Members’ News

May 2022

Compass marks Stop Food Waste Day on journey to Climate Net Zero #

To mark the sixth annual Stop Food Waste Day, Compass Group UK & Ireland has announced it will be rolling out its new enhanced waste recording system across all UK & Ireland sites, further investing in the accurate measurement and reduction of food waste. The system is Compass’ in-house solution designed to be integrated within its bespoke recipe, menu, nutrition and allergen management programme.
Tackling food waste is an important part of the company’s Climate Net Zero by 2030 ambition, which includes a commitment to halve food waste. The roll out will enable the business to collect consistent data and further identify measures to help tackle waste. This is supported by a wider programme of educating teams on how to reduce food waste, with a focus on prevention and advanced planning.
To celebrate Stop Food Waste Day, Compass has activities planned and resources available to help clients, consumers and the wider industry to reduce the amount of food going in the bin – supporting a more sustainable future.
Compass’ headquarters in Chertsey is hosting a food waste showcase attended by partners including FareShare, Toast Ale, Rubies in the Rubble, Waste Knot and Too Good To Go.

In Compass’ offices in Chertsey and Parklands, a special menu is being served from food that can sometimes be surplus, such as chocolate brownies made from coffee grounds. 

Chartwells, Compass’ education catering specialists, has created Beyond The Chartwells Kitchen food waste information materials and its team of nutritionists have delivered more than 50 education sessions on the subject this academic year. A Stop Food Waste Day programme in Liverpool will take place for hundreds of children. They have also published a FUEL podcast aimed at higher education students, focusing on food waste.

Sports and entertainment sector, Levy UK+I, has been using and sharing food waste tips and recipes for customers in landmark venues including Twickenham Stadium and Cardiff City Stadium.

In over 70 hospitals where Compass supports retail, it is working with Too Good to Go, which is helping distribute surplus food to consumers saving hundreds of food items per week, in addition to providing support across Compass more widely.
Eurest, the workplace catering sector, is tackling food waste with the launch of their root to tip cooking concept “Plenty”, which consists of over 40 recipes celebrating underutilised ingredients such as; kale stem pesto, cauli leaf kimchi and broccoli stalk soup.

ESS, the Defence, Energy and Government Services sector is further rolling out a vacuum packing process to extend the shelf life of products. This is alongside introducing more recipe innovation with surplus ingredients being used in smoothies, soups, desserts and flavoured oils.

Restaurant Associates is celebrating with special Waste Knot menus across venues and offices. This year alone, their partnership has saved over 7 tonnes of perfectly good fruit and vegetables from going to waste.Parent company, Compass Group, has published a free food waste cookbook, designed to inspire households to minimise the amount of food that gets thrown away while helping to take the pressure off stretched family budgets. Featuring recipes from 45 chefs across 30 countries, including several UK representatives, the cookbook includes a range of delicious starters, main courses, and desserts, each created using ingredients that commonly go to waste. Compass Group has also announced the global expansion of its industry-leading proprietary food waste management system Waste Not 2.0.
Stop Food Waste Day was launched by Compass Group USA in 2017 – it’s an annual event with the aim of raising awareness around the issue of food waste and encouraging the industry, and the wider public, to reduce the amount of food thrown away.
Robin Mills, Managing Director, Compass Group UK & Ireland, added: “We have made great progress in reducing food waste within our business over the years, through education, menu planning and use of waste management systems. The roll out of our new enhanced waste recording system across our business is game changing. It will support our teams to further reduce food waste as we seek to halve it by 2030. In a world of limited resources, tackling food waste is essential as we all work to do our bit to support our planet.” 
Ashleigh Taylor, Head of Environment, Compass Group UK & Ireland, said: “Stop Food Waste Day is an important opportunity for us to raise awareness around this problem, so it’s great to see so many of our partners and clients being supported to tackle this important issue.”
“When we waste food, we also waste the resources needed to create it and the environmental impact is huge. As the UK and Ireland’s leading food and support services provider, it is our responsibility to act now
According to waste management charity WRAP, UK households waste over £14 billion of food every year - the equivalent of eight meals a week - costing the average UK family more than £700 a year. This volume of food waste is not only stretching household budgets; it’s also impacting the environment, creating more than 20 million tonnes of greenhouse gas emissions; the equivalent emissions as 3.5 million cars.

eve enters into exclusive agreement with Chiswick House & Gardens #

eve – the market-leading full-service venue and events solution that is part of the hospitality and catering business CH&CO – has enhanced its portfolio of unique and inspiring venues with an exclusive partnership agreement with Chiswick House & Gardens.

