green issues
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Hospitality businesses are wasting more than £6.4b per year by overlooking simple money-saving actions, according to a new campaign launched today by the Department for Environment, Food & Rural Affairs (Defra). Defra is urging the catering and hospitality trade to reap the financial benefits ...
Posted: 04 November 2009 | 13:00
Green issues are a major consideration for consumers when choosing a hotel, according to new research. Almost a third (29%) of the 5,000 respondents in a survey by OnePoll commissioned by Samsung Electronics Europe, would choose an eco-friendly hotel if it was offered by an online booking system.
Posted: 03 November 2009 | 10:00
The Savoy has implemented a new oil management system at its Simpson’s-in-the-Strand restaurant that is designed to allow staff to empty and store used oil at the touch of a button. The Oilsense system, from waste management firm PDM Group, removes the need for any manual handling of used oil,...
Posted: 03 November 2009 | 08:00
Eco-friendly initiatives have been rewarded at the Sustainable Hotel Awards, held at to the 20th annual Hotel Investment Conference Asia Pacific, at the InterContinental Hong Kong. The use of recycled and natural materials, sensitivity to the surrounding natural environment and rain collection ...
Posted: 02 November 2009 | 15:55
A round-up of the weekend's news affecting the hospitality industry. News includes: Masterchef to keep endangered fish off menus after row over eels; John Burton Race arrested for drink driving; Jongleurs founder to relaunch the comedy club chain; Kerzner still hopes to open super- casino and more…
Posted: 02 November 2009 | 10:41
There are many things companies can do to lessen their impact upon the environment. This month, we look at what our six businesses are doing to help the planet
Posted: 30 October 2009 | 16:18
Chris and Rosie Robinson live by the basic principle that saving the environment means saving money, too, and "micro-manage" their use of everything
Posted: 30 October 2009 | 16:15
3663 First for Foodservice has placed sustainability at the heart of its operations since the company was established in 1999. With more than 1,000 vehicles on the road and services that cover more than 30,000 customers, sustainable business practice has been critical to its success.
Posted: 30 October 2009 | 16:11
Story of the week: Heston Blumenthal will not face legal action over the food poisoning outbreak at his three-Michelin-starred restaurant the Fat Duck, Windsor and Maidenhead Council announced this week. Gordon Ramsay has parted company with the chief financial officer ...
Posted: 30 October 2009 | 14:54
Kirk Kinsell, InterContinental Hotels Group's president for Europe, Middle East & Africa, explains why smart brands invest despite the slump in business demand. "In the toughest year on record, people are travelling less and looking for real value, driving room rates down...
Posted: 30 October 2009 | 10:00
Technology can help businesses to manage and improve their energy consumption in order to operate in a more sustainable way. Ross Bentley reports on three examples.
Posted: 30 October 2009 | 07:20
McDonald’s is “helping to power homes and buildings across the UK” in a London-based initiative that diverts restaurant waste away from landfill sites and converts it into energy, the fast food giant said today. The company said the scheme - the second phase of a programme...
Posted: 28 October 2009 | 08:00
Sustainability will be a major focus at Hotelympia 2010, conference organiser Fresh RM has revealed.
The company will outline its commitment to sustainability by running the show under the new sustainable event standard BS 8901, which sees every operational element ...
Posted: 27 October 2009 | 17:14
Operators are increasingly looking to build sustainability into their businesses with locally sourced food and energy-efficient equipment. Diane Lane finds out what credentials they need to look for in their trading partners.
Posted: 27 October 2009 | 14:45
Chris Durant, director of Beacon Purchasing - the UK's largest purchasing consortium for the independent hospitality market - explains why environmental initiatives are important.
Posted: 27 October 2009 | 14:08
A number of leading restaurants including Quo Vadis, Carluccio's and Leon are expected to join the Sustainable Restaurant Association (SRA) when it launches early next year. The SRA is a not-for-profit, nationwide, membership-based organisation committed to promoting sustainability ...
Posted: 27 October 2009 | 09:00
BaxterStorey has become the first British contract
caterer to source all of its meat from the UK. But
reorganising the supply chain to become more eco
friendly has not been easy. Rosalind Mullen reports.
Posted: 26 October 2009 | 11:36
A round-up of the weekend's news affecting the hospitality industry. News includes: Savoy-trained chef plans chain of green, ethical restaurants; food chief to join rival; Sir Rocco Forte in restructure talks with bank; Lebanese chefs break hummus record in food war with Israel and more...
Posted: 26 October 2009 | 10:05
With new legislation on reducing carbon emissions due to come into force, the industry is still trying to find out how it will work in practice. Daniel Thomas reports.
Posted: 23 October 2009 | 18:49
Richard Caring, owner of Caprice Holdings, has hit back at a report by campaigners accusing one of his restaurants of serving fish “as endangered as the giant panda”. The makers of The End of the Line documentary...
Posted: 23 October 2009 | 07:30
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