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Foodsight Care & Healthcare Edition

Issue 21, January 2026

Veganuary with vision: inspiring plant-forward menus Texture, taste & dignity: a better approach to dysphagia dining

Food inflation in focus: cutting costs without cutting corners

Welcome to our latest edition of Foodsight! New year, new opportunities! Welcome to your bespoke edition of Foodsight - and to 2026! As the new year begins, it’s a chance to pause and reflect: what will you and your team be focusing on in the months ahead? Perhaps it’s more sustainable ingredient swaps, smarter procurement decisions, or enhancing the mealtime experience for your residents ensuring food continues to nourish, comfort, and connect. We know that care catering is about far more than just meals. It’s about dignity, choice, nutrition, and wellbeing - all delivered within budget and often under pressure. With food inflation still presenting challenges, we’ve explored the latest commodity trends and cost-saving opportunities in this edition on pages 10-15 - current pricing, availability, and ingredients that could offer better value, without compromise.

allmanhall.co.uk

A key theme in this issue is informed, agile decision-making to help you achieve positive outcomes - for your residents and your care home. From working with an expert procurement partner to supporting nutrition and compliance, Foodsight is packed with practical ideas and tailored guidance for care settings.

Why? Because, as proud members of the National Association for Care Catering, and winners at the Care Sector Supplier Awards 2025, we’re committed to quality, support, and delivering real results. The entire allmanhall team understands the vital importance of striving for excellence - alongside you - for the benefit of your residents.

We’re also delighted to be working in partnership with OHK and The IDDSI Guy, offering expert support for dysphagia and texture-modified diets. Inside, you’ll find an article exploring how we can help you ensure safety, compliance, and dignity at every mealtime. We stand with and appreciate all of you so committed to dignity, nutrition and experiences in care catering. Whether you’re a long-standing client or newly part of the allmanhall community, we’re here to support you – with practical tools, datadriven insight, and a genuine understanding of your world.

Here’s to a positive, purposeful start to 2026 - from all of us at allmanhall.

The allmanhall team “As we look ahead to 2026, the UK foodservice sector stands at a pivotal moment. Shifting consumer expectations, continued cost pressures, evolving labour dynamics and rapid advances in technology are reshaping catering operations. Yet within this complexity lie clear opportunities for those who adapt with insight and intent. In this edition, we explore the key trends, risks and growth drivers set to define the year ahead - offering practical perspectives to help care settings navigate 2026 with confidence. Wishing you all the very best for the year ahead - and if we can support you further in any way, please do not hesitate to ask us! We’re here to help.” Jo & Oliver Hall, co-owners of allmanhall

@allmanhall

Contents

Foodsight: January 2026 Edition

Our forecast for food inflation in 2026

10-15

Commodity updates

20-24

Food trend predictions for 2026 and beyond

32-34

Dysphagia, dignity & dining - strategic partnerships for success

Expert led webinars for your catering team

36-41

Why Veganuary matters to care settings

42-43

Helping Salisbury NHS lead the way with plant-rich menus

44-45

allmanhall and the NACC

46-49

What difference will COP30 make to sustainability?

allmanhall.co.uk

Catering to face lower, but persistent, food inflation in 2026... As 2026 approaches, food inflation is expected to remain above the overall rate of inflation, though at a lower level than in 2025. According to IGD, food inflation is forecast at around 3.8% in 2026, easing slightly to 3.3% in 2027. Inflation is likely to remain elevated because food businesses will need to pass on historic cost increases, driven by higher wages and operational expenses, which have been absorbed for some time but can no longer be sustained indefinitely.

Labour costs are rising across the supply chain, driven by increases in employers’ National Insurance contributions (NICs), the National Living Wage, and additional responsibilities arising from the Employment Rights Bill. Sustainability is increasingly both a necessity and an opportunity for foodservice operators. Regulatory changes, including the Extended Producer Responsibility (EPR) and Deposit Return Scheme (DRS), primarily affect food producers and distributors, and while implementing these changes may incur some short-term costs, they also drive long-term efficiencies. Investing in sustainable packaging, waste reduction, and circular-economy practices can reduce operational costs over time, improve supply-chain resilience, and enhance appeal with consumers. Working with allmanhall helps you mitigate the worst effects of these pressures. By leveraging collective buying power, access to preferential supplier prices, and food category expertise, foodservice operators and catering teams can better manage food costs, improve margins, and focus on operational efficiency without compromising quality or sustainability.

Mike Meek Procurement & Sustainability Director

@allmanhall

Commodities heat map

allmanhall.co.uk

“Most commodity price increases are around meat and dairy - this is where the inflationary stresses are felt most acutely. Inflation of convenience food prices also remains stubbornly high, as do CPI figures for sugar, chocolate and confectionery, further consolidated by the sugar tax (officially the SDIL).”

Jo Hall Co-owner & Director

@allmanhall

Commodity table

“We give our clients the insights they need to stay ahead – not just with clear reporting, but with practical advice on product substitutions and range management that help them manage budgets - particularly with regards to the currently very volatile prices of protein ingredients - where for example plant based alternatives can help decrease costs, and have a lower carbon impact.”

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Hayden Hibbert Client Relations Director

Mycoprotein

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Commodity updates January 2026

Rice The global rice market is currently oversupplied, largely due to strong production levels in India, which is on course to become the world’s top producer. With a surplus in its domestic market, India has significantly increased exports and the Indian Rice Exporters Federation estimates exports to jump by 16% to 23.5 million metric tonnes, leading to intensified international competition.

Wheat Wheat prices, traditionally prone to sharp fluctuations, have trended steadily downward throughout 2025.

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French milling wheat currently trades at £165 per metric tonne, down 10.75% from the same period last year. Improved weather conditions across the major wheatproducing regions have been a welcome change since 2024, when the harvest was one of the poorest in four decades. In Europe, there have been some challenges, with Italy facing water shortages that reduced output. At the same time, Romania and Bulgaria have experienced excess rainfall, which has limited crop yields. France stands out more positively, with a high proportion of its crop rated in good to excellent condition. Globally, the outlook is equally supportive. Russia’s stronger-thanexpected production, combined with robust forecasts from Australia and the United States, has eased pressure on European stocks and strengthened confidence in worldwide supply.

Sugar Global sugar prices have continued to soften, driven by rising production in key producing regions and expectations of ample supply in the current season. In Brazil, the world’s largest sugarcane producer, sugar output has increased as a higher percentage of the sugarcane is allocated to sugar rather than ethanol. At a domestic level, UK sugar prices are also set to benefit from policy support. The government has confirmed the extension of the Autonomous Tariff Quota (ATC) for raw cane sugar, allowing 325,000 tonnes per year to enter the UK tariff-free from 1 January 2026, regardless of origin.

Oil

Coffee

Rapeseed oil prices are 6.2% higher year-on-year at £943 per mt versus £888 last year, with steady biodiesel demand supporting prices, despite strong global supply. Extra availability from Canada and Australia entering Europe has kept European prices under pressure, with farmers reluctant to sell at current low levels.

Arabica prices are currently up 6% on last year at £4.95 per kilo versus £4.67 last year, as current nearby stocks are low and continue to fall with tight supply.

Sunflower oil supply is tightening, with global production for 2025/26 cut to 51.8 million mt, the lowest since 2020/21, due to reduced crops in Ukraine and Russia.

Indications are that the 2025/26 crop will exceed demand, marking an improvement in the future availability of coffee.

As a result, sunflower oil prices are up 6.7% yearon-year at £1000 per mt versus £937 last year, although they remain mostly stable week to week as buyers wait for clearer market direction. Increased exports from Argentina could help ease supply later in the season.

However, whilst stock levels look promising going forward, the market is currently in a transition period between low supply to a surplus and it will take time for market improvements to be reflected in prices.

Beef Beef markets remained under significant upward pressure throughout 2025. Deadweight prices averaged £5.90 per kg in January and climbed to record highs in April.

Although values eased slightly towards year-end, they remained elevated at £6.72 per kg, a 14% increase since January. Tight supply continues to support the high market prices. Prime cattle slaughter between January and October totalled 1.5 million head, down 5% year on year. Similar conditions have been reported across Europe, where production fell by 4% and prices rose by around 30%, further strengthening the UK market. Volume exports from the UK to the EU in 2025 dropped by circa 10% compared with 2024; however, the total value increased by 20%, reflecting market conditions.

@allmanhall

Retail prices have mirrored these increases. Reflecting the retail market, by December 2025, after a year of substantial increases, average retail minced beef prices rose by 47%, which is 64% higher than in January 2020. Similar rates of inflation in retail prices are represented across the beef category. With cattle availability expected to tighten further in early 2026, both retail and wholesale beef prices are likely to remain high.

Pork The pork sector is currently benefiting from steady supply levels, competitive pricing, and substitutional demand as consumers and operators shift away from the higher-priced proteins.

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UK pig deadweight prices have shown notable stability, remaining broadly in line with 2024 values. At the time of writing, the average deadweight price sits at £1.97 per kg, only around 3% lower than the same period last year. This stability is underpinned by an anticipated 3% rise in output, driven by increased throughput and heavier carcass weights, despite only modest expansion in the breeding herd. Nevertheless, while production growth is expected, the market remains sensitive to changes in key cost drivers, such as feed, energy, and trade policy, which could influence the current pricing environment. Demand trends further strengthen the market. Retail data shows rising pork consumption, driven by beef price inflation and heightened consumer focus on affordable protein options.

