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BARBECUE SEASON IS BACK
MEMBER SHOWCASE NUTRITION AMBITION BACK OF THE NET
NSCG GOES WORKING WITH FOOD FOR GET SET FOR
THE EXTRA MILE THE BRAIN FOUNDATION THE EUROS
THE UNIVERSITY CATERERS ORGANISATION LTD MAY 2021
MAY 2021
TUCO.AC.UK 03
WELCOME
PUBLISHED BY
Media House,
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EDITOR
welcome
Dear member
Liz Jones
E: liz@h2opublishing.co.uk
Things are definitely on the up! Outdoor hospitality has reopened (in
EDITORIAL DIRECTOR England, at the time of writing, and hopefully in the devolved nations by
Tristan O’Hana the time you read this), the sun is shining, the vaccination programme
E: tristan@h2opublishing.co.uk is rolling out successfully and I’ve had my first jab! I imagine we’re all
CONTRIBUTORS looking forward to the further relaxation of the rules too and – fingers
Gemma Bradish, Stephen Doyle, crossed – the imminent reopening of indoor hospitality.
Sarah Welsh Admittedly the UK government’s announcement to defer the return to
non-essential higher education until 17th May in England magnifies the
DIVISIONAL DIRECTOR
lack of customers in our catering outlets. This dent in commercial income
Rob Molinari
is further compounded by much less business across the sector during
@RobMolinari
the summer recess from conferences, events and summer schools.
T: 07850 797 252
E: rob@h2opublishing.co.uk
So, what to do? From a planning perspective, the 2020/21 academic
year is in the rear-view mirror. Right now, it’s all about planning ahead
DIRECTOR for the new intake in 2021/2022 and welcoming returning students in
Dan Hillman August and September. And that’s what we want to help you do.
@hillmandan
On 28th July we’ll be hosting a virtual conference. Its theme is
T: 07833 248 788
‘The Road to Recovery – Build Back Better’ and we’ll be looking at
E: dan@h2opublishing.co.uk
the support available to help you build on the three core pillars of
DIRECTOR growth: infrastructure, skills and innovation. There will be lots of great
Marc Sumner speakers, webinars and suppliers (old and new) to help you combat the
@sumner_marc results of a challenging 18 months in which issues and inequalities were
T: 07730 217 747 exacerbated by Covid-19. The content will be focused on developing
E: marc@h2opublishing.co.uk strategies that are commercial, centred on the customer experience and
SUBSCRIPTIONS which reaffirm the value of social infrastructure, health, wellbeing and
E: circulation@h2opublishing.co.uk care of people and planet in society today. All factors key to growing a
sustainable, responsible operation. Watch this space for more details!
PROOFREADER
In this issue we showcase one of our further education members,
Jennifer Campbell
Newcastle and Stafford Colleges Group and report on a new
STUDIO MANAGER collaboration with the Food for the Brain Foundation as well as reveal
Marc Ayres the results of our most recent member survey. See page 9. Enjoy it all
DESIGN STUDIO
and here’s to an optimistic month!
Matt Bailey
Miranda Willan Phil Rees-Jones
Chair of TUCO
PRODUCTION
Hannah Broad
MANAGING DIRECTOR
Jamie Robbins
The views expressed in this
publication do not necessarily reflect
the views of TUCO.
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been sourced from Chain-of-Custody certified
manufacturers, operating within international
environmental standards, to ensure sustainable
READ ON THE GO
sourcing of the raw materials, sustainable GET OUR DIGITAL ISSUE NOW
production and to minimise our carbon
footprint.
tuco.ac.uk/share/tuco-magazine
MAY 2021
TUCO.AC.UK 05
CONTENTS
CONTENTS MAY 2021
GENERAL LEARN BUY
06 TUCO news
News from TUCO, members of TUCO
and the wider hospitality industry
20 Cracking Natasha’s Law
A recent TUCO webinar discussed the
operator requirements resulting from
14 Procurement report
This month we focus on the Kitchen
Equipment Maintenance, Deep Cleaning
Natasha’s Law, the new food allergies & Ventilation Ducting Service DPS
50 CEO update
TUCO’s virtual regional meetings are
proving great places to network and stay
legislation that comes into force this
October
17 TUCO supplier news
Tips for restarting ice makers after
connected, says Mike Haslin, TUCO CEO
21 New course
A new day course provides an
introduction to Menus of Change
lockdown and Electrolux Professional
reopens its Center of Excellence
SHARE
22 Nutrition ambition
TUCO is working with the Food for the
40 New products
The latest food, drink and equipment
news
10 Member showcase
Students’ needs are at the forefront of
the catering operation at Staffordshire’s
Brain Foundation to encourage members
to focus on offering menus that support
brain health and mental wellbeing GROW
leading general further education
college, NSCG
42 Shake it up
University of Winchester chef Stephen
18 Sustainability
Discover a sustainable way to offload old
kitchen equipment and Carlsberg’s new
Doyle switches things up with a new partnership with WWF
take on the Sunday roast and a curry to
serve without rice
25 Back of the net
Staged across Europe from 11th June
through to 11th July, the delayed UEFA
Euro 2020 football tournament offers a
great opportunity for university caterers
20 to score themselves a screamer
29 The big grill
After a stop-start year of restraint,
a barbecue represents freedom,
happiness and delicious food
33 Push the boat out
Few dishes are complete without the use
of a stock or the addition of a sauce
14 37 Not so complex carbs
Pizza and pasta dishes remain perennial
favourites on campus
10 29
MAY 2021
06
NEWS
ST ANDREWS WINS CATERING CATEGORY AT GREEN GOWN AWARDS
In the first ever virtual ceremony, the Green Gown Awards Winning initiatives in
UK & Ireland, in association with UKRI, recently celebrated other categories ranged
the inspirational work and projects of 74 finalists in 12 from social projects, like the
different categories – showing the importance of sustainability University of Nottingham’s
commitments even in the most unprecedented of times. Vets Need Pets initiative that
In the Campus Health, Food and Drink category, the University provides free care for pets belonging to homeless and vulnerably
of St Andrews triumphed with its ‘small change for significant housed people with the help of students, to projects that focus
impact’ approach to campus sustainability. By working closely on a low carbon future, like North East Scotland College’s Girls
with local farmers, increasing the service of plant-based options, in Energy project that gives female engineers of the future a
making food waste into bioenergy, and taking several measures to platform to drive positive change with their skill.
reduce waste to landfill, Residential and Business Services at the Host, Iain Patton, EAUC CEO, commented: “The Green Gown
university takes holistic measures across procurement, serving Awards occupy a very special place. They force us to ask what
and waste. The judges felt that many of the projects supporting our institutions are doing well, and, of course, what they could be
the sustainable campus were easy to implement in any university doing better. They raise the bar. Our winners, highly commended
campus such as refillable glass bottles, tray-free services, and bike and indeed all of our finalists have shown the sector’s resilience
to work breakfasts. and adaptability on how to collaborate to build back better and
The other finalists in this category were: Cardiff Metropolitan play a pivotal and leading role in tackling climate action, in even
University for its Cup, cup ‘n’ away initiative; City of Glasgow these most challenging of times. We hope that others will be
College; London School of Economics and Political Science for inspired to take similar actions in their institutions to benefit staff,
its nudge behaviour programme towards plant-based options; students and their local communities.”
