The hospitality sector is coming together for a project to minimise the industry’s environmental impact and thus boost operators’ profitability. A total of 28 of the largest pub and restaurant groups, representing 80% of the sector’s outlets, are to collaborate again this year to identify best practices on ways to reduce energy, water and waste. The forum, which is conducted by the Hospitality Carbon Reduction Forum, an industry body established by operators of companies such as Nando’s, Casual Dining Group, Whitbread and Marston’s, meets quarterly to discuss both technologies and operational practices to reduce consumption and environmental impact. Previous benchmarks have shown operators have delivered significant savings directly as a result of implementing efficiency programmes achieved through combining both operational engagement and the deployment of technologies. Marston’s group facilities manager Andy Kershaw said: “The benchmarking enables us to track our performance against the sector and ensure we stay abreast of the latest technologies and practices that operators are using to optimise energy, water and waste. We can adopt learnings from other operators and share what has worked for us.” The forum and the benchmark were established to enable operators to deploy the right technologies and engage their operational teams. Any operators in the sector wishing to participate in the benchmark or the forum can contact Mark Chapman at Carbon Statement on 020 7298 6181 or email@example.com
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