green issues
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Hospitality 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
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
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 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
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
Hotels 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 have become the first hospitality operators to sign up to the London Development Agency’s Green500 scheme.
Posted: 04 July 2008 | 08:00
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
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
Restaurateurs 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, the Brakes-owned supplier, has announced that it will no longer be supplying Bluefin tuna to foodservice operators.
Posted: 21 May 2008 | 13:08
A 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
InterContinental Hotels Group (IHG) has revealed design proposals for its first fully-fledged green hotel.
Posted: 30 April 2008 | 15:32
Ramada 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
Chef-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 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
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
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
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
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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