Interviews: Industry professionals
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Your waistline, your problem
CRITICS NEED to cut chefs a bit of slack when it comes to healthy food. While information and transparency on what’s in meals can always be improved, responsibility for the growing waistlines of most Brits should not be laid at the… Read More
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Driven to succeed
FORMULA 1 fan Alastair Storey’s love of “intense competition” has helped fuel his company Westbury Street Holdings as it makes a success of sustainability. London’s British Museum is buzzing with visitors… Read More
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Cut off the gas
PIERRE GERBER from the Food and Agriculture Organisation talks about his new report on emissions from livestock farming. David Burrows (DB): Livestock production seems to be a big emitter of greenhouse gases, but what are the main sources? … Read More
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The cutting edge of cutting emissions
THE UK has a new research centre to help the food industry use less energy throughout the entire supply chain. The man leading the initiative, Savvas Tassou, explains why it’s a few million quid well spent. … Read More
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Talking sustainable fish, at low cost with Ruth Westcott
THE MARINE STEWARDSHIP COUNCIL’S commercial officer talks to Footprint at The University Caterers Organisation conference in Wales. Anya Hart Dyke (AHD): Good morning Ruth. Your presentation at… Read More
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London Linen’s Roger Oliver talks Linen
Q: Roger, The London Linen Group is your family business and the family tradition of this will play a big part of your ethos. How does your progressive direction sit with this? … Read More
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An innocent smoothie with David Bentley
THE FCSI’s chair has been keen to forge closer links with other foodservice and associated trade associations to help tackle an issue that his members say some caterers still aren’t taking seriously enough – sustainability. … Read More