green issues

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next

Refrigeration under control

Unlike most other kitchen equipment, refrigeration uses electricity day and night for 365 days a year. Now more precise matching of energy to cabinet usage is becoming a key environmental issue alongside the established issues of ozone-depleting refrigerants. Bruce Whitehall reports on progress
Posted: 12 October 2006 | 00:00

A paying policy

With soaring energy prices and growing pressure to cut energy consumption, businesses must now, more than ever, think seriously about implementing an environmental policy. Emma Allen describes how
Posted: 12 October 2006 | 00:00

How to cut the cost of cooking

Energy-saving cooking equipment has tended to be a contradiction in terms. But as Bruce Whitehall discovers, manufacturers are curbing excessive consumption with the help of load-matched control systems and more direct heating technology
Posted: 12 October 2006 | 00:00

How Green is your industry?

Most operators have put some environment-friendly practices in place, but many feel they could do more, as we found out in our exclusive research
Posted: 12 October 2006 | 00:00

Simple ways to save the planet

Dr Garry FelgateCutting back on the energy your business uses could be easier than you think, says Dr Garry Felgate, director of delivery and external relations at the Carbon Trust
Posted: 05 October 2006 | 00:00

Case study: Strattons

StrattonsThis family-run art boutique hotel in Swaffham, Norfolk, was the winner of last year's Considerate Hotelier Environmentally Responsible Hotel of the Year Award. The hotel, jointly owned by chef Vanessa Scott, has proved that going green needn't alienate guests or compromise services.
Posted: 03 October 2006 | 15:13

Case study: Acorn house restaurant

Acorn House executive chef Arthur Potts Dawson (l) with general manager James Grainger-SmithAs with any business, Acorn House restaurant in King's Cross will reflect the philosophy of its creators when it opens next month. However, unusually for the restaurant trade, this is based as much in its environmental ethos as it is in quality food and service.
Posted: 03 October 2006 | 15:08

Case study: One Aldwych

Simon Hirst, general manager of One AldwychBeing green doesn't mean being boring. At Gordon Campbell Gray's hotel One Aldwych, in London's West End, general manager Simon Hirst manages to balance luxury five-star service with successful environmental policies. "Waste is very last-century," he says. "Part of all our growing up - governments, businesses and people - is that we shouldn't waste resources."
Posted: 03 October 2006 | 14:57

Going green

Welcome to Caterer and Hotelkeeper's and CatererSearch’s Green Month.
Posted: 03 October 2006 | 14:42

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next

Latest News

Most Viewed Articles

Latest Blog Posts

Subscribe
 
30th August 2008