The three-year deal, which is worth approximately £3million, will see eve promote and sell events at the stunning Grade-I listed 18th century venue, through its interactive online platforms and central team. Create – CH&CO’s specialist event caterer – will work in partnership with eve as the exclusive venue hire caterer for Chiswick House & Gardens, with a dedicated team of planners curating events for clients.

With access to three locations within the grounds – The House, The Pavilion marquee and The Conservatory – eve will offer clients exquisite all-year-round options for a wide variety of events, including weddings, team away-days, private dining, corporate dinners, meetings and conferences, Summer and Christmas parties and product launches.

With a strong reputation for expertise and creativity in event and bespoke catering, the Create team will ensure every vision is realised as an unforgettable food and event experience. Create’s talented team of chefs will offer clients a flexible approach to menu design and pricing. Using the highest quality seasonal ingredients, they will ensure the menus match clients’ needs, whilst also embracing the qualities of the magnificent venue. Cocktails will also be based on the botanical virtues of Chiswick Gardens.

Nicki Thomas, Head of Commercial for Chiswick House & Gardens, said: “We’re absolutely thrilled to be partnering with CH&CO, via eve for our venue hire promotion and sales, and Create for exclusive venue hire catering and event operations. This is a new chapter for our magnificent, historic venue. The appointment is testament to the reputation of CH&CO and the team’s understanding of our heritage and versatility as a venue. From stylishly simple occasions to elaborate gatherings with all the trimmings, we look forward to the events they will create with us.”

Katy Thompson, managing director for eve, said: “We’re very excited to be working with Chiswick House & Gardens. It’s an exceptionally beautiful and iconic venue that is an excellent addition to our portfolio. The exclusive nature of our agreement allows us to really get to know the nuances of the events spaces, which is beneficial to both the venue and our clients.

“We share the same vision and enthusiasm for the versatile event spaces as the Chiswick House & Gardens team and we’re looking forward to exploring and maximising all opportunities and building a long and successful relationship. We’re also thrilled to be working in partnership with Create. Our shared creativity and commitment to exceeding expectations make this a fantastic partnership that will wow our clients with memorable events and exceptional food

Emma Hutter, Operations Director at Create, added: “We’re privileged to be working at the stunning Chiswick House & Gardens and we can’t wait to deliver the catering for the high calibre events within the beautiful setting. We’re also looking forward to working in collaboration with eve and elevating the partnership and complementing expertise for the benefit of our teams and clients.”

CH&CO is the largest, most diverse contract caterer to hold the maximum three stars from the Sustainable Restaurant Association and eve and Create will uphold the business’s sustainability objectives at Chiswick House & Gardens. Create will focus on celebrating the very best of seasonal British ingredients from its London Larder of suppliers and food producers. Technology will also be used to reduce food waste and carbon reduction will be front of mind, harnessing CH&CO’s progressive delivery modelling to reduce delivery frequency and working with Foodsteps to communicate carbon values on menus for events to support the sustainability objectives of clients.

CPL Learning launches an online M.I.R.A.C.L.E in partnership with Bums on Seats #

CPL Learning, an Access company, is launching its first e-learning sales course to support sector growth, applying M.I.R.A.C.L.E content, an industry-leading online workshop from Bums on Seats.   

M.I.R.A.C.L.E ONLINE follows the perfect sales process and has been developed as an entry level course designed to upskill hospitality workers at all levels, using the experience and success of influential sales agency Bums on Seats.  

This new, modular animated format takes just 1.5 hours to complete and enrolling team members onto M.I.R.A.C.L.E. ONLINE will help venues generate increased loyalty and repeat visits at a time when the industry is facing some major trading challenges.  

The M.I.R.A.C.L.E ONLINE course is targeted at all Front of House teams, Management, Reservationists and Hosts” commented Jamie Campbell, Director of Learning, CPL Learning, an Access Company “and it builds on the proven success of the industry-leading sales and business development workshop of the same name from Bums on Seats. By offering an e-learning programme, we are providing improved access for a greater number of team members which will support hospitality’s ongoing recovery by equipping them with the mindset, knowledge and skills to grow sales, increase profitability and raise brand awareness.” 

As partners of the BII NITA’s, both CPL learning and Bums on Seats are committed to creating innovative training programmes that nurture talent and support the growth of the hospitality and leisure sectors. Our collaboration on the M.I.R.A.C.L.E ONLINE course brings two experts in their field together to provide a learning and development opportunity that has the potential to make an instant impact on a venues bottom line and it has been a pleasure for CPL to work on our first e-sales course with such a professional organisation as Bums on Seats.” 

Amber Staynings, CEO and founder of Bums on Seats said: “I am delighted by our partnership with CPL without which M.I.R.A.C.L.E. ONLINE would not have been developed. It is unique in offering an entry level course for hospitality staff with outcomes proven to give the customer the best possible experience of their chosen venue. 

