St John’s College is considered a ‘leader’ in new catering ideas after trialling insect dishes and introducing sustainable menus for its students.
Charles Banks, founder of thefoodpeople, was a keynote speaker at the event where he shared his in-depth research on the latest food and drink innovations. He suggests the most important issues included ‘securing our future’, saving the environment and reducing food waste.
Cuisines including Middle Eastern, Regional Chinese and West African food were highlighted as growing trends. Ingredients including chilli, ginger, fenugreek, peppercorns and ajwain were also emphasised as growing in popularity.
Bill Brogan, conference & catering manager at St John’s College, said: “We were delighted to welcome Charles Banks to Cambridge and to hear his thought-provoking views on the next food and drink trends.
“Those of us involved in catering at the Cambridge Colleges know how important it is to embrace emerging ideas so we can be truly innovative in what we offer our customers.”