Throughout 2025, pork demand grew by more than 9,000 tonnes, with strong year-onyear gains in mince (+19.4%), ribs (+15.8%), and sausages (+2.8%), as consumers opted for lower-cost options. This broader trend toward value-led purchasing is already being replicated within the foodservice sector.

Chicken Chicken prices have risen by 14% year on year, largely driven by the continued impact of avian Influenza and other poultry diseases affecting major producers across Europe. The European deadweight price now stands at £2.56 per kg, supported by the supply pressures across the continent. Feed is a key cost driver in broiler production, linking chicken prices to movements in maize, wheat, and other essential feed ingredients.

The global grain outlook has improved, with stronger supply forecasts for both maize and wheat, suggesting a degree of price stability in the months ahead. Domestically, the UK flock size has remained broadly in line with last year. However, increases in average bird weights have lifted poultry meat production by approximately 2%, adding 4,000 additional tonnes, helping to support supply. Higher-welfare production standards in the UK will limit supply growth and are likely to continue putting upward pressure on prices in the sector.

White fish The UK white fish market, particularly cod and haddock, has been under severe upward pressure throughout the second half of 2025, with these conditions expected to persist into 2026. Reduced fishing quotas and heightened demand, driven in part by ongoing sanctions on Russian-origin fish, have significantly tightened global supply.

As a result, cod and haddock are trading at record price levels, with force majeure notices already being issued across UK and European supply chains. Supply constraints are expected to continue. The International Council for the Exploration of the Sea (ICES) has recommended a 21% reduction in cod quotas and has proposed a zero catch for North Sea cod in 2026. It is likely prices will remain elevated throughout 2026. Where operationally feasible, some of this impact may be mitigated in the short-term by switching to alternative species such as pollock or coley. However, demand for these substitutes has increased sharply as the wider market seeks alternatives, resulting in limited availability and emerging upward price pressure across these species too.

Salmon

Russia previously accounted for approximately 40% of global white fish production, and its continued absence is placing sustained pressure on both European and UK markets.

The salmon market in 2025 remained highly volatile, influenced by global trade flows, shifting demand, and new tariffs. A key development this year has been the introduction of US import duties, with Norwegian salmon now subject to a 15% tariff.

@allmanhall

Similar levies apply to other major producers, reducing demand from one of the largest export markets and impacting global spot prices. Norwegian salmon currently trades at around £6 per kg, down from £8 per kg at the same point last year. Despite the effect of US tariffs, export values remain strong. China has absorbed much of the product diverted from the US, with exports rising sharply by 68% to over 8,000 tonnes, compared to 2024. These shifts are helping to stabilise global trade. UK demand remains strong, especially in foodservice. Smoked salmon prices are high, while fresh salmon benefits from increased European and Asian supply. Seasonal demand and trade shifts continue to drive the market.

Potatoes The UK potato market is finishing the harvest in a strong position.

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The final figures are not yet available, but early industry sources estimate the 2025 harvest at around 4.9 million tonnes, up from 4.7 million tonnes last year. Favourable dry conditions during planting provided crops with an excellent start, supporting good establishment throughout the growing season. With harvesting now largely complete, attention is shifting to maintaining consistency and quality in storage. The hot weather experienced over spring and summer has led to higher dry matter levels, which can increase the risk of internal bruising. Although the drier season supported strong yields, it also led to smaller average tuber sizes, which may limit the availability of larger baking potatoes later in the year. Despite sizing pressures, strong harvest and ample store volumes have softened prices. The market is stabilising and is forecast to remain below 2024 levels, with prices settling around £90 per metric tonne.

Across Europe’s key processing regions of Belgium, the Netherlands and France, growers increased ware potato plantings by 5% again this season, in response to strong contract prices and additional processing capacity. However, exceptionally high yields, combined with reduced demand for potato products, have led to an oversupply. As a result, freebuy prices have declined sharply, falling from around €300 to approximately €75 per tonne, with many growers offloading stocks early to create space for the new crop. The rise in contract pricing has also reduced the volume of potatoes traded on the free-buy market, further intensifying the imbalance between supply and demand.

European surplus is placing additional pressure on the UK market, as reduced export opportunities and lower continental prices limit the value of any surplus UK production. Frozen product prices remain less affected. This is due to the potatoes used in these products being from the previous harvests, but continued oversupply, falling rawmaterial prices and weakened demand (especially export) could, over time, push that pressure into the frozen segment.

This exceptional growth is linked to a 20-year high milkto-feed price ratio, a key indicator of the cost efficiency of milk production. Favourable weather, relatively stable feed costs, and improved herd productivity have supported elevated output across most regions.

Dairy

UK dairy demand is softening, with consumption across key categories (milk, cheese, butter and yoghurt) down by around 2.5% year on year. This imbalance between high supply and easing demand is expected to continue pushing prices lower in the months ahead. Recent declines in both cheese and cream prices reflect the current oversupply.

After several challenging months in which UK farmgate milk prices rose by 5.8% between June and September, prices are now trending downward and are expected to fall below 40p per litre in early 2026. The decline reflects weakening wholesale markets driven by an oversupply of milk. GB milk deliveries remain over 6% higher than the same period last year.

In response, UK processors are implementing volumemanagement strategies ahead of the spring flush, when seasonal milk production typically peaks. These measures aim to encourage production during low-volume periods and discourage excess supply during spring, helping to stabilise the market.

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Alastair Cupper Procurement Manager

What is the food price outlook for 2026? Food inflation in the UK has been turbulent. After surging to a peak of 19.1% inflation in March 2023, things finally calmed down, with food inflation dropping to just 1.3% by August 2024. By December 2025, food inflation reached 4.2%, in line with the projection made by allmanhall at the start of the year. So, what happened, and what does it mean for food prices in 2026?

Food and drink have been hit harder than most sectors

Brexit, Covid, and the war in Ukraine have had a greater and more lasting impact on food and drink than on the wider UK economy. allmanhall.co.uk

The implications from these events have sustained food inflation above headline inflation for the past four years. Food supply chains are global, complex, and highly regulated, making them especially sensitive to disruption.

Margins have been eroded Between 2020 and 2022, many food manufacturers swallowed rising costs instead of passing them straight on to their customers. That helped keep prices down at the time, but it came at a cost; margins were badly eroded. Now, with less financial headroom, businesses are much more likely to pass new cost increases through the supply chain. This is evident in the ongoing gap between producer input costs and output prices.

Cost pressures have shifted The first wave of inflation was driven by energy and agricultural commodities. Between 2020 and 2023, global agricultural prices jumped by more than 50%, while UK gas prices quadrupled. On top of that, higher packaging, transport, and labour costs emerged. @allmanhall

Energy intensity remains a critical issue Food manufacturing is extremely energy-intensive, making it particularly vulnerable to swings in energy markets. In fact, two of the UK’s 20 most energyhungry manufacturing subsectors sit within food production. That means even a small change in energy prices can quickly affect food prices.

Volatile commodity markets Since 2024, prices for cocoa, coffee, sugar, butter, beef and olive oil have surged, pushing production costs higher. Some of these markets are now stabilising or easing, but the damage has already worked its way through supply chains. In response, some manufacturers have reformulated products to reduce their reliance on the most expensive ingredients. Meanwhile, prices for staples such as wheat and rice have eased, offering some relief. However, risks from climate change and extreme weather could quickly disrupt crop yields and raise prices again. Early 2025 brought fresh turmoil when the US announced significant new tariffs.

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Geopolitical instability and global trade While the UK has negotiated specific agreements with the US, food prices are set in global markets. If tariffs increase transport, processing or input costs elsewhere, those pressures tend to ripple across supply chains and inevitably impact UK prices. Meanwhile, geopolitical instability continues, with conflicts in Ukraine, the Middle East, Sudan and parts of Southeast Asia. Ukraine, in particular, plays a critical role in global food and energy markets. Although peace talks are underway, tensions remain high. Even where the worst effects of tariffs have been avoided, trade barriers are still slowing global growth. The Office for Budget Responsibility (OBR) has warned that ongoing global trade uncertainty, including the risk of further US tariff escalation, remains a key downside risk to the UK economy in 2026. Diplomatic tensions are also likely to linger after conflicts end, making international co-operation on issues like climate change more difficult.

What’s likely to drive food inflation in 2026? As traditional cost drivers have eased, other factors are driving inflation in the food sector, particularly regulation and labour. Labour costs: Changes to labour rules affect the entire domestic food supply chain, from farms and factories to logistics and retail. The National Minimum Wage rose by nearly 70% between 2016 and 2025, far faster than average earnings. On top of that, higher employer National Insurance Contributions have added an estimated £410m in costs to food manufacturing and £5bn to retail. Upcoming labour reforms: The Employment Rights Bill, expected to come into force in 2026 and 2027, is likely to push labour costs even higher while reducing employers’ flexibility. Over time, this could make it harder for food businesses to respond to demand swings and cost shocks. Packaging and environmental regulations: The Extended Producer Responsibility (EPR) scheme, which went live in October 2025, is forecast to add around £1.1bn in costs to the food and drink sector. Further costs are expected from the Deposit Return Scheme, currently scheduled for 2027. Ongoing trade friction with the EU: Brexit has made trade with the EU, the UK’s largest trading partner, more complex and expensive. New import checks introduced in 2024 have added high costs, including border control charges, port health fees, inspections and lab testing. Exporters have also faced higher certification and inspection costs. The good news is that the newly announced UK-EU sanitary and phytosanitary agreement should reduce red tape, cut inspection costs and reopen markets. It’s expected to add £5.1bn to the UK economy each year, though the start date remains unclear. Soft Drinks Industry Levy: Planned increases to the Soft Drinks Industry Levy are expected to add around £290m in costs between 2025 and 2030, with the potential for further pressure if the levy is widened.

