Footprints Charles Miers caught up with Charlton House Managing Director Caroline Fry following the recent brand re-launch of this highly successful contract caterer. Q: Charlton House is transforming corporate staff restaurants into vibrant and colourful foodie environments with displays of fresh produce and the use of natural materials such as wood, glass, wicker and slate.…
Read moreEmbedding CSR
If any operation has sustainability built into its DNA, its Sodexo. Phil Hooper explains the companys strategy to Foodservice Footprint It has been said that sustainability runs through the DNA of Sodexo. Arguably, the company is the absolute pin up in this area with its own approach to corporate citizenship and the Better Tomorrow Plan…
Read moreINTERVIEW with Lord Carter of Coles
The European Union Committee of the House of Lords considers EU documents and other matters relating to the EU in advance of decisions being taken on them in Brussels. It does this in order to influence the Governments position in negotiations, and to hold them to account for their actions at EU level.…
Read moreINTERVIEW with David Field
Q. You are clearly proud of of what Nestlé Professional has achieved over the past few years and refer to the way the company has embedded CSR in its end-to-end processes. We believe that the principles of long term sustainable development are fundamental to our business. And, weve learned that it truly is a…
Read moreINTERVIEW with Jim Paice MP
Q. You will have been heavily involved in the Conservative Partys Honest Food campaign to stop meat products originating from another country being processed in the UK and subsequently sold as British produce. This has progressed to a Parliamentary Bill requiring meat and meat products labelled as British or carrying the Union flag to be…
Read moreUnsustainable Expectations
Footprint puts an equipment distributor and a major manufacturer on the spot to ask whether they think the UK foodservice industry is really prepared to go the sustainable route when new kit is specified. Nick Howe, MD of London- based distributor Court Catering Equipment, and Bill Downie MD of eco friendly commercial warewashing…
Read moreINTERVIEW with Cyrus Todiwala
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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