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Marston’s only just at the start of sustainable kitchen journey

Scott Jones, sales and key account director, True Refrigeration & Andy Kershaw, head of property, Marston’s

Marston’s has established itself as one of the most sustainable businesses in the pub sector – but the team behind the specification of its kitchens insist the “journey has only just begun” when it comes to going green.

During the recent Kitchen & Equipment Awards Week, Marston’s triumphed in the Operator of the Year – Energy Efficiency & Sustainability accolade, sponsored by True Refrigeration. The award pays tribute to the operators that are working hard to make their kitchens greener through the right practices, equipment and standards.

Prior to the enforcement of the national lockdown this month, True Refrigeration’s sales and key account director, Scott Jones (main image, left), travelled to Marston’s Burton upon Trent HQ to present the award to head of property Andy Kershaw (right).

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Mr Kershaw said: “We work really hard with our supply chain partners to ensure we can deliver great solutions in our kitchens. Marston’s want to be recognised as a leader in sustainability across the hospitality industry and we feel we have a great story to tell.

“Whether it is waste reduction, recycling or energy efficiency, we feel we are making a huge difference. We have only just begun on this journey and we are striving to be industry-leading for many years to come.”

Marston’s constantly reviews its processes and procedures to ensure it works with like-minded suppliers and its kitchens meet the highest standards of efficiency. This includes comprehensive reviews of its lifecycle buying solutions to ensure equipment is not only good value, but is efficient to run and repair.

It was also the first major pub group to achieve zero waste to landfill – a feat achieved 18 months ahead of target. It now routinely recycles more than 80% of all waste.

Post-first lockdown, the chain completed over 3,500 PPM visits across all elements of its kitchens, including refrigeration and extraction, to ensure that equipment would fire up when required and work efficiently.

Looking back on how the company has ovecome last year’s difficulties, Mr Kershaw said: “Whilst 2020 was a challenging year, we have continued our journey. We have worked incredibly hard within our managed estate and also with our retail partners to minimise waste throughout the various stop/ start scenarios that the industry has faced last year.

“We are particularly proud of the approach we took to ensure our kitchens were fit for purpose and most importantly safe, following the first national lockdown. This work could not have happened without our fantastic supply chain.”

MEET THE TEAM: Get to know the decision-makers behind Marston’s kitchens

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Andrew Seymour

The author Andrew Seymour

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