Out of Home sector news
What’s in a name?
Arguments over the terminology used to describe plant-based meat and dairy alternatives reached a new crescendo last week after Oatly lost a long-running legal battle over its use of the word “milk” in its marketing
A passion for fresh produce
In this first episode of The Small Print, Chantelle Nicholson tells Nick Hughes what inspired her love of fresh produce
Talkin’ ’bout regeneration
The food sector has reached a critical fork in its sustainability journey. Doing ‘less bad’ is no longer a credible strategy for the future
Plastic price gap continues to cause problems
Drinks businesses are struggling to achieve their carbon reduction targets as the plastics recycling sector crisis deepens.
Can special measures save the pub sector?
The UK Government is attempting to balance financial support for stricken pubs with measures to curb problem drinking. Can it achieve both aims? By Nick Hughes. If January felt like an interminably long month then spare a thought for the…
THE FRIDAY DIGEST: Catering boss’s bold statement on the broken food system
“Our food system is broken.” Five words that we have heard countless times at countless conferences in recent times. From campaigners. From consultants. From academics. From caterers. From manufacturers. From supermarkets. And now from Jonathan Davies.
COMMENT: CONFIDENCE IN SCOPE 3 CARBON EMISSIONS
Scope 3 emissions are being measured but many food companies lack confidence in the numbers. Don’t worry, says Anya Doherty.
New fund targets small-scale regeneration projects
Amid a plethora of pledges by large multinational food suppliers to scale regenerative agriculture, Levy is bucking the trend by pledging financial support for local ecological initiatives.
Climate crunch for food companies
Leading food boss suggests investors are not asking about sustainability. Maybe they are just asking about it in a different way.
THE FRIDAY DIGEST: Planet non-organic
Organic food and drink are far less available to shoppers than conventional groceries, according to researchers at the University of Edinburgh, Scotland.