Foodservice Footprint

  • Sodexo launches Better Tomorrow Plan app

    Sodexo have been pioneers of sustainability in the foodservice industry for the last 5 years but the Better Tomorrow Plan app takes this to new levels.

  • Government to tackle sustainable diets

    THE FOODSERVICE sector has a “major role” to play in influencing consumer choice and shifting people to more sustainable, healthier diets.   New government project also commits to debate on GM   That’s according to a new government study into…

  • Veggie restaurants up 50% in five years

    THE NUMBER of vegetarian restaurants in the UK has continued to grow, with 30 premium restaurants now in operation across the country, up 50% since 2007.     Sales of vegetarian foods have also increased, rising by 7.7% from £730.4m…

  • Voluntary agreement looking more likely to be end of June

    THE LONG-AWAITED voluntary agreement on waste for the hospitality sector looking more likely to be end of June with many more hurdles to overcome.   A progress report of the Government’s waste review 2011 stated that development of the so-called …

  • Accor targets balanced meals in sustainability plan

    THE PROMOTION of healthy meals and the removal of endangered seafood species from all menus are two of the standout targets in a new sustainability plan launched by Accor today.                    …

  • What does the hotel of the future look like?

    THE ACCOR Group says it is about to change the face of the hospitality sector with an ambitious five-year action plan to reduce its environmental impacts. And it might do just that.                  …

  • Landfill tax rise could cost £12m

    LANDFILL TAX is rising from £56 to £64 per tonne on 1 April 2012.   Given that foodservice businesses are thought to be landfilling 1.5 million tonnes a year, this could cost the sector up to £12m extra in landfill…

  • Opposition towards GM falling

    CONSUMERS ARE ready to back genetically modified (GM) foods, but it depends on the crop and why it is being modified.   Some 58% of consumers would support wheat that is genetically modified to better resist aphids and thus reduces…

  • Young chef’s sustainable menu challenge launched at Hotelympia

    DAVID CAVALIER, Food Director, CH&Co, last week launched the Footprint Awards Young Chef ‘Back to the Future’ challenge at The Skillery at Hotelympia – offering the chance for one lucky student chef to win the opportunity to work alongside David…

  • Thought Leaders & Innovators Conference and Partnering Event: Call to action for Innovators!

    An exciting new style Forum essential for innovators and providers of new technologies and products. The conference and partnering session will allow you to spend pre-booked time with buyers and influencers from across the foodservice supply chain.      …