green issues
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Intelligent design, careful equipment selection and management of the kitchen are some of the most significant ways hospitality can cut its environmental impact, according to food service consultancy Tricon.
Posted: 09 October 2007 | 12:10
3663, First for Foodservice, has teamed up with Frigoblock refrigeration systems in a joint venture that saves more than 12,000 tonnes of CO2 per year – the equivalent amount of CO2 produced by 7,689 passengers flying return between London and New York.
Posted: 05 October 2007 | 12:33
3663, First for Foodservice, has teamed up with oil recycling company Converts2Green to trial a project that uses recycled waste vegetable oil from customers and food manufacturers and turns it into sustainable biodiesel to fuel its trucks. 3663 first introduced bio-diesel in their fleet, as a blend with mineral diesel, over four years ago.
Posted: 05 October 2007 | 12:25
JD Wetherspoon and Mitchells & Butlers (M&B) have both opened the doors to new environmentally friendly pubs.
Posted: 04 October 2007 | 13:00
The British Hospitality Association (BHA) is holding talks with the Government to thrash out how stiff new targets for reductions in greenhouse gas emissions set to come into force next year are going to affect the industry.
Posted: 04 October 2007 | 10:00
Hospitality firms can't ignore their contribution to the 100 million tonnes of carbon dioxide emitted by small businesses annually, warns Institute of Hospitality chief executive Philippe Rossiter
Posted: 04 October 2007 | 00:00
It's no use paying lip service to corporate social responsibility any more - your competitors are getting far too much out of it. Nic Paton reports
Posted: 04 October 2007 | 00:00
In response to growing pressures on hospitality operators to conduct their businesses sustainably, Caterer, in conjunction with 3663 First for Foodservice, invited some passionate supporters of the cause to a round-table discussion on the necessity and benefits of working in a more environmentally friendly manner
Posted: 04 October 2007 | 00:00
After picking up widespread acclaim for their eco-friendly London restaurant Acorn House, Arthur Potts Dawson and Jamie Grainger-Smith haven't hung about in launching their second site, the Water House. Tom Vaughan meets two restaurateurs doing their bit to save the world - one restaurant at a time
Posted: 04 October 2007 | 00:00
It's a given. We should all be taking responsibility for our environment at home and at work. Most hospitality businesses seem to think that they are already looking after the planet, but are they doing as much as they think? As our Green Month issue kicks off, Nic Paton investigates
Posted: 04 October 2007 | 00:00
The Government knows that changing people's attitudes to the environment will take a long time, so it wants hospitality to tell the world about its green initiatives
Posted: 04 October 2007 | 00:00
Hospitality firms can't ignore their contribution to the 100 million tonnes of carbon dioxide emitted by small businesses annually, warns Institute of Hospitality chief executive Philippe Rossiter
Posted: 04 October 2007 | 00:00
The Caterersearch Green Zone launches today, to mark the start of Green Month, Caterer and Hotelkeeper’s annual focus on the environmental agenda and its impact on hospitality.
Posted: 03 October 2007 | 14:30
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
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
A list of all the organisation you need to help you and your company go green...
Posted: 03 October 2007 | 10:40
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 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
During 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
Some telling facts and figures to help you reduce your carbon footprint
Posted: 02 October 2007 | 17:27
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