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Gram’s Go Green Debate Heats Up for the Second Time

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Gram’s Go Green Debate Heats Up for the Second Time

Gram’s Go Green Debate Heats Up for the Second Time
July 07
11:36 2015

Thursday 25th June saw Gram’s latest panel of experts take to the stage to discuss the benefits of operational efficiencies within foodservice outlets, as Gram’s Go Green Debate live-streamed its second webinar in the series.

The four-strong panel – comprised of industry experts including Sustainable Restaurant Association MD, Mark Linehan (pictured top right); the Carbon Trust’s Myles McCarthy (bottom left); Andrew Fishwick, owner of The Truscott Arms in Maida Vale (top left); and Gram UK MD, Glenn Roberts –  debated for more than an hour on the best ways to help operators understand the tax incentives and schemes available.

Shedding valuable light on what businesses can do to become more operationally efficient by introducing sustainable initiatives, the debate aimed to demonstrate how this can have a positive impact on commercial success.

The panel of industry experts raised a range of compelling points, including restaurateur Andrew Fishwick’s admission that when procuring equipment for The Truscott Arms he ‘had no knowledge of the government-funded tax incentive schemes’, and that he strongly believes that incentive schemes should be made much more accessible.

Despite trying to make informed choices he was conscious that ‘there is a need for more transparency and a clearer rating system, such as ABC ratings in the domestic market.’

Myles McCarthy highlighted the importance of the Energy Technology List (ETL), which provides standardised criteria for listed equipment, as well as an opportunity for operators to research equipment which can benefit from tax breaks and incentive schemes.

Meanwhile,  Mark Linehan raised the point that ‘sustainable restaurant businesses are cheaper to insure’,  with previous panellist Cyrus Todiwala challenging the panel to respond on how independent operators don’t seem to have the time or energy to chase tax rebates, so why can’t tax breaks be incorporated in capital investment at point of purchase?

With 63% of The Gram Green Paper’s 2014 respondents cited as saying they had ‘little or no awareness that the government offers tax breaks to help businesses become greener’, The Go Green Debate helped operators and procurement personnel to navigate the incentives and schemes on offer.

The final webinar will be held on 24 September, and will look ahead to the future of foodservice, analysing the trends which will shape the green initiatives being implemented in the industry, and highlighting the key issues that will need to be tackled for sustainable progression to occur.

Examining topics such as the advancements in energy-efficient technology and selecting sustainable suppliers, the webinar will underline the importance of the whole supply chain’s engagement to work collaboratively to create a more sustainable future for the sector.

Join The Go Green Debate by tweeting to @gramukgreen using #TheGoGreenDebate or send them to questions@thegogreendebate. To watch Thursday’s webinar, go to

To register for the third webinar in this series, visit

  •  Look Out For Future Gram UK Events!

Gram’s Go Green Debate series will continue with:

1.   24th September: Working towards a sustainable future: What’s in store for the sustainable kitchen

2. 20th October: The Go Green Summit: Sharing best practice for a sustainable foodservice future (at The Charlotte Street Hotel, London)







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Catering Scotland

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