Speciality Food Feb/March 2024

4 @specialityfood EDITOR’S LETTER 44 24 W elcome to a very special edition of Speciality Food . The team and I are absolutely delighted to bring you The Green Issue . Sustainability and the environment are playing a bigger part in fine food retail than ever before. Consumers are actively seeking out, and demanding, products that tick environmentally- aware boxes. They want recyclable or compostable packaging, clean labels, better conditions for workers (particularly when it comes to coffee and chocolate) and are increasingly looking for products made by B Corp companies. This emergence of a new 'conscious customer' has become a driving force across many sectors and parts of industry, with artisans, packaging manufacturers, and retailers sitting up, taking notice, andmaking significant changes. In this edition we throw a spotlight onmany of issues affecting sustainability and food production today - with insight, commentary and inspiration that could help youmake 'greener' choices in the coming year. And we commit to continuing the sustainable conversation throughout 2024 and beyond. CHARLOTTE SMITH-JARVIS | EDITOR (MATERNITY COVER) charlotte.smith-jarvis @artichokehq.com 6 30 John Shepherd Partridges 50 James Grant No.2 Pound Street REGULARS 14 Product News 20 TrendWatch: British fusion 28 Centre Spread: Sustainable choices 49 Counterpoint: Supporting the circular economy 50 Cheese Uncut 54 Last Words FEATURES 16 Everything you need to know about IFE 2024 24Why frozen food is hotting up 27Meet The Producer: Armatore 30 The role of livestock in the future of food 32WilliamKendall talks food security and sustainability 34 Our Sustainable Champions 39 Innovation in greener thermal packaging 42 Sustainable spirits 44 The greener side of dairy 52 Daring to Diversify: Scientist switches to sustainable farming