ACCOR HOTELS announced its Plant for the Planet programme will fund 200,000 trees in the UK in a pioneering project designed to promote sustainable food production and nurture links between hotels, guests and farms. Europe’s largest hotel group marked the first anniversary of its PLANET 21 sustainability [...]
CUTTING RESOURCE use can save vital cash for recession-hit companies but it can’t be done without engaging workers. Industry figures explain how they’ve gone about it. Resource efficiency is the name of the game for recession-hit businesses. Whether it’s energy, water or [...]
THE TOP stories of 2012, from Starbucks’ tax travails to rising energy bills and the “greenest Olympics ever”. January/February With the mince pies sitting heavily around the waistline and the influence of festive parties still coursing through the veins, health and diets are rarely far from the headlines in the new year. And so [...]
AGAINST A background of job shortages and rising university fees, the foodservice sector is an increasingly attractive option for young talent from the UK, writes Nick Hughes. Convincing young, homegrown talent to consider a career in the foodservice sector has historically been an uphill struggle for employers. [...]
HOTEL COMPANIES have been given their own standardised approach to carbon measurement. The International Tourism Partnership (ITP) and the World Travel & Tourism Council (WTTC), in collaboration with 23 leading global hospitality companies, have launched a new methodology to calculate and communicate the carbon footprint [...]
THE PROMOTION of healthy meals and the removal of endangered seafood species from all menus are two of the standout targets in a new sustainability plan launched by Accor today. Planet 21 identifies 21 areas of the hotel groups activity Accors where improvements will [...]
This article first appeared in the 23 March issue of Fresh Produce Journal www.freshinfo.com. It has been published here with the publications approval. The government might not want to commit on what it sees as a sustainable diet, but foodservice companies have become tired of waiting. Will a series of smarter sustainable menus see [...]
