Foodservice industry is greener, but budget and lack of knowledge remains a barrier

摘要

After a two-year wait, the fourth Green Paper, commissioned by energy efficient refrigeration supplier, Gram was launched at Hotelympia. The results from this analysis and quantitative research into sustainability within the UK foodservice industry shows that more operators and chefs now believe themselves to be green than since the first report was launched back in 2008. Budget however, is still the biggest factor cited by respondents, whilst knowledge is also recognised as a major obstacle to being greener.