Sustainable foodservice solutions, news, analysis, events and awards -

In Focus
Can public diners find a niche on the high street?
With two state-subsidised restaurants due to open in Nottingham and Dundee, opinion is split over the role they should play in the eating out landscape

Is upcycling of food waste viable at scale?
Perceived as fiddly and time consuming, utilising kitchen prep waste or surplus can often be seen as a marketable extra. But can practices be changed to make upcycling the everyday norm?
Where should foodservice fit into horticulture plan?
As climate risks threaten key producer countries, the government’s plan to grow domestic horticulture is a rare opportunity to align sustainable production with healthy diets
From sustainability to resilience – but has anything changed?
Jack Thompson, editor of TABLE’s Fodder newsletter, explores the context in which food’s latest buzzword is being used and why we need to interrogate what it actually means in practice
Will organic ever feel the love from foodservice?
While out of home businesses struggle to justify the premium for sourcing organic produce, ministers in England procrastinate over a plan to grow the sector
Taking food redistribution to the next level
A plan to triple the level of surplus food going to those in need relies on the support of businesses, but those on the frontline stress it is not a silver bullet solution to food poverty
Can caterers keep pace with school food standards?
Plans to improve the nutritional quality of school meals have been widely welcomed by campaigners but businesses worry that the sums won’t add up

Friday Bites
Courage in the face of obesity
The UK Government must be “more courageous” in order to prevent obesity in future generations, said a group of MPs this week

Egg challenge not quite cracked
UK food businesses continue to lead the way in sourcing cage-free eggs from laying hens, however reaching 100% compliance remains a step too far for many

The Small Print
An expert’s guide to making plant-rich dishes work
Edwina Hughes from the World Resources Institute shares her key insights for how businesses can make plant-rich dishes the go-to choice for customers

Inside the tent: what did we learn from Groundswell 2026?
Nick Hughes reports from this year’s Groundswell Festival where the focus fell on the relationship between more sustainable food production and healthy consumption

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Can regenerative agriculture seize the moment?
Join Footprint and Nestlé Professional during London Climate Action Week for an expert roundtable exploring how regenerative agriculture can scale across the food system amid growing market and climate pressures

Unilever the focus of new cage-free eggs campaign
Unilever has become the latest target for animal welfare campaigners after the Hellman’s owner quietly dropped a global pledge for cage-free eggs.

€111bn – alternative protein boost for the EU
Scaling plant-based foods, cultivated meat, and fermentation-made ingredients could deliver major economic gains for the EU, while improving food security and agricultural resilience.

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Sustainability Bites in association with Nestlé Professional. Episode 7: How to demonstrate impact from regenerative agriculture
Explore how farmers and businesses along the supply chain can evidence impact for adoption of regenerative practices and confidently report it.

Sustainability Bites in association with Nestlé Professional. Episode 5: Scope 3: Measuring Industry Progress in association with Nestlé Professional
In this episode of Sustainability Bites we do a deep-dive into industry progress on all matters Scope 3. Scope 3 remains one of the sector’s biggest challenges

Is the future of ham and bacon nitrite-free?
The risk to health associated with eating nitrite-cured meats is starting to gain traction with the public

Growing Regenerative Agriculture: How businesses can help deliver impact at scale, in association with Nestlé Professional.
This new report Growing Regenerative Agriculture: How businesses can help deliver impact at scale is the third in the series produced by Footprint Intelligence in association with Nestlé Professional.

The 2025 Footprint Sustainability Index, in association with Nestlé Professional, is available as a free download.
Drawing on insights generously shared by hospitality and foodservice leaders, consumer polling and wider industry analysis, this year’s Index also explores how AI may be poised to alter the out-of-home dynamic in…

Footprint Awards is the established market leading awards scheme for environmental sustainability and responsible business practice

Footprint Awards Special Achievement winner:Justin Cadbury of Synergy Grill Technology
Greatness was written in the stars for the 2026 Footprint Awards Special Achievement winner, Justin Cadbury

Making Reuse Simple – Marston’s Leads the Way in Glass Reuse for Hospitality
The hospitality industry has long faced the challenge of packaging waste, with glass bottles representing a significant proportion of the sector’s environmental footprint.

Downton Distillery: Redefining Spirits Through Craft, Conservation and Circularity
What began as a small rural operation has become a respected example of how circular design and ecological restoration can underpin a drinks business.

Footprint Legal webinar in association with DWF: implications of the UK-EU Common Understanding agreement
The latest webinar explores plans for the UK to align with EU Sanitary and Phytosanitary (SPS) legislation

Chop and change in deforestation laws creates confusion
The EU Deforestation Regulation, or EUDR, was designed to ensure that products placed on, and exported from, the EU market are no longer linked to deforestation or forest degradation

How to navigate a legal minefield in 2026
As 2026 gets into full swing it’s becoming ever more challenging to keep pace with a fast-changing global regulatory landscape

Report, react and reduce
Data can help foodservice companies keep pace with reporting rules and deliver their 2030 reduction targets.

Educating Britain one label at a time
Eco-labels are bringing transparency to the climate and nature impact of our meal choices but more data is needed to understand the effect they have on behaviours.

Consistency as standard – the drive to define scope 3
Moves aimed at harmonising how food and drink businesses account for value chain emissions have the potential to unlock a range of benefits.

The Power of Choice Architecture: apetito Cuts Carbon with ‘Green Brochure’
Leading meals provider, apetito | Wiltshire Farm Foods has showcased how smart use of choice architecture can deliver meaningful carbon reduction of more than 500 tonnes of CO2e per year

apetito | Wiltshire Farm Foods New Food Production Facility Plans Approved
Leading meals provider, apetito | Wiltshire Farm Foods has announced that it has secured planning permission for its new world-class food production facility, ‘Kitchen West’