Sheffield Hallam University for its plastic reduction efforts; the The Green Gown Awards 2021 are now open for entries,
University of Westminster; the University of Winchester for its closing on 3rd June 2021. All entries are free of charge. See
‘We Cater for Life’ ethos and the University of York. greengownawards.org for more.
UP FOR A TREK
TO NICARAGUA?
VIRTUALLY, OF
COURSE…
Springboard UK has
CRAFT GUILD OF CHEFS TO RECOGNISE launched its annual
CULINARY HEROES trek, but with a
twist – calling for the
The leading professional body for chefs in the UK, the Craft
hospitality industry
Guild of Chefs, has announced its intention to recognise culinary
heroes at a prestigious awards ceremony.
and supporters to join in with a virtual race to
The ‘Recognising Culinary Heroes’ awards replaces the Nicaragua.
Craft Guild of Chefs annual awards ceremony. A one-off event, Trekkers will join a team and be challenged to
it aims to celebrate those who have gone above and beyond cycle, walk, run or push the 5,300 miles from the
during the pandemic. The traditional Craft Guild of Chefs UK to Nicaragua over the course of this month.
Awards will return in June 2022.
Teams will be made up of around 30 people,
The Craft Guild of Chefs are asking people to nominate
making it a tough, but achievable challenge.
chefs if they have:
• Worked tirelessly and selflessly in adversity Amy-Jane Cahalane, marketing and events
• Worked in their community to support the public or partner, Springboard UK, said: “Each year we
essential workers. take a group from the hospitality industry
• Volunteered to support essential workers. overseas on a trek to raise vital funds for
• Provided charitable services of support. Springboard and support a local community
Nominated chefs can work anywhere in the industry including
outreach programme. Our 2020 trek to Nicaragua
healthcare, education, restaurants, pubs, hotels, B&I, events
and food development. was disappointingly put on hold, but we’re
Fifty chefs will be selected by the judges and invited to taking the opportunity to get even more of
attend an exclusive reception at Landing Forty Two in London the industry involved and raise money to help
on 23rd September 2021. futureproof the talent pipeline for hospitality.”
At the event, the 50 chefs will be awarded with a special Registration is £10 per person and teams
lapel badge of recognition and a five-year membership to the
must pledge to raise £3,000 for Springboard.
Craft Guild of Chefs.
The chair of judges is Cyrus Todiwala, who will be
Participants can register at: www.
presenting the awards. The entry deadline is Friday 18th June. springboard.uk.net/race
To nominate a chef, go to https://cgcawards.co.uk/
MAY 2021
NEWS 07
SHEFFIELD COLLEGE STUDENT TRIUMPHS AT ZEST
QUEST ASIA – TILDA CHALLENGE 2021
Oliver Herrington
from Sheffield College
has won the Zest Quest
Asia – Tilda Challenge
Award 2021, with his
Nagasaki ramen pork-
CUSTOMERS WELCOME INCREASE IN belly and handmade
HOSPITALITY TECH Tilda Basmati Rice
noodles.
New research for Zonal and CGA’s latest GO Zest Quest Asia
Technology report reveal that operators looking to founders Cyrus and
further develop hospitality tech following pandemic Pervin Todiwala
requirements are likely to reap the rewards. welcomed the student
Since summer 2020, three-quarters (76%) of chef to the Tilda
consumers have pre-booked to eat or drink out winner’s circle in this,
in a hospitality venue and 45% are now ordering the 8th year of Zest
food and/or drinks on mobile devices when eating Quest Asia.
out – a trend which younger consumers are keen to Mentored by chef
continue. In fact, over half (56%) of 18- to 24-year- lecturer Andrew
olds would prefer to order online even after the Gabbitas, Herrington
country has been safely vaccinated, the latest GO prepared a Nagasaki
Technology report shows. ramen-marinated
As online food ordering becomes more glazed pork belly served with langoustine, mussels and kamaboko,
commonplace, however, consumers will expect fried wood ear mushrooms with garlic and ginger broth, and handmade
ever more streamlined and connected experiences. basmati rice noodles. The Sheffield College student said that he had been
Already, a quarter find the idea of tracking orders inspired by a Japanese dish created in 1899. The judges felt the dish
on their mobile devices appealing, for example, went ‘above and beyond every part of the criteria’ with its creativity,
while a fifth would like to be able to create bar good flavour, texture and skill.
tabs or repeat previous orders. Having become The award for Best Use of Rice went to Killoran Wills from University
comfortable with technology such as order & pay College Birmingham who especially impressed the panel with her
during the last 12 months, a rising number of coconut and lime rice cream using Tilda Basmati Rice, served on a
consumers are also now becoming interested in cardamom and cumin jasmine rice sponge with sesame seed tuile and
taking their hospitality tech journey to the next mango compote and coulis.
level, with 14% now very interested in voice-search Cyrus Todiwala commented: “This was one of the toughest
and 13% in voice-order features when planning competitions to judge in a long time. Each and every finalist wowed the
restaurant, pub and bar visits. judges with their sheer effort and talent, so regardless of there being
only a few named winners, everyone deserves a pat on the back for a
great job done.”
