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  • Professor Andre Spicer comments on a new sensitivity in CEO’s

    THE MANNER of Justin King’s departure from Sainsbury’s shows a new sensitivity to the image of greedy fat cat bosses, says Professor Andre Spicer of Cass Business School.   Justin King is leaving at about the right time. CEOs who… Read More

  • January monthly market insight

    PRESTIGE PURCHASING’S Christopher Clare, gives Footprint readers exclusive access to its hot-off-the-presses January monthly market insight.   The top movements this month relate to the fresh produce and fish and seafood markets. Price changes over the festive period have not… Read More

  • The Waste Agenda in 2014

    GILES WHITELEY, CEO of Specialist Waste Recycling crystal ball gazes the 2014 waste agenda   There is nothing like an open question to get the grey cells working, so to arrive back into the office after the Christmas break to… Read More

  • My viewpoint: Inder Poonaji on the future of corporate sustainability

    Nestlé has reached the heady heights of the top-ranking food company in the Dow Jones Sustainability Index. So, where does it go from here, asks Inder Poonaji                   S&P Dow Jones Indices,… Read More

  • Businesses must adapt to survive

    FROM FLOODS to droughts and heatwaves to snow drifts, the UK’s climate is changing. Food businesses, more than any, need to change with it, says Ashley Clarkson.                   April’s Footprint had a… Read More

  • New technology key to the industry’s success says KPMG

    PUB AND restaurant operators must embrace new technologies in order to be successful in 2014 and beyond as the pace of change in the sector is going to accelerate even further, says Will Hawkley, Director in KPMG’s Leisure Advisory Group.… Read More

  • Leaf rust: Coffee calamity

    LAST COFFEE season saw a massive outbreak of a devastating fungus that seemed to take everyone by surprise says Xavier Hamon, Climate and Environment Officer, Twin.                   The coffee leaf rust epidemic stretched… Read More

  • Waste collections – Are you losing out?

    THE GENERAL waste collection model used by contractors to foodservice businesses needs to go, says Dean Pearce, regional commercial manager at ReFood.   The Waste & Resources Action Programme (WRAP) estimates that within the profit sector of the hospitality industry… Read More

  • The Political Print

    THE QUESTION of how to feed the world is almost overwhelming in its complexity and it deservedly receives much attention from politicians, businesses and civil society. From out of the pack, the concept of “sustainable intensification” has emerged as the… Read More

  • Small suppliers in demand

    MARRIOTT HOTELS has overhauled its menus in a bid to source sustainable, local food. Footprint finds out how the new scheme came about and what menu challenges lie ahead.                      … Read More