Serving more than 40,000 students and 10,000 staff, the launch responds to growing demand for accessible campus coffee that delivers on taste, choice and everyday value.
As inflation impacts household budgets, the scheme is being viewed as a benchmark for accessible, state-supported food provision.
Chefs and catering managers at the University of Nottingham took part in a plant‑based culinary training session on desserts delivered through a specialist programme called Forward Food, led by Hum
Rooted in Seasoned’s passion for fresh, high‑quality ingredients and food made in-house, SUNNY’S brings a ‘vibrant and contemporary dining experience to campus’.
The winners will be announced at this year's Gala Dinner as part of the Summer Conference. More details about the conference will be announced shortly.
Cheered on by a plethora of supporters, chefs, baristas and mixologists gathered for two days of competitions, giving them the opportunity to showcase their skills and harness their creativity.
TUCO says the programme will have two sections, an online hub and cooking masterclasses for students.
The event gives university caterers the opportunity to showcase their talent as well as a chance for spectators to see them live in action.
Through Apetito’s ‘Hot 2 Go’ service, staff and students can now access to hot, nutritious meals across campus, giving them greater convenience and choice wherever they study, work or socialise.
The university has adopted a system which invites students and staff to pay for their drink as normal and enjoy it in a returnable cup before putting the cup back at a designated point.