TUCO ADDS NEWS FRAMEWORKS TO
LACA BUYING GROUP OFFICIAL:
TAKEAWAYS
TUCO has announced the addition of two new INCREASE
frameworks to its LACA Buying Group. Set up in HAPPINESS
partnership with the Local Authority Catering
Association (LACA), the Buying Group was developed Takeaway
to offer school caterers a cost-effective way to procure meals can boost
food and supply contracts. happiness levels,
Launched in December 2020, the LACA Buying Group according to new research, with a takeaway curry taking pole
is free for LACA and TUCO members to use, and already position by increasing personal contentment by 83%.
includes 12 EU-compliant frameworks. The first of the The research by food ordering app Lieferando.at used the
new procurement frameworks is that of Innovative Brief Mood Introspection Scale (BMIS) whereby participants
Food and Drink Concepts. This has been awarded to 17 rated the intensity of their positive emotions.
supplies over 10 lots. The second is for Convenience Re- On average, the research found that ordering any kind
tail. This has been awarded to 12 suppliers on 7 lots. of takeaway meal increases happiness by 52%. Sushi comes
Mike Haslin, chief executive of TUCO, said: “The second, with participants reporting a 73% increase in
LACA Buying Group is an extremely important ini- happiness. In third place is burgers with Thai and Chinese in
tiative which has helped bring our two organisations fourth and fifth place respectively.
closer together. It’s exciting to see LACA members har- At the other end of the scale, Lieferando.at found that fish and
nessing the group buying power of TUCO to deliver real chips is the takeaway option that places last. It’s shown to make
savings in both time and money.” participants just 18% happier than they were before eating.
MAY 2021
08
NEWS
MEET CAMBRIDGE LAUNCHES ‘READY FOR YOU’
CAMPAIGN
The official, free venue-
finding service for spaces at
the University of Cambridge,
its colleges and other facilities
in and around the city, is
unveiling a welcome back
commitment, enabling those
organising events to book
ahead with confidence.
Meet Cambridge has
launched ‘Ready For You’ in
partnership with more than CREAM CHEESE BRAND LOOKS TO
40 of its member venues to INSPIRE CHEFS
highlight the work that has
gone on behind the scenes A new nationwide campaign for Philadelphia cream
and encourage people to plan cheese aims to introduce professional chefs to the
ahead for events as and when face-to-face gatherings are allowed. versatility of the ingredient by providing brand-new
The campaign is being rolled out as the bureau is receiving sector-specific recipe inspiration.
a growing number of enquiries for events from June onwards – The ‘You Don’t Know Philly’ campaign will be
March has been its busiest month for an entire year with enquiry aided by a team of chef ambassadors – the Philly
levels up 116% on February and worth an estimated £829K. Five. Each chef has been handpicked for outstanding
‘Ready For You’ focuses on four key areas that will give event work in their chosen sector with each creating a
organisers reassurance as they plan ahead: enhanced hygiene, bank of Philadelphia-inspired recipes. They are:
flexible booking terms, solutions to help with hybrid events which Nicole Pisani, head chef, Gayhurst School, Hackney,
offer the potential to combine in-person and online attendance and a school food trailblazer who first trained under
sustainable practices. Ottolenghi; Gareth O’Hara, head chef, Sunrise of
Judith Sloane, head of Meet Cambridge, said: “As we get closer to Cardiff, a cost-sector catering champion; Dean Crews,
a re-opening date for face-to-face events, we have partnered with group executive chef, Kew Green Hotels; Jonny Pons,
our member venues to ensure they are in the best possible position head chef, The Kingham Plough, Chipping Norton;
to welcome clients and meet a new range of requirements. and Jessica Ayling, food-to-go manager, at Itsu.
“The uncertainty of the last year has shown us that flexibility is On the launch, Andrew Severs, foodservice customer
key for those organising business meetings, celebrations, lunches and manager, commented: “With budgets tight and return
dinners. That’s why we have created ‘Ready For You’ so you can book on investment absolutely crucial, ingredients which
ahead with confidence, knowing that the venues offer flexible terms work hard across all dayparts, without compromising
should plans have to change.” on taste and quality, are a must.
“Chefs have always recognised Philadelphia’s
superior taste and quality but many may not have
realised its potential to perform in dishes beyond
CAFFEINE CONSUMPTION SOARS (AT HOME) just cheesecakes and bagels. That’s why we’ve been
working closely with The Philly Five to develop
New research reveals that a range of incredible new recipes and provide
more than half of Brits inspiration and solutions to help meet the unique
admit to drinking more demands of each sector, showcasing how chefs can
coffee while working from maximise menus with one keystone product.”
home since the start of the Chefs can visit www.philadelphiaprofessional.
pandemic. Only one in 10 co.uk to access the new recipes.
(13%) say they are drinking
less since March last year.
According to the new
findings from Coffee Direct,
one in five Brits claim their
caffeine consumption has
escalated and they are
drinking one more coffee
each day; more than one in five (22%) are consuming two or
more; one in 10, three more a day; and less than one in 20 (4 per
cent) are consuming between four and seven more cups per day.
The new research also shows that, on average, people are
drinking around two fewer takeaway coffees per week.
MAY 2021
MEMBERSHIP SURVEY 09
BUSINESS PROSPECTS IN
THE SPOTLIGHT
TUCO recently undertook a survey asking
its further and higher education members
about their current business forecasts
post-pandemic
50%+
At least 80% of respondents are
projecting above 50% of 18/19 for retail in
The recent TUCO membership survey the new academic year and three quarters
focused on how FE and HE institutions are projecting above 50% for catering
were viewing prospects for the new
academic year after 18 months of pandemic
restrictions and lockdowns. Taking
the academic year 2018/2019 as the
benchmark, confidence is generally high for
catering where 68% of respondents believe
trading will be at least 60% of a normal
year and also for retail outlets where 63%
1/3
On average one third of the population
of respondents believe trading will be at on respondents’ campus is made up of
least 60% of a normal year. faculty staff
For events, the expectation is lower with
over 75% of respondents believing trading
will be less than 50% of the norm. Over some diverse and interesting ideas – there
60% of respondents believe that it will be
at least Easter 2022 before people will feel
comfortable at TUCO organised evening and
overnight events.
was a strong theme of more grab-and-go
items, including street food (a topic we’ll be
examining in the next issue) and more plant-
based offerings. Sustainable and ethical
food options are also items that institutions
70%
Percentage of respondents who will have
CHANGES AHEAD will be taking seriously. over 50% of their faculty staff returning in
When asked about furloughed staff and Recovery planning ideas were also the new academic year
those staff currently working from home, interesting and diverse reflecting the
over 70% of respondents say that at least wealth of innovation that TUCO members
half of all staff will be back on campus in come up with individually to strengthen the
September. But with the current ratio of
students to staff at an average of 35, it’s the
students who are the key focus.
Over 75% of members are expecting
to expand their current menu product
TUC0 membership group as a whole. These
include the implementation of outdoor units
(without walls) including bars, monitoring
staffing and breaks spread through the
day, expanding click and collect services,
75%
Percentage of respondents looking to
offering from the September term. When introducing a loyalty app and moving to expand their menu offering
asked to explain their thinking – and among contactless payments.
