Features

Sugar tax is “working”

Sales of sugar-free drinks are up, whilst those with full sugar are in decline. What’s more, new sugar-free variants of popular drinks have gained distribution in major retailers. “The soft drinks industry levy is working,” wrote Jack Winkler and Tam Fry, emeritus professor of nutrition policy at London Metropolitan University and National Obesity Forum chair…
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Stressed out hospitality workers wouldn’t recommend the sector

More than four out of five (84%) hospitality workers have reported increased stress, whilst 45% would not recommend working in the sector. The new research, “Service with(out) a smile”, published by the Royal Society for Public Health, also showed that 62% of respondents felt the industry doesn’t take of its employees. Only 10% had received…
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School caterers – put your finger on the pulse

Evidence suggests that eating less and better meat is good for health, the planet and kitchen finances – which is why Rob Percival of the Soil Association wants all school caterers to introduce a weekly plant-based protein day. Language can provoke. When the Soil Association called for a plant-based protein day to be implemented in…
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Could carbon labels make a comeback? 

With climate change high up on the news agenda thanks to the likes of teenage activist Greta Thunberg, the results of one poll show that consumers would welcome the re-introduction of carbon labels. David Burrows reports. WHAT’S THE STORY? In a YouGov survey of 9,037 adults in seven countries – Canada, the Netherlands, Italy, the…
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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. Footprint: To be public about your objective of sourcing 100% of your coffee from sustainable…
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Healthy eating rules must apply to all, says Greggs boss

Small businesses should not be exempt from any new laws to tackle obesity, according to Roger Whiteside, chief executive at Greggs. “The temptation with regulation is to hit the big guys but we [Greggs] are less than 2% of the market. If we regulate and it’s the big guys only, we just squeeze the balloon…
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Chefs need mental health support, survey finds

More than eight in 10 people (81%) working in professional kitchens have experienced poor mental health during their careers, with 74% having called in sick due to stress. The survey of 102 chefs, conducted by Nestlé Professional, found that staff shortages (58%), lack of time (43%), limited budgets (42%) and limited access to daylight (41%)…
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Will small firms be exempt from calorie labelling rules?

Businesses with fewer than 250 staff will be exempt from new rules to list calories on menus. “It isn’t about telling people what to eat, it’s about helping them make their own choices,” a government source told The Sun. “There’s a sensible balance to be struck. We can achieve it without unnecessarily impacting small business.”…
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Dishing up data on digital marketing

Online marketing of unhealthy products needs to be tightened up, according to the World Health Organisation, but the UK food industry doesn’t agree. Children in Europe are still “regularly exposed to digital marketing of many unhealthy products”, including foods high in fat, salt and sugar [HFSS] and alcoholic drinks. That was the conclusion of WHO’s…
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Comment: The failure of food charity

We need to slap a giant ‘out of date’ label on the current model of charitable food assistance, argues Dan Crossley of the Food Ethics Council Foodservice businesses might be tempted to think it a case of job done if they are redistributing all of their surplus food to people in need. However, this is…
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