Intelligence

Fourth and Footprint Intelligence Food needs YOU report

From chefs to menu development, marketing to kitchen porters, your guide to tackling food waste - whatever your job title. Footprint Intelligence was commissioned by Fourth to create a guide outlining how different job roles could tackle food waste. The results are a mix of desk-based research and semi-structured interviews with industry experts. The sample…

The Drinks Industry Sustainability Index – Trends Report 2020

Welcome to the inaugural Footprint Drinks Industry Sustainability Index - Trends Report 2020. This, our first deep dive into the trends driving the industry and how the sector is responding to challenges around the climate crisis, offers readers actionable insights into innovations and best practice across the drinks trade. Through a series of conversations with thought-leaders across the sector,…

It gives us great pleasure to introduce The future of foodservice packaging report. The sustainability of packaging is one of the most pressing issues faced by the foodservice and hospitality sector. This is a multifaceted, fiercely complex issue that impacts every stakeholder along the supply chain. There is no silver bullet solution. But one thing…

Footprint Sustainability Trends Report 2019

Foodservice’s guide to a more sustainable future

A guide to responsible water use in foodservice

An action plan to facilitate greater uptake of energy efficient catering equipment in foodservice

How Facebook’s big data could be harnessed for good

The Cambridge Analytica scandal shouldn’t blind us to the possibility of using the platform to promote healthy living. By David Burrows. A friend messaged me last week. “Feeling rather smug that my wife found an email from me many years ago where I stated that I’d never join Facebook given the threat of data harvesting.”…

Action on Sustainable Diets – A best practice guideline for implementing diets that are good for people, planet and business in foodservice

The idea of sustainable diets that combine food that is healthy for both people and planet is slowly but surely building traction and is a key emerging trend.

A psychological approach to helping consumers make healthier choices in foodservice. Footprint Intelligence was commissioned to conduct a piece of independent research on how to use the psychology of healthier eating to encourage consumers to eat more healthily in foodservice by Compass Group UK & Ireland. The research for this report comprised of a mix…

New Footprint Intelligence Report: Blueprint for better ethical storytelling in foodservice

Tate & Lyle Sugars commissioned a Footprint Intelligence Report identifying how to communicate ethics effectively in foodservice to allow consumers to act on their desire to use ethical credentials as a differentiating factor when choosing where to eat. Download the report: Blueprint for better ethical storytelling in foodservice