8th Jun 2012 - 00:00
Abstract
The Sustainable Restaurant Association (SRA) and Space Catering have produced a new 'easy-to-read' guide to creating and maintaining a sustainable kitchen.
The 20-page guide provides chefs with accessible advice and information on the full range of sustainability issues, highlighting the key areas that will not only make a difference to the environment but also enable restaurants to make substantial savings. The SRA teamed up with award winning Space Catering to demystify sustainability in commercial kitchens by offering design solutions, tips and an insight into the opportunities for better purchasing and practice. Mark Linehan, managing director of the SRA, said: "Chefs and restaurateurs are always looking for simple solutions to difficult challenges. This guide provides them with a straightforward, easy to read guide to sustainable kitchen equipment that the SRA believes will be of huge interest and practical use to any restaurant that takes seriously its environmental responsibilities." As well as equipment and design, the guide covers other essential topics like waste, water and energy efficiency. Mike Mellor, managing director of Space Catering said: "Space are delighted to be working with the SRA on this project and to provide the industry at large with a really complete document on sustainability in and around the commercial kitchen." The guide will be free for anyone to download from the SRA website www.thesra.org