Case studies - sharing and celebrating real results
Food Allergy Awareness Week - what you need to know
Carbon Labelling
What it is, why it matters and what it means...
Our food systems contribute to 26% of greenhouse gas emissions, accompanied by unsustainable land use changes and freshwater usage.
To decarbonise, menu choices need to be less intensive as we look to live within our planetary boundaries.
Understanding the carbon intensity of your meal choices can be challenging. However, innovative platforms like Foodsteps have enabled consumers to comprehend and align with these considerations, as they utilise easy to understand A to E ratings of products.
As carbon labelling becomes more prominent, it will become easier for consumers to make informed decisions. Frontrunning companies like Oatly and Tenzing now proudly display the environmental impacts of their products. For instance, Oatly showcases its impact of 0.44kg CO2e per KG of oat milk. However, as no other milk providers currently share this data, the planetary benefits of choosing this over other products can be overlooked. This is equally true for menus.
This is where Foodsteps stands out. Their innovative platform allows users to capture the entire carbon footprint of their menus, from raw ingredients to packaging, using a extensive database of product impacts. This data is then used to generate Carbon Labels, which refer to the greenhouse gas emissions released from farm to waste.
These labels, aligned with the Planetary Health Diet and the 1.5-degree warming target, employ colour coding familiar to customers from nutritional labelling, allowing for quick analysis and understanding. In the pursuit of engaging stakeholders in aligning with planetary goals, tools like Foodsteps prove invaluable in enabling informed decision-making.
For further information on carbon labels, read page 78, or contact us for a free trial.
Welcome to our latest edition of Foodsight!
What a year it’s been so far. From geopolitical and environmental factors affecting food supply to feeling the impact of responses to the Labour Government’s budget last October, there’s certainly a lot going on.
Food inflation is of course influenced by these things. CPI food inflation remained steady at 3.3% in March 2025, higher than the overall rate of CPI inflation, which fell to 2.8%, and food inflation is forecasted to rise to around 5% by the end of 2025. And the availability of produce is also impacted too. You can read more on this in our forecast and commodity update sections on pages 16-20 and take a look at the heat map on page 14 too.
The ongoing support of a food procurement partner, as an extension of our clients’ teams is increasingly valued, to navigate the current challenges of the food sector. Since the start of the financial year we have welcomed 20 new clients across care, education, hospitality and leisure sectors.
I was heartened to hear this from a long-term client:
Nothing is too much trouble… they are truly owner managed and agile.
… A truly essential service – not an overhead at all but a critical partner without whom we could not achieve the support or savings we see today.”
Our experts are working tirelessly with suppliers to provide information and insights, to help you make informed decisions and to support you whilst leaving you in control. You can meet our team here and why not watch this short video on You Tube to learn about our growth and journey so far and what this personal touch and commitment to excellence means for you?
From fibre-boosting tips to food inflation forecasts; from allergen updates to alternatives for meat; from Easter to EcoVadis; and from hydration to Hero Recipes… this edition is richly bursting with information and inspiration for you and your teams and communities.
I hope you enjoy the read and have the chance to make a hot drink and digest this latest edition. Please don’t hesitate to ask if you have any questions at all or if you’d like to discuss any of this in more detail… it’s what we’re here for!
All the best,
- Jo Hall, Co-owner, Development & Marketing Director
Welcoming new clients
20 this financial year already!
Moor House School & college
Proving our long-term Worth to a school client!
Overview: Worth School initially engaged allmanhall after a benchmark demonstrated that, by partnering with the food procurement experts to manage food and catering-related purchasing, they could benefit from cost savings of 13.93%.
In addition to cost savings, the School’s objectives included administrative and process efficiencies, and access to expert operational catering consultancy.
After the most recent review of the partnership, Worth School expressed their satisfaction with allmanhall’s support, and extended the contract once again.
“I have worked with allmanhall since appointing them in 2014, and I have certainly seen the financial savings, and their ongoing effective mitigation of supplier price increases.”
– Emma Hickmott, Domestic Bursar, Worth School
Background: Worth School is a co-educational Roman Catholic boarding and day independent school for pupils from 11 to 18 years of age, in West Sussex.
The School has over 600 pupils, of whom 300 are full boarding.
They operate a very busy and complex in-house catering service.
What did the client need? Worth School’s objectives were to achieve:
• Food cost savings, as demonstrated in allmanhall’s benchmark
• Streamlining of controls within the catering department, to improve the service levels and consistency of their foodservice offering
• Administrative savings for both the catering and finance teams
• Retention of selected valued suppliers, whilst ensuring they remained competitive and were integrated into allmanhall’s supplier management framework and catering software platform
What was the result? After several year of a successful partnership, and to ensure due diligence, Worth School undertook a full review of the allmanhall relationship. More recently they undertook a second evaluation.
Both reviews resulted in contract extensions and strengthening of the existing partnership, with allmanhall continuing to prove their expertise via impressive results and to deliver for Worth School:
• Supplier tendering and price mitigation, which identified a further 11.53% improvement
• Continuous proactive supplier management to drive consistent and ongoing benefit for the School – housekeeping spend is now also managed by allmanhall
• Financial control and visibility to the team, enabling administrative efficiencies and a reduction in volume of invoices, from 2000 per year to less than 120 per year
• Inputting of 198 recipes, facilitating more accurate costing, stocktaking, wastage tracking and allergen management
• A labelling package that ensured full compliance when Natasha’s Law came into force in 2021
The savings delivered by allmanhall contributed to supporting the School’s ground-breaking refurbishment of their dining facilities.
After the most recent review of the partnership, Worth School have expressed their satisfaction with allmanhall’s performance and the results being achieved, agreeing to yet another extension of this successful relationship.
What did the client say? “I have worked with allmanhall since appointing them in 2014, and I have certainly seen the financial savings, and their ongoing effective mitigation of supplier price increases. I also greatly value the administrative time savings.
Nothing is too much trouble for allmanhall’s support team to assist us with, and I really see them as an extension of our catering operations. The support and reassurance that this partnership brings has allowed me to focus on enhancing our pupils’ dining experiences and environment to a new level of excellence.”
– Emma Hickmott, Domestic Bursar, Worth School
The UK Spring Statement
Reviewed by Oliver Hall, allmanhall’s Managing Director
UK Spring Statement 2025: implications for food prices and food security
The UK Spring Statement 2025 builds upon measures introduced in the 2024 Budget, and combined, the fiscal choices carry significant implications for the food sector - especially around food prices, domestic production, and long term food security.
1. Rising labour costs driving price pressure
The previously announced increase in the National Living Wage to £12.21 per hour and the rise in employer National Insurance contributions to 15% are now in effect. These changes, confirmed in the Spring Statement, are expected to drive up labour costs across agriculture, food manufacturing, and foodservice sectors.
As a result, higher food and menu prices are likely, as businesses pass costs onto consumers. For a more detailed analysis of food inflation, read Mike Meek’s forecast on page 12.
2. Strain on domestic food production
The new inheritance tax on farms over £1 million - unchanged in the Spring Statement - continues to raise concerns about the viability of family-owned farms.
Without exemptions or additional support, there is a risk of reduced domestic production, increased farm consolidation, and greater reliance on food imports, all of which weaken the UK’s food security amid global supply chain uncertainty.
Oliver Hall - allmanhall Managing Director
3. Business rates relief – a temporary cushion
The Spring Statement reiterates a 40% business rates relief for eligible retail, hospitality, and foodservice businesses in 2025-26 (up to £110,000).
While this offers shortterm relief for some food operators, it does not address upstream costs in food production or distribution, limiting its broader impact on overall food price stability.
4. Energy costs remain a risk factor
The extension of the Energy Profits Levy continues to affect the wider economy.
While not targeted at food producers directly, higher energy costs - especially for cold chain logistics and food processing - may further pressure profit margins and lead to price increases for energyintensive foods such as dairy, frozen, and chilled goods.
5. Food security requires more strategic action
While the Spring Statement references cost-of-living challenges, it lacks targeted support for bolstering domestic food production or protecting family farms.
Analysts warn that current policies may risk eroding the UK’s food self-sufficiency, leaving consumers increasingly exposed to volatile global markets.
Conclusion
The UK Spring Statement 2025 reaffirms policies from the Autumn Budget that will likely increase food production costs and, consequently, food prices. Without strategic reforms or protections for domestic agriculture, the UK may face long-term risks to its food security.
While some businesses may benefit from shortterm reliefs, more comprehensive support for producers and supply chains is needed to ensure affordable and sustainable access to food in the years ahead.
Food inflation in 2025: what to expect
CPI food inflation remained steady at 3.3% in March 2025, higher than the overall rate of CPI inflation, which fell to 2.8%.
These inflation figures were released followed the UK Spring Statement, which is summarised by Oliver Hall on page 10.
Policy changes following the Autumn Budget will particularly impact food businesses. These include the rate and threshold of employer National Insurance Contributions (NICs) and a 6.7% increase in the National Living Wage.
Many food service suppliers have responded by implementing costto-serve increases from 01 April, which are above and beyond changes to product prices.
A detailed analysis by Mike Meek, allmanhall’s Procurement & Sustainability Director
From a farming and production perspective, changes to farm inheritance tax have made national headlines, but the abrupt closure of the Sustainable Farming Initiative (SFI) to new claimants could have the most profound impact on UK food production. The SFI scheme, which pays farmers to manage their land in an environmentally sustainable way, is a vital source of income, and its abrupt closure will create anxiety and uncertainty for those who miss out.
Universal factors, including energy prices, geopolitical tension, weather conditions, trade barriers, and plant and animal diseases, can disrupt supply.
Unpredictable factors impacting food prices
One of the primary challenges in forecasting food prices is the ongoing impact of climate change. Changes in traditional weather patterns significantly affect crops and food systems. Extreme weather events, droughts, and shifts in growing seasons make it difficult to predict yields, contributing to price volatility. We saw this variability with the 2019 UK cereal harvest, which was the highest this century, whilst the 2020 harvest was the second lowest.
Additionally, unpredictable factors such as the spread of plant or animal diseases and geopolitical uncertainties, including recent changes to US tariff policies, make it even more challenging.
Between December 2024 and March 2025, two hundred reported poultry outbreaks of avian influenza led to preventative measures like trade restrictions and widespread culling of poultry, resulting in increased production costs and product shortages. This has caused significant price pressure for poultry meat and eggs.
Certainties that will increase costs
Despite the unpredictability of some factors, there are a few elements that are certain to increase costs for food businesses:
• Changes to employer National Insurance contributions: increases to employer contributions will directly increase operational costs.
• Changes to the National Living Wage: As wages rise, labour costs will significantly impact businesses, particularly in the food sector, which employs many staff.
• New border procedures: Additional customs checks for imported goods will increase both time and cost for businesses heavily reliant on global supply chains.
Impact on the food industry
While these cost increases are not exclusive to the food industry, food businesses are expected to be hit particularly hard. With high employment rates, extensive use of packaging, and dependency on imports, the sector faces unique challenges. The Institute of Grocery Distribution (IGD) anticipates that around 80% of these additional costs will be passed on to consumers.
Looking ahead: inflation projections
The total increased costs across the retail sector are estimated to reach approximately £5 billion. Consequently, household food inflation is forecasted to rise to around 5% by the end of 2025.
This estimate does not account for unpredictable weather, disease outbreaks, or recent changes in international trade policies. Should any of these factors worsen the inflation rate could be even higher.
