Winners & Runners Up Announcement: Footprint Awards 2012

IN A glittering ceremony that told a story of sustainability, last night’s “Footprint Awards” at the stunning 8 Northumberland in London, rewarded its winners for their contributions to sustainability and environmental excellence.

Foodservice Footprint 003-e1337937359139-300x162 Winners & Runners Up Announcement: Footprint Awards 2012 Events Features Features Food service industry event reports Foodservice industry news Foodservice News and Information Footprint Foodservice Forum Reports  Unilever Food Solutions Terry Reeves Stalbridge Linen Springboard Raymond Blanc NotBox New Generations Wine Nestle Professional Headline Sponsor Nestle Professional M&J Seafood Innocent Huhtamaki Footprint Forum Footprint Awards 2012 Footprint Awards Epsys Dudson CH&Co Brakes BaxterStorey 8 Northumberland

 

 

 

 

Details of the winners and runners-up are:

Sustainable Use of Natural Resources Award (sponsored by Huhtamaki)

Winner: 3663, for its Environmentally Efficient Logistics

Research into making its heavy goods vehicles more environmentally efficient led 3663 to implement a number of initiatives both operationally as a business, and working in partnership with suppliers and customers. 3663’s Environmentally Efficient Logistics focuses on sustainable recycled biodiesel and use of transport refrigeration and Telematics technology to improve fleet efficiency, reduce costs and emissions.

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Runner-up: The Caterers Linen Supply (The London Linen Group)

Innovations in Packaging Award (sponsored by M&J Seafood)

Winner: Vegware, for zero waste packaging: Vegware and the Food Waste Network

Vegware is the first packaging firm to create a cradle-to-grave solution to transform foodservice packaging into a useful natural resource, not waste. To ensure that its packaging can be diverted from landfill, Vegware started mapping all UK organics recycling services. This developed into its new, free-to-use Food Waste Network, which match-makes any UK business with its ideal local food waste recycling services, helping them save money by maximising recycling.

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Runner-up: Nampak

Sustainable Sourcing Award (sponsored by epsys)

Winner: Innocent, for its sustainable sourcing of ingredients

Sustainability has been at the heart of innocent since its conception and the Company believe sustainability is about leaving things a little bit better than when they find them, and that a sustainable business needs to balance the needs of the people, planet and profit. Its 5-pillar sustainability strategy focuses on its main impact areas – from farm to fridge and beyond. This includes nutrition, ingredients, production, packaging and legacy.

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Runner-up: CH&Co.

Environmentally Efficient Logistics Award (sponsored by NotBox)

Winner: Brakes, for Driving Down Food Miles

Following a review of its achievements to date, the Brakes Group is committed to a new Corporate, Social & Environmental Responsibility (CSER) strategy, which is now an intrinsic part of its overall business strategy. The CSER strategy is based on five strategic CSER ‘pillars’ to achieve a real and sustainable difference, these include Environment, Responsible Sourcing, Health & Nutrition, Community and Our People.

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Runner-up: Sark Island Hotels

Corporate Social & Environmental Responsibility Award (sponsored by Nestlé Professional)

Winner: The Clink Charity prison restaurant

At Her Majesty’s Prison High Down in Sutton, Surrey, prisoner rehabilitation has been underway for a number of years, with selected inmates given the opportunity to operate the prison’s main kitchen, serving fellow inmates and prison staff as a means to gaining training and accredited qualifications in foodservice, food preparation and cleaning through City and Guilds and the British Institute of Cleaning Science. Completion of Level 2 City and Guilds took prisoner chefs to a standard that could not be evolved much further within the environment of the main prison kitchen. The Clink training restaurant concept is a new-breed rehabilitation initiative to evolve prisoner training to a new level of workplace readiness. It is the first and only commercial restaurant to be built inside a working British prison to-date.

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Runner-up: The London Linen Group

British Supply Award (sponsored by Footprint Forum)

Winner: BaxterStorey

BaxterStorey has a reputation for using fresh, seasonal, locally sourced produce to provide our chefs with the highest quality ingredients; and recognise the importance of being a responsible corporate citizen. One of the most significant commitments our business makes is to supporting the sustainability of the environment, in particular British farming. BaxterStorey became was the first contract caterer to commit to using 100% fresh meat sourced in the UK.

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Runner-up: Dingley Dell Pork

Energy Efficiency Award (sponsored by Dudson)

Winner: 3663

In response to growing environmental, employee and stakeholder pressures, 3663 instigated a programme for environmental improvement. It has seen a reduction in its absolute carbon emissions of 2.1% in the last year, which when added to reductions over the previous three years takes out reductions from the baseline of 2007 to over 20%.

