• TUCO regional success

    THE ACHIEVEMENTS of The University Caterers Organisation members span the entire sustainability spectrum. From reducing waste and promoting healthy eating to better sourcing, investing in local producers’ businesses and supporting global action organisations such as Fairtrade – you name it, TUCO members are… Read More

  • Costa appoints new corporate responsibility programme manager

    Costa has appointed Victoria Moorhouse as Corporate Responsibility (CR) Programme Manager.   Kerry Parkin, Head of CSR and Communications at Costa, said: “Victoria will be responsible for the development, execution and delivery of Costa’s CR Strategy, coordinating programme activities to… Read More

  • TUCO appoints SRA to deliver sustainability initiative

    THE UNIVERSITY Caterers Organisation (TUCO) has confirmed that it has appointed the Sustainable Restaurant Association (SRA) to launch a branded sustainability programme. As part of the agreement TUCO members will receive a discount on joining the SRA, and an ongoing… Read More

  • Is the SRA waste initiative failing?

    THE SUSTAINABLE RESTAURANT Association (SRA) has issued a last call for businesses to get behind its FoodSave programme, which aims to reduce food waste in the Capital.                     With just four… Read More

  • Transparency: SRA rating for cafés must be closely scrutinised

    A NEW sustainability rating scheme for cafés could work, says Wolfgang Weinmann, but it needs to be scrutinised.                   The UK loves coffee. By the end of 2013 there were 16,501 coffee… Read More

  • Foodservice industry is greener according to respondents of the Gram Green Paper

    After a two-year wait, The Stage, quite literally was set at Hotelympia on Tuesday 29th May for the launch of the fourth Green Paper, commissioned by energy efficient refrigeration supplier, Gram.                  … Read More

  • Gram announces launch of research for the fourth edition of the Gram Green Paper

    GRAM HAS announced that research for the fourth edition of The Gram Green Paper (#GreenPaper2014) is underway – and now is the time for caterers to be part of this industry-leading piece of research.            … Read More

  • Balancing desire and ethics

    FOOTPRINT ANALYSES the results of the results of three reports to identify the sustainability expectations of diners.                       There was a time when consumers left their ethics at the front… Read More

  • Diners willing to pay more for sustainability

    A NEW REPORT from the Sustainable Restaurant Association (SRA) states that more than half of UK diners are willing to pay more for sustainably sourced ingredients.   It also showed that consumers are more interested than ever in how restaurants… Read More

  • Operators not working hard enough to reduce waste

    RESTAURANTS OWNERS feel that food waste is an “inevitable part of the industry” and are not working hard enough to reduce waste. This is costing them significant sums of money.   That’s according to Mark Linehan, MD at the Sustainable… Read More