Sustainable foodservice solutions, news, analysis, events and awards -

In Focus
How the stars aligned for ‘regen ag’ to go mainstream
Surging input costs and extreme weather have created the conditions to scale more sustainable agriculture – but care and caution is needed

Can public diners find a niche on the high street?
With two state-subsidised restaurants due to open in Nottingham and Dundee, opinion is split over the role they should play in the eating out landscape
Is upcycling of food waste viable at scale?
Perceived as fiddly and time consuming, utilising kitchen prep waste or surplus can often be seen as a marketable extra. But can practices be changed to make upcycling the everyday norm?
Where should foodservice fit into horticulture plan?
As climate risks threaten key producer countries, the government’s plan to grow domestic horticulture is a rare opportunity to align sustainable production with healthy diets
From sustainability to resilience – but has anything changed?
Jack Thompson, editor of TABLE’s Fodder newsletter, explores the context in which food’s latest buzzword is being used and why we need to interrogate what it actually means in practice
Will organic ever feel the love from foodservice?
While out of home businesses struggle to justify the premium for sourcing organic produce, ministers in England procrastinate over a plan to grow the sector
Taking food redistribution to the next level
A plan to triple the level of surplus food going to those in need relies on the support of businesses, but those on the frontline stress it is not a silver bullet solution to food poverty

Friday Bites
Citizens demand food system change
As new Prime Minister Andy Burnham continues to set his agenda for government, public polling has shown overwhelming support to put a healthy, fair and more sustainable food system at the heart of his plans

Burnham sets out plan for government
Andy Burnham sets out plans for government, including business rates relief, food security, food policy and support for the hospitality sector

The Small Print
Foodservice leads the charge on reuse
Cauli co-founder Ming Zhao and Compass Group’s Ashleigh Taylor discuss the journey they’ve been on in scaling a reusable packaging system in a foodservice setting

An expert’s guide to making plant-rich dishes work
Edwina Hughes from the World Resources Institute shares her key insights for how businesses can make plant-rich dishes the go-to choice for customers

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Can regenerative agriculture seize the moment?
Join Footprint and Nestlé Professional during London Climate Action Week for an expert roundtable exploring how regenerative agriculture can scale across the food system amid growing market and climate pressures

Unilever the focus of new cage-free eggs campaign
Unilever has become the latest target for animal welfare campaigners after the Hellman’s owner quietly dropped a global pledge for cage-free eggs.

€111bn – alternative protein boost for the EU
Scaling plant-based foods, cultivated meat, and fermentation-made ingredients could deliver major economic gains for the EU, while improving food security and agricultural resilience.

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Sustainability Bites in association with Nestlé Professional. Episode 7: How to demonstrate impact from regenerative agriculture
Explore how farmers and businesses along the supply chain can evidence impact for adoption of regenerative practices and confidently report it.

Sustainability Bites in association with Nestlé Professional. Episode 5: Scope 3: Measuring Industry Progress in association with Nestlé Professional
In this episode of Sustainability Bites we do a deep-dive into industry progress on all matters Scope 3. Scope 3 remains one of the sector’s biggest challenges

Is the future of ham and bacon nitrite-free?
The risk to health associated with eating nitrite-cured meats is starting to gain traction with the public

Growing Regenerative Agriculture: How businesses can help deliver impact at scale, in association with Nestlé Professional.
This new report Growing Regenerative Agriculture: How businesses can help deliver impact at scale is the third in the series produced by Footprint Intelligence in association with Nestlé Professional.

The 2025 Footprint Sustainability Index, in association with Nestlé Professional, is available as a free download.
Drawing on insights generously shared by hospitality and foodservice leaders, consumer polling and wider industry analysis, this year’s Index also explores how AI may be poised to alter the out-of-home dynamic in…

Footprint Awards is the established market leading awards scheme for environmental sustainability and responsible business practice

Footprint Awards Special Achievement winner:Justin Cadbury of Synergy Grill Technology
Greatness was written in the stars for the 2026 Footprint Awards Special Achievement winner, Justin Cadbury

Making Reuse Simple – Marston’s Leads the Way in Glass Reuse for Hospitality
The hospitality industry has long faced the challenge of packaging waste, with glass bottles representing a significant proportion of the sector’s environmental footprint.

Downton Distillery: Redefining Spirits Through Craft, Conservation and Circularity
What began as a small rural operation has become a respected example of how circular design and ecological restoration can underpin a drinks business.

A(nother) new era for food regulations
Businesses have been told to prepare for yet more legal changes in areas like labelling and novel foods under plans for UK-EU regulatory alignment

Footprint Legal webinar in association with DWF: implications of the UK-EU Common Understanding agreement
The latest webinar explores plans for the UK to align with EU Sanitary and Phytosanitary (SPS) legislation

Chop and change in deforestation laws creates confusion
The EU Deforestation Regulation, or EUDR, was designed to ensure that products placed on, and exported from, the EU market are no longer linked to deforestation or forest degradation

Report, react and reduce
Data can help foodservice companies keep pace with reporting rules and deliver their 2030 reduction targets.

Educating Britain one label at a time
Eco-labels are bringing transparency to the climate and nature impact of our meal choices but more data is needed to understand the effect they have on behaviours.

Consistency as standard – the drive to define scope 3
Moves aimed at harmonising how food and drink businesses account for value chain emissions have the potential to unlock a range of benefits.

River Clyde Litter Pick: Coca-Cola Volunteers Support Glasgow 2026
As Glasgow prepares to welcome athletes, spectators and communities for the 2026 Commonwealth Games, around 120 volunteers took to the River Clyde

The Power of Choice Architecture: apetito Cuts Carbon with ‘Green Brochure’
Leading meals provider, apetito | Wiltshire Farm Foods has showcased how smart use of choice architecture can deliver meaningful carbon reduction of more than 500 tonnes of CO2e per year