The day opened with Mark Kassapian (Litmus) presenting the Business Models in HE Catering report, which provided a detailed overview of current operating models, benchmarking insights, and practical recommendations for improving efficiency, quality, and student experience in higher education catering.
Peer-to-peer sessions provided a valuable platform for sharing innovations from universities across the UK:
King’s College London – Dr Rachel Gibson, Dr Balazs Bajka, Dr Fatima Wang, Dr Fiona Lavelle and Lisa Connellan presented the Root to Tip project, which aimed to reduce food waste and increase dietary fibre intake by using parts of fruits and vegetables normally discarded. Over a nine-week trial, they served 6,000 Root to Tip meals, saving 241 kg of food waste and adding 3.6 kg of fibre across menus. The team highlighted how engagement strategies, including QR code surveys, social media campaigns, and focus groups, encouraged staff and students to embrace healthier, more sustainable meals. They also explored cultural perceptions of peels and stalks, safety considerations, and practical approaches to recipe development, showing how in-house catering can act as a living laboratory for research, innovation, and behaviour change.
University of Salford – Matthew Mealing and Andrew Flowers discussed initiatives to enhance student experience through sustainability and integrated campus services, showing how targeted interventions and staff empowerment improve both efficiency and satisfaction.
University of Strathclyde – Graham Paterson and Gordon Hodge shared strategies for embedding catering within institutional strategy, focusing on resilience, partnership working, and continuous service improvement in a competitive urban environment.
University of Chester – Paula Martindale, Dan Hultum and Jackie Rowlands showcased how their team strengthened in-house catering through innovative service models, data-driven decision-making, and community engagement. They highlighted using operational data to reduce waste, optimise menu planning, and enhance the student experience, while also exploring staff training and wellbeing initiatives that drive long-term performance improvements.
The conference concluded with an inspiring keynote from Mark Ormrod MBE, who shared his journey from Royal Marines Commando to world-class adaptive athlete, highlighting resilience, leadership, and determination. Mark’s insights on overcoming adversity, setting goals, and achieving excellence resonated strongly with delegates, showing how mindset, teamwork, and perseverance apply to both personal and professional contexts.
The evening dinner and networking gave delegates the opportunity to discuss the day’s insights in an informal setting, strengthening peer connections across the TUCO community.
Following the conference, many delegates continued on the Winter Conference Study Tour, exploring Birmingham’s vibrant food and hospitality landscape through market visits, supplier tours, and curated experiences.
View the photos from the Winter Conference here.
Watch the videos from the day below, and scroll down to download the presentations.