So, what does this mean for 2026? After two and a half years of extreme volatility, food inflation has eased back from its peak; however, structural pressures such as labour costs, regulation and trade frictions mean the sector is operating with a higher cost base than in the past. For food businesses and caterers, 2026 looks less like a return to ‘normal’ and more like a period of managing persistent, underlying inflation in a slower-growth and highly uncertain global environment. With this in mind, we could expect catering managers to budget for 4% annual inflation. @allmanhall

Food trends 2026 2026 is upon us and as we embrace the new year, it’s a great time to reflect on food trends past, present, and future, looking ahead to what we may expect to see on menus and plates over the coming year.

Adventure and exploration Whilst some might associate adventure with jumping on a plane, exploring and experiencing new countries, cultures, and in particular new cuisines, doesn’t have to be confined to physical travel. Over the past couple of years there has been an increasing variety of exciting cuisines emerging in the UK, particularly within street food concepts. Global influences have bought us poke bowls, bao buns, fried chicken, laksas, tacos, gyros, BBQ meats, churros, falafel, gyoza and so much more. And whilst literal versions of these global concepts might not be for everyone, we can take inspiration from global food trends to introduce new flavours. Global influences will continue as a trend from 2025 into 2026, with flavours from South American countries such as Peru and Columbia, dishes from Malaysian cuisine, and a continuation of Korean flavours.

Laura Taylor Senior Buyer 20

allmanhall.co.uk allmanhall.co.uk

As ingredients become readily available, this is a great opportunity to experiment with new menu ideas or themed menu days, engaging residents and bringing diversity, choice, excitement and authenticity to the food offering.

Functional eating In the wider market, consumers are continuing to make more conscious choices around food, asking the question of ‘what will this ingredient do for me’ rather than making a generic ‘healthy’ selection and this is particularly important when considering the complex needs of care residents. Functional eating focuses on how food and drink support specific health benefits, whether that is energy, cognitive focus, blood sugar, digestion, or hydration, and serves as a diet that evolves with the body to target specific wellness concerns. Whilst some will have complex nutritional requirements, protein is an essential requirement for most residents and over the past few years, high protein diets have become more of a focus in the wider market as well.

Skyr for example, is an Icelandic cultured dairy product of pasteurised skimmed milk. As a dairy source it has a high protein content, but it also contains live active cultures which support healthy microbiome for good digestive health. Fibre also helps promote healthy digestion, and we may see the development of high-protein foods such as protein yoghurt or cottage cheese blended with a functional fibre ingredient to offer additional wellness benefits.

With hydration being a key resident focus, beverages have also evolved to offer function, with energy drinks offering more than just a caffeine hit, instead promoting hydration, calm, focus and clarity. Meeting the consumer demand for cleaner, less artificial products, these are free from refined sugar and artificial sweeteners. Pepsi Prebiotic Cola has very recently launched online in America. With the regular Pepsi taste, it has added prebiotic fibre to support gut health, lower calories, less sugar and contains no artificial sweeteners. Although it has not launched in the UK, this could be an indication of how popular soft drinks could become more functional in the future.

@allmanhall 21 @allmanhall 21

Sensory dining Sensory eating is a touted trend for 2026, enhancing the senses with flavour, texture, smell, contrast, and ultimately heightening the eating and drinking experience - think of it as the grown up version of everyone’s favourite snap, crackle and pop Rice Krispies.

For residents, adding sensory elements is a great way to elevate the dining experience, adding interest and variety to mealtimes. Freeze-dried snacks such as fruits, vegetables, sweets and yoghurt drops give a crunchy texture and intense flavour. And for those with a sweet tooth, combining the flavours of chocolate, popping candy, squishy jelly sweets and popcorn make for a contrast in texture and flavour.

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Authentic over artificial For 2026, there is a growing trend for authenticity over artificial, spanning across ingredients, flavours, production, culture, cooking methods, marketing and service. Traceability is key, with consumers wanting to understand the growing and farming processes behind their foods, having visibility of where their food is coming from and the overall impact it has on our planet. As more people look for clean-labelled products with less artificial ingredients, there is likely to be a continued shift away from ultra-processed foods, particularly protein alternatives, with artificial ingredients reducing appeal.

From a wellness perspective, there is a focus on low-sugar options, with a preference for simpler sweeteners such as fruit, honey and maple syrup. And as the trend for exploring global cuisines grows, there is an emphasis on creating dishes that are true to their origin, drawing on ingredients, flavours and methods to ensure a genuine food experience. Beyond this, the need for authenticity is also apparent in brand marketing and front of house service, where there is a balance to be made between maximising the power of social media whilst not forgetting the importance of human interaction.

For innovative food ideas and developments, keep an eye on the latest news, here.

Consumers are looking to understand the story behind the foods they buy and eat, making an alignment with their own personal values. By building emotional connections for consumers, brands and foodservice providers can work to increase brand recognition and ultimately loyalty.

Customisation There is an increasing appeal to consumers for flexibility and the ability to choose when it comes to food, particularly within the foodservice sector. As people look for food choices that fit with their lifestyles, there is arguably a move away from the traditional breakfast, lunch and dinner menus, instead rethinking the meal structure to introduce grazing and sharing menus, snacking and small plate options and anytime meals.

Whilst the mealtime structure is integral to the daily routine of residents, the ability to offer choice within their meals ensures they can enjoy dining with dignity. In the wider market, we may see more flexibility in portion sizes, with customers able to alter their meal size to suit their appetite. We may also see a transition away from ‘set’ dishes, instead introducing more buildyour-own options, allowing consumers to personalise dishes by selecting contents, flavours and toppings to suit their individual tastes and dietary and wellness choices. This level of customisation could translate well to the care setting, giving residents the option to select certain elements to create a build-your-own meal suited to their appetite and taste.

Food experience Experiential dining has been a growing trend for a while now and this looks set to continue through the year ahead. Whether it is tasting menus or themed days, the craft of offering something more than just food on a plate is a means of capturing residents’ attention, retaining their interest. Food and wine tasting events bring an interactive element to mealtimes, and themed menu days can be used to showcase innovation and new cuisines. Whilst 2026 will likely see some exciting new products emerge in the food market, there is an overriding theme of offering value and interest to the consumer. Whilst price will always be a driving factor, nutrition and wellness, choice, quality and experience are key trends for the coming year, helping to give residents a food offering that provides fuel as well as supporting and enhancing their daily routine.

@allmanhall 23 @allmanhall

Sardine & pea fishcakes Prep time: 25 minutes Cook time: 25 minutes Total time: 50 minutes Serves: 10-12 portions

Ingredients:

Method:

• 1.5kg peeled and chopped floury potatoes • 4 x 120g tins sardines in tomato sauce • 300g frozen peas • 2 diced medium onions • 3 tbsp sunflower or rapeseed oil • 2 tbsp chopped fresh parsley • 2 medium beaten eggs • 150g wholemeal breadcrumbs • 1/2 tsp black pepper • 1 tsp dried mixed herbs

1. Boil the potatoes in lightly salted water for 15 minutes until tender. Drain well and mash until smooth. Allow to steam off and cool slightly. 2. Drain the sardines or pilchards, mash lightly with a fork, and stir through the mashed potato. 3. Stir in the peas, onions (sautéed lightly if preferred for sweetness), parsley, pepper, and mixed herbs. Mix thoroughly. 4. Divide into 12 large or 16 smaller patties. Chill for 15 minutes in the fridge to firm up. 5. Dip each patty in beaten egg, then coat in the wholemeal breadcrumbs. Place on a greased baking tray. 6. Brush lightly with oil and bake at 200°C / 180°C fan for 20–25 minutes, turning once, until golden and piping hot. Please always check labels and packets for allergens

Tess Warnes Registered Dietitian allmanhall 24

allmanhall.co.uk

For illustrative purposes only Please always check labels and packets for allergens

Tess Warnes, Registered Dietitian: “These fishcakes are a great way to introduce oily fish into care menus in a form that residents enjoy. Sardines and pilchards are rich in omega-3 fatty acids, which are important for brain health, while potatoes provide slow-release energy. Adding peas boosts the fibre, vitamins, and colour, making this a balanced, appealing dish.” @allmanhall 25 @allmanhall

Foody dates to look out for in 2026 January: Veganuary Now a global movement rather than a passing trend, Veganuary offers caterers a real opportunity to support health, sustainability and cost-efficiency. Our article (pages 3641)) explores the benefits of plant-based eating, the role of reducing meat and dairy in meeting climate goals, and practical steps care catering teams can take, with insights, impact stats and a spotlight on Forest Green Rovers.

10 February: World Pulses Day Even if you’re not familiar with the term pulses, chances are you’ve already enjoyed them – baked beans, for example, are one of the UK’s favourite store cupboard staples. Pulses such as lentils, chickpeas, peas and beans are nutritional powerhouses – high in protein, low in fat and rich in fibre to support digestion, cholesterol control and balanced blood sugar. They’re also highly sustainable: as nitrogen-fixing crops, pulses improve soil health and reduce the need for synthetic fertilisers, making them a simple, effective choice for both personal and planetary wellbeing.

