What mass catering should look like and what I learned during my visit to the University of Reading.

Spoiler: It is possible to deliver great food at scale that’s financially viable and environmentally aspirational.

This is just some of what I learned:

🎓Meal plans - widely used in US universities, are gaining popularity for a reason. They offer students flexibility and choice, and crucially, they meet them where they are.

🥤Canteens can and should say “No” to takeaways. Banning disposable packaging reduces waste, supports social connection, and doesn’t have to hit the bottom line.

🍟Students don’t riot when chips disappear from the menu.

👨‍💻Smart tech frees up catering teams to focus on what really matters.

⛑️Catering staff are frontline support. They often see students more than lecturers do — and can be powerful, informal mental-health allies.

👦Committing to small-batch, local producers can be a win-win. It keeps small businesses afloat and can improve quality and cost for caterers.

Lastly, I just loved this. Listing beers by distance from the university, the message couldn’t be clearer. This team is all about the detail and I can’t wait to go back and learn more. Thank you Matt Tebbit and team for a hugely inspirational day.