Best Practice

Contact us if you have some best practice that you can share for the benefit of the community

Essential Cuisine Unveils New Sustainability Infographic

The Cheshire-based supplier of stocks, jus, gravies, demi-glaces and glaces has shared how it is tackling current and future sustainability challenges by way of a dedicated infographic – The Way We Like to do Business. Waste, recycling, nutrition, allergens, staff retention and support for industry causes are just some of the topics that Essential Cuisine…
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Fighting food waste, one step at a time

For our 2016 research we decided to concentrate on one of the biggest issues within the Catering Industry – waste. Where does it come from, what do we do with it and crucially, how do we reduce the amount produced to a sustainable level? This is not only from a budget perspective, but importantly an…
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Key challenges facing caterers – what did our research discover?

Waste has emerged as one of the defining sustainability issues of our modern food system. Up to half the food produced globally is never consumed. In the UK, 12 million tonnes of food is thrown away annually – yet most of this is avoidable. Over 10 per cent of food waste produced comes from the…
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The devil’s in the detail

Front of house: the biggest obstacle The top thing we uncovered is the urgent necessity to challenge and change the attitudes of both staff and students in the ‘throw away’ culture of waste. There will be some environmentally-conscious students who actively think about the food they waste, but 88 per cent of universities said that…
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It’s a start – practical solutions from members

Front of house From talking to students to moving bins to the front of house and asking them to scrape their own plates, there are many schemes aimed at showing diners just how much food they are wasting. Some universities are going further and looking at their pricing policies, offering students smaller portions or splitting…
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The war on waste – winning one battle at a time

Through conducting this research study, it has become clear that food waste is a huge issue for many universities and one that TUCO members care deeply about. The majority of catering professionals in our sector are extremely environmentally conscious and want to ensure that the lasting impact of their operations on the planet is minimised.…
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Ensuring responsible use of antimicrobials in your supply chain

The World Health Organisation (WHO) has warned that irresponsible antibiotic practices are leading the world towards a post-antibiotic era where routine operations will no longer be possible and many infections no longer treatable. This has not escaped the attentions of stakeholders and consumers alike. The growing concern about antibiotic resistance is likely to increase the…
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Green Gown Awards – Awarding sustainability excellence

TUCO are proudly sponsoring the Green Gown Awards, food and drink category The Green Gown Awards recognise the exceptional sustainability initiatives being undertaken by universities and colleges across the UK. The awards have become established as the most prestigious recognition of best practice within tertiary education. The food and drink category includes all food, drink…
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Courtauld Commitment 2025

We are pleased to announce we are one of the founding signatories of The Courtauld Commitment 2025, which launched nationally on 15th March 2016.  The Courtauld Commitment 2025 is a world-leading ten year voluntary agreement that brings together leading organisations from across the Foodservice Industry to tackle waste levels, greenhouse gas emissions and water intensity.…
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University of Brighton joins Jamie Oliver drive to cut sugar consumption

The University of Brighton is the first university in the country to launch a campaign to cut sugar consumption – and it is being backed by Jamie Oliver. The Michelin-starred chef, who launched the ‘Sugar Smart drive’ has sent staff and students a message of support as the university joins with Brighton & Hove City…
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