This week’s issue of The Caterer includes the bumper 2019 Catering Equipment Supplier Association’s (CESA) Buying Guide.
With an introduction from CESA’s chair John Whitehouse, the supplement includes sections on 13 equipment categories including refrigeration and ice makers; combi ovens; beverage systems; prime cooking; technology and waste and environment.
CESA members have helped pull together some important sustainability tips in each section. Highlighting the increasing importance of the subject in the kitchen.
The essential read, 54-page supplement provides a perfect directory for purchasing directors, head chefs, and all operators, planning major purchases for existing kitchens or designing kitchens of the future.
Whitehouse commented: “The climate crisis should be at the top of everyone’s agenda. That’s why, in this 2020 edition of The Caterer CESA Equipment Guide, we’ve focused on sustainability.”
“In foodservice, developing a more sustainable kitchen will play a crucial role in meeting our green targets. The Catering equipment supply industry understands that achieving the government’s goals, such as reducing energy consumption, is adding to the foodservice operator’s burdens. Sustainability, waste and energy management and rising food costs are all key ‘pains’ that affect everyone running a catering operation.”
Lisa Jenkins, products and suppliers’ editor of The Caterer, added: “This week’s issue is dedicated to sustainability. You will see our logo has gone green. It’s fantastic that we’ve been able to pull together the best sustainable case studies from across the industry alongside the most innovative equipment on the market.”