Category: News

In decades gone by, rarely did consumers stop to consider where the ingredients they were eating had been sourced from – so accustomed the UK had become to importing produce from overseas. But the tides have slowly turned, and the ‘buy local’ message has made its way into the public’s consciousness, increasing the importance of source alongside quality and price.

The demand isn’t just at play when people are looking to purchase products directly, but also when they visit hospitality venues for food and drinks – and for some, it even factors into decisions around which schools, care homes and other businesses to use.

Where did ‘buy local’ originate from?

Rather than one singular campaign, the ‘buy local’ messaging took root due to a number of factors. We saw the re-introduction of farmers’ markets in mid-1990s, with more than 800 locations springing up around the UK by 2006, according to the National Farmers’ Retail & Markets Association. Around that time, the town of Calderdale in West Yorkshire launched high-street campaign Totally Locally, followed closely by American Express’ Shop Small in 2012 and the first Small Business Saturday the following year.

The Covid-19 pandemic saw connections within communities strengthened, with Visa research finding 81% of consumers eager to support local business. With a groundswell of support from the public and independent companies alike, the market began shifting and businesses and their suppliers were forced to take notice.

Why are people keen to ‘buy local’?

There are many reasons which have underpinned the willingness of consumers to source their food more carefully, not least the recognition that local businesses depend on the communities around them to survive. 

Sustainability has of course been a major driver in awareness spreading, and the message landing. More than ever, consumers in the 2020s are aware of how the choices they make impact the wider world, not just today, but for the generations to follow.

And well publicised geopolitical, economic and climate issues have all brought the issue to the repeated attention of the public – with disruption to crop yields and international supply chains, and rising costs (especially when it comes to fuel) all affecting the way people think about food sourcing.

Has ‘buy local’ changed consumer behaviour?

• YouGov’s UK food provenance research found 80% of adults agreed local sourcing supported the local economy, and associated local food with better quality because of the shorter travelling distances.
• 59% of shoppers agreed they tried to buy British food whenever possible, as reported by RAND.
• The Campaign to protect Rural England estimates the country’s local food network could serve 16.3 million customers a week, generate £2.7 billion annually, and support 61,000 jobs.
• A Mintel report found 48% of UK consumers actively purchase local food when possible.

Top tips for businesses looking to showcase their ‘buy local’ mindset

• Accessing the right combination of suppliers is crucial when it comes to being able to offer produce aligning with people’s desire for locally-sourced ingredients. Utilising an expert consultancy enables businesses to balance cost, quality and sourcing.
• Links with specific farms, producers and independent food companies can be highlighted across traditional and digital marketing channels, and on menus and signage, to help reinforce strong links with local communities.
• Procurement teams should be asking suppliers to evidence local or British origin of specific ingredients, shorter supply chains, seasonal availability, ethical sourcing, traceability, SME producer relationships and sustainability – again, this is where consultancies can support businesses to connect with the right suppliers for them.
• Menus which rely on seasonal foods give consumers confidence in the origin of ingredients – and is also a fantastic marketing message for businesses looking to highlight variation, quality and sustainable sourcing across the year.
• Internal teams may know where ingredients are coming from, but this adds little value if this isn’t communicated effectively. Don’t underestimate the positive effect of using words like ‘local’, naming the region or town an ingredient has been sourced from, or naming specific growers or farms.

For more insights into how you can incorporate ‘buying local’ into your procurement policies, get in touch with the expert AVE team today by phone or email!

If there’s been one major topic of conversation across the UK in recent weeks, it’s been the extremely warm weather being experienced – with the Met Office reporting a record-breaking high of 37.7°C during June’s heatwave.

While keeping cool may have been on everyone’s minds, both the UK’s food supply chain and the businesses it serves had complex issues to contend with, especially when it came to keeping chilled and frozen food at the correct temperatures.

And with more heatwaves on the way, this is an ongoing consideration – with strategies and processes needing to be in place to ensure businesses can continue to provide safe, quality and appetising food, and that supply chains can deliver products on time while keeping them cool.

What are the major considerations?

• Equipment failure is a potential danger for suppliers and businesses alike, with older warehouses, vehicles, fridges and freezers all particularly at risk. Checks should be performed more regularly, and maintenance scheduled where needed, during times of extreme heat. Plans should also be made to budget for the replacement of equipment nearing the end of its life.
• Products need to be moved around quickly during times such as loading, unloading and delivery or when being taken out of their chilled environment in order to prepare them for serving. This is where careful resource planning is required to ensure that there are enough ‘hands on deck’ so these processes can happen within safe handling windows.
• When product temperatures exceed safe limits, they must be disposed of – meaning more potential wastage during heatwaves. All staff involved the handling of these products must be trained on guidelines, but also made aware of how critical the mitigation of excess waste is, particularly when the risk of overheated products is so high.
• Extra refrigeration demand can drive up energy usage, in turn increasing costs – there is little alternative (although keeping equipment in good working order can help somewhat) so this must be incorporated into the budgeting process.
• At-risk stock must be used as a priority if chilled equipment does fail, before relying on suppliers to fill the space again when it’s back up and running.

