Interviews: Industry professionals

  • Foodservice Footprint Unknown-3 Solving the culture and data challenge 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

  • Foodservice Footprint Graph2 INTERVIEW: A new dawn for foodservice finance? Interviews: Industry professionals Out of Home News Analysis

    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

  • Foodservice Footprint Anne-Marie-Taylor-HiRes-copy-scaled No ‘safe space’ for green claims Interviews: Industry professionals Out of Home News Analysis  news-email most-read email-news

    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

  • Foodservice Footprint Unknown-1 Food footprinting driving down costs and carbon Interviews: Industry professionals

    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

  • Foodservice Footprint Adnams_Andy_Wood_DSC_4220_Photo_Anthony_Cullen_©-scaled INTERVIEW: Adnams plans to weather brewing storm Interviews: Industry professionals Out of Home News Analysis

    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

  • Foodservice Footprint Sean-2021 INTERVIEW: The man driving Sodexo’s net-zero plan Interviews: Industry professionals Out of Home News Analysis

    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

  • Foodservice Footprint photo_carolyn_ball Compass’s net-zero captain Interviews: Industry professionals Out of Home News Analysis

    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

  • Foodservice Footprint GMF_5619e.png Interview: WRAP ups the ante on food targets Interviews: Industry professionals

    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

  • Foodservice Footprint Lorraine-12 Interview: Delivering on diversity Interviews: Industry professionals Out of Home News Analysis

    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

  • Foodservice Footprint Jeremy-Hibbert-Garibaldi Interview: The supplier going straight to source Interviews: Industry professionals

    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