Footprint drives waste debate with latest online discussion

FOOTPRINT, THE foodservice industry’s sustainability champion, is calling on the hospitality industry to join them in furthering the waste debate with its latest broadcast.

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Sustainability & Waste Denial will broadcast live on the 12th March at 9.30am, and aims to highlight the tools and support that chefs, managers and operators have at their disposal to reduce and ultimately eliminate waste in the sector. Please register here at now.


The interactive webcast – supported by Waste Resources Action Programme (WRAP), Spirit Pub Company and Nestlé Professional – will include a panel debate involving leaders across the catering, leisure and education sectors.


Joining the panel will be John Twitchen, of waste experts Copper Consultancy, Baroness Scott, House of Lords and Dr Richard Swannell of WRAP, Mike Hanson from BaxterStorey, Vance Fairman-Smith from Spirit Pub Company and Inder Poonaji, Nestlé Professional.


Waste in hospitality is an ongoing issue, as operators often struggle to identify waste problems. The single biggest challenge is often identified as education – Footprint is setting out to ensure that the industry gets access to the information, thought leadership and debate it needs.


Charles Miers, Managing Director of Footprint commented: “The question of food waste has risen up the agenda over the past years to the point where it’s making headline news.


“In turn this has led to many successful reduction initiatives. Yet we cannot stop here and many parts of the industry have yet to act.


“The message we want to share, loud and clear, is that there is work still to be done and it is everyone’s responsibility to drive positive change in this area.


“Through initiatives like Footprint Forum and FootprintChannel.TV we seek to support businesses in need of it, while sharing best practice example to help further the journey to zero waste.”


An estimated 920,000 tonnes of food is wasted in the foodservice and hospitality sector in the UK, three quarters of which is avoidable. Just 12% of all food waste is recycled in the UK.


There is also an additional 130,000 tonnes of food waste from preparation of ready to serve food items and meals for the hospitality and foodservice sector, at food manufacturing sites.


On the topic of food waste and reduction methods Nick Fenwicke-Clennell, CEO of Footprint Forum commented: “There is a huge way to go in the fight against waste, but there are also a number of good news stories. Through our work with leading foodservice companies across the UK we have seen policies being introduced that are truly having an impact.


“In order to tackle the issues we must remember to celebrate those doing well, as well as work with those who need support.”


If you would like to watch the latest Footprint TV broadcast register now:


You can also keep up to date via Twitter @Footprintmedia. The event hashtag is #FPTV