Ethical and sustainability issues are no longer novel concepts that a small minority know and care about. Green issues are now taken seriously by consumers.

Implementing sustainable practices needn't be an arduous task, as small changes can have a huge impact on businesses' sustainable credentials. From investing in more energy efficient equipment and ensuring it's used correctly to reducing food waste and increasing recycling, there's a lot to be done.

Foodservice operators are notorious for wasting energy, so there is definite room for improvement. With the target having been set to reduce carbon emissions by 80% by 2050, the industry has its work cut out.

"In our experience, catering operations managers and chefs are taking their responsibility to reduce their operation's carbon footprint very seriously and are now seeking answers to environmental questions, such as how to reduce their energy consumption  through technology and best practice," says Bob Wood, director of DC Warewashing and Icemaking Systems.

Read full article in OOH Magazine May 2016 issue ...