CATERER EATS OUT
green issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next Case Study: Kitley House hotelIn the past six years major efforts have been made to adopt greener business practices at the 19-bedroom Kitley House hotel near Plymouth - with huge cost savings as a result. Warewashing and laundry: How to save moneyCaterers consume massive quantities of water, energy and cleaning chemicals, particularly on tasks such as warewashing and laundry. But many of the benefits go straight down the drain. Bruce Whitehall and David Clarke look at solutions that could save money and benefit the planet Inside Contract Catering: Hospital food purchasingIn an age of environmental awareness, shouldn't there be more support for sustainable food purchasing in hospitals? Rosalind Mullen reports Energy Roundtable: Getting the message acrossEnergy, water and waste management programmes can improve the performance of the industry but the message is not always getting across to operators. Caterer and Considerate Hoteliers invited some experts to debate the issues. Rosalind Mullen reports Water-saving policies
A question of waste
Top 10 tactics for waste and recycling, by WRAPHere is a top-10 list of actions to get you started on implementing a waste minimisation and recycling programme for your business. If you work through these actions, you will soon realise the business benefits. Case study: Heatherleigh hotelAny guest who checks in to the seven-bedroom Heatherleigh hotel on the Isle of Wight is advised to turn off the tap when cleaning their teeth.
Christina's Diary: 2 - 6 October
Christina's diary: July 2005 - January 2006
Christina's diary: Easter 2006 - September 2006
Copthorne Hotel Cardiff named carbon champion
Make sure that you deliver on green promisesSimply paying lip service to CSR schemes will no longer do, says Michelle White, environmental affairs manager at Fairmont Hotels & Resorts Refrigeration under controlUnlike most other kitchen equipment, refrigeration uses electricity day and night for 365 days a year. Now more precise matching of energy to cabinet usage is becoming a key environmental issue alongside the established issues of ozone-depleting refrigerants. Bruce Whitehall reports on progress A paying policyWith soaring energy prices and growing pressure to cut energy consumption, businesses must now, more than ever, think seriously about implementing an environmental policy. Emma Allen describes how How to cut the cost of cookingEnergy-saving cooking equipment has tended to be a contradiction in terms. But as Bruce Whitehall discovers, manufacturers are curbing excessive consumption with the help of load-matched control systems and more direct heating technology How Green is your industry?Most operators have put some environment-friendly practices in place, but many feel they could do more, as we found out in our exclusive research Simple ways to save the planet
Case study: Strattons
Case study: Acorn house restaurant
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next |
Most Viewed ArticlesLatest Blog Posts |
