green issues
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Ethical sourcing is having a real impact on the food service industry, with increased opportunities for operators who meet customer demand for sustainable products.
Posted: 22 October 2007 | 14:39
As one of the world’s top universities, the University of Glasgow takes great pride in its Hospitality Services, catering for 18,000 students and more than 5,000 staff as well as extensive conference business...
Posted: 22 October 2007 | 14:34
Pub operator JD Wetherspoon has won the High Street Recycling Champion Award for a scheme that sees delivery lorries returning recyclable waste from pubs to its central distribution centre.
Posted: 22 October 2007 | 12:00
The former boss of Golden Tulip UK, Peter Roberts, has come up with a cunning plan – forming a hotel site finding company and signing a deal with Whitbread, the business that snapped up his former company for £44m last month for more sites for its Premier Inn. Neat.
Posted: 19 October 2007 | 15:30
A pilot scheme to be unveiled in London next week will see hotels, guesthouses, event venues and attractions graded for their environmental performance by independent auditors in a bid to improve their energy consumption.
Posted: 18 October 2007 | 11:00
More than 20 UK fisheries are now accredited as
sustainable by the Marine Stewardship Council, and
the number is steadily growing. Tom Vaughan visits
Stornoway, where, in a bid to join this list, Young's
Seafood is pioneering its Trace system
Posted: 18 October 2007 | 00:00
Food production and catering has a huge carbon
footprint, but there are some relatively pain-free
ways that hospitality operators can make a
difference. Emma Allen describes how 10
companies have earned their green credentials
Posted: 18 October 2007 | 00:00
The first responsibility when running a business is to remain profitable, but an awareness of its environmental and social effects is also essential for the prosperity of the wider hospitality industry, says the BHA's Bob Cotton
Posted: 18 October 2007 | 00:00
You've responded to increasing demand from customers to be environmentally aware, but have you listened to those who know best how to implement it - your staff? asks Envirowise sector specialist Michael Savage
Posted: 18 October 2007 | 00:00
His fine-dining restaurant became one of the capital's culinary hotspots almost overnight, and his brasserie, Tom's Kitchen, is nearly always full. Can Tom Aikens work the same magic as he puts his green credentials on the line and sets out to champion sustainable fishing? Joanna Wood reports
Posted: 18 October 2007 | 00:00
Suppliers are responding "encouragingly" to demand from hospitality operators for more sustainable goods but have some way to go before they're fully green, research has revealed.
Posted: 11 October 2007 | 10:55
Using more energy-efficient equipment and adopting environment-friendly practices in the kitchen can reduce your business's carbon footprint and save money. Consultant David Clarke suggests some steps to take
Posted: 11 October 2007 | 00:00
Running a kitchen which conserves as much energy as possible is an ideal that
most operators would aspire to. But when it comes to the crunch, the higher
cost of energy-efficient equipment still often holds sway in the green issues
debate. Ross Bentley reports on how some leading industry figures considered
this conundrum at a round-table debate held at London's Dorchester hotel
Posted: 11 October 2007 | 00:00
Chefs are a fairly conservative lot, and mostly they still like to be "cooking with gas". Induction is gaining more and more admirers, however, not least because it will help keep the kitchen cool. Emma White investigates
Posted: 11 October 2007 | 00:00
Food service supplier 3663 has taken steps to implement sustainable business practices and seeks to involve its like-minded partners in building a green future
Posted: 11 October 2007 | 00:00
Kitchen equipment manufacturers have a huge role to play in minimising energy use and environmental damage - but the users have to do their bit as well
Posted: 11 October 2007 | 00:00
Intelligent design, careful equipment selection and management of the kitchen are some of the most significant ways hospitality can cut its environmental impact, according to food service consultancy Tricon.
Posted: 09 October 2007 | 12:10
3663, First for Foodservice, has teamed up with Frigoblock refrigeration systems in a joint venture that saves more than 12,000 tonnes of CO2 per year – the equivalent amount of CO2 produced by 7,689 passengers flying return between London and New York.
Posted: 05 October 2007 | 12:33
3663, First for Foodservice, has teamed up with oil recycling company Converts2Green to trial a project that uses recycled waste vegetable oil from customers and food manufacturers and turns it into sustainable biodiesel to fuel its trucks. 3663 first introduced bio-diesel in their fleet, as a blend with mineral diesel, over four years ago.
Posted: 05 October 2007 | 12:25
JD Wetherspoon and Mitchells & Butlers (M&B) have both opened the doors to new environmentally friendly pubs.
Posted: 04 October 2007 | 13:00
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