CATERER EATS OUT
Environmental issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next Karol Rzepkowski, managing director of Johnson Sustainable Seafoods
Industry welcomes Stern report on climate changeHospitality operators have welcomed this week's landmark report on climate change as a dose of common sense, arguing it need not be a doom-and-gloom prescription for the future of the industry. Conferences can take the green routeYour informative and inspiring Green October campaign will surely be viewed retrospectively as a tipping point - no longer can the UK hospitality sector claim ignorance, or justify its disinterest, on matters to do with global warming. Laws will get even tougherI feel your news story headed "Government hits back over 'Part L' criticism" (Caterer, 26 October, page 8) did not accurately summarise Golden Tulip's philosophy on the reduction of carbon emissions and energy efficiency in hotels. US hotel gives Hilton a boost in earnings... and other international news
Gleneagles hotel to introduce a 'carbon levy'
World economy to suffer if global warming not tackled urgently
Set an example and cut carbon
Government hits back over 'Part L' building regulations criticismThe Government has played down fears that its plans to tighten building regulations and reduce emissions could adversely impact the viability of older hotels. Recycling to fuel the futureThe search for renewable sources of fuel has been ongoing for decades, but now the spotlight is on the catering industry, as companies are urged to recycle today's waste cooking oil for tomorrow's fuel. Anna McNamara investigates. Alternate energies: Earth, wind and fireReducing energy bills and waste is a good step towards a greener policy, but what are the options for businesses that want to go further and cut out fossil fuel consumption entirely? Tom Vaughan investigates Christina's diary: 16 October
Green tourism: Green into goldAs green tourism goes mainstream and increasing numbers of hospitality businesses recognise the potential for showcasing their green credentials, environmental public relations expert Claire Lalaguna finds out what works best Greener food transportI was interested to read your Green Month feature headed "Clean up your act" (Caterer, 19 October, page 50) offering solutions for a greener catering industry. Case Study: Kitley House hotelIn the past six years major efforts have been made to adopt greener business practices at the 19-bedroom Kitley House hotel near Plymouth - with huge cost savings as a result. Warewashing and laundry: How to save moneyCaterers consume massive quantities of water, energy and cleaning chemicals, particularly on tasks such as warewashing and laundry. But many of the benefits go straight down the drain. Bruce Whitehall and David Clarke look at solutions that could save money and benefit the planet Energy Roundtable: Getting the message acrossEnergy, water and waste management programmes can improve the performance of the industry but the message is not always getting across to operators. Caterer and Considerate Hoteliers invited some experts to debate the issues. Rosalind Mullen reports Water-saving policies
A question of waste
Top 10 tactics for waste and recycling, by WRAPHere is a top-10 list of actions to get you started on implementing a waste minimisation and recycling programme for your business. If you work through these actions, you will soon realise the business benefits. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next |
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