#23 Nourishing Change – Christine Bailey on Ultra-Processed Foods, School Menus & 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 cateringChristine 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.