Nutritics’ most popular LinkedIn articles of 2023

To roundup the year, let’s look at some of our most popular LinkedIn articles from the past 12 months…

Is tofu sustainable??

This was a question a lot of you clearly wanted to know the answer to. Tofu is big business and is worth approximately ￡95m in the UK – but is it good for you and the environment??

Our Sustainability Lead at Nutritics , Laura Kirwan PhD , explored the complex factors that contribute to tofu’s environmental impact – from the farming of soybeans to its factory production, and comparing its impact to animal-based products. We also discuss how you can introduce tofu to your menu, and what to know when sourcing sustainable tofu.?

Read the full article here.?

Let’s say no to food waste

Food waste remains a massive issue for the hospitality and foodservice sector, so it was no surprise that this article resonated with those in the industry.?

In this piece we highlighted the huge environmental damage that food waste can have. We also discuss ways that operators can limit the waste generated by their business – including carrying out an audit, getting creative with ingredients in the kitchen, implementing smaller menus and using apps to distribute leftover products.?

Read the full article here.?

Reformulating recipes to help restaurants reduce their environmental impact

Looking to tweak your menu to save money, improve its nutrient profile and reduce its environmental impact? Well, the team at Nutritics has created alternative recipes to a number of classic dishes to help you make positive improvements in the kitchen.?

In this article, we look at two iconic British serves, the Full English Breakfast and Fish and Chips, demonstrating how small changes can make a big difference to operators.?

Read the full article here.?

Five sustainable lessons for the hospitality industry from Nutritics’ Business Leaders’ Forum

Earlier this year, Nutritics hosted a business leaders' dinner at Hawksmoor’s incredible Wood Wharf restaurant. Joined by guests from across the hospitality sector, several topics were discussed around the table, including what sustainability means to different businesses, the importance of engaging staff with the process and deciphering upcoming reporting regulations.

With five takeaways from the session of industry experts, hosted by Stephen Nolan , Chief Executive at Nutritics, this article performed strongly with our readers.?

Read the full article here.?

Keep an eye out for more LinkedIn articles in 2024, as we continue to explore sustainability within the hospitality and foodservice sectors.

If you’re looking for advice on sustainability in your business, get in touch with the Knowledge Labs team today - https://www.nutritics.com/en/services/knowledge-labs. Knowledge Labs provides Hospitality and Food Service (HaFS) operators with expert advice and support across a range of topics central to their ESG strategy, including food related sustainability, nutrition, employee wellbeing, and compliance.?