green issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 Previous | Next
Kirk Kinsell, InterContinental Hotels Group's president for Europe, Middle East & Africa, explains why smart brands invest despite the slump in business demand. "In the toughest year on record, people are travelling less and looking for real value, driving room rates down...
Posted: 30 October 2009 | 10:00
Technology can help businesses to manage and improve their energy consumption in order to operate in a more sustainable way. Ross Bentley reports on three examples.
Posted: 30 October 2009 | 07:20
McDonald’s is “helping to power homes and buildings across the UK” in a London-based initiative that diverts restaurant waste away from landfill sites and converts it into energy, the fast food giant said today. The company said the scheme - the second phase of a programme...
Posted: 28 October 2009 | 08:00
Sustainability will be a major focus at Hotelympia 2010, conference organiser Fresh RM has revealed.
The company will outline its commitment to sustainability by running the show under the new sustainable event standard BS 8901, which sees every operational element ...
Posted: 27 October 2009 | 17:14
Operators are increasingly looking to build sustainability into their businesses with locally sourced food and energy-efficient equipment. Diane Lane finds out what credentials they need to look for in their trading partners.
Posted: 27 October 2009 | 14:45
Chris Durant, director of Beacon Purchasing - the UK's largest purchasing consortium for the independent hospitality market - explains why environmental initiatives are important.
Posted: 27 October 2009 | 14:08
A number of leading restaurants including Quo Vadis, Carluccio's and Leon are expected to join the Sustainable Restaurant Association (SRA) when it launches early next year. The SRA is a not-for-profit, nationwide, membership-based organisation committed to promoting sustainability ...
Posted: 27 October 2009 | 09:00
BaxterStorey has become the first British contract
caterer to source all of its meat from the UK. But
reorganising the supply chain to become more eco
friendly has not been easy. Rosalind Mullen reports.
Posted: 26 October 2009 | 11:36
A round-up of the weekend's news affecting the hospitality industry. News includes: Savoy-trained chef plans chain of green, ethical restaurants; food chief to join rival; Sir Rocco Forte in restructure talks with bank; Lebanese chefs break hummus record in food war with Israel and more...
Posted: 26 October 2009 | 10:05
With new legislation on reducing carbon emissions due to come into force, the industry is still trying to find out how it will work in practice. Daniel Thomas reports.
Posted: 23 October 2009 | 18:49
Richard Caring, owner of Caprice Holdings, has hit back at a report by campaigners accusing one of his restaurants of serving fish “as endangered as the giant panda”. The makers of The End of the Line documentary...
Posted: 23 October 2009 | 07:30
Compass Group has responded to client confusion around the term "local sourcing" by establishing its own set of definitions of local and British produce. The Truly British and Truly Local criteria outline what the contract caterer really means...
Posted: 22 October 2009 | 16:09
They're the kings of regional cuisine, the restaurateurs
who were cooking local food 20 years before it became fashionable. To them it's not a foodie statement, it's a way of life - as Janie Stamford discovered when she met 2009 Catey Special Award winners Nigel Haworth.
and Craig Bancroft
Posted: 19 October 2009 | 17:22
Rebecca Hawkins, director of consultancy firm CESHI, says hospitality operators must be able to prove that their sustainable business practices make a difference in order to win consumers for whom CSR matters. "Businesses engaged in the broader sustainability agenda ...
Posted: 19 October 2009 | 10:00
Heating a hotel to everyone's tastes can be costly and difficult. Catherine Quinn looks at possible solutions that save energy as well.
Posted: 16 October 2009 | 12:17
She became a chef by accident and relocated to Devon because of a family crisis. Today, Tina-Bricknell Webb runs one of the best restaurants in the South-west and is a firm believer in growing - and rearing - your own produce. Robert Bullard reports.
Posted: 16 October 2009 | 11:51
All over the country caterers, restaurateurs and hoteliers are reaching out to connect with their communities in a myriad of imaginative ways, whether it be through through schools, community groups, charities, supplier networks or allotments. Janet Harmer reports.
Posted: 13 October 2009 | 14:39
With the reported threat of a total collapse of global fish stocks by 2048, more and more restaurateurs are turning to sustainable seafood. Tom Vaughan reports.
Posted: 13 October 2009 | 14:17
It's been touted as the greenest hotel in the country, but the Scarlet in Cornwall just wanted to reconcile luxury and conscience. Gemma Sharkey reports.
Posted: 12 October 2009 | 11:33
David Field, managing director of Nestlé Professional, emphasises that operating a sustainable business is not something that can be achieved overnight.
"Sustainability, despite the recession's far-reaching impact, remains a key challenge for the hospitality industry. That's why Nestlé Professional ...
Posted: 02 October 2009 | 10:27
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 Previous | Next
