While the industry has made progress, there is room to drive waste down further, says Winnow founder and chief executive Marc Zornes
Soil Association Certification and the Carbon Trust have partnered to develop a sustainable catering standard, which will consider waste, energy and water use.
The Energy Savings Opportunity Scheme requires hospitality firms to report their energy use. And if you have never heard of it, you’re not alone, says Institute of Hospitality chief executive Peter Ducker
The British Hospitality Association (BHA) has hit out at the government’s pledge of £3m worth of funding to Cumbria and Lancashire following the devastating damage caused by recent flooding as “insufficient”.
Tiny Leaf, a new vegetarian restaurant billing itself as zero waste and organic, is to open in London’s Notting Hill on 28 January.
Seafood Scotland takes a team of chefs up to Scotland on a fact-finding mission to discover everything about creel fishing – a sustainable and stress-free method of sourcing premium seafood. Janie Manzoori-Stamford reports
The COP21 climate change conference held in Paris last week was a “wake-up call” for the catering industry, according to catering company Vacherin.
Chancellor George Osborne has today announced a £50m fund for businesses and families affected by the recent floods from Storm Desmond in Cumbria and Lancashire.
The two-Michelin-starred restaurant L’Enclume has suffered £50,000 of damage in the worst flooding in 14 years after Storm Desmond hit the region, according to chef-owner Simon Rogan.
As Hugh Fearnley-Whittingstall’s War on Waste programme launches tonight (2 November) on BBC One, Vacherin has introduced its own initiative to champion imperfect-looking produce.
Caterers, restaurants and foodservice operators are being urged to get behind this year’s Seafood Week to help encourage consumers to eat more seafood, more often.
Now is the time to enjoy the best of British products and, with the help of the EU Protected Food Name scheme, chefs can have confidence they are getting the quality they expect from British specialities.
Education caterer Edwards & Ward has signed the Sustainable Fish Cities pledge, which will see nearly 40,000 school pupils offered sustainable fish as part of their school meals.