News

A five-day focus on the key issues facing public sector catering teams offers opportunities to learn, share, access brand new resources, and participate. Each day will have a theme, these will look at kitchen technology, plant-based menus, local sourcing, careers & recruitment, as well as managing allergens.

And over the course of the whole week Public Sector Catering will be encouraging everyone to use social media to tell us about your own Public Sector Catering heroes. Tag them and share on social media the food, teamwork and smiles using the hashtags #PSCWeek #PSCHeroes.

The five themed days are:

• Monday - Kitchen Technology Day: Public Sector Catering asked kitchen equipment and design specialists how they imagine kitchen of the future will look ten years from now in the year 2034.
• Tuesday - Plant-Based Day: Meeting your team’s sustainability targets may be easier than you think – all it could take is to change a few meat or dairy ingredients during the week for plant-based alternatives.
• Wednesday - Local Sourcing: How can catering teams support local farmers and growers. Join the webinar to hear from producers, buyers and sustainability champions in a discussion about the challenges and opportunities of ‘Buying British’.
• Thursday – Careers: A chance to hear from people working across public sector catering about how they started, the roles they do now, and to find out first-hand about the career options and benefits on offer.
• Friday - Managing Allergens: Public Sector Catering will launch a guide to help catering managers support their teams in managing allergens, including safe handling, audits, training, customer engagement and good practice.

David Foad, editor of Public Sector Catering, says: “Many of our readers and website users will be familiar with the successful Plant-Based Week promotion.

“We’ve now decided to develop that concept to include some of the other important issues facing the industry. Plant-based menus remain part of the activity with their own day, but are now joined in Public Sector Catering Week by a look at other challenges that catering teams have to contend with.

“The week-long event will be a mix of information, education, sharing good practice and celebrating the work of everyone in the public sector involved in putting good food on plates on the tightest of budgets.”