Intelligence

Fourth and Footprint Intelligence Food needs YOU report
From chefs to menu development, marketing to kitchen porters, your guide to tackling food waste – whatever your job title. Footprint Intelligence was commissioned by Fourth to create a guide outlining how different job roles could tackle food waste. The…
The future of foodservice packaging
It gives us great pleasure to introduce The future of foodservice packaging report. The sustainability of packaging is one of the most pressing issues faced by the foodservice and hospitality sector. This is a multifaceted, fiercely complex issue that impacts…
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…