Consumer-facing caterers such as McDonald’s and Starbucks love to tell the world about how they’re saving the planet. Their contract counterparts, on the other and, often remain guarded and fearful of publicity. But are contract caterers right not to shout about their sustainability efforts? Joe Fernandez reports. Consumer-facing caterers such as McDonald’s and Starbucks love [...]
Jim Paice has been left with egg on his face after his department failed to meet its own buying standards on food procurement. With the angry Minister promising immediate action, David Burrows asks whether the Government really has an appetite for sustainable food? It’s not the first time a Minister has been left red-faced on [...]
This first Video Quarterly features an unique 3-way interview with Unilever, 3663 and Elior Tracey Rogers, Lindsay Winser and Steven Reeve explore their approaches to waste management and reduction. A written report of the interview is also available in the Autumn 2011issue of Foodservice Footprint. (Click here to download the magazines). Foodservice Footprint [...]
CHR Equipment roared over the finishing line at the CEDA Grand Prix Awards, taking the laurels for its sustainable kitchen installation. Kathy Bowry reports. Catering equipment distributors are the frontline of fit-for-purpose commercial kitchen design. These guys don’t just sell kit, they specify and project-manage complete installations from the smallest restaurant to multi-million pound [...]
If the noughties were all about carbon, the environmental issue that will define the current decade is almost certain to be water. But there’s more to tackling your water use than turning the taps off, says Nick Hughes. When the chief executive of Nestle claims that “water will run out before oil” and the [...]
Not content with using glass or recycled plastic, supermarkets are now stocking milk in bags or bottles made of papier mâché. But the foodservice sector should think twice before jumping on the milk packaging bandwagon, says Nick Hughes. There can be few products that have exercised the grey matter of packaging design experts as [...]
Mike Thorne has been Chartwell’s General Manager at Bryanston School in Blandford, Dorset, since 1998. Mike leads a team of 63 at the co-educational boarding and day school and operates the on-site catering and conference and banqueting business. Recently, pursuing a personal and professional interest in environmental matters, Mike became one of Chartwells’ first employees [...]
There is something rotten in the state of the EU… The NFU explains new legislation coming in next year in the form of the Welfare of Laying Hens Directive and calls for a level playing field for the UK, which is already up to speed in readiness for January 2012, while other EU member [...]
In the first of a regular series, Foodservice Footprint meets the unsung heroes who are the backbone of companies driving sustainability in their day to day business. Shirley Kidd is the Housekeeping & Groundcare Manager for Aramark at its client BP’s North Sea headquarters where the foodservice provider carries out catering across three restaurants [...]
California-based contract caterer Bon Appétit has taken steps to drastically reduce its purchase of beef, cheese and tropical fruit and has set itself a tough target to reduce food waste too, in an effort to shave 97,000lb of carbon dioxide from its operation. Jackie Mitchell reports Bon Appétit Management Company, a contract caterer based [...]
