Foodsight - Independent Education January 2026

Foodsight Independent Education Edition

Issue 21, January 2026

Veganuary with vision: inspiring plant-forward menus for schools The perfect storm: unpacking the challenges facing independent schools

Food inflation in focus: cutting costs without cutting corners

Welcome to our latest edition of Foodsight!

New year, new opportunities!

Welcome to the latest edition of Foodsight, and to a fresh new year full of possibilities. As we look ahead to 2026, what will be your focus? Maybe it’s making more sustainable ingredient swaps, using technology to streamline your operations, or taking a closer look at nutrition to support your students’ wellbeing - and even their academic (or perhaps sporting!) outcomes.

After what we hope was a restful Christmas break for you and your loved ones, the start of a new term brings plenty to juggle. Facing the perfect storm of squeezed budgets alongside volatile food inflation continues to pose challenges for independent schools - and it’s something we explore on pages 38-42.

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We’ve taken a close look at inflationary pressures, commodity forecasts, and availability highlighting where things are easing and which ingredients might offer better value. You’ll find this breakdown on pages 10-15.

From the cost benefits of partnering with a food procurement expert, to insights on nutrition training and sustainability, there are plenty of ideas to help you get more from your budget while doing what’s right for your students and the planet.

One of the key themes throughout this edition is making informed, agile choices that deliver positive outcomes.

It doesn’t have to be either-or.

We’re proud to share that allmanhall continue to hold a Gold sustainability rating by EcoVadis - a reflection of our ongoing commitment to sustainable and responsible solutions. You’ll see that theme running right through this issue, offering guidance and inspiration as you plan ahead.

And whether you’ve been working with us for years or have recently joined the allmanhall community of independent schools, thank you. We are truly humbled by your faith in us. We’re here to support you and your team every step of the way, helping you navigate challenges and make confident decisions.

Wishing you and your school a happy and successful start to 2026 - from all of us at allmanhall.

The allmanhall team “As we look ahead to 2026, the UK foodservice sector stands at a pivotal moment. Shifting consumer expectations, continued cost pressures, evolving labour dynamics and rapid advances in technology are reshaping catering operations. Yet within this complexity lie clear opportunities for those who adapt with insight and intent.

In this edition, we explore the key trends, risks and growth drivers set to define the year ahead - offering practical perspectives to help independent schools navigate 2026 with confidence. Wishing you all the very best for the year ahead - and if we can support you further in any way, please do not hesitate to ask us! We’re here to help.”

Jo & Oliver Hall, co-owners of allmanhall

@allmanhall

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Contents

Foodsight: January 2026 Edition 5

Our forecast for food inflation in 2026

10-15

Commodity updates

20-24

Food trend predictions for 2026 and beyond

34

Expert-led webinars for your school

35

What can you expect from the new School Food Standards?

36-37

Repton School - enhanced in-house catering

38-42

Independent schools: navigating the perfect storm

44-49

Eat plants to save pounds and the planet

50-53

What difference will COP30 make to sustainability?

58 & 66 Delicious and nutritious recipes just for you

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Catering to face lower, but persistent, food inflation in 2026...

As 2026 approaches, food inflation is expected to remain above the overall rate of inflation, though at a lower level than in 2025. According to IGD, food inflation is forecast at around 3.8% in 2026, easing slightly to 3.3% in 2027. Inflation is likely to remain elevated because food businesses will need to pass on historic cost increases, driven by higher wages and operational expenses, which have been absorbed for some time but can no longer be sustained indefinitely.

Labour costs are rising across the supply chain, driven by increases in employers’ National Insurance contributions (NICs), the National Living Wage, and additional responsibilities arising from the Employment Rights Bill.

Sustainability is increasingly both a necessity and an opportunity for foodservice operators.

Regulatory changes, including the Extended Producer Responsibility (EPR) and Deposit Return Scheme (DRS), primarily affect food producers and distributors, and while implementing these changes may incur some short-term costs, they also drive long-term efficiencies.

Investing in sustainable packaging, waste reduction, and circular-economy practices can reduce operational costs over time, improve supply-chain resilience, and enhance appeal with consumers.

Working with allmanhall helps you mitigate the worst effects of these pressures. By leveraging collective buying power, access to preferential supplier prices, and food category expertise, foodservice operators and catering teams can better manage food costs, improve margins, and focus on operational efficiency without compromising quality or sustainability.

Mike Meek Procurement & Sustainability Director

@allmanhall

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Commodities heat map

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“Most commodity price increases are around meat and dairy - this is where the inflationary stresses are felt most acutely. Inflation of convenience food prices also remains stubbornly high, as do CPI figures for sugar, chocolate, and confectionery, further consolidated by the sugar tax (officially the SDIL).”

Jo Hall Co-owner & Director

@allmanhall

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Commodity table

“We give our clients the insights they need to stay ahead – not just with clear reporting, but with practical advice on product substitutions and range management that help them manage budgets - particularly with regards to the currently very volatile prices of protein ingredients - where for example plant based alternatives can help decrease costs, and have a lower carbon impact.”

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Hayden Hibbert Client Relations Director

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Commodity updates January 2026

Rice The global rice market is currently oversupplied, largely due to strong production levels in India, which is on course to become the world’s top producer.

With a surplus in its domestic market, India has significantly increased exports and the Indian Rice Exporters Federation estimates exports to jump by 16% to 23.5 million metric tonnes, leading to intensified international competition.

Wheat Wheat prices, traditionally prone to sharp fluctuations, have trended steadily downward throughout 2025.

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French milling wheat currently trades at £165 per metric tonne, down 10.75% from the same period last year. Improved weather conditions across the major wheatproducing regions have been a welcome change since 2024, when the harvest was one of the poorest in four decades.

In Europe, there have been some challenges, with Italy facing water shortages that reduced output. At the same time, Romania and Bulgaria have experienced excess rainfall, which has limited crop yields. France stands out more positively, with a high proportion of its crop rated in good to excellent condition.

Globally, the outlook is equally supportive.

Russia’s stronger-thanexpected production, combined with robust forecasts from Australia and the United States, has eased pressure on European stocks and strengthened confidence in worldwide supply.

Sugar Global sugar prices have continued to soften, driven by rising production in key producing regions and expectations of ample supply in the current season.

In Brazil, the world’s largest sugarcane producer, sugar output has increased as a higher percentage of the sugarcane is allocated to sugar rather than ethanol.

At a domestic level, UK sugar prices are also set to benefit from policy support. The government has confirmed the extension of the Autonomous Tariff Quota (ATC) for raw cane sugar, allowing 325,000 tonnes per year to enter the UK tariff-free from 1 January 2026, regardless of origin.

Oil

Coffee

Rapeseed oil prices are 6.2% higher year-on-year at £943 per mt versus £888 last year, with steady biodiesel demand supporting prices, despite strong global supply.

Extra availability from Canada and Australia entering Europe has kept European prices under pressure, with farmers reluctant to sell at current low levels.

Arabica prices are currently up 6% on last year at £4.95 per kilo versus £4.67 last year, as current nearby stocks are low and continue to fall with tight supply.

Sunflower oil supply is tightening, with global production for 2025/26 cut to 51.8 million mt, the lowest since 2020/21, due to reduced crops in Ukraine and Russia.

Indications are that the 2025/26 crop will exceed demand, marking an improvement in the future availability of coffee.

As a result, sunflower oil prices are up 6.7% yearon-year at £1000 per mt versus £937 last year, although they remain mostly stable week to week as buyers wait for clearer market direction.

Increased exports from Argentina could help ease supply later in the season.

However, whilst stock levels look promising going forward, the market is currently in a transition period between low supply to a surplus and it will take time for market improvements to be reflected in prices.

Beef Beef markets remained under significant upward pressure throughout 2025. Deadweight prices averaged £5.90 per kg in January and climbed to record highs in April.

Although values eased slightly towards year-end, they remained elevated at £6.72 per kg, a 14% increase since January.

Tight supply continues to support the high market prices. Prime cattle slaughter between January and October totalled 1.5 million head, down 5% year on year.

Similar conditions have been reported across Europe, where production fell by 4% and prices rose by around 30%, further strengthening the UK market.

Volume exports from the UK to the EU in 2025 dropped by circa 10% compared with 2024; however, the total value increased by 20%, reflecting market conditions.

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Retail prices have mirrored these increases.

Reflecting the retail market, by December 2025, after a year of substantial increases, average retail minced beef prices rose by 47%, which is 64% higher than in January 2020.

Similar rates of inflation in retail prices are represented across the beef category.

With cattle availability expected to tighten further in early 2026, both retail and wholesale beef prices are likely to remain high.

Pork The pork sector is currently benefiting from steady supply levels, competitive pricing, and substitutional demand as consumers and operators shift away from the higher-priced proteins.

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UK pig deadweight prices have shown notable stability, remaining broadly in line with 2024 values. At the time of writing, the average deadweight price sits at £1.97 per kg, only around 3% lower than the same period last year.

This stability is underpinned by an anticipated 3% rise in output, driven by increased throughput and heavier carcass weights, despite only modest expansion in the breeding herd. Nevertheless, while production growth is expected, the market remains sensitive to changes in key cost drivers, such as feed, energy, and trade policy, which could influence the current pricing environment.

Demand trends further strengthen the market.

Retail data shows rising pork consumption, driven by beef price inflation and heightened consumer focus on affordable protein options.

Throughout 2025, pork demand grew by more than 9,000 tonnes, with strong year-onyear gains in mince (+19.4%), ribs (+15.8%), and sausages (+2.8%), as consumers opted for lower-cost options.