MENU ITEMS IN DEMAND
• Vegan • Prepacked • Free range
• Comfort food • Hot holding • Indvidually wrapped
• Grab-and-go, including • Sustainable cakes/pastries
healthy options • Local • Snack items
• Street food • Hand-held • World cuisines
• Take out • Plant-based
MAY 2021
10
MEMBER SHOWCASE - NSCG
Students’ needs are at the forefront of the This service is financed by Student Services
and had an uptake of around 110 students per
catering operation at Staffordshire’s leading day before lockdown. Any student who comes to
general further education college, going the college between 8am and 8.30am can take
advantage of this offer.
above and beyond to keep them happy “As a college we believe in going the extra
discovers Sarah Welsh mile,” says Nigel. “Students are all individuals
and our aim is to provide a happy, safe and
Newcastle and Stafford Colleges Group lunchtime menu. Any five-item breakfast with modern environment. We always take on board
(NSCG) is Staffordshire’s leading general a free drink costs just £3, while our meal deals and listen to their requests, and if we can fulfil
further education college, with pass rates and offer students any burger, chips and drink of them we do. Such offers encourage loyalty as
student achievement rates amongst the best choice for £3.70. Main meals include dishes such we make each student service a priority. We
in the country. as lasagne, cottage pie, curry with rice, chilli con also reward students if they have had 100%
The college has experienced significant growth carne, and fish, chips and peas, which also cost attendance or have exceeded in their subject by
over the last decade and is now home to over £3.70. Apart from fish, chips and peas, all dishes means of a meal voucher.”
8,000 students studying full-time and part-time are served with any side dish portion. We also
higher education and apprenticeship programmes. provide vegan and vegetarian options for the ALL CHANGE
To cater for students, staff and members same price.” Any successful foodservice offering has to
of the faculty, there are a range of foodservice The catering department works closely with move with the times which is exactly what has
outlets across campus, which include two food Student Services to ensure it is meeting all happened at NSCG. Due to the Covid-19 outbreak
halls – Newcastle College and Stafford College students’ needs. This includes offering free tea the menu offering has been dramatically
food halls, proud to serve Costa and Starbucks and toast to students who arrive on site early, reduced, with grab-and-go products such as
outlets, a café called Hub Express and one café after having travelled a considerable distance. sandwiches and rice dishes making up the bulk
bar in the Performing Arts Centre, in addition to “Some of our students travel a long way of the offering.
a retail shop and vending facilities. from home to college and can be on public “This has proved problematic in terms of our
“The food halls are the main catering outlets transport for well over an hour at the very environmental aspirations as all items are now
and the hub of student life for both colleges,” least,” explains Nigel. “Some of the students’ served with disposable packaging,” explains
explains Nigel Edwards, group catering manager journeys start at 6am, so as a college we Nigel. “The college’s goal before the pandemic
at NSCG. “We open from 8am to 2pm, offering a decided to provide free tea and toast to these was to be a 100% non-disposable environment
full breakfast range as well as snacks and a full students because we care about them.” and we did achieve 98%. Although we currentlyMAY 2021
MEMBER SHOWCASE - NSCG 11
“Our provision is
shaped around
the needs of the
students”
have no other option than to use disposable
packaging we are using bagasse products which
offer a variety of great properties. One of the
best may be the fact that it is 100% compostable,
not just recyclable. A product made from
bagasse will, in a matter of weeks, break down
and can be used as fertiliser.”
Nigel has been impressed with the support
offered by TUCO during the testing times of
the pandemic. “TUCO has helped by keeping Reducing Food Waste. It was good to see that With closures and interrupted terms it comes
us informed of any changes that have been everyone was virtually saying the same thing, as no big surprise that NSCG catering has
made in relation to the government guidelines which was really helpful.” experienced a significant loss of income during
in connection to the hospitality and catering All further education catering facilities have had the pandemic.
sector,” he says. “The TUCO regional meeting to adapt to change over the last year, from training “We have taken a big hit financially due to
webinars have been useful as we have been able and work practices to staff numbers and health some of the units not being open since March,
to share our concerns with colleagues and find and safety issues. NSCG has been forced to reduce such as the retail shop, and other units just
out how they have adapted to the changes. The the number of staff working in the kitchen and operating part-time,” reveals Nigel. “Also student
online training has also been particularly helpful food prep areas where social distancing has to be numbers have dropped immensely, so we have
because it has given us a refresher on things maintained, as well as front of house.
that we tend to take for granted when we are in The college has introduced social bubbles
our busy little world of hospitality and catering.”
He goes further: “Working in catering in any
where each subject area is allocated a colour
bubble. In order for this to work, the catering
“It’s important to
large organisation you sometimes feel that you
are on your own, so it has been good to listen to
department adapted pop-up food service stations,
providing an extra eight stations over both connect with as
other caterers who understand the situations
that you come across, particularly when we
campuses. For those students who use the main
food hall, areas are allocated for break and lunch many students as
have been planning a safer environment to times in accordance with the colour of the bubble.
work in during the current pandemic. The online “I must give full credit to the amazing staff possible as they are
webinars, which I have found very helpful, were who instantly adapted to these difficult changes
‘The New Normal’, Top 10 Covid-19 Tips and and just got on with the job at hand,” says Nigel. your customers”MAY 2021
12
MEMBER SHOWCASE - NSCG
“Local suppliers
have been a great
help during this
pandemic”
NIGEL EDWARDS, CATERING MANAGER
only been providing food for vulnerable students waste which is recycled.” for Outstanding Contribution in 2019.
and key worker students up until recently. I am To tackle the issue of waste the colleges “The awards are set up like the BAFTAs,”
truly dreading the end of year finance report.” have introduced some strategies to encourage enthuses Nigel. “It’s amazing when you walk
Although students are back, footfall at the the catering teams to only buy what they need down to collect your award. I am a strong
colleges is reduced when compared to pre- and help them to understand the use-by versus believer that if you work in the education sector
Covid times due to staggered timetables. For best-before dates. it’s important to get involved in college life and
example, some students are in on Monday, “We try to use what we have by checking connect with as many students as possible
Tuesday and Wednesday, but are then off what is in the fridges, rotating food – especially because they are your customers.”
until the following Thursday. However, some prior to food deliveries,” explains Nigel. “We also To ensure that the foodservice offering is
students’ timetables are not scheduled a break. try to adhere to portion controls to avoid serving meeting the needs of its customers the catering
“In fairness to our students they have too much and encourage recycling.” department attends the Student Conference
been coping with the menu changes as it’s each year. There it listens to the students
mostly grab-and-go products like sausage CATERING ETHOS to enable the team to plan its menus for the
rolls, pasties, burger and chips, sandwiches NSGC’s strategic ethos ‘Committed to coming year or adapt the current ones.
