foodservice sustainability

What we’ll take away from Footprint Festival 2026
Footprint’s director of insights and special projects, Amy Fetzer, joins Nick to reflect on what they heard and saw over two compelling days at the inaugural Footprint Festival at Barnsgrove
Inside the great sustainability reset
As CSO roles are cut or reassigned, concerns have been raised over a deprioritisation of the sustainability function. Should we be worried? Or is this a sign that sustainability has finally come of age?
Andrea Zick – Chefs, power and menu transformation: accelerating the shift to low-carbon food
Food systems researcher Andrea Zick explores how chefs, procurement teams and sustainability leaders can use their influence over menus to accelerate the shift towards lower-carbon food
Alistair Carmichael: Who pays for change? Farming, foodservice and the fight for a viable future
Alistair Carmichael is the Liberal Democrat MP for Orkney and Shetland and has served continuously as an MP since 2001.
An expert’s guide to making plant-rich dishes work
Edwina Hughes from the World Resources Institute shares her key insights for how businesses can make plant-rich dishes the go-to choice for customers
What will it take to triple surplus food redistribution?
Saasha Celestial-One from Olio tells Nick why she believes it’s possible to triple the level of surplus food being redistributed and why foodservice businesses have a key role to play
The next frontier in scope 3 reporting
Hamish Forbes from WRAP gives Nick Hughes the lowdown on the organisation’s new guidance for scope 3 measurement and reporting and what it means for businesses
The Power of Choice Architecture: apetito Cuts Carbon with ‘Green Brochure’
Leading meals provider, apetito | Wiltshire Farm Foods has showcased how smart use of choice architecture can deliver meaningful carbon reduction of more than 500 tonnes of CO2e per year
Can businesses close the ambition-action gap on animal welfare?
Nicky Amos of Business Benchmark on Farm Animal Welfare tells Nick Hughes how foodservice businesses are progressing on animal welfare and why the focus must shift from targets to delivery
Progress stalls on meat reduction
People are eating slightly less meat than a decade ago, but progress towards healthier and more sustainable diets appears to be slowing. New research reveals the barriers preventing large-scale dietary change.