Foodsteps Data Insight

  • Report, react and reduce

    Report, react and reduce

    Data can help foodservice companies keep pace with reporting rules and deliver their 2030 reduction targets. By David Burrows. More than a decade-and-a-half has passed since Sir Terry Leahy, then chief executive of Tesco, promised to carbon footprint every one… Read More

  • Educating Britain one label at a time

    Educating Britain one label at a time

    Eco-labels are bringing transparency to the climate and nature impact of our meal choices but more data is needed to understand the effect they have on behaviours. By David Burrows. “I think a lot of people are hoping that at… Read More

  • Consistency as standard – the drive to define scope 3 

    Consistency as standard – the drive to define scope 3 

    Moves aimed at harmonising how food and drink businesses account for value chain emissions have the potential to unlock a range of benefits. By Nick Hughes. Any food business on the path towards net-zero will know by now that scope… Read More

  • How data can help solve plant-based paradox

    How data can help solve plant-based paradox

    Plant-based meat alternatives are facing criticism due to their processed nature, but experts say greater transparency over their health and environmental impacts can help maintain faith in these foods. By David Burrows. We need to diversify the proteins we eat. In… Read More

  • Calculating and cutting scope 3 emissions

    Calculating and cutting scope 3 emissions

    In the second of a six-part series getting under the skin of environmental data, David Burrows looks at how foodservice and hospitality companies are beginning to deliver on their scope 3 targets. Ask any foodservice company where their biggest challenges… Read More

  • Seeing beyond carbon tunnel vision 

    Seeing beyond carbon tunnel vision 

    In the first of a new six-part series getting under the skin of environmental data, Nick Hughes explores why businesses are beginning to take a more holistic approach to measuring and communicating their impact. Carbon has long been the go-to… Read More

  • The paradox of ‘better’ meat

    The paradox of ‘better’ meat

    Extensive and higher welfare production systems often come with a higher environmental footprint, new research has found, but there are caveats aplenty. Nick Hughes reports. What does ‘better’ meat look like in a foodservice context? That was the question Footprint sought to… Read More

  • Has climate transparency turned a corner?

    Has climate transparency turned a corner?

    Compass has claimed an industry first with the publication of its first ever climate transition plan. Others will soon be required to follow its lead. By Nick Hughes. It had the feeling of a landmark moment for the foodservice sector.… Read More