“It is heart-breaking to see so many businesses fail, but this course gives them a strong competitive edge at a time when they need it most

M.I.R.A.C.L.E ONLINE is the first e-learning sales course offered by CPL Learning and joins over 80 online courses available in hospitality and retail compliance, service, sales and personal development.

Sodexo Healthcare colleagues recognised for their dedication #

Eleven Sodexo Healthcare colleagues have gained a national award for their dedication, hard work and for going above and beyond to help others.

They have been recognised for a number of reasons such as caring for patients, taking on extra work during the pandemic and – in one case – potentially saving a colleague’s life.

The winners recently received a British Citizen Award (BCA) Quarterly CEO Medal of Honour and were taken to London to celebrate their achievements.

Now a special video celebrating the award winners has been made where they talk about why they feel their healthcare job is so important. (It can be viewed and downloaded by clicking here).

The BCA CEO Award is designed to recognise those whose efforts would normally go unseen or unrecognised.

All 11 will be able to use the BCAs' letters after their names as a legacy from Sodexo and the BCA of their endeavours and will be permanently on the BCA Roll of Honour. 

Philip Leigh, the CEO of Sodexo Healthcare, said: “It is great that our people have been recognised for the amazing work they do across healthcare whether it is portering, catering, domestics or a whole range of other roles.

“They are important key workers and what they do really counts as it helps hospitals and other organisations run smoothly.

“It is great to hear about our colleagues on the frontline who step up to help others – they make a real difference to people’s lives and that is important.

“I would like to congratulate and thank them for their dedication. They are a credit to Sodexo Healthcare

Mike Faulkner, co-founder of The British Citizen Award, said: “It is incredible to see the positive impact that people can make in the workplace.

“Through commitment, kindness and often selfless giving these amazing people can now be held up as role models and rightfully take their place on the BCA Roll of Honour

The BCA recipients from Sodexo Healthcare attended the Palace of Westminster for afternoon tea to celebrate in March.

The award winners were Jason Walker (Blackburn MTU), Abdulkadir Mohamoud (Domestic Support Worker Wythenshawe Hospital), Adele Chapple (Housekeeper, North Devon District Hospital), Stephen Agyei (Porter's Team Leader, Queen's Hospital, Romford), Kayley Davies (Site Lead, Bolton LTS), Andrew Bryant (Stansted MTU), Oussama Ben Chikh (Stansted MTU), Melanie Kinsey (Domestic Worker, hereford Hospital), Debbie Jarvis (North Devon District Hospital), Jasmine Davies (Catering Assistant, Birmingham Children's Hospital), and Ray Leversconte (Floor Team, Wythenshawe Hospital).

e-f group’s revolutionary menu management platform, CaterCloud, enhances its system capabilities #

e-f group, a leading software solutions company, are continually innovating their software to stay ahead of the game, offering the perfect procurement and menu management solution to clients, enabling them to maximise the efficiency and value of their business. 

CaterCloud, is e-f group’s flexible allergen, nutrition, menu planning and costing system and is the only menu management tool you will ever need. From boardroom to kitchen, CaterCloud will manage your menus, food safety and costs, giving you full control and peace of mind. 

More than ever, modern businesses demand innovative thinking, and we are uniquely positioned to meet this demand.  By pairing market knowledge with our UK-based development team, we are continually improving and innovating our products and adding customer recommended features. 

One of the recent developments has focussed on keeping our clients compliant with the new government legislation that came into force on April 6. Calorie labelling in the out-of-home food sector is now mandatory, and to ensure our customers remain fully compliant we have added new features to our CaterCloud solution. All printouts from CaterCloud (labels, recipes cards and menus) include the required calorie count and portion weight so that users can ensure they remain compliant by adhering to current food legislation on both labelling and menus. 

Additionally, to spruce up menu management, we have added the option to create and customise your own categories which can then be assigned to both menus and meal plans. This update comes with a new page design to allow filtering by category which will make management easier for those companies that have a large number of menus available. 

Jason Mizen, E-Commerce Director at e-f group, confirmed “Our team has grown significantly with the recent acquisition of APL, which is enabling the rapid enhancement of our software. Our digital roadmap for the year and beyond is clear and will guarantee we lead the field with our system offering, ensuring we maintain a competitive advantage.” 

All the system enhancements currently being developed at e-f group are to make our clients lives easier. It is as simple as that! 

Sodexo secures new contract with Nuffield Health at St Bartholomew’s Hospital #

Sodexo has been awarded the food services contract for the first and only independent hospital in the City of London: the new Nuffield Health at St Bartholomew’s Hospital. 

