University caterers took advantage of the opportunity to network with peers, see the latest in catering innovation from over 100 food and drink suppliers, and gain insight from keynote speaker sessions during the event.
Mike Haslin, TUCO chief executive, and Phil Rees-Jones, TUCO chair, welcomed attendees with a review of the previous 12 months. Notably, during 2023-2024, members spent over £164m through TUCO’s expanding framework agreements, and overall TUCO secured over £16m in savings.
Hosted by Charlotte Hawkins, who presents Good Morning Britain on ITV, this year’s conference theme was ‘Tipping Point: Regaining the Balance’ - the idea that the smallest of changes can shift the climate balance.
Professor Peter Cox from the University of Exeter discussed how catering teams, as businesses, are reaching the tipping point.
“Beneficial positive tipping points offer hope for accelerating responses to match this urgency. Society is more susceptible to tipping points than the natural world; even though the natural world is affected by these tipping points, the human world is even more so,” he said.
Next, delegates were treated to the insights of food futurologist Dr Morgaine Gaye. She shared her prediction that 2024-2025 ‘will really go down in history’ as a time that of incredible destabilisation. However, she expects 2026 to be ‘the good times’ when we reassess what it’s been to be human, and will all look to ‘recalibrate our value systems’ towards kindness to ourselves and the planet.
Dr Erin Ling talked about the rise and trajectory of AI in the hospitality sector. She was keen to deliver the message to delegates that AI is a tool to make our lives easier, not the enemy. In terms of AI on campus, she shared that this could take the form of menu assistance, dietary information, personalised recommendations, nutritional information, and more.
Andi Jarvis of Eximo Marketing closed the first day by addressing the bad marketing decisions people make, why they make them and how we can use this knowledge to make better marketing decisions ourselves.
Day two opened with Jez Rose, a behaviour insight adviser, who looked at applying behavioural psychology to improve leadership, maximise engagement and enhance culture.
Other speakers on the day included Kris Hall of the Burnt Chef Project, on ‘The Key to Productivity & Retention’, and Olajide Alabi, co-creator of the consultancy SISU, whose address was titled ‘Brave, Honest, Curious: A Blueprint for Cultivating Inclusive Excellence’.
Former Royal Marine Commando and Special Forces Sergeant Jason Fox - co-lead of Channel 4’s award-winning show ‘SAS: Who Dares Wins’ - closed the conference with a session full of ideas on ‘Building Mental Resilience’.
He catapulted his audience into the events of a hostage rescue mission and reflected on what got him through all the challenges he has faced - the four pillars of the commando spirit: courage, determination, unselfishness, and cheerfulness in the face of adversity.
Alongside the thought-provoking speaker sessions, partners and suppliers formed a huge exhibition where members were able to network, discuss new products, and sample the tasty food and drink on offer.
New for 2024 event was the introduction of the Chef’s Live Theatre, which comprised a programme of chefs and mixologists and a chance to share creations live with the TUCO delegates. The participants demonstrated skills and new dish ideas and delegates said they were inspired with innovative ideas to take back to campus.
The event culminated with a formal Gala Dinner at which the winners of the TUCO Awards were announced; celebrating effort and achievement in our member organisations.
In conjunction with Brakes, all surplus food, drink and ingredients from this year’s conference event were donated to the local food bank Exeter Food Action.
Delegate reaction to the event was positive. Micheal Croy, University of St Andrews, said: “It’s been a great couple of days – and a nice change to be a guest rather than hosting. We’ve been to see most people we were looking for at the exhibition, it’s been great.”