CATERER EATS OUT
green issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next Shellfish attitude is no way to help the planetYoung's Seafood's recent decision to send Scottish langoustines on a 12,000-mile return trip to Thailand for scampi processing, while creating 120 redundancies at its Annan plant, is nothing short of disgraceful. Being considerate could be your lasting legacy
Fairmont and World Heritage Alliance team up to promote green issues
Government calls on hotel groups to go green
Green practices have always saved moneyYour Green Month (www.caterersearch.com/green) has reminded me of a couple of things I did in the past to save energy. To be fair, as each was in pre-green days, they were more in an effort to save money than anything else. Can you follow Novotel's lead?Judging by Green Month (www.caterersearch.com/green), Caterer obviously has its priorities right, and we applaud your efforts in raising the profile of this issue. Industry welcomes Stern report on climate changeHospitality operators have welcomed this week's landmark report on climate change as a dose of common sense, arguing it need not be a doom-and-gloom prescription for the future of the industry. Conferences can take the green routeYour informative and inspiring Green October campaign will surely be viewed retrospectively as a tipping point - no longer can the UK hospitality sector claim ignorance, or justify its disinterest, on matters to do with global warming. Laws will get even tougherI feel your news story headed "Government hits back over 'Part L' criticism" (Caterer, 26 October, page 8) did not accurately summarise Golden Tulip's philosophy on the reduction of carbon emissions and energy efficiency in hotels. Marriott first in London to gain Green Globe certification
US hotel gives Hilton a boost in earnings... and other international news
Gleneagles hotel to introduce a 'carbon levy'
World economy to suffer if global warming not tackled urgently
Set an example and cut carbon
Government hits back over 'Part L' building regulations criticismThe Government has played down fears that its plans to tighten building regulations and reduce emissions could adversely impact the viability of older hotels. Recycling to fuel the futureThe search for renewable sources of fuel has been ongoing for decades, but now the spotlight is on the catering industry, as companies are urged to recycle today's waste cooking oil for tomorrow's fuel. Anna McNamara investigates. Alternate energies: Earth, wind and fireReducing energy bills and waste is a good step towards a greener policy, but what are the options for businesses that want to go further and cut out fossil fuel consumption entirely? Tom Vaughan investigates Christina's diary: 16 October
Green tourism: Green into goldAs green tourism goes mainstream and increasing numbers of hospitality businesses recognise the potential for showcasing their green credentials, environmental public relations expert Claire Lalaguna finds out what works best Greener food transportI was interested to read your Green Month feature headed "Clean up your act" (Caterer, 19 October, page 50) offering solutions for a greener catering industry. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Previous | Next |
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