We help your business with launches, lectures, panels, awards, seminars and workshops.
Recent examples include:
Launch: Designed with Waste in Mind: Designing waste out of the commercial kitchen environment
Where and when: The Ivy, London, 1 July 2021
Waste remains ubiquitous in the hospitality sector. Even as we emerge from lockdown food waste is on the rise. Addressing the issue is now more urgent than ever. It’s time to turn on its head the idea that waste in foodservice is inevitable.
The Meiko Designed With Waste In Mind report takes a whole kitchen view that designs with waste in mind to support the preservation of resource – from food, energy, water and packaging to staff effort – in one indispensable go-to guide.
Online launch: Footprint Intelligence & Nestlé Professional Sustainability Index 2021
When: 8 April 2021
This index identifies trends and opportunities to help foodservice leaders boost their sustainability, develop a responsive strategy and benchmark good practice. Our research comprised in-depth interviews and a detailed online survey with industry experts and sector thought-leaders, as well as comments and insights gathered from other opinion leaders.
Online launch: Sustainable Success in the New Normal: conquering challenges in education catering in a Covid-19 world
When: 27 January 2021
Covid has created new challenges for those involved in catering for the education sector: disruption to the supply chain and product availability, multiple sittings, an increased propensity for pack lunches, and fluctuating student numbers. ASSIST FM and Footprint, supported by Brakes Scotland, CRB Cunninghams and Sodexo, united to create a practical guide based on detailed and in-depth research with caterers, suppliers, local authorities, NGOs, campaigners and other key players. The report highlights initiatives and case studies, providing inspiration and solutions for navigating the new normal.
Recent examples include:
Launch: Designed with Waste in Mind: Designing waste out of the commercial kitchen environment
Where and when: The Ivy, London, 1 July 2021
Waste remains ubiquitous in the hospitality sector. Even as we emerge from lockdown food waste is on the rise. Addressing the issue is now more urgent than ever. It’s time to turn on its head the idea that waste in foodservice is inevitable.
The Meiko Designed With Waste In Mind report takes a whole kitchen view that designs with waste in mind to support the preservation of resource – from food, energy, water and packaging to staff effort – in one indispensable go-to guide.
Online launch: Footprint Intelligence & Nestlé Professional Sustainability Index 2021
When: 8 April 2021
This index identifies trends and opportunities to help foodservice leaders boost their sustainability, develop a responsive strategy and benchmark good practice. Our research comprised in-depth interviews and a detailed online survey with industry experts and sector thought-leaders, as well as comments and insights gathered from other opinion leaders.
Online launch: Sustainable Success in the New Normal: conquering challenges in education catering in a Covid-19 world
When: 27 January 2021
Covid has created new challenges for those involved in catering for the education sector: disruption to the supply chain and product availability, multiple sittings, an increased propensity for pack lunches, and fluctuating student numbers. ASSIST FM and Footprint, supported by Brakes Scotland, CRB Cunninghams and Sodexo, united to create a practical guide based on detailed and in-depth research with caterers, suppliers, local authorities, NGOs, campaigners and other key players. The report highlights initiatives and case studies, providing inspiration and solutions for navigating the new normal.