This broader trend toward value-led purchasing is already being replicated within the foodservice sector.

Chicken Chicken prices have risen by 14% year on year, largely driven by the continued impact of avian Influenza and other poultry diseases affecting major producers across Europe. The European deadweight price now stands at £2.56 per kg, supported by the supply pressures across the continent.

Feed is a key cost driver in broiler production, linking chicken prices to movements in maize, wheat, and other essential feed ingredients.

The global grain outlook has improved, with stronger supply forecasts for both maize and wheat, suggesting a degree of price stability in the months ahead. Domestically, the UK flock size has remained broadly in line with last year. However, increases in average bird weights have lifted poultry meat production by approximately 2%, adding 4,000 additional tonnes, helping to support supply.

Higher-welfare production standards in the UK will limit supply growth and are likely to continue putting upward pressure on prices in the sector.

White fish The UK white fish market, particularly cod and haddock, has been under severe upward pressure throughout the second half of 2025, with these conditions expected to persist into 2026.

Reduced fishing quotas and heightened demand, driven in part by ongoing sanctions on Russian-origin fish, have significantly tightened global supply.

As a result, cod and haddock are trading at record price levels, with force majeure notices already being issued across UK and European supply chains.

Supply constraints are expected to continue. The International Council for the Exploration of the Sea (ICES) has recommended a 21% reduction in cod quotas and has proposed a zero catch for North Sea cod in 2026. It is likely prices will remain elevated throughout 2026.

Where operationally feasible, some of this impact may be mitigated in the short-term by switching to alternative species such as pollock or coley. However, demand for these substitutes has increased sharply as the wider market seeks alternatives, resulting in limited availability and emerging upward price pressure across these species too.

Salmon

Russia previously accounted for approximately 40% of global white fish production, and its continued absence is placing sustained pressure on both European and UK markets.

The salmon market in 2025 remained highly volatile, influenced by global trade flows, shifting demand, and new tariffs.

A key development this year has been the introduction of US import duties, with Norwegian salmon now subject to a 15% tariff.

@allmanhall

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Similar levies apply to other major producers, reducing demand from one of the largest export markets and impacting global spot prices.

Norwegian salmon currently trades at around £6 per kg, down from £8 per kg at the same point last year. Despite the effect of US tariffs, export values remain strong.

China has absorbed much of the product diverted from the US, with exports rising sharply by 68% to over 8,000 tonnes, compared to 2024.

These shifts are helping to stabilise global trade.

UK demand remains strong, especially in foodservice. Smoked salmon prices are high, while fresh salmon benefits from increased European and Asian supply. Seasonal demand and trade shifts continue to drive the market.

Potatoes The UK potato market is finishing the harvest in a strong position.

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The final figures are not yet available, but early industry sources estimate the 2025 harvest at around 4.9 million tonnes, up from 4.7 million tonnes last year.

Favourable dry conditions during planting provided crops with an excellent start, supporting good establishment throughout the growing season. With harvesting now largely complete, attention is shifting to maintaining consistency and quality in storage. The hot weather experienced over spring and summer has led to higher dry matter levels, which can increase the risk of internal bruising.

Although the drier season supported strong yields, it also led to smaller average tuber sizes, which may limit the availability of larger baking potatoes later in the year. Despite sizing pressures, strong harvest and ample store volumes have softened prices. The market is stabilising and is forecast to remain below 2024 levels, with prices settling around £90 per metric tonne.

Across Europe’s key processing regions of Belgium, the Netherlands and France, growers increased ware potato plantings by 5% again this season, in response to strong contract prices and additional processing capacity.

However, exceptionally high yields, combined with reduced demand for potato products, have led to an oversupply. As a result, freebuy prices have declined sharply, falling from around €300 to approximately €75 per tonne, with many growers offloading stocks early to create space for the new crop.

The rise in contract pricing has also reduced the volume of potatoes traded on the free-buy market, further intensifying the imbalance between supply and demand.

European surplus is placing additional pressure on the UK market, as reduced export opportunities and lower continental prices limit the value of any surplus UK production.

Frozen product prices remain less affected. This is due to the potatoes used in these products being from the previous harvests, but continued oversupply, falling rawmaterial prices and weakened demand (especially export) could, over time, push that pressure into the frozen segment.

This exceptional growth is linked to a 20-year high milkto-feed price ratio, a key indicator of the cost efficiency of milk production. Favourable weather, relatively stable feed costs, and improved herd productivity have supported elevated output across most regions.

Dairy

UK dairy demand is softening, with consumption across key categories (milk, cheese, butter and yoghurt) down by around 2.5% year on year. This imbalance between high supply and easing demand is expected to continue pushing prices lower in the months ahead. Recent declines in both cheese and cream prices reflect the current oversupply.

After several challenging months in which UK farmgate milk prices rose by 5.8% between June and September, prices are now trending downward and are expected to fall below 40p per litre in early 2026. The decline reflects weakening wholesale markets driven by an oversupply of milk.

GB milk deliveries remain over 6% higher than the same period last year.

In response, UK processors are implementing volumemanagement strategies ahead of the spring flush, when seasonal milk production typically peaks.

These measures aim to encourage production during low-volume periods and discourage excess supply during spring, helping to stabilise the market.

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Alastair Cupper Procurement Manager

What is the food price outlook for 2026?

Food inflation in the UK has been turbulent. After surging to a peak of 19.1% inflation in March 2023, things finally calmed down, with food inflation dropping to just 1.3% by August 2024. By December 2025, food inflation reached 4.2%, in line with the projection made by allmanhall at the start of the year.

So, what happened, and what does it mean for food prices in 2026?

Food and drink have been hit harder than most sectors

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Brexit, Covid, and the war in Ukraine have had a greater and more lasting impact on food and drink than on the wider UK economy. allmanhall.co.uk

The implications from these events have sustained food inflation above headline inflation for the past four years.

Food supply chains are global, complex, and highly regulated, making them especially sensitive to disruption.

Margins have been eroded Between 2020 and 2022, many food manufacturers swallowed rising costs instead of passing them straight on to their customers. That helped keep prices down at the time, but it came at a cost; margins were badly eroded.

Now, with less financial headroom, businesses are much more likely to pass new cost increases through the supply chain. This is evident in the ongoing gap between producer input costs and output prices.

Cost pressures have shifted The first wave of inflation was driven by energy and agricultural commodities.

Between 2020 and 2023, global agricultural prices jumped by more than 50%, while UK gas prices quadrupled. On top of that, higher packaging, transport, and labour costs emerged. @allmanhall

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Energy intensity remains a critical issue Food manufacturing is extremely energy-intensive, making it particularly vulnerable to swings in energy markets. In fact, two of the UK’s 20 most energyhungry manufacturing subsectors sit within food production. That means even a small change in energy prices can quickly affect food prices.

Volatile commodity markets Since 2024, prices for cocoa, coffee, sugar, butter, beef and olive oil have surged, pushing production costs higher. Some of these markets are now stabilising or easing, but the damage has already worked its way through supply chains. In response, some manufacturers have reformulated products to reduce their reliance on the most expensive ingredients.

Meanwhile, prices for staples such as wheat and rice have eased, offering some relief.

However, risks from climate change and extreme weather could quickly disrupt crop yields and raise prices again. Early 2025 brought fresh turmoil when the US announced significant new tariffs.

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Geopolitical instability and global trade While the UK has negotiated specific agreements with the US, food prices are set in global markets. If tariffs increase transport, processing or input costs elsewhere, those pressures tend to ripple across supply chains and inevitably impact UK prices.

Meanwhile, geopolitical instability continues, with conflicts in Ukraine, the Middle East, Sudan and parts of Southeast Asia.

Ukraine, in particular, plays a critical role in global food and energy markets.

Although peace talks are underway, tensions remain high. Even where the worst effects of tariffs have been avoided, trade barriers are still slowing global growth.

The Office for Budget Responsibility (OBR) has warned that ongoing global trade uncertainty, including the risk of further US tariff escalation, remains a key downside risk to the UK economy in 2026.

Diplomatic tensions are also likely to linger after conflicts end, making international co-operation on issues like climate change more difficult.

What’s likely to drive food inflation in 2026?

As traditional cost drivers have eased, other factors are driving inflation in the food sector, particularly regulation and labour.

Labour costs: Changes to labour rules affect the entire domestic food supply chain, from farms and factories to logistics and retail. The National Minimum Wage rose by nearly 70% between 2016 and 2025, far faster than average earnings. On top of that, higher employer National Insurance Contributions have added an estimated £410m in costs to food manufacturing and £5bn to retail.

Upcoming labour reforms: The Employment Rights Bill, expected to come into force in 2026 and 2027, is likely to push labour costs even higher while reducing employers’ flexibility. Over time, this could make it harder for food businesses to respond to demand swings and cost shocks.

Packaging and environmental regulations: The Extended Producer Responsibility (EPR) scheme, which went live in October 2025, is forecast to add around £1.1bn in costs to the food and drink sector. Further costs are expected from the Deposit Return Scheme, currently scheduled for 2027.

Ongoing trade friction with the EU: Brexit has made trade with the EU, the UK’s largest trading partner, more complex and expensive. New import checks introduced in 2024 have added high costs, including border control charges, port health fees, inspections and lab testing. Exporters have also faced higher certification and inspection costs. The good news is that the newly announced UK-EU sanitary and phytosanitary agreement should reduce red tape, cut inspection costs and reopen markets. It’s expected to add £5.1bn to the UK economy each year, though the start date remains unclear.

