Environmental issues
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In today's environmentally conscious climate it's more important than ever for operators to understand the provenance of ingredients they source for their kitchens from around the world.Tom Vaughan joined Sodexho on an educational trip to learn more about one much-politicised ingredient - wild cod
Posted: 19 July 2007 | 00:00
A call to all restaurateurs, from Mark Derry, chief executive of seafood chain Loch Fyne, to follow the lead set by the major supermarket groups
Posted: 12 July 2007 | 00:00
Ah yes, the thrill of the fight, rising up to the challenge of our rivals. It’s the perfect sentiment for Caterer’s annual awards bash...
Posted: 06 July 2007 | 12:16
Fast-food chain McDonald’s has become the latest hospitality operator to commit to running its delivery fleet on bio-diesel.
Posted: 02 July 2007 | 14:46
Hospitality businesses need to spend time and money tackling the issue of sustainability now, or face being clobbered by massive bills in the future.
Posted: 28 June 2007 | 12:00
It has been my privilege to edit this edition of Caterer which marks the centenary of the British Hospitality Association. It is always difficult identifying the most significant issues that currently face the industry.
Posted: 28 June 2007 | 00:00
Finding good staff, the environment and red tape are the three issues keeping hospitality managers awake at night, exclusive Caterer research has revealed.
Posted: 28 June 2007 | 00:00
Ignoring corporate social responsibility will no longer be an option when legislation is toughened up in October, delegates were warned.
Posted: 28 June 2007 | 00:00
Employees at the Savoy did not use their cars to get to work today as part of a green initiative.
Posted: 22 June 2007 | 07:00
Hilton Hotels has joined some of the capital’s best known chefs to stage a one-hour blackout.
Posted: 19 June 2007 | 07:15
We don’t like strangers ‘round here! Apparently radical Cornish activists (no I’m not making this up) have threatened to get chefs Rick Stein and Jamie Oliver who through their damn success are making Cornwall too expensive for locals.
Posted: 15 June 2007 | 14:43
Some of London’s best known chefs are backing a climate change campaign and are switching off their restaurant lights.
Posted: 13 June 2007 | 17:00
Hotel and spa operators have been invited by a consortium of developers to invest in an eco-tourism site, Eastgate Renewable Energy Village, in County Durham.
Posted: 05 June 2007 | 11:20
Hoteliers are use to customers pinching things from their rooms – slippers, dressing gowns, gold baths – gold baths! Yes this most unusual fate has befallen a Japanese hotel, which has had a £500,000, 80kg tub go walkies – no doubt leaving hotel staff to face a shower of abuse from the manager.
Posted: 01 June 2007 | 19:12
Gordon Ramsay is to take bluefin tuna off his restaurant’s menus after criticism from conservationists and the government.
Posted: 30 May 2007 | 12:11
Luxury hotel operator Von Essen has been ordered to pay £63,864 in fines and costs for allowing poor quality sewage effluent to pollute a stream at its Mount Somerset Hotel in Taunton.
Posted: 23 May 2007 | 11:00
French chef Pierre Gagnaire has warned that environmental degradation and a worldwide explosion in fine dining restaurants will have a dramatic effect on food trade.
Posted: 22 May 2007 | 11:20
Leading Hotels of the World (LHW) has launched a carbon offsetting programme for guests staying at the marketing consortium’s member hotels.
Posted: 21 May 2007 | 08:30
US tycoon Donald Trump's controversial plans for a golf course and luxury hotel in north-east Scotland have been slammed by the Royal Society for the Protection of Birds (RSPB).
Posted: 18 May 2007 | 12:00
The travel and tourism sector must manage its environmental impact better or face a consumer backlash, industry leaders have admitted.
Posted: 17 May 2007 | 15:15
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