Comment

Back to business (as usual)

The prime minister is showing his true colours and they are far from green. But the public and businesses have other ideas, says David Burrows. Rewind to the start of lockdown and there was a haunting feeling that the coronavirus would not only stop the world in its tracks, but also derail efforts to halt…
Read more

Assume plastic plans are dead at your peril

Covid-19 may have put government policies on ice, but anyone hoping they will melt away is set for disappointment, argues Sancroft International’s Felix Gummer. The Covid-19 outbreak has caused the largest disruption to business in the UK since the Second World War. The plastics and packaging industry is certainly no exception, but it would be…
Read more

Comment: Countering plastic propaganda against reusables

Rebecca Burgess fears that the progress made on reducing our reliance on single-use plastics and moving to reusables will be undone due to the impact of the coronavirus. As a campaigning organisation, we’re obviously concerned about what the pandemic means for the progress made in moving away from single-use plastics towards reusables over the past…
Read more

Comment: Beware the ‘miracle’ packaging claims

There has been a flurry of ‘green’ packaging claims in recent months, some of which are misleading buyers and consumers, says Martin Kersh. At the Foodservice Packaging Association (FPA) we support new technology and innovation. However, our members have reported a number of “miracle” claims being made. The terms that are most concerning are ones…
Read more

Motivating the workforce

Kylie Mansfield offers some advice on how to give stressed staff a much-need lift during the January slump. The first few weeks of January can be a challenging time in the workplace. The once bustling environment of festive cheer is no more. The glow of twinkling fairy lights are but a distant memory. It’s back…
Read more

Time to take away the tray?

Too many companies view food service as a commodity or a cost to their business, as opposed to a support service that nurtures people and can have a dramatic impact on culture, productivity and success. By Chris Sheppardson. The steady demise of team culture across multiple industries and the rise of those affected by mental…
Read more

Opinion: the only way to tackle sugar reduction

Progress towards the 20% by 2020 sugar reduction target has been painfully slow. Sara Petersson suggests a way forward. The food industry has not come close to the 2020 sugar reduction target set in the Childhood Obesity Plan. To my mind, there are only three ways in which this could happen: cutting the sugar content…
Read more

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…
Read more

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…
Read more

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…
Read more

Footprint News

Subscribe to Footprint News