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Runner-up: Adande

Best Sustainable Catering Equipment Manufacturer Award (sponsored by CH&Co)

Winner: Adande, for its two-drawer refrigerated unit with hydrocarbon gas

Adande is the only company to offer refrigerated insulated drawer technology, and its new type of drawer refrigeration system for caterers includes several innovations. Drawer runners are located outside the cold area for perfect freezer operation. Seals are hidden inside and cannot be accidentally damaged. The set point for each drawer can be adjusted between -22°C and +15°C, as required. No ice is required for perfect fish storage. In addition to meaningful energy and ergonomic achievements, Adande units will not be sent to landfill at the end of their useful life.

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Runner-up: Toasty Products

Best Sustainable Foodservice Installation Award (sponsored by New Generation Wines)

Winner: PKL, for its energy efficient eKitchen launch

PKL improved the energy efficiency of its portable kitchens, which resulted in the launched of the eKitchen. The improvements were designed to reduce energy consumption and improve the insulation properties of the buildings. The project reduces overall energy consumption, increases floor and roof insulation, reduces heat loss through glazing, improves energy efficiency, reduces water consumption and explore feasibility of sustainable resources such as solar energy.

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Runner-up: Space Catering Equipment

Commercial Benefit Through Sustainable Practice Award (sponsored by Johnsons Stalbridge Linen)

Winner: Unilever Food Solutions, for its Sustainable Living Plan

The Sustainable Living Plan is a 10-year strategy to embed sustainable values into every part of the Unilever business, which intends to halve the environmental footprint of its ingredients; source 100% of its agricultural raw materials sustainably; and help one billion people improve their health and wellbeing. The plan is unique because it applies to Unilever’s entire portfolio of brands, guaranteeing global change. What is more, the business recognises it has a responsibility across the entire supply chain, ensuring it supports the livelihood of millions.

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Runner-up: The Clink Charity

Stakeholder Communications Award (sponsored by Brakes)

Winner: Sodexo, for its stakeholder engagement programme

Sodexo, through its Better Tomorrow Plan – a sustainability strategy to 2020 – intend to improve the Quality of Daily Life of all the people it serves while contributing to the economic, social and environmental development of the communities, regions and countries in which it operates.

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Runner-up: Unilever Food Solutions

Waste Management and Reduction (sponsored by Unilever Food Solutions)

Winner: Spirit Pub Company, for its Reverse Logistics Waste Recycling Scheme

Spirit Pub Company, together with foodservice provider Wincanton, developed a reverse logistics solution for recyclable commodities generated at pubs. Pubs now segregate oil, food waste, tins and plastics via a variety of solutions and this is returned back to depot on the back and undercarriage of the Wincanton vehicles. Commodities are then collected from depots. Card, tins and plastics are recycled, oil is used for bio fuel production and food waste is taken for anaerobic digestion and used to generate electricity which can be used to power our pubs. Spirit is encompassing a closed loop solution to their waste management.

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Runner-up: Arla Foods

Special Achievement Award (sponsored by BaxterStorey)

Winner: Raymond Blanc, Le Manoir Aux Quat’Saison

Raymond Blanc’s passion and deep down conviction to sustainability in an environmental, social and economic sense seems to be built into his DNA. His nomination in this Special Achievement Award comes as a result of the public pressure he puts on the foodservice industry by being outspoken about the responsibility across the whole foodservice industry to be experts and teachers in sustainability issues.

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Runner-up: Terry Reeves, Vegware

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Community Vote Award (sponsored by Innocent)

Winner: Harper Adams University College

Voted for by the public, the Community Vote highlights the importance of being able to treat yourself and the environment by making educated choices about where you indulge. Wayne Wright and his team at the Harper Adams Catering Department were put forward because all of their own meat, poultry and eggs are reared, culled and butchered on-site to feed students and visitors. Their importance of buying produce locally and from British suppliers, where possible, was also behind the Award win.

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Runner-up: Eversheds London catered by Elior UK

There was also a ‘highly commended’ in this category, which was awarded to Squid & Pear.

Young Chef’s Sustainability Challenge Award (sponsored by Springboard)

Winner: William Kent

William’s comprehension of such an impressive, well-balanced menu submission clearly demonstrates his culinary flare and really stood out from the other entries. Not only is his sophisticated menu carefully considered, but it was the entry which best embraced the social and economic aspects of sustainability as well as technology to optimise operations. William has great ability – definitely one to watch for the future!

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