Climate change is nothing new, but the raft of new initiatives to deal with it is. Step aboard the Green Table program.
The story of the month must be the release of the federal government’s proposed Carbon Pollution Reduction Scheme, which treads the line between caring for the environment and ensuring both consumers and businesses are not financially worse off in their attempts to reduce their carbon footprint.
Minister for climate change Penny Wong recently spoke to members of the Australian Chamber of Commerce and Industry (including the R&CA) and put forward a strong argument about the need for balance in addressing climate change.
With the launch of the restaurant and catering industry’s new eco-management initiative, Green Table, in this magazine, the R&CA is right at the front of the climate change battle. The program has been designed to recognise the efforts of businesses which are doing their best to reduce their footprint on the environment.
I commend the Green Table program to you and urge you to read about the great work of some fellow restaurateurs and caterers in this field—including the Brisbane Convention and Exhibition Centre, Red Scooter, Watermark and The Spirit House. Each of these businesses has worked on the key areas of the program: energy conservation, water saving, waste management and biodegradable supplies), and demonstrates that being environmentally friendly is good for business.
President, Restaurant & Catering Australia