The beginning of the month marked the highly anticipated return of LACA, the UK’s biggest annual school meals event. As the school year draws to a close, here’s our take on why this year was a ‘must attend’ event for school caterers.
Call for action on school meal funding
The theme, ‘If not now, when?’, set the tone for the three-day show. LACA used its platform to highlight the Government’s reluctance in helping to address the industry’s financial issues, referring to its recent 4.9% increase in funding for universal infant free school meals (UIFSM) against a 45-year high food price inflation of 20%, as ‘woefully inadequate’. The challenging economic backdrop together with a significant skills gap, is putting unprecedented pressure on the industry to continue providing this vital service. That’s the reality.
As LACA’s chair Brad Pearce put it, there’s never been ‘a more pertinent time’ to ‘establish common ground and a collective voice’ on the importance of school food and the growing pressures facing operators. Initiatives like LACA’s House of Commons Schools Lunch were pointed out as effective ways to communicate with MPs and the Department for Education about the industry’s funding needs.
Similar challenges across the pond
Whilst lobbying efforts took centre stage, collaboration with United States’ school food industry was also explored, recognising the similarities in challenges faced by both countries. In a speech made by Dr Katie Wilson, Executive Director of Urban Food Alliance – which contains 18 of the largest districts in the USA and serves 4.2m school meals per day – attendees were encouraged to learn from each other, share best practice and collaborate on things like procurement strategies and government relations, to ensure the industry – both domestic and global – can work towards a brighter future.
From soaring food prices and staff labour shortages, to scaling up to feed more children and creating a more sustainable food system, America’s school food sector is having to get to grips with similar challenges as the UK. Whilst these are concerning issues, school caterers on both sides of the pond can take comfort from this, knowing that there is cross-collaboration taking place and a strong camaraderie between both countries. It very much felt like, ‘we’re all in this together’.
Issues aside, there’s plenty of positives
Amidst all the headwind, there’s lots of momentum in the industry right now driven by innovation, creativity and culinary talent. With over 160 exhibitors at LACA’s School Food Show – the only national exhibition dedicated to the school food sector – alongside live cookery demonstrations focusing on cost, energy saving and low waste ideas, delegates were spoilt for choice with a variety of industry-leading products, solutions and top tips on offer. Our client Premier Foods, which supply into schools up and down the country, had its own interactive dessert stand where delegates had the opportunity to create their own Angel Delight masterpiece. One of many brilliant displays at the show.
Premier Foods were also busy as sponsor of LACA’s School Chef of the Year competition. It was here where the quality of school food really shone through. Out of the 11 school chefs competing, Lewisham’s Raheem Morgan – who represents Chartwells – went onto win with his Asian cripsy fishcake, which was served with edamame bean and miso puree, a wasabi mayonnaise and a crispy garnish. If that wasn’t impressive enough, his dessert was a deconstructed lemon cheesecake with apple and basil gel, apple crisp, cherry compote and egg white meringue. Restaurants, eat your heart out!
Wider societal trends to keep an eye on
As well as great food, other big trends shaping the industry’s future were discussed during the event. Educating children on local ingredients to help them foster a sense of connection with their food and community was a key focus, as well as the ongoing innovation from brands through the expansion of drive-thrus, digital ordering systems and the grab-and-go concept – a trend which has increased consumer choice and inevitably led to higher expectations from children in terms of what they want to eat at school.
Whilst there’s room to be more innovative with their food menus, school caterers should champion vegetables as hero ingredients in their dishes. Bidfood presented new research at LACA which revealed that 39% of consumers are eating less meat than they were a year ago. No surprise really, but the wholesaler pointed out that plant power as a trend is starting to see school chefs introduce more international cuisines such as Cuban and Sri Lankan – food which is heavy in ingredients like lentils, pulses and beans – to cater to the evolving tastes of children.
It will be interesting to see how these wider societal trends play out, especially due to the industry’s ongoing battle with food inflation and labour shortages.
Collaboration key in unlocking potential
LACA proved to be a pivotal gathering for school caterers with a focus on financial challenges, the need for government support and a call for one collective industry voice. Whilst there’s challenges to overcome, there’s plenty of positives for the industry to focus on such as opportunities for learning through increased collaboration with the US school food industry, as well as its momentum through innovation and culinary talent.
An insights-packed event, it will be interesting to see how things develop over the next year…
