Spotlight on GREEN ISSUES
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Sustainability will be a major focus at Hotelympia 2010, conference organiser Fresh RM has revealed.
The company will outline its commitment to sustainability by running the show under the new sustainable event standard BS 8901, which sees every operational element ...
Posted: 27 October 2009 | 17:14
One of the biggest names in the food and drink industry, Nestlé Professional® (which is one of only two companies worldwide with the Dow Jones Gold class membership in the food category) is proud to be supporting ‘The Caterer & Hotelkeeper Green Month’ in 2009.
Posted: 02 October 2009 | 00:00
The Carbon Trust is this month launching an initiative which could help pubs and restaurants drive down energy costs by as much as £37m. The Big Business Refit will offer businesses advice and financial support to slash energy costs by replacing old inefficient equipment with ....
Posted: 04 September 2009 | 08:00
Nestlé Professional has a long-standing sustainable commitment - 30 years working with its coffee farmers, cutting energy consumption in its UK factories and reducing packaging. And it doesn't stop there, managing director David Field tells Mark Lewis
Posted: 12 June 2009 | 17:28
The Environment Agency has extended the deadline for entries for the 2009 Water Efficiency Awards by a month.
Posted: 31 March 2009 | 08:00
Not one to cower in the corner, Wozza has hit back at claims by his banker Lloyds that he lied about why four of his six restaurants are now in administration.
Posted: 20 February 2009 | 16:03
In the interest of resource conservation and self-preservation, more restaurant operators are honing in on the intricacies of energy efficiency.
Posted: 19 February 2009 | 14:00
The Cavendish hotel in London is the first to have been awarded a Gold Accreditation by Green Tourism for London by the London Development Agency (LDA).
Posted: 13 February 2009 | 16:06
Belu, the bottled water company that operates on a promise that all profits go to clean water projects, made a loss of more than £600,000 in 2007, newly-published accounts reveal.
Posted: 12 February 2009 | 07:00
Hospitality businesses are running the risk of prosecution and fines for failing to comply with new environmental legislation which is expected to come into force during 2009, experts warned today.
Posted: 04 February 2009 | 14:03
A bottled water company selling itself to hospitality operators on the promise that all profits go to clean water projects only becomes operationally profitable this year - four years after it began trading, Caterer has learnt.
Posted: 13 November 2008 | 07:00
Being Green isn't just about putting potato peelings in the right bin and switching off the gas there's also a human element. Otherwise known as corporate social responsibility, it is viewed cynically by some, but here Rosalind Mullen points you towards 25 ways to be more socially responsible
Posted: 23 October 2008 | 00:00
Interested in working towards a greener future, but don't know your CFLs from your biomass heating? To conclude our Green Month, we've asked four leading environmental bodies for some practical short- and long-term ways that hospitality operators can make ecological progress. Rosie Birkett reports
Posted: 23 October 2008 | 00:00
The deadline for obtaining a mandatory Energy Performance Certificate (EPC) has been extended, but experts have warned the cost of obtaining one will vary widely.
Posted: 16 October 2008 | 10:28
Unless you've taken steps to reduce water consumption in your business, you will have noticed a substantial cost increase in recent times. Nic Paton explores how the industry can cut back on the 391 billion litres it uses every year
Posted: 16 October 2008 | 00:00
Fuel bills have rocketed in the past year, and while you could shop around between various suppliers to find the best option, it's frequently a choice between very expensive and even more so. Until recently the industry has been held back from taking greener options by the cost of new equipment, but Katie Puckett finds that the sums add up to taking a different approach now
Posted: 16 October 2008 | 00:00
A staggering 3.3 million tonnes of food waste from hotels, restaurants and bars goes into landfill sites every year. Janet Harmer looks at how the hospitality industry can reduce that figure in a way that would boost its environmental standing and help the bottom line
Posted: 09 October 2008 | 00:00
First Choice's triple-certified coffee conforms to Fairtrade, Rainforest Alliance and organic principles, but the flavour has to measure up, too
Posted: 09 October 2008 | 00:00
"Don't use cod", "only serve sardines from the Atlantic over the winter months" - when it comes to buying fish for your restaurant the edicts fly around. With so much concern over preserving stocks and not harming the environment, it's hard to know what to buy - so here's an easy-to-use guide to sea fish, showing the most sustainable options and those that are less so. Tom Vaughan reports
Posted: 09 October 2008 | 00:00
When did you last have an environmental audit? Are you really recycling as much waste as you should? We kick off our Green Month coverage with a look at whether hospitality is really as green as it likes to think it is
Posted: 02 October 2008 | 13:39
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