17 February: Chinese New Year Chinese New Year marks the start of the Year of the Fire Horse - a symbol of passion, bold transformation, and dynamic energy. This powerful zodiac sign encourages courage, movement, and progress. The Fire element is associated with the vibrant colours red, pink, and purple - all representing creativity, prosperity, and good fortune. You can reflect this symbolism in your menus with colourful ingredients such as red peppers, aubergines, and red cabbage - a simple way to honour tradition while adding nutrition and colour to dishes. Fresh fruit also plays an important role during Chinese New Year, particularly citrus fruits like oranges. In many households, placing bowls of fruit in even numbers - especially eight, considered the most auspicious number in Feng Shui - brings luck and abundance. Their bright orange hue is also associated with wealth and success, making them a popular and meaningful decoration alongside traditional red. 26

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17 February: Shrove Tuesday Shrove Tuesday, also known as Pancake Day, is the traditional feast day before the start of Lent - a time when people historically used up rich ingredients like eggs, milk, and flour ahead of fasting. While it’s often associated with sweet toppings, there's a growing shift toward more balanced, savoury, and sustainable takes on this beloved dish. This year, why not reimagine your pancakes with vibrant, vegetable-based fillings that support nutrition and reduce environmental impact? Savoury pancakes offer a brilliant way to incorporate seasonal produce, pulse-based proteins, and plant-forward ingredients. There’s a delicious recipe for a potato masala dosa (a spiced Indian pancake) recipe, here.

1 March: St David’s Day St David’s Day marks the feast day of Wales’ patron saint. It’s a time to celebrate Welsh culture, identity, and of course, great food. One of the most iconic symbols of the day is the humble leek – a staple of Welsh cuisine and a wonderfully sustainable, versatile vegetable. Leeks are in season during early spring, making them a perfect ingredient for planet-friendly menus. They’re rich in flavour, fibre, and essential nutrients, and pair beautifully with plant-based ingredients for both hearty and health-conscious dishes. To dig into more facts about farming leeks, read our blog here.

Here are a few savoury ideas for celebrating with leeks: • Braised leeks with butter beans and thyme, served as a warming side or light main dish • Leek and lentil bake topped with a crispy oat crust • Glamorgan sausages, made with leeks, herbs, breadcrumbs and cheese

Waste Knot Experience Day

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2-8 March: British Pie Week British Pie Week celebrates of one of the nation’s favourite comfort foods. From flaky pastry to hearty fillings, pies are a versatile staple with nostalgic appeal - but they can also be a brilliant vehicle for sustainable, plant-forward innovation. This year, why not reimagine your pies with ingredients that deliver both on flavour and environmental impact? Traditional meat pies are often high in saturated fat and carbon emissions - but a well-crafted plant-based alternative can be every bit as satisfying. Looking for a tried-and-tested sustainable showstopper? allmanhall’s Hero Recipes feature a brilliant plant-based pie developed with Forest Green Rovers, the world’s first fully vegan football club.

17 March: St Patrick’s Day St Patrick’s Day is a time to celebrate Irish culture, community, and, of course, classic ingredients – and few are more iconic than the potato. A staple of Irish cuisine for centuries, potatoes are not only affordable and filling, but also one of the most sustainable carbohydrate sources available. Naturally low in fat, high in fibre and rich in potassium and vitamin C, potatoes are ideal for hearty plant-based dishes when paired with seasonal vegetables and bold flavours. allmanhall’s Hero Recipes include a standout potato strudel, combining creamy potato with rosemary and garlic in crisp puff pastry – high on taste and low on waste.

5 April: Easter Sunday Easter is often associated with indulgent treats like chocolate eggs and hot cross buns. But what can you do with the leftovers - if there are any? Surplus or stale hot cross buns can be transformed into a comforting bread and butter pudding, offering a simple, low-waste way to reimagine a classic dessert. For Spring menus, allmanhall’s Hero Recipes also feature a Chocolate & Pear Sponge – a warming pudding lower in sugar, using fruit for natural sweetness without compromising on nutritional standards. 28

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Days out with allmanhall connecting through food!

We know that great procurement and foodservice decisions start with knowledge, connection and shared experiences. That’s why we’ve been taking things outdoors and into kitchens & fields - with a series of engaging days out for our client partners and contacts.

Last year we: • Explored the challenges British farmers face first-hand at a working farm in the Vale of Evesham, shining a light on food waste, seasonal supply, and the pressures behind the produce. • Headed to Yorkshire for a fungi foraging day, discovering wild ingredients and reconnecting with the land - all while sparking new inspiration for seasonal menus.

• Collaborated with Bidfood on regular development sessions, bringing clients together to explore market trends, product innovation and supply chain resilience. These events are a celebration of shared learning - and they support more informed, sustainable and future-ready foodservice strategies.

We’re excited to be working on more development days for 2026! 29

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All our latest blogs, in one place! If you missed any of our recent blogs, here’s a quick round-up designed especially for care setting operators, managers, ana catering teams... Have you made any New Year resolutions? allmanhall are continuing to champion a shift towards more plant-based, flexitarian diets – not just for National Vegetarian Week, National Curry Week, World Vegan Month, or Veganuary - but yearround. It’s a move that not only supports resident health but also promotes more sustainable food systems. Our Sustainability Manager, Richard Dowling, explores how flexitarian eating links to improved biodiversity, circular economy models, and responsible food production.

Richard also explains the role of climate change in the Amazon’s decline and highlights what COP30 means for global action and what’s next (pages 4649).

Looking to take sustainable action in your kitchen? Don’t miss our practical ESG tips designed to help independent schools make meaningful changes with measurable impact.

We also delve into what really matters to residents: food that respects personal values and provides a thoughtful balance between residents’ preferences and their clinical need. And for a lighter touch, we celebrate the delights of afternoon tea - a comforting, nostalgic moment that offers real wellbeing benefits for older residents.

We keep you abreast of food inflation every month with the latest CPI figures and food inflation rate... Important food inflation blog: Click to read here 30

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Helping finance and catering leads in care settings understand the true value of strategic food procurement, our recent blogs explain what food procurement is and how it differs from day-to-day foodservice management. Bridging the two functions unlocks better cost control, insight, and nutrition. Our latest guide on choosing a food procurement partner is a must-read for anyone reviewing their provision.

For care settings, understanding allergens and nutrition is essential to safeguarding residents and meeting compliance. Our blog on Natasha’s Law outlines the legal responsibilities around labelling and communication, while Authorised Buying Lists (ABLs) explains how procurement controls can help kitchens avoid unapproved or unsafe products. To support healthier choices, we also explore the importance of lowering cholesterol levels and providing the optimum nutrition to prevent osteoporosis and strokes. Together, these insights support safer and healthier catering for your residents. @allmanhall 31 @allmanhall 31

Dysphagia, dignity, and dining embedding best practice in care settings Mealtimes are a cornerstone of life in care environments. They bring comfort, routine, and social interaction. But for individuals living with dysphagia - difficulty with eating, drinking, and swallowing - these moments can become sources of risk and distress.

Dysphagia is common among people with dementia, neurological conditions, learning disabilities, frailty, or those recovering from illness. Without appropriate support, it can lead to serious consequences including choking, aspiration pneumonia, malnutrition, dehydration, and a diminished quality of life.

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The World Gastroenterology Organisation reports that over 50% of older adult care home residents globally are affected by oropharyngeal dysphagia. Those living with dysphagia are not only at increased risk of aspiration but also of poor nutritional intake, placing them at risk of malnutrition. That’s why care settings must approach dysphagia not only as a clinical issue but as a central aspect of person-centred care.

allmanhall understand that safe mealtimes require more than just nutritional knowledge or clinical care. They demand a holistic, joined-up approach that brings together catering, care, and clinical teams. Our partnerships with Oak House Kitchen (OHK) and The IDDSI Guy play a vital role in helping care providers achieve this. Together, we can deliver specialist guidance, training, and practical support to ensure that dysphagia management is not just understood but embedded into daily practice. A key foundation of safe practice is the International Dysphagia Diet Standardisation Initiative (IDDSI). This globally recognised framework defines clear, standardised levels for food texture and drink thickness.

Before IDDSI, descriptions like ‘soft’ or ‘thickened’ were inconsistently used, leading to confusion and safety risks. IDDSI introduced a universal language, helping ensure that everyone involved in food preparation and service can interpret and meet individual dietary requirements correctly. Given the risks associated with giving the wrong texture to an at-risk individual, catering teams must be equipped with knowledge and training on how to create dishes with the appropriate texture and consistency. IDDSI's 1-7 level framework makes this easier to navigate, providing clarity in food preparation. Once the correct texture is established, nutritional content becomes paramount. Individuals with dysphagia are at higher risk of malnutrition. Fortified meals that incorporate nutrient-dense foods such as Greek yoghurt, skimmed milk powder, ground almonds, nut butters, or olive oil can help maintain health and wellbeing. According to our Registered Dietitian Tess Warnes, a helpful way to assess nutrient density is to consider whether the ingredient is designed by nature to sustain new life: "An egg, a nut, a seed, or milk - if it can grow or sustain a baby animal or plant, it's likely to be nutrient dense."

