Environmental issues

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Balers from Mil-tek

Balers from Mil-tekFrom the end of this month, the Landfill Directive will compel hotels, pubs and restaurants to pre-treat their non-hazardous waste, which will now have to be separated and recycled, not dumped in a skip headed for landfill disposal.
Posted: 25 October 2007 | 13:00

CE-marked eco-tumblers from Biopac

CE-marked eco-tumblers from BiopacNot only are the new Kindtoo plastic tumblers from Biopac fully compostable, they are also claimed to be the first disposable tumblers in the UK to carry the CE mark.
Posted: 25 October 2007 | 12:57

Portable induction units from Valera

Portable induction units from ValeraValera's portable range of stainless-steel counter-top induction units - which offer instant control from boil to simmer in seconds - are said to save energy because they use power only when a pan is in contact with the tough, scratch-resistant Ceran glass cooking surfaces (which are 4mm or 6mm thick for medium- and heavy-duty models respectively).
Posted: 25 October 2007 | 12:53

Biodegradable packaging from Plangow

Biodegradable packaging specialist Planglow has added a new eco-friendly container to its range to tap into growing consumer demand for wraps as a healthier and less carb-laden alternative to sandwiches.
Posted: 25 October 2007 | 12:43

SelfCooking Centres from Rational

The Energy-Wise feature on Rational's SelfCooking Centers can reduce energy consumption by up to 60% compared with conventional cookers, because the combi-ovens heat up so quickly, rising from room temperature to 300ºC in less than eight minutes.
Posted: 25 October 2007 | 12:38

Grease Pak from Mechline

Grease Pak, the result of 15 years of research, helps caterers avoid blocking their drains with accumulated fats, oils and greases and overcomes the smelly and unhygienic hazards implicit in grease traps
Posted: 25 October 2007 | 12:27

Green regime 'will bring in the business'

Radisson SAS in CologneEuropean hotels are missing out on business by failing to trumpet their environmental credentials as effectively as possible, experts have warned.
Posted: 25 October 2007 | 07:00

It pays to have your business energy audited

Hotelier Jolyon Joseph and energy engineer Simon WynneOne sure way to find out if you are throwing money out of the window - and harming the environment to boot - is to have your business energy audited. Nic Paton spent a day finding out what it entails
Posted: 25 October 2007 | 00:00

The future's bright - the future's green

John Firrell, association secretary of the Considerate Hoteliers AssociationDon't be put off - every small step you take towards being green counts, says John Firrell, association secretary of the Considerate Hoteliers Association
Posted: 25 October 2007 | 00:00

10 ways to make your hotel greener

Caterer highlights its top 10 suggestions to help your hotel take that next step and keep your environmental policy moving forward
Posted: 25 October 2007 | 00:00

The Hotel Cateys: The Green Award shortlist

If you want innovative ideas on how to make your hotel greener, look no further than these four businesses, all of which have been shortlisted for a Green award in our inaugural Hotel Cateys. Emma Allen reports
Posted: 25 October 2007 | 00:00

Hotels that blaze a green trail

Thousands of hoteliers have already put green initiatives in place and many more are making plans. But as Caterer's Green Month nears its end, how many will continue along the green path? Architect Jeremy Blake takes a look at several hotels that are setting a fine, long-term example
Posted: 25 October 2007 | 00:00

Tom Aikens's restaurant opening postponed

Tom AikensThe opening of Michelin-starred chef Tom Aikens’s third restaurant, Tom’s Place, has been pushed back following delays with building works.
Posted: 22 October 2007 | 15:39

First Choice Coffee is the ethical choice

Ethical sourcing is having a real impact on the food service industry, with increased opportunities for operators who meet customer demand for sustainable products.
Posted: 22 October 2007 | 14:39

Glasgow University serves First Choice Coffee

As one of the world’s top universities, the University of Glasgow takes great pride in its Hospitality Services, catering for 18,000 students and more than 5,000 staff as well as extensive conference business...
Posted: 22 October 2007 | 14:34

JD Wetherspoon wins recycling award

Pub operator JD Wetherspoon has won the High Street Recycling Champion Award for a scheme that sees delivery lorries returning recyclable waste from pubs to its central distribution centre.
Posted: 22 October 2007 | 12:00

London Development Agency sets up green tourism grading pilot

Ramada Jarvis WrexhamA pilot scheme to be unveiled in London next week will see hotels, guesthouses, event venues and attractions graded for their environmental performance by independent auditors in a bid to improve their energy consumption.
Posted: 18 October 2007 | 11:00

Youngs aims for Marine Stewardship Council accredition

trawlerMore than 20 UK fisheries are now accredited as sustainable by the Marine Stewardship Council, and the number is steadily growing. Tom Vaughan visits Stornoway, where, in a bid to join this list, Young's Seafood is pioneering its Trace system
Posted: 18 October 2007 | 00:00

10 steps to sustainability

Food production and catering has a huge carbon footprint, but there are some relatively pain-free ways that hospitality operators can make a difference. Emma Allen describes how 10 companies have earned their green credentials
Posted: 18 October 2007 | 00:00

We must find a balance of sustainability

Bob Cotton, chief executive, the British Hospitality AssociationThe first responsibility when running a business is to remain profitable, but an awareness of its environmental and social effects is also essential for the prosperity of the wider hospitality industry, says the BHA's Bob Cotton
Posted: 18 October 2007 | 00:00

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11th October 2008