Mark Driscoll

  • Is fake meat the real deal

    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

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

    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

  • Dairy dispute over healthy eating guidelines

    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

  • 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