and readymade salads,” says Nigel. “In some Excellence’ is evident throughout all levels of the “When I attend the annual Student
cases some students’ food choice decisions are institution, particularly the catering department. Conference a lot of topics are brought up by
already made for them.” “I am very proud to be working in an students – from pricing and food ranges to
Sustainability and sourcing local products Outstanding Ofsted-rated college,” says Nigel. theme days and sustainability,” explains Nigel.
matters to students very much. This is why “The catering department is aligned with “We work closely with all the students. It’s
Nigel and the catering team source products the college’s strategic ethos and as such our important to have an open dialogue with them.
like fruit, vegetables and dairy products locally. provision is shaped around the needs of the So in addition to the conferences and meetings
“Local suppliers have been a great help during students. We strive for excellent food quality we welcome emails from students as a way for
this pandemic,” he points out. “We are striving and fresh ingredients where possible.” them to further communicate their needs.”
to reduce waste and eliminating plastic straws, This commitment to excellence has No matter how tough times may get, NSCG
cutlery and food boxes. We have worked hard to garnered the catering department a number continues to put students’ needs at the top of its
meet government demands and try to run the of awards. In fact, in Nigel’s first year at list of priorities. From free tea and toast for
catering operation in a socially responsible way. the college in 2016, he won an award for early comers and regular conversations with
It is imperative that we dispose of our waste Outstanding Contribution from the College students about their wants and needs, this
in a way which doesn’t harm the environment, Principal and Chair of Governors. The catering holistic approach to foodservice is clearly a
avoiding landfill and increasing the amount of supervisor Wendy Lewis, also won the award winning recipe.MAY 2021
14
FRAMEWORK FOCUS
MAINTEN
EN AN
CH
T
CE
KI
THE PROCUREMENT REPORT
To help members better understand the TUCO frameworks, in each issue we put the spotlight on a
different category to explain what they are and what they do. This month Kim Ashley explores the
Kitchen Equipment Maintenance category.
WHAT DOES THE CATEGORY HELP WITH? HOW DOES A DPS WORK?
The Kitchen Equipment Maintenance, Kitchen Deep Cleaning and A DPS is run using a two-stage process. Firstly, during the initial setup
Ventilation Cleaning Services category is split into six lots covering the stage all suppliers who meet the set criteria will be admitted to the DPS
following services: and there is no limit on how many suppliers may apply to it. The second
Lot 1 – catering equipment maintenance stage of a DPS is where contracts are awarded. This is where TUCO
Lot 2 – refrigeration equipment maintenance invites all suppliers on the DPS or within the relevant category within the
Lot 3 – dishwashing equipment maintenance DPS to bid for the contract.
Lot 4 – kitchen deep clean services Members award individual local contracts through the DPS by inviting
Lot 5 – kitchen ventilation and ducting cleaning services all potential suppliers on the DPS or within a particular lot to participate in
Lot 6 – a one stop shop for all of the above. a further competition bid. Suppliers have a minimum of 10 days to submit
Lots 1 to 3 include the following services: reactive visits (labour and their tender though are not obliged to bid. A contract award notice must
call out charges); proactive visits (labour and call out charges); asset be placed within 30 days of award by the TUCO member.
management service; and for Lot 1 only regular gas servicing (labour and All stage 2 document templates have already been created and
call out charges). are available for members to download and tailor to their individual
Lot 4 includes the following services: kitchen deep cleaning, including requirements before issuing to the DPS suppliers, so saving members’
surface cleaning (floors, walls), lighting, equipment (inside and out) and precious time. The second stage shouldn’t take any longer than a mini-
kitchen fittings; high level cleaning including ceilings, structural steel work, competition and TUCO can also support members by carrying out the
lighting; grease trap cleaning; unblocking of drains (within kitchen walls second stage free of charge through its mini-competition service.
only); reactive visits (labour and call out charges); and proactive visits
(labour and call out charges). CAN A MEMBER PICK A SUPPLIER FROM THE DPS LIST?
Lot 5 services cover: extraction and ventilation duct cleaning to No – TUCO members need to carry out the second stage of the DPS.
recognised TR19 levels, reactive visits (labour and call out charges) and This stage is similar to a mini-competition (and in some respects much
proactive visits (labour and call out charges). quicker). TUCO has already created a simplified set of templates for
Lot 6 includes all the services covered from Lots 1 to 5 for those members members to use to appropriately carry out the award stage of the
who wish to appoint a supplier to cover everything. process. This enables them to tender and award a contract in line with EU
procurement legislation.
WHO SUPPLIES THE CATEGORY?
There are currently 31 suppliers across the six lots. They are: Advent WHAT ARE THE BENEFITS OF THIS DPS?
Catering Equipment, ARK Wales Ltd, Aspen Maintenance Services Ltd, • As suppliers have the option to re-apply to a DPS, this encourages SMEs
Automatic Cooling Engineers Ltd, Barnsley Refrigeration Services Ltd, to apply. As the suppliers receive feedback as to why they have failed to
Catertech Services Ltd, Clarke Deep Cleaning Solutions Ltd, Collingham qualify, they are able to re-apply at a later date taking into consideration
Catering Services Ltd, Crowther and Shaw Limited, Crystaltech Services their feedback and addressing any non-conformance issues.
Ltd, Ductbusters Ltd, Duct Hygiene Limited, Fortis HMS Ltd, Francis • Suppliers don’t have to demonstrate suitability and capability every time
Commercial Kitchen Services Ltd, Hatherley Commercial Services Ltd, they wish to compete for a public sector contract.
Indepth Hygiene Services Ltd, JLA Limited, McAlpine Grant Ilco Limited, • It allows suppliers to join at any time, so suppliers that missed the
McFarlane Telfer Ltd, Meridian Catering Engineers Ltd, Merlin Catering & original OJEU advert are not ‘locked out’ (meaning that suppliers don’t
Refrigeration Ltd, NWCE, Overclean Ltd, Premier Clean UK Ltd, Quantaqua have to wait four years to re-apply and members can suggest to their
Limited, ScoMac Catering Equipment Ltd, Sime Catering Equipment Ltd, ’local supplier’ to apply to join the DPS).
Swift Maintenance Services, The Acme Facilities Group Ltd, Thermoserv • The award of individual contracts can be quicker than some other procedures.
Ltd and TWO Services Ltd. • There is no maximum period of validity for the DPS.
