Experts in commercial kitchen sustainability will be sharing their insight into future trends when they come together for Gram’s inaugural Go Green Summit at the Charlotte Street Hotel in London tomorrow morning.
The Go Green Summit is the culmination of this year’s Go Green Debate, a three-part webinar series that saw some of the most pressing kitchen issues discussed by members of the industry.
Tomorrow’s summit aims to arm operators, caterers and chefs with the knowledge and tools to help implement green practices that will work towards a more commercially sustainable future for their business.
Keynote speakers for the half-day event include Charlotte Henderson from Wrap, who will expand on her experience of working alongside the government to reduce food waste and increase recycling in the foodservice in industry, and Dominic Burbridge from The Carbon Trust, who will talk operators through the financial benefits of going green.
Meanwhile, Chris Moore CEO from The Clink and Andrew Powis, founder of Sterling Foodservice Design, will be on stage to discuss the design of The Clink restaurants and the benefits of choosing sustainable equipment.
The summit will close with CESA director Keith Warren updating the audience on the EU Ecodesign directive and leading an expert panel who will debate the future of sustainability in the industry.
“With the hospitality industry the third biggest employer in the UK and commercial kitchens using more than 3.4million kWh per annum, resulting in 1,150 tonnes of CO2 emissions, sustainability is a hot topic in the foodservice sector,” said Glenn Roberts, managing director of Gram.
“Implementing sustainable practices in the kitchen not only has obvious environmental benefits, but the positive impact on businesses’ bottom lines are being recognised as energy costs are predicted to rise by more than 30% by 2020.”
To attend the event please click HERE.