Intelligence

This section will feature research from Foodservice Footprint and other sources. We also aim to provide an updated index for sustainability by combining the many factors that affect sustainability, from as many sources of information as we can find.

We are eager to aggregate your own research into this index, as there are so many different ways of measuring sustainability.
If you have new research of any kind, please contact us on info@foodservicefootprint.com and we will include this in our index where possible.

Report: Designed with health in mind

A psychological approach to helping consumers make healthier choices in foodservice. Footprint Intelligence was commissioned to conduct a piece of independent research on how to use the psychology of healthier eating to encourage consumers to eat more healthily in foodservice by Compass Group UK & Ireland. The research for this report comprised of a mix…
Read more

Recipe for Change

Footprint Intelligence was commissioned by Nestlé Professional to conduct a piece of independent research to create a simple and actionable guide to effective product renovation, reformulation and innovation for foodservice. The research for this project comprised of a mix of desk-based research and semi-structured interviews with foodservice experts, as well as other opinion leaders linked…
Read more

Corporate cynicism conceals Olympic triumphs

Tradition dictates that the mood in the run-up to an Olympic Games is characterised as much by cynicism around (*delete as appropriate) the expense, the unfinished stadia or the poor ticket sales as by enthusiasm for the feast of sporting action that awaits. One complaint that is arguably more repeated than any other is the…
Read more

Footprint Sustainability Index

It gives us huge pleasure to present the inaugural Footprint Sustainability Index – Trends Report.

In many ways, Footprint has been the catalyst for shifting sustainability efforts in foodservice and hospitality; giving best practice a platform and context whilst highlighting areas requiring attention. Our industry has arguably, in parts, upped the ante on responsible business practice more than many other sectors but there is still a long way to go. Corporate sustainability is often a case of two steps forward and three steps back; food fraud, the redundant Public Health Responsibility Deal, soya, water, palm oil, GM all spring to mind.

Our objective with the Footprint Sustainability Index is to chart where we have come from, what we have achieved, to identify the areas of the market pulling their weight and those falling behind; but most importantly highlighting where the opportunities to make a difference are going forward. The question is: will your business be making a difference?

Foodservice Footprint sustainability-index Footprint Sustainability Index Reports    Download the Sustainability Index Trends report

The Footprint Sustainability Index 2016 is an ongoing project. The index element aims to chart our progress across the board starting from now. This painstaking research has effectively created a playing field. We will now be able to chart our ongoing progress in some areas, and perhaps our regress in others. It will be the barometer for the industry to work with; a bible of best practice forecasting trends and giving business leaders insight into hot opportunities for strengthening their business and gaining competitive advantage.

We would like to take the opportunity to thank Bidvest Foodservice and Plate2Planet.co.uk for supporting this project. Without the backing of forward-sighted organisations, this project would have fallen at the first hurdle. We would also like to thank the people and organisations from across foodservice who generously shared facts, figures and insights throughout the interviewing and research process.

We hope you enjoy reading the Footprint Sustainability Index – Trends Report and we hope you will enjoy acting upon it. Please do let us know your thoughts. Tweet us @footprintmedia #sustindex

Download the Sustainability Index Trends report

 

TUCO’s Tackling Food Waste

Food waste is one of the biggest problems that the foodservice sector must tackle – we throw away 920,000 tonnes of food every year, of which 75% is avoidable; the numbers there speak for themselves.

Read more

Paper - Making Water Savings Safely FINAL
Read more