• There is no requirement to place an award notice to OJEU for the set-up
HOW DOES A DPS DIFFER FROM A FRAMEWORK of the DPS or for the addition of a supplier. An award notice only needs to
AGREEMENT? be placed once a local contract is awarded.
This category is operated as a dynamic purchasing system (DPS) so new • It is a legally compliant DPS agreement developed in accordance with
suppliers can join at any time. It’s designed to provide members with the EU public procurement regulations.
access to call-off from a pool of pre-qualified suppliers. • It eliminates the need for clients and members to individually undertake
Unlike a traditional framework, suppliers can apply to join at any time. their own selection process.
Once the initial DPS is set up, the competition is reopened and remains • The availability of ITT templates to use to carry out the second stage of
open for applications. All suppliers that initially failed to qualify can then the DPS process saves time and resource.
re-apply as many times as they wish to join the DPS. • It provides opportunities for savings through economies of scale.
A traditional framework essentially has three stages. Stage one is the • There is a TUCO Buyers’ Guide to support understanding of the agreement.
pre-qualification stage and stage two is the award stage (both carried out • Members have free of charge access to a mini-competition service to
by TUCO) and stage three is the call-off (carried out by the TUCO member). support with ITT process and supplier selection.15
FRAMEWORK
FOCUS
ALCOHOL
CATEGORY MANAGER: HANNAH MYTON-WRIGHT
CONTACT: HANNAH.MYTON@TUCO.AC.UK
0161 713 3422
CATERING LIGHT & HEAVY EQUIPMENT
CATEGORY MANAGER: HANNAH MYTON-WRIGHT
CONTACT: HANNAH.MYTON@TUCO.AC.UK
MEMBER FEEDBACK 0161 713 3422
Using a DPS can help speed up and streamline procurement for suppliers and buyers
and the award of tenders can be quicker than some other procurement procedures.
Indeed, member feedback is extremely positive. Chris Lapsley, catering manager at the CONVENIENCE RETAIL PRODUCTS AND
Brooke Weston Trust, says that the framework has helped the trust to understand its SERVICES
equipment better and to create a detailed asset register. As a result it has put plans in CATEGORY MANAGER: KIM ASHLEY
place for future replacements. The trust found the mini-competition element an easy CONTACT: KIM.ASHLEY@TUCO.AC.UK
way to select a suitable supplier. “The majority of the work was completed by TUCO 0161 713 3429
which left us to get on with running our business and we didn’t have to go through a
long tender process,” he says. Paula Martindale, hospitality and residential services,
catering operations manager at Chester University, also found TUCO’s help with the DPS DESIGN & INSTALLATION FOR THE
invaluable. “It allowed us to find the best suppliers for completing the service and gave CUSTOMER EXPERIENCE (CATERING &
us the confidence of knowing whether they could complete works to a standard that SOCIAL SPACES)
we would expect. TUCO took the headaches and hassle away from completing a tender CATEGORY MANAGER: NICOLA MELLOR
process that otherwise we may not have had the time to spend on,” she says. CONTACT: NICOLA.MELLOR@TUCO.AC.UK
0161 713 3426
WHEN IS THE CATEGORY UP FOR RENEWAL?
The agreement started on 1st April 2019 and ran for two years until 31st March
2021. The agreement has been extended for one year until 31st March 2022. After DISPOSABLES & KITCHEN CHEMICALS
this date we have the potential of an additional one-year extension taking the CATEGORY MANAGER: MANDY JOHNSTON
agreement to its final expiry of 31st March 2023. CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
0161 713 3427
TRENDS AND ISSUES IN THE CATEGORY
The pandemic has had a huge impact on suppliers as a consequence of the hospitality
sector shut down. For example, Collingham Catering reports that its workload dropped by FRESH FRUIT & VEGETABLES
75% during the first lockdown and Fortis Services had some hotel and restaurant contracts CATEGORY MANAGER: JANE EVE
frozen. However, Fortis found a flip side with a surge in demand for deep cleaning within CONTACT: JANE.EVE@TUCO.AC.UK
public sector establishments and so diverted its workforce and efforts there. Similarly, 0161 713 3424
McFarlane Telfer restructured, furloughed staff and found new ways to work. It operated
throughout the pandemic while also finding capacity to help local food banks, a soup
kitchen and a community pub. And Ductbusters played a critical role in the UK’s fight FRESH SEAFOOD
against the coronavirus pandemic when tasked to help prepare the Nightingale hospital in CATEGORY MANAGER: HANNAH MYTON-WRIGHT
Glasgow. As Two Services points out, the stop-start nature of the last 12 months has meant CONTACT: HANNAH.MYTON@TUCO.AC.UK
that regular maintenance checks may have been missed. Indeed, the main issues, says 0161 713 3422
Collingham Catering, have been compliance and the mothballing of kitchens.
As accredited members of the Building Engineering Services Association, Fortis
highlights the importance of good practice when it comes to the internal cleanliness of FRESH/FROZEN MEAT & POULTRY
ventilation systems, particularly the TR19 GREASE specification which focuses on the fire CATEGORY MANAGER: KIM ASHLEY
risk management of grease accumulation within kitchen extraction systems. CONTACT: KIM.ASHLEY@TUCO.AC.UK
As the sector reopens after lockdown, Collingham believes that further ventilation 0161 713 3429
will be required in commercial kitchens. This comes in the form of new air and surface
sterilising systems that kill viruses and bacteria and as a result create and maintain a safer
working environment. For McFarlane Telfer, it sees the biggest trend to be the new ways GROCERY PROVISIONS, FROZEN
of working. As the new different dawns, it advises TUCO members not to leave it to the last & CHILLED FOODS
minute to call service companies in, urging them to plan and act as early as they can. CATEGORY MANAGER: NICOLA MELLOR
CONTACT: NICOLA.MELLOR@TUCO.AC.UK
SUPPLIER OFFERS FOR REOPENING 0161 713 3426
Fortis Services is offering a free site survey, with TUCO members receiving a 10%
discount on their first kitchen or extract ducting deep cleaning service.
Two Services is offering a free health and safety check with a planned maintenance HOT BEVERAGES
check. If a TUCO member books a deep clean, they get the second clean half price. CATEGORY MANAGER: NICOLA MELLOR
Collingham Catering is looking to provide TUCO members with free surveys for their CONTACT: NICOLA.MELLOR@TUCO.AC.UK
latest ventilation requirements specifically for small units. 0161 713 3426MAY 2021
16
FRAMEWORK FOCUS
FRAMEWORK AND DPS UPDATE
SOFT DRINKS
Please note that Brakes has implemented a price increase on
certain products.
