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Foodsight Foodservice Operators Edition

Issue 21, January 2026

Veganuary with vision: inspiring plant-forward menus COP30: insights & actions to align with global goals

Food inflation in focus: cutting costs without cutting corners

Welcome to our latest edition of Foodsight! New year, new opportunities! The start of a new year brings fresh opportunities – but also some tough challenges. With persistent food inflation, rising labour costs, and ongoing operational pressures, navigating the months ahead will demand flexibility, creativity, and sharp decision-making. That’s where this edition of Foodsight comes in. We’ve unpacked the latest commodity trends and inflation forecasts on pages 10-17 to help you plan with confidence – from produce availability to smart swaps that can protect margin without sacrificing quality.

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This issue is packed with insights designed specifically for hospitality and foodservice operators. Whether you’re managing high volumes, seasonal peaks, or multiple sites, we’re here to help you stay ahead. A key theme throughout is innovation - from product trends and supply chain strategies to tools that can streamline operations and enhance the customer experience.

Sustainability is another core focus. Whether you’re aiming to reduce Scope 3 emissions, cut food waste, or improve ethical sourcing, allmanhall brings real-world expertise and practical support. We’re proud to share that allmanhall continue to hold a Gold sustainability rating by EcoVadis – a testament to our commitment to responsible, long-term solutions.

We appreciate the enormous commitment and dedication of those working in foodservice to tirelessly deliver excellence for customers, and often doing so under immense pressure. Whether you’ve worked with us for years or have just joined the allmanhall community, we’re here to support you - with actionable data, agile thinking, and award-winning service.

Here’s to a successful, resilient 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 foodservice teams 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

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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

Expert led webinars for your catering team

32-33

Catch up on the conversations shaping catering

34-39

Planting the seed - why Veganuary matters

40-43

What difference will COP30 make to sustainability?

46-47

Meet the team - your essential contacts

54 & 56

Delicious and nutritious recipes just for you

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The food sector 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 a business opportunity for caterers. 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 circulareconomy 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

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Commodities heat map

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“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

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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

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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.

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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.

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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. 16

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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 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

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

Functional eating 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. 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 a higher protein content will likely remain a focus, consumers will also be looking for added benefits that give multifunction foods.

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.

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.

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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 an extended version of everyone’s favourite snap, crackle and pop Rice Krispies.

Freeze-dried snacks such as fruits, vegetables, sweets and yoghurt drops give a crunchy texture and intense flavour. And combining the flavours of chocolate, popping candy, squishy jelly sweets and popcorn make for a contrast in texture and flavour. The trend also continues into beverages with cold foams, pulps, and tingly cooling effects bringing texture to each sip as well as 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, particularly the younger generations, 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.

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.

Taking customisation further, we may see more flexibility in portion sizes, with students able to alter their meal size to suit their appetite. And a transition away from ‘set’ dishes, instead introducing more buildyour-own options, allows students to personalise dishes, selecting contents, flavours and toppings to suit their individual tastes and dietary choices.

Food experience Experiential dining has been a growing trend for a while now and this looks set to continue through the year ahead. With food costs still high and consumers having less disposable income, they are looking for value from their dining out experience and have high expectations that go beyond price. Perceived value in eating out includes quality, convenience, interaction, setting and ambiance, choice and innovation. With social media building excitement around new venues, dishes, specialities and events, there is often a hype created around a desirable dining experience.

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Whether it is tasting menus, themed days, bottomless brunches, at table cooking and carving, meal-time entertainment or pop-up concepts, the craft of offering something more than just food on a plate is a means of capturing the consumer’s attention, retaining their interest, and giving them a memorable dining experience. Whilst 2026 will likely see some exciting new products emerge in foodservice, there is an overriding theme of offering value 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, giving people a food offering that provides fuel as well as supporting and enhancing their lifestyles.

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

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A smarter solution for finance teams Streamline finances, reduce admin, control costs For finance teams under pressure to deliver value and maximise budgets, allmanhall offer a game-changing solution to simplify finance operations and drive cost savings - all without compromising food quality or service.

One consolidated invoice, per month Say goodbye to dozens of supplier invoices every week. Midshire Catering Services have a new IT platform which reduced invoice processing by 97%, completely removing manual processing.

Admin efficiencies & centralised control We manage supplier communications, contract terms, and price changes - freeing your team from time-consuming admin so you can focus on strategic budgeting and value delivery. Our consolidated billing and platform tools give you full visibility of procurement spend across all suppliers, with live data, spend insights, and reporting via The Pass for confident tracking, reporting, and auditing.

Drive food cost savings & value Leveraging over £70m annual purchase volume across 200+ suppliers, we negotiate competitive rates and manage price fluctuations - helping your budget go further without extra workload for your team. “Our Finance and Trading teams process numerous invoices each month, consolidating them. This gives clients real administrative savings, removing the burden of managing all that paperwork themselves.” - Tom Lewis, Financial Controller, allmanhall

Imagine what your finance team could do with that extra time each month.

