Best Practice

Contact us if you have some best practice that you can share for the benefit of the community

Getting young people in the kitchen is an imperative

Jonathan Harvey-Barnes is Senior Development Chef at Essential Cuisine. Having started kitchen life under the tutelage of the highly respected John Williams MBE at Claridge’s in Mayfair, he spent a further 22 years cooking in AA Rosette country house hotels until eventually swapping his whites for the blues of the north west manufacturer of class-leading…
Read more

Breakthrough technology takes plastic from the ocean and uses it in a Coca-Cola bottle

Coca-Cola has unveiled its first ever sample bottle made using recovered and recycled marine plastics, demonstrating that one day, even ocean debris could be used in recycled packaging for food or drinks.  Through a partnership between Ioniqa Technologies, Indorama Ventures, Mares Circulares (Circular Seas) and The Coca-Cola Company, about 300 sample bottles were made using…
Read more

Sodexo bolsters commitment to local produce through partnership with Love British Food

Ahead of British Food Fortnight, leading global services company Sodexo is reinforcing its commitment to using locally sourced, sustainable produce through its partnership with Love British Food. Love British Food leads the national promotion of British food and encourages retailers and caterers to make British food their preferred option. The year-round campaign culminates in British…
Read more

Did the golden era of no allergen requests and no TripAdvisor ever exist?

Jonathan Harvey-Barnes is Senior Development Chef at Essential Cuisine. Having started kitchen life under the tutelage of the highly respected John Williams MBE at Claridge’s in Mayfair, he spent a further 22 years cooking in AA Rosette country house hotels until eventually swapping his whites for the blues of the north west manufacturer of class-leading…
Read more

Pub group cuts 10,000 water bottles with Mr Fitz Aqua Spritz

Award winning gastropub group Whiting & Hammond is on course to remove 10,000 single use water bottles from its supply chain this year, following the installation of the Mr Fitz Aqua Spritz dispense system across its eight sites. In each pub, the distinctive Mr Fitz Aqua Spritz bar-top font serves sparkling and still pure filtered…
Read more

Innovative degree for the ‘Chef Of The Future”

Westminster Kingsway College is proud to launch a ground-breaking new degree for chefs in Culinary Health and Nutrition, starting in September 2019. First of its kind A first for the UK, this degree merges the principles of human nutrition with clinical biology, culinary arts and lifestyle medicine. Changes in market demand require a new approach…
Read more

Kahlúa to source 100% of coffee from sustainable communities by 2022

The pledge forms part of a new initiative from the coffee liqueur brand to drive positive change Pernod Ricard's Kahlúa today reveals a new sustainable development programme designed to have a meaningful environmental and socio-economic impact on the lives of Mexican coffee farmers and their families. Shining a spotlight on how it sources its coffee,…
Read more

Linen: sustainability success story or dirty secret?

Old linen is being repurposed for use in punch bags and sofas, but is the route to recycling as watertight as it appears? By Nick Hughes. Linen is the ubiquitous material that has the uncanny ability to hide in plain sight. The foodservice and hospitality industry uses millions of pieces of linen every week in…
Read more

Footprint News

Subscribe to Footprint News