Interviews: Industry professionals

Interview: Pret’s labelling leader
The high street chain has moved quickly to introduce full ingredient labelling following two allergen-related deaths. Nick Hughes reports. Tom Sugarman is reflecting candidly on how Pret A Manger has accepted the role of standard bearer for the foodservice response…
Interview: Moira Howie, nutrition and health manager, Waitrose
At the Asset 2018 conference in Belfast last year, Moira Howie suggested that truly personalised nutrition is “within our grasp”. Footprint caught up with her to find out more. Footprint: How is personalised nutrition defined? MH: The tailoring of information…
The pint-sized drinks business setting the bar high
Ahead of the launch of Footprint’s new drinks section in January, chief executive Stephen Glancey explains why C&C Group remains an industry outsider despite this year’s acquisition spree. By Nick Hughes. One can only assume Stephen Glancey is being modest…
Interview: Prime cuts – why it’s time to rethink our meat habits
The new head of Eating Better wants businesses to back a target to halve meat consumption by 2030. Simon Billing tells Footprint why the ‘less and better’ message is starting to cut through. By Nick Hughes. Nick Hughes: You’ve been…
Interview: innocent’s CEO Douglas Lamont
The B side: innocent’s CEO Douglas Lamont speaks to Amy Fetzer about beating the market, embracing failure, tackling plastics and not getting too big for their boots AF: You already have a reputation as a responsible business. With budgets tight…
Interview: Your diet on a plate
Personalised nutrition has plenty of potential for foodservice companies provided they can overcome the privacy concerns, says Barbara Bray. David Burrows (DB): How is personalised nutrition defined? Barbara Bray (BB): The concept of personalised nutrition was first introduced by RJ…
Goat meat: the new kid on the block
James Whetlor of Cabrito tells Footprint why he believes British goat can be the next big food trend. By Nick Hughes. It was serendipity that led James Whetlor to supply British goat meat to the foodservice sector. Whetlor had worked…
We need a Common Food Policy for Europe
Champion of the right to food Olivier De Schutter tells Nick Hughes why it’s time to change a system that is failing citizens and the environment. Olivier De Schutter is a man not afraid of a challenge. The lawyer, who…
Twenty years of food ethics
On Wednesday the Food Ethics Council will celebrate its 20th anniversary by convening a panel of experts to discuss the future of food. Its executive director Dan Crossley talks to Nick Hughes about how our perception of food ethics has…
Interview: Gary Hunter on sustaining talent
Footprint (F): Gary, firstly how important do you think Sustainability in Education is? Gary Hunter (GH): For us at Westminster Kingsway College, sustainability in education is just as important as teaching our students about knife skills. We have always included…