Less than one in ten UK CEOs have their pay linked to the environmental sustainability of their organisation. Researchers found that only 6% of UK CEOs have in their bonus a KPI focusing on the environment, and less than 1% have long-term incentives focused on this area. The study, by researchers from the Executive Remuneration…

Almost half of environment health professionals think that primary authority schemes are not working well to protect the public with particular concerns raised about the risks of financial dependency and regulatory capture. A survey by the Chartered Institute of Environmental Health (CIEH) uncovered concerns around the financial model underpinning the scheme, whereby businesses trading across…

Food and drink manufacturers should expect tougher regulation on packaging and further calls to help tackle obesity in 2020, according to the sector body. The predictions are made in the Food and Drink Industry report 2020, produced by the Food and Drink Federation (FDF) and Santander which highlights the growth opportunities and challenges for the…

Fast food companies and catering providers in France will have to offer only reusable plates, cups and cutlery under strict new laws to reduce single-use packaging. An amendment to draft laws covering waste and the circular economy calls for everything eaten or drunk on-site to be in reusable containers. Single-use packaging will be permitted for…

Catering firms and hospitality businesses should not offer food trays and need to reduce the size of their plates, according to new research into the causes of food waste amongst students. Experts at Zero Waste Scotland conducted research with 130 students at the University of St Andrews. They found that students often end up with…

Fifty four per cent of coffee operators have yet to introduce any incentives to reduce consumption of single-use cups, according to research amongst 500 coffee professionals conducted by Brita. However, reducing single-use plastic is now the number one objective for coffee shops (61%) when it comes to sustainability, ahead of energy efficient equipment (53%) and…

A row is developing over a proposal to set new criteria for the labelling of sourdough bakery products in the UK market. A group of five industry bodies has drawn up a new code of practice that aims to clarify the term sourdough and prevent misinformation when it is applied to products in the UK…

Young people are finding it difficult to eat less meat despite expressing a desire to do so. Research by the Eating Better alliance found that whilst 29% of 11-18 year old meat eaters want to reduce their meat consumption, 84% still eat meat three times a week or more. Survey respondents who wanted to eat…

Tackling obesity and maintaining UK food standards are among the priorities food sector stakeholders have set out ahead of next month’s general election. The Food and Drink Federation, in its manifesto, urged the next government to tackle obesity and other dietary concerns “through a holistic, evidence-based partnership which reflects real lifestyles”. It said that the…

Food companies are investing in “risky” new packaging solutions and recycling technologies instead of prioritising refill and reuse systems, according to Greenpeace. “Companies have obscured the true impacts of packaging behind confusing marketing terms, sustainability language, and industry alliances, hoping that consumers will continue to believe the false promise that plastic can be improved,” noted…