gram green paper 2014
DESCRIPTION
A detailed analysis and report into sustainability and green issues within the UK foodservice industryTRANSCRIPT
1
A detailed analysis and report into sustainability and green issues within the UK foodservice industry
Green PaPer 2014
Sponsored by:
ContentsINTRODUCTION 3
ResUlTs 5-26
sUmmaRy 27
ChaNNel INsIghT 30-38
Pubs 31
Hotels 32
Healthcare 33
Care Homes 34
Restaurants 35
Workplaces 36
Schools 37
Universities 38
WhaT OUR paRTNeRs say 39-42
KeypUBs
hOTels
UNIVeRsITIes
sChOOls
ResTaURaNTs
WORKplaCes
CaRe hOmes
healThCaRe
Green PaPer 2014
Since 2008, The Green Paper has investigated the effects of continued economic uncertainty in a double-dip recession, along with an increase in green communications, technologies and legislation.
Quantitative surveys were conducted between November 2013 and February 2014 and analysed by research consultancy Cambridge Direction. The Green Paper 2014 is therefore independently validated.
The results reveal which channels are the greenest, current attitudes toward green issues, awareness of green incentive initiatives, and how the industry is balancing being greener, managing energy efficiency, reducing waste and saving money.
In order to help the foodservice market improve its carbon footprint, change needs to happen from all levels of the industry, with support from manufacturers and suppliers, right through to the supply chain and operational practices.
gram, with its strong presence on the Energy Technology List (ETL), is the UK’s leading energy efficient refrigeration supplier with over 40 products listed on the ETL, and takes its commitment to sustainability very seriously.
Increasing the sample size for 2014, gram teamed up with the leading channel associations within the industry to produce this report, working directly with their members to get their views and insight into the way they operate as caterers. These associations included; hCa (Hospitable Caterers Association), TUCO (The
University Caterers Association), laCa (Local Authority Caterers Association), Cha (Considerate Hoteliers Association), NaCC (National Association of Care Catering), sRa (Sustainable Restaurant Association), aCe (Association of Catering Excellence) and master Innkeepers. Special thanks to contributing opinion formers Cesa (Catering Equipment Suppliers Association), Ioh (Institute of Hospitality), and FCsI (Foodservice Consultants Society International).
gram would like to thank these associations, and everybody that took the time to respond to the questions, for their help in achieving this report. From contract caterers to restaurant chefs and facility managers, The Gram Green Paper 2014 searched across eight foodservice sectors to build the most comprehensive research of its kind.
Back in 2008, Gram commissioned the very first Green Paper. From the very beginning, The Green Paper became a reference tool for discussions on the actions and attitudes towards sustainability in the UK foodservice industry. Four papers and six years later, and the report is still paving the way for industry leaders and opinion formers to examine and discuss the ever increasingly important topic of environmental responsibility and sustainability.
IntroductIon
Sponsored by:
Green PaPer 2014 3
• Encouragingly, the number of respondents who want to be more environmentally friendly is unwavering with over ¾ wanting their business to be greener, demonstrating a sustained enthusiasm
• An impressive 36% of respondents are employing 10 or more green actions, though the latest and newest green actions are not new concepts, but mainly continuations and extensions of established themes
• Recycling and reducing waste were the most commonly identified green actions that respondents are implementing, which is still representative of the cheaper, easier options that many operators are able to instigate
• Knowledge and advice was cited as the second biggest barrier, with 43% of respondents highlighting it as a barrier to being more green, which could well be the reason for a quarter of respondents saying they could not think of anything more to do which could improve efficiency
The mOsT COmpReheNsIVe ReseaRCh OF ITs KIND Was COmmIssIONeD aND CONDUCTeD eqUally aCROss a myRIaD OF INDUsTRy ChaNNels.Respondents’ occupations varied from chefs and proprietors to middle and senior management, from both group and independent catering businesses.
Percentage of respondents wishing to be greener
Percentage of respondents practicing green initiatives
76%
89%
76%
91%2014
2010
2008
2012
73%
64%
78%
78%2014
2010
2008
2012
Green PaPer 2014 4
RespONDeNTs WeRe asKeD, WheN ThINKINg OF gReeN aND eNVIRONmeNTal IssUes, WOUlD They DesCRIBe The CaTeRINg BUsINess They WORK IN as a gReeN ONe.
q1:
79%83%76%
87%
67%
87%
84%
• The biggest increases were in
sChOOls (67% to 87%) and ResTaURaNTs (59% to 81%)
• sChOOls, UNIVeRsITIes
and WORKplaCes were most likely to say they were green
2012
NEW CHANNEL FOR 2014
2014
81%
59%
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
80%79%
95%
87%
77%77%
77%75%
Green PaPer 2014 5
• ReCyClINg (91%), maNagINg eNeRgy Use (84%) and WasTe mINImIsaTION (84%) are the most common green actions
• ReCyClINg is now almost universal within foodservice
• 90% of establishments are doing 4 OR mORe things while 36% are doing 10 OR mORe things
• The more COmplICaTeD and expeNsIVe actions have lOWeR paRTICIpaTION
RespONDeNTs WeRe asKeD WhICh gReeN aND eNVIRONmeNTal aCTIONs TheIR esTaBlIshmeNT haD BeeN DOINg FOR The lasT FeW yeaRs.q2:
91%
84% 84%78%
73% 70% 69% 67%60% 59% 52%
47%44%
ReCy
ClIN
g
Was
Te m
INIm
IsaT
ION
BUyI
Ng l
OCal
ly
maN
agIN
g eN
eRgy
Use
BUyI
Ng s
easO
Nal
pROD
UCe
UsIN
g lO
W e
NeRg
y lI
ghTI
Ng
ReDU
CINg
Use
OF
DIsp
OsaB
les
CONs
OlID
aTIN
g sU
pplI
eRs
pUTT
INg
IN p
laCe
Be
TTeR
eqU
Ipm
eNT/
BUIl
DINg
maN
agem
eNT
ImpR
OVIN
g DR
aUgh
T pR
OOFI
Ng a
ND
INsU
laTI
ON
mea
sURI
Ng,
mON
ITOR
INg
& Ta
RgeT
INg
ReDU
CINg
WaT
eR
CONs
UmpT
ION
eNeR
gy e
FFIC
IeNT
eqU
Ipm
eNT
(oTH
ER T
HAN
LIGH
TING
)
“Zero waste to landfill
and recent sustainability
appraisal which has
resulted in improvements
across the business.”
“The council have started
to give food waste disposal
bins out to businesses instead
of just residential areas.”
