catering round-up

Cost, cleanliness and convenience pivotal for students

By Matthew White, Chair of the University Caterers
Organisation (TUCO) and Director of Campus Commerce at
the University of Reading
These are some of the students, studying at different
findings from our brand-new types of institutions across the
Student Eating & Drinking UK. Its findings of student
Habits report, a must-read eating and drinking behaviour
for everyone involved in demonstrates a culture shift
university catering. Four years from cost being the dominant
since the launch of the first driver, to convenience and
report, there have been several conscientious-consuming all
significant changes of note. now playing a more important
Most remarkably for me, is role in decision-making.
the increase of students who The report finds 92% of
never drink. This percentage students have access to a kitchen
has reached a staggering 17%, with full cooking facilities
up 6% from 11% in 2014. within their accommodation and
The report, conducted in 56% cook a meal from scratch
partnership with Qa Research, most days. Nearly a third (27%),
draws on the views of 1,500 are concerned about whether
British and international their food is Fair-trade, ethically
farmed or free range, whilst
8% are vegetarian and don’t
eat fish. The most frequently
used university outlets are cafes
and 48% have an alcoholic
drink either on most days or at
least once a week. As before,
cereal remains the number one
breakfast choice (50%) but has
declined slightly in popularity
since 2014 (55%). Tea continues
to remain more popular than
coffee as a breakfast drink.
Eighty-three per cent of
participants state they frequently
cook a meal from scratch and
27% frequently eat out. The
main reasons cited as obstacles
to cooking from scratch include
lack of time – 76%, don’t know
how to cook a variety of meals –
19%, cost – 18%, and someone
else cooks for me – 15%.
Students were asked if
anything would encourage
them to use the food and drink
establishments at their university
more often. The results underline
the critical role and importance
of pricing, with cheaper food
prices, promotions and discounts
in the top three. It’s a fascinating
and insightful report.
You can receive a free copy
via www.tuco.ac.uk

Optimising the student experience

With more sharing, more expectations and more anticipations in our
21st century world, we may start witnessing the birth of higher than ever
student experience expectations, says Professor David Russell
The student experience is efficient, effective and online
inherently unique and the induction system augments
building blocks of a ‘successful’ optimum alignment and a
student experience are universally positive pre-arrival
dependent upon individual experience. Furthermore,
academic and lifestyle contemporary online induction
Image © freepix.com

preferences. As educators, has been shown to reduce

influencers and enablers we
should ensure the provision
of opportunities that will
empower students to drive
their own student experience
towards that of personal success
and fulfilment. We know that
students must facilitate their
own personal journey of success
– whether that be academic
prestige, social integration
or self-development (the
ambitions may be endless).
The first step in facilitating
achievement is by ensuring
students are prepared for their
personal journeys in the weeks
before the beginning of their
university experience. An
withdrawal rates in the first 12
weeks by up to 50%. Ensuring
students are physically, mentally
and emotionally prepared
from the outset will provide
clarity and evoke feelings
of readiness – what better
way to start the semester?
Secondly, research has
confirmed time-and-time again
that what students consume
has a profound effect on
stress levels, anxiety and even
happiness outcomes. Regardless
of experience ambitions and
lifestyle preferences, the vast
majority of students would agree
that a university experience low
in stress, anxiety and depression
is positive. As we now know
that optimum physical and
mental health can be supported
through a lifestyle rich in
unrefined, low glycemic load
wholefoods such as oily fish,
eggs, vegetables, fruits and
wholegrains, we can implement
food offers into university
campus outlets to provide our
students with opportunities
to nourish themselves and
maximise their potential
in the pursuit of their own
successful student experience.
Delivering a positive
student experience is multi-
faceted and will be unique
to each and every individual.
Expectations are rising and
times are changing, but let us
enable their diverse ideations of
the ‘ideal’ student experience
through readiness activities and
optimisation of physical and
mental health through F&B.
Professor David Russell
is Founder and Chairman of
The Russell Partnership.
W: www.russellpartnership.
com

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