We will continue negotiating with suppliers to provide beneficial outcomes, offering guidance on alternative products and range management, and proactively mitigating risks on behalf of our clients.
Commodities heat map
Commodity updates
Cod/White Fish: Cod prices have continued to climb and are currently standing 25% higher than at the same time last year. This sharp increase is primarily driven by a quota reduction in 2024 to prevent overfishing and sustained high demand.
Haddock, a popular alternative to cod, has also experienced rising prices since August 2024, and is now up 41% year over year, though a decline was observed in January.
Salmon: Salmon prices remain volatile, with an 88% spike recorded in Q4 2024. Colder waters slow the fish’s growth as they feed less, leading to reduced harvesting.
demand during the Christmas season, this contributed to the sharp price increase. While prices have come down since the start of the year, they remain elevated.
Over the past three years, the highest prices have been observed leading up to Easter. This trend is expected to continue.
Wheat: Wheat prices have risen nearly 8% year on year, largely due to the ongoing conflict in Ukraine, as both the nations involved are key global exporters.
Adding to the uncertainty, international trade tensions, particularly the introduction of US tariffs, make it difficult to predict future market impacts.
Coffee: Coffee production in major regions like Brazil, Colombia, and Central America has been significantly affected by climatic challenges. In February, key growing areas received as little as 24% of their expected rainfall, leading to dry conditions that have reduced yields and driven extreme price volatility. As a result, Arabica prices have surged 97% year over year.
In Europe, prices have been pushed even higher following France’s smallest harvest in decades, which is significant as the country typically accounts for a quarter of EU wheat exports.
Potato: After a difficult 2023/24 season for UK potato growers, the start of the 2024/25 season has been much more stable. In the UK, potatoes are typically harvested in July and August, and then stored in cold storage until the following year’s harvest.
Unlike in previous years, suppliers have not anticipated significant price increases in raw materials.
However, rising energy costs, higher national insurance contributions, and minimum wage increases in the UK could lead to a slight price rise until the new crop arrives.
Oils - Rapeseed/ Sunflower/Olive: Olive oil prices surged to record highs at the start of 2024 due to severe droughts and high temperatures during the 2022/23 season, which left carry-over stocks extremely tight. However, prices have since fallen and stabilised, and are now sitting 52% lower than this time last year, thanks to improved growing and harvesting conditions.
In contrast, rapeseed oil prices have risen, and are currently up 13% year over year due to adverse weather. Northern Germany experienced its driest February on record, leaving rapeseed crops struggling for water, with a similar situation unfolding in Ukraine.
Sunflower oil prices remain unpredictable following the US announcement that it would help Russia regain access to global agricultural and fertiliser markets.
Since Russia is a major exporter of sunflower oil, its potential return could lead to oversupply and price declines, though this remains uncertain given the volatility of US policy decisions.
Beef: British beef prices have been steadily rising for the past five years but have surged dramatically since July 2024. As of now, deadweight prices stand at £6.75 per kilogram, marking a 33.6% increase from this time last year. Before May 2023, deadweight prices had never exceeded £5 per kilogram.
This sharp rise is driven by lower production, with some analysts predicting a 5% year-on-year decline in 2025. Livestock numbers have fallen due to several factors, including reduced business profitability and consistently strong beef prices.
Despite these high prices, domestic supply is unlikely to rebound quickly, as cattle typically take 18 months to reach slaughter weight, making rapid herd expansion difficult.
Lamb: Lamb prices are expected to rise as we approach Ramadan and Easter when demand for this traditional protein choice peaks. Currently, UK lamb prices are already 4.3% higher than this time last year and are likely to increase further.
This could lead to higher imports from the Southern Hemisphere, though global demand - particularly from the Middle East - has also driven up prices for New Zealand lamb, which is now 32.8% higher year over year.
Pork: Unlike other proteins, pork prices have declined, with European deadweight prices currently at £1.57 per kilogram, down 16.2% year on year. However, prices have risen 2.1% month on month. The decline is largely due to increased domestic production, which was 4% higher in 2024 than in 2023.
There are some concerns about Foot and Mouth disease, as more cases have been identified across the continent, potentially leading to future disruptions.
Chicken: Chicken remains one of the UK’s most popular proteins due to its versatility, particularly among costconscious consumers. However, the rising number of avian influenza cases is a growing concern, with the highest risks occurring between October and March due to migratory birds.
Recent outbreaks have already reduced the UK flock size by 5%, and strict biosecurity measures and zoning restrictions make rapid recovery difficult.
Feed costs also remain a challenge, driven by conflicts in Ukraine and the Middle East, along with a reduction in cereal planting across the EU in 2024.
As a result, European chicken prices have risen by 5% over the last quarter and could increase further if additional culls are required.
Dairy: GB milk production is expected to rise in 2025/2026, partly due to a dry autumn in 2024 that allowed cows to stay outside longer, helping to revive milk flows after a challenging year. While dairy prices typically decrease at this time due to the spring flush from calving, current contracts are 21% higher than this time last year.
However, high beef prices pose a threat to the dairy market. Strong beef prices have incentivised culling, and the size of the GB herd is already 0.9% smaller than at this time last year.
With upcoming business cost increases, such as higher energy prices, national insurance contributions, and minimum wage hikes, more farmers may need extra capital.
Cream and butter prices have eased slightly after reaching record highs in October 2024 but remain significantly higher than last year, with butter prices up 20% and cream prices up 28%.
Rice: Global rice prices have fallen, primarily due to India, one of the largest exporters, lifting its trade restrictions.
This has increased global availability, with some countries having to offload stocks to make room for the upcoming harvest.
Rice prices have dropped significantly, depending on the region of origin. Prices from India have decreased by 5% year on year, while prices from Thailand and Vietnam have dropped by 31% and 36% respectively.
Chocolate/Cocoa: Global cocoa production was severely affected by adverse growing conditions linked to a prolonged El Niño phenomenon and an outbreak of Cocoa Swollen Shoot Virus Disease last year.
Ghana, the second-largest cocoa producer, has experienced a 46% drop in harvest production over the past three years.
Meanwhile, Côte d’Ivoire, the world's largest producer, faced a shortfall of nearly 600,000 metric tons, marking a 27% annual decline. These challenges pushed prices to record highs. Although prices have fallen 23% year on year, they remain 98% higher than the five-year average.
Commodity table
Making your food and catering budget go further
One of our 4 pillars of sustainable and responsible procurement is Value.
This means the best food for the best price and realising ongoing food cost savings.
So, how competitive are our prices? We undertake benchmarks on a regular basis. Like-for-like comparisons (not substituting for cheaper alternatives to show a saving) and recommendations for improvements in buying practices to maximise cost effectiveness, never to the detriment of quality.
If we look at all the benchmarks undertaken since 1st August 2023, the savings we have demonstrated average 10.7%. That includes our benchmarks against contract caterers. Looking at benchmarks purely for in-house catering operations, on average we show savings of 7.5%.
And this competitiveness and value is ever improving.
In the last 10 benchmarks carried out, we have shown average food cost savings of 13.4%.
We keep a close eye on what other procurement providers are up to and, when we have benchmarked against our closest peer, our prices have been shown to be 9.7% more competitive on average. For multi-temp the demonstrable average saving against this competitor is 7.4%, for butchery it’s 12%, and for fruit and vegetables it’s a whopping 13.1%.
But we’re about more than just these significant food cost savings. As well as peace of mind regarding value, our clients benefit from support, catering controls platforms, administrative efficiencies, and a relationship that sees allmanhall as an extension of their team.
To paraphrase our Client Relations Director, Hayden Hibbert:
“The reason clients often start working with allmanhall is for the value and food cost savings and then they stay for that reason... and many other reasons.”
Foody dates to look out for...
7 April: World Health Day
This day focuses global attention on specific health issues that impact communities around the world. The link between food and health is fundamental, as nutrition is a cornerstone of disease prevention and optimal health.
This year’s campaign focuses on healthy beginnings for hopeful futures, promoting maternal health and prioritising women’s longer-term wellbeing.
Look out for our forthcoming blog on sustainable nutrition for girls and young women.
Go to our website on 7 April to read more.
20 April: Easter
Modern Easter eggs have a significant environmental impact with their excessive packaging. So how can you celebrate Easter sustainably?
Dye boiled eggs with natural colours like turmeric or beetroot juice and serve them for Easter breakfast with wholemeal toast soldiers for added fibre.
For a delicious, sustainable Easter treat, make our energy balls here.
21 April: National Tea Day
Although coffee is now the nation’s favourite hot drink, the traditional cuppa is still something to celebrate. When you’re making a brew, go for ethically sourced, plastic free and sustainable teas.
23 April: St George’s Day
Celebrate St George’s Day with delicious recipes that showcase the best of English produce. Eat bangers and mash, fish & chips with mushy peas, or mark the occasion with scones and Victoria sponge cake.
21-28 April: Food Allergy Awareness Week
In the UK, there are 14 major food allergens which food providers are legally required to provide warnings for when they are used as ingredients in any food and drink that they provide.
Read more on page 52.
Ultimately responsibility for allergen management sits with your site so do make this a priority.
1 May: Coeliac Awareness Month
Coeliac disease is a serious autoimmune condition that affects 1 in 100 people in the UK. Only 36% are medically diagnosed, meaning there are an estimated 500,000 people living in the UK with symptoms.
10 May: World Fair Trade Day
World Fair Trade Day is an opportunity to envision a world where trade helps support small-scale farmers, producers, and their families, cultivating healthy and sustainable communities around the world.
12-18 May: Mental Health Awareness Week
The theme for 2025 is Community. Being part of a safe, positive community is vital for our mental health and wellbeing.
Communities can provide a sense of belonging, safety, support in hard times, and give us a sense of purpose.
19-25 May: Dementia Awareness Week
This year’s theme for 2025 is dementia diagnosis. The week long campaign aims to raise awareness and reduce stigma around dementia.
It also encourages people to take action, such as advocating for better support and services.
20 May: Earth Overshoot Day
Earth Overshoot Day marks the date when humanity’s demand for ecological resources and services in a given year exceeds what Earth can regenerate in that year. We maintain this deficit by liquidating stocks of ecological resources and accumulating waste, primarily carbon dioxide in the atmosphere. How can you make a difference to reduce your carbon emissions?
What you eat and serve, how it’s grown and sourced, and how you approach food waste, all make a huge impact.
26 May - 1 June: National BBQ Week
The British BBQ has come a long way since the early days of charcoalencrusted pork sausages and burgers cooked to the consistency of lumps of coal. Now we can enjoy halloumi kebabs, tofu skewers or a delicious plant-based burger amongst other things (see page 62 for more details).
29 May: National Biscuit Day
Biscuits originated as a way to make flour and other ingredients last longer so that they could be taken on long journeys.
What’s your favourite?
It’s a custard cream or a gingernut for us!
The nation’s favourite biscuit, McVitie’s Chocolate Digestive, was first baked in 1892.
2-15 June: British Tomato Fortnight
High in lycopene and other health enhancing compounds, tomatoes may significantly increase your defences against some cancers, heart disease, and other chronic diseases.
British tomatoes are at their best during the summer months so make the most of this fantastic fruit!
Fish & Chip Week
It’s the quintessential British seaside supper after a day on the beach! Remember to make sure it’s sustainable by checking the MCS Good Fish Guide.
