Food service industry event reports

Event reports from the key events, forums, panels and conferences in the foodservice industry

A healthy advantage

Footprint’s Health and Vitality Honours were announced in January. Four key insights from this years Health & Vitality Honours. Foodservice can achieve cultural change Health and wellbeing is certainly on trend: 89% of people report they want to make dietary changes to improve their health, while recent reports show salads overtaking fish and chips on…
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Five things we’ve learned about… food fraud

Footprint’s pre-Christmas forum Food Authenticity in Foodservice: Risk and Regulation showed the industry has some catching up to do if it wants to stay one step ahead of criminals working in the supply chain. Here are five take-away messages from the event. Foodservice is exposed. The week before he chaired the December forum, Footprint associate…
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Three and Easy

The Footprint Triple Bottom Line awards are recognising companies which look to turn a profit from going green. Euromonitor research found that green credentials have become mainstream. They may not be the main determiner, but consumers expect them alongside attributes such as quality and functionality and use them as part of their decision-making process when…
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Footprint Forum Report: Action-stations on obesity

Think of it like your in-laws: it’s flawed, but the Childhood Obesity Strategy is what we’ve got, and it’s time for foodservice to start getting on with it. Amy Fetzer reports on the latest Footprint Forum. It’s time to focus on the positive and start finding solutions. That was the conclusion of last month’s Footprint…
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Water: you need to worry

Water stress and shortages are already impacting foodservice, from smoothies and sugar cane to chocolate bars and bottling plants. Amy Fetzer reports on a Footprint Forum designed to wring out solutions. Sitting inside Innocent’s London head office on a wet and rainy Tuesday afternoon getting ready for a Footprint Forum entitled: Water: why worry 2?,…
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Get on your marks

Foodservice needs to start demanding more from ethical certification schemes - and it might even be time for a cull, according to speakers at the last Footprint Forum. By Amy Fetzer. It's not all rosy in the relationship between ethical marks and the foodservice sector. To date they have been easy bedfellows but now they…
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And the honours go to….

From harnessing social norms to healthy vending, the Health & Vitality Honours showcase ideas that need spreading. Amy Fetzer reports from this year’s awards ceremony. Did you know that just telling your customers that most people have vegetables with their meal will get more of them ordering greens? Or that if you ditch high-calorie junk…
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Tough decisions on ethical meat

Would you customers still eat your food if they knew where it came from? If not, you’re at risk. Amy Fetzer reports from November’s forum on animal welfare. Three-quarters of consumers rank animal welfare concerns as the top issue which makes a company ethical, according to research firm Mintel. But is it a priority for foodservice…
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Cut the clutter

Catering firms are faced with myriad eco-labels. But are they an essential part of communicating their ethics? Ask a student what factors determine the food they buy and price will invariably come top – and who can blame them, with the average graduate’s debt running at more than £44,000? But woe betide the university caterer…
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