Oakland International has appointed Elinor Smith as Sustainability Officer, strengthening its commitment to leading sustainability in the logistics and supply chain sector.

 

Elinor holds a First-Class Geography degree from Lancaster University and a Distinction in Environment, Development and Politics from the University of Birmingham, providing strong expertise in environmental science, policy, and sustainable development. Her knowledge will advance Oakland’s bold goal to achieve net zero carbon emissions by 2040, ten years ahead of industry targets.

 

Said Elinor: “I’m proud to join Oakland International, a company not just following, but leading the way in sustainability. I look forward to embedding sustainability deeply in our business, balancing environmental care with the people who drive our success.”

 

Her initial focus includes engaging colleagues across all sites to ensure sustainability incorporates environmental, social, and economic dimensions. She is also prioritising the creation of a standardised system to track waste data, identifying key opportunities for reduction and measurable progress.

 

Oakland International Strategic Development Manager Peter Vaughan commented: “Elinor’s focus and genuine passion for protecting the environment make her the perfect fit to help lead Oakland’s sustainability journey.

 

“We’re excited to have her on board as we continue to embed sustainability deeply into our business ethos and drive meaningful, lasting impact across the industry.”

 

Founded on sustainable innovation, Oakland International is a Certified B Corporation and a leader in reducing food waste through its distress load management service. It delivers total supply chain solutions across storage, distribution, contract packing, consolidation, and direct-to-consumer support for UK and Ireland retail, wholesale, and foodservice markets.

One of the UK’s leading foodservice providers, Bidfood, has today revealed the food and drink trends it expects to shape the out-of-home market in 2026.

Alongside value, quality and elevated experiences – which continue to rank highly – this year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. In fact, around half of consumers want to try the latest food trends when eating out, rising to 65% of 18- to 39-year-olds[1].

From exploring flavours across the globe, to gut-loving wholefoods, stacked and loaded dishes, enticing exotic desserts and refreshing, unique tea flavours, this year’s trends are perhaps the tastiest yet! And consumers are on the lookout for what’s new and exciting on menus, with around half keen to try the latest food trends when eating out, rising to 65% of 18 to 39 year olds[2].

To help the industry navigate these exciting trends, Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations. These innovations enable operators not only to stay on top of shifting consumer demands and an ever-changing market, but also to make informed product choices that can be applied directly to their menus.

The guide features a visually stunning overview of each trend and includes a wealth of valuable tools, such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series, inspiring new recipes and much more. The 2026 trends are:

Topped and Loaded
In today’s world, consumers eat with their eyes, so it comes as no surprise that dishes piled high with delicious toppings are proving popular. But the Topped and Loaded trend also reflects the current consumer desire for premium dishes that remain affordable, with 42% of consumers seeing this style of dish as good value for money[3]. Think low-cost bases such as jacket potatoes, hash browns and fries, stacked with premium toppings like BBQ pulled pork, chicken katsu or comforting chilli con carne. Topped and Loaded also lends itself well to customisation, keeping consumers engaged, and is versatile enough to suit any occasion.

Fast-Forward Flavours
This trend is driven by the draw of high-quality, exciting ingredients that inspire chefs’ creativity and signal the premium experiences consumers seek when dining out. Stand-out flavours such as chilli jam, hot honey, gochujang and caramelised onion can help elevate dishes and add foodie appeal to menus – especially as 46% of consumers agree that ingredient quality is a key factor when deciding where to eat out[4].

Sweet Adventures
Sweet Adventures caters to consumers seeking exotic global desserts, viral sensations and indulgent treats to satisfy their craving for novelty and discovery. With over half (56%) of consumers expressing a desire to explore new and unique cuisines when eating out[5], this trend encourages them to experience the unfamiliar alongside the familiar. Desserts such as Japanese cloud cake and mango bingsu are sure to capture attention, while exotic flavours like Dubai chocolate bring a fresh twist to classic favourites.

Tea Tonic

Tea remains hugely popular in the UK, with 71% of consumers already enjoying it[6]. However, the Tea Tonic trend highlights the rapid evolution of the tea market, where traditional hot brews are being reimagined. Bold and innovative and refreshing teas, including bubble tea and iced tea with unique flavour pairings, are becoming increasingly popular – particularly among younger consumers and students.

Whole Lotta Goodness
Almost half of consumers (47%) are paying more attention to what they are putting into their bodies and are actively reducing their intake of ultra-processed foods when eating out[7]. Inspired by continued interest in the relationship between nutrition, health and wellbeing, Whole Lotta Goodness is a positive movement towards incorporating more wholefoods into menus and diets. Think wholegrain carbohydrates, vibrant fruit and vegetables, and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.

