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.
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.
What is the position regarding US meat and where do they source from currently? Footprint asked 25 organisations across the sector for their input.