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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 3237) explores the benefits of plant-based eating, the role of reducing meat and dairy in meeting climate goals, and practical steps school 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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Expert-led webinars

with Tess Warnes, Registered Dietitian Support your organisation’s 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 operators in delivering safe, compliant and nutritious foodservice. These sessions are great for Exec Chefs, regional teams, ops, compliance, catering teams and front of house alike!

Upcoming webinars

Why attend?

Allergen management

Tess brings extensive dietetic experience, supporting foodservice operators nationwide to meet complex nutrition and compliance challenges with clarity and confidence.

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

Sustainable nutrition

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

Each webinar offers: • Evidence-based insights • Practical advice you can implement straight away • A chance to ask Tess your questions directly

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The Brighter Burger Patty is now 50% OFF! This offer is only available until 27 February 2026, while stocks last… order it now for a delicious, sustainable addition to your menus.

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A delicious, A delicious, planet-friendly planet-friendly choice choice that’s that’s big big on taste, on taste, lowlow on impact on impact – and – and now now lower lower in price in price too!too! Product codes and pack sizes: Order the burger patty (product code 22781 Redefined patty 48 x 100g) now via Bidfood Direct! 23907 Wildfarmed vegan glazed bun 1 x 60 22482 Applewood vegan cheese slice 12 x 200g 15283 Rubies tomato ketchup 3 x 5LTR

A customer at Marwell Zoo summed it up saying: “That was the best veggie burger I’ve eaten in my life!” Our revolutionary burger only emits Our revolutionary burger only CO2e emits 0.34kg CO2e compared to 5.77kg 0.34kg CO2e compared to 5.77kg in a standard beef burger. That’s CO2e a 94% in a standard beef burger. That’s a reduction in carbon emissions, making94% The reduction in carbon emissions, making The Brighter Burger a truly sustainable choice. Brighter Burger a truly sustainable choice. Source of fibre - 5g of fibre per patty compared to only 1g for a standard beef patty

9 9 9 9 9 9 9

Incredible taste Low carbon footprint Reduced emissions Tackles food waste Regenerative farming High in protein Source of fibre @allmanhall

All our latest blogs, in one place! If you missed any blogs since our last issue of Foodsight, find them here …

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 every day.

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 4043).

This approach isn’t just healthier, it’s also a key driver of more sustainable food systems. Our Sustainability Manager, Richard Dowling, explores how flexitarian choices can support improved biodiversity, circular economy models, and responsible food production.

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

The Autumn Budget signalled further cost pressures for foodservice operators, with employers facing new financial squeezes that could impact the entire supply chain. According to Oliver Hall, allmanhall’s co-owner and Managing Director: “It seems that we have another tax and spend budget that will see employers further squeezed. This will lead to an increase in prices as costs are passed on, at a time when confidence and spending power have already been significantly eroded.”

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 32

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Helping finance and catering teams understand the true value of strategic food procurement, we define what food procurement really is and how it differs from day-to-day foodservice management. Bridging the two functions can unlock better cost control, nutrition, and sustainability. Finally, our guide on how to choose a food procurement partner outlines what you should look for - from reporting and support to longterm value. If you’re reviewing your catering provision, these quick reads are a great place to start. For foodservice operations, understanding allergens and nutrition is essential to safeguarding your diners 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. Together, these insights support safer catering.

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Eat plants and save pounds and the planet: why Veganuary matters

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.

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, highquality 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. 34

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Richard Dowling Sustainability Manager

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 cancer.

Why people are choosing plant-based eating In 2025 around 26 million people participated 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.

The animal welfare argument: 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. 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. 35

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Research shows that plant-based 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.

The myth of sustainable meat: why production methods aren’t enough

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.

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.

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. 36

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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.

Fish production brings its own set of concerns. Runoff 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 plantbased 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.

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.

Is Veganuary cost effective? 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 schools, care homes, and hospitality operations 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 Trademark certification.

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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.

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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 three easy ways to make plant-based catering more sustainable and cost-effective: • Swap red meat for plant-based alternatives: A standard beef burger creates 5.77 kg CO₂e. allmanhall’s The Brighter Burger? Just 0.34 kg CO₂e – a 94% reduction.

• 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 costeffective, inclusive, and future-ready. Contact us now to explore how we can support your plant-based and sustainability ambitions – this January 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

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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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. 44

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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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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: Chris Webster

Who are you? I’m Chris Webster, Development & Consultancy Manager at allmanhall. My work is all about helping organisations achieve better outcomes from their foodservice operations.

Whether it’s supporting hospitality operators to gain greater control of their catering budgets, or guiding clients through procurement and operational improvements, my role is focused on delivering value and long-term support. I’m here to understand each organisation’s unique needs and help them unlock the full benefits of a partnership with allmanhall. What is a typical day for you? No two days are the same, which is one of the things I enjoy most about my role - every day is shaped by the needs of our clients and prospective partners. One moment I might be preparing a bespoke presentation to show how allmanhall can improve a commercial dining venue’s food procurement strategy: the next, I’m conducting a detailed, holistic, operational review for an existing client, identifying opportunities to enhance efficiency, quality, and sustainability. Whether advising on kitchen audits, benchmarking costs, or exploring menu development, my day is always focused on providing informed, practical support that makes a real difference. What are you most proud of? I’m most proud of being able to share industry knowledge and support clients, drawing on years of hands-on experience as both a chef and a consultant in the hospitality sector. I’ve spent my entire career in hospitality and it’s incredibly rewarding to see how the support I provide can enhance a client’s catering operations and elevate the quality of their food and service. Three words to describe your role: Varied. Fast-paced. Rewarding. @allmanhall 47 @allmanhall

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. 48

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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? 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. Over 90% of UK eggs are produced under this scheme, and more than 200 billion British Lion eggs have been sold since its launch in 1998.

