Interviews: Industry professionals

  • Learning from leaders on food system transformation

    Learning from leaders on food system transformation

    Mike Barry and Ali Morpeth encouraged 10 leading food thinkers to open up about the barriers to healthy sustainable diets and what can be done to overcome them. So, what did they discover? Footprint. Your new whitepaper distils the insights of… Read More

  • INTERVIEW: A step in a healthier direction

    INTERVIEW: A step in a healthier direction

    ATNi (Access to Nutrition initiative) has long called for transparency of healthy sales as part of its work with the food industry, investors and policy makers to shape healthier food systems. Footprint spoke to its executive director Greg Garrett after the UK Government… Read More

  • Interview: Plant push needs reality check

    Interview: Plant push needs reality check

    Alternative proteins have potential, but they aren’t a free pass to sustainable consumption, according to Aramark head of ESG, Gina Camfield. By David Burrows.  “When you’re serving millions of meals a day, you’re shaping the health of people and the… Read More

  • Solving the culture and data challenge

    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

  • INTERVIEW: A new dawn for foodservice finance?

    INTERVIEW: A new dawn for foodservice finance?

    Compass Group’s sustainability lead Amy Keister tells Nick Hughes how the caterer will use proceeds from the sector’s first sustainable bonds to turbocharge its net-zero commitment. “There is no doubt about the scale of the environmental challenge that we face.… Read More

  • No ‘safe space’ for green claims

    No ‘safe space’ for green claims

    Regulators are on the lookout for evidence of greenwashing from food companies. Anne Marie Taylor from law firm DWF explains how businesses can stay on the right side of the law. Footprint: Why have regulators suddenly become interested in greenwashing… Read More

  • Food footprinting driving down costs and carbon

    Food footprinting driving down costs and carbon

    Ingredient-related data is decarbonising the foodservice industry and offering hope for the future. Stephen Nolan, CEO of food data specialists Nutritics and EY Sustainability Entrepreneur of the Year 2022, explains how to Amy Fetzer Footprint: Scope 3 emissions – dominated… Read More

  • INTERVIEW: Adnams plans to weather brewing storm

    INTERVIEW: Adnams plans to weather brewing storm

    Chief executive Andy Wood reveals how the Suffolk brewer is investing in resource efficiency and local relationships to help protect it against cost and climate pressures. Nick Hughes reports. Out of the frying pan into the fire: that’s the way… Read More

  • INTERVIEW: The man driving Sodexo’s net-zero plan

    INTERVIEW: The man driving Sodexo’s net-zero plan

    Sean Haley, UK & Ireland chairman, tells David Burrows about the need for regulation on food waste, the opportunities in adapting menus – and why he encourages scrutiny of the contract caterer’s carbon reduction targets. In a world littered with… Read More

  • Compass’s net-zero captain

    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… Read More