Soft Drinks Industry Levy: Planned increases to the Soft Drinks Industry Levy are expected to add around £290m in costs between 2025 and 2030, with the potential for further pressure if the levy is widened.

So, what does this mean for 2026?

After two and a half years of extreme volatility, food inflation has eased back from its peak; however, structural pressures such as labour costs, regulation and trade frictions mean the sector is operating with a higher cost base than in the past. For food businesses and caterers, 2026 looks less like a return to ‘normal’ and more like a period of managing persistent, underlying inflation in a slower-growth and highly uncertain global environment.

With this in mind, we could expect catering managers to budget for 4% annual inflation. @allmanhall

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Food trends 2026 2026 is upon us and as we embrace the new year, it’s a great time to reflect on food trends past, present, and future, looking ahead to what we may expect to see on menus and plates over the coming year.

Adventure and exploration Whilst some might associate adventure with jumping on a plane, exploring and experiencing new countries, cultures, and in particular new cuisines, doesn’t have to be confined to physical travel. Over the past couple of years there has been an increasing variety of exciting cuisines emerging in the UK, particularly within street food concepts.

Global influences have bought us poke bowls, bao buns, fried chicken, laksas, tacos, gyros, BBQ meats, churros, falafel, gyoza and so much more. And whilst literal versions of these global concepts might not be for everyone, we can take inspiration from global food trends to introduce new flavours.

Global influences will continue as a trend from 2025 into 2026, with flavours from South American countries such as Peru and Columbia, dishes from Malaysian cuisine, and a continuation of Korean flavours.

Laura Taylor Senior Buyer 20

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As ingredients become readily available, this is a great opportunity to experiment with new menu ideas or themed menu days, engaging students and bringing diversity, excitement and authenticity to the food offering.

Functional eating Consumers are continuing to make more conscious choices around food, asking the question of ‘what will this ingredient do for me’ rather than making a generic ‘healthy’ selection.

Functional eating focuses on how food and drink support specific health benefits, whether that is energy, cognitive focus, blood sugar, digestion, or hydration, and serves as a diet that evolves with the body to target specific wellness concerns.

Whilst a higher protein content will likely remain a focus, consumers will also be looking for added benefits that give multifunction foods.

Skyr for example, is an Icelandic cultured dairy product of pasteurised skimmed milk.

As a dairy source it has a high protein content, but it also contains live active cultures which support healthy microbiome for good digestive health.

Fibre also helps promote healthy digestion, and we may see the development of high-protein foods such as protein yoghurt or cottage cheese blended with a functional fibre ingredient to offer additional wellness benefits.

Beverages have also evolved to offer function, with energy drinks offering more than just a caffeine hit, instead promoting hydration, calm, focus and clarity.

Meeting the consumer demand for cleaner, less artificial products, these are free from refined sugar and artificial sweeteners.

Pepsi Prebiotic Cola has very recently launched online in America. With the regular Pepsi taste, it has added prebiotic fibre to support gut health, lower calories, less sugar and contains no artificial sweeteners. Although it has not launched in the UK, this could be an indication of how popular soft drinks could become more functional in the future.

@allmanhall

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Sensory dining Sensory eating is a touted trend for 2026, enhancing the senses with flavour, texture, smell, contrast, and ultimately heightening the eating and drinking experience – think of it as an extended version of everyone’s favourite snap, crackle and pop Rice Krispies.

Freeze-dried snacks such as fruits, vegetables, sweets and yoghurt drops give a crunchy texture and intense flavour. And combining the flavours of chocolate, popping candy, squishy jelly sweets and popcorn make for a contrast in texture and flavour.

The trend also continues into beverages with cold foams, pulps, and tingly cooling effects bringing texture to each sip as well as flavour.

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Authentic over artificial For 2026, there is a growing trend for authenticity over artificial, spanning across ingredients, flavours, production, culture, cooking methods, marketing and service.

Traceability is key, with consumers, particularly the younger generations, wanting to understand the growing and farming processes behind their foods, having visibility of where their food is coming from and the overall impact it has on our planet.

As more people look for clean-labelled products with less artificial ingredients, there is likely to be a continued shift away from ultra-processed foods, particularly protein alternatives, with artificial ingredients reducing appeal.

From a wellness perspective, there is a focus on low-sugar options, with a preference for simpler sweeteners such as fruit, honey and maple syrup. And as the trend for exploring global cuisines grows, there is an emphasis on creating dishes that are true to their origin, drawing on ingredients, flavours and methods to ensure a genuine food experience.

Beyond this, the need for authenticity is also apparent in brand marketing and front of house service, where there is a balance to be made between maximising the power of social media whilst not forgetting the importance of human interaction.

Consumers are looking to understand the story behind the foods they buy and eat, making an alignment with their own personal values.

By building emotional connections for consumers, brands and foodservice providers can work to increase brand recognition and ultimately loyalty.

Customisation There is an increasing appeal to consumers for flexibility and the ability to choose when it comes to food, particularly within the foodservice sector.

As people look for food choices that fit with their lifestyles, there is arguably a move away from the traditional breakfast, lunch and dinner menus, instead rethinking the meal structure to introduce grazing and sharing menus, snacking and small plate options and anytime meals.

Whilst the mealtime structure is integral to the daily routine of students, the ability to offer choice within their meals ensures they can have more independence over their food choices.

Taking customisation further, we may see more flexibility in portion sizes, with students able to alter their meal size to suit their appetite. And a transition away from ‘set’ dishes, instead introducing more buildyour-own options, allows students to personalise dishes, selecting contents, flavours and toppings to suit their individual tastes and dietary choices.

Food experience Experiential dining has been a growing trend for a while now and this looks set to continue through the year ahead. In the wider market, with food costs still high and consumers having less disposable income, they are looking for value from their dining out experience and have high expectations that go beyond price.

Perceived value in eating out includes quality, convenience, interaction, setting and ambience, choice and innovation. It is an experience that offers a way to connect with others and the opportunity to explore new cuisines, flavours, and cultures.

@allmanhall

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With social media building excitement around new venues, dishes, specialities and events, there is often a hype created around a desirable dining experience.

Whether it is tasting menus, themed days, bottomless brunches, at table cooking and carving, meal-time entertainment or pop-up concepts, the craft of offering something more than just food on a plate is a means of capturing the consumer’s attention, retaining their interest, and giving them a memorable dining experience.

With mealtimes as a social event that brings students together, this trend can also be translated to the education setting. Food tasting events bring an interactive element to mealtimes, and themed menu days can be used to showcase innovation and introduce new and exciting cuisines to students.

For innovative food ideas and developments, keep an eye on the latest news, here.

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Pop-up concepts can also be rotated to retain interest, giving continuous choice and keeping menus fresh.

Whilst 2026 will likely see some exciting new products emerge in school catering, there is an overriding theme of offering value to students.

Whilst price will always be a driving factor, nutrition and wellness, choice, quality and experience are key trends for the coming year, giving students a food offering that provides fuel as well as supporting and enhancing their lifestyles.

A smarter solution for school finance teams Streamline finances, reduce admin, control costs For school finance teams under pressure to deliver value and maximise budgets, allmanhall offer a game-changing solution to simplify finance operations and drive cost savings - all without compromising food quality or service.

One consolidated invoice, per month Say goodbye to dozens of supplier invoices every week.

Worth School gained administrative efficiencies and a reduction in volume of invoices, from 2000 per year to less than 120 per year!

Admin efficiencies & centralised control We manage supplier communications, contract terms, and price changes - freeing your team from time-consuming admin so you can focus on strategic budgeting and value delivery. Our consolidated billing and platform tools give you full visibility of procurement spend across all suppliers, with live data, spend insights, and reporting via The Pass for confident tracking, reporting, and auditing.

Drive food cost savings & value Leveraging over £70m annual purchase volume across 200+ suppliers, we negotiate competitive rates and manage price fluctuations - helping your budget go further without extra workload for your team.

“Our Finance and Trading teams process numerous invoices each month, consolidating them. This gives clients real administrative savings, removing the burden of managing all that paperwork themselves.”

- Tom Lewis, Financial Controller, allmanhall

Imagine what your finance team could do with that extra time each month.

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Foody dates to look out for in 2026 January: Veganuary Now a global movement rather than a passing trend, Veganuary offers caterers a real opportunity to support health, sustainability and cost-efficiency. Our article (pages 44 - 49) explores the benefits of plant-based eating, the role of reducing meat and dairy in meeting climate goals, and practical steps school catering teams can take, with insights, impact stats and a spotlight on Forest Green Rovers.

10 February: World Pulses Day Even if you’re not familiar with the term pulses, chances are you’ve already enjoyed them – baked beans, for example, are one of the UK’s favourite store cupboard staples.

Pulses such as lentils, chickpeas, peas and beans are nutritional powerhouses – high in protein, low in fat and rich in fibre to support digestion, cholesterol control and balanced blood sugar. They’re also highly sustainable: as nitrogen-fixing crops, pulses improve soil health and reduce the need for synthetic fertilisers, making them a simple, effective choice for both personal and planetary wellbeing.

17 February: Chinese New Year Chinese New Year marks the start of the Year of the Fire Horse - a symbol of passion, bold transformation, and dynamic energy. This powerful zodiac sign encourages courage, movement, and progress. The Fire element is associated with the vibrant colours red, pink, and purple - all representing creativity, prosperity, and good fortune. You can reflect this symbolism in your menus with colourful ingredients such as red peppers, aubergines, and red cabbage - a simple way to honour tradition while adding nutrition and colour to dishes.

