From chef to front of house, CEO to procurement, your guide to being a sustainability hero, whatever your title. In association with Nestlé Professional.
Empowering Sustainability Heroes, in association with Nestlé Professional
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NET-ZERO: TIME FOR HOSPITALITY TO STEP UP IN ASSOCIATION WITH BUDWEISER BREWING GROUP UK & I
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.
A Caterer’s Guide to Better Meat in association with RSPCA Assured
The way meat is produced and consumed has come under the spotlight as evidence mounts of its contribution to climate change and other environmental pressures. The UK’s Climate Change Committee says meat and dairy consumption needs to fall by 20% by 2035 to put the UK on the path to net zero. Others have gone…
Read moreDesigned with Waste in Mind – Designing waste out of the commercial kitchen environment in association with Meiko UK
Waste remains ubiquitous in the hospitality sector. Even as we emerge from lockdown food waste is on the rise. Addressing the issue is now more urgent than ever. It’s time to turn on its head the idea that waste in foodservice is inevitable. The Meiko Designed With Waste In Mind report takes a whole kitchen…
Read moreFootprint Sustainability Index 2021
Launched, in association with Nestlé Professional, the annual Footprint Sustainability Index is the guide to a more sustainable future for the out of home sector. The 2021 Index identifies key trends and opportunities to help foodservice leaders build their business sustainability, develop a responsive strategy and benchmark good practice. Click to read the report The research…
Read moreSustainable success in the new normal: conquering challenges in education catering in a COVID-19 world
COVID-19 has created a raft of new challenges for those involved in catering for the education sector, from disruption in the supply chain and the availability of products, to multiple sittings, an increased propensity towards pack lunches and wildly fluctuating student numbers. The sector has been amazing, responding with innovation and imagination to provide nutritious food to young people.
New Footprint Intelligence Report in association with Nestlé Professional: Defusing The Talent Timebomb
How foodservice can attract and retain talent in association with Nestlé Professional. Even before the ravages of Covid-19, the foodservice sector was facing a talent timebomb. Widespread negative perceptions of the industry, a shortage of incoming talent and the Brexit- related loss of EU workers have combined to create a worsening employment crisis. Urgent action is…
Read moreINSIGHT: FOOTPRINT MEAT SURVEY
What is the position regarding US meat and where do they source from currently? Footprint asked 25 organisations across the sector for their input.
Getting Inside Customers’ Minds research in association with Compass
How much do customers think about health when eating out of home? What words and messaging communicate healthier choices to them? What kinds of healthier options do they want? And how can foodservice capitalise on health and wellbeing trends whilst helping to tackle the food-related health crisis? This abridged report of the Getting Inside Customers’ Minds research in…
Read moreFourth 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…
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