Gram drives green debate with webinars and summit

Refrigeration brand Gram will host a series of industry webinars over the coming months as it shines a light on energy efficiency in commercial kitchens ahead of a half-day conference on the subject in October.

With energy costs predicted to rise by more than 30% over the next five years, Gram is keen to initiate the discussion on how the foodservice industry can achieve business success through best practice.

It has put together three webinars — which you can register for here — that will seek to address the key topics facing catering equipment purchasers, specifiers and chefs.

The first webinar, scheduled for Tuesday 28 April, will delve into how sustainable practices are being integrated into the foodservice industry through education and training.

An impressive line-up of industry experts — including celebrity chef Cyrus Todiwala, CESA Chair Simon Frost CFSP, and the managing director of the Responsible Hospitality Partnership, Dr Rebecca Hawkins —will assess if and how chefs are being educated in sustainable issues, and what can be done to enhance this learning.

The second instalment of the webinar series will take place at the end of June and will focus on achieving a sustainable bottom line. It will examine what businesses can do to become more efficient, and how this can have a positive impact on their business success, including the availability of government tax incentives.

The final Go Green webinar, in September, will look ahead to the future of foodservice, analysing the trends which will shape the green initiatives being implemented in the industry, and highlighting the key issues that will need to be tackled for sustainable progression to occur.

This will all culminate with the ‘Go Green Debate’, a free-to-attend, half-day conference, which will be held at the Charlotte Street Hotel in London on 20th October 2015.

The event will be case study led, showcasing how easy it is to implement green practices in business.

From simple steps to reduce waste, through to purchasing energy efficient equipment, the summit will aim to help inform those in the industry who are looking to better understand the business benefits of adopting sustainable practices.

Foodservice Equipment Journal is proud to be an official media partne for the Gram Go Green Debate.

The full webinar schedule is as follows:

Tuesday 28 April
Developing a sustainable skill set: From classroom to kitchen, is sustainability on the training agenda?

Thursday 25 June
Achieving a sustainable bottom line: Are operational efficiencies the recipe for business success?

Thursday 24 September
Working towards a sustainable future: What’s in store for the sustainable kitchen







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