green issues
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Events organisers are concerned about the environment but not prepared to pay to be green, new research has revealed.
Posted: 12 November 2007 | 11:28
Hospitality operators have been urged to adopt more sustainable practices after a report by the UN warned that fundamental problems with the global environment will lead to serious food shortages and a strain on natural resources.
Posted: 08 November 2007 | 13:33
Thistle Hotels is to sell only sustainable coffee throughout its estate, despite it increasing costs by 15%.
Posted: 06 November 2007 | 15:24
This list gives some simple actions which can minimise the amount of water you use in your business.
Posted: 05 November 2007 | 00:00
This Case Study demonstrates the cost savings and environmental benefits that can be achieved at holiday and leisure sites by focusing on environmental initiatives to reduce water use and waste generation.
Posted: 05 November 2007 | 00:00
Reducing your company's impact on the environment involves more than just recycled paper and energy-saving lightbulbs - it's a whole-business approach that informs every corporate decision and action and involves every employee. First Choice Coffee's Elaine Higginson explains
Posted: 31 October 2007 | 13:17
Water UK, the association that represents water and sewage companies, has today launched a best practice guide to help caterers properly dispose of fat, oils and grease (FOG).
Posted: 31 October 2007 | 12:12
Tougher UK recycling laws have come into force today, introducing a requirement for all non-hazardous waste to be sorted by type and recycled where possible to minimise the amount of rubbish heading for landfill.
Posted: 30 October 2007 | 12:10
From the end of this month, the Landfill Directive will compel hotels, pubs and restaurants to pre-treat their non-hazardous waste, which will now have to be separated and recycled, not dumped in a skip headed for landfill disposal.
Posted: 25 October 2007 | 13:00
Not only are the new Kindtoo plastic tumblers from Biopac fully compostable, they are also claimed to be the first disposable tumblers in the UK to carry the CE mark.
Posted: 25 October 2007 | 12:57
Valera's portable range of stainless-steel counter-top induction units - which offer instant control from boil to simmer in seconds - are said to save energy because they use power only when a pan is in contact with the tough, scratch-resistant Ceran glass cooking surfaces (which are 4mm or 6mm thick for medium- and heavy-duty models respectively).
Posted: 25 October 2007 | 12:53
Biodegradable packaging specialist Planglow has added a new eco-friendly container to its range to tap into growing consumer demand for wraps as a healthier and less carb-laden alternative to sandwiches.
Posted: 25 October 2007 | 12:43
The Energy-Wise feature on Rational's SelfCooking Centers can reduce energy consumption by up to 60% compared with conventional cookers, because the combi-ovens heat up so quickly, rising from room temperature to 300ºC in less than eight minutes.
Posted: 25 October 2007 | 12:38
European hotels are missing out on business by failing to trumpet their environmental credentials as effectively as possible, experts have warned.
Posted: 25 October 2007 | 07:00
One sure way to find out if you are throwing money out of the window - and harming the environment to boot - is to have your business energy audited. Nic Paton spent a day finding out what it entails
Posted: 25 October 2007 | 00:00
Don't be put off - every small step you take towards being green counts, says John Firrell, association secretary of the Considerate Hoteliers Association
Posted: 25 October 2007 | 00:00
Caterer highlights its top 10 suggestions to help
your hotel take that next step and keep your
environmental policy moving forward
Posted: 25 October 2007 | 00:00
If you want innovative ideas on how to make your hotel greener, look no further than these four businesses, all of which have been shortlisted for a Green award in our inaugural Hotel Cateys. Emma Allen reports
Posted: 25 October 2007 | 00:00
Thousands of hoteliers have already put green initiatives in place and many more are making plans. But as Caterer's Green Month nears its end, how many will continue along the green path? Architect Jeremy Blake takes a look at several hotels that are setting a fine, long-term example
Posted: 25 October 2007 | 00:00
Edinburgh-based Apex Hotels has a stringent corporate social responsibility (CSR) policy that extends throughout its business, and its track record on sustainability...
Posted: 23 October 2007 | 15:32
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