60% of consumers say ethical ingredients are one of the top issues that make a food company ethical. But how are sustainability stories being told in the foodservice/hospitality environment?

This is especially important when the resonance between that outlet and its ethical credentials might be the differentiating factor that drives the customer to choose that outlet over another.

Distributors and caterers have repeatedly called for better information from manufacturers to help them tell sustainability stories and to demonstrate the value of products’ ethical credentials.

To answer this need, last year Tate & Lyle Sugars commissioned a Footprint Intelligence Report which identified how to communicate ethics effectively in foodservice to allow consumers to act on their desire to use ethical credentials as a differentiating factor when choosing where to eat.

I loved working on this report – I hope you enjoy it too. Read it here: Blueprint for better ethical storytelling in foodservice