GRAM Green paper 2014

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.”


• 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


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%


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


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


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


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


“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:


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







7th Care Homes NEW


“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”







7th Care Homes NEW



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.


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







7th Care Homes NeW


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


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







7th Care Homes NEW


“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







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


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







7th Care Homes NEW



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


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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GRAM Green paper 2014

Documents

Transcript of GRAM Green paper 2014