green issues
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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
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
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
Cutting 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
This 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
As 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
Being 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
Welcome to Caterer and Hotelkeeper's and CatererSearch’s Green Month.
Posted: 03 October 2006 | 14:42
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