green issues

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Case Study: Kitley House hotel

In 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.
Posted: 23 October 2006 | 12:41

Warewashing and laundry: How to save money

Caterers 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
Posted: 20 October 2006 | 00:00

Inside Contract Catering: Hospital food purchasing

In an age of environmental awareness, shouldn't there be more support for sustainable food purchasing in hospitals? Rosalind Mullen reports
Posted: 19 October 2006 | 00:00

Energy Roundtable: Getting the message across

Energy, 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
Posted: 19 October 2006 | 00:00

Water-saving policies

CHOT 150606Now that summer is over and the wet British weather is back, the headline-making warnings over chronic water shortages of a few months ago seem a distant memory. Yet, water-saving policies are now more important for your business than ever. Emma Allen reports
Posted: 19 October 2006 | 00:00

A question of waste

Jennie PriceThe green agenda has hardly been out of the news recently. Climate change is grabbing the front pages as never before, and the public increasingly want to know what the businesses they deal with are doing to protect the environment. The hospitality sector needs to respond to this challenge.
Posted: 19 October 2006 | 00:00

Top 10 tactics for waste and recycling, by WRAP

Here 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.
Posted: 19 October 2006 | 00:00

Case study: Heatherleigh hotel

Any 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.
Posted: 19 October 2006 | 00:00

Christina's Diary: 2 - 6 October

Christina Simons, who owns the Cottage hotel in the New Forest with husband David Mascord, has decided to make her nine-bedroom, 250-year-old former forester's cottage greener. So far she has begun by using sustainable products and improved insulation. This is her diary...
Posted: 19 October 2006 | 00:00

Christina's diary: July 2005 - January 2006

Christina Simons, (pictured left with husband David Mascord), owner of the Cottage hotel, a nine-bedroom 350-year-old forester's cottage in the heart of the New Forest, decided to make her business greener earlier last year. But it's easier said than done. This is her diary...
Posted: 18 October 2006 | 15:07

Christina's diary: Easter 2006 - September 2006

Christina Simons, who owns the Cottage hotel in the New Forest with husband David Mascord, has decided to make her nine-bedroom, 250-year-old former forester's cottage greener. So far she's begun by using sustainable products and improved insulation. This is her diary...
Posted: 18 October 2006 | 15:01

Copthorne Hotel Cardiff named carbon champion

The Copthorne Hotel CardiffThe Copthorne Hotel Cardiff has been named as a Green champion by the organisers of the 100 Days of Carbon Clean Up initiative.
Posted: 12 October 2006 | 17:17

Make sure that you deliver on green promises

Simply paying lip service to CSR schemes will no longer do, says Michelle White, environmental affairs manager at Fairmont Hotels & Resorts
Posted: 12 October 2006 | 00:00

Refrigeration under control

Unlike 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
Posted: 12 October 2006 | 00:00

A paying policy

With 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
Posted: 12 October 2006 | 00:00

How to cut the cost of cooking

Energy-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
Posted: 12 October 2006 | 00:00

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
Posted: 12 October 2006 | 00:00

Simple ways to save the planet

Dr Garry FelgateCutting back on the energy your business uses could be easier than you think, says Dr Garry Felgate, director of delivery and external relations at the Carbon Trust
Posted: 05 October 2006 | 00:00

Case study: Strattons

StrattonsThis family-run art boutique hotel in Swaffham, Norfolk, was the winner of last year's Considerate Hotelier Environmentally Responsible Hotel of the Year Award. The hotel, jointly owned by chef Vanessa Scott, has proved that going green needn't alienate guests or compromise services.
Posted: 03 October 2006 | 15:13

Case study: Acorn house restaurant

Acorn House executive chef Arthur Potts Dawson (l) with general manager James Grainger-SmithAs with any business, Acorn House restaurant in King's Cross will reflect the philosophy of its creators when it opens next month. However, unusually for the restaurant trade, this is based as much in its environmental ethos as it is in quality food and service.
Posted: 03 October 2006 | 15:08

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20th July 2008