green issues
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Burgers and bangers are off the menu at Forest Green Rovers football club after red meat was banned from being sold to fans. Red meat was removed from the diets of players at the Blue Square Bet Premier club a few weeks ago, but the policy has now been extended to the whole stadium.
Posted: 11 February 2011 | 16:30
Guests staying at the Montpellier Chapter hotel in Cheltenham are to benefit by being driven around the town in an electric car. The 61-bedroom hotel, which opened in November 2010, has taken delivery of one of the first Mitsubishi i-MiEV plug-in electric cars following its launch into the UK earlier this month.
Posted: 08 February 2011 | 10:27
Catering giant Sodexo has pulled off an industry first by achieving Marine Stewardship Council (MSC) certification at each of its UK outlets serving fish. The move means that more than one million people...
Posted: 09 December 2010 | 16:15
Corporate social responsibility policies, spiralling utility bills and the uncertain economic climate are spurring more and more businesses to invest in greener machines. Product Zone discovers the benefits environmentally friendly equipment has brought to six operators.
Posted: 01 November 2010 | 15:23
In order to make a real difference to the environment, the issue of sustainable development needs to become part of the hospitality industry's sourcing policies. BPEX chairman Stewart Houston explains.
Posted: 21 October 2010 | 17:40
Mark Selby is co-owner, together with Thomasina Miers, of Mexican restaurant chain Wahaca, which is set to launch its fourth London outlet in Soho next month. He spoke to Kerstin Kühn about the new site and its strong environmental focus.
Posted: 21 October 2010 | 17:20
When frozen meals supplier Apetito decided an all-encompassing sustainability policy was the only way forward, it led to a change in culture and mindset - not only for its own employees, but its customers and suppliers, too.
Posted: 14 October 2010 | 12:19
Having a green policy is good and we should be sensitive to the environment, but there is a worrying lack of debate about some of the consequences, says Peter Hancock, chief executive of Pride of Britain Hotels.
Posted: 14 October 2010 | 11:37
On 30 September, around 20,000 organisations had to register for the CRC Efficiency Scheme - new legislation aimed at cutting carbon emissions - or risk facing fines. However, experts who gathered at a recent Caterer roundtable event agreed that the Government has not done enough to publicise the new regulations. Daniel Thomas sat in on the discussion.
Posted: 13 October 2010 | 14:30
A recent trip to Colombia helped illustrate the difference between Rainforest Alliance certified and non-certified farms. Susan Nash, trade communication manager at Kraft Foods, explains why certification matters.
Posted: 07 October 2010 | 15:21
Your hotel might have a comprehensive green strategy but it can still be compromised if your guests don't play their part. Here are 25 ways to encourage buy-in from them as recommended by members of the Considerate Hoteliers Association.
Posted: 07 October 2010 | 10:52
Rising food costs has caused Le Manoir aux Quat'Saisons to rethink its plans to increase the use of organic produce. Chef-patron Raymond Blanc explains.
Posted: 30 September 2010 | 11:40
QHotels has reduced the energy consumption across its group of 21 hotels by 61%, smashing its target of 30%. In 2009 all of the company's hotels and its central office were awarded either a silver or Bronze Green Tourism Business Scheme accreditation as a result of energy-saving initiatives...
Posted: 06 August 2010 | 17:11
Guildford-based contractor Pride Catering has been awarded the Soil Association’s Food for Life Silver Catering Mark for its work at St Stephens School in Twickenham, which is also one of Food for Life’s flagship schools.
Posted: 21 June 2010 | 11:08
A round-up of the weekend's news affecting the hospitality industry. News includes: Premier Inn bans vuvuzelas to protect customers sleep; late-night bars to pay the cost of policing drunken disorder; Qatari government interested in Savoy hotel and Grosvenor House and more
Posted: 21 June 2010 | 10:30
To mark the launch of its Green Start initiative, which helps hospitality businesses to go green, VisitEngland gathered together some of the finest sustainability brains in the sector to share their tips and discuss the challenges for the industry. The event, chaired by VisitEngland chairman Penelope, Viscountess Cobham, took place at Shoreditch Trust's eco-friendly training restaurant, Acorn House. Neil Gerrard listened in.
Posted: 18 June 2010 | 12:05
For starters, a cycle-to-work scheme can help save money. Employers can avoid the 12.8% national insurance contribution on the value of cycling equipment.
Posted: 11 June 2010 | 10:47
The response to the newly launched Sustainable Restaurant Association has been surprisingly mixed. So does the industry really need it? Rosalind Mullen reports.
Posted: 10 June 2010 | 15:22
Sodexo, Aramark and Whitbread have once again made it into Business in the Community’s (BITC) newly-published, pan-industry Corporate Responsibility Index 2009. Launched in 1996 to help companies benchmark their environmental management and performance...
Posted: 08 June 2010 | 10:59
Every business is trying to be greener, but for many caterers it's impossible to cut back on disposable items when so many customers are eating and drinking on the move. John Porter looks at what suppliers are doing to solve the problem.
Posted: 02 June 2010 | 17:01
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