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
Will health policies survive Labour reset?
The government is coming under growing pressure to pause the development of measures designed to encourage a shift to healthier, more sustainable diets
The folly in leaving food policy to Tesco
A government proposal to freeze the price of essential items sent a chill through a food industry battling structural challenges for which ministers appear to have no answers
Can salmon farming ever be sustainable at scale?
Farmed salmon has become a foodservice staple, but evidence of environmental damage, welfare failures and food colonialism raises the question: is this fish as clean as it claims?
Is foodservice prepared for its next packaging pain point?
A harmful group of ‘forever chemicals’ commonly present in convenience food packaging is in the crosshairs of regulators, triggering a rush to seek alternatives
Can caterers lead a revival in Britain’s forgotten meat?
From football fans to squaddies, wild venison is being introduced to new audiences as a more sustainable, affordable alternative to beef
In need of repair
The Food Foundation’s annual ‘Broken Plate’ report rarely makes for comforting reading, but this year’s snapshot of the health of the UK food system may be the most dispiriting yet.
In the loop
This week saw a landmark announcement on the journey to launching the first ever UK deposit return scheme (DRS) for drinks containers
Why is food still absent from UK carbon plan?
Ruth Westcott from Sustain reflects on the absence of food from the UK’s plan to lower carbon emissions and why ministers are scared to talk about the need for dietary change
The cold chain feels the chill
Phil Pluck of the Cold Chain Federation warns of the growing risk to the supply of perishable foods from cyber attacks, energy supply shocks and a range of other challenges facing the sector
Footprint Awards is the established market leading awards scheme for environmental sustainability and responsible business practice
foodservice news
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.
Barnsgrove, Greywell, Hampshire, RG29 1GF
17 – 18 September 2026
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Festival updates
- Douglas McMaster founder of the world’s first zero waste restaurant, Silo
- Rosie Chapleo: Speaking the same supply chain language – aligning data, reporting and supplier conversations to drive action
- Patrick Hanna: Stress testing hospitality – understanding risk and preparing for what’s next
- Jon Davies: Have your red meat and eat it – is wild venison the answer?
- Kimberly Ong: Stress testing hospitality – understanding risk and preparing for what’s next
- Ben Ebbrell: Selling the sizzle – how to make sustainable dishes the hottest thing on the menu
- Guy Singh-Watson: Who pays for change? Farming, foodservice and the fight for a viable future
- Philip Shelley: Better food, lower cost, stronger teams – what healthcare and school food can teach hospitality
- Geetie Singh-Watson MBE: Is health the hook for food system transformation in hospitality and beyond?
- Patrick Holden joins From planetary health to plate: can we really shift diets at scale? discussion
- Sponsorship opportunities
- Chantelle Nicholson: High steaks – how to decarbonise when your offer is built around meats and treats
- Professor Sir Charles Godfray FRS is opening Footprint Festival
- Minette Batters: Who pays for change? Farming, foodservice and the fight for a viable future
- Meet some of the experts already confirmed as taking part
sustainability bites podcast
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 6: Can Artificial Intelligence turbocharge sustainability?
We explore the main potential applications for AI and delve into where AI is already being deployed and to what effect.
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
latest footprint intelligence reports
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.
award winners’ case studies
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
Register for the latest webinar where we will explore 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.
innovation marketplace
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’
