Comment

  • Editor’s comment: How much contamination is too much?

    IT’S BEEN a tough couple of weeks for the British food industry. First, there was the discovery of horse DNA in burgers supplied by food manufacturer ABP to the likes of Burger King and Tesco. Then pork DNA turned up…

  • My viewpoint

    STARBUCKS MIGHT have got the (unwanted) headlines, but independent coffee shops are very much part of one of the UK’s biggest news stories of 2012. phil howells, who part-owns the Manchester coffee shop Caffeine and Co, says it could be…

  • FootprintComment: A wake up call for traceability and accountability in the supply chain

    THE RUMPUS generated by the ‘horse-burger’ debate is understandable says Amanda Ursell. People have a right to expect to have ingredients in their food, which are listed on the label. When this doesn’t happen, and the ‘extra’ ingredient happens to…

  • FootprintComment: An energy efficiency specification for catering equipment is urgently needed

    The Catering Equipment Suppliers Association is calling on organisations, government offices and industry leaders to work together to push the green agenda.  New chair Nick Oryino explains why.                       LAST…

  • FootprintComment: Salt reduction is the road to a healthier lifestyle

    PHIL HOOPER, Corporate Affairs Director of Sodexo UK & Ireland comments exclusively to FoodserviceFootprint.com on the importance of a commitment to salt reduction.                           Reducing the amount of…

  • The UK Games legacy

    …AS THE hard work on one huge food operation finishes, another is already under way. BaxterStorey’s John Bennett looks back at the 2012 Olympics…                   At the start of 2011, BaxterStorey secured…

  • HCA hits back at campaigner claims

    THE HOSPITAL Caterers Association (HCA) has hit back at claims that much of the food served in hospitals is coming from animals reared in low-welfare conditions.                   The RSPCA and the Campaign…

  • FootprintComment: Gary Devereaux on foraging

    To launch an imaginative new menu using foraged ingredients Ampersand executive chef Gary Devereaux went foraging for unexpected, unusual or forgotten ingredients that he then turned into culinary masterpieces. Here he explains his passion.            …

  • Farms of the future

    FIFTY YEARS ago this month the book ‘Silent Spring’ kick-started the environmental movement and changed the way we grow our food. As climate change and population growth exert growing pressure, what will the next generation of farms look like?   …

  • Sustainable Diets

    ENCOURAGING CONSUMERS to adopt sustainable diets is important for health, environmental and social reasons. But there is difficulty in defining what such a diet is and how to communicate this to the consumer in a way they can engage with…