• WasTe ReDUCTION & ReCyClINg is the most popular new green action, with 34% of respondents
• saVINg eNeRgy aND WaTeR or UsINg alTeRNaTIVe pOWeR was cited by 20% as a new green action
• ONly 6% report doing NOThINg NeW
The laTesT aND NeWesT gReeN aND eNVIRONmeNTal aCTIONs ThaT haVe BeeN INTRODUCeD aT RespONDeNT’s esTaBlIshmeNTs.q3:
“I had a new kitchen window
put in so that’s now double
glazed, I also replaced a
fridge as well which is an
‘A’ rating for efficiency.”
34%
20%
17%
6%
4%
4%
1%
9%
WasTe ReDUCTION & ReCyClINg
saVINg eNeRgy & WaTeR / alTeRNaTIVe pOWeR
NeW eqUIpmeNT / BUIlDINg ImpROVemeNTs
NOThINg NeW
seasONal pURChasINg / FeWeR OR lOCal sUpplIeRs
measURINg / pOlICIes / OTheR
eCO CleaNINg ChemICals
DON’T KNOW
Green PaPer 2014 7
65%
14%
61%
14%
59%
17%
Easy
Difficult
54%
14%
48%
20%
59%
23%
59%
18%
55%
24%
71%
11%
Green PaPer 2014 8
• sChOOls (71%), WORKplaCes (65%) and ResTaURaNTs (61%) are most likely to say that it is easy being green
• Fewer respondents are finding being green at work DIFFICUlT in 2014 (17%) than they were in 2012 (35%)
• ResTaURaNTs and sChOOls have seen the biggest drop since 2012 in how DIFFICUlT they find it to be green at work, down from 38% to 14% and 41% to 11% respectively
peRCeNTage By ChaNNel OF ThOse WhO FIND BeINg gReeN aT WORK easy OR DIFFICUlT.q4:
“Green issues are on our
fortnightly management
meetings agenda and
are discussed, scheduled
and actioned.”
“We’re able to replace
equipment easily now,
there’s so much more on the
market for energy efficient
machines, they’re so much
easier to purchase.”
“Falling into a
routine get ting staff
trained up becomes
second nature.”
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
• healThCaRe (90%) and UNIVeRsITIes (89%) were the keenest to be more green than they are now
• There was a large rise since 2012 within healThCaRe, up from 69% to 90% , to claim the top spot
• ResTaURaNTs (66%) and CaRe hOmes (67%) were the most resistant channels to being greener
peRCeNTage By ChaNNel OF ThOse WhO WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW.q5:
78%NO
YES22%
72%
28%
83%
17%
89%
11%
80%
20%
66%
34%
82%
18%
67%
33%
90%
10%
pUBs
hOTe
lsUN
IVeR
sITI
essC
hOOl
sRe
sTaU
RaNT
sW
ORKp
laCe
sCa
Re h
Omes
heal
ThCa
Re
NOTE: healthcare
was grouped with
care homes in 2012
Green PaPer 2014 9
• 41% ranked ReCyClINg OF paCKagINg as the easiest green action
• ReCyClINg OF paCKagINg and ReCyClINg is seen as easier to implement but not the action having greatest impact
RespONDeNTs WeRe asKeD TO RaNK The TOp ThRee gReeN aND eNVIRONmeNTal aCTIONs FROm The FOllOWINg lIsT IN TeRms OF hOW easy They aRe FOR Them aND TheIR BUsINess TO aChIeVe.
q6:
8%8%
30%
15%8%
15%17%
2%
12%18%
41%
15%7%
12%
ReCyClINg OF paCKagINg
maNagINg eNeRgy Use
ReCyClINg OF WasTe FOOD
CONsOlIDaTINg DelIVeRIes
BUyINg NeW lOW eNeRgy eqUIpmeNT
ChOOsINg gReeNeR UTIlITIes
lOCal sOURCINg
• maNagINg eNeRgy Use (30%) is regarded as having the greatest cost saving impact across all channels
• pUBs (41%), UNIVeRsITIes (38%) and hOTels (36%) believe that maNagINg eNeRgy Use will have the greatest cost saving impact
RespONDeNTs WeRe asKeD TO RaNK The TOp ThRee gReeN aND eNVIRONmeNTal aCTIONs FROm The FOllOWINg lIsT IN TeRms OF The gReaTesT ImpaCT They BelIeVe These WIll haVe ON Them IN TeRms OF COsT saVINgs TO TheIR BUsINess.
q7:
Easiest
Greatest Impact
Green PaPer 2014 10
• halF (52%) of respondents want to see financial benefit WIThIN 12 mONThs
• 9% would NOT NeeD TO see aNy financial benefit at all
RespONDeNTs WeRe asKeD TO ThINK OF eNVIRONmeNTal OR gReeN ChaNges They COUlD maKe ThaT INVOlVe INITIal aDDeD expeNDITURe aND WheN They WOUlD NeeD TO see a FINaNCIal BeNeFIT TO TheIR BUsINess.
q8:
aFTeR
12 mONThs
BUT BeFORe
TWO yeaRs
24%
WIThIN a
FeW yeaRs
15%ImmeDIaTely
21%
NOT NeeD
TO see aNy
9%
aFTeR 6 mONThs BUT
BeFORe 12 mONThs
31%
LONG
TER
M
with
in o
ne y
ear
New questioN for 2014
Green PaPer 2014 11
• hOTels (56%) and healThCaRe (49%) were most aware
• ResTaURaNTs (23%) and pUBs (28%) were the least aware
• With 37% aWaReNess, there has been NO ImpROVemeNT from 2012 (35%) and only a slight improvement since 2010 (27%)
peRCeNTage By ChaNNel OF ThOse WhO KNeW ThaT The gOVeRNmeNT OFFeRs Tax BReaKs TO help Them Be gReeNeR.q9:
63% 37%
AWARE
UNAWARE29%
36%42%
49%33%
56%
23%28%
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe Green PaPer 2014 12
• hOTels were the most aware at 42% aWaReNess, which was a slight increase from 2012 (31%)
• pUBs and WORKplaCes were least aware at (23%) and (21%) respectively
• OVeRall respondents were not very aware and there was NO ImpROVemeNT on 2012
peRCeNTage By ChaNNel OF ThOse WhO WeRe aWaRe OF The eNeRgy TeChNOlOgy lIsT (eTl), maNageD By The CaRBON TRUsT, ThaT DeTaIls eNeRgy saVINg eqUIpmeNT elIgIBle FOR Tax RelIeF.
