As schools, colleges, and universities face rising expectations from parents, pupils, and regulators, the process of selecting the right catering partner has become a strategic decision. To get the best value and impact from a catering contract, procurement teams must go beyond price and consider key criteria that reflect both operational and social goals. Here’s what Education Forum delegates are looking for when evaluating catering service providers…
Nutritional Standards and Compliance
Ensuring meals meet government nutritional guidelines is a baseline requirement. Providers should demonstrate a clear understanding of UK School Food Standards (for schools) and best practices for balanced nutrition in further and higher education. Look for partners who employ qualified nutritionists, conduct regular menu audits, and can cater to special dietary needs such as allergies or medical restrictions with confidence.
Transparent labelling of ingredients, allergens, and nutritional content, whether on physical menus or digital platforms, is now expected as standard.
Menu Flexibility and Student Choice
Flexibility is essential in keeping meals engaging and attendance high. A strong partner will offer seasonal rotations, accommodate meat-free days, and introduce theme days or co-created menus to involve students in the experience. The ability to adapt menus for religious observances, cultural events, or changing dietary trends (such as plant-based preferences) is increasingly important across diverse education settings.
In universities, partners should also be able to support varying service models, from refectories and cafes to vending and grab-and-go.
Cultural Inclusivity
Modern education institutions are home to diverse student populations, and catering services must reflect that. Providers should show evidence of inclusive menu planning, offering familiar dishes from a variety of world cuisines and engaging with staff and students to understand cultural preferences and sensitivities.
Inclusivity extends beyond food: partners should also promote inclusive recruitment, fair working practices, and staff training in equality and diversity.
Sustainability Credentials
Environmental performance is a growing focus in procurement decisions. Seek out catering partners with clear commitments to reducing food waste, offering plant-based options, using locally sourced or organic ingredients, and operating in line with your institution’s sustainability goals. Accreditation schemes such as the Food for Life Served Here or ISO 14001 can provide assurance.
Cost-Efficiency and Transparency
Finally, assess pricing structures for clarity and value. The best partners will offer flexible pricing models, transparent cost breakdowns, and detailed reporting to help you manage budgets without compromising on quality.
By prioritising these five areas, education facilities leaders can choose a catering partner that not only delivers meals, but also enhances wellbeing, inclusivity, and environmental responsibility across campus.
Are you searching for Catering solutions for your organisation? The Education Forum can help!
Photo by Eaters Collective on Unsplash
