Tag Archives: Waste – What Next?

Global campaign to cut “foodprint”

RESTAURANTS, PUBS and hotels are being encouraged to limit menu choices and introduce flexible portioning as part of a new global campaign to cut food waste.                           Those in the hospitality sector should also consider introducing staff engagement programmes and food waste audits…
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FootprintChannel: Waste – What Next?

This film was shown during the inaugural live broadcast of FootprintChannel: Waste What Next? Here you will hear opinion from Thought Leaders, Hospitality Management and Consumers about the advances in the Food Waste debate.
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Top chef says sustainability here to stay

THE CHEF at the restaurant listed as “number one” in the Sunday Times/Harden’s Top 100 food list has attributed his success to operating sustainably.     Andrew Fairlie, of the eponymous restaurant at Gleneagles Hotel, also urged his fellow chefs to follow his lead or risk losing customers.   Fairlie has topped the prestigious list which…
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Are chefs up for a food waste fight?

First ever FootprintChannel debate highlights “cost, culture and communication” as key to waste reduction.                     A CULTURE CHANGE is needed in UK commercial kitchens if the foodservice sector is to deal with the escalating problem of food waste. Communication up and down the supply chain also needs…
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