For any questions relating to this category please contact
Mandy Johnston
VEGAN AND VEGETARIAN
A survey will be launched imminently ahead of the next
CATERING INNOVATION AND CONCEPT contract review meeting.
SOLUTIONS (CICS) For any questions relating to this category please contact
The CICS DPS will replace the current framework for Food Mandy Johnston
and Drink Innovation and is due to go live on 1st June.
Supplier SQs are due back this month. The new CICS
agreement will be lotted as follows:
Lot 1 - European food
Lot 2 - Asian food
Lot 3 - North & South American food
Lot 4 - Rest of the World food
Lot 5 - Sweet treats
Lot 6 - Bakery, bread & coffee shop
Lot 7 - Drinks (non-alcoholic)
Lot 8 - Drinks (alcoholic)
Lot 9 - Premium concepts
Lot 10 - Rented space /licenced or ‘master licensee’ model
Lot 11 - Technology
For any questions relating to this category please contact
Hannah Myton-Wright
TEMPORARY & PERMANENT STAFF
The SQs were submitted on 30th April 2021 and are currently
being evaluated by the team.
DIPCHEM For any questions relating to this category please contact Nicola
There have been price fluctuations on PPE products. Mellor
For any questions relating to this category please contact
Mandy Johnston
VENDING
With regards to the new vending agreement, please ensure
you consider the TUCO further competition process when
renewing your vending tender.
For any questions relating to this category please contact
Mandy Johnston
WASTE
A survey will be launched over the next few weeks in light of
the new tender.
For any questions relating to this category please contact
Mandy Johnston
GROCERY, FROZEN AND CHILLED
The annual reviews will take place with all suppliers this
month and members have been sent the annual survey for
completion. Any members wishing to take part in the reviews EPOS/PAY TO ORDER APP SYSTEM
should contact category manager Nicola Mellor. The initial tender has now been completed and the new website is
Price reviews have taken place with a number of suppliers. live. Successful suppliers will be added as and when we receive
The new prices are now live on ProcureWizard and the TUCO their signed framework agreement.
website. For any questions relating to this category please contact
For any questions relating to this category please contact Mandy Johnston
Nicola MellorINNOVATIVE FOOD & DRINK CONCEPTS
CATEGORY MANAGER: HANNAH MYTON-WRIGHT
TUCO SUPPLIER NEWS CONTACT: HANNAH.MYTON@TUCO.AC.UK
0161 713 3422
TIPS FOR RESTARTING ICE MAKERS KITCHEN EQUIPMENT MAINTENANCE,
Hoshizaki has provided a simple seven-step guide for DEEP CLEANING & VENTILATION DUCTING
operators to get their ice makers restarted and working SERVICES
efficiently in light of the easing of hospitality restrictions: CATEGORY MANAGER: KIM ASHLEY
CONTACT: KIM.ASHLEY@TUCO.AC.UK
1. Replace filter. Replace the existing water filter cartridge with a new one. 0161 713 3429
2. Flush filter. It is important to let the water run for five minutes to activate the filter.
3. Clean bin and accessories. It recommends mixing five litres of water with 18ml of
25% sodium hypochlorite solution in a suitable container and wash thoroughly. LABORATORY & INDUSTRIAL GASES (LUPC)
ADMINISTERED BY LUPC (EXTERNAL)
4. Clean air filter. Using a damp cloth, clean the air filter thoroughly.
IUPC.LUPC.AC.UK/
5. Connect ice maker. Push the start button and stand close enough to be able to hear
any unusual sounds, as the machine is starting.
6. Listen. Stand close to the machine to identify any unusual sounds, as the machine MILK, DAIRY, MORNING GOODS & BREAD
restarts. If any are identified, call out your local service engineer to diagnose any CATEGORY MANAGER: HANNAH MYTON-WRIGHT
faults. CONTACT: HANNAH.MYTON@TUCO.AC.UK
7. Discard first day batch. To make sure to use only absolutely clean ice, let the 0161 713 3422
machine run for 24 hours and discard the entire first batch of ice.
Also while food-safe ice is absolutely neutral, if there is a smell in or around the PPE & CLOTHING
machine or the ice itself, do not under any circumstances use the produced ice for ADMINISTERED BY THE CPC
consumption. Unusual odours can come from leakage and/or bacterial contamination.
hoshizaki-europe.com
RECRUITMENT SERVICES
CATEGORY MANAGER: NICOLA MELLOR
CONTACT: NICOLA.MELLOR@TUCO.AC.UK
0161 713 3426
DON’T FORGET FOG COMPLIANCE
With outlets and venues preparing to reopen, environmental specialist Filta is
warning operators to take urgent action if they have received a FOG (fats, oils and SANDWICHES & ASSOCIATED PRODUCTS
grease) Compliance Notice. CATEGORY MANAGER: KIM ASHLEY
Water companies are becoming more active and are taking a tougher stance with CONTACT: KIM.ASHLEY@TUCO.AC.UK
restaurant operators regarding fat, oil and grease (FOG) discharge. 0161 713 3429
Edward Palin, commercial director for Filta Group, said: “Water companies have
an OFWAT obligation to reduce blockages and they are focusing on foodservice
operators. If they can reduce grease into networks they will reduce blockages and
they are putting a lot of resources into inspection visits to enforce this. Enforcement SOFT DRINKS & ASSOCIATED PRODUCTS
CATEGORY MANAGER: MANDY JOHNSTON
action is serious and can result in a fine and/or criminal prosecution.
CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
“We can talk you through how to carry out your own FOG survey of grease
0161 713 3427
contamination points over the phone. These include the pre-rinse sink, pot wash sink,
dishwasher area and combi-ovens. However, you can also use a specialist like Filta
who will carry out a survey for you free of charge.” filta.co.uk
SUSTAINABLE FOOD WASTE MANAGEMENT
SERVICES
CATEGORY MANAGER: MANDY JOHNSTON
CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
ELECTROLUX CENTER OF EXCELLENCE REOPENS 0161 713 3427
Electrolux Professional has reopened its Center of Excellence
in Luton, incorporating a number of measures to ensure
customers can take advantage of the space in a Covid-secure VEGAN & VEGETARIAN SPECIALIST FOODS
way. A one-way system has been integrated to ensure that CATEGORY MANAGER: MANDY JOHNSTON
social distancing is possible throughout the site, with both visitors and staff required CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
to wear face coverings at all times. 0161 713 3427
Electrolux Professional’s entire product portfolio range is on display at the Center,
which features a new espresso bar, fully working kitchen and commercial laundry
complete with a variety of appliances from each product category, as well as meeting
VENDING
and conferencing facilities. The Center is designed to showcase and simulate genuine
CATEGORY MANAGER: MANDY JOHNSTON
operating conditions.
CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
Electrolux Professional’s Libero Point, a portable cooking unit, is also available to view
0161 713 3427
on site. electroluxprofessional.com/gb/center-of-excellence/MAY 2021
18
SUSTAINABILITY
QUORN WINS ON SUSTAINABILITY AT FOOTPRINT
PERFECTING POUCHES AWARDS
Merchant Gourmet, the healthy pulses Meat-free pioneer Quorn recently
and grains brand, has launched An won the Sustainable Use of Natural
Appetite for Change Recycle Scheme Resources Award at the delayed
by teaming up with recycling partner Footprint Awards 2020.
Enval. Using a ground-breaking Claire Roper, head of marketing
process that is one step further in and foodservice innovation at Quorn,
closing the recycling loop, it means said: “We’re delighted to be recognised in these awards. Sustainability is at the heart
that all its pouch products can now be of everything we do at Quorn and we are consistently working towards new goals to
fully recycled. help consumers tackle climate change through more sustainable eating.
The new partnership will make “Mycoprotein, the super protein which is the core ingredient for all Quorn
it simpler to recycle ready-to-use products, is nutritious and sustainable like no other protein, and can help operators
pouches which are not currently to create delicious and inspiring meat-free menus. We are continually supporting our
recycled by local councils, and the customers in the foodservice sector to benefit from making small menu changes that
brand estimates it will prevent 100K can make a big difference to both our health and the health of the planet.”
pouches from entering landfill.
Using its pioneering technology
capable of handling flexible packaging
waste, Enval will recycle the plastics
CARLSBERG PARTNERS WITH WWF
in the Merchant Gourmet pouches Carlsberg is marking the latest
into high-value oil that can be used to step in its sustainability journey
make new plastics. with a year-long collaboration
Richard Peake, MD of Merchant with WWF which aims to inspire
Gourmet, commented: “I am excited consumers to adopt small
to announce that we have partnered changes in everyday life to make
with Enval to ensure that all our a difference to the future of the
ready to eat pouch packaging is fully planet, as simple as their choice
recyclable. As well as helping people of beer.
reduce their meat consumption, we Carlsberg and WWF are
are also fully committed to closing the now working together to make
loop on plastic recycling.” environmental changes which
have a big impact; by helping to
restore the small but powerful
plant, seagrass along the UK
coastline.
Known as ‘an underwater
Amazon’, seagrass meadows
can absorb carbon up to 35
times faster than a rainforest.
The UK has lost over 90% of its
seagrass meadows, which is
detrimental to the environment
because seagrass plays a vital
role in maintaining healthy seas. A
donation of 50p from every special
edition Carlsberg pack will go to
WWF to support the project.
Carlsberg is also playing its
role in other ways including removing plastic rings. By doing so Carlsberg Snap Pack
minimises the use of secondary packaging and therefore CO2 emissions. This move
supports Carlsberg Group’s science-based targets in its sustainability programme,
Together Towards ZERO, to cut carbon emissions.
UK director of marketing at Carlsberg, Emma Sherwood-Smith, commented: “Over
the past few years, our focus has been brewing for a better today and tomorrow and
we have worked hard to adopt sustainable practices in every aspect of Carlsberg as
a brand, from reducing water consumption in the brewing process to introducing our
game-changing Snap Pack as an alternative to plastic rings. Our campaign with WWF
helps to highlight the small changes needed to make a big difference, with something
as simple as choosing Carlsberg.”MAY 2021
SUSTAINABILITY 19
A SHORE SUCCESS…
The Scottish Seaweed Company (SHORE) has won WHAT’S
Best Snacking Innovation for its Sweet Sriracha
Seaweed Chips at the World Food Innovation IN SEASON
Awards 2021. The success comes hot on the heels
of SHORE winning a Great Taste Award at the end
of 2020. SHORE has again impressed a panel of
MAY
industry experts with its innovative concept of • Asparagus
turning a sustainable, local superfood into better- • Broccoli
for-you snacks.
The innovative Sweet Sriracha flavour snack
• Chives
combines quinoa and a tangy chilli seasoning with • Crab
its signature umami-rich organic Scottish seaweed, • Dill
straight from the clean waters of Wick in northern
Scotland. The judging panel commented: “Seaweed,
• Jersey Royals
the sustainable and healthy ocean gem turned into • Peas
chips. No need for portion control here. Wow!” • Rhubarb
• Rocket
… WITH A BIT MORE OUMPH! • Samphire
Swedish plant-based company Oumph! was awarded the prestigious title ‘Best Brand’ at the • Sardines
World Food Innovation Awards.
Henrik Åkerman, global brand lead at Oumph!, commented: “The fact that a plant-based
• Tarragon
brand is able to win an award like this is also a very positive signal for the future for the whole • Whitebait
plant-based movement. With the help of LIVEKINDLY Collective, Oumph! will continue to grow, • Wild nettles
and we have the ambition to launch in Germany, South Africa and Australia during 2021.”
HEN WELFARE TRAINING NOW COMPULSORY
A ground-breaking new Lion Training Passport scheme has been introduced by
the British Egg Industry Council as a compulsory requirement for all members,
revolutionising training practices and ensuring the highest standards of hen welfare
industry-wide.
Created to ensure stockspeople are all trained to the same consistent high standard
across all UK egg production farms, pullet rearing farms and pullet hatcheries, the
programme covers topics including bird welfare, biosecurity, food hygiene and health
and safety. The Lion Training Passport then follows individuals throughout their career
A SUSTAINABLE WAY TO in the industry, regardless of the organisation they are working for.
OFFLOAD OLD KIT
Had a recent refit and looking to dispose of
some old kitchen equipment? Peterborough-
based Caterquip buys secondhand
appliances and reconditions them for resale
or if too old (or too expensive) to recondition
in the UK, sends them to developing
countries, giving them a second lease of life.
Dominic Ricciardi, MD of Caterquip,
told TUCO magazine that the company has
recently sent 200 fridges with wide doors
to Egypt where they were transformed
into glass door units to be used as display
fridges. “The old doors of the fridges were
also re-used to make flooring,” he explained.
No machines are ever sent to landfill and
the company holds certificates to dismantle
and scrap in an environmentally friendly way.
For further information, contact Dominic at
dominic@caterquip.co.ukYou can also read
