Features

Henry Dimbleby: a man with a plan

The Leon co-founder and author of the School Food Plan has been tasked with leading the development of England’s first National Food Strategy in 75 years. He talks to Nick Hughes about why the time is right for a rewiring of the food system, and why foodservice has a key role to play. NH: Given…
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Children call for widespread alcohol advertising bans

Marketing of alcoholic drinks needs to be restricted, including at sporting events and on holiday, according to research conducted by children. Members of the Children’s Parliament in Scotland found that young people are being frequently exposed to alcohol through marketing, as well as in shops and at home. As a result, they feel “unsafe and…
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A measure of progress

Introducing metrics for assessing the food industry as it moves towards delivering sustainable and healthy diets would be in investors’ interests, writes Will Nicholson, project lead at Plating up Progress. Plating Up Progress set out to answer two fundamental questions: what are the metrics that food businesses should be using to evidence a transition to…
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OOH ‘hidden sugar’ leads to calls for mandatory labelling

Another day, another analysis of the unhealthy offerings in the UK’s out of home (OOH) sector. What’s the story? Action on Sugar surveyed 191 products from restaurants, cafés and takeaways (including 94 crepes, 12 pancakes, 16 pretzels and 69 waffles and their toppings). What did they find? A lot of sugar. Almost half (42%) of…
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Plastic pollution health risks: we need to know more, says WHO

Microplastics in drinking water “don’t appear to pose a health risk” at current levels but there are a number of “gaps” in the research, according to the World Health Organization (WHO). “Quality-assured toxicological data are needed on the most common forms of plastic particles relevant for human health risk assessment,” WHO noted in its new…
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Promoting plant-based meals? Don’t forget the 80%

The two most impactful ways of reducing the footprint of our food are: reducing food waste along the whole food production and consumption chain; and consuming fewer animal products, writes Annette Burgard. In two quick statistics: agriculture is responsible for 25% of all greenhouse gas emissions; about 40% of all land on earth is used…
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The pros and cons of climate labels

A universally supported and adopted climate label for food could do great things, but it won’t be easy to set up, says Sarahjane Widdowson of Ricardo Energy & Environment in an interview with Footprint Footprint recently reported on how consumer-facing carbon labels (remember those?) could be set for a comeback. Three in four adults would…
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Sodexo appoints Social Impact Director

Sodexo has appointed Angela Halliday as Director of Social Impact with responsibility for driving Sodexo’s social value strategy for the UK & Ireland. As a ‘green rated’ strategic supplier to government across a range of sectors including healthcare, education, justice and defence, Sodexo has pledged to improve contract processes through clear accountability and regular reporting…
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The five types of plant-based consumer

Only 3% of consumers choosing a plant-based diet are “eco-warriers”, solely motivated by animal welfare, environmental concerns and health benefits.  The vast majority of plant-based consumers fall into four categories: the “healthy hardcores”, whose focus is primarily health; the “value hunters”, who are mainly students and are seeking foods with a longer shelf-life than meat;…
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Not what it says on the tin

Almost a third of food products are identically or similarly branded but have a different composition, according to research published by the European Commission. The pan-European analysis, carried out by the Commission’s in-house science and knowledge service, the Joint Research Centre, involved 1,380 samples of 128 food products in 19 EU countries. The UK was…
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