TUCO Conference 2018 gets underway

The University Caterers Organisation (TUCO) kick off their annual conference at the University of Hull, East Riding, Yorkshire

This year’s conference theme, ‘Yesterday, today, tomorrow’ will bring an eventful few days of first-class knowledge, inspiration and exposure to new product innovation for caterers and foodservice professionals alike.

Matt White, Chairman of TUCO commented: “We are very excited to hold the TUCO Conference at the University of Hull this year. Our summer conference is the biggest event on the TUCO calendar and this year is set to be its biggest yet. We will showcase a wide range of influential speakers, a supplier exhibition and dedicated workshops designed to drive learning, development and product innovation. Ultimately our aim is for delegates to go back to their institutions with practical knowledge and inspiration after their conference experience.”

During the conference, TUCO will launch their new money-saving Further Competition Service. Alongside TUCO’s procurement service, full members will have the opportunity to get even more value from their framework agreements. The goal is to provide one-on-one support to really drive down prices further.

The conference will be opened by Sky News Sunrise presenter Stephen Dixon, who will be hosting the event over the three days.

During the event, four speakers will deliver keynotes, running alongside various breakout choices in the live lounges. Delegates will also have a selection of interactive seminars to choose from with topics including plant-based catering, waste management and the growing challenges of the UK’s food system.

The breakout choices will include; Matthew Fort – Food writer and critic, Paul DaCosta – Koppert Cress, Andrew Dargue – Vanilla Black, Margaret Bates – Professor at University of Northampton, Kateline Porritt – The Food People, Mark McCullough – We Are Spectacular, Alan and Gary Keery – Cereal Killers and Anna Taylor – The Food Foundation.

On the opening day, the programme will commence with the morning keynote, award- winning author, broadcaster and former MP, Alan Johnson. Johnson will cover the regeneration of Hull and building communities that work, followed by the afternoon keynote, best-selling author Dr Andy Cope.

As a sought-after keynote speaker and authority on happiness, wellbeing and human flourishing, Cope will share his insight on the secrets of positive psychology, learning new habits of thinking and behaviour that will sustain personal brilliance.

Traditionally, foodservice has gone down the route of price without really considering how the produce is produced or how animals are kept, and I think that that is not going to be the case in the future

The closing day will see keynote Wilfred Emmanuel- Jones, commonly known as The Black Farmer, speak on the subject of ‘Flavours without frontiers’, along with a session covering entrepreneurship, creative thinking and how to achieve success.

Wilfred Emmanuel-Jones said: “Catering is a really important passion of mine and I’m really looking forward to talking about my journey from a poor boy in Birmingham to becoming a business success and what people need to consider on their journey to succeed.

“I think foodservice is changing at a fast speed. Consumers really do care about where their food comes from. Traditionally, foodservice has gone down the route of price without really considering how the produce is produced or how animals are kept, and I think that that is not going to be the case in the future. It’s an exciting time. More and more people want good quality food.”

Wilfred Emmanuel-Jones worked as a chef for many years before pursuing a career in television where he became a producer/director for the BBC. He is credited with bringing many of the top UK celebrity chefs to the small screen including Gordon Ramsay, Antony Worrall-Thompson, Brian Turner and James Martin.

For the full programme of this year’s TUCO Conference visit www.tuco.ac.uk/learn/conference

UB are proud media partners of TUCO – read more about the association in our latest supplement.

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