Foodservice

Secrets for successful food waste reduction
Sodexo’s sustainability director, Claire Atkins-Morris, reveals the strategy that has led to a 50% reduction in food waste over the past decade and cost savings of £3.6m
Are cracks showing in egg sourcing policies?
A new salmonella scare linked to eggs consumed outside of the home has shone the spotlight on a foodservice sector struggling to balance cost and availability with safety and welfare
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
Realism or retreat – should we be worried by net-zero backsliding?
Businesses including McDonald’s and Starbucks are struggling to decarbonise large, legacy operations, leading to questions over whether they remain fully committed to emissions reduction
Is Defra really ready for food supply shocks?
Rich Sullivan-Jones of the National Audit Office shares the key findings from the government watchdog’s new report on Defra’s readiness to respond to food supply chain disruptions
Daniel Fairweather – Stress testing hospitality: understanding risk and preparing for what’s next
Daniel Fairweather of Howden Climate Risk and Resilience joins Footprint Festival for an interactive workshop exploring how hospitality businesses can identify vulnerabilities, stress test risks and prepare for disruption
Isabel Hope – Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action
Isabel Hope explores how better supplier engagement, aligned data and shared reporting frameworks can drive action across food supply chains
Quorn turns to blended products to kickstart recovery
Quorn posted some promising financial figures this week, with stronger retail sales and a rebuilding of gross margins helping to boost revenue. But the meat substitute supplier’s performance in foodservice has left investors frowning
How can foodservice handle the heatwaves?
As high temperatures and drought threaten key food and drink ingredients, the impact from lower yields and quality issues will trickle down the supply chain
Can hospitality have its regenerative cake and eat it?
‘Big food’s’ scale may be exactly what regenerative agriculture needs to go mainstream – but that’s no reason for hospitality to ease off the push for healthier menus