Continuity is crucial

Meteorological experts including The Met Office predict hotter days and nights to come, with a 50% chance of another 40°C day within the next 12 years. We’ll see an increase in 30°C+ days, particularly in the south of the UK, and more nights where the temperature remains above 20°C.

So, it’s essential that extreme heat is treated as a business continuity issue – not just a passing inconvenience – by hospitality, education, care and other organisations handling and serving food.

Planning must include:

• Flexibility to avoid over-reliance on ‘just in time’ deliveries during heat alerts.
• Checking cold storage capacity, particularly when heatwaves are predicted.
• Heatwave delivery protocols in place, with all staff trained on them.
• Back-up menus in case chilled and frozen food supply is disrupted.
• Monitoring UKHSA Heat-Health Alerts.
• And – extremely importantly – reviewing supplier resilience: do they have contingency plans, back-up refrigerators, vehicle monitoring and alternative depots in place?

We have already seen the impact of heatwaves upon supply chains and storage, with June’s hot spell seeing the cold-storage infrastructure feeling the strain, and supermarket refrigeration failures widely reported in the media. Back in the 2022 summer heatwave, Frontiers in Environmental Science reports numerous refrigeration failures, livestock heat stress, and increased energy costs for cold storage.

With warmer weather now a very real reality each year, and temperatures on the rise (experts predict an average 5°C rise over the next quarter of a century), preparation is absolutely vital to ensure your supply chain doesn’t meltdown.

If you’d like to know more about how AVE’s vast network of suppliers can ensure your chain is best placed to remain intact throughout situations such as heatwaves, do give us a call or send an email to the team.

Food inflation is an ongoing challenge for all businesses dealing with supply chains, procurement and ultimately the sale of food and drink to customers. Whilst the Consumer Price Index may be far lower than the staggering 11% peak we saw back in the autumn of 2022, the figure has not consistently remained under the 2% target for some years now.

In the year to May 2026, the CPI stood at 2.8% – with global geopolitical instability and climate disruption continue to wreak havoc on everything from fuel costs and supply routes to yield sizes.

With energy, freight, labour and commodity fluctuations continuing to impact purchasing decisions, and seasonal market conditions more difficult to predict, procurement teams must be ready to respond to sudden supply shortages and price spikes.

Rather than relying on traditional seasonal buying patterns, forecasting, supplier collaboration, flexible sourcing strategies and close monitoring must all be utilised in order to meet the food inflation challenge.

Menu engineering

While maintaining a high-quality offering is pivotal, regularly reviewing what’s on the menu can support businesses with their long-term sustainability, as well as ensuring the popularity and cost-effectiveness of their meals. By focusing primarily on ingredients which are low-cost but popular (and therefore high-value) and considering changing those which are more expensive and not as sought-after, this can help procurement teams to make effective decisions.

Supply chain

It’s key to form partnerships with suppliers who can offer local and seasonal ingredients, reducing the cost associated – for example – with higher fuel costs. Linking in with experts who have greater buying power also enables procurement teams to source better deals than they could on their own, especially for smaller independent businesses who may have no need to buy in bulk.

Tech time

Making use of the vast range of technology on offer can help in a number of areas, whether it’s tracking stock levels, working to minimise waste, or having a greater insight into all of the data needed to make smart purchasing choices. However, it’s worth noting that the best possible combination is having the right tech and the right team on your side – and the insight experts can bring to the equation supports the data analysis and tracking that digital tools are able to undertake.

Seasonal commodities

In our summer Market Watch issue, our procurement team have laid out the positives and negatives associated with eight key commodities, including everything from dairy and meat to fresh produce and even packaging – as well as handy tips for each category.

Do take a look at page 10 of the report to find out more!

