl Light & Heavy Pricing 23 Nov 15

Catering Equipment Maintenance


  • Sugro Price List 01.11.15
  • Palmer & Harvey – TUCO P&H Price List 30.10.15
  • Palmer & Harvey – P&H Price Changes 30.11.15
  • Palmer & Harvey – TUCO P&H Price List 06.11.15
  • Palmer & Harvey – P&H Price Changes 07.12.15

Fish & Seafood


Fruit & Veg

  • Reynolds F&V Price List November 2015 to April 2016 Final
  • Ferryfast F&V Price List 02.11.15
  • GW Price Price List F&V 01.11.15
  • Oliver Kay Fruit & Veg Price List 01.11.15
  • Freshview Fruit & Veg Price List November 2015
  • Prescott Thomas Fruit & Veg Price List 01.12.15
  • The Veg Factor Full Price List 01.11.15


  • Brakes TUCO Grocery Full Price List Oct 15

Hot Beverage

Innovative Food Concepts

Meat & Poultry

  • TUCO Brakes Full Price List M&P Oct 15

Milk & Bread


  • Tiffin Price List Nov 2015-2016

Soft Drinks

  • Britvic Soft Drinks 2015 Current Price List
  • A.G.Barr plc 2015 current price list

Price changes 27th Oct  2015 to 16th Nov 2015

Thu, 19 Nov 2015 10:22:31 +0000
TUCO Winter Conference

The 2015 TUCO Winter Conference took place at the Ambassador Bloomsbury Hotel in London earlier this week.


TUCO Chair, Julie Barker, welcomed members, suppliers and staff to the conference, and surprised attendees with a snippet TUCO's recent study tour to China. 


The 2015 TUCO update the came from Chief Operating Officer, Mike Haslin, who discussed the success of this year's Study Tours, as well as what's in store for 2016. Mike also encouraged members to enter the often popular Competitions, which are to be held in March 2016, paying homage to the new and exciting venue at University of Warwick.


Other updates included, new research to be commissioned, plans to refresh the look of the TUCO magazine and TUCO's latest procurement successes. 


Bob Cotton OBE was the first speaker of the day who broached the subject of embracing the living wage and improving productivity. The talk of his 40 years experience in the hospitality sector, including stories from his career with Gardner Merchant, was well received amongst both members and suppliers.


Next up was Chris Sheppardson whose topic was centred around a change in leadership focus. Chris founded Chess Executive in 1998 and over the past 17 years has seen the business become home of one of the leading business journals for the hospitality sector, EP magazine. 


Other talks included John Hyde of HIT training, Giles Poyner brand and marketing expertee and Jonny Ross who specialises in digital and social media marketing. 


The day was closed with the Footprint Forum, which debated whether the foodservice industry is doing enough to ensure animal welfare or not. Following an informative discussion from David Nuttall, catering manager at Harper Adams University, David Clark, CEO at Red Tractor, Charles Bourns, NFU Board Member and more, it was decided that while great strides had been made in the last 20-30 years, there is no cause for complacency and standards can still be improved.


A full story of the Winter Conference will appear in TUCO Magazine's January issue, while slides from the speakers will be uploaded to the website in due course. 





Fri, 13 Nov 2015 16:17:55 +0000
New university and colleges category at Food Made Good Awards

For the first time, the Food Made Good Awards will include a specific University and Colleges Category, thanks to the success of the TUCO and Sustainable Restaurant Association (SRA) partnership.


In March next year, more than 250 guests will gather from some of the world’s best restaurants, hotels, pubs, cafés, universities and cookery schools, to recognise and award those hospitality businesses operating at the cutting edge of sustainability.


Michelin-starred chef and proud SRA President, Raymond Blanc OBE, will present the 19 Food Made Good Awards, at this central London event which is run in partnership the Independent on Sunday.


Most of the awards will honour Sustainable Restaurant Association Members who achieve the best scores in the Food Made Good Rating.


