Mark Driscoll

  • Foodservice Footprint F43-Comment-Meatless Is fake meat the real deal Comment Teh Good Food Institute Sue Dibb news-email Meat Free Mark Driscoll Forum for the Future Food Ethics Council Eating Better Dan Crossley Bruce Friedrich

    Is fake meat the real deal

    Should burger bars and the foodservice sector at large start embracing new and improving meat-free products? Footprint asks experts for their views. Let’s not get carried away. “Offering tasty, nutritious and sustainably produced food is a ‘must’, not a ‘nice… Read More

  • Foodservice Footprint F28-Cover-e1528993204414 Time for a serious rethink of sustainability standards to tackle the urgent climate challenges the world is facing My Viewpoint WWF Unilever Sustainable Development Goals news-email MSC Mark Driscoll Forum for the Future Fairtrade

    Time for a serious rethink of sustainability standards to tackle the urgent climate challenges the world is facing

    For many years I have worked with some of the world’s largest conservation bodies, businesses and other civil society organisations to develop sustainability standards for a wide range of globally traded commodities. Many of these focus on specific sustainability challenges, such… Read More

  • Foodservice Footprint Health Dairy dispute over healthy eating guidelines Green Scene Public Health England Mark Driscoll Judith Bryans Dairy UK Clare Oxborrow

    Dairy dispute over healthy eating guidelines

    Experts call the new Eatwell Guide a step in the right direction, but industry objects to recommendations to consume less milk products. The government’s revision of what constitutes a healthy diet has created a bit of a stir. In March,… Read More

  • Foodservice Footprint Unknown-4 Dairy-free Features Features Next Green Thing Sue Dibb Mark Driscoll FAO Dairy-free

    Dairy-free

    Consumers are turning to soy, almond and coconut milk out of health and environmental concerns. Read More

  • A peek behind the Golden Arches

    MCDONALD’S HAS decided to open its supply chain up to the public but is it a genuine attempt to be more transparent or a marketing stunt?                           At… Read More

  • A taste for tripe

    UK CONSUMERS have become ‘squeamish’ about eating certain cuts but a new report argues that meat – including offal – needs to be valued rather than wasted.    Fergus Henderson will be pleased. A report published last month by WWF-… Read More

  • Meat needs higher value, says WWF

    PLACING GREATER value on meat could help to cut consumption with knock-on benefits for the environment and health, according to a new report published by WWF-UK and the Food Ethics Council (FEC).     High meat consumption has been associated… Read More

  • Farms of the future

    FIFTY YEARS ago this month the book ‘Silent Spring’ kick-started the environmental movement and changed the way we grow our food. As climate change and population growth exert growing pressure, what will the next generation of farms look like?   … Read More

  • Government to tackle sustainable diets

    THE FOODSERVICE sector has a “major role” to play in influencing consumer choice and shifting people to more sustainable, healthier diets.   New government project also commits to debate on GM   That’s according to a new government study into… Read More