From School Meals to Care Homes 

Diabetes is often discussed in clinical settings, but far less frequently through the lens of catering and food service. Yet for millions of people living with diabetes in the UK, daily food environments play a significant role in blood glucose management, long-term health and quality of life. As diabetes prevalence continues to rise across all age groups, the role of food service across all sectors has become more than simply “providing meals”.  Currently, more than 5.8 million people in the UK are living with diabetes or pre-diabetes, with around 90% of diagnosed cases being Type 2 diabetes. Diabetes is associated with various long-term complications, including cardiovascular disease, kidney disease, neuropathy and visual impairment, placing significant pressure on both healthcare and social care systems.  While Type 1 diabetes is an autoimmune condition unrelated to lifestyle, food provision still plays a vital role in supporting safe blood glucose management. Type 2 diabetes, meanwhile,  is strongly influenced by increasing obesity rates, sedentary lifestyle, and changing dietary patterns. This means catering providers increasingly sit at the intersection between public health guidance and everyday dietary behaviour. 

School Food & Children 

The school food environment plays a significant role in shaping children's dietary habits and behaviours that often continue into adulthood. In areas of socioeconomic deprivation, school meals may provide the most nutritionally balanced meal of the day. For children living with  Type 1 diabetes, access to consistent carbohydrate provision is essential for safe day-to-day blood glucose management. For the wider school population, access to nutritionally balanced meals influences long-term health outcomes.  Current UK dietary data highlight several ongoing concerns among children and adolescents. The National Diet and Nutrition Survey (NDNS) reports that only around 9% of children aged  11–18 meet the recommended 5 A Day fruit and vegetable target, and only 4% meet fibre recommendations. Adolescents also have the highest intake of sugar-sweetened beverages of any age group.  Low fibre intake is particularly concerning as fibre contributes to satiety, digestive health and improved cardiometabolic health. Meanwhile, diets high in free sugars and energy-dense, poor-nutrient foods are associated with increased obesity risk, and the likelihood of developing Type  2 diabetes amongst other chronic health conditions. However, promoting healthier eating in schools is not simply about removing sugar or  restricting foods. For pupils living with diabetes, overly limiting approaches may risk  unnecessary stigma or exclusion. Instead, the focus should be on balanced, enjoyable and  inclusive menus, that promote steady energy release and overall nutritional quality.   School caterers can support healthier dietary patterns through practical adjustments such as:

• Increasing wholegrains, pulses and vegetables
• Reducing reliance on high free sugar desserts and drinks 
• Offering balanced carbohydrate portions 
• Improving staff awareness around hypoglycaemia and dietary inclusion 

As proposed updates to School Food Standards continue to focus on reducing foods high in fat, salt and sugar, school caterers will likely play an even greater role in shaping healthier  food environments for future generations. 

Hospitality & Adults 

Eating out has become a routine part of modern life, yet hospitality settings can present challenges for adults living with diabetes. Portion sizes, hidden sugars, refined carbohydrates and heavily processed foods can influence blood glucose regulation and overall diet quality.  Research suggests that frequent out-of-home eating is associated with higher calorie intake,  higher consumption of ultra-processed foods (UPFs), saturated fat and sodium. UPFs in particular, have been increasingly linked with adverse metabolic health outcomes and an  increased risk of Type 2 diabetes.  For adults living with diabetes, managing blood glucose levels is not necessarily about  avoiding certain foods entirely, but rather understanding portion sizes, carbohydrate quality and overall dietary balance. Inconsistent portioning, large serving sizes and limited  transparency can make this difficult when eating out, creating both a challenge and an opportunity for the catering industry.  Small practical changes that can make meaningful difference include: 

• Offering flexible portion sizes 
• Increasing availability of high-fibre carbohydrates and vegetables
• Reducing added sugars in sauces and desserts 
• Expending low-sugar and non-alcoholic beverage options

Importantly, healthier hospitality should not feel clinical or restrictive. Adults living with diabetes generally do not want separate “diabetic menus”, rather meals that allow them to make informed choices while still enjoying the social and cultural experience of eating out.  As consumer interest in health and nutrition grows, hospitality providers may increasingly find themselves balancing customer expectations for both enjoyment and nutritional quality. 

Care Homes & Older Adults 

Diabetes management becomes increasingly complex in older age. In care home settings,  nutritional priorities often extend beyond blood glucose management alone and must also consider frailty, malnutrition risk, hydration, appetite, swallowing difficulties and quality of life.  Older adults living with diabetes are at an increased risk of poor wound healing, dehydration, hospitalisation, sarcopenia and functional decline. At the same time, appetite loss and reduced food intake are common in ageing populations, particularly among residents living with multiple long-term conditions.  Current nutrition guidance increasingly supports a more individualised approach in elderly care settings. For some residents, maintaining adequate nutritional intake and preventing weight loss may be more clinically important than strict dietary restrictions.  Protein intake becomes especially important in older age because inadequate intake can accelerate muscle loss and frailty. Hydration support is equally critical. The combination of reduced thirst perception associated with ageing, and increased fluid losses caused by diabetes places older adults at significantly greater risk of dehydration and its complications, including cognitive decline, falls, kidney disfunction and poorer health outcomes.  Care home catering teams therefore play a key role in supporting both nutritional adequacy and dignity. Practical approaches may include: 

