Launched on Earth Day 2008, the journal Foodservice Footprint addresses the environmental implications to all aspects of the foodservice process, from farm to fork, and is targeted at every provider of food out of home.
As a respected industry journal, Foodservice Footprint aims to illuminate the path to a greener industry by highlighting and encouraging informed discussion on the issues that matter. Our objective is to analyse issues rather than pay lip service to the perceived realities of common populist themes.
The Editors, however, are mindful to inform but not to preach. There is no right, nor wrong. There are commercial realities and there are environmental realities and the role of Foodservice Footprint is to uncover the common ground. We provide a vehicle to allow operators and suppliers to learn from those with the experience to become environmentally proactive in their own operational sphere.
Foodservice Footprint contains news, views and interviews with some of the key players in the industry’s drive towards fully sustainable practice. Sommeliers can read about bio-dynamic and organic wines, F&B Managers can discover the latest artisan producers and chef’s can follow the subjects of sustainability, traceability, local sourcing and provenance. Meanwhile, operations managers can review the latest energy saving equipment, be it for the warehouse, the kitchen or distribution, and sustainability managers can learn from the experiences of their contemporaries.
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