12-16 June: Healthy Eating Week
This year’s theme is Find your healthier you. The week will include five themes to support the theme:
• Know the facts: Information, advice, and myth busting
• Make a healthier choice: Tips and tools to make better choices
• Plan for success: Ways to plan healthier meals and menus
• Be the chef: How to cook healthier options, with links to recipes and ideas
• Keep moving: Promoting the importance of being active for health
18 June: International Picnic Day
It’s time to pack a basket with your favourite foods, find a scenic spot, and enjoy the experience of eating outdoors. Whether it’s a small gathering or a large community event, picnicking is a tradition that brings people together.
How about baking some delicious blueberry muffins to take with you?
30 June-13 July: Wimbledon fortnight
Wimbledon wouldn’t be Wimbledon without strawberries and cream. A huge total of 1.92 million strawberries are consumed annually at the Wimbledon Championships. To put it in perspective, that’s more than 140,000 punnets in total. Hugh Lowe Farms in Kent have supplied all their strawberries for over 25 years.
1 July: Plastic Free July
Since 2011, the Plastic Free Foundation has inspired over 100 million participants in 190 countries to work towards their vision of seeing a world free of plastic waste.
You can choose to refuse single-use plastics in July (and beyond!) and work with us to find great alternatives that can become new habits forever.
7 July: World Chocolate Day
World Chocolate Day is an annual event dedicated to indulging in and appreciating chocolate. It marks the date when chocolate was first brought to Europe in 1550, highlighting its historical and cultural significance.
For a sustainable and healthy treat, make sure your chocolate is Fairtrade and has a high cocoa content.
20 July: National Ice Cream Day
The origins of ice cream can be traced back to ancient civilisations like the Greeks, Romans, and Chinese. They enjoyed frozen treats made from snow or ice mixed with honey or fruit. In the 17th century, soft ice cream made with dairy became popular in Europe.
11-17 August: Afternoon Tea Week
Afternoon Tea Week pays homage to the quintessentially British custom of afternoon tea - a delicious combination of finger sandwiches, scones with clotted cream and strawberry jam, and dainty cakes and sweet pastries.
Using wholemeal bread and healthy sandwich fillings, and adding extra fruit to scones and cakes, can be a great way to boost the nutrition of this meal.
22 August: National Burger Day
National Burger Day is dedicated to one of the most cherished culinary creations - the burger. A burger can be made in so many ways and served with a plethora of different toppings, so there’s a burger for everyone!
Why not try a plant-based patty this year and reduce your carbon footprint?
Go to page 62 for more details.
Reducing food waste saves you money and helps the planet
Around a third of all the food produced globally is never eaten. This means over 30% of your food budget is going straight into the bin!
Food waste is also having a real impact on climate change, contributing almost 10% of total man-made greenhouse gas emissions. It isn’t surprising then that one of the UN Sustainable Development Goals is to halve global food waste by 2030.
Cutting global food waste by half would add a fifth to the world’s total food supply. This is highly significant when facing the challenge of how to feed a growing global population, sustainably.
The UK alone throws away around 9.5 million tonnes of food waste in a single year.
According to WRAP, food waste generated by the hospitality and food service sector makes up 12% of the total UK food waste post-farm gate, at 1.1 million tonnes every year.
75% of the food wasted could have been eaten, costing us £3.2 billion.
WRAP is working with the hospitality and food service sector to build momentum behind the Guardians of Grub campaign as a mechanism to increase the number of businesses measuring and reducing food waste and motivate behaviour change by staff.
For caterers, tackling food waste helps to save costs, improve efficiency, and boost sustainability.
What are the biggest food waste losers?
Bread is one of the most wasted items within the food-service sector. It is estimated that approximately 900,000 tonnes of bread are wasted each year, both at the production and consumer levels.
Potatoes are another culprit. Each year, around 750,000 tonnes of potatoes are wasted, often due to discarded peelings.
Bananas are one of the quickest decaying fruit, with their lifespan often decreasing due to mishandling. Over-ripe bananas can be used for banana bread, or a nutritious smoothie with other over-ripe fruit that would otherwise be thrown away.
What can you & your team do to reduce food waste?
Avoid overbuying stock: Only purchase what you need. This is especially important for perishable products. While you may be tempted to stock up in case of delivery issues or shortages in the supply chain, overbuying ultimately leads to more food waste and therefore higher costs.
Store food correctly: Ensure that food in fridges and freezers is stored at the correct temperature and rotate your stock appropriately, particularly perishable items.
Label food correctly: If you store food into different containers, make sure to clearly label it with allergens, date information and a product description. Keeping stock organised helps with knowing what you have and when to use it by.
Keep a stock inventory: Conduct regular stock checks to monitor what’s nearing its expiration date and create dishes that incorporate those ingredients. Use the ‘first in, first out’ (FIFO) method to ensure older stock is used before new deliveries.
Ensure deliveries match orders: Make sure to only accept what you ordered, and that the product is of good quality and within its use by date.
Engage in staff training: Staff play a pivotal role in reducing food waste. Train them to handle food efficiently, minimise prep waste, and recognise when to adjust portion sizes.
Use accurate portion control: One of the most effective ways to reduce food waste is through accurate portion control. Use portioning tools such as scoops, ladles or scales to ensure consistency. Ensure your portion specification matches the requirements of your diners.
Keep your menu simple: The more extensive your menu the more stock you need to hold, heightening the risk of unnecessary waste. Design menus that use similar ingredients across multiple dishes to maximise ingredient usage.
Don’t peel your vegetables: This not only boosts the nutrition of your dishes, but it also saves time and effort for your kitchen staff. If you do feel it necessary to peel vegetables, use the peelings to make stock, or to blend into soup.
Repurpose leftover ingredients: Get creative with leftovers! Turn yesterday’s unused ingredients into today’s specials or garnishes. For example, stale bread can be turned into croutons or pangritata. Repurposing ingredients not only reduces waste but can also add variety to your menu.
Don’t even throw away your banana skins! Jamie Clews of Metcalfe says “Cold smoke banana skins over applewood till they get the desired level of smoke. Then simply dry these out in an oven on its lowest setting. Finish off blending and mixing with a natural sugar for the most amazing next level ingredient for your banana cakes.”
Alternatively, use banana skins to create a delicious ketchup on the next page.
Monitor and analyse waste: Regularly monitor and analyse the types and amounts of food waste your business produces. Use this data to identify patterns and areas for improvement. Consider investing in waste tracking technology to streamline this process. Understanding where and why waste occurs allows you to implement targeted strategies to reduce it.
Don’t forget that new food waste legislation is now in force which impacts all businesses with more than ten employees. ALL food waste must be collected from workplaces, regardless of volume. This includes premises that do not serve food.
This is as part of the Environmental Act 2021. The new reforms named Simpler Recycling aim to improve the existing recycling system. The intention is to streamline and simplify the recycling of waste. You can find out more here.
Be mindful of what goes into producing your food, especially precious resources like water! A third of the water in global agriculture is linked to meat and dairy production.
One of the simplest ways to reduce your water consumption and minimise water waste, is to move away from a diet high in meat and dairy and move to more sustainable ingredients. For more information, read our blog on reducing your water footprint, here.
Involve your diners:
One of allmanhall’s clients, Epsom College, had real success when they involved their school community in reducing waste. They inspired and incentivised the student body, who came up with tangible initiatives and real results. Read more, here.
With food inflation currently at 3.3% and expected to rise further due to increased labour costs, this is yet another motivation to change behaviour around your catering costs.
Reducing food waste will help you to save money and that’s not all - there are more great tips for managing your budget here.
1. Peel the bananas and set the flesh to one side. Top and tail the skin to remove the hard parts, then roast the skins in a hot oven for 10-15 minutes.
2. Add the olive oil to a pan and fry the diced onion and carrot until soft. Add the ginger, garlic and roasted banana skins. Cook for 10 minutes.
3. Add the curry powder and tomato puree. Cook for 3-4 minutes.
4. Add the soy sauce, white wine vinegar, and coconut milk. Cook for 5-6 minutes on a low heat.
5. Add the banana pulp and sweet chilli sauce. Cook for 10 minutes on a low heat, then take off the heat.
6. Blend the mixture until smooth. Add back to the pan and continue to cook out for 10-15 minutes on a low heat until thickened.
What is the EcoVadis gold sustainability rating?
What is it?
As part of allmanhall’s commitment to ensuring that good food shouldn’t cost the Earth, we continue to prioritise sustainability and ethical practices through annual ESG (Environmental, Social, and Governance) audits conducted by EcoVadis.
EcoVadis is a globally recognised environmental reporting and compliance platform, that helps businesses evaluate and manage their impact across key areas such as the environment, human rights, labour standards, and sustainable procurement.
With over 130,000 companies from over 180 countries audited, EcoVadis sets a high standard for corporate responsibility and transparency. In 2023, allmanhall proudly earned a Gold-level EcoVadis certification, ranking in the top 6% of global businesses with a score of 70. In 2024 this rating was improved to a ranking in the top 5% of global businesses.
This achievement reflects our dedication to continuous improvement and proactive efforts to embed sustainability into every aspect of our operations.
Building on that success, we have strengthened our internal social and environmental management systems.
Key actions such as our communication of progress with the United Nations Global Compact, enhancing carbon disclosure in line with the Science Based Targets Initiative (SBTI), and refining our supplier engagement process have played a critical role in driving performance and boosting our EcoVadis score.
In 2025, we are thrilled to announce that allmanhall has achieved a new milestone, not only maintaining our gold certification but also increasing our EcoVadis score to an impressive 79 - placing us in the top 2% of businesses globally.
This achievement reflects our ongoing commitment to sustainability and our proactive approach to managing risks and opportunities across our value chain. allmanhall are committed to leveraging our leadership position and collaboration ability with partners, to continue drive holistic improvements across our value chain.
Our goal is clear: to continue to lead by example, build transparency, and help shape a future where sustainable practices are the norm, not the exception.
Click here to learn more about our vision for a sustainable future:
A win for Forest Green Rovers: saving money without costing the earth
Overview:
Forest Green Rovers wins double-digit savings across food and cateringrelated purchasing by working with allmanhall. As a sports stadium looking to stand apart from the crowd, Forest Green Rovers relies on allmanhall’s help to ensure that every penny of their food and catering budget is working as hard as possible, sustainably and responsibly, to nourish a healthy balance sheet.
Not only does the Club benefit from sustainable food cost savings, but these savings are delivered alongside industry-leading support by experts acting as an extension of their team to give them peace of mind!
By engaging allmanhall, Forest Green Rovers gains the leveraged purchase volume to mitigate food price increases and consolidate supply without having to do it themselves. They also have the reassurance of award-winning sustainable and transparent food supply chains alongside easy access to purchasing information and simplified, more efficient processes.
“Food is a big part of the experience here at FGR, whether it is matchday, events, hospitality, feeding the players or hosting the rewarding community cookalongs. As a club we are keen to educate on plant-based sustainable switches that are better for people and the planet. allmanhall have provided a great solution for the club to make financial and sustainable savings, as well as offering a carbon calculator for the meals produced from the kiosks.”
- Paula Brown, Head of Commercial, Forest Green Rovers
Why did Forest Green Rovers engage allmanhall?
Founded in 1889, Forest Green Rovers has a long and vibrant history. Dale Vince, a British green energy industrialist and the founder of the electricity company Ecotricity, became the chairman of the semi-professional football club in 2010, after investing in it as a major shareholder to improve its social and environmental impact.