To be eligible for the Award, entrants need to have a valid Rating as part of their SRA Membership by December 31st.


The event will take place on March 22 2016 in London.


For more information on Membership of the SRA’s Food Made Good programme and the Awards, please contact Leigh Farmer: This email address is being protected from spambots. You need JavaScript enabled to view it. / 020 7479 4226

Thu, 12 Nov 2015 14:34:14 +0000
TUCO Winter Conference speaker profiles

The Winter Conference will be held on November 10th and is an exclusive event for members and partners.  

The one day event will feature a series of seminars, looking into the future of hospitality, as well as discussing how TUCO members can meet the changing demands of the industry.


NAME OF 1st SPEAKER: Bob Cotton

NAME OF SESSION: Embrace the Living Wage and Improve Productivity

ABOUT SESSION: With labour ratios in hospitality businesses set to rise by up to 15% in the near future, the need to absorb this to remain competitive is paramount, and raising productivity is the only answer.

BIOGRAPHY: Bob Cotton OBE, will be TUCO’s first speaker at its Winter Conference in London, in November.

Having worked in the hospitality sector for almost 40 years, his plethora of experience will be an interesting and informative addition to the one day event.

With labour ratios in hospitality businesses set to rise by up to 15% in the near future, Bob will talk of the need to absorb this to remain competitive, and why raising productivity is the only answer.

After 10 years in the role, Bob left his position at the British Hospitality Association (BHA), where he doubled the BHA membership to include large hotel groups as well as major contract caterers, restaurant chains and independent operators.

Under his leadership, the BHA developed links with Whitehall, and succeeded in lobbying campaigns such as the pub and restaurant smoking ban and London’s successful Olympic bid.


NAME OF 2nd SPEAKER: Chris Sheppardson

NAME OF SESSION: A Change in Leadership Focus - less strategic, more product excellence as the customer expectation’s rise

ABOUT SESSION: A decade ago, as the market boomed, many companies sought to recruit strong strategic thinkers. Today the talk is less on strategy and market positioning and more on ensuring the core product within a business is as engaging and strong as possible.


BIOGRAPHY: Chris founded Chess Executive in 1998 and over the past seventeen years, the business has become the home of one of the leading business journals for the Hospitality sector and also a lead consultancy for Hospitality across the world.


EP Magazine ( leads a range of activities that including publishing, securing investment for entrepreneurs, marketing and comms, and development support for Emerging Leaders across all hospitality sectors through coaching, mentoring and events.


Chris is also:

-       A Patron of the Edge Hotel School

-       Patron of ACE

-       Founder and Trustee of the One and All Foundation –

Chris has had three books published to date and is presently working on a further two due to be published in 2016. The three to date are:

-       If Only – the decline and fall of England as a footballing superpower (2015)

-       Leaders and Entrepreneurs in Hospitality (2011)

-       The Luxury Hotels of London (1991)

The two books presently in production include:

-       Your Personal Best – How to network and build relationships

-       Sport is for the Brave.

Chris is a graduate from London University with a BA Hons (1984)


NAME OF 3rd SPEAKER: John Hyde 


ABOUT SESSION:Apprenticeships for all ages, all sectors and all levels.

BIOGRAPHY:John has 29 years experience in Work Based Learning (WBL) for the hospitality industry. Previously he owned a small restaurant and catering chain in Brighton after a career in further education both in the UK and Africa.


In 1998 John founded Hospitality Plus which he grew in eight years to become the 4th largest apprenticeship training company in the country before selling to the Babcock Group.


John was instrumental in founding a trade association for the 10 largest training providers in the UK which later evolved into AELP, the current WBL trade association. 


