Best Practice

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UK-based Pret A Manger (French for ‘Ready To Eat’) sells handmade sandwiches and snacks throughout its chain of over 180 stores.   Since its inception in 1986 food waste has been a primary concern of the business. As all food is prepared fresh on site at each store location the idea of throwing away unused…

In March 2003, Brakes and specialist business M&J Seafood became the first foodservice suppliers to carry products certified by the Marine Stewardship Council (MSC) - specifically accredited to suppliers who meet the MSC standard for sustainable and well managed fisheries. The sustainability of fish stocks is a serious issue for the Brakes Group, so it…

As a leading food and facilities management provider, Sodexo employs 43,000 people and manages operations at over 2,300 sites in the UK and Ireland, from large corporations and government agencies to schools, hospitals, the MoD and large high profile events. Sodexo has taken the established model of corporate responsibility and made it their own as…

Some companies are bending over backwards to make sure that their green credentials meet the exacting requirements of new British and European environmental standards. Nowhere is this more clear than family- run catering business Reynolds, which has grown from a market fruit stall into one of the UK’s leading independent distributors of fresh and chilled…

Radical New Warewashing Technologies Save Water, Energy, Chemicals - and Costs. Potential is ‘momentous’ says Winterhalter. Winterhalter, the market leader in commercial dish and glass washing, has launched a range of resource-saving technologies under the umbrella of irt (Intelligent Resource Technology). David Smithson, CEO for Winterhalter UK comments: “I can’t recall a meeting over the…

Foodservice Footprint assesses the way in which Brakes, the UK’s leading supplier to the catering industry, is making a difference... Times are a-changing in the foodservice industry with increasing awareness of the pressure we are putting on the environment and natural resources. a greater consciousness has risen, from the consumer right through to the producer,…

Food companies not only need to be sustainable, they need to be able to demonstrate that they are sustainable – and that particularly includes how they treat the environment. Food miles, packaging, waste streams, recycling, power efficiency, delivery arrangements, ethical purchasing policies and vehicle emissions all come into the equation. Many companies will be pleasantly…