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There are few sectors where demand for plant-based food is as explosive as in universities
William Matier, founder and new business development director at Vegetarian Express which partnered for the tour, said: “There are few sectors where demand for plant-based food is as explosive as in universities.” Rob Doidge, trading head chef at the University of Exeter, said of the tour: “The vast choice of vegan food in London was quite breathtaking. This not only gave us the chance to broaden our horizons in this area of cuisine, it also gave us the chance to meet other caterers from other universities to discuss their viewpoints and the way they cater for their students.” Sarah Mcloughlin, head of academy at TUCO said, “Delegates on the tour were given the opportunity to taste a wide variety of dishes, from street food to formal dining in this increasingly in-demand food choice and they have returned to work inspired with new ideas for their menus.” TUCO plans to run the study tour again in London and Manchester. [post_title] => Vegan tour displays ‘breathtaking’ catering options to university chefs [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => vegan-tour-displays-breathtaking-catering-options-to-university-chefs [to_ping] => [pinged] => [post_modified] => 2019-06-13 14:24:59 [post_modified_gmt] => 2019-06-13 13:24:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=21848 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 20119 [post_author] => 78 [post_date] => 2019-02-15 10:15:58 [post_date_gmt] => 2019-02-15 10:15:58 [post_content] => The University Caterers Organisation (TUCO) has collaborated with The Oxford Cultural Collective to launch its brand-new research ‘Hospitable Campus’. The publication signifies TUCO’s intention to start a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Some of the key learnings from the research are:
  • Front-line hospitality staff can elicit powerful emotional responses from students – both positive and negative. In addition, they can (where appropriate) assume informal pastoral roles, listening to and responding empathetically to students’ needs.
  • It is increasingly the case that universities require all staff, no matter their roles, to assume collective responsibility for student wellbeing. It is reasonable, therefore, that in-house caterers should prioritise the need for employees to make positive contributions to student wellbeing. This is likely to be more achievable for in-house caterers than for teams employed or managed by outsourced companies.
  • Reflecting a belief that meaningful interaction with students enriches their lived experience and helps to create a community spirit, a key aim is to personalise service across all the university's cafés and halls of residence.
The research comprises four case studies, and key take-homes are: University of Manchester
  • A defining characteristic of the student body at the University of Manchester is its cultural diversity. While catering outlets cannot satisfy all tastes, serving food representing a wide range of nations and cultural backgrounds does signify an appreciation of the value of diversity and a conscious desire to be inclusive.
Harper Adams University
  • Proactively encouraging and supporting students to form special interest societies strengthens community spirit. Recent examples include the new Veterinary Society, and others focused on yoga, cinema and dog-walking.
The University of St Andrews
  • Student feedback is used actively to shape catering provision and students are informed about how their feedback has been used.
The University of Huddersfield
  • The catering operations manager sits on a Student Forum, hosted by the Students’ Union, the members of which represent multiple nationalities and cultural groups. Open and ongoing dialogue informs catering provision that responds to the diverse needs of the entire student body.
Matthew White, chair of TUCO comments on the research: “As sector leaders, we are challenged to sharpen our thinking on student mental health and wellbeing and provide support through dedicated initiatives. With an estimated 171 cultural representations in further and higher education, it is important for us to promote and support a positive community atmosphere. “We are excited to launch this relevant piece of research and wish for all our institutions to embed positive initiatives within their catering and hospitality services, to influence student wellbeing. We believe the power of good food, drink and hospitality can help promote a sense of inclusion, community and belonging.” See the research in full at www.tuco.ac.uk/grow/tuco-research   [post_title] => Promoting a sense of community through good food [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => promoting-a-sense-of-community-through-good-food [to_ping] => [pinged] => [post_modified] => 2019-02-15 10:15:58 [post_modified_gmt] => 2019-02-15 10:15:58 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=20119 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 19749 [post_author] => 82 [post_date] => 2019-01-31 14:51:42 [post_date_gmt] => 2019-01-31 14:51:42 [post_content] => A quarter of the 9,000-strong student body at the University of St Andrews live in full-board university accommodation, with weekday breakfast, lunch and dinner provided. Why is that important? Because promoting and supporting a positive community atmosphere is a shared responsibility.  And with students’ positive mental health and wellbeing now a key priority for UK universities and colleges, we believe the power of good food, drink and hospitality can help promote a sense of inclusion, community and belonging. St Andrews was one of the case studies we put forward in Hospitable Campus, the research TUCO launched at its Winter Conference 2018. The message is continuously reinforced that students are the lifeblood of the university, and that their health and happiness is the key to success and building a global reputation. Residential and Business Services, which employs 350 staff at St Andrews, is responsible for student accommodation, catering and conferences. Training and development are being established to ensure its catering and hospitality provisions becomes even more attuned to the needs of the culturally diverse student population, a cultural change project has been launched and a cultural change manager appointed. A key aim is to create a welcoming and secure environment and to actively support students’ wellbeing. How? By building strong relationships with students through daily interactions, routine and menus that have been developed to reflect modern lifestyles. Student feedback is used actively to shape catering provision. Hospitable Campus, produced in collaboration with the Oxford Cultural Collective, demonstrates our intention to start a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Further case studies were supplied by the University of Manchester, the University of Huddersfield and Harper Adams University. With an estimated 171 cultural representations in further and higher education, there is a lot of ground to cover. We recommend caterers think strategically and communicate their intentions clearly, committing to supporting student welfare. Even in commercial environments, where the depth of interactions is limited, hospitality staff can elicit powerful emotional responses. Ultimately, the aim is to generate a sense of community. By focusing on the intended outcomes of hospitality provision, communicating an upbeat message about the value of inclusion and community, and by stimulating positive emotional responses, we can challenge ourselves to embed a culture of life-enhancing hospitality. Hospitable Campus – foodservice management and student wellbeing research is available at www.tuco.ac.uk/grow/tuco-research [post_title] => Hospitality plays a principal role in student wellbeing [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => hospitality-plays-a-principal-role-in-student-wellbeing [to_ping] => [pinged] => [post_modified] => 2019-01-31 14:51:42 [post_modified_gmt] => 2019-01-31 14:51:42 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=19749 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 3 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 21848 [post_author] => 81 [post_date] => 2019-06-13 14:24:59 [post_date_gmt] => 2019-06-13 13:24:59 [post_content] => The membership body for university caterers has run its first plant-based study tour with chefs describing the choice of vegan food as “breathtaking”. The University Caterers Organisation (TUCO) holds regular study tours to broaden the horizons of its patrons. To chime with the rising vegan and vegetarian diet trend, the group organised a trip to London.
There are few sectors where demand for plant-based food is as explosive as in universities
William Matier, founder and new business development director at Vegetarian Express which partnered for the tour, said: “There are few sectors where demand for plant-based food is as explosive as in universities.” Rob Doidge, trading head chef at the University of Exeter, said of the tour: “The vast choice of vegan food in London was quite breathtaking. This not only gave us the chance to broaden our horizons in this area of cuisine, it also gave us the chance to meet other caterers from other universities to discuss their viewpoints and the way they cater for their students.” Sarah Mcloughlin, head of academy at TUCO said, “Delegates on the tour were given the opportunity to taste a wide variety of dishes, from street food to formal dining in this increasingly in-demand food choice and they have returned to work inspired with new ideas for their menus.” TUCO plans to run the study tour again in London and Manchester. [post_title] => Vegan tour displays ‘breathtaking’ catering options to university chefs [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => vegan-tour-displays-breathtaking-catering-options-to-university-chefs [to_ping] => [pinged] => [post_modified] => 2019-06-13 14:24:59 [post_modified_gmt] => 2019-06-13 13:24:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=21848 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [comment_count] => 0 [current_comment] => -1 [found_posts] => 3 [max_num_pages] => 0 [max_num_comment_pages] => 0 [is_single] => [is_preview] => [is_page] => [is_archive] => 1 [is_date] => [is_year] => [is_month] => [is_day] => [is_time] => [is_author] => [is_category] => [is_tag] => 1 [is_tax] => [is_search] => [is_feed] => [is_comment_feed] => [is_trackback] => [is_home] => [is_404] => [is_embed] => [is_paged] => [is_admin] => [is_attachment] => [is_singular] => [is_robots] => [is_posts_page] => [is_post_type_archive] => [query_vars_hash:WP_Query:private] => 1ea7b802cd069de59ce626a4e826829c [query_vars_changed:WP_Query:private] => [thumbnails_cached] => [stopwords:WP_Query:private] => [compat_fields:WP_Query:private] => Array ( [0] => query_vars_hash [1] => query_vars_changed ) [compat_methods:WP_Query:private] => Array ( [0] => init_query_flags [1] => parse_tax_query ) )
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TUCO