The new £1.1 million contract runs for eighteen months will see Sodexo deliver patient dining as well as hospitality and staff dining at the new 55-bed Nuffield Health Hospital that opened on Tuesday 3rd May. 

Nuffield Health at St Bartholomew’s Hospital is the 37th Nuffield Health hospital in the UK, and part of the Nuffield Health new health and wellbeing campus in the City of London community. 

Sodexo has a long partnership with Nuffield Health spanning 15 years and has been providing patient and staff dining at all of Nuffield Health’s hospitals since 2007. 

Sodexo supports Nuffield Health in its aim to build a healthier nation and reach more people in communities in London and across the UK. 

Focusing on the patients in-room experience, the approach to the new menus is on the use of British ingredients, sourcing locally where possible, with all crockery manufactured by Churchills in the North of England. The use of technology to enhance the patient experience with ‘dine as you wish’ in room ordering, providing nutritional information to enable the best choices for Nuffield Health patients. 

Philip Leigh, CEO healthcare, Sodexo UK & Ireland said: “We are proud of our partnership with Nuffield Health and delighted to be chosen as their catering partner for this new hospital. We look forward to working alongside them as they work towards their goal to become London’s most trusted independent hospital.”

Toque d’Or® 2022 Competition Winners announced #

Nestlé Professional announces this year’s Toque d’Or® Competition three winners after the Grand Finals celebration. Well-known industry experts such as Louisa Ellis, MasterChef: The Professionals winner, and Raul Diaz, educator and well-respected sommelier and wine expert, were part of the jury who selected the winners.

The Grand Finals celebration, with the theme Balanced Diets and Sustainable Futures, consisted of a week of challenges where the nine finalists of this years’ competition had to demonstrate their talent. 
Each day offered a new challenge, including a visit to Loddington Farm where finalists learned about regenerative agriculture including activities like, asparagus cutting, tasting and selecting the farm’s “Owlet” fruit juices that were showcased in the Fine Dining Challenge.  Finalists also tasted and selected edible flowers from Loddington’s partners, Blooming Green that were used in the menu and on tables at the Fine Dining Challenge.  This was followed by a visit to Bolney Vineyard for a tour of the winery and tasting of wines led by Judge Raul Diaz. A day at Dingley Dell Pork Farm was also a highlight that included a session on the importance of animal welfare, conservation of wildlife and bee pollination.
The Fine Dining Challenge was the final task for the finalists who used ingredients from Loddington, Bolney Wine and Dingley Dell to deliver a three course fine dining menu to 50 VIP guests including the Toque d’Or® judges.   This final challenge gave competitors the opportunity to put into practice the knowledge and skills they learnt during the week.
From the nine finalists, the three winners were chosen.  Tara, James Shuttleworth and Sam Watkins will be taken to attend the Worldchefs Congress & Expo 2022 in Abu Dhabi as well as a gastronomic weekend in Dubai.  The Savoy Education Trust will also be providing £1,000 for each of the colleges taking part in the Grand Finals and extra £2,500 for the winning colleges to be used to purchase equipment from Russums.
This year, the Toque d’Or® Competition saw over 400 Back Of House (BOH) and Front Of House (FOH) superstars registered to compete, representing 50 colleges and businesses from across the UK.
Back of House Student winner Samantha Watkins, Loughborough College, commented:
I am so happy to have won, I have made so many good friends during the Toque d’Or 2022 competition and learnt so many new skills and experiences.  I would like to travel the world learning more about different food cultures starting with the winner’s trip to Dubai and Abu Dhabi.”
Back of House Apprentice winner James Shuttleworth, The Tower Hotel, commented:
Toque d’Or 2022 has been a fantastic experience for me.  Taking part has been a real confidence boost for me and I would like to thank everyone who has supported me throughout the competition.”
Front of House Student winner Tara Humphrey, City of Glasgow College, commented:
I am incredibly proud of what I have achieved, it was a tough competition against 2 incredible finalists, but we worked well as a team and I have made friends for life.   The competition has been a huge learning experience and the Finals Week enabled us to learn so many new processes and to see the bigger picture from farm to fork which is essential for front of house.”
Katya Simmons, managing director of Nestlé Professional UK&I, says:
What a brilliant competition and congratulations to all the finalists that took part.  The standard was incredibly high, and we are so proud to support the young talent within the hospitality industry, equipping them with the experience and skills to succeed in their careers.   This year’s theme – Balanced Diets and Sustainable Futures – was important for finalists, giving them insights on new trends and increasing their knowledge on sustainability.
We would also like to give a big thank you to our fantastic panel of judges. As well as giving our finalists solid skills based on real-world experience, they’ve served as an inspiration to competitors throughout
The awards presentation took place on 29 April at Soho House, Dean Street and the competition will be presented in a series of 4 short series on Toque d’Or You Tube launching on Friday 10th June.
For more information on Nestlé Toque d’Or® 2022, please click here.

