Recent Posts by Footprint

Five things to know: Changing food behaviours

The House of Lords environment and climate change committee has been quizzing experts about the role of behaviour change in meeting the UK’s environment goals. David Burrows reports. 1. Through the net-zero looking glass. The Government Office for Science is undertaking net-zero ‘scenarios work’, exploring the way in which society might change and the impact those…
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INTERVIEW: Adnams plans to weather brewing storm

Chief executive Andy Wood reveals how the Suffolk brewer is investing in resource efficiency and local relationships to help protect it against cost and climate pressures. Nick Hughes reports. Out of the frying pan into the fire: that’s the way many hospitality sector businesses will be feeling as the removal of covid restrictions has segued…
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The big news, in brief: Campaigners find thin gruel in Queen’s Speech

In a week when the Food Foundation reported that more than 7 million adults live in households which went without food in April it’s been dispiriting, albeit grimly inevitable, to see beer and curry dominate the national news agenda. The cost of living crisis – driven by rampant food and energy price inflation – is starting to…
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Tesco turns matchmaker for food pioneers

Pioneering start-ups in areas such as insect feed and low-carbon fertilisers are to receive funding from Tesco to fast-track sustainability innovations in the food supply chain. The supermarket giant has launched a new accelerator programme in partnership with WWF which pairs innovative start-ups with long-standing Tesco suppliers like Hilton and Muller to help scale up…
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Catering sales lag pre-covid peak

Contract caterers continue to deal with the after-shocks of the pandemic despite a recent recovery in UK sales. Sales from January to March 2022 were 69% higher than the first quarter of 2021 when the country was under lockdown restrictions but still 20% below the figure recorded in the first three months of 2019, according…
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Allergy surge linked to fruit and veg

Growing consumption of plant-based foods could be responsible for an explosion in cases of an allergy linked to pollen. The Guardian reported this week that cases of pollen food syndrome (PFS) have risen markedly in recent years as a result of global heating, worsening pollution and changes in pollen patterns, citing Dr Isabel Skypala, the only consultant…
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Nestlé Professional & Footprint launch the 2022 Sustainability Index 2022

The 2022 Sustainability Index in association with Nestlé Professional was launched today. The report identifies key trends and opportunities to help foodservice leaders capitalise on opportunities and conquer challenges.

It provides vital insight on key questions, such as:

  • Will diners and drinkers seek out healthier, more sustainable options, keen to protect themselves and the planet?
  • Or will they hunt for the treats – the nights and meals out – they have missed?
  • How will the cost of living crisis and rising supply chain costs impact consumers’ willingness to spend their money on greener choices if they cost more?

Covering clients and consumers; sustainable diets; energy, emissions and natural resources; waste and resources; policy and supply chain; employee health and wellbeing, and drawn from in-depth industry interviews, deep industry engagement, consumer surveys and extensive secondary research, the Footprint Sustainability Index 2022, provides answers. These include:

  • 1 in 4 consumers choose a place to eat because of its ethics/environmental practices
  • 1 in 5 of UK consumers had checked a venue’s commitment to reducing greenhouse gas emissions when eating out
  • 64% of UK consumers had tried to reduce the amount of meat they eat in the last 12 months
  • 1 in 5 of UK consumers boycotted a place to eat in the last 12 months because of its ethics or environmental practices
  • 42% of consumers would choose a venue because its signage displayed a commitment to reducing CO2e

The preview for the launch of the 2022 Footprint Sustainability Index, in association with Nestlé Professional, was held live on YouTube on Thursday May 12th 2022 at 11am.  As well as a presentation of the report's findings and anecdotes, this preview featured a keynote and panel session featuring a number of the report's contributors. Click HERE to watch the launch of the report.

Loopcycle joins UKHospitality, setting out plans to work with the UK’s leading foodservice operators

Loopcycle digital platform joins UKHospitality, aiming to support its community by innovating equipment management and recovery through traceability. Loopcycle connects an ecosystem of businesses across the foodservice equipment supply chain to help improve operational efficiency, sustainability and facilitate adaptation to the new circular economy standard, in line with the UK and EU government plans. Having started in the…
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COMMENT: Vigilance needed to fend off food crime

A huge spike in commodity prices creates the perfect set of conditions for criminal activity in the food supply chain, says Nick Hughes. Next year will mark the tenth anniversary of the ‘horsegate’ scandal in which horsemeat was illegally substituted for beef in a range of retail and foodservice products. The scandal was front page…
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Time to deliver on ethnic diversity

A new Footprint Intelligence report shows signs of progress among hospitality businesses on ethnic diversity and inclusion but true employee equity remains a long way off. Nick Hughes reports.  May 25th will mark the second anniversary of the murder of George Floyd by Minneapolis police officer Derek Chauvin. Floyd’s murder led to worldwide protests and brought global…
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