Credit: https://iddsi.org/framework/

Jo Hall, allmanhall’s Development Director, reflects on feedback heard during the NACC SouthWest Summer Seminar:

Flavour is another crucial consideration. Herbs and spices can be used to make meals more appealing without compromising texture. As Tess notes, a little salt can also enhance flavour used in moderation, it can add to the enjoyment of a meal without contributing to excess sodium intake. And of course, the mealtime experience is about more than just the food on the plate.

“Food may be the biggest part of a resident’s day. Let’s have an experience at every mealtime!” At the same event, care professionals shared how important it is for chefs and carers to collaborate, and for mealtime options to be inclusive - offering texture-modified versions of the same dishes, or wellthought-out alternatives.

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This ethos - dignity and inclusion at every mealtime - is central to the work we do at allmanhall. Our dietetics expertise, combined with the culinary and clinical excellence of OHK and The IDDSI Guy, enables care providers to deliver menus that are not only safe, but also appealing and nourishing. The Eating, Drinking and Swallowing Competency Framework (EDSCF) further strengthens this integrated process. It outlines the knowledge, skills, and responsibilities needed across all roles in a care setting, helping teams to identify and manage dysphagia safely. By embedding both IDDSI and EDSCF into everyday operations, we support our clients in building consistency, collaboration, and confidence. By aligning IDDSI standards with the EDSCF, care settings can deliver a truly person-centred approach.

This means not only improving safety but also preserving dignity and enjoyment at mealtimes. Meals for residents with dysphagia no longer need to be bland or unappetising. With expert guidance from OHK, providers can offer inclusive, appealing, and nutritionally appropriate menus that meet individual needs. Our approach focuses on the ‘how’ as much as the ‘what.’ Working closely with OHK and The IDDSI Guy, our team of Registered Dietitians, Registered Nutritionists, and Client Relationship Managers (all of whom are ex-caterers themselves), help our clients interpret IDDSI guidance into actionable, everyday solutions. From menu audits to staff coaching, we support sustainable change across the organisation. We also ensure that catering and care teams understand the purpose behind every modification, so that safety measures become meaningful, not mechanical. Care providers who work with allmanhall, OHK, and The IDDSI Guy benefit from an integrated support system that goes beyond compliance. They gain access to: • Specialist consultancy on IDDSI implementation and EDSCF alignment • Practical workshops that build hands-on skills and confidence • Menu planning that prioritises both safety and appeal • A deeper understanding of the risks, responsibilities, andopportunities in dysphagia care The impact goes beyond safer food. It builds stronger teams, creates a more inclusive environment, and improves residents’ quality of life. allmanhall are proud to support this mission. Working alongside OHK and The IDDSI Guy, we combine procurement and foodservice expertise with clinical and culinary excellence to transform mealtimes. If you would like to explore how we can support your care setting in delivering excellence in dysphagia management, contact us today.

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Expert-led webinars

with Tess Warnes, Registered Dietitian Support your catering and wellbeing goals with professional insight from a leading nutrition expert. allmanhall are delighted to offer a series of specialist webinars for 2026, delivered by our Registered Dietitian, Tess Warnes. Tess will share practical guidance and clinical expertise to support the care and healthcare sector in delivering safe, compliant and nutritious foodservice. The sessions are ideal for home managers, carers, catering teams and compliance leads, alike.

Upcoming webinars

Why attend?

Allergen management

Ensure confident and compliant foodservice with expert insight into allergen procedures, legal duties, and best practice.

Tess brings extensive experience from across the care and healthcare sector, supporting hospitals and care groups nationwide to meet complex nutrition and compliance challenges with clarity and confidence.

Sustainable nutrition

Each webinar offers:

Learn how to align your care menus with sustainability goals without compromising on health or taste.

• Evidence-based insights tailored for the care & healthcare sector • Practical advice you can implement straight away • A chance to ask Tess your questions directly

Early booking is recommended.

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Eat plants and save pounds and the planet:

Veganuary - with older people in mind

Every January, millions of people take on Veganuary, a month-long challenge to eat a plant-based diet. Whether you’re curious about trying new foods, aiming to make healthier choices, or looking for ways to reduce your environmental impact, Veganuary offers a host of benefits. As more people opt for healthier, more affordable, and more sustainable lifestyles, plant-based eating is becoming part of mainstream food culture. For caterers and foodservice providers, Veganuary is a great opportunity to explore new menu ideas and support wider sustainability goals - without compromising on taste, nutrition, or cost. This is especially true in care settings, where organisations like Vegetarian for Life (VfL), a UK charity specifically supporting older vegans and vegetarians, provide valuable guidance and training to care homes, ensuring that plant-based meals are nutritious, appropriate, and respectful of residents’ ethical choices. With demand rising for vegetarian and vegan options in later life, it’s vital that catering teams are empowered to respond.

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Richard Dowling Sustainability Manager

What a vegan diet consists of A vegan diet is entirely plant-based and excludes all animal products no meat, fish, dairy, eggs, or honey. Instead, it focuses on ingredients like fruits, vegetables, whole grains, beans, lentils, nuts, and seeds. Today, there is no shortage of delicious, high-quality plant-based alternatives, including dairyfree milks, vegan cheeses, meat substitutes, and egg-free products. Herbs, spices, and global cuisines bring plenty of flavour and variety. A well-balanced vegan diet is nutritious, satisfying, and rich in fibre, vitamins, and antioxidants. It is lower in saturated fats and linked to reduced risks of heart disease, type 2 diabetes, and certain cancers

Why people are choosing plant-based eating: In January 2025, an estimated 26

million people took part in Veganuary - and not just for animal rights. While ethical concerns remain a key motivator, many are also driven by health, financial, and environmental factors. Widespread adoption of plant-based diets could even help reduce world hunger.

Importantly, a growing number of older people are also making these choices. According to Vegetarian for Life, over 7,000 care homes in the UK cater for residents who identify as vegan or vegetarian. VfL actively works to ensure their beliefs are upheld, offering a UK List of Veggie-friendly Care Homes and training for catering staff to meet these needs.

The animal welfare arguement: Choosing a vegan diet helps reduce the demand

for animal products, which in turn lowers the number of animals bred and killed for food. Estimates suggest that going vegan for just one month can save up to 30 animal lives. 37

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Globally, over 92 billion land animals are farmed annually – the vast majority through factory farming. Even in the UK, which has a stronger animal rights record than most countries, over a billion animals are raised in intensive systems, with over 1,000 ‘mega-farms’ housing more than a million animals each. These systems not only raise animal welfare concerns but are also major drivers of climate change, biodiversity loss, and even pandemic risk. Also, many routinely fail to declare their substantial greenhouse gas emissions footprint.

The environmental impact of going vegan From an environmental standpoint, adopting a vegan diet is the single biggest way you can reduce your impact on the planet. Research shows that plantbased diets produce up to 75% less emissions, reduce water pollution, and require significantly less land. Widespread dietary change is essential if the UK is to meet its net zero obligations. Livestock production is the leading cause of deforestation, habitat loss, and biodiversity decline, particularly in areas with sensitive ecosystems. Producing animal feed drives further land conversion and nutrient pollution. Beef and lamb, in particular, have the largest environmental footprint due to their high land use, greenhouse gas emissions, and grazing requirements, which could otherwise support diverse ecosystems. Even locally sourced meat carries a far higher carbon footprint than plant-based options - debunking the myth of food miles as the primary sustainability concern.

The myth of sustainable meat: why production methods aren’t enough Vegetarian for Life provides helpful ethical guidance for care providers navigating these issues sensitively, particularly where residents’ beliefs may be linked to lifelong commitments to animal welfare.

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Notably, although red meat has the largest environmental footprint, the production of white meat and farmed fish also carries significant environmental impacts. Poultry production, particularly within intensive systems, is associated with high emissions as well as issues such as nutrient run-off, river pollution and damage to wildlife. These challenges are not exclusive to intensive farming; even free-range systems can contribute to water pollution and biodiversity pressures due to feed requirements and land use.

Fish production brings its own set of concerns. Run-off from aquaculture sites, waste accumulation, chemical use, and the spread of disease can all lead to degraded marine environments and loss of aquatic biodiversity. Wild-capture fisheries also present sustainability challenges, including overfishing and ecosystem disruption.

When viewed alongside the fact that even the lowest-impact meat and dairy products still have a much higher environmental footprint than the least sustainable plant-based alternatives, it becomes clear why so many people – and increasingly, catering operations – are choosing to incorporate more vegan and vegetarian dishes. Reducing reliance on animal products, even partially, can meaningfully lower the overall environmental impact of a foodservice offering.

The health benefits A balanced vegan diet is naturally rich in plant-based nutrients and low in saturated fat. This can support better digestion and higher energy levels. Plant-based diets are also linked to lower risks of heart disease, high blood pressure, type 2 diabetes, and certain cancers. This type of diet supports healthy cholesterol levels, weight management, and overall cardiovascular health. In older adults, a well-planned vegan or vegetarian diet can help support mobility, cardiovascular function, and weight management. Vegetarian for Life offers specific guidance to ensure older individuals receive adequate calcium, vitamin B12, and protein – helping care providers meet both ethical and nutritional needs. Conversely, diets high in red meat, and particularly processed meat (bacon, ham, sausages etc), are linked to a higher risk of various diseases, including heart disease, pneumonia, diabetes, and certain types of cancers, amongst others.

