Environmental issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | Previous | Next IHG reveals design plans for first green hotel
Ramada Jarvis wins green award
Caterers and restaurants still struggling to find sustainably produced produce
Know the source of your ingredients
The Water House, London - My new kitchen
The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Using only electrical cooking equipment means the kitchen environment is more pleasant for staff Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Food waste is composted, with the help of lots of hungry worms Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Induction technology helps to cut down on the electricity the kitchen needs where possible. Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) Taking responsibility for anything generated as waste includes anything that enters the drainage system. A GreasePak dosing unit from Mechline uses a bio-enzymatic solution to degrade fats, oils and greases and so prevent grease build-up and clogged drains. Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) A chemical-free dishwash area houses a Hobart AMS900 hood machine and an Ozona Warewashing System which uses the powerful oxidant ozone as a cleaning agent and means a lower wash water temperature is needed. Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) A Brita Professional AquaQuell Purity 600 unit filters mains water for general use, while a Greencare H2O system filters, chills and produces still and sparkling water so it can be bottled for serving in the restaurant, dispensing with the need for the excess deliveries and packaging that come with bottled water. Go back to My New Kitchen here >> The Water House - My new kitchen Photograph by Adrian Franklin ( www.franklinphoto.co.uk/ ) The Foster hydrocarbon refrigeration provides energy savings of about 30%, compared with HFCs. The undercounter cabinets store all the fresh produce as there is no coldroom and provide plenty of work surfaces for prep. The pastry section to the rear of the kitchen also has a double-door freezer for ice-cream storage. Go back to My New Kitchen here >> Costa commits to sustainable coffee future
JD Wetherspoon re-thinks eco-friendly technology
Middle East's first female only hotel launches and other international news
Make sure your business is WEEE compliant
Hotels and restaurants ignorant of waste legislation
Eco-friendly restaurant the Waterhouse opens
FSA to review fish advice to address sustainability
Hospitality operators are ignoring sustainability issues
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | Previous | Next |
Most Viewed ArticlesLatest Blog Posts |