Footsteps Data Insight
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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
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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
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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
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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