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Expert panellists now confirmed for free sustainability seminar in London
The responsibility of making the right sustainable decisions is one of the most significant issues facing the catering industry today. Environmental sustainability is high on the agenda in terms of reducing carbon footprints in food transportation and by recycling, as well as sustainability in purchasing. A report is being prepared for release at the seminar which identifies six key product and service areas where the dilemmas and dynamics of each category is laid out. It leads the reader to understand how to make the decisions and where sensible solutions can be found. Statistics show that energy consumption savings of 10-40%* can be made through effective management of resources, so the implementation of these solutions is greatly advised.
The report will challenge the widely held belief that coinciding sustainability demands with changing consumer trends is difficult, particularly for the economical sustainability of the industry. Hospitality operators have recently been accused of disregarding issues of sustainability and not keeping up with the examples set by supermarkets, put off by the prospect of such a daunting task during the credit crunch. Nevertheless, the message from experts is clear: in order for London to be able to endure the 2012 Olympics, action must be taken now.
Sustainable methods of procurement are integral to the survival of the catering industry, otherwise supplies of food will be lost altogether. Sourcing from local merchants is far greener than sourcing from further away and coupled with advice from regulatory bodies such as the Marine Seafood Council, less harmful harvesting procedures such as obtaining fish from farms rather than the sea, and using responsible fishing methods, is all the more positive for a lasting environment.
This is reflected in recent statistics on customer demand. They show that 80%* of consumers claim that ethical considerations play a big role in their purchasing decisions. By acting now to protect their sources, caterers will be able to prolong the availability of food and keep up with the demands of the leisure consumer in wanting to be made aware of where ingredients are sourced. Businesses enlisting the use of catering services are also keen to know what is being done to address sustainability.
As the premier procurement agency in the UK, Partners In Purchasing Ltd has been managing and controlling purchasing in catering since 1997, by selecting appropriate suppliers and products for their clients. Their aim is to add value to their clients through innovation and assist in the adoption of more relevant, ethical work practices. The essence of transparency and responsibility in their work demonstrates dedication to promoting the best means of sustainability possible. By providing the seminar, they hope to raise awareness of these issues, as well as their services, and demonstrate how corporate responsibility can indeed be beneficial to all businesses.
The panel debate at the seminar will be chaired by David Clarke, CEO of Best Western Hotels & Chairman of the BHA Sustainable Forum. It has been confirmed that he will be joined by panellist Peter Davis, Political Editor of Ethical Corporation, who will be applying his knowledge of social and political issues underlying the corporate responsibility agenda, to report on highlights of the research undertaken for Partners In Purchasing Ltd. He will also continue his monitoring of corporate responsibility in the supply chain. With over 15 years experience under his belt in the field of CR, and having worked with large organisations such as NATO, Shell, BSkyB and Diageo, Peter is an ideal candidate to emphasise the important role that ethical and lower-impact sourcing methods play in the industry and how this approach can be incorporated into your business.
Forager, Miles Irving, will then be talking about how a revival of foraging for ingredients is the key in returning to seasonal and local food. Miles teaches foraging skills and has written ‘The Forager Handbook', making his expertise in this area second to none. He will discuss the changing needs of customers and balancing ethical procurement within the supply chain, in relation to managing and predicting the financial implications for 2009.
Chef Proprietor, Jake Sual Watkins, whose acquired skills and experience have made him one of the best chefs in the country, will be talking about his advocation of British seasonal food. Jake sources his fish from the Solent, buys beef and pork from Cumbria and his vegetables and fruit from a local supplier. His talent and ethical thinking has earned his restaurant JSW in Petersfield a Michelin star, and in light of this will talk about the benefits of local sourcing in line with Partners In Purchasing's motives.
Hamish Campbell of R-Oil will be joining the other experts to discuss sustainability and alternative sourcing. R-Oil was founded after the oil seed rape crop that he was selling proved more profitable to trade as the finished product. The oil now produced is used by top chefs in restaurants such as The Dorchester, local authorities and specialist shops. Hamish will, therefore, bring his farming knowledge to the table, express his perspective on food processing and discuss the diversity that can be established by combining this with farming.
The seminar will run from 4pm until 8pm and includes a networking session and an opportunity to meet local suppliers. Refreshments will also be provided. If you are interested in attending on the evening, please RSVP as soon as possible in order to secure your place, to Anthony Adams, by emailing firstname.lastname@example.org.
Partners In Purchasing was founded 11 years ago by Nirmal Kalsey and Diana Spellman, who have gained over 20 years combined purchasing experience in a variety of catering institutions, both as operators and as purchasing specialists. The company's core values of trust, integrity and confidentiality are evident in how it operates; it is the only company in the catering market short-listed in the Services category by the Chartered Institute of Purchasing & Supply Kelly's Awards for Excellence in Purchasing and Supply. The services provided by Partners in Purchasing to their clients include product sourcing, preferentially negotiated deals, price monitoring, central billing and detailed purchasing analysis. Partners in Purchasing is a key member of the British Hospitality Association, the Institute of Hospitality, European Catering Association and Arena.
For further information go to www.pipltd.net
*Statistics produced by Caterer and Hotelkeeper.
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