green issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next
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
Caterer and Hotelkeeper, in association with 3663 First for Foodservice, is offering you and a partner the chance to escape for a three-day break to the UK's first environmentally sustainable holiday residences. Situated in 54 acres of pristine countryside in Swaledale...
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
The British Hospitality Association (BHA) is holding talks with the Government to thrash out how stiff new targets for reductions in greenhouse gas emissions set to come into force next year are going to affect the industry.
Posted: 04 October 2007 | 10:00
Hospitality firms can't ignore their contribution to the 100 million tonnes of carbon dioxide emitted by small businesses annually, warns Institute of Hospitality chief executive Philippe Rossiter
Posted: 04 October 2007 | 00:00
It's no use paying lip service to corporate social responsibility any more - your competitors are getting far too much out of it. Nic Paton reports
Posted: 04 October 2007 | 00:00
In response to growing pressures on hospitality operators to conduct their businesses sustainably, Caterer, in conjunction with 3663 First for Foodservice, invited some passionate supporters of the cause to a round-table discussion on the necessity and benefits of working in a more environmentally friendly manner
Posted: 04 October 2007 | 00:00
After picking up widespread acclaim for their eco-friendly London restaurant Acorn House, Arthur Potts Dawson and Jamie Grainger-Smith haven't hung about in launching their second site, the Water House. Tom Vaughan meets two restaurateurs doing their bit to save the world - one restaurant at a time
Posted: 04 October 2007 | 00:00
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next