Sodexo featured in only official book marking the Queen’s Platinum Jubilee pageant #

Sodexo is proud to announce its inclusion, as a champion of women in leadership, in ‘Her Majesty The Queen: the Official Platinum Jubilee Pageant Commemorative Album’. 

The Official Platinum Jubilee Pageant Commemorative Album will be launched 5 June 2022 as part of the UK’s four-day bank holiday weekend of Jubilee celebrations marking The Queen’s extraordinary 70-year reign. 

Sodexo is firmly committed to promoting the advancement of women and empowering women around the world, both at work and in the communities in which it operates. For this reason, it was invited to feature on ‘championing women in leadership’ in the leadership and industry section. 

Sophie Bellon, Sodexo CEO and Chairwoman said: “The Queen has shown the world that a woman can lead with strength, power and humility. She is an inspiring example of an authentic, visionary, dedicated and successful leader, and a role model for leaders across the world – whether male or female.” 

The book, which is the only official book to be published celebrating the Platinum Jubilee Pageant is produced by publisher St James’s House and written by royal authors Robert Jobson and Katie Nicholl, with contributions by Tom Parker Bowles. It will be launched on 5 June during the Jubilee celebrations. 

Sodexo’s pages in the book feature some of Sodexo’s leading women including Sophie Bellon, alongside Gemma Amor, executive chef for Sodexo at Ascot racecourse who has previously cooked for The Queen; Samantha Prime, logistics services manager for Sodexo at Merville Barracks in Colchester, who prior to joining the business served in the army for 24 years; and Burcin Ressamoglu, Sodexo’s CEO of Benefits and Rewards Services and an executive sponsor of Sodexo’s ‘SoTogether’ initiative, an advisory board dedicated to promoting women’s advancement. 

To mark this historic occasion, and in deference to the incredible leadership example set by The Queen, over the weeks leading up to the Jubilee Pageant weekend, Sodexo UK and Ireland will be sharing stories from a selection of its female colleagues in leadership roles across the business.  

Sean Haley, Region Chair, Sodexo UK & Ireland, who is quoted in the book: “It is an honour to have been selected to feature in this unique book to celebrate Her Majesty as an extraordinary female leader.  

"At Sodexo, we believe, when women reach their full potential, businesses and society are stronger and more successful, which is why we are committed to increasing the number of women in leadership roles and promoting equal access to career opportunities. This is part of our continuous work towards building a diverse and inclusive culture where our employees feel valued and respected as individuals. 

"Thank you to our colleagues who have taken the time to share their stories, we hope that they inspire others at all levels of the business

Ultimate Experience & Historic Royal Palaces announce launch of a new private dining experience: The Glass Rooms #

An intimate dining setting alongside ‘Superbloom’ at the Tower of London; the floral spectacular that marks the Platinum Jubilee of Her Majesty The Queen.

Ultimate Experience, the seasonal venues and events specialist that is part of CH&CO, announces the launch of The Glass Rooms – a collection of twelve glass dining pods along the iconic London riverbank. Created in conjunction with ‘Superbloom’ at The Tower of London, this unique experience will be available from June to September, for one summer only as the nation celebrates Her Majesty The Queen’s Platinum Jubilee.

With panoramic views of the River Thames, Tower Bridge, The Shard and The Tower of London itself, Ultimate Experience will open 12 exclusive and intimate ‘Glass Rooms’, comfortably seating a maximum of eight. Guests can enjoy a menu inspired by British growers and farmers all in the privacy of their own private dining space in one of London’s most prestigious locations.

Arriving at the riverside entrance at the East Gate of the Tower of London, guests will be escorted to their private Glass Room with the perfectly posed backdrop of the River Thames and Tower Bridge. Each shaded Glass Room will be cooled by the natural river breeze through the rooftop opening and will have its own sound system, so what plays in the pod stays in the pod!

Offering a menu inspired by local suppliers and producers, with growers and farmers stretching across the UK, the menu will change throughout the summer to reflect the seasonality of the produce. Menus are priced at £60 for two courses and £75 for three courses.

Guests will be able to enjoy dishes such as Evesham asparagus, girolles, summer truffle and sorrel, followed by Dover sole, warm potted shrimps, champagne butter sauce, new season potatoes, served with daily changing vegetables. Barbary duck breast with ancient grains, apricot and glazed heritage carrots is also on the menu, as is 35-day aged native beef rib, smoked potato, grelot onions and crushed green herbs. Seasonal cheeses are available to follow, the selection curated by Paxton & Whitfields, London’s oldest cheese shop.

