FRONT SEAT AT FOOTPRINT
The Hub had a front row seat last week, gathering with industry experts, clients and colleagues to discuss the future of sustainable foodservice at London’s Soho Hotel.
Facilitated by Footprint Intelligence, Hoshizaki UK, Grande Cuisine, Rational and Wexiödisk came together to lay out an action plan to facilitate greater uptake of energy efficient catering equipment across the industry.
Chaired by Amy Fetzer, the author of the Equipped for the Future report, the panel comprised of some of the most influential figures from the foodservice sector, including Simon Frost, managing director of Hoshizaki, Keith Warren, director of CESA, Mike Hanson, sustainability lead at contract caterer BaxterStorey and Kate Gould of KEG Consultancy – all of which shared advice and best practice designed to support operators in achieving their environmental targets.
From looking at the impact that foodservice equipment has on climate change and greenhouse gases, to the cost and labour savings that occur as a result of utilising energy efficient kit in the kitchen, the case laid out was clear; – Simon Frost stated - “There’s no excuse for inaction.”
The panel also explored operator attitudes and barriers to the adoption of energy efficient equipment, which included high capital cost, lack of data surrounding whole life costings and lack of comparable energy data.
Looking forward, the speakers discussed fuels of the future, for example hydrogen being used as fuel gas and a ‘battery revolution’, as well as the role that connectivity plays in the kitchen.
The steering group, which was formed as a result of the extensive Equipped for the Future report which launched in 2018, plans to meet again later in the year, armed with a barrage of case studies showcasing best-in-class sustainability solutions being implemented across the hospitality industry. We’re looking forward to being a part of this hugely important initiative moving forward.
Stats behind the facts:
of operators state sustainability is important to their customers
of energy is used in the kitchen
is spent on energy per meal
potential savings for UK catering equipment industry through equipment and menu improvements