Features

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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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 to recent allergen tragedies. “We were all devastated by what happened,” says Pret’s UK shops…
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Government warned off “dangerous” allergen regulations

Better communication between businesses and customers is the most effective way to tackle allergen-related issues, said UKHospitality in its response to the government’s consultation on new regulations. Some of the options under consideration are “potentially dangerous” and impractical, the organisation warned. Defra has proposed an overhaul of food allergen information laws. This followed the tragic…
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