q10:
71% 29%
23%
33%42%
32%
21%
26%
26%26%
AWARE
UNAWARE
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe Green PaPer 2014 13
77% 23%
• OVeRall there was a lOW aWaReNess (23%) of the WTl
• The hIghesT aWaReNess was in hOTels (32%) and healThCaRe (30%)
peRCeNTage By ChaNNel OF ThOse WhO WeRe aWaRe OF The WaTeR TeChNOlOgy lIsT (WTl), maNageD By DeFRa, ThaT DeTaIls WaTeR-saVINg TeChNOlOgIes aND pRODUCTs ThaT aRe elIgIBle FOR Tax RelIeF.
q11:
AWARE
UNAWARE
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
21%
22%32% 30%
16%
21%
20% 18%
Green PaPer 2014 14
ETL & WTL
Managed by The Carbon Trust, an independent Governmental organisation set up to help reduce UK carbon emissions, the ETL provides details of the most energy efficient and environmentally sound equipment and appliances available on the UK market. In addition to the ETL is the Water Technology List (WTL). The WTL is managed by DEFRA and provides information on equipment that makes efficient and non-wasteful use of water that meet the criteria laid down by DEFRA. Customers purchasing products on both the ETL and WTL can not only benefit from lower energy costs but also qualify for significant tax breaks.
The Enhanced Capital Allowance (ECA) scheme enables profit sector businesses to claim 100% first year capital allowances of their spending on equipment that qualifies for the ETL or WTL. Businesses can write off the whole of the capital cost of their investment in these products against their taxable profits in the year of purchase.
However, awareness of the ETL and WTL remains low, with only 29% and 23% of respondents respectively aware of the lists.
Gram now has more than 40 products registered on the Energy Technology List (ETL). As the leader in energy efficient refrigeration, Gram strives to continuously invest in raising the standards of energy efficiency within the refrigeration category and is commited to championing sustainability in the market.
Green PaPer 2014 15
• 7 OUT OF 10 RespONDeNTs were UNaWaRe of any specific Government legislation regarding green matters
• UNIVeRsITIes and healThCaRe were the most aware, BOTh at 43%
• lOWesT aWaReNess was within pUBs at 20%
RespONDeNTs WeRe asKeD IF They WeRe aWaRe OF aNy speCIFIC gOVeRNmeNT legIslaTION ThaT ImpaCTs Them aND hOW gReeN TheIR BUsINess shOUlD Be.
q12:
70% 30%
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
AWARE
UNAWARE
peRCeNTage By ChaNNel OF ThOse WhO aRe aWaRe OF The eU eCODesIgN DIReCTIVe ThaT COmes INTO FORCe IN JaNUaRy 2016.
q13:
86%
TOTal14%
• The maJORITy (86%) of all respondents were UNaWaRe of the eU eCODesIgN DIReCTIVe
• healThCaRe Was The mOsT aWaRe at 19% , however there was little disparity across all channels
AWARE
UNAWARE
Green PaPer 2014 16
EU EcodEsign dirEctivE
The Ecodesign Directive sets a framework for performance criteria which manufacturers must meet in order to legally bring their product to the market. As a framework, the Directive does not directly set minimum requirements, as each product group has its own specific implementing measures - refrigeration, for example, is measured with an A-G rating system, A being the most efficient and G the least.
As technologies become more advanced in terms of how they use and consume energy, legislation must become more stringent to ensure that progress continues to be made in the field of energy efficiency. As such, the Ecodesign Directive undergoes periodical revisions to ensure that standards reflect the advancements in technology. The revised legislation is set to have a great impact on the future of not only refrigeration manufacturing but that of the other product groups within the framework of the Directive.
The latest version of the Ecodesign Directive is due to come into force in January 2016. This legislation will mean products that adhere to the Ecodesign Directive’s energy efficiency standards can be lawfully imported and exported within the 28 Member States, while products that do no meet the standard can no longer be sold.
The Ecodesign Directive allows the Commission to regulate the minimum performance of products. As a consequence, it “pushes” the market away from the worst performing products, and with each revision, raises the bar to encourage the pursuit and manufacture of more energy efficient technology.
The Ecodesign Directive aims to establish a framework under which manufacturers of energy-intensive products are obliged to reduce the energy consumption and other negative environmental impacts occurring throughout the life cycle of the product.
The Ecodesign Directive aims to establish a framework under which manufacturers of energy-intensive products are obliged to reduce the energy consumption and other negative environmental impacts occurring throughout the life cycle of the product.
Green PaPer 2014 17
• 45% of respondents said WasTe ReDUCTION and ReCyClINg were the most important initiatives they had to follow, with 19% citing saVINg eNeRgy aND WaTeR.
• Despite the number of gReeN INITIaTIVes in place, on average across the industry 25% said they didn’t have a green initiative to follow at work.
• ResTaURaNTs and pUBs had the highest number of respondents who said they had no green initiatives to follow at 41% and 38% respectively.
• hOTels were most likely to have initiatives to follow as an individual.
RespONDeNTs WeRe asKeD, as aN INDIVIDUal, WhaT The mOsT ImpORTaNT gReeN INITIaTIVe Is, ThaT They aRe ReqUIReD TO FOllOW aT WORK.
q14: New questioN for 2014
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
waste reduction & Recycling
Saving energy & Water
NONE
45%
25%
19%
Green PaPer 2014 18
• eNCOURagINgly, under half (45%) felt there were no barriers to being green
• laCK OF BUDgeT was the most mentioned barrier as per 2012 across all channels, particularly in ResTaURaNTs where 74% cited lack of budget as an issue. BUDgeT Was The hIghesT RaTeD BaRRIeR FOR 7 OF The 8 ChaNNels
• Following budget was ‘laCK OF KNOWleDge OR aDVICe’ which was more evident in the profit sector as ResTaURaNTs, pUBs and hOTels ranked highest in identifying this barrier
RespONDeNTs WeRe asKeD WhaT They WOUlD say The BaRRIeRs aRe TO BeINg gReeN IN TheIR WORK plaCe.q15:
55%
43%
30%24%
23% 23% 22% 21%19% 17%
laCK
OF
BUDg
eT
aVaI
laBI
lITy
OF
sUIT
aBle
maT
eRIa
ls O
R al
TeRN
aTIV
es
aVaI
laBI
lITy
OF
sUIT
aBle
sUp
plIe
Rs
laCK
OF
KNOW
leDg
e OR
aDV
ICe
lOCa
l aU
ThOR
ITIe
s
yOUR
CUs
TOm
eRs
OR
peOp
le y
OU p
ROVI
De F
OR
gOVe
RNm
eNT
pOlI
Cy
The
sTaF
F aT
WOR
K
laCK
OF
mOT
IVaT
ION
FROm
maN
agem
eNT
heaD
OFF
ICe
pOlI
Cy
Yes to Barriers
RespONDeNTs WeRe asKeD ON a sCale OF 0 TO 10 hOW WIllINg WOUlD TheIR esTaBlIshmeNT Be TO pay a small INCRease IN COsTs TO Be gReeNeR.
