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Hoshizaki Gram UK unveils the latest Green Paper findings

Employing 4.49m people, the foodservice industry is the UK’s fourth largest employer and is responsible for using 20,600m kWh of energy per year, resulting in a burgeoning carbon footprint impact and a big effect on the environment and our communities.

Hoshizaki Gram UK has published the latest edition of the Green Paper.

The Gram Green Paper offers a comprehensive overview of the behaviours and approaches to sustainability and green practices of 800 respondents across eight foodservice sectors.

The UK foodservice industry evolves as a rapid pace. The fast casual sector has exploded. For instance, naturally fast food chain Leon increased its number of sites by 50 per cent in the last 12 months expanding from 22 to 44 outlets. The introduction of Universal Infant Free School Meals, as well as the EU FIC regulations on food labelling, arrived in late 2014, while 2016 saw the launch of the EU Ecodesign Directive.

Employing 4.49m people, the foodservice industry is the UK’s fourth largest employer and is responsible for using 20,600m kWh of energy per year, resulting in a burgeoning carbon footprint impact and a big effect on the environment and our communities.

Back in 2008, Gram UK commissioned a unique piece of research – the first research of its kind – which analysed the industry’s attitudes towards sustainability. Eight years on the latest edition of the Gram Green Paper – still the only independent report in the market – examines whether industry attitudes towards sustainability are keeping pace with this fast moving sector or whether positive steps towards sustainability have stalled.

The 2016 edition of the Green Paper revealed that 55 per cent of respondents considered their business to be green. The paper also illustrates a shift in industry views as there now seems to be a greater understanding that managing effective energy use has the greatest impact on energy bills. Some of the eight channels, which includes: pubs, hotels, care homes, hospitals, restaurants. workplaces, schools and universities, show a decline in their willingness to become ‘greener’ down to just 68 per cent, compared to 78 per cent in 2014, perhaps this is because they perceive themselves to be doing everything they can to be green; alternatively the easier actions such as recycling may have already been implemented so the next steps such as monitoring energy use are harder to action and can have an initial set up cost.

Whilst care homes appear to be the channel that has made the biggest leap forward in terms to their attitudes towards sustainability, this is perhaps explained by the idea that they are late adopters and only now understanding the benefits of being sustainable.

Gram’s 2016 Green Paper was launched at Gram’s annual Go Green Summit alongside exciting talks by some if the industry’s biggest experts including Mark Linehan, Keith Warren from CESA, Mike Hanson from BaxterStorey, Richard Webber from Cambridge Direction, Stuart Wray from the HCA, Julie Barker from TUCO, Roger Denton from the NACC, Clephane Compton from Sustainable Consulting, Kirsty Barker from Leon and celebrity eco chef Tom Hunt. The launch also saw the premier of the animated Gram Green Paper video which showcases the research highlights as well as topical industry information.

To download the full Gram Green Paper visit www.gogreenwithgram.co.uk

or view the Gram Green Paper highlights video on the Gram YouTube channel.

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