• Offering smaller, more frequent meals 
• Providing nourishing snacks 
• Supporting hydration throughout the day 
• Using texture-modified meals where appropriate 
• Ensuring meals remain enjoyable and socially meaningful 

Texture-modified meals, in particular, should still be visually appealing and nutritionally balanced rather than purely functional. Food enjoyment remains an important component of wellbeing, regardless of age or medical condition. As the population continues to age, care home catering is likely to become increasingly clinically complex, requiring closer collaboration between catering teams, healthcare professionals and care staff. 

Public Health Recommendations vs Catering Reality 

Across schools, hospitality and care homes, caterers are increasingly expected to support public health goals through healthier food provision. However, these expectations often fail to fully consider the operational realities faced by the industry.  Food inflation, labour shortages, increasing dietary complexity and growing compliance demands all create significant operational challenges for catering providers. At the same time,  public health guidance continues to discourage consumption of foods high in fat, salt and sugar, while emphasising the importance of a whole food diet rich in fibre, fruits, vegetables.  Ultimately, diabetes prevention and management cannot sit solely with healthcare  professionals or individuals. From school meals to restaurants and care homes, the catering industry has the potential to support healthier outcomes for millions of people living with  diabetes. However, meaningful progress will require not only public health ambition, but  realistic support for the teams responsible for delivering it.  Implementation of evidence-based recommendations require a whole system approach, and the addressing of the bridge between expectation and reality.  Published by Fanni Fazekas ANutr - Nutritionist at AVE

At AVE, we know it can be difficult for businesses to look beyond reducing the quality of ingredients as a solution to dealing with rising food inflation and constricted budgets. However, with a unique and vast network and strong buying power, we’ve been able to introduce our clients to another way: something we call The Bisto Strategy. Why is swapping ingredients not the best response to food inflation? In the world of procurement, there are a wealth of cautionary tales which show exactly what the consequences of ingredient swapping can be – the latest being the Hershey’s ‘hiccup’ we focused on in this blog.  But the American food giant isn’t the only brand to have found themselves met with fierce resistance (and even negative headlines) when they have tweaked a recipe in the face of rising food costs. McDonald’s and Coca-Cola are probably two of the most globally-recognised brands and yet, they too, found consumer loyalty truly tested when they attempted to meddle with much-loved recipes. Naturally, there are a whole host of reasons why brands might seek to substitute ingredients, but when the aim is a monetary saving, the replacement often comes at the cost of quality. As soon as consumers, who may have shown loyalty to a product for years or even decades, notice the difference, they feel their trust in that brand has been broken; and winning back a disappointed customer is an uphill battle that often costs more than the savings made as a result of the swap. So, how can companies respond to increasing ingredient cost pressures? Inflation, supply chain volatility and the ever-changing economic landscape have piled an inordinate amount of pressure on businesses, meaning using cheaper or less premium ingredients may seem like the only viable option. However, choosing between your margins and the ‘magic’ that makes your offering so popular shouldn’t be the only way forward. That’s where The Bisto Strategy comes in: an approach which enables clients to avoid the reformulation trap, steering them away from an unhappy compromise towards a win for them and a win for their customers. The first part of the strategy involves accessing specialised global partners and niche suppliers – showcasing agility and innovation in sourcing, without any downgrading in quality. And the second? That’s about having influential buying power on a massive scale, allowing the negotiation of rates that individual operators can’t achieve alone. These significant cost savings are passed directly to the client – meaning ingredient swapping can be taken off the table, enabling them to retain the quality their customers have come to expect. And why do we call it The Bisto Strategy?  Bisto represents comfort, consistency and a premium product that consumers can rely on – which is one of the reasons why they’ve remained one of the most popular gravy brands for almost 120 years, in a country that consumes more of it than anywhere else in the world (apparently, the average Brit consumes 5.6 litres a year!). The ultimate focus is on protecting the quality that consumers expect, while also securing a client’s bottom line. In other words, rather than finding a cheaper way to do things, finding a smarter way to maintain excellence. So, before you turn ‘aah!’ into ‘argh!’ and fall into the trap of reformulating a winning recipe, let’s talk about how AVE’s two-pronged network and buying power Bisto Strategy can provide a much more comforting result for you and your clients. Call or email the team today so we can help you create those ‘aah!’ moments for your own brand! Published by Edward Wright – Innovation & Growth Director at AVE

