Food for thought

Rebecca Paddick quizzes Professor David Russell, Founder and

Chairman of The Russell Partnership, aboutfresh food trends and
menu ideas for the new academic year
Q
Flexitarian, plant-based food,
vegan, we hear a lot about
these rising food trends - are these
the most popular trends in HE
catering right now?
David Russell: As you might expect, we
are seeing an upward trend for all three
trends across the HE catering sector, with
a particular emphasis on 'Vegan Fast Food'
- a real move towards the integration of
alternative plant-based foods, but also
the incorporation ofless nutrient-dense
vegan options - a diet which has long been
hailed for its high phytonutrient content.
Are they the most popular? It is hard
to say in an information age that means
perceptions offood and health can
change in an instant. Whilst plant-based
is certainly popular, we are also seeing
students enjoying ethically sourced animal
products - such as RSPCA assured eggs
and meat - and avoiding high-sugar
processed foods in a bid to optimise their
health. As we know, food trends are as
diverse as our student populations.
Asian-influenced food still remains very
strong and we continue to see the market
request more food and beverage options that
are aligned with wider high-street trends.
Q
Do you think universities are
keeping up with these key
trends, and catering to demands?
David Russell: University food
needs to be incredibly trend led - the
expectation ofhaving every type of
food avai!able to students is still strong.
However, regional differences do apply
and there is evidence ofuniversities
representing trends through their
brands and media channels.
Trend-led food is still making street food,
chicken, Asian food and vegan offers very
,, There are days when the £3 meal deal is essential
and days where £10-15 for ramen or chicken is part of
the youth culture,,
popular, yet there is still a high demai:id for
core lines and basic meal deais. The student
market is still price conscious yet appears
to have more disposable income for food.
There are days when the £3 meal deal is
essential and days where £10-15 for ramen
or chicken is part of the youth culture.
Starbucks and Costa are still very
popular with the student audience but
this is predicted to shift to the demand
for more artisan coffee suppliers.
Q
What about the different demands
of international students? Are
universities keeping up?
David Russell: Universities strive to
meet differing demands with optimistic
caution to ensure outputs are commercially
and operationally sustainable. The
University ofBirmingham has just opened
an Asian outlet alongside retail shops
which support the provision ofitems to the
international market. Universities in general
should also engage with student groups to
find the right balance between assumptions
ofneed and also defining the student
experience for individual institutions. ➔
"Opportunities to do it right require some
investment and a willingness to respond
fast. We all, as university catering provid­
ers, need to get on with this. The next on
trend offer may be just around the corner!
I believe one area to focus on is desserts.
The growth in young people seeking a
night out that does not involve alcohol
is rising. Dessert-based evenings are on
trend right now, with ice cream parlours
and dessert-based cafes on the rise to
meet this demand. And if the growth
continues at the current rate, in five years,
75% of all meals taken within a university
will be plant-based."
David McKown, Head of Training and
Quality, Accommodation and Commercial
Services, University of Sheffield.
@UB_UK I www.universitybusiness.co.uk I 59
Q
Do universities have a
responsibility to provide a range
of catering options to students?
David Russell: Food is intrinsic to the
social experience ofbeing at university. In a
society where young people are drinking less
frequently than previous decades, the focus
is on quality food and beverage and spending
more on the experience several times a week,
balancing chis with very low spend, fast and
health aware days. Universities have a duty
ofcare to ensure chat student wellbeing is
as important as academic achievement.
Furthermore, Universities are
required co continue co deliver access to
facilities chat aid the optimal experience
outcomes and moments ofnutritional
learning. The drivers and content will
be different for each institution - city
locations, for example, will be different
from campus and residential environs.
will also foster co -created enterprises
from the community and brands.
Q David Russell: We live in a youth
And what are the challenges?
culture where drugs are prevalent with
an increase in 20-30-year-olds taking
recreational drugs as part of their social
culture. This could have a huge impact
upon both our health services and our
pastoral care within university culture.
We call for more investment in
education regarding health awareness,
lifestyle choices and self-preservation,
within schools and universities.
Food choices are very trend led and
there is a desire for universities across
the UK to be reflective ofLondon
and mega city food scenes. !!ill
PANEL DISCUSSION:
How can universities
take advantage of emerging
food trends?
Join panel chair Professor David Russell
at the CUBO Winter Conference on
Wednesday 28th November, at Leeds
Beckett University, to discuss emerging
food trends •
Panel Members:
• Tom Laskey, Business Development
Manager, Sodexo Universities
• Nie Mander, Director of Catering,
T he University of Birmingham
• Andrew Walker, Executive
Chef, Chartwells

Q
What other trends can you see
evolving in the months ahead?
David Russell: Food waste trends are
likely to evolve amidst the environmentally
conscious generation we are nurturing.
Examples consist of: recycling/single plastics,
food recovery, food transparency, more
natural foods and technological integration.
Our fast paced and digital age will also
continue to influence the way in which
food is ordered and consumed. We expect
to see ready co eat boxes, mobile ordering,
digital loyalty schemes, online staff training,
and fast track order technologies.
The entrepreneurial nature ofour society