Best Practice

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Setting The Green Standard

                  The state of the art training facility HMS Collingwood is claimed to be the most sustainable catering operation in the UK.   VT Flagship Training, under the umbrella of parent company VT Education and Skills, has a unique partnering agreement with the Royal Navy to deliver…
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Sustainable Food and Ecovate

London’s food and drink industry is one of the greediest carbon consumers. it is responsible for around 11 per cent of all the Co2 emissions produced by the entire commercial sector.   In the United Kingdom, about one third of the food and drink we consume is purchased from restaurants, pubs, takeaways and other catering…
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Pret A Manger – Fighting Food Waste

UK-based Pret A Manger (French for ‘Ready To Eat’) sells handmade sandwiches and snacks throughout its chain of over 180 stores.   Since its inception in 1986 food waste has been a primary concern of the business. As all food is prepared fresh on site at each store location the idea of throwing away unused…
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Sustainability – MSC and Fish & Kids

In March 2003, Brakes and specialist business M&J Seafood became the first foodservice suppliers to carry products certified by the Marine Stewardship Council (MSC) - specifically accredited to suppliers who meet the MSC standard for sustainable and well managed fisheries. The sustainability of fish stocks is a serious issue for the Brakes Group, so it…
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How Sodexo has Adapted the Established Model of Corporate Responsibility

As a leading food and facilities management provider, Sodexo employs 43,000 people and manages operations at over 2,300 sites in the UK and Ireland, from large corporations and government agencies to schools, hospitals, the MoD and large high profile events. Sodexo has taken the established model of corporate responsibility and made it their own as…
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IRT: Intelligent Resource Technology

Radical New Warewashing Technologies Save Water, Energy, Chemicals - and Costs. Potential is ‘momentous’ says Winterhalter. Winterhalter, the market leader in commercial dish and glass washing, has launched a range of resource-saving technologies under the umbrella of irt (Intelligent Resource Technology). David Smithson, CEO for Winterhalter UK comments: “I can’t recall a meeting over the…
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Small Changes Make a Big Difference

Foodservice Footprint assesses the way in which Brakes, the UK’s leading supplier to the catering industry, is making a difference... Times are a-changing in the foodservice industry with increasing awareness of the pressure we are putting on the environment and natural resources. a greater consciousness has risen, from the consumer right through to the producer,…
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The Three Pillars to Sustainability

Food companies not only need to be sustainable, they need to be able to demonstrate that they are sustainable – and that particularly includes how they treat the environment. Food miles, packaging, waste streams, recycling, power efficiency, delivery arrangements, ethical purchasing policies and vehicle emissions all come into the equation. Many companies will be pleasantly…
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Corporate and social responsibility – Aramark

Foodservice Footprint talks to one of the leading contract caterers, Aramark, and takes a look at the evolution of its CSR policy – which is now emerging as one of the most ‘inclusive’ in the business..... A new and imaginative corporate and social responsibility programme has been unveiled by one of the country’s leading contract…
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