Waste Management

Bottle banks: reducing waste can help your bottom line

Why reducing pub waste makes sense

By Claire Churchard

As consumer awareness and concerns about waste increases, smart hospitality businesses are already looking at how they can do more to reduce their environmental footprint.

Reduce, reuse, recycle: images of oceans choked with waste are enough to put anyone off their pint

Waste management: plastic not so fantastic?

By Claire Churchard

Efforts to stop waste plastics polluting the environment are to be commended. But experts have warned that finding a solution to do this can sometimes have unintended consequences.

The equivalent of 1.3bn meals are thrown away by the sector each year

Pub chefs must do more to tackle food waste: SRA

By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Beefeater: low-energy site in Burgess Hill, West Sussex

Whitbread opens first low-energy Beefeater

By Martyn Leek, M&C Report

Whitbread has opened its second sustainable Premier Inn hotel and the first low-energy Beefeater Grill in Burgess Hill, West Sussex, at a development...

Whitbread: going green

Whitbread rolls out recycling scheme

By Jo Bruce

Whitbread it is to roll out an innovative food waste recycling scheme to more than 300 of its hotels and restaurants this year. The company is...