Our specialities include ESG (environmental, social and governance) research, consultancy, strategy, communications, editorial, training, workshops, white papers, copywriting and articles. A selection of publicly available work is below.

Recent reports and podcasts
Sustainable success in the new normal: conquering challenges in education catering in a COVID-19 world
Webinar report launch: ​Footprint Sustainability Index 2021: the foodservice guide to a more sustainable future
Podcast: ​Healthy People: Making an impact by Quorn in association with Footprint by Quorn
TV panellist: ​FOOD WASTE: Time to step up to the plate?
Reports:
Defusing the talent timebomb – how foodservice can attract and retain talent ​
Getting inside customers' minds – research in association with Compass
Food needs YOU- Fourth and Footprint intelligence report
The drinks industry sustainability index - Trends report 2020
​Footprint sustainability trends report 2019 – foodservice's guide to a more sustainable future
Equipped for the future – an action plan to facilitate greater uptake of energy-efficient catering equipment in foodservice
​Action on sustainable diets –
​best practice guidelines for diets that are good for people, planet and foodservice businesses
Designed with health in mind –
​a psychological approach to helping consumers make healthier choices in foodservice
How Gen Z expects brands to address climate change 
How Gen Z lives sustainably 
Is organic still a must-have label?
Why care about water? Water, water everywhere... but for how much longer?
Lipoedema UK focus group report: Women in dire need 
British Journal of Clinical Nursing: Early Lipoedema diagnosis 
British Journal of Clinical Nursing: Specialist approaches to managing Lipoedema 
British Journal of Clinical Nursing: Living with Lipoedema: self-management techniques 
Footprint sustainability index trends report 2016- An analysis of the key trends in sustainability in foodservice 
Blueprint for better ethical storytelling in foodservice 
Recipe for change – a guide to effective product renovation, reformulation and innovation in foodservice 
It's not taught: – why chefs don't consider nutrition, and how to get nutritional education onto the syllabus and into the kitchen 
Media:
Podcast: ​Healthy People: Making an impact by Quorn in association with Footprint by Quorn
TV panellist: ​FOOD WASTE: Time to step up to the plate?
Footprint at The Ivy –
the drinks industry sustainability index
Footprint at The Ivy –
​Food needs YOU