Recognising the potential to up-skill the hospitality industry with the new Train to Gain programme in 2006, John returned to the sector to found HIT (Hospitality Industry Training), with several of his colleagues from Hospitality Plus. Today HIT has grown to be the largest provider of Hospitality and Catering Apprenticeships in England with a stunning 70% success rate. HIT is 87% owned by its own staff and directors. John was educated at Kings Norton Grammar School, Birmingham, the University of Birmingham and holds an honorary fellowship from the Institute of Hospitality.

John is a director of AELP (Association of Learning Providers) and represents AELP at several government committees and is also on the board of the newly created Education and Training Foundation.


NAME OF 4th SPEAKER: Giles Poyner

NAME OF SESSION: Exceeding the High Street

ABOUT SESSION: Giles will discuss how the changes in Higher Education can be used as a catalyst to create a food and beverage strategy that is better than the high street. 

BIOGRAPHY: Giles has worked in brand and marketing agencies for over 15 years. He has a wide range of experience working with UK, Pan European and Global brands. His experience in brand development includes work with Tesco, Vodafone, Innocent, Virgin, M&S, William Hill, Stella Artois, San Miguel, Bacardi Martini, Unilever and Proctor & Gamble. More recent work includes brand re-positioning and communication development for All Bar One, West Cornwall Pasty Co., Punch Taverns, O’Neill’s, Whole Foods Market, Cadbury’s, Lanson, Hilton, Searcys, Sodexo and Baxter Storey. 


Giles’ company has also supported clients to win bids for The Commonwealth Games (Glasgow 2014), London 2012 Olympic Games, Cadbury World, Blenheim Palace and Royal Ascot. His work spans both high street and large contract caterers, which allows him to combine high street retail insight with an understanding of the HE market. Giles is described as a no nonsense marketeer, who will tell it like it is. His attitude to design, marketing, branding and communication is that it must always deliver a commercial return. It is not about subjectivity, it is about employing proven marketing strategy that makes a real difference to the bottom line


NAME OF 5th SPEAKER: Jonny Ross

NAME OF SESSION: How to Engage with a Student Demographic


ABOUT SESSION: How to use social media, along with other marketing platforms to engage with students.


BIOGRAPHY: Jonny Ross has over 16 years experience in small business and over 15 years’ experience in digital online technologies. He specialises in digital and social media marketing, web design and search engine optimisation.


Jonny has a proven track record in delivering strategies and solutions that will drive the right audience to a company’s website and enable the organisation to earn revenue from their site.


Jonny’s commercial sector experience includes both B2B and B2C; retail, professional services, education, local government, property management and telecommunications.


In addition to his many commercial business clients, Jonny Ross has also worked with schools, universities and training providers (including York University, Sheffield Business School and Bradford University School of Management) on the development of new social media platforms and campaigns.


Jonny Ross is an experienced speaker and has devised and run numerous social media training events and strategy workshops for businesses and employees at all levels.


This has included speaking at the Association of Marketing and Development in Independent Schools on how to engage with students of all ages using digital and social media. 



Mon, 02 Nov 2015 15:15:42 +0000
Durham University joins TUCO Board

TUCO has made a fourth new Board appointment for 2015, showing its dedication to strengthening its national leadership team.


Shona Millar, director of catering at Durham University, joins existing members, bringing the total number on the TUCO Board to 12 strong.


Having previously held roles such as director of operations for Marriott Hotels, Millar brings with her exceptional hospitality industry experience, as well as a strong business background following completion of an MBA in 2014.


Responsible for driving the strategic direction of the leading professional and procurement, the Board members are made up of senior hospitality professionals from top universities across the country.


Over the past two years, TUCO has implemented ambitious growth plans, which saw it open up its highly cost-effective buying frameworks to new sectors (outside of higher education) for the first time, adding to the already huge purchasing power of the organisation. 


It has also extensively added to its member benefits offering, a progressive learning and development programme anchored by a series of Industry-first study tours and the development of market-leading research designed to support caterers to drive individual business growth.


“TUCO has worked tirelessly in recent years to transform and modernise the organisation into one that offers genuine value to members, both on a business and professional development level,” commented TUCO Chair, Julie Barker.