Fresh fruit also plays an important role during Chinese New Year, particularly citrus fruits like oranges. In many households, placing bowls of fruit in even numbers - especially eight, considered the most auspicious number in Feng Shui - brings luck and abundance.

Their bright orange hue is also associated with wealth and success, making them a popular and meaningful decoration alongside traditional red.

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17 February: Shrove Tuesday Shrove Tuesday, also known as Pancake Day, is the traditional feast day before the start of Lent - a time when people historically used up rich ingredients like eggs, milk, and flour ahead of fasting. While it’s often associated with sweet toppings, there's a growing shift toward more balanced, savoury, and sustainable takes on this beloved dish.

This year, why not reimagine your pancakes with vibrant, vegetable-based fillings that support nutrition and reduce environmental impact? Savoury pancakes offer a brilliant way to incorporate seasonal produce, pulse-based proteins, and plant-forward ingredients. There’s a delicious recipe for a potato masala dosa (a spiced Indian pancake) recipe, here.

1 March: St David’s Day St David’s Day marks the feast day of Wales’ patron saint. It’s a time to celebrate Welsh culture, identity, and of course, great food. One of the most iconic symbols of the day is the humble leek – a staple of Welsh cuisine and a wonderfully sustainable, versatile vegetable.

Leeks are in season during early spring, making them a perfect ingredient for planet-friendly menus. They’re rich in flavour, fibre, and essential nutrients, and pair beautifully with plant-based ingredients for both hearty and health-conscious dishes.

To dig into more facts about farming leeks, read our blog here.

Here are a few savoury ideas for celebrating with leeks: • Braised leeks with butter beans and thyme, served as a warming side or light main dish • Leek and lentil bake topped with a crispy oat crust • Glamorgan sausages, made with leeks, herbs, breadcrumbs and cheese

Waste Knot Experience Day

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2-8 March: British Pie Week British Pie Week celebrates of one of the nation’s favourite comfort foods. From flaky pastry to hearty fillings, pies are a versatile staple with nostalgic appeal - but they can also be a brilliant vehicle for sustainable, plant-forward innovation.

This year, why not reimagine your pies with ingredients that deliver both on flavour and environmental impact? Traditional meat pies are often high in saturated fat and carbon emissions - but a well-crafted plant-based alternative can be every bit as satisfying. Looking for a tried-and-tested sustainable showstopper? allmanhall’s Hero Recipes feature a brilliant plant-based pie developed with Forest Green Rovers, the world’s first fully vegan football club.

17 March: St Patrick’s Day St Patrick’s Day is a time to celebrate Irish culture, community, and, of course, classic ingredients – and few are more iconic than the potato. A staple of Irish cuisine for centuries, potatoes are not only affordable and filling, but also one of the most sustainable carbohydrate sources available.

Naturally low in fat, high in fibre and rich in potassium and vitamin C, potatoes are ideal for hearty plant-based dishes when paired with seasonal vegetables and bold flavours. allmanhall’s Hero Recipes include a standout potato strudel, combining creamy potato with rosemary and garlic in crisp puff pastry – high on taste and low on waste.

5 April: Easter Sunday Easter is often associated with indulgent treats like chocolate eggs and hot cross buns. But what can you do with the leftovers - if there are any?

Surplus or stale hot cross buns can be transformed into a comforting bread and butter pudding, offering a simple, low-waste way to reimagine a classic dessert.

For Spring menus, allmanhall’s Hero Recipes also feature a Chocolate & Pear Sponge – a warming pudding lower in sugar, using fruit for natural sweetness without compromising on nutritional standards.

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Days out with allmanhall connecting through food!

We know that great procurement and foodservice decisions start with knowledge, connection and shared experiences. That’s why we’ve been taking things outdoors and into kitchens & fields - with a series of engaging days out for our client partners and contacts.

This academic year we’ve already: • Explored the challenges British farmers face first-hand at a working farm in the Vale of Evesham, shining a light on food waste, seasonal supply, and the pressures behind the produce.

• Headed to Yorkshire for a fungi foraging day, discovering wild ingredients and reconnecting with the land - all while sparking new inspiration for seasonal menus.

• Collaborated with Bidfood on regular development sessions, bringing clients together to explore market trends, product innovation and supply chain resilience.

These events are a celebration of shared learning - and they support more informed, sustainable and future-ready foodservice strategies.

We’re excited to be working on more development days for 2026! @allmanhall

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The Brighter Burger Patty is now 50% OFF! This offer is only available until 27 February 2026, while stocks last… order it now for a delicious, sustainable addition to your menus.

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A delicious, planet-friendly choice that’s big on taste, low on impact – and now lower in price too!

Product codes and pack sizes: Order the burger patty (product code 22781 Redefined patty 48 x 100g) now via Bidfood Direct!

23907 Wildfarmed vegan glazed bun 1 x 60 22482 Applewood vegan cheese slice 12 x 200g 15283 Rubies tomato ketchup 3 x 5LTR

Kalina, a Sixth Form student at Epsom College summed it up saying: “It was delicious! I wanted more of it.”

Our revolutionary burger only emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger. That’s a 94% reduction in carbon emissions, making The Brighter Burger a truly sustainable choice.

Source of fibre - 5g of fibre per patty compared to only 1g for a standard beef patty

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Incredible taste Low carbon footprint Reduced emissions Tackles food waste Regenerative farming High in protein Source of fibre @allmanhall

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All our latest blogs, in one place!

If you missed any blogs since the start of the academic year, find them here…

Have you made any New Year resolutions? allmanhall are continuing to champion a shift towards more plant-based, flexitarian diets – not just for National Vegetarian Week, National Curry Week, World Vegan Month, or Veganuary - but every day.

This approach isn’t just healthier, it’s also a key driver of more sustainable food systems.

Our Sustainability Manager, Richard Dowling, explores how flexitarian choices can support improved biodiversity, circular economy models, and responsible food production.

Richard also explains the role of climate change in the Amazon’s decline and highlights what COP30 means for global action and what’s next (pages 5659).

Looking to take sustainable action in your kitchen? Don’t miss our practical ESG tips designed to help independent schools make meaningful changes with measurable impact.

The Autumn Budget signalled further cost pressures for schools, with employers facing new financial squeezes that could impact the entire supply chain.

According to Oliver Hall, allmanhall’s coowner and Managing Director: “It seems that we have another tax and spend budget that will see employers further squeezed. This will lead to an increase in prices as costs are passed on, at a time when confidence and spending power have already been significantly eroded.”

We keep you abreast of food inflation every month with the latest CPI figures and food inflation rate...

Important food inflation blog: Click to read here 32

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Helping bursars and catering teams in independent schools understand the true value of strategic food procurement, we define what food procurement really is and how it differs from day-to-day foodservice management. Bridging the two functions can unlock better cost control, nutrition, and sustainability.

Finally, our guide on how to choose a food procurement partner outlines what schools should look for - from reporting and support to long-term value. If you’re reviewing your catering provision, these quick reads are a great place to start.

For independent schools, understanding allergens and nutrition is essential to safeguarding students and meeting compliance.

Our blog on Natasha’s Law outlines the legal responsibilities around labelling and communication, while Authorised Buying Lists (ABLs) explains how procurement controls can help kitchens avoid unapproved or unsafe products.

To support healthier choices, we also explore the importance of reducing sugar in school meals.

Together, these insights support safer catering for your students. @allmanhall 33 @allmanhall

Expert-led webinars

with Tess Warnes, Registered Dietitian Support your school’s catering and wellbeing goals with professional insight from a leading nutrition expert. allmanhall are delighted to offer a series of specialist webinars for the remainder of the academic year, delivered by our Registered Dietitian, Tess Warnes. As part of the BSA / HEIDA programme, Tess will share practical guidance and clinical expertise to support schools in delivering safe, compliant and nutritious foodservice.

These sessions are ideal for catering managers, compliance teams and pastoral staff alike.

Upcoming webinars

Why attend?

Allergen management

Tess brings extensive experience from across the education and healthcare sectors, supporting schools nationwide to meet complex nutrition and compliance challenges with clarity and confidence.

14 January 2026 | 11:00–12:00 Ensure confident and compliant foodservice with expert insight into allergen procedures, legal duties, and best practice.

Nutrition for exams

24 February 2026 | 13:00–14:00 Explore how nutrition can support your students’ cognitive performance, energy, and emotional wellbeing during exam periods.

Sustainable Nutrition

12 May 2026 | 14:00–15:00 Learn how to align your school menus with sustainability goals without compromising on health or taste.

Each webinar offers: • Evidence-based insights tailored for independent schools • Practical advice you can implement straight away • A chance to ask Tess your questions directly

Secure your place now via the HEIDA website 34

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Early booking is recommended.

Update on upcoming School Food Standards The government is currently developing a new set of enhanced School Food Standards, with draft versions now being piloted in a small number of schools. While these early drafts are not yet publicly available, further refinements are expected ahead of a full public consultation, anticipated to launch in January.

This consultation will offer a vital opportunity for stakeholders to review the proposals and provide their input.

What changes might be coming?

Although the exact content of the proposed standards will not be confirmed until the consultation is released, several areas are expected to be key points of focus: • Reduced sugar limits - reflecting the latest government guidance, there’s likely to be a push to reduce the sugar content in school meals even further.

• Increased fibre requirements - anticipated adjustments will align with new dietary recommendations, increasing the emphasis on fibre-rich foods.

• Stricter controls on red and processed meat - possible upper limits on red meat portions and more stringent controls on processed meat products are under consideration.

