Interviews: Industry professionals

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,… Read More
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,… Read More
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… Read More
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… Read More
Henry Dimbleby: a man with a plan

The Leon co-founder and author of the School Food Plan has been tasked with leading the development of England’s first National Food Strategy in 75 years. He talks to Nick Hughes about why the time is right for a rewiring… Read More
The pros and cons of climate labels

A universally supported and adopted climate label for food could do great things, but it won’t be easy to set up, says Sarahjane Widdowson of Ricardo Energy & Environment in an interview with Footprint Footprint recently reported on how consumer-facing… Read More
Global drinks sector player embraces social sustainability

As the judging for the inaugural Footprint Drinks Sustainability Awards gets underway, Footprint caught up with Malin Stålnacke, Global Sustainability Manager at Pernod Ricard’s Kahlúa to talk about their pledge to source 100% of coffee from sustainable communities by 2022.… Read More
Interview: Pret’s labelling leader

The high street chain has moved quickly to introduce full ingredient labelling following two allergen-related deaths. Nick Hughes reports. Tom Sugarman is reflecting candidly on how Pret A Manger has accepted the role of standard bearer for the foodservice response… Read More
Interview: Moira Howie, nutrition and health manager, Waitrose

At the Asset 2018 conference in Belfast last year, Moira Howie suggested that truly personalised nutrition is “within our grasp”. Footprint caught up with her to find out more. Footprint: How is personalised nutrition defined? MH: The tailoring of information… Read More
The pint-sized drinks business setting the bar high

Ahead of the launch of Footprint’s new drinks section in January, chief executive Stephen Glancey explains why C&C Group remains an industry outsider despite this year’s acquisition spree. By Nick Hughes. One can only assume Stephen Glancey is being modest… Read More