Coeliac Disease is estimated to impact one in 100 people in the UK, with around 250,000 having a diagnosis in place. With strict life-long avoidance of gluten being the only treatment for this condition, the onus is on all businesses who prepare or supply food to ensure regulations are adhered to at all times. With knowledge among the general public on the rise – boosted by Coeliac Awareness Month every May – it is logical that diagnosis rates will increase going forward, making it even more vital that everyone involved in the preparation or serving of food remains mindful of their responsibilities. The risk of not doing so is two-fold: not only could exposure to gluten cause permanent damage to the lining of the gut among those with the autoimmune condition, there are also financial and legal repercussions if establishments are found to be in breach of their statutory duties. Have gluten-free ingredients become easier to source in the UK? The range of gluten-free products on the market has dramatically increased in recent years, with the market expected to reach a value of £354m in the UK by 2032, almost double its £180m worth in 2023. Sales of gluten-free bread increased by 51% in a five-year period, according to reports by Bakery Info, and this trend is mirrored across other product ranges. However, companies purchasing food ingredients will be aware there is still a large price disparity, for example: gluten-free flour typically costs up to four times as much as plain wheat flour. At a time when rising prices are causing financial pressures for all companies, the cost of acquiring specialist ingredients serves as an additional reason that procurement leads must review their supply chains regularly. Ensuring cost-effective ingredients can be purchased without compromising on quality is the only way to continue effectively providing for people with Coeliac Disease, without causing additional strain on budgets. What regulations are in place regarding serving food to people with Coeliac Disease? Ensuring compliance with national and international regulations is a crucial consideration for businesses, who must inform customers whether any of the 14 major allergens (including gluten) are present in the food they serve, under the Food Information Regulations 2014 – an EU law which was retained after Brexit, which also mandates that dishes cannot be legally labelled as ‘gluten-free’ unless they contain less than 20 parts per million of gluten. Additionally, the Food Safety Act 1990 and Food Hygiene Regulations 2013 further enforce the need for staff training, cross contamination avoidance, and safe storage and preparation practices.  A current consultation aims to seek views on new statutory guidance, expected to come into force in September 2026, which will require schools to publish allergy safety policies and ensure training for staff including those running extra-curricular activities. In the care sector, Care Quality Commission (CQC) regulations are also of utmost importance, meaning staff must meet individuals’ medical dietary needs, provide safe food and ensure proper record keeping. What happens if businesses don’t follow food regulations? Failure to follow all of the relevant regulations has serious implications for the person with Coeliac Disease, including pain, vomiting, fatigue and headaches in the short term, with longer-term impacts potentially including intestinal damage, nutrient deficiencies, osteoporosis, infertility, and increased risk of certain cancers. In addition, poor procedures can lead to a lower hygiene rating from the Food Standards Agency, even if there are no cleanliness issues found during an inspection. Companies regulated by the CQC could receive sanctions and – in severe cases – be closed down or have management teams removed, because giving unsafe food to a person with Coeliac Disease can be treated as neglect. How can businesses ensure safe food is served to people with Coeliac Disease? Procuring ingredients from trusted suppliers, who can evidence their own compliance with regulations, is an important first step in the safe provision of food for people with Coeliac Disease. In reality, there are many other considerations: from separate preparation areas, trays and pans, fryers, and utensils to avoid cross-contamination, to comprehensive training programmes for all staff. Clear systems to highlight allergens within food should be accessible to all food preparation and service teams, and in environments like care homes and schools, anyone known to have Coeliac Disease should have individualised menu and allergy safety plans, and a system in place to ensure they are identifiable by all staff. In summary:

• Safely preparing and serving gluten-free food is critical to the health of individuals with Coeliac Disease and to avoid sanctions resulting from non-compliance.
• Supply chain optimisation can help businesses to access ingredients at fair prices, with strong partnerships giving peace of mind that suppliers are also invested in remaining compliant.
• Companies who’d like to find out more about optimising their supply chain or specialist gluten-free menu planning can contact AVE’s expert team by calling 0333 070 5975 or emailing solutions@a-v-e.com.

