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.
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Contact path
Verified email
Booking probability
30%
Guest openness
Selective
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Signup to Generate a PitchThe 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.
The Small Print is hosted by Nick Hughes. The show has published 28 episodes to date.
Recent episodes include "29. Why fairer workplaces can help solve hospitality’s people problem" (20 October 2026, 33 minutes), "28. The story behind the whistle-blower warnings" (13 October 2026, 34 minutes), and "27. A blueprint for modern sustainability leadership" (6 October 2026, 31 minutes).
The Small Print publishes roughly weekly, with episodes averaging 33 minutes across 28 episodes.
Booking probability for The Small Print is 30%, and the host is rated Selective on guests. The Small Print requires a Pod Score of 80 or higher. The Small Print's contact route on record: verified email.
The strongest fits for The Small Print are Restaurants. The Small Print has a business audience.
Nick Hughes hosts The Small Print, a business show with 28 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #29
Employees from ethnic minority backgrounds are still being denied the same opportunities to build successful careers in hospitality as their white counterparts. That’s one of the key messages behind a new campaign from...
Episode #28
Boards are neither asking the right questions to understand the risk the food industry is facing from shocks to the system, nor allocating the time, energy or budget to materially reduce that risk. This was just one of...
Episode #27
Emily Coon is part of a new generation of sustainability professionals working to build long-term resilience into the bones of businesses. Soon to leave her role at St Austell Brewery to join the pub group, Fuller's...
Episode #26
Sodexo bucked the wider hospitality sector trend in 2025 by hitting its target to cut food waste by 50%, five years ahead of the SDG 12.3 and UK Food & Drink Pact targets. To mark International Day for Food Loss and...
Episode #25
The stage was set at Barnsgrove, near Basingstoke in Hampshire last week for the inaugural Footprint Festival. Professionals from across the worlds of business, policy, civil society and academia came together to...
Episode #24
How can government and businesses help farms reduce their climate impact, while balancing priorities like profitability, resilience, food production and nature? This question was at the heart of a series of...
Episode #23
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...
Episode #22
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...
Episode #21
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...
Episode #20
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...
Episode #19
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...
Episode #18
As experts continue to question the resilience of the UK’s food system amid geopolitical turmoil and weather extremes, Canada has forged ahead with developing a new national food security strategy. The document...
Episode #15
<p>The cold chain describes the collection of businesses responsible for keeping temperature-controlled goods like meat, dairy and fresh produce moving safely and efficiently through supply chains: from source all the...
Episode #14
<p>Scope 3 greenhouse gas emissions account for the lion’s share of the total for the average foodservice business. These are the emissions buried within food and drink supply chains that can be difficult to capture and...
Episode #13
<p>New research from the campaign group Action on Salt & Sugar has revealed worrying levels of salt in some of the UK’s most popular sandwiches sold by high street food-to-go brands and retailers. It’s now two years...
Episode #12
<p>The humble soybean plays a major role in powering the global food system as a key source of animal feed. But with industry targets for sourcing verified deforestation- and conversion-free soy having been missed, and...
Episode #11
<p>The Business Benchmark on Farm Animal Welfare (BBFAW) ranks 149 leading food companies, including many in the hospitality and foodservice sector, on their policies, practices and performance. This year’s report...
Episode #10
<p>School food standards in England are set for their first overhaul in over a decade following the publication of a government consultation. Ministers say the current standards are out of date and want to align them...
Episode #9
<p>Scotland has the ambition for high quality, nutritious food to be available to everyone as set out in the Good Food Nation Act. In this week’s episode of The Small Print, Jayne Jones, chief executive of the newly...
Episode #8
<p>Mike Barry has been working at the coal face of food sustainability for several decades, as the architect of Marks & Spencer’s pioneering Plan A strategy and most recently as co-founder of food systems consultancy...
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