catering round-up
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Food Trends 2019
Professor David Russell, chairman of Russell Partnership Collection, and
Charlotte Harbour, head of innovations, share three food trends for 2019
I
n the midst of winter, it
is clear to see how food
connects and comforts
us. The holiday season
delivers cause for celebration,
indulgence and sharing. The
long nights and bitter air provide
justification for warming
broths, slow-cooked stews
and reassuring mugs of tea…
Here at Russell Partnership
Consulting, we know the
significance of food and how,
although it’s a constant in all
our lives, it is ever-changing
and evolving around the
globe. Today, we’re going
to explore three of our
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favourite food and nutrition
trends expected to brighten
our social media feeds, high
streets and plates this year…
High Fat and Low Sugar
Put down the low-fat yogurt
and bring out the avocado! Last
year, we spoke about “high
fat’s back” and now we know
it’s here to stay (at least for a
while). Fill up your kitchen with
goats’ butter, ghee, coconut
oil, salmon, omega 3 enriched
eggs, sardines, avocado, olives,
nuts and seeds. These high-
fat super staples will deliver a
multitude of health benefits
such as increased intake of vital
micronutrients and enhanced
blood sugar regulation.
‘Wonky’ Produce
Sustainability is an important
area in all of our hearts.
One way of preserving our
ecology is reducing food
waste and enjoying meals
“Wonky veg is now
being sold in many
supermarkets and is...
driving us towards an
ever-greener future”
with products that are less
aesthetically pleasing. Wonky
veg is now being sold in many
supermarkets and is within
some products, driving us
towards an ever-greener future.
Plant-based
Within Russell Partnership
Consulting, we’re a diverse
bunch and all enjoy different
lifestyle choices. We’ve
got vegans, vegetarians,
flexitarians, paleo, dairy-
free and gluten-free team
members. That means we’re
always pinching interesting
snacks from someone’s desk!
While our nutritionists agree
that animal products can be –
and are – part of a nutritionally
complete diet, we also know that
moving meat from the centre
to the periphery of the plate is
beneficial to the environment
(greenhouse gas emissions) – this
year’s food trends conqueror.
We’re aware of the impact
from vegetable sources such
as soy and palm oil, too
(deforestation and habitat
destruction), but in search
of a viable solution, we’re
striving for a plant-based
plate by including local
veggies, seasonal produce and
environmentally assured animal
products when consumed.
You may have noticed our
name has changed – we’ve
rebranded! We’d love for you
to take a look at our new
website to find out more:
www.russellpartnership.com