Local Authority Caterers Association (LACA)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 December 2004

Citation

Blades, M. (2004), "Local Authority Caterers Association (LACA)", Nutrition & Food Science, Vol. 34 No. 6. https://doi.org/10.1108/nfs.2004.01734fac.002

Publisher

:

Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited


Local Authority Caterers Association (LACA)

Local Authority Caterers Association (LACA)

15-16 July 2004, Hilton Birmingham Metropole, Birmingham

The LACA annual conference theme was “Feeding expectations”. The conference was attended by several hundred people who are involved in catering in schools and community care settings or providing such food as delivered meals.

Presentations included information on a number of issues including:

  • a history of school meals;

  • a presentation on the United Nations World Food Program;

  • the effect of the Italian food culture on children with their liking for pizza and pasta; and

  • looking at the world through the eyes of a child includes the thoughts of a 19-year-old on food provision in schools.

There were also presentations from motivational speakers to empower the audience.

There was also an interactive debate panel with a number of experts on nutrition as well as some of the speakers.

The conference was supported by a large exhibition on food and services.

This exhibition focused on various areas, which included:

  • healthy eating including healthy vending and the use of fair trade foods;

  • a number of reduced salt and reduced fat products were promoted often these were more expensive due to the costs of recipe development and product development;

  • English cheese with various types of low fat cheeses was being promoted;

  • chilled fruit juice dispensers were being offered;

  • handle turn cereal dispensers which would be of use to those schools with breakfast clubs;

  • organic pasta and sauces;

  • various fruit based cereal bars;

  • school milk project and milk bars;

  • sliced apple and grape bags suitable for chilled vending; and

  • organic milk in three new flavours.

Both from the speakers and exhibition there seemed to be a trend towards environmental issues and sustainability in food.

Mabel Blades