Waste

  • Waste Not, Want Not

    Sodexo’s global strategy on reducing waste across its vast estate is taking form and promises to be a benchmark for foodservice businesses in the battle of the waste bulge.   Just over a year ago Sodexo published its ‘Better Tomorrow… Read More

  • Share And Share Alike

    Brakes Group has committed to support FareShare, the food charity for the poor and vulnerable. And there is a double feel good factor for the company – doing good for others is also cutting the company’s carbon footprint. Brakes Group,… Read More

  • The Throwaway Industry? Footprint Forum: 27 May 2010

    An expert panel assembled for the third Footprint Forum at Pret A Manager’s London headquarter to discuss the environmental impact of packaging in the foodservice supply chain and some of the innovations and initiatives being implemented to counter this. Delegates,… Read More

  • Energy and Logistics

    Brakes, one of the UK’s leading foodservice suppliers, is using a wide variety of solutions to minimise the impact of the business on the environment through increased efficiency and green business practices. Energy consumption:   In 2008 Brakes reduced energy… Read More

  • INTERVIEW with Cyrus Todiwala

      Q. Cyrus, I find your knowledge and passion inspiring. Where does your drive on sustainable issues come from?   Flattery will get you nowhere! However, I have to say that my concern with sustainability and sustainable issues stems from… Read More

  • Is it enough to worry about Tuna in isolation?

    With the recent release of the excellent docufilm ‘The End of the line’ by Charles Clover, tuna has become an exceedingly hot topic, and rightly so. There is no doubt that the film has been successful in raising awareness around… Read More

  • Foodservice Footprint Issue 3 – Autumn 2009

    In the face of adversity, 2009 has been an extraordinary year. The industry has proven to be far more resilient as far as green issues are concerned – far more so than anyone had anticipated. True, there are many businesses… Read More

  • Foodservice Footprint Issue 1 – Spring 2008

    Green, that contemporary concept of iconic status, has become both the buzzword and one of the most widely talked about subjects of our time. Climate change and global warming have never before featured so much in both the public’s consciousness… Read More