Go Green With Gram
 

Go Green With GRAM Webinar Series



With the hospitality industry the third biggest employer in the UK and commercial kitchens using more than 3.4million kWh per annum, resulting in 1,150 tonnes of CO2 emissions, sustainability is a hot topic in the foodservice sector. Implementing sustainable practices in the kitchen not only has obvious environmental benefits, but the positive impact on businesses' bottom lines are being recognised as energy costs are predicted to rise by more than 30% by 2020.

In fact, according to the Gram Green Paper 2014, 91% of operators currently practice green initiatives in their kitchen, yet 78% of respondents wish to be greener still. These operators adopting green initiatives in their kitchens are helping to create a more sustainable foodservice industry, but where and when should the path to sustainability start?

Can you inspire your peers to modify their operational
habits and close the gap between concern and action? How
could it work in practice?


What practices do we as an industry need to put in place
to ensure a more sustainable future for foodservice?


To address these questions, debate the issues facing our industry today and
identify the opportunities of tomorrow, Gram is delighted to present a series of
multi-stakeholder round table webinars, culminating in a half-day summit event, all
free of charge and open to everyone across the foodservice and hospitality market.

DATES

SUSTAINABLE
SKILL SET:

From classroom to kitchen,
is sustainability on the training
agenda?
ACHIEVING A
SUSTAINABLE
BOTTOM LINE:

Are operational efficiencies
the recipe for business success?
WORKING TOWARDS A
SUSTAINABLE FUTURE:

Whats in store for the
sustainable kitchen?
THE FUTURE OF SUSTAINABILITY:
What are the barriers to sustainability in the kitchen?
THE EU ECODESIGN DIRECTIVE:
What's the impact?

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