Features

COP28 Comment: Milestone moment

Brewing and hospitality businesses have made good progress in reducing emissions, but now they need to move on from the easy stuff, says Bob Gordon. COP28 is a milestone moment. And at a critical time. The UN predicts that 2023… Read More
COP28 Comment: Recognising the role of business

Food could get more attention than flights at this year’s climate talks, and that’s positive news. By Claire Atkins Morris. I’m pleased to see food emerge from the fringes and make the formal agenda at COP28, because the way the… Read More
COP28 Comment: From grim to glimmers of hope

The run-in to the summit has been difficult, but can we come away with the hunger to really change food systems for the better, asks Simon Heppner. The run-in to COP28 is, to put it generously, less than auspicious. Grim… Read More
Comment: Greenwashing be Dam-ned

Is it safe to start marketing regenerative agriculture yet? By David Burrows. To recap: recently I ventured to Amsterdam for the regenerative agriculture and food systems summit, buoyed by reading of a kindred spirit in the author, chef and restaurateur Gizzi Erskine… Read More
Do consumers buy into carbon claims?

Brands were quick to adopt carbon neutral claims but interest has slowed of late as consumers and companies are left confused, says Maria Coronado Robles. Carbon offsets have a bunch of advantages that companies really like. They’re a quick and cost-effective… Read More
Photo gallery: Footprint Drinks Sustainability Awards 2023

The winners were announced at the Drinks Sustainability Awards 2023 Dinner on Thursday 5th October at The Royal Institute British Architects (RIBA) in Portland Place, London W1. Read More
Comment: Going giddy for Gizzi

A chance periodical purchase on the way to a regenerative agriculture conference in The Netherlands leaves me in a sustainable sandwich spin. By David Burrows. I am on my way to Amsterdam for the regenerative agriculture and sustainable food systems… Read More
Solving the culture and data challenge

Creating a sustainability-focussed culture and getting credible data to reduce menu impacts are two urgent challenges for HaFS businesses. Amy Fetzer chews over potential solutions with Elbha Purcell, Director of Knowledge Labs, Nutritics. With net zero targets now the norm,… Read More
Time to turn the tide on fast food ads

Advertising and PR agencies are pledging not to work with fossil fuel companies, or gambling and tobacco brands. They should banish their unhealthy food clients too, says Ali Morpeth. The school summer holidays are a massive juggle. I’m a full-time… Read More
COMMENT: It’s time we paid the true price of food

The environmental and health costs of our food are largely excluded from the price we pay at the till. Foodservice operators are in a position to change that, says Nick Hughes. How much do you pay for your morning cup… Read More