Intelligence

Footprint Sustainability Trends Report 2019
Foodservice’s guide to a more sustainable future
Why care about water? in association with Meiko UK
A guide to responsible water use in foodservice
Equipped for the Future
An action plan to facilitate greater uptake of energy efficient catering equipment in foodservice
How Facebook’s big data could be harnessed for good
The Cambridge Analytica scandal shouldn’t blind us to the possibility of using the platform to promote healthy living. By David Burrows. A friend messaged me last week. “Feeling rather smug that my wife found an email from me many years…
Action on Sustainable Diets – A best practice guideline for implementing diets that are good for people, planet and business in foodservice
The idea of sustainable diets that combine food that is healthy for both people and planet is slowly but surely building traction and is a key emerging trend.
Report: Designed with health in mind
A psychological approach to helping consumers make healthier choices in foodservice. Footprint Intelligence was commissioned to conduct a piece of independent research on how to use the psychology of healthier eating to encourage consumers to eat more healthily in foodservice…
New Footprint Intelligence Report: Blueprint for better ethical storytelling in foodservice
Tate & Lyle Sugars commissioned a Footprint Intelligence Report identifying how to communicate ethics effectively in foodservice to allow consumers to act on their desire to use ethical credentials as a differentiating factor when choosing where to eat. Download the report:…
Recipe for Change
Footprint Intelligence was commissioned by Nestlé Professional to conduct a piece of independent research to create a simple and actionable guide to effective product renovation, reformulation and innovation for foodservice. The research for this project comprised of a mix of…
It’s not taught: why chefs don’t consider nutrition, and how to get nutritional education onto the syllabus and into the kitchen
A report which identifies how to improve nutritional education in catering colleges and industry to improve public health and meet customer demand for healthier options
Corporate cynicism conceals Olympic triumphs
Tradition dictates that the mood in the run-up to an Olympic Games is characterised as much by cynicism around (*delete as appropriate) the expense, the unfinished stadia or the poor ticket sales as by enthusiasm for the feast of sporting…