Zeitgeist

Footprint Comment: Osborne’s call to mediocrity

George Osborne declared last week ‘Let’s at the very least resolve that we’re going to cut our carbon emissions no slower but also no faster than our fellow countries in Europe’. To put this into context under the Climate Change Act, the government is legally bound to cut Britain’s carbon emissions by 34 per cent [...]

Environment Regulations in Red Tape Challenge

Businesses up and down the country are being invited to contribute ideas on how the Government can cut red tape and regulatory burdens without affecting its responsibilities to protect the environment says Defra.   For the next three weeks the Red Tape Challenge (RTC) will be focusing on the 287 environmental regulations that apply to [...]

Footprint Round Table: Early Adopters Group

No Time to waste Footprint’s Early Adopters Round Table gets the ball rolling on WRAP’s planned voluntary agreement to reduce packaging and food waste in foodservice.   Recent Events 14th June – Government Waste Review Published 14th June – WRAP unveils plans to save economy £2 billion 7th July – Hospitality waste report outlines opportunity to save [...]

Raising the Bar on Staff Engagement

What’s the first thing that comes to mind when you consider your CSR strategy? Reducing emissions? Cutting waste? Lindsay Winser, communications controller at 3663, explains how the company puts people first.   IT’S QUITE easy to forget that it’s the employees that ensure organisations operate efficiently, effectively and successfully. Businesses that are passionate about the [...]

The Throwaway Industry? Footprint Forum: 27 May 2010

An expert panel assembled for the third Footprint Forum at Pret A Manager’s London headquarter to discuss the environmental impact of packaging in the foodservice supply chain and some of the innovations and initiatives being implemented to counter this. Delegates, including operators, suppliers and distributors, heard panellists acknowledge that whilst cutting down on packaging, food [...]

How can we make our businesses more sustainable? What is right and what is wrong?

  Charles Miers examines the opportunities and pitfalls of a greener outlook. Words such as seasonal, local, organic, fair-trade, provenance, sustainability and foodmiles have been talked about by restaurateurs, chefs and caterers for years. Have we grown cynical about these phrases without fully understanding their implications and the real issues involved? A prominent American green [...]