RespONDeNTs WeRe asKeD WheTheR They WOUlD Be aBle TO pass These COsTs ON TO TheIR CUsTOmeRs.
q16:
q17:• 33% felt they could pass on a small percentage increase in costs due to green initiatives, which was a slight increase from 2012 (27%), bringing it back to the levels seen in 2008 (33%)
• WORKplaCes are much more confident with 49% believing they could pass on a small increase compared with 29% in 2012
• ONly 5% said their establishment would be VeRy WIllINg
• 75% of establishments said they would be sOmeWhaT WIllINg to pay a small increase in costs to be greener
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
20%26% 24%
49%
67% 33%TOTal
YES
NO
37%
38%
33%
37%
Green PaPer 2014 20
• The two main drivers were the fact that it is esseNTIal FOR The eNVIRONmeNT and the long term prospect of saVINg mONey
• 46% of respondents said the fact that it is esseNTIal FOR The eNVIRONmeNT would encourage them to adopt a gReeNeR pOlICy
• UNIVeRsITIes (56%) are the most altruistic ranking esseNTIal FOR The eNVIRONmeNT first
• pUBs (68%) are more focussed on saVINg mONey ranking this ahead of the fact that it is esseNTIal FOR The eNVIRONmeNT (29%)
RespONDeNTs WeRe asKeD TO RaNK The FOllOWINg sTaTemeNTs IN TeRms OF hOW They BesT FIT WITh TheIR ThINKINg IF They WeRe aBle TO aDOpT a gReeNeR pOlICy.
RespONDeNTs WeRe asKeD WheN DeVelOpINg TheIR FOOD meNU, WhICh ONe OF The FOllOWINg DO They INCORpORaTe.
q18: q19:
• Consistent with 2012’s results, lOCally sOURCeD pRODUCe topped the list with 80%
• BRITIsh pRODUCe came in next with 54% overall and was most popular with pUBs and ResTaURaNTs
14%
42%39%
54%46%
80%
IT’s mOsTly The FaCT ThaT IT Is
esseNTIal FOR The eNVIRONmeNT
lOCally sOURCeD pRODUCe
I’D Feel gOOD
aBOUT IT
FaIR TRaDe pRODUCe
We’D saVe mONey
lONg TeRm
BRITIsh pRODUCe (I.e. mINImal FOOD mIles)
Percentage of first place rankings
20%
20%
pRODUCe gROWN OR BReD ON yOUR pRemIses
FORageD pRODUCe
Green PaPer 2014 21
29%
9%
• 51% showed a preference for a unit with lOW RUNNINg COsTs and therefore more eNeRgy eFFICIeNT but with a hIgheR pURChase pRICe
• eNCOURagINgly this was relatively evenly spread throughout each of the channels
RespONDeNTs WeRe asKeD WheN pURChasINg CapITal eqUIpmeNT, sUCh as a FRIDge, WhaT Is TheIR maIN CONsIDeRaTION.q20:
AS CHEAP A PURCHASE PRICE AS
POSSIBLE AS I AM UNSURE ABOUT
THE LONG TERM FUTURE
CHEAPER PURCHASE PRICE BUT
WITH AvERAGE RUNNING
COSTS IN TERMS OF ENERGY
LOWER RUNNING COSTS
AND MORE ENERGY
EFFICIENT WITH A
HIGHER PURCHASE PR
ICE
CHEAP PURCHASE PRICE BUT
WITH HIGHER RUNNING
COSTS IN TERMS OF ENERGY
4%7%
51%
NO RESPONSE
Green PaPer 2014 22
RespONDeNTs WeRe asKeD IF They CONsIDeR The gReeN CReDeNTIals OF a sUpplIeR TO Be ImpORTaNT WheN lOOKINg TO ChOOse OR ChaNge.q21:
• pOsITIVely, 71% said it was either qUITe OR VeRy ImpORTaNT
• UNIVeRsITIes, sChOOls and healThCaRe are mOsT lIKely to consider the gReeN CReDeNTIals of a supplier
New questioN for 2014
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
71%
11%
69%13%
81% 3%
NOT IMPORTANT
QUITE OR vERY IMPORTANT
65%17%
70% 18%
68%
10%
55%
26%
79% 3%79% 3%
Green PaPer 2014 23
“Food waste
collections rather
than disposal units”
8%saVe aND mONITOR eNeRgy aND WaTeR
RespONDeNTs WeRe asKeD WhaT They ThINK COUlD sTIll Be DONe TO ImpROVe eNeRgy eFFICIeNCy IN TheIR plaCe OF WORK.q22:
“We would
like to put
solar panels
on the roof”
“Disposables could
be changed to
bio disposables”
2%
10%BUIlDINg ImpROVemeNTs
13%BeTTeR eqUIpmeNT aND lIghTs
15%BeTTeR aWaReNess/TRaININg/maNagemeNT
4%OTheR/NON speCIFIC
27%DON’T KNOW/CaN’T ThINK OF aNyThINg
8%Keep aND ImpROVe CURReNT sysTems/DOINg a lOT alReaDy
7%WasTe ReDUCTION aND ReCyClINg
6%ReNeWaBle eNeRgy
FeWeR OR lOCal sUpplIeRs/less TRaVel/gROW OWN
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
“More local suppliers should
be encouraged to participate
in the Tender Process for
NHS Services even if not on
a framework agreement”
“We could grow a lot
of our own produce and
given our location we
could easily implement
wind turbines”
• lOCal aUThORITIes and CeNTRal gOVeRNmeNT are the main places caterers would look for more gUIDaNCe to being green
• 41% of respondents would look to TRaDe assOCIaTIONs and 40% would seek guidance from sUpplIeRs, ahead of meDIa and heaD OFFICe, both at 34%
• OTheRs suggested that the INTeRNeT is a great learning resource
RespONDeNTs WeRe asKeD IF They COUlD ReCeIVe mORe gUIDaNCe TO Be gReeNeR, WheRe WOUlD They lOOK FOR ThIs TO COme FROm.q23:
58%lOCal aUThORITIes
53%CeNTRal gOVeRNmeNT
41%TRaDe assOCIaTIONs
40%
34%
sUpplIeRs
The meDIa
34%heaD OFFICe
30%COlleagUes
30%
21%
WhOlesaleRs/DIsTRIBUTORs
CUsTOmeRs
Green PaPer 2014 25
• a ThIRD of respondents were UNCeRTaIN how they would manage these cost implications
• For the rest, the most likely route is to try and lOWeR COsTs elseWheRe (32%), whilst 26% will accept lOWeR maRgINs
CONsIDeRINg RIsINg eNeRgy COsTs, We asKeD RespONDeNTs hOW They aRe CURReNTly DealINg WITh OR plaN TO maNage The COsT ImplICaTIONs OF These OpeRaTIONal INCReases.
