A newly established industry steering group for sustainability, led by Hoshizaki, has met for the first time to address how pertinent issues around energy efficiency can be better addressed.
The meeting in London this week follows the launch of ‘Equipped For The Future’ research report in September 2018 by Hoshizaki in collaboration with Footprint Intelligence, which concluded that representatives of the whole supply chain, from manufacturer through to operator and beyond, need to be more proactive in their approach towards the topic.
Representatives from Grande Cuisine, Rational and Wexiodisk joined Hoshizaki to form the first steering group and discuss the challenges surrounding sustainability within the foodservice industry.
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 at the thought-provoking steering event.
Keith Warren, director of CESA, also delivered a engaging talk on how the green agenda is being viewed by associations around the world, including in Europe through EFCEM and on an international scale through GFESS.
He also gave insight into the future of energy use in the commercial kitchen, discussing hydrogen as a fuel source to replace gas, and how connected kitchens will lead to greater operator knowledge and significant energy savings.
Simon Frost, managing director of Hoshizaki UK, said in his opening speech that 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.
The steering group members will now begin planning for a follow-up roundtable event which aims to define a clearer roadmap of solutions for the issues raised in the Equipped for the Future Steering Group event.