AS A COLOUR, GREEN HAS MANY SHADES; FROM THE HI-VIS JACKET TO THE EMPTY BOTTLE OF MARGAUX VIA THE UNASSUMING PALETTE POPULAR WITH THE CARING PROFESSIONS. SITTING ON THE SPECTRUM BETWEEN 520 AND 570 NANOMETERS IT IS REGARDED AS SOOTHING, REGENERATIVE AND HARMONIOUS AND HAS PROVIDED MUSICAL INSPIRATION FOR TOM JONES, PAUL WELLER AND SHAKIN' STEVENS.
And as a way of life, green has just as many shades. There are those who embrace it fully, maximising the steps they take to minimise their carbon footprint. And there are those whose idea of being green is occasionally turning the air-con down in their limousine.
But, according to Gram, three out of four foodservice providers are taking significant steps to be green and would like to be yet greener. But, as Kermit the Frog opined, “it’s not easy being green”. So how do you become greener, particularly in a business catering context?
Well Gram found that by far the easiest way is to recycle more packaging, with recycling waste food and sourcing food locally the next most popular. The key here is that it’s about doing more of these things; most people recycle some packaging, and the easiest way to have a positive impact is to do more of it.
It’s something we’ve already built into our processes and revisit regularly to see how we can do even more. For example, as part of the Compass family we’ve joined forces with WRAP (who work to help people recycle more and waste less in the UK) to further improve the sustainability of our waste management processes.
Some organisations perceive barriers to taking such steps, most commonly citing cost and cultural issues, but in our experience it doesn’t have to be like this. (Like Booker T and the MGs, we know our Green Onions.)
Wherever you are on the green spectrum, you can be greener, even if it’s just a shade or two.
Gram (2012) The Green Paper 2012 [online] http://www.gram-commercial.com (Accessed 17 December 2012)