Reducing meat consumption is good for people and the planet, as evidenced by the EAT-Lancet diet, which supports a shift toward plant-heavy eating for both personal and planetary health. Notably, the experts behind the EAT-Lancet diet have acknowledged that if environmental impact were the sole consideration, their recommendation would be for everyone to adopt a fully vegan diet. Importantly, vegan diets can provide all essential nutrients when planned well – and many common myths around protein deficiency are unfounded.

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Is Veganuary costeffective? Yes - and increasingly so. Plant-based staples like beans, pulses, oats, pasta, and frozen veg are affordable, easy to store, and versatile. Many plant-based proteins are not only nutritionally dense but also significantly more affordable than most meat options, particularly red meat, which has contributed heavily to food inflation. An Oxford University study confirms that vegan and vegetarian diets are the most affordable in high income countries like the UK, which is a valuable insight for care settings, balancing tight budgets.

Plant pioneers: Forest Green Rovers Many different organisations are starting to see the benefits of vegan food, with Forest Green Rovers a great example. They’re the world’s first fully vegan football club, are leading the way in plant-based innovation, and are also the only football club to have achieved the Vegan allmanhall.co.uk certification. 40 Trademark

Through our partnership, Forest Green Rovers use carbon tracking tools like Foodsteps to measure the footprint of each dish, guide kitchen decisions, and engage fans with climate-friendly food choices. This is a powerful example of how organisations can align their values with practical foodservice solutions.

Meat-free diets are the future Whether we embrace it enthusiastically or approach it more cautiously, the reality is that meat and dairy consumption will need to reduce significantly in the coming decades. The environmental cost of producing animalbased foods remains too high for countries like the UK to meet their climate commitments – even in the face of improved farming practices or industry-wide sustainability pledges.

While regenerative agriculture and grassfed systems can offer important environmental benefits, such approaches alone cannot fully offset the impact of red meat production. The notion that these methods make meat sustainable at scale is, unfortunately, a myth. Demand reduction must also be part of the solution. This isn’t about blame or guilt. It’s about increasing awareness of how our everyday food choices affect the world around us – from land and water use to emissions and biodiversity. Humanity has consumed animal products for thousands of years, but only recently have we begun to fully understand the scale and urgency of the impact. Meaningful change will require collective action across supply chains, catering operations, and individual habits. Initiatives like Veganuary play an important role in shifting perceptions and demonstrating that change is not only possible, but also positive, practical, and rewarding.

What can your catering operation do? Even small changes can make a big impact. Here are two easy ways to make plant-based catering more sustainable and cost-effective: • Use allmanhall’s Hero Recipes, designed to deliver taste and nutrition without breaking your catering budget. • Try innovative ingredients like the Eat Curious range of dehydrated products through Vegetarian Express. They’re stored ambient, are affordable, and are low impact.

Building a resilient, sustainable food system allmanhall believe that good food shouldn’t cost the Earth. As the UK’s Best Sustainable Food Procurement Solution (5 years running), we partner with clients to: • Cut costs through smart procurement and consolidated billing • Reduce carbon emissions through menu guidance and reporting • Access award-winning support via The Pass and our client support team We're proud to hold a Gold EcoVadis rating, placing us in the top 2% of businesses globally for sustainability. We’re delivering real results through collaboration, insight, and transparency.

Ready to take action? Let Veganuary be a starting point, not just a trend. With the right support, you can build a foodservice offering that’s not only better for the planet, but also cost-effective, inclusive, and future-ready for older residents. Contact us now to explore how we can support your plant-based and sustainability ambitions – this January and beyond.

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Helping Salisbury NHS lead the way with plant-rich menus Partnering with allmanhall to reduce food-related carbon emissions. Supported by food procurement partner and supply chain expert, allmanhall, Salisbury NHS Foundation Trust is transforming hospital dining to fight climate change. By embracing a plant-rich food culture and leveraging cutting-edge technology, the Trust is reducing food-related carbon emissions and empowering patients and staff to make better choices and improve sustainability in hospitals.

Overview: Food accounts

for 6% of total NHS emissions, so sustainability in hospitals is a key initiative. Salisbury NHS Foundation Trust is working with allmanhall to take strong, visible steps toward achieving the NHS Carbon Net Zero target through innovative catering strategies, education, and technology. Challenge: With growing awareness of the environmental impact of healthcare operations, Salisbury NHS Foundation Trust identified foodservice as a key area for carbon reduction. 42

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The goal: lead the way in sustainability in hospitals; embed sustainability into daily food choices; and align with NHS England’s Net Zero ambitions.

Solutions & innovations: • Plant-rich menus & 50/50 meals: Rebalanced menus include 50/50 meals blending plant and animal proteins, using allmanhall’s dietetic support and analysis, as a stepping-stone to fully plantbased choices. • 107% increase in plant-based food spend: Over the past 12 months, through allmanhall’s product and supply solutions, the Trust’s spend on plant-based food has more than doubled. • Carbon transparency with Foodsteps: Enabled through allmanhall, every dish is labelled with its carbon footprint, empowering diners to make informed choices. • Engaging communications: Eye-catching banners and clear signage raise awareness and spark engagement.

• Farm-to-Fork Insights: Using the Foodsteps platform in partnership with allmanhall, the Trust can instantly access data across the entire lifecycle of its food products - from farming and packaging to processing and transport - helping identify carbon hotspots and guide sustainable procurement decisions. • Digital menu ordering with allmanhall’s controls platform: Through allmanhall’s controls platform, Salisbury NHS Foundation Trust has introduced bedside iPads for patient menu ordering. This digital solution not only improves operational efficiency but also ensures patients have easy access to the Trust’s increasingly plant-forward menus.

Impact: Salisbury NHS Foundation Trust’s proactive approach demonstrates how

catering can drive environmental change. By combining data, visibility, and behavioural nudges, the Trust is building a sustainable, plant-rich food culture that supports both health and climate. ”We’ve worked hard to create menus that are sustainable and appealing. Our 50/50 meals and plant-based options show that reducing carbon doesn’t mean compromising on taste or quality.” - Paul Straughair, Catering Manager ”Reducing food-related emissions is central to our Net Zero journey. By introducing plant-rich menus and carbon transparency, we’re empowering patients and staff to make choices that benefit both health and the planet.” - Gemma Heath, Sustainability Manager “Partnering with allmanhall to procure goods and services from local suppliers, farmers and growers, we have used the Foodsteps platform to develop our procurement strategy and deliver behavioural change.” - Ian Robinson, Head of Facilities. “By supporting the development of delicious vegan food, providing more effective procurement, and delivering carbon transparency, we’re delighted to have helped turn the Trust’s net zero commitments into meaningful change for patients, staff, and the environment.” - Richard Dowling, Sustainability Manager at allmanhall Conclusion: Salisbury NHS Foundation Trust is a shining example of how thoughtful procurement, innovative menu planning, and strategic communication can deliver on NHS’s commitments to sustainability in hospitals. Their efforts are reducing emissions today and fostering a culture of conscious consumption for the future. @allmanhall 43

allmanhall and the NACC:

Supporting excellence in care catering Throughout 2025, allmanhall have proudly continued our active involvement with the National Association of Care Catering (NACC), particularly through our South West regional meetings. These events are a cornerstone of collaboration and knowledge-sharing in the care catering community, and last year’s sessions proved both inspiring and insightful. Here’s a look back at our activity across the year…

Spring: hydration & service elevation

Rachael Venditti RNutr. South West Regional Chair

Hosted in the stunning surroundings of Yeo Valley HQ, the spring meeting focused on two vital aspects of care catering: encouraging hydration and enhancing mealtime service within care settings.

allmanhall led an engaging hydration activity, tasking attendees with creating two resident-friendly drinks per table using a vibrant array of juices, fruits, herbs, and vegetables. The creative results showed just how flavour and presentation can positively influence fluid intake. Participants then moved on to a menu planning challenge, designing menus and table settings that elevated the dining experience while remaining within realistic care home budgets. The shared ideas demonstrated that enhanced service doesn’t have to come at a high cost - innovation and attention to detail go a long way.

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Summer: celebrating care chefs The highlight of the summer meeting was the South West Care Chef of the Year finals - a celebration of skill, creativity, and passion in care sector catering. Six incredible finalists competed, with Ilona Tomza of Porthaven Care named overall winner, and Agniesvka Anyabuike of Windmill Care receiving high commendation for her outstanding dessert. The day also featured inspiring talks, including a moving session from Jamie Clews, Ambassador for The Burnt Chef Project, and an unforgettable presentation by Anna Sudak of Care UK. Anna shared her experience of moving into catering later in life and recounted her powerful decision to eat only IDDSI texture-modified meals for a week, to understand the experience of her residents and deepen her empathy for them. Her insights highlighted the importance of seasoning and flavour in texture-modified diets – a message that resonated with all attending.

Winter: catering with confidence The year concluded with a forward-looking winter session, themed around challenging misinformation. allmanhall hosted a hybrid meeting for the first time, with the IDDSI-focused training delivered virtually by OHK - a format that worked seamlessly.

Delegates gained valuable insight into emerging technology to support IDDSI delivery, along with practical training resources. allmanhall’s Registered Dietitian, Tess Warnes’ interactive ‘Fact or Fiction?’ session addressed the persistent myths around catering for specific dietary needs, especially diabetes, sparking thoughtful discussion. Porthaven Care also returned to share their evolving approach to menu innovation recognising shifting tastes and the importance of offering variety for both residents and chefs. These meetings reflect allmanhall’s ongoing commitment to the care catering sector – sharing knowledge, inspiring confidence, and celebrating the incredible work of care catering professionals. We look forward to continuing this collaboration in 2026 and beyond.

