Mar 7, 2016 | Eco-Business
Singapore urgently needs to reduce its food waste, but do companies have the right tools to do so? Owen Yeo, business development manager, Enerprof, highlights some technologies and organizational strategies that can help reduce food waste in the commercial sector....
Mar 8, 2016 | Catering Insight
For more than 100 years food waste has been a subject of considerable concern across the United Kingdom. With the hospitality and food service industry alone producing close to 3,500,000 tons of food waste, of which almost 2,000,000 tons ends up in landfill, we can...
Apr 11, 2016 | Hotel Business
For years now, the hotel industry has had a vision for a more sustainable future. While the industry grows and evolves it continuously considers its impact on the natural and cultural environment, provides benefits to society, attracts and develops local workforces,...
Apr 14, 2016 | Ethical Performance
Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates and tons of it ends up in landfills, where it emits methane, a greenhouse gas. This is food waste, caused by inefficiencies occurring at every step of the food chain from...
May 12, 2016 | Hotel Owner
Hotels are incredible hives of activity and spending time behind the scenes with the back of house teams gives you a truly fascinating insight into what makes them tick. Watching the kitchens, restaurants and bars operate like clockwork, all in the name of providing...
