This new guide, produced by Footprint Intelligence in association with Meiko UK, identifies creative ways that foodservice operators can meaningfully tackle carbon ‘back of house’ in foodservice operator environments to support the rapid reductions needed in emissions to meet UK and global climate goals.
Based on exclusive insights from industry experts, and with practical tips from farm to fork, Cutting carbon in the commercial kitchen explores how foodservice operators can meaningfully tackle the greenhouse gas emissions that exist in their ‘back of house’ operations to support the rapid reductions needed to meet the climate crisis head on.
Chapter by chapter, it provides a guide to the tangible steps operators can take, starting with the business case for taking swift action to set targets and tackle emissions.’
