TUCO Ltd’s Post

This year's Winter Conference will be held in January 2025, in Manchester. TUCO Winter Conference☃️ Tuesday 14 January 2025 Whitworth Art Gallery, Manchester The theme of the 2025 Winter Conference is 'Wellbeing is Everybody's Business'. Speakers from across the industry will discuss topics that cover what institutions could be doing and are doing to support Students and Employees Wellbeing. 🙌 Full Members attend the conference free of charge. 👏 For more information: https://buff.ly/4094cTM

The marine larder is a progressively explored food source. Seaweed varieties, until now, have often been overlooked. While processing nutritious superpowers, they thrive without land, fertilisers and fresh water, making seaweed a highly sustainable ingredient (and reduces the need for sodium in a dish). Gen Z are open to exploring new avenues and general appreciation for our oceans rises. The challenge is how can sea farming be done sustainably, so some sea farms take the regenerative approach. #SeaFarming #Sustainable #GenZ #SeaFarm

Modern slavery can present itself in any industry and any organisation – and while the majority of UK hospitality businesses are reputable – slavery can be present within an organisation, its supply chain, or through the misuse of its premises by criminal clientele. The latter of which can be used to facilitate human trafficking and sexual exploitation. Nearly 25% of staff working in the UK hospitality industry come from overseas, and this can be abused by certain individuals or groups who can exploit lax laws in the countries they are recruiting from. Hotels, in particular, may use recruiters from outside their organisation, or their own recruitment practices can be multi-tiered which encourages a lack of transparency and liability. Unfortunately, this can mean that management teams in hospitality are completely unaware of their staff’s terms of employment, especially if their due diligence processes only extend as far as the first tier of the recruitment process, which to them, appears reputable. Regarding overseas employees, English is rarely their first language so they are more susceptible to being manipulated and misled. They may also be unable to clearly voice their concerns, they may not even be aware of their rights or the simple truth that modern slavery is illegal in the UK. Modern slavery can present itself in any industry and any organisation – and while the majority of UK hospitality businesses are reputable – slavery can be present within an organisation, its supply chain, or through the misuse of its premises by criminal clientele. Nearly 25% of staff working in the UK hospitality industry come from overseas, and this can be abused by certain individuals or groups who can exploit lax laws in the countries they are recruiting from. Hotels, in particular, may use recruiters from outside their organisation, or their own recruitment practices can be multi-tiered which encourages a lack of transparency and liability. Unfortunately, this can mean that management teams in hospitality are completely unaware of their staff’s terms of employment, especially if their due diligence processes only extend as far as the first tier of the recruitment process, which to them, appears reputable. Regarding overseas employees, English is rarely their first language so they are more susceptible to being manipulated and misled. They may also be unable to clearly voice their concerns, they may not even be aware of their rights or the simple truth that modern slavery is illegal in the UK.

Adolescents consume around two-thirds of their daily calories from ultra-processed foods (UPF's), new research from the universities of Cambridge and Bristol has found. Ultra-processed foods make up the majority of adolescents' diets, and their consumption is at a much higher level than is ideal, given the potential negative health impacts. The study found that UPF consumption was highest among adolescents from deprived backgrounds, those of white ethnicity and younger adolescents. UPFs are food items that are manufactured from industrial substances and contain additives such as preservatives, sweeteners, colourings, flavourings and emulsifiers. UPFs vary greatly, but tend to indicate poor dietary quality, with higher levels of added sugars, saturated fat and sodium, as well as decreased fibre, protein and micronutrient content. They have been suggested as one of the key drivers of the global rise in diseases such as obesity, type 2 diabetics and cancer. #UltraprocesssedFood #Sweeteners #Colourings #Emulsifiers

Stock It. Sell It. Cheez It. It's not easy being this cheesy… but it is easy to satisfy your customers' snacking needs! Cheez-It are here to bring the fun to snack time with their true-to-cheese taste.

Diets high in potatoes and similar rapidly-digested, high-carbohydrate foods, can contribute to obesity, heart disease and diabetes. While potatoes can absolutely be part of a diabetes-friendly eating pattern, its important to note how the potatoes are prepared and the portion you consume. First off, pair potatoes are prepared with other foods and enjoy them as part of a meal balanced with protein, fibre and healthy fat. One study evaluated people with type 2 diabetes who were assigned to consume dinner with either a boiled potato cooled for 24 hours or basmati rice (which has a lower glycemic index than a potato). Each meal contained 50% carbohydrate, 30% fat and 20% protein. Results showed no difference in post-meal blood glucose between all three potato-consuming groups. Plus, eating meals with boiled, roasted or boiled then cooled were not associated with unfavourable night-time blood sugar control. *In the UK, each person eats an average of 103kg of potatoes each year!! #Carbohydrates #Potatoes #FoodTrends

Food hygiene and safety could be on the cusp of getting a great deal easier, as a research at the University of Reading has been awarded £121,000 to study the bacteria that causes food poisoning. A lecturer in Microbiology, will investigate Campylobacter - which costs the UK economy £500m every year. The bacteria has developed resistance to multiple antibiotics meaning new methods are needed to fight it. To find out more, please read out latest TUCO Magazine (October edition, page 7) https://buff.ly/405a1lc #FoodHygiene #FoodSafety #TUCOMagazine #Research

Manager Essentials **NEW DATES** Book your place today! 🫵🏼 This structured leadership programme gives your new and existing managers everything they need to set them up for success. This includes a 60 minute introduction call, 6 2.5 hours virtual sessions, post course workshop for each module and the option for two 30 minute coaching calls during and after the programme. https://buff.ly/3A6dEN1

TUCO announces the appointment of Amanda Pettingill as new Chair, with Phil Rees-Jones stepping down. The University of Nottingham’s Amanda Pettingill has been announced as the new Chair of TUCO. Having joined the TUCO Board in 2015, and becoming Vice-Chair in 2022, Amanda has an abundance of experience within the catering industry including work within contract catering, hotels, sport and the education sectors. Amanda is a long-standing advocate of TUCO and the values of the organisation. Amanda will spearhead TUCO through the coming years, alongside TUCO CEO, Mike Haslin, by attending events, regional meetings, and Conferences to meet with members and discuss how they can get the most out of their relationship with TUCO. Welcome and Huge Congratulations Amanda 👏 https://buff.ly/3YjmRed

The theme for UK Young Restaurant Team of the Year 2025 has been revealed and entry packs are now available. The overall theme is the evolution of the modern British restaurant, and all entries must showcase our excellent British produce. Teams in the first instance will be asked to design a three-course fine dining menu, that include Scottish lemon sole, British lamb and seasonal dessert using rhubarb. After paper judging, selected teams will be invited to a live semi-final to cook and serve their dishes to guests, then the national finalists will be announced. Deadline for submissions of entries is 16th January 2025. To register please visit: https://buff.ly/3NleKHO #Restaurants #RestaurantTeamoftheYear #BritishRestaurant #Competition