About this episode

Christine Bailey discusses the impact of ultra-processed foods on school nutrition and the future of food service.

Season 3, Episode 5 of Food Service Matters. This week on Food Service Matters, Patrick McDermott is joined by award-winning nutritionist and author Christine Bailey, trustee of the Institute for Optimum Nutrition and two-time Catey Award winner. Christine shares timely and powerful insights into the state of nutrition across the UK — from the worrying prevalence of ultra-processed foods (UPFs) to income-linked dietary disparities, and the nutritional shortcomings of school snacks despite standard-compliant lunches. With data-backed reflections and practical recommendations, she explores: • Why 64% of school meals contain UPFs • How sugary snacks undermine school nutrition goals • The power of community-driven menu design in schools • The untapped margin opportunity in reducing food waste • And how personalisation and listening to the eater can shape the future of workplace catering Christine also identifies the top three challenges food service leaders face today: balancing cost and nutritional quality, reducing food waste, and embedding sustainability for people and planet. Tune in for a wide-ranging and insightful conversation that every food service operator should hear.

People in this episode

Host: Patrick McDermott

Guest: Christine Bailey

Topics covered

• ultra-processed foods
• school nutrition
• dietary disparities
• food waste
• workplace catering
• sustainability

Keywords

• nutrition
• school meals
• food service
• dietary quality
• community-driven menu
• food waste reduction
• sustainability

Mentioned in this episode

Organizations: Institute for Optimum Nutrition, Catey Award

Places: UK

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