The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Is your business truly sustainable?

30 September 2010

Today sustainability is a way of life for both businesses and consumers. Recycling is commonplace, lights are switched off and food is locally sourced, occasionally organic, and seasonal - or is it?

This week, as we launch our annual focus on the environmental agenda and hospitality's impact, we take a look at the renewed interest in locally sourced produce and ask whether it really is sustainable.

Only a few months ago the ash cloud from Iceland grounded flights and - as well as causing no end of trouble for hoteliers - brought into focus our reliance on imported produce.

Although air freight only accounts for a small percentage of fresh produce in the UK, it's still shocking that 60% of the fruit and vegetables we eat are from overseas. We examine whether self sufficiency is possible, and take a look at what more can be done to http://www.caterersearch.com/Articles/2010/09/30/335352/tackling-sustainability-issues.html" target="_blank" rel="noreferrer">minimise the carbon footprint of our food](http://www.caterersearch.com/Articles/2010/09/30/335330/how-reliant-is-the-uk-on-imported-food.htm).

Staying with supply, leading chef [Raymond Blanc discusses the issues surrounding the spiralling food costs ](http://www.caterersearch.com/Articles/2010/09/30/335331/raymond-blanc-reconsiders-the-cost-of-going-organic.htm)faced by all professional kitchens in the UK (page 32). He asks how any business striving to serve organic produce can do so without passing the cost on to the consumer.

Blanc's aim at Le Manoir aux Quat'Saisons was to achieve 80% organic and biodynamic produce by 2014, but he fears this could now be too ambitious. Later in the year we plan to hold a forum with Raymond and other chefs to find out how businesses are managing their costs.

Meanwhile, [we visit Coworth Park](http://www.caterersearch.com/Articles/2010/09/30/335339/Coworth-Park-opens-with-luxury-green-credentials.htm), a property at which guests can enjoy a luxury experience without being significantly troubled by their environmental impact. With willow grown on the estate used in the hotel's biomass boiler, heat loss and gain managed by solar glazing, and both food and furnishings locally sourced, the hotel is a fantastic example of low-energy luxury.

Subsequent issues of Caterer this month will look at the industry's responsibilities in terms of the newly introduced CRC energy efficiency scheme, provide tips on how to make sure your staff follow through your sustainable solutions and examine the steps the UK's most eco-conscious caterers are taking to reduce their environmental impact.

[Viewpoint: Tackling sustainability issues >>
James Stagg, Content Editor, Caterer and Hotelkeeper

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking