W:
www.universitybusiness.co.uk
Julian Ankers, Executive Chef at
Lancaster University, said: “Our students, staff and visitors are increasingly interested in where their food comes from and where it is produced. The Gold ‘Food for Life’ Catering Mark guarantees that all the issues have been taken care of – health, climate change and animal welfare. “It also recognises the use of fresh,
have major effects on the environment, as well as social, health and ethical consequences. Lancaster’s food strategy ensures
the University is dedicated to reducing negative impacts as far as possible and recognises the importance of working closely with local suppliers and supply chains. The allotment on the campus also provides the University with additional fresh ingredients and herbs.
seasonal, local and organic ingredients. This is something we have worked hard to do with our local suppliers including; Plumgarths Farm Shop in the Lake District, Lune Valley Smokehouse near Carnforth, Dewlay Cheesemakers in Garstang and J. Atkinson & Co of Lancaster so we’d like to thank them for their help in us achieving this standard.” In addition to being awarded two Gold
Catering Marks, Lancaster University has achieved Silver and Bronze Catering Marks in four other campus food outlets as well as at the Pre-School Centre.
“Our students, staff and visitors are increasingly interested in where their food comes from and where it is produced”
Coffee shops – is the market saturated?
By Charles Manners, FIH Director, Turpin Smale Catering Consultants
Market forces in the end sort out oversupply, but, as there appears to be an ever increasing growth of both branded and unbranded coffee shops, when will this happen? According to Allegra Strategies, one
in five coffee shop users visit coffee shops every, and Allegra forecasts the total UK coffee shop market will exceed 20,500 outlets from its current 16,501. The university market has been mirroring this high-street growth, with both students and staff becoming more discerning about the quality of their coffee, the water quality, and the interior design becoming increasingly important. At some stage the market will become
saturated, but until then operators will continue to develop; the smart operators are already constantly refreshing their outlets, and developing ways to engage with their customers through both technology and product enhancement. The consumer is becoming ever more
knowledgeable about how coffee is sourced, roasted and prepared. A visitor to the London Coffee Festival would have seen 250 artisan coffee roasters, so the market is not all about the big brands, in fact, they have just over 50% of the market and the show demonstrated how educated the consumer is becoming. One of the reasons for the growth of
Kate’s results indicate that despite
foraging being undertaken sustainably by casual foragers, few participants follow codes of practice and some are unaware of environmental measures. This has highlighted the need for a definitive code of practice for the industry.
Kate, who is due to graduate with a
BSc (Hons) Countryside Management degree in September, added: “I hope that my findings will help to start building a picture of the interactions between people and wild edibles and the importance of this resource in the UK."
the sector is the consumer's need for a daytime social space, and this is even more important within universities, where students are seeking that social and learning space. For many university operators coffee
shops have been very profitable, however, the high street suggests that the sector cannot afford not to continually innovate. For those who are really keen to understand the trends, do go to the Coffee Festival next year in London at the end of April!
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