Space Catering Equipment has teamed up with the Sustainable Restaurant Association to produce a new, easy-to-read guide to creating and maintaining a sustainable kitchen.
The 20-page guide provides advice and information on all the key sustainability issues, highlighting the main areas that will not only make a difference to the environment but also enable substantial savings to be made. There are sections on equipment choice and kitchen design, as well as other essential topics like waste, water and energy-efficiency.
Mike Mellor, managing director of Space Catering Equipment, said: "There are lots of reasons why it's important to go green - lower energy, water and waste bills are three big ones - but with continued pressure on resources, particularly water which is set to eclipse energy as the major resource issue of the decade - making your business environmentally-friendly makes good business sense.
"Factors like energy, water and waste also create direct costs on any hospitality business, and with the market as difficult as it is at the moment, anything you can do to protect your bottom line has got to be worth doing."
Mark Linehan, managing director of the Sustainable Restaurant Association, said: "Chefs and restaurateurs are always looking for simple solutions to difficult challenges. This guide provides them with a straightforward, easy-to-read guide to sustainable kitchen equipment that the SRA believes will be of huge interest and practical use to any restaurant that takes seriously its environmental responsibilities."
For your free copy of the guide visit the Space website at www.spacecatering.co.uk.
By Lisa Jenkins
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