A newly established industry steering group for sustainability, led by Hoshizaki, met for the first time in London last month to address how pertinent issues around energy efficiency can be better addressed.
The meeting followed the launch of the refrigeration maker’s ‘Equipped For The Future’ research report in September last year, which concluded that representatives of the whole hospitality supply chain, from manufacturer through to operator and beyond, needed to be more proactive in their approach towards the topic.
Fellow suppliers such as Grande Cuisine, Rational and Wexiodisk were also there to form the steering group and discuss the challenges surrounding sustainability within the foodservice industry.
Meanwhile, panellists including contract caterer BaxterStorey and foodservice consultant KEG Consultancy provided an expert insight in front of an audience of around 50 key industry leaders and stakeholders, allowing for a broad perspective to be given.
The green agenda is one that has been pertinent in the industry for some time now, but there still remains a feeling that there is a lot to do before operators instinctively choose energy efficient catering equipment as a matter of course.
But as Hoshizaki managing director, Simon Frost, said in his opening speech, there is no longer an excuse for inaction. “The foodservice industry must work together to embrace the framework’s action plan points to ensure energy efficient catering equipment becomes today and tomorrow’s norm,” he declared.
I will be interested to see how the group proceeds and the difference it can make to influencing a topic that is at the forefront of most manufacturers’ minds — and should be at the forefront of operators’ minds given the cost of running kitchens.
If the group can define a clear roadmap of solutions and highlight a concise narrative of best practice for the benefit of the industry as a whole, it will be a great start.