• Support for more plant-based menus - new guidance may aim to make it easier for schools to incorporate more plant-based meals into their menus.

• Stronger regulation and compliance - clearer enforcement mechanisms, potentially including penalties for non-compliance, may form part of the proposals.

Raising the bar on school food Recent remarks by Sir Keir Starmer have signalled a move toward higher - not just updated - School Food Standards, signalling a more ambitious national approach to improving children’s health and nutrition. This ambition is reinforced by the government’s 10-year ‘Fit for the Future’ strategy, which commits to supporting schools in accessing the resources and guidance needed to meet these elevated expectations.

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Repton School:

enhancing in-house catering with strategic procurement support from allmanhall Repton School, a prestigious co-educational independent school in Derbyshire, delivers catering across 12 kitchens, including 10 boarding houses, as well as a busy prep school, and numerous events and commercial lets. While the School has always maintained in-house catering operations, it previously benefited from the advisory support of an external contractor.

In 2024, under the direction of newly appointed Chief Operating Officer, Sarah Greig, Repton re-evaluated its approach to procurement and operational support.

A strategic review of catering operations Seeking clarity on potential improvements, Repton invited allmanhall to undertake a comprehensive, CIPS-compliant like-for-like benchmark review. This analysis identified that by shifting procurement back to allmanhall while retaining their in-house model, Repton could achieve a 21% cost saving, alongside improved visibility and operational flexibility.

Crucially, the evaluation process respected the existing relationship Repton had with their previous support provider. The review focused purely on data, quality, and value, enabling an informed decision without affecting positive professional ties.

Result: savings, support, and seamless mobilisation Reassured by the findings and allmanhall’s track record, Repton School reinstated their partnership. allmanhall swiftly mobilised key suppliers ahead of the new academic year and developed a phased plan to onboard additional suppliers over the following twelve months.

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Their proactive management ensured that Repton was not only saving money but also gaining greater visibility, choice, and control.

Repton’s catering team, already experienced and highly capable, received onboarding and training on allmanhall’s comprehensive catering controls platform.

This system enables full stocktaking, electronic ordering across suppliers, recipe costings with nutritional detail, and total spend transparency.

Consolidated billing further simplified administration, reducing processing costs and freeing up valuable staff time.

The success of the transition was made possible thanks to Repton School’s excellent, talented and dedicated in-house catering team.

Their professionalism and commitment, combined with allmanhall’s procurement expertise and support, ensured a smooth and effective mobilisation.

With a dedicated Client Relationship Manager and a responsive Client Support Advisor always available, allmanhall have become an integral part of Repton’s operations effectively acting as an extension of their inhouse catering team.

Strategic and cultural alignment allmanhall’s flexible framework supports the wider Repton family of schools - Repton School, Repton Prep, St Wystan’s School and Marlborough House Vinehall - aligning with their strategic growth and educational values.

Beyond the day-to-day operational support, Repton benefits from access to a programme of enrichment and professional development.

This has included: allergen training delivered by allmanhall’s Registered Dietitian; a Vegetarian Express tasting day; tailored sports nutrition sessions for students; a wild foraging experience in Yorkshire; engaging, interactive sustainability sessions for students; and a Waste Knot farm visit in Worcestershire.

A trusted, long-term partner The transition has been a positive evolution not a departure from previous arrangements, but a natural next step in Repton’s continuous improvement journey.

With data-led insight, dependable support, and a shared commitment to excellence, allmanhall are helping Repton cater confidently today while preparing strategically for tomorrow.

Watch Royal Russell School’s case study for another example of allmanhall’s full support for in house independent education catering teams.

“Assistance from allmanhall to help negotiate our food costs is priceless.”

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Navigating the ‘perfect storm’ in independent school food why a partnered approach to catering procurement matters more than ever...

Introduction Independent schools in the UK are facing an exceptional mix of financial pressures: from volatile food inflation to regulatory and tax changes. One of the most significant recent shifts is the imposition of VAT on private school fees, which has intensified budgetary strain across the sector.

As an independent school determined to stay afloat during this ‘perfect storm’, you may be asking: where can we find both cost control and support without compromising quality, choice or the experience of our catering team and students?

That is precisely where allmanhall come in.

Neil Cufley, Royal Russell School’s Chief Operating Officer, is delighted with our food procurement solution: “Want great products, super customer service, and cost savings (with value for money), then speak with allmanhall - you will be glad you did.”

Our work with independent schools over almost two decades has been driven by a clear purpose: 38

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to challenge and transform food supply so that informed decisions are easier to make, and we are proud that, as testimony to this mission, our first ever school client remains with us today: “I will retire with very fond memories of the allmanhall support I have enjoyed during the past 17 years, and it is, as ever, the people that make allmanhall special...

Always with a speedy response and a desire to sort out issues as quickly as possible.”

– Mark Vernon, St Paul’s Girls’ School

The sector context: why you need to think differently about independent school food The tax and cost burden is rising. The Independent Schools Council (ISC) has warned that the government’s decision to impose a 20 % VAT on private school fees has created a “bridge too far” for some independent schools.

A recent survey of 1,150 schools by the Independent Schools Council found that 81 have closed since last year, with 25,000 pupils said to have left the private education sector since the 2024 general election.

While the VAT change itself is a major headline, it comes on top of other pressures: rising National Insurance contributions and wage bills, inflation in food and utilities, and supply chain volatility.

For an independent school, this means tighter catering budgets, greater scrutiny of value, and a need to protect quality, nutrition, and the student experience even more.

Against this background, food procurement must be more than “just cost control”. It becomes critical for ensuring quality and resilience within your school’s catering operation.

With consultancies, aggregators, distributors, and technology firms all offering procurement support, why does allmanhall make the perfect food procurement partner for your school?

Why independent schools benefit from partnering with allmanhall When you partner with allmanhall as your independent school food procurement partner, you can track and manage every penny of spend, shine a light on improvements, mitigate price increases and let us manage your suppliers whilst leaving you in control.

allmanhall enable independent schools’ in-house catering teams to maximise your budgets, enjoy incredible value and quality, and go further through sustainable and responsible procurement.

We achieve this through our four core pillars - Value, Control, Insight and Support - all delivered with integrity and empathy.

Value through cost savings: Our benchmark work with independent schools shows savings of 10 -30 % in many cases. For example: • Worth School benefitted from a 13.93 % saving in their first benchmark.

• Royal Russell School achieved a first benchmark saving of 12.23 %. For the whole story, watch here.

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• Burgess Hill Girls’ School enjoyed average savings of 13.39 % in 2018 and prevented over £27,000 unnecessary extra spend in one period alone.

Control through consolidated billing and operational efficiency: Rather than dealing with multiple supplier invoices, you receive a single simplified invoice from allmanhall at monthend, allowing both your finance and catering teams to concentrate on what matters rather than timeconsuming administration.

• Worth School, for example, gained administrative efficiencies and a reduction in volume of invoices, from 2000 per year to less than 120 per year.

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• Burgess Hill Girls School regained time for strategic work: “allmanhall not only continue to deliver the savings and quality promised but also streamlined the back office operation… With allmanhall’s support we have been able to take the girls’ catering experience to a much higher level for the same expenditure.” – Graham Bond, retired Bursar Insight through our complimentary catering controls platform: Along with The Pass portal, you have everything you need at your fingertips - orders, reports, sustainability dashboards, and expert industry insight.

Support through our ability to work as an extension of your in- house team, offering hands-on help and expertise: “We regard the allmanhall team as absolute experts … they are a truly essential service … a critical partner.” - Chris Ingram, ACS International School.

Our values mean putting people first - listening, understanding, and tailoring support to each client’s unique needs.

Sector-specific expertise for in-house catering teams We understand independent school food. Our experience spans almost two decades. We know how boarding houses operate, how dining and hospitality expectations for pupils and parents often go beyond cafeteria norms.

We are aligned with both the Boarding School Association and the Independent Schools’ Bursars Association, which means we understand the governance, financial reporting, and service levels required in your sector.

We work as an extension of your team - our awardwinning support team includes dedicated Client Relationship Managers (from professional catering backgrounds, who understand the realities of a working school kitchen) and Client Support Advisors who will always answer the phone, providing real human support.

We deliver added value beyond procurement: realtime management information, supplier reports, product delists, sustainability resources, financial dashboards - all accessible via your portal.

Why this matters now putting procurement at the heart of your resilience strategy Given the current pressures (VAT + inflation + supply chain risk), here’s how partnering with allmanhall helps your independent school become more resilient: • Budget protection: By locking in savings, leveraging our procurement scale, you give your catering budget more headroom, reducing the need to compromise on quality or cut services.

• Quality & choice safeguarded: Rather than just cheaper products, you maintain your service standards, food quality, dietary variety – all important to students and parents.

• Operational focus regained: Catering teams can focus on student experience, engagement, sustainability programmes, and menu innovation, rather than supplier negotiation or invoice processing.

• Nutrition & dietetics support: Peace of mind through expert guidance when it comes to menu development, allergen management and compliance with legislation. “allmanhall’s training was incredibly helpful, interactive and engaging. We have made a number of changes since [the] 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, St Mary’s Calne.

• Sustainability & stakeholder expectations: Many independent schools have strong sustainability ambitions (carbon reduction, local sourcing, waste reduction, menu optimisation). allmanhall’s procurement model supports those goals via transparent supply chains, supplier audits, and menu-based carbon insight.

