‘Cutting Carbon in the Commercial Kitchen’ is a guide to help hospitality businesses meaningfully reduce carbon emissions. The report has been created by Meiko UK working with foodservice intelligence specialist FOOTPRINT.
“Waste is not inevitable and it can be managed,” says Paul Anderson, Managing Director, Meiko UK. “The business case is utterly clear. We must cut carbon to remain viable and to protect the future of our planet.”
The guide covers all areas of the kitchen including dishwash and food waste handling areas. It identifies creative ways that foodservice operators can meaningfully tackle carbon to support the rapid reductions needed to meet our climate goals.
Based on exclusive insights from industry experts, and with practical tips from farm to fork, Cutting Carbon in The Commercial Kitchen explores how foodservice operators can meaningfully tackle the greenhouse gas emissions that exist in their ‘back of house’ operations to support the rapid reductions needed to meet the climate crisis head on.