q24:
pUBs hOTelsUNIVeRsITIessChOOlsResTaURaNTs WORKplaCes CaRe hOmes healThCaRe
33%NOT sURe
32%TRy TO lOWeR COsTs elseWheRe IN The sUpply ChaIN
26%JUsT aBsORB IT aND aCCepT lOWeR maRgINs
18%pass ON TO CUsTOmeRs
Green PaPer 2014 26
SUMMARYGreen PaPer 2014
WheRe aRe We NOW aND aRe TheRe gReeNeR pasTURes ON The hORIzON?Foodservice has done well to maintain good standards with a great keenness to be greener across the industry. We’ve seen extensions of green actions and good numbers of individuals citing initiatives that they have to follow as an individual, showing that achieving a more environmentally sustainable industry is the responsibility of all. We are still seeing large numbers (over three quarters) of respondents say that they would like their business to be greener, however that figure has failed to significantly increase since 2008, when 72% said they would like to be greener.
Sustainability is as important as ever, and there is increasing pressure from customers, external bodies (including The Government) head offices and staff. There is more legislation in place and stricter guidelines than ever before and there has been an increase in expectations. Also, the amount of equipment available to help operators achieve these has increased.
The results from the 2014 Gram Green Paper show that there haven’t been big changes in attitudes and behaviours within the foodservice industry over the past two years in particular. Perhaps this is due to the fact that other pressures, such as budget squeezes and lean workforces have not yet eased in these on-going times of austerity.
Positively, simple steps are still going strong and many individuals have green initiatives to take responsibility for. It appears that these actions are becoming habitual for employees. Encouragingly, despite financial concerns, there is an undoubted support for green suppliers and capital equipment that is more energy efficient but may come with a higher purchase price – showing that foodservice operators do think it’s important to commit to a more sustainable future.
28Green PaPer 2014
eCONOmy sTIll NOT maKINg IT easy TO Be gReeN
• The economic climate is still a crucial factor for businesses, with the majority of respondents citing BUDgeT as the BIggesT BaRRIeR. This has been the biggest barrier mentioned in each of the previous three Green Papers
• a ThIRD felt they could pass on a small percentage increase in costs, which was a maRgINal ImpROVemeNT on 2012 and back to the level we saw in 2008
• a NeW qUesTION for 2014 showed INVesTmeNTs need to DelIVeR ResUlTs FasT with halF saying they would want to see a financial benefit in the FIRsT 12 mONThs
gReeN aspIRaTIONs gOINg sTRONg
• mORe RespONDeNTs would describe themselves as gReeN (83% up from 76% in 2012)
• eNCOURagINgly, the majority of respondents (78%) agreed that they still WaNTeD TO Be gReeNeR – a good level maintained from 2012
INDIVIDUals TaKINg RespONsIBIlITy
• After the 2012 Green Paper highlighted INTeRNal CUlTURe as a barrier, 2014 asked a new question which looked at how many green initiatives individuals were asked to follow. pOsITIVely, on average 84% said they had a gReeN INITIaTIVe to follow as an individual
TaKINg gReeN aCTIONs BeyOND The easy-FIxes
• As in 2012, many (59%) answered that it is easy to be green at work, and encouragingly there was an 18% DROp in the number who said they found it DIFFICUlT being green at work
• Cheap, easy-FIx OpTIONs seen since the first Green Paper in 2008 are unsurprisingly the mOsT COmmON gReeN INITIaTIVes. Many ‘NeW’ initiatives are exTeNsIONs OF exIsTINg aCTIONs that have been around for a while
• OpeRaTORs NeeD sOlUTIONs or reasoning (e.g. measuring energy usage or food wastage) to overcome budget barriers and JUsTIFy larger expenditures to continue to be greener
NO ChaNge IN aWaReNess OF gOVeRNmeNT INITIaTIVes
• Unfortunately, aWaReNess of potential solutions to barriers in the form of Government tax breaks has NOT ImpROVeD since 2012, with the maJORITy still with NO KNOWleDge of such INITIaTIVes
• OVeR TWO-ThIRDs of respondents are still UNaWaRe of the eTl, and a larger proportion do not know of the WTl (Water Technology List)
• The research shows 7 OUT OF 10 do not know of Government legislation that affects how green their business should be, and a large number (86%) were NOT aWaRe of the eU eCODesIgN DIReCTIVe
BaRRIeRs TO COmBaT
• As well as BUDgeT continuing to be a key factor, a laCK OF KNOWleDge or advice was considered a substantial obstacle. Worryingly, a qUaRTeR of respondents said they couldn’t think of any other ways to improve energy efficiency at work
• Uncertainty over future BUsINess sTaBIlITy within certain channels and the INITIal OUTlay of buying equipment are still BaRRIeRs to overcome
BalaNCINg The NeeD TO Be gReeN aND COUNTINg The peNNIes
• Although saVINg mONey remains a key influence, the majority of respondents said the fact it was esseNTIal FOR The eNVIRONmeNT was a BIggeR FaCTOR in wanting to be more green
lOCal sOURCINg aND gReeN sUpplIeRs aRe ImpORTaNT
• As we’ve seen in previous Green Papers, respondents were pOsITIVe about lOCal sOURCINg with 80% incorporating it into a menu, though this could be more a food trend than a green initiative
• 71% said the gReeN CReDeNTIals of a supplier were either qUITe or VeRy ImpORTaNT
Green PaPer 2014 29
Channel insightGreen PaPer 2014
pUBsWe’re still seeing the effects of a double-dip recession and a change in consumer lifestyle towards expenditure spent in Pubs. Money is an issue again for this channel – despite 72% saying they would like to be greener than they are now, one in five said they would not be at all willing to pay a small increase in costs to achieve this. This is no doubt affected by the fact that lack of budget was cited by 62% as a barrier and there is a distinct lack of confidence in Pubs in their ability to pass on costs to customers who many are desperately trying to retain. Pubs were also the only sector to rank the saving in costs as more important than the fact that being greener is essential for the environment.
