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  • Fair pricing in foodservice

    CH&Co’s Caroline Fry explains why she supports the idea of a fair price for dairy farmers, but it’s not always easy.   When the recent media interest in the price paid to dairy farmers threw an unflattering spotlight on the… Read More

  • FootprintComment: Tracey Rogers of UFS talks about food waste

    ONE YEAR on, Tracey Rogers, managing director of Unilever Food Solutions comments exclusively to FoodserviceFootprint.com about the impact of United Against Waste.                      “A year ago we called upon the industry… Read More

  • Why food companies need to support climate change adaption

    September’s Foodservice Footprint will reveal the findings of a new government report showing that businesses are slow in adapting to climate change – especially the opportunities it provides. Here, Jessica Frank, climate change project manager at Twin, explains why adaptation… Read More

  • Balancing the nutrition, health and wellness equation

    THE MAJORITY of consumers today are well aware of the benefits of leading a healthy lifestyle but, when it comes to the question of nutrition and health, one has to wonder whether we are equally cognisant of just how important… Read More

  • FootprintComment: Responsibility deals are more than ‘ticking boxes’

    John Bennett, BaxterStorey co-chief executive, discusses the new salt pledges announced last week for caterers.                           THE SPOTLIGHT is firmly on Britain’s eating habits at the moment, so it’s… Read More

  • Steve Quinn, MD – Cucina Restaurants

    I HAVE to say that Jamie Oliver’s recent attack on Michael Gove over non-mandatory nutritional standards in academies made me a bit cross.                             You may think… Read More

  • Breakthrough innovation – creating a brighter future

    Vicky Murray, Forum for the Future principal sustainability advisor, explains why we all need to be innovating to shift the foodservice sector for the better, and how we can make it happen.                … Read More

  • Sodexo’s Tony Cooke on the challenges faced in the shift of dietary culture

    FOLLOWING LAST weeks publication of the Government’s Green Food Project report, which has been tasked with making “the whole food chain as sustainable as possible”, Sodexo’s Tony Cooke talks candidly about the challenges faced by the foodservice industry in changing the… Read More

  • Innovation in food and agriculture

    LORD CARTER of Coles comments exclusively for Foodservice Footprint on the subject of innovation in agriculture and food following his speech at the Footprint Forum: Thought Leaders & Innovators Conference & Partnering Event.   We have left the era of… Read More