“This has been achieved by driven and dynamic Board members, who each come with a unique background and expertise that add to a truly extraordinary talent pool, all striving to find creative solutions to the challenges faced by our sector. 


“We are delighted to welcome Shona to our Board who joins us with a wealth of experience across a broad spectrum of the Industry. Shona has demonstrated a forward-thinking approach to the current role, and has a real commitment to excellence.  We are sure that Shona will prove a valuable asset to TUCO.”

Mon, 02 Nov 2015 12:43:54 +0000
TUCO sponsors Hotelympia competition

TUCO is sponsoring a brand new competition at Hotelympia next year.

The TUCO Cook and Serve Challenge is open to teams of one chef, one commis chef and one waiter, who must prepare, cook and serve a three-course meal for four covers – two presented to the judges and two served to diners at a laid table.

Awards will be given for Best Food Service and Best Team.

The competition will take place on Wednesday 2nd March. The 90-minute competition will see the first course presented and served within 20 minutes, the main course within 50 minutes and the dessert within 75 minutes. Teams must provide their own ingredients and equipment and must also provide their own descriptive menu and wines. The competition is open to teams from any industry sector.

Hotelympia takes place from 29th February to 3rd March at London’s ExCeL and is the UK’s largest foodservice and hospitality event in the UK.

For more information, email This email address is being protected from spambots. You need JavaScript enabled to view it. .

Tue, 27 Oct 2015 16:04:18 +0000

Please note there is revised pricing on the following agreements


  • Bibendum: Customer Copy TUCO wine prices 2015

Catering Disposables & Kitchen Chemicals

Catering Light & Heavy Equipment

Catering Equipment Maintenance


  • P&H Price changes 09.11.15
  • TUCO P&H Price List 23.10.15

Fish & Seafood



  • 3663 Lot 2 (Sept 15-Mar16) pricelist core
  • Holdsworth Lot 1 Price List (Oct15-Dec15)
  • Brakes Frozen & Chilled Price List Complete (Oct-Dec15)

Fruit & Veg

  • Accent Fresh: TUCO Pricing for November 2015
  • Ron Chalker F&V rice List 01.11.15


  • KFF Grocery TUCO Full Price List October 2015
  • KFF Grocery Contract Price List October 2015

Hot Beverage

Innovative Food Concepts

Meat & Poultry

Milk & Bread

  • Wrights Price List 05.09.15


Soft Drinks


Mon, 26 Oct 2015 16:40:32 +0000
TUCO appoints new regional chairs
TUCO has appointed three new regional chairs, who will represent the interests of local members to the national group.

Julie Frost, head of catering operations at the University of Reading; Jacqui McPeake, head of catering at Manchester Metropolitan University and Julie Tong, head of catering at the University of Exeter have all had their positions ratified and will take up the position effective immediately.


TUCO regional chairs are nominated and voted for by the wider membership, which is made up of catering professionals from top universities across the UK.


Regional chairpersons’ responsibilities range from ensuring that the interests of the wider membership are highlighted and that all members have access to TUCO information, training and resources to supporting local TUCO groups and individuals to drive innovation with funding and inspiration.


“Our Regional Chairs have been pivotal in many of the changes we have made to TUCO, which has undergone a makeover in recent years to become a forward-thinking, innovative organisation which leads the way in finding solutions to 21st century challenges which face the catering industry as a whole and adds value to all members," comments Julie Barker, TUCO chair.


“Their experience ‘on-the-ground’ gives the national Board of Directors insight into what these issues really are, and are our ears and eyes within TUCO so we can always be sure that we truly understand the thoughts and feelings of our members.


“I am delighted, therefore, to announce Julie, Jacqui and Julie as new Regional Chairs, and it gives me particular pleasure to champion three women.  We hear much in the media about inequality in the Boardroom but in an industry which employs so many women it is entirely appropriate that they should have roles at the most senior levels.