Under Vince’s leadership, Forest Green Rovers became the world’s first vegan football club in 2015. They were the first carbon-neutral football club certified by the United Nations in 2018, and in the same year they beat Manchester City and Lords Cricket Ground to win the first ever Green Heart Hero Sustainability in Sport Award, given by the Climate Coalition at a ceremony in Parliament.
allmanhall approached Forest Green Rovers because the team was keen to demonstrate concrete savings on their food purchasing whilst sharing their sustainable mission. Tackling the impact of climate change is fundamental to allmanhall’s operations and supply chain as our food industry both contributes to and is vulnerable to its effects.
allmanhall collaborates to ensure their operations and actions have a positive influence on the places and people that they work with, including their extended supply chains.
Leading by example, allmanhall is ‘Gold Rated’ by EcoVadis, the world’s largest provider of business sustainability ratings, and ensures that every core supplier is also rated for sustainability by EcoVadis.
What was the result?
allmanhall conducted a benchmark which demonstrated that Forest Green Rovers could benefit from double-digit savings whilst enjoying transparent and responsible food procurement, ensuing that the catering offering for their supporters and community alike wouldn’t cost the earth.
allmanhall’s experienced team mobilised key suppliers rapidly, and the stadium’s catering team was given full training on allmanhall’s catering controls platform.
This system provided full stocktaking capabilities, EDI ordering, recipe costings and nutritional information, and the ability to track every penny of spend.
Forest Green Rovers engaged allmanhall in May 2024 and benefitted from savings of 17.4% as well as a reduction in monthly invoices from 30 to just 2, saving administrative time.
With allmanhall’s support, the Club introduced an award-winning carbon assessment tool that monitors the carbon footprint of every dish and helps them adapt to an even more sustainable way of operating. The Foodsteps platform plays a key role in:
• Measuring and reducing the stadium’s food emissions
• Creating greater transparency within their supply chains
• Assisting the catering team as an educational tool
• Directly empowering the Club’s supporters and visitors to make more sustainable food choices.
Regular procurement reviews suggest new or alternative products which help the Club to save money whilst maintaining their enviable sustainability credentials.
As food procurement experts managing the efficacy and impact of the food supply chain, allmanhall also support the stadium’s catering team to minimise food waste at the end of the value chain - a welcome and positive move when almost one third of a company’s food budget goes straight in the bin.
To strengthen Forest Green Rovers’ extensive programme of community engagement, the allmanhall team joins in regular community cooking sessions which go down very well with local school children and their families.
These sessions teach the children valuable cooking skills and sustainable ingredient knowledge.
Collaboration doesn’t even stop when the office closes for the day - allmanhall’s team also take part in the Club’s football tournaments to strengthen the sense of teamwork exemplified by their working partnership.
What did the client say?
“Food is a big part of the experience here at FGR, whether it is matchday, events, hospitality, feeding the players or hosting the rewarding community cookalongs. As a club we are keen to educate on plant-based sustainable switches that are better for people and the planet. allmanhall have provided a great solution for the club to make financial and sustainable savings, as well as offering a carbon calculator for the meals produced from the kiosks.”
- Paula Brown, Head of Commercial, Forest Green Rovers
With double-digit savings and fully transparent and sustainable food procurement, alongside engaging community support, Forest Green Rovers are delighted to have teamed up with allmanhall to ensure every penny of their food and catering budget is working as hard as possible, sustainably and responsibly, to nourish a healthy balance sheet...
Read more about the work we're doing with Forest Green Rovers on the next page...
Teaching valuable life skills at Forest Green Rovers!
Forest Green Rovers has become an integral part of Nailsworth, a beautiful town in the heart of the Cotswolds. Not only does the club champion the sustainable ethos of its Chairman, Dale Vince, but it has happily embraced its social responsibility by providing free cooking lessons for local families which allmanhall supports with both ingredients and extra pairs of hands.
Why is a football club teaching cooking skills?
The Food Foundation’s latest Broken Plate report (read a full summary on page 40) found that to afford the government-recommended Eatwell Guide, the most deprived fifth of the population would need to spend 45% of their disposable income on food, rising to 70% for those households with children. This is unachievable for many families and as a result, children in lower-income households eat cheap ready meals that are high in sugar and fat, but low in nutritional value, or just go hungry.
Furthermore, a report by the AKO Foundation found that most children in the UK don't have adequate cooking skills. Why is this a problem?
Children who don't have adequate cooking skills may not have a hot meal at home or school, and this can lead to poor attendance through illness and an inability to learn.
Although cooking and nutrition was added to the National Curriculum for children in Key Stage 1 to 3 to address this issue, many schools just don’t have the time or resources to teach cooking skills effectively.
What’s the solution?
With the support of allmanhall, Forest Green Rovers are doing their bit in their local community by providing free cooking classes for schoolchildren and their families.
Richard Allen, the Club’s Head Chef, delivers regular ‘cookalongs’ each football season and, by teaching the children to cook, he and the FGR Community Trust team give them new skills, an understanding of food budgeting & sustainability, confidence, and an improved diet.
What’s the result?
Not only do these sessions teach the children valuable cooking skills, but they also give the budding chefs sustainable ingredient knowledge. With access to Foodsteps provided by allmanhall, the Forest Green Rovers team knows exactly what the carbon footprint of each dish is, and so they can demonstrate low carbon meals.
The most recent session attendees cooked the Club’s recipe for chilli burritos with only 1.57kg CO2e/kg.
The children were delighted to demonstrate their cooking skills and the parents explained that, having made a meal for their mums and dads, their kids were much more confident about trying new ingredients. A couple of the teenagers even gave their burritos “ten out of ten for flavour!”
Giving the families a booklet of the Hero Recipes they have cooked, means that they are equipped to create delicious and nutritious meals at home that don’t cost the earth.
“The community cookalongs are great to see families having fun, whilst learning how to cook. I enjoy sharing my skills for all involved so they can learn about preparing plantbased, affordable meals from scratch. It’s great to see the progression and engagement from the attendees as they develop through the course, hoping they will take their learnings further in life.”
- Richard Allen, Head Chef, Forest Green Rovers
Ask the team at allmanhall about Foodsteps, Hero Recipes and other ways to enhance the nutrition and sustainability of your menus, whilst engaging your community in the process!
Food that’s good for people and the planet (and your pocket, too!).
After all, good food shouldn’t cost the Earth.
The Broken Plate Report 2025
The state of our children’s health...
The Food Foundation’s latest Broken Plate report makes very depressing reading - healthier foods are more than twice as expensive per calorie than less healthy foods and less available.
On average, children consume less than half the recommended amount of fruit and veg but twice the recommended amount of sugar.
To put this into context, the report only covers food supply in supermarkets and on the high street rather than in school settings, but there are relevant findings that, as educational caterers, you should bear in mind when planning your menus.
Our Registered Dietitian, Tess Warnes, summarises the report and demonstrates how, whilst children are on school premises, you can improve their diet without breaking the budget.
Who is The Food Foundation and what are their findings?
The Food Foundation is an independent policy think tank that aims to change the food system and improve access to healthy food. It focuses on how the food system affects the affordability of healthy food, especially for lower income families.
The Broken Plate is The Food Foundation’s annual flagship report, presenting metrics on the health of the food system and its impact on people’s lives.
The 2025 Broken Plate report grouped their findings into three sections: appeal; availability; price and affordability.
The Food Foundation
Appeal: Food advertising in the UK remains dominated by discretionary foods that aren’t necessary for the body’s intake of nutrients, and which are typically high in fat, salt and/or sugar. Over a third (36%) of food and soft drink advertising spend is on confectionery, snacks, desserts and soft drinks, compared to just 2% on fruit and vegetables.
This is a 3% increase in spend from 2022 and represents an additional spend of £85 million per year on advertising for the category.
It's not all bad news in this area, however. Total advertising spend on fruit and vegetables has more than doubled, from £10 million in 2022 to £25 million in 2024, but it still only stands at 2% of total advertising spend compared to other food categories.
In parallel to its demands to restrict the advertising of unhealthy foods, the Food Foundation wants greater investment in the promotion of healthy and more sustainable food. Veg Power's multi-award-winning vegetable marketing campaign Eat Them to Defeat Them has shown that this strategy can work.
With 80% of British children not eating enough vegetables, and 29% eating less than one portion a day, Veg Power created the campaign in 2019, with support from chefs such as Jamie Oliver and Hugh FearnleyWhittingstall.
Since then, Eat Them to Defeat Them has been supported by £20m of TV advertising with over 1.7m different children taking part in over 5,000 primary and special schools. Their latest impact report confirms that repeated involvement in the campaign has led to increased vegetable consumption over the long term – 89% of the schools reported that children ate more vegetables, and 74% said children were more likely to finish vegetables and reduce waste.
Readily available fresh fruit, throughout the day!
Availability: The Broken Plate report highlights that high streets and town centres continue to be dominated by typically unhealthy fast-food outlets.
A quarter of the places to buy food in England were fast food outlets in June 2024. The convenience of fast food, coupled with its widespread availability, often makes it the default choice for busy families with limited time and resources.
The report cites recent analysis of the impact of Gateshead Council’s policy to restrict new fastfood outlets. The analysis revealed that, in the areas with the highest concentration of fast-food outlets, there was a 4.8% reduction in the prevalence of childhood obesity. This suggests that restricting fast-food outlets may help reduce the prevalence of childhood obesity in highly affected communities.
In a positive step to tackle this, the National Planning Policy Framework was recently updated to make local planning authorities refuse applications for hot food takeaways and fastfood outlets within walking distance of schools and other places where children congregate.
It will be interesting to see the impact of this policy on childhood health in the future.
When it comes to product availability in supermarkets, healthy foods are still struggling to be seen on the shelves. As an example, only 3% of breakfast cereals and 5% of yogurts marketed to children are low in sugar.
A 35g bowl of Frosties, marketed to parents as a suitable breakfast cereal, has 13g of sugar, or the equivalent of three teaspoons - that’s more than half the daily recommended sugar intake for children aged 7 to 10.
Price and affordability:
When considering price and affordability, healthier foods are more than twice as expensive on average per calorie as less healthy foods, with healthier food increasing in price at twice the rate in the past two years.
Analysis of the Office for National Statistics’ Consumer Price Index conducted by the University of Cambridge in 2024 found that more healthy foods averaged £8.80 per 1,000 kcal compared to £4.30 for less healthy foods.
This means that, to afford the governmentrecommended Eatwell Guide, the most deprived fifth of the population would need to spend 45% of their disposable income on food, rising to 70% for those households with children.
This is unachievable for many families and as a result, children are going hungry. 4 million children are now living with food insecurity, and this is backed up by the British Nutrition Foundation’s research among primary education providers which found that 31% of teachers surveyed said that children were coming to school hungry.
Hungry children are less likely to concentrate and more likely to exhibit behavioural problems, which in turn affects both attendance and attainment.
What is being done to improve children’s health while they’re at school?
The School Food Standards were introduced in 2015 to help children develop healthy eating habits, and ensure that they have the energy and nutrition they need to get the most from their whole school day. All maintained schools, new academies, and free schools are required to follow them.
Since then, pupils’ diets have not become much healthier. A Food for Life, ‘State of the Nation’ report from 2019 revealed more than 60% of schools were not meeting the School Food Standards (SFS) and that general non-compliance was rising.
Caterers put this down to rising costs, inadequate Government funding and a lack of enforcement.
In addition to this, nutrition has moved on since 2015 and sustainability is also now much more front of mind.
A coalition of 36 organisations including the Food Foundation, came together to launch The School Food Review, calling on the government to commit to a continual cycle of improvement to the school food system so that every single child has the vital nutrition they need to reach their potential.