WIllINgNess OF pUBs TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONWe have seen an increase in those considering themselves to be green and Pubs have lifted themselves from being the channel that least desires to be greener. However, this is the sector least confident in its financial capacity to be greener – this isn’t a surprise based on 2012 results, but in 2010 Pubs were most confident about passing on costs to their customers. Along with all other sectors Pubs are crying out for information. They make up part of the 58% of all respondents looking to local authorities for guidance, and are part of the 53% seeking information. A large number of managed or tenanted Pubs also said they would look to head
office for instructions on being greener. With only a quarter of Pubs saying the green credentials of their suppliers is important, they could look further into their supply chain for ways in which to be greener without necessarily increasing spend.
72%OF pUBs WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012
NOTE: Lean workforces, which are particularly
common in these times of austerity, and a high workload
can be a limiting factor when trying to implement
more environmentally sustainable practices.
an increase from 63 % in 2012
62%24%
NOT aT all WIllINg
VeRy WIllINg
“We are a busy
operation so we
sometimes don’t
get the time”
“Because it’s
extra work
for everyone”
NOTE: The age of the
building was also highlighted
as a factor that made it
difficult to be green
ReasONs FOR sayINg IT Was DIFFICUlT OR VeRy DIFFICUlT TO Be gReeN:
Green PaPer 2014 31
hOTelsHotels had the highest number of respondents who cited a green initiative that they had to follow as an individual. This makes sense as Hotels were in the top three channels of those who most want to be greener in the previous Green Paper in 2012, and previously had one of the greatest numbers of individuals who had introduced green initiatives.
Saving energy and water were most frequently mentioned as the newest green initiatives in Hotels.
WIllINgNess OF hOTels TO pay a small INCRease IN COsTs TO Be gReeNeR
The results for hotels didn’t provide any hard and fast answer on whether this sector would be willing to pay a small increase to be greener or not.
CONClUsIONStill the third keenest sector in their bid to be greener, there’s still over half (54%, which is in-line with 2012’s 53%) of Hotels that believe that they do not have the financial capacity to realise this ambition.
It seems Hotels are very much representative of the results as a whole – good standards are being maintained, and whilst they are not slipping, it would seem that there hasn’t been a great shift change in attitudes and behaviours.
“We have installed
PIR sensitive lighting
in public places”
“We had the whole place re-plumbed
as we used to have to run the tap
for ages waiting for it to get hot,
wasting a lot of water. It has
saved on water considerably”
80%OF hOTels WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
83%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
Results remaining
steady from 2012
lowest number along
with workplaces
16%4%
NOT aT all WIllINg
VeRy WIllINg
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012
“A culture change is needed
from top to bot tom, which is
not always easy, especially with
a changing workforce. It is not
always easy to balance 5-star
standards with being green”
Green PaPer 2014 32
healThCaReFor the first time Healthcare and Care Homes were separated and analysed as two separate channels to make this the most robust report to date.
Healthcare as a sector has some of the largest catering operations, with different operational restraints for NHS trusts and private establishments; some self-managed and others bringing in contract caterers. There’s no doubt budget is a barrier for Healthcare, and it is one of the channels that feels most unable to pass on a small percentage increase in costs (74%) – second only to Care Homes (80%). Although Healthcare is the most aware of all channels of Government legislation, less than half of respondents knew about it. Healthcare was the channel that was most keen to be green showing a real separation from Care Homes.
WIllINgNess OF healThCaRe TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONIt’s clear that sustainability is on the agenda within Healthcare. It has taken the top spot from Universities, as the keenest to be green, and choosing a supplier with green credentials is a priority (79% said it was important). Healthcare operators face many barriers, particularly with the restrictions in budget, large workloads and reduction in staff numbers.
Although budget is a key concern, more respondents were likely to consider equipment with lower running cost but with a higher purchase price (48%), compared to the 35% whose main consideration would be a unit priced
cheaply but with average running costs. over 60% of those in Healthcare source locally, but respondents from this sector were the least likely to highlight Fair Trade produce, perhaps due to an associated
higher price tag.
“It’s easy now we’re into it. Started off quite hard – get ting used to it”
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012
90%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
the largest
number of
all channels
77%OF healThCaRe RespONDeNTs WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
48%OF healThCaRe RespONDeNTs say ThaT They FIND IT easy TO Be gReeN aT WORK
the lowest number
of all channels
“It makes more work for the staff”
“Educating customers to use recycling correctly or find suitable recyclable containers for hot food has been difficult”
highest number of all channels
42%5%
NOT aT all WIllINg
VeRy WIllINg
ReasONs FOR sayINg IT Was DIFFICUlT OR VeRy DIFFICUlT TO Be gReeN:
Green PaPer 2014 33
CaRe hOmesThe Care Home sector is made up of public and private organisations, with some self-managed and others bringing in contract caterers. Setting apart Care Homes from Healthcare has shown a distinction in the keenness to be greener. While Healthcare topped the list of channels wanting to be greener, Care Homes came in in 7th out of 8 channels. To understand this though needs more detail – the fact that just over a quarter of Care Homes feel unable to pass on costs to customers in order to be greener could be having an impact on the motivation to be more sustainable, or the fact that 79% of Care Homes already considered their organisation to be a green one. 51% of respondents from Care Homes said they are required to follow initiatives in waste reduction and recycling and 26% noted saving energy and water, which were some of the highest numbers seen across the 8 channels.
WIllINgNess OF CaRe hOmes TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONWith a good number of respondents citing initiatives they have to follow, sustainability is part of today’s operations within Care Homes. However, a third did not state a keenness to be greener. Looking at barriers which may affect their decisions to be more environmentally sustainable, budget is a key factor with 45% citing this as an issue. Interestingly however, Care Homes was the only channel to highlight a lack of knowledge or advice (51%) as a bigger barrier than budget.
The nature of the operation in Care Homes, with lights and heating required round the clock, does not make it easy to be green but perhaps more ideas from external sources, including local authorities and Central Government, could help generate some fresh and achievable ideas. Energy efficient equipment could be an easy way to save money without changing the way Care Homes operate and, encouragingly, around half of respondents said that equipment with lower running costs and increased energy efficiency at a higher purchase price would be a main consideration when purchasing capital.
