green issues

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Welcome to Caterer's Green Month

Welcome to Green Month, Caterer and Hotelkeeper's annual focus on the environmental agenda and its impact on hospitality. Over the next four weeks, we'll be tracking the twists and turns of the green debate...
Posted: 03 October 2007 | 11:15

Why we all need to go green

Going green is no longer just an option for the hospitality industry, it's a necessity. Those of you who fail to address energy conservation, recycling, renewable resources and waste-reduction do so at your peril - and ours. Rosalind Mullen reports
Posted: 03 October 2007 | 10:49

Who's who: Your green contacts

A list of all the organisation you need to help you and your company go green...
Posted: 03 October 2007 | 10:40

The A-Z of going green

Once you have committed to going green, make sure you have everything covered. Here's an A-Z of what you might want to consider, compiled by Rosalind Mullen and CESHI (Centre for Environmental Studies in the Hospitality Industry) at Oxford Brookes University
Posted: 03 October 2007 | 10:35

Small businesses unaware of their environmental impact

global warmingSmall hotel and restaurant businesses are lagging behind all other sectors in awareness of their environmental impact, according to new research.
Posted: 03 October 2007 | 07:00

A better way of doing business

Fred BarnesDuring the 1990s, 3663 First for Foodservice set the food service industry benchmark for the way we placed environmental issues at the heart of our business management.
Posted: 02 October 2007 | 17:33

Facts and figures

Some telling facts and figures to help you reduce your carbon footprint
Posted: 02 October 2007 | 17:27

Marketing: Spread the green message

Customers are looking for a lead on how to be greener, but they won't be fooled by lip service. Follow a green agenda and explain what you're doing
Posted: 02 October 2007 | 17:20

Legislation: what you need to know to get your business green

Going green may be high on the agenda these days, but it comes with a host of rules and regulations that have to be observed. Here's a summary to help you get clued-up
Posted: 02 October 2007 | 17:13

Exclusive research: Attitudes are changing towards sustainability

Exclusive research conducted by Caterer and Hotelkeeper in association with 3663 First for Foodservice shows that attitudes towards sustainability among hospitality operators are changing for the better
Posted: 02 October 2007 | 17:02

Why it pays to go green

Making your business more sustainable not only saves you money, it can also win you customers looking for companies with green credentials
Posted: 02 October 2007 | 16:56

Sustainability: Getting started

It can be hard to know where to start, but do your homework and plan ahead and you won't go far wrong. Here are some tips to get you going
Posted: 02 October 2007 | 16:53

Acorn House

Acorn House If you like your restaurants eco-friendly, they don't come much greener than London's Acorn House, the brainchild of executive chef Arthur Potts Dawson,...
Posted: 02 October 2007 | 00:00

Punch Taverns

Punch TavernsThe Old Royal Oak in Burton upon Trent, Staffordshire, is one Punch pub that will benefit from "Green Warrior" Rachel King's innovations As the UK's...
Posted: 02 October 2007 | 00:00

Top 10 tips on how to reduce your carbon footprint

Here, with real-life examples, are some of the best ways to start saving money and reducing your carbon footprint
Posted: 02 October 2007 | 00:00

BaxterStorey

William Baxter (left) and Alastair Storey have a well-developed environmental programme in place at their catering company Margins are notoriously...
Posted: 02 October 2007 | 00:00

EU bans bluefin tuna fishing until 2008

Bluefish tunaThe European Union (EU) has banned bluefin tuna fishing in the Mediterranean and eastern Atlantic for the remainder of 2007 as catch quotas for the year have been exhausted.
Posted: 24 September 2007 | 09:00

Nina Zagat, co-founder of the Zagat Survey

Nina Zagat, co-founder of the Zagat SurveyNina Zagat is co-founder of the Zagat Survey of international restaurant and travel guides, which she oversees together with her husband, Tim. She talks to Kerstin Kühn about their 2008 London restaurant guide, published yesterday (12 September).
Posted: 13 September 2007 | 00:00

Call for action on sustainable fish sourcing

James SimpsonThese days, people want more than just words about sustainable fishing, says James Simpson from the Marine Stewardship Council (MSC)
Posted: 20 August 2007 | 08:00

Hospitality sector 'must get greener'

The hospitality industry is making progress in addressing sustainability, but more must be done to boost the issue's profile and raise awareness among staff, exclusive research has revealed.
Posted: 16 August 2007 | 11:00

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