FEEDING THE FUTURE 2026: UNLOCKING GROWTH IN AUTOMATED RETAIL
AUTOMATED RETAIL
The Automated Retail Consumer
#1
mission is a treat Prioritise quality first,
is looking for the most
convenient option
then value for money
53% are
64% are better off
are often
18 to 34
time poor
year olds
ABC1 social grade
Top 10 Locations Consumers Purchase From An Automated Retail Solution 25% 25% 24% 23%
Hospital Office/Workplace Convenience Store Train Station Petrol Station Gym/Leisure Centre Airport School/College/University Entertainment Venue Motorway Services
Lunch Is Gaining Share Of Vending Occasions 25%
22% 21% 18%
8%
12% 5%
17% 16% 15%
21%
Lunch
4%
Dinner 5 July 2025
Snack 5 July 2026
Source: IGD ShopperVista Automated retail research, 16th-18th May 2025. Base: 747 users who have used an AR solution in the last three months.
Why Food Is Fuelling Vending Growth Value seeking consumers
+7.9%
GROWTH
Tech native
25-34 year olds
want affordable &
convenient treats
Food To Go
£27.2bn
make up
1/4 Food To Go occasions
Source: IGD Automated retail: innovations in away from home, Lumina Intelligence EDOP 52we 10th May 2026 and Food To Go Report 2026
Leading Trends In Food To Go South Korea
Japan
Mexico
Italy
Global flavours
Premium meal deals
winning
drive growth
Indicators Of Food Quality For Consumers
Top Food To Go Dishes By Occasion Share
83%
Taste / Flavour
68%
Price Ingredients List
64%
Presentation
63%
Sandwich
14%
Chips/ Wedges/Fries
Burger
Pastry
Salad
Pizza
11%
10%
55%
Nutritional Values
8%
5%
5%
Source: Lumina Intelligence Food To Go Report 2026 & EDOP 7TH June 2026
Why Waste Holds Fresh Food Back UK retail wastes
Food waste
tonnes of food a year
Government agenda
0.2m - 0.3m Short Shelf Life
Forecasting Challenges
is moving up the
Store-Level Execution Variability
High Daily Discard Rates
Source: Kantar Worldpanel OOH 52we 13th July 2025. *industry-based norm/standards for RTE wastage. Source: The Grocer, Ian Quinn, 9 February 2026.
Allergens The 14 Allergens
Cereals
Crustaceans
Fish
Molluscs
Eggs
Lupin
Milk
Celery
Sesame
Soya
Sulphar Dioxide
Nuts
Peanuts
Mustard
All packaged food in the UK is already labelled, and no additional labelling is needed for packaged products sold from glass fronted vendors.
Where packaged product is sold through closed fronted vending machines, information on any allergens present must be available to the consumer before the product is purchased.
It is good practice to keep a record of all products currently sold that include allergens. The AVA suggests that a scrapbook of labels from suppliers would be an appropriate resource to answer any customer queries.
It is recommended that every machine also offers an additional way of contacting the Vending Operator e.g. phone number, web address or QR code that links to a website. This too should be clear, legible and in English.
The Food Standards Agency has more advice here: https://www.food.gov.uk/business guidance/allergen-guidance-for-food-businesses
Testimonials We’ve talked to some of your fellow operators, this is what they have told us... Introducing fresh food into our offering was initially a necessity to secure an account, but it’s transformed our business. By providing food, we've become a 'one-stop shop,' making us more attractive to larger accounts. The extra effort has paid off, elevating our appeal and helping us compete with national providers.
We have a restaurant on site, but our new Food To Go unit has extended the food and drink provision outside of normal core hours and solved a problem that staff and patients faced. Bringing in a Food To Go unit has enabled us to provide thousands of staff and patients with a quick, tasty hot meal at any time of the day.
Vending in 2025
forecast
+7%
£3.13bn revenue
Food 8% of total revenue
revenue growth
+7% vs 2024
+3% vs 2022
Food and Cold Beverages Drive Consumption Growth
Hot beverage
Cold beverage
-4%
+4%
Snack
Food
+3%
+2%
Combination cold beverage, snack & food items
+3%
Source: AVA Census 2025
Future of Vending Challenges High Cost Of Living
Increasing Expenses Stock & labour costs
Low consumer confidence & spending
Government Legislation
Healthy Eating
Business rates, energy drink age limits & deposit return scheme
Demand for healthier options from government & consumer
Opportunities The Return Of On The Move Consumers
Travel Hubs
Commuters want quick, convenient grab and go options
24hr food solutions at motorway service stations, petrol forecourts & airports
Food To Go
24hr Catering Solutions
Leading growth in foodservice / out Of home
Healthcare and B&I are looking for 24hr staff-less food solutions
Source AVA Census 2025, IGD Automated retail: innovations in away from home, Lumina Intelligence 2026
How To Register and Best Practice
To Start Or Continue Selling Chilled Food: Register to sell food at https://register.food.gov.uk/new and stay updated on current advice and guidance. Refer to the AVA guide ("The Industry Guide to Good Hygiene Practice") for best practices—it's also used by Environmental Health Officers (EHOs). Use proper storage and transportation that is clean and dry with reliable food chillers to minimize wastage. Maintain correct temperatures: • Legally, keep food at 8°C or less (in Scotland: “an appropriately cold place”). • Best practice: keep food at 5°C or below throughout its lifespan. Frozen food should be kept at -18 °c. • Always defrost frozen food in a fridge at 5 °c or below and check it is fully thawed before cooking ( do not defrost food labelled as ‘Cook From Frozen’). • Avoid relying solely on vehicle cooling systems and ensure food stays under 5°C during transfers. Temperature check the food itself (not just the air) using temperature probes for accuracy. Record Keeping: Document food temperatures during delivery, transit, and placement in machines. Routing: Plan routes to hit key times like lunchtime, as missing them can impact sales. Team Training: AVA Food Safety Training Course: • Food handlers: Complete the Level 1 Hygiene course (about 1 hour). • Supervisors: Take the Level 2 course (around 6 hours). Food Safety Management Plans (HACCP): Use the CD Food Safety Management for Vending (takes about 1 hour). Plans fall into three categories (Refer to the AVA Guide mentioned above): A: Pre-packed, shelf-stable food/drinks. B: Hot/cold drinks made from powders. C: Chilled or frozen foods. Training Records: Maintain thorough records of all training.
For More Information Automated Vending Association (AVA) – Industry Guide to Good Hygiene Practice Vending & Dispensing Retained Regulation (EC) 852/2004 on the Hygiene of Foodstuffs foodtogo@kepak.com