“I am absolutely certain that all three, alongside our existing Regional Chairs, will work ceaselessly to make TUCO an ever more successful organisation, at the heart of University Catering and providing leadership and support for all those in our industry," she adds.

Mon, 26 Oct 2015 16:03:49 +0000
Discovering the international student

A study tour of China provided major learning opportunities about the eating habits of students from UK universities’ biggest overseas market. Food writer Richard McComb reports.

A steady stream of students has been making its way into Peking University’s Nong Yuan canteen since 10.30am.

By 11am, the flow has picked up considerably and within another 30 minutes it is a torrent. This is not the late breakfast rush at the university’s biggest dining hall. It is lunchtime and service begins at 10.30am. The schedule for meal times, far earlier than at UK institutions, is one of the myriad eye-openers for TUCO members on their study tour of China. The biggest surprise is the scale, the sheer mind-numbing scale, of the higher education catering operation in the Far East. The kitchen team at Peking University serves 47,000 lunches a day. 

We are visiting on a Saturday but the demand for food is unrelenting. Chinese students expect to eat, and eat well, on their campus.

Up to 10,000 customers sit down for their late-morning/midday meal at the three-storey Nong Yuan canteen. The name, which roughly translates as ‘agricultural garden’, is fitting: this is hospitality on an industrial scale, albeit skilfully delivered with fresh produce, particularly vegetables. UK universities might have five lunch options, a salad bar and a sandwich selection on a typical day. A staggering 350 dishes are offered at Nong Yuan, all cooked from scratch.

It is also worth mentioning the price of the dishes, whose culinary influences are drawn from all the major provinces of this nation of 1.3 billion people. It is possible to get a small dish of vegetables for as little as 5p. A nutritious, good-sized lunch might cost 50p-60p. In the first-floor, buffet-style dining hall, dishes are served on colour-coded plates representing their cost; the most expensive is £1, which in Chinese student terms really is expensive.

The catering operation, in common with other Chinese universities, is heavily bankrolled by the state and the subsidies allow the service to break even. Unlike the UK, there is no pressure to hit profit margins or generate additional income via external catering or conferences.

The first floor offers grab and go plates of food. There are vegetable dishes, vegetables with rice, soupy bowls of tofu, richly coloured broths heaving with fungi, fish balls in light stock and roast duck with green leaves. As soon as a customer picks a dish, it is rapidly replenished by serving staff to maintain a vibrant and attractive display.

On the canteen’s second floor, food is cooked to order from an endless row of hatches representing provincial cuisines as varied as Fujian, Yunnan, Sichuan and Shandong. If members of the study tour nurse preconceptions about a ‘one-size-fits-all’ style of Chinese cooking, such thoughts are blown away like a blast of fiery Sichuan pepper. Cantonese food, the most recognisable Chinese cooking style for most Brits, barely gets a look in. Beijing food lovers think it is interminably bland; they might eat Cantonese dim sum once a year.

Each counter on the second floor is a self-contained operation, turning out food cooked in clay pots and on sizzling iron plates. The soup section is particularly busy. Giant wood-fired pots hold scores of individual bowls of soup, which are meals in themselves, including pork rib and bitter melon (50p), pigs’ trotters and soya beans (55p) and chicken and mushroom (50p).

There are food trends in university catering in Beijing, just as there are in UK universities. The hot ticket, in all senses of the word, is an outlet selling spicy and peppery, quick-fry meat and vegetable dishes. Students simply select individual vegetables and meats, which are placed into metal bowls by the servers (who wear face masks) and priced according to weight. The servers hand the bowls to the chefs, who cook the ingredients in woks in an open kitchen, adding significant sprinklings of spice. Students are given an electronic coaster, which vibrates when their meal is ready for collection. Unlike the first floor, payment is made at the counter rather than at a central till point.

