Q. Cyrus, I find your knowledge and passion inspiring. Where does your drive on sustainable issues come from? Flattery will get you nowhere! However, I have to say that my concern with sustainability and sustainable issues stems from a passion acquired during childhood in India, growing up in an environment that never had…
Read moreINTERVIEW with Mike Berthet
Q. Mike, you are somebody admired by Footprint for the enormous amounts of work you do in the cause of sustainability. Tell us what has driven you in your relentless work? Because of our responsibility as leaders of the industry, we do take it very seriously. My overriding desire is that chefs of the…
Read moreINTERVIEW with Charles Clover
Charles Clovers book, The End of the Line, screams for attention to the crisis of diminishing global fish stocks and is now a powerful and thought provoking movie, currently showing in the West End of London. Footprint met with him to discuss the very clear implications to the foodservice industry. Q. Charles,…
Read moreINTERVIEW with Jean-Baptiste Lecallion Chef de Caves de Champagne Louis Roederer
Q: Jean-Baptiste Lecaillon, when did Champagne Louis Roederer first become interested in a more environmentally friendly approach to their winemaking? It is not something new! As a family business owning a large estate for a long period of time, Champagne Louis Roederer has always been…
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