Stand-out desserts include gianduja chocolate mousse, gooseberry caviar and banana ice cream, along with the Vanilla soaked Rum Baba, Chantilly and summer berries.

The drinks menu will include a selection of classic cocktails and mocktails including a ‘Superbloom’ signature cocktail. The Glass Room is also delighted to partner with Laurent-Perrier, the largest family-owned Champagne house and holders of a Royal Warrant from HRH the Prince of Wales, in recognition of its commitment to environmental sustainability. Finally, the expertly curated wine list has been prepared in partnership with Ellis Wines, a family run business with a 200-year history.

CH&CO is a diverse hospitality and catering business with a Royal Warrant for catering services to Her Majesty The Queen. It also holds the top 3 Star Rating from the Sustainable Restaurant Association and this guides its approach to sustainability, via three pillars: Sourcing, Society & Environment. CH&CO sources locally and seasonally, working to increase the meat to vegetable ratio throughout menus, whilst sourcing fish and meat responsibly. The result is balanced menus, using cooking methods that support wellbeing.

Carly Mitchell, Managing Director of Ultimate Experience said: “We are delighted to be partnering with Historic Royal Palaces to open our first seasonal dining experience at The Tower of London, alongside the stunning ‘Superbloom’ that marks the Platinum Jubilee of Her Majesty The Queen. This is sure to be one of the season’s most sought-after dining experiences. London deserves the ultimate summer of celebration and we’re honoured to be part of it.”

The Superbloom installation at The Tower of London is set to be London’s biggest tourist attraction for 2022. An immersive floral display will create a spectacular, colourful, vibrant field of flowers to fill the Tower’s moat from 1st June to 18th September. Over 20 million seeds have been sown in the moat from carefully designed seed mixes. Throughout the summer, the flower display will erupt into new colours and patterns creating a dramatic and engaging experience.
The Glass Rooms will be open Wednesday – Sunday each week for lunch and dinner between 1st June - 18th September 2022
For bookings visit
For more information contact James Gambrill at / 07867 451985 or Berenice Pretlove at / 07508 146118

Sodexo & WWF-UK puts tackling climate change on school menus with Plant+ by Finer Diner #

Sodexo has developed Plant+ by Finer Diner in conjunction with WWF-UK to help children and young adults understand how small changes in their diets can make a huge difference to the health of the planet. 

Plant+ by Finer Diner is more than just sustainable meals, it is about raising awareness that simple changes in food choices make a big difference on greenhouse gas emissions (GHG).  

If everyone in the UK ate one plant-based meal once a week, GHG would reduce by 50 million tonnes, it is simple, yet powerful messages like this that are central to Plant+ in its drive to encourage behavioural change among students and staff, and by taking these messages home; their families too. 

With the strapline ‘Let’s change the world. One meal at a time’, Plant+ includes new delicious plant-based dishes based on popular, traditional meat-based meals and inspired by the Future 50 Foods report published by Knorr Professional and WWF-UK in 2019. 

The Plant+ menu has been developed with a focus on seasonal, locally-sourced dishes using 100% plant-based ingredients, all recipes are mindful of dietary requirements and are low in sugar, salt and fat. 

Main meal options include vegan burgers, chickpea and spinach curry; puy lentil soft shell tacos, falafel & sweet potato hummus wraps and veggie lentil sausage rolls. For pudding, Plant+ will include berry buckwheat crumble, seeded fruit flapjacks, chocolate and kale brownies and vegan doughnuts. 

Plant+ has initially been launched at 16 schools including Sodexo and Alliance in Partnership operated state secondary schools and independent schools. 

As part of Plant+ each school has a teacher and student ambassador to help the catering teams raise awareness of the new sustainable plant-based meals in class and at mealtimes.  The Ambassadors are driving a pledge campaign, asking for everyone to make at least one plant-based pledge and to help encourage uptake of the Plant+ meals they are also holding sampling sessions. 

David Mulcahy, food innovation & sustainability director, Schools & Universities, Sodexo UK said: “Never before has a generation been so engaged in climate change, and food is at the heart of many environmental issues. We have developed Plant+ to raise awareness of the small changes that can be made in their everyday life that will have a positive impact on reducing greenhouse gases. 

“We are not simply adding plant-based dishes to the school menus, we are encouraging the whole school community to engage, discuss and take action through a range of activities and initiatives that go beyond serving delicious school meals. We are looking forward to working with our student and teacher ambassadors as they help us share the message that we can make a difference one meal at a time

Finer Diner was developed with WWF-UK in 2019, initially it ran as a pop-up diner visiting a number of Sodexo-operated university campuses to encourage students to try plant-based versions of their favourite dishes. 

