Waste
In this section you will find all articles about waste issues, giving you an easy route to all the information and news about waste issues on Caterersearch.
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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
Soup has proven to be a real staple - both on menus and in maximising profits. It also lends itself to reducing food waste. Diane Lane reports
Posted: 03 February 2012 | 08:16
Are operators and suppliers doing enough to tackle our food waste problem? In an online debate, United Against Waste, in association with Unilever Food Solutions, Caterer and Hotelkeeper discusses how we can raise awareness in the industry. Amanda Afiya reports
Posted: 04 November 2011 | 10:50
On 24 October Caterer and Hotelkeeper, in association with Unilever Food Solutions, will host an online debate to discuss food waste and what can be done to minimise it.
Posted: 24 October 2011 | 14:51
Go green in your home or office, with a bulk purchase of Maxima Green recycled toilet tissue. Buying recycled toilet tissue makes excellent sense - it's better for the environment whilst still being soft and strong.
Posted: 24 October 2011 | 00:00
On 24 October Caterer and Hotelkeeper, in association with Unilever Food Solutions, will host an online debate to discuss food waste and what can be done to minimise it. We will examine the extent of the food waste problem.
Posted: 14 October 2011 | 13:01
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
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
One of the main criteria of this important award is that the winner has displayed a long-term commitment to environmental practices. More importantly, it needs to show that its green policy is driving it on to become even more sustainable. Well, that's certainly true of Red Hotels.
Posted: 15 July 2011 | 16:18
Fast-food chain McDonald's hopes to develop a 100% recyclable uniform for its staff through a partnership with designers Wayne and Gerardine Hemingway. The Hemingways and their Hemingway Design team, Worn Again, will design the uniform for its 85,000 employees.
Posted: 08 July 2011 | 14:29
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
The London Marriott hotel at Marble Arch has come up with a novel way to recycle its bed linen by turning it into tote bags to be sold for charity. Sheets and duvet covers from the four-AA-star, 240-bedroom hotel are collected by Sleeping Bags, a social enterprise which is committed to preserving the environment.
Posted: 09 June 2011 | 17:34
For some restaurants sustainability is a must, but for the majority pressures on time and turnover mean it's only an aspiration. However, an increasing number of restaurants are realising that a commitment to greater sustainability isn't just good for the planet...
Posted: 09 May 2011 | 11:09
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
Independent contract caterer Bartlett Mitchell has introduced wormeries to deal with more than 90% of the food waste from the kitchens and staff restaurants at two of its operations - green energy firm Johnson Matthey in Swindon and IT company Symantec in Reading.
Posted: 13 December 2010 | 11:53
Corporate social responsibility policies, spiralling utility bills and the uncertain economic climate are spurring more and more businesses to invest in greener machines. Product Zone discovers the benefits environmentally friendly equipment has brought to six operators.
Posted: 01 November 2010 | 15:23
Catermasters has announced plans to introduce four new initiatives to strengthen its corporate social responsibility policy. The Leamington-based company will have a Fairtrade snack stand on each of its sites; work with clients to become more water-, gas- and electricity-efficient; and embrace sustainable farming.
Posted: 18 October 2010 | 14:48
When frozen meals supplier Apetito decided an all-encompassing sustainability policy was the only way forward, it led to a change in culture and mindset - not only for its own employees, but its customers and suppliers, too.
Posted: 14 October 2010 | 12:19
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