Interviews: Industry professionals

Interview: WRAP ups the ante on food targets
The NGO’s new climate lead tells Nick Hughes how the current sustainability landscape requires a fresh level of ambition from businesses. It’s been a busy few months for the waste and resources action programme (WRAP). In July, the NGO raised…
Interview: Delivering on diversity
The hospitality sector has struggled to tackle racial equality in the workplace, but Lorraine Copes is on a mission to redress the balance. Nick Hughes reports. “Throughout my career, particularly since I became a senior business leader, when I look…
Interview: The supplier going straight to source
Collectiv Food wants to help foodservice businesses rebuild after the pandemic with a model based on fairness, transparency and sustainability. Nick Hughes speaks to its founder Jeremy Hibbert-Garibaldi. If the coronavirus pandemic does accelerate a move to shorter supply…
Packed lunches, disposable plates and classroom dining
Covid-19 has forced Scotland’s caterers to adapt. But delivery of hot, nutritious food in a sustainable way remains possible despite the pandemic. David Burrows reports. As the first back in after the summer holidays and a long period of lockdown,…
The power of fragility
From supporting rapid change to the power of young chefs, Amy Fetzer talks to Nestlé Professional’s MD Katya Simmons about rays of hope for a sustainable future in a post-Covid world. “Life is fragile, but even when things seem solid,…
Interview: All aboard the Vegetarian Express
Soaring demand for vegan and vegetarian foods has been a gift to the foodservice distributor. Now, MD David Webster wants to show customers how they are benefiting the planet by choosing plant-based. Nick Hughes reports. David Webster could be forgiven…
Interview: Just Eat – reuse and refill models are too costly
Just Eat works with 34,000 restaurants that deliver to 95% of all UK postcodes, serving over 12.7 million customers. The single-use packaging footprint of the operation is considerable. Robin Clark, Just Eat’s business partnerships director, talks to David Burrows about…
Henry Dimbleby: a man with a plan
The Leon co-founder and author of the School Food Plan has been tasked with leading the development of England’s first National Food Strategy in 75 years. He talks to Nick Hughes about why the time is right for a rewiring…
The pros and cons of climate labels
A universally supported and adopted climate label for food could do great things, but it won’t be easy to set up, says Sarahjane Widdowson of Ricardo Energy & Environment in an interview with Footprint Footprint recently reported on how consumer-facing…
Global drinks sector player embraces social sustainability
As the judging for the inaugural Footprint Drinks Sustainability Awards gets underway, Footprint caught up with Malin Stålnacke, Global Sustainability Manager at Pernod Ricard’s Kahlúa to talk about their pledge to source 100% of coffee from sustainable communities by 2022.…