Operators might recognise the importance of waste management, but many don’t have the equipment or processes to deal with it, according to research by The Caterer in partnership with Biffa to mark Recycling We ... Read more
The Sustainable Restaurant Association is calling on chefs to serve more veg and better meat, not only for our health and that of the planet, but also because of mushrooming customer demand. Elly Earls looks a ... Read more
Diners are voting with their feet when it comes to sustainable seafood, and operators have a duty of care, not just to the species in the seas, but to their supply chain too. Lisa Jenkins reports on the state ... Read more
One of the judges nailed it when they described the Oakley Court’s impressive journey towards winning this Catey as “an overwhelming, persistent drive towards a sustainable hospitality culture”.
The Carlsberg Group has committed to eliminating carbon emissions and halving water usage at its breweries by 2030 as part of its new sustainability programme: Together Towards ZERO. An intermediate step includ ... Read more
Diners’ demands for sustainable, traceable seafood mean they are testing the waters with lesser-known and more cost-effective fish. Anne Bruce looks at the species operators should be serving Fish and chips has ... Read more
AccorHotels planted nearly 17,000 trees in the UK during 2016 as part of its global Plant for the Planet programme. The planting was financed by the £233,000 saved by guests reusing towels rather than sending t ... Read more