Helping hospitality achieve net zero
By Denis Sheehan, Publisher, H&C News: Cutting Carbon in the Commercial Kitchen. ‘Cutting Carbon in the Commercial Kitchen’ is a guide to help operators achieve their net zero targets. The report has been launched by Meiko UK working with foodservice intelligence specialist FOOTPRINT. “Waste is not inevitable and it can be managed,” says Paul Anderson, … Continue reading Helping hospitality achieve net zero
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