Sustainable Foodservice
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
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
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
Is foodservice prepared for its next packaging pain point?
A harmful group of ‘forever chemicals’ commonly present in convenience food packaging is in the crosshairs of regulators, triggering a rush to seek alternatives
