TUCO Ltd

🌶️ Experience the vibrant flavours, culture and creativity of Indian street food in the heart of London.

Join TUCO Academy for an immersive study tour designed to explore one of the world's most exciting and influential food cultures. From bustling street food concepts to authentic regional dishes, this unique experience offers catering and hospitality professionals the opportunity to gain inspiration, discover emerging trends and learn how Indian street food can influence modern menus. The study tour also serves as the perfect precursor to the popular Dipna Anand cooking experience taking place the following day.

📅 25–26 June 2026
📍 London

Perfect for chefs, catering managers, food development teams and hospitality professionals looking to broaden their culinary knowledge, spark new ideas and bring fresh inspiration back to their organisations.

Discover. Taste. Learn. Be inspired.


https://buff.ly/CcDuR7V

🚨 Could your organisation spot the signs of food fraud?

Food crime is a growing challenge across the catering and hospitality sector, with risks ranging from product substitution and adulteration to document fraud and misrepresentation. The consequences can impact food safety, damage reputations and lead to significant financial losses. ([TUCO][1])

Join TUCO Academy and the Food Standards Agency's National Food Crime Unit (NFCU) for a free webinar exploring the latest risks facing food businesses and the practical steps organisations can take to strengthen their resilience. Delegates will gain insight into emerging threats, food fraud prevention strategies, risk assessment tools, and ways to protect their supply chains. ([TUCO][1])

📅 23 June 2026
🕑 2:00pm
📍 Online
💷 Free for TUCO Members

This session is ideal for catering and hospitality leaders, procurement professionals, food safety teams, contract managers and anyone responsible for safeguarding food authenticity and compliance.

Protect your customers, your reputation and your organisation.


https://buff.ly/TT42YzC

🍷 Gain the qualification you need to apply for a Personal Licence.

Whether you're managing a licensed outlet, supervising hospitality teams, or looking to progress your career, the **Level 2 Award for Personal Licence Holders (England & Wales)** provides the essential knowledge and qualification required to authorise the sale of alcohol on licensed premises. The course covers licensing law, legal responsibilities, licensing authorities, protecting children from harm, and the powers of enforcement authorities. Successful delegates will achieve a nationally recognised Level 2 qualification and be eligible to apply for a Personal Licence.

📅 24 June 2026
📍 Online

Develop your knowledge, strengthen compliance, and support your organisation in meeting its legal obligations.

Book your place today and invest in your professional development with TUCO Academy.


https://www.tucofoundation.org/academy/professional-development/day-course-webinar/level-2-award-personal-licence-holders-england

The traditional three-meals-a-day model is fading.

Instead, consumers are embracing:
🥪 Loaded sandwiches
🥐 Elevated pastries
🍞 Gourmet toast
🥔 Premium crisps and dips
🍴 Shareable small plates

Snacking is becoming an all-day occasion, and foodservice operators are responding with more creative, premium and flexible options.

For universities, snack-led menus can offer variety, convenience and value while meeting changing student lifestyles.

Are snacks becoming the new meals?

Food is increasingly being used as a source of comfort, enjoyment and escapism.

From nostalgic favourites and indulgent treats to mood-boosting drinks and feel-good snacks, consumers are seeking moments of joy through food.

For students balancing studies, deadlines and everyday pressures, catering spaces can play an important role in creating positive food experiences that support wellbeing and connection.

What comfort food never fails to put a smile on your face?

The rise of GLP-1 weight management medications is already influencing how people eat and drink.

We're seeing growing demand for:
✅ Smaller, more frequent meals
✅ Protein-rich options
✅ Fibre-focused foods
✅ Better-for-you snacks
✅ Nutrient-dense choices

For university catering teams, this presents an opportunity to rethink grab-and-go ranges, meal portions and healthy snack offerings to support changing consumer behaviours.

How is your operation adapting to evolving eating habits?

The final day of the Menus of Change Leadership Summit explored “From Craft to Code: Culinary Leadership in the Age of AI” – a fitting conclusion to three days focused on the future of food.

The message throughout the morning was clear: be open, be curious, and be optimistic. AI is not here to replace chefs, hospitality professionals or human creativity. Instead, it has the potential to accelerate ideation, organise information, support exploration and increase efficiency.

One of the most practical takeaways came from the discussion around AI in culinary development. By providing clear constraints – ingredients, labour availability, allergens, seasonality, space and cost targets – AI can rapidly generate ideas and options for chefs to evaluate, refine and execute. As one presenter highlighted, if you’re struggling to create the right prompt, simply ask the AI to help you build one.

The emergence of Agentic AI was another key theme. Rather than simply responding to questions, these systems can help manage workflows, analyse information, make recommendations and support decision-making. The challenge for leaders is understanding where AI can add value and where human judgement remains essential.

The comparison between AI and Chef was particularly thought-provoking. AI excels at speed, organisation, data processing and pattern recognition. Chefs bring taste, intuition, leadership, ex*****on and the human judgement that hospitality depends on. The strongest organisations will be those that successfully combine both.

Equally important was the recognition of where AI falls short. It cannot taste, mentor, lead under pressure, replace hospitality or replicate sensory judgement. Preserving the craft while embracing the future became a recurring theme throughout the discussions.

Day 2 of the Menus of Change Leadership Summit started exactly where great food conversations should – around a breakfast table that challenged assumptions about what a sustainable, plant-forward menu can be. The Culinary Institute of America
From Broccoli Rabe Frittata with rose harissa and feta, to Blueberry Coconut Spirulina Smoothies, baked oatmeal with caramelised pineapple, Ethiopian-inspired berbere breakfast fries featuring regenerative potatoes, zucchini date bread and lemon blueberry cornmeal muffins, every dish demonstrated that nutrition, flavour and sustainability can sit comfortably on the same plate.

What stood out wasn’t just the creativity of the menu, but how each item reflected many of the themes being discussed throughout the summit: plant-forward eating, regenerative agriculture, nutrient density, menu innovation and making sustainable choices desirable rather than restrictive.

A reminder that changing food systems doesn’t always start with grand gestures. Sometimes it starts with breakfast!