67%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
the second lowest number of all channels
79%OF CaRe hOmes WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
59%OF CaRe hOmes say ThaT They FIND IT easy TO Be gReeN aT WORK
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NeW
8th Restaurants 4th place in 2012
26%7%
NOT aT all WIllINg
VeRy WIllINg
“Our type of business is
notorious for being wasteful
but there is nothing that
we can do about it”
Green PaPer 2014 34
ResTaURaNTsone of the most positive outtakes for Restaurants is the fact that many more now view themselves as green, with a jump from 59% to 81%. Despite this increase, Restaurants was the sector least likely to want to be more green, and the sector in which least respondents said they had a green initiative to follow as an individual at 41%. Compare this to other sectors, such as Hotels, and the fact that only 14% of Restaurants find it hard to be green, and it may seem more could be done. Budget was still the significant barrier with 74% (the highest of any sector) citing this as an issue, followed by 63% raising lack of knowledge or advice as a barrier to being greener.
WIllINgNess OF ResTaURaNTs TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONIt’s clear that budget is still a factor for this profit sector which is under a great deal of pressure to deal with changes in consumer eating and spending habits. It’s encouraging that more Restaurants consider themselves greener than before, but they could be feeling the squeeze on the bottom line, which is in turn affecting their outlook and confidence in being able to continue to strive for more environmentally sustainable actions. Having slipped down the rankings to become the sector least keen to be greener, it’s important to make sure complacency doesn’t set in, or that the barriers don’t become too hard to overcome.
A good percentage (53%) of Restaurants said that a unit with low running costs and a higher purchase price was a main consideration, so putting measurements in place to see the effects of such energy saving capital in place could be a sound investment too.
22%9%
NOT aT all WIllINg
VeRy WIllINg
66%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
81%OF ResTaURaNTs WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
up from 39 in 2012
the lOWEST
number of
all channels
61%OF ResTaURaNTs say ThaT They FIND IT easy TO Be gReeN aT WORK
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012
“Turning lights off and only cook what we need when we need it”
“manage waste streams
so that we can achieve
zero waste to landfill”
green initiatives
MENTIONED BY RESPONDENTS
Green PaPer 2014 35
WORKplaCesWorkplaces are still in a good position, as we saw in 2012 (the results for 2012 were more positive for Workplaces compared to the 2010 and 2008 Green Papers). This sector is very likely to say they were green, and that it is easy – and 87% would like to be greener still. Respondents from Workplaces were also the most likely to highlight waste reduction and recycling as a green initiative that they have to follow as an individual, which is a key change in attitude since 2010 where Workplaces were the most resistant channel to being more green and a positive step from 2012 when there was a lack of personal instigators in green initiatives in Workplaces. As we have seen across all other channels, Workplaces seem no better informed of Government tax breaks and schemes in 2014 compared to 2012.
Despite such positive steps, lack of budget was cited as a barrier by 45%, whereas in 2012 65% of Workplaces thought that they could afford to be as green as they would like.
WIllINgNess OF WORKplaCes TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONIt could be that we are starting to see the effects of more contract caterers within Workplaces making a real effort to become more sustainable and achieve better operating costs, as more take responsibility for energy bills. We’ve seen the continuation of some very positive attitudes and behaviours in Workplaces since 2012, so it looks as though this is a channel making good headway to a more environmentally sustainable industry, which is particularly encouraging seeing that results weren’t quite so positive back in 2008 and 2010. As the sector most likely to cite waste reduction and recycling as a green initiative they have to follow as individuals, and one of the channels least likely to say the staff at work or motivation from management was a barrier, this could be one of the channels most driven to become more sustainable.
16%9%
NOT aT all WIllINg
VeRy WIllINg
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012 NOTE: Seeing continued improvement from
Workplaces in being keen to be green since 2010 when
they were the most resistant to being greener
82%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
87%OF WORKplaCes WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
65%OF WORKplaCes say ThaT They FIND IT easy TO Be gReeN aT WORK
Green PaPer 2014 36
sChOOlsThere has been a good increase in Schools perceiving themselves as being green, which could indicate initiatives we have seen since 2008 are working. The fact that the number of Schools finding it difficult to be green has dropped has also had an influence on this. Like Restaurants, Schools have slipped down the rankings in the keenness to be green, but this due to an increase in other channels – there are still 80% of Schools who would like to be greener.
Still feeling the effects of strict budgets, there was a low percentage willing to pay a small increase in costs to be greener, which is also affected by the fact that 74% felt they wouldn’t be able to pass on a small percentage increase in costs to customers – not a great surprise in this cost sector channel.
WIllINgNess OF sChOOls TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONWith free school meals being introduced for the new academic year in 2014, Schools will be looking ever-more at how they will manage the various investments needed on a budgetary level. The green credentials of suppliers are important to 70% of Schools so this will no doubt be taken into consideration with this sector’s keenness to be green.
74%26%
NOT aT all WIllINg
VeRy WIllINg
RaNKINg – KeeN TO Be gReeN?1st Healthcare 6th place in 2012
2nd Universities 1st place in 2012
3rd Hotels 3rd place in 2012
4th Workplaces 5th place in 2012
5th Schools 2nd place in 2012
6th Pubs 7th place in 2012
7th Care Homes NEW
8th Restaurants 4th place in 2012
80%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
87%OF sChOOls WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
AN INCREASE from 67 in 2012
“It’s about trying hard to
keep up the standards of what
we have already achieved”
Green PaPer 2014 37
UNIVeRsITIesThe most likely to describe themselves as green and a very high percentage still wanting to be greener still, Universities continue to be seen as one of the leaders in sustainability in foodservice.
As with many other channels, Universities’ confidence in the ability to pass on costs to customers has returned to the higher levels seen in 2008, but this still relatively low at only 33%. Similarly, only 33% of Universities said they would be very willing to pay a small increase in costs to be greener, despite sustainability being high on the agenda and being one of the channels with the highest awareness of Government initiatives (42%).
WIllINgNess OF sChOOls TO pay a small INCRease IN COsTs TO Be gReeNeR
CONClUsIONUniversities are still a good example of a sector that focuses on becoming more sustainable. However, the result may suggest that Universities aren’t finding it so easy to be green as before with 54% saying that they found it easy compared to 2012, where 75% felt it was easy.
Interestingly, and perhaps surprisingly, Universities were most likely to see customer attitudes as a barrier and there’s no immediate reason why this may be the case – perhaps, following huge drives from students to be more environmentally friendly, they have taken a step back, or maybe increased student fees are impacting on the food chosen. These are just two theoretical possibilities of many.