Plant+ by Finer Diner aims to bring sustainable eating to the heart of school life, it has been developed to inspire everyone to take an active role in a shift towards more plant-based diets. 

Marie Dillon, Principal at Oasis Academy Oldham said: “We are enjoying the delicious new plant-based options at mealtimes and using the resources Sodexo has provided we are able to use the school meal service as a way to bring to life the impact food choices have on the environment.” 

Year 9 Student Plant+ student ambassador at Oasis Academy Oldham said: “I am really enjoying learning about the impact food and the choices we make have on the environment. There is a real buzz in the school and lots of people are willing to try the new plant-based dishes when we run taster sessions. I hope this will help them make the right choices at mealtimes.

Sodexo has been working in partnership with WWF globally since 2010 to address key environmental priorities including carbon reduction, responsible sourcing, food waste and sustainable eating.


Foodservice buying group, Caterforce, which brings together nine of the largest independent wholesalers in the UK, has appointed data & digital experts TWC to conduct a customer research project for the group. The purpose of the study is to better understand how foodservice operators decide what to offer their customers and how they are engaging with them, including digital engagement.

The survey, which will be sent to customers of Hunt’s Food Group, Tiger Foodservice, Pilgrim, Pioneer, JB, Lynas, Dunsters Farm, Castell Howell and Philip Dennis, will gather feedback on topics such as influences on the selection of new products; where they get menu inspiration from; drivers for menu changes; and which industry trends they are most closely following and adopting.

The findings from the study will be shared at the Caterforce 2022 Conference, which takes place on 16th November at The International Convention Centre Wales. Ultimately, the study will inform future strategy for the member wholesalers.

Commenting on the project, Gary Mullineux, Managing Director at Caterforce, said:
These insights will help us to better support our member wholesalers. By understanding their customers’ needs and expectations we will be able to make more informed decisions on products, pricing, distribution channels and marketing. We chose TWC to lead on this project as our trusted data partner and an expert in market research. We look forward to sharing the results with our supplier partners at the conference in November.”

TWC Development Director, Tom Fender, said:
We are delighted to be working with Caterforce on this important research project, building on our existing relationship as data partners, with TWC powering Caterforce Sales Hub (data reporting service).

We applaud Caterforce for wanting to understand current and future marketing trends to evolve the group’s digital excellence. Caterforce is the latest high-profile wholesaler or buying group to utilise our new research capability. The TWC team has vast experience in this area

TWC Trends was launched in 2021 to complement the sales data TWC manages on behalf of its clients. Sales data reports what is happening, but consumer insight helps to explain the ‘why’. Businesses need expert support in both areas to understand the total picture, which TWC is well placed to provide.

New Délifrance research highlights opportunities for food operators in the post-pandemic breakfast market #

Délifrance research released today reveals that consumer attitudes to breakfast have changed over the last few years. To help food operators understand their new needs, the leading bakery products supplier surveyed 1,000 breakfasters from across the UK to create ‘Prove it: unlocking the opportunities in the occasion’.

Revealing trending breakfasts and key drivers for OOH breakfast diners, the report highlights how food operators can adapt their offering and operations, attracting and retaining consumers now that the OOH breakfast market is picking up speed.
Breakfasts were eaten predominantly at home over the last few years due to lockdowns and the increase in homeworking. Perhaps explaining why breakfast has become more of an institution: the research reveals almost 1 in 4 (22%) of UK consumers now eat breakfast more frequently.

Reflecting overarching trends that emerged during the pandemic, weekday breakfasts have a strong focus on health, with cereal, toast and oat-based breakfasts as the top three choices. At the weekends, however, 1 in 4 consumers select breakfasts because they feel like a treat, (vs. less than 1 in 10 in the week), leading more to indulge in cooked breakfasts, pastries, pancakes or hot sandwiches.

The OOH market is bouncing back, with 24% of consumers now eating breakfast OOH during the week, and 19% over the weekend. Breakfast on-the-go (OTG) is driven by younger markets, and almost a third (32%) of 18-24-year-olds now eat breakfast OTG at least a few times a week. Dine in breakfasts are most popular with the 35-44s, however, and 18.6% dine in at least once a week.

Despite the rising cost of living, expected price points remain stable, when compared to Délifrance’s 2018 Breakfast & Brunch report – for both OTG and dine-in breakfasts. However, loyalty schemes are gaining traction, and 44% of OOH breakfasters now use a subscription or loyalty scheme. These are proving effective, generating repeat custom for operators, and two thirds of the OOH breakfasters that use them always or usually go to that particular food outlet.

