green issues
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Twelve new eco-friendly suites, which will appear to float across a valley, are to be developed within the grounds of the award-winning Chewton Glen hotel in Hampshire. Planning permission has been granted for the woodland suites, which will be housed within six timber tree-house style building on stilts.
Posted: 02 August 2011 | 10:40
Bite Catering has become the first member of the Sustainable Restaurant Association (SRA) from the contract catering sector. The niche operator, which runs 12 B&I sites in London and the Home Counties, will commit to a number of initiatives from the SRA shortlist in three areas: sourcing, environment and...
Posted: 20 July 2011 | 18:15
Businesses can cut their refrigeration energy bills by up to 20% using simple, low-cost steps, according to a new guide. Refrigeration can account for a large proportion of overall energy costs, according to the guide's author, the Carbon Trust.
Posted: 18 July 2011 | 14:58
Proposals to reform the Common Fisheries Policy (CFP) have been described as "disappointing" by conservation group the World Wildlife Fund (WWF). The WWF's director of European policy Tony Long described...
Posted: 13 July 2011 | 16:00
Restaurants use a lot of energy. And in this busy working environment it is all too easy for energy efficiency to slip off the agenda.
Posted: 01 July 2011 | 11:35
Food service distributor 3663 has won a four-year contract worth £20m to supply construction and facilities management firm Interserve with food and drink. 3663 will also work with Interserve in support of its green credentials by collecting its client's waste oil...
Posted: 09 May 2011 | 17:35
With landfill costs soaring, this year could prove to be the tipping point that makes sustainable practices a business imperitive. Emily Manson asks what measures operators can take to turn waste into wealth
Posted: 06 May 2011 | 12:12
Nearly one in five restaurants, pubs and hotels in England and Wales which sell "local" food are making the claim falsely. That's the finding from...
Posted: 28 February 2011 | 14:58
Environmental campaigner Tony Juniper has been appointed patron of the first GTBS Green Tourism Week, taking place on 6-13 June 2011. The initiative, which is designed to highlight the link between green tourism and profitability in tourism...
Posted: 22 February 2011 | 15:34
Burgers and bangers are off the menu at Forest Green Rovers football club after red meat was banned from being sold to fans. Red meat was removed from the diets of players at the Blue Square Bet Premier club a few weeks ago, but the policy has now been extended to the whole stadium.
Posted: 11 February 2011 | 16:30
Guests staying at the Montpellier Chapter hotel in Cheltenham are to benefit by being driven around the town in an electric car. The 61-bedroom hotel, which opened in November 2010, has taken delivery of one of the first Mitsubishi i-MiEV plug-in electric cars following its launch into the UK earlier this month.
Posted: 08 February 2011 | 10:27
Catering giant Sodexo has pulled off an industry first by achieving Marine Stewardship Council (MSC) certification at each of its UK outlets serving fish. The move means that more than one million people...
Posted: 09 December 2010 | 16:15
Corporate social responsibility policies, spiralling utility bills and the uncertain economic climate are spurring more and more businesses to invest in greener machines. Product Zone discovers the benefits environmentally friendly equipment has brought to six operators.
Posted: 01 November 2010 | 15:23
In order to make a real difference to the environment, the issue of sustainable development needs to become part of the hospitality industry's sourcing policies. BPEX chairman Stewart Houston explains.
Posted: 21 October 2010 | 17:40
Mark Selby is co-owner, together with Thomasina Miers, of Mexican restaurant chain Wahaca, which is set to launch its fourth London outlet in Soho next month. He spoke to Kerstin Kühn about the new site and its strong environmental focus.
Posted: 21 October 2010 | 17:20
When frozen meals supplier Apetito decided an all-encompassing sustainability policy was the only way forward, it led to a change in culture and mindset - not only for its own employees, but its customers and suppliers, too.
Posted: 14 October 2010 | 12:19
Having a green policy is good and we should be sensitive to the environment, but there is a worrying lack of debate about some of the consequences, says Peter Hancock, chief executive of Pride of Britain Hotels.
Posted: 14 October 2010 | 11:37
On 30 September, around 20,000 organisations had to register for the CRC Efficiency Scheme - new legislation aimed at cutting carbon emissions - or risk facing fines. However, experts who gathered at a recent Caterer roundtable event agreed that the Government has not done enough to publicise the new regulations. Daniel Thomas sat in on the discussion.
Posted: 13 October 2010 | 14:30
A recent trip to Colombia helped illustrate the difference between Rainforest Alliance certified and non-certified farms. Susan Nash, trade communication manager at Kraft Foods, explains why certification matters.
Posted: 07 October 2010 | 15:21
Your hotel might have a comprehensive green strategy but it can still be compromised if your guests don't play their part. Here are 25 ways to encourage buy-in from them as recommended by members of the Considerate Hoteliers Association.
Posted: 07 October 2010 | 10:52
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