Features

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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£1m plan to teach children about food

Scotland has announced a £1m food education programme to teach young people about Scotland’s food industry and encourage healthy eating. The Good Food Futures programme will provide children with “a greater understanding of where food comes from and the many career opportunities available in the industry”, the government said. There will be support for more…
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Comment: The case for compostables

Responding to a recent Footprint story on the problems with compostable packaging, David Newman, of the Bio-based and Biodegradable Industries Association, argues that it has an important role to play. Footprint does a great job of exposing flaws in our food, packaging and waste systems. Last month it targeted compostable packaging, but I think some…
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“Trailblazer” councils receive £1.5m to tackle obesity

Restaurants and takeaways that improve menus and incentivise healthier options will be offered free waste removal and subsidised advertising rates. The trial, led by Blackburn with Darwen council, is one of a number of initiatives being funded and supported by the Department of Health and Social Care, the Local Government Association (LGA) and Public Health…
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Processed meat and sugar cut from school menus

Scotland has set maximum limits for consumption of sugar and certain types of meat in school meals. School food regulations will be amended for the first time in 10 years to ensure: a maximum amount of red and processed red meat provision – such as bacon, ham and pepperoni – in school lunches to help…
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Footprint Investigation: Parliament burnt by compostable pledge

A Footprint investigation has discovered that large volumes of new compostable packaging from the Houses of Parliament are being sent for incineration due to shortcomings in the waste supply chain. By Nick Hughes. More than a year after UK Parliament first announced plans to switch to new compostable packaging, Footprint can reveal that none of…
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