Tel: 0161 713 3420
What we do

TUCO is the leading professional membership body for higher and further education caterers. Under our four cornerstones of Share, Learn, Buy and Grow we support our members through:

  • the sharing of best practice
  • skills development opportunities
  • the power of group purchasing / sourcing
  • insight and research-driven innovation and advice

Membership is open to individuals and institutions working within the public sector. We offer three classes of membership: Full, Associate and Affiliate.

Click here for details on how to join us.

About us

At TUCO, we are passionate about highlighting and recognising the high skill-level within the industry. We work with our members to build a stronger, bigger and brighter workforce, through initiatives such as the TUCO Skills Competition and the TUCO Academy.

Industry-leading frameworks and new initiatives such as TUCO Online – our new e-procurement system – have opened-up a wealth of opportunities for our members. These enable our members to get the best value from suppliers of all sizes, to recruit skilled employees and to future-proof their business for the changing environmental and competitive landscape.

To help our members to grow and thrive, each year TUCO undertakes a series of research initiatives. In 2017 this will include the TUCO Benchmarking Against the High Street survey and TUCO Global Food Trends Report.

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Want to find out more about our industry-leading frameworks? Interested in hearing about our quality learning and development opportunities? Want to become a member?

Visit http://www.tuco.ac.uk

Visit info@tuco.ac.uk

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Vegan tour displays ‘breathtaking’ catering options to university chefs

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Promoting a sense of community through good food

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Hospitality plays a principal role in student wellbeing

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