in focus
Every monday we publish a deep dive report into an issue of pertinence to the hospitality and foodservice sector.
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Is foodservice prepared for its next packaging pain point?
A harmful group of ‘forever chemicals’ commonly present in convenience food packaging is in the crosshairs of regulators, triggering a rush to seek alternatives
Can caterers lead a revival in Britain’s forgotten meat?
From football fans to squaddies, wild venison is being introduced to new audiences as a more sustainable, affordable alternative to beef
Is nutrient density the next frontier in sustainable agriculture?
As science begins to explore how different farming practices affect the health properties of food, there are new opportunities to incentivise farmers to produce nutrient-rich ingredients
Back to the future on food regulations
Plans for the UK to realign with EU food laws will reduce import costs but leave a raft of unanswered questions including over the future for cell-cultivated meat.
Can foodservice be the engine of beans’ growth?
Just 5% of beans are currently eaten outside of the home. Ambitious plans to double consumption will only be achieved if caterers step up to the plate
A plan for the land
England’s first ever land use framework aims to maintain domestic food production while freeing land for nature, development and energy. Can it carry off such a delicate balancing act?
Is it a good time for a food bill?
An alliance of organisations believes legally-binding targets are the only way to put the UK’s food system on the path to a more sustainable, resilient future
The battle for the future of chicken welfare
The decision by leading hospitality brands to quit the ‘Better chicken commitment’ resurfaces age-old questions over the challenge in marrying commerciality with ethics
The long and winding road to net-zero
Impressive progress from businesses in reducing scope 1 and 2 emissions contrasts with slow progress in decarbonising supply chains. Now is the time to move the needle on scope 3
Does seafood hold the key to future food security?
With land under pressure from food production many believe our oceans can help meet the world’s nutritional needs, but only if demand can align with sustainable supply
