Brakes Group has committed to support FareShare, the food charity for the poor and vulnerable. And there is a double feel good factor for the company doing good for others is also cutting the companys carbon footprint. Brakes Group, working in partnership with FareShare, the UKs only national food charity, and a number of [...]
An expert panel assembled for the third Footprint Forum at Pret A Manager’s London headquarter to discuss the environmental impact of packaging in the foodservice supply chain and some of the innovations and initiatives being implemented to counter this. Delegates, including operators, suppliers and distributors, heard panellists acknowledge that whilst cutting down on packaging, food [...]
Brakes, one of the UKs leading foodservice suppliers, is using a wide variety of solutions to minimise the impact of the business on the environment through increased efficiency and green business practices. Energy consumption: In 2008 Brakes reduced energy consumption through a combination of operational changes, internal awareness campaigns around energy efficiency and training [...]
Q. Cyrus, I find your knowledge and passion inspiring. Where does your drive on sustainable issues come from? Flattery will get you nowhere! However, I have to say that my concern with sustainability and sustainable issues stems from a passion acquired during childhood in India, growing up in an environment that never had [...]
With the recent release of the excellent docufilm ‘The End of the line’ by Charles Clover, tuna has become an exceedingly hot topic, and rightly so. There is no doubt that the film has been successful in raising awareness around over fishing and by-catch, and it’s certainly put these difficult issues firmly on the agenda. [...]
In the face of adversity, 2009 has been an extraordinary year. The industry has proven to be far more resilient as far as green issues are concerned far more so than anyone had anticipated. True, there are many businesses out there who consider sustainable aspects of business a nice to have and not a [...]
Green, that contemporary concept of iconic status, has become both the buzzword and one of the most widely talked about subjects of our time. Climate change and global warming have never before featured so much in both the publics consciousness and in the media. However, this is only just filtering through to Foodservice ironically [...]
