green issues

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Loch Fyne report calls for operators to source sustainable seafood

fishRestaurateurs have backed a report from fish restaurant chain Loch Fyne, which calls on operators to be more responsible and to source sustainable seafood.
Posted: 02 June 2008 | 17:31

M&J Seafood to drop endangered bluefin tuna

Bluefin tunaM&J Seafood, the Brakes-owned supplier, has announced that it will no longer be supplying Bluefin tuna to foodservice operators.
Posted: 21 May 2008 | 13:08

Rising prices threaten future of healthy school meals - For more hospitality stories, see what the weekend papers say

What the weekend papers sayA round-up of the weekend's news affecting the hospitality industry. News includes: Maybourne plans to add new overseas hotels to portfolio; M&B likely to propose alternatives to stake sale; Loch Lomond Golf Club and 3663 among UK’s greenest companies
Posted: 19 May 2008 | 10:50

IHG reveals design plans for first green hotel

IHG green hotelInterContinental Hotels Group (IHG) has revealed design proposals for its first fully-fledged green hotel.
Posted: 30 April 2008 | 15:32

Ramada Jarvis wins green award

Ramada, WrexhamRamada Jarvis has become the first national hotel group to achieve Green Tourism Business Scheme (GTBS) award at bronze level or above at all of its 41 hotels and headquarters.
Posted: 25 April 2008 | 17:00

Arthur Potts Dawson

Arthur Potts DawsonChef-restaurateur Arthur Potts Dawson is the co-founder and executive head chef/director of London’s first eco-friendly training restaurants, the 66-seat, two-AA-rosette Acorn House and the 64-seat Water House.
Posted: 24 April 2008 | 17:01

The Water House, London - My new kitchen

Arthur Potts-DawsonThe eco-warriors from London's Acorn House have opened their second restaurant - and with Water House they've taken planet saving even further. Diane Lane went to find out more
Posted: 16 April 2008 | 14:44

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Using only electrical cooking equipment means the kitchen environment is more pleasant for staff Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:36

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Food waste is composted, with the help of lots of hungry worms Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:33

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Induction technology helps to cut down on the electricity the kitchen needs where possible. Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:30

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Taking responsibility for anything generated as waste includes anything that enters the drainage system. A GreasePak dosing unit from Mechline uses a bio-enzymatic solution to degrade fats, oils and greases and so prevent grease build-up and clogged drains. Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:28

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) A Brita Professional AquaQuell Purity 600 unit filters mains water for general use, while a Greencare H2O system filters, chills and produces still and sparkling water so it can be bottled for serving in the restaurant, dispensing with the need for the excess deliveries and packaging that come with bottled water. Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:18

Islington gastropub wins organic award

Award winning London gastropub the Duke of Cambridge has been named Best Organic Restaurant 2008 by the Soil Association.
Posted: 14 April 2008 | 14:08

JD Wetherspoon re-thinks eco-friendly technology

The Kettleby Cross, Melton MowbrayJD Wetherspoon is to rethink its use of eco-friendly technology after its first green pub, the Kettleby Cross, missed its energy saving targets by a country mile.
Posted: 04 April 2008 | 16:27

Marketing is key at Alimentum

Alimentum owner John Hudgell is keenly aware of the importance of marketing his restaurant and makes use of radio, local press and direct mail to get the message across to his local target market, as Emma White reports.
Posted: 27 March 2008 | 00:05

Leon's provides a healthy breakfast

A big hit throughout central London, Leon's breakfast offering juggles its healthy eating philosophy with a wide choice. Tom Vaughan reports.
Posted: 27 March 2008 | 00:00

The world on a plate - Cateys sponsor's opinion

Phil Jones, Heinz Foodservice director.Knowing whether to operate sustainably is not clear-cut in the food service industry, says Phil Jones, Heinz Foodservice director.
Posted: 27 March 2008 | 00:00

Cateys Sponsor's Opinion: Matt Johnson

Listen to your staff and help make the supply chain environmentally sustainable.
Posted: 20 March 2008 | 00:05

My life in hospitality: Jamie Grainger-Smith

Jamie Grainger-Smith is general manager of eco-friendly restaurants Acorn House and Water House
Posted: 20 March 2008 | 00:05

Make sure your business is WEEE compliant

refrigerator waste“We have now entered the second compliance period for the UK WEEE (Waste Electrical and Electronic equipment) Regulations and still some confusion remains amongst caterers and hoteliers.
Posted: 19 March 2008 | 12:52

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