ESG
Robin Sundaram – Seeing the unseen: how to identify and act on modern slavery risk
Robin Sundaram explores how hospitality businesses can identify and respond to modern slavery risk across food supply chains, using practical case studies and actionable strategies
Emily Broadaway – Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action
Emily Broadaway, Sustainability Manager at Stonegate Group, shares how hospitality businesses can improve supplier engagement, standardise sustainability reporting and use better supply chain data to drive measurable environmental action
The folly in leaving food policy to Tesco
A government proposal to freeze the price of essential items sent a chill through a food industry battling structural challenges for which ministers appear to have no answers
A risky business
Large food businesses should be required to show how they are planning for climate risk, according to a major new report on climate adaptation
Is foodservice prepared for its next packaging pain point?
A harmful group of ‘forever chemicals’ commonly present in convenience food packaging is in the crosshairs of regulators, triggering a rush to seek alternatives
Ethical standards important to UK workers
Nearly half (47%) of UK workers believe companies can achieve higher environmental, social and governance (ESG) standards without sacrificing profitability, according to new research. Another one in eight (12%) say profits should be impacted if necessary to raise such standards…
