Podcast by Footprint Media Group
26 May 2026
Scope 3 greenhouse gas emissions account for the lion’s share of the total for the average foodservice business. These are the emissions buried within food and drink supply chains that can be difficult to capture and measure in a consistent way. WRAP has taken on the task of creating a voluntary set of protocols for how food and drink businesses should report their scope 3 emissions. It has just published version 3 of its guidance that includes key changes in areas relating to the quality of data, what should feature within the scope of a company’s inventory, how to approach the task of rebaselining and, most significantly of all, how to account for emissions reduction from land use change and management. In this week’s episode, Hamish Forbes from WRAP joins Nick to cut through the jargon and give The Small Print listeners the lowdown on this next frontier in scope 3 reporting.
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31:39
20 May 2026
New research from the campaign group Action on Salt & Sugar has revealed worrying levels of salt in some of the UK’s most popular sandwiches sold by high street food-to-go brands and retailers. It’s now two years since the deadline passed for food businesses to meet voluntary salt reduction targets and still the government has failed to publish its report on industry progress. In the meantime, policy focus has shifted towards a more holistic approach to nutrition via plans for a healthy food standard. In this week’s episode, Nick is joined by Sonia Pombo from Action on Salt & Sugar to hear why salt should remain high on the health agenda and how businesses can play their part in helping lower our intake.
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31:34
12 May 2026
The humble soybean plays a major role in powering the global food system as a key source of animal feed. But with industry targets for sourcing verified deforestation- and conversion-free soy having been missed, and with the landmark Amazon Soy Moratorium on the brink of collapse, is sustainable soy still within reach for UK food businesses? In this week’s episode, Nick speaks with Jonathan Gorman from Efeca which heads up the UK Soy Manifesto to delve into the complexities of soy supply chains, highlight the current risk to businesses sourcing from the key Amazon region, and explore alternative feed sources and their potential to replace soy at scale.
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41:31
06 May 2026
The Business Benchmark on Farm Animal Welfare (BBFAW) ranks 149 leading food companies, including many in the hospitality and foodservice sector, on their policies, practices and performance. This year’s report highlights pockets of good progress, including a UK-led reduction in reliance on animal-sourced foods, yet overall food companies are struggling to match ambition with action on farm animal welfare. In this week’s episode, Nick Hughes speaks with Nicky Amos from the consultancy Chronos, which oversees the BBFAW, to drill down into the key results for the UK foodservice sector, explore current barriers to change and hear why a lack of investment in animal welfare should be viewed as a systemic risk to the future food industry.
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38:32
28 April 2026
School food standards in England are set for their first overhaul in over a decade following the publication of a government consultation. Ministers say the current standards are out of date and want to align them with the latest health guidance to ensure children are getting the nutritious food they need. But how effective a lever for change can standards alone be? In this week’s episode of The Small Print, Nick Hughes speaks with Naomi Duncan, chief executive of the charity Chefs in Schools, to assess the pros and cons of the new standards and what other conditions need to be in place to drive a transformation in school food culture.
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34:00
21 April 2026
Scotland has the ambition for high quality, nutritious food to be available to everyone as set out in the Good Food Nation Act. In this week’s episode of The Small Print, Jayne Jones, chief executive of the newly launched Scottish Food Commission, tells Nick Hughes how this landmark piece of legislation can help break down the barriers to food systems change and the role of the Commission in supporting its effective delivery. She also highlights key policies impacting the foodservice and hospitality sector, including those relating to public sector food, and offers advice for those seeking to make the case for a Good Food Bill in England.
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34:43