East Of England Hospitality And Catering Companies Given The Tools To Improve Their Resource Use
28 March 2008 in Chamber News
Local businesses in the catering and hospitality sector – including pubs, hotels, restaurants and gyms – can now find out how to uncover valuable cost savings, thanks to the launch of a series of free factsheets from sustainability experts Envirowise. Companies in the sector use an enormous range of different resources, including water for washing or gardening, energy for heating and lighting, and food for meal preparation. Yet by following some of the simple changes in the factsheets, wasteful practices can be stopped and profits boosted, and often in a short space of time. Simon Best, Envirowise Regional Manager for the East of England, commented: “The issue of what and how many resources are being used day-to-day is probably not one of the main business priorities for our region’s pub landlords, nightclub owners and hotel staff – but these new factsheets provides an incentive for this to change.“Local firms therefore have much to gain from addressing their resource use and putting in place actions that lessen their effect on the environment, and these factsheets provide an easy for means for them doing this. “And in the age of the increasingly environment-savvy customer, now is the time for firms to make the change.” Some of the actions Envirowise recommend for all catering and hospitality firms include:
The tips contained in the factsheets can be picked up and used straight away by staff at all levels – so Envirowise is calling the East of England companies to make use of them now. Simon continued: “Once again, it is often the simplest actions that can make a real difference – from minimising waste going to landfill by making reuse the first option, right down to reusing waste water to water flowerbeds, and these new factsheets provide a clear, practical means of making changes.” Companies will be able to download the factsheets free from www.envirowise.gov.uk/hcfactsheets, or by calling the Envirowise adviceline on 0800 585 794.
- Ensure all staff are aware and fully bought in to the environmental steps you are taking
- Always look to reduce and reuse your resources, before you recycle them
- Set up Key Performance Indicators to track your progress in cutting unnecessary resource use
- Monitor water use closely, and buy new equipment with water efficient features in mind