Green Scene

Heineken’s greener brew

The beer giant is refreshing parts of an industry its rivals haven’t reached, with a zero-carbon brewery in Göss. David Burrows reports from Austria. Chatting over a few steins in the Austrian town of Göss, Michael Dickstein admits the concept of a zero-carbon beer might not resonate with the majority of drinkers. His marketing team…
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Cash in on the climate revolution

The landmark Paris Agreement on climate change offers big opportunities for businesses that move fast, writes Frances Way. The low-carbon revolution is here. That’s the message sent to the private sector by the landmark Paris Agreement on climate change, which became international law in November after ratification at unprecedented speed by the international community. The…
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Opening shots in a palm oil war

Suspension from the RSPO has knocked supplier IOI but it’s the kicking from its customers that hurts most – and big food brands kick hard when their sustainability reputation is at risk. The IOI Group’s chief executive officer, Dato’ Lee Yeow Chor, said the decision to sue the Roundtable on Sustainable Palm Oil (RSPO) was…
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Is your food looking fishy

Evidence shows seafood mislabelling has been tightened up. But there’s still room for improvement in foodservice. Are you getting a raw deal on sushi? Probably not, according to a new analysis of 115 samples of the seafood delicacy at 31 UK bars and restaurants. We “detected a low percentage of substitution”, the experts from the…
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Government not doing enough for sustainable resource management

The UK Government is failing to provide a “joined-up” approach to improve the use of resources, according to a new survey by the Institute of Environmental Management and Assessment (IEMA). The IEMA polled 400 of its members on a number of environmental issues including resource security and the circular economy. The results showed the vast…
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Buried horse meat

NO-ONE IN the industry wants to find equine DNA in their lasagnes or burgers again, but the issue hasn’t gone away. One might think the government feels differently.   In December, Professor Chris Elliott published his interim report on the “integrity and assurance of food supply networks”. At 84 pages it was thorough and included 48…
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Independent sector falling behind the agenda

THERE'S A very interesting article in this month’s Footprint highlighting that, in the foodservice arena, it is the larger organisations as opposed to the independents that are leading the way when it comes to effecting the big changes in sustainability. You’d be forgiven for thinking it should be the other way round.      …
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The price of failure

WRAP IS hoping its shocking study of waste in the hospitality and foodservice sector will be enough to sting businesses into action.                         The Government's waste advisers at WRAP have published the most detailed study of waste in the foodservice and hospitality sectors ever.…
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The Waste Agenda in 2014

GILES WHITELEY, CEO of Specialist Waste Recycling crystal ball gazes the 2014 waste agenda   There is nothing like an open question to get the grey cells working, so to arrive back into the office after the Christmas break to a request from the guys at Footprint for my thoughts on the changing waste agenda…
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Courtauld Commitment Phase 2 helps delivers £3.1bn in savings

THE GROCERY sector reduced food and packaging waste by 1.7 million tonnes which equates to 4.8 million tonnes of CO2eq under the Courtauld Commitment Phase 2 agreement. The final results released today from WRAP, show significant progress has been made. The supply chain target has been exceeded, the packaging target has been met and the…
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