Interviews: Industry professionals

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?

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

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

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

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

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

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
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… Read More
Interview: Delivering on diversity

The hospitality sector has struggled to tackle racial equality in the workplace, but Lorraine Copes is on a mission to redress the balance. Nick Hughes reports. “Throughout my career, particularly since I became a senior business leader, when I look… Read More
Interview: The supplier going straight to source

Collectiv Food wants to help foodservice businesses rebuild after the pandemic with a model based on fairness, transparency and sustainability. Nick Hughes speaks to its founder Jeremy Hibbert-Garibaldi. If the coronavirus pandemic does accelerate a move to shorter supply… Read More