environmental footprint

Cold case

Is that computer on standby? Restaurateurs need to look at their energy consumption in a new light.

Environmental worries and soaring oil prices are forcing foodies into the freezer to rethink their energy consumption. Miles Clarke joins them in search of solutions. For many restaurateurs, the national campaign to reduce carbon pollution is perhaps a mere distraction […]

Bright sparks

“For us, it’s really about meeting the needs of the present without jeopardising the future,” says Red Scooter’s Eammon Hamilton.

Today, better business is all about energy efficiency, and every restaurant—including yours—should practice conservation and sustainability. Sharon Aris reports. Most light bulb moments seem so obvious in retrospect. And the big, bright idea of the moment is this: cutting your […]

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