• Long-term partnership rather than short-term fix: We are owner-managed, agile, and focused on long-term collaborations. We’ve seen schools through years of market volatility and we’re here for the long term. @allmanhall

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How to engage - a recommended journey For any school considering allmanhall as your independent school food procurement partner, a structured approach might look like this: • Initial benchmark: We review your current spend and supplier base.

• Mobilisation & change management: We manage your supplier handover, data migration, invoice consolidation, and provide training for your catering & finance teams.

• Implementation of The Pass portal: We provide live visibility of your spend and supplier metrics along with sustainability dashboards, product delists, and a raft of industry insights.

• Ongoing partnership: Monthly reporting, price increase mitigation, supplier performance, strategic reviews.

• Added value services: Nutrition & dietetics consultancy, foodservice operational audits, staff training, allergen compliance, waste reduction programmes. “… truly understood why we required a full review of our catering operation, which is evident by the depth of information within the report we received. The recommendations we received have allowed us to create a short-, mediumand long-term plan to enable us to develop and increase savings throughout the catering department.” - Claire Yates, Foundation Director of Hospitality & Leisure, Warwick Schools Foundation

Conclusion For independent schools seeking both cost control and high-quality catering provision, now is the time to act. The twin challenges of external taxation and inflationary pressure mean that catering procurement can no longer be routine – it must be intentional and informed. It requires strategic thinking, smart execution and an empathetic partner who understands your context. allmanhall believe that independent school food provision deserves procurement support that is fit for the ambition, values and distinctiveness of your catering provision.

If you’d like to explore how allmanhall can work with your school – benchmarking your current supply chain, unlocking savings, simplifying administration and supporting your catering team for the long term – we’re here to walk with you.

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Supporting the Education Sector with all catering equipment needs

Nisbets understands the pressures of education. That’s why our products are built to last and priced to suit tight budgets – so you can focus on what matters: delivering quality learning.

Our products include refrigeration and kitchen appliances, tableware, janitorial and consumables items, all designed to help with the smooth operation of educational environments.

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Order Code: CC213

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Order Codes: CE272 - Blue, CE270 - Yellow, CE271 - Green, CE273 - Red

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0117 330 041143 @allmanhall

Eat plants and save pounds and the planet: why Veganuary matters

Every January, millions of people take on Veganuary, a month-long challenge to eat a plant-based diet. Whether you're curious about trying new foods, aiming to make healthier choices, or looking for ways to reduce your environmental impact, Veganuary offers a host of benefits. As more people opt for healthier, more affordable, and more sustainable lifestyles, plant-based eating is becoming part of mainstream food culture.

For caterers and foodservice providers, Veganuary is a great opportunity to explore new menu ideas and support wider sustainability goals - without compromising on taste, nutrition, or cost.

What a vegan diet consists of A vegan diet is entirely plant-based and excludes all animal products – no meat, fish, dairy, eggs, or honey. Instead, it focuses on ingredients like fruits, vegetables, whole grains, beans, lentils, nuts, and seeds.

Today, there is no shortage of delicious, highquality plant-based alternatives, including dairy-free milks, vegan cheeses, meat substitutes, and egg-free products. Herbs, spices, and global cuisines bring plenty of flavour and variety.

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Richard Dowling Sustainability Manager

A well-balanced vegan diet is nutritious, satisfying, and rich in fibre, vitamins, and antioxidants. It is lower in saturated fats and linked to reduced risks of heart disease, type 2 diabetes, and certain cancer.

Why people are choosing plant-based eating In 2025 around 26 million people participated in Veganuary – and not just for animal rights. While ethical concerns remain a key motivator, many are also driven by health, financial, and environmental factors. Widespread adoption of plant-based diets could even help reduce world hunger.

The animal welfare argument: Choosing a vegan diet helps reduce the demand for animal products, which in turn lowers the number of animals bred and killed for food. Estimates suggest that going vegan for just one month can save up to 30 animal lives.

Globally, over 92 billion land animals are farmed annually – the vast majority through factory farming. Even in the UK, which has a stronger animal rights record than most countries, over a billion animals are raised in intensive systems, with over 1,000 ‘mega-farms’ housing more than a million animals each. These systems not only raise animal welfare concerns but are also major drivers of climate change, biodiversity loss, and even pandemic risk. Also, many routinely fail to declare their substantial greenhouse gas emissions footprint.

The environmental impact of going vegan: From an environmental standpoint,

adopting a vegan diet is the single biggest way you can reduce your impact on the planet.

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Research shows that plant-based diets produce up to 75% less emissions, reduce water pollution, and require significantly less land.

Widespread dietary change is essential if the UK is to meet its net zero obligations.

The myth of sustainable meat: why production methods aren’t enough

Livestock production is the leading cause of deforestation, habitat loss, and biodiversity decline, particularly in areas with sensitive ecosystems.

Producing animal feed drives further land conversion and nutrient pollution. Beef and lamb, in particular, have the largest environmental footprint due to their high land use, greenhouse gas emissions, and grazing requirements, which could otherwise support diverse ecosystems.

These challenges are not exclusive to intensive farming; even free-range systems can contribute to water pollution and biodiversity pressures due to feed requirements and land use.

Even locally sourced meat carries a far higher carbon footprint than plant-based options – debunking the myth of food miles as the primary sustainability concern.

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Notably, although red meat has the largest environmental footprint, the production of white meat and farmed fish also carries significant environmental impacts. Poultry production, particularly within intensive systems, is associated with high emissions as well as issues such as nutrient run-off, river pollution and damage to wildlife.

Fish production brings its own set of concerns. Runoff from aquaculture sites, waste accumulation, chemical use, and the spread of disease can all lead to degraded marine environments and loss of aquatic biodiversity. Wild-capture fisheries also present sustainability challenges, including overfishing and ecosystem disruption.

When viewed alongside the fact that even the lowest-impact meat and dairy products still have a much higher environmental footprint than the least sustainable plant-based alternatives, it becomes clear why so many people – and increasingly, catering operations – are choosing to incorporate more vegan and vegetarian dishes.

Reducing reliance on animal products, even partially, can meaningfully lower the overall environmental impact of a foodservice offering.

The health benefits A balanced vegan diet is naturally rich in plantbased nutrients and low in saturated fat. This can support better digestion and higher energy levels.

Plant-based diets are also linked to lower risks of heart disease, high blood pressure, type 2 diabetes, and certain cancers. This type of diet supports healthy cholesterol levels, weight management, and overall cardiovascular health.

Reducing meat consumption is good for people and the planet, as evidenced by the EAT-Lancet diet, which supports a shift toward plant-heavy eating for both personal and planetary health. Notably, the experts behind the EAT-Lancet diet have acknowledged that if environmental impact were the sole consideration, their recommendation would be for everyone to adopt a fully vegan diet.

Importantly, vegan diets can provide all essential nutrients when planned well – and many common myths around protein deficiency are unfounded.

Is Veganuary cost-effective?

Yes – and increasingly so. Plant-based staples like beans, pulses, oats, pasta, and frozen veg are affordable, easy to store, and versatile. Many plant-based proteins are not only nutritionally dense but also significantly more affordable than most meat options, particularly red meat, which has contributed heavily to food inflation.

An Oxford University study confirms that vegan and vegetarian diets are the most affordable in high income countries like the UK, which is a valuable insight for schools, balancing tight budgets.

Conversely, diets high in red meat, and particularly processed meat (bacon, ham, sausages etc), are linked to a higher risk of various diseases, including heart disease, pneumonia, diabetes, and certain types of cancers, amongst others.

Plant pioneers: Forest Green Rovers Many different organisations are starting to see the benefits of vegan food, with Forest Green Rovers a great example. They’re the world’s first fully vegan football club, are leading the way in plant-based innovation, and are also the only football club to have achieved the Vegan Trademark certification.

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Through our partnership, Forest Green Rovers use carbon tracking tools like Foodsteps to measure the footprint of each dish, guide kitchen decisions, and engage fans with climate-friendly food choices. This is a powerful example of how organisations can align their values with practical foodservice solutions.

Meat-free diets are the future Whether we embrace it enthusiastically or approach it more cautiously, the reality is that meat and dairy consumption will need to reduce significantly in the coming decades.

The environmental cost of producing animalbased foods remains too high for countries like the UK to meet their climate commitments – even in the face of improved farming practices or industry-wide sustainability pledges.

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While regenerative agriculture and grassfed systems can offer important environmental benefits, such approaches alone cannot fully offset the impact of red meat production. The notion that these methods make meat sustainable at scale is, unfortunately, a myth.

Demand reduction must also be part of the solution.

This isn’t about blame or guilt. It’s about increasing awareness of how our everyday food choices affect the world around us – from land and water use to emissions and biodiversity. Humanity has consumed animal products for thousands of years, but only recently have we begun to fully understand the scale and urgency of the impact.

Meaningful change will require collective action across supply chains, catering operations, and individual habits.

Initiatives like Veganuary play an important role in shifting perceptions and demonstrating that change is not only possible, but also positive, practical, and rewarding.

What can your school do?

Even small changes can make a big impact. Here are three easy ways to make plant-based catering more sustainable and cost-effective: • Swap red meat for plant-based alternatives: A standard beef burger creates 5.77 kg CO₂e. allmanhall’s The Brighter Burger? Just 0.34 kg CO₂e – a 94% reduction.

• Use allmanhall’s Hero Recipes, designed to deliver taste and nutrition without breaking your catering budget.

• Try innovative ingredients like the Eat Curious range of dehydrated products through Vegetarian Express. They’re stored ambient, are affordable, and are low impact.

