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On Friday, 15th of July, Nutritics Managing Director Stephen Nolan and Lead Sustainability Coordinator Dr Laura Kirwan were joined by a panel of top foodservice and hospitality sustainability experts in London to discuss the importance of achieving ESG goals despite the challenges posed by the recent pandemic. The conversation was important and extremely relevant for … Continued
This week (April 4th, 2022), in their third major review of the latest scientific evidence within eight months, the UN’s Intergovernmental Panel on Climate Change (IPCC) gave a stark reminder that greenhouse gas emissions have risen 12% since 2010 and are now higher than at any point in human history. In this landmark report, the … Continued
Registration is now open for an upcoming series of exciting roundtable discussions, designed to inform and guide EU policy and strategy towards the implementation of a healthy and sustainable food system. Nutritics is proud to be the technology partner on the #LIFE Programme Climate Smart Chef project, which aims to contribute to the development and implementation … Continued
The think-tank Planet Tracker recently stated that the world’s current food system was “inherently fragile and no longer fit for purpose” – but is our food system broken? “From conception in the farm to consumption on the fork, the global food system accounts for a third of greenhouse gas emissions and endangers 86% of species … Continued
At Nutritics, we’re on a mission to help everyone better understand and reduce the impact of our food supply. With this in mind, we’ve created Foodprint: our latest innovation that enables the calculation and labelling of the carbon footprint of foods and recipes. For many food businesses, implementing more sustainable business practices is fast becoming … Continued
If your menu doesn’t include a considered and creative plant-based offering, it’s time to make a change. In this article, we outline four key reasons why vegan and vegetarian dishes are no longer an afterthought, but a central component of modern menu design. 1. Work towards sustainability By far the most pressing reason to offer … Continued
Beer is one of the UK’s favourite drinks and is a staple in pubs and bars across the land. A recent survey found that in their lifetime, UK pub-goers were likely to drink around 7,786 pints of lager, that’s 4,424 litres of beer (1). And lager is very much the leading light of the beer … Continued
With food waste a huge issue across the hospitality and foodservice sector, we’ve rounded up just a few of the most innovative waste prevention techniques used by real food businesses across the globe. Prepare to be inspired… 1. Prevent food waste in the first place The most efficient way to tackle the world’s food waste problem is … Continued
Today we reformulate another popular dish found in Italian restaurants across the UK – Spaghetti Bolognese… Could a few tweaks improve the nutrient profile, cost and environmental impact of the dish, whilst still delivering on taste? A classic Spaghetti Bolognese was used as a starting point. The recipe was changed to improve nutrient profile, cost … Continued
Started in 2011 by Rebecca Prince-Ruiz (founder of the Plastic Free Foundation) and a small team in local government in Western Australia, Plastic Free July ® is now one of the most influential environmental campaigns across the globe. Millions of people in every part of the world take part each year, with many committing to reducing plastic … Continued