Space kicked off the first debate in a series about challenges and opportunities for foodservice operators in being more sustainable by hosting a green forum at The Three Stags in London, one of the capital’s greenest pubs. Key players from all corners of hospitality met to talk about barriers they face to being greener, where the easy wins can be made like kitchen design and equipment, and the need for more industry training.
“It was clear from our lively debate that the benefits of the long-term payback are worth the short-term pain though there’s still much still to do,” said Mike, Space’s MD. “Everyone agreed on the need for more than a one dimensional metric to measure the true value of sustainable operations, to help the industry benefit from savings in utilities, waste management and insurance as well as a better working environment and happier, more productive teams.”
Watch this space for future topics.