Flavours Less Travelled
The appetite for new and unique cuisines remains strong and is a major influence on this year’s report. Flavours Less Travelled celebrates this desire for discovery, encouraging consumers to embrace authentic ingredients, bold flavour profiles and distinctive formats, while also fostering a deeper appreciation of the cultures behind them.

The global cuisines gaining momentum this year are:

• Korean – More than half of consumers say they would be likely to try Korean cuisine within the next one to two years. While Korean fried chicken continues to prove popular, there is also growing interest in more traditional dishes featuring bold and spicy flavours in familiar formats such as bibimbap bowls, bulgogi rice dishes, noodles, pancakes and dumplings. These work well both as small plates and on-the-go options.
• Malaysian – Malaysian cuisine is gaining traction, with more than half keen to try this cuisine as it offers the perfect blend of adventure and comfort. With its bold, diverse flavours, it brings fragrant curries, vibrant noodle bowls, flaky flatbreads and street-food favourites that will excite foodies.
• South American – South American cuisine is capturing attention, with nearly half of diners keen to explore its diversity. Areas of focus include:
  • Venezuelan: Comforting, versatile food in familiar formats – from slow-cooked shredded beef with plantain and sweet sauces, to skewers, grilled beef baguettes and small-plate favourites like tequeños and arepas.
  • Colombian: Known for hearty and communal dining, featuring grilled dishes, loaded fried plantains, bean stews and staples such as pork belly, egg and avocado.
  • Brazilian: While famed for steak and churrasco, there is rising interest in lesser-known dishes such as hearty stews, savoury and sweet pies, and sides like fried croquettes.
  • Peruvian: Defined by its fresh citrus and chilli flavours – notably ceviche – Peruvian cuisine also features dishes such as fried pork, sweet potato, creamy pepper chicken, grilled skewers, and beef often served with chips and rice.

Rhia Harry, Research and Insights Manager at Bidfood, said:

“This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients. This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers.

“As a foodie business, it’s exciting to see bold new flavours coming to the fore, alongside a reinforced focus on health and a more conscious approach to eating.

“We once again worked with CGA by NIQ to conduct our own bespoke survey and exclusive research, as well as visiting and interviewing out-of-home operators in London and Birmingham, to understand how these trends are being adopted on the high street.”

For more on Bidfood’s 2026 food and drink trends, please visit: https://www.bidfood.co.uk/food-and-drink-trends-2026/

[1] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[2] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[3] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[4] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[5] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[6] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[7] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

Magnavale has officially broken ground on its new 90,000-pallet, fully automated frozen cold store in Bristol, marking the commencement of construction on a landmark facility that will transform food supply chain infrastructure across the Southwest and beyond.

The site is strategically positioned at the junction of the M4 and M5, providing unmatched access to South Wales and the Southwest of England. Once complete, Magnavale Bristol will provide state-of-the-art cold storage and value-added services for both existing and new food sector customers.

Andrew Lawrence, Director of Sadel Group, said:
“Breaking ground today represents a major step forward in addressing the longstanding cold storage gap in the Southwest. With works now underway, we are on course to deliver one of the UK’s most advanced automated facilities, designed to support supply chain resilience, food security, and sustainability for decades to come.”

The facility is modelled on the recently completed Magnavale Easton site in Lincolnshire, featuring advanced automation, cutting-edge refrigeration systems, and dynamic mezzanine floors. These will support a range of value-added services including picking, packing, date coding, and export handling.

Amanda Cogan, Chief Operations Officer at Magnavale, commented:
“This groundbreaking represents the beginning of an exciting new chapter for the Magnavale Network. Magnavale Bristol will be a critical partner for food businesses in the region, providing capacity and innovation where it is most needed.”

With the groundbreaking complete, heavy machinery is now clearing the site and preparing the ground for the next stage of works. Over the coming weeks, contractors will move forward with foundations and piling operations, laying the essential groundwork for the state-of-the-art facility to rise.

Jonathan Gagg, Engineering Director at Sadel Development Management, said:
“Breaking ground on this project is the culmination of extensive design and planning. Our focus is on delivering a world-class, fully automated cold storage facility that sets new standards for efficiency and sustainability. We’re excited to now see construction underway and to bring this ambitious development to life.”

