Reports

The future of foodservice packaging

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

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

Footprint Intelligence was commissioned by Nestlé Professional to conduct a piece of independent research to create a simple and actionable guide to effective product renovation, reformulation and innovation for foodservice. The research for this project comprised of a mix of desk-based research and semi-structured interviews with foodservice experts, as well as other opinion leaders linked…

It’s not taught: why chefs don’t consider nutrition, and how to get nutritional education onto the syllabus and into the kitchen

A report which identifies how to improve nutritional education in catering colleges and industry to improve public health and meet customer demand for healthier options