Building a resilient, sustainable food system allmanhall believe that good food shouldn’t cost the Earth. As the UK’s Best Sustainable Food Procurement Solution (5 years running), we partner with clients to: • Cut costs through smart procurement and consolidated billing • Reduce carbon emissions through menu guidance and reporting • Access award-winning support via The Pass and our client support team We're proud to hold a Gold EcoVadis rating, placing us in the top 2% of businesses globally for sustainability. We’re delivering real results through collaboration, insight, and transparency.

Ready to take action?

Let Veganuary be a starting point, not just a trend. With the right support, you can build a foodservice offering that’s not only better for the planet, but also costeffective, inclusive, and future-ready.

Contact us now to explore how we can support your plant-based and sustainability ambitions – this January and beyond.

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How COP30 Brazil opens doors for action on food and climate Ten years on from the Paris Agreement, COP30 in Belém, Brazil arrived at a critical moment for global climate action. With food systems under pressure, the Amazon under threat, and the world facing escalating climate impacts, expectations were high.

While some steps forward were made, COP30 Brazil also exposed stark divides and missed chances to act decisively on the biggest challenges of our time.

From debates over tackling fossil-fuel use and deforestation to the launch of new initiatives on adaptation, food systems, and Indigenous rights, the outcomes of COP30 Brazil reveal both progress and priorities for the road ahead.

Divides in agriculture: talks collapse, food emissions overlooked Agriculture was meant to be a cornerstone of COP30 Brazil.

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Instead talks collapsed early, revealing significant policy gaps between the Global North and South.

EU countries pushed for food-system transformation and market-driven solutions like precision agriculture, while the G77 and China (a group of developing nations that collaborates to advocate for the global south) focused on adaptation finance and hunger alleviation.

As a result, agriculture negotiations have been delayed until June 2026, in Bonn, Germany.

Meanwhile, no commitments were made on reducing food system emissions - a missed opportunity, given that a third of all global emissions come from food. Discussions around meat and livestock, major contributors to those emissions, were also notably absent.

However, there’s growing recognition that these issues can’t be sidestepped forever.

What can you do? For allmanhall’s client partners, this means the policy momentum for tackling food-related emissions may continue to lag. However, forward-thinking organisations can lead the way by proactively reducing your own emissions through effective procurement strategies and menu changes. With the right support, it's possible to get ahead of future regulation and demonstrate leadership in sustainability.

Reforming COP: needed but not delivered For the first time, COP30 Brazil included calls to reform the COP process itself. Proposals included capping national delegation sizes, limiting new agenda items, and introducing efficiency mechanisms.

Despite wide acknowledgement of the process’s inefficiencies, final commitments were vague. Given the increasing complexity and interconnectedness of food, forestry, biodiversity, and climate change, procedural reform remains essential (in addition to the participation of all key stakeholders).

What can you do?

In a policy environment that’s still evolving, clarity comes from within. Reliable data, informed procurement decisions, and sustainability tools like Foodsteps and our sustainability dashboards offer the insight and control needed to make measurable progress today.

Fossil fuels and deforestation: still no deal A formal agreement to phase out forest fuels and end deforestation remains elusive. Brazil, home to much of the Amazon, championed the issue while the EU and UK pushed for ambitious commitments.

Yet oil-producing nations such as Saudi Arabia resisted, citing their right to development as other nations had in the past.

While consensus remains elusive, the need for change is now widely accepted - and those ready to act can gain a competitive and reputational edge.

What can you do?

Increasing climate volatility means food availability and pricing will become more unpredictable. Our support helps client partners build resilience into their supply chains through smarter sourcing, alternative suppliers, and waste reduction measures that reduce both risk and cost.

A leadership void Leadership engagement at COP30 Brazil was mixed, with the absence of China, India, and the US making unified progress more difficult.

These countries are not only the biggest contributors to climate change but are central to global food supply chains. @allmanhall

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Despite this, strong calls to action from Brazil’s President Lula and UN Secretary-General António Guterres kept ambition alive.

Experts warned that the remaining global carbon budget is rapidly diminishing, narrowing the window for meaningful action. Extreme weather events are already reducing agricultural yields across multiple regions, driving up food prices and destabilising supply chains.

Some countries did update their Nationally Determined Contributions (NDCs) and Biennial Transparency Reports, placing new emphasis on food and agriculture. However, the projected 12% emissions reduction by 2035 still falls short of the 60% required.

Meanwhile, warming waters and accelerating acidification threaten global fisheries, affecting livelihoods and food access. These converging scientific findings underscore the need for food systems to be central in both mitigation and adaptation strategies.

What can you do?

Organisations can’t afford to wait. allmanhall enable clients to take ownership of your emissions and efficiency goals now, with real data insights and practical steps that create measurable, positive change.

Climate science delivers a stark wake-up call Scientific assessments presented at COP30 Brazil highlighted the accelerating impact of climate change on food systems.

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Without urgent action to cut emissions and build resilience within agriculture, fisheries, and supply chains, food security risks will worsen in the years ahead.

What can you do?

For catering teams and foodservice providers, this reinforces the importance of planning ahead. Through carbon labelling, dietary planning, and menu resilience strategies, allmanhall’s clients are prepared for change and can demonstrate responsibility to stakeholders.

Voluntary action keeps momentum alive Even as negotiations stumbled, voluntary initiatives kept food, agriculture, and water in the spotlight: • The Belém Declaration on Hunger placed food security at the heart of climate action.

• Brazil’s National Food Bank Network linked food waste reduction with resilience.

• UNEP’s global food waste commitment secured new signatories.

• The Blue NDC Challenge brought ocean-based food systems more firmly into climate planning, acknowledging the role fisheries play in people’s livelihoods around the world.

These initiatives are examples of the collective effort that’s still possible - and growing.

What is being done?

These actions show that, even without top-down mandates, organisations are moving. allmanhall’s client partners can align with these best practices - reducing waste, cutting emissions, and developing community food initiatives - demonstrating leadership on climate change.

Indigenous rights and climate justice Indigenous voices featured strongly in Belém. These communities are among the least responsible for climate change yet face the most direct impacts, including disrupted food systems and threats to land and culture.

Their knowledge is vital in protecting key ecosystems like those found in the Amazon - ecosystems that sustain food security far beyond their borders.

What can you do?

Ethically conscious procurement is about more than emissions – it’s about people and ecosystems. allmanhall help our client partners make responsible responsible sourcing choices that align with broader values of fairness and equity.

Why this matters - what allmanhall are doing to help Looking ahead to COP31 in Turkey and COP32 in Ethiopia, the climate agenda will shift into regions already grappling with food insecurity and climate vulnerability.

The message from COP30 Brazil is clear: food systems must be central to climate solutions.

That’s where allmanhall come in. We support clients to reduce their food-related emissions through: • • • •

Sustainable procurement and better sourcing Plant-based menu changes Food waste minimisation Transparency through carbon labelling with Foodsteps

Given that food systems account for a substantial share of global emissions, and that climate change increasingly threatens food availability and affordability, this work has never been more important.

Let’s transform food systems together.

Contact allmanhall to begin your sustainability journey today. Together, we can turn insight into impact - building more sustainable and secure food systems for the long term.

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Transparent and responsible food supply

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.

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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.

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Meet the team: Abbie Charlton

Who are you?

I am allmanhall’s Development Coordinator, focusing on supporting growth in the education sector. Having spent 25 years in education, both as a teacher and a deputy head, I understand the day-to-day pressures schools face and how stretched operational and catering teams can be.

A desire for change led me to allmanhall. Helping independent schools access the best possible food procurement and strategic support feels like exactly where I am meant to be now. I’m passionate about education, about helping children, and about food. I feel very fortunate to continue supporting all three in a new way.

What is a typical day for you?

I spend much of my time speaking with school bursars and catering teams, listening to their needs and sharing how allmanhall can support them and add genuine, sustainable value. I also attend innovation days and of course, there is still paperwork and admin… I’ve not quite managed to escape that part yet!

What are you most proud of?

I am most proud to be thriving in my second career – having had the confidence to take a leap of faith and look for a new challenge. Finding allmanhall, a company committed to positive impact for both people and the planet has made my work truly purposeful.

Three words to describe your role: Fast-paced. Collaborative. Rewarding.

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Meet the team: Jason Azevedo

Who are you?

I am allmanhall’s Development Manager. With experience spanning multiple industries – including foodservice equipment, financial services, and technology – I bring a diverse perspective to my role. I am passionate about food, love cooking, and enjoy talking about all things food.

As a relatively new member of the allmanhall team, I truly appreciate the organisation and our values and find genuine satisfaction in helping schools save money on food spend and improve operational efficiency. I believe in the power of building trusting relationships and enjoy engaging with schools and catering teams to understand how we can best support their objectives, enabling us to deliver real results.

What is a typical day for you?

My days are focused on building new relationships within independent schools, networking, and introducing myself to various stakeholders such as bursars, directors of operations or finance, catering managers, and head chefs. I spend a lot of time thinking strategically to maximise our ability to identify schools that can benefit from allmanhall’s support and solutions. It’s a dynamic environment that keeps me engaged and constantly learning.

What are you most proud of?

I take pride in having a genuine and complete belief in our excellent product and the capabilities of our team. I also value the strong internal culture at allmanhall every new hire is a great fit, and I believe our teamwork and synergy are key to our success. Seeing the positive impact we can have on schools and knowing I am part of a capable, passionate team is incredibly rewarding Three words to describe your role: Strategic. Dynamic. Rewarding.