Peking University’s attempt to replicate Western food is less successful. A pizza laden with pineapple and green peppers looks like something from the 1980s. There is an outlet dedicated to Muslim food, which is heavily subsidised.

The top floor is dedicated to a large restaurant where waitresses in smart green and yellow uniforms serve lavish dishes to staff and students. Reservations are accepted and lunch is £5. The signature dish is Beijing roast duck.

Peking University, founded in 1898, is situated in Haidian District, west Beijing, and ranks in the world’s Top 50 universities. It has a Russell Group ambiance and is one of four universities visited by TUCO during a whirlwind 11-day educational and cultural tour that takes in Beijing and the southern cities of Guangzhou, Shenzhen and Hong Kong.

It is TUCO’s most ambitious fact-finding mission to date and presents an endless series of learning opportunities for delegates from 12 UK universities, namely Birmingham; Brighton; Edinburgh Napier; Glasgow; Harper Adams; Kent; Liverpool Hope; Manchester; Nottingham; Reading; St John’s College, Cambridge; and Sheffield.

The dining provision at Beijing Normal University, a teacher training institution founded in 1902, is on a smaller scale than Peking University but the numbers are still immense. The university has grown rapidly from 10,000 to 25,000 students in just 10 years; there are 5,000 teaching and support staff. Beijing Normal does not have tuition fees and each undergraduate receives a £15 monthly allowance from the state. Postgraduates get £50.

Hundreds of catering staff are employed in the university’s seven canteens and receive free on-site accommodation. Many students opt to eat all their meals on campus. There are a mere 100 dishes to choose from and the menus are rotated on a four-week cycle.

Yunhai Xu, general manager for catering at Beijing Normal, says chefs take pride in their work and there is stiff competition between the seven canteens to see how many students and staff they can serve. A five-member committee monitors and judges performance and the catering department stages open days so that students can see what goes on behind the scenes. “The main complaint is how expensive the meals are,” says Yunhai with a chuckle.

There is culinary innovation, too. In August, the university launched a new global canteen, serving Japanese, Korean, Chinese and Western dishes, but Yunhai says it is too early to judge its success.

Breakfast service features steamed dumpling, buns, soups and congee. Congee is a hugely popular slow-cooked rice porridge. I am a food writer and, prior to the TUCO tour, I am ashamed to say I had never tried a dish that is favoured for breakfast by a fifth of the world’s population.

What’s it like? Well, it’s quite bland, watery almost, but it is very comforting and satisfying. It can be livened up with condiments like pickles, ginger, eggs (preserved, salted or otherwise), chillies, peanuts and fresh herbs. I am a convert.

Several TUCO delegates report failed experiments in serving congee to Chinese students. Now there is greater understanding about the condiments, the consistency of the dish and the true flavour of congee.

In fact, one of the (many) stand-out meals of the journey through China is a congee lunch in Shenzhen, a city near Hong Kong. (Shenzhen, incidentally, was a fishing village with a population of 5,000 in 1980. Today, it is a heaving high-tech metropolis of 14 million.) The congee is served with lobster, crab and abalone, and fresh coriander is sprinkled on top by the server. It’s like a seafood risotto, only less rich and lighter on the stomach.

More than 1,100 miles to the south of Beijing in Guangzhou, there are different insights at Sun Yat-sen University. TUCO members are given a VIP lunch including mooncake, celebrating the mid-autumn festival, following a talk and tour of the impressive catering operation.

We learn that there is a nationwide university catering society, a Chinese version of TUCO, and that Sun Yat-sen is dipping its toes into the commercial world thanks to a hospitality section for outside business such as conferences.

What remains constant is the notion of value for money. In the staff canteen, where prices are higher, there are quick ‘all-inclusive’ lunch packages comprising a hearty soup, fresh fruit (water melon, dragon fruit), rice and main dish from £2.

