Next Green Thing

  • Foodservice Footprint Ooho Three disruptors to keep an eye on in 2018 Next Green Thing

    Three disruptors to keep an eye on in 2018

    We look at the start-ups with radical solutions for the big environmental challenges ahead. By Nick Hughes. Here at Footprint, we talk a lot about the environmental challenges facing the food industry. But with every challenge comes an opportunity for… Read More

  • Foodservice Footprint Unknown-34 Give peas a chance Next Green Thing  Tesco PwC Peas Please Co-op BaxterStorey

    Give peas a chance

    The Food Foundation’s new campaign could finally be the spur to get Britain eating more veg, writes Nick Hughes. It’s not often that the entire food sector unites around a single ambition. So hats off to the Food Foundation, whose… Read More

  • Foodservice Footprint Unknown-29 What’s in Gove’s plastic bag of tricks? Next Green Thing Out of Home News Analysis  WRAP Plastic Bags Michael Gove DEFRA

    What’s in Gove’s plastic bag of tricks?

    The new environment secretary’s praise for the carrier bag tax suggests that a previously regulation-shy government could get tough on waste. By David Burrows. What a difference 5p makes. New DEFRA figures show that seven of the UK’s largest food… Read More

  • Foodservice Footprint Unknown-20 Does the Impossible Burger live up to the hype? Comment Next Green Thing  news-email

    Does the Impossible Burger live up to the hype?

    Plant-based proteins are the dish of the day but the big question is whether they can win over meat-lovers. Niamh Michail reports from Las Vegas. Each year, research and development scientists and food formulators from the world’s biggest ingredient companies… Read More

  • Foodservice Footprint Unknown-37 The robots are coming Features Features Next Green Thing Out of Home News Analysis  Travelodge Tesco Starship Technologies Sodexo robots Ocado McKinsey Global Institute McDelivery KFC Greg Cempla Dean Ward Amazon Go Alex Voica

    The robots are coming

    Machines are replacing people on farms, food factories and McDonald’s restaurants. But fears that they will make humans redundant are overblown, writes Nick Hughes. When self-service kiosks began rolling out to McDonald’s outlets in 2015, staff could have been forgiven… Read More

  • Foodservice Footprint F43-NGT-1 Black and white issue Foodservice Industry Briefing Next Green Thing  news-email milk Free-Range Milk dairy

    Black and white issue

    Farmers have launched a new brand of free-range milk with a distinctive black top. Is it really the next green thing? Free-range milk? All milk is free range, isn’t it? No. More and more cows are being kept inside for… Read More

  • Foodservice Footprint F42-Sustainable-diets Labels v taxes: which way to cut carbon? Next Green Thing  UN ENvironment Programme TIFSIP Tesco Sustainable Diets news-email MSC Michael Dickstein Fairtrade Dr Stephen Clune Dr Marco Pringmann COP22 Anne Lykkeskov

    Labels v taxes: which way to cut carbon?

    Politicians need to encourage a shift to sustainable diets in the fight against climate change. The big question is how. What does a kilo of greenhouse gases buy you in the supermarket? Researchers at Lancaster University and RMIT in Melbourne,… Read More

  • Foodservice Footprint Unknown-14 Spider-Man’s power and sticking up for foodservice. Next Green Thing  Public Health England Michael Gove IGD Ian Wright Footprint Forum FDF BRC BHA Beverley Knight

    Spider-Man’s power and sticking up for foodservice.

    IGD has forecast that the food-to-go market is set to rocket in the next five years. Sales will hit £21.7 billion by 2021, compared with a meagre £16.1 billion this year. There will be more options at supermarkets and garage… Read More

  • Foodservice Footprint P19-RjWYVJLArkDnReuzPVMUroixzXMmVKzZgf3AAT4wdtU0euE3yzY2Y8JzJDONxwck4d3-ZhJu1rOw0Rb37oaEJAOiDd53z_Vxgd-HWXWRna06OXf22ZcS2yZYCT2UXXJJU5c7pCXcVLyCh20zNnbXag8PSyR_Ekxkh3sLgkNvVXbA Sausages with a side order of stationery Next Green Thing  news-email Kuehne & Nagel Greene King

    Sausages with a side order of stationery

    Delivering post with the potatoes and backhauling waste to maximise the final mile. It’s logistics in a logical world. Amy Fetzer reports. First it is the food order, another doorbell signals some stationery, whilst the next interruption is for empties.… Read More

  • Foodservice Footprint F41-p16 Less meat, more beet Next Green Thing  The Good Food Institute Emily Byrd

    Less meat, more beet

    Vegetarians might be turned off by plant-based burgers that sizzle and bleed, but it’s just the start of innovation that will place meat-free front and centre, says Emily Byrd. Increasing demand for healthy, sustainable foods coupled with innovations in food… Read More