Stéphanie Brillouet, marketing director for Northern Europe and North America at Délifrance, said: “We reported on the Breakfast and Brunch market in 2018, but so much has changed over the last few years, we were keen to get a fresh snapshot of the market, so we could see how it has evolved.

The great news is that almost twice as many people are eating breakfast OOH more than once a week, when compared to 2018, so the market is well and truly picking up. The goal for food operators in the current environment will be revising their menus to provide cost-effective breakfasts that meet diverse consumer needs.

Bee Farrell, food anthropologist and report partner says, “It’s fascinating to see how both the occasion and food choices have changed over the last few years – influenced by a wide range of factors.

External influences like social media are having a powerful effect on the dishes chosen by consumers. And trends like indulgence and health are adding subtle nuances to traditional breakfast dishes: porridge made with plant-based milk for example, or toasted sourdough and jam
To learn more about the UK breakfast market, changing consumer attitudes, and how best to capitalise on new market needs, read the Délifrance report ‘Prove it: unlocking the opportunities in the occasion’ at

Taking simple steps to make hospitality more inclusive and welcoming for the Deaf community #

CPL Learning launches free online training course ‘British Sign Language – Phrases for Hospitality’ to support venues and individuals who want to improve the hospitality experience for Deaf people.

‘British Sign Language – Phrases for Hospitality’ has been developed to provide team members with knowledge of British Sign Language (BSL) and the opportunity to learn everyday phrases that will help them form better communication and interaction with guests. It is being launched to coincide with Deaf Awareness Week which, this year, is focusing on inclusion, and comes just a week after the UK Parliament voted to recognise BSL as a language of Great Britain in law. 
The free course provides an understanding of the inequalities Deaf people face and what you can do to help as well as an introduction to BSL and some basic phrases that enable team members to connect with Deaf customers more effectively.  
Launching the course, Jamie Campbell, Director of Learning at CPL Learning, an Access Company explained “Sign language is a beautiful and fun language to learn and initiate, and it contributes to a more inclusive society. This introductory CPL Learning course has been specifically designed to equip hospitality team members with the knowledge and confidence to engage with Deaf guests. It is presented in an informative style and in 10 minutes can help them gain an understanding of the diversity and challenges Deaf people face and introduce basic BSL and simple phrases to improve their experience by making them feel included and welcome.” 
The importance of BSL in society received heightened public awareness at the end of last year when actress Rose Ayling-Ellis made such an impact as the first Deaf contestant – and champion – of Strictly Come Dancing. Rose is one of an estimated 151,000 people in the UK who use BSL, of which 87,000 are Deaf. Additionally, there are over 12 million adults in the UK who are classified as having moderate hearing loss, or greater, which is equivalent to one in five adults. It is our hope that, with BSL now legally recognised as a language, CPL Learning’s ‘British Sign Language – Phrases for Hospitality’ course will help start opening more doors and actively signpost that hospitality is a welcoming environment for the Deaf community.”  

‘British Sign Language – Phrases for hospitality’ is endorsed by the Institute of Hospitality and for further information or to take the course, head to: 


Nutritics Managing Director, Stephen Nolan, Shortlisted for prestigious EY Ireland Entrepreneur Of The Year™ Award 2022. #

Nutritics, the market leader for foodservice technology, are delighted to share that Managing Director, Stephen Nolan has been shortlisted for the EY Ireland ‘Entrepreneur Of The Year™’ Award. The EY Entrepreneur of the Year Award is a unique global program that recognises entrepreneurial achievement among individuals and companies that demonstrate vision, leadership and success. Previous winners include Stripe founders Jon & Patrick Collison. 

Nominees are ambitious entrepreneurs who lead high growth and successful businesses. They are described as high-potential, dynamic, resourceful and ‘ones-to-watch’ for the future. The winners will be announced at the EOY Gala Awards in Dublin on the 30th November 2022.

Stephen is the Managing Director of Nutritics and joined the business in 2013. After a number of years in corporate finance, he moved to Nutritics when it was established to develop and deliver the Company’s international foodservice growth strategy. Stephen has led the Nutritics Group to become a trusted partner of foodservice operators large and small including WSH, Brakes, TRG, Boparan and Fullers. He holds a First Class Masters of Finance degree from University College Dublin.

Commenting on the award, Stephen noted that

Nutritics has always had an entrepreneurial focus, which is reflected in the innovative products that we offer to the hospitality sector. As we continue to expand, we’re starting to see just how valuable food data can be, solving some of the sector’s biggest challenges around climate change and business performance. We’ll have some exciting product announcements over the coming months as our journey continues, underpinned by a fantastic team that are the cornerstone for this success.