  Published by Abi Brumpton – Nutritionist at AVE

When faced with challenges such as increasing energy, transport and farming prices, food companies have a number of options. The choice taken by The Hershey Company – most famous for its Reese’s products – was to quietly swap ingredients, replacing chocolate with compound coatings and substituting peanut butter for flavoured crème. Yet they faced backlash for this unannounced change, especially when Brad Reese (grandson of the creator of the Peanut Butter Cups) publicly criticised the firm, as reported widely by media including the New York Post. In response, they confirmed they would be returning to their original recipes by 2027, with company bosses stating this change was already being planned before the open letter penned by Reese became a viral talking point across the internet. They were also keen to make it clear only 3% of their entire product line had been affected by the alterations. It is a high-profile example of how a company’s decisions can be widely condemned, even at a time when the issue of food inflation is being experienced across the globe, with consumers fully aware of the pressure that brands are under to deliver products without passing on these increased costs.  But it is by no means the first: the Ferrero Group was criticised by fans of Nutella when they noticed its lighter colour, a result of a small increase in the percentage of sugar and milk powder. A handful of McDonald’s customers still talk about the ‘good old days’ when, they claim, the fries tasted better – before the company made the decision to begin using the healthier option of vegetable oil instead of beef tallow in the 1990s. And, perhaps most famously, the recipe for Coca-Cola was changed in 1985. The sweeter version was not received well by customers, so much so that the return of ‘Coca-Cola Classic’ was swiftly announced – and cans still bear the phrase ‘original taste’ some 41 years on.

How does this relate to hospitality businesses?

In an era of volatile ingredient prices, all businesses are having the types of discussions Hershey bosses would have had before changing their recipes. And that undoubtedly includes hospitality firms, who are facing immense pressure to protect their margins – already as low as 3% for some restaurants according to CLFI. However, there is a dangerous seduction in the ‘quick fix’ of swapping a premium product for a cheaper alternative. This approach is not just a risk to flavour and quality, but a fundamental threat to consumer loyalty. Firms must reflect on a history littered with cautionary tales of ‘reformulation backlash’, which shows us that when major manufacturers attempt to mask inflation by compromising the integrity of a product, consumers don’t just notice: they vote with their feet. Whether it is the inclusion of synthetic stabilisers or the shift towards less sustainable oils, the lesson is clear: the consumer is the ultimate auditor.

An invisible save not a cheap swap

True commercial innovation does not revolve around finding a less expensive version of the same product, as this eventually results in a reactive race to the bottom – and can even introduce new problems such as increased allergen risks or ‘muddy’ flavour profiles. Instead, a longer-term strategy which minimises the risk of customer dissatisfaction centres around proactive functional optimisation. This approach focuses on the performance of ingredients rather than just their cost, achieving an ‘invisible save’ by working with suppliers to enhance yield and flavour or leverage clean-label alternatives. It is about honouring the ‘original taste’ mandate that consumers rightfully demand, while simultaneously turning to a more resilient product. The ultimate result is a reduction in cost, but not by decreasing quality or taste – by value engineering the product to be more efficient without the consumer ever detecting a change. Mitigating food inflation should not mean a retreat from quality. It should be an invitation to innovate. By moving away from ‘cheaper’ and towards ‘smarter’, hospitality businesses can ensure that cost savings are found through innovation, not at the expense of consumer trust. Because ultimately, in the battle against inflation, the most expensive mistake you can make is losing a product’s soul for the sake of a spreadsheet.   Andy Follows - Business Development Manager at AVE, specialising in the hospitality sector

No deep-fried food, less sugar, and more fruit: these are the school menu plans being set into motion by the Government, beginning with a nine-week consultation. The new School Food Standards are set to be finalised this autumn, ahead of a roll-out across the nation next September, with ministers stating that ‘millions of children will benefit from healthier, more nutritious, tasty meals at school’ thanks to the changes. But how will this impact caterers, why are the changes being made, and is there anything which can be done to prepare at this early stage?

Why is the Government changing School Food Standards?

Figures released by the Government show almost three-quarters of parents had concerns about the food their children were eating (74%), while half claimed they did not receive enough information about what was being served up at school. In addition, the NHS’ most recent Health Survey for England revealed 26% of children aged between two and 15 were obese or overweight, a figure which has not declined in the last 30 years despite various campaigns aimed at encouraging healthy lifestyles among young people.

What changes are being proposed to school meals?

There are multiple changes being proposed as part of the overhaul of School Food Standards, to include a complete ban on deep-fried food; a limit on foods high in salt, fat or sugar; and high-calorie desserts being swapped for fruit options for the majority of the week. Schools are also likely to be asked to publish food policies and menus online, and to appoint a lead Governor responsible for school meals. However, it is important to note that these proposals are currently under consultation, and the final set of School Food Standards will not be announced until September 2026, giving caterers a further 12 months to make the changes before they become enforceable.

What can caterers do now ahead of the School Food Standards being implemented?

