Environmental issues
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A London community eco café has been thrown a lifeline to continue operating for another year after a successful fundraising effort. A campaign by the FoodCycle Café in Haringey, powered by crowdfunding website Peoplefund.it and supported by celebrities, MPs and Twitter, reached its £5,000 target this week...
Posted: 07 February 2012 | 17:20
A Chinese restaurant in Greenwich has been handed a record fine of £54,000 and its owners have been banned from running restaurants in the future after it failed to clean up its act. The Peninsula restaurant, 85 Bugsbys Way, SE10 pleaded guilty in Woolwich Crown Court to 18 breaches of food hygiene...
Posted: 23 January 2012 | 13:24
Having launched Hyatt Thrive, the hotel group has attempted to put environmental processes at the heart of the company. Vice-president of corporate social responsibility Brigitta Witt explains to Rosalind Mullen the local steps they've taken and why they make a difference to staff, the business and the community
Posted: 16 December 2011 | 15:59
Caterers run the risk of flouting forthcoming EU legislation if they buy eggs from European battery farmed hens. New EU rules will come into force...
Posted: 10 October 2011 | 17:02
More than 80 restaurants have backed the Sustainable Restaurant Association's new campaign to cut food waste in restaurants by promoting doggy boxes. Restaurants...
Posted: 06 October 2011 | 11:22
Top hotels across the country have signed up to a star rating system that measures sustainability credentials. Some 70 businesses have either been assessed or are in the process of being assessed for the Sustainable Restaurant Association Star Rating survey.
Posted: 19 September 2011 | 12:40
Restaurant Associates, the executive dining division of Compass Group, has become the latest contract caterer to sign up to the Sustainable Fish City pledge. City caterer Vacherin signed up to Sustainable Fish City in March, while WSH businesses BaxterStorey, Caterlink and Holroyd Howe announced their involvement in July.
Posted: 19 September 2011 | 12:13
Waste not, want not is the philosophy behind the refurbishment of the George Inn, in Wedmore, Somerset, where all the materials for the project have been reclaimed, found or bought second hand. James Stagg reports
Posted: 12 September 2011 | 16:21
Somerset butter from Scotland, Welsh lamb from New Zealand and West Country fish fillets filleted in China: just some of the false "local food" claims misleading consumers who believed they were eating local produce highlighted in a Local Government Regulation investigation earlier this year.
Posted: 19 August 2011 | 11:24
The Sustainable Restaurant Association (SRA) is launching a new campaign calling on London restaurateurs to offer diners doggy bags to take home left over food. The SRA's Too Good To Waste campaign, which will launch in October...
Posted: 05 August 2011 | 11:42
If May hadn't been so wet we'd be writing about an imminent drought and emergency measures to save depleting precious resources, too. As it is, the hotel and restaurant industry uses a staggering 400 million cubic metres of water every year - equivalent to 100,000 Olympic swimming pools.
Posted: 03 August 2011 | 17:02
There may have been many confusing changes to the Carbon Reduction Commitment scheme since its introduction last year, but one thing remains true - cutting energy use saves money. Emily Manson explains what's different and describes easy ways to cut energy costs
Posted: 03 August 2011 | 15:28
Twelve new eco-friendly suites, which will appear to float across a valley, are to be developed within the grounds of the award-winning Chewton Glen hotel in Hampshire. Planning permission has been granted for the woodland suites, which will be housed within six timber tree-house style building on stilts.
Posted: 02 August 2011 | 10:40
The hospitality industry recycles less than half of the 3.5 million tonnes of rubbish it produces each year, research has revealed. The Composition of Waste Disposed by the Hospitality Industry report by the Waste & Resources Action Programme (WRAP)...
Posted: 21 July 2011 | 13:57
Proposals to reform the Common Fisheries Policy (CFP) have been described as "disappointing" by conservation group the World Wildlife Fund (WWF). The WWF's director of European policy Tony Long described...
Posted: 13 July 2011 | 16:00
Restaurants use a lot of energy. And in this busy working environment it is all too easy for energy efficiency to slip off the agenda.
Posted: 01 July 2011 | 11:35
Caterers will have to give fair access to small and local producers across public sector contracts worth up to £2b a year from September, after the Government announced it was launching new Government Buying Standards (GBS)...
Posted: 01 July 2011 | 11:00
No business likes waste. Throwing away produce and packaging costs money and the environment. Unfortunately, the restaurant industry has historically been one of the worst offenders.
Posted: 10 June 2011 | 16:26
With landfill costs soaring, this year could prove to be the tipping point that makes sustainable practices a business imperitive. Emily Manson asks what measures operators can take to turn waste into wealth
Posted: 06 May 2011 | 12:12
Dishwashers that get the dishes clean aren't good enough any more. They've got to do the cleaning while using up as little energy and water as possible, and with minimal impact on the environment. John Porter reports
Posted: 28 April 2011 | 15:17
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