Environmental issues

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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

Hospitality could do more on green issues

Green month logoMost hospitality managers admit they aren't doing enough for the environment, exclusive research has revealed.
Posted: 05 October 2006 | 16:26

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

Adnams goes green with £14m eco-friendly distribution centre

Adnams logoSuffolk brewer Adnams has started operating a £14m eco-friendly distribution centre from its headquarters in Southwold today.
Posted: 02 October 2006 | 17:25

Caterer and Hotelkeeper Green Month

Welcome to Caterer and Hotelkeeper and CatererSearch.com’s Green Month.
Posted: 02 October 2006 | 12:18

London’s first eco-friendly training restaurant to open in November

London’s first eco-friendly training restaurant is set to open its doors in November, aiming to coach 10 students a year in ecological restaurant trade.
Posted: 25 September 2006 | 15:52

Considerate Hotel of the Year Awards - call for entries

Hoteliers can now enter this year's Considerate Hotel of the Year Awards, which reward the best environmental performers.
Posted: 15 September 2006 | 10:52

Challenging awards for hoteliers

Considerate Hoteliers logoHoteliers can now enter this year's Considerate Hotel of the Year Awards, which reward the best environmental performers.
Posted: 13 September 2006 | 10:48

Bristol's Bordeaux Quay part of food revolution?

The newly opened Bordeaux Quay restaurant in Bristol is part of a "new food revolution", according to owner Barny Haughton.
Posted: 07 September 2006 | 00:00

Take control of your energy bills

With utility costs continuing to spiral, it’s more important than ever for business consumers to take control of their energy supply arrangements, says gas and electricity consumer watchdog EnergyWatch. Paul Savage, head of Energywatch’s business service, offers some helpful tips.
Posted: 06 September 2006 | 09:30

Programme is in full cry

I was impressed by your decision to arrange the round-table meeting to discuss the challenge of energy usage in the industry (Caterer, 27 July, page 48).
Posted: 10 August 2006 | 00:00

CSR: What does it mean for hospitality?

Sarah LelicCorporate Social Responsibility has become the business phrase of the moment, but what can the hospitality trade take from this, asks Sarah Lelic, Editor, mad.co.uk.
Posted: 08 August 2006 | 16:08

Poll reveals where the heat was on

Temperatures might have cooled a little in the UK this week, but with July being the hottest month on record the heat has been rising in the country's kitchens.
Posted: 03 August 2006 | 14:29

Energy bills likely to carry on rising

Hotel and restaurant energy bills have spiralled by 65% in the past three years and are likely to carry on rising in 2007.
Posted: 03 August 2006 | 00:00

We can all make a difference to the environment

I'm delighted to see the attention being paid to pressing environmental matters, the latest being "The big energy debate" (Caterer, 27 July, page 48).
Posted: 03 August 2006 | 00:00

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10th October 2008