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The Go Green Debate: From Classroom to Kitchen, is Sustainability on the Training Agenda?

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The Go Green Debate: From Classroom to Kitchen, is Sustainability on the Training Agenda?

The Go Green Debate: From Classroom to Kitchen, is Sustainability on the Training Agenda?
April 13
14:20 2015

With commercial kitchens using more than 3.4m kW/h of electricity per annum in the UK – resulting in over 1,000 tonnes of CO2 emissions – sustainability is a hot topic in the foodservice sector.

The positive impact of implementing sustainable practices on businesses’ bottom lines is becoming increasingly apparent, particularly as energy costs are predicted to rise by more than 30% over the next four years.

In fact, according to the Gram Green Paper 2014, 91% of operators currently practice green initiatives in their kitchen, yet 78% of respondents aim to be greener still.

Operators adopting environmentally friendly initiatives in their kitchens are helping to create a more sustainable foodservice industry, but where and when should the path to sustainability start?

The first webinar in the build up to the Go Green Debate this October, will delve into how sustainable practices are being integrated into the foodservice industry through education and training.

What are cookery schools and colleges doing to train our chefs of tomorrow to implement sustainable efficiencies?

What can operators do to help encourage this progress towards a greener industry?

And is education the key to achieving these goals?

With an impressive line-up of industry experts – including celebrity chef Cyrus Todiwala, CESA Chair Simon Frost CFSP, and the managing director of the Responsible Hospitality Partnership, Dr Rebecca Hawkins – the webinar will assess if and how chefs are being educated in sustainable issues, and what can be done to enhance policies and practices throughout the sector.

Meanwhile, the second instalment of this highly anticipated webinar series will focus on achieving a sustainable bottom line, shedding light on what businesses can do to become more efficient, and how this can encourage a positive impact on their success.

The final Go Green webinar will look ahead to the future of foodservice, analysing the trends which will shape the green initiatives being implemented, and highlighting the key issues that need to be tackled.

Exploring topics such as advancements in energy-efficient technology and choosing 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.

This will all culminate with the Go Green Debate, a free-to-attend, half-day conference, which will be held at the Charlotte Street Hotel in London on 20th October 2015.

The dates for the webinars and summit are as follows:

  1. Developing a sustainable skill set: From classroom to kitchen, is sustainability on the training agenda?: 28th April
  2. Achieving a sustainable bottom line: Are operational efficiencies the recipe for business success?: 25th June
  3. Working towards a sustainable future: What’s in store for the sustainable kitchen: 24th September
  4. The Go Green Summit: Sharing best practice for a sustainable foodservice future: 20th October

Click here to register for the first webinar in this series.

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Catering Scotland

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