A phrase that reoccurs frequently during the university visits is ‘authenticity’. Food is central to Chinese culture, both for business and the interaction of families and friends. Having flown 5,000 miles and invested heavily in fees and accommodation, the last thing Chinese students want to see is a dish of cloying sweet and sour chicken served with Indian-style rice. Or sandwiches. Or Weetabix.

When you are a long way from home, it is good to have some home comforts. Most Chinese students will never have eaten a sandwich, let alone breakfast cereals, although they are probably bombarded with both foods within 24 hours of arriving at UK universities. Is it any wonder some of them look lost? China represents the biggest market for international students studying at UK universities. According to the latest statistics, almost 84,000 Chinese students are enrolled at domestic institutions.

It is worth noting that the only place we see sandwiches is at Hong Kong University, where East and Western influences mix due to the territory’s unique history.

Matthew White, director of catering, hotel and conference services at the University of Reading, says: “Authenticity is vital. We must match the expectations of Chinese students. We should not over-complicate the offer. We have to make sure the basics are there. We should not cut corners and use any soy sauce and think it is good enough.”

He believes there is much for UK counterparts to learn from Chinese university catering, saying: “The operating model is very different, so the food is ridiculously cheap. That said, we need to make sure we offer value for money. A lot of the dishes we have seen in China use cheap cuts of meat. There aren’t any ingredients we cannot source and we can get a better yield from cheaper cuts of meat. From a sustainability angle, there is a big benefit because we are not just using prime cuts.”

Julie Barker, chair of TUCO, declares the study trip “hugely successful” but warns that the real work is about to begin.

“It’s been a massive learning experience and I think it raises more questions,” says Julie. 

University chefs need to be given more support so that they can better understand and deliver authentic Chinese cuisine to students. She says: “We need to better understand the culture and traditions of China, and the cuisine, which is vast. They don’t eat snacks. They have three hot meals a day. If chefs and managers can understand that they can adapt their food accordingly. At the moment, you just make assumptions on what you get from the Chinese takeaway, which isn’t right.”

TUCO now has a greater awareness of Chinese eating habits, including the preference for a selection of smaller dishes, rather than one monolithic main course, at mealtimes.

“I came here with a perception about Chinese food and that has been blown away totally,” says Julie. “Changing that perception in the UK is going to be challenging, but it is achievable. We need to think about that with the information we gather from this trip and the video footage we have taken in order to make it useful for members.

“There are other things that we should be doing, like providing chopsticks, having menu descriptions in Chinese, information on the dish in Chinese. Small things make it look like we care.”


Tue, 20 Oct 2015 14:24:33 +0000
Five TUCO members make it to Green Gown food finals

Five TUCO member institutions have made it to the finals of the Green Gown Award Food and Drink category.

The award, sponsored by TUCO, will be presented to the winner on 26th November at Brunel’s Old Station in Bristol. This year, Bristol is the European Green Capital.

Up for the award are Aberystwyth University for ‘O’r Pridd I’r Plât’ (from Farm to Fork); Lancaster University and Lancaster University Students’ Union for ‘Grow it, eat it, live it!’ - health, sustainability and culture of food at Lancaster University; University of Brighton for ‘Love Food Hate Waste’; the University of Reading for ‘Making Beer Green’; and University of Wales Trinity Saint David for ‘Food for Thought – Our Sustainable Approach’. Finally, associate member University of the Arts London is a finalist for its Food for Life initiative.

Each year the awards, organised by the EAUC, recognises British and international universities and colleges for their efforts in improving their environmental impact. Many of the initiatives are joint approaches across departments including catering, but the food and drink category specifically singles out catering departments.

“Every year the Green Gown Awards rewrite what business as usual looks like for UK universities and colleges,” said Iain Patton, chief executive of the EAUC. “Sustainability makes business sense and this year’s inspiring initiatives prove that sustainability benefits staff, students, the wider community and of course the bottom line. Congratulations to all the finalists for their hard work and we look forward to celebrating their successes.”

Thu, 15 Oct 2015 16:12:52 +0000