Tag Archives: Footprint Intelligence

Report: Healthier reformulation is a recipe for success

Reformulating products to make them healthier helps companies meet unrecognised customer need and keep pace with new market trends to create valuable business opportunities, according to a new report. Commissioned by Nestlé Professional and produced by Footprint, the Recipe for Change report is an actionable, non-technical industry guide. It outlines how foodservice can help tackle…
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Food waste high among university challenges

Tackling food waste ranks as one of the most important sustainability priorities for universities and their catering managers, according to new research. The report from The University Caterers Organisation (TUCO), produced by Footprint Intelligence, found that the vast majority of universities view food waste as a sustainability priority to rank alongside other key issues such…
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What drives action on food waste?

By the end of the year, the hospitality and foodservice sector could be wasting £3 billion on food waste, the majority of which is unavoidable. That equates to about £2,100 per tonne. Every gram wasted is wasted profit. For those working on wafer-thin margins those figures should be enough to shock them into action. But…
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