@allmanhall 57 @allmanhall

Sardine & pea fishcakes Prep time: 25 minutes Cook time: 25 minutes Total time: 50 minutes Primary School: 16 portions

Secondary School: 12 portions

Ingredients:

Method:

• 1.5kg peeled and chopped floury potatoes • 4 x 120g tins sardines in tomato sauce • 300g frozen peas • 2 diced medium onions • 3 tbsp sunflower or rapeseed oil • 2 tbsp chopped fresh parsley • 2 medium beaten eggs • 150g wholemeal breadcrumbs • 1/2 tsp black pepper • 1 tsp dried mixed herbs

1. Boil the potatoes in lightly salted water for 15 minutes until tender. Drain well and mash until smooth. Allow to steam off and cool slightly.

2. Drain the sardines or pilchards, mash lightly with a fork, and stir through the mashed potato.

3. Stir in the peas, onions (sautéed lightly if preferred for sweetness), parsley, pepper, and mixed herbs. Mix thoroughly.

4. Divide into 12 large or 16 smaller patties. Chill for 15 minutes in the fridge to firm up.

5. Dip each patty in beaten egg, then coat in the wholemeal breadcrumbs. Place on a greased baking tray.

6. Brush lightly with oil and bake at 200°C / 180°C fan for 20–25 minutes, turning once, until golden and piping hot.

Please always check labels and packets for allergens

Tess Warnes Registered Dietitian allmanhall 58

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For illustrative purposes only Please always check labels and packets for allergens

Tess Warnes, Registered Dietitian: “These fishcakes are a great way to introduce oily fish into school menus in a form that students enjoy. Sardines and pilchards are rich in omega-3 fatty acids, which are important for brain health and learning, while potatoes provide slow-release energy for the school day. Adding peas boosts the fibre, vitamins, and colour, making this a balanced, appealing dish.” @allmanhall 59 @allmanhall

Managing egg supply pressures in 2025: from coop to kitchen

The bird flu virus currently infecting farm flocks across the UK may be the most infectious strain yet, according to Professor Ian Brown of The Pirbright Institute and formerly director of science at the Animal and Plant Health Agency (APHA). Farmers, he warns, should be “prepared for the worst.”

On 6 November 2025, a national mandatory housing order was implemented in England, aimed at curbing the current surge in infections.

One Wiltshire-based free-range egg producer described feeling terrible about bringing her 32,000 hens indoors but acknowledged that an outbreak would be disastrous.

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Government officials state the housing order is intended to “bring the rates of infection down from the high we are currently experiencing” highlighting the urgency of the situation for the entire egg supply chain.

Q3 2025 UK egg production & price snapshot

Bird flu outlook As of November 2025, the UK has recorded 52 confirmed cases of Highly Pathogenic Avian Influenza (HPAI) H5N1 across the 2025–26 outbreak season.

According to the latest government statistics:

These include: • • • •

41 in England 7 in Wales 3 in Northern Ireland 1 in Scotland

Notable outbreaks at large commercial sites in Norfolk, Lincolnshire and the East Riding of Yorkshire have triggered enforcement of 3km Protection and 10km Surveillance Zones.

Mandatory housing measures are now in place across England (since 6 November 2025) and Wales (since 13 November 2025), under the Avian Influenza Prevention Zone (AIPZ).

While the UK Health Security Agency continues to advise that risk to the general public remains very low and that properly cooked poultry and eggs are safe, the egg supply chain impacts, including culling, enhanced biosecurity and halted production, remain significant.

The situation has not improved since Spring 2025, when allmanhall covered the challenges facing the British egg industry.

• UK egg production for human consumption in Q3 2025 reached 268 million dozen, up 5.1% compared to Q3 2024.

• The average UK farmgate egg price through Q3 2025 was £1.48 per dozen, a decrease of 0.6% on Q2 2025.

• Free-range eggs now account for approximately 71% of shell egg production, while enriched cage eggs make up just 17%.

Despite resilience in domestic output, a rapid rise in imports points to an underlying strain in British egg supply, driven by the disease control measures as well as increased welfare costs, which we covered in our Spring egg blog.

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The rise of imports Shell egg imports into the UK surged by over 300% in August 2025 when compared to the previous year. In the first half of 2025 alone, imports jumped 39% on the same period in 2024. Ukraine and Poland now occupy the top slots as the UK’s largest egg suppliers, with Ukraine shipping around 8 million kilograms and Poland close behind at 7 million kilograms.

The British Egg Industry Council estimates that imports now represent approximately 12% of the UK market. Mark Williams, BEIC chairman, has specifically urged foodservice operators to “check what they’re buying carefully, particularly if they are serving vulnerable groups such as young children, pregnant women or older consumers.”

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Where do allmanhall’s shell eggs come from?

90% of all shell egg production.

Rest assured that allmanhall’s shell egg supply comes exclusively from the UK and carry the British Lion Mark. Eggs under the British Lion scheme are produced under strict food safety controls, including full traceability, salmonella vaccination for all hens, and a comprehensive ‘passport’ system. This ensures significantly higher welfare and safety standards compared to many imported eggs.

However, the combination of housing orders and biosecurity costs is making it harder for producers to manage the financial pressures of this transition.

These costs are also affecting product pricing and availability.

Supply chain and cost pressures Feed, energy, labour and compliance costs continue to strain producers and therefore egg supply.

Bird flu introduces further burdens:

Over 90% of UK eggs are produced under this scheme, and more than • Fixed costs rise with 200 billion British Lion biosecurity upgrades eggs have been sold since and housing measures its launch in 1998.

• Lost productivity from culled flocks Welfare transition: • Increased volatility in where are we now? availability The egg sector continues its shift toward higherwelfare production.

Retailers remain committed to transitioning away from enriched cages and government data shows progress: in Q3 2025, barn and freerange eggs together comprised close to

These compound other existing inflationary pressures, challenging producers and catering buyers alike.

What does this mean for you?

For school catering managers and procurement leads, these developments underscore the importance of robust supply chain strategies to manage your egg supply: • Review supplier resilience and understand how housing orders or welfare shifts impact availability • Work with partners offering transparent data • Monitor markets actively - allmanhall’s clients can log into The Pass for live reports, delists, and trade updates • Factor volatility into budgeting, especially for high-usage lines such as eggs - working with allmanhall helps simplify this challenge, as our team proactively manage cost volatility on your behalf.

How allmanhall support clients and ensure resilience allmanhall continue to work closely with our clients to: • Maintain continuity of egg supply through our strong supplier relationships • Provide market insight and alerts on the egg industry • Support budgeting and menu planning with accurate forecasts and real-time data via The Pass • Keep animal welfare as a priority and move towards cage-free production by September 2026

With current volatility affecting egg supply, agility, data-driven planning, strong supplier relationships, and resilience are key - and that’s exactly what allmanhall deliver. On your behalf.

@allmanhall 63 @allmanhall

Lets’s LINK IN !

If you have a LinkedIn account, be sure to follow @allmanhall for the latest market updates, industry news, foodie insights, sustainability guidance, recipe inspiration, and much more!

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!

Connect now!

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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 students can make a difference.

Updated Carbon Labels

If you like what you see, simply ask allmanhall for advice about the best option for you and how to access competitive rates.

Scan to sign up for your FREE 5 recipe trial today!

Full T&Cs here. You won’t be able to download the carbon labels under the free trial. @allmanhall 65 @allmanhall

Winter cauliflower & spiced chickpea salad Prep time: 40 minutes Cook time: 30 minutes Total time: 70 minutes Primary School: 16 portions

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Secondary School: 12 portions

Ingredients:

Method:

• 3 x 400g cans chickpeas, drained and rinsed • 3 tsp ground cumin • 3 tsp tsp smoked paprika • 1 ½ tsp mild chilli flakes (or chilli powder) • 9 tbsp olive oil, divided into 3 • 6 lemons • 3 medium cauliflowers, cut into bite-sizes florets • 300g quinoa, uncooked • 3 bunches kale, stalks removed and finely shredded • 3 tsp runny honey or maple syrup • 6 tsp sea salt, divided • Seeds from 3 pomegranates

1. Preheat the oven to 220°C / 200°C fan (425°F).

Line two baking trays with parchment.

2. In a bowl, mix the chickpeas with cumin, paprika, chilli, 1 tsp of salt, 1 tbsp olive oil, and the juice of half a lemon. Spread on a tray and roast for around 20–25 minutes until crisp, shaking once.

3. Toss the cauliflower florets in 1 tbsp olive oil, juice of 1 lemon, and ½ tsp salt. Roast on the second tray for 20–25 minutes, until golden at the edges and tender.

4. Rinse the quinoa well, then simmer in double the volume of water until tender and the liquid is absorbed (about 15 minutes). Fluff with a fork.

5. Place the shredded kale in a large bowl. Add curry powder, honey or maple syrup, 1 tbsp olive oil, remaining lemon juice, and ½ tsp salt. Massage with your hands for 2–3 minutes until the leaves soften and turn a vibrant green.

6. Combine the kale with the roasted chickpeas, cauliflower, quinoa, and scatter with fresh pomegranate seeds. Serve warm.

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Please always check labels and packets for allergens

Tess Warnes Registered Dietitian allmanhall

This photo is for illustrative purposes only Please always check labels and packets for allergens

Tess Warnes, Registered Dietitian: “The chickpeas provide plant-based protein and fibre, supporting sustained energy and concentration in the classroom, while cauliflower is rich in vitamins like C and K, which are important for immunity & bone health.”

Chef’s tip: For extra crunch, add a handful of toasted pumpkin seeds just before serving.

@allmanhall 67 @allmanhall

Issue 21, January 2026

Independent Education Edition