Features

Compass’s net-zero captain

Carolyn Ball has the transformative task of delivering the catering giant’s pledge to become a net-zero business by 2030. She spoke with Nick Hughes. As the crucial COP26 climate summit in Glasgow enters its final week major organisations yet to commit to a net-zero future are increasingly becoming isolated within the business community. Compass is…
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Interview: WRAP ups the ante on food targets

The NGO’s new climate lead tells Nick Hughes how the current sustainability landscape requires a fresh level of ambition from businesses. It’s been a busy few months for the waste and resources action programme (WRAP). In July, the NGO raised the stakes on its flagship Courtauld Commitment by setting more stretching targets for greenhouse gas emissions, food…
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A Caterer’s Guide to Better Meat in association with RSPCA Assured

The way meat is produced and consumed has come under the spotlight as evidence mounts of its contribution to climate change and other environmental pressures. The UK’s Climate Change Committee says meat and dairy consumption needs to fall by 20% by 2035 to put the UK on the path to net zero. Others have gone…
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A new dawn for sustainability

The dual crises of Covid and climate change have brought into sharp focus the vulnerability of traditional operating models. A return to business as usual is not a viable option, says Nick Hughes. It is a little over a month since coronavirus restrictions in England were lifted and the hospitality sector was able to fully…
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Footprint40 – Charles Clover

A podcast in association with Meiko UK. For the latest conversation of this series of podcasts we were delighted to be joined by Charles Clover, journalist, author and marine expert. Charles is co-founder and Executive Director of the Blue Marine Foundation (BLUE), a charity dedicated to restoring the ocean to health by addressing overfishing, one…
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Footprint40 – Ben Elliot

For the latest conversation of this series of podcasts we were delighted to be joined by Ben Elliot, DEFRA's Food Surplus and Waste Champion.

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