Footprint Intelligence is conducting research for its 2021 Sustainability Trends Report. After the ravages of COVID-19, it is more important than ever to understand trends and key opportunities regarding effective ways to provide good food whilst finding efficiencies, managing costs and keeping sustainability at the heart of foodservice.

This survey of stakeholders in the foodservice production and supply chain will provide valuable insight, so your input is hugely appreciated. 
 
If you are able, adding extra details in the comments boxes throughout would be extremely helpful.

This research is supported by Nestle Professional.

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* 1. About you. Please note: answers are confidential and will not be attributed unless permission has specifically been sought and given.

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* 2. Organisation type - pls tick all that apply

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* 3. When it comes to sustainability, what were you working on before the pandemic, and how has that changed?

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* 4. How will the pandemic impact your sustainability activity and priorities going forward?

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* 5. Do you believe that sustainability efforts and programmes - such as initiatives which tackle disposables, food waste or carbon impact, have been negatively impacted as a result of COVID-19?

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* 6. What do you think are the key sustainability issues in foodservice today? Please tick all that you think are a priority.

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* 7. Has COVID-19 increased pressure to be a responsible, sustainable business from any of the following stakeholders? Please tick all stakeholders that apply.

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* 8. What are your thoughts on industry collaboration to achieve more, faster on sustainability and / or responsible business as a sector?

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* 9. Have the pressures of COVID-19 meant that your business has had to create new business models (such as providing delivery options) in a way that has fundamentally changed the business going forward? In particular, has this had sustainability impacts? Please give details if possible.

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* 10. When businesses have been able to be operational, has COVID-19 enabled the business to create efficiencies which had knock-on sustainability impacts? eg reduced carbon emissions, reduced water use, changes to the supply chain. Please give details.

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* 11. Overall, is the pandemic negatively impacting on efforts to shift to more sustainable diets, such as increasing plant-based options or serving “less but better” meat?

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* 12. Have the impacts of COVID-19 made it harder to provide healthier menu options?

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* 13. If you are a caterer, has COVID-19 enabled you to fast track or upscale technology such as pre-ordering systems, cashless payments, or click and collect? Please describe what sustainability impact this has had in the comments box.

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* 14. Have COVID-related changes increased staff workloads and costs?

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* 15. If staff have been furloughed, was this used as an opportunity to invest in staff development? Please tick all that apply

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* 16. Have the challenges of COVID-19 had a negative impact on staff mental health?

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* 17. Have you had to change practices or implement programmes to support staff mental health as a result of COVID-19?

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* 18. Overall, how has COVID-19 impacted on food waste on a per meal/item basis?

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* 19. When sites are able to be operational, how has COVID-19 impacted on food waste measurement?

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* 20. Has COVID-19 increased the use of disposables and food packaging?

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* 21. As far as you are aware, in catering settings, are disposables placed in the correct bin?

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* 22. As far as you are aware, if disposables are used, do they enter the correct waste stream for their product type when they are collected by the waste contractor - such as recyclable products go to be recycled, or compostable items go to AD or composting?

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* 23. Would you say that COVID-19 has led to increased communication and collaboration between stakeholders in the foodservice value chain such as between caterers, suppliers, local authorities, trade bodies and the third sector? Please give details if possible of the types of collaborations if possible

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* 24. Have the additional hygiene requirements due to COVID-19 had a negative impact on staff wellbeing, workload and costs?

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* 25. Are you concerned that the additional hygiene requirements have led to an increased use of harsher chemical cleaning solutions than previous regimes?

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* 26. Has the foodservice sector played a bigger role in the community because of the pandemic? For example, more sharing of surplus food, cooking for disadvantaged groups, NHS workers etc. Please give examples from your own business.

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* 27. Are there any other issues not covered above that you feel are important, or please share any other additional comments here?

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* 28. Would you be prepared to be interviewed in more detail about your responses?
If so, please add contact details.

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