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Catering & hospitality

Arrive, survive, thrive!

By Tom White, Marketing Director, StudentCom and Campuslife

Reasons for buying organic

Will organic be driving your food business operation in 2017?

November bites

Peter Walters, Keele University's Executive Chef, preps for the festive season with a perfect ...

Building resilience

By Russell Partnerships's Professor Russell Davis

Success for BRITA Vivreau at University of Sheffield

University of Sheffield teamed up with BRITA Vivreau having discovered the sustainable benefit...

Purchasing frameworks: providing choice and flexibility

Mike Haslin, COO of TUCO, discusses benefits and savings that can be made through using specia...

The one stop shop for catering professionals

Catch up with Nisbets post HE Show to discuss all your catering needs

TUCO appoints new Partner Advisor

Bidvest's Gayle Hunt has been appointed inaugural Partner Advisor for The University Caterer's...

Food for fall

The cafeteria is often the hub of student life at university, says Keele's Executive Chef, Pet...

Embracing diversity - optimising the Student Experience

Let us embrace the variety of students that we invite to out institutions, says The Russell Pa...

The business of learning

CUBO and UHS form strategic partnership for learning and development

TUCO pushes ahead with its vision as new leader takes helm

Matthew White, TUCO's new Chair, explains his vision for the future and his plans to continue ...

Environmental responsibility top of the agenda

Schools and Universities are tasked with demonstrating their commitment to the wellbeing of th...

Five foods for thought

TUCO Academy kicked off its Copenhagen Study Tour with a five-stop culinary jaunt around the c...

Why students can't get enough of Pret

Pret A Manger's first university shop has been open on the University of Exeter campus for jus...

University catering - can you really please everyone?

The challenges university caterers face when it comes to pleasing a variety of student appetit...

A smooth transition

We must not forget the importance of an efficient, effective and streamlined induction system,...

Feasting al fresco

Peter Walter, Keele University's Executive Chef, serves up a simple fish dish fit for an al fr...

Vivreau's Vi tap and Bottler - a successful combination

Vivreau's Vi tap is ideal for use in a self-service situation dispensing chilled still or spar...

TUCO pedals for pounds

The University Caterers Organisation raise over £12,000 in a 300-mile charity cycle

Events mean business for Cambridge colleges

Conference and events have become increasingly important to universities. So how have Cambridg...

Sodexo to ban caged-hen eggs by 2025

Sodexo announces it will source only cage free eggs, both shell and liquid, worldwide by 2025

Top taste at London South Bank

Elior UK and London South Bank University achieve Food For Life Accreditation

Forth Valley College win UK Young Restaurant Competition

A team of students from Forth Valley College have won the coveted title of UK Young Restaurant...

Chartwells and SimplyFresh think big at Surrey

SimplyFresh chosen as preferred convenience store partner for the University of Surrey

Green changes on the horizon for higher education eating

Soil Association and NUS team up to make a big impact in sustainable university catering

Matthew White announced as new Chair of TUCO

The University Caterers Organisation (TUCO) appoint The University of Reading's Matthew White ...

Future proofing future generations

We have the ability to empower students to take charge of their health, says the Russell Partn...

Bring on the barbecue

Keele University's Executive Chef, Peter Walters, fires up the barbie for some delicious summe...

New-look Cambridge dining room whets the appetite

A Cambridge College is celebrating the re-opening of one of its most popular spaces for client...

Light delights

Keele University's Peter Walters offers a fishy refreshment perfect for a warm summer's day

Brighton joins Jamie Oliver drive to cut out sugar

Brighton is the first university in the country to launch a campaign to cut sugar consumption,...

Taking control of procurement and purchasing

QMUL's Graham Brundle explains how they gained great financial savings and complete control ov...

High street food - is artisan the new norm?

By Charles Manners

Eating 'Dans Le Noir', surely not

As Mel Loizou dines in the dark, she asks, how we can do more for people with disabilities?

A twist on a classic

Peter Walters, Keele University's Executive Chef, turns a winter stew into a spring-time treat...

Oxbridge College Achieves Two Star Sustainability Award

St. John's first Oxbridge college to achieve Two Star 'Food Made Good' Sustainability Rating

Food for thought with De Montfort opening

De Montfort University's brand new Food Village welcomes its first customers

Water: Food for the brain

Vivreau says hydration can be easily overlooked, but is essential for students' cognitive perf...

Food made good at Plymouth

University catering team wins top prize at national awards