The objective of the 2018 Footprint Sustainability Trends Report, supported by Nestlé Professional, is to chart progress and achievements and to identify key trends, opportunities and areas of risk in Foodservice.

The Footprint Sustainability Trends Report gives best practice a platform and context whilst highlighting areas requiring attention, as well as highlighting where the opportunities are to make a difference going forward.

If you were able to take a few minutes to take this survey, it will help us to identify broader industry trends. If you would like to be part of the interview process, or would like to add/email any further comments in addition to any made in the comments boxes, please don't hesitate to contact me at amy@footprint.digital

Many thanks,
Amy Fetzer
Head of Research and Analysis 
Footprint Media Group

* 1. Please fill in your contact details (respondents will remain anonymous)

* 2. Please indicate your sector within foodservice

* 3. In your organisation, is sustainability embedded into everyday business practice?

* 4. How would you describe the influence that media events, such as Blue Planet and Hugh's War on Waste, have on your organisation's sustainability efforts? Tick all that apply.

* 5. Clients/consumers. Please tick all of the following statements you agree with:

* 6. In your organisation, who have you been collaborating with to tackle sustainability issues? Tick all that apply.

* 7. What are the primary drivers of your organisation's sustainability efforts? Tick all that apply

* 8. What impact is Brexit having on sustainability efforts?

* 9. What do you perceive to be the biggest barriers to implementing sustainability initiatives?

* 10. If you are an operator, do you provide nutritional training for your chefs?

* 11. Health and Wellbeing. Please tick all of the following sustainability-related issues that your organisation sees as an opportunity or a risk. Please also tick the issues your organisation is actively engaged in, identifying any which have generated cost savings or income. Tick all that apply.

  Opportunity Risk Engaged with Generated cost saving/income
Sustainable menus and nutrition
Healthy snacking
Sugar reduction 
Nutritional education for chefs
Improving fibre consumption
Other health and wellbeing

* 12. Waste. Please tick all of the following sustainability-related issues that your organisation sees as an opportunity or a risk. Please also tick the issues your organisation is actively engaged in, identifying any which have generated cost savings or income. Tick all that apply.

  Opportunity Risk Engaged with Generated cost saving/income
Food waste
Packaging waste
Disposable cups
Disposable straws
Plastic reduction
Other waste reduction initiatives

* 13. Supply Chain and natural resources. Please tick all of the following sustainability-related issues that your organisation sees as an opportunity or a risk. Please also tick the issues your organisation is actively engaged in, identifying any which have generated cost savings or income. Tick all that apply.

  Opportunity Risk Engaged with Generated cost saving/income
Supply chain impacts
Supply chain collaboration
Industry collaboration
Carbon reduction/targets
Energy efficient lighting and equipment
Water efficiency
Logistic-related efficiencies such as consolidating deliveries
Transparency and provenance
Ethical certification
Animal welfare
Sustainable fish

* 14. Employees and local communities. Please tick all of the following sustainability-related issues that your organisation sees as an opportunity or a risk. Please also tick the issues your organisation is actively engaged in, identifying any which have generated cost savings or income. Tick all that apply.

  Opportunity Risk Engaged with Generated cost saving/income
Employee health and wellbeing
Modern slavery
Gender, diversity and inclusion
Living wage
Local communities

* 15. If you have any further comments, please make them here.

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