Tag Archives: sustainability

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Gram Superior Plus K72G wins 2017 Footprint Award

Gram Superior Plus K72G wins 2017 Footprint Award

The Gram Superior Plus K72G has won yet another accolade at this year’s Footprint Awards, coming up tops and bringing home the Energy Efficiency award. Since its inception in November 2010, Footprint Awards has been the barometer for sustainability and responsible business practice in the foodservice sector. The ceremony took place at The Royal Institute

Bar Boulud charcuterie

SPECIAL REPORT: How green is your kitchen?

No operator wants to see their profits swallowed up by soaring energy bills. But failure to get a grip on production processes and manage equipment efficiently can impact margins tremendously. So what factors do operators really need to bear in mind to ensure their kitchens are green and sustainable? FEJ, in association with Induced Energy,

Henry Unwin, sustainability manager

Nando’s trials uncover the secrets to creating sustainable kitchens

With 400 sites in the UK, serving thousands of chickens a day, Nando’s energy usage and menu impact is massive. In fact, 25% of its entire carbon footprint is a result of its chicken consumption and there is no escaping the environmental impact the business has. But the chain has long realised its responsibility as a major

Henry Unwin, sustainability manager

Nando’s reveals strongest energy and cost saving kitchen modifications

Nando’s has revealed that its heat recovery panels and new sanitising solution are some of the most effective equipment changes which have helped to push the brand for sustainability. Its new sustainability test restaurant in Cambridge is using heat recovery panels behind grills, which Nando’s has used increasingly since 2009 and has found to be

Nando's Australia

Kitchen grill to heat water for first Nando’s ‘next-gen eco concept’

A new grill system heating the majority of water is amongst a host of high-tech features part of the first Nando’s Next Generation restaurant concept, which opened last week in Cambridge. The restaurant chain’s first ever 100% eco-friendly site (not pictured) has employed a number of new design features front- and back-of-house to improve sustainability. Further

Merrychef eikon e2s Classic

Merrychef oven recognised for ‘exceptional sustainability’

The Merrychef eikon e2s has been awarded one of the Green Good Design Awards, helping it to further its stake as one of the ‘greenest’ ovens on the market. The oven, which is one of the smallest high speed ovens with the largest cavity to footprint ratios, was awarded the accolade which recognises an exceptional

Bunzl and Lords volunteers, plastic cups initiative

Bunzl Catering Supplies knocks recycling target for six

Bunzl Catering Supplies has announced the results of phase two of its recycling initiative with Lord’s Cricket Ground, in conjunction with Simply Waste Solutions (SWS) and Closed Loop Environmental Services (CLES). Phase two of the recycling initiative found that in excess of 80% of its single-use plastic cups were collected for recycling by positive picking,

Paul Crowley, marketing manager

Winterhalter divulges science behind carbon footprinting

Winterhalter has shared details of how it became the first catering equipment company to achieve carbon footprint certification after being invited to speak at The Carbon Trust’s ‘Standard Bearers’ conference. The conference, which was held in London, attracted big names including Lego, McDonald’s and GlaxoSmithKline, who came to find out how different industries are tackling

Gram to host sustainability debate at Hotelympia

Sustainability in foodservice to head refrigeration supplier’s next summit

Gram has confirmed it will run its Go Green Summit again this year, with a firm focus on the issue of sustainability in the foodservice industry. The full-day conference will see a lineup of industry speakers who will aim to educate operators on how to be more sustainable and topics will include minimising food waste,

Sharing platter

Incoming SRA chief sets global foodservice goal

The incoming chief executive of the Sustainable Restaurant Association (SRA) says he aims to make the UK hospitality sector the most sustainable in the world.   Andrew Stephen joins an organisation that has grown from 50 member sites at launch in 2010, to more than 6,000 under the stewardship of former managing director, Mark Linehan, who

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