Features

Brits baffled by sugar tax

Nearly eight in 10 people are aware that there’s a new tax on sugar being introduced but they don’t have a clue what products will be covered. In a survey of 539 adults by Nielsen, not one correctly identified that the levy only applies to sugary soft drinks. Two-thirds believed it would apply to sweets/sugared…
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EU rules on junk food marketing watered down

Plans to revise the rules around advertising of junk food to children have been watered down by the European Parliament, according to campaigners. The audiovisual media services directive (AVMSD) is a package of laws covering television advertising and shopping, sponsorship and product placement. Campaigners identified it as a “once in a decade” opportunity to protect…
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Politicians side-tracked by sugar taxes

Politicians have been distracted by sugar taxes rather than led the fight to tackle obesity from all angles, according to Richard Dobbs, senior partner at McKinsey and lead author of his firm’s seminal report on obesity in 2014. Dobbs claimed there is a “real gap in political leadership”. Politicians and policymakers are not as concerned…
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Is fake meat the real deal

Should burger bars and the foodservice sector at large start embracing new and improving meat-free products? Footprint asks experts for their views. Let’s not get carried away. “Offering tasty, nutritious and sustainably produced food is a ‘must’, not a ‘nice to have’. In today’s world, big burger chains need to think long and hard about…
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Pensions expert to lead FSA

The Food Standards Agency (FSA) has appointed a new chief executive to replace outgoing leader Catherine Brown. Jason Feeney stepped up from his role as chief operating officer on April 11. He joined the FSA in January 2015 having worked in a variety of senior government roles since the 1980s, notably involving pensions and benefits.…
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Report: Healthier reformulation is a recipe for success

Reformulating products to make them healthier helps companies meet unrecognised customer need and keep pace with new market trends to create valuable business opportunities, according to a new report. Commissioned by Nestlé Professional and produced by Footprint, the Recipe for Change report is an actionable, non-technical industry guide. It outlines how foodservice can help tackle…
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Energy saving is a bright idea

This Saturday marks Earth Hour, an annual event to focus minds on protecting the planet. Restaurant owners need look no further than their kitchens to dramatically reduce their impact, says Andrew Stephen. If the restaurant fairy godmother appeared, waved her wand and offered an instant 5% increase in sales, there is not a restaurateur in…
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A new recipe for fighting obesity

In an age of austerity, reformulation rather than regulation is the policy of choice for tackling the crisis. By Professor Jack Winkler. MSPs on the health and sport committee in Holyrood wrote to the health minister, Aileen Campbell, last month urging her to take a “bold approach” to tackling obesity. It was an entirely sensible…
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February 2017 issue of Footprint Magazine out now

The World Meteorological Organisation has confirmed that last year was the hottest on record globally – temperatures were 1.1°C higher than pre-industrial levels and 0.07°C up on 2015. It was an “extreme year”, the WMO said, with long-term indicators of anthropological climate change also reaching “new heights” thanks to record levels of carbon dioxide and…
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No more excuses 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. That was the conclusion of October’s Footprint Forum: Fat Load of Good?: Foodservice and the Childhood Obesity Strategy, in association with CH&Co Group. The Childhood Obesity Plan…
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