green issues

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Time to act on your carbon footprint

Peter DuckerHospitality businesses are reportedly wasting £540,000 a day through poor energy efficiency, and Peter Ducker, chief executive of the Hotel Carbon Index Company, says operators can no longer ignore their carbon footprint
Posted: 31 July 2008 | 00:00

Energy efficient ventilation system

David Clarke, director of design consultants CDIS-KARM, member of the FCSI and the Catering for a Sustainable Future Group, offers advice on how to achieve a more energy efficient ventilation system.
Posted: 23 July 2008 | 11:20

Businesses wasting thousands of pounds through poor energy efficiency

Hospitality businesses in the UK are wasting more than £540,000 a day collectively through poor energy efficiency, research revealed today.
Posted: 22 July 2008 | 08:00

Hotels to face tighter planning rules

English Heritage logoHotels will face tighter planning rules for developments such as golf courses and gardens following today’s launch of English Heritage’s Historic Environment at Risk initiative.
Posted: 08 July 2008 | 06:00

S&NPE unveils plans for energy use reductions across pub estate

Scottish & Newcastle Pub Enterprises (S&NPE) has published an environmental policy aimed at reducing energy consumption amongst its 2,200-strong leases.
Posted: 07 July 2008 | 15:28

Being more water efficient could save businesses £400k a day

water tapHotels and restaurants in England and Wales could make combined savings of nearly £400,000 a day by using water more efficiency, according to new government-backed research.
Posted: 07 July 2008 | 13:06

Crowne Plaza and Pret A Manger sign up to green scheme

Crowne Plaza LondonCrowne Plaza and Pret A Manger have become the first hospitality operators to sign up to the London Development Agency’s Green500 scheme.
Posted: 04 July 2008 | 08:00

Energy efficient and sustainable refrigeration

David Clarke, director of design consultants CDIS-KARM, member of the FCSI and the Catering for a Sustainable Future Group, offers advice on how to make your refrigeration equipment more energy efficient.
Posted: 18 June 2008 | 11:13

Pubgoers should use jumpers, not heaters, says government

People who feel cold when sat outside pubs and restaurants should “wear a jumper” rather than switch on a patio heater, according to the Government.
Posted: 04 June 2008 | 15:54

Loch Fyne report calls for operators to source sustainable seafood

fishRestaurateurs have backed a report from fish restaurant chain Loch Fyne, which calls on operators to be more responsible and to source sustainable seafood.
Posted: 02 June 2008 | 17:31

M&J Seafood to drop endangered bluefin tuna

Bluefin tunaM&J Seafood, the Brakes-owned supplier, has announced that it will no longer be supplying Bluefin tuna to foodservice operators.
Posted: 21 May 2008 | 13:08

Rising prices threaten future of healthy school meals - For more hospitality stories, see what the weekend papers say

What the weekend papers sayA round-up of the weekend's news affecting the hospitality industry. News includes: Maybourne plans to add new overseas hotels to portfolio; M&B likely to propose alternatives to stake sale; Loch Lomond Golf Club and 3663 among UK’s greenest companies
Posted: 19 May 2008 | 10:50

IHG reveals design plans for first green hotel

IHG green hotelInterContinental Hotels Group (IHG) has revealed design proposals for its first fully-fledged green hotel.
Posted: 30 April 2008 | 15:32

Ramada Jarvis wins green award

Ramada, WrexhamRamada Jarvis has become the first national hotel group to achieve Green Tourism Business Scheme (GTBS) award at bronze level or above at all of its 41 hotels and headquarters.
Posted: 25 April 2008 | 17:00

Arthur Potts Dawson

Arthur Potts DawsonChef-restaurateur Arthur Potts Dawson is the co-founder and executive head chef/director of London’s first eco-friendly training restaurants, the 66-seat, two-AA-rosette Acorn House and the 64-seat Water House.
Posted: 24 April 2008 | 17:01

The Water House, London - My new kitchen

Arthur Potts-DawsonThe eco-warriors from London's Acorn House have opened their second restaurant - and with Water House they've taken planet saving even further. Diane Lane went to find out more
Posted: 16 April 2008 | 14:44

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Using only electrical cooking equipment means the kitchen environment is more pleasant for staff Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:36

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Food waste is composted, with the help of lots of hungry worms Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:33

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Induction technology helps to cut down on the electricity the kitchen needs where possible. Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:30

The Water House - My new kitchen

Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Taking responsibility for anything generated as waste includes anything that enters the drainage system. A GreasePak dosing unit from Mechline uses a bio-enzymatic solution to degrade fats, oils and greases and so prevent grease build-up and clogged drains. Go back to My New Kitchen here >>
Posted: 16 April 2008 | 14:28

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10th February 2012