There has been improved take-up of green initiatives within the foodservice industry according to the Green Paper 2010 published by supplier of low energy refrigeration equipment, Gram.
A higher number of respondents than in Gram’s first Green Paper in 2008 demonstrated heightened awareness of their responsibilities, the commercial benefits that being green has on their business and ways to become greener still.
In an independent poll of 600 caterers across six channels - education, hotels, pubs, restaurants, workplaces and healthcare - 89% of respondents said they are actively practicing green initiatives compared to 76% in 2008. Half felt their green activities had not been affected by the recession while just over a quarter (27%) felt they had actually become greener.
Recycling remains the easiest and most widely adopted activity although it is considered the least effective way to save money. Although local sourcing is considered the second easiest activity for the second year running, actual take-up is low at just 9%.
Despite more than half of respondents thinking that purchasing and using low energy equipment is the best way to make savings long term, it is near the bottom of the rankings of the easiest ways to be green, and three-quarters (73%) of respondents said they were unaware that the Government offers loans towards the purchase of new energy efficient equipment, and of the Energy Technology List (ETL) that details energy saving equipment eligible for tax relief. Only a fifth knew of the ETL and just 3% had taken advantage of it.
Glenn Roberts, managing director of Gram, which has more than 30 products registered on the ETL said: “The report highlights just how imperative it is that the Government begins to invest in educating the industry, not only in the benefits of the ECA scheme, but also on the necessity of proactively initiating green initiatives.”