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The Green Paper 2014 Launch

Following the success of the previous three Papers, there was much anticipation ahead of The 2014 Green Paper throughout the industry.

As the most robust report to date with the largest sample size, it was only right that there was a big stage for the launch of The Green Paper 2014 and Hotelympia provided the perfect platform.

Presented by CESA Chair, Keith Warren and Richard Webber from research specialists, Cambridge Direction, the report’s most poignant findings were raised and discussed between an expert panel: Dominic Burbridge, Associate Director at The Carbon Trust; Julie Barker, TUCO Chair; Chef John Campbell; Andy Jones, HCA National Chair; Andrew Etherington, FCSI Vice-Chair.

Throughout the presentation, key industry figures, such as Executive Head Chef at Royal Garden, Steve Munkley, restaurateur and chef, Simon Rogan, Head Chef of Shepherd Neame pub, Alistair Lycett and Sustainable Restaurant Association Managing Director, Mark Linehan.

Following the delivery of The Green Paper 2014, the panel debated how operators and caterers can move forward in the face of barriers raised in the report and also what opportunities there are available which will help to build a more sustainable future.

Panel Biogs.

Julie Barker, TUCO Chair and Director of Accommodation & Hospitality, University of Brighton
Currently the Chair of TUCO and heading the provision of high quality support services to students, staff and the public at University of Brighton – Julie is ranked as one of the Public Sector ‘Most Influential Top 20'.

Julie is a qualified chef and a total foodie, responsible for ensuring the uninterrupted delivery of consistent and high quality services across the university estate and within locations off campus.

Dominic Burbridge, Associate Director of The Carbon Trust
Dominic joined the Carbon Trust in September 2006 as the Hospitality & Leisure Sector Manager and is now an Associate Director in the Carbon Trust’s Business Advice team.

Currently advising leading multi-national retail, hospitality and construction sector organisations on how to put sustainability at the heart of their business strategy and gain a competitive advantage.

Chef John Campbell
John Campbell has spent much of his life in professional kitchens, many of them Michelin starred. Known as the “Cerebral Chef”, John has earned an exceptional reputation within the industry and has won numerous training awards as well as running a successful academy for young chefs.

After much searching for the right ‘spot’ for his new venture, John is working on a state-of-the-art cookery school, restaurant and pub due to open in Autumn 2014 in Berkshire.

Andrew Etherington, FCSI Vice-Chair
Andrew is Vice Chair of FCSI and Director of Andrew Etherington Associates - "the consultancy with the green edge" - which prides itself on drawing upon the individual and combined skills of carefully chosen and experienced professional catering management and design consultants.

With over 40 years experience in the foodservice and hospitality industry, Andrew has gathered a formidable amount of experience and developed an unrivalled depth of knowledge about this market.

Andrew also became Senior Partner at School Meals and Education specialists AVL Consultancy Ltd in January 2013.

Andy Jones, HCA National Chair
Andy became the Chairman of the Hospital Caterers Association (HCA) in April 2013, having been an active member for over 20 years.

A trained and qualified chef, Andy has been a stalwart of patient catering for over 30 years, with the key influence being the delivery of a nutritious and efficient food and hydration service to all patients at ward level.

In his commitment to patient nutrition and hydration, Andy has been involved in the government’s nutritional action plan and is also on working groups with the healthcare commission. He is a Member of the PS100 Group and for his service and contribution to NHS catering, was presented with the Catey Public Sector Caterer Award in 2012.

Keith Warren, CESA Chair
Appointed as the director of CESA, 2001 Keith’s role involves extensive representation activity with UK government, authorities and regulators. CESA actively promotes its members’ products and services and the role of the Chair extends to representing the sector’s equipment on many task forces and project groups in the UK and internationally.

Keith is the chair of the EFCEM Technical Committee (The European Federation of Catering Equipment Manufacturers). EFCEM represents national associations and national company representatives comprising over 600 businesses in the foodservice equipment industry, with a combined turnover of €3.5bn. Its work in Europe includes policy making and standards work for all of the key foodservice equipment product categories.

Before his appointment as director of CESA, in January 2002, Keith Warren spent nearly 20 years working directly with catering equipment and food companies in business to business publishing and marketing services. His career includes 17 years in senior management positions with Reed Elsevier working on its market leading catering and retail titles.

 

Green Paper 2014

Previous Green Papers

Green Paper 2012 Green Paper 2010 Green Paper 2008
The Green Paper
2012

Download
(5.2mb)
The Green Paper
2010

Download (4.9mb)
The Green Paper
2008

Download (1.2mb)



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