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    The clean solution

    Cutting carbon in the commercial kitchen

    Tips and tricks to help hospitality and foodservice operators achieve net zero back of house

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    Why act? Carbon = a commercial imperative

    “The business case is utterly clear. We have to cut carbon to remain viable businesses, and to protect the future of our planet.”

    Paul Anderson, managing director, Meiko UK

    This guide identifies creative ways that foodservice operators can meaningfully tackle carbon ‘back of house’ in foodservice operator environments to support the rapid reductions needed in emissions to meet UK and global climate goals.

    Based on exclusive insights from industry experts, and with practical tips from farm to fork, Cutting carbon in the commercial kitchen explores how foodservice operators can meaningfully tackle the greenhouse gas emissions that exist in their ‘back of house’ operations to support the rapid reductions needed to meet the climate crisis head on.
     
    Chapter by chapter, it provides a guide to the tangible steps operators can take, starting with the business case for taking swift action to set targets and tackle emissions.  
     

    Finally, a report written to be used...

    Tackling the issue of carbon isn't something that can be ignored, we all have to learn about it and play our part. And yet, as it is not a simple subject, so many will turn a blind eye. This report breaks it all down into easily digestible chunks, specific to the hospitality business, and with it, you will understand what people are talking about and what you need to do.

    • Why act? Carbon = a commercial imperative
    • Carbon footprinting: where to start
    • Bricks and mortar
    • Everyday practice
    • Equipment
    • On the plate
    • Technology and blue-sky solutions

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