The Gallivant – a 20-bedroom hotel on the East Sussex coast – has entered an exclusive club as a result of receiving three stars from the Sustainable Restaurant Association (SRA).
Growing Underground, London's first subterranean farm - located in old World War Two bomb shelters beneath the Northern Line at Clapham - will start trading in mid-July.
Whitbread will aim to create 21,000 new jobs and apprenticeships, raise £25m for charity, and reduce carbon emissions by 15% as part of its new “Good Together 2020” targets.
London caterer Vacherin has published its first sustainability and corporate social responsibility (CSR) report as part of its commitment to operating ethically and responsibly.
Alan Parker, chief executive of Whitbread for six years, has joined the board of directors of Winnow, a technology company which helps chefs reduce food waste.
The long-term benefits of investing in energy-saving facilities make it worthwhile, says Simon Ewins, chief operating officer of the hub hotel
Luxury hotel and leisure operator Belmond has received recognition from the Sustainable Restaurant Association (SRA) for its restaurants across the world.
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