Foodservice News Analysis

Foodservice news analysis. Get the inside track on the key stories breaking in the foodservice sector, from Footprint’s expert researchers and editorial team.

A fly in the ointment of novel foods?

New laws are being designed to accelerate the growth of novel foods, including algae, insects and cultured meat, but will Brexit put the brakes on things? Novelty can contribute substantially to the success of a restaurant or catering company, offering customers something new and competitors something to think about. However, introducing a new twist on…

Use of sustainable soya in animal feed is rising, but farmers are hoping that alternatives emerge sooner rather than later. David Burrows reports. “Use of soya is maybe five or 10 times more than palm oil but the attention companies give it is five or 10 times less,” WWF-UK’s head of food commodities Emma Keller…

Reusable revolution puts packaging industry in a spin

The FPA’s environment seminar made for uncomfortable listening for some members, but by addressing the question of whether the future is in reusable packaging the industry has shown an openness to change, writes Nick Hughes. ‘To reuse or single use – that is the question.’ The very fact the Foodservice Packaging Association (FPA) chose this…

Analysis: Land-use report proposes ‘urgent’ emissions-reduction measures

In its first ever in-depth report on UK agricultural policies, the Committee on Climate Change (CCC) recommends far-reaching action on diets and food waste prevention. Nick Hughes reports. Why has the CCC produced this report now? The committee says the UK’s target to achieve net zero greenhouse gas emissions by 2050 will not be met…

Foodservice the laggard in ‘decade of failure’ on palm oil

WWF’s latest scorecard on sustainable palm oil isn’t all bad news, but food chains, caterers and pubs should be ashamed of their record, says David Burrows. Ten years ago WWF started assessing the palm oil sourcing strategies of leading food manufacturers and retailers. However, it wasn’t until 2013 that the spotlight turned on foodservice, with…

Labelling food and drinks with the amount and type of physical activity needed to burn off the calories in it might be a more effective way of encouraging people to make “healthier” dietary choices, according to research led by Loughborough University. Physical activity calorie equivalent (PACE) food labelling shows how many minutes or miles of…

Unconvincing Villiers leaves more questions than answers

The appearance of DEFRA secretary of state Theresa Villiers at a recent conference for UK farmers didn’t provide the clarity or reassurance the food industry is seeking for life in a post-EU world, writes Nick Hughes. When she took to the stage at this month’s annual Oxford Farming Conference Theresa Villiers had the opportunity to…

The dawn of a new decade is set to mark another step change in the importance food businesses place on operating responsibly. Here, three experts offer their take on the issues that will dominate the sustainability agenda in 2020. Looking back on 2019, what would you identify as the single issue that most dominated the…

Research suggests that expanding the scope of sugar taxes to include certain foods will have a big impact on obesity, writes David Burrows. Taxing sugary snacks such as biscuits, cakes and sweets might be more effective at reducing obesity levels than increasing the price of sugar-sweetened drinks, according to a study published in The BMJ.…

In our latest round-up of cheery news, Nick Hughes takes a look at several initiatives that are making an impact when it comes to reducing food waste. It’s Christmas time and for many of us that heralds the opportunity to (over)indulge in festive treats and tipples. But for those less fortunate, the high jinks of…