Progress is being made, and the government has launched a free breakfast club trial in 750 schools from April 2025, as part of their Plan for Change.
In the meantime, how can you play your part?
Here are some easy (and budget-friendly) wins to improve your pupils’ diets:
1) Work with an expert to make vegetable dishes delicious, inspiring, and tempting. allmanhall’s team of expert chefs and dietitians has created sustainable and nutritious Hero Recipes for our clients which taste fantastic and don’t cost the earth. All the recipes comply with the School Food Standards, meeting the criteria and recommended portion sizes for both primary and secondary school pupils.
2) Add more fibre to your recipes. Lentils and beans are some of the cheapest, most filling foods around, and are a great way to add fibre to a dish. For a deeper look at pulses, read our article on page 58.
3) Reduce the meat content of your menu, which can also deliver significant cost reduction. In a mince-based pasta dish such as spaghetti Bolognese or lasagne, replace half the meat with red lentils to increase the fibre content. By swapping out 50% of the red meat, it’s great for the planet too - the dish’s carbon emissions are reduced by 35%.
4) Replace the standard beef burger on your menu with a fully plantbased version which delivers all the taste, protein, and five times more fibre.
The Brighter Burger, developed by allmanhall in collaboration with Redefine Meat and Epsom College, comes with impressive nutrition credentials (5g of fibre per patty compared to only 1g for a standard beef patty), a great taste, and only 6% of the carbon equivalent impact of a standard beef burger.
5) Reduce the sugar content of desserts - allmanhall’s sustainable and nutritious Hero Recipes have a selection of desserts which all contain 50% fruit content to meet School Food Standards.
50%
6) Encourage sugar-free breaktime snacks – plain popcorn or oatcakes don’t contain any sugar and are great options. The sugars found naturally in fruit and vegetables are less likely to cause tooth decay than man-made sweet treats, because they’re contained within the structure, so an apple or banana works if your pupils prefer something sweet. However, dried fruit should be discouraged as it’s better for children’s teeth to eat dried fruit as part of a meal, and not between meals. Again, allmanhall can provide great tips for suitable breaktime options.
7) Share recipes with parents so that they can recreate healthy recipes at home – you could create a booklet of your pupils’ favourite dishes to share with families, promote healthy eating, and build a stronger sense of community.
Get more great Hero recipes here and here.
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Jamie’s Farm: transforming children’s lives and enriching their community
allmanhall count many schools and care home groups in our growing community of client partners. The best food, and the best prices, with the best support, often for vulnerable people, is a key part of what we do.
We have been working with catering teams for almost two decades and for over half of that time we've had the joy and honour of supporting Jamie's Farm as our charity partner.
Built around their unique blend of Farming, Family and Therapy, Jamie’s Farm, a stone’s throw away from allmanhall’s office, has a residential programme for teenagers at risk of exclusion which acts as a catalyst for change, enabling young people to thrive academically, socially and emotionally during their school years and beyond.
Young people spend a week at Jamie’s Farm, getting involved with the running of one of the four rural working livestock farms in Bath, Hereford, Monmouth and Leweshelping with everything from gardening and chopping logs to lambing and working with the horses!
On day one, all mobile phones and electronics are handed in to ensure there is real distance from pressures and distractions at home. Children live and work on site in small groups of 10–12, supported by experienced staff who focus activities on positive and tangible outcomes.
After their farm stay, teenagers show significant and meaningful positive shifts in their behaviour, engagement and self-esteem. Over 16,000 teenagers have been helped since 2007, and over 70% of the young people referred to Jamie’s Farm to support their wellbeing confirmed that their wellbeing improved at the end of their week.
allmanhall knows that the work of Tish and Jamie Feilden, and their team, is indispensable to young people, so we are proud to support Jamie’s Farm with both fundraising on their behalf and volunteering hours on the farm itself. Many of the allmanhall team have taken on the Bath Half Marathon to raise money for Jamie’s Farm.
“As well as being able to fundraise together for such a great cause, we got so much from taking apart… The lunch runs with people we don’t always work with that closely alongside, the group chat about how our training plans were going… It was such a brilliant event to be part of!”
- Jo Hall, Development & Marketing Director
And we are happy to get our hands dirty too! allmanhall’s Bid Administrator, Victoria Hancock, recently spent the day volunteering at Jamie’s Farm and worked incredibly hard to stake and support trees on the farm.
allmanhall holds the gold accreditation from Investors in People, putting them in the top 10% of companies versus their peers.
With such strong team spirit, inclusivity, support for local charities and such great attitudes, you can see why allmanhall are deserving of the gold award.
And now, let’s meet a couple of the allmanhall team...
Meet the Team
Paul Wallis:
Who are you?
I’m allmanhall’s Client Relationship Manager, supporting clients in South England and across the Midlands. I recently joined allmanhall after working in contract catering for over thirty years, so I have firsthand experience of the challenges facing my clients.
What three words best describe your job? Satisfying, virtuous and rewarding
What is a typical day for you?
A typical day for me is getting on the road early to avoid the traffic and to be in plenty of time for my client visit. I always like to arrive an hour early to plan and think about the meeting agenda. This means checking any cases that have been reported and thinking about what support and added value we can give to the client.
After the meeting, I’ll consider who in the allmanhall team I might need for further support. This could be some pricing analysis or product advice from the buying team, or to update the customer support team on any delivery or case requests.
An enjoyable part of this role for me are our client development days. I recently attended a session on reducing the cost and climate impact of ruminant meat provided by Vegetarian Express for one of our clients. It was very insightful and opened my eyes to more creative, healthy and sustainable products available to all our clients.
What are you most proud of?
I am only two months into my career with allmanhall and I’m really proud to be working for a company that genuinely puts the customer first. That starts with the real financial savings our clients can see, the reports and information they have at the touch of a button and then the phenomenal support team behind it, all saving clients time - another financial benefit. Sustainability isn’t just a vogue word at allmanhall, it is a company culture, and it’s brought to life by our incredible team.
Meet the Team Tess Warnes:
Who are you?
I’m allmanhall’s Registered Dietitian and a senior member of the nutrition and dietetic support function here. I hold a BSc (Hons) Nutrition and Dietetics, and I’m a registered Dietitian with The Health and Care Professions Council (HCPC).
What three words best describe your job? Evidence-based, rewarding, diverse
What is a typical day for you?
No two days are the same for me, and that’s one of the things I love about being a Dietitian at allmanhall. Last week, for instance, I attended the Anaphylaxis UK Business Forum at London Zoo, conducted a comprehensive allergen audit as a tool for a school to support their allergen management, assessed a care home menu, and reviewed multiple school menus for compliance with the School Food Standards. I also spent time updating some resources for Care to support hydration for residents. And I’ve been reviewing our allergen processes – something I do proactively and periodically to continue to inspire improvements beyond just compliance. A couple of weeks ago I was delivering training to support an in-house catering team’s approach to their allergen management.
What are you most proud of?
I’m proud of the strategic Nutrition and Dietetic Plan we have developed, positioning allmanhall as a forward-thinking procurement solution who invest and support in this area. It drives innovation, enhances efficiencies, and optimises nutrition strategies, ensuring we provide the best possible nutrition and dietetic support, and excellent value, to our clients and across the company.
Good nutrition makes for a great exam performance
During exam season, those studying bury themselves in revision, striving to absorb as much information as possible. While good study habits are essential, one crucial aspect that is often overlooked is nutrition.
The brain is the most energy-demanding organ in the human body, using up to 20% of daily calorie intake. During intense study periods, the demand for brain fuel increases even further, so what and when teenagers eat can significantly impact their energy levels, concentration, mood, and how well they can perform critical thinking and memory tasks.
allmanhall’s Registered Dietitian, Tess Warnes, gives some top tips to help catering teams support your students’ nutrition.
Don’t let them skip meals: Make sure your students are eating regularly – the brain is an engine, and it needs fuel for optimum performance.
Skipping meals will lower concentration and energy levels, particularly for teenagers. Breakfast is particularly important –research shows that pupils and students who eat breakfast perform better in exams than those who don’t.
Make sure they keep hydrated: Even mild dehydration can impair concentration so ensure your students drink plenty of water throughout the day.
If they’re not keen on plain water, herbal teas and natural fruit-infused water are also great options to keep hydration levels up without added sugars.
Provide protein at every meal: This will help keep energy levels steady and aid their concentration. If they don’t eat meat or dairy, and to give them a more sustainable option, offer delicious plant- based options with our Hero Recipes, featuring highprotein (and high-fibre) pulses, here and here.
Include Omega-3: Encourage your students and pupils to eat foods with Omega-3 fats – they enhance neuroplasticity and can support brain health and mood. Put recipes on your menu which include oily fish, (salmon, mackerel, sardines), seeds, and their oils (e.g. flaxseed, linseed oil).
Offer healthy snacks: Steer them towards nutritious, highprotein snacks to keep those energy levels steady, rather than sugary snacks or caffeine-loaded drinks.
Avoid high-sugar foods: People may feel that they need a sugar boost but should avoid sugary foods as the increased energy will only be very short-lived, quickly followed by deeper fatigue and lower concentration.
Fresh fruits, yoghurt, and seeds can provide energy without the crash. allmanhall’s nut-free energy balls are delicious and nutritious. Include protein, some complex carbs and a portion of fruit or vegetables at each meal!
Snack ideas:
• Handful of fresh fruit and seeds
• Hummus and cucumber
• Hard-boiled egg with pitta bread
• Plain popcorn with fresh fruit
Breakfast ideas:
• Scrambled eggs or tofu on wholemeal toast with mushrooms
• Baked beans on wholemeal toast
• Low-sugar muesli with natural Greek yoghurt, seeds, and berries
• Oat and berry smoothie bowl
• Carrot & apple breakfast muffin
There are more delicious breakfast ideas here.
Lunch ideas:
• Spinach and mushroom omelette with wholemeal roll
• Mackerel stir fry
• Plant-based burger – try The Brighter Burger on page 62
• Chilli burritos with sweet potato wedges
• Fish taco
Proper nutrition is a critical component of academic success, impacting everything from concentration and memory to mood and stress levels. With allmanhall’s expert nutritional support, you can encourage your students to adopt healthy eating habits that will fuel their brains and support their hard work.
We wish everyone the very best of luck and every success with exams!
Food Allergy Awareness Week
In the UK, there are 14 major food allergens for which food providers are legally required to provide warnings when these allergens* are in ingredients for any food and drink.
The way allergen information* is communicated depends on the type of business and how the food and drink is presented.
Prepacked Foods: These are items sold in retail outlets that are already labelled. Such foods must include a complete list of ingredients, with allergens clearly highlighted.
Non-prepacked/loose food: These include items sold in bakeries, delicatessens, takeaways, etc. Establishments have the flexibility to present allergen information in various ways, such as on the menu or in a dedicated folder. They must ensure that this information is readily accessible if a customer requests it.
Prepacked for direct sale (PPDS): This refers to foods that are prepared on-site and packaged at the same location from which they are sold, such as sandwiches, salads, and pies. Since 2021, Natasha’s Law requires all PPDS foods to be labelled with allergen information just like prepacked food labels. This includes a complete list of ingredients with allergens clearly highlighted.
Vegan labelling & allergens: The increase in products with vegan labelling has caused confusion and risk for those with allergies. Vegan labelling lacks a legal definition in the UK and EU. While terms like vegan fall under food regulations preventing misleading claims, they don’t require rigorous testing.