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How COP30 Brazil opens doors for action on food and climate Ten years on from the Paris Agreement, COP30 in Belém, Brazil arrived at a critical moment for global climate action. With food systems under pressure, the Amazon under threat, and the world facing escalating climate impacts, expectations were high. While some steps forward were made, COP30 Brazil also exposed stark divides and missed chances to act decisively on the biggest challenges of our time.

From debates over tackling fossil-fuel use and deforestation to the launch of new initiatives on adaptation, food systems, and Indigenous rights, the outcomes of COP30 Brazil reveal both progress and priorities for the road ahead.

Divides in agriculture: talks collapse, food emissions overlooked Agriculture was meant to be a cornerstone of COP30 Brazil.

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Instead talks collapsed early, revealing significant policy gaps between the Global North and South. EU countries pushed for food-system transformation and market-driven solutions like precision agriculture, while the G77 and China (a group of developing nations that collaborates to advocate for the global south) focused on adaptation finance and hunger alleviation. As a result, agriculture negotiations have been delayed until June 2026, in Bonn, Germany.

Meanwhile, no commitments were made on reducing food system emissions - a missed opportunity, given that a third of all global emissions come from food. Discussions around meat and livestock, major contributors to those emissions, were also notably absent. However, there’s growing recognition that these issues can’t be sidestepped forever.

What can you do? For allmanhall’s client partners, this means the policy momentum for tackling food-related emissions may continue to lag. However, forward-thinking organisations can lead the way by proactively reducing your own emissions through effective procurement strategies and menu changes. With the right support, it's possible to get ahead of future regulation and demonstrate leadership in sustainability.

Reforming COP: needed but not delivered For the first time, COP30 Brazil included calls to reform the COP process itself. Proposals included capping national delegation sizes, limiting new agenda items, and introducing efficiency mechanisms. Despite wide acknowledgement of the process’s inefficiencies, final commitments were vague. Given the increasing complexity and interconnectedness of food, forestry, biodiversity, and climate change, procedural reform remains essential (in addition to the participation of all key stakeholders).

What can you do? In a policy environment that’s still evolving, clarity comes from within. Reliable data, informed procurement decisions, and sustainability tools like Foodsteps and our sustainability dashboards offer the insight and control needed to make measurable progress today.

Fossil fuels and deforestation: still no deal A formal agreement to phase out forest fuels and end deforestation remains elusive. Brazil, home to much of the Amazon, championed the issue while the EU and UK pushed for ambitious commitments. Yet oil-producing nations such as Saudi Arabia resisted, citing their right to development as other nations had in the past.

While consensus remains elusive, the need for change is now widely accepted - and those ready to act can gain a competitive and reputational edge. What can you do? Increasing climate volatility means food availability and pricing will become more unpredictable. Our support helps client partners build resilience into their supply chains through smarter sourcing, alternative suppliers, and waste reduction measures that reduce both risk and cost.

A leadership void Leadership engagement at COP30 Brazil was mixed, with the absence of China, India, and the US making unified progress more difficult. These countries are not only the biggest contributors to climate change but are central to global food supply chains. @allmanhall 47 @allmanhall

Despite this, strong calls to action from Brazil’s President Lula and UN Secretary-General António Guterres kept ambition alive.

Experts warned that the remaining global carbon budget is rapidly diminishing, narrowing the window for meaningful action. Extreme weather events are already reducing agricultural yields across multiple regions, driving up food prices and destabilising supply chains.

Some countries did update their Nationally Determined Contributions (NDCs) and Biennial Transparency Reports, placing new emphasis on food and agriculture. However, the projected 12% emissions reduction by 2035 still falls short of the 60% required.

Meanwhile, warming waters and accelerating acidification threaten global fisheries, affecting livelihoods and food access. These converging scientific findings underscore the need for food systems to be central in both mitigation and adaptation strategies.

What can you do? Organisations can’t afford to wait. allmanhall enable clients to take ownership of your emissions and efficiency goals now, with real data insights and practical steps that create measurable, positive change.

Climate science delivers a stark wake-up call Scientific assessments presented at COP30 Brazil highlighted the accelerating impact of climate change on food systems.

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Without urgent action to cut emissions and build resilience within agriculture, fisheries, and supply chains, food security risks will worsen in the years ahead. What can you do? For catering teams and foodservice providers, this reinforces the importance of planning ahead. Through carbon labelling, dietary planning, and menu resilience strategies, allmanhall’s clients are prepared for change and can demonstrate responsibility to stakeholders.

Voluntary action keeps momentum alive Even as negotiations stumbled, voluntary initiatives kept food, agriculture, and water in the spotlight: • The Belém Declaration on Hunger placed food security at the heart of climate action. • Brazil’s National Food Bank Network linked food waste reduction with resilience. • UNEP’s global food waste commitment secured new signatories. • The Blue NDC Challenge brought ocean-based food systems more firmly into climate planning, acknowledging the role fisheries play in people’s livelihoods around the world.

These initiatives are examples of the collective effort that’s still possible - and growing. What is being done? These actions show that, even without top-down mandates, organisations are moving. allmanhall’s client partners can align with these best practices - reducing waste, cutting emissions, and developing community food initiatives - demonstrating leadership on climate change.

Indigenous rights and climate justice Indigenous voices featured strongly in Belém. These communities are among the least responsible for climate change yet face the most direct impacts, including disrupted food systems and threats to land and culture.

Their knowledge is vital in protecting key ecosystems like those found in the Amazon - ecosystems that sustain food security far beyond their borders. What can you do? Ethically conscious procurement is about more than emissions – it’s about people and ecosystems. allmanhall help our client partners make responsible responsible sourcing choices that align with broader values of fairness and equity.

Why this matters - what allmanhall are doing to help Looking ahead to COP31 in Turkey and COP32 in Ethiopia, the climate agenda will shift into regions already grappling with food insecurity and climate vulnerability. The message from COP30 Brazil is clear: food systems must be central to climate solutions. That’s where allmanhall come in. We support clients to reduce their food-related emissions through: • • • •

Sustainable procurement and better sourcing Plant-based menu changes Food waste minimisation Transparency through carbon labelling with Foodsteps

Given that food systems account for a substantial share of global emissions, and that climate change increasingly threatens food availability and affordability, this work has never been more important. Let’s transform food systems together. Contact allmanhall to begin your sustainability journey today. Together, we can turn insight into impact - building more sustainable and secure food systems for the long term.

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Meet the team: Richard Dowling

Who are you? I’m allmanhall’s Sustainability Manager, here to help our clients navigate the complex world of sustainable food procurement. I work closely with both our clients and suppliers to improve their sustainability credentials and to support informed, responsible decisions. With a background in sustainability roles across mining, metals, and construction, I was keen to bring my cross-industry insight to food procurement, given the impact our food choices have on the environment. I also hold an MSc in Ecological Economics, equipping me to translate environmental goals into measurable business value. What is a typical day for you? Each day I support our journey to net zero by 2045 - guiding suppliers on sustainability improvements, overseeing compliance, and producing accessible resources like reports, blogs, and dashboards. I manage our EcoVadis supplier assessments, helping clients benefit from a responsible supply chain without needing to conduct their own reviews. I also maintain our EcoVadis Gold rating (top 2% globally), and ensure alignment with the UN Global Compact and Science-Based Targets initiative - enabling clients to reduce Scope 3 emissions and meet ESG targets. What are you most proud of? Completing our latest UN Global Compact submission. It demonstrated how we embed sustainability across governance, labour, environment, and ethics - benefitting clients through increased stakeholder trust and risk mitigation. Three words to describe your role: Fulfilling. Factual. Wide-ranging.

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Meet the team: Rachael Venditti

Who are you? I am allmanhall’s Development Manager and I focus on the care sector. I have worked in the catering industry for over thirty years; previously in contract catering and FM organisations covering areas including nutrition, menu development, offer development, marketing and branding. I am a Registered Nutritionist, and I am the NACC South West Regional Chair. I am able to combine my nutrition, operational and care sector expertise to support allmanhall in delivering an approach that brings significant benefits to our care client partners. What is a typical day for you? It is hard to define a typical day as my days can be very varied - which I love! But most often I will be talking to individuals within care settings, be it the Head of Hospitality, Executive Chef, or the senior finance and operations team, to fully understand the priorities, objectives, and challenges for their organisation. With this understanding, I work closely with the allmanhall team to ensure that we develop a tailored solution. Particularly enjoyable days also involve supporting the development and communication of resources and information that help care chefs and catering teams. We are all very lucky to be involved in such a rewarding sector, but it can also be challenging in certain areas, such as nutrition. So, delivering our recent webinar, looking at healthy sustainable diets with Tess Warnes, allmanhall’s Registered Dietitian, was a real highlight. What are you most proud of? The team, our directors and our family owners. To be part of an organisation that truly lives and breathes its values and puts its clients first, in a way I have not experienced before, is wonderful. I love sharing our approach and putting organisations in touch with our clients as I know feedback will be glowing. Often, I am met with the response ‘but what is the catch?!’ and I always feel very proud to share that there isn’t one. Three words to describe your role: Rewarding. Interesting. Impactful. @allmanhall 51 @allmanhall 51

Transparent and responsible food supply

What is it? As part of allmanhall’s commitment to ensuring that good food shouldn’t cost the Earth, we continue to prioritise sustainability and ethical practices through annual ESG (Environmental, Social, and Governance) audits conducted by EcoVadis. EcoVadis is a globally recognised environmental reporting and compliance platform, that helps businesses evaluate and manage their impact across key areas such as the environment, human rights, labour standards, and sustainable procurement. 52

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With over 130,000 companies from over 180 countries audited, EcoVadis sets a high standard for corporate responsibility and transparency. In 2023, allmanhall proudly earned a Gold-level EcoVadis certification, ranking in the top 6% of global businesses with a score of 70. In 2024 this rating was improved to a ranking in the top 5% of global businesses.

