What’s in store for the sustainable kitchen? That’s the question that a panel of leading experts from the catering equipment industry will seek to answer today when they take part in Gram’s latest ‘Go Green’ Webinar.
With the British catering industry using an estimated 21,600million kWh per year on gas, water and electricity, the need for best practice around kitchen sustainability has never been greater.
And this afternoon at 3pm, Gram will seek to get to grips with some of the key topics impacting the market when it broadcasts the third and final instalment of its free-to-view Go Green Debate webinar series.
Keith Warren, director of CESA, Peter Ducker, chief executive of the Institute of Hospitality and Andrew Etherington, chairman of the FCSI, will join Gram’s managing director Glenn Roberts in examining the place of sustainability in the foodservice kitchens of the future.
The panel will discuss the new legislation that will be impacting the industry in the coming months and years, including the new EU Ecodesign directive, as well as the legislation, behaviour or innovations most likely to shape the future of the industry.
The panel will examine the supply chain and discuss how well informed the distributor network is about future legislation. The session will close as the panel gazes ahead to suggest how the sustainable kitchen of the future might look.
Viewers are encouraged to join the conversation and debate via Twitter, by mentioning @gramukgreen or using the #TheGoGreenDebate.
Alternatively questions can be sent through to email@example.com. Any questions will be put to the panel at the end of the webinar for further discussion.
To join the conversation or watch the webinar live, register at www.thegogreendebate.co.uk.
Following the conclusion of the debate series, Gram will hold a half-day summit held at The Charlotte Street Hotel in London on October 20. The event is free to attend for professional caterer, buyers, purchasers and specifers of catering equipment.