Out of Home News Analysis

Out of home sector news analysis. Get the inside track on the key stories breaking in the out of home food and drink sector, from Footprint’s expert researchers and editorial team.

Hospitality plots pathway to net-zero

The sector now has its own roadmap for decarbonisation. But will it drive change on the ground? David Burrows reports. The Zero Carbon Forum (ZCF) yesterday launched its net-zero guide for the hospitality sector. This sets out how hotel groups, restaurant chains, breweries, pubs and catering companies can “quantify their carbon impact” and “define a pathway for…
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Foodservice braced for labelling landslide

First it was new allergen labelling, then calories, and now the government is proposing caterers provide details on animal welfare standards. Nick Hughes reports. Out of home food and drink businesses are staring at a triple whammy of labelling legislation if fresh government plans come to fruition. Just weeks before new allergen labels became law…
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POLITICAL PRINT: Cut the (crap) green chat, Boris

The prime minister talked of funky politics last week but his plans to deal with climate change remain shallow and cockeyed, says David Burrows. In September Boris Johnson said the world must “grow up” and “come of age” at the COP26 climate change conference in Glasgow.  This month he was back down with ‘da kidz’,…
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Palm oil: the persistent procurement problem

The latest WWF analysis of the commodity mirrors the sorry story of food industry scorecards past. Nick Hughes reports. Why are we talking about palm oil now? Environmental charity WWF has just published its latest palm oil scorecardwhich assessed the performance of 227 major retailers, manufacturers and hospitality companies on key actions they need to be taking…
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Cellular coffee comes of age

Coffee produced in a lab sounds sustainable and (apparently) tastes good. But what does it mean for farmers, asks David Burrows? Can you create coffee in a laboratory? It is a question I asked in an article for Caffeine magazine in November 2016. Synthetic wines had just been developed, so why not coffees? There is…
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Cellular coffee comes of age

Coffee produced in a lab sounds sustainable and (apparently) tastes good. But what does it mean for farmers, asks David Burrows? Can you create coffee in a laboratory? It is a question I asked in an article for Caffeine magazine in November 2016. Synthetic wines had just been developed, so why not coffees? There is…
Read more

Net-zero notebook: Climate pledges still lack fizz

Just 20% of company climate targets are in line with the Paris Agreement goals. Should foodservice be doing more? David Burrows reports. With less than a month to go until COP26 in Glasgow all the news is about a lack of CO2 rather than too much of it. The irony of the whole thing wasn't…
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Net-zero notebook: Climate pledges still lack fizz

Just 20% of company climate targets are in line with the Paris Agreement goals. Should foodservice be doing more? David Burrows reports. With less than a month to go until COP26 in Glasgow all the news is about a lack of CO2 rather than too much of it. The irony of the whole thing wasn’t…
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Criticising carbon counts could be counterproductive

Claims of carbon neutrality are being scrutinised but companies shouldn’t fear releasing details of their footprints, says David Burrows. Scientists and carbon experts have raised concerns about the credentials of Leon’s “carbon neutral” burgers, according to The Guardian. The fast food chain is reportedly using ‘phantom credits’ to offset the carbon – in other words…
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Can local food move into the mainstream?

Local food brings plenty of benefits but is it a commercially viable option for the catering sector? Nick Hughes report. As coronavirus tore through the UK last spring, local food systems came into their own. Research by the Farm Retail Association published in July 2020 found that 92% of farm retailers reported a significant rise…
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