green issues
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Compass Group has responded to client confusion around the term "local sourcing" by establishing its own set of definitions of local and British produce. The Truly British and Truly Local criteria outline what the contract caterer really means...
Posted: 22 October 2009 | 16:09
They're the kings of regional cuisine, the restaurateurs
who were cooking local food 20 years before it became fashionable. To them it's not a foodie statement, it's a way of life - as Janie Stamford discovered when she met 2009 Catey Special Award winners Nigel Haworth.
and Craig Bancroft
Posted: 19 October 2009 | 17:22
Rebecca Hawkins, director of consultancy firm CESHI, says hospitality operators must be able to prove that their sustainable business practices make a difference in order to win consumers for whom CSR matters. "Businesses engaged in the broader sustainability agenda ...
Posted: 19 October 2009 | 10:00
Heating a hotel to everyone's tastes can be costly and difficult. Catherine Quinn looks at possible solutions that save energy as well.
Posted: 16 October 2009 | 12:17
She became a chef by accident and relocated to Devon because of a family crisis. Today, Tina-Bricknell Webb runs one of the best restaurants in the South-west and is a firm believer in growing - and rearing - your own produce. Robert Bullard reports.
Posted: 16 October 2009 | 11:51
All over the country caterers, restaurateurs and hoteliers are reaching out to connect with their communities in a myriad of imaginative ways, whether it be through through schools, community groups, charities, supplier networks or allotments. Janet Harmer reports.
Posted: 13 October 2009 | 14:39
With the reported threat of a total collapse of global fish stocks by 2048, more and more restaurateurs are turning to sustainable seafood. Tom Vaughan reports.
Posted: 13 October 2009 | 14:17
It's been touted as the greenest hotel in the country, but the Scarlet in Cornwall just wanted to reconcile luxury and conscience. Gemma Sharkey reports.
Posted: 12 October 2009 | 11:33
David Field, managing director of Nestlé Professional, emphasises that operating a sustainable business is not something that can be achieved overnight.
"Sustainability, despite the recession's far-reaching impact, remains a key challenge for the hospitality industry. That's why Nestlé Professional ...
Posted: 02 October 2009 | 10:27
Gordon Campbell Gray may seem like a classic hotelier, yet for the man who began his career as a disaster relief aid, life is more complex. Emily Manson finds out more about the man, his motivation and the opening of his latest hotel, Le Gray in downtown Beirut.
Posted: 01 October 2009 | 15:56
Keen to be green, but worried it could harm your bank balance? Have no fear... here are 30 ways to run your business sustainably - that will cost you nothing.
Posted: 01 October 2009 | 15:55
The marketing phenomenon that is British Food Fortnight is well known, and this year's event looks like being another success, despite the recession. But celebrating British produce doesn't have to be limited to just a fortnight, the concept can provide a much longer - and much needed - boost to customers and profits. Emma White reports.
Posted: 01 October 2009 | 15:54
The hotel industry's biggest players talk a good talk but don't walk the walk when it comes to being sustainable and following through on CSR commitments, according to a new survey. Emily Manson reports.
Posted: 01 October 2009 | 15:53
Hospitality operators will struggle to meet the Government’s carbon reduction targets because they are tied in to “feudal and archaic” lease agreements, property experts have warned. The Government wants businesses to reduce carbon emissions by around a third from existing building stock by 2020.
Posted: 01 October 2009 | 07:00
A round-up of the weekend's news affecting the hospitality industry. News includes: McDonald's seeks greener spuds for its French fries; Luminar profits eclipsed by youth unemployment; Domino’s Pizza to report 25% boost in profits; Government gives go-ahead to three-quarter pints and more …
Posted: 28 September 2009 | 11:56
Story of the week: Heston Blumenthal has issued an official apology to the victims of the food poisoning outbreak at his three-Michelin-starred restaurant the Fat Duck; British people are the rudest guests and poorest tippers, according to a straw-poll of front-of-house staff conducted by Caterer; and more ...
Posted: 25 September 2009 | 17:21
Kenco is behind the latest major move to encourage the recycling of coffee packs. The company is a partner in the British launch of Terracycle, an American concept which ‘rewards’ recyclers by donations to charities of their choice.
Posted: 25 September 2009 | 12:18
An eco-friendly five-star hotel is to be launched on Battersea London’s new Left Bank, as part of Falcon Wharf Development. The 65-bedroom Rafayel hotel, set to open this December, is the first of hotel by developer Ike Latif, who aims to create a green hotel that is part of Battersea’s regeneration.
Posted: 25 September 2009 | 11:00
Gordon Campbell Gray hotels is to launch a new eco-hotel in the south of France in the summer of 2011, Caterer can reveal. The Lodge St Germain will be located outside Montpellier in the South East of France and will feature 45 rooms, 45 apartments and 20 lodges.
Posted: 25 September 2009 | 10:11
The European Union (EU) has failed to come to an agreement to save bluefin tuna from over-fishing, as Mediterranean countries refused to back even a temporary ban on catching the endangered fish. The European Commission (EC) had called on the 27 EU states to support a temporary global ban ...
Posted: 22 September 2009 | 16:25
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