This report – arranged into 10 key insights – highlights important trends in the sustainable diets space.
A survey by not-for-profit Be Inclusive Hospitality published in June 2021 found high proportions of professionals from Black (53%), Asian (68%) and Mixed Ethnic groups (57%) reported experiencing racism in the workplace either individually or at a company level.
This new guide, produced by Footprint Intelligence in association with Meiko UK, identifies creative ways that foodservice operators can meaningfully tackle carbon ‘back of house’ in foodservice operator environments to support the rapid reductions needed in emissions to meet UK and global climate goals.
The 2022 Index identifies key trends and opportunities to help foodservice leaders capitalise on opportunities and conquer challenges.
In March 2020 the Office for National Statistics (ONS) added reusable bottles and cups to its ‘inflation basket’ of goods for the first time. The decision reflected “a growing number of people switching away from single-use products”. More food brands were launching refill pilots and most had made public-facing commitments to tackle single-use plastic. Some were publishing their plastic packaging footprints for the first time and most were investing in ways to ensure all their disposable packaging was recyclable or compostable.
From chef to front of house, CEO to procurement, your guide to being a sustainability hero, whatever your title. In association with Nestlé Professional.
Net-zero ambitions may stretch to 2050 but companies must cut their greenhouse gas emissions in around 50% by 2030 to keep that long-term target within reach.