This achievement reflects our dedication to continuous improvement and proactive efforts to embed sustainability into every aspect of our operations. Building on that success, we have strengthened our internal social and environmental management systems. Key actions such as our communication of progress with the United Nations Global Compact, enhancing carbon disclosure in line with the Science Based Targets Initiative (SBTI), and refining our supplier engagement process have played a critical role in driving performance and boosting our EcoVadis score. In 2025, we are thrilled to announce that allmanhall has achieved a new milestone, not only maintaining our gold certification but also increasing our EcoVadis score to an impressive 79 - placing us in the top 2% of businesses globally. This achievement reflects our ongoing commitment to sustainability and our proactive approach to managing risks and opportunities across our value chain. allmanhall are committed to leveraging our leadership position and collaboration ability with partners, to continue drive holistic improvements across our value chain. Our goal is clear: to continue to lead by example, build transparency, and help shape a future where sustainable practices are the norm, not the exception. Click here to learn more about our vision for a sustainable future.

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Chunky vegetable & pearl barley stew Prep time: 20 minutes Cook time: 50 minutes Total time: 70 minutes Serves: 10-12 portions

Ingredients:

Method:

• 3 tbsp vegetable oil • 2 medium onions, chopped • 3 sticks celery, diced • 4 medium carrots, peeled & sliced • 300g mushrooms, quartered • 2 x 400g tins cannellini beans, drained and rinsed • 2 x 400g tins chopped tomatoes • 1.2 litres reduced-salt vegetable stock • 100g pearl barley, rinsed • 2 tsp dried mixed herbs (or fresh thyme/parsley) • ½ tsp black pepper • 1 tbsp tomato puree • 1 tbsp nutritional yeast

1. Heat the oil in a large pan. Add onions, celery, and carrots. Cook for 8–10 minutes until softened. 2. Stir in the potatoes, mushrooms, and rinsed pearl barley. Cook for 5 minutes. 3. Add the chopped tomatoes, vegetable stock, herbs, pepper, and tomato purée. Bring to the boil, then reduce heat and simmer covered for 35–40 minutes, stirring occasionally, until the barley is tender. 4. Stir in the cannellini beans and simmer uncovered for 5–10 minutes to thicken slightly. Add the nutritional yeast and adjust seasoning.

Tess Warnes Registered Dietitian allmanhall

“This hearty stew is an excellent option for older adults, providing a balance of plant-based protein from cannellini beans and slow-release energy from pearl barley. The mix of vegetables supports immune health and digestive function, while the soft texture ensures it’s easy to eat and enjoy. It’s a comforting, nutrientdense meal ideal for care home menus.” Please always check labels and packets for allergens

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For illustrative purposes only Please always check labels and packets for allergens

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Managing egg supply pressures in 2025: from coop to kitchen

The bird flu virus currently infecting farm flocks across the UK may be the most infectious strain yet, according to Professor Ian Brown of The Pirbright Institute and formerly director of science at the Animal and Plant Health Agency (APHA). Farmers, he warns, should be “prepared for the worst.” On 6 November 2025, a national mandatory housing order was implemented in England, aimed at curbing the current surge in infections. One Wiltshire-based free-range egg producer described feeling terrible about bringing her 32,000 hens indoors but acknowledged that an outbreak would be disastrous. 56

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Government officials state the housing order is intended to “bring the rates of infection down from the high we are currently experiencing” highlighting the urgency of the situation for the entire egg supply chain.

Q3 2025 UK egg production & price snapshot

Bird flu outlook As of November 2025, the UK has recorded 52 confirmed cases of Highly Pathogenic Avian Influenza (HPAI) H5N1 across the 2025–26 outbreak season.

According to the latest government statistics:

These include: • • • •

41 in England 7 in Wales 3 in Northern Ireland 1 in Scotland

Notable outbreaks at large commercial sites in Norfolk, Lincolnshire and the East Riding of Yorkshire have triggered enforcement of 3km Protection and 10km Surveillance Zones. Mandatory housing measures are now in place across England (since 6 November 2025) and Wales (since 13 November 2025), under the Avian Influenza Prevention Zone (AIPZ).

While the UK Health Security Agency continues to advise that risk to the general public remains very low and that properly cooked poultry and eggs are safe, the egg supply chain impacts, including culling, enhanced biosecurity and halted production, remain significant. The situation has not improved since Spring 2025, when allmanhall covered the challenges facing the British egg industry.

• UK egg production for human consumption in Q3 2025 reached 268 million dozen, up 5.1% compared to Q3 2024. • The average UK farmgate egg price through Q3 2025 was £1.48 per dozen, a decrease of 0.6% on Q2 2025. • Free-range eggs now account for approximately 71% of shell egg production, while enriched cage eggs make up just 17%. Despite resilience in domestic output, a rapid rise in imports points to an underlying strain in British egg supply, driven by the disease control measures as well as increased welfare costs, which we covered in our Spring egg blog.

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The rise of imports Shell egg imports into the UK surged by over 300% in August 2025 when compared to the previous year. In the first half of 2025 alone, imports jumped 39% on the same period in 2024. Ukraine and Poland now occupy the top slots as the UK’s largest egg suppliers, with Ukraine shipping around 8 million kilograms and Poland close behind at 7 million kilograms.

The British Egg Industry Council estimates that imports now represent approximately 12% of the UK market. Mark Williams, BEIC chairman, has specifically urged foodservice operators to “check what they’re buying carefully, particularly if they are serving vulnerable groups such as young children, pregnant women or older consumers.”

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Where do allmanhall’s shell eggs come from?

90% of all shell egg production.

Rest assured that allmanhall’s shell egg supply comes exclusively from the UK and carry the British Lion Mark. Eggs under the British Lion scheme are produced under strict food safety controls, including full traceability, salmonella vaccination for all hens, and a comprehensive ‘passport’ system. This ensures significantly higher welfare and safety standards compared to many imported eggs.

However, the combination of housing orders and biosecurity costs is making it harder for producers to manage the financial pressures of this transition. These costs are also affecting product pricing and availability.

Supply chain and cost pressures Feed, energy, labour and compliance costs continue to strain producers and therefore egg supply. Bird flu introduces further burdens:

Over 90% of UK eggs are produced under this scheme, and more than • Fixed costs rise with 200 billion British Lion biosecurity upgrades eggs have been sold since and housing measures its launch in 1998. • Lost productivity from culled flocks Welfare transition: • Increased volatility in where are we now? availability The egg sector continues its shift toward higherwelfare production. Retailers remain committed to transitioning away from enriched cages and government data shows progress: in Q3 2025, barn and freerange eggs together comprised close to

These compound other existing inflationary pressures, challenging producers and catering buyers alike.

What does this mean for you? For care and healthcare catering managers and procurement leads, these developments underscore the importance of robust supply chain strategies to manage your egg supply: • Review supplier resilience and understand how housing orders or welfare shifts impact availability • Work with partners offering transparent data • Monitor markets actively - allmanhall’s clients can log into The Pass for live reports, delists, and trade updates • Factor volatility into budgeting, especially for high-usage lines such as eggs - working with allmanhall helps simplify this challenge, as our team proactively manage cost volatility on your behalf.

How allmanhall support clients and ensure resilience allmanhall continue to work closely with our clients to: • Maintain continuity of egg supply through our strong supplier relationships • Provide market insight and alerts on the egg industry • Support budgeting and menu planning with accurate forecasts and real-time data via The Pass • Keep animal welfare as a priority and move towards cage-free production by September 2026

With current volatility affecting egg supply, agility, data-driven planning, strong supplier relationships, and resilience are key - and that’s exactly what allmanhall deliver. On your behalf.

@allmanhall 59 @allmanhall

Lets’s LINK IN ! If you have a LinkedIn account, be sure to follow @allmanhall for the latest market updates, industry news, foodie insights, sustainability guidance, recipe inspiration, and much more!

Community & Social As well as sharing insights and updates, we regularly collaborate with partners including Foodsteps, UN Global Compact and Jamie’s Farm. You will also get to see behind-the-scenes photos of our team and what we get up to!

Connect now!

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Interested in understanding the carbon impact of your menus? Add up to 5 recipes or food items for FREE and see the carbon impact data... Foodsteps is so easy to use and great for communicating and understanding carbon impact assessments of your food. Together, you and your students can make a difference.

Updated Carbon Labels

If you like what you see, simply ask allmanhall for advice about the best option for you and how to access competitive rates.

Scan to sign up for your FREE 5 recipe trial today!

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Supporting the Healthcare Sector with all catering equipment needs

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Issue 21, January 2026

Care & Healthcare Edition