Reports

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.

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:…

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…

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

Developing Safe and Sustainable Water Policies in the Food and Beverage Industry. Download the white paper

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.

Footprint has championed the health debate as part of its social sustainability pillar and this report throws up how far we have come, what channels have been pushing the boundaries and what areas need far more attention. The research undertaken…