For further information, contact:
Shane Meharg
shane.meharg@sadelgroup.com

For further information

“Atlas” service will link Agadir, Casablanca, London Gateway and Antwerp Gateway to deliver better quality fruit and vegetables, faster with lower costs

 

Speed matched with reliability using DP World’s ports and terminals converts fresh produce from road to sea cutting carbon emissions by 70%

 

London (UK), 4 September 2025: DP World is launching a Morocco to UK and North Europe service that will cut export times for fruit and vegetable shipments in the UK by up to two days, offering retailers and consumers better quality produce at lower cost and with a significantly reduced carbon footprint.

 

The new “Atlas” service connects key hubs at Agadir and Casablanca in Morocco, with DP World owned ports and terminals, London Gateway and Antwerp Gateway, using two dedicated vessels starting in November 2025. The service will also take improved quality produce into Antwerp for distribution in Europe.

 

By moving up to 150.000 tonnes of fresh produce from road to sea each year, the route delivers a scale, sustainable logistics solution that reduces emissions by up to 250kg CO₂/ton-km. This is a 70% reduction compared to traditional trucking.

 

Unlike road transport on the 3,000+km journey, the new shipping service avoids congestion, bouts of serious vandalism and delays at border crossings while offering a smoother passage for delicate produce such as tomatoes and blueberries, which are prone to damage on bumpy roads.

 

The sea route, leveraging DP World-owned Unifeeder’s vessels and refrigerated containers (reefer) also offers a sustainable alternative to the congestion experienced on the water crossings between Tangier and Algeciras and Calais and Dover for UK- bound cargo.

 

Rashid Abdulla, MD and CEO, at DP World Europe, said: “We are launching a bespoke solution from Morocco to the UK and the Continent. The key elements of this service — reliability, fast transit times and modern IT platform — will provide exporters and retailers with a viable alternative to the current transportation by truck and ensure improved quality produce at lower cost with a significantly reduced carbon emissions.”

DP World’s new fleet of refrigerated containers.

 

To guarantee condition and freshness, DP World has invested in a fleet of 1,250 brand new, modern reefers. In addition, a fleet of 1,000 40’ high cube and 750 20’ dry containers, will satisfy growing demand for general cargo flows between North Europe, the UK and Morocco. DP World will provide full visibility through its unique CARGOES digital platform to provide a true end-to-end supply chain.

 

Morocco exports over 6.5 million metric tonnes of fruit and vegetables annually to Western Europe, with volumes growing at over 20% year-on-year. Trade agreements and supportive policies are accelerating this momentum, making sea freight a timely and viable alternative to road.

 

Markus Rodatz, Chief Operating Officer, Freight Europe, at DP World, said: “We are committed to building smarter, more sustainable and more resilient supply chains. The new service gives growers and retailers the confidence that their produce will arrive fresher, faster and in peak condition, while cutting emissions by 70%. By investing in this Morocco to UK and the Continent, we are making trade flow and helping our customers meet their sustainability goals.”

 

DP World will formally launch the new shipping service an event in Agadir, Morocco, on 18 September.

The BFFF have recently been contacted by The Andersons Centre (Andersons), a UK-based agricultural consultancy. Andersons have led numerous projects in the trade sphere including a recently published Defra report on the cost impacts of non-tariff measures (NTMs) on GB exports to the EU (please click here for more detail).

They have recently been commissioned to conduct an independent study on the potential for expanding market access for Ukrainian agricultural products into the UK. This work is being undertaken for a Ukraine-based organisation and will assess potential short- and long-term opportunities for strengthening UK-Ukraine agri-food trade.

They would greatly appreciate a discussion with our members on the following points:

• Possibilities for extending the UK’s tariff-free trade with Ukraine beyond March 2026 for sensitive agri-food products.
• Lessons from comparable UK and EU trade agreements (e.g. Autonomous Trade Measures) in proposing such an extension.
• Opportunities to develop a “Marshall Plan” for Ukraine to fund reconstruction and economic recovery
• Options for a long-term UK-Ukraine food security partnership
• The potential for Ukrainian investment in UK-based processing and export hubs.

The conversation will last approximately (45 minutes) and will follow the points outlined above. If there are areas that you are not able to cover, those can be skipped over.

It is planned to undertake conversations via a video call (e.g. using MS Teams or Zoom) or via telephone (at a mutually convenient time and date) in the coming weeks but before 13^th October.

If you are interested and wish to schedule a call, please contact Michael Haverty at mhaverty@theandersonscentre.co.uk

Any information or opinions provided will be treated with the utmost confidentiality and will not be sourced individually to you or to your organisation. Any information collected will only be used for the purposes of this study.