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: • Fixed costs rise with biosecurity upgrades and housing measures • Lost productivity from culled flocks • Increased volatility in availability

Welfare transition: where These compound other are we now? 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 free- range eggs together comprised close to 90% of all shell egg production.

existing inflationary pressures, challenging producers and catering buyers alike.

What does this mean for you? For foodservice buyers, 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 51 @allmanhall 51

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 diners 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!

Full T&Cs here. You won’t be able to download the carbon labels under the free trial. @allmanhall 53 @allmanhall

Butternut squash & red lentil daal Prep time: 15 mins Cook time: 35-45 mins Total time: 55 mins Children: 16 portions

Adults: 12 portions

Ingredients:

Method:

• 2 tbsp vegetable oil • 2 large onions, finely chopped • 4 garlic cloves, crushed • 5cm piece fresh ginger, grated • 2 tsps ground cumin • 2 tsps ground turmeric • 1 tsp garam masala • 1 tsp chilli paste • 800g butternut squash, peeled and cut into small cubes • 600g red lentils, rinsed • 2 x 400g can chopped tomatoes • 2.4ltrs vegetable stock • 4 tbsps mango chutney • Juice of ½ lemon • Small bunch fresh coriander, roughly chopped

1. Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5–6 minutes until soft and golden. Stir in the garlic and ginger, cooking for a further minute. 2. Sprinkle in the cumin, turmeric, garam masala, and chilli flakes. Stir for 30 seconds until fragrant. 3. Stir through the butternut squash chunks to coat them in the spices. 4. Pour in the red lentils, chopped tomatoes, and stock. Stir in the mango chutney. Season with a little salt and pepper. Bring to the boil, then reduce to a gentle simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the squash is tender. Add a splash of water if needed to loosen the texture. 5. Squeeze in the lemon juice and scatter with most of the coriander. Serve with naan and rice.

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Please always check labels and packets for allergens

Tess Warnes Registered Dietitian allmanhall

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

Dietitian’s tip from Tess Warnes: “This daal offers a great source of plant protein and slow-release energy from lentils, alongside plenty of vitamins from the squash and tomatoes. It’s a brilliant option for promoting both wellbeing and menu variety.”

@allmanhall 55 @allmanhall

Winter cauliflower & spiced chickpea salad Prep time: 40 minutes Cook time: 30 minutes Total time: 70 minutes Children: 16 portions

Adults: 12 portions

Ingredients:

Method:

• 3 x 400g cans chickpeas, drained and rinsed • 3 tsp ground cumin • 3 tsp tsp smoked paprika • 1 ½ tsp mild chilli flakes (or chilli powder) • 9 tbsp olive oil, divided into 3 • 6 lemons • 3 medium cauliflowers, cut into bite-sizes florets • 300g quinoa, uncooked • 3 bunches kale, stalks removed and finely shredded • 3 tsp runny honey or maple syrup • 6 tsp sea salt, divided • Seeds from 3 pomegranates

1. Preheat the oven to 220°C / 200°C fan (425°F). Line two baking trays with parchment. 2. In a bowl, mix the chickpeas with cumin, paprika, chilli, 1 tsp of salt, 1 tbsp olive oil, and the juice of half a lemon. Spread on a tray and roast for around 20–25 minutes until crisp, shaking once. 3. Toss the cauliflower florets in 1 tbsp olive oil, juice of 1 lemon, and ½ tsp salt. Roast on the second tray for 20–25 minutes, until golden at the edges and tender. 4. Rinse the quinoa well, then simmer in double the volume of water until tender and the liquid is absorbed (about 15 minutes). Fluff with a fork. 5. Place the shredded kale in a large bowl. Add curry powder, honey or maple syrup, 1 tbsp olive oil, remaining lemon juice, and ½ tsp salt. Massage with your hands for 2–3 minutes until the leaves soften and turn a vibrant green. 6. Combine the kale with the roasted chickpeas, cauliflower, quinoa, and scatter with fresh pomegranate seeds. Serve warm.

allmanhall.co.uk

Please always check labels and packets for allergens

Tess Warnes Registered Dietitian allmanhall

This photo is for illustrative purposes only Please always check labels and packets for allergens

Chef’s tip: For extra crunch, add a handful of toasted pumpkin seeds just before serving.

Tess Warnes, Registered Dietitian: “The chickpeas provide plant-based protein and fibre, supporting sustained energy, while cauliflower is rich in vitamins like C and K, which are important for immunity & bone health.”

@allmanhall 57 @allmanhall

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! 58

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Issue 21, January 2026

Foodservice Operators Edition