9 episodes

A podcast that gets under the skin of the sustainability issues affecting the food and drink sector. In each episode, hosts Nick Hughes and David Burrows are joined by a special guest to chew over the news and views making the headlines in the industry.

Footprint 40 Footprint Media Group

    • Business

A podcast that gets under the skin of the sustainability issues affecting the food and drink sector. In each episode, hosts Nick Hughes and David Burrows are joined by a special guest to chew over the news and views making the headlines in the industry.

    Chris Elliott

    Chris Elliott

    For our latest episode we were delighted to be joined by Professor Chris Elliott, founder of the Institute for Global Food Security at Queen’s University Belfast and a leading authority on food safety, integrity and fraud.
     
    On the 10th anniversary of the horsemeat scandal Chris reveals the extent to which the recommendations made in his eponymous independent review have been adopted by businesses and government, and how an emerging cocktail of risks means that foodservice operators need to be on high alert to guard against the risk of fraud. We also discuss his role advising the Foundation Earth environmental scoring system for food products.

    • 43 min
    Mike Berners-Lee

    Mike Berners-Lee

    For our latest episode we were delighted to be joined by Mike Berners-Lee, the renowned writer and researcher on carbon footprinting and sustainability, and founder and director of Small World Consulting.
    Mike shares his insights into how businesses should approach the task of mapping their supply chain greenhouse gas emissions. We also discuss the proliferation of eco-labelling schemes and the risks associated with carbon offsetting.

    • 41 min
    Kate Nicholls OBE

    Kate Nicholls OBE

    In this latest edition of Footprint 40 we are delighted to be joined by Kate Nicholls OBE, who has been CEO of UKHospitality, representing the broader hospitality sector, since its inception in 2018. Kate was previously CEO and Strategic Affairs Director of the ALMR, the trade body for eating and drinking out of home businesses. As the face and voice of the industry Kate was front and foremost in articulating the importance, value and struggles of the hospitality sector to government and public during the pandemic and forcefully continues to do so today. You will want to hear her thoughts as the industry confronts such current pressures as the economy, energy crisis, general price inflation, supply chain and labour issues.

    • 45 min
    Susan Jebb

    Susan Jebb

    In this latest conversation we are delighted to be able to chat with Professor Susan Jebb OBE, chair of the Food Standards Agency (FSA) and Professor of Diet and Population Health at the Nuffield Department of Primary Care Health Sciences, University of Oxford.

    • 46 min
    Henry Dimbleby

    Henry Dimbleby

    In this latest conversation we chat with National Food Strategy lead, Henry Dimbleby, co-founder of the Leon restaurant chain, the Sustainable Restaurant Association and London Union, which runs some of London’s most successful street food markets. In addition, Henry co-authored The School Food Plan (2013), which set out actions to transform what children eat in schools and how they learn about food. In March 2018 he was appointed lead non-executive board member of the Department for Environment, Food and Rural Affairs. You’ll be intrigued by his thoughts on the UK food system, food security and food in general.

    • 43 min
    Thomasina Miers

    Thomasina Miers

    In this latest conversation we chat with Thomasina Miers. Cook, writer, TV and radio presenter, winner of MasterChef and mother of three, Tommi has made cheese and run market stalls in Ireland, cheffed with Skye Gyngell at Petersham Nurseries and in 2007, after living in Mexico for a year, she co-founded Wahaca, winner of numerous awards for its food and sustainability credentials; in 2016 the whole restaurant group went carbon neutral. You’ll certainly want to hear her views on plant-based menus, our appetite for eating insects and how we can plug the skills gap in the hospitality sector.

    • 41 min

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