Intelligence
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… Read More
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. Read More
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… Read More
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:… Read More
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… Read More
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 Read More
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… Read More
Making Water Savings Safely
Developing Safe and Sustainable Water Policies in the Food and Beverage Industry. Download the white paper Read More
Footprint Sustainability Index
It gives us huge pleasure to present the inaugural Footprint Sustainability Index – Trends Report. Read More
TUCO’s Tackling Food Waste
Food waste is one of the biggest problems that the foodservice sector must tackle – we throw away 920,000 tonnes of food every year, of which 75% is avoidable; the numbers there speak for themselves. Read More