* Please always check labels and packaging for allergens
This means a food can be labelled vegan and have a ‘may contain’ statement for milk or egg.
As a result, vegan-labelled products can still carry ‘may contain’ warnings for milk or eggs due to potential cross-contamination. Even products with the vegan trademark don’t guarantee the absence of allergens, as strict contamination testing is not required. This has led to confusion, with some assuming vegan products are safe for those with milk or egg allergies.
Free From labelling: Free From foods are special ranges of foods made without certain allergens. If a label states that the product is ‘free from milk’ or ‘peanut-free’, it must be based on specific and rigorous controls.
These controls need to ensure that the final product is completely free of that particular allergen*. This includes checking that all ingredients and packing materials do not contain that allergen, and preventing cross-contamination from other foods made on site. There is one exception to this rule - gluten. Gluten-free labelled products can contain a maximum 20mg/kg of gluten.
It’s important to remember that, when using Free From foods, they are only free from the allergen/s* they claim to be free from... they are not free from all allergens.
A milk-free cake may well still contain eggs, nuts, wheat etc
Developments in the allergy landscape: While allergen laws have remained unchanged since the implementation of Natasha’s Law in 2021, it’s important to stay informed about potential future regulations and developments in this area.
Owen’s Law: Like Natasha’s Law that precedes it, Owen’s Law is a proposed new legislation due to a severe allergic reaction suffered by a young person. Owen Carey tragically died in 2017 after eating chicken that had been marinated in buttermilk, despite telling staff that he had a dairy allergy.
His parents campaigned for a change in the law requiring restaurants to state the 14 major allergens in their dishes in writing at the point of ordering, without the customer having to ask. This simple change would eliminate the risk that exists at the point of order when a server doesn’t fully understand, or isn’t trained correctly in, the management of customer queries around allergens.
Following a consultation in 2024, the FSA has recommended to the government that these changes become law. As yet, the government has not responded to this. In the meantime, the FSA has produced a best practice guidance for industry to follow, with updated guidance for food allergen information. This guidance encourages information on allergens to be available in writing in the out of home sector, for example restaurants, cafes, delis, market stalls and takeaways.
Keeping your diners safe:
• Don’t rely on vegan labelling as vegan products may be contaminated with animal products - use back of packaging labels*
• Free From claims - check which allergy they are free from. Free From may only refer to one allergy and does not mean free of all allergies, so check back of pack*
• Always check back-of-pack labelling*
Hungry to learn more? Helping your team’s compliance...
allmanhall can provide allergen training workshops to you and your catering/ foodservice team. All workshops are conducted by our Registered Dietitian, who will tailor the session to your needs, providing your staff with critical knowledge and practical learning about the 14 major food allergens, including how to deal with the different types of reactions.
This and other tools and support from allmanhall are available to help you manage allergens* within your food service operation.
Read page 56 for an allergen training case study!
* Please always check labels and packaging for allergens
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Community & Social
As well as sharing insights and updates, we regularly collaborate with partners including Foodsteps, UN Global Compact and Jamie’s Farm.
You will also get to see behind-the-scenes photos of our team and what we get up to!
Supporting St Mary’s Calne with tools and training to help their allergen management approach
Overview
With allergies now affecting 2% of all children, the catering team at St Mary’s Calne wanted to enhance the team’s knowledge of allergen management by having face-to-face training.
allmanhall’s Registered Dietitian, Tess Warnes, supported the School with a full programme of onsite training and allergen audits, webinars, and useful resources for staff and pupils.
“allmanhall’s training was incredibly helpful, interactive and engaging. We have made a number of changes since Tess’s visit,including implementing an allergen checklist matrix...
Whilst we already had a good system in place, this adds an additional level of safety and traceability to each dish.”
Linda Thomas, Catering and Functions Manager
Background
St Mary's Calne is a leading girls' boarding and day school in the UK, for girls aged 11 to 18. In 2023, the school's A-Level results ranked third in the UK and joint second in the SouthWest of England.
What did the client need?
Allergen management is now a key part of any school caterer’s day and a responsibility that comes with their job.
Assuring an up-to-date understanding and how best to manage allergens was of the utmost importance to St Mary’s Calne, and whilst they regularly undertook online training, the School’s Catering and Functions Manager, Linda Thomas, wanted to enhance the team’s knowledge with face-to-face training.
What was the result?
Thirty members of the School’s catering team attended an allergen management training session, delivered onsite by allmanhall’s Registered Dietitian, Tess Warnes, to fit in around food service.
The training covered:
- an overview of allergies, intolerance and coeliac disease
- what to do if someone is having an anaphylaxis reaction
- regulatory compliance
- operational processes for managing allergies.
As a result of the training, a number of St Mary’s allergen processes were reviewed and discussed by the School. The team have introduced an allergen check list matrix to be completed by the chefs for each dish they make.
What did the client say?
“allmanhall’s training was incredibly helpful, interactive and engaging. The next day I heard several members of staff checking things such as the purple boards for glutenfree and if we had a separate margarine tub for gluten-free sandwiches, which we do. We have made a number of changes since Tess’s visit, including implementing an allergen checklist matrix. Whilst we already had a good system in place, this adds an additional level of safety and traceability to each dish.”
Linda Thomas, Catering and Functions Manager
allmanhall are continuing to support the School on its allergen management journey, providing tools and access to processes and resources, to help them manage allergens. As Premium Business Members of Anaphylaxis UK, allmanhall is best placed to provide such support.
Additional accredited training for St Mary’s Calne can also be provided in the future, through the completion of the Royal Society of Public Health’s Level 2 Award in Identifying and Controlling Food Allergy Risk.
Important note: allmanhall’s allergen disclaimer
Why pulses are a menu must-have!
Why are pulses being hailed as one of the ‘superfoods’ at the moment? We dig deep to investigate why the humble bean is now a menu must-have for catering teams...
Pulse or legumewhat’s the difference?
Even if you’re not sure what pulses are, there’s a good chance you have cooked with them – think of the humble baked bean. This British cupboard staple is actually a haricot bean (haricot is French for bean, so we Brits are literally calling them ‘Bean beans’!) but do you know the difference between pulses and legumes?
All tinned or dried beans, peas and lentils are pulses!
Pulses are part of the legume family – the main difference between pulses and legumes is that pulses are dried before they are eaten (so fresh peas are legumes; dried peas are pulses). Peas and baked beans are the most frequently consumed pulses in the UK diet, closely followed by lentils and chickpeas.
Why is everyone talking about pulses now?
Pulses aren’t a modern crop – they’ve been grown and eaten for thousands of years. Beans and chickpeas were even mentioned in Homer’s Iliad in the 8th century BCE. So why are they suddenly such a hot topic?
It’s all about nutrition and sustainability… and cost!
Pulses are packed with nutrients and have a high protein content, making them an ideal source of protein. One portion of pulses (three heaped tablespoons) provides up to 9g of protein – about a sixth of what an adult needs in a day. Pulses are low in fat and rich in soluble fibre, which can lower cholesterol and help in the control of blood sugar. Just one portion of pulses provides about a third of an adult’s daily fibre requirements.
Sustainability is the key to the production of pulses. Incorporating nitrogen-fixing plants like legumes in planting schemes eliminates any need for synthetic nitrogen fertilisers. This is important because nitrogen fertilisers are a major contributor to climate change and environmental pollution.
Mike Meek, allmanhall’s procurement & sustainability director, highlights that “Pulses are highly water efficient - producing 1 kg of lentils needs 1250 litres, while 1 kg of beef requires 13,000 litres”.
Pulses are also much cheaper than meat. By removing 50% of the beef in a cottage pie, for example, and replacing it with lentils, your catering team can reduce the carbon impact by 41% and achieve a massive 70% cost saving!
Pulses have a long shelf-life, helping to reduce food waste. As catering budgets continue to be squeezed, pulses can be an affordable way of ensuring that your menu stays nutritious and sustainable. So now you know that pulses are a menu must-have for catering teams, let’s look at how you can use them in recipes.
Give peas a chance!
As we said earlier, fresh peas are legumes while dried peas are pulses. Dried peas are made by harvesting fully mature peas from the plant, allowing them to dry naturally in the field until they are hard and wrinkled, then shelling them to remove the peas from the pods. Dried peas are extremely nutrient-dense. They are low in fat, a good source of protein, and they are a great source of fibre, manganese, potassium, and magnesium.
There are advantages to using dried peas over fresh. When you buy dried peas, you are essentially buying a concentrated form of peas without the added weight of water, making them cheaper per serving.
Dried peas can be stored for long periods without spoiling, which also saves you money and minimises waste. While dried peas do need to be soaked and cooked before adding to recipes, the overall cost savings often outweigh the extra preparation step.
If you want to create a hearty soup with dried peas, soak them overnight to soften them and then simmer with onions, garlic, and carrots to make a delicious dried pea soup.
Beans, beans are good for your heart…
Almost every cupboard across the UK has one much-loved and everpresent healthy ingredient: a tin of baked beans.
The UK and Ireland are two of the only places in the world that eat baked haricot beans in tomato sauce, with 4.8 kg and 5.6 kg respectively of baked beans consumed per person every year.
These humble little beans are full of fibre, and when the majority of the UK population are only getting 19g of fibre a day compared to the recommended 30g, they are invaluable.
According to Tess Warnes, our Registered Dietitian, “73% of those asked in a recent survey by Bidfood said they knew it was good for their gut health. It’s easy to boost your fibre intake in the morning - two slices of wholemeal toast with baked beans provides more than a third of an adult’s daily fibre intake”.
A simple tin of baked beans can also be used to create a more indulgent dish such as Smoky BBQ Beans.
Lentils are the world’s oldest cultivated legume
As the world’s oldest cultivated legume, it’s no surprise that lentils have become a staple across the globe – from India to the Middle East, Europe, and the Americas.
Lentils are high in fibre and are made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets and they’re packed with B vitamins, magnesium, zinc, and potassium.
Because of their size, lentils cook much more quickly than dried beans and don’t have to be soaked before cooking. They are extremely versatile and cheap, so they’re perfect to add to meat dishes such as lasagne as a 50/50 recipe swap to create a nutritious and cost-effective dish.
When cooked, red split lentils form a rich purée and are perfect for thickening dishes such as soups and casseroles. They are also delicious in a South Asian dhal and you can find the recipe on page 80 - another inexpensive lunch option for your diners.
There’s a pulse for every occasion
There is a plethora of other beans which you could use in recipes, so don’t limit your cooking to the more familiar pulses. Also known as white kidney beans, cannellini beans are the largest type of white bean. They are popular in many Italian dishes, holding their texture in soups and stews, but they can also be mashed into fritters or blended into dips.
A common ingredient in many Mexican and Brazilian dishes, black beans are packed with vitamins and minerals, and a great meat substitute. They can be used in a delicious burrito for the ultimate on-the-go lunch.
Pulses are packed with power for you, your diners and the planet so…
Packed full of fibre and great for the gut microbiome, beans and pulses are being hailed as one of the ‘superfoods’ of the moment. The great thing is that it’s not just hype. Pulses are incredibly nutritious, sustainable and great value for money.
Get more great recipes, featuring delicious pulses, here and here.
Don’t miss the opportunity to try the Brighter Burger
Put it on your summer menu and it’s sure to become a firm favourite...
“Very tasty. As someone who enjoys meat but is fussy about the quality, this was delicious!”
“Best meat-free burger that I have tasted.”
• Incredible taste
• Low carbon footprint
• Reduced emissions
• Tackles food waste
• Regenerative farming
• High in protein
• Source of fibre
Emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger.