Universities had more mentions of green and ethical policies than any other channel, many of which are likely to have been the result of campaigns for a more environmentally friendly operation in the past, from students, staff and Government.
67%33%
NOT aT all WIllINg
VeRy WIllINg
89%WOUlD lIKe TheIR BUsINess TO Be gReeNeR ThaN IT Is NOW
95%OF UNIVeRsITIes WOUlD DesCRIBe The BUsINess They WORK IN as a gReeN ONe
the HIGHEST number of all channels
“Use of solar power and
use of cooking oil for
University vehicles”
Green PaPer 2014 38
what our partners say
Green PaPer 2014
“We are really pleased that many more Restaurants are identifying themselves as greener than before, which we believe is a result of a commitment to sustainability from owners and head chefs who are leading by example.
“Although the majority still want to be greener, we recognise times are tough for smaller and start-up
restaurants which may feel they can not afford to be greener as they are concentrating hard on running a successful business and making a profit. of course being greener doesn't necessarily cost more, and many sustainability initiatives lead to financial as well as carbon savings, but it can be difficult to prioritise these in a very busy work environment.
“That said, it is a very good sign that so many found it easy to be green and we will continue to support sustainability within restaurants by communicating the simple measures that can be put into place, how individuals can take responsibility and also demonstrating how measuring food waste and energy consumption can in fact save money.”
mark linehan, Managing Director, SRA
“Training has been key for us at Elior and has proved extremely beneficial to making further improvements in terms of sustainability. We, as contract caterers are certainly taking much more responsibility than ever and I’m really pleased that the results of our efforts are apparent in The Gram Green Paper.
“Contract caterers are far more aware of the equipment that we use in terms of how energy efficient it is and its lifetime costs. We also consider how small actions, such as turning equipment off when not needed or not automatically switching on when we walk into the kitchen in the mornings can really help make a difference to energy consumption. The progress so far has been very positive and I think that with continuous training for companies and individuals, we’ll see further improvements made.”
peter Joyner, Food Development Director, Elior
Green PaPer 2014 41
“The fact that Healthcare has come out on top as the keenest sector to be green is an extremely positive sign and shows that sustainability is on the agenda and important to us as a channel. Certain restrictions in budgets mean that we do look down our supply chain to see exactly what is feasible for us in terms of taking action to be more environmentally friendly – local sourcing, cited by 60% in this report, is a good example of this, as well as the fact that over three quarters said the green credentials of a supplier are important. But this said, at the core of the whole issue in this
sector are the actual people setting the agenda, sending out mixed and confused messages. Then those who procure the goods are not focusing on green issues; they are looking at cost first and foremost and not even taking into consideration the caterers’ wants never mind patients’. Procurement need to look beyond this at putting quality back first and foremost.
“For us, it is about driving the message home, getting individuals on board and enthused about changing our actions and becoming accustomed to a routine that is more sustainable. As a collective group, this sector is used to working together as a team to achieve a goal, so I am very confident we will see results improve further in the next few years.”
andy Jones, Chair, HCA
“It is very gratifying to see Hotels across the board maintaining a high level of enthusiasm for sustainability. This fourth Gram Green Paper has again highlighted the fact that many individuals within this particular sector take responsibility for the implementation of green actions. our thanks to Gram for picking up this particular baton.
“The report does show that some hotels are facing challenges when looking to apply more environmentally friendly practices, but not all actions have to be costly. There are many current initiatives in place that can
be developed further and more widely adopted throughout the business, which will help push the industry to even high achievements. There must also be a belief that many initiatives will indeed save money and do offer substantial returns on investment.
“We would strongly encourage hotels to consider that an investment in the short term could pay dividends long term, and to remember that being a sustainable organisation will make you more appealing to consumers in a competitive marketplace.”
John Firrell mIh, Executive Director, Considerate Hoteliers Association
“As an Association we welcome the 2014 Green Paper and are delighted that for the first year that Healthcare and Care Homes were separated and analysed as two separate channels making the report more robust.
“As Care Homes can present difficulties when it comes to tackling sustainability, it is very encouraging to see that more than three quarters describe themselves as green and also that the majority say that it is easy. This gives us lots of scope to make improvements and we are very hopeful of this, particularly within catering.
“With budget often a key factor to consider, it’s important to look for ways that we can make small changes that will have the biggest impact. Considering how bigger financial outlays may help us longer term is also incredibly important in order to maintain a service of the highest standards.”
Neel Radia, Chair, NACCGreen PaPer 2014 42
“With such prominence of green issues within Universities, it is not surprising that we are still one of the best performing sectors. However, this is not to say that we have sat back after topping the rankings in earlier Gram Green Papers – quite the opposite: maintaining a high level of enthusiasm and contribution to a more sustainable environment takes consistent reinforcement and commitment from the most senior levels. And the results of The Gram Green Paper 2014 also show that it is not easy, but proves that we see the value in dedicating time and resources to this key topic.
“We have long since been aware of the benefits of investing in greener technology, as well as hold a recognition that sustainable applications are the ‘right way’ to do business. It is an on-going journey, but we are lucky that unlike some other channels, we can think long term and how our actions today will affect us in years to come – a message at the very heart of sustainability.”
Julie Barker, Chair, TUCo
Gram was founded in 1901 by the manufacturer Hans Gram and has been trading in the UK since 1963. Gram is committed to continual investment in its teams, systems and development of innovative and energy efficient refrigeration solutions. In 2008, Gram was incorporated into the Worldwide Hoshizaki Electric Company Group.
With over 100 years of manufacturing expertise, Gram can provide individually tailored solutions to meet the needs of commercial kitchens, fast food outlets, canteens, and Restaurants throughout the foodservice industry.
Environmentally conscious, Gram is proud to be leading the way with a wide product range boasting the lowest energy consumption on the market with over 40 registered products on the Energy Technology List (ETL). Managed by The Carbon Trust, an independent Government organisation set up to help reduce UK carbon emissions, the ETL provides valuable information to operators looking to purchase commercial refrigeration.
Gram strives for energy efficiency, being the first UK supplier to go completely HFC free across the entire production range, over 10 years ago. Gram also offer an unprecedented five year guarantee on all upright counters and extends its three year warranty to five years on the wide majority of its products, as to assure caterers that should anything go wrong, they are covered. Gram’s team of professional engineers will be on hand to provide a rapid response for repairs, and to get commercial kitchens back up and running as quickly as possible.
For free advice on how you can save hundreds of pounds on Gram energy saving refrigeration equipment, ring 01322 616 900
Green PaPer 2014 43
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