Environment
Operators welcome plastic ban but need more support from local authorities
Hospitality operators have shown support for a ban on single-use plastics, but say there needs to be “better communication” and legislative backing from local councils.
UKHospitality launches sustainability guide to help operators hit net zero by 2040
UKHospitality has revealed 10 pledges and guidance to help the sector meet net zero by 2040 targets.
Free one-hour webinar tomorrow to offer tips on environmental accreditation
Sustainable Restaurant Association launches One Planet Plate campaign
Some businesses to be required to disclose their environmental impact
Heineken delists all PET bottles from its on-trade network
Around 35% of UK’s greenhouse gas emissions from food and drink
A new report has estimated that the UK food system was responsible for nearly 160 metric[...]
Bidfood aims to become carbon neutral by 2045
Foodservice supplier Bidfood has announced its commitment to a net zero carbon target in a bid[...]
Belazu achieves B-Corp certification
Food and ingredient supplier Belazu has announced that it has become a certified B-corporation with a[...]
Concerns raised over environmental impact of £15m Murrayshall hotel development
A campaign group has raised concerns about the environmental and societal impact of £15m development plans[...]
Doing more to improve your environmental performance doesn't have to cost the earth
Sponsored article: Novati is one of the country's leading providers of outsourced waste solutions. The company's award-winning sustainable solutions include the MORE programme, which has been tried, tested and continuously refined over more than a decade. "
Whitbread announces net zero carbon by 2040 target
The UK’s largest hospitality company Whitbread has committed to reaching net zero carbon emissions by 2040.
Operators including Nando's and BrewDog to tackle carbon emissions with Zero Carbon Forum
Hospitality operators including BrewDog, Nando’s and the Restaurant Group (TRG) have joined forces to set up an industry group aimed at cutting carbon emissions across the sector.
Minute on the clock: Paschalis Loucaides, UK manager, Too Good To Go
The UK manager of food waste app Too Good To Go and founder of Cut +[...]
Green break: How to implement environmental efficiencies for reopening
The hiatus before reopening is the perfect time to introduce environmental efficiencies: green cleaning methods that[...]
Sustainability now a key consideration for consumers when dining out
The increased worldwide focus on the need to preserve resources and manage carbon emissions is driving[...]
Britvic announce science-based carbon targets
Britvic has announced new carbon emissions reduction targets to help tackle climate change.
University of East Anglia students overturn beef ban
The University of East Anglia (UEA) student union has overturned a ban on the sale of beef from all its bars and shops on campus."
Get the green light: how to get your team and guests to embrace your green goals
Establishing your environmental aims is one thing – but putting them into practice is quite another. Katherine Price speaks to operators who have won over workers and engaged guests into embracing their green goals
Solving the sustainability dilemma
Diners agree that sustainability is important, but what does that actually mean when visiting a restaurant? How can an operator buy locally and still offer value? Is supplying information on their green ethics helpful or preaching? Elly Earls reports on[...]
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