Interviews: Industry professionals

Interviews with the key industry professionals, business leaders, researchers and thinkers in the UK out of home food and drink sector

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 many hospitality sector businesses will be feeling as the removal of covid restrictions has segued…
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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 net-zero commitments it’s not always easy to unpick who is targeting what, let alone how.…
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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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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 to my left and to my right there is never another person of colour in…
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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 chains, as has been advocated in certain quarters, then Jeremy Hibbert-Garibaldi is one step ahead…
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Packed lunches, disposable plates and classroom dining

Covid-19 has forced Scotland’s caterers to adapt. But delivery of hot, nutritious food in a sustainable way remains possible despite the pandemic. David Burrows reports. As the first back in after the summer holidays and a long period of lockdown, Scotland’s school caterers are the UK’s guinea pigs. “We get to make all the mistakes,”…
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The power of fragility

From supporting rapid change to the power of young chefs, Amy Fetzer talks to Nestlé Professional’s MD Katya Simmons about rays of hope for a sustainable future in a post-Covid world. “Life is fragile, but even when things seem solid, nothing is a given.” In a Covid-19 world, this is a sentiment we have seen…
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Interview: All aboard the Vegetarian Express

Soaring demand for vegan and vegetarian foods has been a gift to the foodservice distributor. Now, MD David Webster wants to show customers how they are benefiting the planet by choosing plant-based. Nick Hughes reports. David Webster could be forgiven for exuding a sense of anxiety. It’s 13 March when we speak and the spread…
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Interview: Just Eat – reuse and refill models are too costly

Just Eat works with 34,000 restaurants that deliver to 95% of all UK postcodes, serving over 12.7 million customers. The single-use packaging footprint of the operation is considerable. Robin Clark, Just Eat’s business partnerships director, talks to David Burrows about why choosing materials keeps him awake at night and why it’s a struggle to make…
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