Covid-19 has forced school and university caterers to adapt. But delivery of hot, nutritious food in a sustainable way remains possible despite the pandemic. Producing hot meals for hundreds of pupils and students within the space of an hour, on budget and in line with standards is a big challenge at the best of times, but doing it as we ease children and students back to schools and universities after lockdown is quite a different matter. Join some of the educational sector’s leading lights to hear about their own experiences, together with some of the innovations and fresh ideas. Most importantly how to keep sustainability front of mind as we find our way through the new normal.

15.00 Intro from Nick Hughes

15.05 Keynote: Jayne Jones, Chair, ASSIST FM & Commercial Manager, Commercial Services, Argyll & Bute Council – What we’ve learnt since school re-opening?

15.18 Panel 1

• Mark Davies, Managing Director, ISS
• Amy Roberts, Manager Director, Operations, Holroyd Howe
• Jayne Jones, Chair, ASSIST FM & Commercial Manager, Commercial Services, Argyll & Bute Council

15.38 Keynote: Matt Garner, Managing Director, Government Schools, Sodexo UK & Ireland – The Future of Catering in Education in a Post Covid World

15.51 Panel 2

• Deborah Homshaw, Managing Director, CH&Co Education
• Lisa Priestley, Business Director for State School, Chartwells
• David Nuttall, Chair of the Sustainability Group, TUCO
• Matt Garner, Managing Director, Government Schools, Sodexo UK & Ireland

16.11 – 16.15 Conclusions & Finish