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CUBO Winter Conference 2018 Highlights: Emerging Food Trends Panel

31 October 2018   (0 Comments)
Posted by: Michelle Thomas
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Over the last year, we have seen growing food and drink trends which reflect our current concerns with health, wellbeing and the environment, such as:

  • Adventurous and ground-breaking vegan and vegetarian food, using global flavours and plant-based proteins such as tofu, tempeh, seitan and quinoa
  • Fermenting, pickling and preserving. Exotic drinks like kombucha as well as more traditional sauerkraut and kimchi have health benefits; kefir has even made it into The Archers!
  • Alcohol-free drinks; with young people in particular eschewing booze, creative cocktails and flavoured soft drinks are filling a gap in the market
  • Hyper-local food. Made famous by Rene Redzepi of Copenhagen’s two Michelin-starred NOMA, featuring foraging, seaweed, and food that can be sourced within walking distance.
  • New world cuisines including African, Hawaiian and South American ingredients

How can universities take advantage of these emerging food trends? The Emerging Food Trends Panel at the CUBO winter conference will debate this on 28 November in Leeds.

"We’ve brought together a stellar panel who will focus on a number of key food trends and how they might impact on our sector," says David McKown, CUBO Board Member and Director of University Hospitality Seminars.

Professor David Russell will chair a focused, structured and lively debate, with engagement by delegates encouraged. The panel comprises: Tom Laskey, Sales & Marketing Director of Sodexo Schools & Universities; Nic Mander, Director of Catering, University of Birmingham; Andrew Walker, Executive Chef at Chartwells and Matt White, TUCO Chair & Director of Catering, Hotel & Conference Services, University of Reading.

The conference also welcomes the Vegan Punks, food bloggers with attitude, who will provide lunchtime tasters, while BrewDog’s Beer School will allow delegates to explore craft beers before enjoying a dinner designed exclusively for CUBO by Executive Chef David Parker, formerly of Bettys and Taylor's of Harrogate.

Join the CUBO Conference to find out more about current and future food trends and much more. Book your place here.


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