The Gram Green Paper results, launched yesterday at Hotelympia, show that a greater number of operators and chefs now believe themselves to be ‘green' than when the report was launched in 2008.
Budget is still the biggest factor cited to becoming green or more green. A new question in the 2014 survey has shown that investments need to deliver fast results, with 50% of respondents wanting a financial return in the first 12 months.
Businesses reported taking on some of the more ‘easy fix' options to be greener, with initiatives such as recycling and waste recycling more commonplace, and 59% of those questioned stating that it is easier to be green at work. There was also an 18% drop in the number of people surveyed who found it difficult to be green at work.
Simon Rogan, restaurateur and Michelin-starred chef who contributed to the findings, said: "Time shouldn't be an issue when becoming greener. We work in a very precise and professional environment, and you make time to do whatever is needed, to do things correctly."
Dominic Burbridge, associate director at the Carbon Trust and one of the launch panellists, said: "Being green means being more efficient. Over the 10-year lifespan of your kitchen equipment, more than 80% of your money is spent on energy consumed and less than 20% on the equipment itself. Energy prices continue to go up year after year, so investing a bit more upfront in energy efficient equipment is a no-brainer for any business, no matter your size."
Glenn Roberts, managing director of Gram UK, said: "This year's Green Paper has again highlighted some real positives in the industry's quest to be more sustainable.
"Foodservice is a key contributor to the UK's energy usage, Co2 emissions and food, packaging and water waste, which is why Gram continues to support this unique report and take great pride along with the industry when we see progress being made.
"We will continue to work with our partners, who help us to achieve such a comprehensive insight into the varying attitudes and behaviours towards sustainability across the diverse channels of the market."