HeyJaredThe Small Print
The Small Print is Footprint Media Group's weekly podcast hosted by Nick Hughes. Every Wednesday we delve beneath the headlines of stories impacting the hospitality and foodservice sector through our unique lens of environmental and social affairs, in company with expert guests.
- Indexed episodes, last 90 days
- 5
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- Sep 8, 2026
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- Jul 8, 2026
Latest episodes
23. Is Defra really ready for food supply shocks? (opens the original)
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In the week when the secretary of state, Angela Eagle, advised households to keep buffer stocks of several days’ worth of food and water, the independent watchdog said Defra should do more to strengthen food supply chain resilience to major disruptions. In a new report, the National Audit Office said the department has taken some steps to improve its preparedness in recent years, but has not done enough to engage critical stakeholders, including businesses. In this week’s episode, one of the rep
22. The kitchen staple facing a horror harvest (opens the original)
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There can be few ingredients more essential to the hospitality and foodservice sector than the humble onion. From its role as the basis for soups and sauces, to its use as a standalone ingredient in burgers, stir fries and all manner of other dishes, the onion is one ingredient chefs cannot do without. Yet onion growers have just experienced their most challenging season ever following a summer of extreme heat and drought, with the British Onion Producers’ Association (BOPA) warning of major cha
21. Foodservice leads the charge on reuse (opens the original)
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Serving food and drink in reusable cups and containers is one of the most impactful ways businesses can reduce packaging waste, improve resource efficiency and embed the principles of a circular economy. Yet adoption of reuse systems at scale remains low, with logistical and cost barriers often seen as insurmountable. Compass Group is showing what’s possible in the UK & Ireland by rolling out Cauli's technology-enabled reusable food and drink packaging system across a range of sectors including
20. An expert's guide to making plant-rich dishes work (opens the original)
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It's well-evidenced that serving more plant-rich dishes is an effective way for foodservice operators to reduce the climate impact of their food offer. The World Resources Institute works with organisations via its Coolfood initiative to deploy tools and techniques that empower consumers to choose more sustainable meal options. It recently published new guidance that looks beyond the behavioural science and explores the operational challenges operators can face in successfully scaling plant-rich
19. Inside the tent: what did we learn from Groundswell 2026? (opens the original)
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The annual Groundswell Festival of regenerative agriculture took place at Lannock Farm in Hertfordshire last week. In this week's bite-sized episode, Nick shares his key takeaways from the 10th staging of the event which speak to the trajectory of the regenerative movement, the tensions that still exist within it, and what it all means for farmers and businesses. In particular, Nick highlights growing scrutiny over the relationship between more sustainable food production and healthy consumption
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