Month: June 2025

Free School Meals Expansion Supports Angel Hill Food Co.’s Mission

Posted on by lawrence riches

The UK government has announced a major step in tackling child poverty: an estimated half a million more children in England will now qualify for free school meals, expanding access through Universal Credit eligibility. This offers vital support to families under pressure from rising living costs. 

For Angel Hill Food Co., part of OCS, this aligns closely with our belief that every child deserves a nutritious meal to fuel learning and growth. Across UK schools, our teams deliver imaginative, wholesome meals that do more than nourish; they inspire and foster a sense of belonging.

Champions of Nutritional Creativity

  • Jennifer Brown, LACA 2024 School Chef of the Year, uses fermentation, pickling, and school gardens to stretch budgets and deliver flavourful, nutritious meals that educate as well as satisfy. 

  • Chef Manager Andre Alto at Kings Norton Girls’ School has transformed the catering experience by refreshing menus and investing in team training, introducing sustainable and cost-effective practices. 

Why Nutritious School Meals Matter

Amy Teichman, Head of Nutrition at Angel Hill Food Co., highlights some eye-opening statistics: only 4% of teenagers and 14% of primary-aged children meet recommended daily fibre intake, and fewer than 9% of teens get their “5 a day.” She notes that school meals aren’t just about nutrition—they are vital for learning and reaching full potential. “When a child is hungry, learning becomes nearly impossible,” she says. 

She adds that the company looks forward to working with education partners to increase freshly prepared meals and help update the standards for school meals. 

More Than Policy – It’s Our Purpose

As part of the broader OCS Group, Angel Hill Food Co. is committed to nurturing young people in more ways than one. The relaunched OCS Foundation supports children through partnerships with charities like the Irish Youth Foundation, Brighten the Corners, Teenage Cancer Trust, and Scotty’s Little Soldiers. Their mission: ensure every child can reach their full potential. 

This free school meal extension is a welcome advance, but for Angel Hill Food Co., meaningful impact goes beyond policy. It’s embedded in our daily actions, our teams, and our purpose.

Sustainable Catering: Cutting Carbon Without Losing Flavour

Posted on by lawrence riches

Reducing carbon emissions in food production and catering services is now a top priority for the hospitality and foodservice sector. From minimising waste to sourcing local, seasonal ingredients and rethinking supply chains, every step counts towards lowering our environmental footprint. The challenge is ensuring these sustainability efforts never compromise taste or customer satisfaction.

Smarter Ingredient Choices

Reimagining menu development is key to creating delicious, high-quality meals while reducing carbon intensity. By tracking the carbon footprint of recipes, chefs can identify high-impact ingredients and explore swaps that optimise sustainability. Plant-based proteins, locally sourced produce, and optimised cooking methods all play a role in lowering emissions without sacrificing flavour. Collaboration between chefs, nutritionists, and suppliers ensures these changes are practical and successful.

Meeting Customer Expectations

Sustainability is now a deciding factor for clients and consumers. Organisations increasingly seek catering partners who combine environmental responsibility with innovation and great taste. Carbon tracking tools can measure progress, while transparent reporting on sourcing, waste reduction, and emissions builds trust. Beyond data, interactive tastings and customer engagement bring sustainable dining to life, proving it can be both impactful and enjoyable.

Balancing Sustainability and Cost

Contrary to popular belief, sustainability in catering does not have to mean higher costs. Many savings come from reducing food waste, optimising portion sizes, and adopting energy-efficient cooking methods. Plant-based proteins such as pea protein retain their weight during cooking, reducing waste and providing an affordable, flavourful alternative to meat. Seasonal, locally grown produce not only cuts transport-related emissions but can also lower purchasing costs, making it ideal for budget-conscious sectors like education.

Strategies for a Low-Carbon Kitchen

Catering teams can take targeted action by reviewing the sourcing of ingredients in popular dishes and addressing carbon hotspots. Improving well-loved menu favourites can have a greater long-term impact than focusing solely on a few low-carbon options. Transitioning to a low-carbon catering model is about progress, not compromise. With the whole team aligned on the mission, small, consistent changes can deliver significant environmental benefits without losing the joy of great food.

Get in touch today to find out how our catering services can help your organisation cut carbon without compromising on flavour.