Waste is not only damaging the environment, it’s also costing the hospitality industry billions every year. Elly Earls finds out why much of this is avoidable and how operators can benefit from reducing their waste
The Caterer is to partner with Seafish to host a free Business Breakfast to explore the findings of research into better promoting the presence of seafood on menus.
A group of 20 globally renowned chefs are to publically announce their support for a campaign to save the world’s oceans at an event in Spain next month.
Managing energy use can not only boost green credentials, but also the bottom line – and you don’t need to make a significant investment before seeing a return. Elly Earls outlines the 10 energy-saving commandments
Frankie’s Fish & Chips in Brae, Shetland, has won the title of best fish and chip shop at the 2015 National Fish & Chip Awards (20 January), organised by Seafish.
The start of the Skrei season was celebrated at the Norwegian ambassador’s residence in Kensington, London last night at a dinner hosted by Michel Roux Jnr.
Minimising food waste not only makes sustainable sense, but it also has the capacity to significantly boost the bottom line. Last month, The Caterer invited prudent operators to a roundtable, in association with Kerrymaid, to discuss how it’s possible to profit from waste and turn trimmings into turnover. James Stagg reports
The deadline for deciding whether your business needs to start work on the Energy Saving Opportunities Scheme is fast approaching. Malcolm Hanna looks at the steps businesses will need to take
Co-founder of Mexican restaurant group Wahaca, Thomasina Miers, has called on restaurants and chefs to champion sustainable fish and seafood sources, and said any business that does not is “naïve”.
The Brookwood Partnership and its sister business Absolutely Catering have become the first school foodservice firms to be awarded three stars by the Sustainable Restaurant Association (SRA).
Sustainable hospitality consultant, entrepreneur and co-founder of Jamie Oliver’s Fifteen, Jamie Grainger-Smith launched sustainable and informal restaurant Think.Eat.Drink (T.E.D) in London’s King’s Cross in July. He talks to Hannah Thompson about creating a business for the future
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