As energy prices become an increasing burden on businesses and inflation hits a three-year high, cutting any unnecessary cost from the bottom line is urgent.
When such savings have the added benefit of contributing to the health of your customers and the environment, it's both good for your image and your pocket.
This week, as we launch a new online channel dedicated to bringing together all the information and advice you need to run your business responsibly, we focus on the green agenda and how you can operate in a more efficient way.
We speak to the three sisters who run Red Hotels to find out how their commitment to sustainable practices means their operation is luxurious without being environmentally indulgent, throughout their hotels and restaurants.
Chefs have long known that sourcing local produce promotes flavour and the regional economy, and that it's preferable - if not always easy -to source sustainable fish (page 20), but food waste is an area that's been largely ignored.
Elsewhere in hospitality, too, there is an enormous opportunity to cut waste. As landfill costs increase, businesses are literally still throwing away money](http://www.caterersearch.com/Articles/31/10/2011/340911/dont-rubbish-waste-advice.htm). However, initiatives have been developed in an effort to tackle the issue. The Sustainable Restaurant Association has launched the Too Good to Waste campaign, promoting the use of doggy bags, and suppliers are working to provide practical help to reduce packaging and food waste.
Meanwhile, for news, legal advice, business tips and instructive videos make sure you visit our new online resource at [www.catererandhotelkeeper.com/responsiblehospitality](http://www.catererandhotelkeeper.com/responsiblehospitality).
By James Stagg
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