Order your burger boxes now! Available via Bidfood Direct or Telesales Product codes and pack sizes:
22781 Redefined burger 48 x 100g 23907 Wildfarmed vegan glazed bun 1 x 60 22482 Applewood vegan cheese slice 12 x 200g 15283 Rubies tomato ketchup 3 x 5LTR
Min. order quantity: 1 full case for each item. Unit prices: Basic burger & bun under £1.70 Day 1 for day 3
6% emissions of a standard beef burger and comparable cost! This has also been reviewed by our registered dietitian, who was impressed with the protein and fibre content. You can see more here. Ask us about a demo or trialhello@allmanhall.co.uk
Fresh thinking: A sustainable Easter...
Easter is a time for celebration, but have you ever wondered about the origins of its traditions? From the historic symbolism of eggs to the rise of chocolate treats, allmanhall explores the fascinating evolution of Easter customs.
We also take a closer look at the sustainability of popular Easter foods—discover why egg prices are soaring, the environmental impact of chocolate production, and whether roast lamb is the best choice for your Easter feast.
Plus, we share planet-friendly alternatives, like naturally dyed eggs and a delicious Greek spanakopita recipe, perfect for a more sustainable celebration.
Read on to find out how to make your Easter both meaningful and ecoconscious!
Why are eggs associated with Easter?
Throughout history, people have given each other eggs at spring festivals to celebrate the new season.
Eggs represent new life and rebirth, and it’s thought that this ancient custom became a part of Easter celebrations when eggs were used by early Christians to represent the empty tomb from which Jesus Christ resurrected.
In the medieval period, eating eggs was forbidden during Lent (the forty days before Easter) so on Easter Sunday, tucking into an egg was a real treat!
This was especially true for poorer people who couldn’t afford to buy meat.
Some might say that eggs are becoming a treat again with British egg prices having risen by almost 20% for shoppers since the start of the year. This is due to several factors including the spread of avian flu, and the move to cage-free production.
allmanhall covers the topic in more detail here.
How sustainable are traditional Easter foods?
People across the world have given each other eggs at spring festivals throughout history. Early Christians in Mesopotamia dyed eggs in the period after Easter, and the practice eventually spread into Western Europe.
Eggs were given to the church as Good Friday offerings, and villagers often gave eggs as gifts to the lord of the manor at Easter. Even royals got involved – in 1290, Edward I purchased 450 eggs, which were decorated with colours or gold leaf and given out to his household.
Nowadays our Easter gifts tend to be of the chocolate variety. This trend began in the nineteenth century, when Fry’s sold their very first chocolate egg in 1873 and Cadbury’s followed suit just two years later.
In turn, climate change itself is impacting cocoa production.
Chocolate has been getting more expensive for several years due to poor harvests in west Africa, in particular Ghana and Ivory Coast, where more than half of the world’s cocoa beans are harvested.
This part of the world has been badly hit by climate impacts since 2023 (extreme heat and lack of rain) with prices surging 400% last year.
For a more planet friendly Easter celebration, why not revert to ancient tradition and use natural food dyes to create coloured eggs for your pupils, patients or residents?
Red cabbage, turmeric, coffee beans and onion skins work brilliantly to give eggs a glow-up.
If your pupils, patients or residents are adamant that chocolate should be a part of their Easter celebrations, ensure it has been sourced ethically and sustainably.
How can you be sure that your selection of Easter eggs is made from chocolate that hasn’t been grown and picked using child labour? It can be challenging to work out just by looking at the packaging.
Tony’s Chocolonely (available through Bidfood) is one of very few chocolate manufacturers to be completely transparent about their supply chain.
They aren’t, however, the only option for ethically-sourced chocolate – choosing a Fairtrade certified manufacturer will give you peace of mind because they work with farming co-operatives, businesses and governments to make trade fairer.
Nestle have been using 100% certified sustainable cocoa in the UK & Ireland since 2015, although they moved from Fairtrade to Rainforest Alliance certification in 2020.
Nestle wanted to ensure that farmers receive a fair price for their cocoa, and that they were tackling key social and environmental issues including child labour and deforestation – aims that they felt were best matched by the mission and goals of Rainforest Alliance.
Tony's Chocolonely and Nestle are both available to order through Bidfood!
A traditional Easter Sunday centrepiece, roast lamb is for many as linked to Easter as turkey is to Christmas. The origin of the customary dish has its roots in Jewish tradition and the Passover, where Jesus, the ‘Lamb of God’ was seen to be the first ‘sacrificial lamb.’
Many people who enjoy roast lamb at Easter aren't necessarily doing so for religious reasons. It's also a seasonal choice, being widely available in the springtime.
Today, eating lamb at Easter remains common in the UK as well as many countries across Europe. As a ruminant meat, however, lamb has a high carbon footprint (1kg lamb emits the equivalent of 24kg of carbon dioxide whereas 1kg of root vegetables is equivalent of 400g of carbon dioxide) so you could opt for a more planet-friendly and budget-friendly alternative.
Offer your diners a traditional Greek spanakopita - flaky on the outside and soft on the inside, this iconic savoury pie features layers of crisp filo dough, spinach, feta and herbs. When cooking for large numbers, and to keep the cost even lower, use frozen spinach to minimise preparation time and reduce food waste.
Served with a Greek salad, pitta bread and allmanhall’s Hero Recipe hummus, this would make a delicious, sustainable and cost-effective Easter lunch.
For more plant-based inspiration, great for Easter and beyond, try our Hero Recipes here and here.
Sustainable Foods Conference 2025
It’s so important to stay abreast of the latest developments in the food industry so that you can make the most informed choices about your menus.
However, we know it’s tough to find the time to read, listen, digest and analyse. allmanhall does the work for you, making information available to help you when making important decisions in your catering operation. Read on for the insights and take-aways from London’s Sustainable Foods Conference 2025.
As an EcoVadis Gold-rated food procurement organisation, in the top 2% of businesses globally, allmanhall puts a sustainable and responsible approach to food at the heart of everything we do, and our latest carbon declaration shows that we are improving even more.
We make sure that we are aware of, and involved in, industry initiatives to improve the environmental impact of food supply, for the benefit of our clients and their catering operations. We’re on a mission to help transform food supply, believing that good food shouldn’t cost the Earth.
As the primary platform to drive tangible change and decisive business outcomes for the food sector, Sustainable Foods Conference is an annual gathering welcoming global policy makers, food and drink multinationals, agribusinesses, technology firms, financiers and investors. The aim?
Addressing environmental issues, promoting sustainable food practices, and helping food manufacturers adapt to new standards.
Mike Meek, allmanhall’s procurement & sustainability director, visited the 4th Annual Sustainable Foods Conference, held at the Business Design Centre in London, to be part of the discussions and to drive action.
The event brought together over 200 stakeholders from across the food system, including representatives from supermarkets like Tesco and Sainsbury’s, Bidfood, renewable energy, banking and financial organisations, and numerous farmers and food manufacturers including Danone, Nestlé, and Arla.
The primary area of debate was exploring how to implement a more sustainable form of agriculture and decarbonise food production. Regenerative farming was identified as an important approach, with a swift move away from intensive “conventional” agricultural practices deemed essential to protect vital ecosystems. The world is already witnessing a decline in crop yields due to soil degradation and extreme weather events. This trend will likely worsen as temperatures continue to rise, compounded by a growing and demographically shifting global population.
A major point of discussion centred around who should fund this transition. During the conference, it became clear that support from every segment of the value chain would be necessary. As Emma Keller, Head of Sustainability at Nestlé, pointed out, investing in sustainable agriculture is critical for businesses. If ecosystems collapse, businesses that depend on them will also suffer. This investment is comparable to how technology-based companies invest in research and development – a vital expense for ensuring long-term success. Banks such as HSBC are also taking an active role in this funding mission with their Sustainability Improvement Loan (SIL) - a business loan that uses Ecovadis scores to determine the cost of borrowing.
There was concern about the decreases in yield that occur when switching to less intensive forms of agriculture, and the holistic challenges associated with feeding a growing population. However, as Helen Browning, CEO of the Soil Association mentioned, we already produce more than enough food. By shifting our diets away from resource-intensive products, which are also frequently high in saturated fat, we can facilitate this transition.
Platforms like Foodsteps are ideally suited to support this, with their clear and easily understood labels to assist in decision making. allmanhall have initiated carbon assessment tools with a number of clients for several years now and have exclusive rates for in-house Independent Education client partners agreed with Foodsteps. Other clients can also access the platform via allmanhall’s support.
Transitions to regenerative systems will also require crucial collaboration across stakeholders, with a landscape-wide approach, rather than one based on specific commodities.
For example, in the model of Wildfarmed, a successful regenerative farming business, it’s crucial that the wheat and legumes grown in the same fields are both purchased, to further support growers.
Mike Meek - allmanhall Procurement & Sustainability Director
Furthermore, while sustainability is increasingly important to consumers, it cannot come at the expense of other factors such as cost, nutrients, taste, or convenience. Reformulating products to incorporate more sustainable alternatives can support this shift, as exemplified by the transition to more sustainable chocolate in all Huel products.
While consumers may overlook such changes, their positive impact on the planet is significant. As James McMaster, CEO of Huel, remarked, “Doing the right thing may not always be celebrated, but failing to do so will have serious repercussions.”
Overall, there is considerable optimism within the food sector that progress can be made and solutions to existing challenges are within reach. However, as is the case with all sustainability efforts, these solutions will require broad support and funding. The need for greater transparency is essential to empowering consumers, enabling them to consider the wider impacts of their food choices. Achieving this could drive the demand to stimulate positive change.
If you are thinking, “These solutions require global policies and collaboration in a complex system... and there’s nothing our catering operation can do to make change happen”, think again! Making just a few small changes can make a big difference to the carbon footprint of your menu.
As a real-world example, allmanhall have been working closely with Epsom College to reduce their carbon emissions. The Director of Catering and her team are aiming for truly informed choices and greater food supply-chain transparency to reduce the carbon impact of the food and catering at Epsom College. Read the full case study here to see how a few small changes made a big difference... especially when the whole school or organisation community get involved.
“When people think about sustainability, often packaging and supply chains spring to mind, which of course is important, but we need to look at the food itself and this was a key reason why we chose to enter into this partnership with allmanhall and Foodsteps.
It has been incredibly insightful and informative so far, for both my team as well as our pupils.”
– Mrs Bev Spencer, Director of Catering at Epsom College
The team of expert buyers and analysts at allmanhall are providing clients - from stadia to hospitals, schools and catering groups - with sustainability dashboards making suggestions for tweaks in purchasing and shining a light on where big impacts can be made by a few small changes. Learn more here...
allmanhall and Epsom College’s partnership features in last year’s Bursar’s Review Conference Edition
The future of plant-based food?
Tackling the impacts of climate change is fundamental to foodservice, catering operations and the food supply chain as the food industry both contributes to and is vulnerable to its effects.
allmanhall are constantly looking for new supplier partners with sustainable product innovations and great ideas that don’t cost the earth. Through our partnership with Vegetarian Express, we've been delighted to find Eat Curious.
We recently visited the Eat Curious headquarters in the heart of the Northamptonshire countryside for a fascinating and delicious insight into their cost-effective plant-based range.
Laura Taylor, one of allmanhall’s Senior Buyers, chatted with Rhys Richardson, Eat Curious’ Head of Development & Innovation, to find out more...
Rhys Richardson Eat Curious Head of Development & Innovation
LT: Let’s start with the basics. For those who may not have come across you so far, who are Eat Curious?
RR: Eat Curious is a plant-based food development company dedicated to providing innovative and sustainable solutions to the foodservice industry.
We are committed to creating versatile products that are minimally processed, have a good nutritional profile and are full of flavour.
Laura Taylor allmanhall Senior Buyer
LT: And what’s unique about Eat Curious and your vegan products?
RR: Our products are an affordable solution and free from the 14 major allergens.
Made from just three ingredientspea and fava bean protein, and salt, our range is produced without the use of isolates.
That means no chemical shortcuts, contributing to a cleaner product.
Our dehydrated products are stored ambient, so they are affordable and often more cost-effective than animal proteins.
LT: Where did the product and ideas originate from?
RR: We saw the problems facing the plant-based sector. The options available were ultra-processed, made with allergens and isolates, poor in texture, and limited in their applications, making adaptation to various cuisines challenging.
We set out on a mission to create food for health by offering plant-based solutions that are not only versatile but also prioritise delivering in quality and nutritional value.
We have developed our own range of plant-based products made from a blend of pea and fava bean protein. They are adaptable to any cuisine, and we created them with a focus on quality protein, a good nutritional profile, free from the 14 major allergens, sustainable, and having minimal ingredients.
LT: And what support can you offer clients?
RR: We help our clients with:
• Preparation and application support: We aid catering teams with our growing bank of delicious recipes, as well as a variety of method videos to ensure ease of use when cooking with Eat Curious products.
• Chef demonstrations: Our culinary team can offer demonstrations to chefs, clients, and customers. These demonstrations explore the preparation of the Eat Curious range, as well as innovative recipes. They are tailored to provide menu support and help businesses reach their goals, whether that be reducing carbon impact, reducing volume of meat, improving the nutritional profile of menus, or expanding plant-based lines.
• Pop-ups and sampling sessions: We can offer support on-site through pop-ups and sampling sessions, providing effective engagement with customers.
LT: How do you develop your recipes?
RR: We try to ensure our recipes align with our customers’ sustainability goals while delivering on taste, nutrition, and operational efficiency. This approach allows us to create balanced, high-impact dishes that not only meet customer expectations but also support broader ESG targets. We develop our recipes with a menu management system which gives us nutritional breakdown but also a footprint score that displays the carbon emissions and water usage of each dish.
LT: And do you have a favourite?
RR: It’s hard to choose a favourite! A practical favourite would be one of our wet dish recipes, such as a chilli, which showcases our ingredient’s functionality and depth of flavour, while keeping things simple for chefs to execute at scale.
A popular choice at samplings and pop-ups is always our coconut protein power ball!
LT: So why is switching to a vegan alternative important?
RR: With the growing demand for businesses to meet sustainability targets, our product range works well in both plant-based and hybrid dishes. Rather than creating a hard line between meat-eaters and those who choose to eat a plant-based diet, sites can find success in blending the two, providing an additional option that offers a variety of benefits for consumers.
One of the key motivators in consumers and businesses looking for plant-based options is the environmental impact of meat production.
Providing plant-based and hybrid dishes with the texture, flavour, and appearance of familiar and well-loved options allows meat-eating consumers to comfortably enjoy more sustainable alternatives.
Our products are made for health! We avoid the use of protein isolates, instead our range is made from protein concentrates.
Our ingredients contain more fibre and less saturated fat than conventional products, whilst also being free from the main food allergens.
Mixing animal proteins with our plant-based products would also allow you to keep dishes high in protein whilst increasing fibre and reducing fat.
Our plant-based products are an accessible, low-cost solution, helping businesses to navigate inflation challenges while sustaining competitive pricing and optimal portion sizes.
Plant-based proteins like our Eat Curious dehydrated products are not only cheaper to purchase than animal proteins, but they are also more cost-effective to store. Swapping out a percentage of conventional animal protein for a plant-based alternative can be an effective strategy to reduce costs without sacrificing texture and flavour.
LT: What is the sustainability impact of your products?
RR: Eat Curious products are better for the planet. The climate impact of our ambient ingredients when hydrated is approximately just over 1 Kg CO2e/kg of product.
These ingredients are also produced without the use of isolates, synthetic emulsifiers, and stabilisers.
LT: And what are the biggest challenges you face within the market?
RR: Our biggest challenge is shifting perceptions around plant-based and allergenfree alternatives, ensuring they are seen as high-quality, flavourful, and operationally seamless rather than just a substitute.
To address this, we focus on hands-on engagement, including live demonstrations, menu ideation sessions, and real-world application case studies.
LT: What can we expect next from Eat Curious?
RR: We’re exploring lots of innovative ideas for foodservice solutions, so watch this space!
In the meantime, of course our products are available through allmanhall and Vegetarian Express.
Blueberry & Chia Seed Muffin
Servings: 10
Ingredients:
• 100g Eat Curious Dehydrated Mince
• 2.5tsp baking powder
• 250g gluten-free plain flour
• 50g chia seeds
• 250ml plant-based milk
• 225g blueberries, frozen
• 185g coconut sugar
• 120ml cold-pressed oil, such as rapeseed oil (or alternatively 1 large banana, mashed)
Instructions:
1. Rehydrate Eat Curious Dehydrated Mince: Add the dehydrated mince to a stand mixer bowl with oat milk. Mix on a medium speed with the paddle attachment until the mince is broken down.
2. Make muffin mixture: Add in sugar and beat together until creamy. Add oil and mix thoroughly. Sift in flour and baking powder. Fold the flour mix into the batter. Add frozen fruit and fold in lightly.
3. Cook muffins: Fill / pipe into muffin moulds, top with seeds and bake for 30-35 minutes at 180°c.
Quench your thirst for hydration tips!
Water makes up two thirds of the human body. We can live for up to two months without food but only three days without water - this shows just how important staying hydrated is for our health.
Hydration is critical for many essential bodily processes including the circulation of blood around the body as well as brain function and kidney function.
Symptoms of mild dehydration have likely affected us all at some time. They include headaches, lack of concentration, dizziness and tiredness.
It’s important we stay on top of our hydration and listen to our bodies. Once we become thirsty we are already dehydrated.
We should ideally be drinking steadily throughout the day to prevent feelings of thirst.
Guidance suggests that we should aim for 1.5-2 litres per day - a typical mug or glass is about 200 millilitres, so this equates to 8-10 drinks a day. All fluids (except alcohol) can be included as milk, fruit juice, tea, coffee and soft drinks are all over 85% water. Drinks without added sugar are the best choice for optimum health.
Most of the fluid we consume comes from drinks, but around 20–30% comes from foods. Many fruits and vegetables such as courgettes, cucumber, tomatoes and melon are over 90% water and make a valuable contribution to our overall fluid intake.
Don’t forget that during the warmer summer months you will need to drink more fluids, more regularly, to replace that lost through sweat.
Hydration is particularly important for both the young and the elderly.
School-aged children can tend to lose more fluid through high activity levels.
Their schoolwork will be affected if they become dehydrated. It’s important that free water is available to all children and that it’s accessible throughout the day.
This should be included as a requirement in the School Food Plan, which sets out standards for healthy menu planning for schools.
Water levels in the body change as we age, and older people have naturally lower body fluid levels. Hydration can be a particular issue for this age group, especially for those in care homes, as older adults often experience a reduced appetite and associated desire for fluids.
Additionally, those with mental and physical health conditions such as dementia and Parkinson’s disease will be reliant on care home staff to recognise and respond to their hydration needs.
It’s important that fluids are encouraged in older people as dehydration can more readily lead to a decline in kidney function or exacerbate confusion in those with dementia.
What
are the symptoms of dehydration?
Symptoms of dehydration can vary from tiredness and headaches to poor concentration and slow reaction times.
Typical warning signs include:
• Increased confusion
• Struggling to focus or concentrate
• Dry mouth and lips
• Headaches
• Dizziness/falls
• Dark, smelly urine
• Slow reactions
• Constipation and urinary tract infections are also common in those with a low fluid intake. This is particularly true in older adults.
How can caterers support hydration?
As well as the whole team encouraging and supporting fluid intake, caterers can get creative with interesting ways to make drinking fluids more exciting and a regular, healthy habit:
• Include a range of enticing different juices with seasonal fresh fruit
• … or for adults, in higher education, offices, care homes, hospitals and stadia, a daily ‘happy hour’ with mocktails to encourage fluid intake
• Add a symbol to your menu for high fluid content meals, snacks and puddings such as jelly, yoghurt or soups and stews. These can then be encouraged in the dining area by the wider team
• Make healthy ice lollies for hot days – it’s a great way to use up leftover fruit that might otherwise be wasted
• Ensure that fresh, cool drinking water is always available and topped up throughout the day
• Remember milk is a refreshing source of hydration too
• Offer smoothies and milkshakes as alternatives at mid morning breaks or midafternoon tea-times –go for a cost-effective option with frozen berries
When it comes to boosting hydration for your pupils, diners and residents, think outside the box – don’t just focus on encouraging them to drink more water.
Interested in understanding the carbon impact of your menus?
Add up to 5 recipes or food items for FREE and see the carbon impact data...
Foodsteps is so easy to use and great for communicating and understanding carbon impact assessments of your food.
Together, you and your diners can make a difference.
If you like what you see, simply ask allmanhall for advice about the best option for you and how to access competitive rates.
As part of their ongoing mission to bring clarity to food-related emissions, Foodsteps have recently added packaging analytics and emissions to the platform.
You can now add the packaging you're using, for example, the boxes used to store prepared foods. This carbon impact will be assessed and added to the recipe. This covers a wide range of packaging options and the components on the platform can be edited to fit your unique packaging usages and then added to every recipe that is relevant.
This provides further accuracy when bringing transparency to menu choices, and is another invaluable area of focus when looking for ways to decarbonise your menus.
Foodsteps will help your business educate and inspire your customers throughout their sustainable food journey with carbon rating labels...
1. Place the oil in a pan and gently heat on the stove. Add the chopped onion and cook for a couple of minutes. Add the chopped garlic and ginger and stir through.
2. Add the ground spices and mix well. Be careful not to burn as the mixture may become bitter.
3. Stir in the lentils, chopped tomatoes and coconut milk along with the vegetable bouillon and 500ml of water. Cook until the lentils are soft, and the sauce is thickened.
4. Sprinkle with chopped coriander before serving with flat breads
Sustainable product alternatives
Your guide to new & innovative products, from brands including...
• Wildfarmed Flour
• Rubies in the Rubble
• Fairfields Farm
• Notpla
• Strong Roots
• Vegetarian Express
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FAIRFIELDS
FAIRFIELDS
SOYMIN15K SOY MINCE (V) 15KG
VEGMIN1KG VEGAN MINCE (FROZEN) (V) 1KG
ECURMIN EAT CURIOUS MINCE (FROZEN) (V)
SYMMINCE
SYMSAUSMIN
SYMCHOMIN
ECURHOTP
4 X 500G
SYMPLICITY PLANT-BASED MINCE (V) 2KG
SYMPLICITY PLANT-BASED ITALIAN SAUSAGE MINCE (V) 1KG
SYMPLICITY PLANT-BASED ‘CHORIZO’ MINCE (V) 1KG
EAT CURIOUS HOT & SPICY PIECES (V) (FROZEN) 4 X 500G
ECURBEEFP EAT CURIOUS ORIGINAL PIECES (V) (FROZEN) 4 X 500G
