Catering & Nutrition Fuelling the student experience J


ulie Barker, Managing Director of The University Caterers’ Organisation (TUCO) examines the challenges faced by in-house university caterers


With the average cost of attending university at £9,000 a year for tuition fees alone, it’s only to be expected that students will scrutinise every aspect of the university prior to application. An institution’s food and drink offering is no exception.


Influencing the influential


As a group who are influenced heavily by new trends to market and their peers, students expect an on-campus service that reflects the lifestyle choices they would make in their everyday lives. Take for example the University of Edinburgh – an institution that takes great


pride in its healthy eating offering, providing as standard what would have been once considered “niche” products such as quinoa and “press and dress’ salad pots with dressing neatly contained in the lid until pressed. Branded options appeal to students, many of whom are particularly loyal to certain brands and are happy to pay a premium for these items (such as coffee), whereas others prefer quality, non-branded options at student budget prices. University caterers realise they must offer both options to ensure students aren’t tempted away by high street competitors.


Space, space and more space The space in which catering services are provided should be looked at carefully. ‘Break out’ spaces and shared areas which have WiFi and LCD screens, and which contain catering facilities (such as coffee bars for example), are ideal. They have become an integral part of the student catering experience, which supports the learning and study environment. The University of Reading’s recently refurbished main central restaurants, for example, have been transformed into architecturally stunning, vibrant spaces reminiscent of what you would expect on the high street. As an added selling point, one of the buildings was awarded a BREEAM Very Good rating.


Second sustainable award for Victor’s optimax cabinets


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ictor Manufacturing took the Runners Up prize in the Sustainable Catering Equipment Category, sponsored by CH&Co, at this year’s Foodservice Footprint Awards for its Optimax refrigerated retail merchandising units. The judging panel were looking for design, materials, lifecycle, proof of efficiency and an operational track record. The winning refrigerated Optimax units, having undergone stringent testing during development are proven to maintain core product temperatures in pre-chilled foods held at 5°C in ambient temperatures up to 27°C while providing superior temperature control and performance.


Of particular note with Optimax is the additional energy efficient benefit devised by Victor to retain chilled air within the cabinet when the rear doors are opened for restocking/cleaning. Often when rear doors are opened on refrigerated display units, the refrigeration system is put under pressure to work harder, use more energy and create unwanted noise and heat in the surrounding area.


To solve this issue, Victor’s operator-assisted models are built with a drop- down, lift up load-bearing rear door, that is engineered to open in such a way that the internal cold air is channeled under the middle shelf of the cabinet substantially reducing loss of chilled air. The benefits include quick recovery, reduced load on the system and lower operating costs. Being awarded Runner Up at these prestigious FSA accredited Footprint Awards will entitle Victor to enter the biennual European Business Awards for the Environment.


u01274 722125 uwww.victoronline.co.uk 14 www.education-today.co.uk Green food


In an age where people expect a product or service to be responsibly sourced, produced or delivered, students are no exception. You could argue they’re a tougher audience than most because as well as being sustainability- savvy, they also expect value for money and are often trend setters in their preferences and standpoints.


University caterers have a key role to play in helping their institutions meet the Higher Education Funding Council for England (HEFCE) university carbon reduction targets, whilst also satisfying the requirements of organisations such as the student campaigning network, People and Planet’s Green League.


One TUCO member institution, Harper Adams University, is a good example: an agricultural establishment which sources a lot of produce on site and has its own anaerobic digester to generate renewable energy via food waste, making the institution four times more carbon neutral. There are plenty of things that other universities are doing, from offering recyclable and biodegradable packaging to address the growing ‘grab and go’ student culture, using solar panels and sourcing an element of produce locally and seasonally.


Healthy breakfast for Marriott primary pupils


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upils at the Marriott Primary School in Leicester are to be given a healthy start to the day in the form of a breakfast club thanks to RBS Corporate and Institutional Banking (RBS) and The Greggs Foundation, part of bakery giant Greggs. The club will provide an opportunity for up to 70 children to have a nutritious start to the day in the form of fresh fruit, cereal, yoghurt and toast – the latter freshly baked by Greggs.


The funding from RBS has been used to purchase fridge freezers, utensils, cutlery and games for the children to play with before school.


The breakfast clubs are offered throughout the UK and around 230 are now in operation – providing a healthy breakfast to over 11,000 school children each day.


All of the breakfast clubs are held in schools where access to healthy food may otherwise be difficult, and where there are high numbers of pupils who qualify for free school meals.


Catherine Stretton, Head Mistress of Marriott Primary School said: “As a teacher, I know the difference between a well-nourished and healthy child and one that isn’t. Good food will help with concentration, energy levels and overall health, all the vital ingredients to a bright future. We’re extremely appreciative to Greggs and the funding from RBS.”


June 2013


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