While we will not know the final outcome of the consultation for some time, it is clear that the end goal is a reduction in the amount of food and drink being offered which is high in fat, salt or sugar – with a focus on filling menus with fruit, vegetables and wholegrains instead. This marks a great opportunity for schools to review the range of options on their menus, ensuring that children have nutritional and appetising choices – as well as considering how and when they communicate with parents and carers about what’s on their children’s plates.  Given the rising costs of ingredients, the consultation launch is also an ideal time for caterers to ensure their supply chain is fully optimised, exploring the options which will enable them to serve great meals while also balancing this with the pressures arising from the current economy.

Need support?

Need support reviewing your supply chain? Why not get in touch with the AVE team today! We are specialists in ensuring high-quality offerings, value for money, and cohesive supplier partnerships, and we’re already supporting our clients through the School Food Standards consultation and implementation process. Published by Edward Wright - Innovation & Growth Director at AVE

In recent months, it has been predicted the underrated nutrient, fibre, is finally going to get its long awaited and hopefully long-lasting moment within the spotlight. Despite the importance of dietary fibre and the significant gap between recommended intake and average intake, fibre has remained in the wings whilst protein has taken centre stage within the public eye for many years - even though the average daily consumption of protein by the British public is well within the recommended daily amounts. Comparison of Google searches for Protein (Red) and Dietary Fibre (Blue) since 2021 In 2015, the Government increased the recommended dietary fibre intake from 24g per day to 30g per day in line with recommendations from the Scientific Advisory Committee on Nutrition (SACN) with aims to increase fibre intake. However, despite this action, there has been a minimal increase in the consumption of dietary fibre by the British public and the gap between recommended and average daily consumption within the UK has grown.      The distinct lack of fibre within the UK diet is of particular concern as increased fibre intake comes with a myriad of health benefits.

Healthy weight maintenance

Due to the slow digestion of fibre compared to other nutrients, elevated consumption of fibre can prolong satiety and reduce feelings of hunger supporting weight loss; especially fibres which are also high in protein such as oats, legumes and pulses.

Type 2 Diabetes

High fibre foods (as mentioned) are digested slower leading to a slower release of glucose into the blood stream and a lower postprandial glycaemic response. This can reduce the risk of developing type 2 diabetes and is also beneficial in managing type 2 diabetes.

Gut-Microbiome

Within the gut microbiota, bacteria ferment dietary fibre, releasing beneficial metabolites including short chain fatty acids. Diet and the consumption of fibre play a vital role in ensuring the health of gut bacteria and directly influence the gut microbiome architecture - differing bacteria produce differing metabolites which have differing influences within the body. Alterations within the gut microbiome due to reductions in fibre intake have been associated with many conditions including but not limited to: cancers, obesity, metabolic disease, cardiovascular disease, diabetes and cognitive dysfunction. The gut microbiome also possesses a bidirectional pathway with the brain known as the gut brain axis. Changes within the presence of certain gut bacteria can alter signals passed along this pathway to the brain and may play a role in conditions such as depression and anxiety. Specific bacteria within the gut also possess the ability to metabolise or produce certain hormones, supporting hormonal regulation and in cases of gut dysbiosis, may contribute to hormonal dysfunction.

Polycystic Ovary Syndrome (PCOS)

It has been observed that individuals with PCOS may consume significantly lower dietary fibre compared to individuals without PCOS. Due to the multiple benefits highlighted above (slower digestion, lower glycaemic response and hormonal regulation) increased fibre intake can be beneficial in managing PCOS by supporting weight loss and reducing the risk of insulin resistance.

Cardiovascular Health

A diet high in fibre is beneficial for cardiovascular health and can reduce the risk of heart disease, stroke, heart attacks and diabetes. Soluble fibre can limit the absorption of low density lipoprotein (LDL) cholesterol; this form of cholesterol is responsible for the formation of plaques within the blood vessels which leads to hypertension and heart disease. Another risk factor of cardiovascular disease is being overweight; fibre is a beneficial nutrient in weight management further reducing the risk of cardiovascular disease.

Cancer

A high fibre diet has been linked to reduced risk of certain cancers; notably bowel cancer. Due to fibres impact on stool formation (making the stool bulkier) and easing stool movement, potential carcinogens present within the stool spend less time in contact with the bowl reducing exposure to harmful substances. In addition, the influence fibre has on gut bacteria supports a thriving microbiome – bacteria can release beneficial metabolites which contribute to a healthy bowel. Reasons and solutions

Cost

The cost of produce (especially fruit which is typically more expensive than vegetables) has a direct impact on how much fibre the British public is consuming. With the current price of fuel, it is predicted that there will be a further price increase in produce over the coming months. In 2023/2024 a shocking 7.5 million or 11% of the UK population were experiencing food poverty and 2.8 million people had used a food bank within the last 12 months. Individuals experiencing food insecurity are more likely to consume lower than the recommended amount of fruit and vegetables daily resulting in a lower daily intake of fibre and a failure to meet the 30g recommendation.  The Alexandra Rose Charity trialled a fruit and vegetable prescription programme within 2 London Boroughs which supported individuals at risk of food poverty. Vouchers were provided to be used for purchasing fruit and vegetables over an 8-month period; the results were remarkable, with significant increases in achieving daily fruit and vegetable consumption, improved physical and mental health and reductions in blood pressure. Given the success of this fruit and vegetable voucher provision, this could be a national strategy for improving fibre consumption within the UK.

