Technology

Istanbul – gateway to sustainability

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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How foodservice is facing up to the food waste challenge

By Tom Tanner, Sustainable Restaurant Association With food costs soaring, food poverty on the rise and the climate impact of wasted food now accounting for 10% of all greenhouse gas emissions, the economic, social and environmental case for driving down food waste has never been greater. Worryingly, WRAP reported that food waste in hospitality and …

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Exchange waste water for cash and carbon savings

By Isabel Schestak, Post-doctoral researcher, Bangor University Commercial kitchens in the UK hospitality and food service sector consume more energy for the preparation of meals than cooking in domestic kitchens. However, they can also play a vital role in climate change mitigation. The heat in the drain water of commercial kitchens is a valuable source …

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Your water matters: Three top tips for saving water

By James Sampson, Partnerships Director, Inspired Energy Water is often referred to as ‘the forgotten utility’. While many large businesses are clearly focussed on their comprehensive energy strategies, it seems many are yet to implement a strategy around managing their water usage. Without a water management strategy, many businesses don’t realise when they have a …

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Compostables recycling: Sorted!

By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses from start-to-finish.  Compostables are made from plant-based materials that break down fully in under 12 weeks in the right conditions. Popular in the foodservice industry, they are an alternative to …

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Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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Save your energy for a greener year

By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …

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6 steps to safe, sustainable service during COVID-19   

BY TOM TANNER  The new social distancing and self-isolation measures announced by the Government (announced 23 March) spell out the measures necessary to prevent the spread of coronavirus and to save lives.     DOWNLOAD A PDF OF THIS ARTICLE HERE The Government guidelines specifically state: Takeaway and delivery facilities should remain open and operational. Operators already providing a takeaway and/or …

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Sample a taste of the future at London Food Tech Week

London Food Tech Week is a week-long showcase of the companies and trends that are transforming Food Tech and the future of food. The 2016 programme is full of exciting and ambitious events. The event, which will run from 17 to 21 October, aims to change our attitudes and behaviour towards food, using technology and ideas to …

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Grab a taste of the future at Restaurant Tech Live

Restaurant Tech Live is a major new European exhibition dedicated to the emerging technology and services that are forming the future of the restaurant business And we’re delighted that our new CEO Andrew Stephen is one of the keynote speakers at this event. The show provides a view into dining of tomorrow and offer restaurant …

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