Features

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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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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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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How to define ‘no deforestation’

After years of debate companies have finally agreed on a standard for forest protection. Now it’s time to turn words into action, writes Deborah Lapidus. Over the past three years, thanks in large part to responsible sourcing policies adopted by leading consumer goods manufacturers and retailers, several of the world’s largest agribusinesses that once destroyed…
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December 2016 Issue of Footprint Magazine out now

November was a month of extremes for those engaged in climate change. It started on a high when the Paris Agreement entered into force on November 4th (remarkably quickly given that the deal was agreed less than a year ago). But that tide of optimism turned on November 9th as Donald Trump blustered his way…
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A (sizeable) step in the right direction

The Childhood Obesity Plan could have gone further but it’s much better than the Responsibility Deal, says Bidvest Foodservice’s David Jones. By 2035 almost three in four adults will be overweight or obese, with levels in the UK more than trebling in the past 30 years. Over the past decade the government has attempted to…
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Thank goodness I’m not Swiss

Two referendums in two years – thank goodness I’m not Swiss (180 votes in 20 years) because I couldn’t cope. But thanks to the June 23rd vote to leave the European Union there could be another one soon enough. “I don’t pretend that the option of independence would be straightforward,” said Scotland’s first minister, Nicola…
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