Sustainability

Can public diners find a niche on the high street?
With two state-subsidised restaurants due to open in Nottingham and Dundee, opinion is split over the role they should play in the eating out landscape
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
Julian Hunt – Countdown to DRS: how to be ready for the DRS Deadline
Julian Hunt is a non-executive Director of Exchange for Change, the industry-led organisation responsible for delivering the UK’s Deposit Return Scheme, launching in October 2027
Egg challenge not quite cracked
UK food businesses continue to lead the way in sourcing cage-free eggs from laying hens, however reaching 100% compliance remains a step too far for many
From sustainability to resilience – but has anything changed?
Jack Thompson, editor of TABLE’s Fodder newsletter, explores the context in which food’s latest buzzword is being used and why we need to interrogate what it actually means in practice
In the loop
This week saw a landmark announcement on the journey to launching the first ever UK deposit return scheme (DRS) for drinks containers
Rockets and feathers
What goes up must come down. Although in the case of food prices, the descent is likely to be far slower than the journey to the summit
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
Professor Sir Charles Godfray FRS is opening Footprint Festival
Climate shocks. Energy costs. Supply chain volatility. Geopolitical disruption. These aren’t abstract risks — they’re hitting your margins, your sourcing and your strategy right now. Charles is one of the world’s leading voices on food systems and climate policy, Director…
Back to the future on food regulations
Plans for the UK to realign with EU food laws will reduce import costs but leave a raft of unanswered questions including over the future for cell-cultivated meat.