Convenience

Convenience foods such as ready meals have become a staple within the British food system with 41% of individuals reporting consuming a ready meal once a week and 18% twice a week. Despite the ready meals' long standing position within the food system, these meals are often lacking in key nutrients that provide health benefits – including fibre with 71% of ready meals being low in fibre.   One way the fibre gap could be minimised is by improving the nutritional content of ready meals by introducing more high fibre products such as brown rice, legumes and pulses as well as vegetables. Nudges may also be beneficial to increase uptake of higher fibre ready meals by designing packaging for high fibre ready meals to be more aesthetically appealing and clearer front of package labelling of nutritional benefits. M&S are leading the way in improving the nutritional quality and visibility of convenience ready meals with their Eat Well flower displayed clearly on front of packaging, as well as clear nutritional claims. The Eat Well certification is only given to products which meet the standard set by the nutritionists at M&S and is endorsed by the British Nutrition Foundation. It is key that other supermarkets follow M&S in improving ready meal quality and its promotion to enable greater accessibility to more nutritionally rich convenience food.

Labelling and Awareness of requirements

Most prepackaged foods include back of labelling for nutrients including fibre however, not all do and foods such as fruits and vegetables (which are great sources of fibre) often have no nutritional labelling. In addition, labelling for fibre is mainly situated on the back of packaging and many consumers will be unaware of how much fibre is in a product or how much they are consuming due to lack of clear labelling. Reports have shown that only 7% of the UK population are aware of the government recommendation of 30g of fibre daily. Moreover, there is a distinct lack of knowledge of the health benefits fibre provides with 35% being unaware of digestive health benefits, 50.5% unaware of the reduced risk of bowel cancer and 65% unaware of the reduced risk of cardiovascular disease and type 2 diabetes. It is evident that clearer nutritional labelling and better awareness of the government guidelines and the health benefits associated with fibre is desperately needed within the UK. Introducing front of pack labelling, with the exact amount of fibre per portion as well as the recommended daily fibre intake, could be beneficial in conveying clearly to the consumer their requirements and how certain food items can support them. Providing posters or signage with the health benefits of fibre in sections of supermarkets with high fibre products (Fruit and Vegetable aisle, tinned beans and vegetables) can educate consumers and nudge individuals to purchase higher fibre products. 

Food Allergies, Intolerances and Conditions

Fibre intake also needs to be considered at the individual level and how personal circumstances can influence whether the recommendation is met. When food allergies or other conditions which require dietary intervention are introduced into the fibre gap conversation, it provides an additional nuance. There are several conditions in which there is an added barrier to achieving the 30g daily recommended fibre intake including but not limited to coeliac disease, irritable bowel syndrome (IBS) and legume and pulse allergies. Coeliac disease impacts roughly 1% of the UK population, just under 700,000 people. Those with coeliac disease must adhere to a strict gluten-free diet which includes the removal of several high fibre cereals: wheat, barley and rye. Assessments have found that gluten-free products contain significantly lower levels of fibre compared to their gluten containing counterparts - increasing the risk of not achieving the 30g daily recommendation.  IBS is estimated to impact 5-20% of the UK population and can be managed through dietary intervention. In some cases, it has been reported that increases in fibre can worsen symptoms of IBS and in other cases can be used to improve IBS – this is often heavily dependent on the type of fibre introduced into the diet. There has been a steady rise in the prevalence of legume and pulse allergies in the UK however, it is currently uncertain how many individuals are currently diagnosed with this allergy. Legumes and pulses are not only an excellent source of fibre but are also relatively inexpensive, high in protein and have a long storage life. As a result, individuals suffering from legume and pulse allergies may struggle more than individuals who do not require dietary intervention to achieve the daily fibre recommendation.  In all of these cases it is vital that nutritionists and dieticians work with patients with any condition which may further impact fibre intake to ensure patients are supported and informed on how safely to increase their fibre intake to meet government recommendations.  Published by Abi Brumpton – Nutritionist at AVE